• Food Science of Animal Resources
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• v.39 no.4
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• pp.576-584
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• 2019

This study was performed to evaluate the physicochemical properties of myofibrillar protein (MP) gels containing pork skin gelatin at different salt concentrations. MP gels were prepared to the different salt levels (0.15, 0.30, and 0.45 M) with or without 1.0% of pork skin gelatin. Cooking yield (CY), gel strength, shear stress were measured to determine the physical properties, and SDS-polyacrylamide gel electrophoresis, scanning electron microscopy, fourier transform infrared spectroscopy, sulfhydryl group and protein surface hydrophobicity was performed to figure out the structural changes among the proteins. The addition of gelatin into MP increased CYs and shear stress. MP at 0.45 M salt level had the highest CY and shear stress, as compared to MPs at lower salt concentrations. As the salt concentration of MP gels increased, the microstructure became the compact and wet structures, and decreased the amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$. MP with gelatin showed a decreased amount of ${\alpha}-helix$/unordered structures and ${\beta}-sheet$ compared to MP without gelatin. The addition of gelatin to MP did not affect the sulfhydryl group, but the sulfhydryl group decreased as increased salt levels. MP mixtures containing gelatin showed a higher hydrophobicity value than those without gelatin, regardless of salt concentration. Based on these results, the addition of gelatin increased viscosity of raw meat batter and CY of MP gels for the application to low salt meat products.

• Journal of the Korea Institute of Building Construction
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• v.17 no.3
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• pp.211-217
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• 2017

The objective of this study is to seek a reliable mixture proportion for magnesium potassium phosphate composite(MKPC) mortars with a near-neutral pH value (below 9.5) and a relatively good compressive strength exceeding 30MPa. The main parameter selected was the molar ratios($M_{mp}$) of $MgO-to-KH_2PO_4$ which varied from 30.4 to 3.4. The setting time of the MKPC mortars tended to shorten with a decrease in $M_{mp}$ value. With regard to the strength development ratio normalized by the 28-day strength, the ranges measured in the mortars with an $M_{mp}$ below 7.9 were 50~61% at 1 day and 60~73% at 3 days, indicating a highly rapid early-strength development. With a decrease in $M_{mp}$, the formation of struvite-K crystal identified as a primary hydration product increased, which led to the decrease of the macro-capillary pores in micro-structures. For achieving the targeted requirements for pH value and compressive strength, the $M_{mp}$ needs to be selected as below 5.1.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1196-1202
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• 1999

This work was to determine the microbial and physico-chemical changes of HTST-pasteurized soymilk using microwave energy. Soymilk was HTST pasteurized$(at\;90^{\circ}C\;for\;20\;sec)$ by three methods: by heating in a stainless steel tube immersed in a hot water bath(MP0), by heating in a microwave cavity to a defiled temperature and then holding in a hot water bath(MP1), and by both heating and holding in a microwave cavity(MP2). The microbial quality based on the total plate count was in the order of MP0, MP2 and MP1. The three samples pasteurized by different methods showed the similar microbial quality with respect to the coliform count, psychrotrophic bacterial count and phosphatase activity. The destruction of trypsin inhibitor was in the order of MP0, MP1 and MP2. There were no significant differences in pH, titratable acidity, viscosity and vitamin $B_2$ content before and after pasteurization and among the different pasteurization methods. The similar or higher quality retention of the MP1 or MP2 supports the possibility of using microwave energy for the HTST pasteurization of soymilk and other fluid food products.

• Proceedings of the KAIS Fall Conference
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• 2008.11a
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• pp.227-230
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• 2008

본 논문에서는 MPEG-4 기반으로 다시점 동영상 재생을 위한 전송방법을 제안한다. 그리고 MP4 파일포맷을 분석하여 OSMO4에서 제공하는 MP4BOX를 이용해서 동영상을 MP4 파일로 변환한다. 기존의 MPEG4 플레이어는 다시점 동영상을 전송하기 위한 정보들이 부족하여 활용하지 못하지만, 새로운 객체 기술자와 BIFS 구조를 추가하여 OSMO4 플레이어에 입력되는 MP4 파일이 다시점 동영상임을 알 수 있게 하여 OSMO4에서 다시점 동영상 시점 전환이 가능하도록 한다. 실험은 여러 개의 영상에 대한 시점의 스위칭을 수행했으며, N개의 다시점 동영상으로도 확장이 가능함을 보여준다.

• Journal of Broadcast Engineering
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• v.5 no.2
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• pp.176-187
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• 2000

MPEG-4 is a digital bit stream format and associated protocols for representing multimedia content consisting of natural and synthetic audio, video and object data. This paper describes an application where multiple audio/visual data stream are combined in MPEG-4 and transported via MPTG-2 transport streams(TS). Also, this paper describes how to convert MPEG-4 Over MPEG-2 TS bit streams into MP4 file which Is designed to contain the media information of an MPEG-4 presentation in a flexible, extensible format. MPEG-4 is presented in the form of audio-visual objects that are arranged into an audio-visual scene by means of a scene descriptor and is composed of the audio-visual objects by means of an object descriptor. These descriptor streams are not defined MPEG-2 TS. So. this paper focuses on handling of these descriptors and parsing TS streams to get MPEG-4 data. The MPEG-4 Over MPEG-2 TS to MP4 format converter is implemented in the demonstrated systems.

• The Journal of the Acoustical Society of Korea
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• v.22 no.7
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• pp.612-621
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• 2003

As the use of MP3 audio compression increased, the demand for the insertion of additive data about copyright or information on music contents has been groved and the related research has been progressed actively. When an additive data is inserted into MP3 bitstream, it should not to happen any distortion of music quality or the change of file size, due to the modification of MP3 bitstream structure. In our study, to make these conditions satisfied, we inserted some additive data to bitstream by modifying some bits of linbits among the quantized integer coefficients having big values. At this time, we consider the characteristics of linbits and their distributions. As a result of subjective sound quality test through MOS test, we confirmed that the quality of MOS 4.6 can be achieved at the data insertion rate of 60 bytes/sec. Using the proposed method, it is possible to effectively insert an additive data such as copyright information or information about media itself, so that various applications like audio database management can be realized.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.18 no.4
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• pp.149-154
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• 2018

There is well known algorithm is a Gale-Shapley algorithm(GSA) for stable marriage problem. The GSA is performed as each man propose to his most favorite woman(MP), then the woman accepts more than one proposal rejects all but her favorite from among those who have proposed to her. This algorithm always gets a stable set of marriages with man-optimal and woman-pessimal. But the woman proposal and man-accept/reject method(WP) is can be get the distinct result. Also, the optimal stable matching may be fail using MP or WP. This paper suggests always get the optimal stable matching on all occasions in order to overcome the shortcomings of MP and WP. The proposed algorithm perform k-opt, k-women exchange with each other for the result of delete at less preference in each woman from MP result. As a result of applied to various experimental data, this algorithm can be get the optimal stable matching that the MP or WP failed to it.

• The korean journal of orthodontics
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• v.15 no.2
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• pp.175-195
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• 1985

Vertical and horizontal growth occur in the craniofacial complex which ensues continuous changes in facial morphology, until the end of active growth period. Longitudinal study for individual is essential, in the research on growth and development, however, the difficulties in obtaining long term subjects in Korea, the research has been limited. The author analyzed the cephalometric roentgenogrems of 43 boys and 47 girls taken from the ages 6 to 10. The subjects were divided into 3 groups according to SN-MP angle and 2 groups according to gonial angle. In this longitudinal study, 21 variables were measure 4. The obtained results were as follows: 1. SN-MP angle and genial angle had no significant changes in each group with age. 2. With age, facial convexity of hard tissue decreased in all groups, facial angle of hard tissue increased in low SN-MP angle group, but facial convexity of soft tissue had no significant changes in all groups with age. 3. In comparison of high SN-MP angle group and low SN-MP angle group, the former had greater facial convexity and smaller facial angle than the latter. 4. SN-MP angle and the ratio of posterior dental height to anterior dental height had reverse correlation in all groups. 5. High genial angle group revealed larger SN-MP angle, anterior dental height facial convexity, but smaller mandibular length, and the ratio of posterior dental height to anterior dental height compared with low genial angle group.

• The Journal of the Acoustical Society of Korea
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• v.32 no.1
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• pp.56-63
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• 2013

This study surveyed MP3 player usage and evaluated its effect on hearing thresholds in high school students. It is reported an increase in risk factors for hearing loss in adolescents that paralleled the increase in sales of MP3 players. A total of 538 students in two high schools in Gwangju province participated in this study. The students completed questionnaires about their MP3 player use and their pure tone hearing thresholds were tested at several frequencies. The questionnaire results indicated that 61.1%, of the students listened to music on MP3 players for more than one hour per day, 71.6% listened for four or more days per week, and 36.7% had listened for more than 3 years. Listening at a high volume of 60% of the maximum level was reported by 51% and they recognized having ear pains. The pure tone hearing threshold was found to be raised for the adolescents who had a long history of MP3 listening at high volume (p< 0.0001).

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.302-308
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• 2004

This study was conducted to compare the acquiring and using patterns of information about food and nutrition between medical professional group (MP) and non-medical professionals group (NP). Questionnaire survey were done by total 310 subjects, 149 doctors/nurses (MP) working in Dankook University Hospital and 161 general laborers (NP) in Cheonan area. Personal characteristics, interests in food and nutrition information, and application of information about food and nutrition were asked in questionnaire. Age of MP and NP ranged from 20 to 50. In education level, 59.8% of MP and 46.6% of NP had college degree. The source of information favored the most was the internet website, 53.0% in MP and 51.6% in NP. The most interested information subjects in MP were ‘the diet therapy related to diseases’, and ‘cooking recipes’ in NP. The information was applied to their real life in 55.7% of MP and 58.4% of NP. The percentiles who would like to take part in the education about food and nutrition through internet system were 44.3% of MP and 34.8% of NP. From the results of this study, we concluded that many of MP and NP wanted and needed the education on food and nutrition through internet system. For being the better and more efficient source for the information about food and nutrition, internet websites should provide accurate informations and easier method to find the needed information to the users.