• Nutrition Research and Practice
• /
• v.8 no.5
• /
• pp.558-563
• /
• 2014

BACKGROUND/OBJECTIVES: Most Koreans consume nearly 70-80% of the total sodium through their dishes. The use of a salinometer to measure salinity is recommended to help individuals control their sodium intake. The purpose of this study was to compare sodium content through chemical analysis and salinity measurement in foods served by industry foodservice operations and homemade meals. MATERIALS/METHODS: Workplace and homemade meals consumed by employees in 15 cafeterias located in 8 districts in Daegu were collected and the sodium content was measured through chemical analysis and salinity measurements and then compared. The foods were categorized into 9 types of menus with 103 workplace meals and 337 homemade meals. RESULTS: Workplace meals did not differ significantly in terms of sodium content per 100 g of food but had higher sodium content via chemical analysis in roasted foods per portion. Homemade meals had higher broth salt content and higher salt content by chemical analysis per 100 g of roasted foods and hard-boiled foods. One-dish workplace meals had higher salinity (P < 0.05), while homemade broths and stews had higher sodium content (P < 0.05 and P < 0.01, respectively). The sodium content per 100 g of foods was higher in one-dish workplace meals (P < 0.05) and in homemade broths and stews (P < 0.01 and P < 0.05, respectively). CONCLUSIONS: The use of a salinometer may be recommended to estimate the sodium content in foods and control one's sodium intake within the daily intake target as a way to promote cooking bland foods at home. However, estimated and actual measured values may differ.

• KIPS Transactions on Computer and Communication Systems
• /
• v.7 no.9
• /
• pp.235-242
• /
• 2018

Various technologies have been developed to more efficiently share content such as P2P, CDN, and CCN. These technologies take a common approach that content request packets is responded by distributed network nodes or hosts, not by a single content distributor. Such approaches not only resolve network congestion around content distributors, but also make it possible to distribute content regardless of the system and network status of content distributors. However, when receiving content from distributed nodes/hosts, not from authenticated distributors, users cannot practically identify which node/host sent content to them. Due to this characteristic, various hacking caused by the malicious modification of content is possible. Therefore, to make such approaches more secure, a content authentication technique is required. In this paper, we propose a improved operation of MHT used in CCN for authenticating distributed content. Then we evaluate the proposed method by comparing its performance with the existing technology.

• Journal of Digital Convergence
• /
• v.13 no.5
• /
• pp.245-250
• /
• 2015

The P2P technology is becoming a technology for receiving a service, such as the latest YouTube and Facebook. P2P technology can be easily downloaded to a large amount of multimedia content over a distributed environment. However, pictures, music, a large amount of multimedia content such as videos each user is unable to manage the content management operating smoothly because, Song communication processing overhead caused when the reception is likely to remain the problem. In this paper, we propose a convergence content management technique that provides a low communication overhead of the frequency of use of the convergence content when trying to provide a large amount of convergence content to users in a distributed environment. Our method can be used to select the appropriate frequency is high among the shared content on the P2P multimedia environments that are distributed across a frequency of use of the convergence content and provides the service. Experimental evaluation proposed method, the convergence content browsing speed than conventional techniques improved communication about 13.3% and reduced overhead to about 9.5%.

• Journal of Ecology and Environment
• /
• v.36 no.1
• /
• pp.57-63
• /
• 2013

This study compared the antimicrobial activity and total phenolic content of three Pinus plants (Pinus densiflora, P. thunbergii, P. rigida) for the first time. The antimicrobial activity of the water fraction of methanol extract of fresh leaves was stronger than that of fallen leaves at any concentrations. The water fraction of crude methanol extract from fresh leaves of P. thunbergii showed a higher growth inhibitory activity against gram-positive and gram-negative bacteria than that of P. densiflora and P. rigida. The results from the disc diffusion method followed by measurements of minimal inhibition concentration (MIC) indicate that Bacillus subtilis was the most sensitive microorganism with the lowest MIC value. The highest total phenolic content was found in fresh leaves of P. rigida and P. thunbergii. The assay showed that the fresh leaves of the three Pinus plants contained higher total phenolic content than fallen leaves of the three plants. The antimicrobial activity was related with the total phenolic content.

• Food Science of Animal Resources
• /
• v.36 no.2
• /
• pp.145-151
• /
• 2016

The relationship between chemical compositions, meat quality traits, and palatability attributes in 10 primal cuts from Hanwoo steer carcasses were assessed. Sensory palatability attributes of Hanwoo beef were more closely related with fat content than to moisture or protein content. Among the chemical compositions, only fat had a significant correlation with juiciness (0.67, p<0.001), tenderness (0.32, p<0.05), and overall palatability (0.56, p<0.001). Oleic acid (%) was not significantly related with overall palatability (p>0.05). Overall palatability was negatively correlated with drip loss (−0.32, p<0.05), cooking loss (−0.36, p<0.05), and shear force (−0.54, p<0.01). The correlation between fat content and overall palatability was increased when higher fat cuts (Ansim, Dungsim, Chaekeut, Yangjee, and Kalbi) were analyzed, compared to lower fat cuts (Moksim, Abdari, Udun, Suldo, and Satae). Also, the correlation between shear force and overall palatability was decreased in lower fat cuts compared to higher fat cuts. Our results suggest that the palatability of Hanwoo beef can be improved by increasing fat content in muscles, as increased fat content leads to an increase in sensory tenderness, flavor, and juiciness.

• Journal of Environmental Health Sciences
• /
• v.14 no.1
• /
• pp.55-61
• /
• 1988

Study was conducted on how the phosphorus content of algae changed by the algal species and the algal growth conditions. Phosphorus contents were not so different by algal species if algae grow on the same phosphorus concentration. Phosphorus content of algae grown on higher P medium was higher than that of algae grown on lower P medium. Algae excrete P-compounds from cell to the medium when the dissolved reactive phosphorus is depleted in the medium, and the excreted P-compounds were decomposed by algae and used for the growth of algae. Phosphorus content of algae grown in the P-limited condition was about 5-1 $\mu$gP/mg dry wt., but that of algae grown in the condition not P-lirnited was above 10$\mu$gP/rng dry wt.

• The Transactions of The Korean Institute of Electrical Engineers
• /
• v.66 no.3
• /
• pp.575-580
• /
• 2017

In these days, the big-size and high resolution multimedia file is widely used through networks. To transfer and service effectively, the internet network technology is necessary to substitute broadcasting. Normally Content Delivery Network(CDN) is widely used in conventional internet for multimedia services. But it has a small bandwidth to service. So to solve this problems, many researchers have suggest the protocol for download, content distribution/saving, server synchronization, caching, pushing rate, and streaming etc. But all of these has some defects like low resolution, packets loss and delay, real application implementations etc. So, this paper suggests a new method of network protocol based on P2P collaboration and user's content using information. And it evaluated the performance of suggested method. As the results, it showed the effectiveness of 4 performances indices : download speed, decreasing rate of connected user in same time, adaptive hit ratio, traffic decreasing rate.

• Korean journal of food and cookery science
• /
• v.31 no.3
• /
• pp.255-263
• /
• 2015

This study investigated the spicy hot flavor related quality characteristics of cucumber salad prepared using spicy hot flavor graded gochujang that had been stored for 60 and 120 days. The results showed that the pH of both the 60-day and 120-day fermented gochujang was significantly higher in the cap-200 sample (p<0.001). In contrast to the results on pH, the acidity of both the 60-day and 120-day fermented gochujang was found significantly lower in the cap-200 sample (p<0.001). Measurements of salinity were found to be significantly lower in the sample with higher capsaicin content than in the sample with lower capsaicin content. The sugar content was found to be generally higher in the sample with the 120-day fermented gochujang than that with the 60-day fermented gochujang. Lightness (L) was higher in the sample with a lower capsaicin content than in the sample with a higher capsaicin content. The redness (a) was found to be significantly higher in the cap-200 sample than in other samples (p<0.001). The values of the L, a, and b tended to be lower in the sample with the 60-day fermented gochujang than in the sample with the 120-day fermented gochujang. The hardness of the cucumber salad was found to be lowest in the 120-day fermented sample with the cap-200 gochujang, which had the highest capsaicin content (p<0.05). The results of the sensory evaluation of the cucumber salads showed that the spiciness was stronger with the higher capsaicin content (p<0.001), and approximately one-level higher than the spiciness rating of hot pepper. The results of a key ingredient analysis showed that the sample with high capsaicin content was classified as having a relatively hot spicy aroma and flavor, and strong stinging pain, and the sample with the low capsaicin content was classified as having a salty aroma and a dark appearance.

• Journal of the East Asian Society of Dietary Life
• /
• v.20 no.5
• /
• pp.727-734
• /
• 2010

As the blueberry content in batter increased, the pH of batter decreased According to the measured results about specific gravity of muffin batter, there was no significant difference among each batter including 0% 10% and 15% blueberry, while each 15% 20% and 30% dough showed significant difference (p<0.001). According to the results about general quality characteristics of muffins such as volume, weight and specific gravity, as the content of blueberry juice increased, the volume decreased. In terms of measuring specific volume, it decreased as the added amount increased According to measuring the chromaticity of muffins, as the blueberry content increased in the muffins, brightness and yellowness decreased while redness increased In terms of the measurement of texture, the hardness showed significant difference among all sample muffins (p<0.001). Significant difference was not shown in the springiness (p<0.05). As the amount of blueberry juice increased, the chewiness of the muffins was grown. The result showed a significant difference between samples in the adhesiveness (p<0.001). As the amount of blueberry juice increased, the adhesiveness of muffins also increased In the organoleptic test, a significant difference was shown in the color among all sample (p<0.001). The blueberry juice content of 20% showed highest figures with $7.12{\pm}0.67$. In terms of flavor, the content of 20% also showed highest figures among all samples with $7.16{\pm}0.62$ (p<0.001). Concerning the taste all samples showed a significant difference while 20% content did the highest figure. In the overall acceptability the content of 10% showed the lowest figure while 20% displayed the highest figure with 7.16. According to the quality characteristics of blueberry muffins, the best blueberry juice content would be 20% content group.

• Asian-Australasian Journal of Animal Sciences
• /
• v.24 no.7
• /
• pp.1026-1030
• /
• 2011

An experiment was conducted to determine the effects of caponization on the muscle composition, ATP-related compounds, the shear values, the taste panel scores and the muscle fiber areas of Taiwan country chicken cockerels. At 10 wks of age, cockerels were divided into two groups: caponized and untreated. Birds were fed grower and finisher diets ad libitum in an eighteen-week experimental period. Results showed that capons contained significantly greater muscle fat content, less breast and thigh muscle moisture content, shear value and muscle fiber area (p<0.05) than those of intact birds. However, neither treatment groups differed significantly (p>0.05) in breast and thigh muscle protein content. Compared with the intact birds, the capons contained significantly (p<0.05) less muscle ash content in the breasts, but did not differ significantly (p>0.05) in thigh muscle ash content. The breast muscle IMP and ATP+ADP+AMP+IMP contents in the intact birds were significantly (p<0.05) higher than those in the capons. The intact birds had significantly (p<0.05) higher ATP and AMP contents than did the capons as well as significantly (p<0.05) less ADP and inosine (HxR) contents in the thigh and breast muscles. The Hypoxanthine (Hx) content of the thighs in the intact birds was significantly (p<0.05) higher than that in the capons; however, there was an adverse effect on the breast muscle Hx content. The breast muscle K value in the intact birds was significantly (p<0.05) lower than that in the capons. The capons produced significantly (p<0.05) higher taste panel scores than did the intact birds for both flavor and juiciness of thigh muscle as well as for flavor and tenderness of breast muscle.