• Journal of Korean Society for Geospatial Information Science
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• v.17 no.1
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• pp.167-174
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• 2009

A Tile Map Service is a regular map service that has been enhanced to serve maps very quickly using a cache of static images. The map cache is a directory that contains image tiles of a map extent at specific scale levels. Returning a tile from the cache takes the server much less time than drawing the map image on demand. Use of a Tile Map Service can dramatically improve the time that clients take to display complex base-maps. Using Tile Map Services thus eliminate the need to trade quality for performance. This study provides a way to construct Tile Map Service System using Open Source GIS. We used GDAL(Geospatial Data Abstraction Library) which is one of the Open Source GIS Softwares to make Tile Map Image and OpenLayers to publish Web Page. Moreover, We conducted a performance test on Tile Map System and Dynamic Map System and evaluated the results of it. As a result, the proposed method makes it easier to construct high performance Tile Map Service using Open Source GIS without commercial products.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.910
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• pp.1341-1350
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• 2004

With the advent of the globalization trend of the industry, the enterprises in the fashion industry around the world have witnessed a surge in exports and foreign direct investment (FDI). Many fashion enterprises in each country, along with the multi-national enterprises, have engaged in global outsourcing of the production process in order to increase their global competitiveness, and have attempted to expand their commercial presence in the world market by entering into other foreign markets. Such market entry attempts have lead to the increase of FDI and trade by the fashion enterprises. This study attempts to examine the interactive relation between FDI and export/import of fashion products in different fashion industries both worldwide and in Korea. First, we will look into the relation between export/imports and FDI of each regional fashion industry, then expand the study to the relation between those two factors found in the fashion industry of Korea in general, and finally, to the relation between the two factors in the fashion industry of countries that are the major export nations of fashion goods into Korea. The data which this study is based on were collected from the International Trade Statistics Yearbook Vol. II (UN, 1991-2002, New York: UN), UNCTAD Handbook of Statistics (UN, 1996-2001, Vienna: UN), UNCTAD database, the archives of the Korea Federation of Textile Industry and the archives of the Export-Import Bank of Korea. The methods of analysis used in this study were correlation, regression, and descriptive statistics of the data. The result of this study showed that each fashion industry of different regions was subject to a diversity of effects. For one, the fashion industry in Korea showed a significant correlation between outbound investment and both export and import. On the other hand, the apparel industry in Korea showed a significant correlation between outbound investment and imports, but no such correlation between outbound investment and exports.

• Journal of Internet Computing and Services
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• v.16 no.2
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• pp.1-6
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• 2015

In this paper, we designed an embedded audio video bridging (AVB) platform based on IEEE 802.1BA for real-time multimedia transmission in smart-car, smart-home, smart-theater, and then evaluated a performance of the implemented platform by analysis of IEEE 802.1AS (time synchronization protocol) and IEEE 802.1Qat (stream reservation protocol). Especially, the AVB Layer-2 protocol of MRP(Multiple Registration Protocol), MMAP(Multicast Address Acquisition Protocol), IEEE 1722, 1722.1 etc. was and implemented by linux based operating system. It is shown by interoperability tests with commercial products that the implemented platform transmits real-time multichannel AV data over AVB networks for Multichannel Multimedia Transmission.

• Proceedings of the Korean Society of Food Hygiene and Safety Conference
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• 1994.12a
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• pp.15-26
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• 1994

Bovine somatotropin(bST) or bovine growth hormone (bGH) is a protein of 191 amino acids produced by the anterior pituitary gland of cattle. Recombinant bovine somatotropin(rbST) is biosynthetic versions of the naturally occurring pituitary hormone in cows. The use of rbST in dairy cows promises to improve the efficiency of milk production around the world. Using recombinant DNA technology, bST can now be produced in commercial quantities. The recombinant bST(rbST) is biologically identical to the found in the bovine pituitary. Milk from rbST-treated cows has been found to have the same nutritional value and composition as milk from untreated cows. In November of 1993, rbST finally was approved by the FDA, nearly 10 years after filing a licence applica-tion. rbST has been one of the most extensively studied animal drug products to be reviewed by the agency. Three scientific facts will help to reassure the public about the safety of the milk suppy.: 1. rbST has no biological activity in humans when indigested orally or when given by intramuscular injection. 2. Insulin-like growth factor 1(IGF-1) is not orally active. Any changes in IGF-1 levels in milk are well within normal variation and are lower than those reported in human milk. 3. All cow's milk contains bST, and no significant change in bST levels in milk occurs as a result of giving cows supplemental bST. Based on the scientific evidence, the public can be confident that milk and meat from rbST-treated cows is safe to consumers.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.206-210
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• 2002

The bread qualities were analyzed objectively by using CrumbScan software. Samples were prepared at the same conditions of mixing, fermentation, and baking time except the amount of Korean wheat flour (KWF). The bread volume was increased with increasing KWF, and the maximum volume was attained in the product of 20% KWF. Although the products of 20% and 30% KWF showed the same thickness of the crust, the crust was thinner than control when KWF was added. The size (fineness) and shape (elongation) of crumb cells were larger and rounder than control due to the low degree of elasticity of the KWF-added dough. Among the samples, the product with 20% KWF showed the most even distribution of crumb cells around the sliced area. The precise determination of external and internal characteristics of the bread was possible with Crumbscan, suggesting the possibility of developing industrial standards for bread.

• Applied Chemistry for Engineering
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• v.31 no.5
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• pp.568-574
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• 2020

Gas diffusion layer (GDL) is one of the main components of PEMFC as a pathway of reactants from a flow field to an electrode, water transport in reverse direction, heat management and structural support of MEA. In this study, the effect of GDL on fuel cell performance was investigated for commercial products such as 39BC and JNT30-A3. Polarization curve measurements were performed at different flow rates and relative humidity conditions using 25 ㎠ unit cell. The parameters on operating conditions were calculated using an empirical equation. The electrical resistance increased as the GDL PTFE content increased. The crack of microporous layer had influence on the concentration loss as water pathway. In addition, the ohmic resistance increased as the relative humidity decreased, but decreased as the current density increased due to water formation. Curve fitting analysis using the empirical equation model was applied to identify the tendency of performance parameters on operating conditions for the gas diffusion layer.

• Korean Journal of Food Science and Technology
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• v.27 no.6
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• pp.839-844
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• 1995

Appropriate types and concentrations of starch-based fat replacers which are low-pH stable, shear resistant and heat stable were selected to develop reduced-fat mayonnaise without affecting taste, texture and emulsion stability. Four kinds of commercial fat replacers [Neutral DR (DR), Stellar 100X (SX), Sta Slim 150 (SS) and N-Lite L (NL)] were thermally activated after appropriately hydrated and applied to mayonnaise formulation. For each fat replacer, eight recipes having various ratios of soybean oil/fat replacer(95/5 to 60/40) were formulated and compared with standard formulation(100% soybean oil) using rheological and sensory evaluations. All tested starch pastes showed pseudoplastic behavior, time-dependent thixotropic gel characteristics. The increasing order of pseudoplasticity and yield stress was RM, NL, SS and ST. The hardness and adhesiveness of each fat replacer-added mayonnaise was increased in the same order as above. Formulated mayonnaise which contained higher ratio of fat replacer showed lower values in hardness and adhesiveness. ST at up to 25% oil replacement exhibited the highest oil replacing ability among four replacers. ST-added mayonnaise also exhibited the highest sensory score and emulsion stability among all products including standard formula. The high sensory score in spreadability of RM-added mayonnaise well reflected the consistent index of RM paste. Use of fat replacers reduced oily odor and greasy aftertaste of mayonnaise.

• Fisheries and Aquatic Sciences
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• v.12 no.1
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• pp.6-15
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• 2009

Biochemical and functional properties of acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from rockfish skin were characterized. Yield of PSC (90.0%) was higher than that of ASC (63.2%). Both ASC and the PSC consisted of ${\alpha}1$ and ${\alpha}2$ chains, and $\alpha$-cross-linked components. According to the results of hydroxylation of proline and lysine, and FT-IR, no difference between the helical structure of ASC and PSC was identified. Thermal denaturation temperature (TDT) of ASC from rockfish skin was $22.8^{\circ}C$, the same as exhibited in PSC. Both ASC and PSC were higher in water absorption capacity (WAC) and oil absorption capacity (OAC) than other vegetable proteins. According to the results of emulsifying activity (EA) and cooking stability (CS), both ASC and PSC from rockfish skin were inferior compared to the commercial emulsifier (Tween-80). The results of FT-IR suggested that the structure of PSC was slightly different when compared to that of ASC. No differences in solubility were established between ASC and PSC from rockfish skin at various pH and NaCl concentrations.

• Progress in Superconductivity and Cryogenics
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• v.16 no.4
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• pp.21-25
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• 2014

In order to develop 2nd generation (2G) high-temperature superconducting (HTS) wires as commercial products, it is necessary to perform a high speed investigation of their superconducting performance. Room-temperature and non-contact optical scanning tools are necessary to verify the microstructure of the superconducting materials, the current flow below the critical temperature, and the critical current density. In this paper, we report our results of an inspection of the electrical transport properties of coated conductors. The samples that we used in our study were highly qualified rare-earth based coated conductors produced via co-evaporation, and $SmBa_2Cu_3O_{7-y}$ (SmBCO) was the superconducting materials used in our studies. A film grown on IBAD-MgO templates shows larger than 400 A/cm at 77 K and a self-field. The local transport properties of the films were investigated by room-temperature imaging by thermal heating. The room-temperature images show structural inhomogeneities on the surface of the films. Bolometric response imaging via low-temperature bolometric microscopy was used to construct the local current mapping at the surface. These results indicate that the non-uniform regions on the surface disturb the current flow, and laser scanning images at room-temperature and at a low-temperature suggest a correlation between the structural properties and transport properties. Thus this method can be effective to evaluate the quality of the coated conductors.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.