• Journal of Ginseng Research
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• v.17 no.3
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• pp.219-223
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• 1993

Assessment of root weight grade system for the numeral definition in Korea ginseng was tried by investigation of 13 boxes of the 15-root-grade of 4-year-old white ginseng as a model. In this case satisfaction to theoretical value was 58% in root weight and 50% in root number. The coefficient of variation (CV) was high (35%) for individual root weight in package. The CV of tap root weight 1 among package is low (7.1%) even though there was no significant correlation between tap root weight : and lateral root weight among roots. The mean percentage of tap root to root weight in each package ranged 61 to 74% with CV range of 16.5 to 33.2%. The CV was not much different between 1st and 2nd lateral root weight and the means was above 60%. Strict practice of numeral definition of root weight grade system will be prerequisite for chemical standardization of Korea ginseng.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.46-51
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• 1988

The effects of temperature on the water uptake rate of soybeans soaked in tap water and 0.5% $NaHCO_3$ solution were studied. The higher the soaking temperature, the faster the hydration rate, and among the three soybean varieties (Tanyob, Kwanggyo and Saeal), Tanyob(the smallest variety) showed faster rate than ocher varieties when soaking in tap water and 0.5% $NaHCO_3$ solution. Activation energy due to weight increase was calculated using Arrhenius equation. z-Values calculated from weight changes to reach different degrees of hydration during soaking showed the tendency to decrease with the increase of hydration degree when soaking in tap water and 0.5% $NaHCO_3$ solution.

• Journal of the Korea Society of Computer and Information
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• v.16 no.5
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• pp.101-107
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• 2011

The optimum weight vector is studied to remove interference and jamming signals in adaptive array antenna system. The optimum weight vector is calculated to apply a minimum variance algorithm and cost function in linearly constrained conditions, and accurately estimates target's signal. Adaptive array antenna system is the system which improves signal to noise ratio(SNR) and decreases interference and jammer power. Adaptive array antenna system delays at tap output of antenna array element. Each tap finally makes the complex signal of one in multiplier complex weight. In order to obtain optimum's weight calculation, optimum weight vector is used in this paper. After simulation, resolution is increased below $3^{\circ}$, and sidelobe is decreased about 10 dB.

• Journal of Life Science
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• v.14 no.5
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• pp.809-814
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• 2004

To investigate the effect of the electrolyzed acidic water for soybean sprouts growth, the responses of characteristics of soybean sprouts were evaluated. Soybean sprouts grown by the electrolyzed acidic water showed shorter length in total body, root, and hypocotyl, etc. but they were evaluated to be increased in hypocotyl diameter and weight per sprout. Total length of soybean sprouts grown for 5 days by electrolyzed acidic water were much shorter than those by tap water. Soybean sprouts grown by tap water showed rapid growth in length even after 5 days but no more growth in length for those grown by electrolyzed acidic water. The growth of hypocotyl showed the same tendency as total length. No difference in root length among the soybean sprouts grown for 4 ~ 11 days by electrolyzed acidic water while those grown by tap water showed continuous rapid growth in length. The diameter of hypocotyl was thicker in those grown by electrolyzed acidic water than those grown by tap water and increased up 5 days. The weight of cotyledon grown by electrolyzed acidic water showed the proportional increase to the growing days but those grown by tap water showed no increase in hypocotyl weight up to 7 days, but a little bit increase after 11 days with the growth of new buds. The fresh weight per sprout was higher in those grown by electrolyzed acidic water until 7 days than tap water but it was the same weight in 11 days cultivation. The electrolyzed acidic water effected on shortening of hypocotyl and root length, thickening of hypocotyl diameter, and enlarging of cotyledon during soybean sprout cultivation.

• Journal of Ocean Engineering and Technology
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• v.22 no.1
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• pp.58-63
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• 2008

The effect of alkaline environmental condition on durability of GFRP composites according to additives was investigated. Additives used were polyvinyl alcohol(PVA), kaolin and alumina powder. Weight gains increased with immersion time in all GFRP composites at $80^{\circ}C$. But weight gain of specimen added PVA did not differ through the wlwle immersion time in both tap water and alkaline solution at 20 and $80^{\circ}C$. Tensile strength decreased with immersion time in all environment conditions. Tensile strength of GFRP composites regardless of additives decreased rapidly up to 5 days of immersion and then decreased slowly up to 30 days in alkaline solution environment at $80^{\circ}C$. Weight gains had not. much difference in both tap water and alkaline solution at $20^{\circ}C$. And weight gain of GFRP composites added polyvinyl alcohol had smaller than the others through the whole immersion time in both tap water and alkaline solution at $20^{\circ}C$ and $80^{\circ}C$. Tensile strength of GFRP composites added polyvinyl alcohol had higher than the others through the whole immersion time in both tap water and alkaline solution at $20^{\circ}C$ and $80^{\circ}C$.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.820-826
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• 2012

This is a basic study of Cheong-song mineral water, which has high contents of Ca and Mg for making noodles as well as for general cooking. The test results of the noodles manufactured and cooked with mineral water were compared to those manufactured and cooked with distilled water and tap water. Noodles manufactured with mineral water showed higher values than others in the cooked weight, volume, water absorption ability, turbidity, lightness (L) and redness (a) on the minus scale. This means that we can manufacture cooked noodles that have high weight, high volume, high water absorption ability and high lightness (L) along with a slight green color with Cheong-song mineral water. Cooked noodles manufactured with mineral water showed significant differences in the cooked weight and volume compared to those manufactured with distilled water. Also, cooked noodles manufactured with mineral water showed significant differences in moisture absorption, turbidity, lightness (L), redness (a) and yellowness (b) compared to those manufactured with distilled water and tap water. Commercial noodles cooked in mineral water showed significant differences in the cooked weight and redness (a) compared to those cooked in distilled water and tap water. Further, commercial noodles cooked in mineral water showed significant differences in weight, volume and brightness (L) compared to those cooked in distilled water.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.36 no.3C
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• pp.157-162
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• 2011

For blind equalization of communication channels, concurrent equalization is useful to improve convergence characteristics. However, the concurrent equalization will result in limited performance enhancement by continuing concurrent adaptation with two algorithms after the equalizer converges to steady-state. In this paper, to improve the convergence characteristics and steady-state performance of the concurrent equalization, proposed is a new concurrent equalization technique with variable step-size parameter and weight-based tap coefficients update. The proposed concurrent vsCMA+DD equalization calculates weight factors using error signals of the variable step-size CMA (vsCMA) and DD (decision-directed) algorithm, and then updates the two equalizers based on the weights respectively. The proposed method, first, improves the error performance of the CMA by the vsCMA, and enhances the steady-state performance as well as the convergence speed further by the weight-based tap coefficients update. The performance improvement by the proposed scheme is verified through simulations.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.19-27
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• 2005

Antioxidative polyethylene films for food packaging were experimentally prepared by fortification of TBHQ(tertiary butylhydroquinone) and dl-a-tocopherol at the weight ratio of 0.05, 0.2 and 0.5%, respectively and laminated with nylon. TBHQ and tocopherol contents in the PE/nylon film were analyzed and the antioxidative effects of film were investigated on the lipid oxidation of semi-dried squid during storage at 5℃ and l5℃. TBHQ contents of TAP 1(TBHQ 0.05%), TAP 2(TBHQ 0.2%) and TAP 3(0.5%) were 38, 146 and 365 mg/100g, respectively. Tocopherol contents of DAP l(tocopherol 0.05%), DAP 2(tocopherol 0.2%) and DAP 3(tocopherol 0.5%) were 33, 139 and 356 mg/l00g, respectively. TBA value and POV during storage of semi-drid squid were affected both by storage temperatures and packaging films. Lipid oxidation during storage was retarded by anti-oxidative films, as TBA value of TAP 3 and DAP 3 revealed about 50% of control after storage at 5℃ for 20 days and similer effects in POV were also observed.

• Proceedings of the Korea Committee for Ocean Resources and Engineering Conference
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• 2006.11a
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• pp.145-149
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• 2006

The effect of alkaline environmental condition on durability of GFRP composites according to additives has been investigated. Additives used were polyvinyl alcohol (PVA), kaolin and alumina powder. Weight gains increased with immersion time in all GFRP composites at $80^{\circ}C$. But weight gain of specimen added PVA did not differ through the whole immersion time in both tap water and alkaline solution at 20 and $80^{\circ}C$. Tensile strength decreased with immersion time in all environment conditions. Tensile strength of GFRP composites regardless of additives decreased rapidly up to 5 days of immersion and then decreased slowly up to 30 days in alkaline solution environment at $80^{\circ}C$. The weight gains were not much difference in both tap water and alkaline solution at $20^{\circ}C$. But the ones of GFRP composites added PVA was smaller than the composites without additive in all aqueous at $20^{\circ}C$. Test strength of GFRP composites added polyvinyl alcohol has improved through the whole immersion time in both tap water and alkaline solution environment at $20^{\circ}C$.

• Archives of Pharmacal Research
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• v.29 no.5
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• pp.418-423
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• 2006

Tabanus anticoagulant protein (TAP) was isolated from the whole body of the tabanus, Tabanus bivittatus, using three purification steps (ammonium sulfate fractionation, gel filtration on Bio-Gel P-60, and ion exchange chromatography on DEAE Sephadex gel). The purified TAP, with a molecular weight of 65 kDa, was assessed to be homogeneous by SDS-polyacrylamide gel electrophoresis, and an isoelectric point of 7.9 was determined by isoelectric focusing. The internal amino acid sequence of the purified protein was composed of Ser-Leu-Asn-Asn-Gln-Phe-Ala-Ser-Phe-lle-Asp-Lys-Val-Arg. The protein was activated by $Cu^{2+}\;and\;Zn^{2+}$, and the optimal conditions were found to be at pH $3\sim6\;and\;40\sim70^{\circ}C$. Standard coagulation screen assays were used to determine thrombin time and activated partial thromboplastin time. Chromogenic substrate assays were performed for thrombin and factor Xa activity. TAP considerably prolonged human plasma clotting time, especially activated partial thromboplastin time in a dose-dependent manner; it showed potent and specific antithrombin activity in the chromogenic substrate assay. Specific anti-factor Xa activity in TAP was not detected. Overall, this result suggested that TAP has significant anticoagulant activity on blood coagulation system.