• Journal of IKEEE
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• v.19 no.3
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• pp.447-454
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• 2015

In this paper, the complexity analysis for implementation of the PM-store is performed in terms of the number of instruction cycles which is executed by CPU in a personal health device(PHD) in order to transfer the large amount of the periodically generated measurement data using the PM-store concept defined in ISO/IEEE 11073 PHD standards. We propose an analytic model that is focused on the number of instruction cycles executed by CPU depending on the PM-store hierarchy.

• Korean Journal of Occupational Health Nursing
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• v.15 no.2
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• pp.83-93
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• 2006

Purpose: This study purposed on investigating how the emotional labor affects the physical uncomfortable feeling of the workers in the department store. Method: The method of data collection was used of questionnaire for 574 workers of one department store located in Seoul. The period of data collection was done from November 1, 2004 to November 30 for about one month. The working career of the participants was over one month at that department. Result: The degree of emotional labor for participants, men were $3.21{\pm}0.53$ for the total point of 5.0 point, and the degree of the physical uncomfortable feeling was $3.07{\pm}0.48$ for total of 5.0 point. The degree of emotional labor for participants, women were $3.22{\pm}0.42$ for the total point of 5.0 point, and the degree of the physical uncomfortable feeling was $3.13{\pm}0.42$ for total of 5.0 point. In order to analyze the factors that affected the emotional labor and physical uncomfortable feeling, the multi-level reflecting analysis was used. As a result, men were insecurity of job influenced the emotional labor feeling in remarkable degree, women were the responsibility of job influenced the emotional labor. Men were insecurity and responsibility of job influenced physical uncomfortable feeling in remarkable degree, women were responsibility of job and emotional labor influenced the physical uncomfortable feeling in remarkable degree. Conclusion: The results of this study show that various strategies to remove the factors of job insecurity in order to reduce the level of emotional labor of the workers at the department store should be devised. In addition, the special way to minimize the physical insecurity should be contrived and carried out. Since the workers of the department stores had higher emotional labor, the factors of stress need to be analyzed and should be removed.

• Journal of Electrical Engineering and Technology
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• v.8 no.6
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• pp.1559-1570
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• 2013

The family of ISO/IEEE11073 standards is the basis of the e-health system and provides interoperability for personal health devices. In the early stage of e-health business, it was expected that people would use a health device individually. In this case, a measurement datum was episodically acquired and generally transmitted for one person at a time. Recently, a health device is expected to be used by multiple people, and large amounts of measurement data are gathered in a short time interval. In addition, mobile health devices have become more popular, so that energy efficient measurement data transmission is required, to prolong the use of a device. In IEEE11073 PHD standards, data transmission is classified into three different types: immediate individual transfer, small block transfer, and large block transfer. The large block transfer using PM-store concept provides efficient transmission. However, an existing PM-store has problem when a device is used by multiple people. To address the defined problem, a modified PM-segment that is in compliance with 11073 standards is proposed in this paper. In particular, the proposed PM-segment is designed to minimize the additional complexity of an agent instead of a manager and it is interoperable with the existing manager. The proposed PM-segment shows better performance than the existing PM-segment, in terms of memory requirements and expected queue time. Also, performance comparison among the three transfers is performed in regard to the delay time and communication power consumption points of view.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.109-112
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• 1999

Aerobic plate counts(APC) gram-negative bacterial counts (GNC) and sensory evaluations on chic-ken carcasses during retail and refrigerated storages (3$\pm$1$^{\circ}C$ and 1$0^{\circ}C$) were evaluated. APC and GNC on whole chicken in retail store after storage of 7 days at 3$\pm$1$^{\circ}C$ increased to 3.11 and 3.89 log units com-pared to the initial controls. APC and GNC on whole chicken after storage of 7 days at 1$0^{\circ}C$ increased to 5.43 and 5.03 log units. Sensory scores of chicken carcasses obtained from retail store were in the "liked less" category after storage of 7 days compared to fresh controls. These results indicated that chicken carcasses during refrigerated (1$0^{\circ}C$) storages rapidly allowed the growth of aerobic spoilage bacteria dur-ing storage period which cluld not be microbiologically acceptable after of 7 days of 7 days.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.39-48
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• 1995

The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping a Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18$\pm$2$^{\circ}C$ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. pH in Kimchi stored at 5$^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$ was slowly decreased as compared to the Kimchi stored at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$, but texture score of Kimchi stored at -5$^{\circ}C$ or -8$0^{\circ}C$ were compared to that of the Kimchi stored at 18$\pm$2$^{\circ}C$ after fermentation. 5. In the group of Kimchi stored at 1$0^{\circ}C$, immediately after picking it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5$^{\circ}C$ after 4days fermentation at 18$\pm$2$^{\circ}C$. And, for long period preservation of Kimchi, it took would be effective to store at -8$0^{\circ}C$ after fermentation at 18$\pm$2$^{\circ}C$.

• Korean Journal of Poultry Science
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• v.27 no.3
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• pp.189-195
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• 2000

Microbiological and sensory evaluations of chicken wings treated with acetic acid and trisodium phosphate(TSP) during retail(1${\pm}$2$^{\circ}C$) and refrigerated storage(4$^{\circ}C$). Chicken wings(average weight of 15${\pm}$2g per leg) were treated with 0.5∼2% aerobic plate counts(APC) on the surface of chicken wings for storage of 16 days at 4$^{\circ}C$. During storage of 12 days at retail store(1${\pm}$2$^{\circ}C$), the treating chicken wings with 7.5∼10% TSP solutions for 10 min showed significantly inhibitory effect in preventing the growth of aerobic microbes. For odor and appearance scores, chicken wings treated with 0.5∼2% acetic solutions resembled untreated wings for storage of 16 days at 4$^{\circ}C$. However, both odor and appearance scores of chicken wings treated with 2.5∼10% TSP solutions were similar to those of untreated wings for storage of 4 days, and a higher in the storage of beyond 8 to 12 days at retail store.

• Journal of Digital Convergence
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• v.17 no.6
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• pp.77-91
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• 2019

In order to establish a sales strategy for convenience store lunches, this study conducted analysis using association rules based on POS data obtained from convenience stores located in four commercial districts. For this purpose, the data used in the analysis were divided into the time zones from 6:00 am to 8:00 pm, 17:00 pm to 19:00 pm, and the convenience stores according to the commercial areas. As a result of the analysis, it was found that products that were sold together with a lunch box were mainly made of products that could be eaten together with lunch such as milk, beverage, and cotton. However, it was confirmed that there were differences in the types and numbers of the products that were sold together with the lunch boxes of the morning time and the afternoon hours for the other products. These results and approaches are expected to contribute to finding and responding to the needs for goods and services that change as well as convenience stores as well as sociocultural changes.

• ETRI Journal
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• v.25 no.5
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• pp.297-304
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• 2003

A multimedia SoC often requires a large internal buffer, because it must store the whole search window to reduce the huge I/O bandwidth of motion estimation. However, the silicon area of the internal buffer increases tremendously as the search range becomes larger. This paper proposes a new method that greatly reduces the internal buffer size of a multimedia SoC while the computational cost, I/O bandwidth, and image quality do not change. In the proposed method, only the overlapped parts of search windows for consecutive macroblocks are stored in the internal buffer. The proposed method reduces the internal buffer. The proposed method reduces the internal buffer size to 1/5.0 and 1/8.8 when the search range is ${\pm}64{\times}{\pm}$64 and ${\pm}128{\times}{\pm}$128, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.1
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• pp.78-83
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• 1998

The objective of this study was to investigate the responsiveness of hypophysis and gonads to synthetic GnRH among prepubertal buffalo heifers at 12 months of age. Peripheral plasma FSH, LH, estradiol and progesterone level were measured in blood samples collected at 1 hr before and up to 18 days subsequent to the administration of $200{\mu}g$ GnRH (n=6) or saline (n=6) in Murrah buffalo heifers. The pretreatment peripheral plasma FSH, LH, estradiol and progesterone among GnRH treated heifers were $7.35{\pm}0.45ng/ml$, $1.08{\pm}0.3ng/ml$, $22.93{\pm}1.06pg/ml$ and $0.27{\pm}0.04ng/ml$ respectively. A quick elevation (p < 0.01) of FSH and LH within five min of GnRH administration was observed in all geifers. Although the peak FSH $(89.57{\pm}23.43ng/ml)$ and LH $(7.52{\pm}3.08ng/ml)$ reached by 10 min of GnRH administration, yet the animals differed both in terms of their amplitude response of FSH and LH release as well as in terms of time which animals took to exhiit maximum response to GnRH administration. The GnRH administration did not cause alteration in plasma estradiol and progesterone level. The present study suggests that the pituitary of 12 month buffalo heifers has capacity to synthesize and store of gonadotropin and have developed receptors for GnRH for a spike of gonadotropin release.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.238-242
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• 1998

Chicken carcass microflora were evaluated for aerobic microorganisms after defeathering, evisceration, washing, chilling, and sanitizing during a commercial chicken processing and storage at wholesale and retailsale levels. Sampling was at between December 1997, and March, 1998. Tap water washing and sanitizing with 25 ppm chlorine for 10 sec significantly (P<0.05) reduced aerobic plate counts (APC) and gram-negative bacterial counts (GNC) on chicken carcasses from a commercial chicken-processing plant. After 4 days at $2{\pm}2^{\circ}C$, APC and GNC on chicken carcasses in retailsale store rapidly increased compared to those in wholesale store (P<0.05). Chicken wings from retailsale store significantly (P<0.05) decreased generation time (GT) compared to other chicken carcasses.