• KSII Transactions on Internet and Information Systems (TIIS)
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• 제7권4호
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• pp.784-799
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• 2013

This paper presents an adaptive rate control scheme for streaming-based content sharing service. This scheme delivers multimedia contents from a user device to another device or seamlessly redirects streaming service across heterogeneous user devices. In the proposed scheme, a streaming server adjusts video quality level according to the network and client status. Our scheme is different from other rate control schemes, because the video quality at the server is decided not only based on the available bandwidth, but also based on the device characteristics and bandwidth requirement at the access network. We also propose a bandwidth estimation method to achieve more equitable bandwidth allocations among streaming flows competing for the same narrow link with different Round Trip Times (RTTs). Through the simulation, we prove that our scheme improves the network stability and the quality of streaming service by appropriately adjusting the quality of the video stream. The simulation results also demonstrate the ability of the proposed scheme in ensuring RTT-fairness while remaining throughput efficient.

• 한국지역사회생활과학회지
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• 제23권1호
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• pp.31-39
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• 2012

Yam($Dioscorea$ $japonica$) has been used in oriental medicine to modulate physiology, and it is considered as a potential functional food. So far, however, limited efforts has been performed to use yam for food processing and development. Thus, in this study, rice cakes called 'Backsulgi' containing 3%, 6% and 9% yam powder were prepared and the quality characteristics were evaluated. The results of this study showed that adding yam powder reduced the moisture content of Backsulgi, which led to a decrease in the strength of textural characteristics such as hardness, adhesiveness, cohesiveness, gumminess, chewiness, and springiness. In contrast, the quality characteristics of the sample containing 3% yam powder were not significantly different from those of the control in moisture content, texture, and overall acceptability. Consequently, adding 3% yam powder could improve the biofunctionality and quality characteristics of Backsulgi in the case of adjusting moisture content.

• Asian-Australasian Journal of Animal Sciences
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• 제28권4호
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• pp.538-543
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• 2015

This experiment was conducted to measure the effects of olive leaf powder on performance, egg yield, egg quality and yolk cholesterol level of laying hens. A total of 120 Lohmann Brown laying hens of 22 weeks old were used in this experiment. The birds were fed on standard layer diets containing 0, 1%, 2%, or 3% olive leaf powder for 8 weeks. Egg weight and yield were recorded daily; feed intake weekly; egg quality and cholesterol content at the end of the trial. Olive leaf powder had no effect on feed intake, egg weight, egg yield and feed conversion ratio (p>0.05) while olive leaf powder increased final body weight of hens (p<0.05). Dietary olive leaf powder increased yellowness in yolk color (p<0.01) without affecting other quality parameters. Yolk cholesterol content was tended to decrease about 10% (p>0.05). To conclude, olive leaf powder can be used for reducing egg yolk cholesterol content and egg yolk coloring agent in layer diets.

• Food Science and Biotechnology
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• 제15권3호
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• pp.404-408
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• 2006

Feasibility of surface plasmon resonance (SPR) method to evaluate soybean frying oil quality was evaluated. Free fatty acid value, p-anisidine value, conjugated dienoic acid content, conjugated trienoic acid content, peroxide value, iodine value, total polar compound (TPC), ratio of unsaturated fatty acid to saturated fatty acid, refractive index, dielectric constant, smoking point, and L, a, and b of Hunter color system were selected as parameters related to conventional evaluation of soybean frying oil quality. SPR scale mapped with conventional quality parameters well described free fatty acid value, conjugated dienoic acid content, dielectric constant, TPC, and b of Hunter color system, as shown by correlation and linear regression analyses.

• Weed & Turfgrass Science
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• 제5권3호
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• pp.170-176
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• 2016

본 연구는 규산 함유 액비(LFSi)의 시비에 따른 잔디의 생육과 품질의 변화를 확인하기 위해 잔디의 가시적 품질, 줄기 밀도, 뿌리 길이, 엽록소 함량, 예지물 및 양분 함량을 조사하였다. 처리구는 대조구(CF), LFSi 1,000배 처리구(SiF-1), LFSi 500배 처리구(SiF-2) 및 LFSi 250배 처리구(SiF-3)로 구분되었다. LFSi 처리 전후에 토양화학성은 차이를 나타내지 않았다. LFSi 처리구와 대조구를 비교하였을 때, 잔디 품질은 7월, 10월 및 11월 조사에서 높았으며, 엽록소 함량과 잔디 예지물은 10월 27일 조사에서 증가하였다. 줄기 밀도, 뿌리 길이, 잎조직 내 질소 함량 및 칼륨 함량은 LFSi 처리구에서 증가하였다. 잔디 잎 조직 중 규소 함량은 칼리 함량이나 줄기 밀도와 정의 상관성을 보였고, 줄기 밀도는 잔디 품질이나 엽록소 함량과 각각 정의 상관성을 나타내었다. 이 결과들을 종합해 볼 때, 크리핑 벤트그래스에서 규산 함유 액비의 시비는 잔디의 잎 조직 중 칼륨 함량이나 줄기 밀도가 증가되어 가시적 품질이 향상되는 것을 확인 할 수 있었다.

• The Korean Journal of Pain
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• 제35권3호
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• pp.319-326
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• 2022

Background: As the internet usage becomes easily accessible, the patients are more frequently searching about diseases and medical/non-medical treatments. Considering that complex regional pain syndrome (CRPS) is a debilitating disease, it is important to check the information that patients are accessing. Therefore, this study aimed to investigate the reliability, sufficiency, and accuracy of the YouTube videos about CRPS. Methods: This study is a descriptive research which is derived by searching videos using the keyword 'complex regional pain syndrome' on YouTube. Relevance-based sequencing was used to sort the videos. Sources and video parameters were documented. To evaluate the accuracy, reliability and content quality of the videos, Global Quality Score, Journal of American Medical Association Benchmark Criteria and Modified DISCERN Questionnaire scales were used. Results: A total of 167 videos were included in this study. The majority of the videos originated from USA (80.2%, n = 134). The median number of views was 639 and the viewing rate was 73.3. Most of the videos had partially sufficient data and the interaction index viewing rate parameters for videos with high content quality were greater than videos with low content quality (P = 0.010, P = 0.014). Conclusions: Our results showed that videos about CRPS on YouTube mostly had partially sufficient data and include intermediate-high quality contents. Moreover, high-content quality videos had higher viewing rates, interaction indexes, number of likes, longer durations, as well as better reliability and accuracy scores. Videos with high quality and reliable content are needed to reduce misinformation about CRPS.

• Asian-Australasian Journal of Animal Sciences
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• 제32권9호
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• pp.1448-1457
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• 2019

Objective: The present work aimed at evaluating the effects of carcass quality grade (QG) on the quality characteristics of pork meat according to Korean carcass QG system. Methods: Pork carcasses with varying in QG: 1+ (QG1+, n = 10), 1 (QG1, n = 10) and 2 (QG2, n = 10), were used to evaluate the relationship between carcass QG and meat quality. The meat quality traits, fatty acid profiles, flavor compounds and sensory qualities were measured on the longissimus dorsi muscle samples of these carcasses. Results: Pork meat of higher QG (QG1+) presented significantly higher fat content (5.43%), C18:2n-6 level (19.03%) and total unsaturated fatty acids content (62.72%). Also, the QG1+ meat was significantly higher in levels of classes of flavor compounds such as aldehydes, alcohols and hydrocarbons in comparison to those of the meat samples from the lower QG groups. The sensory evaluation results (flavor, juiciness, tenderness, and acceptability scores) of QG1+ meat was significantly higher than the QG1 and QG2 meats. The pork with lower QG (i.e., QG2) was found positively correlated to redness (r = 0.987), C18:1n-9 level (r = 1.000) but negatively correlated to the fat content (r = -0.949), and flavor (r = -0.870), juiciness (r = -0.861), tenderness (r = -0.862) and acceptability (r = -0.815) scores. Conclusion: The pork with higher QG had higher fat content, total unsaturated fatty acids and better eating quality, thus producing pork with higher QGs should be considered in order to satisfy the consumer's expectation.

• 동아시아식생활학회지
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• 제18권3호
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• pp.345-352
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• 2008

This study investigated the utilization of tofu stake with turmeric manufacture by analyzing its effects on quality characteristics and shelf-life of tofu made with 0.5 CT(0.5% turmeric power), 1.0 CT(1.0% turmeric power), 1.5 CT(1.5% turmeric power), and 2.0 CT(2.0% turmeric power) in comparison with those ST(standard), In color lightness tofu stake springiness decreased with increasing turmeric power content, while cohesiveness was higher than ST. The gumminess of tofu stake decreased with increasing turmeric power content, while brittleness was higher than ST. Water content of turmeric power tofu stake was higher than ST. Weight of tofu stake increased with increasing turmeric power content, while cooking loss decreased with increasing turmeric power content. Thiobarbituric acid content of turmeric power tofu stake decreased with increasing turmeric power content. For overall acceptability, $0.5{\sim}1.0%$ turmeric power tofu stake attained the highest score.

• 한국식생활문화학회지
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• 제25권3호
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• pp.342-349
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• 2010

This study evaluated the quality and sensory characteristics of sulgidduk added with yam powder (5~20%) during 4 days storage. The moisture content of samples initially decreased as the yam powder content increased, but subsequently increased during storage. The pH values also increased during storage, although there was no significant difference. L values decreased and both a and b values increased as yam powder content increased. The decreased L values during storage were not significantly different from control group. The hardness of samples decreased with increasing yam powder content, while hardness of control group markedly increased during storage. Cohesiveness increased as yam powder content increased, and tended to decrease during the storage. Springiness also initially increased as yam powder content increased. No change was apparent during storage in control group or samples added with up to 10% yam powder, while springiness was decreased insignificantly in samples with over 10% yam powder. Lightness, yam odor and savory taste of sulgidduk tended to increase as yam powder content increased, while chewiness decreased. The savory odor was the highest in sulgidduk added with 10% yam powder. Sulgidduk added with 10% yam powder was the most preferred in appearance, taste, texture and overall preference.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2023년도 봄 학술논문 발표대회
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• pp.201-202
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• 2023

Recently, interest in concrete quality has been increasing. It is important to manage these factors due to unit-water content and aggregate quality that affect concrete quality. In this study, the unit-water content of concrete was measured through an economical, easy-to-measure, and portable Frequency Domain Reflecmetry sensor among micro-methods that compensated for the shortcomings of existing concrete unit-water content measurement methods. As a result of predicting the unit-water content, the accuracy within the ± 10 kg/m³ error range was confirmed to be more than 72% of all factors. In order to ensure high accuracy, it is considered necessary to conduct an experiment to evaluate the unit-water content by conducting additional experiments according to other variables and factors.