• Journal of Broadcast Engineering
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• v.24 no.6
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• pp.956-964
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• 2019

In the age of personal media such as YouTube and Twitch, individual media content creation and consumption have become simpler. A huge amount of media content is created and consumed through platform services. In this regard, interest in copyright of media contents is increasing. In particular, the sound source is an indispensable element in almost all media contents production. In this paper, we propose a method to store the sound source and its signature using blockchain and distributed storage system to verify the copyright of music contents. We Identify the possibility of including the audio signature extraction result of the sound source as blockchain transaction data. Through experiments, we compare the input and output speed when the sound source and its signature are stored in the distributed storage system.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.3
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• pp.710-716
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• 2008

This paper covers the performance evaluation of two flash memory-based file storages, NAND and NOR, which are the major flash types. To evaluate their performances, we set up separate file storages for the two types of flash memories on a PocketPC-based experimental platform. Using the platform, we measured and compared the I/O throughputs in terms of buffer size, amount of used space, and kernel-level write caching. According to the results from our experiments, the overall performance of the NAND-based storage is higher than that of NOR by up to 4.8 and 5.7 times in write and read throughputs, respectively. The experimental results show the relative strengths and weaknesses of the two schemes and provide insights which we believe assist in the design of flash memory-based file storages.

• Tunnel and Underground Space
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• v.25 no.6
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• pp.568-576
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• 2015

In this study, scenarios based on the leakage of highly compressed air and fire occurrence turned out to be high risks in an operation stage of CAES facility were constructed and estimated. By combining Bernoulli equation with momentum equation, an expression to calculate an impact force of a jet flow of compressed air was derived. An impact force was found to be proportional to the square of diameter of fracture and the pressure of compressed air. Four types of fire scenarios were composed to evaluate an effects that seasonal change and location of fire source have on the spread behavior of smoke. Smoke from the fire ignited in the vicinity of CAES opening descended more quickly below the limit line of breathing than one from the fire occurred 10 m away from CAES opening, which is expected to occur due to a propagation of wave front of smoke. It was shown that a rate of smoke spread of the winter fire is faster than one of the summer fire and smoke from the winter fire spreads farther than one of the summer fire, which are dependent on the direction of air flow into access opening. Evacuation simulation indicated that the required safe evacuation time(RSET) of the summer and winter fires are 262, 670 s each.

• Korean Journal of Food Science and Technology
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• v.4 no.4
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• pp.245-251
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• 1972

In the present study, the relative effectiveness of BHA, ascorbic acid, and BHA+ascorbic acid on the rancidity development of potato chips in various conditions were examined. BHA, ascorbic acid, and their mixture (BHA 0.05%, As. A 0.1%, and BHA 0.05%+As. A 0.1% relative to the weight of the potato chips) were dissolved respectively in 95% ethyl alcohol and incorporated to potato chips in the form of atomized mist. When the potato chips were stored in a dark place at $33.0{\pm}0.5^{\circ}C$, BHA was very effective in retarding the rancidity development of the potato chips. Ascorbic acid showed some antioxidant activity, but it was less effective than BHA. When BHA and ascorbic acid were used together, the antioxidant activity of the mixture appeared to be primarily due to BHA. Irradiation of direct sunlight to the potato chips, which were covered with coloress transparent polypropylene films, reduced the antioxidant activity of BHA incorporated to them. Ascorbic acid appeared to lose its antioxidant activity completely under the same condition. BHA retained a considerable degree of antioxidant activity when yellow transparent polypropylene films were used to cover the potato chips. Ascorbic acid, however, kept little antioxidant activity even in this condition.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.794-802
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• 1998

This study was conducted to investigate the effects of antioxidants on lipid oxidation in uncooked ground pork which was treated with ${\alpha}-tocopherol$, GFSE (grapefruit seed extract), carnosine and rosemary, respectively. The ground pork samples were uncooked and cooked during 10 days of storage at $4{\pm}1^{\circ}C$, respectively. The lipid oxidation and fatty acids composition were analyzed for over a periods of storage day. From the results mentioned above, antioxidative activity on lipid oxidation of uncooked ground pork appeared to be in order of carnosine > rosemary > ${\alpha}-tocopherol$ > GFSE. It would not be problem that addition of carnosine in uncooked ground of resulted in an increase of pH because the high pH could be advantageous on processing of meat. Antioxidative activity on lipid oxidation of cooked ground pork appeared to be in order of carnosine > rosemary > ${\alpha}-tocopherol$ > GFSE. Although the antioxidants were not lost their antioxidative }ctivities after cooking, their antioxidative activities in cooked ground pork were not higher than that of uncooked ground pork. That addition of carnosine increased the pH of cooked ground pork, too.

• Journal of Energy Engineering
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• v.15 no.4 s.48
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• pp.229-234
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• 2006

Electric energy is too difficult to manage realtime for irregular change of load because of non-storage. In specially, operation of reserve is ancillary service to supply stably to defend large troubles in electric power system. But whole of electric power system brings to economical loss because of reserve operation. Therefore optimal reserve quantity and optimal reserve price are necessary in order to minimize loss. In this paper, we have presents optimal dispatch and reserve price consideration of opportunity cost.

• Journal of Ginseng Research
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• v.28 no.4
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• pp.215-218
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• 2004

This study were conducted to investigate the viability and germination of dehisced Panax ginseng seeds stored for long period in the storage chamber with $5^{\circ}C\;and\;30{\%}$ humudity. The staining reaction times for viability test were 150 min, 90 in, 60 min at $0.1{\%},\;0.5{\%}\;and\;1{\%}$ triphenyltetrazolim chloride(TTC), respectively. the more the storage period, the less the healthy seeds ratio. It was $96.6{\%},\;89.2{\%},\;63.4{\%}$ for 1-year storage, 7-years storage, 9-years storage, respectively. Germination ratio were $84.0{\%},\;80.5{\%},\;73.5{\%},\;2.5{\%}$ for 1-year stroage, 6-years storage, 7-years storage and 9-years storage, respectively. Therefore it was confirmed that ginseng seed can be stored up to 6-7 years.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.29 no.4B
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• pp.403-410
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• 2004

In general communication system is composed of processor subsystems, I/O processor subsystems and data storage device subsystems those are classified as their functions. In order to improve the data reliability, all subsystems are redundant. Storage device keeps the operational information such as system related information and charging information, and such informations must be stored in non-volatile memory. Flash memory and battery backup memory are commonly used as the non-volatile storage devices. But such kind of memories are expensive per unit capacity and data can't be restored when lost while not being backed up. In this paper we develop a redundant storage device to store a lot of data safely and reliably in communication system. The device consists of micro-controller, FPGA and hard disk It provides many functions those are rebuilding, automatic remapping, host service and remote host service. Also it is designed to provide host service while rebuilding is being done in order not to interrupt the communication services. The developed device can be used instead of expensive storage device like flash memory in various communication systems.

• Food Engineering Progress
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• v.15 no.4
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• pp.311-317
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• 2011

Rice bread premix was prepared from rice flour and vital wheat gluten, and the changes in the premix properties were studied during storage at 5, 25 and $35^{\circ}C$ for 4 months. Optimum level of 14-17% vital gluten could be added to the rice bread premix. The pH, sedimentation value, and Pelshenke value of the rice bread premix decreased with increasing storage period, whereas water retention capacity (WRC) and alkaline water retention capacity (AWRC) increased with increasing storage temperature. Mixograph peak time increased with increasing storage temperature. Rapid Visco Analyser (RVA) peak viscosity and setback values increased with increasing storage temperature and period. Decreased loaf volume was observed at the rice bread prepared from the premix during storage, especially at higher temperatures. Crumb hardness of the rice bread prepared from the premix increased during 4-month storage period.

• Journal of Animal Science and Technology
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• v.46 no.5
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• pp.821-832
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• 2004

A total of 80 pigs were used to investigate the effect of dietary glycine betaine(N,N,N-trimethylglycine) on pork quality during cold storage. About 70 kg pigs were randomly a1loted into one of four experimental diet groups(0%, 0.2%, 0.4% and 0.6% glycine betaine). Pigs were slaughtered at approximately 110 kg live weight, and pH, color(CIE $L^* a^* b^*$), shear force, sarcomere length, lipid oxidation and composition of fatty acid were measured in pork loin for 13 days of cold storage. The concentration of glycine betaine in pork loin was significantly increased(P<0.05) with increasing of glycine betaine level in diet. Pork loins from dietary betaine groups showed significantly higher muscle pH and lower CIE $b^*$ values compared to control group after 13 days of storage. There were significant differences in shear force values among pork loins from diet groups at 24 hrs postmortem. However, pork loins from control diet showed longer sarcomere length than those of dietary betaine groups. Dietary glycine betaine increased the ratio of saturated fatty acids and decreased unsaturated fatty acids in pork loins. Especially the ratios of linoleic and myristic acid were decreased with increasing dietary betaine level. However, dietary glycine betaine did not affect lipid oxidation (TSARS) and sensory evaluation during cold storage.