• Proceedings of the Korea Information Processing Society Conference
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• 2002.04b
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• pp.1187-1190
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• 2002

휴대폰 사용 인구가 급증하고, 최근 출시되는 휴대폰의 사양이 좋아짐에 따라, 휴대폰을 위한 응용프로그램(application program) 개발자 역시 늘어나고 있다. 하지만, 휴대폰이 PC 에 비해 제한된 자원을 갖는 장치이기 때문에, 고성능의 PC 에서는 고려하지 않았던 최적화 문제가 발생하고 이를 해결해야 할 필요가 있다. 더욱이 최근에는 휴대폰으로 동영상을 보려는 시도가 늘고있는데, 동영상 플레이어는 기타 대부분의 응용 프로그램보다 많은 연산이 필요한 응용 프로그램이므로 최적화 문제가 더욱 절실해졌다. 본 논문에서는 휴대폰에서 특히, BREW platform 에서 프로그래밍 시에 필요한 최적화 기법을 소개한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.89-96
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• 2015

Supremo coffee was light and dark brewed and grinded using different beans sizes. We determined physicochemical properties of Supremo coffee in the form of moisture, crude fat, crude protein, and crude ash contents. Moisture content was higher in beans of the dark brew than the light brew. Carbohydrate content was lower in the dark brew. However, crude fat, crude protein, and crude ash contents were higher in the dark brew. pH level was higher in beans of the dark. L value (brightness) decreased in the dark brew. a value (red coloring) and b value (yellow coloring) were both increased in the light brew and decreased in the dark brew. Stronger brewing resulted in lower a and b values. The contents of Ca, Fe, K, Na, and P were measured, and the results showed that K content was the highest. Total dietary fiber content was significantly higher than all other brewing parameters. Soluble dietary fiber content was 4.25 g/100 g in the dark brew and week grinding while insoluble dietary fiber was 63.49 g/100 g in the light brew and week grinding, which was the highest. Fatty acid composition was not significantly different according to brewing and grinding conditions. Supremo coffee contained acetic acid, propionic acid, oxalic acid, citric acid, and fumaric acid. In particular, contents of acetic acid and fumaric acid were highest. These results suggest that physicochemical properties of Supremo coffee are affected by different brewing and grinding conditions.

• The Journal of the Korea Contents Association
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• v.7 no.4
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• pp.1-9
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• 2007

Cellular operators develop high speed mobile internet and multi-function cellular phones to activate new business model based on mobile internet services. Domestic cellular operators evolve their mobile networks from cdma2000-1x and EvDo to HSDPA to activate high speed mobile internet services. They also develop mobile internet platforms such as WIPI, BREW, and J2ME on multi-function cellular phones having multimedia solutions such as camera, MP3, MPEG, 3D game engine, DMB, PAN such as bluetooth, IrDA, W-LAN, and location information using GPS. But, content providers have problems of redevelopment of the same mobile internet application on different mobile internet platforms provided by cellular operators. In this paper, we develop conversion solutions for interoperability of mobile internet applications on WIPI and BREW using an one-pass compiler. We confirm the performance the proposed conversion solutions for the API conversion rate, the converted file size, and the full conversion time using the popular mobile games which are the killer applications on WiPI and BREW.

• Journal of Food Hygiene and Safety
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• v.36 no.4
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• pp.342-346
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• 2021

Cold brew coffee extracted from cold water for a long time has drawn public concern over hygiene. This study was carried out to investigate the microbiological contamination levels and caffeine contents in cold brew coffee. A total of 75 cold brew coffees were purchased from offline and online sources. As a result, the average number of bacteria in samples purchased online was 1.14 log CFU/mL (0-6.57 log CFU/mL), while bacteria were not detected in samples purchased offline. Therefore, stricter surveys are required to avoid the food contamination. However, Esherichia coli and nine types of foodborne pathogens were not detected in all samples. The average caffeine content of the samples was 1.6 mg/mL (384 mg/240 mL), so the caffeine almost reached to acceptable daily intake levels (400 mg for adults). However, ten products did not provide any precautions for consumer safety, so improvement of the system is needed. This monitoring data can contribute to the protection of consumer rights and improvement in the safety of cold brew coffee.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.10a
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• pp.72-72
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• 2003

효모와 젖산균에 의해 발효된 소위 sourdough빵은 천연의 고유 향미와 그리고 건강식품이라는 인식과 더불어 계속 소비가 증가되고 있는데, 이것은 젖산균에 의해 생성된 젖산과 아세트산에 의해 약간의 신맛과 독특한 풍미가 제공되고 저장성이 향상되기 때문이다. 이에 본 연구에서는 냉동 빵의 품질 향상을 목적으로 sourdough의 냉동반죽 특성을 조사하였다. soudough용 wheat brew 제조에는 L.plantarum과 Lbrevis혼합균주(0.1%)의 발효상태가 양호하였으며 wheat brew를 첨가한 경우 farinouam 특성중 반죽의 stability가 감소되어 반죽의 발효시간이 단축된 short time법을 반죽제법에 적용하였다. (중략)

• Proceedings of the Korean Nutrition Society Conference
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• 1999.05b
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• pp.60-61
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• 1999

The present study examined optimal level of mulberry leave powder, and the method of bread-making were proposed to utilize mulbery leave powder by investigating rhelogical properties of dough and sensory evaluation of bread. The difference of amino acids compositions in flour brew were also investigated by fermentation of S. cerevisiae or bifidobacteria. As the % of mulberry leave powder increases absorption rate of dough was steadily increased, but stability and R!E ratio if dough were dramatically decreased more than 1% leave respectively. R!E ratio value, which indicates gas retnetion property of dough, was not obtained at the level 5%. Gelatinization temperature and maximum viscosity temperature showed a tentency of decrease, resulting in easier cooking of dough. The delay of temperature cauesd by addition of mulberry leave powder was overcome by two step bread making, that is, modified straight dough method adding flour brew fermented 16hrs by bifidobacteria. The firmness of bread was progressively dreased as the amount of mulbery leave powder increased. The addition of 2% level of mulberry powder to bread showed no significant difference comparing with control in sensery evaluation. Amino acids compositions of Flour brew fermented by bifidobacteria was superior th that by S. cerevisae nutritionally.onally.

• Communications of the Korean Institute of Information Scientists and Engineers
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• v.22 no.1
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• pp.24-31
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• 2004

• Korea Multimedia Society
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• v.9 no.2
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• pp.38-49
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• 2005

• Communications of the Korean Institute of Information Scientists and Engineers
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• v.24 no.7 s.206
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• pp.38-43
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• 2006

• Proceedings of the Korean Information Science Society Conference
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• 2001.10c
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• pp.691-693
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• 2001

현재 이동 통신 단말기에는 기존의 플랫폼들보다 나은 멀티미디어 서비스를 지원하는 다양한 무선 인터넷 플랫폼들이 채용되고 있지만, 동영상 처리에 밀접한 관련이 있는 이동 통신 단말기 자체의 계산 능력이 낮아 동영상 처리에 한계가 있다. 따라서 이동 통신 단말기에서 동영상을 처리하기 위해선 중간 데이터를 사용한 동영상 처리와 같은 새로운 모텔이 필요하다. 중간 데이터를 사용한 모델의 장점은 시스템 자체의 자원을 최소한으로 요구함으로써 이동 통신 단말기에서 동영상 서비스를 가능하게 한다는 점이다.