• Archives of design research
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• v.17 no.1
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• pp.37-48
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• 2004

Keiji Kobo is a unique self-generated design research group in Japan, which was founded in 1928 when Bauhaus movement was in its peak, and which lasted ten years until the end of the Second World War, when any activity of the group became virtually impossible due to the war. With insight to see the future, the group aimed at Modern Design advocating a new spirit in architecture, and played a significant role in prosperity of Japanese Modern Design assimilating Western design trends. Pursuing of craft works for everyday life--practical furniture works--Keiji Kobo actively executed various projects to realize modern philosophy. The range of the works of this group was very large: survey, mock-up, experiment, research, exhibition, lecture, order-based sale, advertising and writing. The works of the group were oriented to serious academicism, not compromising with commercialism. Considering the peculiar political situation such as Japanese Militarism, the spirit of functionalism that the group pursued was surprisingly academical and pure. This group was relatively small and clumsy, which lasted as short as around ten years. However, strong motivation was in their seemingly quiet movements, and the influence of the group cannot be underestimated even with today's criteria. There were a number of pioneers who contributed to today's prosperity of Japan and Keiji Kobo can be estimated to be one of the pioneers in the field of design. It was found that the contemporary intellectuals hoped that the committment and activity of the group would contribute to modernization of the life quality of ordinary people. In a sense, Keiji Kobo can be estimated to be a little Japanese equivalent for Bauhaus that could not fully bloom.

• Korean Journal of Environmental Biology
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• v.27 no.1
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• pp.31-39
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• 2009

To recognize the species composition and community of chironomid midge in agroecosystem and evaluate removal capacity of organic matter using the dominant species among them. Chironomid midge and invertebrate cohabitants were quantitatively collected at 78 representative stations of five habitat types (in arable land during 2004$\sim$2006) A, paddy fields of the large scale arable land; B, paddy fields of the environmental friendly arable land; C, influent of domestic waste water; D, influent of waste water by livestock; E, the irrigation ditch of paddy area. The total sixteen species of chironomid midges at arable land were presented. And also chironomid midges were recognized by five habitat types: eleven species in D, eight in A, seven in E, six in B, and two in C. We confirmed dominant species in each habitat types as followings: Chironomus nipponensis in A, C, and D; Cricotopus sylvestris in E; Tanytarsus seosanensis in B. Water quality and community index were high in E, but low in A, B, C, and D. Comparing with non-treatment, removal activities of organic matter in bottom by C. nipponensis were increased 18% in 90 individuals treatment.

• Journal of Animal Science and Technology
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• v.54 no.4
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• pp.283-290
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• 2012

Cryopreservation induces sublethal damage to the spermatozoa, which leads to their reduced fertile life. The objective of this study was to investigate the effect of taurine, hypotaurine and trehalose as antioxidants on the function of the freezing-thawed sperm in Korean Jeju Black Bull. The semen was cryopreserved with tris egg yolk extendercontaining 7% glycerol and treated with 20mM taurine, hypotaurine and trehalose. Frozen-thawed sperms were evaluated for sperm motility, viability, membrane integrity, acrosome integrity and sperm penetration ability. The results were compared to semen cryopreserved in tris egg yolk extender containing 7% glycerol only as control. Frozen-thawed semen evaluation clearlyindicated that the addition of taurine or hypotaurine significantly improved (p<0.05) the motility and viability compared to control spermatozoa. Moreover, in membrane integrity, swollen sperm ratio was significantly increased (p<0.05) in taurine, hypotaurine or trehalose compared to control. In sperm acrosome integrity, F pattern ratio was increased (p<0.05) in hypotaurine among treatments, and AR pattern was significantly lowered (p<0.05) in taurine, hypotaurine and trehalose. In assessed sperm fertilizing ability, taurine, hypotaurine or trehalose significantly improved (p<0.05) the ratio of pronucleus formation and SFI. Finally, compared with the control, addition of taurine, hypotaurine or trehalose as an antioxidant to the freezing extender showed more positive effects on the frozen-thawed spermatozoa. It is concluded that the addition of taurine, hypotaurine, or trehalose to the freezing extender could reduce cryodamage of the Korean Jeju Black Bull spermatozoa.

• Journal of Animal Science and Technology
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• v.58 no.9
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• pp.35.1-35.10
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• 2016

Background: The aim of this work was the comparison between the carcass and the meat ewes of the regional Traditional market and the Islamic religious (Halal) market. Methods: Thirty and 20 at the end of career traditional market and Halal market ewes were slaughtered following the EC (European Council, 2009) animal welfare guidelines. Live weight of ewes was taken and dressing percentage of carcasses was calculated. On every carcass zoometric measurement and the evaluation trough the EU grid rules were performed. On the Musculus longissimus thoracis of 12 Traditional market carcasses and 11 Halal market carcasses the physical-chemical and nutritional analysis were performed. Consumer tests for liking meat ewe were performed in order to find consumer's preference level for Traditional and Halal markets ewe meat. Considering as fixed factor the ewe meat market (Traditional and Halal), results were submitted to oneway Analysis of Variance (ANOVA) and to Principal Component Analysis (PCA). Results: The Halal market ewes have shown lower dressing percentages ($42.91{\pm}0.82$ vs $46.42{\pm}0.69$) and lower conformation score ($4.5{\pm}0.5$ vs $7.8{\pm}0.4$). The Halal market meat showed higher cooking loss in oven ($37.83{\pm}1.20$ vs $32.03{\pm}1.15%$), lesser Chroma value ($18.63{\pm}0.70$ vs $21.84{\pm}0.67$), and lesser Hue angle value ($0.26{\pm}0.02$ vs $0.34{\pm}0.02$). This product had also lower fat percentage ($4.2{\pm}0.4$ vs $7.09{\pm}0.4$). The traditional market meat had higher percentage in monounsatured fatty acids (MUFA) ($43.84{\pm}1.05$ vs $38.22{\pm}1.10$), while the Halal market meat had higher percentage in ${\omega}3$ poliunsatured fatty acids (PUFA) ($5.04{\pm}0.42$ vs $3.60{\pm}0.40$). The consumer test showed as the ewe meat was appreciate by the consumers. Conclusions: Both meat typologies have shown good nutritional characteristics. The traditional market meat had higher MUFA composition, and a better MUFA/satured fatty acids (SFA) ratio, while the Halal market meat had higher PUFA composition. These results were also supported by the PCA. The consumers preferred the traditional market meat.

• Journal of Broadcast Engineering
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• v.13 no.1
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• pp.6-16
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• 2008

An instable wireless channel condition causes more packet losses and retransmissions due to interference, fading, station mobility, and so on. Therefore video streaming service over a wireless networks is a challenging task because of the changes in the wireless channel conditions and time-constraints characteristics of the video streaming services. To provide efficient video streaming over a wireless networks, QoS-enhanced MAC protocol, IEEE 802.11e, is standardized recently. Tn this paper, we propose a new network-adaptive H.264 video streaming mechanism in the IEEE 802.11e wireless networks. To improve the quality of video streaming services, video stream has to adapt to the changes in the wireless channel conditions. The wireless channel conditions are estimated by the packet loss probability and informed to the application layer by the cross-layering. According to the wireless channel information, the video streaming application filters out the low-priority data. This adaptation mechanism efficiently uses system resources because it drops the low-priority data in advance. Therefore, our cross-layer design can provide improved video streaming services to the end-user. Through the implementation and performance evaluation, we prove that the proposed mechanism improves the QoS of the video streaming by providing the smoothed playback.

• Journal of Broadcast Engineering
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• v.13 no.2
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• pp.222-235
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• 2008

Recently, as growing of high definition media services like HDTV and IPTV, fast moving picture manipulation techniques need to meet what those services require. Especially, a fast reduced-size image extracting method is required in the areas of video indexing and video summary Conventional DC image extracting methods, however, can't be applied to H.264/AVC streams since a spatial domain prediction scheme is adopted in H.264/AVC intra mode. In this paper, we propose a theoretical method for extracting a thumbnail image from an H.264/AVC intra frame in the frequency domain. Furthermore, the proposed scheme can extract the thumbnail very fast since all operations are applied to transform coefficients directly, after a general equation for the thumbnail extraction in nine H.264/AVC intra prediction modes is introduced, an LUT(Look Up Table) for each mode is designed. Through the implementation and performance evaluation, while the subject quality difference between the output of our scheme and a conventional output is negligible, the former can extract the thumbnail faster then the latter by up to 63%.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.2
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• pp.576-582
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• 2017

The switching system in a maglev train is an indispensable element for distributing train routes, and it should be designed to ensure safe operation. Unlike conventional wheels on rails, the switching track in EMS-type maglev is supported by a group of 3 to 4 steel girders. When the vehicle changes its route, the segmented track allows the girders to change from a straight position to a curved one with a small radius of curvature. Hence, the structural characteristics of the segmented switching system may affect the levitation stability of the maglev vehicle. This study experimentally evaluates the dynamic interaction between maglev vehicles and a segmented switching system. The results may be helpful for improving the switching system. The measured levitation and lateral air gaps were evaluated at a vehicle speed of 25 km/h, and the ride quality of the Maglev vehicle was determined to be "comfortable" according to the UIC 513 standard.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.545-549
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• 1998

This study was carried out to improve the storage stability of export peeled-chestnuts using electrolyzed acid-water, because ice-cold tap water generally used to store export peeled-chestnuts grew turbid during the cold chain, decreasing the quality. The changes of pH and turbidity in the electrolyzed water used for storing peeled-chestnuts were investigated. The pH value rapidly changed when stored at $30^{\circ}C$, whereas it very slowly changed at $4^{\circ}C$. This was especially evident by the change in pH from 2.5 to 3.4 of the electrolyzed acid-water after 8 days. In the case of turbidity, closely correlated with the pH change, the electrolyzed water used for storing peeled-chestnuts was very turbid when stored at $30^{\circ}C$, but it was not even until 14 days at $4^{\circ}C$, as evident by the absorbance $(OD_{660})$ of electrolyzed acid-water at pH 2.5 and $4^{\circ}C$ being only 0.01 after 14 days and 0.11 after 35 days. Sensory evaluation, tested by expert panel, of the chestnuts stored in electrolyzed water was not significantly different compared to the control.

• Applied Biological Chemistry
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• v.41 no.7
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• pp.510-515
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• 1998

Effect of freezing of soybean and addition of mugwort on the flavor development and the changes of chemical compositions in Chungkookjang was investigated. The changes in the amount of amino-type N, the activities of ${\alpha}-amylase$ and protease, and the content of volatile compounds were determined during aging of Chungkookjang. During ripening, a little higher protease activity was detected in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. However, the profile of ${\alpha}-amylase$ activity of Chungkookjang made of frozen soybean was very similar to that of Chungkookjang made of non-frozen soybean. The amount of amino-type N increased gradually with the ripening period and decreased after 21 days of ripening. The amount of amino-type N was slightly higher in Chungkookjang made of frozen soybean than in that made of non-frozen soybean. Addition of mugwort had little effect on the enzyme activities and the amino-type N content. The mugwort added in Chungkookjang reduced the production of cis-3-hexenol which is responsible for the unpleasant odor, and freezing of soybean enhanced the production of 2, 6-dimethyl pyrazine which is contribute to the taste. According to sensory evaluation, flavor was the highest after the 14 days of ripening and addition of mugwort increased significantly the flavor in both Chungkookjang prepared with frozen soybean and Chungkookjang with non-frozen soybean. However, the effect of freezing of soybean on the flavor was not significant.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.208-215
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• 2004

As a part of a study on the effective use of cultured oyster, oyster powder-added soybean pastes were prepared and its characteristics were examined. As the concentration of oyster powder added to commercial soybean paste was increased, the moisture level decreased, the crude and amino nitrogen content increased with no change in the salinity and titratable acidities. Also, the color of the soybean paste changed to a darker color as the concentration of oyster powder added to commercial soybean paste increased. Judging from the results of the above experiment and sensory evaluation, the optimal additive concentration of oyster powder to commercial soybean paste was revealed as 9%. The total amino acid content of oyster powder-added soybean paste was 2% higher than that of commercial soybean paste. The ratio of calcium and phosphorus of oyster powder-added soybean paste was about 1:2-2:1, an improvement in calcium absorption as compared to commercial soybean paste. Functional fatty acids, such as 20:5n-3 and 22:6n-3, were not detected in commercial soybean paste but detected in oyster powder-added soybean paste. The major free amino acids in oyster powder-added soybean paste were glutamic acid and aspartic acids. According to the above results, the nutritional, functional and taste properties of commercial soybean paste were improved while reducing preparation time of the housewife.