• Journal of Korea Society of Digital Industry and Information Management
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• v.8 no.4
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• pp.115-120
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• 2012

In multi-user multi-input multi-output (MU-MIMO) system, zero forcing beamforming (ZFB) is regarded as a realistic solution for transmitting scheme due to its low complexity and simple structure. However, ZFB shows a significant performance degradation when channel matrix has large condition number. In this case, the largest singular value of the channel inversion matrix has a dominant effect on transmit power. In this paper, we propose a perturbation method for reducing an effect of the dominant singular value. In the proposed algorithm, channel inverse matrix is first decomposed by SVD for the transmit signal to be expressed as a combination of singular vectors. Then, the transmit signal is perturbed to reduce the coefficient of the singular vector corresponding to the largest singular value. When a number of transmit antennas is 4, the simulation results of this paper shows that the proposed method shows 8dB performance enhancement at 10-3 uncoded bit error rate (BER) compared with conventional ZFB. Also, the simulation results show that the proposed method provides a comparable performance to Tomlinson-Harashima Precoding (THP) with much lower complexity.

• KSBB Journal
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• v.19 no.4
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• pp.269-273
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• 2004

A simple, fast and reproducible quantitative analysis method for sugar concentration composed in oligosaccharide mixture was developed. Two glass TLC plates were prepared per sample. After dipping one plate into the copper bicinchoninate reagent and the other plate into 5% sulfuric acid solution, both plates were baked in microwave oven until sugar spots were developed or the surface temperature of TLC plate becomes 60 to 70 $^{\circ}C$. The corrective factor values [F value =(the value of total sugar concentration converted as glucose unit/the value of reducing sugar concentration converted as glucose unit)/(polymerization degree of sugar)] of different molecular weight sugars were determined. Within the concentration of 0.25∼1.0 $\mu\textrm{g}$ in each sample loaded, the fructose-F (corrective factor value of fructose) was 0.45, yet for the higher concentration (2.5∼7.5 $\mu\textrm{g}$) fructose-F was 1.0. In case of glucose, in the range of 0.5∼7.5 $\mu\textrm{g}$, glucose-F was same as fructose-F, 1.0. However, as the molecular weight of sugar was increased, the F values were decreased in both maltodextrin and isomaltodextrin oligosaccharides in 0.5∼7.5 $\mu\textrm{g}$ of each sample loaded. Interestingly, F values were equal for the same molecular weight sugars, although the structures were different from each other. Using F value of each sugar, we could determine and compare the exact total sugar concentration of different molecular weight maltooligosaccharide and isomaltooligosaccharide. We also could determine if the unknown sugar was a reducing or non-reducing compound by using optimized TLC with microwave oven method.

• Textile Coloration and Finishing
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• v.20 no.3
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• pp.18-24
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• 2008

The purpose of this study is to develop the dyeing method with dry leaves of indigo plant. Coloring matter was extracted from dry leaves of indigo plant with hot sodium hydroxide solution. The extract was reduced with sodium dithionite, and it was used for dyeing cotton fabrics under various conditions. UV-visible absorption spectra of extract, reduction rate of extracts by reducing agent, and the surface color of dyed cotton, lightfastness were examined. For the initial 20 minutes, the absorbance of indigo solution rapidly decreased. However, several hours later, the decreasing rate retarded. By repeating the dyeing process, the shade looked deeper and deeper. At $30-40^{\circ}C$, the value of K/S reached the highest point. The concentration of indigo solution in dye bath seemed to playa critical role for the reaction of the reducing agent. It was observed that the surface color of cotton fabrics was getting bluish and its degree of value and chroma seemed slightly decreased as the K/S value was increasing. The lightfastness was clearly enhanced by increasing the K/S value.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.11-16
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• 2017

In this study, two kinds of mealworm seasoning pastes (naturally fermented or inoculation of Bacillus subtilis) were prepared by applying fermentation method of chungkukjang. The samples were labeled into soybean control (SC; no fermentation), mealworm control (MC; no fermentation), mealworm natural fermentation (MR) and mealworm inoculated fermentation of Bacillus (MB). Water content, color, pH, titratable acidity, salinity, amino acid nitrogen, reducing sugar and preference test were examined on the pastes. Moisture contents were 46.9 with soybean control (MC) and 54.5~73.3 with mealworm pastes. The L-value was not significantly different between the samples. In the case of the a-value and the b-value, SC showed the highest value whereas mealworm pastes showed lower values than SC. pH and salinity were higher in mealworm pastes. Amino nitrogen and reducing sugar showed the highest values of MR 326,67 and 63.33 mg%, respectively. In the preference test, the appearance and flavor were the highest values with SC, but texture, taste and overall acceptability were with MR, Therefore, soybean fermentation method with Bacillus species could be applied to use protein of mealworm and possibly edible insects as well.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.11a
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• pp.83-86
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• 2006

This study investigates engineering properties of concrete using recycled coarse aggregated manufactured by bar-crusher. Test showed that Bar-crusher(S) had more effective results at fresh state than cone-crusher(C) and impact-crusher(I). In case of specimens manufactured by S, increase of spindle velocity, incorporating ratio of recycled aggregate and maximum size of aggregate inclined fluidity. As for the hardened concrete, compressive strength of specimens by C or I exhibited lower value than that of S. In addition, specimens using recycled aggregate manufactured by 400rpm and 500rpm of spindle velocity showed less than 10% reduction rate of strength, which is not significant reducing value. It is found that 500rpm of the spindle velocity had the best strength performance, while 600rpm was the worst. Strength value of specimens decreased as incorporating ratio of recycled aggregate inclined, but the strength value of most specimens exhibited less than 10% of reducing rate, assuming favorable result, only at less than 25% incorporating ratio of recycled aggregate.

• Journal of Life Science
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• v.11 no.2
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• pp.144-152
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• 2001

In order to improve functionality of kochujang which is one of the traditional foods of Korea, sea tangle powder(2, 4, 6 and 8% sea tangle powder on the glutinous rice weight basis) was added to the raw material of kochujang and then investigated the change of physiochemical properties with control kochujang during the fermentation at 3$0^{\circ}C$ for 120 days. During 120 days fermentation, moisture and crude protein contents were gradually decreased with fermentation time, whereas crude fat content NaCl were slightly increased with fermentation time. The contents of reducing sugar of sea tangle kochujang was rapidly increased until 60 days of fermentation after that it was increased slightly up to 90 days of fermentation to the highest value and then reduced slightly or not changed approximately until 120 days. pH was reduced up to 60 days of fermentation after that it remained 4.63~4.91 in 90~120 days. Acidity was increased with fermentation time, and it was the highest value of 11.5~12.4$m\ell$ in 120 days of fermentation. Viscosity was increased with increased with fermentation time. Especially a case of additional sample of 8% sea tangle powder was highly increased until 60 days. A case of color difference value, in initial time of preparation of kochujang was distinct difference of value for additional samples respectively but as the fermentation progressed, among the samples not found consistent change of color difference value. L value was gradually decreased during fermentation. A value was decreased up to 30 days of fermentation and it was increased again totally at 60 days of fermentation. B value was decreased totally at initial time of fermentation and a case of control was increased again at 90 days of fermentation, the other samples increased again 60 days earlier than 30 days.

• Magazine of the Korean Society of Agricultural Engineers
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• v.24 no.2
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• pp.67-75
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• 1982

A study on the effect of water reducing agent on the various characteristics of concrete has been conducted. The experimental results of the study are summarized as follows. 1. Slump test for the concrete added water reducing setretarding agent in proper quantity have been conducted. According to the test results, the decreasing rate of slump value become bigger than plain concrete with increase of the unit weight of cement and elapse of time 2. In case the proper quantity content of maximum compressive strength in Fig. 5 of water reducing set retarding agent is added, unit weight of water is decreased about 15% or so as compared with plain concrete. with the increase of water reducing set accelerating agent content unit weight of water is decreased much more, And other hand, amount of air entraining shows the increasing tendency with the increase of water reducing agent content. 3. The adding rate of water reducing agent which produce maximum strength shows that WR-CH and WR-SA which is water reducing set-starding agent is 0.2% and WR-CO is 0.5% and that WS-PO which is water reducing set accelerating agent is 0.5 4. compressive strength jof the concrete made of sulfate resistant cement shows less than the strength of normal portland cement at initial strength but the strength of both cement shows almost same at curing age of 28 days. 5. when proper quantity of water reducing set retarding agent is used, boned strength is increased about 15% at curing age of 28days. 6. According to the result of durability test, dynamic young's mudulus of elasticity at plain concrete is decreased about 50% as compared with initial step at 300 cycle of freezing and thawing after curing age of days. on the contarary the concrete used water reducing agent is decreased less than 7%.

• KIEAE Journal
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• v.12 no.3
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• pp.83-88
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• 2012

This study analyzed the measured value came out by the field test to verify the surface temperature reduction of the flat roof due to green roof, and confirmed the influence of the green roof based on it, and assessed the possibility of saving structures' energy and reducing $CO_2$ emission of structures. For the actual measurement, the differences of the average atmospheric temperature of the green roof and non-green roof flat roof were $8.67^{\circ}C$ and $0.787^{\circ}C$, and the average floor temperature gaps were $11^{\circ}C$ and $2.008^{\circ}C$ in October and November respectively. It was expected that if it's measured on around summer solstice that the temperature gets higher, the deviation of the surface temperature should be bigger, and it was confirmed that the green roof eventually raises insulating effect of structures and will influence on cooling and heating effects such as energy saving and insulating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.73-77
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• 1994

This study was conducted to investigate and make comparison between treatment which was reduced the reducing sugar content from Chinese cabbage using salting and desalting processes prior to Kimchi fermentation , and control for the effect of reducing sugar content on Kimchi fermentation at $25^{\circ}C$. In the early stage of Kimchi fermentation , the amount of reducing sugar (5.7mg/ml) in treatment was much smaller than that (15.1mg/ml) in control. Reducing sugar content of treatment decreased drastically during the first two days and then levelled off . Whereas, that of control dropped significantly up to the first four days of fermentation. pHs of treatment and control decreased significantly during the first two days and then showed gentle slopes. Acidities of treatment and control were increased continuously during the entire range of fermentation . The acidity of control reached to 0.75% in 3 days of fermentation, while that of treatment was shown after 6 days. Hardnesses of treatment and control using a puncture test were almost constant and the hardness value of treatment was higher than that of control during whole fermentation period. The total bacteria and lactic acid bacteria counts increased drastically during the first day of fermentation and the increase of total bacteria counts was mainly caused by that of lactic acid bacteria counts.

• Journal of environmental and Sanitary engineering
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• v.18 no.2
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• pp.27-33
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• 2003

This survey was performed to investigate the NOx emission factors at 3 Municipal Solid Waste Incinerators(MSWI) and 5 Power generation boilers in Seoul. The NOx concentrations were measured before and after control systems. The results were as follows. 1) The NOx reduction efficiencies of Selective Catalytic Reduction (SCR) using ammonia as reducing agent ranged from 53.7% to 89.9%. The NOx reduction efficiencies of SCR using methanol as reducing agent, Non- Selective Catalytic Reduction (NSCR) using ethanol as reducing agent and low-NOx burner were 20.8%, 29.1% and 24.7%, respectively. 2) The NOx emission factors at A-1, A-2 and A-3 facilities of MSWI were 0.786, 0.127 and 0.594 kg Nox/ton fuel, respectively. The factors of A-1 and A-3 facilities were higher than the average value of Korea. 3) The NOx emission factors at B-1, B-2, B-3, B-4 and B-5 facilities of Power generation boiler were 2.109, 0.726, 4.106, 8.378 and 5.168 kg Nox/ton fuel, respectively. The factors of B-4 and B-5 facilities were higher than the average value of Korea.