• KIEAE Journal
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• v.7 no.5
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• pp.115-120
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• 2007

The purpose of the study is to establish a concept of property development planning process and factors by analyzing the several case studies, which prior proposed the highest and best use development of property. The value of property is dependent on the circumstances and the timing. Real property development is essential to develop in the highest and the best. The prior concepts of the highest and best use focused on the real estate appraisal, but these studies aroused an interest that related the highest and best use concept as a determinant of property development. As a results, this study suggests the process and the check points of property development planning phase. The first step is having a thorough grasp of the status of property. The Second step is the circumstantial analysis including legal restriction, locational environment, real estate market and economic conditions. The next step is, in accordance with these analysis, setting up the development concept and alternatives. Through the feasibility studies, we can make a choice the highest and best use development plan. In these days, the importance of development strategies such as design exceptionality and plan management are increased. Therefore, the integrated plan for the property development is very important.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.43 no.2
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• pp.83-88
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• 1998

From the evaluation of physical properties such as springiness, gumminess, adhesiveness, chewiness and hardness by the texture analyzer, vegetable soybean lines with green seed-coat were best as compared with those with black, brown, mixed, and yellow seed-coats. A panel test evaluated on the basis of taste, sweetness, chewiness, and total scores also indicated that soybean lines with green seed-coat were the best. The total scores of panel test was decreased in the order of green > yellow> black> brown seed-coat colored soybean. The mean value of sucrose content obtained by HPLC analysis was highest in black seed-coat colored soybean, and followed by green, yellow, and brown soybeans. The highest sucrose content (8.22%) was observed in 180362, a soybean line with green seed-coat. The full-season type soybeans showed much higher sucrose content than summer types which are mainly cultivated on farmer's fields for vegetable purposes. The final 13 lines selected from 300 colored soybeans showed nearly the same panel scores as Miwongreen. However, these lines had a great deal of variation in sucrose content, and much higher readings in texture analysis than Miwongreen, especially in chewiness and hardness which were the most important properties in vegetable soybeans.

• Animal Bioscience
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• v.36 no.7
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• pp.1003-1009
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• 2023

Objective: The objective was to compare (pedigree-based) best linear unbiased prediction (BLUP), genomic BLUP (GBLUP), and single-step GBLUP (ssGBLUP) methods for genomic evaluation of growth traits in a Mexican Braunvieh cattle population. Methods: Birth (BW), weaning (WW), and yearling weight (YW) data of a Mexican Braunvieh cattle population were analyzed with BLUP, GBLUP, and ssGBLUP methods. These methods are differentiated by the additive genetic relationship matrix included in the model and the animals under evaluation. The predictive ability of the model was evaluated using random partitions of the data in training and testing sets, consistently predicting about 20% of genotyped animals on all occasions. For each partition, the Pearson correlation coefficient between adjusted phenotypes for fixed effects and non-genetic random effects and the estimated breeding values (EBV) were computed. Results: The random contemporary group (CG) effect explained about 50%, 45%, and 35% of the phenotypic variance in BW, WW, and YW, respectively. For the three methods, the CG effect explained the highest proportion of the phenotypic variances (except for YW-GBLUP). The heritability estimate obtained with GBLUP was the lowest for BW, while the highest heritability was obtained with BLUP. For WW, the highest heritability estimate was obtained with BLUP, the estimates obtained with GBLUP and ssGBLUP were similar. For YW, the heritability estimates obtained with GBLUP and BLUP were similar, and the lowest heritability was obtained with ssGBLUP. Pearson correlation coefficients between adjusted phenotypes for non-genetic effects and EBVs were the highest for BLUP, followed by ssBLUP and GBLUP. Conclusion: The successful implementation of genetic evaluations that include genotyped and non-genotyped animals in our study indicate a promising method for use in genetic improvement programs of Braunvieh cattle. Our findings showed that simultaneous evaluation of genotyped and non-genotyped animals improved prediction accuracy for growth traits even with a limited number of genotyped animals.

• Journal of the Korean Society of Costume
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• v.63 no.4
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• pp.132-142
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• 2013

This study has evaluated the physiological reaction to wearing brassiere as well as the sensations that the wearer feels in order to understand the effect of brassiere use on the human body. Six healthy women in their twenties were used as subjects and the experiment measured the difference in their S.C.L, Skin Temperature, B.V.P and Pulse. The measurements were made in the following conditions: Women not wearing any brassiere, women wearing sports brassiere, and the women wearing wire brassiere. The results showed significant differences in the following areas. 1. S.C.L was found to be the highest when they didn't wear any brassiere, followed by when they wore wire-brassiere and then sports brassiere. 2. The Skin Temperature was found to be the highest when they wore wire-brassiere, followed by when they wore sports brassiere and when they didn't wear any of them. In particular, when they wore sports brassiere, the B.V.P was found to be the highest when they wore none of them, fir skin temperature dropped as time passed. 3.ollowed by when they wore sports brassiere and then wire brassiere. When they wore sports brassiere, they had irregular blood-flow. 4. Pulse was found to be the highest when they didn't wear any of them, followed by when they wore sports brassiere and then wire brassiere. 5. Those who didn't wear any brassiere felt the most chill, followed by those wearing wire brassiere and then sports brassiere. The moisture level was found to be the highest when they wore sports brassiere, followed by when they wore wire brassiere and then when they wore none of them. Comfort level was found to be the best with no brassiere, followed by wire brassiere and then sports brassiere.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.604-613
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• 2014

This study was carried out to evaluate the effects of various kinds of salt on the quality and storage characteristics of tteokgalbi. The tteokgalbi was prepared using four types of salt: 1.5% purified salt (control, C), 1.5% five-year-old solar salt (FS), 1.5% Topan solar salt (TS), and 1.5% French Gu$\acute{e}$rande solar salt (GS). The moisture, crude lipid, crude ash, crude protein and calorie contents, water holding capacity, and cooking loss were not significantly different between control and all other treatments. As for the textural characteristics, the use of GS increased the hardness of the tteokgalbi. According to the sensory evaluation, the use of TS had the best score in springiness. Tteokgalbi made with TS and GS had the two highest scores in flavor and total acceptability. During 15 d of storage, the contents of 2-thiobarbituric acid (TBA) value, volatile basic nitrogen (VBN) and the total microbial counts increased, while the pH decreased. The TBA values of the tteokgalbi containing TS and GS were lower than that of C. Lightness (L) and yellowness (b) values decreased during storage, but redness (a) displayed no significant difference during storage. Overall, the best results, in terms of TBA value and sensory attributes, were obtained for the tteokgalbi containing TS and GS.

• Journal of the Korean Institute of Landscape Architecture
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• v.41 no.6
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• pp.140-146
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• 2013

This experiment was conducted in order to study the physiological characteristics of Sedum takevimense in different moisture conditions. The photosynthetic rate, water use efficiency and the respiratory rate were determined by using a photable photosynthesis system. According to the results, the best illumination range and moisture range were explicitly selected. The highest photosynthetic rate was at $600{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$, and after this value, the trend showed a reduction. When the moisture was 11.31%, the photosynthetic capacity and water use efficiency reached maximum value, but the respiratory rate reached maximum value at 7.91%. According to the measured values, the best illumination range was $600{\sim}1,200{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ and the best moisture range was 7.09~11.31%.

• International Journal of Internet, Broadcasting and Communication
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• v.10 no.2
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• pp.25-30
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• 2018

This paper is about wine quality classification with multilayer perceptron using the deep neural network. Wine complexity is an issue when predicting the quality. And the deep neural network is considered when using complex dataset. Wine Producers always aim high to get the highest possible quality. They are working on how to achieve the best results with minimum cost and efforts. Deep learning is the possible solution for them. It can help them to understand the pattern and predictions. Although there have been past researchers, which shows how artificial neural network or data mining can be used with different techniques, in this paper, rather not focusing on various techniques, we evaluate how a deep learning model predicts for the quality using two different activation functions. It will help wine producers to decide, how to lead their business with deep learning. Prediction performance could change tremendously with different models and techniques used. There are many factors, which, impact the quality of the wine. Therefore, it is a good idea to use best features for prediction. However, it could also be a good idea to test this dataset without separating these features. It means we use all features so that the system can consider all the feature. In the experiment, due to the limited data set and limited features provided, it was not possible for a system to choose the effective features.

• Microbiology and Biotechnology Letters
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• v.27 no.6
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• pp.452-457
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• 1999

Several bacterial strains utilizing crude oil as their sole carbon and energy sources were isolated from marine. One of the strains named KCL-1 showed the highest degradative activity for crude oil and the best growth rate. This strain was identified as a Klebsiella sp. based on the morphological, biochemical, and physiological characteristics. The optimum cultural conditions were as follows; $32^{\circ}C$~$37^{\circ}C$ for temperature and 7.0 for initial pH. Additionally, the optimal concentration of sodium chloride was 3.0%, indicating that this strain was derived from seawater. KCL-1 could use several kinds of n-alkane hydrocarbons from octadecane to hexacosane as a sole carbon source. The degradation of crude oil by KCL-1 was stimulated by addition of octadecane in the culture. The emulsifying activity by KCL-1 was highest after 3 days of cultivation under the condition of 3.0% sodium chloride, pH 7.0 and $37^{\circ}C$.

• Journal of Microbiology and Biotechnology
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• v.5 no.3
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• pp.149-153
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• 1995

A simple and low-cost medium was developed for the growth of Bifidobacterium longum KFRI 977. Of three bifidobacterial strains, B. longum KFRI 977 (ATCC 15707) showed the best growth in MRSC broth containing 0.3% oxgall, grew well in partially anaerobic condition, exhibited highest $\beta$-galactosidase activity, and was inhibitory against Clostridium perfringens KFRI 434. Of three developed media, the population of B. longum KFRI 977 was highest (1.9$\times$$10^9$/ml) in ISP based medium. The composition of ISP based medium is ISP (5%), glucose (1%), L-cysteine HCI (0.05%), Trypticase peptone (0.5%), yeast extract (0.5%), $MgSO_4$ (0.05%), Tween-80 (0.1%), and phosphate buffer (pH 7.0). Hydrolysis of ISP by Protease A was unnecessary, and the use of phosphate buffer (pH 7.0) prevented the formation of protein precipitate. Associative culture of B. longum KFRI 977 with Lactobacillus acidophilus KFRI 233 was proven to be deleterous to the growth of B. longum KFRI 977.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.502-507
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• 2013

This study was investigated the optimal time that enhanced the functional activities of mung beans for use of functional food resources. Mung beans were roasted according three levels of roasting time levels (10, 20 and 30 minutes) at $110^{\circ}C$ and then the physicochemical compositions were determined. The reducing sugar content was decreased with the increased roasting time. Moisture was decreased with increased roasting time, whereas, crude fat, crude ash, crude protein and carbohydrate were increased with prolonged roasting time. The highest contents of total phenol and flavonoid were shown at a roasting condition $110^{\circ}C$ for 30 minutes. The highest inhibitory activities of DPPH radical, ABTS radical and xanthine oxidase was the best at the condition of $110^{\circ}C$ for 30 min. From these results optimal roasting time of mung beans were 30 minutes for use of functional food resources.