• Food Science of Animal Resources
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• v.44 no.4
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• pp.817-831
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• 2024

In this study, physicochemical and antioxidant properties, and storage stability (1, 3, and 7 days) of pork patties added with edible insect powders (EIP) of four species (Larvae of Tenenbrio molitor, Protaetia brevitarsis seulensis, Allomyrina dichotoma, and Gryllus bimaculatus) as meat partial substitutes were investigated. Twenty percent of each EIP was added to pork patties, and four treatments were prepared. On the other hand, two control groups were set, one with 0.1 g of ascorbic acid and the other without anything. Adding EIP decreased water content but increased protein, fat, carbohydrate, and ash contents. In addition, the use of EIP increased the water holding capacity and texture properties as well as decreased the cooking loss. However, the sensory evaluation and storage stability were negatively affected by the addition of EIP. The 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity had a positive effect on storage stability. It is believed that the addition of EIP resulted in high antioxidants due to the presence of polyphenol compounds in EIP. These results indicate that EIP has great potential to be used as meat partial substitute to improve the quality improvement and antioxidant in pork patties. However, in order to improve storage stability and consumer preference, further research is needed to apply it to patties by reducing the amount of EIP or adding auxiliary ingredients.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.20-48
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• 2003

Product in tended for use by infants that simulates human milk or is suitable as a complete or partial substitute for human milk (omitted)

• Korea Journal of Hospital Management
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• v.23 no.2
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• pp.54-66
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• 2018

Purpose: This study was to figure out relationships of perceived Technology Readiness Index(TRI), usefulness, acceptance intension, and the recognition of substitute employment of medical personnel on the artificial intelligence (AI) and internet of things (IoT) among main technologies. Methodology: To achieve the purpose, this study utilized structured survey tools to conduct a questionnaire survey of nursing, administrative and medical technology professionals at six university hospitals in Korea metropolitan area. A PLS(Partial Least Square) Path analysis was utilized To analyze the material. Findings: In the relation with the technology readiness and perceived usefulness, it had a positive influence to the perceived usefulness when the optimism and innovativeness were higher and the discomfort was lower. In the relation with the technology readiness and acceptance intension, it showed a positive influence when the innovativeness was higher and the discomfort was lower. In the relation with the perceived usefulness and acceptance intension, it had a positive influence to the acceptance intension when the perceived usefulness was higher. In the relation with the acceptance intension and the recognition of substitute employment, it showed a positive influence to the recognition of substitute employment when the acceptance intension was higher. Practical Implications: Judging based on the above study results and reference reviews, it confirmed that it is necessary to prepare in the level of hospital organization in the $4^{th}$ Industrial Revolution. They should increase the efficiency of human resources through the technological factors or changes of employment types for the additional demands of human resources to handle increasing medical demands or induce to secure necessary abilities which are changing at the right time by performing the $4^{th}$ Industrial Revolution related re-training continuously to develop the value of existing human resources.

• International Journal of Concrete Structures and Materials
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• v.4 no.1
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• pp.3-8
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• 2010

This paper present the results of investigation on the use of rice husk ash as a partial substitute for cement in construction. One hundred and eighty specimens of concrete cubes were cast. 0, 5, 10, 15, and 20% partial replacement of cement with rice husk ash were carried at 1:2:4 mixes by weight with 0.60, 0.65, 0.70 water/cement ratio. The results indicated that compressive strengths of cubes at 0.6, water/cement were higher than 0.65 and 0.70. Also 5% partial replacement cement with rice husk ash at $28^{th}$ day average compressive strength value of $25.4\;N/mm^2$ compared well with 0% partial replacement of cement with rice husk ash of $26.28\;N/mm^2$. This shows that at 5% partial replacement of cement with rice husk ash can be used for structural concrete and at 15% replacement or more it can be used for non - structural construction works or light weight concrete construction. The cost analysis shows substantial amount of savings for the country.

• Food Science of Animal Resources
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• v.42 no.1
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• pp.73-83
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• 2022

The aim of this study is to determine the effects of using emulsion manufactured with soybeans (ES) to substitute chicken breast in Vienna sausages. Four types of Vienna sausages (S1: 10% ES and 50% chicken, S2: 20% ES and 40% chicken, S3: 30% ES and 30% chicken, and S4: 40% ES and 20% chicken) for this study were made. The pH, color, proximate composition, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), microphotographs, cooking yields, and texture profile analysis of sausages were examined. The pH value of uncooked and cooked sausages increased significantly with increasing ES content (p<0.05). The crude protein contents of S2, S3, and S4 were significantly higher than that of the control (p<0.05). Furthermore, the SDS-PAGE results showed that α-conglycinin, β-conglycinin, and the acidic subunit of glycinin all increased with increasing ES content. Microphotographs revealed that increasing the ES content decreased the size of fat globules. The cooking yields of samples increased significantly with increasing ES content (p<0.05). The hardness values of ES treated samples were significantly lower than that of the control (p<0.05). Therefore, 30% substitute of chicken breast with ES can improve the quality and structure of Vienna sausage, without inducing critical defects.

• The Transactions of the Korean Institute of Electrical Engineers P
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• v.58 no.2
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• pp.231-234
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• 2009

Recently, to the development of a highly information-oriented society to a large increase in dependence on power, Accordingly, it is need that active development and spread of preservation technology on accident prevention in operation electrical equipment. However, to lack of the use on maintenance technology of power equipment and to increase of power usage is growing deterioration of power equipment, this is a cause on casualties, property damage and the occurrence of disasters is a growing. GIS equipments which are operated from domestic except the equipment which manages from the big business are depend on a most visual inspection, and do inspection method or measuring instrument etc. a condition which is not supplied widely. Currently, many to measure instrument used in domestic is very expensive or foreign, it will be able to substitute this, the development necessity of the diagnosis technique and the measuring instrument is demanded.

• Journal of the Korean Society for Precision Engineering
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• v.22 no.1
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• pp.82-88
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• 2005

The damage inspection of container surface is performed by the expert inspectors at the container terminal gate of harbor. In this paper, we substitute the expert's capability with the damage inspection system using the artificial intelligent control algorithm and vision system, so we can improve the work environment and effectively decrease the inspection time and cost. Firstly, using six CCD cameras attached to the terminal gate, whole container is partially captured according to eleven sensors aligned with the entering direction of container. Captured partial images are inspected by the fuzzy system which the expert's technology is embedded. Next, we compose partial images to be a complete container image through the correlation coefficient method. Complete container image is saved to solve future troublesome problems. In this paper, the effectiveness of the proposed system was verified through the field test.

• Proceedings of the KSPS conference
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• 2000.07a
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• pp.301-311
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• 2000

The purpose of this paper is to explore the use of reaction signals by Japanese and English speakers. After collecting data from Japanese and English speakers, American and British, I checked them and decided to be concerned with five of them: ah, eh, oh, m, and ${\partial}:m$. At first I thought that the first three of them resembled in form and in their tones and meanings, while the others occur frequently only in English. But as I was reading the data more in detail I found the reason for too frequent use of the signal eh by Japanese. It is also found that the signal eh is a kind of substitute for a real word, the similar linguistic phenomenon is seen in the use of m, and m seems to be different from ${\partial}:m$ in its function, according to whether the speaker is talkative or not. And American students learning Japanese started their Japanese with an English reaction signal and the reverse phenomenon was found with Japanese students speaking in English, so much so that reaction signals are used spontaneously, though they have various tones and meanings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.45-49
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• 1982

This study aims to substitute the emulsifier and gelifier for the poly phosphates with regard to diminishing the foreign phosphates in diet and production cost. It is desirable to introduce the application of theory for melting phenomenon in this investigation since the rate of peptisation is very representative index during the conversion of Ca-paracaseinate to Na-paracaseinate in processed cheese. It will be impossible to substitute completely for polyphosphates but partial substitution could be possible if one consider the organoleptic quality of typical processed cheese.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.4
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• pp.349-353
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• 2009

Two feeding trials were conducted to evaluate the soybean meal as a substitute for the fish meal in diet (experiment I), and experimental practical diet and commercial diet (experiment II) for growth of far eastern catfish. In the experiment I, three replicate groups of juveniles (average weight 7.2 g) were fed one of diets containing 0, 10 and 20% soybean meals for 66 days. Survival and final mean weight were not significantly affected by dietary soybean meal levels. No significant differences were observed in feed efficiency, protein efficiency ratio and protein retention of fish fed between 0% (control diet) and 20% soybean meal diets. However, fish fed 10% soybean meal diet showed the lower feed efficiency, protein efficiency ratio and protein retention, and higher daily feed intake compared with fish fed control diet and 20% soybean meal diet. The contents of moisture, crude protein, crude lipid and ash in the whole body were not significantly affected by dietary soybean meal levels. In the experiment II, three replicate groups of juveniles (average weight 7.3 g) were fed either the formulated diet or commercial diet for 66 days. Survival and final mean weight were not significantly different among treatment. Significantly higher feed efficiency, protein efficiency ratio and protein retention, and lower daily feed intake were observed in fish fed experimental practical diet compared with fish fed commercial diet (P<0.05). Proximate compositions of the whole body were not significantly affected by diets. The results of these studies suggest that soybean meal can be used as a substitute for fish meal up to 20% in diet, and the dietary formulation used in the experiment II could be applied to the practical feed for far eastern catfish.