현대 해양 산업은 기술적 발전을 통해 신속한 발전을 이루고 있다. 이러한 발전을 주도하는 주요 기술 중 하나는 데이터 처리 기술이며, 이 중 자연어 처리 기법은 사람의 언어를 기계가 이해하고 처리할 수 있도록 하는 기술이다. 본 연구는 자연어 처리 기법을 통해 해양안전심판원의 재결서를 분석하여 이미 재결이 이루어진 선박 충돌사고의 원인 제공 비율을 학습한 후, 새로운 재결서를 입력 하면 원인 제공 비율을 예측하는 모델을 개발하고자 하였다. 이 모델은 사고 당시 적용되는 항법과 원인 제공 비율에 영향을 주는 핵심 키워드의 가중치를 이용하여 사고의 원인 제공 비율을 계산하는 방식으로 구성하였다. 이 연구는 이러한 방식을 통해 제작한 모델의 정 확도를 분석하고, 모델의 실무 적용 가능성을 검토함과 동시에 충돌사고 재발 방지 및 해양사고 당사자들의 분쟁 해결에 기여할 것으로 기대한다.

In this study, effect of mixing ratio of -carrageenan and glucomannan on quality characteristics of jelly incorporated with omija concentrate were analyzed. Through previous studies, the concentration of the gelling agent was fixed at 1.5% of the weight of the jelly. As a control, omija concentrate jelly using a single gelling agent was prepared. The texture of the jelly using glucomannan alone could not be measured because it was difficult to maintain its shape. The texture was changed according to the mixing ratio of -carrageenan and glucomannan. When -carrageenan was mixed with glucomannan, the water holding capacity was increased. Jelly prepared in mixing 2:1 ratio of -carrageenan and glucomannan was observed to have the highest hardness, springiness, gumminess, cohesiveness, and chewiness. Also, in order to manufacture omija jelly that maintains high water retention for a long period of time, it is optimal to mix -carrageenan and glucomannan at a ratio of 1:2.

참외는 동북아시아 지역에서 대부분 재배되고 있고, 한국에 서 주로 생산되는 과일로서 단위면적당 수확량은 지속적으로 향상되고 있지만 재배방식은 토경재배에 국한되어 있기 때문 에 규모화, 생력화를 위한 수경재배 기술 개발이 필요하다. 본 연구에서는 보온부직포를 이용한 수경재배로 참외를 재배할 때 영양생장기 배양액 내 질산태질소 비율에 따른 참외 생육 의 변화를 확인했다. 배양액에서 질산태질소 비율이 증가할 수록 초장은 길어지고, 엽장, 엽폭, 절간장도 함께 증가하였다. 생육 30일차의 SPAD값은 질산태질소 비율이 증가할수록 감 소하였다. 질산태질소 비율에 낮을수록 암꽃 개화가 빨리 되 었고, 과실 성숙에서는 처리 간 차이가 없었다. 질산태질소 비 율에 따른 과실의 형태는 차이가 없었고, 경도는 질산태질소 의 비율이 낮을수록 높아 과실이 단단하였다. 3월에서 7월까 지 총 수확량은 KM3 5,650kg/10a, KM1 4,439kg/10a로 KM3가 27% 높았고 특히, 참외 가격이 높은 3월에서 5월까지 수량은 KM3가 KM1보다 36% 높았다. 따라서 12월 정식되 어 봄철부터 생산되는 참외의 수경재배에 적합한 질산태질소는 6.5－10me·L-1 수준으로 공급하는 것이 적당할 것으로 판 단되었다.

This paper studied the problem of determining the optimal inventory level to meet the customer service target level in a situation where the customer demand for each branch of a nationwide retailer is uncertain. To this end, ISR (In-Stock Ratio) was defined as a key management indicator (KPI) that can be used from the perspective of a nationwide retailer such as Samsung, LG, or Apple that sells goods at branches nationwide. An optimization model was established to allow the retailer to minimize the total amount of inventory held at each branch while meeting the customer service target level defined as the average ISR. This paper proves that there is always an optimal solution in the model and expresses the optimal solution in a generalized form using the Karush-Kuhn-Tucker condition regardless of the shape of the probability distribution of customer demand. In addition, this paper studied the case where customer demand follows a specific probability distribution such as a normal distribution, and an expression representing the optimal inventory level for this case was derived.

Concentration of nitrogen, one of the major elements, and ratio of two nitrogen forms (NH4 + and NO3 –) in the nutrient solution affect the quality and food safety of fresh vegetable produce. This study was conducted to find an appropriate strength and NH4 +:NO3 – ratio of a nutrient solution for growth and development of a Romaine lettuce (Lactuca sativa L. var. longiflora) ‘Caesar Green’, a representative leafy vegetable, grown in a home hydroponic system. In the first experiment, plants were grown using three types of nutrient solution: A commercial nutrient solution (Peters) and two strengths (GNU1 and GNU2) of a multipurpose nutrient solution (GNU solution) developed in a Gyeongsang National University lab. Plants grown with the GNU1 and GNU2 had greater shoot length, leaf length and width, and biomass yield than Peters. On the other hand, the root hairs of plants grown with Peters were short and dark in color. Tissue NH4 + content in the Peters was higher than that of the GNU1 and GNU2. The higher contents of NH4 + in this solution may have caused ammonium toxicity. In the second experiment, eight treatment solutions, combining GNU1 and GNU2 solutions with four ratios of NO3 –:NH4 + named as 1, 2, 3 and 4 were used. Both experiments showed more growth in the GNU2 group, which had a relatively low ionic strength of the nutrient solution. The growth of Romaine lettuce showed the greatest fresh weight along with low tissue NO3 – content in the GNU2-2. This was more advantageous in terms of food safety in that it suppressed the accumulation of surplus NO3 – in tissues due to the low ionic strength of the GNU2 subgroup. In addition, this is preferable in that it can reduce the absolute amount of the input of inorganic nutrients to the nutrient solution.

The purpose of this study was to analyze the physicochemical properties by mixing ratio of soybean and peanut protein to secure basic data for developing alternative protein foods. As a result of analyzing the protein molecular weight pattern, it was confirmed that the specific molecular weight was affected by the soybean and peanut protein mixture. The content of glutamic acid, aspartic acid, arginine, glycine, serine, alanine, and tyrosine among nonessential amino acids was higher as the mixing ratio of peanut protein to soy protein was higher. However, the higher the peanut protein mixing ratio, the lower the water absorption capacity. Based on the results of this study, further studies, such as selecting soybean and peanut cultivars for determining the optimal mixing ratio of soybean and peanut protein and processing methods to improve physical properties, are necessary

In this study, the quality characteristics were compared by substituting allulose with a ratio of 0-40% instead of sugar used in dacquoise. The specific gravity and pH of the dacquoise dough were not significantly different, regardless of the allulose content. The spreadability was the highest in the sample using only sugar and decreased as the allulose content increased. Moisture content did not show a significant difference, the baking loss was the highest in the sample using 100% sugar, and there was no significant difference in the samples replaced with allulose. As a result of measuring the chromaticity of dacquoise, the L value and b value decreased and the a value showed a significant difference between the samples as the amount of substitution of allulose increased. Hardness increased as the replacement amount of allulose increased, while gumminess and chewiness showed similar trends. As a result of the sensory evaluation, the overall acceptability for the substitute sample of 100% sugar and 10% allulose was the highest. The maximum substitution ratio of allulose for dacquoise is considered to be 10%.

생물환경조절학회지 31권 4호에 게재된 논문의 사사가 잘못 기재되어 있어 바로 잡습니다.

In this study, we attempted to compare the quality characteristics of korean traditional wines with different amounts of corn and sorghum. These samples were analyzed for pH, total acidity, ethanol contents, total polyphenol, total flavonoid and tannin contents, ABTS and DPPH radical scavenging activities. The pH of fermented wines ranged from 3.83 to 4.64 and the total acidity of samples ranged from 0.30~0.63% on the 12th day of fermentation period. After 12 days of fermentation, the alcohol content of sorghum and corn fermented wines ranged between 11.6~15.5%. The a value(Redness) of fermented wines was the highest at 8.13 in B treatment and the a value decreased as the rate of corn addition increased. Total polyphenol and flavonoid contents had the highest values(162.64 and 18.44 mg/100 mL, respectively) in the E treatment which is the fermented wines of 25% Sorghum and 75% Corn. The ABTS and DPPH radical scavenging activity of the samples were 71.06~74.57% and 15.46~36.20% respectively. Antioxidant activity was higher in fermented wines with sorghum and corn than in control. As a result, this study provides useful scientific information that quality characteristics of fermented wines containing sorghum and corn and forms a basis in the food and wine industry.

In this paper, we propose a dynamic stability prediction method for heavy vehicles based on Lateral Load Transfer Ratio. The key factors influencing vehicle roll motion are the vehicle's load, the position of the center of mass, the tread and the vehicle speed. Using these factors, we derive the lateral load transfer ratio (LTR) formula. In addition, we investigated LTR changes and vehicle rollover of heavy vehicles in various scenarios using TruckSim. As a result, the threshold value of the change rate of the LTR at which the vehicle rolls over was 0.68-0.72. Finally, we performed a numerical experiment to prevent rollover by calculating the optimal speed in the rollover situation.

본 연구는 원예용 상토:마사토:재사용 암면을 100:0:0(대조 구), 80:0:20(M1), 60:30:10(M2), 40:30:30(M3), 30:40:30 (M4) 및 0:50:50(M5)의 비율(v:v:v)로 혼합한 후 상토의 물 리∙화학성과 ‘설향’ 딸기 자묘의 생육에 미치는 영향을 알아보 기 위하여 수행하였다. 상토의 물리적 측면에서는 통계적 차 이가 인정되었으며 용적밀도 및 입자밀도는 원예용 상토가 대 부분인 대조구와 M1에서 낮았으나, 재활용 암면과 마사토의 혼합비율이 높았던 M3, M4, M5에서 용적밀도와 입자밀도가 높았다. 유효수분과 완충수분에서도 비슷한 경향을 보였다. 반면 공극률과 기상률은 대조구와 M1에서 높았고 M3, M4, M5에서 낮았다. 치환성 양이온(K, Ca, Na, Mg)과 염기치환 용량(CEC)은 대조구와 M1에서 높았으며 M1, M3, M4, M5 에서 낮았다. ‘설향’ 자묘를 재배한 결과, 초장은 M2에서32.1cm로 길었고 M4에서 28.4cm로 작았으나 자묘의 생육지 표인 크라운 직경으로 판단한다면 모든 배지에서 11.23－ 12.03mm로 형성되어 자묘의 생육에 적합하다고 생각된다. 지상부, 지하부의 생체중과 건물중은 유의한 차이가 없었다. 생육 결과를 종합하였을 때, 일정 비율의 재사용 암면과 마사 토를 혼합하여도 원예용 상토만을 사용한 것과 동일한 수준의 생육을 나타내었으나, 재활용 암면과 마사토를 적정 비율로 혼합하였을 때, 공극률, 기상률 등 물리성이 개선되어 관수관 리에 유리할 것으로 판단된다.

기후 변화의 가속화로 국내 제주 및 남부 지방을 중심으로 열대 및 아열대 작물의 재배 및 소비가 증가하는 추세이다.오크라는 식용적 가치가 있을 뿐만 아니라, 품종별 고유의 꼬 투리와 잎의 색은 관상적 가치가 있어 조경 식물로 많이 사용 되고 있다. 본 연구는 도심 내 옥상 온실에 관상식물인 오크 라를 도입하기 위해 피트모스와 펄라이트 비율에 따른 기초 종자 발아 및 육묘기 실험을 진행하였다. 피트모스와 펄라이 트 비율은 PT:PL=1:2, 1:1, 2:1, 4:1 네 가지로 조성하였다. 발 아율은 파종 후 7일차부터 다른 처리구에 비해 피트모스:펄라 이트=1:2의 처리구에서 가장 높았다. 파종 후 28일차와 70일 차에 줄기길이, 경경, 뿌리길이, 지상부와 지하부의 생체중과 건물중 그리고 엽면적은 피트모스:펄라이트=1:2 처리구에서 가장 높았다. 그러나, 파종 후 56일 이후부터 엽수는 피트모 스:펄라이트=1:2, 2:1, 4:1 처리구에서 감소하였다. 피트모스: 펄라이트=1:1, 2:1, 4:1 처리구에서 식물이 필요로 하는 피트 모스의 비율이 지나치게 높아 높은 피트모스 비율로 인하여 수분함수량이 과도하게 높아 식물이 고사한 것으로 판단된다. 따라서 오크라를 관상식물로 활용하기 위해서는 피트모스와 펄라이트를 1:2로 혼합한 배지가 가장 적합하다.

In this study, the quality properties were compared by replacing allulose with a ratio of 0%-100% instead of sugar used in sponge cake. There was no significant difference in specific gravity, pH, and degree Brix of the dough according to the allulose content, but the brightness decreased and the redness, and yellowness increased as the allulose content increased. The volume of the sponge cake decreased as the content of allulose increased. Symmetry was uniform in the cakes replaced with allulose compared to 100% sugar. There was no significant difference in baking loss and moisture content. Hardness, gumminess and chewiness increased as the replacement rate of allulose increased, and adhesiveness was highest in 100% allulose. In the hedonic evaluation, 100% sugar and allulose 25% samples showed no difference, and the other samples were evaluated lower than the control. The maximum replacement ratio of allulose for sponge cake is considered to be 50%.

In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour (WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemical characterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-binding capacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates, but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratios reduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwa prepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effect on product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor and overall acceptability than Yakgwa prepared with WF alone (p<0.05).