• The Journal of the Korea Contents Association
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• v.18 no.12
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• pp.218-228
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• 2018

The purpose of this study was to present a educational content developed for training of dental extraction skill in a virtual environment. The development of the content consists of five steps: learning content analysis, draw a design model, development, test of validity, rectification and complete of the content. We developed the virtual reality (VR) simulator with producing an animation of surgical stages on the 3D models of human face for simulating dental extraction procedure. The results of validity tests for the content were mean 4.81 (SD, 0.72) for interface validity and mean 4.66 (SD, 0.71) for content validity, which represents strong evidence for the validity of the content. The data of the study indicates that the educational content developed for training of dental extraction skill using VR technology can be suitable to improve surgical skill of dental extraction in clinical field. We expect that further development of the education contents based on the VR technology to improve various surgical skills in clinical field will be addressed in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1071-1076
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• 2005

Gamma irradiation treatment brings about biochemical changes that could affect nutritional Quality of food. This study was conducted to examine the content of $\beta-Carotene$ in Jeju orange, vitamin $D_3$ in anchovy and $\alpha-Tocopherol$ in beef. $\beta-Carotene$ content of Jeju orange was not affected by irradiation of 5 and 10kGy. In anchovy, vitamin $D_3$ content was dose-dependently increased to $109.30\%\;and\;125.25\%$ of original content by irradiation of 5 and 10kGy, respectively. $\alpha-Tocopherol$ content in beef with high fat was progressively reduced by $17\%$ of original value with irradiation of 1kGy and by $84\%$ with 10kGy. It could be concluded that $\alpha-tocopherol$ might be most vulnerable to irradiation, while vitamin $D_3$ is very stable against irradiation within 10kGy of gamma irradiation.

• Journal of Korea Multimedia Society
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• v.12 no.4
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• pp.559-571
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• 2009

This paper presents a concurrent watermarking scheme with both robustness and fragileness for copyright protection and authentication of 3D animation contents. In a 3D animation model, the proposed scheme embeds not only robustly the watermark into geometry node for copyright protection but also fragilely the watermark into position and orientation interpolators for content authentication. This paper names the former as the robust geometry watermarking and the latter as the fragile interpolator watermarking. The proposed scheme performs independently these watermarkings for satisfying at one time the robustness and the fragileness of 3D animation model. From experimental results, we verified that the watermark embedded by the geometry watermarking has the robustness against many attacks from 3D public editing tools and also the watermark embedded by the interpolator watermarking has the fragileness against the same attacks.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.11 no.2
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• pp.55-64
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• 1978

The present investigations were carried out for the purpose of making clear the fundamental features of the seasonal variations in carrageenan content and its chemical composition. The samples, Chondrus ocellatus, were collected every month from the same locality on the coast of Haewundae from March, 1975 to February, 1976, and analyzed monthly to determine their carrageenan content, sulphate and 3,6-anhydro-D-galactose over a year period. En addition, some chemical characteristics were also tested on the fractions separated by the different concentrations of potassium chloride. In seasonal variation, the maximum carrageenan content occurred from summer through autumn, and the minimum in winter, especially in February. It is noted in the seasonal variations of the sulphate content of total carrageenan and three fractions that the maximums appreared in October and minimums in february. With seasonal variations of percent 3,6-anhydro-D-galactose of total carrageenan and three fractions, maximum values occur in June and minimum values in December. Seasonal variations in sulphate and 3,6-anhydro-D-galactose contents of the three fractions were on the whole similar in mode of variation, and there could be no substancial differences. Seeing seasonal variations in the sulphate and 3,6-anhydro-D-galactose contents of three fractions, carrageenan extracted from the algae gathered in spring shelved higher portion of fraction I than that gathered in autumn. In these respects, it seems that a more weakly gelling k-carrageenan exists in the spring than in the autumn.

• Nutrition Research and Practice
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• v.9 no.4
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• pp.433-438
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• 2015

BACKGROUND/OBJECTIVES: Breast milk is the best available food for optimum growth and development of infants and the breastfeeding rate is increasing in Korea. The purpose of this study is to measure the concentrations of macronutrients and to evaluate their changes according to lactation period in breast milk from lactating Korean women. SUBJECTS/METHODS: Milk samples were obtained from 2,632 healthy lactating women (mean age; $32.0{\pm}3.3years$), where the lactating period was up to a period of 8 months, who also volunteered to participate in the Human Milk Macronutrient Analysis Research. Lactose, protein, fat and water content in the breast milk samples were analyzed with infrared spectrometry using MilkoScan FT-2. RESULTS: The mean macronutrient composition per 100 mL of mature breast milk was 7.1 g for lactose, 1.4 g for protein and 3.0 g for fat, and energy content was 61.1 kcal. The protein concentration was significantly lower in milk samples at 1-2 weeks (2.0 g/dL) to 2-3 months (1.4 g/dL) than those at 0-1 week (2.2 g/dL), but it was similar among samples from 3-4 months to 7-8 months (1.3 g/dL). Mean lipid levels varied among different lactational period groups (2.7-3.2 g/dL), but presented no significant difference. Lactose concentration in the milk samples did not differ with lactation period. Maternal body mass index was positively related to protein and lipid breast milk contents, but was negatively related to lactose content. General linear models examining the associations between maternal variables and milk macronutrient content revealed that lactation period had a major impact on protein and lipid, but not on lactose content in breast milk. CONCLUSIONS: These results warrant future studies to explore factors that may be associated with changes in macronutrient content in human milk.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.4
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• pp.467-473
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• 2016

Several of our recent studies have focused on mass production of the marine Cladoceran Diaphanosoma celebensis, which can serve as a feed substitute for Artemia nauplii in the culture of larval marine fish. We compared the growth and survival rates of tiger puffer Takifugu rubripes fed D. celebensis with those fed Artemia. The group fed D. celebensis showed an increase in growth from 0.10 g to 1.78 g, while the group fed enriched Artemia had a growth from 0.10 g to 0.92 g. The survival rate of fish fed D. celebensis was 86.7% while that of fish fed enriched Artemia was 51.1%, indicating that the former group was superior to the latter both in growth and survival rate. Fatty acid analysis revealed that D. celebensis fed Nannochloropsis oculata and Schizochytrium sp. had an eicosapentaenoic acid (EPA) content of 16.42% and a docosahexaenoic acid (DHA) content of 3.93%. Meanwhile, juvenile tiger puffer fed D. celebensis had an EPA content of 9.12% and a DHA content of 10.69%. Juvenile tiger puffer fed D. celebensis had a similar n-3 highly unsaturated fatty acid content to that of tiger puffer fed enriched Artemia which had an EPA content of 5.82% and a DHA content of 15.90%, indicating that no additional enrichment was required.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.462-468
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• 1998

편이었다. 미량성분으로는 K이 다량으로 존재하였고, 2단계 발효로 제조된 포도식초는 포도양파식초 보다K, Na, Cu함량이 높게 나타났다. ^x Grape vinegar (A) and grape onion vinegar(B) added (3% of onion juice) were produced through two stages of fermentation(alcohol fermentation and acetic acid fermentation) to increase the grape's use. Grape wine which contained 5.6% alcohol was produced on the 3rd day of first stage. Then through the second stages, grape vinegar, of which total acidity was 5.37% was produced. The quality of (A) and ( B) which was produced through the two stages of fermentation was compared with the traditional grape vinegar (C, D) in the market. The content of sugar in (D) was a little higher such as 5.4 $^{\circ}$Brix than others. That of (A) and (B) was 5.13, 4.98 $^{\circ}$Brix respectively. The content of remaining alcohol in (C) was high such as 0.23% comparatively. But there was no remaining alcohol in (A) and (B). The content of acetic acid was 4.3~5.3% as a major organic acid of vinegars. The content of tartaric acid was 340.0 in (A), 315.7 in (B), 322.6 in (C) and 391.7mg% in (D). The content of lactic acid was distinctly high such as 277.4mg% in (D) There were differences such as 9.2~15.5mg% in the content of total free amino acids among grape vinegars. (D) contained 15.5mg% of total free amino acid and (B) also highly such as 12.0mg%. Potassium was high in grape vinegars. The content of potassium, sodium and copper was higher in (A) than (B).

• Smart Media Journal
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• v.1 no.1
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• pp.10-16
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• 2012

Stereo and multi-view cameras have been used to capture the three-dimensional (3D) scene for 3D contents generation. Besides, depth sensors are frequently used to obtain 3D information of the captured scene in real time. In order to generate 3D contents from captured images, we need several preprocessing operations to reduce noises and distortions in the images. 3D contents are considered as the basic media for realistic broadcasting that provides photo-realistic and immersive feeling to users. In this paper, we show technical trends of 3D image capturing and contents generation, and explain some core techniques for 3D image processing for realistic 3DTV broadcasting.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.14 no.3
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• pp.1065-1085
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• 2020

With rapid growth of content demands, device-to-device (D2D) content sharing is exploited to effectively improve the service quality of users. Considering the limited storage space and various content demands of users, caching schemes are significant. However, most of them ignore the influence of the asynchronous content reuse and the selfishness of users. In this work, the user preferences are defined by exploiting the user-oriented content popularity and the current caching situation, and further, we propose the social-aware rate, which comprehensively reflects the achievable contents download rate affected by the social ties, the caching indicators, and the user preferences. Guided by this, we model the collaborative caching problem by making a trade-off between the redundancy of caching contents and the cache hit ratio, with the goal of maximizing the sum of social-aware rate over the constraint of limited storage space. Due to its intractability, it is computationally reduced to the maximization of a monotone submodular function, subject to a matroid constraint. Subsequently, two social-aware collaborative caching algorithms are designed by leveraging the standard and continuous greedy algorithms respectively, which are proved to achieve different approximation ratios in unequal polynomial-time. We present the simulation results to illustrate the performance of our schemes.

• International journal of advanced smart convergence
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• v.12 no.4
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• pp.293-299
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• 2023

In recent years, with the rapid development of real-time rendering technology, the quality of the images produced by real-time rendering has been improving, and its application scope has been expanded from games to animation and advertising and other fields. This paper analyses the development status of real-time rendering technology in 3D animation by investigating the 3D animation market in China, which concludes that the number of 3D animations in China has been increasing over the past 20 years, and the number of 3D animations using real-time rendering has been increasing year by year and exceeds that of 3D animations using offline rendering. In this study, a real-time rendering and offline rendering 3D animation are selected respectively to observe the screen effect of characters, special effects and environment props, and analyse the advantages and disadvantages of the two rendering technologies, and finally conclude that there is not much difference between real-time rendering 3D animation and offline rendering 3D animation in terms of quality and the overall sense of view, and due to the real-time rendering of the characteristics of the WYSIWYG, the animation designers can better focus on the creation of art performance. Real-time rendering technology has a good development prospect and potential in 3D animation, which paves the way for designers to create 3D content more efficiently.