• Food Science and Preservation
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• v.17 no.5
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• pp.667-673
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• 2010

Effects of substituting wheat flour with rice flour on bread-making properties were investigated. Rice(Oryza sativa L.) cultivars were 'Goami2(G2)', a functional rice containing higher non-digestible carbohydrates, and 'Chucheongbyeo (CC)', an ordinary Japonica rice. Rice flour was substituted at 10, 20 and 30% in wheat bread formulation, and the composite flour was used for yeast-leavened bread making. Peak and final viscosity of G2 rice flour was significantly lower than that of CC rice flour. Mixograph analysis indicated that replacement of G2 rice flour increased dough water absorption and mixing time compared to wheat flour. But, typical mixograph pattern was not found in the dough from composite flour with CC rice flour. As increasing the amount of rice flour, the G2 rice breads showed a significant decrease in loaf volume, but an increase in bread crumb firmness(g). For the CC rice breads, no significant difference(p<0.05) was observed in loaf volume and crumb firmness, ranging 1012~1050 cc and 433~482g, respectively. The results revealed that Chucheongbyeo is more suitable for bread-making with the composite flour of rice(10~30%) and wheat flour.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.46 no.12
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• pp.994-1003
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• 2018

The clamping characteristics of segmented nuts in pyrotechnic separation nut are investigated using finite element analysis. When the segmented nuts are used to clamp objects, a constraint cylinder is necessary to prevent the segmented nuts from spreading out to the radial direction. During the manufacturing process, a clearance is usually introduced between the outer diameter of the segmented nuts and the inner diameter of the constraint cylinder. Therefore to find out the effect of the clearance, proper finite element modeling method is suggested to describe the clamping procedure appropriately. In addition, finite element analysis with the clearance of 0.00, 0.03, 0.06, and 0.10 mm are performed. From the analysis results, the clamping characteristics of segmented nuts are investigated according to the clearance, and several factors which should be considered to design a reliable pyrotechnic separation nut are figured out.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.22 no.3
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• pp.659-666
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• 2012

Recently, cloud computing service has become a rising issue in terms of utilizing sources more efficiently and saving costs. However, the service still has some limitations to be popularized because it lacks the verification towards security safety. In particular, the possibility to induce Denial of service is increasing as it is used as Zombie PC with exposure to security weakness of Guest OS's. This paper suggests how cloud system, which is implemented by Xen, detects intrusion caused by Denial of service using hypercall. Through the experiment, the method suggested by K-means and EM shows that two data, collected for 2 mins, 5 mins, 10mins and 20mins each, are distinguished 90% when collected for 2mins and 5mins while collected over 10mins are distinguished 100% successfully.

• Journal of Broadcast Engineering
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• v.27 no.3
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• pp.361-368
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• 2022

Quaternary tree plus multi-type tree (QT+MTT) structure was adopted in the Versatile Video Coding (VVC) standard as a block partitioning tool. QT+MTT provides excellent coding gain; however, it has huge encoding complexity due to the flexibility of the binary tree (BT) and ternary tree (TT) splits. This paper proposes a fast inter coding unit (CU) partitioning algorithm for BT and TT split types based on prediction accuracy functions using the mean of the absolute error (MAE). The MAE-based decision model was established to achieve a consistent time-saving encoding with stable coding loss for a practical low complexity VVC encoder. Experimental results under random access test configuration showed that the proposed algorithm achieved the encoding time saving from 24.0% to 31.7% with increasing luminance Bjontegaard delta (BD) rate from 1.0% to 2.1%.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.6-15
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• 1973

In an attempt to develop composite flours based on raw materials available in Korea, six domestic resources were investigated with respect to their physical and chemical properties, nutritive value and economy. The results are summarized as follows: 1) Flours from naked barley, sweet potato, potato, corn, defatted rice bran and defatted soybean were compared in respect of their proximate composition, thiamine content and protein score. 2) In color comparison, naked barley and defatted soy flours were comparable to wheat flour whereas corn and sweet potato flours were a little inferior. In raising power, naked barley and defatted soy flours were similar to wheat flour and others were inferior. 3) In maximum viscosity of flours by amylograph, naked barley, corn and potato flours were higher than wheat flour and others were lower. In viscosity in cooling, corn flour was similar to wheat flour and naked barley and potato flours were lower. Addition of $10{\sim}20%$ defatted soy flour into other flours generally caused the lowering of viscosity. Addition of emulsifiers such as glyceryl monostearate, calcium stearyl lactylate, Methocel and Emulthin into the flours manifested different effects on the amylogram. 4) In nutritional test by rat, diets consisting of naked barley, sweet potato, potato or corn flours, each containing defatted soy flour (at 10% level with exception of 20% for sweet potato flour) and naked barley flour fortified with lysine were similar to wheat flour in digestibility, but were superior in NPU and biological value. 5) In price estimation, sweet potato and corn flours were competitive with wheat flour, but naked barley flour was a little expensive. On the other hand, barley and sweet potato are promising in terms of domestic production.

• Korean Journal of Food Science and Technology
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• v.5 no.1
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• pp.16-24
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• 1973

Breads were made from composite flours based on domestic resources and their quality was assessed to obtain the following results. 1) When barley bread was made according to the formula for standard wheat bread, its specific loaf volume (SLV) was quite low (1.3 at 100% addition of water) in comparison with 3.3 for wheat bread. Addition of 10% defatted soy flour increased its SLV to 1.7 (at 100% water). Among various flour-improving additives, the use of 1.5% GMS + 0.5% CSL gave best results (SLV: 2.0 at 100% water). Admixture of wheat flour with the composite flour based on barley was most effective. Replacement of barley flour with 25% wheat flour gave SLV of 2.8 (at 90% water) and that with 50% wheat flour gave SLV of 3.2 (at 90% water), comparable to standard wheat bread with respect to loaf volume, color and texture. 2) Sweet potato bread had the characteristics of turning black-brown on baking. Use of 20% defatted soy flour and GMS + CSL gave higher SLV (1.9 at 100% water). Addition of wheat flour at 25% or 50% level to the composite flour based on sweet potato flour gave SLV of 2.3 and 2.6, respectively, at 90% water and its color and texture were improved 3) Potato flour was different from sweet potato flour in baking, the effect of GMS + CSL being quite low. Bread from corn flour was different from barley flour bread and defatted rice bran was not suitable for bread-making. 4) Bread was made from following composite flours based on naked barley and sweet potato flours along with the use of proper additives: (a) naked barley flour + defatted soy flour + wheat flour (45 : 10 : 45) (b) naked barley flour + defatted soy flour + wheat flour (67 : 10 : 23) (c) naked barley flour + defatted soy flour (90 : 10) (d) sweet potato flour + defatted soy flour + wheat flour (40 : 20 : 40) (e) sweet potato flour + defatted soy flour (60 : 20 : 20) Sensory evaluation of above breads in comparison with standard wheat bread (So) gave the following decreasing order of scores, So>(a)>(b)>(c)>(e)>(d) and Duncan's multiple range test showed that bread (a) was not different from standard wheat bread significantly at 5% level, in overall evaluation including color, texture, taste and flavor.

• Journal of Bio-Environment Control
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• v.24 no.3
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• pp.153-160
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• 2015

The objectives of this study were to determine optimal length of off-time between irrigation cycles to improve irrigation efficiency using a frequency domain reflectometry (FDR) sensor-automated irrigation (FAI) system for tomato (Solanum lycopersicum L.) cultivation aimed at minimizing effluent from coir substrate hydroponics. For treatments, the 5-minute off-time length between 3-minute run-times (defined as 3R5F), 10-minute off-time length between 3-minute run-times (defined as 3R10F), or 15-minute off-time length between 5-minute run-times (defined as 5R15F) were set. During the 3-minute or 5-minute run-time, a 60mL or 80mL of nutrient solution was irrigated to each plant, respectively. Until 62 days after transplant (DAT) during the autumn to winter cultivation, daily irrigation volume was in the order of 3R5F (858mL) > 5R15F (409mL) > 3R10F (306mL) treatment, and daily drainage ratio was in the order of 3R5F (44%) > 5R15F (23%) > 3R10F (14%). Between 63 and 102 DAT, daily irrigated volume was in the order of 5R15F (888mL) > 3R5F (695mL) > 3R10F (524mL) with the highest drainage ratio, 19% (${\pm}2.6$), at the 5R15F treatment. During the spring to summer cultivation, daily irrigation volume and drainage ratio per plant was higher in the 3R5F treatment than that of the 3R10F treatment. For both cultivations, a higher water use efficiency (WUE) was observed under the 3R10F treatment. Integrated all the data suggest that the optimal off-time length is 10 minutes.

• Korean Journal of Poultry Science
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• v.14 no.2
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• pp.103-108
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• 1987

This study was conducted to bioassay of amino acid availability of feather meal processed by a different methods, commercial feather meal and raw feather meal, The feather meals were processed by labolatory pressure cooker(autoclave) at 2kg/$\textrm{cm}^2$ for 30 minutes ; 3kg/$\textrm{cm}^2$ for 90 minutes : 4kg/$\textrm{cm}^2$ for 120 minutes. Chick employed in the present experiment were Abor Acre strain, male or meat type (body weight, 100-140g), fed with semipurified diet and protein free diet was given during the determination of the metabolic and endogeneous amino acid. The contents of amino acid of samples were investigated by ion-exchange chromatography. The results were as follows; 1. The amino acid availability of raw, 2kg/$\textrm{cm}^2$ for 30 minutes, commercial, 4kg/$\textrm{cm}^2$ for 120 minutes and 3kg/$\textrm{cm}^2$ for 90 minutes of feather meal were -3.09, 63.28, 67.47, 71.22 and 73.75% respectively. 2. The essential amino acid availability of raw, 2kg/$\textrm{cm}^2$ for 30 minutes, commercial, 4kg/$\textrm{cm}^2$ for 120 minutes and 3kg/$\textrm{cm}^2$ for 90 minutes of feather meal were 2.55, 66.78, 66.89, 72,56 and 73.62%, respectively. 3. In individual amino acid of the different processing loather meal and commercial feather meal, biovailabilities were increased methionine, phenylalanine, leucine, arginine, threonine, isoleucine, however, histidine, lysine and aspartic acid were remarkely decreased. In conclusion, the bioavailability or amino acid for the feather meal processed at 3kg/$\textrm{cm}^2$ for 90 minutes was superior to those of other treatment or raw feather meal.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.6
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• pp.791-798
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• 1998

To develop natural flavoring substances. optimal hydrolysis conditions for two stage enzyme hydrolysates (TSEH) using low-utilized shellfishes such as purplish clam and frozen oyster stored at $-20^{\circ}C$ for 60 days. The optimal conditions for TSEH method were revealed in temperature at $50^{\circ}C$ 3 hours digestion with alcalase (Aroase AP-10, $0.3%$ w/v, pH 8.0) at the 1st stage and $45^{\circ}C$ 2 hours digestion with neutrase (Pandidase NP-2, $0.3\%$ w/v, pH 6.0) at the 2nd stage. Among water extracts, autolytic extracts and 4 kinds of enzyme hydrolysates tests, TSEH method was superior to other methods on the aspect of yields, nitrogen contents, taste such as umami and control of off-flayer formation, and transparency of extracts. From the results of chemical experiments and sensory evaluation, we may conclude that TSEH from low-utilized marine products is more flavorable compared the conventional enzyme hydrolysates, it could be commercialized as the seasoning substances.

• Journal of Chest Surgery
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• v.31 no.9
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• pp.837-844
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• 1998

Background: Adenosine is secreted by myocardial cells during myocardial ischemia or hypoxia. It has many beneficial effects on arrhythmias, myocardial ischemia, and reperfusion ischemia. Although many investigators have demonstrated that cardioplegia that includes adenosine shows protective effects in myocardial ischemia or reperfusion injury, reports of the optimal dose of adenosine in cardioplegic solutions vary. We reported the results of beneficial effects of single dosage(0.75 mg/Kg/min) adenosine by use of self-made Langendorff system. But it is uncertain that dosage was optimal. The objective of this study is to determine the optimal dose of adenosine in cardioplegic solutions. Material and Method: We used a self-made Langendorff system to evaluate the myocardial protective effect. Isolated rat hearts were subjected to 90 minutes of deep hypothermic arrest(15$^{\circ}C$) with modified St. Thomas' Hospital cardioplegia including adenosine. Myocardial adenosine levels were augmented during ischemia by providing exogenous adenosine in the cardioplegia. Three groups of hearts were studied: (1) group 1 (n=10) : adenosine - 0.5 mg/Kg/min, (2) group 2(n=10): adenosine -0.75 mg/Kg/min, (3) group 3 (n=10) : adenosine -1 mg/Kg/min. Result: Group 3 resulted in a significantly rapid arrest time of the heart beat(p<0.05) but significantly slow recovery time of the heart beat after reperfusion(p<0.05) compared to groups 1 and 2. Group 2 showed a better percentage of recovery(p<0.05) in systolic aortic pressure, aortic overflow volume, coronary flow volume, and cardiac output compared to groups 1 and 3. Group 1 showed a a better percentage of recovery(p<0.05) in the heart rate compared to the others. In biochemical study of drained reperfusates, CPK and lactic acid levels did not show significant differences in all of the groups. Conclusion: We concluded that group 2 [adenosine(0.75 mg/Kg/min) added to cardioplegia] has better recovery effects after reperfusion in myocardial ischemia and is the most appropriate dosage compared to group 1 and 3.