• Journal of the Korea Institute of Information and Communication Engineering
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• v.25 no.11
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• pp.1619-1626
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• 2021

Unlike traditional delta-sigma analog-to-digital converters, incremental analog-to-digital converters enable 1:1 mapping of input and output through a reset operation, which can be used very easily for multiplexing. Incremental analog-to-digital converters also allow for simpler digital filter designs compared to traditional delta-sigma converters. Therefore, starting with analysis in the time domain of the delayed integrator and non-delayed integrator, which are the basic blocks of analog-to-digital converter design, the design equations of a second-order input feed-forward, extended counting, 2+1 MASH (Multi-stAge-noise-SHaping), 2+2 MASH incremental analog-to-digital converter are derived in this paper. This allows not only prediction of the performance of the incremental analog-to-digital converter before design, but also the design of a digital filter suitable for each analog-to-digital converter. In addition, extended counting and MASH design techniques were proposed to improve the accuracy of analog-to-digital converters.

• Journal of the Korea Fashion and Costume Design Association
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• v.15 no.4
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• pp.83-99
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• 2013

This research is a follow-up study about analysis on the many different customer groups and their various culture trend, which intends to realize diverse values depending on the sense. The purpose of this study was to develop direction forecast for the future fashion industry through consideration about the characteristics of contemporary fashion industry by the change of different customer's culture trend. And also try to find solution to survival strategy of fashion fields able to evolve with customer. Change of the customer's cultural trend draws a shift in policy in the 21st fashion industry as follows : 1) mash-up 2) complexation through decentering and blurring 3) invisible and immaterial value oriented 4) expansion of minor small market. Moreover, this shows sociocultural meaning as follows. First is spread of flexible and horizontal relationship through collaborative consumption and collaboration. Second is concentration on floating and indeterminate chance through dismantling of various different fashion categories. Third is formation of the permanent difference by selection and focus. Last is expansion of understanding about cultural-ecology. Customer cultural trend is 'meme' of cultural gene in fashion field, so it intends to co-evolute with customer by continuous change.

• Applied Biological Chemistry
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• v.16 no.2
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• pp.78-84
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• 1973

The strains of 297 yeasts were isolated in TakJoo mashes of 12 breweries not using the cultivated yeast and then brewing test with each yeast were carried out. The strains of 7 yeasts that have high fermentative ability among the isolated strains were selected and identified. The results obtained were as follows: 1) In the brewing test with the isolated yeasts of each brewery, average alcohol percentage of each mash had a little differences as $13.20{\sim}15.20$ percentage. 2) In fermentative lest, the isolated yeasts from the first stage mash and from the second stage mash showed t little differences in the average alcohol percentage of mash. 3) The fermentative test using the isolated yeasts based on TTC stain had at little differences. 4) Among 7 strains selected, strains: Dm-1, Dm-2, Y-1, and T-1 appeared TTC pink yeast; strsins:C-1, C-2 and Gs-1 appeared TTC red one. 5) It was identified that strains: Dm-1, Y-1, C-1, C-2 and T-1 were Sac. cerevisae; the strain Gs-1 were Sac. pretoriencis; strain D-2 were Sac. rouxii.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.366-372
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• 2001

Volatile flavor components in the mash of Takjus prepared by using Aspergillus oryzae nuruk were identified by using Gas Chromatography and Gas Chromatography-Mass Spectrometry. Twenty-four esters, 21 alcohols, 10 acids, 9 aldehydes and 4 others were found in the mash of Takju. Thirty six components including 13 esters and 12 alcohols were detected in the beginning of fermentation. Twenty nine components were more detected after second day of fermentation and 68 components were detected after 12 days of fermentation. Thirty five flavor components including 12 alcohols such as ethanol, 2-methyl-1-propanol, 3-methyl-1-butanol and benzeneethanol, 13 esters such as ethyl acetate, ethyl caprylate, ethyl butyrate and isoamyl acetate, 4 aldehydes and 6 acids were usually detected in the fermentation process. Ethanol was predominantly found in the range of $79.86{\sim}89.54%$ as a major component by using relative peak area. 3-Methyl-1-butanol, ethyl caprylate and benzeneethanol were some of the major volatile components through the fermentation respectively. Peak area of 2-methyl-1-propanol, 1-hexanol, 1-dodecanol, ethyl acetate, monoethyl butanoate, acetic acid and isobutylaldehyde among the same group were higher than other components depending upon fermentation time.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.691-698
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• 2000

Volatile flavor components in the mash of takjus prepared by using Rhizopus japonicus nuruk were identified by using GC and GC-MS. Twenty-four esters, 19 alcohols, 9 acids, 10 aldehydes and 4 others were found in the mash of takju. Thirty nine components including 14 esters and 12 alcohols were detected in the beginning of fermentation. Seventeen components were more detected after second day of fermentation and 66 components were detected after 12 days of fermentation. Thirty eight flavor components including 12 alcohols such as ethanol, 2-methyl-1-propanol and 3-methyl-1-butanol, 14 esters such as ethylacetate, ethylcaprylate and isoamylacetate, 6 aldehydes and 5 acids were usually detected in the fermentation process. Ethanol was predominantly found in the range of 76.2149-92.1155% as a major component by using relative peak area. 3-Methyl-1-butanol, 2-methyl-1-propanol, ethyl caprylate, 2,3-butanediol and benzeneethanol were some of the major volatile components through the fermentation. Peak area of ethylacetate, diethyl succinate, octanoic acid, acetic acid and isobutylaldehyde among the same group were higher than other component depending upon fermentation time.

• Korean Journal of Food Science and Technology
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• v.37 no.6
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• pp.944-950
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• 2005

Volatile flavor components of Takjus mash prepared using Aspergillus kawachii nuruk were identified by GC and GC/MS. Twenty-two esters, 20 alcohols, 10 acids, 8 aldehydes, and 3 others were found in Takju mash. Thirty two components including 13 esters and 13 alcohols were detected at beginning of fermentation. Thirteen more components were detected after second day of fermentation, and 63 additional components after 12 days of fermentation. Twenty nine flavor components including 12 alcohols such as ethanol, 3-methyl-1-butanol, 2-methyl-1-propanol, and benzeneethanol, 12 esters such as ethyl acetate, ethyl caprylate, and ethyl butyrate 3 aldehydes, and 2 acids were detected during fermentation. Major volatile components detected during fermentation included 3-methyl-1-butanol, ethyl caprylate, and benzeneethanol. Peak areas of 2-methyl-1-propanol, 1-hexanol, 2, 3-butanediol (D.L), 1-dodecanol, 2-phenylethyl acetate, ethyl acetate, and monoethyl butanoate were higher than those of other components depending upon fermentation period.

• Food Science and Preservation
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• v.11 no.2
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• pp.240-245
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• 2004

Chungju(Sambaekju) supplemented with dried persimmon and cordyceps sinensis was prepared and its characteristics were estimated during the brewing. Reducing sugar contents was decreased, ethanol contents was increased in the during fermentation, the final ethanol contents in the first, second and third mash were 5.8%, 11.4% and 16.5%, respectively. Total acidity and amino acidity were increased in the during fermentation. The major organic acid was latic acid, acetic acid, malic acid and succinic acid were a little, and citric acid and tartaric acid were not detected. L-proline(1151.7 mg%) was major in free amino acid. the contents of total and essential amino acid were 11.19% and 217.70 ppm, respectively.

• Fashion & Textile Research Journal
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• v.17 no.3
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• pp.429-439
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• 2015

This study develops a new brassiere for new silver women. A new brassiere design was developed for the silver generation based on apreliminary survey; subsequently, a wire and no-wire type of brassier were developed after a second fitting evaluation. The results were as follows. First, in terms of brassiere design, the cup shape was designed as mold type full cup, shoulder straps were designed as camisole type with cups, bias tape was designed for body correction in the side line and mash tape was designed for easy movement below the cups. On the other side ofthe cup shape was a pocketdesigned on a support pad forthe wire type and a support panel to serve as a wire in the no-wire type brassiere. Second, brassiere patterns were designed by referencing the educational H pattern. Thetotal length was elongated by 5cmto reduce pressure when wearing a brassiere and the height of the front center increased by 8cm for the stability of the front center of the brassiere. In addition, the side line was moved back by 3cm and the width of the brassiere wings was designed widely at 10.5cm. Third, a wearing test was conducted for the wire type and the no-wire type brassiere with comparison products, using a 7-point Likert scale. Appearance results and movement tests for the wire and no-wire type showed a higher score than comparison products.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.659-667
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• 2006

In order to standardize the manufacturing processes of Hahyangju, a traditional Korean liquor, 29 yeast strains were isolated from traditional Nuruk. Strain N8 exhibited a particularly strong resistance to sugar. Strains HA2, HA3 and HA4 grew successfully in medium containing 10% ethanol. In comparison with the growth exhibited by these strains when grown in a yeast malt extract medium, the ethanol production rates for the three strains were 10.8%, 10.45%, and 10%, respectively in a yeast malt extract medium containing 25% glucose. Based on these results, HA3 was the strain selected for use in the manufacturing processes of Hahyangju and it was identified as a Saccharomyces cerevisiae strain with 97% ITS sequence similarity. The use of Saccharomyces cerevisiae HA3 causcd a decrease in the lactic acid content, acidity and growth of lactic acid bacteria in the fermentation mash. Following thc addition of Saccharomyces cerevisiae HA3 to the manufacturing process of Hahyangju, the second fermentation mash showed a 22% increase in the alcohol production rate associated with traditional fermentation; however, the amino acidity, pH and reducing sugar content showed little change. Sensory evaluation of Hahyangju fermented with S. cerevisiae HA3 also showed better scores than Hahyangju mashed by the traditional method.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.58-60
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• 2001

Two experiments were conducted to study the effects of nutrient level and feeding method of split diets for a.m. and p.m. on laying hen performance. In both studies, ISA Brown layers were kept in laying hen cages and treatments were represented by three or four replicates each containing 25 or 34 birds. In Experiment 1, the control group(C) was fed a conventional single diet throughout the day and split diet groups(T1, T2 and T3) were offered high energy/protein - low Ca diet and low energy/protein - high Ca diets in a.m. and p.m., respectively. In split diet groups, ME and CP consumption, and feed cost required per day and per kg egg mass were significantly reduced(P＜0.05) compared to C group, while the hen-day egg production, average egg weight and daily feed intake were not different among treatments. In the second study, C and T1 groups were fed the diets same to the C and T2 groups in Experiment 1, respectively. And T2 group was fed the diet mixed with the split diets for a.m. in mash and p.m. in pellet used in T1 group. In T1 and T2 groups, daily feed intake and average egg weight were significantly reduced(P＜0.05), while the hen-day egg production was not influenced by the feeding system. Daily ME and CP consumption, and feed cost were reduced(P＜0.05) in T1 and T2, while the ME, CP and feed cost required per kg egg mass were not different to the C group. In both study, eggshell qualities were improved(P＜0.05) by split diet feeding. It was concluded the feed and nutrients consumption, feed cost per day or per kg egg mass could be spared by introducing split diets for a.m. and p.m., and the feeding method of mixed diet of split diets was also convenient and effective for sparing feed cost and improvement of eggshell quality.