• Title/Summary/Keyword: grade

Search Result 14,939, Processing Time 0.116 seconds

A Study on the Size Computation of Seogwipo Cruise Terminal CIQ Facilities (서귀포 크루즈터미널 CIQ시설 규모산정에 관한 연구)

  • Park, Chung-Keun
    • Journal of the Korean Institute of Rural Architecture
    • /
    • v.17 no.3
    • /
    • pp.27-36
    • /
    • 2015
  • This research studies the adequate size standard of Seogwipo cruise terminal CIQ facility that is scheduled to be built around Gangjeong harbor area in Seogwipo-city. In order to respond to the highly increasing number of passenger cruise ships compared to Seogwipo cruise terminal design in 2010, the adequate size standard of Seogwipo cruise terminal CIQ facility was examined for passenger service level grade. Based on size computation elements such as the number of passengers of cruise ships with the largest size of port entry, ship landing rate, passenger processing ratio, and surge factor, the CIQ facility size for each service level grade was reviewed. As a result, the area of 2,971m2 (A grade), 2,409 m2 (B grade), and 2,088 m2 (C grade) were computed. This showed that the area of B grade was about 82% and C grade 70% compared to the area of A grade. The CIQ facility size computed for each service level grade in this research was analyzed that its area needed to be increased by 322% at least and 458% at most, compared to the CIQ facility area of 649m2 of the existing design (2010). In order to respond to the increasing number of cruise passengers, provide high-level passenger service, and improve the international image of Jeju, Seogwipo cruise terminal should secure the size that is equal to or higher than the B grade of service level.

Food-Grade Expression and Secretion Systems in Lactococcus

  • Jeong, Do-Won;Hwang, Eun-Sun;Lee, Hyong-Joo
    • Food Science and Biotechnology
    • /
    • v.15 no.4
    • /
    • pp.485-493
    • /
    • 2006
  • Lactococcus species are noninvasive and nonpathogenic microorganisms that are widely used in industrial food fermentation and as well-known probiotics. They have been modified by traditional methods and genetic engineering to produce useful food-grade materials. The application of genetically modified lactococci in the food industry requires their genetic elements to be safe and stable from integration with endogenous food microorganisms. In addition, selection for antibiotic-resistance genes should be avoided. Several expression and secretion signals have been developed for the production and secretion of useful proteins in lactococci. Food-grade systems composed of genetic elements from lactic acid bacteria have been developed. Recent developments in this area have focused on food-grade selection markers, stabilization, and integration strategies, as well as approaches for controlled gene expression and secretion of foreign proteins. This paper reviews the expression and secretion signals available in lactococci and the development of food-grade markers, food-grade cloning vectors, and integrative food-grade systems.

Guideline for Vertical Length by Grade for Bikeway (자전차도로의 구배설계기준에 관한 연구)

  • 송창용;장명순;하동익
    • Journal of Korean Society of Transportation
    • /
    • v.12 no.4
    • /
    • pp.21-33
    • /
    • 1994
  • The grade is a very significant factor in designing the bikeways. It affects the cyclist's maneuverability as well as route selection. The objective of this paper is to provide the vertical length by grade for bikeway. Field experiments were conducted by primary school children and university students to collect and analyze bike's climbing capability by grade. Combined data suggests that the desirable vertical length is 360m for 3% grade, 220m for 4%, 160m for 5%, 120m for 6% and 90m for 7% grade.

  • PDF

A STRUCTURE THEOREM FOR A CLASS OF GORENSTEIN IDEALS OF GRADE FOUR

  • Cho, Yong S.
    • Honam Mathematical Journal
    • /
    • v.36 no.2
    • /
    • pp.387-398
    • /
    • 2014
  • In this paper, we give a structure theorem for a class of Gorenstein ideal of grade 4 which is the sum of an almost complete intersection of grade 3 and a Gorenstein ideal of grade 3 geometrically linked by a regular sequence. We also present the Hilbert function of a Gorenstein ideal of grade 4 induced by a Gorenstein matrix f.

The Relationships between Parental Childrearing Behavior and Personality, and Children’s Emotional Intelligence (부모의 양육행동 및 인성과 아동의 정서지능과의 관계)

  • 박영애
    • Journal of Families and Better Life
    • /
    • v.19 no.5
    • /
    • pp.221-238
    • /
    • 2001
  • The purpose of this study was to investigate the relationships between parental childreating behaviors and parental personality, and children’s emotional intelligence. The subjects included 223 children from kindergarten to 6th grade and their parents. The results were as follows: Firstly, children’s Emotional Intelligence(EI) showed sex difference and age difference between two grade-groups(kindergarten~3rd grade, 4th~6th grade). the age-differences being more distinct in other-related EI than in the self-related : Secondly, parental personality explained parental childrearing behaviors better in higher-grade groups than in lower-grade groups, maternal personality predicting maternal childreating behaviors better than paternal personality predicting the paternal childreaing behaviors; Thirdly, childrearing behaviors explained childern’s self-relate EI better than the other-related : Finally, parental personality revealed greater predictive power of children’s EI in higher-grade groups than in lower-grade groups, better explaining sel-related EI than the other-related. Several suggestions were made concerning future EI studies.

  • PDF

Effect of Quality Grade and Storage Time on the Palatability, Physicochemical and Microbial Quality of Hanwoo Striploin Beef

  • Yim, Dong-Gyun;Kim, Yu-Jin;Chung, Ku-Young
    • Food Science of Animal Resources
    • /
    • v.35 no.4
    • /
    • pp.449-458
    • /
    • 2015
  • The effects of quality grade and storage time on physicochemical, sensory properties and microbial population of Hanwoo striploin beef were investigated. After a total of 30 Hanwoo beef were slaughtered, the cold carcasses were graded by official meat grader at 24 h postmortem. The carcasses were categorized into five groups (quality grade 1++, 1+, 1, 2, and 3) and were vacuum-packaged and stored. The samples were kept for 1, 4, 6, 8, 11, 13, 15, 18, 20, 22 and 25 d for analyses. As the quality grade was increased, moisture, protein and ash contents decreased (p<0.05). Higher quality grade corresponded with higher fat contents. The shear force values decreased with increasing quality grade and showed decreases sharply during the first 4 d (p<0.05). pH, water holding capacity, cooking loss, and volatile basic nitrogen for grade 1++ groups were lower than for grade 3 (p<0.05). CIE L* and b* values increased as increased quality grade (p<0.05). Meat color decreased until 13 d and fluctuated after 15 d of storage (p<0.05). Regarding the sensory scores, higher quality grade corresponded with higher juiciness, tenderness, flavor, fatty and palatability scores (p<0.05). Generally, increased storage time for 15 d improved sensory scores attributes. Results indicate that a high quality grade could positively influence physicochemical and sensory properties.

Time to Recover Consciousness in Patients with Diffuse Axonal Injury : Assessment with Reference to Magnetic Resonance Grading

  • Park, Sung-Jun;Hur, Jin-Woo;Kwon, Ki-Young;Rhee, Jong-Joo;Lee, Jong-Won;Lee, Hyun-Koo
    • Journal of Korean Neurosurgical Society
    • /
    • v.46 no.3
    • /
    • pp.205-209
    • /
    • 2009
  • Objective : This study was conducted to investigate the correlation between the degrees of injury on brain magnetic resonance imaging (MRI) and the time interval to recovery of consciousness in patients with diffuse axonal injury. Methods : From January 2004 to December 2008, 25 patients with diffuse axonal injury were treated at our hospital. We retrospectively investigated the patients' medical records and radiological findings. We divided the patients into three groups according to the grade of MRI finding : grade I, small scattered lesions on the white matter of the cerebral hemisphere; grade II, focal lesions on the corpus callosum; and grade III, additional focal lesions on the brain stem. Result : Seven patients belonged to the grade I group; 10 to the grade II group; and 8 to the grade III group. The mean Glasgow Coma Scale (GCS) score of all patients at the time of admission was 7.28. Recovery of consciousness was observed in 23 of the 25 patients; the remaining two patients never regained consciousness. The time interval to recovery of consciousness (awake status) ranged from 1 day to 125 days (mean 22.1 days) : grade I group patients, within approximately 1 week (mean 3.7 days); grade II group patients, within approximately 2 weeks (mean 12.5 days); and grade III group patients, within approximately 2 months (mean 59.5 days). Conclusion : Our study results suggest a correlation between the mean time interval to recovery of consciousness in patients with diffuse axonal injuries and the degrees of brain injuries seen on MRI. Patients with grade I and II diffuse axonal injuries recovered consciousness within 2 weeks, while patients with grade III injuries required approximately 2 months.

Quantitative Analysis of Developmental Process of Cranial Suture in Korean Infants

  • Sim, Sook-Young;Yoon, Soo-Han;Kim, Sun-Yong
    • Journal of Korean Neurosurgical Society
    • /
    • v.51 no.1
    • /
    • pp.31-36
    • /
    • 2012
  • Objective : The purpose of this study was to elucidate the anatomical development of physiologic suture closure processes in infants using three dimensional reconstructed computed tomography (CT). Methods : A consecutive series of 243 infants under 12 months of age who underwent three dimensional CT were included in this study. Four major cranial sutures (sagittal, coronal, lambdoidal and metopic suture) were classified into four suture closure grades (grade 0=no closure along the whole length, grade 1=partial or intermittent closure, grade 2=complete closure with visible suture line, grade 3=complete fusion (ossification) without visible suture line), and measured for its closure degree (suture closure rates; defined as percentage of the length of closed suture line divided by the total length of suture line). Results : Suture closure grade under 12 months of age comprised of grade 0 (n=195, 80.2%), grade 1 (n=24, 9.9%) and grade 2 (n=24, 9.9%) in sagittal sutures, whereas in metopic sutures they were grade 0 (n=61, 25.1%), grade 1 (n=167, 68.7%), grade 2 (n=6, 24%) and grade 3 (n=9, 3.7%). Mean suture closure rates under 12 months of age was 58.8% in metopic sutures, followed by coronal (right : 43.8%, left : 41.1%), lambdoidal (right : 27.2%, left : 25.6%) and sagittal sutures (15.6%), respectively. Conclusion : These quantitative descriptions of cranial suture closure may help understand the process involved in the cranial development of Korean infants.

Comparisons of the Sensory and Physicochemical Characterizations of Alaska Pollock Theragra chalcogramma Roe by Grade (명란의 등급별 관능적 및 이화학적 품질 특성 비교)

  • Jeong, Hyo-Pin;Cha, Jang Woo;Yoon, In Seong;Lee, Jung Suck;Heu, Min Soo;Jeong, Eun-Jeong;Kim, Jin-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
    • /
    • v.52 no.3
    • /
    • pp.199-208
    • /
    • 2019
  • The present study compared the sensory and physicochemical characterizations of Alaska pollock Theragra chalcogramma roe according to the L, M, S, 2S, KA, KB, KC, and G grades. The mean weights of the Alaska pollock roe were 81.2 g (74.1-85.7 g) in the L grade, 48.4 g (41.1-54.8 g) in the M grade, 38.6 g (33.5-45.6 g) in the S grade, 29.3 g (25.7-34.2 g) in the 2S grade, 45.7 g (41.4-50.0 g) in the KA grade, 41.4 g (37.7-46.1 g) in the KB grade, 38.3 g (36.0-42.6 g) in the KC grade, and 15.0 g (14.2-15.6 g) in the G grade. The results of the sensory (transparency, physical damage, texture, and odor) and physicochemical (moisture, amino nitrogen and volatile basic nitrogen contents, Hunter redness, and texture) evaluations revealed that, in the normal group, the quality of Alaska pollock roe was highest in the L grade followed by the M, S, and 2S grades whereas, in the cut-group order, the quality was highest in the KA grade followed by the KB, KC, and G grades. The present results suggest that the L, M, S, 2S, KA, and KB grades could be used for high-quality Alaska pollock roe products.

Dyeing Fastness and Functional Properties of Cotton Dyed with Astringent Persimmon Juice

  • Jung, Jin-Soun
    • International journal of advanced smart convergence
    • /
    • v.8 no.3
    • /
    • pp.27-38
    • /
    • 2019
  • I reviewed about dyeing fastness and functional properties of the non-mordant dyed cotton and iron mordant dyed cotton with astringent persimmon juice. In the UV-VIS spectrum of astringent persimmon juice, the maximum absorption wavelength of the juice was 272.0 nm, which was a characteristic peak of tannin. In dyeing fastness, light fastness of the non-mordant dyed cotton was a little low at grade 2~3. But by the iron mordant treatment, the light fastness was good at grade 4. Dry cleaning fastness to discoloration and contamination was excellent at grade 4~5 for both the non-mordant dyed cotton and iron-mordant dyed cotton. Their rub fastness were grade 3 and grade 2~3 respectively, in the dry condition, and grade 2~3 and grade 3 respectively, in the wet condition. In the perspiration fastness of the non-mordant dyed cotton, the discoloration from acidity and alkalinity was grade 3~4 and grade 3, respectively, and contamination from acidity and alkalinity was relatively good at grade 4. Meanwhile, in the perspiration fastness of the non-mordant dyed cotton, discoloration from acidity and alkalinity was fair, both recording grade 3~4, and contamination from acidity and alkalinity was very good, both recording grade 4~5. In the ultraviolet protection effect of the non-mordant dyed cotton and iron-mordant dyed cotton, the ultraviolet protection factor was both 50+, both of which showed an excellent ultraviolet blocking effect. And the protection rate of UV-A appeared 98.4% and 99.1%, respectively, and the protection rate of UV-B showed 98.7% and 99.2, respectively. In addition, both exhibited an excellent deodorization rate over 99.9% or more, irrespective of the passage of time. Also, both showed an excellent antimicrobial activity over 99.9% or more against Staphylococcus aureus and Klebsiella pneumoniae.