• KSII Transactions on Internet and Information Systems (TIIS)
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• 제5권11호
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• pp.2143-2159
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• 2011

The hybrid architecture of content delivery networks (CDN) and peer-to-peer overlay networks (P2P) is a promising technology enables effective real-time streaming services. It complements the advantages of quality control and reliability in a CDN, and the scalability of a P2P system. With real-time streaming services, however, high connection setup and media delivery latency are becoming the critical issues in deploying the CDN-P2P system. These issues result from biased peer selection without location awareness or content awareness, and can lead to significant service disruption. To reduce service disruption latency, we propose a group-based CDN-P2P hybrid architecture (iCDN-P2P) with a location/content-aware selection of peers. Specifically, a SuperPeer network makes a location-aware peer selection by employing a content addressable network (CAN) to distribute channel information. It also manages peers with content awareness, forming a group of peers with the same channel as the sub-overlay. Through a performance evaluation, we show that the proposed architecture outperforms the original CDN-P2P hybrid architecture in terms of connection setup delay and media delivery time.

• 한국농공학회논문집
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• 제48권2호
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• pp.3-9
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• 2006

The chemical fractions of phosphorus were investigated in the soils of reclaimed and natural tidelands of southwest coastal area of Korea. The content of total-P varied to ranged from 322 to 614 mg/kg dry weight with a mean value of 467 mg/kg. The order of different fractions of phosphorus in reclaimed tideland soils was as follows: 1) inorganic phosphorus: Ca-P > Fe-P > Al-P > reductant soluble Fe-P. 2) organic phosphorus: Inositol-P > nucleic acid-P > phospholipid-P. The content of Al-P showed negative correlation with organic matter content but showed positive correlation with pH. The content of Fe-P showed negative correlation with clay mineral content but showed positive correlation with organic matter content. Reductant soluble Fe-P and Ca-P were no correlation with soil properties. The content of inositol-P showed highly positive correlation with clay mineral, organic matter content, and CEC.

• 동아시아식생활학회지
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• 제27권3호
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• pp.280-294
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• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• 한국콘텐츠학회논문지
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• 제9권1호
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• pp.30-44
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• 2009

본 논문에서는 이동 피어의 콘텐츠 탐색을 효율적으로 지원할 수 있는 이동 P2P 구조를 제안한다. 제안하는 이동 P2P 구조는 이동 피어의 탐색 비용을 감소시키기 위해 이동 피어, 이동 슈퍼 피어, 고정 슈퍼 피어로 구성된 3계층 구조이다. 이동 피어가 콘텐츠 탐색을 수행하기 위해서는 통신 가능한 피어로부터 콘텐츠를 찾고 질의영역 확장을 위해 이동 슈퍼 피어, 고정 슈퍼 피어를 이용한 계층적 콘텐츠 탐색을 수행한다. 계층적 콘텐츠 탐색, 피어 이동성에 따른 서비스 연속성을 보장하기 위해 이동 피어의 가입/탈퇴 과정은 이동성을 지원하는 메시지 구조에 의해 명시적으로 상위 피어에 저장한다. 실험 평가 결과 제안하는 구조는 기존의 2계층 구조 보다 콘텐츠 탐색 속도가 약 32% 향상되었고 고정 슈퍼 피어로 전송되는 메시지를 감소시켜 고정 슈퍼 피어 탐색 부하를 약 25% 감소시켰다.

• Geomechanics and Engineering
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• 제29권1호
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• pp.13-23
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• 2022

Peat soil has the characteristics of high moisture content, large void ratio and low shear strength. In this study, unconfined compressive strength and SEM tests are conducted to investigate the effects of ultrahigh moisture content, cement content, organic content and pH value on the strength of solidified peat. As an increase in the cement content and curing period, the failure mode of solidified peat soil changes from ductile failure to brittle failure. The influence of moisture content on the strength of solidified peat is greater than the cement content. As cement content increases from 10% to 30%, strength of solidified peat at a curing age of 28 days increases by 161%~485%. By increasing water content by 100%, decreases of solidified peat at a curing age of 28 days is 42%~79%. Compared with the strength of solidified peat with a pH value of 5.5, the strength of peat with a pH value of 3.5 reduces by 10% ~ 46%, while the strength of peat with a pH value of 7.0 increases by 8% ~ 38%. It is recommended to use filler materials for stabilizing peat soil with moisture content greater than 200%. Because of small size of clay particles, clay added in the cement solidified peat can improve much higher strength that that of sand.

• Journal of Ginseng Research
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• 제19권3호
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• pp.254-259
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• 1995

The content and composition of saponin compounds of Panax species were analyzed according to their species, region and processing type of red and white ginseng. The species employed were Korean-, Chinese-, Japanese red ginsengs, and Korean white ginseng of Panax ginseng, American- and Canadian ginsengs of Panax quinquefolium, and Panax notoinseng. Twelve main saponin components in the ginseng were identified and quantified using TLC and HPLC. All three species had remarkably different content and composition. However, within each species they were similar. Twelve major ginsenosides were determined in P. ginseng, eight in p. quinquefolium, and six in P. notoginseng. Of the components of P ginseng Rf, $Rh_1$, $Rh_2$ and Ra were not detected in P quinquefolium, and $Rb_2$, Rc, Rf, $Rh_2$, Ra and Ro not detected in P. notoinseam. Crude saponin content and protopanaxadiol/protopanaxatriol saponin ratio were compared. They were 4.81~5.24% and 1.27~ 1.45 in p. ginsengs, 7.01~7.25% and 2.12~ 2.15 in p. quinquefolium, 9.80% and 0.99 in P. notoineng. The prosapogenin and sapogenin content were different among the Panax species.

• 한국동물번식학회:학술대회논문집
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• 한국동물번식학회 2001년도 춘계학술발표대회
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• pp.79-79
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• 2001

This study was conducted to measure the total protein, DNA, and RNA contents of corpus luteum(CL) in various stages of estrous cycle and pregnancy. CLs were collected from a local slaughterhouse and stages of the estrous cycle of CL were classified as CL1~2, days 1 to 10; CL3(with/without central cavity), days 11 to 17; CL4, days 18 to 20 by method of Ireland et. al(1980) and stages of the pregnancy of CL were classified as P1~3, months 11~3: P4~6, months 4~6; P7~9, months 7~9 of pregnancy. CL3 with/without central cavity(CC) was identified as described by Kastelic et. al.(1990)-CL with CC, more than 2mm in diameter; CL without CC, less than 2mm in diameter. In total protein content, CL3 with CC was significantly lower than P7~9(p<.05). The total DNA content was lower in CL3 with CC than CL3 without CC and CL4(p<.05). In protein : DNA ratio, CL3 with CC was significantly lower than CL4(p<.05), CL3 without CC was significantly lower than P7~9(p<.05), CL4 was significantly lower than CL3 with CC, P1~3 and P7~9(p<.05). No differences were observed in RNA content, protein:RNA ratio, RNA/DNA of CLs in stages of estrous cycle and pregnancy.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제6권1호
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• pp.406-425
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• 2012

Deploying advanced home networking technologies and modern home-networked devices in residential environments provides a playground for new home applications and services. Because home multimedia entertainment is among the most essential home applications, this paper presents an appealing home media content sharing scenario: home-networked devices can discover neighboring devices and share local media content, as well as enormous amounts of Internet media content in a convenient and networked manner. This ideal scenario differs from traditional usages that merely offer local media content and require tedious manual operations of connection setup and file transfer among various devices. To achieve this goal, this study proposes a proxy gateway architecture for home multimedia content distribution. The proposed architecture integrates several functional mechanisms, including UPnP-based device discovery, home gateway, Internet media provision, and in-home media content delivery. This design addresses several inherent limitations of device heterogeneity and network interoperability on home and public networks, and allows diverse home-networked devices to play media content in an identical and networked manner. Prototypical implementation of the proposed proxy gateway architecture develops a proof-of-concept software, integrating a BitTorrent peer-to-peer client, a UPnP protocol stack, and a UPnP AV media server, as well as media distribution and management components on the OSGi home gateway platform. Practical demonstration shows the proposed design and scenario realization, offering users an unlimited volume of media content for home multimedia entertainment.

• 한국축산식품학회지
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• 제40권5호
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• pp.699-709
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• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

• Asian-Australasian Journal of Animal Sciences
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• 제31권6호
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• pp.914-918
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• 2018

Objective: The relationship between water-holding capacity (WHC) and intermuscular fat (IMF) was studied in Japanese commercial pork. Methods: Longissimus muscles of pigs (n = 62), obtained from two meat packing plants, were analyzed for IMF content, moisture content, drip loss, cooking loss, and pH. Pairwise relationships among these traits were determined using correlation analyses. Results: IMF content was significantly correlated with moisture content (r = -0.88; p<0.01) and pH (r = 0.32; p<0.05), but not with drip loss (r = -0.23; p = 0.07) or cooking loss (r = -0.10; p = 0.42). In contrast, drip loss was significantly (and negatively) correlated with pH (r = -0.57; p<0.01). Conclusion: IMF content was not significantly correlated with WHC in pork, and so ultimately, we consider pH to be one of the most important factors influencing WHC in pork meat.