• Journal of the Korea Institute of Information and Communication Engineering
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• v.8 no.3
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• pp.577-585
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• 2004

System Packet Interface Level 4 Phase(SPI-4.2) is an interface for packet and cell transfer between a physical layer(PHY) device and a link layer device, for aggregate bandwidths of OC-192 ATM and Packet Over Sonet/SDH(POS), as well as 10Gbps Ethernet applications. In this paper, we performs the research for SPI-4.2. Also we analyze the performance of SPI-4.2 interface module after modeling using C programming language. This paper shows that SPI-4.2 interface module with 512-word FIFO depth is able to be adapted for the offered loads to 97％ in random uniform traffic and 94％ in bursty traffic with bursty length 32. SPI-4.2 interface module can experience an performance degradation due to heavy overhead when it massively receives small size packets less than 14-byte. SPI-4.2 interface module is suited for line cards in gigabit/terabit routers, and optical cross-connect switches, and SONET/SDH-based transmission systems.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.8 no.6
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• pp.1107-1114
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• 2004

System Packet Interface Level 4 Phase 2(SPI-4.2) is an interface for packet and cell transfer between a physical layer(PHY) device and a link layer device, for aggregate bandwidths of OC-192 ATM and Packet Over Sonet/SDH(POS), as well as 10Gbps Ethernet applications. SPI-4.2 core consists of Tx and Rx modules and supports full duplex communication. Tx module of SPI-4.2 core writes 64-bit data word and 14-bit header information from the user interface into asynchronous FIFO and transmits DDR(Double Data Rate) data over PL4 interface. Rx module of SPI-4.2 core operates in vice versa. Tx and Rx modules of SPI-4.2 core are designed to support maximum 256-channel and control the bandwidth allocation by configuring the calendar memory. Automatic DIP4 and DIP-2 parity generation and checking are implemented within the designed core. The designed core uses Xilinx ISE 5.li tool and is described in VHDL Language and is simulated by Model_SIM 5.6a. The designed core operates at 720Mbps data rate per line, which provides an aggregate bandwidth of 11.52Gbps. SPI-4.2 interface core is suited for line cards in gigabit/terabit routers, and optical cross-connect switches, and SONET/SDH-based transmission systems.

• Journal of Korea Water Resources Association
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• v.50 no.10
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• pp.691-701
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• 2017

The objective of this study is to evaluate the long-term drought outlook information based on long-term forecast data for the 2015 drought event. In order to estimate the Standardized Precipitation Index (SPI) for different durations (3-, 6-, 9-, 12-months), we used the observation precipitation of 59 Automated Synoptic Observing System (ASOS) sites, forecast and hindcast data of GloSea5. The Receiver Operating Characteristic (ROC) analysis and statistical analysis (Correlation Coefficient, CC; Root Mean Square Error, RMSE) were used to evaluate the utilization of drought outlook information for the forecast lead-times (1~6months). As a result of ROC analysis, ROC scores of SPI(3), SPI(6), SPI(9) and SPI(12) were estimated to be over 0.70 until the 2-, 3-, 4- and 5-months. The CC and RMSE values of SPI(3), SPI(6), SPI(9) and SPI(12) for forecast lead-time were estimated as (0.60, 0.87), (0.72, 0.95), (0.75, 0.95) and (0.77, 0.89) until the 2-, 4-, 5- and 6-months respectively.

• Proceedings of the KIEE Conference
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• 2006.10c
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• pp.397-400
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• 2006

Recent trend on high speed packet processing for providing multiple internet services is to use network processor instead of being implemented by legacy ASIC or FPGA. Most frequently used network processor interface is the SPI4.2. This paper address the data-rate conversion interface device between SPI4.2 and SPI3/CSIX, implemented using XILINX XC2VP40 FPGA. Furthermore, we address the methodology and necessity of flow control occurred due to the data rate difference between 10Gbps and 3.2 Gbps.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.37-43
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• 1994

Optimization study was conducted for preparation of uncompressed soy protein isolate(SPI) tofu in the aspects of water addition ratio, second heating temperature and amounts of oil and dextrin added. The SPI tofu was prepared without compression step with SPI-oil-dextrin mixture and $CaSO_4-GDL$ mixed coagulants. The data were statistically analyzed by multiple regresstion and response surface methodology(RSM). Addition of dextrin increased the hardness of tofu, particularly for the second heating at $85^{\circ}C$ and 8 times of water to SPI. RSM figure showed that the effect of dextrin on hardness became to be less as the heating temperature increased. The hardness increase effect was no significant except addition of 25% oil and 8 times of water and second heating at $85^{\circ}C$. The addition of 25% oil and $10{\sim}15%$ dextrin and second heating at $90^{\circ}C$ for $45{\sim}60$ minutes resulted hardness and cohesive tofu. The optimal method proposed for uncompressed SPI tofu on the basis of textural and sensory properties was first heating of homogenized SPI-oil-dextrin(100:25:15) with addition of 8 times of water(on the basis of SPI) at $100^{\circ}C$ for 6 minutes, cooling to $40^{\circ}C$, additon of mixed coagulants of $CaSO_{4}-GDL$(0.07 g, 0.0075 g/SPI) and second heating at $90^{\circ}C$ for 45 minutes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.1
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• pp.90-97
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• 1994

Effect of addition of oil , sucrose, dextrin and oil-sucrose (1 : 1 w/w) mixture on SPI tofu was investigated. The characteristics measured were yield , water holding capacity , textural and organoleptic properties. THe SPI tofufwas prepared by coagulation of soyprotein isolate (SP) suspensino by CaCl$_2$ , CaSo$_4$ an dGDL , followed by compression . Addition of oil to SPI increased the tofu yield and water holding capacity, particulary for those tofu coagulated by CaCl$_2$. Eventhough dextrin addition decreased the yield, it showed the most improving effect on water holding capacity. The tofu prepared by CaSO$_4$coagulant resulted highest in yield and water holding capacity. Hardness was found to be decreased as the oil, sucrose and dextrin added more and adhesiveness, cohesiveness and guminess were also affected. The sensory evaluation showed the SPI tofu prepared by CaSO$_4$ and 10% addition of oil and sucrose mixture to be realtively high in hardness , elasticity and uniformity of the texture.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.26-30
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• 1994

The purpose of this study was to investigate the effects of heating times of soy protein isolate(SPI) and mixing ratio of coagulants mixture on water holding capacity(WHC) and oil absorption capacity (OAC) of SPI, texture properties and yield of tofu. The effect of heating at $100^{\circ}C$ on the amounts of coagulants required for coagulation showed that the amounts of $CaCl_{2},\;MgCl_{2}$ and GDL decreased as the heating time extended to $6{\sim}9$ minutes while $CaSO_{2}$ was changed little. The tofu yield showed maximum for the tofu prepared by 6 minutes boiling and coagulation with $CaSO_{4}$. The WHC of SPI was significantly reduced by heating at $100^{\circ}C$ while OAC was rather increased until 9 minutes of heating. The textural properties of SPI tofu coagulated with mixed coagulants$(CaSO_{4}-GDL,\;CaSO_{4}-CaCl_{2},\;CaCl_2-GDL)$ showed that softer tofu was obtained as the ratio of $CaSO_{2}$ increased and harder tofu as the ratio of $CaCl_{2}$ and GDL increased. The maximum and minimum tofu yields were prepared from 100% of $CaSO_{2}$ and 100% of GDL, respectively. Organoleptic properties showed that more uniform and tender tofu were obtained with higher portion of $CaSO_{2}$ in the mixed coagulants and higher intensity of sourness and bitterness were scored as the GDL and $CaCl_{2}$ added more.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.190-196
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• 2011

Effectiveness of edible coatings containing soy protein isolate (SPI), in reducing oxidative browning and moisture loss during storage ($4^{\circ}C$) of cut apples, potatoes, carrots, and onions was investigated. The SPI coatings were shown to have antioxidative activity. Furthermore, addition of carboxymethyl cellulose (CMC) to the formulations significantly improved its antioxidative activity. Oxidative discoloration, as determined by Commission Internationale De I'Eclairage (CIE) lightness ($L^*$), redness ($a^*$), and yellowness ($b^*$) color scale, was significantly reduced (p <0.05) by SPI coating treatments over a storage time of 120 min. Loss of lightness was reduced by SPI coatings with and without CMC. These respectively showed 4.03 and 3.71% change of $L^*$ value compared to 8.56% for control. Browning of the control in cut potatoes was significantly increased by 106.6% in contrast to 34.3 and 35.2% for SPI coatings with and without CMC, respectively. The $b^*$ values also reflected effectiveness of SPI. Moisture barrier effect was significantly better for the treatments, compared to the control. SPI coatings reduced moisture loss in apples and potatoes, respectively, by 21.3 and 29.6% over the control. Cut onions did not show any treatment effect both in terms of browning and moisture loss. SPI coatings prove to be good moisture barrier and antioxidative property.

• Preventive Nutrition and Food Science
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• v.21 no.4
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• pp.338-347
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• 2016

The present study investigated the volatile compound, physicochemical, and antioxidant properties of beany flavor-removed soy protein isolate (SPI) hydrolyzates produced by combined high temperature pre-treatment and enzymatic hydrolysis. Without remarkable changes in amino acid composition, reductions of residual lipoxygenase activity and beany flavor-causing volatile compounds such as hexanol, hexanal, and pentanol in SPI were observed after combined heating and enzymatic treatments. The degree of hydrolysis, emulsion capacity and stability, 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity, and superoxide radical scavenging activity of SPI were significantly increased, but the magnitudes of apparent viscosity, consistency index, and dynamic moduli (G', G") of SPI were significantly decreased after the combined heating and enzymatic treatments. Based on these results, it was suggested that the enzymatic hydrolysis in combination with high temperature pre-treatment may allow for the production of beany flavor-removed SPI hydrolyzates with superior emulsifying and antioxidant functionalities.

• Polymer(Korea)
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• v.36 no.4
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• pp.486-493
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• 2012

Photocurable sulfonated polyimide (SPI) polyelectrolyte containing chalcone group was prepared and fabricated on an alumina electrode pretreated with chalcone-containing silane-coupling agent. SPI films with bis(tetramethyl)ammonium 2,2'-benzidinedisulfonate ($Me_4N$-BDS)/4,4'-diaminochalcone (DAC)/pyromellitic dianhydride (PA)= 90/10/100 possessed very linear response(Y = -0.04528X+7.69446, $R^2=0.99675$) and showed resistance changing from 4.48 to $2.1k{\Omega}$ between 20 and 95 %RH. The response time for absorption and desorption measurements between 33 and 94 %RH% was about 79 s, which affirmed the high efficiency of crosslinked SPI film for rapid detection of humidity. A negative temperature coefficient showing $-0.49%RH/^{\circ}C$ was found and proper temperature compensation should be considered in future applications. Moreover, pretreatment of the substrates with chalcone-containing silane-coupling agent was performed to improve the water durability and the stability of the humidity sensors at a high humidity and a high temperature and long-term stability for 480 h. The crosslinked SPI films anchored to electrode substrate could be a promising material for the fabrication of efficient humidity sensors with superior characteristics compared to the commercially available sensors.