• Proceedings of the Korean Society of Applied Pharmacology
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• 1992.05a
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• pp.62-62
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• 1992

1.이온토포레시스에 의한 ISP의 경피촙수증가는 단순투과의 약 13배로서 그 증가정도는 전류세기와 약물농도에 비례하였다. 2. 가해주는 $Na^{＋}$ 농도가 커질수록 ISP의 flux는 감소하였다. 3. ion-pairing agent률 가하면 ISP의 flux는 감소하는데, 그 감소정도는 TU>SAL>BEN 로서 이는 이 물질들이 ISP와 ion-pair를 형성하는 능력순서와 같았다. 4. ISP용액의 pH증가시 ISP의 flux는 대체적으로 증가하며 그 pattern은 피부의 pKa를 3.5로 가정할 때의 피부해리곡선과 유사하였다. ISP가 광범위한 pH에서 완벽하게 해리된다고 가정할 때 pH증가시 flux증가는 피부해리 증가에 따른 permselectivity 증가에 기인한 것으로 생각되었다.

• Journal of Animal Science and Technology
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• v.62 no.1
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• pp.94-102
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• 2020

This study aimed to investigate the possibility of replacing the isolated soy protein (ISP) as a binding agent for wheat, oat, and bamboo shoot dietary fibers. Dietary fibers and ISP were added to manufacturing process of pork emulsion, respectively, for investigate quality properties. Moisture contents of pork emulsion added wheat fiber-treated group was significantly higher than ISP-treated group (p < 0.05), and protein contents of dietary fiber-treated group were significantly lower than ISP-treated group (p < 0.05). Raw pork emulsion CIE a^⁎ value of oat, bamboo shoot fiber-treated group were significantly lower than ISP-treated group (p < 0.05). After cooking pork emulsion CIE L^⁎ value of dietary fiber-treated group were significantly higher than ISP-treated group (p < 0.05). Raw pork emulsion water holding capacity (WHC) of wheat, oat fiber-treated group were significantly higher than ISP-treated group (p < 0.05), and cooked pork emulsion WHC of wheat, bamboo shoot fiber-treated group were higher than ISP-treated group (p < 0.05). Cooking loss of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05), and viscosity of ISP-treated group was lower than dietary fiber-treated group. Hardness of ISP-treated group was significantly lower than dietary fiber-treated group (p < 0.05); however, cohesiveness of ISP-treated group was significantly higher than dietary fiber-treated group (p < 0.05). In conclusion, dietary fiber added as binding agent to manufacturing process of pork emulsion was suitable to replacing ISP.

• The Journal of Information Technology and Database
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• v.5 no.1
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• pp.51-67
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• 1998

There exist a number of information systems planning(ISP) methodologies. As the level of market competition gets intensified, firms are more likely to engage in organizational transformations such as BPR and CPI(continuous process improvement). Because this new requirement should be incorporated into ISP methodology, the number of ISP methodologies available will be continually increasing. However, we could not find a framework for understanding and classifying these divergent methodologies. So, we here present a framework for classifying ISP methodology classes. With this framework, we categorize different classes of ISP methodologies and identify their limitations in terms of missing elements and links. And we move on to present new technical innovations and other methodological advances that, if properly integrated with ISP methodologies, would help us derive an IT infrastructure plan more effectively. Furthermore, in search of software tools or aids supporting the application of ISP methodologies, we identify requirements of ISP-supporting software tools and evaluate functions of existing software tools, then suggesting a future direction to that end.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.52-61
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• 2017

The objective of this study was to investigate the effects of different concentrations of WSP (wheat sprout powder) and ISP (isolated soy protein) on the quality of breakfast sausage. Treatments were formulated as follows: Control, T1 (2.0% ISP), T2 (1.5% ISP + 0.5% WSP), T3 (1.0% ISP + 1.0% WSP), T4 (0.5% ISP + 1.5% WSP) and T5 (2.0% WSP). The treatments were analyzed for color, pH, cooking loss, emulsion stability, protein solubility, viscosity, texture properties and sensory evaluation. Lightness and redness were reduced and yellowness was increased as increased level of WSP, due to the dark green color of WSP (p<0.05). The pH values of all samples were affected by WSP which has lower pH (p<0.05). The emulsion stability and cooking loss of treatments were improved with increasing level of WSP (p<0.05). The protein solubility, viscosity and overall texture properties of the sausage indicated significant differences in relation to the level of WSP and ISP (p<0.05). The sensory evaluation indicated that the greatest flavor and overall acceptability in sausage was achieved at WSP 1% combination with ISP 1% (T3) (p<0.05). Therefore, these results indicate that breakfast sausage containing 1% WSP and 1% ISP is the optimal formulation, taking into consideration the overall physico-chemical properties and sensory evaluation.

• Information Systems Review
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• v.3 no.1
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• pp.103-114
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• 2001

Today many firms rely on information systems planning (ISP) to remain competitive by transforming their business model and redesigning their IT architecture. In spite of some great success stories, many firms are having a lot of difficulty with ISP. Previous research has found a number of critical factors for ISP. However, these studies have focused mainly on organizational characteristics. In contrast, our study has taken into consideration organizational work and planning process as main critical factors for ISP performance. Empirical results indicate that the ISP performance has a stronger relationship with ISP planning process rather than organizational work characteristics.

• Journal of Nutrition and Health
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• v.32 no.8
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• pp.855-863
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• 1999

This study was performed to investigate the effect of dietary protein level throughout gestation and lactation on milk composition and on postnatal growth in infants, using rats as an animal model. Female Sprague-Dawley rats were provided with either high(25% ISP(Isolated Soy Protein)diet) or low protein diet(10% ISP diet) throughout gestation and lactation. Milk samples were taken for analysis from the lactating rats at days of 7, 14, 21, of lactation. Dams and some pups were killed after 4 weeks from parturtion (Experiment 1). Pups from dams of each diet groups were randomly selected and reared with 25% or 10% ISP diet for 4 more weeks (Experiment 2). In experiment 1, maternal protein intake and body weight gain throughout gestation and lactation was higher in 25% ISP group. Serum protein, Ca, Fe, Zn, K concentrations were significantly higher in 25% ISP group. There was no difference in birth weight between two groups, however the mean body weight at 4 weeks postpartum were significantly higher in 25% ISP group. Serum profiles of pups at weaning were similar to that of dams. Milk compositions were changed during lactation processes and were affected by dietary protein level. Lactose and Ca, Cu, Fe concentrations in milk were higher in 25% ISP group, whereas, lipid, triglyceride were higher in 10% ISP group. In experiment 2, food intake was higher in milk were higher in 25% ISP group but was unaffected by pup's dietary protein level after weaning. The weights of liver and kidney were affected by maternal protein intake. The weight of intestine was affected by pup's dietary protein level after weaning. The weight of femur and scapula were affected by maternal protein intake. There were no differences between four groups in serum profiles. Therefore, as mentioned above, it seemed that the effect of maternal protein malnutrition to fetus was able to be overcome to some extent by high protein diet intake after weaning. In conclusion, 1) Dietary protein level throughout gestation and lactation affected both nutritional status of dams and pups and milk composition: 25% ISP groups supported better nutritional status than 10% ISP group 2) It seemed that effect of dietary protein level after weaning on pups was able to be overcome the influence of maternal diet in fetus to some extent.

• Information Systems Review
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• v.6 no.1
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• pp.103-121
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• 2004

It is necessary to assess and reap the benefits of integrating BP(Business Planning) and ISP(Information Systems Planning) in creating competitive advantage and ensuring superior financial performance. Securing and maintaining of integration between BP and ISP is frequently cited as a critical concern of IS managers. In general, however, BP and ISP are not integrated, and organization's strategy isn't supported effectively. Therefore, this paper identifies the current stage of BP-ISP integration of Korean insurance industry based on the survey and then reveals inhibiting factors and enabling factors for BP-ISP integration through the interview with IS managers of type 3 and type 4 companies. The results of this paper suggest factors to accomplish BP-ISP integration successfully for companies which are considering BP-ISP integration.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1128-1134
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• 1997

Lactobacillus helveticus was inoculated to the fermentation liquid containing skin milk powder(SMT) plus soymilk, SMP plus isolated soybean protein(ISP), SMP plus ISP plus whey powder(WP) to increase the nutritional and economic value of commercial soy yogurt. The yogurt fermented with soymilk and SMP showed the lower acid production than of SMP and had significant beany flavor in the product. The yogurt prepared with ISP and SMP showed the higher cell number and lower acid production than that of SMP. Also, the partial substitution of SMP with ISP over 6%(w/w) produced less acceptable product due to gel production. The yogurt prepared by the partial substitution of SMP with ISP, WP and SMP showed the higher cell number and lower acid production than that of SMP and not bring about gel formation unlike the case of ISP. Sensory properties of yogurt substituted SMP with ISP and WP(38:62 mixture) below 4% were not significantly different from that of SMP and the sample containing the mixture over 6% and 0.067% artificial flavor showed lower sensory score due to beany taste than that of SMP. But increase of yogurt flavor up to 0.1% resulted in significantly high score in organoleptic acceptability. The separation of water occured in yogurt prepared by the combined mixture of ISP, WP and SMP, and this problem could be resolved by addition of Na-alginate and PGA at the concentration of 0.1%(w/w).

• Proceedings of the Korea Society for Industrial Systems Conference
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• 2007.02a
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• pp.114-121
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• 2007

In the existing ISP methods, the important' role of enterprise value is usually ignored or not recognized in the information systems planning (ISP). Besides, in some ISP methods, there is a connotative precondition that the main body of value is always the enterprise stakeholder. Thus, in ISP, the enterprise stakeholders‘ value has been recognized while the value of other main bodies has been neglected, which has resulted in boycott and other problems in normalization construction. Based on the existing ISP analysis frame and ways, this article analyzes the enterprise fundamental principle of enterprise value acting on ISP and defines the formation of enterprise value. On the basis of Keeney's analysis way of value focused thinking for decision-making, we induct the factors of enterprise value into the ISP method and set forth such an ISP process: (1) identify the aggregation of enterprise value; (2) conform the objective structure of enterprise levels; (3) determine the appraisal standard for enterprise fundamental objectives; (4) determine the basic structure for information systems ; (5) confirm the data requirements for information systems; (6) give appraisal and comment.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.25 no.1
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• pp.96-101
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• 2021

Arduino is one of the open source microcontroller projects, and Arduino boards using AVR microcontrollers are commonly used. In general, AVR microcontrollers use ISP (In System Programming) upload, but in Arduino, serial upload through a bootloader is basically used, and a dedicated microcontroller is built into the board for this purpose. In order to use the ISP upload in Arduino, a dedicated upload device is required, which is not included in the Arduino board. In this paper, we propose a unified programmer that can handle ISP upload and serial upload through one dedicated microcontroller, and show that ISP and serial upload are possible using the unified programmer. In addition, the proposed unified programmer works as a USB-serial converter, supports serial communication with a computer, and it is also possible to burn the Arduino bootloader. All operations of the unified programmer can be confirmed through the experimental results.