• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.2
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• pp.121-127
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• 1994

A procedure for the direct detection of (1-3)-$\beta$-glucanase isozymes in electrophoresis gels was developed. The procedure employed the commercial preparation of AZCL-pachyman as a chromogenic substrate for (1-3)-$\beta$-glucanases. The procedure detected the three basic isozymes which have been known to be expressed in germinating barley kernels. A major acidic and a minor isozymes were also detected in germinating kernels. The procedure was proved to be fast, simple and sensitive enough to be used for the analysis of the expression of (1-3)-$\beta$-glucanase isozymes in plant tissues. The detection limit of the procedure for the commercial preparation of Penicillium (1-3)-$\beta$-glucanase was estimated to be as low as 50$\mu$U. The procedure could be used for the investigation of (1-3)-$\beta$-glucanases in laboratories facilitated with ordinary equipments and research personnel.

• Journal of KIISE:Software and Applications
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• v.36 no.10
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• pp.786-792
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• 2009

A kernel in support vector machines can be described as a similarity measure between data, and this measure is used to find an optimal hyperplane that classifies patterns. It is therefore important to effectively incorporate the characteristics of data into the similarity measure. To find an optimal similarity between amino acid sequences, we propose a real exponent exponential form of the two metrices, which are derived from the evolutionary relationships of amino acids and the hydrophobicity of amino acids. We prove that the proposed metric satisfies the conditions to be a metric, and we find a relation between the proposed metric and the metrics in the string kernels which are widely used for the processing of amino acid sequences and DNA sequences. In the prediction experiments on the cleavage site of the signal peptide, the optimal metric can be found in the proposed metrics.

• Journal of the Korean Institute of Telematics and Electronics
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• v.16 no.6
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• pp.16-21
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• 1979

Two dimensional kernels which reconstruct a tomographic image from a blurred one formed by simple back-projection are investigated in the frequency domain and their performances are compared. The kernels are derived from a point spread function of the tomographic system and have the form of a ramp filter modified by several window functions to suppress ringings or artifacts in the reconstruction. Computer simulation using computer-generated phantom image data with different filter functions has been carried out. In this simulation, it is found that the computation time for 2-D reconstruction is much less than that of 1-D convolution method by a factor of ten or more whereas the reconstructed image quality of the former is far poorer than the latter. In 2-D reconstruction heavy windowing results in less noisy reconstruction but details smear out in this case. The trade-offs between these points are considered.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.26 no.12A
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• pp.2067-2073
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• 2001

Biometric systems are forms of technology that use unique human physical characteristics to automatically identify a person. They have sensors to pick up some physical characteristics, convert them into digital patterns, and compare them with patterns stored for individual identification. However, lip-print recognition has been less developed than recognition of other human physical attributes such as the fingerprint, voice patterns, retinal at blood vessel patterns, or the face. The lip print recognition by a CCD camera has the merit of being linked with other recognition systems such as the retinal/iris eye and the face. A new method using multi-resolution architecture is proposed to recognize a lip print from the pattern kernels. A set of pattern kernels is a function of some local lip print masks. This function converts the information from a lip print into digital data. Recognition in the multi-resolution system is more reliable than recognition in the single-resolution system. The multi-resolution architecture allows us to reduce the false recognition rate from 15% to 4.7%. This paper shows that a lip print is sufficiently used by the measurements of biometric systems.

• Journal of the Korea Society of Computer and Information
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• v.16 no.2
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• pp.9-16
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• 2011

GPU computing is emerging in high performance application area since it can easily exploit massive parallelism in a way of cost-effective computing. The power method which finds the eigen vector of a given matrix is widely used in various applications such as PageRank for calculating importance of web pages. In this research we made the power method efficiently parallelized on GPU and also suggested how it can be improved to enhance its performance. The power method mainly consists of matrix-vector product and it can be easily parallelized. However, it should decide the convergence of the eigen vector and need scaling of the vector subsequently. Such operations incur several calls to GPU kernels and data movement between host and GPU memories. We improved the performance of the power method by means of reduced calls to GPU kernels, optimized thread allocation and enhanced decision operation for the convergence.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.294-294
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• 2017

Rice (Oryza sativa L.) is one of the main agricultural crops in Asian countries, including Korea, and is considered as the most important staple food in the world. Rice is also processed into flour, which is consumed through various foods such as cake, noodle, bread, and confectionary. Rice flour quality is highly dependent on variety and milling conditions. Producing rice flour with fine particles is more difficult than wheat flour because of its grain hardness. The Korean rice varieties representing different amylose contents were selected for this study. The relationship between the morphological and starch characteristics of rice kernels and the appropriate varieties for producing good-quality, dry-milled rice flour were examined. The hardness of the rice kernels was determined by measuring the pressure at the grain breakage point. The damaged starch content of the rice flour was determined using a Megazyme starch damage assay kit. The particle-size distribution of the rice flour was measured as the volume-base distribution using a laser-diffraction particle size analyzer. The mean particle-size distribution of the dry-milled flour obtained was between $65.3{\sim}105.1{\mu}m$ among the rice varieties. The opaque, non-glutinous, Seolgaeng rice demonstrated a narrow peak at the fine size, whereas the entire particle-distribution range for other varieties was wide. Seolgaeng exhibited significantly lower damaged starch content of dry-milled flour than the other varieties (p < 0.05). Seolgaeng showed lowest in energy consumption on rice flour production with 200 mesh particle size. Accordingly, it is possible to produce dry-milled rice flour which is similar to wheat flour that would considerably reduce milling costs.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.295-295
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• 2017

Rice (Oryza sativa L.) is one of the most important food crops in the world. The eating quality of cooked rice is the most important trait japonica rice breeding in Korea. Rice varieties that produce kernels that are firm and fluffy after cooking are generally favored in countries such as India, Pakistan, and Indonesia. Whereas varieties with kernels that maintain its shape, glossiness, savory odor, stickiness, and tenderness when cooked are preferred in Korea. This study analyzed the major physicochemical components of rice grain associated with the eating quality of 20 japonica rice varieties. Physicochemical components such as the amylose content, protein content, amylographic characteristics of polished rice, and texture of cooked rice were tested using a Tensipresser as alternative indirect methods in determining rice eating quality. Evaluation of eating quality of cooked rice using sensory test was conducted with 20 well trained members. The 20 rice varieties in different eating quality showed amylose contents of 17~20%. The amylose content of rice varieties had negative correlation with peak viscosity, however positive correlation with setback viscosity was observed. The stickiness and adhesiveness of cooked rice showed correlation with the amylose content and amylopectin chain length distribution. Rice varieties with good eating quality showed less retrogradation of cooked rice and higher hot viscosity of rice flour in amylogram.

• Preventive Nutrition and Food Science
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• v.21 no.2
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• pp.97-103
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• 2016

In our previous study, an early-maturing variety of rice (Oryza sativa L.), Jinbu can have feature with unique green color, various phytochemicals as well as nutritive components by the optimal early harvesting, called Green Rice$^{(R)}$ (GR). The aims of the present field experiments were to evaluate the changes in the weight of 1,000 kernels, yield, and contents of proximate and bioactive compounds in Chuchung, a mid-late maturing variety, during the pre-harvest maturation of rough rice and to research the appropriate harvest time and potent bioactivity of Chuchung GR. The weights of 1,000 kernels of Chuchung GR dramatically increased until 27 days after heading (DAH). The yields of Chuchung GR declined after 27 DAH and significantly declined to 0.0% after 45 DAH. The caloric value and total mineral contents were higher in the GR than in the full ripe stage, the brown rice (BR). In the GR, the contents of bioactive compounds, such as ${\gamma}$-aminobutyric acid, ${\gamma}$-oryzanol, and ${\alpha}$-tocopherol, were much higher (P<0.05) than those in the BR, specifically during 24~27 DAH. Therefore, bioactive Chuchung GR can be produced with a reasonable yield at 24~27 DAH and it could be useful for applications in various nutritive and functional food products.

• Journal of the Korean Applied Science and Technology
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• v.22 no.4
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• pp.339-348
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• 2005

On the analysis of triacylglycerol (TG) from the kernels of Acanthopanax sessiliflorus by reversed phase-HPLC, it was separated into three main fractions of PN 44, 46 and 48, according to partition number (PN). On the contrary, it could be clearly classified into seven fractions of SMM, MMM, SMD, MMD, SDD, MDD and MDT by silver ion-HPLC by the number of double bond in the acyl chains of TG species. But resolution of so-called critical pairs of TG molecular species such as molecular pairs of $P_eLL$ $[C_{18:1{\omega}12}/(C_{18:2{\omega}6)2}]$ and OLL $[C_{18:1{\omega}9}/(C_{18:2{\omega}6)2}]$ and OOL $[(C_{18:1{\omega}9)2}/C_{18:2{\omega}6]$, and $P_eP_eL$ $[(C_{18:2{\omega}12)2}/C_{18:1{\omega}6]$ was not achieved $(P_e;$ petroselinic acid, L; linoleic acid, O; oleic acid). On the other hand, TG extracted from Aralia continentalis kernels were also fractionated into seven groups of SSM, SMM, MMM, SMD, MMD, SDD and MDD (S; saturated acid, M; monoenoic acid, D; dienoic acid) by silver ion-HPLC, although it's were classified into three groups of PN 44, 46 and 48 by reversed phase-HPLC. The fractions of SMM, MMM, MMD and MDD were divided into two subfractions, respectively; the fractions of SMM, MMM, MMD and MDD were resolved into the subfraction of $PP_e/P_e$ and POO (critical pairs from each other), that of $P_e/P_e/P_e$ and OOO, that of $P_e/P_e/L$ and OOL, and that of $P_e/L/L$ and OLL.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.7
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• pp.645-651
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• 2006

This study was performed to examine the relationship between quality characteristics and palatability on 21 varieties of commercial brand rice in North Kyeong-sang Province, Korea. The average percentages of translucent kernels, an important factor in rice quality, were the higher in the Ilpumbyeo cultivar than other six rice cultivars including Mihyangbyeo, Ilbanbyeo, Chuchungbyeo, Saechuchungbyeo, Hidomebore, and Nampyeongbyeo. The mean contents of amylose among commercial brand rice were not significantly different. The protein content was inversely associated with palatability (Toyo value). The sensory evaluation showed that clumpiness was positively correlated with the moisture content. The preference in color of cooked rice was increased as the percentage of translucent kernels increased. The roasted nutty flavor was highly correlated with the cooked rice with high protein content, while the chewiness was associated with high moisture and low amylose content.