• Journal of The Korean Society of Grassland and Forage Science
• /
• v.33 no.3
• /
• pp.213-218
• /
• 2013

This study was conducted to investigate the effects of supplementing additional sucrose, in the form of black sugar (BS), into the diet of Holstein dairy cows on dry matter intake (DMI), milk yield, and milk composition. Eight Holstein dairy cows ($741{\pm}65.8kg$ body weight) were divided into two groups, including the control and BS groups. Animals in the control group were offered a total mixed ration (TMR) ad libitum, and the BS group was offered TMR with 300 g of BS/head/d. After two weeks of adaptation period, the animal performance, including DMI, milk yield and milk composition, was measured. Cows supplemented with BS appeared to consume more feed than that by the controls (i.e., 17.08 and 18.28 kg/d for the control and BS groups, respectively). However, there were no significant differences between treatments. Milk yield or milk composition, such as milk fat, milk protein, lactose, solids-non-fat, total solids and pH, did not differ between treatments. However, there was a significant difference (p<0.05) in the concentration of milk urea nitrogen (MUN). The MUN concentration of the BS group was approximately 15% lower than that of the control group (i.e., 18.75 vs. 16.05 mg/dL for the control and BS groups, respectively), which suggests improved nitrogen metabolism in the animals. The somatic cell count was numerically lower in the cows of the BS group compared to those in the control group. However, a significant difference was not noted due to the substantial amount of variation among cows. In terms of the trace mineral composition for milk, the concentration of Cu from BS animals was higher (p<0.05) than that of the control animals. In summary, supplementing the diets of dairy cows with BS marginally affected animal performance and improved nitrogen metabolism. The level of supplementation and other factors, such as animal variation were discussed.

• Journal of Internet Computing and Services
• /
• v.7 no.1
• /
• pp.91-99
• /
• 2006

This paper proposes a control path analysis mechanism to be used in the workflow mining framework maximizing the workflow traceability and re discoverability by analyzing the total sequences of the control path perspective of a workflow model and by rediscovering their runtime enactment history from the workflow log information. The mechanism has two components One is to generate the total sequences of the control paths from a workflow mode by transforming it to a control path decision tree, and the other is to rediscover the runtime enactment history of each control path out of the total sequences from the corresponding workflow's execution logs. Eventually, these rediscovered knowledge and execution history of a workflow model make up a control path oriented intelligence of the workflow model. which ought to be an essential ingredient for maintaining and reengineering the qualify of the workflow model. Based upon the workflow intelligence, it is possible for the workflow model to be gradually refined and finally maximize its qualify by repeatedly redesigning and reengineering during its whole life long time period.

• Journal of Periodontal and Implant Science
• /
• v.40 no.4
• /
• pp.164-171
• /
• 2010

Purpose: This study compared the total antioxidant status (TAS) and superoxide dismutase (SOD) activity in the saliva of periodontally compromised patients before and after scaling and root planing (SRP) to assess their diagnostic utility. Methods: Severe chronic periodontitis patient (test group) and subjects with no attachment loss, sites showing a 3 mm or more probing depth and a sulcus bleeding index < 10% (control group) were enrolled in this study. Saliva sampling and clinical examination were performed at one week, one month and 3 months after SRP. The TAS and SOD activity in each patient's saliva was measured for the comparative analysis between the groups. Results: In the test group, the TAS decreased directly after SRP. With time, it increased slightly and was relatively unchanged compared to the baseline. In the control group, the TAS also decreased immediately after SRP but increased gradually with time until 3 months. The SOD activity in the test and control subjects decreased immediately after SRP until 1 month. At 3 months, the SOD activity had increased. Both groups had a similar profile of SOD activity. However, the SOD activity of the control group was significantly higher than that of the test group at each point in time (P < 0.05). Conclusions: There was a significant difference in the total salivary antioxidant level between the periodontitis and healthy or gingivitis (control) group during the experiment period. The total antioxidant level in the saliva was higher in the patients with severe chronic periodontitis than the healthy or gingivitis control before SRP. The SOD activity of the periodontitis patients was lower than the control at each time point. These findings conclusively reveal the possible use of saliva as a diagnostic tool for periodontal health.

• Food Science of Animal Resources
• /
• v.35 no.5
• /
• pp.660-668
• /
• 2015

This study was performed to investigate the chemical composition, mineral status, oxidative stability, and texture attributes of dry-cured ham from pigs fed processed sulfur (S, 1 g/kg feed), and from those fed a basal diet (CON), during the period from weaning to slaughter (174 d). Total collagen content and soluble collagen of the S group was significantly higher than that of the control group (p<0.05). The pH of the S group was significantly higher than that of the control group, whereas the S group had a lower expressible drip compared to the control group. The S group also showed the lower lightness compared to the control group (p<0.05). In regard to the mineral status, the S group had significantly lower Fe²⁺ and Ca²⁺ content than the control group (p<0.05), whereas the proteolysis index of the S group was significantly increased compared to the control group (p<0.05). The feeding of processed sulfur to pigs led to increased oxidative stability, related to lipids and pigments, in the dry-cured ham (p<0.05). Compared to the dry-cured ham from the control group, that from the S group exhibited lower springiness and gumminess; these results suggest that feeding processed sulfur to pigs can improve the quality of the texture and enhance the oxidative stability of dry-cured ham.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
• /
• 2003.10a
• /
• pp.204-205
• /
• 2003

Change in Quality properties of the Kochujang Prepared with the powder of Paecilomyces japonica and extract of p. japonica by different solvents were investigated during 90 days of fermentation at 20$^{\circ}C$. The moisture content was not significantly different, pH of Kochuiang made with p. japonica was lower than control group and decreased continuously according to the fermentation time. Amino nitrogen continuously increased till 60 days and decreased slightly on 90 days. Amino nitrogen of Kochujang made with P. japonica was higher than control group and was highest on 30 days and 60 days by 179.2mg% and 282.2mg% respectively. Value of L, a, b in Color decreased with proportion to fermentation period and L, a, b value of Kochujang made with P. japonica was lower and in particular that of Kochujang made with P. japonica powder was lowest. from the result of sensory evaluation test, the color of control group was similar to“clear red”but that of Kochojang made with powder of P. japonica was close to“dark reddish brown”and that of Kochujang made with extract of P. japonica was darker than that of control group and the preference of dark color was low. Texture was“glossy and smooth”in all and preference was high. In salty taste, the Kochujang by P. japonica addition was stronger and Kochujang made with extract was stronger than that made with powder. In hot taste, the Kochujang made with P. japonica was weaker than control group and the Kochujang made with P. japonica was scored higher in flavor than control group and Kochujang made with powder of P. japonica was the highest in score. In overall preference, the Kochujang made with P. japonica was better than control group like the result of flavor but expecially Kochujang made with water extract of P. japonica among the extract was best one unlike the result of flavor.

• 전자공학회논문지 IE
• /
• v.46 no.2
• /
• pp.33-45
• /
• 2009

In this paper, the implementation of the backward movement control of a truck-trailer type mobile robot using fuzzy model based control scheme considering the practical constraints, computing time-delay and quantization is presented. We propose the fuzzy feedback controller whose output is delayed with unit sampling period and predicted. The analysis and the design problem considering the computing time-delay become very easy because the proposed controller is syncronized with the sampling time. Also, the stability analysis is made when the quantization exists in the implementation of the fuzzy control architectures and it is shown that if the trivial solution of the fuzzy control system without quantization is asymptotically stable, then the solutions of the fuzzy control system with quantization are uniformly ultimately bounded. The experimental results are shown to verify the effectiveness of the proposed scheme.

• The Korean Journal of Community Living Science
• /
• v.26 no.2
• /
• pp.303-311
• /
• 2015

This study investigates the effects of serving medicinal food items on the dietary intake of elderly inpatients. A total of 77 elderly inpatients at a long-term senior care hospital in Yeongju participated in this study. Control and medicinal food items were provided for 20 days (March 24 through April 12, 2014, and April 14 through May 3, 2014, respectively). A satisfaction survey was conducted for both control and medicinal food items on the last day of the respective serving period. Data were analyzed by using SPSS (Windows ver. 21.0). The satisfaction level was higher for medicinal food items than for control food items. The leftover rate was higher for control food items than for medicinal food items. The intake of energy, carbohydrates, proteins, fats, vitamin A, thiamin, niacin, potassium, and zinc was higher for medicinal food items than for control food items. These results indicate that the dietary intake of elderly inpatients was higher for medicinal food items than for control food items. This suggests that medicinal food items can help increase the nutrient intake of elderly inpatients and implies that such food items may be more desirable for a long-term senior care hospital diet. A prospective analysis of the long-term control is needed to establish the effects of medicinal food items on elderly patients.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
• /
• v.36 no.4
• /
• pp.235-243
• /
• 2018

The national geodetic control point is very important as a framework for drafting plans for construction and civil engineering works as well as mapping for various development and utilization plans related to the national land. Since the 1910s, Korea has established and managed the national geodetic control points, the triangulation points and the benchmarks. Currently, these point information is provided through the land information platform. The national geodetic control point has been changed through the process of loss, re-establishment, and re-location by the events and environment of the times. Therefore, it is very important to provide information by linking these past national geodetic control points in time series. In this study, we classified the triangulation points into five groups(Japanese Government General of Korea, YUCCA Project, National Construction Institute, Past Control Point Data Sheet, and Current) by age and then suggests a method to match the same control points in each time period. Finally we also applied the proposed method to Jecheon and analyzed the results.

• Journal of Environmental Science International
• /
• v.29 no.3
• /
• pp.307-318
• /
• 2020

The integrated permit system is applied to class 1 and 2 atmospheric and water pollutant discharge facilities in 19 sectors. The fertilizer sector should receive a permit for a period of four years, from 2019 to 2023. The purpose of this study is to investigate the differences between the Korean Best Available Techniques (BAT) reference document (K-BREF) and the European Union BAT reference document (EU-BREF) in terms of the process and emission characteristics of fertilizer manufacture. K-BREF is written by focusing on products, whereas EU-BREF is produced on focusing on manufacture process. There are five types of BATs(best available techniques economically achievable) in Korea. These BATs selected mainly to recover and reuse raw meterials and save energy. The number of BATs and BAT-AELs(BAT associated emission level) in K-BREF is smaller than that in EU-BREF. We suggest that BATs and those environmental management parameters in Korea need to further reflect the emission characteristics in the fertilizer sector.

• Korean journal of food and cookery science
• /
• v.21 no.6 s.90
• /
• pp.782-793
• /
• 2005

This study investigated the effect of $2\%$ addition of pectin and alginate on the Physicochemical and retrogradation Properties of Jeungpyun, a Korean traditional fermented rice cake. The volume of batters with alginate and Pectin was significantly larger than that of control. Jeungpyun samples with Pectin and alginate had a larger volume with uniform and smaller cell size. All samples showed largest foaming capability after second fermentation. Foaming capability of the control ($0\%$ addition of pectin and alginate) was significantly larger than that of the treated samples. The amount of reducing sugar tended to increase during fermentation but decreased after steaming, which was due to the increase in hydrolysis of starch. On the contrary, the content of free sugar was slightly decreased during fermentation but slightly increased after steaming. The control contained the largest amount of free sugar after steaming. The microstructure of starch particles after fermentation showed completely dispersed starch granules with air bubbles. After steaming, the structure was sponge-like in all samples. Samples with added alginate and pectin had significantly higher water binding capacity than those of the control. All samples showed noticeably increased solubility and swelling power at $70^{circ}C$ with the control being significantly lower than the treated samples. Retrogradation was measured with $\alpha$-amylase and the retrogradation process of the sample with added alginate and pectin proceeded slower than that of the control. The relative crystallinity was observed through X-ray diffraction method and samples with added alginate and pectin had smaller crystallinity and delayed retrogradation compared to the control. Thus, Jeungpyun with the addition of alginate and Pectin demonstrated improved functionality and dietary fiber addition effect. The storage period of was extended as the retrogradation rate was delayed by the addition of dietary fibers.