• Korean Journal of Agricultural Science
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• v.20 no.1
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• pp.34-42
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• 1993

Effects of salt concentrations on the cell growth and the pigment accumulation were investigated in cell suspension culture of Vitis vinifera and Phytolacca americana L.. The growth pattern of vine cell in control was showed the normal exponential growth pattern, but in the dilution media delay the exponential growth pattern from 4 to 8 days after culture. Maximal accumulation of anthocyanin was observed at 12 days after culture in all treatments. In cell suspension culture of Phytolacca, accumulation of betacyanin occurred in parallel with the cell growth pattern and maximal accumulation of betacyanin was observed after 8 days of culture. In the vine cell culture, the cell growth was showed the peak at 87.6mM of sucrose in the medium and reduced at over this concentration. Maximal anthocyanin accumulation was showed at 146mM of sucrose. In the higher concentrations of sucrose, the cell growth was rapidly decreased, but the accumulation of anthocyanin was not. Otherwise, in case of Phytolacca cell culture, betacyanin accumulation was showed in parallel with the cell growth increased with sucrose concentration. It was suggested that the anthocyanin of vine and the betacyanin of Phytolacca were controlled by different mechanisms.

• Korean Journal of Plant Resources
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• v.20 no.4
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• pp.342-347
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• 2007

The present study was conducted to examine the effect of prunus mume extract on the Kimchi fermentation. The physicochemical and microbiological properties of Kimchi with the addition of various levels(0, 0.1, 0.3 or 0.5%)of prunus mume extract was measured up to 30 days at $4^{\circ}C$. pH was decreased sharply in control after 2 days . A typical decreasing pattern in pH values was noted in all treatments during the initial 18 days of fermentation followed by a gradual decrease afterwards. Total acidity was decreased by the addition of prunus mume extract. Reducing sugar content was reduced to approximately 70% by day 10-12 in prunus mume extract treatments. Total vitamin C content was reached to maximum on 6 days of fermentation and then decreased in all treatments. Reducing sugar and total vitamin C contents were slightly increased by the addition of prunus mume. Total viable cell number increased to reach peak on day 8 and then slowly decreased during the fermentation. Lactobacillus cell number in control treatment continued to increase to reach peak on day 12, while the numbers in prunus mume treatments reached peak on day 8-12 and then gradually decreased throughout the fermentation. The results of this study indicate that prunus mume extract causes to delay the Kimchi fermentation by slowing down pH drop and inhibiting the Lactobacillus cell growth.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• The Transactions of the Korea Information Processing Society
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• v.5 no.12
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• pp.3047-3062
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• 1998

This paper deseribes the desihn and the implementation of the Realtime Transport Protocol(RTP)/ Rdaltime Control Protocol(RTCP) (RFC 1889,1890) that is used to transmit the audio/video data to any destination and to feedback the Quality of Service (QoS) information of the received media data to the sender, in the teleconferencing systems proposed by ITU-T. These protocols are implemented with multi thead technique and run on top of UDP/IP-Multicast through the socket interface as the underlying protocol. The upper layer is impelmented such that in can be accessed by the H245 comference control protocol. The RTP packetizes the digitized audio/video data from the encoder info a fixed format, and multieast to the participants. The RTCP monitors RTP packets and extracts the QoS values from it such as round-trip delay, jiter and packet loss to form RTCP packets and non periokically sends them to the sender site. In this Paper, we also descritx the study of measurement and analysis for QoS factors that observed on performing teleconferencing system over Internet. The results from this experiment is indicate that RTT and Jitter value are acceptable even entwork load is high. However, it appears that packet loss rate is high in daytime and most losses periods have length one or two.

• KIPS Transactions on Computer and Communication Systems
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• v.4 no.11
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• pp.369-382
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• 2015

Energy aware server clusters aim to reduce power consumption at maximum while keeping QoS(quality of service) compared to energy non-aware server clusters. They adjust the power mode of each server in a fixed or variable time interval to activate only the minimum number of servers needed to handle current user requests. Previous studies on energy aware server cluster put efforts to reduce power consumption or heat dissipation, but they do not consider energy efficiency well. In this paper, we propose an energy efficient cluster management method to improve not only performance per watt but also QoS of the existing server power mode control method based on autonomous learning. Our proposed method is to adjust server power mode based on a hybrid approach of autonomous learning method with multi level thresholds and power consumption prediction method. Autonomous learning method with multi level thresholds is applied under normal load situation whereas power consumption prediction method is applied under abnormal load situation. The decision on whether current load is normal or abnormal depends on the ratio of the number of current user requests over the average number of user requests during recent past few minutes. Also, a dynamic shutdown method is additionally applied to shorten the time delay to make servers off. We performed experiments with a cluster of 16 servers using three different kinds of load patterns. The multi-threshold based learning method with prediction and dynamic shutdown shows the best result in terms of normalized QoS and performance per watt (valid responses). For banking load pattern, real load pattern, and virtual load pattern, the numbers of good response per watt in the proposed method increase by 1.66%, 2.9% and 3.84%, respectively, whereas QoS in the proposed method increase by 0.45%, 1.33% and 8.82%, respectively, compared to those in the existing autonomous learning method with single level threshold.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.31 no.5
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• pp.227-234
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• 2018

Researches regarding measurement and control of the dynamic behavior of liquid such as sloshing have been actively on undertaken in various engineering fields. Liquid vibration is being measured in the study of tuned liquid dampers(TLDs), which attenuates wind motion of buildings even in building structures. To overcome the limitations of existing wave height measurement sensors, a method of measuring liquid vibration in a TLD using a laser Doppler vibrometer(LDV) and galvanometer scanner is proposed in this paper: the principle of measuring speed and displacement is discussed; a system of multi-point measurement with a single point of LDV according to the operating principles of the galvanometer scanner is established. 4-point liquid vibration on the TLD is measured, and the time domain data of each point is compared with the conventional video sensing data. It was confirmed that the waveform is transformed into the traveling wave and the standing wave. In addition, the data with measurement delay are cross-correlated to perform singular value decomposition. The natural frequencies and mode shapes are compared using theoretical and video sensing results.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1387-1394
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• 2013

Allergies are one of the most common chronic diseases during childhood. While the prevalence of allergic disease in children is increasing dramatically, few studies have evaluated the risk and preventive factors related to this health condition, especially in South Korea. The purpose of this case-control study was to evaluate independent determinants of allergic disease, and to examine whether it is associated with growth and other health conditions in childhood. The current study included 209 cases and 311 age and sex-matched controls (fifth and sixth graders) residing in Daegu, South Korea. Environmental data was collected, including child and family histories of allergies, birth information, and reaction to weaning foods during infancy. In addition, current dietary habits (assessed by 2 day-24 hr food records), health conditions, and anthropometric data were obtained through questionnaires and student health check-ups at the school. Based on chi-square tests, cases had a significantly higher prevalence of having a disease at birth, an allergic reaction to weaning foods, frequent hospital visits, and frequent experiences of the common cold and digestive diseases. In addition, significantly more mothers had a higher education in the cases compared to controls. Based on multivariable conditional logistic regression analysis, factors significantly associated with greater odds for having allergies were parental (OR=21.42) and fraternal (OR=14.40) histories of allergies. The anthropometric measures showed that cases tended to be shorter in height and lighter in weight than the controls, but these differences were not statistically significant. These findings may indicate that current nutrient intakes may not be the only critical factor associated with delayed growth delay in the allergic group. A well-planned, large cohort study is warranted to confirm our findings in the future.

• Journal of Society of Preventive Korean Medicine
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• v.8 no.1
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• pp.75-87
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• 2004

Objectives: Rubi Fructus(fruit of Rubus coreanus Miq.) composed of Polygonum multiflorum THUNB. and some medical herbs is known as formula of senescence delay effect. The purpose of this study is to investigate the effect of Rubi Fructus(fruit of Rubus coreanus Miq.) on antioxidant enzyme activity such as Thiobarbituric acid reactive substance(TBARS), Superoxide dismutase(SOD), Catalase(CAT), Glutathione peroxidase(GSH-px) in rat erythrocytes and blood plasma. Methods: Sprague-Dawley rats were divided into 3 groups, Normal group(supplied enough water and feeds only, Normal Group), D-galatose administered group(injected D-galatose 50mg/kg, 1time/day for 6 weeks, Control Group) and Rubi Fructus (fruit of Rubus coreanus Miq.) administered group(D-galactose 50mg/kg and Rubi Fructus(fruit of Rubus coreanus Miq.) extracts 85.0mg/200g 1time/day for 6 weeks, BBJ Group). Rats were sacrificed and TBARS, SOD, CAT, GSH-px, Plasma total lipid, Plasma triglyceride and cholesterol were measured in rat erythrocytes and blood plasma. Results : Plasma TBARS concentrations of all experimental group were not significantly different. Red blood cell(RBC) SOD activities of BBJ group was increased, and RBC catalase activities of all experimental group were not significantly different. RBC GSH-px activities of BBJ group was increased. Plasma total lipid concentration of BBJ group were significantly lower than those of control. Plasma triglyceride, total cholesterol and HDL-cholesterol concentrations of all experimental group were not signi ficantly different. Conclusions: According to the above results, it is considered that Rubi Fructus(fruit of Rubus coreanus Miq.) is effective in inhibiting lipid peroxidation and increasing antioxidative enzyme activities in D-galactose induced aging rat.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.46 no.6
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• pp.478-482
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• 2001

This experiment conducted to know physiological characteristics and stress effect on different growth stage of soybean by night illumination. Soybean variety, Shinpaldalkong 2, Keumjungkong and Muhankong were treated by night illumination with 20~30 Lux (0.05~0.08W m$^{-2}$ , 0.24~0.36 $\mu$㏖ S$^{-1}$ m$^{-2}$ ) for 15 days at six different growth stage, seedling, pre-floral initiation, post-floral initiation, pod filling and seed ripening stage. Night illumination delayed flowering to 2~8 days compared to control. Delay of flowering by night illumination severely effected at the pre-floral initiation stage. Stem length was increased all the night illumination treatments except the pod filling stage. Number of nodes in Shinpaldalkong 2 and Keumjungkong 1 were increased until before post-floral initiation stage but in Muhankong were increased until after post-floral initiation stage by night illumination treatments. Number of pods were decreased all the night illumination treatments except seedling stage compared with control. Yield decreased all the treatments and severe the loss rate degree showed the order of prefloral initiation, post-floral initiation, seedling and flowering stage.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.379-387
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• 1991

The effects of organic acids (acetic, citric and lactic acids) treatment on microbial spoilage of chilled beef were studied during aerobic storage at $4^{\circ}C$ for 11 days. The organic acids had definite effects on the delay of the development of off-odor and slime of chilled beef. When chilled beef slices were treated with 1, 2, 3 and 4% of organic acids, off-odor was developed 1, 2, 3 and 5 days later than control, respectively, regardless of the kinds of organic acid. The slime was produced two days after the day of off-odor development in $1{\sim}3%$ organic acid-treated chilled beef, but no slime was produced on chilled beef treated with 4% organic acid. The off-odor was detected organoleptically when pH and number of microorganisms of chilled beef were, $5.6{\sim}5.8\;and\;0.8{\times}10^7{\sim}1.8{\times}10^7\;cell/cm^2$, respectively, and slime was observed when pH and number of microorganisms of chilled beef were $5.9{\sim}6.2\;and\;2.0{\times}10^7{\sim}6.0{\times}10^7\;cell/cm^2$, respectively, in control and treated groups.