• 한국응용곤충학회지
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• 제63권1호
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• pp.73-74
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• 2024

시설 고추 주요 해충인 꽃노랑총채벌레(Frankliniella occidentalis)의 방제를 위해 유기농업자재들의 단독 처리 및 종합 투입시 방제 효과를 검정하였다. 황색끈끈이롤트랩은 지제부에 설치하고, 포식성 천적(Hypoaspis miles)은 지제부에 접종하며, 식물추출물(커스터드애플시드 오일 50% + 계피 추출물 10%)은 경엽살포하는 방식으로써 각각의 단독 처리시 방제 효과는 45.3, 36.6, 50.2%였다. 한편, 3종의 유기농업자재들을 종합 투입했을 경우 고추 수확기 방제 효과가 무처리 대비 62.4~80.9%로 유지되어, 시설 고추 꽃노랑총채벌레 친환경 방제용으로 활용이 가능할 것으로 생각된다.

• 한국의류학회지
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• 제23권4호
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• pp.541-550
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• 1999

The purpose of this study is to find out the factors that explain the sense of touch and preference of man-made leather. Date base of descriptors for man-made leather was collected by interviewing 50 consumers, 33 different kinds of commercial man-made leathers(synthetic leather and artificial leather) were assessed subjectively by 605 consumers using the 9-point scale of 34 pairs of bipolar descriptors based on the data base. Subjective ratings were analyzed by principal axis factoring with varimax rota-tion. The sense of touch of man-made leather is explained by five factors ; surface property stretchiness thickness& weight thermal property(warmth & coolness) and moisture property (sticky & clingy). The difference in the sense of touch of man-made leathers is mainly attributable to surface property and stretchiness. And the preference of man-made leathers is mainly attributable to surface property and stretchiness. And the preference of man-made leather is explained by three factors ; surface property stretchiness and quality. Higher preference is found in man-mad leather of better quality touch and softness.

• Bulletin of the Korean Chemical Society
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• 제33권3호
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• pp.1020-1028
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• 2012

This work compares various models for geminate reversible diffusion influenced reactions. The commonly utilized contact reactivity model (an extension of the Collins-Kimball radiation boundary condition) is augmented here by a volume reactivity model, which extends the celebrated Feynman-Kac equation for irreversible depletion within a reaction sphere. We obtain the exact analytic solution in Laplace space for an initially bound pair, which can dissociate, diffuse or undergo "sticky" recombination. We show that the same expression for the binding probability holds also for "mixed" reaction products. Two different derivations are pursued, yielding seemingly different expressions, which nevertheless coincide numerically. These binding probabilities and their Laplace transforms are compared graphically with those from the contact reactivity model and a previously suggested coarse grained approximation. Mathematically, all these Laplace transforms conform to a single generic equation, in which different reactionless Green's functions, g(s), are incorporated. In most of parameter space the sensitivity to g(s) is not large, so that the binding probabilities for the volume and contact reactivity models are rather similar.

• Food Science and Biotechnology
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• 제16권3호
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• pp.329-336
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• 2007

Caking has been a serious problem in food, feed, pharmaceutical, and related industries, where dry powdered materials are produced and/or utilized. Caking of dry food powders occurs when water is redistributed or absorbed by the powders during processing and storage. The powders become sticky when their surfaces are mobilized by water, resulting in inter-particle binding, formation of clusters, and inter-particle fusion, which lead to caking. As a result of caking, the solubility of the powdered materials may decrease, lipid oxidation and enzymatic activity may increase, and sensory qualities such as flavor and crispness may deteriorate. Caking may also lead to microbial growth. For consumers, caking of powder products is a sign of poor quality and possible food safety problems. This paper provides a review of factors affecting caking, caking mechanisms, and analysis of caking based on previous studies.

• 한국식품영양학회지
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• 제15권4호
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• pp.326-330
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• 2002

This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness. softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20∼30% black pigmented rice flour and 70% honey syrup were the most higher. Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.

• East Asian Economic Review
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• 제23권4호
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• pp.409-427
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• 2019

This paper sets up a new Keynesian model with external habit to explore the role of each shock over business cycles in Korea. The estimated model via maximum likelihood shows that the productivity shock plays a pivotal role in explaining the output variations before and after the financial crisis since mid-1970s. It also shows that the model with external habit is more successful in explaining the business cycles in Korea after the Asian financial crisis than the model without habit. The monetary policy shock which dominates by accounting for more than 70 percent of the unconditional variance of the inflation rate before the financial crisis is less important in the inflation rate fluctuations after the financial crisis. This partly reflects the regime change of the monetary policy to the inflation targeting rule after the financial crisis.

• Journal of information and communication convergence engineering
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• 제10권1호
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• pp.27-32
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• 2012

Twitter can spread and share all kinds of information such as facts, opinions, and ideas in real time. In this paper, we empirically compare and analyze the topic categories in Twitter with all top 100 users in each of geographic region. We mainly consider the relationships among regions and selected four regions: Global, Seoul, Tokyo, and Beijing. Each of the top 100 users in Twitter is classified into a specific category and then statistical analysis is conducted. Among eight topic categories, the "Arts" category is the largest and the second is "Life". The correlation between global and Seoul groups has the lowest value among the six pairs of relationships between regional groups, and this difference is statistically significant. We find that the Seoul, Tokyo, and Beijing regional Twitter groups, all in East Asia, have high topical similarity. Based on the correlation analysis, Seoul and Tokyo saliently show a sticky trend. The correlation coefficient presents very a strong positive correlation between Seoul and Tokyo. The correlation between the global group and the East Asian groups is relatively lower than that among the East Asian groups.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1999년도 추계학술대회 논문집 학회본부 B
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• pp.778-780
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• 1999

Arithmetic unit speed depends strongly on the algorithms employed to realize the basic arithmetic operations.(add, subtract multiply, and divide) and on the logic design. Recent advances in VLSI have increased the feasibility of hardware implementation of floating point arithmetic units and microprocessors require a powerful floating-point processing unit as a standard option. This paper describes the design of floating-point multiplier for IEEE 754-1985 Single-Precision operation. Booth encoding algorithm method to reduce partial products and a Wallace tree of 4-2 CSA is adopted in fraction multiplication part to generate the $32{\times}32$ single-precision product. New scheme of rounding and sticky-bit generation is adopted to reduce area and timing. Also there is a true sign generator in this design. This multiplier have been implemented in a ALTERA FLEX EPF10K70RC240-4.

• 펄프종이기술
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• 제36권1호
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• pp.24-29
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• 2004

Alkaline cellulolytic enzymes from cultured medium of Coprinus cinereus 2249 were purified with gel and ion-exchange chromatography and characteristics of those enzyme proteins were investigated. A fiber length distribution and a crystallinity of cellulose and sugar composition of enzyme treated Mixed Office Wastepaper(MOW) and Unbleached Kraft Pulp(UKP) were analysed. The conclusion could summarized as follows; \circled1 Alkaline and acidic, endo- and exo-glucanases were purified from cultured medium of Coprinus cinereus 2249. \circled2 The approximate molecular weight of alkaline endo-glucanase was 42 kDa, and also that of alkaline exo-glucanase was 50 kDa. A fiber length distribution and a crystallization of cellulose and sugar composition of enzyme treated MOW and UKP were not so much changed with original paper and pulp.

• 동아시아식생활학회지
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• 제4권3호
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• pp.67-74
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• 1994

The sensory and instrumental characteristics of Jeung pyun made from varietal difference in physicochemical characteristics of rice grain were investigated to obtain the basis information for developing various rice cultivars adaptable to rice food processing. In sensory evaluation of Jeung pyun, aroma, springiness, and stickiness revealed significant difference between the rice cultivars. Acceptability of springiness was highly correlated with amylose content. And loaf volume of Jeung pyun was also highly correlated with the protein content of rice grain. In textural analysis, Jeung pyun made from the higher amylose content rice became harder during storage. Jeung pyun made from the lower alkali digestible rice showed the more sticky and elastic.