• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.220-224
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• 1977

To dry the sweet potato efficiently, the fresh sweet potato was soaked in hot water of $60{\sim}65^{\circ}C$ for $1{\sim}1.5hrs.$ and cut into 0.5cm thick slices, followed by pressing at $40kg/cm^2$. This predehydrated cake contained $43{\sim}55%$ moisture and can be dried further either by sundrying or hot air drying. Using the dried sweet potato, ethanol was produced (ethanol production; 433l/M/T) by the conventional alcohol fermentation. The extracts as a by-product ($340{\sim}450ml$ per Kg of fresh potato) contained 5% total sugar and may be used directly for alcohol fermentation without further concentration.

• Journal of Korean Society for Geospatial Information Science
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• v.17 no.3
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• pp.49-56
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• 2009

Recently, a generation of high quality mosaic images from video sequences has been attempted by a variety of investigations. Among the matter of investigation, in this paper, generation on stereo mosaic utilizing airborne-video sequence images is focused upon. The stereo mosaic is made by creating left and right mosaic which are fabricated by front and rear slices having different viewing angle in consecutive video frames. For making the stereo mosaic, motion parameters which are able to define geometric relationship between consecutive video frames are determined. For determining motion parameters, affine model which is able to explain relative motion parameters is applied by this paper. The mosaicing method using relative motion parameters is called by free mosaic. The free mosaic proposed in this paper consists of 4 step processes: image registration with reference to first frame using affine model, front and rear slicing, stitching line definition and image mosaicing. As the result of experiment, the left and right mosaic image, anaglyphic image for stereo mosaic images are showed and analyzed y-parallax for checking accuracy.

• Journal of Korea Game Society
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• v.10 no.1
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• pp.147-156
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• 2010

In this paper, we propose 3D cloud animation by cloud modeling method of 2D images retrieved from a meteorological satellite. First, on the satellite images, we locate numerous control points to perform thin-plate spline warping analysis between consecutive frames for the modeling of cloud motion. In addition, the spectrum channels of visible and infrared wavelengths are used to determine the amount and altitude of clouds for 3D cloud image reconstruction. Pre-integrated volume rendering method is used to achieve seamless inter-laminar shades in real-time using small number of slices of the volume data. The proposed method could successfully construct continuously moving 3D clouds from 2D satellite images at an acceptable speed and image quality.

• Imaging Science in Dentistry
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• v.42 no.2
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• pp.83-88
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• 2012

Purpose : The aim of this study was to investigate the initial effects of maxillary expansion therapy with Hyrax appliance and to evaluate the related changes in maxillary sinus volume. Materials and Methods : Thirty patients (20 females, 10 males; 13.8 years) requiring maxillary expansion therapy, as part of their comprehensive orthodontic treatment, were examined. Each patient had cone-beam computed tomography (CBCT) images taken before (T1) and after (T2) maxillary expansion therapy with a banded Hyrax appliance. Multiplanar slices were used to measure linear dimensions and palatal vault angle. Volumetric analysis was used to measure maxillary sinus volumes. Student t tests were used to compare the pre- and post-treatment measurements. Additionally, differences between two age groups were compared with Mann-Whitney U test. The level of significance was set at p=0.05. Results : Comparison of pre-treatment to post-treatment variables revealed significant changes in the transverse dimension related to both maxillary skeletal and dental structures and palatal vault angle, resulting in a widened palatal vault (p<0.05). Hard palate showed no significant movement in the vertical and anteroposterior planes. Nasal cavity width increased on a mean value of 0.93mm(SD=0.23, p<0.05). Maxillary sinus volume remained virtually stable. No significant age differences were observed in the sample. Conclusion : Hyrax expansion therapy did not have a significant impact on maxillary sinus volume.

• Journal of Communications and Networks
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• v.13 no.6
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• pp.591-601
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• 2011

Today's Internet which provides communication channels with best-effort end-to-end performance is rapidly evolving into an autonomic global computing platform. Achieving autonomicity in the Future Internet will require a performance architecture that (a) allows users to request and own 'slices' of geographically-distributed host and network resources, (b) measures and monitors end-to-end host and network status, (c) enables analysis of the measurements within expert systems, and (d) provides performance intelligence in a timely manner for application adaptations to improve performance and scalability. We describe the requirements and design of one such "Future Internet performance architecture" (FIPA), and present our reference implementation of FIPA called 'OnTimeMeasure.' OnTimeMeasure comprises of several measurement-related services that can interact with each other and with existing measurement frameworks to enable performance intelligence. We also explain our OnTimeMeasure deployment in the global environment for network innovations (GENI) infrastructure collaborative research initiative to build a sliceable Future Internet. Further, we present an applicationad-aptation case study in GENI that uses OnTimeMeasure-enabled performance intelligence in the context of dynamic resource allocation within thin-client based virtual desktop clouds. We show how a virtual desktop cloud provider in the Future Internet can use the performance intelligence to increase cloud scalability, while simultaneously delivering satisfactory user quality-of-experience.

• Restorative Dentistry and Endodontics
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• v.26 no.5
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• pp.436-442
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• 2001

Neuropeptide such as calcitonin gene-related peptide and substance P may mediate neurogenic inflammation, but little is known about the regulation of neuropeptide release from rat spinal cord. Eugenol has been reported to reduce odontogenic pain and is known to have a structure similar to capsaicin, a potent stimulant of certain nociceptors. This study was done to examine the effect of capsaicin and eugenol on immunoreactive calcitonin gene-related peptide (iCGRP) release from rat spinal cord and whether eugenol regulates capsaicin-sensitive release of iCCRP or it evokes capsaicin-sensitive release of iCGRP. The dor-sal half of rat lumbar spinal cord was chopped into 200$\mu$m slices. They were superfused (500$\mu$l/min) in vitro with an oxygenated Kreb's buffer. The EC$_{50}$ of capsaicin on iCGRP release was measured. Eugenol (600$\mu$M and 1.2mM) and vehicle (0.02% 2-hydroxyl-$\beta$-cyclodextrin) were administered prior to stimulation of rat lumbar spinal cord with capsaicin. The amount of iCGRP release from rat lumbar spinal cord was measured by radioimmunoassay. The results were as follows : 1. iCGRP release from rat lumbar spinal cord was dependent on concentration of capsaicin. The EC$_{50}$ of capsaicin on iCGRP release was 3$\mu$M. 2. In the vehicle treated group, capsaicin (3$\mu$M) evoked a 14-fold increase over basal iCGRP level. 3. Administration of 600$\mu$M and 1.2mM eugenol evoked a 2.2-fold increase and a 2.3-fold increase over basal iCGRP level respectively. 4. Administration of 600$\mu$M and 1.2mM eugenol increased capsaicin evoked release of iCGRP by more than 50%. These results indicate that eugenol evoke CGRP release from central nervous system and potentiate the pain-inducing action of capsaicin on it.

• Korean journal of food and cookery science
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• v.32 no.4
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• pp.449-457
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• 2016

Purpose: The study was conducted to analyze the change in quality characteristics of Ddukguk Garaedduk and Ddukgukdduk by the frequency of extruding rice dough. Methods: Ddukguk Garaedduk samples were made by extruding and shaping rice flour dough 2, 3, and 4 times; while Ddukgukdduk samples were made by drying the Ddukguk Garaedduk at room temperature for 48 hours and slicing them in slices of 0.3 cm thickness. Results: Significant differences were not found in water content by the extrusion frequency for Ddukguk Garaedduk and Ddukgukdduk. The adhesiveness and springiness of Ddukguk Garaedduk with a 4 times extrusion were significantly higher than those of Ddukguk Garaedduk with a 2 times extrusion. Ddukgukdduk with a 4 times extrusion generated finer cells and a more even distribution of cells than the other samples, as observed by scanning electron microscopy. Upon boiling, significantly more water was absorbed in Ddukgukdduk of a 2 times extrusion than in that of a 4 times extrusion. Hardness and adhesiveness scores of the cooked Ddukgukdduk were the highest, and springiness was the lowest in the sample with the 4 times extrusion. Conclusion: The extrusion of rice dough makes the structure of Ddukguk Garaedduk finer and more even, which results in the increased adhesiveness of Ddukguk Garaedduk. When cooking Ddukguk, Ddukgukdduk that has been extruded more absorbs less water and dissolves less solids, which maintains the chewiness and structure of cooked Ddukgukdduk.

• The Journal of Korean Medicine
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• v.19 no.1
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• pp.38-48
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• 1998

This study was undertaken to determine whether Salviae-radix (SVR) extraction prevents the oxidant-induced cell injury and thereby exerts protective effect against oxidant-induced inhibition of tetraethylammonium uptake (TEA) in renal corticaJ sices. SVR (5%) attenuated $H_2O_2-induced$ inhibition of TEA uptake. $H_2O_2$ increased LDH release and lipid peroxidation in a dose-dependent manner. These changes were prevented by SVR extraction. The protective effect of SVR on LDH release was dose-dependent over the concentration range of 0.1-0.5%, and that on lipid peroxidation over the concentration ranges of 0.05-2%. SVR significantly prevented Hg-induced lipid peroxidation. SVR extraction (0.5%) increased cellular GSH content in normal and $H_2O_2-treated$ tissues. When slices were treated with 100 mM $H_2O_2$, catalase activity was decreased, which was prevented by 0.5% SVR extraction. The activity of glutathione peroxidase but not superoxide dismutase was significantly increased by 0.5% SVR extraction in $H_2O_2-treated$ tissuces. These results suggest that SVR has an antioxidant action and thereby exerts benefical effect against oxidant-induced impairment of membrane transport function. This effect of SVR is attributed to an increase in endogenous antioxidants such as GSH, catalase and glutathione peroxidase.

• The Journal of Korean Medicine
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• v.21 no.2
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• pp.25-36
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• 2000

Objectives : This study demonstrates the effects of Daejo-hwan on learning and memory impairment induced by L-NAME (75 mg/kg) treatment and on cerebral ischemic damage induced by middle cerebral artery (MCA) occlusion in rats. Methods : Daejo-hwan emulsion (73.3 mg/100 g/l ml) was administered to rats along a timed study schedule. The Moms water maze was used for learning and memory test of the rats. The MCA was occluded by using the intraluminal thread method. The brain slices were stained by 2 % triphenyl tetrazolium chloride (TTC) and 1 % cresyl violet solution. Infarct size, neuron cell number and size in penumbra was measured by using computer image analysis system. Results : 1. The escape latency of the Daejo-hwan treated group decreased significantly with respect to the control group. 2.The memory score of the Daejo-hwan treated group showed increase tendency, And the swimming distance was not different between the normal, the control, and the Daejo-hwan treated group. 3. The infarct size of the Daejo-hwan treated group decreased significantly with respect to the control group. 4. The total infarct volume of the Daejo-hwan treated group showed decrease tendency. And the brain edema index of the Daejo-hwan treated group decreased significantly with respect to the control group. 5. The neuron cell number and cell size in penumbra of the Daejo-hwan treated group increased significantly with respect to the control group. Conclusions : According to the above results, it is supposed that Daejo-hwan is clinically applicable to the vascular dementia.

• Applied Biological Chemistry
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• v.50 no.2
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• pp.116-120
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• 2007

Seasoned and dried squid slice (SDSS) was prepared with surimi and squid, and investigated on the food component characteristics. The moisture and water activity of the SDSS slightly increased with increasing addition ratio of squid. According to the increase of addition ratio of squid, sensory scores of SDSS decreased in the color, whereas increased in the taste. There was, however, no difference in sensory flavor and texture between SDSS prepared with various ratios of squid. The results of physical properties and sensory evaluation suggested that the desirable addition ratio of squid was more than 70% based on the mix for preparing SDSS. There was no difference in total amino acid content between seasoned and dried slices with, which was prepared by a ratio of squid(70): surimi (30), and without squid. The major amino acids of SDSS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDSS were 85.9 mg/100g and 458.3 mg/100g, respectively. The total free amino acid content and taste value of SDSS were 3,1991mg/100g and 402.00, respectively. The taste values of SDSS suggested that the major taste-active compounds were glutamic acid and aspartic acid.