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보리의 Aspergillus parasiticus 감수성
김창식,장학길,Markakis, Pericles 한국균학회 1982 韓國菌學會誌 Vol.10 No.2
The seeds of 20 barley cultivars were tested for aflatoxin contamination and susceptibility to infection by an aflatoxin-producing mold. When the samples were tested as they arrived, no aflatoxin was detected on any of them. When their moisture was raised to 25% and they were kegt as 25℃ for 2 weeks, all expect 2 cultivars showed aflatoxin contamination. Aflatoxins B₂ and G₂ were not detected in this incubation period. After wetting (25% moisture) the samples, inoculating them with Aspergillus parasiticus conidia and storing them at 25℃ for 2 weeks, all cultivars were found heavily contaminated with aflatoxin, those with seedcoats more so than those without seedcoats.
머신러닝 및 딥러닝 연구동향 분석: 토픽모델링을 중심으로
김창식,김남규,곽기영,Kim, Chang-Sik,Kim, Namgyu,Kwahk, Kee-Young 디지털산업정보학회 2019 디지털산업정보학회논문지 Vol.15 No.2
The purpose of this study is to examine the trends on machine learning and deep learning research in the published journals from the Web of Science Database. To achieve the study purpose, we used the abstracts of 20,664 articles published between 1990 and 2017, which include the word 'machine learning', 'deep learning', and 'artificial neural network' in their titles. Twenty major research topics were identified from topic modeling analysis and they were inclusive of classification accuracy, machine learning, optimization problem, time series model, temperature flow, engine variable, neuron layer, spectrum sample, image feature, strength property, extreme machine learning, control system, energy power, cancer patient, descriptor compound, fault diagnosis, soil map, concentration removal, protein gene, and job problem. The analysis of the time-series linear regression showed that all identified topics in machine learning research were 'hot' ones.
김창식,김종규 한국농화학회 1980 Applied Biological Chemistry (Appl Biol Chem) Vol.23 No.2
Soysauce was made in the salt concentrations of 22.0% and 28.5%, and the changing aspects in nucleotides and their related compounds, free amino acids, free sugars and non-volatile amines which are related to the taste components during the fermentation process with a view to examining the taste components in the ordinary Korean soysauce were studied. And then artificial soysauce was prepared by applying the values derived from the analysis and measurement, and its sensory evaluation was performed. As the result of the sensory evaluation of artificial soysauce prepared according to the value of components analyzed from soysauce which had been fermented for forty days in the salt concentration of 22.0%, it has been found that artificial soysauce was similar in taste to ordinary Korean soysauce. So, the following facts have been found: glutamic acid and aspartic acid have MSG-like taste, and IMP has a synergistic effect with these acids, which play great roles in ordinary Korean soysauce; both free sugars such as galactose and amino acids such as glycine, alanine and lysine have sweet taste; both amines such as tyramine and histamine, and amino acids such as valine, leucine, isoleucine, and phenylalanine have bitter taste; these components, combined with saline taste of salt and sour taste of organic acids, are assumed to form the unique taste in the ordinary Korean soysauce.