• KSII Transactions on Internet and Information Systems (TIIS)
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• v.5 no.11
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• pp.2143-2159
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• 2011

The hybrid architecture of content delivery networks (CDN) and peer-to-peer overlay networks (P2P) is a promising technology enables effective real-time streaming services. It complements the advantages of quality control and reliability in a CDN, and the scalability of a P2P system. With real-time streaming services, however, high connection setup and media delivery latency are becoming the critical issues in deploying the CDN-P2P system. These issues result from biased peer selection without location awareness or content awareness, and can lead to significant service disruption. To reduce service disruption latency, we propose a group-based CDN-P2P hybrid architecture (iCDN-P2P) with a location/content-aware selection of peers. Specifically, a SuperPeer network makes a location-aware peer selection by employing a content addressable network (CAN) to distribute channel information. It also manages peers with content awareness, forming a group of peers with the same channel as the sub-overlay. Through a performance evaluation, we show that the proposed architecture outperforms the original CDN-P2P hybrid architecture in terms of connection setup delay and media delivery time.

• Food Quality and Culture
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• v.3 no.1
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• pp.6-10
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• 2009

This study examined the effects of adding Pleurotus ostreatus, Agaricus bisporus and Flammulina velutipes on the quality characteristics of cookies and multiple purposes of wheat powders. The water content, crude protein content, mineral content, color value and sensory evaluation of mushroom cookies and multiple purposes of wheat powders were measured. In the case of cookies, the water content was 1.10-1.24% and crude protein content was 8.20-9.80%. General preferences, such as appearance, color, taste and texture, increased when mushroom was added to the cookies, especially flavor, which showed a much higher preference. In the studies where mushroom was added to wheat powders, the water content was 0.57-0.92% and crude protein content was 11.90-12.80%. The addition of mushroom to both of the cookies and multiple purposes of wheat powders resulted in a remarkable increase in the mineral content, especially Fe, K. In addition, an increase in the amount of added mushrooms resulted in an increase in the hunter L and a values; however, this also resulted in a decrease in the b value.

• Journal of Biosystems Engineering
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• v.40 no.2
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• pp.137-144
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• 2015

Purpose: The high energy requirement of extraction of oil from jatropha seed and reduction of loss in oil content between whole seed and kernel of jatropha necessitate seed shelling. The purpose of this study is to develop and evaluate the performance of a jatropha seed shelling machine based on seed moisture content. Methods: A shelling machine was designed and constructed for jatropha seed. The components are frame, hopper, shelling chamber, concave, and blower with discharge units. The performance evaluation of the machine was carried out by determining parameters such as percentage of whole kernel recovered, percentage of broken kernel recovered, percentage of partially shelled seed, percentage of unshelled seed, machine capacity, machine efficiency, and shelling efficiency. All of the parameters were evaluated at five different moisture levels: 8.00%, 9.37%, 10.77%, 12.21%, and 13.68% w.b.). Results: The shelling efficiency of the machine increased with increase in seed moisture content; the percentage of whole kernel recovered and percentage of partially shelled seed decreased with increase in moisture content; and percentage of broken kernel, machine efficiency, and percentage of unshelled seed followed a sinusoidal trend with moisture content variation. Conclusion: The best operating condition for the shelling machine was at a moisture content of 8.00% w.b., at which the maximum percentage of whole kernel recovered was 23.23% at a shelling efficiency of 73.95%.

• Korean journal of food and cookery science
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• v.33 no.3
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• pp.325-332
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• 2017

Purpose: The study investigated the quality characteristics of cookies prepared 0, 10, 20 and 30% burdock (Arctium lappa L.) powder. Methods: Cookies were manufactured with 0%, 10%, 20%, and 30% wheat flour substituted for burdock powder. Results: Density of the dough showed no significant differences with increasing amount of burdock powder, whereas pH of the dough decreased with increasing burdock powder content. The pH of cookies decreased with increasing burdock powder content, whereas $^{\circ}brix$ of cookies increased with burdock powder content. The moisture contents of cookies increased with increasing burdock powder content. The spreadability of cookies decreased with increasing burdock powder content. The L-value of cookies decreased, a-value increased, and b-value decreased with increasing burdock powder content. The hardness of cookies decreased with increasing burdock powder content. Total polyphenol contents and DPPH radical scavenging activity increased with increasing burdock powder content (p<0.05). In the sensory evaluation, appearance, color, flavor, and texture were highest in the control group, whereas sweet taste and savory taste were highest in the added group. For overall acceptance of cookies, 10% burdock powder cookies showed higher values than the control and other samples. Conclusion: Results suggest that cookies manufactured with 10% burdock powder are the most optimal product.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.569-575
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• 2017

The purpose of this study was to investigate the physicochemical and sensory characteristics and overall preference for makgeolli after conducting fermentation using carrots with various levels of beta carotene and functional materials. The beta - carotene content was highest in 16% carrot powder, and steadily increased as the amount of carrot powder increased. Alcohol content increased with increasing amount of carrot powder. Alcohol content which greatly influences the quality of traditional wine, changes depending on the water soluble solid content and free sugar content during the manufacture of traditional wine. Sensory tests showed that the highest results were in the 12% carrot powder added group. As a result, the content of beta carotene increased with the addition of carrot powder, but the fermentation time was delayed and the sugar content was decreased because of variations in sugar content and color. Therefore, the optimal addition of carrot powder was 12%.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.11a
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• pp.173-174
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• 2023

In this study, unit-water content was measured using a frequency domain reflecometry(FDR) sensor that complements the problems of the existing unit-water content measurement method to evaluate the unit-water content affecting the workability, durability, and quality of high strength concrete. The experiment used the unit-water content of high strength concrete as a variable, and the accuracy and probability distribution of the unit-water content measured through deep learning were analyzed for the output value output through the FDR sensor. In the case of the unit-water content predicted by deep learning analysis, a high accuracy and high distribution of more than 93% were found within the error range of ± 10 kg/m³. In the future, research is needed to secure high reliability by utilizing data obtained through experiments with various variables.

• International Journal of Knowledge Content Development & Technology
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• v.8 no.1
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• pp.51-77
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• 2018

This study aimed to determine eco-friendly factors on the aspects of library service, materials provided or handled by the library, and programs including educational programs. Furthermore, it was setup to perform a trial evaluation for the eco-friendliness of the library based on the determined evaluation standards by this study. Results are as follows; First, regarding the question of 'Do employees of the library think that establishment of green libraries is necessary?', the employees of the libraries responded yes by 65.52%, but only 4.6% responded that it would not be necessary. Second, in analyzing the most important evaluation areas of green libraries according to the opinions of the libraries' employees, they were ranked in order: the indoor environment, energy and prevention of environmental pollution, and material and resource areas. Third, 11 areas were determined to evaluate the level of greening in the libraries; the highest averages were scored 510 for the area of energy and prevention of environmental pollution, 415 for the area of library resource, and 320 for the area of indoor environment. Last, the libraries were graded based on actual data according to the results to measure the level of greening, two libraries were graded as Diamond, the highest grade, accounting for 15.39% of all libraries; Gold and Silver grades accounted for another 15.39%, together five Certified graded libraries accounted for 38.46%, which was the highest rate among the libraries. Any library scoring less than 20% when compared to the full score was graded as Non-certified, and one library, which scored 15.06% fell into this category. The results of this study set up to serve as basic data for the direction of development for green libraries in our country, as well as reference for the employees of libraries in constructing or remodeling library buildings, establishing service infrastructure, providing information service, and planning library duties in an eco-friendly way.

• Journal of Korean Academy of Nursing Administration
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• v.7 no.3
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• pp.473-485
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• 2001

This study is intended to develop a reliable and appropriate instrument of the clinical nursing education. This research consisted of 4 steps. First step is construction of the content validity by 1 Korean literature professor and 1 teaching professor in Ga Chon Gil College, the pilot study for the content validity by 14 professors and survey with four points Likert Scale, which includes from the point 'strongly valid' to the point of 'strongly non-valid', by 113 head nurses who guide and evaluate the students in clinical practice. The third step is the test of validity and reliability of the preliminary evaluation tool. The fourth step is the test of validity and reliability of the developmental evaluation tool. The data were collected from Sep. 10th, 2001 to Sep. 28th, 2001. This study was analyzed by SPSS PC+ for descriptive statistics, factor analysis and Cronbach's Co-efficient Alpha of the collected data. The results of these analysis are like as follows. 1. Evaluation tool of Clinical practice consists of 16 items including four categories : factor 1 was labeled 'desirable attitude'(5 items), factor 2 was labeled 'correctly judgement and nursing problem solving'(4 items), factor 3 was labeled 'adaptive ability of nursing knowledge and skill'(4 items), factor 4 was labeled 'desirable human relationship'(3 items) and these contributed 71.992% of the variance in the total score. 2. Cronbach's Co-efficient Alpha for internal consistency was .9128 for the total 16 items. For further research, it need to develop a variable and reliable instrument of the student self-evaluation and instrument that based on community.

• The Mathematical Education
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• v.44 no.2 s.109
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• pp.281-295
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• 2005

To evaluate students properly in mathematics, it is essential to clarify and specify the object of study. Proper assessment tools are also needed coupled with an effective assessment method. The assessment tools have to be reasonable and trustworthy. Conducting the assessment should always produce fair and positive results and effectiveness. Establishing standards for the student evaluation competence of mathematics teachers should satisfy such objectives. Referring to the previous study suggested by Korea Institute' of Curriculum & Evaluation(KICE), this study classified the elements of capacity for evaluation competence into the general assessment, the assessment content understanding, and the assessment conduct & application areas. The specific elements of each area are established as standards. At last, 13 standards were suggested and summarized. to describe the math teachers' student evaluation competence.

• The Journal of the Korea Contents Association
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• v.16 no.12
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• pp.43-49
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• 2016

As user-centered design and content development emerge, the research and the establishment of items on usability evaluation are becoming more important. However, research on usability evaluation for digital systems in specific areas of mobile applications is still incomplete. Due to the recent development of wearable devices and smartphones, development and usage of quantified-self and life-logging applications has been rapidly increasing. This study aims to establish evaluation items and the main factors for the usability assessment of the applications that support life-logging services. In order to establish evaluation factors for life-logging application usability, we first gathered existing usability assessment items and selected the initial items through the Focus Group Interview(FGI). Second, we conducted user assessment surveys on the selected initial questionnaires and performed reliability and exploratory factor analyses based on the survey results. Third, through the statistical analyses results, we established 28 usability assessment items and four factors: recognition; functionality; aesthetics; and satisfaction. Finally, we discussed the expectations and limitations of the established usability assessment. The results from this paper could be used as a guideline for the usability assessment of life-logging applications and thus will contribute to effective content development.