• Journal of KIISE:Computer Systems and Theory
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• v.34 no.8
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• pp.337-347
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• 2007

An embedded system is called a multi-mode embedded system if it performs multiple applications by dynamically reconfiguring the system functionality. Further, the embedded system is called a multi-mode multi-task embedded system if it additionally supports multiple tasks to be executed in a mode. In this Paper, we address a HW/SW partitioning problem, that is, HW/SW partitioning of multi-mode multi-task embedded applications with timing constraints of tasks. The objective of the optimization problem is to find a minimal total system cost of allocation/mapping of processing resources to functional modules in tasks together with a schedule that satisfies the timing constraints. The key success of solving the problem is closely related to the degree of the amount of utilization of the potential parallelism among the executions of modules. However, due to an inherently excessively large search space of the parallelism, and to make the task of schedulabilty analysis easy, the prior HW/SW partitioning methods have not been able to fully exploit the potential parallel execution of modules. To overcome the limitation, we propose a set of comprehensive HW/SW partitioning techniques which solve the three subproblems of the partitioning problem simultaneously: (1) allocation of processing resources, (2) mapping the processing resources to the modules in tasks, and (3) determining an execution schedule of modules. Specifically, based on a precise measurement on the parallel execution and schedulability of modules, we develop a stepwise refinement partitioning technique for single-mode multi-task applications. The proposed techniques is then extended to solve the HW/SW partitioning problem of multi-mode multi-task applications. From experiments with a set of real-life applications, it is shown that the proposed techniques are able to reduce the implementation cost by 19.0% and 17.0% for single- and multi-mode multi-task applications over that by the conventional method, respectively.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.120-132
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• 2015

The purpose of this study was to provide preliminary information for the utilization extension of Chinese artichoke(Stachys sieboldii Miq) as a functional food material. The effects of the addition of Chinese artichoke powder(0, 3, 6, 9, and 12%) in white bread formulation on phenolics content and antioxidant properties, and sensory analysis(seven-point hedonic test) were examined. The contents of total polyphenols(TPC), flavonoids (TFC), and tannins(TTC) in Chinese artichoke powder were $139.09{\pm}1.97mg\;GAE/g\;dw$, $74.33{\pm}2.69mg\;QE/g\;dw$, and $40.41{\pm}2.54 mg\;TAE/g\;dw$, respectively. As the amount of Chinese artichoke powder increased, the phenolics contents also significantly increased(p<0.001, p<0.001, and p<0.001 on TPC, TFC, and TTC, respectively), the highest TPC($104.27{\pm}0.13mg\;GAE/g\;dw$), TFC($71.03{\pm}1.75mg\;QE/g\;dw$), and TTC($8.76{\pm}0.12mg\;TAE/g\;dw$) were achieved in the white bread having the highest percentage of Chinese artichoke powder(12%). The $IC_{50}$ values of Chinese artichoke extract for 1,1-diphenyl-2-picrylhydrazyl(DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid(ABTS) radical scavenging activities were 1.42 mg/mL and 1.57 mg/mL, respectively. Scavenging activities of DPPH and ABTS radicals of white bread were significantly increased according to the levels of added Chinese artichoke powder(p<0.001 and p<0.001, respectively). In the acceptance test, the white bread containing 9% Chinese artichoke powder was ranked significantly higher than the other groups according to all sensory parameters such as appearance, flavor, taste, texture, and the overall acceptability. Overall, Chinese artichoke enhanced white bread could be developed as an antioxidant-enriched bread with good sensorial properties.

• Journal of Life Science
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• v.23 no.9
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• pp.1147-1154
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• 2013

This study was conducted to evaluate the antioxidation activity of Jeju crossbred horse (Jeju native horse ${\times}$ thoroughbred) leg bone extracts (HLBE) and its enzyme hydrolysates by determination of 1,1-diphenyl-2picryl-hydrazyl (DPPH), 2,2-azino-bis(3-ethylbenzo thiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging activity, ferric reducing/antioxidant power (FRAP), and oxygen radical absorbance capacity (ORAC). HLBE was extracted with hot water for 24 hr and lyophilized. The lyophilized HLBE was hydrolyzed using multifect PR6L (MP), pepsin (PS), and a pepsin and pancreatin mixture (PSPC) for 4 hr at 60, 50, and $50^{\circ}C$, respectively. The hydrolysates were separated by a molecular weight of 3 kDa more or less. When the yield of HLBE was 100%, the yield of hydrolysates less than 3 kDa of MP, PS, and PSPC was 10.86, 3.26, and 8.00%, respectively. Enzyme hydrolysates with low molecular weight less than 3 kDa in MP and PSPC showed significantly higher DPPH, ABTS radical scavenging activity, and ORAC compared to HLBE and its hydrolysates with more than 3 kDa. However, the FRAP of the hydrolysates less than 3 kDa in PS was significantly higher than in MP. These results suggest that low molecular weight enzyme hydrolysates less than 3 kDa have more powerful antioxidation activity, especially when they are hydrolyzed by MP and PSPC rather than PS. Therefore, low molecular weight enzyme hydrolysates of HLBE hydrolyzed with MP and PSPC have significant potential as antioxidants in the food industry. Further in vivo studies are required to support the antioxidation activities of the hydrolysates in vitro.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1172-1179
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• 2015

This study investigated optimal extraction conditions for application of Ulmus pumila L. as a natural antioxidant. U. pumila L. was extracted using ethanol (EtOH) at various concentrations (0, 40, and 80%) and extraction times (1, 2, and 3 h) at $70^{\circ}C$ and then evaluated for extraction yield, total phenolic contents, total flavonoid contents, as well as antioxidant activities [2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, reducing power, and oxygen radical absorbing capacity (ORAC)]. Antioxidant activities were correlated with total phenolic and flavonoid contents. Of the solvent conditions, 80% EtOH extracts for 3 h at $70^{\circ}C$ showed the highest total phenolic and flavonoid contents with strong antioxidant activities, although there were no significant time effects on DPPH and ABTS radical scavenging activities and reducing power. However, ORAC values of all EtOH extracts remarkably increased in a time-dependent manner. In addition, 80% EtOH extract for 3 h exhibited strong antioxidant effects on HDF and 3T3-L1 cells. Therefore, the antioxidant capacity of U. pumila L., may due to phenolic and flavonoid contents, and extraction conditions were 80% EtOH for 3 h at $70^{\circ}C$. This extract could be a good source for natural antioxidants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1642-1647
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• 2011

The free radical scavenging activities of extracts from Ligustrum ovalifolium H. leaves (LOH) as well as various antioxidant activities such as ferric reducing antioxidant power (FRAP), 2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, reducing power and lipid peroxidation inhibition were evaluated by electron spin resonance (ESR). The total polyphenol and flavonoid contents of the water and ethanolic extracts from LOH were $105.5{\pm}1.31$ and $102.1{\pm}1.82$ mg gallic acid equivalent/g extract, respectively, and $84{\pm}1.72$ and $82.8{\pm}1.65$ mg catechin equivalent/g extract. In addition, $IC_{50}$ values for the 1,1-diphenyl-2-picryldrazyl (DPPH), alkyl, and hydroxyl radical scavenging activities of the water and ethanolic extracts were $0.021{\pm}0.002$ and $0.010{\pm}0.003$ mg/mL, $0.011{\pm}0.003$ and $0.012{\pm}0.002$ mg/mL, and $0.395{\pm}0.002$ and $0.443{\pm}0.002$ mg/mL, respectively. The ABTS radical scavenging activities of the water and ethanolic extracts from LOH and BHT were $0.073{\pm}0.12$, $0.130{\pm}0.06$ and $1.461{\pm}0.02$ mM Trolox equivalent/mg extract, respectively. The FRAP values of the extracts from LOH were higher than those of BHT, which was used as a positive control. The LOH extracts showed strong inhibitory effects on lipid peroxidation as measured by ferric thiocyanate (FTC) and thiobarbituric acid (TBA) assay compared to that of ${\alpha}$-tocopherol. Using MTT assay on human liver cells (Chang), extracts from LOH showed no toxicity at a concentration of 0.5 mg/mL. These results indicate that the LOH extracts possessed antioxidant activity.

• Journal of the Korean Applied Science and Technology
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• v.32 no.2
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• pp.339-347
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• 2015

This study is to evaluate moisturizing effect and durability of UV A/B blocking activity with multiple (W/O/W) emulsion system. Most of the sun protective products come to be hot issue having both high SPF and long-lasting activity as using special products when is going out, mountain climbing and sports. Also, many consumers prefer the products which have the excellent waterproofing activity of sun care cosmetics as well as the non-sticky feeling that carried out the study of the sensorial science and texture preference. Therefore, development of the specific formulation using this multiple (W/O/W) emulsion technology, it has O/W type hydro skin feel having soft and moist texture when it is treated on the skin. Finally, this formulation is instantly changed to W/O type feel after adsorbed into the skin. The purpose of this study is to get high SPF lasting effect having high water resistance tactivity with high functional multiple (W/O/W) emulsion cream. We used major ingredients, UV-B absorbers were selected with ethylhexyl methoxycinnamate, isoamyl-p-methoxycinnamate, ethylhexylsalicylate, and octocrylene, UV-A absorbers were selected with butylmethoxydibenzoylmethane, bis-ethylhexyloxyphenol methoxy phenyltriazine. SPF effect of O/W type cream was 34.1. SPF effect of W/O/W type cream was 40.6 (increased about 19%). Water resistance effect after 4 hours, SPF effect of O/W type cream was 3.6 (quickly drop down). SPF effect of W/O/W type cream having 81.0 % waterproofing effect was 32.7 (decreased about SPF 7.9). Moisturizing effect of O/W cream at first was superior comparing multiple emulsion. But after 3 hours quickly was drop-down. Moisturizing effect of multiple emulsion was high comparing O/W type and other sun block creams after 4 hours was constantly maintaining water-content.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.68-79
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• 2015

The purpose of this study is to provide preliminary information relating to the applicability of Chinese soybean as functional food material. This study compared the manufacturing characteristics, phenolic compounds contents, and antioxidative activities of soymilk prepared with Korean(Jinpumkong) and Chinese Heinong 48) soybean. Antioxidative activities were measured by in vitro models such as 1,1-diphenyl-2-crylhydrazyl DPPH) radical scavenging activity, and 2,2'-azino-bis(3-ethylbenzothiazoline-6-ulfonic acid ABTS) radical scavenging activity. The physicochemical properties(solid contents, pH, and color) and suspension stability of soymilk were not significantly different between the types of raw soybean. Total phenolic and flavonoid contents of soymilk prepared with Chinese cultivar($20.71{\pm}0.34GAE\;mg/g\;dw$ and $6.31{\pm}0.11QE\;mg/g\;dw$, respectively) were significantly higher than those of soymilk prepared with Korean cultivar $^{***}p<.001$ and $^{**}p<0.01$, respectively). Total tannin content of soymilk prepared with Korean cultivar($2.29{\pm}.22TAE\;mg/g\;dw$) was significantly higher than that of soymilk prepared with Chinese cultivar($^{***}p<0.01$). The electron donating ability(EDA) of soymilk was significantly increased in a dose dependent manner(p<0.05); the soymilk prepared with Chinese cultivar showed significantly higher EDA on the concentration of 2.5 mg/mL(p<0.01) and 10.0 mg/mL(p<0.05) than that of soymilk prepared with Korean cultivar. The antioxidative activities of soymilk were significantly increased in a dose dependent manner on ABTS radical scavenging(p<0.05), and there was no significant difference between the types of raw soybean. These results suggest that Chinese soybean, which contains plenty of phenolic compounds and has superior antioxidant activity, may have great potential as a raw material for functional beverage preparation.

• Journal of Life Science
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• v.28 no.7
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• pp.841-848
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• 2018

The flavonoid content and antioxidant effects of extracts from Stachys sieboldii Miq. and Lycopus lucidus Turcz were compared. The flavonoid content of the acetone + methylene chloride (A+M) extract of L. lucidus Turcz was 233.2 mg/g, suggesting that the extract was greater than that of S. sieboldii Miq. In the DPPH assay and the A+M and methanol (MeOH) extracts from L. lucidus Turcz had greater scavenging effects than those of S. sieboldii Miq. (p<0.05). The A+M extract from L. lucidus Turcz (0.5 mg/ml concentration) had an 82% scavenging effect in the DPPH assay. In the ABTS assay, A+M extracts from both S. sieboldii Miq. and L. lucidus Turcz (0.5 mg/ml concentration) had scavenging effects of 90% and 88%, respectively (p<0.05), suggesting that both A+M extracts had greater scavenging effects than those of both MeOH extracts. In a 120 min ROS production assay, all tested extracts dose-dependently decreased the cellular ROS production that was induced by $H_2O_2$, as compared to those produced by exposure to the extract-free control. The A+M extracts from both S. sieboldii Miq. and L. lucidus Turcz had greater inhibitory effects on cellular ROS production than those of both MeOH extracts at all concentrations tested. Treatment with the A+M extracts from S. sieboldii Miq. and L. lucidus Turcz (0.25 mg/ml concentration) inhibited the cellular ROS production by 60% and 86%, respectively. These results suggest that the A+M extracts of Stachys sieboldii Miq. and L. lucidus Turcz inhibit cellular oxidation and may contain valuable bioactive compounds, such as flavonoids.

• Applied Chemistry for Engineering
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• v.9 no.3
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• pp.457-461
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• 1998

The vesicle system of DPPC(dipalmitoylphosphaticylcholine)/Chol(Cholesterol) has been modified by incorporating various mole fractions of flourinated surfactant($C_8F_{17}(CH_2)_2OCO-CH_2CH(SO_3Na)COO(CH_2)_2C_8F_{17}$. Sodium bis(1H,1H,2H,2H-heptadecaflurododecyl)-2-sulfosuccinate, FS)/fluorinated fatty acid salt ($C_7F_{15}COONH_4$, ammoniumpentadecaflurooctyrate, FFS), and their physicochemical properties have been investigated in an attempt to enhance the stability of phospholipid vesicle system. The ${\zeta}$-potential measurement by use of Zetamaster sub-micron Particle Electrophoresis Analyzer (Malvern Co.) showed that a charged homogeneous DPPC/Chol/FS vesicle has been formed owing to the incorporated FFS effect on the membrane, playing a role as a cosurfactant in the bilayer between DPPC and FS components. With increase in the concentration of FFS, it was found that the particle size and also surface charge of the DPPC/Chol/FS vesicle decreased. The stability of DPPC/Chol/FS/FFS liposome was found to be enhanced significantly compared to that of DPPC/Chol/FS according to the dispersity change as a function of time. The release rate of dye molecule of Methylene Blue from the DPPC/Chol/FS/FFS vesicle was determined to be slower than that of DPPC/Chol/FS system, and it may be attributed to the increase in microviscosity of the hydrophobic region in the bilayer. The affinfinity of DPPC/Chol/FS/FFS vesicles to albumin was found to be slightly lowered compared to that of DPPC/Chol/FS. Based on these findings, it was confirmed that a more stable and homogeneous vesicle system of DPPC/Chol/FS could be prepared by addition of FFS, acting as a cosurfactant in the aggregate formation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.9
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• pp.1325-1332
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• 2015

Lettuce (Lactuca sativa) is an important dietary leafy vegetable that is primarily consumed as a fresh or salad material. It has a number of cultural varieties with green and/or red color. Carotenoids and anthocyanins are known to be responsible for these two colors, respectively. In this study, carotenoid and anthocyanin contents were determined to evaluate the stability of these functional pigments during storage at home. Analyses were carried out at the beginning, 3, 6, 9, and 12 days after harvest. In the course of storage at room temperature, total carotenoid levels rapidly decreased, and the decrease was found to be greatest during the first 3 days. Meanwhile, carotenoid level slightly changed within the first 9 days at $4^{\circ}C$ after harvest. This result suggests that carotenoids in green lettuce are more stable when refrigerated than at room temperature. Meanwhile, total anthocyanin content in red lettuce did not significantly decrease during storage at room temperature and $4^{\circ}C$, which indicates that anthocyanins have higher stability during storage compared with carotenoids in green lettuce. Anthocyanin extract exhibited higher antioxidant activity than carotenoid extract based on 2,2'-azino-bis(3-ethylbenzothazoline-6-sulfonic acid) (ABTS) radical scavenging assay. Antioxidant activity of anthocyanin extract may also be estimated directly by the presence of another potent hydrophilic antioxidant compound, which is ascorbic acid in this extract. In addition, anthocyanin extract showed about a 5-fold higher amount of anthocyanins than carotenoids in the carotenoid extract. The high correlation between carotenoid content with ABTS radical scavenging activity indicates that ABTS assay is more suitable than 1,1-diphenyl-2-picrylhydrazyl radical scavenging assay for detecting antioxidant capacity of carotenoid extract from lettuce.