• The Journal of the Korea Contents Association
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• v.16 no.2
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• pp.163-173
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• 2016

Recently, massive amounts of stream data have been studied for distributed processing. In this paper, we propose an incremental stream data processing method based on in-memory in big data environments. The proposed method stores input data in a temporary queue and compare them with data in a master node. If the data is in the master node, the proposed method reuses the previous processing results located in the node chosen by the master node. If there are no previous results of data in the node, the proposed method processes the data and stores the result in a separate node. We also propose a job scheduling technique considering the load and performance of a node. In order to show the superiority of the proposed method, we compare it with the existing method in terms of query processing time. Our experimental results show that our method outperforms the existing method in terms of query processing time.

• Current Research on Agriculture and Life Sciences
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• v.6
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• pp.113-120
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• 1988

Concern was forcused to investigate the relationship between nitrite and ascorbic acid contents in spinach during processing and storage in this experiment. Contents of nitrate and nitrite in fresh spinach were 3,000ppm and 0.25ppm, respectively. Nitrite contents were decreased by branching and storaging, while the nitrite contents were increased. The tendency was accelerated by seasoning. When spinach was stored at $4^{\circ}C$ and $25^{\circ}C$, Changes of nitrate and contents were rapid at $25^{\circ}C$, but slow at $4^{\circ}C$. In the relationship among the contents of nitrite, nitrate, and ascorbic acid during storage, nitrate contents were decreasing, whereas nitrite and ascorbic acid contents were increasing.

• Journal of Korean Medical classics
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• v.24 no.2
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• pp.23-50
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• 2011

"LeiGongPaoZhiLun" is the first pharmaceutical book, and there are various opinion on when LeiXiao(雷斅), the author lived. From the aspect of several data, it is appropriate most that LeiXiao live in the period of Sui(隋) Dynasty, like SuSong(蘇頌) in the Sung Dynasty said, This book was not made at one time by one person. At the beginning, it was written by LeiXiao and the later generations enlarged to finish. The original of "LeiGongPaoZhiLun" disappeared already but a large amount of this book was quoted to "ZhengLeiBenCao(證類本草)" to be preserved. The contents of "LeiGongPaoZhiLun" are the first professional book about processing of medicinal, in which most of processing of medicinal that is generally used today, is included and some methods are unused. Besides, the regulations of this book are specific, the range is broad, and theoretical frame is established for the first time. This book has abundant contents, in which several processing of medicinal are written. There are 10 methods such as steaming(蒸法), boiling(煮法), baking(炮法), stir-frying(炒法), calcining(煅法), long time boiling(煉法), scorching(燒法), baking after wrapping(煨法), immersing(浸法), washing(洗法), flying(飛法), etc. How to remove some section that is not used for drug, how to separate according to medical use and region to be applied, how to smash, how to cut, how to dry, container for medicine, warning for making a prescription, time to make medicine and amount of medicine, how to distinguish superior and inferior and origin, how to make medicine partially, etc, are contained in this book. The contents of "LeiGongPaoZhiLun" can be mixture of processing of medicinal of medical scientists and taoists. In conclusion, however, the effect by the later medical generations of "LeiGongPaoZhiLun" was not great on processing of medicinal. It stemmed from the difference of processing of medicinal in this very taoistic book that realistic difficulties were disregarded by taoists for training and practical purpose, treatment that is the reason that later medical generations used processing of medicinal. Consequently, there is no great relation between the development of processing of medicinal in the Sung Dynasty and this book. "LeiGongYaoXingFu(雷公藥性賦)" that was abundant in medical market in Ming(明) and Qing(清) period has no relation with "LeiGongPaoZhiLun" is kind of a distribution-purposed book that was mnge in or after Ming Dynasty. However, since a book that is said to be written by 'LiGao(李杲)'PaoZhihis nof a dijust borrowed and focus on a brief summery, it is not desirable for beginners to learn medical knowledge. "LeiGongPaoZhiLun" is the first pharmaceutical book and is a model to show how a science in the history of the herb medicine generated and developed and how such a book is changed and modified to make a change of value.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.327-332
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• 1984

This experiment was carried out to investigate the changes of cholesterol contents during the processing of various marine products. For the above purpose, squid, eel, mackerel, baby clam and sea mustard were sun-dried, roasted, salted-dried, boiled-dried and salted, respectively. In raw samples, the highest content of cholesterol was 761 mg/100g in squid, following by eel, baby clam, mackerel and sea mustard in order, and there was no significant relationship between cholesterol and lipid contents. The cholesterol contents of the used samples were decreased during the processing except baby clam. The decreasing ratios of the cholesterol contents during the processing were $66.4\%$ in squid, $43.6\%$ in eel, $41\%$ in mackerel and $58\%$ in sea mustard. While the cholesterol content of baby clam was increased by 1.6 times compared with that of raw sample. Considered from the results, it seems that the changes of cholesterol content during processing depended upon the changes of lipid content in the sample.

• Cartoon and Animation Studies
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• s.40
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• pp.243-260
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• 2015

Being a symbolic image to let traditional 'mother wonlee' contents characters known widely, need to be made in a way that can deliver the powerful message of korea An-dong traditional local contents and the value of regent story. As for the contents character develope methods and the scope of the study, an theoretical study was conducted based on literature review, and, factor plus fiction field surveys, and the legend story and then an effect of character marketing on global contents with original identity. 'mother wonlee' pre-production plaining have been analysis with creative described based on the ancients features and the classification of ancient original characters, and the situation and the concept of An-dong local place. as a results this thesis is show up how to make up a main character develop processing and make a features design processing of the characters who different age and a scenes. as a conclusion is drawing about a 'Wonlee' and 'Eungtea' both main Character plaining processing and graphics; traditional face, all clothes, body proportion, etc. Also we trade to traditional patten with character planing. it will be a high value industry which facilitates a variety of industries in conjunction with marketing traditional source characters in global. Recognizing the value of traditional story main character design and graphics marketing and utilizing the value through various media will create infinite value, enabling the global marketing.

• The Korean Journal of Food And Nutrition
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• v.28 no.4
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• pp.544-550
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• 2015

In order to determine the material characteristics of pork rinds according to the breeds, the chemical composition, color, pH, collagen contents, shear force, fatty acid and amino acid contents of pork rinds were investigated. White pork rinds (WPR) and black pork rinds (BPR) were evaluated before and after heating to compare the differences between breeds and the effects of heating treatment. In the chemical composition test, the respective moisture contents for WPR and BPR before heating were 49.90% and 53.75% but increased to 60.75% and 61.09% after heating. The test for crude protein and crude fat contents showed lower values after heating but WPR was higher than BPR. In the color test, the L value decreased rapidly with heating, dropping from 68.75 to 45.11 in WPR and from 67.22 to 49.64 in BPR. WPR had a higher L value and a lower a value than BPR before heating but had a higher L value and a lower a value than WPR after heating. pH was significantly higher in WPR than BPR regardless of heating (p<0.05). The collagen content for WPR and BPR was 10.38 g/100 g and 11.54 g/100 g but increased to 12.00 g/100 g in WPR and decreased to 11.40 g/100 g in BPR after heating. The shear force of 26.14 kgf in WPR was significantly higher than 12.89 kgf in BPR before heating (p<0.05), but the values decreased significantly after heating in both WPR and BPR. Linoleic acid in WPR was 17.29%, which was higher than 15.13% in BPR. The USFA for BPR was also higher than WPR. In amino acid composition, the EAA contents in WPR was 7,190 mg%, which was higher than 5,520 mg% in BPR.

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.37-38
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• 2014

• The Journal of the Korea Contents Association
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• v.16 no.7
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• pp.667-680
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• 2016

As distributed computing platforms like Hadoop MapReduce have been developed, it is necessary to perform the conventional query processing techniques, which have been executed in a single computing machine, in distributed computing environments efficiently. Especially, studies on similarity join query processing in distributed computing environments have been done where similarity join means retrieving all data pairs with high similarity between given two data sets. But the existing similarity join query processing schemes for distributed computing environments have a problem of skewed computing load balance between clusters because they consider only the data transmission cost. In this paper, we propose Matrix-based Load-balancing Algorithm for efficient similarity join query processing in distributed computing environment. In order to uniform load balancing of clusters, the proposed algorithm estimates expected computing cost by using matrix and generates partitions based on the estimated cost. In addition, it can reduce computing loads by filtering out data which are not used in query processing in clusters. Finally, it is shown from our performance evaluation that the proposed algorithm is better on query processing performance than the existing one.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.297-306
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• 2014

Basic information regarding the yield and nutritional composition of edible pork by-products, namely heart, liver, lung, stomach, spleen, uterus, pancreas, and small and large intestines, was studied. Our results revealed that the yields varied widely among the pork by-products examined; in particular, liver had the highest yield (1.35%); whereas, spleen had the lowest yield (0.16%). The approximate composition range (minimum to maximum) of these by-products was found to be: moisture 71.59-82.48%; fat 0.28-19.54%; ash 0.155-1.34%, and protein 8.45-22.05%. The highest protein, vitamin A, B2, B6, and total essential amino acid (EAA) contents were found in liver. Large intestine had the highest fat content and lowest EAA content. Heart had the highest vitamin B1 content, whereas pancreas had the highest niacin and vitamin B3 contents. The concentrations of Fe and Zn were highest in liver and pancreas. Total saturated fatty acids (SFA) levels and polyunsaturated fatty acids (PUFA) levels between the by-products ranged from 43.15-50.48%, and 14.92-30.16%, respectively. Furthermore, with the exception of large intestine, all the by-products showed favorable PUFA/SFA ratios. The study indicated that almost all of the pork by-products examined were good sources of important nutrients, and that these data will be of great importance in the promotion of the consumption of edible pork by-products, as well as their utilization in meat processing.

• Journal of the Korean Society of Food Culture
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• v.8 no.4
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• pp.331-335
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• 1993

This study was performed to improved the quality of dried persimmon. For this, the investigation of quality factor and processing experiments were performed. The moisture contents of dried persimmons were 30 to 36% and it was the most important component of the quality. Tannin contents were 0 to 20% and non-treated persimmon had higher tannin contents than treatment of carbon dioxide and alcohol. Total sugar contents were 55 to 60% and it was composed in glucose and fructose. Processing of dried persimmon by artificial-drying seemed to be useful when it needed to shorten the drying time or it continued rainy day during sun-drying. From the result of quality evaluation, sliced dried persimmon was better than whole dried persimmon in quality, so the sliced dried persimmon was expected that it has a little marketability.