• Journal of Korea Game Society
• /
• v.6 no.2
• /
• pp.13-22
• /
• 2006

As the development of games continues, the intelligence of NPC is becoming more and more important. Nowadays, the NPCs of MMORPGS are not only capable of simple actions like moving and attacking players, but also utilizing variety of skills and tactics as human-players do. This study suggests a method that grants characters used in RPG(Role-Playing Game) an ability of training and adaptation using Neural network and Genetic Algorithm. In this study, a simple game-play model is constructed to test how suggested intellect characters could train and adapt themselves to game rules and tactics. In the game-play model, three types of characters(Tanker, Dealer, Healer) are used. Intellect character group constructed by NN and GA, and trained by combats against enemy character group constructed by FSM. As the result of test, the proposed intellect characters group acquire an appropriate combat tactics by themselves according to their abilities and those of enemies, and adapt change of game rule.

• Journal of the Korean Applied Science and Technology
• /
• v.24 no.3
• /
• pp.278-286
• /
• 2007

As a part of enhancing the performance of wood-plastic composites (WPC), polypropylene (PP)/ nanoclay (NC)/ wood flour (WF) nanocomposites were prepared using melt blending and injection molding process to evaluate their thermal stability. Thermogravimetric analysis (TGA) was employed to investigate thermal degradation kinetics of the nanocomposites both dynamic and isothermal conditions. Dynamic scans of the TGA showed an increased thermal stability of the nanocomposites at moderate wood flour concentrations (up to 20 phr, percentage based on hundred percent resin) while it decreased with the addition of 30 phr wood flour. The activation energy $(E_a)$ of thermal degradation of nanocomposites increased when nanoclay was added and the concentration of wood flour increased. Different equations were used to evaluate isothermal degradation kinetics using the rate of thermal degradation of the composites, expressed as weight loss (%) from their isothermal TGA curves. Degradation occurred at faster rate in the initial stages of about 60 min., and then proceeded in a gradual manner. However, nanocomposites with wood flour of 30 phr heated at $300^{\circ}C$ showed a drastic difference in their degradation behavior, and reached almost a complete decomposition after 40 min. of the isothermal heating. The degree of decomposition was greater at higher temperatures, and the residual weight of isothermal degradation of nanocomposites greatly varied from about 10 to 90%, depending on isothermal temperatures. The isothermal degradation of nanocomposites also increased their thermal stability with the addition of 1 phr nanoclay and of wood flour up to 20 phr. But, the degradation of PP100/NC1/MAPP3/WF30 nanocomposites with 30 phr wood flour occurs at a faster rate compared to those of the others, indicating a decrease in their thermal stability.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
• /
• v.28 no.1
• /
• pp.76-79
• /
• 2017

This paper presents the electromagnetic shielding structure for low frequency wireless power transfer system with magnetic induction method using soft magnetic materials. Soft magnetic materials have advantages such as high permeability and low magnetic loss, but have undesirable effect of power loss by eddy current. To overcome this, we proposed the patterned soft magnetic material to suppress the eddy current path. For validity of this paper, we simulated the coil transfer efficiency and the radiated electromagnetic field, and fabricated the proposed structure using 79-permalloy. The measured results shows good agreements with the simulated results and reduction of the radiated electromagnetic field compared to commercial ferrite plate.

• Journal of the Korean Wood Science and Technology
• /
• v.43 no.6
• /
• pp.784-791
• /
• 2015

Polyethylene glycol (PEG) impregnation prevents a red pine disk from cross-sectional checking during drying. Percentage of PEG Retention (PPR) was measured by the experimental methods of aceton extraction and moisture conditioning in a saturated salt solution and the effect of acetylation on PEG impregnated wood was investigated. PPRs of the kiln-dried specimens were much higher than those of the air-dried by at least four times and within the kiln-dried specimens those of the sapwood were higher that those of the heartwood by two times. These results were confirmed by the moisture conditioning experiment. Acetylation increased the weights of the kiln-dried specimens much less than those of the air-dried. It was revealed that acetic anhydride solution eluted PEG-1000 in the specimens. It is concluded that kiln-drying is more effective than air-drying for the increase of PPR and that acetylation eliminates the difference between the kiln- and air-dried specimens.

• Nuclear Engineering and Technology
• /
• v.4 no.4
• /
• pp.301-305
• /
• 1972

The polymerization rates of monomer or monomer mixture impregnated with catalyst into domestic soft woods such as pinus densiflora, pinus rigida and poplus deltoides e. t. c. were measured. The results were compared with those obtained by radiation curing method and the following conclusions were derived ; (1) Pinus densiflora and pinus rigida are superior to the poplus deltoides, and methyl methacrylate(M. M. A. ) is more effective than other monomers as far as the polymerization rates are only taken into account. (2) The polymerization rate of vinyl acetate is generally slow. And the polymerization rate of the monomer is the slowest in case of being impregnated into poplus deltoides. However, the polymerization rate of the comonomer composed of vinylacetate and M. M. A. is the fastest among the other monomers or monomer mixtures in woods regardless of the curing method. (3) The general trend of polymerization of monomer in wood is similar to that of monomers themselves in both curing methods if the woods contain not much resin.

• Food Science of Animal Resources
• /
• v.35 no.5
• /
• pp.653-659
• /
• 2015

High-protein fermented whey beverage (FWB) was manufactured using whey protein concentrate (WPC) and Lactobacillus plantarum DK211 isolated from kimchi. This study was designed to evaluate the anti-obesity activity of FWB in male rats fed a high-fat diet. Male Sprague-Dawley rats were randomly assigned to three groups (n=8 per group). The three groups differed in their diet; one group received a normal diet (ND), another, a high-fat diet (HD), and the third, a HD plus fermented whey beverage (HDFWB), for 4 wk. Supplementation with FWB (the HDFWB group) prevented weight gain and body fat accumulation. The food intake in the HDWFB group was significantly lower (p<0.05) than that of the HD group. The HDWFB group also showed a significant decrease in organ weights (p<0.05), except for the weight of the testis. There was a significant decrease in total cholesterol, LDL-cholesterol, and triglycerides in the HDFWB group compared with the HD group (p<0.05), but there was no significant difference in serum HDL-cholesterol levels among the experimental groups. Rats ingesting FWB (the HDFWB group) also showed a significant decrease in blood glucose levels, and plasma levels of insulin, leptin, and ghrelin compared to HD group (p<0.05). These results indicate that FWB has beneficial effects on dietary control, weight control, and reduction in fat composition and serum lipid level; consequently, it may provide antiobesity and hypolipidemic activity against high fat diet-induced obesity in rats.

• Journal of the Korean Wood Science and Technology
• /
• v.2 no.3
• /
• pp.3-16
• /
• 1974

One of the disadvantages of. wood and wood products is their hydroscopicity or dimensional instability. This is responsible for the loss of green volume of lumber as seasoning degrade. Dimensional stabilization is needed to substantially reduce seasoning defects and degrades and for increasing the serviceability of wood products. Recently, considerable world-wide attention has been drawn to the so-called Wood-Plastic Composites by irradiation-and heat-catalyst-polymerization methods and many research and developmental works have been reported. Wood-Plastic Composites are the new products having the superior mechanical and physical properties and the combinated characteristics of wood and plastic. The purpose of this experiment was to obtain the basic data for the improvement of wooden materials by manufacturing WPC. The species examined were Mulpurae-Namoo (Fraxinus, rhynchophylla), Sea-Namoo (Carpinus laxiflora), Cheungcheung-Namoo (Cornus controversa), Gorosae-Namoo (Acermono), Karae-Namoo(Juglans mandshurica) and Sanbud-Namoo (Prunus sargentii), used as blocks of type A ($3{\times}3{\times}40cm$) and type B ($5{\times}5{\times}60cm$), and were conditioned to about 10~11% moisture content before impregnation in materials humidity control room. Methyl methacrylate (MMA) as monomer and benzoyl peroxide (BPO) as initiator are used. The monomer containing BPO was impregnated into wood pieces in the vacuum system. After impregnation, the treated samples were polymerized with heat-catalyst methods. The immersed weights of monomer in woods are directly proportionated to the impregnation times. Monomer impregnation properties of Cheungcheung-Namoo, Mulpurae-Namoo and Seo-Namoo are relatively good, but in Karae-Namoo, it is very difficult to impregnate the monomer MMA. Fig. 3 shows the linear relation between polymer retentions in wood and polymerization times; that is, the polymer loadings are increasing with polymerization times. Furthermore species, moisture content, specific gravity and anatomical or conductible structure of wood, bulking solvents and monomers etc have effects on both of impregnation of monomer and polymer retention. Physical properties of treated materials are shown in table 3. Increasing rates of specific gravity are ranged 3 to 24% and volume swelling 3 to 10%. ASE is 20 to 46%, AE 14 to 50% and RWA 18 to 40%. Especially, the ASE in relation to absorption of liquid water increases approximately with increase of polymer content, although the bulking effect of the polymerization of monomer may also be influential. WPCs from Mulpurae-Namoo and Cheungcheung-Namoo have high dimensional stability, while its of Karae-Namoo and Seo-Namoo are-very low. Table 4 shows the mechanical properties of WPCs from 6 species. With its specific gravity and polymer loading increase, all mechanical properties are on the increase. Increasing rate of bending strength is 10 to 40%, compression strength 25 to 70%, ;impact bending absorbed energy 4 to 74% and tensile strength 18 to 56%. Mulpurae-Namoo and Cheungcheung-Namoo with high polymer content have considerable high increasing rate of strengths. But incase of Karae-Namoo with inferior monomer impregnation it is very low. Polymer retention in cell wall is 0.32 to 0.70%. Most of the polymer is accumulated in cell lumen. Effective. of polymer retention is 58.59% for Mulpurae-Namoo, 26.27% for Seo-Namoo, 47.98% for Cheungcheung-Namoo, 25.64% for Korosae-Namoo, 9.96% for Karae-Namoo and 25.84% for Sanbud-Namoo.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.32 no.5
• /
• pp.556-562
• /
• 1999

The increasing price of surimi has affected the economical benefits of surimi based food industry, To maintain gel strength in low grade surimi, the optimum formulation adding functional proteins to low grade surimi is required. The objective of this study was to develop the optimum formulation of ingredients in making gels in low grade surimi on the addition of functional non-muscle proteins to low grade surmi by measuring rheological properties of the gels. The rheological qualities of the cooked gels made with A and RA grade surimi on the effects of adding five kinds of starches (potato, wheat, waxy maize, corn and modified corn) and four kinds of functional proteins (bovine plasma protein, dehydrated egg white, soy protein isolate and whey protein concentrate) to the gels were evaluated, The gel styengths at cooking with A and RA grade surimi were decreased with increasing the added starches. The kind of starches added affected little the gel strengths in Rh grade surimi, while potato and corn starches decreased at the least in gel strengths of the gel made with A grade surimi with increasing the concentration of starches. The bovine plasma protein (BPP) significantly increased the gel strength, especially in RA grade surimi, but BPP decreased the whiteness of the gel. Therefore, the optimum content of BPP was up to $2\%$ because of the whiteness of the gels in RA grade surimi, The optimum formulation for the gel with RA grade surimi to satisfy the gel strength of 1000$\times$g and $78\%$ moisture was $40.9\%$ surimi, $9.1\%$ dehydrated egg white (DEW) and $0.9\%$ starch, while that with A grade surimi under the same condition was $37.9\%$ surimi, $6.6\%$ DEW and $3,4\%$ starch.

• Ocean and Polar Research
• /
• v.43 no.4
• /
• pp.279-293
• /
• 2021

To investigate the effect of seasonal marine environment conditions on the cyanobacteria abundance and diversity in the South Sea, four-seasonal surveys were conducted along the 127.5°E survey transect line in the central South Sea using flow cytometry and 16S-23S ITS on the Miseq platform from August 2016 to May 2017. The average abundance of Synechococcus varied from 3.3 × 10³ to 7.4 × 10⁴ cells ml^-1. The abundance was the highest in the summer and the lowest in the winter, and the abundance fluctuated according to water temperature. The abundance was high in the outer sea affected by TWC. However, in summer, the Coastal areas affected by the Yangtze River were more populated than the outer sea. Prochlorococcus was rare and could not penetrate into coastal areas due to the fronts, but showed its dominance in the waters influenced by the TWC. Synechococcus clades II, VII, IX, CRD1, and CRD2 were predominant in the outer sea area affected by the TWC. In the coastal area, clades I and IV showed higher dominance whereas clades V, VI, WPC1, and 5.3-MS3 with euryhaline characteristics, showed a high dominance rate in the water masses affected by the low-salinity water of the Yangtze River in the summer. Clade XVI, XVII, CB1, CB5, and 5.3-I/II showed high dominance in nutrient-rich waters in the summer with increased water temperature. The abundance and community composition of cyanobacteria changed in the South Sea due to the influence of the TWC and stratification. In the summer, the abundance and the community composition differed, and were mainly affected by the general influence of the TWC in addition to the influence of the Yangtze River low-salinity water.

• 한국유가공학회:학술대회논문집
• /
• 2002.04a
• /
• pp.59-60
• /
• 2002

Edible films such as wax coatings, sugar and chocolate covers, and sausage casings, have been used in food applications for years$^{(1)}$ However, interest in edible films and biodegradable polymers has been renewed due to concerns about the environment, a need to reduce the quantity of disposable packaging, and demand by the consumer for higher quality food products. Edible films can function as secondary packaging materials to enhance food quality and reduce the amount of traditional packaging needed. For example, edible films can serve to enhance food quality by acting as moisture and gas barriers, thus, providing protection to a food product after the primary packaging is opened. Edible films are not meant to replace synthetic packaging materials; instead, they provide the potential as food packagings where traditional synthetic or biodegradable plastics cannot function. For instance, edible films can be used as convenient soluble pouches containing single-servings for products such as instant noodles and soup/seasoning combination. In the food industry, they can be used as ingredient delivery systems for delivering pre-measured ingredients during processing. Edible films also can provide the food processors with a variety of new opportunities for product development and processing. Depends on materials of edible films, they also can be sources of nutritional supplements. Especially, whey proteins have excellent amino acid balance while some edible films resources lack adequate amount of certain amino acids, for example, soy protein is low in methionine and wheat flour is low in lysine$^{(2)}$. Whey proteins have a surplus of the essential amino acid lysine, threonine, methionine and isoleucine. Thus, the idea of using whey protein-based films to individually pack cereal products, which often deficient in these amino acids, become very attractive$^{(3)}$. Whey is a by-product of cheese manufacturing and much of annual production is not utilized$^{(4)}$. Development of edible films from whey protein is one of the ways to recover whey from dairy industry waste. Whey proteins as raw materials of film production can be obtained at inexpensive cost. I hypothesize that it is possible to make whey protein-based edible films with improved moisture barrier properties without significantly altering other properties by producing whey protein/lipid emulsion films and these films will be suitable far food applications. The fellowing are the specific otjectives of this research: 1. Develop whey protein/lipid emulsion edible films and determine their microstructures, barrier (moisture and oxygen) and mechanical (tensile strength and elongation) properties. 2. Study the nature of interactions involved in the formation and stability of the films. 3. Investigate thermal properties, heat sealability, and sealing properties of the films. 4. Demonstrate suitability of their application in foods as packaging materials. Methodologies were developed to produce edible films from whey protein isolate (WPI) and concentrate (WPC), and film-forming procedure was optimized. Lipids, butter fat (BF) and candelilla wax (CW), were added into film-forming solutions to produce whey protein/lipid emulsion edible films. Significant reduction in water vapor and oxygen permeabilities of the films could be achieved upon addition of BF and CW. Mechanical properties were also influenced by the lipid type. Microstructures of the films accounted for the differences in their barrier and mechanical properties. Studies with bond-dissociating agents indicated that disulfide and hydrogen bonds, cooperatively, were the primary forces involved in the formation and stability of whey protein/lipid emulsion films. Contribution of hydrophobic interactions was secondary. Thermal properties of the films were studied using differential scanning calorimetry, and the results were used to optimize heat-sealing conditions for the films. Electron spectroscopy for chemical analysis (ESCA) was used to study the nature of the interfacial interaction of sealed films. All films were heat sealable and showed good seal strengths while the plasticizer type influenced optimum heat-sealing temperatures of the films, 130$^{\circ}$C for sorbitol-plasticized WPI films and 110$^{\circ}$C for glycerol-plasticized WPI films. ESCA spectra showed that the main interactions responsible for the heat-sealed joint of whey protein-based edible films were hydrogen bonds and covalent bonds involving C-0-H and N-C components. Finally, solubility in water, moisture contents, moisture sorption isotherms and sensory attributes (using a trained sensory panel) of the films were determined. Solubility was influenced primarily by the plasticizer in the films, and the higher the plasticizer content, the greater was the solubility of the films in water. Moisture contents of the films showed a strong relationship with moisture sorption isotherm properties of the films. Lower moisture content of the films resulted in lower equilibrium moisture contents at all aw levels. Sensory evaluation of the films revealed that no distinctive odor existed in WPI films. All films tested showed slight sweetness and adhesiveness. Films with lipids were scored as being opaque while films without lipids were scored to be clear. Whey protein/lipid emulsion edible films may be suitable for packaging of powder mix and should be suitable for packaging of non-hygroscopic foods$^{(5,6,7,8,)}$.