• Food Science and Preservation
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• v.7 no.3
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• pp.297-302
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• 2000

To compare the contents of well-known effective constituents, paeoniflorin, albiflorin and benzoic acid, of Korean paeony roots cultivated at different regions, this study was to provide the basic information for the quality evaluation of paeony roots. HPLC analysis showed that the paeoniflorin contents of white paeony roots of 3 years grown at Eui-seong gun, Kyungpook was the highest of 2.06% and red paeony roots of 3 years grown at Im-sil gun, Junpook was the lowest of 1.33%. The highest level of albiflorin contents was 2.04% of red paeony root grown at Ul-jin gun, Kyungpook, while the lowest levels were 0.05% of Eui-seong gun, Kyungpook and 0.06% of Im-shil gun, Junpook. The highest level of benzoic acid contents was 0.12% of red paony roots grown at Choung-do gun, Kyungpook and that grown at Ul-jin gun, Kyungpook was the lowest. Based on the average of three available constituents, the paeony roots cultivated at Kyungpook province was the highest contents of 2.03%, while 1.47% at Junpook province. These results suggest that Kyungpook province is the best region for the cultivation of white and red paeony roots, the combining of three available constituents would be more accurate than use of paeoniflorin only.

• Journal of the Korea Concrete Institute
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• v.20 no.4
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• pp.495-502
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• 2008

To analyze the growth of SOB(Thiobacillus novellus) and biochemical corrosion of concrete, simulation test method and device were developed, and basic conditions for SOB growth were established. Two types of simulation tests were conducted according to a transplant method and a concentration of $H_2SO_4$. As a result, the SOB growth in distinct manners and antibiosis of specimen were observed. In the case of the specimens indirectly transplanted with SOB through culture solution submersion at a hydrogen sulfide level of 120 ppm, the rapid activation of SOB and the resulting sulfuric acid production were observed. However, SOB were shown to grow rapidly and then die out in a relative short period of time. Meanwhile, in the case of the specimens directly transplanted with SOB at a hydrogen sulfide level of 50 ppm, the long-term growth of SOB was possible, but the production of sulfuric acid by SOB did not progress. In the case of the antibiotic metal-mixed specimens, SOB with destroyed cell membranes and internal organizations were observed.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.272-279
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• 2003

To determine optimal fermentation period of wild vegetables mixed with black sugar without microorganisms during plant extract fermentation food processing, changes in chemical components, quality characteristics of the fermented broth, and physiological functionality during fermentation period were investigated. pH and $^{\circ}Bx$ of fermented broths decreased gradually during fermentation period. Except persimmon leaf, viscosity of fermented broths of wild vegetables decreased after 3 months fermentation period. Amylase activity increased to $167{\sim}800%$ of its initial level after 6 months fermentation period, and invertase activity decreased by $60{\sim}170$ units after 1 month fermentation. No significant level of cellulase activity was observed. In the sensory evaluation test, inherent flavors and tastes of the wild vegetable decreased during the fermentation period, while those of others gradually increased. Overall acceptability was the highest after 3 months fermentation. Content of total phenolic compounds and electron-donating ability were highest after 3 to 4 months fermentation period, and decreased thereafter. Except Mugwort, tyrosinase inhibitory activity was found in all fermented broths. SOD-like activities were $23.0{\sim}25.1$ and $27.0{\sim}29.2%$ in fermentation broths of acacia flower and persimmon leaf, respectively, and were maintained throughout the fermentation period. Based on these results, fermentation period of 3 to 4 months was determined to be appropriate for plant extract fermentation food processing.

• Journal of the Microelectronics and Packaging Society
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• v.16 no.1
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• pp.33-38
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• 2009

The use of portable devices has created the need for new reliability criterion of drop impact tests because of the tendency to accidentally drop in the use of these devices. The effects of different PCB surface finishes (organic solderability preservative (OSP) and electroless nickel immersion gold (ENIG)) and high temperature storage (HTS) test on the drop reliability were studied. Various drop test conditions were used to evaluate a drop reliability of assemblies to endure such impact and shock load. In the case of the as-reflowed samples (no HTS test), the SAC/OSP boards exhibited a better drop impact reliability than that of SAC/ENIG. However, the reverse was true if HTS test is performed. In addition, significant decrease of drop reliability was observed for both SAC/ENIG and SAC/OSP assemblies after HTS test. It was also observed that the thickness of intermetallic compound layer do play an important role in the brittle fracture of drop test.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.999-1005
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• 2011

This study was conducted to investigate the quality characteristics of tofu (soybean curd) prepared with added Cheongyang hot pepper juice (CPJ). The moisture, crude protein, crude lipid, and crude ash contents of the control tofu were 82.98%, 10.26%, 4.86%, and 0.41%, respectively. The moisture content of tofu decreased according to the level of added CPJ, whereas the crude protein, crude lipid, and crude ash contents increased. The yield of tofu prepared with 5% CPJ significantly increased relative to that of control tofu. The turbidity and acidity increased with increasing concentration of CPJ, whereas pH decreased. The Hunter's color values of the tofu were significantly lower in L and a values and significantly higher in b values with increasing concentration of CPJ. The hardness, adhesiveness, and springiness of the tofu samples did not differ significantly according to the level of added CPJ. Capsaicin, dihydrocapsaicin, total polyphenol contents, and antioxidant (DPPH radical and ABTS radical scavenging activity) activities were significantly increased with increasing concentration of CPJ. Sensory evaluation indicated that the tofu prepared with 5% CPJ was not significantly different from the control tofu. Overall, CPJ could be used as an effective ingredient to improve the sensory and antioxidant properties of tofu without affecting the quality properties.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.433-441
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• 2016

Clubroot caused by the protist Plasmodiophora brassicae is one of the most destructive diseases of Brassica crops. Developing Chinese cabbage cultivars with durable clubroot resistance (CR) is an important goal of breeding programs, which will require new genetic resources to be identified and introduced. In this study, we evaluated resistance to P. brassicae race 4 using 26 Chinese cabbage (B. rapa ssp. pekinensis ) cultivars compared to the clubroot-susceptible Chinese cabbage inbred line 'BP079' and the clubroot-resistant European turnip (B. rapa ssp. rapifera ) inbred line 'IT033820'. No symptoms of clubroot disease were found in 'IT033820' infected with P. brassicae race 4, whereas the Chinese cabbage cultivars exhibited disease symptoms to various degrees. The Chinese cabbage cultivars that were reported to be clubroot-susceptible were susceptible to P. brassicae race 4; however, seven of the 20 cultivars reported to be clubroot-resistant were susceptible to this race of P. brassicae to varying degrees. Resting spores of P. brassicae were abundant within the infected root tissues of 'BP079', as revealed by light microscopy and scanning electron microscopy (SEM), but they were not detected in root tissues of 'IT033820'. Although resting spores were not detected by light microscopy in root tissues of the clubroot-resistant Chinese cabbage cultivar 'Kigokoro 75', a few spores were observed by SEM. The $F_1$ hybrids from a cross between 'IT033820' and 'BP079' showed no disease symptoms, and all $BC_1P_1$ progenies from a cross between the $F_1$ hybrid and 'IT033820' exhibited a resistance phenotype. In the $BC_1P_2$ population from a cross between the $F_1$ hybrid and 'BP079', this trait segregated at a ratio of 3(R):1(S) (${\chi}^2=1.333$, p = 0.248) at a 5% significance level. Inoculated $BC_1P_2$ plants were either highly resistant or highly susceptible to the pathogen, indicating that the CR to race 4 of P. brassicae carried by 'IT033820' is dominant. In the $F_2$ population, this trait segregated at a ratio of 15(R):1(S) (${\chi}^2=0.152$, p = 0.696) at a 5% significance level, suggesting that CR in 'IT033820' is mainly controlled by two dominant genes. Therefore, 'IT033820' represents a promising genetic resource for developing durable CR breeding lines in Chinese cabbage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.882-887
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• 2001

The purpose of this study was to investigated quality properties of breads prepared from wheat flour with persimon leaf power. Results showed that the volume of bread was lessened, the weight of bread went up, and baking loss rate diminished as persimmon leaf powder content incremented. The experiment showed that bread was maintained in the low level of springiness and cohesiveness was relatively reduced as time lapsed, whereas 3.0 and 5.0% test group remained significantly high level. There was a rapid increment in chewiness and gumminess, which tended to show significantly low as compared to control group, Results of sensory evaluation showed that the preference scores decreased as the persimmon leaf powder contents increased (p<0.05), flavor made no significant differences up to 3.0% test group, however, 5.0% test group containing elutionsuch as catechin or tannin produced sour and bitter taste so strongly that made if feel uncomfortable with. The augment of content indicated a low prederence in terms of texture, in an overall preference had no significant differences as compared to the control group, and 0.5% test group. Through the results of these of these experiments, we can conclude that the highest quality of persimmon leaf powder content is no more than 0.5% in making bread added with persimmon leaf powder.

• Journal of Environmental Health Sciences
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• v.46 no.6
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• pp.750-756
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• 2020

Objectives: After coronavirus disease 2019 (COVID-19) was declared a pandemic, the South Korean government announced guidelines on wearing masks to prevent its spread. The guidelines have changed depending on the severity of the spread of COVID-19. This study aimed to identify mask-wearing behaviours to counter the spread of COVID-19 in indoor and outdoor environments. Methods: The type of mask worn and proper wearing were observed in cafés, supermarkets, underground shopping malls, and streets in Seoul. Behavioral assessment was repeated in August at social distancing levels 1 and 2, in October at social distancing level 1, and in November after the mask mandates. Results: In August, 22.1% of subjects in cafés, 90.8% in supermarkets, 91.8% in underground shopping malls, and 83.6% on outdoor streets wore masks properly. In October, the proportion of correct wearers increased in all locations. After masks became mandatory in November, about 97% of users of supermarkets, underground shopping malls, and streets wore masks properly. In cafés, the proportion of proper wearers was 61.5% with both social distancing level 2 in August and the mandate in November. The number of KF-certified mask wearers continued to increase from August to November. Conclusion: This study investigated mask-wearing behaviors to counter COVID-19 through observations in indoor and outdoor places in Seoul. Mask-wearing behavior was different depending on the place and the government guidelines in place. The results could be used for evaluation of the current guidelines for COVID-19.

• KIPS Transactions on Computer and Communication Systems
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• v.11 no.2
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• pp.67-72
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• 2022

Recently, various intelligent application services using artificial intelligence are being actively developed. In particular, research on artificial intelligence-based real-time prediction services is being actively conducted in the manufacturing industry, and the demand for artificial intelligence services that can detect and predict fire and odors is very high. However, most of the existing detection and prediction systems do not predict the occurrence of fires and odors, but rather provide detection services after occurrence. This is because AI-based prediction service technology is not applied in existing systems. In addition, fire prediction, odor detection and odor level prediction services are services with ultra-low delay characteristics. Therefore, in order to provide ultra-low-latency prediction service, edge computing technology is combined with artificial intelligence models, so that faster inference results can be applied to the field faster than the cloud is being developed. Therefore, in this paper, we propose an LSTM algorithm-based learning model that can be used for fire prediction and odor detection/prediction, which are most required in the manufacturing industry. In addition, the proposed learning model is designed to be implemented in edge devices, and it is proposed to receive real-time sensor data from the IoT terminal and apply this data to the inference model to predict fire and odor conditions in real time. The proposed model evaluated the prediction accuracy of the learning model through three performance indicators, and the evaluation result showed an average performance of over 90%.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.21 no.5
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• pp.117-132
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• 2022

The purpose of this study is to analyze factors that affect road users' acceptance of fully autonomous vehicles (level 4 or higher). A survey was done with drivers of general cars and pedestrians who share roads with fully autonomous vehicles. Five acceptability factors were selected: trust towards technology, compatibility, policy, perceived safety, and perceived usefulness. The effect on behavioral intention was analyzed using structural equation modeling (SEM). The perceived safety and trust towards technology were found to be very important in the acceptance of fully autonomous vehicles, regardless of the respondent, and policy was not influential. Compatibility and perceived usefulness were particularly influential factors for drivers. In order to improve the acceptance by road users, securing technical completeness of fully autonomous vehicles is important. Certification and evaluation of the safe driving ability of fully autonomous vehicles should be thoroughly performed, and based on the results, it is necessary to improve the perception by road users. It is necessary to positively recognize fully autonomous vehicles through education and publicity for road users and to support their smooth interaction.