• 제어로봇시스템학회:학술대회논문집
• /
• 1996.10a
• /
• pp.295-298
• /
• 1996

In distillation column control, secondary measurements such as temperatures and flows are widely used in order to infer product composition. This paper addresses the design of static estimators using the secondary measurements for estimating the product compositions of the multicomponent distillation columns. Based on the unified framework for the estimator problems, the relationships among several typical static estimators are discussed including the effect of the measured inputs. Design guidelines for the composition estimator using PLS regression are also presented. The estimator based on the guidelines is robust to sensor noise and has a good predictive power.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.1
• /
• pp.74-81
• /
• 1995

In the proximate composition of the yams of home product, wild yam was most abundant in crude lipid and crude protein, and those content in the cultivated yams, cultivated long yam and cultivated short yam were similar. Cultivated long yam is the richest in crude ash. African yam had more crude lipid and crude protein compare to those of home product yams. Especially, the amount of crude lipid in African yam was four-fold of home product yams. In the mineral content, Ca was the richest mineral in four kinds of yam. The rest of mineral were in order of Fe, Mn and Zn. Among the home product yams, the Ca content of wild yam was higher than that of cultivated yam. The contents of Fe, Mn and Zn were also high in wild yam compared to cultivated yam. In the composition of free sugars, the sucrose content is the highest in wild yam, cultivated short yam and African yam. in order The fructose content was the most abundant in cultivated long yam and the next was sucrose. The composition of free fatty acids were in order of lactobacillic acid, palmitic acid and palmitoleic acid. Crude saponin contents of the home products were almost similar levle, but crude saponin of wild yam was more abundant than that of cultivated yam. And crude saponin of African yam was much more abundant compared that of other home product yams. there is not much difference in the kinds of saponin from the home product yams. However, the amount of each saponin from the home product yams was different. In case of African yam, 'b' saponin did not appear and 'e' saponin was higher compared with home product yams. In African yam, the bitter taste from ethyl acetate layer was the strongest, and the next was n-butanol layer. It is possible that there was a powerful UV absorption material in the bitter taste of ethyl acetate layer and also supposed that there were saponin and phenol is material.

• Korean Institute of Interior Design Journal
• /
• v.14 no.6 s.53
• /
• pp.120-131
• /
• 2005

Nowadays, food style would be changing as western and much like simple. because there was changing for customer both life style and recognition of what the food is, so that the customer would like to get something that has a high qualified and special. In the society changing continuary, the upgraded speed of atmospher and competition between bakery company is running quickly. in order to follow the customer who are different individually and pursuit lots of kind of things. In fact, it's not only making atmosphere that could give relaxation and rich life but also supporting commodity and many kinds of information to effect the sale's effectiveness, so the various alternative need to be checked out to treat the difference of atmosphere. importance of space composition plan considerating specific character is confirmed each commercial area of alternatives. In this study, we want to provide the most important standard of space composition of several visible or invisible environment factor making an bakery store. commercial rights are defferentiated between center commercial land and dwelling commercial land and we can strengthen the competitveness by bringing inspect, analysis, comparison about product make-up price each commercial land in space organixation of in-store actively in the 21 century's new bakery competition. In the 21st century, we should recognize we are in the new period about these a aggressive goal of maximization of sales and performed space construction through plan specialization to build reasonably and effectively. composition plan for store space as composition rate of product would be basic plan. so when the opening store is decided it need to be basic composition plan space which Is proper to situation of area.

• Journal of the Korean Society of Tobacco Science
• /
• v.27 no.1 s.53
• /
• pp.40-50
• /
• 2005

The influence of tobacco additives on the composition of the combustion products in mainstream smoke is discussed. The effect of additives on the chemical composition of smoke have been further evaluated in order to discover additives that would alter the chemical composition of smoke. Tobacco was uniformly treated at a 1-5$\%$ level with 8 classes of additives. Group M treated with alkali metal salt and group S, F, O give lower tar, nicotine and CO values than the control. Group AN treated with natural antioxidant gives higher tar and CO values than the control. The increases are most probably due to the high transfer rate of the ingredients to smoke. M3 and P1 reduced above the $50\%$ of TSNA from the smoke. M4 and P1 reduced above the $50\%$ of HCN from the smoke. These results suggest that tobacco additives alter pyrolysis or combustion product distribution and provide fundamental data to lead the development of a RRP(reduced risk product).

• Journal of the Korean Mathematical Society
• /
• v.33 no.1
• /
• pp.183-203
• /
• 1996

When dealing with a Lie group or, in general, with an analytic loop or quasigroup, its symmetry is broken by the election of the distinguished identity element.

• Journal of the Korean Mathematical Society
• /
• v.52 no.4
• /
• pp.869-889
• /
• 2015

Let ${\Gamma}^+$ be the positive cone in a totally ordered abelian group ${\Gamma}$, and ${\alpha}$ an action of ${\Gamma}^+$ by extendible endomorphisms of a $C^*$-algebra A. Suppose I is an extendible ${\alpha}$-invariant ideal of A. We prove that the partial-isometric crossed product $\mathcal{I}:=I{\times}^{piso}_{\alpha}{\Gamma}^+$ embeds naturally as an ideal of $A{\times}^{piso}_{\alpha}{\Gamma}^+$, such that the quotient is the partial-isometric crossed product of the quotient algebra. We claim that this ideal $\mathcal{I}$ together with the kernel of a natural homomorphism $\phi:A{\times}^{piso}_{\alpha}{\Gamma}^+{\rightarrow}A{\times}^{iso}_{\alpha}{\Gamma}^+$ gives a composition series of ideals of $A{\times}^{piso}_{\alpha}{\Gamma}^+$ studied by Lindiarni and Raeburn.

• Journal of the Korea society of information convergence
• /
• v.8 no.1
• /
• pp.31-38
• /
• 2015

Modern consumers tend to show value-oriented, image-centered, individualized, and emotionalized consumption behavior, not the consumers who are simply provided with products. Department store industry actively corresponds to the changing consumption behaviors of consumers and pays attention to Visual Merchandising(VMD) as a strategy to visually differentiate stores and sales environments. This study shows 6 parts of effective VMD; presentation of product, product display, color composition, planning of lighting, POP and sign display.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
• /
• 2002.11a
• /
• pp.194-194
• /
• 2002

• Journal of Applied Biological Chemistry
• /
• v.65 no.1
• /
• pp.63-74
• /
• 2022

Microbial dysbiosis in the gut is associated with human diseases, and variations in mucus alter gut microbiota. Therefore, we explored the effects of mucin on the gut microbiota using a community of 19 synthetic gut microbial species. Cultivation of these species in modified Gifu anaerobic medium (GAM) supplemented with mucin before synthetic community assembly facilitated substantial growth of the Bacteroides, Akkermansia, and Clostridium genera. The results of 16S rRNA microbial relative abundance profiling revealed more of the beneficial microbes Collinsella, Bifidobacterium, Ruminococcus, and Lactobacillus. This increased acetate levels in the community cultivated with, rather than without (control), mucin. We identified differences in predicted cell function and metabolism between microbes cultivated in GAM with and without mucin. Mucin not only changed the composition of the gut microbial community, but also modulated metabolic functions, indicating that it could help to modulate microbial changes associated with human diseases.

• Journal of the Korean Society of Food Culture
• /
• v.23 no.1
• /
• pp.33-40
• /
• 2008

Accuracy of dietary assessment depends on correct estimation of quantity as well as correct data on composition of the products. Milk and soymilk were considered quite homogeneous in items of package size and composition. One serving size of fluid milk and soymilk is considered 200 mL but there are products with different amounts on the market. This study was conducted to investigate variations of amounts and composition of fluid milk and soymilk products of one portion siz on Korean market. Twenty-nine milk products were purchased and categorized into 8 groups-regular, low-fat, skim, chocolate, strawberry-flavored, banana-flavored, and black soybean-added. Sixteen fluid soymilk products were purchased and categorized into 4 groups-regular, infant, black sesame or black soybean added and others. Actual volume of each product was measured by mass cylinder and compositions of major nutrients on the package were compared to the values in the most widely used nutrient DB in Korea. Amounts of milk specified on the package of purchased products were 182.3-318.5 ml, the largest being banana-flavored milk. Amounts of soy milk were 184.3-240.5 mL, the largest being regular soymilk. Measured amount of each products were close to the amount on the package (<5%). Contents of macronutrients on the package were different from the food composition table in several products. The amounts of calcium varied greatly among the products due to the popularity of adding calcium to milk and soymilk products recently. These variations in the amount and contents of major nutrients in milk and soymilk products can lead to considerable error to the results of dietary assessment unless the amount and the composition of each product are regularly updated in the food composition table whenever the new products are introduced in the market.