• The Journal of Korean Institute of Communications and Information Sciences
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• v.27 no.10C
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• pp.1015-1026
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• 2002

As per increasing research interest in the field of collaborative computing in recent year, the importance of security issues on that area is also incrementally growing. Generally, the persistency of collaborative system is facilitated with conventional authentication and cryptography schemes. It is however, hard to meet the access control requirements of distributed collaborative computing environments by means of merely apply the existing access control mechanisms. The distributed collaborative system must consider the network openness, and various type of subjects and objects while, the existing access control schemes consider only some of the access control elements such as identity, rule, and role. However, this may cause the state of security level alteration phenomenon. In order to handle proper access control in collaborative system, various types of access control elements such as identity, role, group, degree of security, degree of integrity, and permission should be taken into account. Futhermore, if we simply define all the necessary access control elements to implement access control algorithm, then collaborative system consequently should consider too many available objects which in consequence, may lead drastic degradation of system performance. In order to improve the state problems, we propose a novel access control framework that is suitable for the distributed collaborative computing environments. The proposed scheme defines several different types of object elements for the accessed objects and subjects, and use them to implement access control which allows us to guarantee more solid access control. Futhermore, the objects are distinguished by three categories based on the characteristics of the object elements, and the proposed algorithm is implemented by the classified objects which lead to improve the systems' performance. Also, the proposed method can support scalability compared to the conventional one. Our simulation study shows that the performance results are almost similar to the two cases; one for the collaborative system has the proposed access control scheme, and the other for it has not.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.2
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• pp.236-245
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• 2017

Objective: The study was to investigate the effects of alanyl-glutamine (Ala-Gln) and glutamine (Gln) supplementation on the intestinal mucosa barrier in piglets. Methods: A total of 180 barrows with initial weight $10.01{\pm}0.03kg$ were randomly allocated to three treatments, and each treatment consisted of three pens and twenty pigs per pen. The piglets of three groups were fed with control diet [0.62% alanine (Ala)], Ala-Gln diet (0.5% Ala-Gln), Gln diet (0.34% Gln and 0.21% Ala), respectively. Results: The results showed that in comparison with control diet, dietary Ala-Gln supplementation increased the height of villi in duodenum and jejunum (p<0.05), Gln supplementation increased the villi height of jejunum (p<0.05), Ala-Gln supplementation up-regulated the mRNA expressions of epidermal growth factor receptor and insulin-like growth factor 1 receptor in jejunal mucosa (p<0.05), raised the mRNA expressions of Claudin-1, Occludin, zonula occludens protein-1 (ZO-1) and the protein levels of Occludin, ZO-1 in jejunal mucosa (p<0.05), Ala-Gln supplementation enlarged the number of goblet cells in duodenal and ileal epithelium (p<0.05), Gln increased the number of goblet cells in duodenal epithelium (p<0.05) and Ala-Gln supplementation improved the concentrations of secretory immunoglobulin A and immunoglobulin G in the jejunal mucosa (p<0.05). Conclusion: These results demonstrated that dietary Ala-Gln supplementation could maintain the integrity of small intestine and promote the functions of intestinal mucosa barriers in piglets.

• Journal of Astronomy and Space Sciences
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• v.19 no.2
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• pp.107-122
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• 2002

Multi-body spacecraft attitude and configuration control formulations based on the use of collaborative control theory are considered. The control formulations are based on two-player, nonzero-sum, differential game theory applied using a Nash strategy. It is desired that the control laws allow different components of the multi-body system to perform different tasks. For example, it may be desired that one body points toward a fixed star while another body in the system slews to track another satellite. Although similar to the linear quadratic regulator formulation, the collaborative control formulation contains a number of additional design parameters because the problem is formulated as two control problems coupled together. The use of the freedom of the partitioning of the total problem into two coupled control problems and the selection of the elements of the cross-coupling matrices are specific problems ad-dressed in this paper. Examples are used to show that significant improvement in performance, as measured by realistic criteria, of collaborative control over conventional linear quadratic regulator control can be achieved by using proposed design guidelines.

• Journal of Korea Game Society
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• v.11 no.4
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• pp.15-26
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• 2011

Game level design is a collaborative work to create a virtual world for a computer game including maps, agents, monsters, objects, players and events based on predefined its game scenario. It is a promising collaborative design application. The game level design generally requires much time and cost, as the size of its target game space becomes huge. However, traditional game level design tools do not provide concurrency control mechanisms among multiple participating game designers. They do not provide consistency of undo and redo mechanisms for erroneous collaborative tasks during iterative modifications and updates of collaborative tasks among multiple designers. In this paper, we propose a concurrency control and a collaborative editing mechanism to enhance productivity of the collaborative game level design. The proposed system provides hierarchical structures of shared objects and a concurrency control mechanism for each object. The proposed system also provides a consistent undo and redo mechanism to enhance modifications and updates on intermediate results of the level design procedures.

• Journal of the Korea Computer Graphics Society
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• v.9 no.2
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• pp.1-9
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• 2003

Information assurance(IA) refers to methodologies to protect engineering information by ensuring its availability, confidentiality, integrity, non-repudiation, authentication, access control, etc. In collaborative design, IA techniques are needed to protect intellectual property, establish security privileges and create "need to know" protections on critical features. Aside from 3D watermarking, research on how to provide IA to distributed collaborative engineering teams is largely non-existent. This paper provides a framework for information assurance within collaborative design, based on a technique we call role-based viewing. Such role-based viewing is achieved through integration of multi-resolution geometry and security models. 3D models are geometrically partitioned, and the partitioning is used to create multi-resolution mesh hierarchies. Extracting an appropriately simplified model suitable for access rights for individual designers within a collaborative design environment is driven by an elaborate access control mechanism.

• International conference on construction engineering and project management
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• 2011.02a
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• pp.586-590
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• 2011

This paper presents the case study of the CE by collaborative system and proposes a model of the CM group for the cable supported bridge. The cable supported bridges have a large project scale and need a high level of construction method. Therefore an advanced construction management system is required for successful completion of project. The construction management (CM) group which control design management, construction plan, subcontract, technical support and R&D is organized for the cable supported bridge project. The CM group established a collaborative system with construction site and drew an effective management of cost, process, quality, safety for each project. Furthermore, the CM group established the procedure of construction management based on the construction engineering (CE) items and performed the project management on the construction phase. Efficiency of cost reduction and site control is maximized by using a collaborative system.

• Journal of Korea Multimedia Society
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• v.21 no.2
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• pp.232-241
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• 2018

Operational Transformation (OT) algorithms for real-time collaborative editing systems are becoming increasingly important due to the increased demand for collaborative data processing. The operational transformation algorithm is a technique for real-time concurrency control and consistency maintenance with non-locking technique, and many studies have been conducted to overcome three issues of convergence, causality-prevention, and intention-prevention. However, previous work has the disadvantage of wasting memory by storing all operations that occurred during an edit operation in the history buffer to solve this problem. Therefore, we propose a memory-saving real-time collaborative editing system that maintains a constant memory space and concurrency control through a method of applying the valid-time to each user-generated operation in order to reduce memory waste. This system prevents long-term memory occupation of client-generated operations, thus it reduces the space and time complexity even with low-rate of collaboration work, so that the performance degradation avoids.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.7
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• pp.1180-1190
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• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.2
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• pp.284-295
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• 2014

The purpose of the study was to validate the components of practical collaborative competencies by analyzing the perceptions of corporate personnel on practical collaborative competencies. The study reviewed the theories of collaborative intelligence, collective intelligence, cooperative learning, and learning communities. Based on the results of the literature review, the study derived seven categories of participative motivation for group activities, ability to share thinking and consciousness, motivation to share experiences, ability to control emotion, ability to promote interaction, creativity, and collaborative performance as the core competencies. To validate the elements, survey was conducted for 186 corporate personnels. The results showed that the personnels perceived the following elements as important collaborative competencies: participative motivation for group activities, motivation to form participatory atmosphere, ability to manage conflict effectively, ability to form relationships, ability to form positive team atmosphere.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.569-575
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• 2017

Objective: The objective of this research was to study the electrical properties and quality of frozen-thawed chicken breast meat and to investigate the relationship between these parameters at different times of frozen storage. Methods: Thawed samples of chicken breast muscles were evaluated after being kept in frozen storage at $-18^{\circ}C$ for different periods of time (1, 2, 3, 4, 5, 6, 7, and 8 months). Results: The results showed that water-holding capacity (WHC) and protein solubility decreased while thiobarbituric acid-reactive substances content increased with increasing storage time. The impedance module of samples decreased during 8-month frozen storage. Pearson correlation coefficients showed that the impedance change ratio (Q value) was significantly (p<0.05) related to pH, color, WHC, lipid oxidation and protein solubility, indicating a good relationship between the electrical properties and qualities of frozen-thawed chicken breast meat. Conclusion: Impedance measurement has a potential to assess the quality of frozen chicken meat combining with quality indices.