• Analytical Science and Technology
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• v.12 no.3
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• pp.260-264
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• 1999

A simple and rapid procedure, called FoLT-PCR(Formamide Low Temperature-Polymerase Chain Reaction) was applied to amplifying DNA directly from various forensic biological evidences including human blood, saliva, hair root, or semen without any DNA preparative steps. We added washing step with non-ionic detergent, 1% Triton X-100, and used Taq DNA polymerase instead of Tth DNA polymerase to amplify 3 STR loci and gender allele simultaneouly. Optimal concentration of formamide and annealing temperature were determined empirically to 8%(v/v), and $48^{\circ}C$ respectively. We also compared this method with standard PCR.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.8 no.3
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• pp.614-621
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• 2004

At present, the electronic document is being processed in WYSWYG mode. For this, a document is structured by the logical structure and the physical structure, and is presented by the markup language. After XML is announced, an application scope of the electronic document is extended from interchanging to searching. However, in point of output quality, a XML document image on a browser has lower quality than a general document image on desktop publishing. The reason is which output function of a browser has not capability for high quality printing. The W3C developed XSL-FO(XSL-formatting Object) for style sheet formatting and PDL(Page Description Language) as like Postscript is already developed and used widely. In this paper, we designed the Postscript-Converter to get a high quality document image by converting XSL-FO into Postscript format.

• Korean Journal of Applied Biomechanics
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• v.17 no.3
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• pp.81-94
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• 2007

The purpose of this study was to critically review biomechanical studies on foot orthoses (FO) in normal and diseased foot and provide beneficial information obtained from researches until now and future researching focus. The search was performed by Medline and Embase database including studies published in English from January 1980 to April 2007. The searching terms were foot orthoses, foot orthotics, insoles and shoe insert. 57 studies including 54 journal articles and 3 abstracts were finally selected under the conditions of having clinical trials, FO, control condition, movement, scientific measuring system. The reviewed studies were divided into 10 categories according to subject characteristics; healthy normal, excessive pronation or flexible flat foot, rheumatoid arthritis, diabetes, medial knee osteoarthritis, forefoot varus, plantar fasciitis, patellofemoral syndrome, cavus foot and finite element model. In summary, first, soft and semirigid FOs with some degree of cushioning showed much higher comfort and efficacy than rigid FO. Second, no big differences between prefabricated and custom FO were shown. Third, the full length's FO was preferable to the half length's FO or simple arch supports. Fourth, the wearing of FO combining medial arch supports and metatarsal dome made positive roles to enhance comfort and functionality and redistribute plantar pressure under the foot. Fifth, for patients with knee-related diseases lateral wedges were preferable. Sixth, measuring systems were properly applied according to the types of foot diseases.

• Phonetics and Speech Sciences
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• v.5 no.1
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• pp.19-26
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• 2013

The aerodynamic characteristics (subglottal pressure (Ps) and mean airflow rate (MFR)), fundamental frequency (Fo), intensity (I), vocal efficiency (VE), and closed quotient (CQ) were compared during a sustained vowel /o/ sound under three conditions: in a comfortable loudness and pitch level (condition 1), in a maximum loudness level with a fixed pitch (condition 2), and in a maximum loudness level without a fixed pitch (condition 3). Also, multiple regression analyses were done to measure the aerodynamic characteristics affect on the VE and the CQ in each condition. The results showed the Fo, Ps, MFR, VE, and CQ increased as I increased with and without fixed pitch. Most notably, VE in condition 3 was the highest of all the conditions, but CQ was not very high. By the results of multiple regression analysis, VE was significantly affected by I and Ps in all conditions; Fo was the other main key for affecting VE in high pitch. However, none of the aerodynamic characteristics significantly affected CQ. As I increases, Fo should be increased by increasing Ps and VE. Therefore, researchers should consider and specify an a priori to Fo, Ps, and I when measuring VE to examine the complex and delicate vocal mechanism.

• The Bulletin of The Korean Astronomical Society
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• v.46 no.2
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• pp.42.1-42.1
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• 2021

Galaxy/Halo finding based on the friends-of-friend (FoF) algorithm has been widely adopted for its simplicity and expandability to the phase-space. However, cosmological simulations have been progressively bigger in size and more accurate in resolutions, resulting in that galaxy/halo finding gets computationally expensive more and more. In fact, we confirm this issue through our exercise of applying the 6-dimensional (6D) FoF galaxy finder code, VELOCIraptor (Elahi et al.2019) on the NewHorizon simulation (Dubois et al. 2021), in which typical galaxies with about 1e11 M_sun (10⁷ particles) are identified with very low speed (longer than a day). We have applied several improvements to the original VELOCIraptor code that solve the low-performance problem of galaxy finding on a simulation with high resolutions. Our modifications find the exact same FoF group and can be readily applied to any tree-based FoF code, achieving a 2700 (12) times speedup in the 3D (6D) FoF search compared to the original execution. We applied the updated version of VELOCIraptor on the entire NewHorizon simulation (834 snapshots) and identified its galaxies and halos. We present several quick comparisons of galaxy properties with those with GALAXYMaker data.

• Journal of Fisheries and Marine Sciences Education
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• v.26 no.5
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• pp.1175-1184
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• 2014

Fermented anchovy of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. The study was undertaken to investigate the effects of different retorting conditions on the quality of canned salt-fermented anchovy fillet. The salt fermented anchovy fillet was prepared by fermenting anchovy(Engraulis japonica) with salt(15%) at $5^{\circ}C$ for 15 days and then cold air drying the fermented fillet for 1 hour. The dried fermented anchovy fillet(85g) was filled with olive oil(60g) into can(301-1) and seamed using a vacuum seamer, and then sterilized at Fo 9 and 11 mins in a steam system retort at 12 $1^{\circ}C$, respectively. After sterilization with different heating conditions, the pH, VBN, amino-N, color value (L, a, b), texture profile, TBA value, sensory evaluation and viable bacterial count of the canned salt-fermented anchovy fillet were measured. In both sterilized cans, the viable bacterial counts were not detected. There was no remarkable difference in physicochemical and sensory quality between sterilization conditions. The results showed that sterilization of Fo 9 min was more desirable than that of Fo 11 min to prepare canned salt-fermented anchovy fillet.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.6
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• pp.1348-1359
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• 2013

Kwamaegi is made from the flesh of Pacific saury, Cololabis Saira, which is traditional Korean seafood. It is well-recognized as a valuable health food containing EPA(eicosapentaenoic acid) and DHA(docosahexaenoic acid) to be known ${\omega}$-3 fatty acid. This study was conducted to obtain basic data which can be applied to process of canned Kwamaegi using tomato paste sauce. Commercial Kwamaegi was cut into $2{\times}3cm$ lengths, filled 90 g into can (301-3), added with 60 g water and then precooked for 10 min. at $100^{\circ}C$. After precooking, water was drained. The precooked Kwamaegi was packed into the can, and added with 60 g of tomato paste sauce(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The cans were seamed using a vacuum seamer, and then sterilized for various Fo values (Fo 8~12 min.) in a steam system retort at $121^{\circ}C$. pH, VBN, amino-N, total amino acid, free amino acid, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned Kwamaegi using tomato paste sauce produced at various sterilization condition(Fo 8~12 min.) were measured. There was no remarkable difference between sterilization conditions and sensual characteristics. The results showed that the product sterilized at Fo 8 min. was the most desirable because this condition is the most economical and tasty.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.24 no.2
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• pp.123-129
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• 1991

The skipjack and Alaska pollack meat were packed in square No. 3B can, and thermally processed at $121.1^{\cir}C$ so far as to reach Fo values of 5, 10 and 20, respectively. Also the another samples which were heated at $98^{\cir}C$ for 30 minutes were prepared. We have examined the changes of nitrogenous extractives and texture by thermal processing at high temperature in both fish meats. Moisture contents of both fish meats decreased slightly with the increasing of Fo values. When the samples were heated at $98^{\cir}C$ and $121.1^{\cir}C$, pH and VBN contents increased markedly in both fish meats; increasing ratio of pH and VBN contents in skipjack meat was larger than those of Alaska pollack meat. Histamine were detected in concentration of 6.1mg/100g, 0.1mg/100g in raw skipjack and Alaska pollack meat, 8.2mg/100g, 0.1mg/100g in Fo 20 samples of these fish meats, respectively. The contents of total free amino acids in skipjack and Alaska polack meat were 984.8mg/100g, 282.3mg/100g, and these total contents decreased slightly with increasing of Fo values. Little changes were observed in free amino acid composition, but only His, Tau, Ala in skipjack meat and Tau in Alaska pollack meat decreased significantly by heat treatment. Also the degredation of IMP were Proceeded during Preparation and heat treatment of samples, and TMAO changed into TMA almost equivalently. In changes of textures, as compared with heating of 98t for 30 minutes; Fo 5 heat treatment became more softened these fish meats.

• Proceedings of the KSPS conference
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• 2002.11a
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• pp.133-136
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• 2002

The purpose of this study was to determine the correlation between the Average Fundamental Frequency, Fo-Tremor Frequency, Jitter, Shimmer, Amplitude Tremor Intensity Index, and Noise to Harmonic Ratio of MDVP and Fo, Fo Tremor, Jitter, Shimmer, Amp Tremor, HNR, and NNE of Dr. Speech. The Pearson correlation coefficient was used for analysis. The results showed that there was a strong correlation between Fo and Shimmer of both instruments. However, the remaining parameters did not show a significant correlation.

• 제어로봇시스템학회:학술대회논문집
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• 1994.10a
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• pp.434-439
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• 1994

Recently neural networks leave been proposed as new computational tools for solving constrained optimization problems because of its computational power. In this paper, the shortest path finding algorithm is proposed by rising a Hopfield type neural network. In order to design a Hopfield type neural network, an energy function must be defined at first. To obtain this energy function, the concept of a vector-represented network is introduced to describe the connected path. Through computer simulations, it will be shown that the proposed algorithm works very well in many cases. The local minima problem of a Hopfield type neural network is discussed.