• Korean Journal of Materials Research
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• v.6 no.8
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• pp.761-767
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• 1996

The composite fiber adsorbents containing amidoxime group were prepared and separation properties of uranium ion from seawater were investigated. The amount of uranium adsorption was increased with an increase in adsorption time. When the mole ratio of monomer and comonomer, such as acrylonitrile (AN), tetraethyleneglycol dimethacrylate(TEGMA), and divinylbenzene (DVB), were 1 :0. 1 :0.003, this resin showed the maximum adsorption ability for uranium at a level of pH 8. The amount of uranium adsorption was also increased linearly to one hour with an increase in the content of adsorbent which was added in the composite fiber adsorbents(CFA). The maximum adsorption for uranium of CF A showed at $25^{\circ}C$. Hence, the adsorption ability of CF A for calcium and magnecium ions were increased gradually by the recycling of adsorption and disorption, the adsorption content of their on were 0.3, 0.9mmole/g-adsorbents, respectly. It also showed that the adsorption contents of Ca and \1g ions were much lower than them of uranium. The desorption of uranium on the CF A was carried out , bout 100% within 30min, and the desorption rate of various CF A were equalled.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.20-26
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• 2016

This study invesigated the physicochemical properties of rice flours from conventional and high-yielding rice varieties in order to enhance usability processing of high-yielding rice varieties. Moisture content was not remarkably different among rice flours by cultivar. The highest content of total free sugars was detected in Hopum rice. Apparent amylose content of Anda was higher than that of other rice varieties. The total amount of amino acids was highest in Anda rice among the rice cultivars. Contents of vitamin $B_1$ in Hanarum were highest among the rice cultivars. Initial pasting temperature was lowest in Anda rice ($60.10^{\circ}C$). Hanarum rice showed the lowest setback values among the rice flours. Therefore, Anda and Hanarum rice cultivars were suggesting the possibility of a processed rice food source.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.988-991
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• 1998

Plasma proteins were obtained from bloods of slaughtered bovine and porcine and analyzed by Fast Protein Liquid Chromatography (FPLC). Serum albumin content decreased in the following order: Porcine Plasma Protein (PPP)> Bovine Plasma Protein (BPP)> Whey Protein Concentrate (WPC). Protein contents of BPP, PPP, and WPC determined by Kjeldahl method were 85.79%, 82.30%, and 84.38%, respectively. Compared to WPC, plasma proteins had higher emulsifying activity index (EAI) below 2% protein concentration and slightly lower EAI above 4% protein concentration. Plasma proteins had higher EAI in the acidic pH range and more dependence on NaCl than WPC. Also, EAI of plasma proteins with NaCl was higher in the acidic range than that of WPC. These results indicated that plasma protein can be utilized as a raw material for emulsifier.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.570-576
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• 2002

For the utilization of the by-products of whelk processing, whelk internal organ with the addition of commercial proteolytic enzymes - Flavourzyme, Neutrase, Protease NP, Prozyme - were used to make jeotgal, Korean traditional salted and fermented seafood sauce. The products were prepared at salt concentration of 25% with enzyme contents 0.05 and 0.1%. The samples were stored at $10^{\circ}C$ and the chemical properties were evaluated for 6 months. The pH in all samples were decreased from near 6.8 in the beginning stage to 6.1-6.4 in the final stage of incubation. Amino nitrogen of jeotgal increased with enzyme concentration and showed maximum value, 646 mg%, at 0.1% of Flavourzyme. Total nitrogen content was increased till four months, but rapidly decreased after that. Protein degradations of whelk internal organ during maturation of jeotgals were investigated by SDS-PAGE. The patterns of degradation were different with added enzymes.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.666-672
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• 2002

Changes in chemical characteristic, microflora, and sensory evaluation of fish sauce extracted at an interval of one week from fermented solution were investigated. pH was reduced from 6.0 to 4.5, and trimethylamine oxide from 132.5 to 87.2 mg/100g during fermenting periods. Trimethylamine increased from 5.6 to 50.2 mg/100g, and volatile basic nitrogen from 48.3 to 232.5 mg/100g. Bacterial flora isolated from the fish sauce were 70% Lactobacillus sp. and 13% Bacillus sp. Among the free amino acids, alanine, glutamic acid, valine, and methionine contents constitute 40% of the total free amino acids. Major non-volatile organic acid of the fish sauce was lactic acid (76%). Sensory evaluation results of the fish sauce were higher than the traditional soybean sauce after 28 days of fermentation.

• Journal of KIISE:Computing Practices and Letters
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• v.16 no.9
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• pp.918-926
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• 2010

A widget is a small application running by the users' favorite services, so they are provided with web contents without explicitly visiting the web site. Although widgets can be easily implemented with Open APIs, only a few web sites provide them because of refactoring the structures of web resource to supply Open APIs to the widget developers. This paper presents an Open API Proxy Server System for widget services. The system consists of two components: an Open API Source Code Generator and an Open API Proxy Server. The Open API Source Code Generator provides a Graphical User Interface (GUI) for users to generate the Open APIs of user's choice and sends the Open API source code generation request to the Open API Proxy Server. The Open API Proxy Server using the HTML Table Processing Library receives the HTML web page from web site and extracts useful information from the target HTML table. The proxy server converts the extracted data into the corresponding XML document which becomes available through the Open API. We verify the operation of the proposed system through experiments with the HTML tables in the example web sites.

• KIPS Transactions on Computer and Communication Systems
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• v.6 no.8
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• pp.359-368
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• 2017

What is the term "intelligence information society", which is a term that has been continuously discussed recently? This means that the automation beyond the limits of human ability in the whole societies based on intelligent information technology is a universalized social future. In particular, it is a concept that minimizes human intervention and continuously pursues evolution to data (or big data) -based automation. For example, autonomous automation is constantly aiming at unmanned vehicles with artificial intelligence as a key element. However, until now, intelligent information research has focused on the intelligence itself and has made an effort to improve intelligence logic and replace human brain and intelligence. On the other hand, in order to replace the human labor force, we have continued to make efforts to replace workers with robots by analyzing the working principles of workers and developing optimized simple logic. This study proposes important strategies and directions to implement intelligent information education policy and intelligent information technology research strategy by suggesting access strategy, education method and detailed policy road map for intelligent information technology research strategy and educational service. In particular, we propose a phased approach to intelligent information education such as basic intelligence education, intelligent content education, and intelligent application education. In addition, we propose education policy plan for the improvement of intelligent information technology, intelligent education contents, and intelligent education system as an important factor for success and failure of the 4th industrial revolution, which is centered on intelligence and automation.

• The KIPS Transactions:PartC
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• v.17C no.2
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• pp.197-204
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• 2010

An effective integration of web-based learning environment and mobile device technology is considered as a new challenge to the developers. The screen size, however, of the mobile device is too small, and its performance is too inferior. Due to the foregoing limit of mobile technology, displaying bulk data on the mobile screen, such as a cyber lecture accompanied with real-time image transmission on the web, raises a lot of problems. Users have difficulty in recognizing learning contents exactly by means of a mobile device, and continuous transmission of video stream with bulky information to the mobile device arouses a lot of load for the mobile system. Thus, an application which is developed to be applied in PC is improper to be used for the mobile device as it is, a player which is fitting for the mobile device should be developed. Accordingly, this paper suggests mobile presentation using transcoding techniques of the field concerned. To display continuous video frames of learning image, such as a cyber lecture or remote lecture, by means of a mobile device, the performance difference between high-resolution digital image and mobile device should be surmounted. As the transcoding techniques to settle the performance difference causes damage of image quality, high-quality image may be guaranteed by application of trial and error between transcoding and selected learning resources.

• The KIPS Transactions:PartD
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• v.15D no.2
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• pp.271-284
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• 2008

Self-healing is an approach to evaluating constraints defined in target system and to applying an appropriate strategy when violating he constrains. Today, the computing environment is very complex, so researches that endow a system with the self-healing's ability that recognizes problem arising in a target system are being an important issues. However, most of the existing researches are that self-healing developers need much effort and time to analyze and model constraints. Thus, this paper proposes an automated approach to determine problem arising in external and internal system environment. The approach proposes: 1) Specifying the target system through the models created in design phase of target system. 2) Automatically creating constraints for external and internal system environment, by using the specified contents. 3) Deriving a dependency model of a component based on the created internal state rule. 4) Translating the constraints and dependency model into code evaluating behaviors of the target system, and determinating problem level. 5) Monitoring an internal and external status of system based on the level of problem determination, and applying self-healing strategy when detecting abnormal state caused in the target system. Through these, we can reduce the efforts of self-healing developers to analyze target system, and heal rapidly not only abnormal behavior of target system regarding external and internal problem, but also failure such as system break down into normal state. To evaluate the proposed approach, through video conference system, we verify an effectiveness of our approach by comparing proposed approach's self-healing activities with those of the existing approach.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.93-99
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• 2007

The study was carried out to prepare spaghetti sauce with oyster (SSO) and the food components characteristics of the SSO were also compared to those of commercial spaghetti sauces (CSS). The optimal addition ratio of oyster for preparing SSO was 11% based on 100 g of SSO according to the results of organic acid content, Hunter color value, viscosity, and sensory evaluation. The reasonable $F_0$ value for the keeping storage of SSO was about 4 min. The proximate composition of SSO prepared under the optimal processing condition was 71.2% moisture, 2.8% protein, 6.9% crude lipid, and 3.2% crude ash. The results of sensory evaluation suggested that the quality of SSO was superior to that of CSS. However, there was no significant difference (p<0.05) in sensory evaluation on color between CSS and SSO. The total amino acid content (2,532.2 mg/100 g) of SSO was higher than that of CCS (2,305.7 mg/100 g). The contents of calcium and phosphorus of SSO were 25.7 mg/100 g and 48.7 mg/100 g, respectively. The calcium content/phosphorus content showed a suitable ratio for absorbing calcium. The total free amino content and the taste value were 1,040.2 mg/100 g and 151.26, respectively. The major taste-active amino acids were glutamic acid and aspartic acid.