• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.3 s.52
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• pp.279-283
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• 2005

The content of lipid or moisture and index of erythema or melanin on each facial part of 170 urban middle-aged women without dermic disease was measured by non-invasive method. This measurement intended to understand the skin condition on each facial part of middle-aged women, and to determine the correlation between objective measured values and subjective symptom of lipid content/moisture content. The results was summarized as follows. At each facial Part, the order of moisture content was eye rims, forehead, and cheek and that of lipid content was forehead, eye rims, and cheek. The erythema index was in the order oi forehead, cheek and eye rims and melanin index, in the order of eye rims, forehead and cheek. It turned out that the middle-aged women generally lacked lipid content rather than moisture one. The objective measured values of lipid content coincided with subjective symptom of lipid type. The lipid content, erythema index and melanin index showed correlation significantly.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.99-106
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• 2005

This study was carried out to investigate the effects of addition of citron peel powder(OJ 0/0, 0.60/0, 0.9 %) on proximate composition, minerals, vitamin A, C content and fatty acid composition of emulsion-type sausages. The moisture content of sausage containing 0.3% citron peel powder were significantly(P< 0.05) higher compared to those for control. The crude fat content of sausage containing citron peel powder were significantly( P< 0.05) lower compared to those for control. The crude ash content of sausage containing 0.9% citron peel powder were significantly(P< 0.05) higher compared to those for control. The minerals, vitamin A and C content of sausage containing citron peel powder were significantly(P < 0.05) higher compared to those for control. The palmitic acid(CI6: 0) and linoleic acid(CI8: 2) content of sausage containing citron peel powder were higher compared to those for control, but the palmitoleic acid(CI6: I) content of sausage containing 0.9% citron peel powder were lower. The total saturated fatty acid content of sausage containing 0.3% citron peel powder were significantly(P < 0.05) lower compared to those for control.

• The Journal of the Korea Contents Association
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• v.18 no.12
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• pp.218-228
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• 2018

The purpose of this study was to present a educational content developed for training of dental extraction skill in a virtual environment. The development of the content consists of five steps: learning content analysis, draw a design model, development, test of validity, rectification and complete of the content. We developed the virtual reality (VR) simulator with producing an animation of surgical stages on the 3D models of human face for simulating dental extraction procedure. The results of validity tests for the content were mean 4.81 (SD, 0.72) for interface validity and mean 4.66 (SD, 0.71) for content validity, which represents strong evidence for the validity of the content. The data of the study indicates that the educational content developed for training of dental extraction skill using VR technology can be suitable to improve surgical skill of dental extraction in clinical field. We expect that further development of the education contents based on the VR technology to improve various surgical skills in clinical field will be addressed in the future.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2022.05a
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• pp.235-237
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• 2022

Video content is divided into long-form video content and short-form video content according to the length. Long form video content is created with a length of 15 minutes or longer, and all frames of the captured video are included without editing. Short-form video content can be edited to a shorter length from 1 minute to 15 minutes, and only some frames from the frames of the captured video. Due to the recent growth of the single-person broadcasting market, the demand for short-form video content to increase viewers is increasing. Therefore, there is a need for research on content editing technology for editing and generating short-form video content. This study studies the technology to create short-form videos of main scenes by capturing images, voices, and motions. Short-form videos of key scenes use a pre-trained highlight extraction model through machine learning. An automatic video editing system and method for automatically generating a highlight video is a core technology of short-form video content. Machine learning-based automatic video editing method and system research will contribute to competitive content activities by reducing the effort and cost and time invested by single creators for video editing

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.192-192
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• 2022

Sweetpotato is rich in starch, which is converted to sugar during storage due to enzymatic hydrolysis. The sugar content of sweetpotato is a component related to taste and storability. In this study, the sugar content (fructose, glucose, maltose, sucrose and total sugar content) of 94 genotypes was evaluated and the GWAS (Genome-Wide Association Study) was conducted to search for candidate genes for sugar content. The fructose and glucose content were 0.2 ~ 8.8 and 0.2 ~ 9.4 g/100g, respectively. The maltose, sucrose and total sugar content were 0.2 ~ 9.1,3.2 - 30.0 and 7.9 ~ 40.2 g/100g, respectively. The fructose and glucose showed a positive correlation (0.98). The 94 genotypes were genotyped with genotyping-by-sequencing (GBS) and aligned against the reference genome sequences of sweetpotato. The GBS libraries from 94 genotypes were sequenced on an Illumina HiSeqXten system, and 1,339,892 SNPs (Single Nucleotide Polymorphism) were generated. Filtering for < 60% missing rate and > 0.05 minor allele frequency resulted in a total of 44,255 SNPs used in GWAS. The GAPIT (Genome Association and Prediction Integrated Tool) was used to conduct based on the mean of sugar content with a Bonferroni-corrected chromosome-wide significance threshold with a -logio(P) of 5.95. The significant SNPs were obtained with fructose (seven), glucose (six), maltose (four) and sucrose (nine). There were several genes related to sugar content around the significant SNPs such as sugar transport protein 8-like, probable galactose-1 -phosphate uridyltransferase-like and beta-amylase. These results will contribute to understanding of sugar content and conversion in sweetpotato.

• Women's Health Nursing
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• v.29 no.3
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• pp.208-218
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• 2023

Purpose: The aim of this study was to explore the continuous usage intention of head-mounted display-based virtual reality (HMD-based VR) content among college students. The study also sought to understand how this intention is influenced by factors related to personal cognition, social aspects, VR content, and HMD-related elements. Methods: This descriptive correlational study used a self-report questionnaire to survey 217 students from two universities in Korea who had prior experience with HMD-based VR content. Results: The mean score for continuous usage intention of HMD-based VR content was 2.59±0.57 points (range, 1-5 points). Regarding the average frequency of HMD-based VR content usage, 64.5% of participants reported using it 1 to 2 times, while 91.7% indicated a total HMD-based VR usage period of less than 6 months. Factors such as personal cognition, VR content, social aspects, and HMD-related elements had explanatory power of 35.1%, 10.7%, 4.4%, and 2.5%, respectively, for the continuous usage intention of HMD-based VR content. Additionally, engagement (β=.45, p<.001), influential others (β=.37, p<.001), environmental support (β=-.18, p=.030), and cyber sickness (β=-.21, p=.001) were identified as having a significant influence. Conclusion: When developing HMD-based VR content, strategies to improve users' personal cognition should be included. Additionally, it is necessary to develop strategies that enhance enjoyment and interest in the content, while also facilitating ongoing social support. Furthermore, coping strategies should be devised that take into account cyber sickness, a potential side effect of these devices.

• Journal of Korean Society of Water and Wastewater
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• v.22 no.5
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• pp.561-569
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• 2008

We analyzed contents of cations and anions for the domestic bottled drinking water. Results showed that total cation content was 45.81 mg/L and contained 40% of Ca. The content of cations were decreased in the order of Ca>Si>Na>Mg>K. Total anion content was 12.20 mg/L and contained 90% of ${SO_4}^{2-}$ and $Cl^-$. $F^-$ and $NO_{3-}N$ were a little contained. While Si content was reduced 2.3~75.7%(mean value:38.5%) after freezing, Ca content was reduced 45.2% after boiling. It showed that water containing higher Ca content was significantly decreased after boiling. Precipitates formed by freezing and boiling is composed of minerals such as Si and Ca. Compared to minerals from food intake, concentrations of minerals from water intake are expected to be less influenced. It is recommended Bottled Water that contains more than 20 mg/L of Ca(exceeding water-quality standard for turbidity) is safe to drink without thawing and boiling.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.40 no.11
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• pp.2151-2159
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• 2015

Unlike an existing IP routing methods, the Content Centric Network(CCN) is new networking paradigm to find the contents by content name. The CCN can effectively process the content requested repeatedly by the user because of the cache which can be storing a content. This paper proposes a popularity based cache replacement scheme. The proposed scheme improves the hit rate better than a existing scheme. Accordingly reducing the load of server and Round Trip Time(RTT).

• Textile Coloration and Finishing
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• v.13 no.5
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• pp.1-1
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• 2001

As the basic study to investigate the mechanism of improvement in the dyeing fastness of natural dyes on silk fabrics the optical behavior of tannin solution, the optimal condition of tannin treatment and the changes of the physical structure of silk fabrics were studied in the treatment of tannin. Results obtained were as follows ; 1.The K/S values of tannin-treated silk fabrics were not changed by tannin content on silk fabrics but yellowing of tannin in treatment condition. 2. As the concentration of tannin was increased in its treating condition, the tannin content and K/S vague of tannin-treated silk fabrics were increased. 3. Because tannin gave rise to yellowing by hydrolysis and oxidation at high temperature, the higher tannin-treating temperature was, the lower the tannin content and K/S values of silk fabrics 4. The tannin content of silk fabric was higher in acidic treating condition and the highest K/S value was showed at pH 5. 5. As the tannin content of silk fabric was increased, the value of ζ -potential of it became negative. 6. As the tannin content of silk fabric was increased, the crystallinity and crystallite size of it were decreased. This meant that the fraction of amorphous region in the fibers increased. And the degree of orientation of it was decreased with the tannin treatment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.50 no.5
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• pp.481-486
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• 2017

The content of $N^{\varepsilon}$-(carboxymethyl)lysine (CML), an advanced glycation endproduct, in stir-fried anchovy prepared under different cooking conditions was determined, along with their sensory properties. The aim of the study was to optimize cooking conditions of stir-fried anchovy for minimal CML production by using different sugars, sugar concentrations, pH levels, and cooking times. The results showed that CML content increased with increasing sugar concentration. Cooking time did not affect CML content but lowering the pH with lemon juice decreased it significantly. The CML content of samples with a high sugar concentration, and without lemon juice was $4.67{\mu}g/mL$, and that of samples with both a low sugar concentration and lemon juice was $2.49{\mu}g/mL$, indicating a 47% reduction in the CML content of sir-fried anchovy. We conclude that stir-fried anchovy cooked with less sugar and the addition of lemon juice can reduce CML content while maintaining sensory characteristics.