• Korean Journal of Agricultural and Forest Meteorology
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• v.11 no.4
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• pp.162-173
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• 2009

Information on the expected geographical shift of suitable zones for growing crops under future climate is a starting point of adaptation planning in agriculture and is attracting much concern from policy makers as well as researchers. Few practical schemes have been developed, however, because of the difficulty in implementing the site-selection concept at an analytical level. In this study, we suggest site-selection criteria for quality Fuji apple production and integrate geospatial data and information available in public domains (e.g., digital elevation model, digital soil maps, digital climate maps, and predictive models for agroclimate and fruit quality) to implement this concept on a GIS platform. Primary criterion for selecting sites suitable for Fuji apple production includes land cover, topography, and soil texture. When the primary criterion is satisfied, climatic conditions such as the length of frost free season, freezing risk during the overwintering period, and the late frost risk in spring are tested as the secondary criterion. Finally, the third criterion checks for fruit quality such as color and shape. Land attributes related to these factors in each criterion were implemented in ArcGIS environment as relevant raster layers for spatial analysis, and retrieval procedures were automated by writing programs compatible with ArcGIS. This scheme was applied to the A1B projected climates for South Korea in the future normal years (2011-2040, 2041-2070, and 2071-2100) as well as the current climate condition observed in 1971-2000 for selecting the sites suitable for quality Fuji apple production in each period. Results showed that this scheme can figure out the geographical shift of suitable zones at landscape scales as well as the latitudinal shift of northern limit for cultivation at national or regional scales.

• Journal of Intelligence and Information Systems
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• v.21 no.1
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• pp.83-98
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• 2015

Many TV viewers use mainly portal sites in order to retrieve information related to broadcast while watching TV. However retrieving information that people wanted needs a lot of time to retrieve the information because current internet presents too much information which is not required. Consequentially, this process can't satisfy users who want to consume information immediately. Interactive video is being actively investigated to solve this problem. An interactive video provides clickable objects, areas or hotspots to interact with users. When users click object on the interactive video, they can see additional information, related to video, instantly. The following shows the three basic procedures to make an interactive video using interactive video authoring tool: (1) Create an augmented object; (2) Set an object's area and time to be displayed on the video; (3) Set an interactive action which is related to pages or hyperlink; However users who use existing authoring tools such as Popcorn Maker and Zentrick spend a lot of time in step (2). If users use wireWAX then they can save sufficient time to set object's location and time to be displayed because wireWAX uses vision based annotation method. But they need to wait for time to detect and track object. Therefore, it is required to reduce the process time in step (2) using benefits of manual annotation method and vision-based annotation method effectively. This paper proposes a novel annotation method allows annotator to easily annotate based on face area. For proposing new annotation method, this paper presents two steps: pre-processing step and annotation step. The pre-processing is necessary because system detects shots for users who want to find contents of video easily. Pre-processing step is as follow: 1) Extract shots using color histogram based shot boundary detection method from frames of video; 2) Make shot clusters using similarities of shots and aligns as shot sequences; and 3) Detect and track faces from all shots of shot sequence metadata and save into the shot sequence metadata with each shot. After pre-processing, user can annotates object as follow: 1) Annotator selects a shot sequence, and then selects keyframe of shot in the shot sequence; 2) Annotator annotates objects on the relative position of the actor's face on the selected keyframe. Then same objects will be annotated automatically until the end of shot sequence which has detected face area; and 3) User assigns additional information to the annotated object. In addition, this paper designs the feedback model in order to compensate the defects which are wrong aligned shots, wrong detected faces problem and inaccurate location problem might occur after object annotation. Furthermore, users can use interpolation method to interpolate position of objects which is deleted by feedback. After feedback user can save annotated object data to the interactive object metadata. Finally, this paper shows interactive video authoring system implemented for verifying performance of proposed annotation method which uses presented models. In the experiment presents analysis of object annotation time, and user evaluation. First, result of object annotation average time shows our proposed tool is 2 times faster than existing authoring tools for object annotation. Sometimes, annotation time of proposed tool took longer than existing authoring tools, because wrong shots are detected in the pre-processing. The usefulness and convenience of the system were measured through the user evaluation which was aimed at users who have experienced in interactive video authoring system. Recruited 19 experts evaluates of 11 questions which is out of CSUQ(Computer System Usability Questionnaire). CSUQ is designed by IBM for evaluating system. Through the user evaluation, showed that proposed tool is useful for authoring interactive video than about 10% of the other interactive video authoring systems.

• Korean Journal of Soil Science and Fertilizer
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• v.33 no.2
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• pp.127-138
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• 2000

To enable rapid and convenient soil test, new soil analytical methods, which require only one instrument, UV/Vis spectrophotometer, were developed and named "Soiltek KA-P spectrophotometric methods". The Soiltek$^{(R)}$ KA-P spectrophotometric method was compared with standard method of RDA in analytical capability for soil chemical properties. Using the 78 soils collected from upland, paddy, orchard, and vinyl house soils, soil organic matter, exchangeable K, Ca, and Mg. CEC, available $SiO_2$, and nitrate were analyzed by the two methods. The color stability(ratio of the absorbance at elapsed time t to the absorbance at time t=0) of organic matter. Ca, Mg, and available $SiO_2$ decreased to about 2% within one hour. However, that of exchangeable K, CEC, and nitrate remained constant. The results obtained with Soiltek$^{(R)}$ KA-P spectrophotometric method showed highly significant correlation with those measured by the standard method of RDA($R^2$ >0.9501), in which the slopes were near unity of $1.0{\pm}0.05$. The standard deviation values of organic matter, exchangeable K, Ca, and Mg, CEC, available $SiO_2$, and nitrate were apparently lower than ${\pm}1.8gkg^{-1}$, ${\pm}0.05cmol^+kg^{-1}$, ${\pm}0.18cmol^+kg^{-1}$, and ${\pm}0.13cmol^+kg^{-1}$, ${\pm}1.0cmol^+kg^{-1}$, ${\pm}5.0mgkg^{-1}$, and ${\pm}10.0mgkg^{-1}$, respectively. All the measurements showed coefficients of variation of less than 7~17% and were within the confidence level of 95%, which means both the methods are precise. Considering the relative simplicity, low cost, precision and accuracy, the proposed Soiltek$^{(R)}$ KA-P spectrophotometric methods could be recommended as an alternative to standard method.

• Radiation Oncology Journal
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• v.22 no.4
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• pp.271-279
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• 2004

Purpose: The object of this study Is to investigate sociodemographic and clinical characteristics, psychology, self-esteem and quality of life in cancer patients on radiation therapy and to provide useful information for therapeutic approach to cancer patients on radiation therapy. Materials and Methods: The subjects were 36 patents who had been treated with radiation therapy and 20 normal people. Sociodemographic information and clinical characteristics of cancer patients on radiation therapy were investigated, and symptom checklist-90-revised, Rosenberg Self-esteem Scale for self esteem, World Health Organization Quality of Life Assessment Instrument for quality of life were administered to subjects. And Spearman's correlation analysis was used among these. Result : The tendency of somatization, depression, anxiety and hostility in cancer group were significantly higher than normal group. Self esteem and quality of life in cancer group were significantly lower than normal group. No significant difference was found in comparison of psychology, self esteem and qualify on life according to sociodemographic variables. Among clinical characteristics, in the presence of metastasis in cancer patients, the scores of anxiety, phobia and paranoid ideation were higher In patients with pain, the score of somatization was higher And in case of weight loss, the score of somatization was higher. The higher score of depression, anxiety and hostility were significantly associated with lower self-esteem. And higher score of somatization, depression, anxiety and hostility were significantly associated with lower quality of life. Conclusion: Understanding and management of psychological symptoms, such as somatization, depression, anxiety, and hostility, and pain control are necessary to improve quality of life in cancer patients on radiation therapy.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.908-915
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• 1998

By using Korean native soybean, traditional meju was prepared in Chuncheon, Kangweondo according to the traditional process. Analysis of physico-chemical, enzymatic and microbiological changes during meju fermentation were carried out in order to obtain a basic information for industrial scale production of meju. The enviroments for natural meju fermentation were $10{\sim}15^{\circ}C$ and $60{\sim}70%{\;}RH$. Moisture content decreased from 59% to 11% (exterior section) and 19% (interior section). the pH of meju rapidly increased up to 8.5 at $33^{rd}{\;}day$ of fermentation and thereafter decreased down to 7.9 at $70^{th}{\;}day$ of fermentation. Souble protein content was 1.47% at initial stage and increased up to $6.31{\sim}7.34%$ at $33^{rd}{\;}day$ of fermentation. Amino nitrogen content was $460{\sim}770{\;}mg%$ at $70^{th}{\;}day$ of fermentation. the color of meju became gradually black and decreased in redness and yellowness. During the process, protease and lipase seemed to play an important role in the digestion of soy protein and fat. Acidic protease activity increased up to $135.9{\sim}152.4{\;}unit/g$ at $33^{rd}{\;}day$ of fermentation and were $181.3{\sim}272.6{\;}unit/g$ at $70^{th}{\;}day$ of fermentation. Lipase activity increased up to 6 unit/g (interior section) and 15 unit/g (exterior section) at $70^{th}{\;}day$ of fermentation. the viable cell count of meju was at the level of $10^8{\;}CFU/g$ during the overall fermentation period. Aerobic halophilic count was $1.51{\times}10^7{\;}CFU/g$ at initial stage and maintained $10^8{\;}CFU/g$ level during the process. Initial anaerobic cell count was $2.0^9{\times}10^4{\;}CFU/g$ and increased up to $10^5{\;}CFU/g$ level at 47 days. Yeast and mold counts were $10^4{\sim}10^5{\;}CFU/g$ for the fermentation period.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.331-338
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• 2018

The purpose of this study was to determine the optimum sterilization conditions for the production of retorted steamed egg using response surface methodology. Sterilization processes for eighteen conditions using varying sterilization temperature ($X_1$), time ($X_2$), and method ($X_3$) as the independent variables were carried out through a $3^2{\times}2$ experimental factorial design. Quality evaluations after sterilization included measurements of $F_0$ value ($Y_1$), peak stress ($Y_2$), pH ($Y_3$), color value ($Y_{4-6}$), and organoleptic test [preference for appearance ($Y_7$), overall acceptability ($Y_8$), and preference for texture ($Y_9$) and egg taste ($Y_{10}$)]. Dependent variables ($Y_{1-10}$) of eighteen conditions were more affected by temperature and time than by the sterilization method. Eight factors were selected among the dependent variables as significant factors related to the quality of the steamed egg. Finally, by establishing an optimum range of each dependent variable and contour analysis, the optimum sterilization conditions for the production of steamed egg were determined to be $120^{\circ}C$ for 25 min using a 2-step sterilization process.

• The Korean Journal of Food And Nutrition
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• v.16 no.1
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• pp.7-14
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• 2003

This study mainly focused on to investigate the effects of Schizandra chinensis on the growth of a bacterium, CS6 which was isolated from kimchi. CS6 was final]y identified to lactobacillus plantarum that caused acidification of kimchi. The ethanolic extract of Schizandra chinensis(EES) inhibited the growth of L. plantarum. Minimum inhibition concentration of crude EES on L. plantarum was 62.5mg/$m\ell$. In broth culture, 5$\mu\textrm{g}$/$m\ell$ of EES completely inhibited the growth of L. plantarum during fermentation. The addition of 0.4% of EES has no apparent effect on quality including the taste and color on kimchi. It was expected that EES-containing kimchi could extend the period of preservation. Analysis of organic acids in water fractions of EES was carried out by HPLC. It is apparent that antimicrobial active fractions contained the highest concentration of succinic acid, a little tartaric acid and malic acid. Among these organic acids, succinic acid showed the strong inhibitory effect against L. plantarum CS6 in vitro. Succinic acid-containing kimchi with a concentration of 0.4 and 0.5% had the inhibitory effect on growth of L. plantarum. Inhibitory effect of EES on amylase, cellulase and pectinase was also tested. In conclusion, the present experiment demonstrated that EES inhibited the growth of L. plantarum, and various enzyme activity. EES-containing kimchi was sustained the hardness, and initial acidity during fermentation. EES was considered as the possible additive of kimchi process and EES added in kimchi increase the quality, and storage period of kimchi.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.422-430
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• 2008

This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo steer beef by different cut. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yanaji (brisket)] prepared from 10 Hanwoo steers (28-30 months old) were used for this experiment. The range of pH was 5.46-5.64. In the chemical analysis, Hongduke contained highest protein contents (21.15%) and Dngsim had lowest protein contents (16.94%) (p<0.05). Fat contents were higher in Dngsim whereas those of Guri, Hongduke and Udoon were significantly lower when compared to the other cuts (p<0.05). There were not significantly different in meat color (L, a and b values) properties only except that L values were significantly higher in Dngsim among 10 cuts (p<0.05). Cooking loss (%) was higher in Guri, Hongduke, Udoon and Yangji whereas it was significantly love. in Cheggt (p<0.05). Warner-Bratzler shear force (WBS) was significantly higher in Abjin $(6.24inch^2/kg)$, whereas Dngsim $(3.45inch^2/kg)$ and Cheggt $(3.50inch^2/kg)$ were significantly lower than the other cuts (p<0.05). There was no significant difference in water-holding capacity (WHC) among 10 cuts (p>0.05). Total amino acid contents were significantly higher in Hongduke (p<0.05). Hongduke was highest in most kinds of amino acids, however, Udoon had the highest methionine and histidine contents among 10 cuts (p<0.05). Glutamate contents were high in all cuts and followed by aspartate, leucine and lysin. With regard to mineral contents, Ca was ranged from 47.63-70.69 mg/kg and Fe was ranged from 15.09-26.68 mg/kg in 10 cuts. Zn was highly contained in Guri (50.56 mg/kg) when compared to the other cuts (p<0.05).

• Food Science of Animal Resources
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• v.30 no.3
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• pp.504-511
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• 2010

This study was undertaken to investigate the effects of feeding complex probiotics (Lactobacillus casei, Bacillus subtilis, Saccharomyces cerevisiae, Aspergillus oryzae, Streptomyces griseus, $1.5{\times}10^{10}$ CFU/kg) and antibiotics (oxytetracycline (OTC), 110 ppm) on growth performance and meat quality characteristics of broiler chicks. In the experiment 1, 0.3% complex probiotics feeding level was chosen to be proper addition level due to better average daily gain (ADG), feed conversion (FC) and dressing percent (DP) results among 3 levels (0.1, 0.3 or 0.5%). In the experiment 2, 5 treatments (T1, no probiotics + no antibiotics; T2, probiotics 0.3% + no antibiotics; T3, probiotics 0.3% + antibiotics 50%; T4, probiotics 0.3% + antibiotics 100%; T5, no probiotics + antibiotics 100%) were investigated. In the growth performance of broilers, T5 (antibiotics 100% only) showed the highest (p<0.05) ADG and FC values while T1 (control) showed the worst growth performance. However, T3 (probiotics 0.3% + antibiotics 50%) showed higher ADG (p<0.05), FC (p<0.05) and DP (p>0.05) values compared to control. In the breast and leg meat quality, T3 showed similar pH, proximate composition, cooking loss and meat color values except shear force value compared to T5. Addition of 0.3% probiotics with 50% antibiotics (T3) tended to lower the blood cholesterol levels of broiler chicks and Escherichia coli or Salmonella counts in cecum microflora of broiler chicks compared to T5. In the residual antibiotics analysis, T3 contained 0.04 ppm of residual antibiotics in the breast meat while T4 or T5 contained 0.1 ppm of residual antibiotics and addition of 0.3% probiotics with 50% antibiotics in broiler diets could lower the residual antibiotics level to 40% in the meat. As a result, 0.3% probiotics addition with 50% antibiotics in the broiler diets could be recommended for the production of high quality broiler meat.

• Korean Journal of Dental Materials
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• v.44 no.2
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• pp.171-178
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• 2017

The purpose of this study is to investigate the effect of number of times dipped in coloring liquid and sintering temperature on the flexural strength of zirconia ceramic. In this study, using a zirconia block having improved transparency, specimens with size of $25mm{\times}2mm{\times}1.5mm$ were fabricated. The zirconia ceramic specimens were divided into three groups according to the number of times dipped in coloring liquid by 0, 2 and 4 times, and dyed in the coloring liquid to give color to each specimen. Then, after sintering them at the final temperature of $1,450^{\circ}C$ and $1,600^{\circ}C$, flexural strength was measured using a universal testing machine (total 6 group, n=10 for each group). Also, a scanning electron microscopy (SEM) was performed to observe its microstructure, and the data obtained through the experiment were analyzed with two-way ANOVA. The results of the flexural strength analysis show that the highest value was measured $762.3{\pm}42.3MPa$ in EKL2 group, while the lowest value was $516.4{\pm}77.1MPa$ in EKH4 group. According to the results of the two-way ANOVAs, flexural strength was not related with interaction between sintering temperature and number of times dipped in coloring liquid ($R^2=0.737$). However, there were statistically significant differences in flexural strength depending on sintering temperature (P<0.001). The flexural strength of zirconia ceramics having improved transparency was dependent on sintering temperature. The number of times dipped in the coloring liquid did not affect flexural strength of the zirconia ceramic having improved transparency.