• The KIPS Transactions:PartC
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• v.13C no.1 s.104
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• pp.83-94
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• 2006

This paper describes ATM cell encipherment method using Rijndael Algorithm adopted as an AES(Advanced Encryption Standard) by NIST in 2001. ISO 9160 describes the requirement of physical layer data processing in encryption/decryption. For the description of ATM cell encipherment method, we implemented ATM data encipherment equipment which satisfies the requirements of ISO 9160, and verified the encipherment/decipherment processing at ATM STM-1 rate(155.52Mbps). The DES algorithm can process data in the block size of 64 bits and its key length is 64 bits, but the Rijndael algorithm can process data in the block size of 128 bits and the key length of 128, 192, or 256 bits selectively. So it is more flexible in high bit rate data processing and stronger in encription strength than DES. For tile real time encryption of high bit rate data stream. Rijndael algorithm was implemented in FPGA in this experiment. The boundary of serial UNI cell was detected by the CRC method, and in the case of user data cell the payload of 48 octets (384 bits) is converted in parallel and transferred to 3 Rijndael encipherment module in the block size of 128 bits individually. After completion of encryption, the header stored in buffer is attached to the enciphered payload and retransmitted in the format of cell. At the receiving end, the boundary of ceil is detected by the CRC method and the payload type is decided. n the payload type is the user data cell, the payload of the cell is transferred to the 3-Rijndael decryption module in the block sire of 128 bits for decryption of data. And in the case of maintenance cell, the payload is extracted without decryption processing.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.371-380
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• 2018

Aim of this study was to investigate the effects of different nutrient solutions and various light qualities generated by LED on the growth and glucosinolates contents of watercress (Nasturtium officinale) grown under hydroponics for 3 weeks. The seeds of watercress were sown on crushed rockwool media and raised them for two weeks. They were transplanted in a semi-DFT (deep flow technique) hydroponics system. A controlled-environment room was maintained at $20{\pm}1^{\circ}C$ and $16{\pm}1^{\circ}C$ temperatures and $65{\pm}10%$ and $75{\pm}10%$ relative humidity (day and night, respectively), with a provided photosynthetic photon flux density (PPFD) of $180{\pm}10{\mu}mol{\cdot}m^{-2}{\cdot}s^{-1}$ and a photoperiod of 16/8h. To find out the best kinds of nutrient solutions for growing watercress, Otsuka House 1A (OTS), Horticultural Experiment Station in Korea (HES), and Netherland's Proefstaion voor Bloemisterij en Gasgroente (PBG) were adapted with initial EC of $1.0-1.3dS{\cdot}m^{-1}$ and pH of 6.2, irradiating PPFD with fluorescent lamps (Ex-1). Either monochromatic (W10 and R10) or mixed LEDs (R5B1, R3B1, R2B1G1, and W2B1G1) were irradiated with a differing ratio of each LED's PPFD to understanding light quality on the growth and glucosinolates contents of watercress (Ex-2). Although significant difference in the shoot growth of watercress was not found among three nutrient solutions treatments, but the root fresh weight increased by 13.7% and 55.1% in PBG and OTS compared to HES, respectively. OTS increased the gluconasturtiin content by 96% and 65% compared to PBG and HES. Compared with the white light (W10), the red light (R10) showed a 101.3% increase in the shoot length of watercress. Increasing blue light portion positively affected plant growth. The content of total glucosinolates in watercress was increased by 144.5% and 70% per unit dry weight in R3B1 treatment compared with R2B1G1 and W10 treatments, respectively. The growth and total glucosinolates contents of the watercress were highest under R3B1 among six light qualities.

• Journal of Animal Science and Technology
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• v.50 no.3
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• pp.391-400
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• 2008

Odor management is significantly concerned with sustainable livestock production because odor nuisance is a primary cause for complaint to neighbors. This study was conducted to measure the concentration of odorous compounds, odor intensity, and odor offensiveness at unit process in animal waste treatment facility combined composting and methane fermentation process by an instrumental analysis and direct olfactory method. Ammonia, sulfur-containing compounds, and volatile fatty acid were analyzed at each process units and boundary area in summer and winter, respectively. Higher concentration of odorants occurred in the summer than in the winter due to high ambient temperature. The maximum concentration of odorants was detected in composting pile when mixed manure was being turned followed by inlet, curing, outlet, and screen & packing process. Highest concentration of detected odorous compounds was ammonia ranging from 3.4 to 224.7 ppm. Among the sulfur-containing compounds measured, hydrogen sulfide was a maximum level of 2.3 ppm and most of them exceeded reported odor detection thresholds. Acetic acid was the largest proportion of VFA generated, reaching a maximum of 51 to 89%, followed by propionic and butyric acid at 1.9 to 35% and 1.8 to 15%, respectively. Malodor assessment by a human panel appeared a similar tendency in instrumental analysis data. Odor quotient for predicting major odor-causing compounds was calculated by dividing concentrations measured in process units by odor detection thresholds. In the composting process, hydrogen sulfide, ammonia, dimethyl sulfide, and methyl mercaptan were deeply associated with odor-causing compounds, while the major malodor compounds in the inlet process were methyl mercaptan, hydrogen sulfide, and butyric acid.

• Korean Journal of Ecology and Environment
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• v.49 no.4
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• pp.296-307
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• 2016

Ecological restoration is an eco-technology, which heals the nature damaged by human activity by imitating organization and function of the integrate nature and thereby provide an inhabitable space for diverse organisms. Such an ecological restoration has to be carried out by applying restoration plan prepared based on the results of diagnostic evaluation discussed in the diversified respects. This study aims to prepare an ecological restoration plan of the damaged forest ecosystem in Mt. Moodeung National Park. To arrive at the goal, first of all, we diagnosed quality of forest landscape established in Mt. Moodeung National Park based on natural (topography, climate, and distribution of vegetation) and artificial (land use, linear landscape element) factors. In addition, we evaluated the integrity of each zone divided by linear landscape element quantitatively based on geometric property and land use intensity. As the result of analysis, topography of Mt. Moodeung National Park tended to be depended on weathering property of parent rock and vegetation zones were divided to three vegetation zones. Based on land use pattern, deciduous broad-leaved forest, evergreen needle-leaved forest, and mixed forest occupied about 90% of Mt. Moodeung National Park. Mean score of forest landscape quality was shown in $69.86{\pm}11.41$. As a result, forest landscape elements in Mt. Moodeung National Park were influenced greatly by human activity and the degree was depended on topographic condition. This study suggested the synthetic restoration plan to improve ecological quality of Mt. Moodeung National Park based on the results of diagnostic evaluation.

• Food Engineering Progress
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• v.15 no.1
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• pp.56-63
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• 2011

Durum wheat semolina was added into wet-milled rice flour in order to improve chewy texture, firm bite ("al dente"), and resistance to overcooking of the ordinary rice noodles. Wet noodles were prepared by mixing 0 (control), 5, 10, 15, and 20% (w/w) of semolina per semolina and rice flour mixtures. Vital gluten (4%, w/w) and salt (2%, w/w) were added to form the pliable strands of wet noodles and final moisture contents of the raw mixtures were equalized at 45%. Pasting properties of the suspended flour mixtures as measured by the Rapid Visco Analyser (RVA) showed slight increases (up to $1.2^{\circ}C)$ in pasting temperatures along with the considerable decreases in peak viscosities as semolina increased at over 15%. Reduced shear thinning and retrogradation of the starch solution that leads to hardening of the cooked noodles were indicated by lowered breakdown viscosities and gaps between finaland setback viscosities from the RVA viscogram as semolina increased at over 10%. Reduced water uptake and turbidity increases of the cooking water as caused by the soluble starches from the noodle were also noted as the content of semolina increased. More or less significant (p<0.05) decreases in colorimetric L (lightness) value of the raw- and cooked noodles were observed as semolina increased while a- (redness) and b (yellowness) values were rather increased at the same moment. Textural properties of the cooked noodles such as hardness, springiness, cohesiveness, gumminess, and chewiness from TPA tests were significantly (p<0.05) influenced by added semolina, even at 5%-levels or more. It can be concluded that addition of semolina into rice flour could provide easy handling of the wet noodles without distortion during transportation, integrity and firm bite of the cooked noodles, and less loss of starch to the cooking water in comparison with the ordinary rice noodle. It was finally suggested that optimum level of the semolina in the product was approximately 10% for the quality wet rice noodle products.

• Journal of the Korean Electrochemical Society
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• v.24 no.4
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• pp.120-132
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• 2021

Although the development of high-Nickel is being actively carried out to solve the capacity limitation and the high price of raw cobalt due to the limitation of high voltage use of the existing LiCoO₂, the deterioration of the battery characteristics due to the decrease in structural stability and increase of the Ni content. It is an important cause of delaying commercialization. Therefore, in order to increase the high stability of the Ni-rich ternary cathod material LiNi_0.6Co_0.2Mn_0.2O₂, precursor Ni_0.6Co_0.2Mn_0.2-x(OH)₂/xTiO₂ was prepared using a nanosized TiO₂ suspension type source for uniform Ti substitution in the precursor. It was mixed with Li₂CO₃, and after heating, the cathode active material LiNi_0.6Co_0.2Mn_0.2-xTi_xO₂ was synthesized, and the physical properties according to the Ti content were compared. Through FE-SEM and EDS mapping analysis, it was confirmed that a positive electrode active material having a uniform particle size was prepared through Ti-substituted spherical precursor and Particle Size Analyzer and internal density and strength were increased, XRD structure analysis and ICP-MS quantitative analysis confirmed that the capacity was effectively maintained even when the Ti-substituted positive electrode active material was manufactured and charging and discharging were continued at high temperature and high voltage.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.12 no.4
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• pp.380-389
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• 2007

Stable carbon and nitrogen isotopes were analyzed in suspended particulate organic matter, macroalgae and macrobenthic invertebrates in order to determine the importance of primary organic matter sources in supporting food webs of rocky subtidal and intertidal macroalgal beds in the Korean coasts. Investigations were conducted at the inter tidal sites within Gwangyang bay, a semi-enclosed and eutrophicated bay, and the subtidal sites of the east coast, a relatively oligotrophic and open environment, in May and June 2005. Water-column suspension feeders showed more negative $\delta^{13}C$ values than those of the other feeding guilds, indicating trophic linkage with phytoplankton and thereby association with pelagic food chains. In contrast, animals of the other feeding guilds, including interface suspension feeders, herbivores, deposit feeders, omnivores and predators, displayed relatively less negative $\delta^{13}C$ values than those of the water-column suspension feeders and similar with that of macroalgae, indicating exclusive use of macroalgae-derived organic matter and association with benthic food chains. Most the macrobenthic species were considered to form strong trophic links with benthic food chains. In addition, the distribution of higher $\delta^{15}N$ values in macrobenthic consumers and macroalgae at the intertidal sites of Gwangyang Bay than those at the subtidal sites of the east coast suggests that anthropogenic nutrients may enhance the macroalgal production at the intertidal sites and in turn be incorporated into the particular littoral food web in Gwangyag Bay. These results confirm the dominant role of macroalgae in supporting rocky subtidal and intertidal food webs in the Korean coasts.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.