• Journal of the Korea Society of Computer and Information
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• v.15 no.7
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• pp.27-32
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• 2010

We can cut and paste portions of MPEG coded bitstream efficiently to rearrange the audio and video sequences using our proposed method. The proposed method decodes the MPEG stream within just only one GOP(Group of Picture), edits the decoded video frames, and encodes it back to a MPEG stream. In this method, precise editing is possible. A pre-processing step is specially designed to provide easy cut and paste processing. In the pre-processing step for editing MPEG streams, the detail information is extracted. In addition, video quality is not degraded after the proposed editing process is applied. Consequently, the experimental results show significant improvements compared with traditional algorithms for video editing method in terms of the efficiency and exactness.

• Journal of the Korean Society of Food Culture
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• v.5 no.3
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• pp.349-359
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• 1990

This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.

• Korean Journal of Cognitive Science
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• v.33 no.2
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• pp.95-107
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• 2022

Facial processing of different racial origin has been investigated at various levels including perceptual, emotional, and socio-cultural processing. Particularly, a good deal of studies have been conducted to show "other race effect (ORE)" to indicate that subtle facial information such as identity or emotional expressions are often under-processed in racial out-group members. However, few studies have investigated whether attentional modulation toward racial out-group faces could explain ORE. We investigated whether novelty-driven attentional mechanism is involved in face perception using event-related potential (ERP). Twenty-two Korean (KR) and nine Caucasian-American (AM) participants were presented with emotional faces from the two racial origins while they performed a gender categorization task. KRs showed significantly greater P3 amplitudes to AM than to KR faces indicating that the early attentional processing underlies differential perception of racial out-group faces. Interestingly, P3 was not up-regulated in the AM subjects when they were presented with KR faces, perhaps due to massive habituation to KR faces during everyday social interaction. These results indicate that racial out-group faces are highly salient stimuli which automatically occupy attentional resources, but easily habituated with repeated exposure to the racial-out group.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.409-414
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• 2009

In this study, the quality of chicken breasts from organically reared chickens was compared with that of chicken breasts from conventionally reared chickens. Broilers were raised in an indoor pen with conventional and organic production system, respectively. The diet formulation for the organically reared chickens and the production density were in accordance with the guidelines for organic chicken products. Twenty birds from each group were slaughtered and their breasts were obtained for analysis. The organic chicken breasts had a higher cooking loss, and waterholding capacity, and a lower shear force (p<0.05) compared to the conventional chicken breasts. The organic chicken breasts also showed higher $a^{\ast}$ and $b^{\ast}$ values and myoglobin contents compared with the conventional chicken breasts (p<0.05). In the fatty-acid analysis, the organic chicken breasts resulted in higher polyunsaturated fatty acid (PUFA) and unsaturated fatty acid contents, and a higher PUFA-saturated fatty acid ratio.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.6
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• pp.869-876
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• 2004

Published studies show that effects of heat processing of legume seeds on animal performance are equivocal. In this article, we used a nutrition model - the DVE/OEB system to re-analyze nutrient supply (such as truly absorbed intestinal protein DVE value and protein degradation balance OEB value) to ruminants from published studies to probe reasons for such equivocal effects and provided some explanation why equivocal effects occurred. The analysis results showed that an unsuitable supply of nutrients in terms of DVE and OEB intakes (negative total OEB intake, oversupply of total DVE values) resulted in an inability to detect the effectiveness of heat processing in altering bypassing protein (BCP) and/or starch (BST) and their effects. The overall nutrient supply to animal in an experiment should be the context in which any animal performance study is developed. The information described in this article may give better understanding of animal performance in relation to nutritive changes occurring upon processing of legume seeds.

• Advanced Composite Materials
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• v.16 no.4
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• pp.335-347
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• 2007

Green composites composed of long maize fibers and poly $\varepsilon$-caprolactone (PCL) biodegradable polyester matrix were manufactured by the thermo-mechanical processing termed as 'Sequential Molding and Forming Process' that was developed previously by the authors' research group. A variety of processing parameters such as fiber area fraction, molding temperature and forming pressure were systematically controlled and their influence on the tensile properties was investigated. It was revealed that both tensile strength and elastic modulus of the composites increase steadily depending on the increase in fiber area fraction, suggesting a general conformity to the rule of mixtures (ROM), particularly up to 55% fiber area fraction. The improvement in tensile properties was found to be closely related to the good interfacial adhesion between the fiber and polymer matrix, and was observed to be more pronounced under the optimum processing condition of $130^{\circ}C$ molding temperature and 10 MPa forming pressure. However, processing out of the optimum condition results in a deterioration in properties, mostly fiber and/or matrix degradation together with their interfacial defect as a consequence of the thermal or mechanical damages. On the basis of microstructural observation, the cause of strength degradation and its countermeasure to provide a feasible composite design are discussed in relation to the optimized process conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.299-306
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• 2001

As a part of basic investigation for utilization of canned food processing by-products, a food components of the canned oyster processing waste water such as boiled and released water(BRW), wash water(WW) were investigated and compared with hot-water extracts from oyster. From the results of measuring heavy metal conte수, viable cells and coliform group, the canned oyster processing waste waters might not invoke health risk in using food resource. The contents of taste compounds (free amino acids, ATP related compounds, TMA (O) and total creatinine) of BRW and WW accounted for about 254% and 95%, respectively, in comparison with those of control (hot-water extract from oyster). The BRW showed a very high content of salt in comparing to the WW and control. In descending order, the values of whiteness index was WW, control and BRW. Sensory scores for color, oyster flavor intensity and saline taste were not significantly different between WW and control. But, BRW had the highest score in oyster flavor intensity, while had the lowest score in color and saline taste. But, the color and saline taste of BRW might be able to control by some pretreatment (concentration and drying in mild condition, desalination and recipe control etc). These results indicated that BRW and WW generated from various step during canned oyster processing could be a potential food resource by controlling of saline taste and color intensity.

• The KIPS Transactions:PartA
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• v.10A no.6
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• pp.635-642
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• 2003

The radical development of recent network technology provides the basic foundation which can establish a high speed and cheap cluster system. It is a general trend that conventional cluster systems are built as the system over a fixed level based on stabilized and high speed local networks. A multi-distributed web cluster group is a web cluster model which can obtain high performance, high efficiency and high availability through mutual cooperative works between effective job division and system nodes through parallel performance of a given work and shared memory of SC-Server with low price and low speed system nodes on networks. For this, multi-distributed web cluster group builds a sub-cluster group bound with single imaginary networks of multiple system nodes and uses the web distributed shared memory of system nodes for the effective data transmission within sub-cluster groups. Since the presented model uses a load balancing and parallel computing method of large-scale work required from users, it can maximize the processing efficiency.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.4
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• pp.929-935
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• 2008

As internet telephony services based on Session initiation Protocol (SIP) enter the spotlight as marketable technology, many products based on SIPs have been developed and utilized for home and office telephony services. The call connection of an internet phone is classified into specific call connections and group call connections. Group call connections have a forking function which delivers the message to all of the group members. This function requires excessive message control for a call connection and creates heavy traffic in the network. In the internet cail system model. most of the call-setup messages are directed to the proxy server during a short time period. This heavy message load brings an unwanted delay in message processing and. as a result, call setup can not be made. To solve the delay problem, we simplified the analysis of the call-setup message in the proxy server, and processed the forking function distributed for the group call-setup message. In this thesis, a new system model to minimize the load is proposed and the subsequent implementation of this model demonstrates the performance improvement.

• Proceedings of the KSRS Conference
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• v.1
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• pp.90-93
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• 2006

The first Geostationary Ocean Color Imager (GOCI) onboard its Communication Ocean and Meteorological Satellite (COMS) is scheduled for launch in 2008. GOCI includes the eight visible-to-near-infrared (NIR) bands, 0.5km pixel resolution, and a coverage region of 2500 ${\times}$ 2500km centered at 36N and 130E. GOCI has had the scope of its objectives broadened to understand the role of the oceans and ocean productivity in the climate system, biogeochemical variables, geological and biological response to physical dynamics and to detect and monitor toxic algal blooms of notable extension through observations of ocean color. The special feature with GOCI is that like MODIS, MERIS and GLI, it will include the band triplets 660-680-745 for the measurements of sun-induced chlorophyll-a fluorescence signal from the ocean. The GOCI will provide SeaWiFS quality observations with frequencies of image acquisition 8 times during daytime and 2 times during nighttime. With all the above features, GOCI is considered to be a remote sensing tool with great potential to contribute to better understanding of coastal oceanic ecosystem dynamics and processes by addressing environmental features in a multidisciplinary way. To achieve the objectives of the GOCI mission, we develop the GOCI Data Processing System (GDPS) which integrates all necessary basic and advanced techniques to process the GOCI data and deliver the desired biological and geophysical products to its user community. Several useful ocean parameters estimated by in-water and other optical algorithms included in the GDPS will be used for monitoring the ocean environment of Korea and neighbouring countries and input into the models for climate change prediction.