• THE JOURNAL OF KOREAN ORIENTAL ONCOLOGY
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• v.4 no.1
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• pp.55-70
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• 1998

It has been known that "Gobongeonyangdan" has a certain effects on male sterility in the field of oriental medicine. This thesis purposes to prove such effects of the medicine especially concerning sex hormones and hematogenesis. In the study were used three groups of rats: two of those were treated with Gobongeonyangdan with a variety of quantity and the other untreated. The experiment spans for 35 days: tests upon those subjects were done three times on the 7th, 21st, and 35th day checking the change of testosterone, estradiol, LH, FSH and iron in the serums, and RBC, hematocrit and hemoglobin levels. The results obtained from the study are as follows: 1. The content of testosterone in the serums marked a significant increase in both treated groups in comparison to the untreated group. 2. The content of estradiol in the serums showed a significant increase in the treated groups as to the untreated. 3. The content of LH in the serums increased significantly in the treated groups as to the untreated. 4. The content of FSH in the serums also increased remarkably in the two treated groups as to the untreated. 5. The content of iron in the serum was seen to be increased in the treated groups rather than the untreated group. 6. The RBC was observed to show a tendency toward a significant increase in both the treated groups in comparison with the untreated group. 7. The hemoglobin levels were also increased significantly in the treated groups as to the untreated. 8. The hematocrit levels were decreased significantly in one of the two treated group(sample A group) and there was no difference in the other group(sample B group) in comparison with the untreated group. Consequently, "Gobongeonyangdan" may well be a favorable medicine for patients two have sexual functional disorder and it is also effective on hematogenesis.

• Journal of the Korean Society of Tobacco Science
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• v.8 no.1
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• pp.69-78
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• 1986

This experiment was carried out to Investigate the environmental changes of rhizosphere, behavior of nutrient components in soul, and nutrients uptake and growth response of the tobacco plant in the condition that mulch as polyethylene film, had been removed on the ridge at the 50th day after transplanting in comparison with continuous mulching condition. The results obtained were as follows; 1. After rainfall, soil moisture content In the plow layer was greatly increased without mulch in comparison with that of the plot with mulch. As a result, leaf water potential of tobacco plant without mulch was higher than that with mulch. 2. Available nutrients such as $NH_4-N, \;NO_3-N$, and total salts in the plow layer of the plot without mulch tended to be Increased, and especially accumulated on the surface layer owing to the redistribution of soil water by rainfall during the latter growth stage after removing mulch. 3. Nutrients uptake by tobacco was much more enhanced in the plot without mulch and resulted in higher contents of total nitrogen, $NO_3-N, \;P_2O_5, \;and K_5O$ in the tobacco leaf Especially higher content of nitrogen caused the delay of maturity resulting In the increased of dry weight of top part of tobacco in the plot without mulch toned to be Increased in comparison with that in mulching condition. Content of total nitrogen, $NO_3-N$, and nicotine in flue-lured leaves was much higher in the plot without. mulch than in mulching condition, but lower content of reducing sugar in the plot without mulch resulted in lower quality of tobacco.

• Water for future
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• v.29 no.4
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• pp.119-129
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• 1996

The daily soil water contents were obtained from the time domain reflectometry (TDR) method and energy balance-water budget approach with eddy correlation at the two small semiarid watersheds of Lucky Hills and Kendall during the summer rainy period. There was a comparison of daily soil water content measured and estimated from these two different approaches. The comparison is valuable to evaluate the accuracy of current soil water content measuring system using TDR and energy balance-water budget approach using eddy correlation method at small watersheed scale. The degree of similarity between the regressions of these two methods of measuring soil water content was explained by determining the correlations between these methods. Simple linear regression analyses showed that soil water content measured from TDR method was responsible for 58% and 63% of the variations estimated from energy balance-water budget approach with eddy correlation at Lucky Hills and Kendall, respectively. The scatter plots and the regression analyses revealed that two different approaches for soil water content measurement at small watershed scale have no significant difference.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.12 no.11
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• pp.5323-5343
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• 2018

Mobile applications and social networks tend to enhance the need for high-quality content access. To address the rapid growing demand for data services in mobile networks, it is necessary to develop efficient content caching and distribution techniques, aiming at significantly reduction of redundant content transmission and thus improve content delivery efficiency. In this article, we develop optimal cooperative content cache and distribution policy, where a geographical cluster model is designed for content retrieval across the collaborative small cell base stations (SBSs) and replacement of cache framework. Furthermore, we divide the SBS storage space into two equal parts: the first is local, the other is global content cache. We propose an algorithm to minimize the content caching delay, transmission cost and backhaul bottleneck at the edge of networks. Simulation results indicates that the proposed neighbor SBSs cooperative caching scheme brings a substantial improvement regarding content availability and cache storage capacity at the edge of networks in comparison with the current conventional cache placement approaches.

• Journal of Korea Multimedia Society
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• v.14 no.8
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• pp.1020-1028
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• 2011

In this paper, we proposed a mechanism that prevents indiscreet use of digital contents, verifies created content's copyrights to provide services to granted user and protects digital contents by law by authenticating the original digital content whenever an infringement of copyright occurs in UCC environments. The proposed mechanism uses specific information and features of contents as copyrights authentication information without additional information. Also, provides the fact of violation by inferring the modification of the original digital contents. That means this mechanism infers same or similar value from the contents; fraudulent use of content, modification of content color, modification of content format, modification of content resolution and illegal use of frame not principal key frame. In that point, we found that the inferred value from the content differed according to features of content modification.

• Journal of the Korea Concrete Institute
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• v.24 no.5
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• pp.525-533
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• 2012

In this study, bending tests were performed on beam specimens made of UHPCC with the fiber content range of 0~5 vol% to investigate the contribution of fiber content to first cracking strength and flexural tensile strength. Also, four-point bending tests for unnotched beam as well as three-point bending test for notched beam were performed to estimate the effect of the presence of notch on the strengths. The experiment result showed that the increase in fiber content made linear improvement in the flexural tensile strength; whereas first cracking strength was enhanced only when at least 1 vol% of fibers was incorporated. Comparison of the bending test results with and without notch showed that the notch effect varied with the fiber content. The increase in fiber content diminished the effect of stress concentration on the notch tip, reducing the difference in the strengths. With much higher fiber content, the effect of stress concentration almost disappeared and the defection on cracking plane or the size effect dominated the strengths, consequently resulting in higher strengths in the notched beams than the unnotched ones.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.489-498
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• 2008

The objectives of this study were to provide fundamental information on how individual phenolic compounds form on the inside of apple slices during cold storage, the changes in the content of four types of phenols, ingredient variation of individual phenolic compounds and the influence of phenolic compounds on enzymatic browning. This study measured the changes in the content of soluble solids, pH and vitamin C in order to investigate the correlations between these variables. HD and FA were the main phenolic compounds found in the apple slices, and HD was the most prevalent phenol. Furthermore, comparison of the CG and EP content revealed that there were more CGs than EPs. The phenol content tended to decrease considerably in the fresh apple slices and water-dipped apple slices but only slightly in the CP from sucrose-dipped apple slices and 0.5% ascorbic acid solution-dipped apple slices. The degree of browning increased in the following order: fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The vitamin C content tended to decrease in the fresh apple slices, water-dipped apple slices, 0.5% ascorbic acid solution-dipped apple slices and CP from sucrose-dipped apple slices. The pH tended to increase in all sample groups, but the pH of the water-dipped apple slices was lower than that of the comparison group. The CP from sucrose-dipped apple slices had the lowest value of pH. The change in soluble solids tended to increase in all treatment groups, but this increase was less in the CP from sucrose-dipped apple slice. Correlation analysis revealed a high degree of correlation between browning and chlorogenic acid content. The results of the present study show that, when stored in the fridge, the change in phenol ingredient content in apple slices influences the browning of the slices. The results also showed that HD and FA were the main phenolic compounds, while CG was shown to have the greatest influence on browning.

• The Journal of Korean Academy of Sensory Integration
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• v.16 no.1
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• pp.35-44
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• 2018

Objective : This study aimed to perform a translation, backward translation, item modification, and test of content validity for Korean version of Miller Assessment for Preschoolers (MAP). Methods : Professors in department of occupational therapy, translators, or occupational therapists participated in the processes of translation, comparison and synthesis I, backward translation, comparison and synthesis II, test of understanding, and modify of items. Content Validity Indices (CVI) was calculated for data analysis by using Microsoft Office Excel. Results : Results of comparison between the original MAP and Korean MAP in professor panels were mean $3.66{\pm}0.40$, item-level CVI (I-CVI) 0.94, and overal scale CVI (S-CVI) 0.83. In agreement, result of comparison between of the original MAP and backward translated MAP (version English) was mean 3.14. The erroneous content was omission 13 times, the addition 3 times, the substitution 6 times, erroneous terms 11 times, and reordering 6 times. Average of understanding test in the therapist panels was $3.66{\pm}0.27$. The agreements were I-CVI 0.93 and S-CVI 0.58. Conclusion : Using assessment tools that developed in another country is important to do test of content validity and systematic translation process in Korea. For developing Korean version of MAP, validity and reliability studies need to be followed in near future.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.462-468
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• 1998

편이었다. 미량성분으로는 K이 다량으로 존재하였고, 2단계 발효로 제조된 포도식초는 포도양파식초 보다K, Na, Cu함량이 높게 나타났다. ^x Grape vinegar (A) and grape onion vinegar(B) added (3% of onion juice) were produced through two stages of fermentation(alcohol fermentation and acetic acid fermentation) to increase the grape's use. Grape wine which contained 5.6% alcohol was produced on the 3rd day of first stage. Then through the second stages, grape vinegar, of which total acidity was 5.37% was produced. The quality of (A) and ( B) which was produced through the two stages of fermentation was compared with the traditional grape vinegar (C, D) in the market. The content of sugar in (D) was a little higher such as 5.4 $^{\circ}$Brix than others. That of (A) and (B) was 5.13, 4.98 $^{\circ}$Brix respectively. The content of remaining alcohol in (C) was high such as 0.23% comparatively. But there was no remaining alcohol in (A) and (B). The content of acetic acid was 4.3~5.3% as a major organic acid of vinegars. The content of tartaric acid was 340.0 in (A), 315.7 in (B), 322.6 in (C) and 391.7mg% in (D). The content of lactic acid was distinctly high such as 277.4mg% in (D) There were differences such as 9.2~15.5mg% in the content of total free amino acids among grape vinegars. (D) contained 15.5mg% of total free amino acid and (B) also highly such as 12.0mg%. Potassium was high in grape vinegars. The content of potassium, sodium and copper was higher in (A) than (B).