• Journal of Information Processing Systems
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• v.7 no.2
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• pp.299-320
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• 2011

The overhead of processing fine-grain tasks on a grid induces the need for batch processing or task group deployment in order to minimise overall application turnaround time. When deciding the granularity of a batch, the processing requirements of each task should be considered as well as the utilisation constraints of the interconnecting network and the designated resources. However, the dynamic nature of a grid requires the batch size to be adaptable to the latest grid status. In this paper, we describe the policies and the specific techniques involved in the batch resizing process. We explain the nuts and bolts of these techniques in order to maximise the resulting benefits of batch processing. We conduct experiments to determine the nature of the policies and techniques in response to a real grid environment. The techniques are further investigated to highlight the important parameters for obtaining the appropriate task granularity for a grid resource.

• Journal of the Korean Home Economics Association
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• v.23 no.4
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• pp.79-100
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• 1985

This study was designed to establish Korean food culture by analyzing 17 sets of Jinyounuigue, Jinchanuigue, and Jinjarkuigue which were the records of royal party procedures in Yi dynasty, Analysis was made on royal parties in terms of table setting, kinds of dishes served, composition of foods, frequency of the food materials used, and food items changed over the period from 1719 to 1902, the latter half period of Yi dynasty. Foods used in those parties were classified into seven groups in this study; rice and noodoes, side dishes, Docks, desserts, fruits and nuts, beverages, and sauces. There were about 10 kinds of steamed rice and noodles including Mandoo and Byungtang, 140 different kinds of side dishes, 53 kinds of Kocks, 142 kinds of various desserts, especially Dasik and Korean cookies, 38 kinds of fruits and nuts, 10 kinds of beverages including Hwachae and Sujeongkwa, and 10 kinds of sauces such as soy sauce, mustard, honey, and etc. There was no tendency in omission or addition of food materials, but the number and heights of dishes were designated by the scale or character of the party. There were unique measuring units that were quite different from metric system. More than 30 different units were appeared in the differences. Most of them were used for typical items such as Sari for noodles only. However some were quite general and used until now. Mal and Dye were the units for volume, Kwan and Kuen for weight, and Chock and Chon for length.

• The Plant Pathology Journal
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• v.32 no.3
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• pp.209-215
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• 2016

In this study, the treatment of pistachio nuts by Bacillus subtilis UTBSP1, a promising isolate to degrade aflatoxin B1 (AFB1), caused to reduce the growth of Aspergillus flavus R5 and AFB1 content on pistachio nuts. Fluorescence probes revealed that the cell free supernatant fluid from UTBSP1 affects spore viability considerably. Using high-performance liquid chromatographic (HPLC) method, 10 fractions were separated and collected from methanol extract of cell free supernatant fluid. Two fractions showed inhibition zones against A. flavus. Mass spectrometric analysis of the both antifungal fractions revealed a high similarity between these anti-A. flavus compounds and cyclic-lipopeptides of surfactin, and fengycin families. Coproduction of surfactin and fengycin acted in a synergistic manner and consequently caused a strong antifungal activity against A. flavus R5. There was a positive significant correlation between the reduction of A. flavus growth and the reduction of AFB1 contamination on pistachio nut by UTBSP1. The results indicated that fengycin and surfactin-producing B. subtilis UTBSP1 can potentially reduce A. flavus growth and AFB1 content in pistachio nut.

• Journal of Radiation Protection and Research
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• v.28 no.4
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• pp.291-298
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• 2003

The KN-12 transport cask has been designed to transport 12 PWR spent nuclear fuel assemblies and to comply with the regulatory requirements for a Type B(U) package. The containment boundary of the cask is defined by a cask body, a cask lid, lid bolts with nuts, O-ring seals and a bolted closure lid. The containment vessel for the cask consists of a forged thick-walled carbon steel cylindrical body with an integrally-welded carbon steel bottom and is closed by a lid made of stainless steel, which is fastened to the cask body by lid bolts with nuts and sealed by double elastomer O-rings. In the cask lid an opening is closed by a plug with an O-ring seal and covered by the bolted closure lid sealed with an O-ring. The cask must maintain a radioactivity release rate of not more than the regulatory limit for normal transport conditions and for hypothetical accident conditions, as required by the related regulations. The containment requirements of the cask are satisfied by maintaining a maximum air reference leak rate of $2.7{\times}10^{-4}ref.cm^3s^{-1}$ or a helium leak rate of $3.3{\times}10^{-4}cm^3s^{-1}$ for normal transport conditions and for hypothetical accident conditions.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.43-58
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• 1990

To analyze wedding feast dishes of royal prince (1651, 1696) of Choson Dynasty, studied Gare Dogam Euigwae. Historic book 'Gare Dogam Euigwae' discribed wedding feast dishes of king‘s Choson Dynasty. The results obtained from this study are as follows. Dishes were arranged in four kinds of table, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry, and fruits (pine nuts, orange, dried persimmon, torreya nuts, dried chestnut, jujube). Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable (wild ginseng, platy-codon, radish, white gourd melon, ginger), dried slices of meat seasoned with spices (abalone, octopus, shark, pheasant), cooked meat (wild goose, fowl, egg, pheasant, abalone), and fried fish (roe deer, fish, duck, pigeon, sparrow). The main table (同牢大宴床) and the second table (右挾床) stand as a symbol for integrity. The third table (左挾床) symbolize longerity. The fourth table (面挾床) symbolize bearing many young and connubial felicity.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.6
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• pp.489-501
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• 2002

The list of monthly offering items of the Chunshin(薦新) ceremony, the service of offering the first food product of year to ancestors, shown in the Walryong(月令) in Oreaeui(五禮儀), the book written in early years of the Chosun dynasty, was studied and classified by food group. Six kinds of the cereals and grain products - barley, wheat, an early-ripening rice plant, a barnyard millet, and millet seed were offered. The meat products offered were wild geese, pheasants, swans, hares and dried-pheasants. Though not shown in e Walryong, roe deer and deer were offered from hunting trips in e winter. Eight kinds of sea-fish, six kinds of fresh-water first and six kinds of other seafood such as crab, octopus, and squid were offered. Ten kinds of vegetables: bamboo shoots, e99plants, cucumbers, etc. - were offered. Eleven kinds of tree fruits - cherries, apricots, Pears, etc., seven kinds of citrus fruits - tangerines, citrons, etc., seven kinds of nuts - chestnuts, pine-nuts, etc. and two kinds of melons - watermelons etc. - were offered. The hi인est variety in the offering items was the fruits category The remaining offering items included wine brewed from new rice. new brown seaweed, and green tea.

• Journal of the Korean Society of Safety
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• v.19 no.1
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• pp.12-17
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• 2004

By using an experimental approach recently developed to determine the torque-tension relationship for bearing frictional characteristics of several typical bolted joints were studied. The experimental approach allows the direct determination of the bearing friction between the nut and its bearing surface. Detailed friction studies were made on the influences of the size and shape of the hole, the use of a slot in a bolted joint, contact area and position, and other factors such as turning speed, coating, and the use of wax on the bearing surface. The contact area and position of the washer have a marginal effect on the bearing friction. The organic coating on the nuts reduces the bearing friction significantly. Nuts with organic coating over a washer with zinc finish provide the smallest and the most consistent bearing friction. The results from the experimental investigation will be helpful for the better design of bolted joints bearing friction. The results from the experimental investigation Will be helpful for the better design of bolted joints.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.801-807
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• 1998

Taurine content in Korean foods of plant origin was determined for 118 commonly used food items including cereals, potatoes, pulses, nuts, seeds, vegetables and fruits. Taurine concentration in food sample was analyzed using an automated amino acid analyzer(Biochrom 20, Pharmacia LKB) based on ion-exchange chromatography. Taurine was frequently detected in plant kingdom in much lower concentrations(1/100~1/1000) than those found in marine lifes and mammals. Glutinous rice, glutinous millent and sorghum did not contain taurine, while 0.7~3.9mg taurine/100g dry wt were detected in rice, barley and their products. Potatoes and sweet potatoes contained 0.3~1.2mg taurine/100g wet wt, and seasame seeds, perilla seeds, almonds, walnuts and gigko nuts contained 0.7~3.0mg taurine/100g wt. Taurine concentration was undetectable in most of the pulses, and in a large number of vegetables. Garlic bulbs, eggplants, green peppers, lotus roots, and cabbages have a relatively high level of taurine(around 1mg taurine/100g wet wt) among vegetables. Taurine was absent or found in very low levels(<1mg taurine/100g wet wt) in most of the commonly used fruits.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.168-183
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• 2021

Using the big data analysis of the Choseonwangjosilrok, this research aimed to figure out the fruits' types, prevalence, seasonal appearances as well as the royalty's perspective on fruits during Choseon period. Choseonwangjosilrok included nineteen kinds of fruits and five kinds of nuts, totaling 1,601 cases at 72.8% and 533 cases at 24.2% respectively. The text recorded fruits being used as: tributes for kings, gifts from kings to palace officials, tomb offerings, county specialties, trade goods or gifts to the foreign ambassadors, and medicine ingredients in oriental pharmacy. Seasonally the fruits appeared demonstrating an even distribution. Periodic characteristics were observed in decreasing quantity chronologically. From fifteenth century to nineteenth century, the fruits with timely features were seen: 804 times at 36.6%, 578 times at 26.3%, 490 times at 22.3%, 248 times at 11.3%, and 78 times at 3.5% respectively. In fifteenth century: citrons, quinces, pomegranates, cherries, permissions, watermelons, Korean melons, omija, walnuts, chestnuts, and pine nuts appeared most frequently. In sixteenth century: pears, grapes, apricots, peaches, and hazelnuts appeared most frequently. In seventeenth century: tangerines and dates appeared most frequently. In eighteenth century, trifoliate orange was the most frequently mentioned fruit.

• Journal of Food Hygiene and Safety
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• v.34 no.1
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• pp.65-72
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• 2019

This study was aimed at investigating the levels of the natural preservatives of benzoic, sorbic and propionic acids in cereal grains, nuts and seeds. Benzoic and sorbic acid were analyzed by high-performance liquid chromatography with a diode-array detector (HPLC-DAD) and further confirmed by liquid chromatography-tandem mass spectrometry (LC-MS/MS), whereas propionic acid was analyzed using a gas chromatography-flame ionization detector (GC-FID) and further confirmed by gas chromatography-mass spectrometry (GC-MS). Benzoic, sorbic and propionic acids were found in 44, 22, and 550 samples out of 702 samples, respectively. From the total of 702 samples. The concentrations of benzoic, sorbic and propionic acid were ranged from not detected (ND) to 23.74 mg/L, from ND to 7.90 mg/L, and from ND to 37.39 mg/L in cereal grains, nuts and seeds, respectively. The concentration ranges determined in this study could be used as standard criteria in the process of inspecting cereal grains, nuts and seeds for preservatives as well as to address consumer complaints or trade disputes.