• Korean journal of food and cookery science
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• v.7 no.2
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• pp.1-6
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• 1991

The sensory properties and the change of lipid content of cooked rice were investigated to evaluate the effects of cooker (electric and pressure cooker) and variety ($Japonica and Indica\timesJaponica variety$). Overall preference of cooked rices were higher in the pressure cooker than the electric cooker. In the case of electric cooker, Japonica variety was prefered than $I\timesJ$ variety. Free lipid contents were reduced and bound lipid contents were increased after cooking. The bound lipid contents had a correlation with shiness of cooked rice(r=-0.69).

• Korean journal of applied entomology
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• v.13 no.1 s.18
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• pp.33-39
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• 1974

For the investigations on the mechanism of blast disease resistance in the rice variety 'Toilg-il', Ihe chemical contents such as silicate, nitrogen and flavonoid in the leaf blades of tile variety were determined as compared to moderately susceptible variety 'Pung-kwang' A correlation between disease severity of rice blast and the chemical contents in the variety 'Pung-kwang' were also studied. The results showed that silicate and flavonoid contents were decreased inversely with application of nitrogen fertilizer, and negative correlation between silicate and flavonoid contents and disease severity in the field were observed. In the resistant variety 'Tong-il', these chemical contents and silicified cells were significantly higher than in the variety 'Pung-kwang' From these results, it seemed that the high contents of silicate and flavonoid in the leaf blades were related closely to the resistance of the variety 'Tong-il'.

• Food Science and Preservation
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• v.1 no.1
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• pp.9-14
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• 1994

Soluble solids($^{\circ}$Brix), acid content and edible part ratio of Citrus unshiu collected at sorting Places in south Cheju area wee more lowered, and peel thickness was more thickened with increasing fruit size. Compared to early variety of Citurs unshiu(C. unshiu Miyakawa Mar), peel thickness of medium variety of Citurs unshiu(C. unshiu Hayashi Mar) was more thickened, and edible part ratio was more lowered with increasing fruit size. Soluble solids of medium variety of Citurs unshiu were lowered, and acid contents were increased compared to early variety. Processing properties for pressing concentrated juice was good for early variety of Citurs unshiu, especially on fruit diameter of 50-65mm. Soluble solids, acid contents and juice ratio were decreased with increasing peel thickness. The quality properties for fresh fruit with peel thickness had a good correlation on early variety of Citurs unshiu, and these data are supposed to be applied to the quality evaluation of Citurs unshiu produced in Cheju.

• Journal of information and communication convergence engineering
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• v.9 no.1
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• pp.50-54
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• 2011

Recently there are so many media contents created and used by variety routes. Therefore, it is essential to make a new platform which is used for distributing media contents include IPTV. With open IPTV service, developing the new platform became even more important. Because open IPTV makes it possible for consumers to choose contents regardless of contents of the providers. The new platform has to accept current variety service structure. MPEG-21 multimedia framework was developed to satisfy these needs. It presented the distribution framework of the contents but didn't restrict the particular solutions for protecting the rights. In this paper, we present authoring and consuming system for package contents based on MPEG-21 Multimedia Framework for distributing media resources and managing the license of multimedia contents

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.61-66
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• 1993

The contents of crude fat were remarkably different according to parts in porcine tissues. The most contents of total lipids in variety tissues were neutral lipid, and the nexts were phospholipid and glycolipid, where these of the most composition in liver were phospholipid and the next neutrallipid and glycolipid. The major component of the nonpolar lipids in fresh was triglyceried(58.09∼74.68%) and phospolipid in the polar lipid were phosphatidyl choline(20.14∼45.17%) and phosphatidyl ethanolamine(18.5∼30.14%) and the main component in glycolipid acylsterol glyceride(26.10∼45.15%), respectively.

• Korean Journal of Plant Resources
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• v.9 no.3
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• pp.218-223
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• 1996

This study was carried out to obtain a basic information for the improvement of human health and the development of variety through the analysis of inorganic compounds. contents of amino acids and polysaccarides on three elephant foods, Amorphophallus konjac, collected from Kumsan, Japan and China. The contents of mannan as a carbohydrate of a major component in an elephant food was slightly high in Kumsan than that of Japan and China variety. Degree of VIscosity of an elephant food depends upon the contents of soluble free sugars and amino acids contents of these free sugars were high in the order of Japan, China and Kumsan variety. The analytical results on inorganic compounds in an elephant food were shown as follows; The contents of potasium, phosphate and ferrin of Kumsan variety were shown to be higher than those of China and Japan, while sodium and caleium were appeared to be highter in China chip

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.449-456
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• 2018

The physicochemical characteristics and antioxidant activity of several varieties of foxtail millet were evaluated across different seeding periods. Results indicated the moisture, crude ash, fat, protein, and carbohydrate levels of the foxtail millet differed significantly according to the variety and seeding periods. The crude protein contents were highest when harvested during the early-season seeding periods; However, carbohydrate contents were highest when harvested during the late-season seeding periods. The lightness and yellowness of the Hwanggeumjo variety increased significantly as the seeding periods were delayed though the color of the Samdame variety decreased. The swelling power of foxtail millet increased as the seeding periods were delayed. Total polyphenol contents of the Hwanggeumjo and Samdame varieties were 298.68~315.13 and 288.84~297.73 mg GAE/100 g, and flavonoid contents were 181.32~172.92 and 172.49~183.86 mg CE/100 g, respectively. DPPH radical scavenging activity was 104.70~126.89 and 111.75~136.92 mg TE/100 g, and ABTS radical scavenging activity was 88.69~114.64 and 69.80~100.09 mg TE/100 g, respectively. Total polyphenol contents and the radical scavenging activity of Hwanggeumjo were highest when harvested during the seeding periods of the early-season, and Samdame was highest when harvested during the seeding periods of the late-season.

• IEMEK Journal of Embedded Systems and Applications
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• v.8 no.1
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• pp.11-16
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• 2013

With the development and general use of a variety of Android/iOS-based smart phones and smart pads, the existing e-learning contents need to be changed in such a way that they can be carried out on different smart device platforms. This paper shows what changes are needed for that aim, and, in particular, for the compatibility of different platforms by designing and implementing Android/iOS-based smart learning contents in the form of a hybrid app. This paper will hopefully help you consider what elements are required to develop smart-learning contents on a variety of platforms for mobile devices.

• Journal of Information Technology Services
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• v.9 no.2
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• pp.151-161
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• 2010

Recently, as the era of ubiquitous has arrived, an infrastructure for the short-distance wireless communication has been extended socially, and thus a variety of services are being proposed. The Multimedia Contents Delivery System using the ZigBee, in particular, has an important stance in enlargement of a variety of services in the aspect of individual-oriented service support though Wireless Personal Area Network (WPAN). Nonetheless, the ZigBee, or the IEEE 802.15.4 Standard, has many restrictions on the Multimedia Contents Delivery System due to the low data transport rate. In order to improve the ZigBee which presents a limit on the transport rate at the IEEE 802.15.4 Standard, this thesis has designed the burst mode which is a method of transmitting a certain amount of data in block units at a high speed without any stoppage until the completion of the transmission. Also, to provide a Multimedia Contents Delivery Service with an application of the normal data transmission mode, it improved the transmission performance of the ZigBee. In addition, for the Multimedia Contents Delivery Service under the ubiquitous environment, it designed and implemented a broadcasting Multimedia Contents Delivery System based on the ZigBee to conduct a comparative analysis on the data transmission performance according to the transmission method.

• The Journal of the Korea Contents Association
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• v.14 no.8
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• pp.95-109
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• 2014

The variety show has expanded as a contemporary genre of popular culture since it first appeared as the Industrial Revolution allowed the public to enjoy their leisure time. In Korea, it has developed itself in similar ways, but it also has been criticized as low-brow. Recently, however, the real variety show has caught great attention as one of the social phenomena and is winning fervent responses from general publics as it is not consumed as a kind of entertainment show but is establishing its form and style as Korean real variety show. On the basis of these features, this paper focuses on the characteristics of real variety show as openness and expandability which can be found in the pre-modern Korea's traditional theatrical performances. Quite different from the cases in the Western culture, the Korean traditional theatrical performances used to set a stage up around the living space, attract audience to willingly approach the stage and participate in the theatre, and let them enjoy their participation. At the same time, however, The perfection of the shows had not been missed. And in comparison with the traditional theatrical performances, the present real variety show reveals the anticipation that the real variety show will not settle down just as a certain format or a genre, but accumulate its abundant contents and continue its new attempts and changes.