• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.851-859
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• 2012

This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.

• The Pure and Applied Mathematics
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• v.21 no.3
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• pp.147-163
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• 2014

In this paper, we study the existence of positive solutions for singular impulsive differential equations with integral boundary conditions $$\{u^{{\prime}{\prime}}(t)+q(t)f(t,u(t),u^{\prime}(t))=0,\;t{\in}\mathbb{J}^{\prime},\\{\Delta}u(t_k)=I_k(u(t_k),u^{\prime}(t_k)),\;k=1,2,{\cdots},p,\\{\Delta}u^{\prime}(t_k)=-L_k(u(t_k),u^{\prime}(t_k)),\;k=1,2,{\cdots},p,\\u=(0)={\int}_{0}^{1}g(t)u(t)dt,\;u^{\prime}=0,$$) where the nonlinearity f(t, u, v) may be singular at v = 0. The proof is based on the theory of Leray-Schauder degree, together with a truncation technique. Some recent results in the literature are generalized and improved.

• Korean Journal of Microbiology
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• v.9 no.3
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• pp.103-120
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• 1971

We have been studied on brewing sweet starch. We obtained the results as follows ; 1) 5 strains, T-T-2, T-T-4, T-K-2, T-T-18, T-T-1, were the most available in view of fermentative power by capacity of $CO_2$. 2) 5 strains, T-T-4, T-T-2, T-T-1, T-T-3, T-K-2, produced capacity of alcohol more than 5.78%. 3) 6 strains, T-T-2, T-K-2, T-T-4, T-S-2, T-I-3, T-I-1, are available not only taste and flavour, but productive power of alcohol in sweet potato starch. 4) The form of 6 strains are long oval and round and most of them are similar to the other yeast in size. 5) In giant colony the color was cream color and cream buff, and T-K-2 was formed by $15{\times}12mm$ on diameter and by 3.5mm on high. 6) Optimum temperature of most of all strains is 25~ $300^{\circ}C$but T-K-4 is 28-30.deg.C. 7) Optimum pH is 3.4-4.6. 8) T-S-2 was died off at 65.deg.C, the other strains died $60^{\circ}C$. 9( Making Bun-kok with non-heated wheat bran .alpha.-amylase was more increased by 4.5-13.5 mg of glucose in reaction solution and .betha.-amylase more 1.6-3.4ml of N/10-$KMnO_4$ Solution than Bun-kok with heated wheat bran. 10) It seems that mycellium grows better than original in substance containing 0.4 ~ 1.2% of HCl. 11) Making Bun-kok to add 0.8% HCl, .alpha.-amylase was increased 9.93-20.7mg of glucose and .betha.-amylase ws increased 2.6~4.3ml of N/10-$KMnO_4$ solution to reaction solution. 12) 1.2%-HCl, or higher concentration, acts as inhibitor, in the meanwhile the concentration between 0.4~0.8% of HCl acts as activator. 13) We must make Bun-kok for 42 hours, at 28~$30^{\circ}C$) After we made Bun-kok using S-O-II and R-J-I one by one, Bun-kok which mix each other in equal quantity is increased more than original on enzyme acrivity. 15) Oxidation is the best way of refining sweet potato starch in N/10-phosphate buffer solution (pH 7.5). 16) When we prepared sweet potato starch, first pH was 3.0.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.35 no.6
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• pp.146-154
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• 2023

In this study, the peak wave period T_p and mean wave period T₀₂ and T_{m-1, 0}, which are major parameters for classifying ocean characteristics, were calculated using water surface elevation data observed from the second west coast oceanographic and meteorological observation tower. In addition, the ratio of abnormal data, correlation analysis, and optimal probability density function were estimated. In the case of T_p among the calculated representative periods, the proportion of abnormal data was 5.73% and 0.67% at each point, and T₀₂ was 4.35% and 0.01%. T_{m-1, 0} was found to be 2.82% and 0.03%. Meanwhile, as a result of analyzing the relationship between T₀₂ and T_p, the relationship was calculated to be 0.53 and 0.63 for each point. The relationship between T_{m-1, 0} and T_p was 1.15 and 1.32, respectively, and T₀₂, T_{m-1, 0} was 1.18 and 1.22. As a result of estimating the optimal probability density function of the calculated representative period, T_p followed the 'Log-normal' and 'Normal' distributions at each point, and T₀₂ was 'Gamma', 'Normal' distribution and T_{m-1, 0} showed that 'Log-normal' and 'Normal' distribution were dominant, respectively. It is decided that these results can be used as basic data for wave analysis conducted on the west coast.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.533-540
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• 2015

The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm³) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.

• Journal of the Korean Institute of Navigation
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• v.16 no.1
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• pp.94-97
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• 1992

In this paper, the individual number of the future has depended not only upon the present individual number but upon the present individual age, considering the stochastic process model of individual number when the life span of each individual number and the individual age as a set, this becomes a Markovian. Therefore, in this paper the individual is treated as invariable, without depending upon the whole record of each individual since its birth. As a result, suppose {N(t), t>0} be a counting process and also suppose $Z_n$ denote the life span between the (n-1)st and the nth event of this process, (n{$geq}1$) : that is, when the first individual is established at n=1(time, 0), the Z$Z_n$ at time nth individual breaks, down. Random walk $Z_n$ is $Z_n=X_1+X_2+{\cdots}{\cdots}+X_A, Z_0=0$ So, fixed time t, the stochastic model is made up as follows ; A) Recurrence (Regeneration)number between(0.t) $N_t=max{n ; Z_n{\leq}t}$ B) Forwardrecurrence time(Excess life) $T^-I_t=Z_{Nt+1}-t$ C) Backward recurrence time(Current life) $T^-_t=t-Z_{Nt}$

• Food Science of Animal Resources
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• v.25 no.3
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• pp.295-303
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• 2005

A total of 120 pigs were used to investigate the effect of feeding probiotics on physico-chemical properties and sensory evaluation of pork loin. About 50kg pigs were randomly alloted into one of six experimental diet groups (C1:commercial diet feed the gilt; C2:commercial diet feed the barrow; T1:$0.5\%$ YC2000 feed the gilt T2:$0.5\%$ YC2000 feed the barrow; T3:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the gilt; T4:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the barrow). Pigs were slaughtered at approximately 110kg live weight. Crude fat and crude ash were not difference among the treatments. However, water content was higher in T1 and T2 compared to other treatment and the protein level of T3 was higher than those of other treatments. All of dietary probiotic groups showed higher pH compared to control. Especially, pH of T1 and T2 were higher among the dietary probiotic groups. Cholesterol level of dietary probiotic groups were lower compared to control. In meat color, $a^{*}$ was higher in T1 and $b^{*}$ was lower in T2 compared to other treatments. In sensory evaluation of cooked meat, aroma, flavor, tenderness, juiciness and overall palatability were higher in control, whereas T3 and T4 showed higher score in tenderness, juiciness and overall palatability. T3 had higher myristic acid. palmitoleic acid and oleic acid, whereas arachidonic acid was lower in T3. In conclusion, dietary probiotic groups were much better than other treatments in cholesterol, color, tenderness and juiciness. But drip loss of dietary probiotic groups showed higher due to lower pH compared to control.

• Korean Journal of Radiology
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• v.19 no.6
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• pp.1007-1020
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• 2018

Objective: To compare the diagnostic performance of cardiovascular magnetic resonance (CMR) myocardial perfusion at 1.5- and 3-tesla (T) for detecting significant coronary artery disease (CAD), with invasive coronary angiography (ICA) as the reference method. Materials and Methods: We prospectively enrolled 281 patients (age $62.4{\pm}8.3$ years, 193 men) with suspected or known CAD who had undergone 1.5T or 3T CMR and ICA. Two independent radiologists interpreted perfusion defects. With ICA as the reference standard, the diagnostic performance of 1.5T and 3T CMR for identifying significant CAD (${\geq}50%$ diameter reduction of the left main and ${\geq}70%$ diameter reduction of other epicardial arteries) was determined. Results: No differences were observed in baseline characteristics or prevalence of CAD and old myocardial infarction (MI) using 1.5T (n = 135) or 3T (n = 146) systems. Sensitivity, specificity, positive and negative predictive values, and area under the receiver operating characteristic curve (AUC) for detecting significant CAD were similar between the 1.5T (84%, 64%, 74%, 76%, and 0.75 per patient and 68%, 83%, 66%, 84%, and 0.76 per vessel) and 3T (80%, 71%, 71%, 80%, and 0.76 per patient and 75%, 86%, 64%, 91%, and 0.81 per vessel) systems. In patients with multi-vessel CAD without old MI, the sensitivity, specificity, and AUC with 3T were greater than those with 1.5T on a per-vessel basis (71% vs. 36%, 92% vs. 69%, and 0.82 vs. 0.53, respectively). Conclusion: 3T CMR has similar diagnostic performance to 1.5T CMR in detecting significant CAD, except for higher diagnostic performance in patients with multi-vessel CAD without old MI.

• Food Science of Animal Resources
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• v.41 no.4
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• pp.674-686
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• 2021

This study aimed to enhance the quality of broiler breast meat by adding pig skin collagen to feed. A total of 50 Ross 308 broilers were classified according to the following feeding regime for two weeks: basal diet (NC), basal diet+0.1% fish collagen (PC), basal diet+0.1% pig skin collagen (T1), basal diet+0.5% pig skin collagen (T2), and basal diet+1.0% pig skin collagen (T3). The moisture content was the highest in the PC group, and the protein content was the lowest in the T1 group (p<0.05). The fat content was higher in the T1 and PC groups, whereas the ash content was higher in the T3 group (p<0.05). Drip loss was the highest in the NC group and the lowest in the T2 group (p<0.05). Lightness was low in groups T2 and T3, redness was low in groups T2 and PC, and yellowness was low in groups T1, T2, and PC (p<0.05). The collagen content of the chicken breast was the highest in the T3 group, and that of the skin was the highest in the T1 group (p<0.05). The texture characteristics of springiness, cohesiveness, chewiness, and hardness were the highest in the T3 group (p<0.05). In conclusion, the supplementation of a broiler diet with pig skin collagen was found to increase the collagen content of the breast meat, indicating the improved quality of the broiler breast meat.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.32 no.5
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• pp.955-963
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• 2022

The Internet of Things (IoT), combined with various technologies, is rapidly becoming an integral part of our daily life. While it is rapidly taking root in society, security considerations are relatively insufficient, making it a major target for cyber attacks. Since all devices in the IoT environment are connected to the Internet and are closely used in daily life, the damage caused by cyber attacks is also serious. Therefore, encryption communication using a network security protocol must be considered for a service in a more secure IoT environment. A representative network security protocol includes TLS (Transport Layer Protocol) defined by the IETF. This paper analyzes the performance measurement results for TLS version 1.2 and version 1.3 in an IoT device open platform environment to predict the load of TLS, a representative network security protocol, in IoT devices with limited resource characteristics. In addition, by analyzing the performance of each major cryptographic algorithm in version 1.3, we intend to present a standard for setting appropriate network security protocol properties according to IoT device specifications.