• KSII Transactions on Internet and Information Systems (TIIS)
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• v.5 no.5
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• pp.1085-1100
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• 2011

The Random Early Detection algorithm is widely used in the queue management mechanism of the router. We find that the parameters of the RED algorithm have a significant influence on the defense performance of the random early detection algorithm and discuss the robust of the algorithm in mitigating Low-rate Denial-of-Service attack in details. Simulation results show that the defense performance can be effectively improved by adjusting the parameters of $Q_{min}$ and $Q_{max}$. Some suggestions are given for mitigating the LDoS attack at the end of this paper.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2006.05a
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• pp.301-302
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• 2006

In this paper, the possibilities of the Infra-red sensor in sensing and control of the bead geometry in the automated welding process are presented. Infra-red sensor is a well-known method to deal with the problems with a high degree of fuzziness so that the sensor is employed to build the relationship between process variables and the quality characteristic the proposed above respectively. Based on several neural networks, the mathematical models are derived from extensive experiments with different welding parameters and complex geometrical features. The developed system enables to select the optimal welding parameters and control the desired weld dimensions during arc welding process.

• ALGAE
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• v.32 no.2
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• pp.101-130
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• 2017

The ichthyotoxic Cochlodinium polykrikoides red tides have caused great economic losses in the aquaculture industry in the waters of Korea and other countries. Predicting outbreak of C. polykrikoides red tides 1-2 weeks in advance is a critical step in minimizing losses. In the South Sea of Korea, large C. polykrikoides red tide patches have often been recorded offshore and transported to nearshore waters. To explore the processes of offshore C. polykrikoides red tides, temporal variations in 3-dimensional (3-D) distributions of red tide organisms and environmental parameters were investigated by analyzing 4,432 water samples collected from 2-5 depths of 60 stations in the South Sea, Korea 16 times from May to Nov, 2014. In the study area, the vegetative cells of C. polykrikoides were found as early as May 7, but C. polykrikoides red tide patches were observed from Aug 21 until Oct 9. Cochlodinium red tides occurred in both inner and outer stations. Prior to the occurrence of large C. polykrikoides red tides, the phototrophic dinoflagellates Prorocentrum donghaiense (Jun 12 to Jul 11), Ceratium furca (Jul 11 to Aug 21), and Alexandrium fraterculus (Aug 21) formed red tides in sequence, and diatom red tides formed 2-3 times without a certain distinct pattern. The temperature for the optimal growth of these four red tide dinoflagellates is known to be similar. Thus, the sequence of the maximum growth rates of P. donghaiense > C. furca > A. fraterculus > C. polykrikoides may be partially responsible for this sequence of red tides in the inner stations following high nutrients input in the surface waters because of heavy rains. Furthermore, Cochlodinium red tides formed and persisted at the outer stations when $NO_3$ concentrations of the surface waters were < $2{\mu}M$ and thermocline depths were >20 m with the retreat of deep cold waters, and the abundance of the competing red-tide species was relatively low. The sequence of the maximum swimming speeds and thus potential reachable depths of C. polykrikoides > A. fraterculus > C. furca > P. donghaiense may be responsible for the large C. polykrikoides red tides after the small blooms of the other dinoflagellates. Thus, C. polykrikoides is likely to outgrow over the competitors at the outer stations by descending to depths >20 m and taking nutrients up from deep cold waters. Thus, to predict the process of Cochlodinium red tides in the study area, temporal variations in 3-D distributions of red tide organisms and environmental parameters showing major nutrient sources, formation and depth of thermoclines, intrusion and retreat of deep cold waters, and the abundance of competing red tide species should be well understood.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.9
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• pp.4433-4437
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• 2016

Background: Gastric cancer (GC) is the fifth most common cancer worldwide. Since development is usually asymptomatic, it is generally diagnosed at an advanced stage. The value of screening in patients with nonspecific symptoms for GC is controversial. Aim: The study aimed to evaluate whether hematological parameters (platelet count (PC), mean platelet volume (MPV), MPV/PC ratio, red blood cell distribution width (RDW), neutrophil to lymphocyte ratio (NLR), and platelet to lymphocyte ratio (PLR)) are useful markers to differentiate between gastric cancer patients and healthy individuals. Materials and Methods: Sixty-one patients with gastric cancer and sixty-one healthy individuals were enrolled to the survey and retrospective analysis of selected blood parameters were performed. Results: The mean values of PC, MPV, RDW, NLR, and PLR were significantly higher in GC patients compared to the control group. No statistical differences were observed in MPV/PC ratios. Likewise, no significant statistical differences were revealed in values of blood parameters among TNM stage groups. The RDW showed the highest diagnostic specificity and sensitivity. Conclusions: Hematological parameters: PC, MPV, RDW, NLR, PLR have diagnostic power and can discriminate patients with gastric cancer from patients without cancer. Blood parameters compared with clinical symptoms might alert physicians and patients and lead to performancce of upper gastrointestinal endoscopy, the gold standard in gastric cancer screening and therebly increase the early detection of cancer.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1523-1523
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• 2001

The wine industry requires practical methods for objectively measuring the composition of both red wine grapes on the vine to determine optimal harvest time; and of freshly harvested grapes for efficient allocation to vinery process streams for particular red wine products, and to determine payment of contract grapegrowers. To be practical for industry application these methods must be rapid, inexpensive and accurate. In most cases this restricts the analyses available to measurement of TSS (total soluble solids, predominantly sugars) by refractometry and pH by electropotentiometry. These two parameters, however, do not provide a comprehensive compositional characterization for the purpose of winemaking. The concentration of anthocyanin pigment in red wine grapes is an accepted indicator of potential wine quality and price. However, routine analysis for total anthocyanins is not considered as a practical option by the wider wine industry because of the high cost and slow turnaround time of this multi-step wet chemical laboratory analysis. Recent work by this ${group}^{l,2}$ has established the capability of near infrared (NIR) spectroscopy to provide rapid, accurate and simultaneous measurement of total anthocyanins, TSS and pH in red wine grapes. The analyses may be carried out equally well using either research grade scanning spectrometers or much simpler reduced spectral range portable diode-array based instrumentation. We have recently expanded on this work by collecting thousands of red wine grape samples in Australia. The sample set spans two vintages (1999 and 2000), five distinct geographical winegrowing regions and three main red wine grape varieties used in Australia (Cabernet Sauvignon, Shiraz and Merlot). Homogenized grape samples were scanned in diffuse reflectance mode on a FOSE NIR Systems6500 spectrometer and subject to laboratory analysis by the traditional methods for total anthocyanins, TSS and pH. We report here an analysis of the correlations between the NIR spectra and the laboratory data using standard chemometric algorithms within The Unscrambler software package. In particular, various subsets of the total data set are considered in turn to elucidate the effects of vintage, geographical area and grape variety on the measurement of grape composition by NIR spectroscopy. The relative ability of discrete calibrations to predict within and across these differences is considered. The results are then used to propose an optimal calibration strategy for red wine grape analysis.

• Clean Technology
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• v.26 no.1
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• pp.30-38
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• 2020

The kinetic and thermodynamic parameters of Acid Red 66, adsorbed by granular activated carbon, were investigated on areas of initial concentration, contact time, and temperature. The adsorption equilibrium data were applied to Langmuir, Freundlich, Temkin, Redlich-Peterson, and Temkin isotherms. The agreement was found to be the highest in the Freundlich model. From the determined Freundlich separation factor (1/n = 0.125 ~ 0.232), the adsorption of Acid Red 66 by granular activated carbon could be employed as an effective treatment method. Temkin's constant related to adsorption heat (B_T = 2.147 ~ 2.562 J mol^-1) showed that this process was physical adsorption. From kinetic experiments, the adsorption process followed the pseudo-second order model with good agreement. The results of the intraparticle diffusion equation showed that the inclination of the second straight line representing the intraparticle diffusion was smaller than that of the first straight line representing the boundary layer diffusion. Therefore, it was confirmed that intraparticle diffusion was the rate-controlling step. From thermodynamic experiments, the activation energy was determined as 35.23 kJ mol^-1, indicating that the adsorption of Acid Red 66 was physical adsorption. The negative Gibbs free energy change (ΔG = -0.548 ~ -7.802 kJ mol^-1) and the positive enthalpy change (ΔH = +109.112 kJ mol^-1) indicated the spontaneous and endothermic nature of the adsorption process, respectively. The isosteric heat of adsorption increased with the increase of surface loading, indicating lateral interactions between the adsorbed dye molecules.

• Journal of Bio-Environment Control
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• v.23 no.1
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• pp.43-49
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• 2014

This study was designed to determine the effect of red LEDs during healing and acclimatization process on the survival rate and quality of grafted tomato seedlings. Red LEDs and no light (darkness) were used for treating three rootstock cultivars, which are 'B-Blocking', 'Kanbarune', 'High-power' in healing room. Results showed that survival rates of grafted seedlings in red LEDs were higher than those in no light treatment. Significant variation on survival rates of rootstock cultivars was observed in no light treatment but there was not significant variation in red LEDs treatment. Light treatment also reduced the percentage of infected plants, except for the 'Kanbarune' cultivar. Seedling quality in red LEDs was better than that in no light treatment by improving growth parameters such as plant height, leaf length, leaf width, leaf area, fresh and dry weight of shoot and root. Light treatments and rootstock cultivars did not affect number of leaves, leaf chlorophyll value and T/R ratio of seedlings, but seedlings in red LEDs were significantly more compact than those in no light treatment. Moreover, the root morphology of seedlings such as total root surface area, total root length, and number of toot tips in red LEDs was also greater than that in no light treatment.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.272-275
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• 2007

Red yeast rice flour, which is a natural functional material, was used in muffin production at different concentrations ranging from 0 to 10%. The initial pasting temperature was not affected by the addition of red yeast rice flour, whereas peak viscosity and final viscosity decreased with increasing concentrations. The lightness value of the muffins decreased, however, the redness value increased with increasing amounts of red yeast rice flour. The bulk of the muffins was generally reduced by the addition of red yeast rice flour. At the 10% concentration, hardness and viscosity were similar to the control, and there were no changes in springiness or cohesiveness. For the sensory evaluation, parameters such as appearance, color, texture, taste, and overall acceptability increased significantly from the control at the 3% concentration of red yeast rice flour, but flavor decreased with increasing amounts of red yeast rice flour. Based on these results and the sensory evaluation specifically, the optimal amount of red yeast rice flour added to the muffins was the 3% concentration.

• Journal of Ginseng Research
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• v.24 no.1
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• pp.23-28
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• 2000

To develop a dry alcohol containing red ginseng extract, dry alcohols composed of ethanol, water, dextrin and sodium lauryl sulfate were prepared using spray dryer, and their ethanol contents and encapsulation efficiencies were determined. An optimal dry alcohol containing red ginseng extract was chosen and the feeling for its oral administration was evaluated. Dextrin at dextrin/water weight ratios below 1.6/l and ethanol at ethanol/water weight ratios below 1/1 remarkably Increased both the ethanol contents and encapsulation efficiencies of dry alcohols. However dextrin at dextrin/water weight ratios above 1.6/1 and ethanol at ethanol/water weight ratios above 1/1 slightly decreased the both parameters. It might be due to the low solubility of dextrin in ethanol and limited diffusion coefficient of ethanol to the dextrin shell. furthermore, 0.5% (w/w) sodium lauryl sulfate gave the maximum ethanol content of dry alcohol. The more increased amounts of red ginseng extract were added, the more increased amounts of ginsenoside Rb1 but the more decreased amounts of ethanol were encapsulated in dry alcohols. A dry alcohol containing red ginseng extract was prepared with dextrin/ethanol/water (1/1/1, w/w/w) mixed solution, in which 0.5% (w/w) sodium lauryl sulfate and 20% (w/w) red ginseng extract were dissolved. It contained the ethanol contents of31.17$\pm$ 1.33% (w/w) and ginsenoside Rbl of 243.0$\pm$7.0 $\mu$g/g. It gave the moderate taste of red ginseng extract at Its oral administration with or without water Thus, the dry alcohol containing red ginseng extract can be further developed as a more convenient dosage form for red ginseng extract.

• Korean Chemical Engineering Research
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• v.53 no.1
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• pp.64-70
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• 2015

Batch experiment studies were carried out for adsorption of congo red using granular activated carbon with various parameters such as activated carbon dose, pH, initial dye concentration, temperature and contact time. Equilibrium experimental data are fitted to the Langmuir, Freundlich, Temkin and Dubin-Radushkevich isotherm equations. From Freundlich's separation factor (1/n) estimated, adsorption could be employed as effective treatment method for adsorption of congo red from aqueous solution. Base on Temkin constant (B) and Dubinin-Radushkevich constant (E), this adsorption process is physical adsorption. Adsorption kinetics has been tested using pseudo-first order and pseudo second order models. The results followed pseudo second order model with good correlation. Adsorption process of congo red on granular activated carbon was endothermic (${\Delta}H$=42.036 kJ/mol) and was accompanied by decrease in Gibbs free energy (${\Delta}G$=-2.414 to -4.596 kJ/mol) with increasing adsorption temperature.