• Journal of The Korean Society of Grassland and Forage Science
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• v.16 no.2
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• pp.161-168
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• 1996

This experiment was canied out to determine the effect of cultivar, harvest date and drying method on the changes of moisture content and quality of spring harvest oat(Avena sativa L.) hay. Disign of the experiment was a spilt-split-plot arrangement with early and late cultivars as main plots, early and late harvest dates as sub-plots, and drying agent and tedding as sub-subplots in three replications. Moisture content of early harvest oat was higher than that of late harvest oat by 127.1% dry weight(DW) in 'Swan' and 39.8%DW in 'Foothill'. Moisture content difference between 'Foothill' and 'Swan' was 117.6%DW at early and 204.9%DW at late harvest dates, respectively. Cultivar effect on moisture content of cut oat was higher at late harvest date, but drying method effect was higher at early harvest. Total nitrogen content of early harvest was higher than that of late harvest by 0.70% and that of 'Foothill' was higher than that of 'Swon' by 0.86%. But no difference in total nitrogen content was found between the drying method. ADF and NDF contents were increased at late harvest by 29% and 1 I%, respectively(P<0.05). ADF and NDF contents of 'Swan' were higher than those of 'Foothill' by 2.8% and 4.5%, respectively. No difference in ADF and NDF contents was obtained by drying methods. RFV of early harvest oat hay was 95.1 and 103.8 for 'Swan' and 'Foothill' but late harvest 'Swan' and 'Foothill' showed 74.8 and 85.0, respectively.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.9 no.5
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• pp.1938-1962
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• 2015

Security of information during transmission is a major issue in this modern era. All of the communicating bodies want confidentiality, integrity, and authenticity of their secret information. Researchers have presented various schemes to cope with these Internet security issues. In this context, both steganography and cryptography can be used effectively. However, major limitation in the existing steganographic methods is the low-quality output stego images, which consequently results in the lack of security. To cope with these issues, we present an efficient method for RGB images based on gray level modification (GLM) and multi-level encryption (MLE). The secret key and secret data is encrypted using MLE algorithm before mapping it to the grey-levels of the cover image. Then, a transposition function is applied on cover image prior to data hiding. The usage of transpose, secret key, MLE, and GLM adds four different levels of security to the proposed algorithm, making it very difficult for a malicious user to extract the original secret information. The proposed method is evaluated both quantitatively and qualitatively. The experimental results, compared with several state-of-the-art algorithms, show that the proposed algorithm not only enhances the quality of stego images but also provides multiple levels of security, which can significantly misguide image steganalysis and makes the attack on this algorithm more challenging.

• Journal of Digital Convergence
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• v.13 no.7
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• pp.47-55
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• 2015

In e-learning industry which represents the convergence of IT and education, the standard of e-learning content development cost has been calculated according to the guideline or standard of existing similar industries without considering the characteristics of the industry until today. The absence of contents development cost standard related to e-learning has been recognized as one of the most difficulties in e-learning industry. The calculation of the content development cost without reflecting the characteristics of e-learning industry has bad effects such as the degradation of content quality and development of e-learning industry, and the growth obstruction of them. This paper suggest a standard of development cost for e-learning content development considering the characteristics of e-learning industry. We analyse current problems and the characteristics in e-learning industry, and define the development cost standard. We propose the methodology for developing e-learning industry and for contributing quality improvement of e-learning content.

• Proceedings of the Korea Contents Association Conference
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• 2004.11a
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• pp.101-109
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• 2004

Internet got into popularization by development of digitech today, and according as Internet user increases, advertisement that use internet is increasing. Specially, advertisement that use internet regardless of time customer and company both direction(interactive) communication possible because, image about special quality of product or company feature that can be active to customer and offer effectively have. There is charm that both direction communication that internet advertisement can attract to unspecified multitude internet connecter regardless of time this are available, internet user can do participation more easily. Interaction of Banner advert or different advertisement that form commentary of current internet advertisement is inert with internet posthumous work. It can become more efficient advertisement if take advantage of prognostication that most important element of game is interaction in internet advertisement. Investigator who aim in this point wishes to do on the basis of special quality of internet advertisement and interaction attribute of game and present actuality design process case of internet ad of game inclination.

• Korean Journal of Agricultural Science
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• v.37 no.3
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• pp.383-386
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• 2010

This experiment was conducted to investigate the quality of wild flowers and mixed wild flower silages. Silage materials employed ochardgrass and mixed wild flower (orchardgrass, white clover, Achillea sibirica Ledeb., Coreopsistinctoria Nutt., Rudbeckiabicolor Nutt., Centaureacyanus L.). Six kilograms of silage materials cut from each treatment were divided into 3 containers, packed by vacuum, and fermented for 40 days. The orchardgrass silage showed significantly higher contents of crude protein than that of mixed wild flower silage. But the neutral detergent fiber and acid detergent fiber contents of orchardgrass silage were significantly lower than those of mixed wild flower silage. pH and butyric acid of orchardgrass silage were significantly lower than those of mixed wild flower silage, and significantly higher in lactic acid contents. It appears that water soluble carbohydrates needs to be supplemented, being grounded on the results above, into wild flower materials both with high fiber materials and with low substances which need lactic acid fermentation.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.198-204
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• 2007

The objectives of this study were to determine the quality characteristics, antioxidant activity, and cytotoxicity of fermented ginseng wine at each fermentation step. In the first mash with and without ginseng, viable cell counts (total cell, lactic acid bacteria, and yeast) were maximum between 2 to 4 days of fermentation. At the beginning of fermentation, Brix and ethanol contents, and titratable acidity increased, while pH decreased rapidly. At 3 days of fermentation of the second mash with ginseng, the viable cell counts were similar to those without ginseng and then continually decreased. At the end of fermentation, the pH of the second mash with ginseng was 4.00, lower than the pH of the second mash without ginseng, which was 4.35. Alcohol contents of second mashes with and without ginseng were 12.2 and 11.8%, respectively. In the aging period of ginseng and rice wines, the pH, titratable acidity, Brix, and ethanol contents did not change markedly. The results of sensory evaluation showed that fermented ginseng wine had good flavor and high acceptability. In the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity assay, fermented ginseng wine ($IC_{50}$: 0.394 mg/mL) showed higher antioxidant activity than fermented rice wine ($IC_{50}$: 0.884 mg/mL). The butanol fraction of fermented ginseng wine exhibited weak cytotoxic activity against P388 and HeLa cell lines.

• Food Science of Animal Resources
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• v.43 no.3
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• pp.531-539
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• 2023

The objective of this study was to determine the effects of quality grade (QG), and back-fat thickness on the carcass traits and meat quality properties of Hanwoo steers. Fifty carcasses were sorted into two QG (QG 1+ and 1) and three back-fat thickness (<10 mm, 10 to 19 mm and ≥19 mm) groups. After investigating the carcass traits (rib eye, back-fat thickness, weight, color, yield index, maturity, marbling score, and texture), the longissimus lumborum muscles from the carcass groups were collected and analyzed for meat quality (pH, color, cooking loss, and moisture), texture profiles [Warner-Bratzler shear force (WBSF), and tensile tests], and fatty acid. Results showed that marbling score (p<0.001), moisture (p<0.05) and tensile tests values (p<0.05) had a significant differences between QG1+ and QG1. No differences in pH, color traits, cooking loss and WBSF values occurred between the QG groups. Regarding the back-fat thickness effect, we observed that the carcass weight, yield index (p<0.001), yield grade (p<0.001) and marbling score (p<0.05) had a significant differences among the back-fat thickness groups. Regarding the meat quality, moisture content and WBSF values (p<0.01) among the back-fat thickness groups. The back-fat thickness did not affect the pH, color, cooking loss and tensile tests. The QG and back-fat thickness did not affect the fatty acids contents (p>0.05). It may be concluded that the carcass traits and meat quality were significantly affected the QG and back-fat thickness.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.69-74
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• 2002

In the present study, we investigated the quality characteristic of ginseng cultured in bioreactor system and the optimum recipe condition of the liquid tea using cultured ginseng. The contents of soluble solid and crude saponin in cultured ginseng were 31.8% and 1.94%, respectively, which were lower than commercial ginseng. In the concentrated extract, crude saponin content was 4.77% and the contents of ginsenoside Rc, Re and Rg$_1$were 7.36, 4.40 and 1.75 mg/g, respectively. The ginsenoside Rb$_1$and Rb$_2$, main contents of commercial ginseng, were not detected. The optimum ranges of recipe on organoleptic properties of ginseng liquid tea were estimated on 9.0~10.4% of the extract, 6.8~8.1% of apple vinegar and 40% of fructose. The liquid tea using commercial ginseng showed higher scores of sensory lest than the liquid tea using cultured ginseng in bioreactor system at the given condition, 10% of the extract, 7% ofapple vinegar and 40% of fructose, with the same recipe condition ranges.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.3
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• pp.326-333
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• 2020

To develop a value-added individually quick frozen (IQF) intermediate product from cultured sea mussel Mytilus edulis, we prepared IQF half-shelled roasted sea mussels (HRM) and IQF half-shelled boiled sea mussels (HBM). The processing conditions and quality metrics of the mussels were examined. The HRM and HBM were produced by washing and removing the byssus of raw sea mussels, followed by electric roasting or boiling. The roasted or boiled sea mussels were half-shelled, lightly washed with 3% saline water, rapidly frozen for 2 hours at -35℃, glazed, and packaged with a plastic film bag. The HRM and HBM had volatile basic nitrogen contents of 11.5 and 12.6 mg/100 g, and amino nitrogen contents of 607.9 and 534.2 mg/100 g, respectively. The HRM and HBM had hardness values of 4.31 and 2.99 kg/㎠, shearing force values of 992.2 and 507.7 g, free drip values of 8.9% and 10.2%, and expressible drip values of 7.0% and 8.1%, respectively. The free amino acid contents of the HRM and HBM were 763.1 and 560.7 mg/100 g, respectively. These results demonstrate that HRM have superior qualities compared to HBM and can serve as high-end shellfish when cooked.

• Journal of Korean society of Dental Hygiene
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• v.9 no.4
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• pp.808-823
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• 2009

Objectives : This study was to suggest the basic data to develop the national exam contents for dental hygiene by comparing with those of other country. Methods : Several dental hygiene education course results were reviewed, and analyzed the culture subjects, basic major subjects, educational subjects, national exam contents in 3 or 4 years dental hygiene curriculum. Results : In Korea, grades of culture subjects in dental hygiene curriculum were different between 3 and 4 years education course, mean grades were 10.4, and 34.5 respectively. While there were few different between 3 and 4 years education course, mean grades were 36, and 36.5 respectively in foreign country. In Korea, grades of major subjects in dental hygiene curriculum were similar between 3 and 4 years education course as mean grades of 110, while there were different between 3 and 4 years education course, mean grades were 60 and 80 respectively in foreign country. In Korea, number of major subject was higher in 4 years(n=61) than 3 years(n=54). However, it was lower in 4 years(n=27) than in 3 years(n=33) in foreign country. Total grade number was 129 in 3 years, and 145 in 4 years in Korea, while it was 97 in 3 years, and 116 in 4 years in foreign country. By analyzing 3 years education course, culture subject was 9.5%, basic health was 11.2%, oral biology was 11.2%, clinical dentistry was 20.7%, public oral health was 10.4%, oral hygiene care was 35.9%, management of dental clinic was 9.4%, education was 2.8% in Korea. In USA, dental hygiene examination contains practice work as major part, while theory was thought of as most important things in korea. Conclusions : It is necessary to improve learning course of dental hygiene curriculum on the basis of other country's system, and then it could be possible to development of good quality's national examination contents, thus good quality of dental hygiene personnel would be turned out in Korea.