• Korean Journal of Organic Agriculture
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• v.14 no.1
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• pp.97-108
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• 2006

These studies were conducted to evaluate the feasibility of spent bleaching clay (SBC) as a feed resource for ruminants. Three Holstein dairy cows, surgically fitted with ruminal cannula, were used in a $3{\times}3$ Latin Square design. Dietary treatments were 1) basal diet, 2) basal diet plus 2% of SBC and 3) basal diet plus 4% of SBC. Rumen fluid was sampled at 0, 3, 6, 9 and 12 hours following the start of the morning feeding. Nylon bags containing experimental diets were used to determine ruminal nutrient disappearance at 0, 3, 6, 12 and 24 hours. The values of ruminal pH in cows receiving 4% of SBC was lower than those of the control and 2% SBC supplement. The $NH_3-N$ concentration in the rumen was higher at the 3 hour than for cows of control and 2% of SBC supplement. Total VFA concentrations in the rumen were not affected by the addition of SBC. Dry matter and organic matter disappearance in the rumen was lower at the 6 hours than the control and 2% SBC treatment, but no difference at the end of the 24 hour.

• The Journal of Korean Association of Computer Education
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• v.13 no.3
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• pp.55-63
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• 2010

In order to solve the problems of maintenance and security for information-infrastructure, public organizations and some of leading companies adopted Server Based Computing(SBC) infrastructure. The effectiveness and possibility of SBC has become focused with the Cloud-Computing infrastructure, which is a extended concept of SBC, as it is being magnified as a main part among the internet business models for the next generation. The purpose of this study was to analyze its probability in elementary and secondary school and find out its effectiveness. In order to do this, three model schools have been selected from GyeongBuk, ChungNam, ChungBuk province and they were managed by SBC infrastructure. And We conducted analysis of satisfaction for teachers and students, interview with teachers and classroom observation as a effectiveness verification. As the results of the analysis, First, we can find out which part we should consider more when we are to adopt SBC infrastructure. Second, the level of satisfaction for teachers is 3.45 and students is 3.2. Therefore, this study was concluded to contribute to find directions what should be considered when setting the SBC infrastructure in elementary and secondary schools.

• Korean Journal of Food Science and Technology
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• v.45 no.2
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• pp.221-226
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• 2013

This study aimed to examine the antioxidant, tyrosinase inhibitory, and anti-proliferative activities (A549, G361, HT-29, and MDA-MB-231) of fermented gochujang (made from sword bean cheonggukjang powder (SBC) for 90 days. Gochujang was prepared by adding 0 (SBC 0), 2 (SBC 2), 5 (SBC 5), 8 (SBC 8) and 10% (SBC 10) levels with SBC, and all experiments were measured at diluted levels of 20, 50 and 100 times. The antioxidant activity and tyrosinase inhibitory effect demonstrated that SBC 10 increased approximately 1.2 and 1.1 times compared with SBC 0, respectively, at diluted levels of 50 and 100 times. The anti-proliferative effects of A549, G361, and HT-29 presented that SBC 10 were 2.8, 1.1, and 8.9 times higher compared with SBC 0, respectively, at diluted levels of 50, 20, and 100 times. In the case of MDA-MB-231, SBC 10 was 3.7 times higher compared with SBC 5 at diluted level of 20 times. As a result, we confirmed that SBC gochujang was improved for physiological activities and anti-proliferative effects.

• Journal of the Korean Society for Library and Information Science
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• v.47 no.1
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• pp.57-79
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• 2013

The aim of this study is to reveal the categorizational and classificatory features of the subject-based classification (SBC) as a subject organization system. For this purpose, 12 SBC schemes of public libraries were selected and a comparative analysis was made between the traditional classification system, such as DDC and SBC in terms of the categorizational aspects, and canons for the classification. As a result, there were significant and considerable differences between the two types of classifications. This study concluded that SBC cannot be clearly explained and understood without a consideration of its essential and distinctive characteristics as a classification scheme.

• Proceedings of the KSRS Conference
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• 2003.11a
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• pp.1096-1098
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• 2003

SBC(Single Board Computer) is being developed for MSC(Multi-Spectral Camera) on KOMPSAT-2(Korea Multi-Purpose Satellite). SBC controls all the units of MSC system and gets commands and sends telemetry to and from spacecraft bus via 1553 communication channel. Due to the fact that SBC does very important roles for MSC system operation and SBC operates with 100% duty cycle, SBC is designed to have high reliability. SBC which has Intel 80486 as a main processor includes eight serial communication channels, one mil-std-1553 interface channel and several discrete interfaces. SBC incorporates 2Mbyte radiation hardened SRAM(Static Random Access Memory) and 1Mbyte flash memory. There are also PIC(Programmable Interrupt Controller), counter, WDT(Watch Dog Timer) in the SBC. In this paper, the design result of the SBC is presented.

• Journal of Korea Society of Industrial Information Systems
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• v.14 no.4
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• pp.30-36
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• 2009

In this paper, we develop the next generation mobile system based on SBC(Server Based Computing). SBC is one of the popular topic and only one server system is used as multiple personal systems with a terminal, a monitor and a keyboard. The advantages of this system are easy-upgrade, low costs and convenience for each user. But it is difficult to design and manufacture the multimedia streaming system and devices control system for external devices. In this paper, we represent and develops the Mobile system based on SBC and the test performances shows that our system has good performances of multimedia system and security for internet.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1292-1299
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• 2011

This research aimed to determine the quality characteristics of kochujang made of sword bean chunggukjang. The effects of chunggukjang addition were compared in products fermented for 90 days. During the fermentation period of kochujang, sword bean chunggukjang was added at 0, 2, 5, 8, and 10%. The moisture content ranged from 40.24 to 42.83% (w/w). After 90 days of fermentation, sodium chloride was at around 10.2 to 10.3%, which was not much different from that of control kochujang (SBC 0) before and after fermentation. The color values were not significantly different between SBC kochujang and traditional kochujang. The microbial counts in 0, 2, 5, 8, and 10% SBC kochujang fermented for 90 days were around $5.42{\times}10^7$ to $9.59{\times}10^7$ CFU/g for aerobic viable cells, $1.14{\times}10^2$ to $9.73{\times}10^2$ CFU/g for yeast, and $8.49{\times}10^2$ to $1.25{\times}10^3$ CFU/g for Bacillus cereus. Sensory evaluation of kochujang showed that the comprehensive preference was 5.40, 5.15, 6.30, 6.10, and 6.95, respectively, for SBC 0, 2, 5, 8, and 10%. In conclusion, the quality difference between SBC and traditional kochujang was not significant, and sensory evaluation of kochujang showed that SBC 10% received the highest score.

• Asian-Australasian Journal of Animal Sciences
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• v.19 no.6
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• pp.898-904
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• 2006

Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs ($100{\pm}5kg$) were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and SBC of 0.25 M, 0.40 M and 0.75 M was injected (2% w/w) using a syringe. As SBC injection level was increased, muscle pH increased significantly (p<0.05). SBC injection decreased lightness ($L^*$) values on the surface of muscle. Moreover, with injection of SBC, drip loss %, cooking loss % and shear force were significantly (p<0.05) decreased, whereas WHC and $Na^+$ content were significantly (p<0.05) increased. From panel testing of uncooked pork loin, no significant differences (p>0.05) were found in aroma, off-flavor and drip between injection of SBC at different levels and the control, although color and acceptability were significantly lower (p<0.05) in control pork loin compare with injection of SBC at 0.75 M. In cooked pork loin from the panel test, aroma, flavour, off-flavour and juiciness were found to be similar (p>0.05) on all treatments, but tenderness and acceptability were significantly higher (p<0.05) with injection of SBC at 0.75 M than for control loin. Myofibrillar protein solubility of muscles treated with SBC was significantly (p<0.05) higher than that of the control, although no significant differences (p>0.05) were found in sarcoplasmic protein solubility between the treatments. These results indicated that SBC injection into pre-rigor porcine M. longissimus lumborum could improve ultimate pork quality characteristics such as meat color, water-holding capacity, and could inhibit muscle protein denaturation due to an increase in muscle pH.

• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.307-313
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• 1983

Soybeans ans black-eyed peas, chosen as test samples of dry beans, were subjected to soaking and cooking treatments to develop quick cookig methods and study their effects on quality of cooked products. The results of the study are summarized as follow: 1. Of the soaking methods tested, soaking soybeans in 3% sodium bicarbonate (SBC) solution and black-eyed peas in 0.5-1% SBC solution followed by cooking them in water at $95-100^{\circ}C$ required 40 minutes and 10 minutes of cooking time, respectively. When compared to 180 minutes of cooking time for soybeans and 40 minutes of that for black-eyed peas by conventional cooking method (Control), soaking dry beans in optimum SBC solutions reduced cooking time by over 80%. 2. Among cooking methods tested, steam cooking at $121^{\circ}C$ was the most effective one in reducing cooking time of soybeans (15 min.). Black-eyed peas sacked in water required 6 minutes of cooking time in 1% SBC solution at $95-100^{\circ}C$, and 5 minutes of that in steam at $121^{\circ}C$. 3. Quality of cooked beans with optimum texture was evaluated by sensory panel and Gardner Color Difference Meter. Beans cooked in steam at $121^{\circ}C$ had better overall quality than those cooked by other methods. Beans soaked in optimum SBC solution had quality as good as control, whereas beans cooked in SBC solution had worse quality than control. 4. These results indicated that cooking time of soybeans could be drastically reduced by either steam cooking at $121^{\circ}C$ or soaking in 3% SBC solution followed by cooking in water at $95-100^{\circ}C$. Cooking time of black-eyed peas could be significantly shortened by either steam cooking at $121^{\circ}C$ or soaking in 0.5-1% SBC solution followed by cooking in water at $95-100^{\circ}C$.

• Proceedings of the Korean Society of Computer Information Conference
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• 2014.07a
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• pp.239-240
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• 2014

본 논문에서는 싱글 보드컴퓨터(SBC)에서 마우스와 디지타이저를 이용한 입력장치설계에 대하여 연구하고자 한다. 산업용 제어현장에서 사용되는 SBC는 아날로그 방식의 입력장치를 주로 사용하지만, 현재의 컴퓨터 주변장치를 직접 사용할 수 없는 경우가 대부분이다. 본 논문에서는 PC에서 사용하는 다양한 주변장치를 SBC에서 사용할 수 있도록 신호를 변환하는 입력장치를 설계 제작하였다. PC 주변장치는 MCU를 이용하여 신호를 해석한 후, SBC 입력장치 신호형식으로 변환하여 제공하였다. 설계 제작된 입력장치는 마우스 디지타이져, 터치스크린 등 다양한 장치들을 SBC에서 사용이 가능함을 보였다.