• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1295-1300
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• 1998

This study was conducted to investigate the effect of soybean protein isolate (SPI) on the baking qualities of bread which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. The mixogram showed that water absorption of composite flour dough blended with SPI extracted at pH 2.0 and 12.0 was higher than that of 100% wheat flour dough, and mixing time was shorter than that of 100% wheat flour dough. No differences were found between the composite flour blended with SPI at level of 5% and 100% wheat flour on the loaf volume of bread. The loaf volume of bread made of composite flour blended with $SPI_2\;AND\;SPI_3$ at level of 10% was lower than that of 100% wheat flour, but that of $SPI_7,\;SPI_{10},\;and\;SPI_{12}$, which had higher emulsion capacity than $SPI_2,\;SPI_3$ was similar to that of 100% wheat flour. No differences were found between the composite flour blended with SPI at level of 5% and that of 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread. The composite flour blended with SPI at level of 10% was similar to 100% wheat flour on springiness, chewiness, cohesiveness, gumminess, adhesiveness and hardness of bread except for chewiness, gumminess and hardness of $SPI_2,\;and\;SPI_{12}$ which were significantly higher than that of 100% wheat flour (P<0.05).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.9
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• pp.1285-1292
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• 2016

Changes in surface hydrophobicity of soy protein isolate (SPI), which plays an important role in the functional characteristics of protein, were measured according to various SPI concentrations, pH levels, electrolytes concentrations, and alginate molecular weights by using 1-anilino-8-naphthalene sulfonic acid as a fluorescent probe. SPI surface hydrophobicity decreased as SPI concentrations increased. SPI surface hydrophobicity reached a maximum at pH 7.0. SPI surface hydrophobicity rapidly increased as the NaCl concentration of SPI solution increased up to 100 mM, and showed no large increases above 100 mM. However, SPI surface hydrophobicity radically decreased until the $CaCl_2$ concentration reached 50 mM and revealed no large variations above 50 mM. A similar trend was exhibited in the case of $MgCl_2$. As both the concentration and molecular weight of sodium alginate increased, SPI surface hydrophobicity decreased. The increasing rate of SPI surface hydrophobicity decreased as the molecular weight of sodium alginate increased.

• Microbiology and Biotechnology Letters
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• v.40 no.1
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• pp.70-75
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• 2012

In Salmonella enterica, many genes encoded within Salmonella pathogenicity islands (SPI) 1 and 2 are required to cause a range of diseases in a variety of hosts. The SPI1-encoded regulator HilD activates both the SPI1 and 2 genes at different times during growth in Luria-Bertani (LB) media. In this study, the expression levels of hilD during growth in LB were investigated. The data suggest that hilD expression is induced in the early stationary phase and decreases in the late stationary phase, when sseA, an SPI2 gene, is maximally expressed. However, HilD could act as an activator of sseA expression in the late stationary phase despite being present at low levels. SseA expression was investigated in SPI1 regulator mutant strains, hilA, hilD and invF mutants. As expected, hilD mutation decreased sseA expression. However, we found that invF mutation caused a 1.5-fold increase in sseA expression in not only LB but also M9 minimal media, which is thought to resemble an intracellular environment. InvF overexpression restored sseA expression to wild-type levels in an invF mutant but did not cause an additional reduction in sseA expression. These results suggest that SPI1 controls SPI2 expression either positively or negatively.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1301-1306
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• 1998

This study was conducted to investigate the effect of soybean protein isolate (SPI) on the properties of noodle which was made of composite flour blended with SPI extracted at acidic (pH 2.0, 3.0), neutral (pH 7.0) and alkaline (pH 10.0, 12.0) conditions. L-value of dry and cooked-moodle which were made of composite flour was lower than that of 100% wheat flour, but a and b-value wete higher than those of 100% wheat flour, Optimal cooking time of dry-noodle which was made of composite flour was longer than that of 100% wheat flour, but the weight, volume and water absorption of the cooked-noodle were lower than those of cooked-noodle of 100% wheat flour. Breaking force of dry-noodle which was made of composite flour blended with $SPI-2,\;SPI_3,\;SPI_{7}$, and $SPI-{10}$ was lower than that of 100% wheat flour, but the breaking force of dry-noodle which was made of composite flour blended with $SPI-{12}$ at level of 5% and 10% was same as that of 100% wheat flour. Springiness and cohesiveness of the cooked-noodle which was made of composite flour were same as those of 100% wheat flour, but chewiness and hardness were higher than those of 100% wheat flour.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.8 no.3
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• pp.577-585
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• 2004

System Packet Interface Level 4 Phase(SPI-4.2) is an interface for packet and cell transfer between a physical layer(PHY) device and a link layer device, for aggregate bandwidths of OC-192 ATM and Packet Over Sonet/SDH(POS), as well as 10Gbps Ethernet applications. In this paper, we performs the research for SPI-4.2. Also we analyze the performance of SPI-4.2 interface module after modeling using C programming language. This paper shows that SPI-4.2 interface module with 512-word FIFO depth is able to be adapted for the offered loads to 97％ in random uniform traffic and 94％ in bursty traffic with bursty length 32. SPI-4.2 interface module can experience an performance degradation due to heavy overhead when it massively receives small size packets less than 14-byte. SPI-4.2 interface module is suited for line cards in gigabit/terabit routers, and optical cross-connect switches, and SONET/SDH-based transmission systems.

• Journal of Korea Water Resources Association
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• v.50 no.10
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• pp.691-701
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• 2017

The objective of this study is to evaluate the long-term drought outlook information based on long-term forecast data for the 2015 drought event. In order to estimate the Standardized Precipitation Index (SPI) for different durations (3-, 6-, 9-, 12-months), we used the observation precipitation of 59 Automated Synoptic Observing System (ASOS) sites, forecast and hindcast data of GloSea5. The Receiver Operating Characteristic (ROC) analysis and statistical analysis (Correlation Coefficient, CC; Root Mean Square Error, RMSE) were used to evaluate the utilization of drought outlook information for the forecast lead-times (1~6months). As a result of ROC analysis, ROC scores of SPI(3), SPI(6), SPI(9) and SPI(12) were estimated to be over 0.70 until the 2-, 3-, 4- and 5-months. The CC and RMSE values of SPI(3), SPI(6), SPI(9) and SPI(12) for forecast lead-time were estimated as (0.60, 0.87), (0.72, 0.95), (0.75, 0.95) and (0.77, 0.89) until the 2-, 4-, 5- and 6-months respectively.

• Journal of the Korean Association of Geographic Information Studies
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• v.19 no.2
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• pp.14-26
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• 2016

This study analyzed the correlation between the standardized precipitation index(SPI) and forest fire occurrences using monthly accumulative rainfall data since 1970 and regional fire occurrence data since 1991. To understand the relationship between the SPI and forest fire occurrences, the correlations among the SPI of nine main observatory weather stations including Seoul, number of fire occurrences, and log of fire occurrences were analyzed. We analyzed the correlation of SPI with fire occurrences in the 1990s and 2000s and found that in the 1990s, the SPI of 3 months showed high correlation in Gyeonggi, Gangwon, and Chungnam, while the SPI of 6 months showed high correlation in Chungbuk, and the SPI of 12 months showed high correlation in Gyeongnam, Gyenongbuk, Jeonnam, and Jeonbuk. In the 2000s, the SPI of 6 months showed high correlation with the fire frequency in Gyeonggi, Chungnam, Chungbuk, Jeonnam, and Jeonbuk, whereas the fire frequency in western Gangwon was highly correlated with the SPI of 3 months and, in eastern Gangwon, Gyeongnam, and Gyenongbuk, with the SPI of 1 month. In the 1990s, distinct differences in the drought condition between the SPI of 3 months and 12 months in the northern and southern regions of Korean Peninsula were found, whereas the differences in both the SPI of 1 month and 6 months were found in the Baekdudaegan region except western Gangwon since the 2000s. Therefore, this study suggests that we can develop a model to predict forest fire occurrences by applying the SPI of 1-month and 6-month data in the future.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.286-290
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• 1991

Phytic acid known as an antinutritional facfor was studied for its effect on the solubility and digestibility of high-phytate and low-phytate soy protein isolates (SPI) obtained by two different methods of pH adjustment. Phytic acid content was 2.48% in high-phytate SPI and 0.72% in low-phytate SPI. Solubility of soy proteins was higher in low-phytate SPI than in high-phytate SPI at all pH values tested and it was lowered by adding more phytic acid to result in precipitation of the proteins. The inhibitory effect of phytic acid toward pepsin digestion of SPI increased by the increasing amount of phytic acid added and its effect was slightly higher in high-phytate SPI than in low-phytate SPI.

• The Journal of Information Systems
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• v.19 no.2
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• pp.97-118
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• 2010

Software Process Improvement(SPI) has been a challenging issue to software organizations. The factors affecting SPI were analysed for improving software development processes. Numerous studies suggested influencing factors, and assessment models were utilized for software improvement. This research suggested that SPI factors affecting on an organizational performance may vary according to the CMM(Capability Maturity Model) level. The moderating effects of organizational maturity level between the SPI factors and the organizational performance were empirically tested. This research found that all six SPI factors except for the resistance to change affected the organizational performance. The moderating effects of management support, goal alliances, participation, and effect analyses were empirically supported. These results can provide several implications or a practical guidance to academic and industry professionals.

• Journal of Korea Water Resources Association
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• v.37 no.7
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• pp.553-567
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• 2004

This study proposes a modified standardized precipitation index (MSPI) which was developed to make up for the weakness of the SPI. Both MSPI and SPI are applied to the monthly rainfall at the Seoul station for the drought analysis. The MSPI proposed is nothing but the SPI for the normalized monthly rainfall, that is, an extra step for normalizing the monthly rainfall is included before driving the SPI. Thus, the MSPI has a structure to transfer the relative amount of rainfall to the next months, but the SPI the absolute amount of rainfall. The monthly rainfall data at the Seoul station used in this study are those collected from 1777 to 1996. The rainfall data collected before and after the long dry period around 1900 were also analyzed separately for the comparison. The results derived are as follows. (1) The MSPI was found to be more practical compared to the SPI. This was assured by comparing the analysis results of the data including and excluding the long dry period around 1900. (2) The MSPI is found to be less sensitive than the SPI to the extreme rainfall events. For the MSPI, the occurrence probabilities of moderate drought before and after the long dry period are similar, but those for the extreme drought becomes slightly decreased after the long dry period (from about 18 years of return period before the long dry period to the 16 years after the long dry period). However, the duration becomes longer after the long dry period (the duration for the extreme drought has been increased from 2 to 2.5 months after the long dry period). This results can also be compared with a rather unreasonable result derived by applying the SPI (for the extreme drought the return period has been decreased to be from 25 to 10 years after the long dry period, on the other hand the duration has been increased from 1.5 months to 3.5 months). So, we man conclude that the MSPI is more practical for the drought analysis that the SPI.