• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.21 no.6
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• pp.71-76
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• 2021

Recently, as the size of IoT data grows, the memory power consumption of real-time systems increases rapidly. This is because real-time systems always place entire tasks in memory, which increases the demand of DRAM significantly. In this paper, we adopt emerging fast storage media and move a certain portion of real-time tasks from DRAM to storage. The part of tasks in storage are, then, loaded into memory when they are actually used. We incorporate our memory/storage power-saving into the dynamic voltage/frequency scaling of processors, thereby optimizing power consumptions in CPU and memory simultaneously. Specifically, the proposed technique aims at minimizing the CPU idle time and the DRAM memory size by determining appropriate voltage modes of CPU and the swap ratio of memory, without violating the deadlines of all tasks. Through simulation experiments, we show that the proposed technique significantly reduces the power consumption of real-time systems.

• Journal of Korea Multimedia Society
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• v.2 no.1
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• pp.9-21
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• 1999

This paper presents the time-segmented storage structure in order to increment search performance and the two data migration strategies: migration by Time Granularity and migration by LST-GET. In the migration strategy by Time Granularity, we describe how to assign entity version to the past, current segment, and future segments. We also describe searching and moving processes for data validity at a granularity level. In the migration strategy by LST-GET, we describe how to computer the value of dividing criterion. We simulate the search performance of the proposed segmented storage structure in comparison with the conventional storage structure in comparison with the conventional storage structure in relational database system. Finally, extensive simulation studies are performed in order to compare the search performance of the migration strategies with the time-segmented storage structure.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• Asian-Australasian Journal of Animal Sciences
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• v.20 no.6
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• pp.1002-1006
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• 2007

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at $4^{\circ}C$ for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck breast during the 7 day storage time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.1
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• pp.63-68
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• 1996

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.8-15
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• 1986

This study was carried out to investigate changes of the lipid contents and the fatty acid composition in shank during heating time and frozen storage. 1. The total lipid contents of raw shank were about 3.57% and decreased stepwise during heating time 30, 60, 90 min and frozen storage(24hrs) The contents of neutral lipid, glycolipid and phospholipid were 70.71%, 6.36%, and 22.93% in raw shank, and neutral lipid contents were decreased, whereas Phospholipid contents were increased according to heating tide. In frozen storage, neutral lipid and glycolipid contents were increased, while phospholipid contents were decreased. 2. Lipids of shank possessed about 8 kinds of fatty acid as the constituent by gas-liquid chromatography analysis. The main fatty acids were oleic acid, palmitic acistearic acid and linoleic acid: the fatty acids of total lipids in raw shank were 43.48% of oleic acid, 23.13% of palmitic acid,12.00% of stearic acid and 6.75% of linoleic acid. Also the fatty acids were 43.32% of oleic acid, 23.26% of palmitic acid, 9.30% of stearic acid 2.15% of linoleic acid in neutral lipid, 22.63% of oleic acid, 8.44% of palmitic acid, 11.98% of stearic acid, 27.01% of linoleic acidin glycolipid, 39.38% of oleic acid, 15.89% of palmitic acid, 15.55% of stearic acid, 17.49% of linoleic acid in phospholipid. 3. The fatty acid pattern of total lipid, neutral lipid, glycolipid and phospholipid was not any changes, whereas there was a difference in the fatty acid contents: palmitic acid and stearic acid of total lipid were decreased in the 30 min and 60 min heating but increased in 90min heating, and linoleic acid of neutral lipid was increased stepwise during heating time and frozen storage. Also palmiict acid of glycolipid was increased gradually and linoleic acid in heating time 30, 60 min was higher than 90 min and frozen storage. Among fatty acids in phoapholipid, oleic acid was increased during heating time, while decreased in frozen storage, and linoleic acid was not any change but linolanic acid was increased. UFA/SFA of phospholipid was the highest when heating time was 60 min. From above results, it was found that when heating time was 60 min beneficial nutritionally, comparing with changes of fatty acid composition according to the heating time aid frozen storage.

• Proceedings of the Korean Institute of Interior Design Conference
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• 2006.05a
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• pp.193-196
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• 2006

The storage style has changed because of diversity of family types, improvement of cost of living, and increase of leisure time. In spite of this change, storage space has still caused discomfort since it did not consider residents' convenience. Therefore, in this study, Brand Apartments were selected, furniture detail drawing was analyzed by plan of housing size and zone to calculate storage area and capacity, and finally needs of storage space were analyzed using survey. Satisfaction of storage space was generally low and $20{\sim}30%$ increase of storage space was demanded. The reasons why the storage space was not satisfied are followed. First, storage space was insufficient. Second, the inner structure of storage space was unified. According to change of life style, needs have changed. To satisfy these needs, the inner division of storage space is planned with considering various items. In addition, development of hardware, flexible division, and priority of storage space with considering user's convenience are needed.

• Journal of Information Processing Systems
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• v.4 no.1
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• pp.9-16
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• 2008

This paper describes the design and implementation of a two-tier DBMS for handling massive data and providing faster response time. In the present day, the main requirements of DBMS are figured out using two aspects. The first is handling large amounts of data. And the second is providing fast response time. But in fact, Traditional DBMS cannot fulfill both the requirements. The disk-oriented DBMS can handle massive data but the response time is relatively slower than the memory-resident DBMS. On the other hand, the memory-resident DBMS can provide fast response time but they have original restrictions of database size. In this paper, to meet the requirements of handling large volumes of data and providing fast response time, a two-tier DBMS is proposed. The cold-data which does not require fast response times are managed by disk storage manager, and the hot-data which require fast response time among the large volumes of data are handled by memory storage manager as snapshots. As a result, the proposed system performs significantly better than disk-oriented DBMS with an added advantage to manage massive data at the same time.

• Journal of Korea Water Resources Association
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• v.46 no.2
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• pp.155-169
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• 2013

This study proposes proper forms of empirical formulas for the concentration time and storage coefficient based on their theoretical backgrounds and evaluates several existing empirical formulas by comparing them with the formula proposed in this study. Additionally, empirical formulas for the concentration time and storage coefficient of the Chungju Dam basin were derived using the forms proposed by considering their theoretical backgrounds, and compared with exiting empirical formulas. The results derived are summarized as follows. (1) The concentration time of a basin is proportional to the square of the main channel length, but inversely proportional to the channel slope, as the flood flow is generally turbulent. (2) The storage coefficient is proportional to the concentration time. (3) The comparison results with existing empirical formulas for the concentration time indicates that the empirical formulas like the Kirpich, Kraven (I), Kraven (II), California DoT, Kerby, SCS, and Morgali & Linsley are in line with the form proposed in this study. Among existing empirical formulas for the storage coefficient, the Clak, Russell, Sabol and Jung are found to be well matched to this study. (4) The application results to Chungju Dam basin indicates that among empirical formulas for the concentration time, the Jung, Yoon, Kraven (I), and Kraven (II) show relatively similar results to the observed in this study, but the Rziha shows abnormal results. Among the empirical formulas for the storage coefficient, the Yoon and Hong, Jung, Lee, and Yoon show somewhat reasonable results, but the Sabol shows abnormal results. In conclusion, the empirical formulas for the concentration time and storage coefficient developed in Korea are found to reflect the basin characteristics of Korea better.

• Food Science and Preservation
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• v.6 no.2
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• pp.143-147
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• 1999

Onions were subject to quality evaluation from the physiological and physicochemical points of view during storage under different conditions, which were low temperature (2-4$^{\circ}C$, 80% RH), pit temperature (3-15$^{\circ}C$, 75-85% RH), room temperature (10-23$^{\circ}C$, 75-98% RH) and ambient temperature (2-25$^{\circ}C$, 62-72% RH). Sprouting were dereloped from the 11th month of storage in low temperature. Rotting was quickly occurred from the 7th month of storage excepting onions in room temperature. Low temperature storage showed the least weight change. Moisture content increased with the lapse of storage time at both low temperature and pit temperature storage conditions, but decreased with the lapse of storage time at room and ambient temperature conditions. Total and reducing sugars decreased with the storage time, while vitamin increased in stored onions at low temperature.