• Journal of Microbiology and Biotechnology
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• 제17권8호
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• pp.1262-1270
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• 2007

Some hot springs located in the west of Turkey were investigated with respect to the presence of thermophilic microorganisms. Based on phenotyping characteristics and 16S rRNA gene sequence analysis, 16 of the isolates belonged to the genus Geobacillus and grew optimally at about $60^{\circ}C$ on nutrient agar. 16S rRNA gene sequence analysis showed that these isolates resembled Geobacillus species by ${\ge}97%$, but SDS-PAGE profiles of these 16 isolates differ from some of the other species of the genus Geobacillus. However, it is also known that analysis of 16S rRNA gene sequences may be insufficient to distinguish between some species. It is proposed that recN sequence comparisons could accurately measure genome similarities for the Geobacillus genus. Based on recN sequence analysis, isolates 11, IT3, and 12 are strains of G stearothermophilus; isolate 14.3 is a strain of G thermodenitrificans; isolates 9.1, IT4.1, and 4.5 are uncertain and it is required to make further analysis. The presence of xylanase and arabinofuranosidase activities, and their optimum temperature and pH were also investigated. These results showed that 7 of the strains have both xylanase and arabinofuranosidase activities, 4 of them has only xylanase, and the remaning 5 strains have neither of these activities. The isolates 9.1, 7.1, and 3.3 have the highest temperature optima ($80^{\circ}C$), and 7.2, 9.1, AO4, 9.2, and AO17 have the highest pH optima (pH 8) of xylanase. Isolates 7.2, AO4, AC15, and 12 have optimum arabinofuranosidase activities at $75^{\circ}C$, and only isolate AC15 has the lowest pH of 5.5.

• 생명과학회지
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• 제16권7호
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• pp.1087-1089
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• 2006

Shrimp has efficient non-specific defense mechanisms based on activities of the hemocytes against pathogens. Up to now, it has been known that one of the non-specific immune reactions is related to mutual association among types of hemocyte, granular cell, semi-granular cell, and hyaline cell. In this study, we tried to know the effectiveness of feed-additives such as 5-aminolevulinic acid(ALA), chitosan, and hot-water extract of herb on immunity of shrimp (Penaeus chinensis) by hemocytic observation and SDS-PAGE analysis. Finally, we suggest a principle of the examination system for effects of various feed-additives.

• Journal of Microbiology and Biotechnology
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• 제7권1호
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• pp.37-42
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• 1997

A bacterial strain L1 producing a thermostable esterase was isolated from soil taken near a hot spring and identified as Bacillus stearothermophilus by its microbiological properties. The isolated thermostable esterase was purified by ammonium sulfate fractionation, ion .exchange and hydrophobic interaction chromatographies. The molecular weight of the purified enzyme was estimated to be 50,000 by SDS-PAGE. Its optimum temperature and pH for hydrolytic activity against PNP caprylate were $85^{\circ}C$ and 9.0, respectively. The purified enzyme was stable up to $70^{\circ}C$ and at a broad pH range of 4.0-11.5 in the presence of bovine serum albumin. The enzyme was inhibited by phenylmethylsulfonyl fluoride and diethyl p-nitrophenyl phosphate, indicating the enzyme is a serine esterase. The enzyme obeyed Michaelis-Menten kinetics in the hydrolysis of PNPEs and had maximum activity for PNP caproate ($C_6$) among PNPEs ($C_2-C_12$) tested.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2008년도 추계학술발표대회
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• pp.860-863
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• 2008

플래시 메모리는 우리 생활에 널리 사용되고 있는 휴대용 저장장치 중의 하나이다. 빠른 입출력 속도와 저전력, 무소음, 작은 크기 등의 장점을 가지나 덮어쓰기가 불가능하고 읽기/쓰기의 속도에 비해 소거 연산의 속도가 매우 느리다는 단점이 있다. 이를 보완하기 위해, 호스트와 플래시 메모리 사이에 버퍼 캐시를 두어 사용하고 있으며, 버퍼 캐시에 사용되는 교체 정책에 따라 플래시 메모리 장치의 성능이 크게 영향을 받는다. 본 논문에서는 블록 단위의 LRU 기법의 단점을 개선한 HPLRU 기법을 제안한다. HPLRU 기법은 최근에 자주 참조되었던 페이지인 핫 페이지 들을 모아 리스트를 만들어 관리하고, 이를 통해 페이지 적중률을 향상시키고 다른 페이지들로 인해 핫 페이지들이 소거되는 현상을 개선하였다. 이 알고리즘은 임의 데이터 패턴에 좋은 성능을 보이며 쓰기 발생 횟수를 많이 감소시키는 결과를 보였다.

• Journal of Biosystems Engineering
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• 제39권2호
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• pp.101-110
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• 2014

Purpose: The purpose of this study is to develop a system to optimize drying potential energy of the exhausted hot air by changing relative humidity of the air. This study modified the conventional drying method into a drying method changing exhaust cycle and time in order to control the relative humidity of the exhausted hot air during drying process. Method: A valve on the vent was controlled according to a preset time to change the exhaust cycle and time. This study analyzed the influence of the two different types of drying method on the drying characteristics, required energy, and quality of the dried peppers: conventional drying method exhausting hot air continuously and new drying method controlling exhaust cycle and time. Results: Drying characteristics based on exhaust time showed that drying time increased with exhaust time, and specific energy consumption was reduced by 28% from 18.39 MJ/kg (conventional method) to 13.24 MJ/kg when exhaust time was set to one minute. Drying characteristics based on heating time showed that drying time increased with heating time and specific energy consumption was reduced by 30% from 18.39 MJ/kg (conventional method) to 12.87 MJ/kg when exhaust time was set to 22 minutes. Drying characteristics based on exhaust cycle showed that drying time increased with exhaust cycle, and specific energy consumption was reduced by 31% from 18.39 MJ/kg (conventional method) to 12.69 MJ/kg when exhaust time was set to one minute and exhaust cycle was set to 22 minutes before drying and 40 minutes after drying. The quality of the dried red peppers showed that capsaicin, color, and sugar content were high as 34.87 mg/100g, 66.33, and 11.87%, respectively, when exhaust time was set to one minute and exhaust cycle was set to 22 minutes before drying and 40 minutes after drying. Conclusions: In order to utilize the drying potential energy of the exhausted air during drying process, the conventional drying method was modified into the drying method controlling exhaust cycle and time. The results showed that drying with exhaust cycle of one minute was more efficient in terms of drying time, required energy, and quality of the dried peppers than the one with exhaust cycle of 20~40 minutes.

• 한국식품과학회지
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• 제40권2호
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• pp.178-183
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• 2008

삼투건조와 진공주입에 의한 사과의 물질이동 특성과 열풍건조 시 건조특성, 그리고 제조한 사과 건조제품의 품질을 비교하였다. 삼투건조 시 사과 시료의 중량이 감소하고 수분손실이 증가한 반면 진공주입 시에는 중량이 증가하고 수분손실이 감소하였으며, 진공주입 시 고형분 증가가 컸다. 50$^{\circ}C$에서의 열풍건조시 건조시간에 따른 사과 시료의 수분함량 변화를 Page model에 적용하여 지수 n, k 및 건조시간을 산출하였다. 건조시간이 대조구의 4.45 hr에서 삼투건조 시 5.82 hr, 진공주입 시 6.38 hr로 증가하는 반면 k는 대조구의 0.456 $hr^{-1}$에서 각각 0.326 $hr^{-1}$과 0.277 $hr^{-1}$로 감소하였으며, n은 대조구의 0.938에서 각각 0.754와 0.950으로 변화하였다. 삼투건조 및 진공주입한 사과 건조제품의 품질을 대조구와 비교하였다. 삼투건조에 의해 건조제품의 수축도와 복원력이 대조구에 비해 크게 감소한 반면 압착력이 크게 증가하였고 적정산도와 ascorbic acid의 함량이 크게 감소하였다. 진공주입에 의해서는 대조구에 비해 수축도와 압착력이 증가하였다. 복원한 사과 건조제품에 대한 관능적 기호도 측정 결과 삼투건조한 사과 건조제품이 외관, 조직감, 종합적인 기호도 등의 모든 관능검사 항목에서 유의적으로 높은 기호도를 나타내었고, 건조상태에서의 관능적 기호도 측정 결과에서는 진공주입한 사과건조제품이 모든 관능검사 항목에서 유의적으로 높은 기호도를나타내었다.

• Applied Biological Chemistry
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• 제46권2호
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• pp.79-83
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• 2003

난균류에 속하는 Phytophthora spp.와 pythium spp.에서 분비되는 단백질인 elicitin은 식물과 병원균과의 비친화적 관계에서 과민감반응을 유도하는 인자로 알려져 왔다. 국내에서 수집된 5종의 Phytophthora spp로부터 분리된 elicitin들은 무, 배추, 고추에서 과민감 반응을 유도 하였으나 오이, 토마토에서는 볼 수 없었다. 특히 지금까지 보고가 되지않은 P. cambivora KACC 40160균주의 배양액으로부터 ion exchange와 gel filtration을 이용하여 고추에 과민감반응을 유도하며 분자량이 10kDa인 새로운 elicitin을 순수분리 하여 cambivorein이라 명명 하였다. 분리된 cambivorein의 N-말단 아미노산 서열분석 결과 ${\beta}-isoform$의 특징인 13번째 아미노산이 Iysine을 가지고 있었으며 기존의 다른 종류의 elicitin과는 다른 아미노산으로 구성되어 있었다.

• 전자공학회논문지CI
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• 제48권5호
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• pp.74-82
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• 2011

SSD는 낸드 플래시 메모리의 배열로 구성되어 있기 때문에 하드 디스크와는 달리 블록 당 쓰기 가능 횟수가 정해져 있고, 덮어쓰기가 불가능 하다는 특성을 가지고 있다. 이와 같이 기존의 하드 디스크와는 다른 특징을 갖는 SSD를 효과적으로 관리하기 위해 FTL을 이용한다. FTL은 맵핑 방식에 따라 페이지, 블록, 로그 블록 맵핑 방식으로 구분하는데, 그 중 로그 블록 맵핑 방식 기법 중 BAST와 FAST는 합병 연산 시 페이지 복사와 삭제 연산이 많이 발생하여 SSD의 성능이 떨어지는 문제를 갖고 있다. 본 논문에서는 이를 해결하기 위하여 SSD 내부에 PRAM을 접근빈도 체크영역 및 로그 블록과 Hot 데이터를 저장하는 영역으로 할당하여 접근빈도에 따라 데이터를 할당하는 기법 및 교체기법을 제안한다. 제안된 방법은 접근빈도에 따라 Cold 데이터는 플래시 메모리에 할당하며 덮어쓰기가 가능한 PRAM에 로그 블록과 접근 빈도가 높은 데이터를 할당함으로써, 합병 연산 및 삭제 연산을 줄여 SSD의 성능과 수명을 향상시킬 수 있다. 또한 용량의 한계가 있는 PRAM의 활용률을 높이기 위해 데이터 교체 방법을 사용한다. 실험결과 삭제연산의 경우 제안한 방법이 BAST에 비해 약 46%정도 FAST에 비해 약 38%정도 횟수가 감소되었고, 쓰기 성능의 경우 각각 기존 BAST, FAST에 비해 34%, 19%의 성능이 향상되었고, 읽기 성능 역시 각각 5%, 3%의 성능 향상을 보였다.

• 한국정보처리학회논문지
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• 제3권7호
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• pp.1669-1679
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• 1996

In this paper, we address the problem of how to replace huffers in multimedia database systems with time-varying skewed data access. The access pattern in the multimedia database system to support audio-on-demand and video-on-demand services is generally skewed with a few popular objects. In addition the access pattem of the skewed objects has a time-varying property. In such situations, our analysis indicates that conventional LRU(least Recently Used) and LFU(Least Frequently Used) schemes for buffer replacement algorithm(ABRN:Adaptive Buffer Replacement using Neural suited. We propose a new buffer replacement algorithm(ABRN:Adaptive Buffer Replacement using Neural Networks)using a neural network for multimedia database systems with time-varying skewed data access. The major role of our neural network classifies multimedia objects into two classes:a hot set frequently accessed with great popularity and a cold set randomly accessed with low populsrity. For the classification, the inter-arrival time values of sample objects are employed to train the neural network.Our algorithm partitions buffers into two regions to combine the best roperties of LRU and LFU.One region, which contains the 핫셋 objects, is managed by LFU replacement and the other region , which contains the cold set objects , is managed by LRUreplacement.We performed simulation experiments in an actual environment with time-varying skewed data accsee to compare our algorithm to LRU, LFU, and LRU-k which is a variation of LRU. Simulation resuults indicate that our proposed algorthm provides better performance as compared to the other algorithms. Good performance of the neural network-based replacement scheme means that this new approach can be also suited as an alternative to the existing page replacement and prefetching algorithms in virtual memory systems.

• 동아시아식생활학회지
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• 제3권1호
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• pp.12-17
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• 1993

This book is named 'The Ryuk-Jab-Rok' because it was written in the last page of 1820's almanac. This book is written purely in Korean and has not been published yet. This book comprises twenty eight items, among which there are eight items of vegetable preserving method, ten items of Jook preparation methods(a kind of cereal soup), nine items of Pyun-Myun methods(a kind of rice cakes and noodles) and Yak-Bab(a kind of spiced rice). In vegetable preserving method, the eggplant, the cucumber and a songi mushroom were preserved with the drying method., A radish, a sorojangii, and the root of white cabbage were used with the cold temperature preservation. A garlic was dried after salting. The sprouts of DooRub, which were coming in the hot room, were used. In the Jook preparations, there were five animal materials which were lamb, chick, crudian, oyster and abalone. In nine Pyun-Myun methods, Jap-Gua-Sil was illegible because the letters were not clear. Among eight items, the stick rice was used in four cases, the regular rice in two cases. The ground pine nuts, honey and the Chinese date were used most ofter. And the sesame salt and the chestnut were next. The analysis of the terms I this book revealed that 26 items were used for cooking processes. And it also showed us that there were seven kind of cutting procedure and eight kinds of heating procedure. The shapes and size of foods were revealed at only three places in all items. The one-chi(chi ; abut three cm) and three-Ja(Ja ; about thirty cm) which the terms represent the length were revealed twice and once respectively in this book. In the taste description, 'the good', the most common word, was used in seven times, and which was the most frequently introduce case. The measuring unit is hard to revive since the measurements were taken by the container, which were Jong-Ja, Sabal and Tang-gii, then in use. Fifteen kinds of containers and cookers were used for preparing foods. And all of them are now I use.