• The Journal of Korean Medicine
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• v.27 no.3 s.67
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• pp.178-186
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• 2006

Objective: The aim was to study experimentally the effects of Radix Scrophulariae (玄蔘) induced by Sodium levothyroxine. Methods: Sprague-Dawley rats Were separated into four groups. Except for the normal group, the other three were treated with sodium levothyroxine $160{\mu}g/kg$ for 5 days. Among the three groups, two (except the control) were treated with Radix Scrophulariae extract 0.5g/kg (HNS 1) or 1.0g/kg (HNS II). $T_3-uptake,\;T_3,\;T_4$, TSH, total cholesterol, glucose, ALP, AST, ALT, free fatty acid, $\beta-lipoprotein$, and change in the serum of rats were measured after medication of solid extract of Radix Scrophulariae. Results: As a result of this study, HNS II showed significant decrease in comparison with the control in the serum $T_3-uptake,\;T_3$ ALP and free fatty acid content. HNS I and HNS II showed significant decrease in comparison with the control in the serum of $T_4$ and glucose content. HNS I and HNS II showed significant increase in comparison with the control in the serum of TSH and total cholesterol content. In body weight, HNS I and HNS II showed significant increase in comparison with the control. Conclusion: These results suggest that Radix Scrophulariae is effective to cure hyperthyroidism.

• 한국IT서비스학회:학술대회논문집
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• 2009.05a
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• pp.602-605
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• 2009

Digital content piracy has been shown to be an emerging societal problem, However, Studies on digital content piracy are very limited. In this paper, we try to find whether Theory of Planned Behavior(TPB) can explain the online digital content piracy in China. In addition to the finding of TPB's usefulness, We also examine the cross-cultural differences between Korea and China in behavior towards online digital content piracy. we argue that cultural factors moderate the strength of the relationships in the TPB model in online digital content piracy. we use a theoretical model of behavior based on the framework of the TPB(Theory of Planned Behavior) and Hofstede's national cultural dimensions. Our results indicate that the general TPB(Theory of Planned Behavior) model of software piracy is broadly applicable to digital content piracy in China. Our findings also show that most of the hypothesized moderating effects of national cultural factors were found to be significant.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.8 no.12
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• pp.4568-4587
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• 2014

Authentication of videos and images based on the content is becoming an important problem in information security. Unfortunately, previous studies lack the consideration of Kerckhoffs's principle in order to achieve this (i.e., a cryptosystem should be secure even if everything about the system, except the key, is public knowledge). In this paper, a solution to the problem of finding a relationship between a frame's index and its content is proposed based on the creative utilization of a robust manifold feature. The proposed solution is based on a novel semi-fragile watermarking scheme for H.264/AVC video content authentication. At first, the input I-frame is partitioned for feature extraction and watermark embedding. This is followed by the temporal feature extraction using the Isometric Mapping algorithm. The frame index is included in the feature to produce the temporal watermark. In order to improve security, the spatial watermark will be encrypted together with the temporal watermark. Finally, the resultant watermark is embedded into the Discrete Cosine Transform coefficients in the diagonal positions. At the receiver side, after watermark extraction and decryption, temporal tampering is detected through a mismatch between the frame index extracted from the temporal watermark and the observed frame index. Next, the feature is regenerate through temporal feature regeneration, and compared with the extracted feature. It is judged through the comparison whether the extracted temporal watermark is similar to that of the original watermarked video. Additionally, for spatial authentication, the tampered areas are located via the comparison between extracted and regenerated spatial features. Experimental results show that the proposed method is sensitive to intentional malicious attacks and modifications, whereas it is robust to legitimate manipulations, such as certain level of lossy compression, channel noise, Gaussian filtering and brightness adjustment. Through a comparison between the extracted frame index and the current frame index, the temporal tempering is identified. With the proposed scheme, a solution to the Kerckhoffs's principle problem is specified.

• Korean Journal of Plant Resources
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• v.11
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• pp.124-125
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• 1998

• Proceedings of the Plant Resources Society of Korea Conference
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• 1998.10a
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• pp.124-125
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• 1998

• Proceedings of the Korean Institute of Building Construction Conference
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• 2003.11a
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• pp.113-117
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• 2003

In this study is investigated the various properties of concrete with the kinds of stabilizing agent of recycling water and solid content in order to suggest a practical use of recycling water. According to the results, fluidity and air content varies slightly with the kinds of stabilizing agent and solid content, but does not make a big difference. Setting time does not differ remarkably from plain concrete at 20℃, but is shortened with an increase of solid content. Bleeding is reduced more largely in the case of S than in the case of R, and is not influenced by solid content. Compressive strength is equal or decreases in comparison with plain concrete at solid content of I and 50%, and shows the highest value at solid content of 3%. Length change by drying shrinkage is larger than plain concrete at solid content of 5%, and decreases at solid content of I and 3%. Therefore, it proves that the influence of the kinds of stabilizing agent is minute, and solid content is most effective at 3%.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2003.05a
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• pp.113-117
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• 2003

In this study is investigated the various properties of concrete with the kinds of stabilizing agent of recycling water and solid content in order to suggest a practical use of recycling water According to the results. fluidity and air content varies slightly with the kinds of stabilizing agent and solid content, but does not make a big difference. Setting time does not differ remarkably from plain concrete at 2$0^{\circ}C$, but is shortened with an increase of solid content. Bleeding is reduced more largely in the case of S than in the case of R, and is not influenced by solid content. Compressive strength is equal or decreases in comparison with plain concrete at solid content of 1 and 5%, and shows the highest value at solid content of 3%. Length change by drying shrinkage is larger than plain concrete at solid content of 5%, and decreases at solid content of 1 and 3%. Therefore, it proves that the influence of the kinds of stabilizing agent is minute, and solid content is most effective at 3%.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.5
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• pp.729-737
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• 2018

Objective: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage. Results: Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control. Conclusion: The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each.

• Economic and Environmental Geology
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• v.53 no.2
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• pp.167-181
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• 2020

Analysis of variance (ANOVA) and multiple comparison analysis were performed for shear strengths categorized by breccia content of 5 wt.% (Case-I), 10 wt.%, (Case-II) and 15 wt.% (Case-III) in fault cores. The relationship between breccia contetnt and shear strength was quantitatively classified by calculating the mean and standard deviation of shear strength for each population in each case and then the grouping the breccia contents that had a statistically similar effect on the dispersion of shear strength. As a result, shear strength was clearly classified into group 1 (breccia content of 0-15 wt.%) and group 2 and 3 (breccia coantent of 15-30 wt.% and 30 wt.% or more) in Case-III. Shear strength of the standard line at breccia content of 15 wt.% were determined to be 43.6 kPa, 77.6 kPa, and 118.6 kPa at each normal stress (54 kPa, 108 kPa, and 162 kPa), respectively. In addition, the distribution range of cohesions is 0-43.6 kPa at breccia content of 15 wt.% or less, and 0-70.0 kPa at 15 wt.% or more. Distribution range of friction angles is 0-45.7 ° at breccia content of 15 wt.% or less, and 16.7-57.5 ° at 15 wt.% or more.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1058-1067
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• 2000

In this study, eel, puffer and snake head fish, which are widely taken and highly valued for processing into baked fish, soup or fish juice were studied by classifying them into wild fish and cultured fish, and evaluated in terms of taste. The samples were gathered in the area including Kimhae, Samchonpo and Haman in Kyungsangnam-do, Kangsu-Gu in Pusan and Bukcheju-Gun in Cheju-do. Proximate compositions, the content of nucleotides and their related compounds, total and free amino acids, organic acids and fatty acids of the fishes were analysed. Generally, as for the compositions, wild fish had a higher crude fat content and a lower moisture content as compared with cultured fish, while there was no great difference between them in terms of crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR, Hx were detected, and the amounts of which were nearly the same with respect to the growth conditions. IMP content was high in all of the samples, while ATP content was extremely low. Total 17 amino acids were detected from the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine, leucine, glycine, alanine and arginine, and low contents of cystein, isoleucine and methionine. As for the other amino acids, generally same level of contents were detected for each samples. In cases of eel and snake head fish, the wild fish had higher total amino acid contents in comparison with cultured fish. And the result to the contrary was obtained for the case of puffer. Sample fishes had nearly the same compose distribution of free amino acid though the contents of which were a little different according to the samples. Each sample had high contents of taurine, hydroxyproline, glutamic acid, glycine, cystathionine, ${\beta}-aminoisobutyric$ acid and lysine. Total organic acid contents of cultured fish was higher than that of wild fish. All fishes commonly had high contents of lactic acid, iso-valeric acid, oxalic acid and fumaric acid. High levels of $C_{16:0},\;C_{16:1},\;C_{18:1(cis)},\;C_{18:3},\;and\;C_{22:6}$ were shown in all of the samples and ${\omega}-3$ polyunsaturated fatty acid content of cultured fish was higher than that of wild fish, and as for the essential fatty acid, wild fish has higher content in comparison with cultured fish.