• Proceedings of the KIEE Conference
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• 2006.10c
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• pp.397-400
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• 2006

Recent trend on high speed packet processing for providing multiple internet services is to use network processor instead of being implemented by legacy ASIC or FPGA. Most frequently used network processor interface is the SPI4.2. This paper address the data-rate conversion interface device between SPI4.2 and SPI3/CSIX, implemented using XILINX XC2VP40 FPGA. Furthermore, we address the methodology and necessity of flow control occurred due to the data rate difference between 10Gbps and 3.2 Gbps.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.190-196
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• 2011

Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage ($4^{\circ}C$) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of $L^*$ value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The $b^*$ values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.557-561
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• 1998

This study was conducted to investigate the functionality of soybean protein isolates extracted in acidic range (pH 2.0 and 3.0), neutral range (pH 7.0) and alkaline range (pH 10.0 and 12.0). The protein content of soybean protein isolates extracted at pH 3.0 was maximum (93.31%), but that of pH 7.0 was minimum (73.93%). The extraction yield of soybean protein isolates extracted at pH 3.0 was minimum (0.36%), but that of pH 12.0 was maximum (47.54%). The functionality (solubility, water absorption, oil absorption, foam capacity, foam stability, emulsion capacity and gelation) of soybean protein isolates was significantly influenced by pH of extraction medium. The soybean protein isolates extracted at pH 2.0 and 3.0 were more soluble at acidic ranges and those of pH 3.0 and 7.0 were more soluble at neutral ranges, but those of pH 2.0, 3.0, 7.0, 10.0 and 12.0 were more soluble at alkaline ranges than other ranges. The soybean protein isolates extracted at pH 2.0 and pH 12.0 gave greater water absorption, oil absorption and foam capacity than those extracted at pH 3.0, pH 7.0 and pH 10.0. And the emulsion capacity of soybean protein isolates was increased by the increase of extraction pH.

• Journal of IKEEE
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• v.26 no.3
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• pp.437-444
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• 2022

This paper proposes a CRC error verification method for SPI and I2C buses of automotive semiconductors. In automotive semiconductors, when an error occurs in communication and an incorrect value is transmitted, fatal results may occur. Unlike LIN communication and CAN communication, in communication such as SPI and I2C, there is no frame for detecting an error, so some definitions of new standards are required. Therefore, in this paper, the CRC error detection mode is newly defined in the SPI and I2C communication protocols, and the verification is presented by designing it in hardware.

• Analytical Science and Technology
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• v.22 no.2
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• pp.152-158
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• 2009

In this study, we made a new discharge source improving previous SPI source to ionize softly organic compounds. The new SPI source consists of two electrodes as a hollow mesh cathode of half cylindrical shape and a hollow anode. We optimized the geometrical parameter of the SPI source by investigating the I-V curves at the various distance between the cathode and the anode. As the results, we found stable conditions of the soft plasma on broad range of the current and the voltage. The new SPI source attached to quadrupole mass spectrometer (QMS), and we obtained the mass spectra of dichloromethane (DCM). The fragment patterns of DCM appeared similarly with the pattern of electron ionization (EI).

• Food Science and Preservation
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• v.8 no.2
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• pp.181-186
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• 2001

The objective of this study is to determine the effect of soy protein isolate (SPI) film coating on the color, firmness, viscosity and weight loss of Rice Cake stored at 15, 20 and $25^{\circ}C$ (RH 50%) for 30 days. Raw materials mixed with SPI and cocoa powder (10:0, 7:3, 5:5, 3:7, w/w) were prepared. After adding sugar and shortening to raw materials, the mixture were refined to 25 micron of particle size. Coating of Rice Cake were carried out at $65^{\circ}C$. SPI coated Rice Cake had higher internal and external firmness comparing to the control at $25^{\circ}C$. SPI coated Rice Cake showed smooth surface morphology and had 0.71-1.01 mm of thickness. SPI coated Rice Cake showed less weight loss for 30 days compared to controls. SPI coating solution was successfully coated on Rice Cake and extended shelf-life over 15 days at room temperature.

• Magazine of the Korean Society of Agricultural Engineers
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• v.41 no.5
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• pp.43-52
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• 1999

In an effort to identify quantitatively historical drought conditions, and to evaluate their temporal and spatial variability , two commonly used drougth indices, the standardized precipitation index, SPI by Mckee and the Palmer drought severity index. PDSI were calculated from 54 meteorological stations, SPI was evaluated for different time scales, 3 to 48 months. As the compjtational spans for SPI increase from 3 to 48 months the frequency and intensity of drought decrease, but the duration of drought increase. When monthly and ten-day PDSIs were compared, the frequency and duratin of drought were almost equal and the intensity of drought differ slightly. The three month SPI has the advatage to detect the drought resulting from short-term shortage of rainfall, while PDSI had the advantage to detect the state of drought resulting from cumulated shortage of rainfall. The period-frequency spectrum analyses at Kangnung statino showed that the maximum value of relative frequency was 24.4% when the period was 5.2months, and the 6month SPI has most similar trends to PDSI.

• Journal of Korea Water Resources Association
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• v.45 no.1
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• pp.75-89
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• 2012

This study attempted to analyze statistical characteristics of historical drought of Korea through trend, periodicity and drought spell analysis by using the drought indices. Standard Precipitation Index (SPI) and Palmer Drought Severity Index (PDSI) were calculated using weather data of 59 weather stations under Korea Meteorological Administration (KMA). As a result of analysis, SP13 and SP16 showed trend of drier spring, drier winter and wetter summer in all basin of Korea. However, SPI12 and PDSI showed different trends with shorter duration drought indices. In case of wavelet transform analysis for drought periodicities, in a band of 1~2 years or below 6 years showed significant spectrum. SP13 showed strongest power spectrum near the band of 1~2 year variance, and SPI12 and PDSI showed 6 years periodicities. The results from drought spell showed that Nakdong River Basin, Geum River Basin and Youngsan River Basin were appeared as severe drought vulnerable area of Korea.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.338-347
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• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.90-97
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• 1994

Effect of addition of oil , sucrose, dextrin and oil-sucrose (1 : 1 w/w) mixture on SPI tofu was investigated. The characteristics measured were yield , water holding capacity , textural and organoleptic properties. THe SPI tofufwas prepared by coagulation of soyprotein isolate (SP) suspensino by CaCl$_2$ , CaSo$_4$ an dGDL , followed by compression . Addition of oil to SPI increased the tofu yield and water holding capacity, particulary for those tofu coagulated by CaCl$_2$. Eventhough dextrin addition decreased the yield, it showed the most improving effect on water holding capacity. The tofu prepared by CaSO$_4$coagulant resulted highest in yield and water holding capacity. Hardness was found to be decreased as the oil, sucrose and dextrin added more and adhesiveness, cohesiveness and guminess were also affected. The sensory evaluation showed the SPI tofu prepared by CaSO$_4$ and 10% addition of oil and sucrose mixture to be realtively high in hardness , elasticity and uniformity of the texture.