• Ocean and Polar Research
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• v.26 no.2
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• pp.199-205
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• 2004

$SiO_2$ and CaO are added to decrease the smelting temperature in the reduction-smelting method for manganese nodule processing. These elements are components of the manganese nodules and might be very important controlling factors in the processing due to the locally variable content. The 707 chemical data of manganese nodules acquired from 1994 to 2001 in KODOS(Korea Deep Ocean Survey) area were used for the hierarchical cluster analysis. The chemical data were classified by the morphological types, and the averages of the chemical data for each station were classified by the facies groups and the localities. All data are plotted on the $SiO_2-CaO-MnO$ phase diagram at $1773^{\circ}K$ to compare with the best compositional area in the nodule smelting. Variations and distributions of $SiO_2$ and CaO in KODOS nodules were also reviewed. The mineral phases assigned by the cluster analysis are CFA(Carbonate Fluorapatite), Fe-oxide, Al-silicate, and Mn-oxide. MnO contents are generally higher than $SiO_2$ contents in most of the morphological types except for the Is- and It-type. The Dt- and Tt-type show wider range and the E-types show high anomaly in their CaO contents. The stations which belong to facies group A and B show generally higher MnO contents than $SiO_2$ contents, however, the stations of facies group C and D show wide range in their MnO and $SiO_2$ contents. It seems to be very important to control the $SiO_2$ contents in the processing because of the wide range in the northern area. The additions of approximately 10 wt.% CaO and 10 wt.% $SiO_2$ are recommended for the northern area, whereas, the additions of approximately 10 wt.% CaO and 20 wt.% $SiO_2$ are recommended for the southern area.

• Food Science and Preservation
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• v.24 no.3
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• pp.367-373
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• 2017

This study examined the total glucosinolate (GSL) and isothiocyanate (ITC) contents according to different processing conditions; fresh Kimchi cabbage (Brassica rapa L. ssp. pekinensis), salted Kimchi cabbage and kimchi (storage temperature $4^{\circ}C$ and $20^{\circ}C$) using two different cultivars (Bomatnorang and Chunkwang). Four GSL peaks representing gluconapin, glucobrassicanapin, glucobrassicin and 4-methoxyglucobrassicin were detected in Kimchi cabbage by HPLC and HPLC/MS analysis. The total GSL contents of fresh Kimchi cabbage of Bomatnorang and Chunkwang were $21.37{\pm}1.06{\mu}g/g$ dry weight (DW) and $20.96{\pm}3.33{\mu}g/g$ DW, respectively. After salting, the total GSL contents of salted Kimchi cabbage decreased by 39% and 52% in Bomatnorang and Chunkwang, respectively. Finally, the total GSL contents of kimchi after storage at $20^{\circ}C$ decreased by 83% and 56% in Bomatnorang and Chunkwang, respectively. The extracted ITC contents were analyzed by GC/MS. Three ITC peaks were detected in Kimchi cabbage representing 2-phenylethyl ITC, 3-butenyl ITC and 4-pentenyl ITC. The 2-phenylethyl ITC levels increased during the salting process but this generally fell during storage at $20^{\circ}C$ as kimchi. The 3-butenyl ITC levels of Kimchi cabbage according to processing decreased rapidly due to salting and then decreased slowly during storage as kimchi. The 4-pentenyl ITC of Kimchi cabbage was lost during the salting process. The results for the change in GSL and ITC contents during the kimchi making process will be used in the food industry.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.339-345
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• 1993

To utilize effectively sardine as a material of pickled products, we investigated on processing of vinegar pickled sardine. The moisture, the crude ash and histamine contents showed a little change during vinegar pickling of salted sardine. The pH and viable cell counts decreased during vinegar pickling of salted sardine. The pickled sardine processed with vinegar seasoning solution mixed antioxidants was retarded in lipid oxidation during processing. The principal taste compounds of vinegar pickled sardine were organic acid (acetic acid), IMP and free amino acids such as histidine, lysine, glutamic acid and arginine. The vinegar pickled sardine was higher in the contents of limiting amino acids of cereal such as lysine, and 20 : 4 and polyunsaturated fatty acid such as 20 : 5 and 22 : 6 than those of other processed foods.

• Food Science of Animal Resources
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• v.35 no.2
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• pp.179-188
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• 2015

Though a great amount of chicken by-products are consumed everyday in many countries worldwide, however, no attention has been paid to the investigation of nutritional composition of these by-products. In the present work, the basic information regarding the aspects of nutritional composition of chicken by-products such as; liver, gizzard, heart, lung, crop, small intestines, cecum and duodenum was studied. Our results revealed that the approximate composition range (minimum to maximum) of these by-products was found as such: moisture 76.68-83.23%; fat 0.81-4.53%, protein 10.96-17.70% and calories 983.20-1,426.0 cal/g tissue, in which liver and gizzard had the highest protein content. Liver had higher (p<0.05) vitamin A, B1, B2, B3, B5 and B6 contents in comparison to other remaining byproducts. Total saturated fatty acids (SFA), unsaturated fatty acids (UFA), polyunsaturated fatty acids (PUFA) levels ranged between the by-products from 31.82% to 43.96%, 56.04% to 68.19%, and 18.27% to 32.05%, respectively. Remarkably, all of by-products showed desirable PUFA/SFA ratios. Furthermore, all of chicken by-products, especially liver, contained higher levels of trace elements (e.g., Fe, Mn and Zn) in comparison with those from muscle tissues published in literature. Overall, the study indicated that most of chicken byproducts examined are good sources of essential nutrients and these obtained results will be the useful information to consumers and meat processors.

• The Journal of the Korea Contents Association
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• v.9 no.2
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• pp.1-9
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• 2009

In this paper, we propose the efficient processing technique for unavailable data in hardware implementation of motion estimator in H.264/AVC with parallel processing architecture. Motion estimation processing in the hardware is generally based on pipe-lining, some MV data of neighbor blocks are not available, whereas all MV data are valid in software processing where the data are sequentially processed. In this paper, we solve the problem of data being unavailable in MVp computation. To minimize the quality degradation caused by unavailable MVs, in the proposed method, the unavailable MV of a neighboring block is replaced with an integer pel unit MV, an MVp of neighboring blocks, or an MVcol (MV of co-located block). Comparing to the conventional method [7], our method outperformed maximally 0.832dB and 0.179dB for QCIF and CIF, respectively, in terms of BDPSNR.

• Journal of Digital Contents Society
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• v.15 no.4
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• pp.533-545
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• 2014

According to the evolving of IT technologies, the amount of data we are facing increasing exponentially. Thus, the technique for managing and analyzing these vast data that has emerged is a distributed processing system of big data. A quality evaluation for the existing distributed processing systems has been proceeded by the structured data environment. Thus, if we apply this to the evaluation of distributed processing systems of big data which has to focus on the analysis of the unstructured data, a precise quality assessment cannot be made. Therefore, a study of the quality evaluation model for the distributed processing systems is needed, which considers the environment of the analysis of big data. In this paper, we propose a new quality evaluation model by deriving the quality evaluation elements based on the ISO/IEC9126 which is the international standard on software quality, and defining metrics for validating the elements.

• The Journal of Dong Guk Oriental Medicine
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• v.1
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• pp.81-107
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• 1992

In order to estimate the effects of Eucommiae Cortex, which is one of the most important herb medicines used for invigorating the liver and kidney and strengthening ones and muscles, fetus-soothing etc., this experiment was conducted the quantitative analysis of geniposidic acid and geniposide by HPLC, and the analgesic effects of mice, the lipid metabolism of rats, the catecholamine concentration in the brain and the plsma of rats stressed by immobilization. The results obtained are as follows. 1. The contents of geniposidic acid and geniposide were 22.3mg/g, 5.4mg/g in Eucommiae Cortex without processing, and 119.8mg, 10.4mg/g in Eucommiae Cortex fried with salts. 2. In analgesic effects of mice, there were all significant in Eucommiae Cortex without processing and Eucommiae Cortex fried with salts. 3. In the effects of lipid metabolism of rats, there were not significant on the change of organ weight and the level of serum total lipid and total cholesterol, triglyceride, phospholipid, HDL-cholesterol. But, there were significant on the level of free fatty acid. 4. In tile effects of the catecholamine concentration in the brain and the plsma of rats stressed by immobilization, there were all significant in Eucommiae Cortex without processing and Eucommiae Cortex fried with salts, especially in case of norepinephrine. From the results mentioned above, there were significant on the analgesic effects of mice, and the catecholamine concentration in the brain and the plsma of rats stressed by immobilization. And there were different from Eucommiae Cortex without processing and Eucommiae Cortex fried with salts in the contents of geniposidic acid and geniposide. These results are relative to invigorating the liver and kidney and strengthening ones and muscles, and fetus-soothing, therefore when we use Eucommiae Cortex, it is more desirable to use Eucommiae Cortex with processing.

• Journal of Digital Contents Society
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• v.10 no.2
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• pp.239-247
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• 2009

In simple topology in network system, query should be delivered to all linked peers for query processing. This causes waste of transmission band width and throughput of each peer. To overcome this, as well as query processing strategy, efficient routing technique to deliver query to proper peer is needed. For efficient routing, clustering of peers in P2P networks is important. Clustering of P2P network bases on that combines peers that have similar characteristics in same cluster reduces quantity of message in network than assign peer for cluster randomly. In this paper, we propose clustering techniques for ontology based P2P query processing. Similarity measure point, cluster index structure, and query processing steps in ontology based P2P cluster environment are proposed.

• Food Science and Preservation
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• v.19 no.1
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• pp.144-152
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• 2012

The temperature changes and quality characteristics of $Makgeolli$ produced using rice treated with $Gaeryang-Nuruk$ (commercial improved $Nuruk$) extract were investigated. During fermentation, the treated rice maintained a lower temperature than the control and then rose after the fifth mashing day. For all the treatments, the numbers of yeast, LAB and AAB colonies increased on the second mashing day, and then gradually decreased. As the fermentation proceeded, the pH gradually increased from the third mashing day, and eventually became higher than that on the initial mashing day. The total acid contents increased on the first mashing day, but as the fermentation progressed, they showed little change. The amino acidity and soluble solid contents during overall fermentation and reducing-sugar contents was reduced until the first mashing day, and increased from the day after. As for the alcohol content, that of the control was 6.87% on the first mashing day, and then gradually increased, nuruk-extract-treated rice began with 9~10% alcohol content and then increased as the fermentation proceeded. Among the organic acid contents, lactate was the main material. In the sensory evaluation, the 24 h-, 48 h- and 72 h- treated rice samples showed somewhat good response.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.1
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• pp.19-24
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• 1989

Changes in lipid components of powdered Katsuobushi during processing such as boiling, smoke-drying were examined. The total lipid (TL) in raw skipkack was $1.8\%$ and it consisted of $79.2\%$ neutral lipid (NL), $7.8\%$ glycolipid (GL) and $12.5\%$ phospholipid (PL), while powdered Katsuobushi product showed $4.5\%$ TL which consisted of $82.5\%$ NL, $9.2\%$ GL and $8.3\%$ PL. The contents of triglyceride, digalactosyl diglyceride, phosphatidyl choline and phosphatidyl ethanolamine decreased when free fatty acid, diglyceride and monogalactosyl diglyceride increased during processing. Also formation of Iysophosphatidyl choline was identified in PL of product. Total fatty acid contents of raw fishes, boiled sample, 1st smoked sample and powdered Katsuobushi were 721.8mg, 589.8mg, 549.6mg and 473.1mg expressed in $C_{23:0}$ as the equivalents of fatty acid contents. Most fatty acid contents of TL revealed a tendency to decrease during processing, there were about $43\%$ decrease in polyenes, $36\%$ decrease in monoenes, and $26\%$ decrease in saturates quantitatively. The major fatty acids in TL, NL, GL and PL of samples were generally $C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{18:1},\;C_{20:5}$ and $C_{22:6}$.