• Journal of Korea Multimedia Society
• /
• v.19 no.7
• /
• pp.1179-1187
• /
• 2016

Through the rapid development of latest hardware technology, high performance as well as miniaturized size is the essentials of embedded system to meet various requirements from the society. It raises possibilities of genuine realization of IoT environment whose size and battery must be considered. However, the limitation of battery persistency and capacity restricts the long battery life time for guaranteeing real-time system. To maximize battery life time, low power technology which lowers the power consumption should be highly required. Previous researches mostly highlighted improving one single type of memory to increase ones efficiency. In this paper, reversely, considering multiple memories to optimize whole memory system is the following step for the efficient low power embedded system. Regarding to that fact, this paper suggests the study of volatile memory, whose capacity is relatively smaller but much low-powered, and non-volatile memory, which do not consume any standby power to keep data, to maximize the efficiency of the system. By executing function in specific memories, non-volatile and volatile memory, the quantitative analysis of power consumption is progressed. In spite of the opportunity cost of all of theses extra works to locate function in volatile memory, higher efficiencies of both power and energy are clearly identified compared to operating single non-volatile memory.

• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1440-1446
• /
• 1999

Fourty-two commercial vinegars were analyzed for their non-volatile organic acids, free sugars. amino acids, and volatile compounds. A study was made to characterize commercial vinegars chemically into three kinds of vinegars such as spirit, cider, and brown rice vinegars. Sixteen chemical components were significantly effective for the chemical characterization of commercial vinegars by stepwise discriminant analysis. Those were malic, succinic and lactic acids from the non-volatile organic acids; fructose and glucose from the free sugars; lysine, serine, leucine, valine and alanine from the amino acids; 1-hexanol, acetaldehyde, 3-methyl-1-butanol, 2-methylpropanoic acid, isopropyl butanoate and ethanol from the volatile compounds. Six components including malic acid, lysine, succinic acid, glucose, lactic acid and 1-hexanol were the most significant contributors to the differentiation of commercial vinegars into spirit, cider, and brown rice vinegars. In particular, cider vinegars could be characterized to be abundant in amounts of malic acid and 1-hexanol, whereas brown rice vinegars in amounts of lysine and lactic acid compared to spirit vinegars.

• Journal of KIISE
• /
• v.42 no.8
• /
• pp.972-978
• /
• 2015

Non-volatile memory (NVM) supports both byte addressability and non-volatility. These characteristics make it feasible for NVM to be employed at any layer of the memory hierarchy such as cache, memory and disk. An interesting characteristic of NVM is that, even though it supports non-volatility, its retention capability is limited. Furthermore NVM has tradeoff between its retention capability and write latency. In this paper, we propose a novel NVM-based file cache management scheme that makes use of the limited retention capability to improve the cache performance. Experimental results with real-workloads show that our scheme can reduce access latency by up to 31% (24.4% average) compared with the conventional LRU based cache management scheme.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.6
• /
• pp.892-898
• /
• 2005

The effect of gamma irradiation on volatile components of Korean dried ginger (Zingiber officinale Roscoe) was studied and compared with non-irradiated sample. Volatile compounds from non- and irradiated samples were extracted using simultaneous distillation-extraction (SDE) apparatus and analyzed by gas chromatography-mass spectrometer (GC/MS). A total of 83 and 71 compounds were identified and quantified from non-and irradiated dried ginger at dose of 10 kGy. Identified components were hydrocarbons, alcohols, aldehydes, esters, ketones and miscellaneous compounds. The terpenoid compounds in volatile flavor compounds identified from non and irradiatied dried ginger were $98.27\%\;and\;98.12\%$, respectively. $\alpha$ -zingiberene,$\beta$-sesquiphelland reno, geranial, (Z,E) $\alpha$ -farnesene, $\beta$ -phellandene were detected as major volatile compounds of two experimental sample. The amount of volatile components in the samples was changed by irradiation but the profile of volatiles in non- and irradiated dried ginger were the same.

• Korean journal of food and cookery science
• /
• v.19 no.1
• /
• pp.1-10
• /
• 2003

All optional ingredient, Jasoja(Perillae semen) was adopted to improve Dongchimi in qualify during fermentation. Free sugar, free amino acid, non-volatile organic acid and volatile compounds were determined during fermentation at 10$^{\circ}C$ for 45 days. Free sugar content was slightly higher in 0.5%-Jasoja-treated samples than that of control. The contents of free amino acids in control Dongchimi (without jasoja) increased slowly during fermentation while those in 0.5 %-treated samples began to decrease after reaching their maximum value on the day 11 when Dongchimi became most acceptable. There were 6 non-volatile organic acids, such as lactic, fumaric, succinic, malic, tartaric, and citric acid. Among these, only lactic and succinic acid increased consistently with fermentation while others decreased. Volatile components in Dongchimi were mostly identified as sulfur-containing compounds by gas chromatography. Their numbers and % peak areas in the gas chromatogram decreased slightly with the increase in organic acids and alcohols during fermentation period. On the other hand, Dongchimi prepared with Jasoja maintained its contents of total acids as well as the level of sulfur-containing compounds.

• The Plant Pathology Journal
• /
• v.34 no.6
• /
• pp.459-469
• /
• 2018

Plants and microorganisms (microbes) use information from chemicals such as volatile compounds to understand their environments. Proficiency in sensing and responding to these infochemicals increases an organism's ecological competence and ability to survive in competitive environments, particularly with regard to plant-pathogen interactions. Plants and microbes acquired the ability to sense and respond to biogenic volatiles during their evolutionary history. However, these signals can only be interpreted by humans through the use of state-of the-art technologies. Newly-developed tools allow microbe-induced plant volatiles to be detected in a rapid, precise, and non-invasive manner to diagnose plant diseases. Beside disease diagnosis, volatile compounds may also be valuable in improving crop productivity in sustainable agriculture. Bacterial volatile compounds (BVCs) have potential for use as a novel plant growth stimulant or as improver of fertilizer efficiency. BVCs can also elicit plant innate immunity against insect pests and microbial pathogens. Research is needed to expand our knowledge of BVCs and to produce BVC-based formulations that can be used practically in the field. Formulation possibilities include encapsulation and sol-gel matrices, which can be used in attract and kill formulations, chemigation, and seed priming. Exploitation of biogenic volatiles will facilitate the development of smart integrated plant management systems for disease control and productivity improvement.

• Food Science of Animal Resources
• /
• v.29 no.5
• /
• pp.579-589
• /
• 2009

This study was conducted to investigate the effects of heating, fiber type used in solid-phase microextraction (SPME, two phase vs three phase) and storage time on the volatile compounds of porcine M. longissimus dorsi (LD). Volatile compounds were measured using a gas chromatography and mass spectrometry (GC/MS) with a quadrupole mass analyzer. Among the volatile compounds identified, aldehydes (49.33%), alcohols (24.63%) and ketones (9.85%) were higher in pre-heated loins ($100^{\circ}C$/30 min), whereas, alcohols (34.33%), hydrocarbons (22.84%) and ketones (16.88%) were higher in non-heated loins. Heating of loins induced the formation of various volatile compounds such as aldehydes (hexanal) and alcohols. The total contents of hydrocarbons, alcohols, and carboxylic acids were higher in two phase fibers, whereas those of esters tended to be higher in three-phase fibers (p<0.05). Most volatile compounds increased (p<0.05) with increased storage time. Thus, the analysis of volatile compounds were affected by the fiber type, while heating and refrigerated storage of pork M. longissimus dorsi increased the volatile compounds derived from lipid oxidation and amino acid catabolism, respectively.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2013.01a
• /
• pp.195-196
• /
• 2013

본 논문에서는 NVRAM(Non-volatile Random Access Memory) 주 기억장치를 위한 메모리 컨트롤러를 설계한다. NVRAM의 비 휘발성과 낮은 정적 에너지 소모의 장점을 활용하는 한편, 상대적으로 느린 읽기/쓰기 속도 및 큰 쓰기 전력 소모를 개선하기 위해 새로운 캐시 구조를 제안한다. FPGA를 활용하여 Block RAM 128KB 1차 캐시, 16KB 2차 캐시 및 캐시 컨트롤러를 포함하는 메모리 컨트롤러를 구현하였고 NVRAM은 FeRAM를 사용하였다.

• Proceedings of the IEEK Conference
• /
• 2008.06a
• /
• pp.1183-1184
• /
• 2008

• Proceedings of the Optical Society of Korea Conference
• /
• 1991.06a
• /
• pp.29-34
• /
• 1991

An optoelectronic implementation of analog and non-volatile synaptic weights of neural networks is proposed by using the doping modulated amophous silicon multilayer. The persistent photoconductivity(PPC) of the multilayer induced by a short illumination is characterized in experiment and implemented to the non-volatile synaptic weights. An optoelectronic processor with the single layer perceptron algorithm is also proposed. Some learning equations of the processor and the results of simulation are presented.