• 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.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2005.11a
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• pp.209-212
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• 2005

This paper introduces interactive multi-view contents authoring system based on MPEG-4. The MPEG-4 standard, which aims to provide an object based audiovisual coding tool, has been developed to address the emerging needs from communications, interactive broadcasting as well as from mixed service models resulting from technological convergence. Due to the feature of object based coding, it has been considered that MPEG-4 is the most suitable for interactive broadcasting content production. This feature is suitable for creation of the content which provides multiple views of object or scene in interactive manner. In this paper, we categorize the multi-view visual content into two types: panoramic multi-view content and object multi-view content. And design and implementation of the authoring system for interactive multi-view contents is presented. We believe that the proposed method can be effectively used for further deployment of MPEG-4 content to various interactive applications.

• Journal of the Korea Computer Graphics Society
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• v.21 no.3
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• pp.11-16
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• 2015

We present a system for generating 3D personalized figures. This system provides 3D figures model modification and combination functions based on the content-awareness. The integrity of the 3D model must be guaranteed at the time of slicing of the 3D model for 3D printing. In addition to this, with 3D printing, we generally have to print a hollow model in order to save money, time, and the integrity of the print. This paper proposes the automatic algorithm that creates the 3D individual figures with depth sensor and the easy UI functions for deformation, thickness adjustment, and combination of the generated 3D figures model based on the content-awareness. Our proposed method maintains the unique features of the generated 3D figures and ensures the successful 3D printing.

• 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.

• ETRI Journal
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• v.35 no.6
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• pp.960-968
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• 2013

To implement a cloud game service platform supporting multiple users and devices based on real-time streaming, there are many technical needs, including game screen and sound capturing, audio/video encoding in real time created by a high-performance server-generated game screen, and real-time streaming to client devices, such as low-cost PCs, smart devices, and set-top boxes. We therefore present a game service platform for the running and management of the game screen, as well as running the sound on the server, in which the captured and encoded game screen and sound separately provide client devices through real-time streaming. The proposed platform offers Web-based services that allow game play on smaller end devices without requiring the games to be installed locally.

• ETRI Journal
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• v.35 no.2
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• pp.356-359
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• 2013

We present a method for tracking and interaction based on hybrid sensing for virtual environments. The proposed method is applied to motion tracking of whole areas, including the user's occlusion space, for a high-precision interaction. For real-time motion tracking surrounding a user, we estimate each joint position in the human body using a combination of a depth sensor and a wand-type physical user interface, which is necessary to convert gyroscope and acceleration values into positional data. Additionally, we construct virtual contents and evaluate the validity of results related to hybrid sensing-based whole-body tracking of human motion methods used to compensate for the occluded areas.

• Research in Mathematical Education
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• v.27 no.2
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• pp.195-210
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• 2024

Researchers and curricula continue to call for proof to serve a central role in learning of mathematics throughout kindergarten to grade 12 and beyond. Despite its prominence and recognition gained during past decades, proof is still a stumbling block for both teachers and students. Research efforts have been made to address issues related to teaching and learning of proof. An area in which such research efforts have been made is analysis of curriculum material (i.e. textbook analysis) with a focus on proof. This study is another research effort in this area of research through investigating the guidance offered in curriculum materials with the following research question: What is the nature (e.g., kinds of content knowledge, pedagogical content knowledge) of guidance is offered for teachers to implement proof tasks in grade 8 geometry textbooks? Results indicate that the guidance offered for proof tasks are concerned more with content knowledge about the content-specific instructional goals than with pedagogical content knowledge which supports teachers in preparing in-class interactions with students to teach proof.

• The Research Journal of the Costume Culture
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• v.29 no.2
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• pp.289-306
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• 2021

The study aims to define the Korean Wave as global attention to Korea's unique culture and consider the specificity of traditional Korean fashion images in Korean Wave content. The research method of this study is a case study through literature research. In order to collect Korean Wave content on YouTube, 24 channels with the highest number of views were selected from among content uploaded from 2018 to the present through keyword search, and up to two channels with high views showing traditional Korean fashion images. As a result of selecting the analysis target, 41 Korean Wave videos and 368 costumes were selected and analyzed based on fashion style elements, including item, color, detail, motif, styling, silhouette, and accessory. As a result of the study, music, broadcast, fashion, and other content were found in the Korean Wave content fields in which Korean fashion style appeared, and the characteristics of each field were derived. Music content was characterized by fashion style excluding stereotypes about traditional Korean costume, broadcast and fashion content was characterized by fashion style inherited from traditional costume, and other content was characterized by symbolic fashion style of traditional culture. This study is meaningful in revealing the formative characteristics of traditional Korean design elements recently shared online through the study of Korean traditional fashion images in Korean Wave content.

• ETRI Journal
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• v.36 no.2
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• pp.197-205
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• 2014

This paper proposes a novel framework for virtual content delivery networks (CDNs) based on cloud computing. The proposed framework aims to provide multimedia content delivery services customized for content providers by sharing virtual machines (VMs) in the Infrastructure-as-a-Service cloud, while fulfilling the service level agreement. Furthermore, it supports elastic virtual CDN services, which enables the capabilities of VMs to be scaled to encompass the dynamically changing resource demand of the aggregated virtual CDN services. For this, we provide the system architecture and relevant operations for the virtual CDNs and evaluate the performance based on a simulation.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.157-167
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• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.