• Food Science of Animal Resources
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• v.28 no.4
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• pp.401-407
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• 2008

This study was carried out to investigate the effect of feeding periods of dietary Rhus verniciflua Stokes (RVS) on the quality characteristics of Hanwoo beef during refrigerated storage. Hanwoo steers were fed a 4% RVS-contained diet for 0 (control), 3, 4, 5, or 6 mon prior to slaughter (28 mon of age). The M. semitendino년 from carcasses were stored at $3{\pm}0.2^{\circ}C$ for 7 d. The crude fat content was lower in the 4 and 5 mon groups than in the other groups (p<0.05), however the crude protein content and water-holding capacity (WHC) were higher in the 4 and 5 mon groups than in the other groups (p<0.05). The monounsaturated fatty acid (MUFA) content was higher in the 3, 4, and 5 mon groups than in the other groups (p<0.05). During storage. the TBARS content was reduced in the RVS groups, and the MetMb content showed slower accumulation in the 3, 4, and 5 mon groups than in the other groups. With regard to meat color, the 3, 4, and 5 mon groups had higher L, a, and C values than the other groups until 7 d, and in particular, the a value at 7 d was the highest in the 4 mon group (p<0.05). Consequently, the beef from 4% RVS-fed Hanwoo for 4-5 mon was effective at improving the WHC, MUFA content, and color stability relative to the other beef.

• Journal of the Korea Computer Graphics Society
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• v.29 no.3
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• pp.45-57
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• 2023

Unity is a powerful game engine that can be used to create 2D or 3D content. The current study focuses on the use of Unity for 3D computer animations, covering the strengths, basic concepts and tools for creating and integrating 3D animations in Unity, including the use of keyframe animation, animation controllers, and blend trees. Also covering advanced topics such as skeletal animation, procedural animation and their applications in games, simulations, and other interactive media. Case studies that showcase the potential of Unity for 3D animation will be analyzed and discussed taking in the quality of visuals and the receptance by the public in general.

• Food Science and Preservation
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• v.21 no.6
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• pp.851-858
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• 2014

Muscat Bailey A (MBA) wine was fermented using the indigenous Korean Saccahromyces cerevisiae strains S13 and D8, and the fermentation characteristics were compared with those of S. cerevisiae W-3, an industrial wine yeast. The strains S13 and D8 showed delayed alcohol fermentation compared with the W-3 strain, but the final alcohol contents of the S13 and D8 wines after fermentation were similar to those of the W-3 wine. The S13 wine showed significantly lower malic-acid content than the W-3 wine, but the D8 wine showed a similar level. Both the wines fermented using the S13 and D8 strains showed significantly lower acetaldehyde, methanol, and fusel oil contents, including n-propanol, iso-butyl alcohol, and iso-amyl alcohol, compared to the W-3 wine. Especially, the methanol content was 98.6 mg/L in the S13 wine and 112.0 mg/L in the D8 wine, which were much lower than 192.8 mg/L in the W-3 wine. The S13 wine obtained the highest score in terms of color among the three wines in the sensory evaluation, with lower Hunter's L, a, and b values compared to the W-3 wine.

• Journal of Microbiology and Biotechnology
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• v.26 no.2
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• pp.213-225
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• 2016

To reduce attrition in drug development, it is crucial to consider the development and implementation of translational phenotypic assays as well as decipher diverse molecular mechanisms of action for new molecular entities. High-throughput fluorescence and confocal microscopes with advanced analysis software have simplified the simultaneous identification and quantification of various cellular processes through what is now referred to as high-content screening (HCS). HCS permits automated identification of modifiers of accessible and biologically relevant targets and can thus be used to detect gene interactions or identify toxic pathways of drug candidates to improve drug discovery and development processes. In this review, we summarize several HCS-compatible, biochemical, and molecular biology-driven assays, including immunohistochemistry, RNAi, reporter gene assay, CRISPR-Cas9 system, and protein-protein interactions to assess a variety of cellular processes, including proliferation, morphological changes, protein expression, localization, post-translational modifications, and protein-protein interactions. These cell-based assay methods can be applied to not only 2D cell culture but also 3D cell culture systems in a high-throughput manner.

• Journal of Dairy Science and Biotechnology
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• v.41 no.3
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• pp.149-156
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• 2023

Milk protein is often fractionated/concentrated by using various techniques in dairy industries. Among these techniques, ultrafiltration (UF) is particularly efficient at concentrating the casein fraction of milk protein. The objectives of this study were to produce casein hydrolysates by concentrating the casein fraction in skim milk using the UF technique and to investigate the chemical composition of the casein hydrolysates. The skim milk was concentrated using a UF laboratory test unit equipped with 10 kDa and 30 kDa membranes. After UF, the protein content of the milk was concentrated up to ~7.2% and the Ca was concentrated up to ~196 mg/100 g of milk. Trypsin was then added to the concentrated skim milk to produce the casein hydrolysates. The results of sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that the casein fraction was not present after hydrolysis, indicating that casein in the milk had been hydrolyzed. The Ca content in the casein hydrolysates was much higher (p<0.05) compared to Ca content in commercial casein phosphopeptides (CPP) indicating that was acidified during the manufacture of commercial CPP. In conclusion, it seems that casein hydrolysates containing large concentrations of protein and Ca can also be made from concentrated UF milk without acidification or renneting.

• International Journal of Internet, Broadcasting and Communication
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• v.15 no.4
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• pp.215-222
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• 2023

Augmented reality (AR), which integrates virtual media into reality, is increasingly utilized across various industrial sectors, thanks to advancements in 3D graphics and mobile device technologies. The IT industry is thus carrying out active R&D activities about AR platforms. Google plays a significant role in the AR landscape, with a focus on ARCore services. An essential aspect of ARCore is the use of anchors, which serve as reference points that help maintain the position and orientation of virtual objects within the physical environment. However, if the accuracy of anchor positioning is suboptimal when running AR content, it can significantly diminish the user's immersive experience. We are to assess the performance of these anchors in this study. To conduct the performance evaluation, virtual 3D objects, matching the shape and size of real-world objects, we strategically positioned ourselves to overlap with their physical counterparts. Images of both real and virtual objects were captured from five distinct camera trajectories, and ARCore's performance was analyzed by examining the difference between these captured images.

• Electronics and Telecommunications Trends
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• v.35 no.5
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• pp.123-133
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• 2020

With the development of artificial intelligence (AI) and 5G technology, an ecosystem of digital content is gradually becoming intelligent, immersive, and convergent. However, there is not enough ultra-realistic content for the ecosystem. For ultra-realistic content services, creative content technologies using AI are being developed. This paper introduces the trends in and prospects of creative content technologies such as 3D content creation, digital holography, image-based motion recognition, content analysis/understanding/searching, sport AI, and content distribution.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.509-515
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• 1994

Using the lipids extracted from Korean yam(Dioscorea) tubers, D. batatas, D. aimadoimo and D. japonica, fractionation and identification of lipid components and their fatty acid compositions were analysed. Lipid contents determined by Folch's method in D. batatas, D. aimadoimo and D. japonica were 11.0 mg/g, 11.4 mg/g and 6.6 mg/g, respectively. Lipids extracted were fractionated into neutral lipid, glycolipid and phospholipid by silicic acid column chromatography. The content of neutral lipid was over about 60% in lipid. Neutral lipid was composed of sterol ester, triglyceride, 1,3-diglyceride, 1,2-diglyceride and monoglyceride. Main constituents of glycolipid were acylsterylglycoside, monogalactosyldiglyceride, sterylglycoside, digalactosyldiglyceride and sulfolipid, and phospholipid contained phosphatidylethanolamine, phosphatidylcholine and phosphatidylinositol. The fatty acids of the total lipid and its three lipid fractions were analyzed by GC. The major fatty acids were palmitic and linoleic acids. Content of the saturated fatty acids was less than that of the unsaturated fatty acids.

• Korean Journal of Food Science and Technology
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• v.54 no.3
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• pp.327-333
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• 2022

An orally disintegrating film (ODF) based on hyaluronic acid (HA) containing vitamin D was developed. The vitamin D content in the ODF was set based on the adequate intake (AI) of vitamin D from 0 to 10 AI (0, 1, 4, 7, and 10AI). The control (0AI) had the highest thickness and showed the longest disintegration time among the samples. The moisture content of the ODFs was significantly lower in those with vitamin D compared to the control. As the amount of vitamin D increased, the water vapor permeability (WVP) of the ODFs decreased, and the opacity significantly increased. The tensile strength was higher in the films containing vitamin D compared to the control films. However, the elongation at the break showed no significant difference among the films. The vitamin D content in the film was reduced by 25.7-44.2% during processing compared to the amount that was originally added. Based on the above results, a new and convenient vitamin D delivery system, an ODF, could be successfully produced.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.2
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• pp.145-151
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• 2021

When manufacturing Alaska pollack Gadus chalcogrammus surimi for 3D printing, it examined the characteristics of physical properties and sensuality by adding polysaccharides alginic acid [0, 1, 2, 3% (w/w)]. As a result of the color value of surimi by adding alginic acid, it showed that the lightness of heated surimi containing 2% (w/w) alginic acid was the highest and ∆E value was the lowest. In the changes in physical properties, the heated surimi of 3% (w/w) alginic acid content showed the lowest values of hardness, springiness, cohesiveness, gumminess, chewiness and resilience, but the highest adhesiveness. In the case of fried surimi, its hardness, cohesiveness, gumminess, chewiness and resilience were the lowest at the content of 3% (w/w) alginic acid. After 7 days of cold storage, the hardness, gumminess, and chewiness of heated surimi with an alginic acid content of 2% (w/w) were significantly higher, and fried surimi was also the same. In the results of the sensory evaluation, there were significant differences according to the alginic acid content in hardness and fishy smell, and as the alginic acid content increased, it felt more fishy smell, resulting in poor preference.