과학기술로 고유가시대를 극복한다 - 에너지 절약기술 개발현황 "산업"

고유진,Go, Yu-Jin 한국과학기술단체총연합회 2000 과학과 기술 Vol.33 No.12

日 통산성ㆍ美 DOE 주관 종합대책 마련, 보유자원 의존서 기술의존형으로 변형

딥러닝 기반 작물 질병 탐지 및 분류 시스템

고유진,이현준,정희자,위리,김남호 (사)한국스마트미디어학회 2023 스마트미디어저널 Vol.12 No.7

Plant diseases and pests affect the growth of various plants, so it is very important to identify pests at an early stage. Although many machine learning (ML) models have already been used for the inspection and classification of plant pests, advances in deep learning (DL), a subset of machine learning, have led to many advances in this field of research. In this study, disease and pest inspection of abnormal crops and maturity classification were performed for normal crops using YOLOX detector and MobileNet classifier. Through this method, various plant pest features can be effectively extracted. For the experiment, image datasets of various resolutions related to strawberries, peppers, and tomatoes were prepared and used for plant pest classification. According to the experimental results, it was confirmed that the average test accuracy was 84% and the maturity classification accuracy was 83.91% in images with complex background conditions. This model was able to effectively detect 6 diseases of 3 plants and classify the maturity of each plant in natural conditions.

Glycerol steam reforming focused on carbon deposit

고유진,김영철,이규암,박남국 한국공업화학회 2013 한국공업화학회 연구논문 초록집 Vol.2013 No.1

매실식초의 최적 발효조건 설정 및 품질특성

고유진,정동욱,이정옥,박미화,김은정,김종원,김영숙,류충호,Ko, Yu-Jin,Jeong, Dong-Yuk,Lee, Jeong-Ok,Park, Mi-Hwa,Kim, Eun-Jung,Kim, Jong-Won,Kim, Young-Suk,Ryu, Chung-Ho 한국식품영양과학회 2007 한국식품영양과학회지 Vol.36 No.3

This study was conducted to improve the Prunus mume vinegar production. The most suitable concentration of the Prunus mume juice was 6%. Static fermentation was a more suitable process for acetic acid fermentation of the Prunus mume vinegar than shaking fermentation. Major components of the organic acids were acetic, citric, tartaric and malic acid at 4.2, 1.2, 0.3, and 0.1%, respectively. Also, major components of the free sugars were glucose and fructose, and 80.96 mg% of asparagine was included in the Prunus mume vinegar as a main free amino acid. Alcohol components of the Prunus mume vinegar were n-propyl alcohol, iso-butyl alcohol, n-butyl alcohol, iso-amyl alcohol, and n-amyl alcohol. 매실식초 사입액에서 초기 매실액의 농도가 $1{\sim}6%$일 때는 농도가 높을수록 유도기가 짧아져 높은 초산생성능을 보이다가 매실액의 농도가 6%를 넘어서면 유도기가 길어져 초산생성능이 저하되는 경향을 보였다. 6%의 매실액을 함유한 사입액은 발효 5일째 9.2%의 최종 산도에 도달하였고, 다른 농도의 첨가구보다 높은 산도를 보였다. 3% 초산, 6% 알콜, 6% 매실액을 함유한 매실식초 사입액 100 mL를 발효시킬 경우 표면적이 $25\;cm^{2}$인 발효용기를 사용하는 것이 $10\;cm^{2}$와 $50\;cm^{2}$의 발효용기에 배양한 것보다 초산 생성능이 우수함을 확인하였다. 또한 매실액 사입액을 진탕 발효 시켰을 때는 정치 발효에 비해 유도기가 길었고, 배양 9일째에 최종 산도가 9.44%로 나타나서 정치 발효에 비해 약 2.02% 낮게 나타나 매실액을 이용한 초산발효에서는 진탕 배양보다 정치 배양이 더 효과적이었다. 매실식초의 유기산 성분을 분석한 결과 주요 유기산은 acetic acid, succinic acid, citric acid이었고 그 함량은 각각 6167.01, 347.04, 76.67 mg%이었다. 또한 주요 유리당은 glucose와 fructose로 그 함량은 각각 4030.88, 3765.65 mg%이었으며, 주요 유리 아미노산은 asparagine이었고 그 함량은 80.96 mg%이었다. 본 연구에서 검색된 최적 발효 조건에서 매실식초를 제조하여 발효 효율을 향상시킬 수 있을 것으로 기대하며, 유기산, 유리당 등의 함량이 높은 우수한 매실식초의 생산이 가능할 것으로 사료된다.

Steam reforming of glycerol for hydrogen production over Ni-Metal catalyst on Al₂O₃. Compare with order for doping of the promoter

고유진,이규암,김영철,박남국 한국공업화학회 2013 한국공업화학회 연구논문 초록집 Vol.2013 No.-

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고유진 도서출판 천우 2025 월간 문학세계 Vol.2025 No.6

Systematical Review of LCA Study on Packaging using Meta-Analysis: A Case Study in PET Bottle Systems

고유진,강동호,이준혁,심진기 한국공업화학회 2023 한국공업화학회 연구논문 초록집 Vol.2023 No.0

국내 시판 청국장의 품질 및 특성

고유진,손용휘,김은자,이효형,안상률,김동현,류충호 경상대학교 농업생명과학연구원 2012 농업생명과학연구 Vol.46 No.1

This study aimed to investigate the quality characteristics of Chungkukjang distributed in the domestic market, and to establish the foundation data for starter, which support to manufacture standardized Chungkukjang products. Firstly, Chungkukjang was collected from the industrial company and home-made production which located in the several regions of Korea. Moisture contents of collected Chungkukjang were ranged from 56.3 to 62.1% and salinity was 0.23 to 11.51%. Total nitrogen and amino nitrogen contents of Chungkukjang ranged from 5.82 to 8.76% and 173.71 to 2,700.66 mg%, respectively. Nitrogen degradation ratio, which means the proportion of amino nitrogen to total nitrogen, was 2.88∼26.93%. Collected Chungkukjang AG and Z have predominant value in histamine and tyramine contents as 755.40 and 1913.51 mg/kg, respectively, and viable cells count in collected Chungkukjang, maximum was 9.6×109 CFU/g. As a result, most products showed various properties in flavor and nutrition, and it is supposed to be caused on use of different soybean species and unstandardized fermentation process. 본 연구에서는 국내에서 유통되고 있는 청국장을 수집하고 품질 특성을 분석하였으며, 우수한 품질의 청국장 제조를 위한 종균 개발의 기초 자료로 활용하고자 한다. 먼저 국내에서 시판되는 청국장을 수집하여 분석한 결과, 수분함량은 56.3∼62.1%, 염도는 0.23∼11.51%, 총질소 함량과 아미노태 질소 함량은 각각 5.82∼8.76%, 173.71∼2,700.66 mg%를 나타내었다. 총질소에 대한 아미노태 질소 함량의 비를 나타내는 질소분해율은 2.88∼26.93%를 나타내었다. 수집된 청국장의 최대 히스타민과 티라민 함량은 각각 755.40, 1913.51 mg/kg로 나타냈다. 청국장의 최대 생균수는 9.6 × 109 CFU/g이었다. 이상의 결과로 국내 청국장은 종류가 매우 다양하며 제품마다 풍미와 영양성분이 현저한 차이가 있음을 확인하였다. 이는 지역마다 다른 품종의 원료대두의 사용 및 균일화·체계화되지 못한 발효공정에 기인한 것이라 사료된다.

한국인 일본어학습자의 준언어정보 - 한국어와 일본어의 구두, 구말에 보이는 음성적 특징의 비교 -

고유진,성윤아 한국일본언어문화학회 2018 일본언어문화 Vol.44 No.-

This study has investigated the characteristics shown in Japanese articulation focusing on its intensity, height and length including the paralinguistic Information of Korean Japanese learners by orally dividing it into a beginning and end. As a method, Korean language and Japanese sentence having the intention of ‘admiration’, ‘disappointment’, ‘indifference’, ‘doubt’ and ‘neutral’ was made to be articulated by the native speaker to investigate the characteristics of oral beginning and end, and verified whether the influence was caused to the Japanese language spoken by the Korean Japanese learners. As a result, for intensity, for both oral beginning and end, the learners spoke more strongly than the native Japanese people and for expressing intention, it was thought to reflect the characteristics of Korean which uses intensity control. But, the difference in intensity between intentions against Korean did not show significantly. For height, oral beginning was shown to be pronounced higher. This seems to be caused by the Japanese accent rather than Korean, and in the case of ‘admiration’, the fact it was lower than the intention having a different ratio of high pronunciation at the oral beginning, it can be seemed to reflect the influence of Korean language which speak high for the oral end. For length, both the oral beginning and the end were shown longer than the Korean language and the native Japanese language. This, unlike Korean language which controls the length of the oral beginning per intention, the tendency of Japanese language which controls the length of the oral end was reflected in the articulation of Japanese language by Korean learners. コミュニケーションにおいて、話し手の聞き手へ発する言語には、語彙、音声、文の構造などの様々な言語情報が含まれている。特に、音の強弱・高低・長短といった音声的な要素、いわば「パラ言語情報」には、意味情報のみならず、話し手の感情情報も含まれており、コミュニケーションにおいては欠かせない習得要素といえる. しかし、多くの韓国人日本語学習者は、パラ言語情報については意識していない場合が少なくない。韓国人学習者の日本語パラ言語情報の発話について明らかにすることにより、円滑な日本語コミュニケーションのヒントを提供することが必要なものと思われる。そこで、本稿では、韓国語と日本語、および韓国人学習者の日本語発話に現れるパラ言語情報の音声的特徴を、句頭と句末に、さらに表現意図をを'感心’、‘落胆’、‘無関心’、‘疑問’、‘中立’に分け、各々の強さ、高さ、持続時間を調べ、比較分析した。 調査の結果、韓国語の発話では、句末のほうが句頭よりも強く発音されており、意図によって強さに差が見られることから、句頭と句末の発音の強さがパラ言語情報に関わっており、感情要素が含まれると句末が上昇する傾向があることがわかった。一方、日本語の発話では、強さは意図の区別とはあまり関わりが見えず、高さは句頭のほうが句末より高く発音され、句末区間の高さの差が小さかったのは、句末に上昇が見られる‘疑問’であった。また、持続時間は句末が句頭より長く発音され、話し手の意図によって差異が見られることから、パラ言語情報に深く関わっていることが明らかになった。

혈액 : MDS 환자에서 thalidomide로 혈액학적 관해를 보인 1예 (초)

고유진,김소연,임수진,조재현 대한내과학회 2010 대한내과학회 추계학술발표논문집 Vol.2010 No.-