• Journal of Broadcast Engineering
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• v.16 no.6
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• pp.996-1008
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• 2011

This paper proposes a PSNR estimation algorithm of H.264/AVC bitstream for hierarchical B-picture structure. The proposed method consists of a modeling method for DCT coefficients for I-pictures and an error estimation method for blocks encoded by skip mode. The modeling method selects an appropriate model between Laplacian and Cauchy model, and the error of skip mode is estimated from MSE values of reference pictures. Experimental results show that the modeling method predicts more accurate PSNR values than Laplacian and Cauchy model and the error estimation method of skip mode enhances PSNR estimation of hierarchical B-picture structure.

• Progress in Superconductivity
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• v.10 no.2
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• pp.92-98
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• 2009

The magnetic field profiles near the surface of a $Sm_1Ba_2Cu_3O_{7-\delta}$ coated conductor(CC-tape) under magnetic field and current that were applied simultaneously with phase differences ${\phi}s$ were measured using scanning Hall probe method. Measurements were carried out along the elliptic load lines with $\phi=90^{\circ}\;and\;45^{\circ}$ for some $B_{peak},\;I_{peak}$ values. From the measured field profiles, sheet current density J(x, $B_a,\;I_a$) and magnetic flux density $B_0(x,\;B_a,\;I_a)$ profiles in the CC-tape were calculated. Using these J(x, $B_a,\;I_a$) and $B_0(x,\;B_a,\;I_a)$ profiles, we estimated the hysteresis energy loss Q in the CC-tape. The estimated Qs, together with our previous results for $\phi=0^{\circ}$ from [9], were compared with theoretical values based on Brandt's calculation.

• Journal of the Korean Magnetics Society
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• v.16 no.3
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• pp.186-191
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• 2006

Ferromagnetic amorphous $Ni_{16}Fe_{62}Si_8B_{14}$ and $Co_{70.5}Fe_{4.5}Si_{15}B_{10}$ layers have been devised and incorporated as free layers of magnetic tunnel junctions (MTJs) to improve MRAM reading and writing performance. The NiFeSiB and CoFeSiB single-layer film exhibited a lower saturation magnetization ($Ms=800emu/cm^3,\;and\;560emu/cm^3$, respectively) compared to that of a $Co_{90}Fe_{10}(Ms=1400emu/cm^3)$. Because amorphous ferromagnetic materials have lower Ms than crystalline ones, the MTJs incorporating amorphous ferromagnetic materials offer lower switching field ($H_{sw}$) values than that of the traditional CoFe-based MTJ. The double-barrier MTJ with an amorphous NiFeSiB free layer offered smooth surface resulting in low bias voltage dependence, and high $V_h\;and\;V_{bd}$ compared with the values of the traditional CoFe-based MTJ.

• KIEAE Journal
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• v.8 no.5
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• pp.17-22
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• 2008

Dosan Seowon, one of the earliest and most prestigious private Confucian academies in Korea, is an example of a heritage property citizens wish to sustain for the benefit of future generations. It is recognized of its contribution to the Korean society and as an architectural and historical interest. This study conducts architectural and cultural research about Dosan Seowon by scrutinizing its evidential, historical, aesthetic and spatial values. By doing so, it is possible to recognize how appreciated qualities are vulnerable to harm through only understanding their heritage values without practical management solutions. That understanding should then provide the basis for developing and implementing management strategies (including maintenance, cyclical renewal and repair) that will best sustain the heritage values in a physical aspect. The conclusion suggests that communication about Dosan Seowon among those who are concerened is significant.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.69-76
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• 2010

This study was performed to examine the effects of salt addition level on changes in the physicochemical properties and color values of salted shrimp during fermentation. Fresh shrimp were salted with different concentrations (8, 18, 28%) of Chunil salt and fermented at $20^{\circ}C$ for 160 days. In the 8% salted shrimp treatment, volatile basic nitrogen (VBN), amino nitrogen (AN), and trimethylamine (TMA) contents rapidly increased during the fermentation period, while in the 18 and 28% salt groups these increases were reduced throughout the 160 days of fermentation. Thiobarbituric acid (TBA) values increased rapidly for 120 days of fermentation and then decreased. The thiobarbituric acid values of the 18, and 28% salted and fermented shrimp groups were lower than the that of the 8% group. In addition, Hunter's color L, a, and b values decreased as the fermentation period increased.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.11
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• pp.1645-1646
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• 2001

The objective of this study was to develop an in vitro digestion technique to estimate bioavailable energy values of different corn hybrids in swine and poultry. A total of 21 samples were investigated; 18 normal corn (NC) and 3 high-oil corn (HOC) hybrids. One step-two enzymes digestion system was introduced to develop the in vitro technique. The gross energy (GE) values of NC hybrids were correlated with the in vitro disappearing energy values (IVE; r=0.85, p<0.01), the in vitro energy digestibilities (IVED; r=0.70, p<0.01), and the in vitro DM digestibilities (IVDM; r=0.55, p<0.05). It appears, however, that IVE values of NC and HOC hybrids were not significantly different according to the one step-two enzyme digestion system. Results of in vivo and in vitro estimates suggested that there was no significant correlation between them in poultry. The IVE value was regressed linearly with ME and DE values in swine with low regression coefficient (34 and 41%, respectively).

• Journal of Microbiology
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• v.44 no.1
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• pp.64-71
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• 2006

To investigate the effects of the nucleotide sequences in Shine-Dalgarno (SD) and the spacer region (SD-ATG) on bovine growth hormone (bGH) gene expression, the expression vectors under the control of the T7 promoter (pT7-7 vector) were constructed using bGH derivatives (bGH1 & bGH14) which have different 5'-coding regions and were induced in E. coli BL21 (DE3). Oligonucleotides containing random SD sequences and a spacer region were chemically synthesized and the distance between the SD region and the initiation codon were fixed to nine bases in length. The oligonucleotides were annealed and fused to the bGH1 and bGH14 cDNA, respectively. When the bGH gene was induced with IPTG in E. coli BL21(DE3), some clones containing only bGH14 cDNA produced considerable levels of bGH in the range of $6.9\%\;to\;8.5\%$ of total cell proteins by SDS-PAGE and Western blot. Otherwise, the bGH was not detected in any clones with bGH1 cDNA. Accordingly, the nucleotide sequences of SD and the spacer region affect on bGH expression indicates that the sequences sufficiently destabilize the mRNA secondary structure of the bGH14 gene. When the free energy was calculated from the transcription initiation site to the +51 nucleotide of bGH cDNA using a program of nucleic acid folding and hybridization prediction, the constructs with values below -26.3 kcal/mole (toward minus direction) were not expressed. The constructs with the original sequence of bGH cDNA also did not show any expression, regardless of the free energy values. Thus, the disruption of the mRNA secondary structure may be a major factor regulating bGH expression in the translation initiation process. Accordingly, the first stem-loop among two secondary structures present in the 5'-end region of the bGH gene should be disrupted for the effective expression of bGH.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.752-757
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• 1995

The effect of fermentation temperature on the changes of pH, acidity, salt content, color and vitamin C of mustard leaf kimchi during various storage days was investigated. The conditions of fermentation temperature were set at $4^{\circ}C$ (sample A) and $20^{\circ}C$ (sample B), and $4^{\circ}C$ after keeping at $20^{\circ}C$ for 12 hours(sample C) and $20^{\circ}C$ for 36 hours(sample D). As the fermentation proceeded, pH of sample stored at low temperature(sample A) was drop ped gradually from initial pH of 5.24 but there was great pH drop in the sample stored at high temperature(sample B, D). The salt content of the sample B at high temperature increased remarkably, and then the values showed D > A > C. The Humter values of L and a increased at the optimum ripening period, the higher the initial fermentation temperature(B) and the later the initial fermentation time at $20^{\circ}C$ those values, then decreased. The Hunter value of b constantly increased until day of 108. As fermentation time passed, the content of total vitamin C decreased to the range of 9.0mg% to 14.0mg% up to 24 days of fermentation, and at the optimum ripening period, it increased to the range of 14.0mg% to 22.0mg%, and at the fermentation period(until day 108), it decreased gradually.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.677-680
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• 1992

For quality evaluation of Korean cabbage kimchi during fermentation at $4^{\circ}C$ for 45 days, color change of kimchi juice was measured instrumentally. Chemical analyses of the kimchi juice showed that the kimchi has reached pH 4.2 and titratable acidity of 0.63% together with the highest vitamin C content, those values being obtained under the optimum ripening period, after 30 days of fermentation. The volume of kimchi juice increased until day 30 and was constant thereafter. The CIE-1976 $L^*$$a^*$$b^*$ color values increased until day 30 and then decreased. The ratio of color value $a^*$ to $b^*$ was 0.82 in the beginning, 0.98 at the optimum ripening period, and 0.94 under the over-ripening periods. The quality of kimchi could be estimated by using the $L^*$, $a^*$, $b^*$ values or the ratio of $a^*$ to $b^*$, alone or in combination with the juice volume.

• Journal of Ginseng Research
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• v.26 no.2
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• pp.79-84
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• 2002

In this study, cell cracker method as a non-collision method was evaluated for the possibility in manufacturing red ginseng powder. In color value of red ginseng powder, the L values indicating brightness were 68.18 for hammer mill (group A) and 72.08 for cell cracker (group B). The a values (redness) and b values (yellowness) were 4.21 26.56 for group A and 5.73, 28.36 for group B, respectively. As an extraction time increased, the absorbances at 420 nm of water extract of both groups were increased. In the loose bulk density, tapped bulk density and volume reduction radio indication the of powder in group A were less than those in group B. In both groups, the angles of side of red ginseng powder were shown less value than the angles of side of the powder. These two angles in group A were lets than those in group B. In sensory evaluation, the touchness between both groups was, not observed significant difference. In the contrary, the color and flavor, main factors affecting the overall quality of red ginseng powder product of group B were shown superior to those of group A. The overall preference of group B was shown higher than that of group A.