• Journal of Broadcast Engineering
• /
• v.25 no.4
• /
• pp.497-506
• /
• 2020

A chameleonic surface proposed in this study was a pin-art and 3D display device for generating arbitrary shapes. A smooth and continuous surface was formed using slim telescopic actuators and high-elasticity composite material. Realistic 3D shapes were continuously generated by projecting dynamic mapping images on the surface. A slim telescopic actuator was designed to show long strokes and minimize area for staking. A 3D shape was formed by thrusting and extruding the high-elasticity material using multiple telescopic actuators. This structure was advantageous for generating arbitrary continuous surface, projecting dynamic images and lightening weight. Because of real-time synchronization, a distributed controller based on EtherCAT was applied to operate hundreds of telescopic actuators smoothly. Integrated operating software consecutively generated realistic scenes by coordinating extruded shapes and projecting 3D image from multiple projectors. An opera content was optimized for the chameleon surface and showed to an audience in an actual concert.

• Fisheries and Aquatic Sciences
• /
• v.19 no.10
• /
• pp.40.1-40.14
• /
• 2016

Background: Due to the paucity of oceanic resources utilized in the preparation of diets for cultured fish, commercial feed producers have been trying to replace fishmeal (FM) using alternative protein sources such as vegetable protein meals (VMs). One of the main drawbacks of using VMs in fish feed is related to the presence of a variety of anti-nutritional factors, which could trigger an inflammation process in the distal intestine. This reduces the capacity of the enterocytes to absorb nutrients leading to reduced fish growth performances. Methods: We evaluated the mitigating effects of butyrate and taurine used as feed additives on the morphological abnormalities caused by a soybean meal (SBM)-based diet in the distal intestine of sea bass (Dicentrarchus labrax). We used three experimental diets, containing the same low percentage of FM and high percentage of SBM; two diets were supplemented with either 0.2% sodium butyrate or taurine. Histological changes in the intestine of fish were determined by light and transmission electron microscopy. Infiltration of $CD45^+$ leucocytes in the lamina propria and in the submucosa was assessed by immunohistochemistry. We also quantified by One-Step Taqman$^{(R)}$ real-time RT-PCR the messenger RNA (mRNA) abundance of a panel of genes involved in the intestinal mucosa inflammatory response such as $TNF{\alpha}$ (tumor necrosis factor alpha) and interleukins: IL-8, IL-$1{\beta}$, IL-10, and IL-6. Results: Fish that received for 2 months the diet with 30% soy protein (16.7% SBM and 12.8% full-fat soy) developed an inflammation in the distal intestine, as confirmed by histological and immunohistochemistry data. The expression of target genes in the intestine was deeply influenced by the type of fish diet. Fish fed with taurine-supplemented diet displayed the lowest number of mRNA copies of IL-$1{\beta}$, IL-8, and IL-10 genes in comparison to fish fed with control or butyrate-supplemented diets. Dietary butyrate caused an upregulation of the $TNF{\alpha}$ gene transcription. Among the quantified interleukins, IL-6 was the only one to be not influenced by the diet. Conclusions: Histological and gene expression data suggest that butyrate and taurine could have a role in normalizing the intestinal abnormalities caused by the SBM, but the underling mechanisms of action seem different.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.18 no.10
• /
• pp.817-822
• /
• 2017

The braking system is one of the most important components in vehicles and machines. It must exert a reliable braking force when they are brought to a halt. Generally, frictional heat is generated by converting kinetic energy into heat energy through friction. As the kinetic energy is converted into heat energy, high temperature heat is generated which affects the mechanical behavior of the braking system. Frictional heat affects the thermal expansion and friction coefficient of the brake system. If the temperature is not controlled, the brake performance will be decreased. Therefore, it is important to predict and control the heat generation of the brake. Various numerical analysis studies have been carried out to predict the frictional heat, but they assumed the existence of boundary conditions in the numerical analysis to simulate the frictional heat, because the simulation of frictional heat is difficult and time consuming. The results were based on the assumption that the frictional heat is different from the actual temperature distribution in a rotating brake system. Therefore, the reliability of the cooling effect or thermal stress using the results of these studies is insufficient. In order to overcome these limitations and establish a simulation procedure to predict the frictional heat, this study directly simulates the frictional heat generation by using a thermal-structure coupling element. In this study, we analyzed the thermo-mechanical behavior of a brake model, in order to investigate the thermal characteristics of brake systems by using the Finite Element method (FEM). This study suggests the necessity to directly simulate the frictional heating and it is hoped that it can provide the necessary information for simulations.

• Asian-Australasian Journal of Animal Sciences
• /
• v.13 no.9
• /
• pp.1255-1262
• /
• 2000

A total of 80 pigs ($5.68{\pm}0.61kg$ BW; 21 d of age) were used to evaluate the effect of fat sources in weaned pigs. Pigs were allotted into five treatments based on body weight, in a completely randomized block design. Treatments consisted of diets representing different ratio between soy oil or corn oil and tallow; 1) S100 (soy oil 100%), 2) S75 (soy oil:tallow=75:25), 3) S50 (soy oil:tallow=50:50), 4) C75 (corn oil:tallow=75:25), 5) C50 (corn oil:tallow=50:50). During d 0 to 14, pigs were fed diets containing 3,400 kcal ME, 23% crude protein, 1.65 % lysine and for the period of d 15 to 28, pigs were fed diets supplying 3,400 kcal ME, 20.5% crude protein, 1.355% lysine. For d 0 to 14, a significant differences in ADG and ADFI were observed among treatments, pigs fed animal-vegetable fat blends gained more than pigs fed the S100. As tallow addition was increased from 25% to 50% replacing soy or corn oil, ADG was improved from 6.32% to 28.38%. In phase II (d 15 to 28) period, ADG, ADFI and FCR were not significantly different among treatments. For overall period (d 0 to 28), pigs fed 50% animal:50% vegetable fat blends diets consumed more feed and grew faster than pigs fed control diet and 75% vegetable oil:25% tallow groups, but the differences was not significant among treatments. Apparent DM, CP and fat digestibility were increased with time postweaning for each treatment. There were no differences in digestibilities of total amino acid during overall period. The combination of soy oil or corn oil with tallow produced slightly higher serum triglycerides (TG) and total cholesterol (TC) combination compared with the soy oil alone. In conclusion, tallow:soy (or corn) oil blends diets improved growth rate and the ratio of 50% tallow plus 50% soy (or corn) oil blends diets were favorable for growth and nutrient digestibilities of weaned pigs.

• Asian-Australasian Journal of Animal Sciences
• /
• v.30 no.10
• /
• pp.1405-1409
• /
• 2017

Objective: This experiment was to determine proper physical traits in the diet for goats by investigating the effects of physically effective neutral detergent fiber (peNDF) content on dry matter intake (DMI), digestibility, and chewing activity in black goats fed with total mixed ration (TMR). Methods: Six growing wethers of Korean native black goats (Capra hircus coreanae) aged 8 months and weighing between 26.9 kg and 27.1 kg ($27.03{\pm}5.05kg$) were used in this experiment. Three diets of varying peNDF content were obtained by original TMR (T1), 12,000 rpm grinding (T2), and 15,500 rpm grinding (T3) of the same TMR diet. The $peNDF_{1.18}$ content of the experimental diets was 23.85%, 21.71%, and 16.22% for T1, T2, and T3, respectively. Results: Average daily gain (ADG) was higher in T2 group compared to those of the control and T3 groups, but ADG and DMI were not affected by the dietary particle size and peNDF content. Also, there was no difference between apparent nutrient digestibility of dry matter, crude fiber, ether extract, neutral detergent fiber, and acid detergent fiber. Although there was no significant difference, rumination and total chewing time were associated with decreased peNDF content. Conclusion: The feeding of peNDF-based TMR showed no impact on apparent nutrient digestibility and nitrogen balance. Further studies are required with a wider range of dietary peNDF level and particle size to better identify the effect of dietary peNDF and particle size on chewing activity and performance in goats.

• Journal of Acupuncture Research
• /
• v.26 no.3
• /
• pp.133-147
• /
• 2009

Objectives : To review RCTs on acupuncture treatment for low back pain in order to establish a standard acupuncture treatment model in treating low back pain. Methods : RCT articles on traditional acupuncture treatment for low back pain were searched through online database. Study Quality was assessed using the FEAS. Results : Ten out of the one hundred six articles searched were reviewed. Among the ten articles reviewed, six articles compared acupuncture treatment with no treatment or non-penetrating sham acupuncture. All six articles concluded significantly positive effect of acupuncture compared to the control. Conclusions : The ideal acupuncture treatment model for low back pain was obtained as follows. A sterile disposable stainless steel(0.30mm${\times}$40mm) should be inserted to more than six acupuncture points on the BL, GV and GB meridians such as $BL_23$, $BL_25$, $BL_40$, $BL_60$, $GV_4$ and $GB_30$. Sparrow pecking method to obtain 'de-qi' is recommended and repeated stimulation during the 20 minute retention time is necessary. Ideal treatment frequency would be more than one a week for about 7 weeks.

• Journal of Advanced Navigation Technology
• /
• v.16 no.1
• /
• pp.16-26
• /
• 2012

Pseudolites are ground-based transmitters that can be configured to emit GPS-like signals for enhancing the GPS by providing increased accuracy, integrity, and availability. However, a pseudolite (PL) can interfere with GPS satellite signals while it is transmitting or cause saturation to automatic gain control circuit. To solve these problems pulsing scheme is used, which transmits PL signal during a short period of time. In this paper the effect of the number of PL and pulsing scheme on the software GPS L1 and L2C signal acquisition performance is studied for the three pulsing schemes such as static pulsing, sweep pulsing, and pseudo random pulsing. For GPS L1 signal, static pulsing shows the best signal acquisition and tracking performance with one PL, and random pulsing shows the best performance with more than or equal to two PLs. For GPS L2C signal, all three pulsing schemes show the similar signal acquisition and tracking performance, but static pulsing shows a little better performance. For GPS L1 and L2C signals, software GPS receivers can do positioning with up to three PLs.

• Journal of Nutrition and Health
• /
• v.36 no.2
• /
• pp.223-230
• /
• 2003

The purpose of this study was to evaluate the effects of HACCP implementation. The HACCP education was provided twice within one month to 20 employees of a contracted food service operation in Daegu. Critical control points (CCP) were determined based on food preparation processes: non-heating, preparation after heating, and heating. We evaluated the effects of HACCP implementation by checking microbiological quality, time and temperature at each of the CCPs during the receiving, preparation, cooking, and serving stages. After HACCP implementation, the biggest changes in microbiological qualities were in heated foods. At the cooking and serving stages, the microbiological qualities of heated foods improved to the standard levels. HACCP education helped employees ensure that the internal temperatures of the heated foods were kept higher than the standard (74 $^{\circ}C$) and the food holding temperature avoided the dangerous zone (5-6$0^{\circ}C$), thus lowering microbiological levels. At the serving stage, the microbiological levels of utensils also improved after HACCP education. This result strongly suggests that it is essential to educate employees in managing the temperature to treat foods safely. However, HACCP education didn't affect the microbiological levels of non-heated foods and foods prepared after heating, which continued to be higher than the standard. The reason for this was that poor microbiological quality seasonings were added to those types of foods. This indicates that seasoning factories as well as food service operations should implement HACCP to reduce hazards.

• Journal of Nutrition and Health
• /
• v.49 no.4
• /
• pp.233-240
• /
• 2016

Purpose: Diabetic complications are a major concern to manage progression of diabetes. Production of advanced glycation end products (AGEs) due to high blood glucose is one of the mechanisms leading to diabetic complications. Multiple pharmacologic AGE inhibitory agents are currently under development, but clinical applications are still limited due to safety issues. Thus, it is necessary to identify a safe anti-glycation agent. It is known that burdock roots have antioxidant, anti-inflammatory, and anti-cancer activities. The objective of the present study was to investigate the inhibitory role of burdock roots on the formation of high glucose-induced glycation of bovine serum albumin (BSA). Methods: In this study, glycation of BSA by glucose, galactose, or fructose at $37^{\circ}C$ for 3 weeks was assessed based on levels of ${\alpha}$-dicarbonyl compounds (early-stage glycation products), fructosamine (intermediate products of glycation), and fluorescent AGEs (late-stage glycation products). In order to compare the inhibitory actions of burdock root extract in AGE formation, aminoguanidine (AG), a pharmacological AGE inhibitor, was used as a positive control. Results: BSA glycation by glucose, fructose, and galatose was dose- and time-dependently produced. Burdock root extract at a concentration of 4 mg/mL almost completely inhibited glucose-induced BSA glycation. The results demonstrate that burdock root extract inhibited AGE formation with an $IC_{50}$ value of 1.534 mg/mL, and inhibitory activity was found to be more effective than the standard anti-glycation agent aminoguanidine. This study identified a novel function of burdock root as a potential anti-glycation agent. Conclusion: Our findings suggest that burdock root could be beneficial for preventing diabetic complications.

• The KIPS Transactions:PartC
• /
• v.12C no.6 s.102
• /
• pp.881-890
• /
• 2005

Over for the past 10 years, the increase in geometric progression for the internet traffic, has allowed the IP protocol framework to be the most important network technology. In addition, the internet service is being developed as a service mode differentiated, aiming to support the new-mode real-time multimedia services such as internet phone, video conference, cyber reality, and internet game, focusing on offering a latest service. These days, aiming to solve the need for broad bandwidth along with guaranteeing QoS, the WDM technology of offering multiple gigabit wavelengths is emerging as the core technology of next-generation optical internet backbone network. In the next-generation optical internet backbone network based on WDM, the QoS framework is one of fore subjects aiming to offer a service of guaranteeing QoS This study analyzes the requirements of performance related to QoS framework in IP Subnet and in WDM optical backbone network, and suggests optical QoS service framework differentiated. in order to guarantee end-to-end QoS through the next-generation optical internet backbone network, using GMPLS control protocol.