• Journal of the Korea Institute of Building Construction
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• v.10 no.5
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• pp.45-54
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• 2010

Recently more and more construction projects have become high-rise, complex and intelligent. Accordingly, such projects require an integrated management system for tasks, with a lean approach to construction with work processes for management and productivity. In particular, Construction Information Technology (CIT) fields are concerned with Building Information Modeling (BIM), which represents the process of generating and managing building data during its life cycle. Constructability research has progressed for the project goal which is a cost-time-quality of optimization by integrated construction knowledge and experience. However, the current constructability process has not been performed efficiently, as the existing 2D drawings and papers lack consistent and accurate information, it is difficult to share the contents of work, and the use of information is inefficient. This study proposes that the reformation and enhancement of BIM-based constructability work process can lead to brilliant performance in the framework of the construction phase through achieving collaboration between the design team and the workers at the site.

• Horticultural Science & Technology
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• v.31 no.6
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• pp.807-812
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• 2013

In this study, we aimed to develop a simple analysis method for measuring the carotenoids content of pepper powder. A 96-wells polystyrene microplate and an ELISA reader were used for analysis. Although ELISA reader with 450 nm filter was applicable to measure carotenoid contents, the surface of microplates were degenerated by acetone used for carotenoids extraction. However, ten-folded dilute of the color extract with methanol did not affect the surface of polystyrene microplate and components of the color extract could be successfully measured by a ELISA reader, showing a high corelation with ASTA-20.1 method. In addition, this method uses 10 fold less acetone than ASTA-20.1 method resulting less acetone waste. The microplate method using ELISA reader has potential power for analyzing a large number of samples which may be very useful to the practical breeding program for high-colored peppers.

• Analytical Science and Technology
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• v.31 no.1
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• pp.39-46
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• 2018

Carbaryl and seven organophosphorous pesticides were analyzed simultaneously using on-line solid phase extraction (on-line SPE) coupled with liquid chromatography tandem mass spectrometry (LC/MS/MS). The target pesticides are Carbaryl, Methyl demeton, Fenitrothion, Malathion, Parathion, Phenthoate, Diazinon, and EPN. This method includes the direct injection of $500{\mu}L$ in the water sample, a 15 min separation period using a rapid resolution liquid chromatography system with on-line SPE, and detection through electrospray ionization (ESI) positive mode. The percentage of recovery of all pesticides ranged from 85.3 % to 100 %. This method showed an accuracy of ${\geq}90.0%$, possessing limits of detection and quantification within 0.05 to $0.28{\mu}g/L$ and 0.16 to $0.89{\mu}g/L$, respectively. The correlation coefficients (r) for the calibration curves within a range of 0.5 to $8.0{\mu}g/L$ were higher than 0.99. The evaluation results showed the efficacy of the method for all contents, and no pesticides were detected in the water quality sample.

• Horticultural Science & Technology
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• v.35 no.1
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• pp.98-107
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• 2017

A DNA profile database was constructed to investigate the genetic relatedness of 72 germplasm samples of Pyrus and related cultivars using microsatellite markers. Three P. pyrifolia, four P. commus, and one P. betulifolia cultivars with different morphological traits were screened using 387 pairs of microsatellite primers. A core set of 11 primer pairs was selected to obtain 133 polymorphic amplified fragments meeting three criteria: high polymorphism information contents (PIC), high repeatability, and distinct allele patterns. The number of alleles per locus ranged between 4 and 22. Average PIC was 0.743 (range: 0.557 - 0.879). Cluster analysis using the unweighted pair - group method with arithmetical average (UPGMA) separated the 72 pear cultivars and germplasm samples into four major groups: Chinese, European pears, and a cluster of 55 Asian pears that could be reclassify into two subcluster, I - $1^{st}$ and II - $2^{nd}$, according to pedigree information. Almost all of the cultivars were discriminated by 11 microsatellite marker genotypes. The microsatellite DNA profile database may be utilized as tool to verify distinctness, uniformity, and stability between candidate cultivar, and to verify in the distinctness of existing cultivars.

• Applied Biological Chemistry
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• v.47 no.4
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• pp.396-402
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• 2004

For industrial application to manufacturing functional foods for health using browned oak mushroom, we examined its reducing power, inhibitory effect on intracellular reactive oxygen species, phenolic compounds and phytates contents, modulatory effects on NO radical and matrix metalloproteinase 9 (MMP9) generation by activated macrophages, and antimutagenicity in order to evaluate the functionality of browned oak mushroom for health. While overall ethanolic extracts have higher reducing power than aqueous extracts, browning reaction was found to increase reducing power by up to 28% at a 3.32 mg/ml sample concentration. Browning reaction also increased phenolic compound content by about 73% compared to raw mushroom. However, any significant change in phytate content could not be detected. At a concentration of $100\;{\mu}g/ml$, treatment of ethanolic extract of oak mushroom increased NO generation over 43% in LPS-stimulated macrophage. On the contrary, the aqueous extracts rather decreased it over 17% at the same sample dose. However, any solvent extract from browned oak mushroom seems not to cause any change in both NO production and MMP9 activity. In addition, browning reaction did not allow any significant change in suppressive effect on mitomycin C-induced mutagenesis as examined with SOS chromotest. These results suggest a possible use of browned oak mushroom with unmarketable quality as a material for development of a variety of processed functional foods for health.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.40 no.5
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• pp.587-593
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• 1995

Growth characteristics and aromatic constituents of wild and domesticated Codonopsis lanceolata grown in different regions were investigated to find the best cultural condition for quality improvement. The results were as followings: Air temperature of wild region was lower to 4~8 and soil temperature was also lower to 3 compared with domesticated region. Soil of wild region had about three times richer organic matter with lower pH. Chromosome number of wild and domestcated species was 2n=16, ovary number was 3, but seed number of wild species was 132 vs domesticated showing 62. Recovery yield of wild species grown wild region had 0.55%, besides that, the wild species grown in domesticated region had 0.34. But the domesticated species in wild and domesticated regions was the same as 0.28. Inorganic element contents of domesticated region showed much higher than that of wild region. Major aromatic constituents were specified in wild Codonopsis lanceolata as dimethyl benzene, 3-ethyl-5-2-(ethylbutyl)-octadecane, benzaldehyde, 14, 14-dimethyl-hexadecanoate, methylhexadecenoate of which was not detected in domesticated species.

• Korean Journal of Ecology and Environment
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• v.39 no.2 s.116
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• pp.209-218
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• 2006

This study was to evaluate microcystin production by two strains of cyanobacteria (Microcystis aeruginosa and Planktothrix agardhii) in response to three different levels of direct (0,4,8 inds.) or indirect (0,25, 50% of zooplankton culture media filtrate) exposures to zooplankton (Daphnia magna and Moina macrocopa). The cell biomass and intracellular microcystin (MC) were measured everyday. The survival rates of zooplankton were evaluated for daily intervals for the direct exposure. The intracellular MC produced peaked on the day 3 or 4, and then decreased over the both exposure experiment. In the direct experiment, the MC values were significantly different among the control and zooplankton treatments (ZT; repeated measures-ANOVA: P< 0.039). The MC contents of P. agardhii strain (No.204) were significantly higher (Tukey test, P< 0.082) in ZT2 (8 inds.) than in ZT2 (4 inds.). On the peak day, the intracellular MC exposed to both zooplanktons was significantly higher than the control (One-way ANOVA, P< 0.021). Higher zooplankton survivals were observed in the M. aeruginosa strain (No. 111) rather than in high toxic P. agardhii strain. In the indirect experiment, the intracellular MC of the M. aeruginosa strain was significantly different among the control and zooplankton culture media filtrate (ZCMF)treatments (rm-ANOVA: P<0.004), The MC exposed ZCMF2 (50%) were significantly higher than in ZCMFI (25%: Tukey test, P< 0.025) for both strains. This study strongly supports the induced-defensive MC production of potentially toxic cyanobacteria in response to the presence of zooplankton.

• Food Science and Preservation
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• v.5 no.4
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• pp.326-330
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• 1998

Freeze storage technique is widely used for food processing to keep freshness and quality of the product. This technique was applied to fresh, unshelled groundnut to develop a new type of product which could maintain fresh taste and nutritive values even after several months of storage. The groundnut varieties, Daepungtangkong, Daekwangtangkong and Sindaekwangtangkong were grown at the experimental field of NCES in 1996. Immatured pods or groundnut were harvested around 20 to 3o days before full maturity, washed, and steamed at 100$^{\circ}C$ for 5 min. to stop enzyme activity. After vacuum packing (at -760mmHg for 10 min.) with 0.08mm polyvinyldichloride film, the pods were immediately frozen at -70$^{\circ}C$ for 24h and transfered at -20$^{\circ}C$ for long-term storage. Physico-chemical properties of frozen vegetable groundnut were investigated at 2 months after storage and compared to those of conventionally dried groundnut. After 2 months storage, the thawed kernels were very palatable with softness and fresh taste. Acid value and hardness (measured as the compression force on the probe of a texture analyzer) were much lower in frozen vegetable groundnut than those in the air-dried ones. Presence of free sugars is one of the important factors affecting groundnut taste, and the free sugar contents were considerably decreased in the frozen vegetable groundnut compared to freshly harvested groundnut. But in dried groundnut no free sugar was detected.

• Korean Journal of Childcare and Education
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• v.9 no.3
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• pp.309-342
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• 2013

This study analyzes the development process of national childcare curriculum, the goal and contents of the 3rd Standard Childcare Curriculum for Childcare Center in order to suggest the successful way to improve the 3rd Standard Childcare Curriculum. After its establishment in 2007, significant changes had been made to the Standard Childcare Curriculum in order to improve the quality of childcare: Nuri Curriculum for age 5 in 2011, second revision of Standard Childcare Curriculum in 2012, creation of Nuri Curriculum for age 3-4, revision of Nuri Curriculum for age 5, and third Standard Childcare Curriculum in 2013. The third Standard Childcare Curriculum is specified as infants age 0-1, age 2, and age 3-5(Nuri Curriculum). For a successful settlement of the 3rd Standard Childcare Curriculum, first, we need in depth analysis of the Nuri Curriculum by age classification. Second, there should be an effort to link the Standard Childcare Curriculum with elementary school education in practical manner. Further, we need to solve the payroll gap problem between teachers in charge of Nuri Curriculum and infant classes. Finally, teachers should be given more respect, and equivalent teaching qualification standard should be made between childcare and early childhood education.

• Food Science and Preservation
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• v.22 no.1
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• pp.51-55
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• 2015

This study investigated the changes in the physicochemical characteristics and sensory evaluation of Aster scaber by blanching treatment time. Aster scaber was blanched with $100^{\circ}C$ hot water for 1~5 min. At $100^{\circ}C$ blanching, the total polyphenol contents of the sample blanched for 1~5 min ranged from 7.57 to 6.45% while the sample blanched for 5 min showed a severe loss of phenolic compounds. The sample blanched $at 100^{\circ}C$ for 5 min had the lowest $L^*$ and $b^*$ values (24.96 and 16.14, respectively) and the highest $a^*$ value (-10.39) among all the samples. With regard to the texture profile, the sample blanched at $100^{\circ}C$ for 5 min was the highest in texture. Significant reductions in the texture, color, and total phenol content were observed after blanching. In the sensory evaluation, the Aster scaber sample blanched with hot water at $100^{\circ}C$ for 2 min showed the highest color, appearance, and flavor while the sample heated with boiling water for 3 min had the highest sensory score in terms of texture and overall acceptability. In conclusion, the 3 min blanching of Aster scaber yielded the best sensory quality.