• Journal of the Semiconductor & Display Technology
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• v.11 no.2
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• pp.85-91
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• 2012

In this paper, the large data processing and suitable FAT32 file system for industrial system using a PLC and CF memory was implemented. Most of PLC can't save the large data in user data memory. So it's required to the external devices of CF memory or NAND flash memory. The CF memory is used in order to save the large data of PLC system. The file system using the CF memory is NTFS, FAT, and FAT32 system to configure in various ways. Typically, the file system which is widely used in industrial data storage has been implemented as modified FAT32. The conventional FAT 32 file system was not possible for multiple writing and high speed data accessing. The proposed file system was implemented by the large data processing module can be handled that the files are copied at the 40 bytes for 1msec speed logging and creating 8 files at the same time. In a sudden power failure, high reliability was obtained that the problem was solved using a power fail monitor and the non-volatile random-access memory (NVSRAM). The implemented large data processing system was applied the modified file system as FAT32 and the good performance and high reliability was showed.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.145-151
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• 2016

The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (−0.32, p<0.05), cooking loss (−0.36, p<0.05), and shear force (−0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.

• Korean Journal of Agricultural Science
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• v.37 no.1
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• pp.69-72
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• 2010

This study explored the solid fat index (SFI) of structured lipids (SLs) synthesized by lipase-catalyzed (Lipozyme TLIM) interesterification using hydrogenated coconut oil (HCO), palm oil (PO) and palm stearin solid (PSS). SLs were produced using three blends of HCO/PO (60:40, w/w), HCO/PSS (40:60 and 60:40, w/w), and HCO/PO/PSS (32:48:18, w/w/w) to find a desirable confectionary fat by monitoring melting and crystallization behaviors of SFI of SLs using differential scanning calorimetry (DSC). SFI of HCO/PSS (60:40) and HCO/PO/PSS (32:48:18) at $25^{\circ}C$ were 70% and 68%, respectively. These results suggest that HCO/PSS (60:40) and HCO/PO/PSS (32:48:18) may be useful as potential SLs of a confectionary fat.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.9 no.4
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• pp.49-60
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• 1999

In this paper we introduce the definition and historical overviews of computer virus program and review their side-effect and ways of infections. We describe the feature of CIH virus which damaged lots of PC systems in Asian countries recently and propose new methods how to rescue against destruction under the operating system of the Microsoft's Windows 95/98. Our experiment results can fix hard disk having FAT32 file system structure and show some popular program cases of having recovered by commercial vaccine program.

• Journal of Nutrition and Health
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• v.20 no.2
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• pp.122-134
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• 1987

In order to investigate the effect of dietary protein and fat levels on the growth and the utilization of nitrogen and energy and body composition in rats, Sprague\ulcornerDawley 48 male rats of 8 weeks old weighing approxijIlately 215-220g were subjected to feeding trials for 8 weeks and then subsequently to metabolic trials for 2 weeks. Four dietary protein levels (4, 8, 16, 32%) and each protein level contained two fat levels(3.9, 11.7%=1O,3J% of 3600kcal ME/kg) by addition of an appropriate amount of carbo\ulcornerhydrate and the following results were obtained. The body weight gain and food efficiency ratio of the rats to which a diet of 16% protein and 3.9% fat was fed were significantly higher than in either case of 8% pro\ulcornertein diet or of 32% protein diet. The digestibility of protein in the experimental diets was 73.3 -93.4%. The digesti\ulcornerbility of energy ( energy absorption) in the experimental diets was 83.2 -91.5%. The utilization of protein and the metabolic energy efficiency in the experimental diets was highest at the diet of 8% protein and 3.9% fat. The analysis of the body composition after feeding trials for 8 weeks has shown that the content of body water and protein were not affected by protein and fat levels in diet. The content of body fat in the rats to which 3.9% fat diet was fed was high\ulcornerer than that in those to which 11.7% fat diet was fed. From the above experimental results it may be suggested that the best formula of diet for the 8 weeks old rats may be composed of the 8% protein and 3.9% fat.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.16 no.1
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• pp.29-32
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• 1994

IN 1956, Peer presented a very comprehensive account of free fatty tissue transplantation. The use of buccal fat pad had been usually used to reconstruct the perioral defects. The buccal fat pad is a special fatty tissue which is markedly different from subcutaneous fat. And it is a easily accessible fat tissue in oral and maxillofacial region. The buccal fat pad can be used as a free graft or pedicled flap. Recently, buccal fat pad is interested in cosmetic surgery because its' removal for cosmetic purpose has been favorable result. We used the buccal fat as an unlined, pedicled graft for closure of large oroantral fistula. We present a case of report and review of literature.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.32 no.4
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• pp.344-350
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• 2010

A progressive hemifacial atrophy is characterized by progressive atrophy of subcutaneous fat and rarely muscle and bone. Its contour follows the underlying muscle. Unilateral involvement is common. The treatment goal has been focused on the augmentation of the soft tissue. Many materials such as implants, collagen, fat graft, fat injection, dermal fat graft, filler and vascualized autogenous graft have been used. Although these materials have been used, the best treatment hasn't been achived. In severe cases underlying soft tissue, muscle and bone may be atrophied and massive soft tissue graft, implant and orthognathic surgery must be used. The author used the dermal-fat tissue for the pupose of soft tissue augmentation. We can get the massive soft tissue by the dermolipectomy procedure through the mini-abdominoplsty. The facial augmentation was done by augmentation of the dermal-fat tissue. The progressive hemifacial atrophy is hard to treat by only one procedure and many modalites must be considered.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.893-898
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• 2003

This study was carried out to investigate the effect of body weight reduction of noddle contained glucomannan in high fat diets-induced obese rats. Male Spraque-Dawley rats were randomly assigned to control and high fat diets groups for 4 weeks. Four weeks later, the control and high fat diet grpups were rearranged into 4 groups by different levels of nuddle containing glucomannan. After 5 weeks of feeding, serum and whole blood was analyzed. Obesity index was significantly lower in the group fed nuddle contained glucomannan than that of high fat diet groups. The status of white blood cells in hematological examination was significantly higher in rats fed high fat diet and was not significantly different by fed nuddle. Serum albumin levels were not significantly different although glucose levels in serum was significantly different among groups. Serum triglyceride and Total cholesterol levels were the highest levels in rats fed high fat diets and showed the lowest levels in rats fed nuddle.

• Korean Journal of Veterinary Research
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• v.45 no.4
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• pp.517-525
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• 2005

This study was performed to evaluate using wild-type (WT) and $C{\times}32$ knockout (KO) mice if lack of cell to cell communication by connexin 32 gap junction enhances the benzene-induced hematotoxicity and hemopoietic tumor development. The WT and $C{\times}32$ KO mice were exposed to 300 ppm of benzene for 6 hours/day, 5 days/week for a total of 26 weeks by inhalation, and then sacrificed to evaluate the toxicities of hemopoietic organs or allowed to live out their life span to evaluate the hemopoietic tumor incidence. The significant increase and decrease of organ weight were respectively noted in spleen and thymus of both WT and $C{\times}32$ KO mice without significant difference between the genotypes. Histopathologically, benzene exposure for 26 weeks induced the morphological changes in hemopoietic organs, characterized by fat cell accumulation in the bone marrow and extramedullary hemopoiesis in the spleen. The fat cell accumulation was, compared with that of WT mice, considerably exacerbated in the $C{\times}32$ KO mice. However, no significant difference was observed in the changes of hematological values and bone marrow cellularity as well as in the onset and incidence of hemopoietic tumors between WT and $C{\times}32$ KO mice. In conclusion, this study indicated little significant role of the cellular communication by $C{\times}32$ gap junction in the action mechanism of benzene hematotoxicity and leukemogenicity.

• Journal of Nutrition and Health
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• v.32 no.5
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• pp.533-539
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• 1999

The effects of capsaicin, a pungent principle of hot red pepper, on body fat gain, balance serum lipid values were investigated in rats fed a high-fat(30%) diet. Administration of capsaicin by dietary administration caused a complete cessation of increased in body weight and fat gain induced by the high-fat diet. However, energy intake and body protein gain were not affected by capsaicin. Therefore, the suppression of body fat gain by capsaicn was believed due to an increased in energy expenditure. Simultaneous administration of capsaicin and a $\beta$-adrenergic blocker, propranolo, resulted in the inhibition of changes in body fat gain by capsaicin without remained unchanged, indicating an increase in the number of mitochondria in brown adipose tissue. Therefore, it appears that capsaicin possesses potent body fat suppressive effects mediated by $\beta$-adrenergic stimulation in which brown adipose tissue may be involved. On the other hand, capsaicin had no effects on serum triglyceride, total cholesterol or HDL-cholesterol levels. These results are in contrast to those reported by other investigators. Perhaps expression of the effects of capsaicin on plasma lipids is a rather complicated process, dependent on the type of diet administered, fat content of the diet, period and route of capsaicin administration, and species and strain of animals used.