• Journal of the Korea Institute of Information and Communication Engineering
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• v.9 no.8
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• pp.1676-1682
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• 2005

PCF(Point Coordination Function) of IEEE 802.11 MAC protocol is an access method oat generally has better performance under high offered load conditions. And it is also appropriate for sending data of time-limited applications. In this paper we consider the QoS(Quality of Service) enhancement method according to the change of nodes in the IEEE 802.11 WLAN. We assume that the un consists or QoS nodes and non-QoS nodes. The QoS nodes has a mechanism to support QoS. we can find the appropriate network parameters by many simulations. And the changes of network status are considered according to the number of nodes.

• Proceedings of the Korean Information Science Society Conference
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• 2007.10d
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• pp.339-342
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• 2007

무선 인터넷 사용자와 멀티미디어 서비스의 급증으로 IEEE 802.11 WG에서는 사용자에게 QoS를 지원하기 위해 기존의 MAC 프로토콜을 향상시키고 기존의 IEEE 802.11과 호환성을 가지는 IEEE 802.11e 표준을 제정하였다. 따라서 기존의 MAC 네트워크 카드를 가진 사용자도 새로운 QoS Basic Service Set(QBSS)에 문제없이 접속할 수 있다. 하지만 IEEE 802.11e가 지원되는 무선 AP가 있는 QBSS 네트워크 내에 기존의 802.11 station은 요구하는 QoS를 지원받지 못할 뿐더러 전체적인 네트워크 성능의 저하도 가져올 수 있다. 본 논문에서는 기존의 MAC을 가지고 있는 station도 Virtual Queue Middleware 통해 QoS를 보장받고 전체적인 네트워크 성능을 향상시키는 방법을 제시하고자한다.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.355-362
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• 2008

This study was carried out to assess the fermentation properties of lactic acid bacteria (LAB) isolated from bovine colostrum and effects of feeding fermented colostrum feed on the growth to piglet. A total of 427 colonies were isolated from bovine colostrum on the BCP plate count agar. These LAB isolated were subcultured in 10% reconstituted skim milk, and seven strain thereof were selected for their highest acid productions, and two strain thereof were finally selected for their excellent sugar utilization. These strains were identified as Streptococcus thermophilus and Streptococcus macedonicus based on l6S rDNA sequencing data, named S. thermophilus CNB-11 and S. macedonicus CNB-11 respectively. For fermentation profiles, sugar utilization, acid production and viable cell counts were excellent in S. thermophilus CNB-11 as compared with S. macedoniclts CNB-11 after 48 hour. The effect of feeding fermented colostrum feed 0.5% using S. thermophilus CNB-11 was investigated for growth rate, analysis of blood and incidence of diarrhea. 24 heads of piglets were divided into two groups: the experimental and the control of 12 animals each. The average growth rate in the pigs fed fermented colostrum feed was higher 16.73% compared with control diet (p<0.05). There were no differences in the concentrations of blood glucose, cholesterol, albumin and globulin in pigs fed fermented colostrum feed as compared with control piglets. Incidence of diarrhea was no in pigs fed fermented colostrum feed as compared with control piglets.

• Journal of the Korean Chemical Society
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• v.42 no.2
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• pp.177-183
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• 1998

By the reactions of a $C_{2}$-chiral ligand, (+)-11S,12S-bis[2,2'-(diphenylphosphino)benzanilido]-9,10-dihydro-9,10-ethanoanthracene(6) with $[\pi-allyl chloroplatinum(II)]_4$, and $CpCo(CO)_2$ respectively, three new complexes, ($\pi$-allyl)platinum(II)(+)-11S,12S-bis[2,2'-(diphenylphosphino)benzanilido]-9,10-dihydro-9,10-ethanoanthracene perchlorate(1), ($\pi$-allyl)platinum(II)(+)-11S,12S-bis[2,2'-(diphenylphosphino)benzanilido]-9,10-dihydro-9,10-ethanoanthracene chloride(2), ($\eta^5$-cyclopentadienyl)cobalt(I)-(+)-11S,12S-bis[2,2'-(diphenylphosphino)benzanilido]-9,10-dihydro-9,10-ethanoanthracene(3) were prepared. $\eta^3$-Cyclohexenyl)palladium(II)1,2-bis(diphenylphosphino)ethane perchlorate(4) was obtained by the reaction of ($\eta^3$-cyclohexenyl)palladium(II) chloride dimer with a symmetric ligand, 1,2-bis(diphenylphosphino)ethane and lithium perchlorate. These complexes were identified by NMR-, IR-, and Mass-Spectrophotometers and elemental analyzer.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.344-349
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• 1988

Proteolysis of 7S and 11S soy protein-rich fraction(PRF) with commercial proteases(alcalase and pronase) apperently increased protein solubility at pH 5, heat coagulation and calcium tolerence, while decreasing emulsifying capacity and foam stability regardless of the kind of protein and protease used. However, the proteolysis decreased the protein solubility of 7S PRF at pH 6 and 11S PRF at pH 4. The proteolysis of 11S PRF increased oil absorption and foam expansion, while slight decrease or almost no change was noted on 7S PRF. Heat stabilities of the emulsion and kinetic viscosities changed very little by the proteolysis.

• Proceedings of the KIEE Conference
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• 2004.11c
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• pp.221-224
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• 2004

최근 무선 랜의 상용화에 따른 다양한 어플리케이션들이 제공되고 있다. 이 중 대용량 멀티미디어 트래픽을 사용한 다양한 서비스가 제공되고 있는데, 이들에 대한 QoS 보장을 위한 다양한 기법들이 세안되고 있다. 기존의 802.11에서는 CSDP 스케줄러를 이용하여 각각의 MH로 보내지는 데이터에 대한 QoS를 보장하기 위해 노력하였고, WG(Working Group) e가 만들어지면서 보다 상세하게 데이터 트래픽에 대한 QoS를 더 연구하게 되었다. 본 논문에서 제안하고자 하는 스케줄러는 IEEE 802.11에 CSDP (Channel State Dependent Packet) 스케줄러의 LSM(Link State Monitoring)의 개념과 IEEE 802.11e에서 제안하고 있는 EDCA (Enhanced Distributed Channel Access)방식과 HCCA (HCF Controlled Channel Access) 방식이 결합되어 있는 스케줄러에 실제 스케줄링이 이루어지는 PHY Queue에 가기 전 대기하는 Queue에 가상 큐를 적용하여 트레픽 특성을 고려하고, bad가 발생하는 링크로 가는 트래픽에 대해서는 임시 큐에 저장한 후에 링크가 good 상태가 되면 전송함으로써 보다 높은 QoS를 제공하며, 전체 시스템의 효율을 향상시키는 스케줄러를 제안하고자 한다.

• The Journal of the Korea Contents Association
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• v.15 no.9
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• pp.576-587
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• 2015

This paper presents a quantitative evaluation of water permeability in concrete with cold joint considering mineral admixture and loading conditions. Concrete samples with OPC (Ordinary Portland Cement) and GGBFS(Ground Granulated Blast Furnace Slag) are prepared considering 0.6 of W/C ratio and 40% of replacement. 30% and 60% loading levels for compression and 60% loading level for tension are induced to concrete samples. In compression conditions, the permeability in control case shows $2.41{\times}10^{-11}m/s$ in OPC concrete, and it changes to $2.07{\times}10^{-11}m/s$ (30% of peak) and $2.36{\times}10^{-11}m/s$ (60% of peak). The results in GGBFS concrete shows the same trend, which yields $2.17{\times}10^{-11}m/s$ (control), $1.65{\times}10^{-11}m/s$ (30% of peak), and $1.96{\times}10^{-11}m/s$ (60% of peak), respectively. In tensile conditions, the permeability increases from $2.37{\times}10^{-11}m/s$ (control) to $2.67{\times}10^{-11}m/s$ (60% of peak) while that in GGBFS concrete increases from $2.17{\times}10^{-11}m/s$ (control) to $2.24{\times}10^{-11}m/s$ (60% of peak). Permeability coefficients decreases in 30% of compressive level but increases in 60% level, while results in tensile level increases rapidly. This shows pore structure in concrete is condensed and with loading and permeability increases due to micro-cracking. Permeability evaluation considering the effects of loading conditions, cold joint, and GGBFS is verified to be important since water permeability greatly changes due to their effects.

• Journal of Life Science
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• v.10 no.6
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• pp.610-616
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• 2000

The DPB11 gene, which genetically interacts with DNA polymerase II ($\varepsilon$) encoded by POL2 and DPB2, is required for DNA replication and the S phase checkpoint in Saccharomyces cerevusiae. The transcripts of DPB11 did not fluctuated as evidently as DPB2 and POL2 genes during cell cycle. To identify the physical interaction between Dpb2 and Dpb11, we examined the interaction by two-hybrid system. The interaction between Dpb2 and Dpb11 was detected in a two-hybrid assay. These results suggest that the amount of the Dpb2-Dpb11 complex may peak at the G1/S boundary. Therefore, we strongly suggest the involvement of the Dpb2-Dpb11 complex in a progression of DNA replication and S-phase checkpoint.

• Journal of Species Research
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• v.7 no.3
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• pp.222-230
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• 2018

Six bacterial strains 18JY42-3, 18SH, 18JY76-11, 17J11-11, 18JY14-14, and 18JY15-11 assigned to the phylum Proteobacteria, Firmicutes, and Actinobacteria were isolated from soil samples in Korea. The Cohnella species, strain 18JY42-3 was Gram-stain-positive, short rod-shaped and beige-colored. The Methylobacterium species, strains 18SH and 18JY76-11 were Gram-stain-negative, short rod-shaped and pink-colored. The Microterricola species, strain 17J11-11 was Gram-stain-positive, short rod-shaped and yellow-colored. The Paenarthrobacter species, strains 18JY14-14 and 18JY15-11 were Gram-stain-positive, short rod-shaped and white-colored. Phylogenetic analysis based on 16S rRNA gene sequence showed that strains 18JY42-3, 18SH, 18JY76-11, 17J11-11, 18JY14-14, and 18JY15-11 were most closely related Cohnella rhizosphaerae (MH497628; 98.8%), Methylobacterium goesingense (MH497632; 99.1%), Methylobacterium populi (MH497635; 99.9%), Microterricolagilva (MH504108; 98.4%), Paenarthrobacter nicotinovorans (MH497641; 100%), and Paenarthrobacter nitroguajacolicus (MH497646; 99.2%), respectively. All the six unrecorded strains showed resistance to UV radiation. This is the first report of these six species in Korea.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.338-344
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• 1989

This study was conducted to investigate the mechanism involved with gelation of soybean proteins, 7S and 11S. For the preparations of soybean gels, calsium coagulation and isoelectric point precipitation through the lactic acid fermentation were employed. The textural properties and microstructure of soybean curds were examined by Instron Universal Testing Machine and Scanning Electron Microscope(SEM), respectively. Soybean cheeses were also prepared from soyprotein curds. The characteristics of prepared soybean cheeses were studied by Instron and Sensory evaluation. Microstructure of soybean curds demonstrated by SEM differed markely, postulating that molecular interaction occured in the curds varied with type of protein and coagulative conditions. Textural parameter measured by Instron demonstrated that the curds and the cheeses made through lactic acid fermentation showed higher values in hardness, gumminess and chewiness than those coagulated with $CaCl_2$ 11S PRF could give the curds with higher values in hardness, cohesiveness, springiness, gumminess and chewiness than SPI and 7S PRF Sensory evaluation results showed that soybean cheese made from 11S PRF scored higher values in taste, chewiness, and hardness. However, panels preferred soybean cheese prepared from SPI in color, chewiness and brittleness.