• 한국통신학회논문지
• /
• 제37B권9호
• /
• pp.849-858
• /
• 2012

본 논문에서는 빠르고 정확하게 elephant flow를 발견할 수 있는 알고리즘을 제시한다. 최근 인터넷 사용자의 증가와 다양한 응용 프로그램의 등장으로 인하여, 네트워크 트래픽의 대규모화가 급속히 진행되고 있는 추세이다. 이러한 변화에 따라 네트워크 대역의 상당 부분을 점유하는 elephant flow 가 자주 발생하게 되었다. Elephant flow는 인터넷 트래픽의 관리 (management) 및 서비스 측면에서 네트워크 대역 (network bandwidth)의 불공평한 사용 문제를 유발한다. 본 논문에서는 Elephant flow를 발견하는 방법들 중 하나인 기존 Landmark-LRU 기법에 간단한 메커니즘을 추가시켜, 발견율을 크게 증가시키는 방법을 제시하였다. 그리고 제안하는 개선안을 실제 네트워크에서 추출한 트레이스 (network traces)에 적용하는 시뮬레이션을 통하여 평가하였다. 그 결과로 우리가 제시하는 개선 알고리즘이 효율적인 메모리 비용을 유지하면서 Landmark-LRU 기법보다 더 정확하게 elephant flow를 발견하는 것을 확인할 수 있었다.

• Journal of Animal Science and Technology
• /
• 제62권4호
• /
• pp.533-542
• /
• 2020

The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development. The effect of salt concentration; 0.5%, 1.0%, 1.5%, and 2.0% in weight/weight basis (w/w), during protein extraction on pH, salt-soluble protein concentration and myofibril fractions of beef extract was determined firstly, and no significant effect was found. The beef salt-soluble proteins extracted using salt solution at different concentrations were then added with elephant foot yam flour at 5%, 10%, and 15% w/w, gelatinized at 90℃ for 20 min, and cooled down at 4℃ for 12 h. The interactions between beef salt-soluble proteins and elephant foot yam flour resulted in an improved gel strength (p < 0.01) and the addition level of elephant foot yam flour affected the pH, instrumental color, moisture, crude protein, and ash content significantly. The addition of elephant foot yam flour also reduced the size of the pores in the gel matrix as shown by scanning electron microscope (SEM) photographs. These suggest that elephant foot yam flour well interacts with beef salt-soluble proteins to form gel matrix.

• 한국지반공학회:학술대회논문집
• /
• 한국지반공학회 2009년도 세계 도시지반공학 심포지엄
• /
• pp.863-874
• /
• 2009

The engineering characteristics and the reinforcement effect of the elephant foot method were discussed with parametric study. The elephant foot method is adopted to support the loads transferred from tunnel crown and improve bearing capacity of elephant foot in poor ground condition. The evaluation of reinforcement effect, which has the mechanical relationship between ground condition, footing size and reinforcement system, was carried out through the previous research and numerical analysis. In addition, the simple design chart was proposed to estimate the applicability of the elephant foot reinforcement method. It will be practical for the engineer to determine the optimum reinforcement method for safe tunnelling in soft ground condition.

• Journal of Microbiology and Biotechnology
• /
• 제28권1호
• /
• pp.50-58
• /
• 2018

Elephant garlic (Allium ampeloprasum var. ampeloprasum), which belongs to the Alliaceae family along with onion and garlic, has a flavor and shape similar to those of normal garlic but is not true garlic. Additionally, its properties are largely unknown, and its processing and product development have not been reported. In this study, we focused on using elephant garlic to produce a new type of vinegar, for which the market is rapidly growing because of its health benefits. First, we evaluated the effects of elephant garlic addition on acetic acid fermentation of rice wine by Acetobacter pasteurianus. In contrast to normal garlic, for which 2% (w/v) addition completely halted fermentation, addition of elephant garlic enabled slow but successful fermentation of ethanol to acetic acid. Metabolite analysis suggested that sulfur-containing volatile compounds were less abundant in elephant garlic than in normal garlic; these volatile compounds may be responsible for inhibiting acetic acid fermentation. After acetic acid fermentation, vinegar with elephant garlic did not have any sulfur-containing volatile compounds, which could positively contribute to the vinegar flavor. Moreover, the amino acid profile of the vinegar suggested that nutritional and sensory properties were more enhanced following addition of elephant garlic. Thus, elephant garlic may have applications in the development of a new vinegar product with improved flavor and quality and potential health benefits.

• 한국미생물·생명공학회지
• /
• 제48권3호
• /
• pp.383-388
• /
• 2020

부추 속에 속하는 코끼리마늘(Allium ampeloprasum L.)에 대한 몇 가지 약리효과는 보고된 바 있으나, 이의 항비만 및 작용기전에 대한 보고 전무한 실정이다. 이에 따라, 본 연구에서는 코끼리마늘 추출물이 3T3-L1 지방세포의 분화에 미치는 영향을 조사하여 이의 지방세포 분화 억제 효능을 규명하였다. 본 연구에서는 생코끼리마늘(Raw Elephant Rarlic, REG) 및 흑코끼리마늘(Steam Elephant Garlic, SEG) 추출물이 지방세포의 분화 및 지질축적을 억제한다는 것을 보여주었다. 주목할 만한 점은, REG의 경우 지방세포에 독성을 나타낸 반면, SEG는 독성을 나타내지 않았다는 점이다. 추가적으로, SEG는 PPARγ, C/EBPα, Adiponectin, Ap2 및 LPL와 같은 지방세포 분화 관련 유전자의 발현을 통계적으로 유의하게 억제하였다. 본 연구는 두 종류의 코끼리 마늘이 3T3-L1지방세포의 분화를 억제함을 보고한 최초의 연구이다.

• 대한수의학회지
• /
• 제21권2호
• /
• pp.113-116
• /
• 1981

This experiment was undertaken to determine the causative agent of dermatophytosis occured in the 3 common seals and a elephant which were derived from the Tae-gu and Busan zoological gardens. Direct microscopic examination, culture and pathogenicity test were performed for the samples obtained from the skin lesions of the affected common seals and elephant. The causative agent was identified as Trichophyton mentagrophytes exclusively in these cases, and the present report describes the first cases of the common beat and elephant ringworm.

• Asian-Australasian Journal of Animal Sciences
• /
• 제14권8호
• /
• pp.1090-1097
• /
• 2001

Nine tons of fresh rice straw from early-maturing varieties was ensiled with 50 g urea $kg^{-1}$ DM straw in plastic bags immediately after threshing. Five months after storage, preserved straw was used to partially replace elephant grass (Pennisetum purpureum, Schumach) for lactating cows. Eight crossbred Holstein lactating cows (75% of Holstein blood) in their second to fourth lactation and in mid-lactation were arranged in a balanced design with two squares consisting of $4\;periods{\times}4\;treatments$ (100% grass ad lib. as a control; 75% grass+urea treated fresh rice straw (UTrFRS) ad lib.; 50% grass+UTrFRS ad lib.; 25% grass+UTrFRS ad libitum) in one square. A concentrate supplement was given at a rate of 400 g per day per kg of milk produced. Samples of fresh straw taken in the field and UTrFRS and elephant grass taken at feeding time were evaluated in a degradation trial with 3 fistulated heifers (undefined blood ratio of crossbred of Sindhi and local yellow cattle). Straw preserved for 5-9 months was in nearly all cases of good quality. Crude protein (CP) content was increased 2.1 fold and 48 h dry matter loss (DML) was 20% higher compared to dry straw. Elephant grass cultivated intensively was low in DM content and 10% higher in 48 h DML compared to UTrFRS. Dry matter intake (DMI) was higher for the mixture of UtrFRS and Elephant grass, and highest when one-third of the roughage was UTrFRS. Higher DMI of mixed roughage diets was probably due to the low DM content of elephant grass in the sole grass roughage diet. Increasing substitution of elephant grass with UTrFRS up to 75% of the roughage component increased milk fat content and had no effect on milk yield and other milk composition parameters. Feeding UTrFRS, partially replacing elephant grass in the diets of lactating cows in the dry season can reduce the cost of roughage.

• 한국식물병리학회지
• /
• 제3권3호
• /
• pp.236-238
• /
• 1987

A bacterial disease of elephant foot, Hydrosome rivieri Engl., was newly found in Taejon, Korea in August 1986. The affected plants showed symptoms of soft rot on leaf blades and petioles. Bacterial isolates from affected plants found to be pathogenic to elephant foots by antificial inoculation, producing similar symptoms with those produced naturally. The baterium was also pathogenic to carrot, Chinese cabbage, radish, potato and onion, and developed symptom of soft root on them. On the basis of bacteriological characteristics and pathogenicity, tested bacterium was identified as Erwinia carotovora subsp. carotovora and this disease was proposed to name 'Bacterial soft rot of elephant foot'.

• 한국환경과학회지
• /
• 제29권5호
• /
• pp.469-477
• /
• 2020

This study analyzed the quality characteristics of black garlic made from Seosan Yukjok Garlic and elephant garlic in Seosan, Chungnam province. Of the inorganic components, Mg content was the highest in all treatment groups, and the Ca content was high in each of the 15 day treatments. The content of K was high after 10 days aging in Yukjok garlic and after 15 days in the elephant garlic. The Fe, Na, K, and Mg content was high in Yukjok black garlic after 15 days, and Na, K, Ca, and Mg were high in the elephant black garlic aged for 15 days. The crude fat content was high in both Yukjok black garlic and elephant black garlic after 15 days. Vitamin C content was highest in both types of garlic after aging for 15 days. An analysis of four kinds of organic acids showed that citric acid was the only organic acid to appear in raw garlic of Yukjok garlic and elephant garlic. Black Yukjok garlic and elephant black garlic had a greater total amino acid content than the raw garlic of either type. However, among the tested amino acids, 13 kinds of amino acids were at their highest after five days of ripening in Yukjok black garlic, while 15 kinds of amino acids were abundant in elephant garlic after the same period. Eight kinds of amino acids were high after aging for 15 days. Through this study, it was confirmed that, in the process of making black garlic, changes in the main components of the garlic occur through different routes, and these changes vary depending on the garlic species. Therefore, this study provided basic data for the processing of Seosan's Yukjok black garlic and elephant black garlic.

• Journal of the Korean Wood Science and Technology
• /
• 제46권2호
• /
• pp.132-142
• /
• 2018

An elephant digests only around 30~45% of what it consumes; therefore the undigested material mainly passes as intact fibres. Elephant food is usually composed of grass, leaves, twigs, bark, fruit and seed pods. This research aimed to utilize the elephant dung fibers as material for composite board and citric acid as a bonding agent. Citric acid contents in this research were set at 0 wt% (binderless composite board), 10 wt%, 20 wt%, and 30 wt% based on dry weight particles, while the target density was set at $0.8g/cm^3$. Pressing temperatures were set at $180^{\circ}C$ and $200^{\circ}C$ with the pressing time was 10 minutes. Physical and mechanical properties tests were then performed according to Japanese Industrial Standard A 5905. The result showed that elephant dung fibers could be used as potential materials for composite board. Addition of citric acid and pressing temperature significantly increased the quality of composite board. Infrared analysis indicated that the presence of ester linkages much higher with the increasing of citric acid content and pressing temperature. The optimum properties of composite board made from elephant dung fibers could be achieved at pressing temperature of $200^{\circ}C$ and a citric acid content of 20 wt%.