• The Journal of Korean Institute of Communications and Information Sciences
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• v.31 no.9B
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• pp.838-847
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• 2006

In order to support multiple multimedia streaming services in home networks, many critical issues must be considered. In addition, handling the shortage of network bandwidth is one of the most significant and complicated issues. In this paper, real-time bandwidth management service is suggested as a solution to the problem regarding the IEEE1394-based home network. In order to handle the shortage of network bandwidth and to enhance the bus utilization rate, the proposed service combines two methods. First, the bus bandwidth management function determines the state of the network bandwidth and restores the residual bandwidth, which is excessively occupied by a streaming service, to the available free bandwidth. Second, the Isochronous Streaming (IS) Scheduler manages all streaming services according to priority. In order to test the proposed service, we implemented a prototype steaming management middleware and evaluated it by using the IEEE1394 network test-bed.

• The Journal of Pediatrics of Korean Medicine
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• v.18 no.1
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• pp.273-288
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• 2004

Objective: The purpose of this study was to investigate the oriental cause and treatment of the polyhidrosis of hands and feet. Methods: It was studied 47 kinds of Oriental Medical literature for polyhidrosis of hands and feet Results: Polyhidrosis of hands and feet due to lowered superficial resistance brought on by deficiency of qi. Main pathogenesis(病因病機) is the heat in the middle energizer(中焦熱) such as heat in the stomach(胃熱) and the spleen and stomach heat stagnation(脾胃積熱), deficient in Yin and Yang, qi and blood(陰陽氣血), and retention of undigested food(食積) due to improper diet(飮食不能). Treating method(治法) is eliminating dampness and regulating the stomach(淸熱燥瀑和中), invigorating, replenishing spleen qi(補益脾氣), and nourishing the stomach Yin(滋養胃陰). Treating prescription(治方) is presented as Palmultang with Additional Ingredients Rhi.zoma Pinelliae, Pona for principle drug Rhi.zorm Typfwnii Radix Aconiti for adjuvant and messenger drug(八物湯加半夏 茯笭君 白附子 川烏爲在使), Daeshihotang(大柴胡湯), Cheongbisan(淸脾散), Moryeosan(牡蠣散) etc. The external treatments(外用法) are described as ways of washing hand and foot after steaming with boiled Decoction(牡蠣散) of AJurnen(白礬); Radix Puerariae(乾葛), Radix Astragali(黃?); Radix Puerariae(乾葛), Herba Schiwnepetae(荊芥); Radix Saposhnikoviae (防風), 白礬(AIumen). The acupuncture recipes (鍼治療法) are the toninfication(補) of Buryu(KI 7)(復溜) ; Eumgeuk(HT 6)(陰?), tonification(補) methods of Buryu(KI 7)(復溜) ; Gihae(CC 6)(氣海) and reduction(潟) of Hapgok(LI 4)(合谷), the reduction(潟) of Hapgok(LI 4)(合谷), tonification of Buryu(Kl 7)(復溜), reduction(潟) of Jigu(TE 6)(支溝) ; Taechung(LR 3)(太衝) ; Yangneungcheon (GB 34)(陽陸泉). and selection of points of Hapgok(Li 4) (合谷) and Nogung(PC 8)(勞宮). The Tui-na therapies (推拿療法) are removing heat from the stomach meridian(淸胃經O) and so on.

• Biomolecules & Therapeutics
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• v.21 no.5
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• pp.405-410
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• 2013

Codonopsis lanceolata (Campanulaceae) traditionally have been used as a tonic and to treat patients with lung abscesses. Recently, it was proposed that the extract and some compounds isolated from C. lanceolata reversed scopolamine-induced memory and learning deficits. The purpose of this study was to evaluate the improvement of cognitive enhancing effect of C. lanceolata by steam and fermentation process in scopolamine-induced memory impairment mice models by passive avoidance test and Morris water maze test. The extract of C. lanceolata or the extract of steamed and fermented C. lanceolata (SFCE) was orally administered to male mice at the doses of 100 and 300 mg/kg body weight. As a result, mice treated with steamed and fermented C. lanceolata extract (SFCE) (300 mg/kg body weight, p.o.) showed shorter escape latencies than those with C. lanceolata extract or the scopolamine-administered group in Morris water maze test. Also, it exerted longer step-through latency time than scopolamine treated group in passive avoidance test. Furthermore, neuroprotective effect of SFCE on glutamate-induced cytotoxicity was assessed in HT22 cells. Only SFCE-treated cells showed significant protection at 500 ${\mu}g/ml$. Interestingly, steamed C. lanceolata with fermentation contained more phenolic acid including gallic acid and vanillic acid than original C. lanceolata. Collectively, these results suggest that steam and fermentation process of C. lanceolata increased cognitive enhancing activity related to the memory processes and neuroprotective effect than original C. lanceolata.

• Journal of Sericultural and Entomological Science
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• v.23 no.1
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• pp.56-64
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• 1981

The textile fabric contains the functions of sanitation, decoration, wearing style and washing in the practical use. Among various tetile fiber, silk has less utilities than synthetic fiber in practical use although silk has good benefits of the high quality of silk fabric. Thus no textile fiber, neither natural norsynthetic, has all the functions. In this sense, many compound fabrics have been improved to reveal various functions of fabric However, this has been disturbed with the problem of dyeing, expecially in the case of compound fabric of silk. The work is carried out to improve the dyeing method of compound fabric of polyester and silk. The results obtained are as follows: 1. In the dyeing of compound fabric(P/S fabric), azo dyes was more suitable than anthraquinone dyes. 2. According to the carrier, dyeing spot was appeared by the high concentration in bath. 3. Degree of dye fixation was decreased in dyeing of methylnaptharine carrier(D.N) and anion disperser(T.S). 4. The affinity of dye was suitable in the dyeing bath of azo dye, trichlorobenzene carrier and nonion disperser. 5. Dye fixation of silk side in compound fabric by acid dye showed higher in acid bath of dyeing. 6. In printing of silk and polyester compound fabric, it must be understood relationship among fibers, dyes, and steaming conditions.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.4
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• pp.655-666
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• 1996

The effect of protease (subtilisin Carlsberg) on the removal of hemoglobin as protein soil was studied. The relation between the renloval and the hydrolysis of hemoglobin by subtilisin Carlsberg was discussed. The soiled babric was prepared by spotting of hemoglobin solution evenly on the cotton fabric and was denatured by steaming. The soiled fabric was washed by using Terg-0-Tometer at various conditions. The removal efficiency was evaluated by analysis of protein on the fabrics before and after washing by means of copper-Folin method. 1. The removal of hemoglobin was increased in proportion to increasing of the enzyme concentration up to a certain point, but it began to decrease above the point. 2. The hemoglobin was removed effectively by adding of subtilisin Carlsberg, and more effectively removed by adding of AOS in the enzyme solution. 3. The removal of hemoglobin deviated from the first order reaction in detergency. 4. The renloval of hemoglobin was highest at $50^{\circ}C$ in detergency, Even at low temperature the removal efficiency of enzyme was relatively higher compared with the hydrolysis of hemoglobin by the enzyme. However the removal of hemoglobin was apparently decreased with the increase of temperature over $60^{\circ}C$. 5. The removal of hemoglobin was relatively high at pH 7.0~8.0 and increased continuously with the increase of pH in detergency 6. In detergency, the removal mechanism of hemoglobin by subtilisin Carlsberg could be explained as follows: Fisrt of all, the enzyme hydrolyzed hemoglobin substrates partially by forming E-S complex at the surface of hemoglobin on the cotton fiber, and decomposed cooperative binding of hemoglobin. Subsequently, the fragments of hemoglobin were easily removed by washing. According as the enzyme penetrated to inner part of hemoglobin gradually, the hemoglobin on the cotton fiber was effectively removed by the repetition of these process. The removal of hemoglobin was more effectively increased by adding both the enzyme and AOS in the washing solution. Therefore, it was regarded that AOS molecules were adsorbed at the hydrophobic surface of denatured hemoglobin, subsequently, decomposed more effectively cooperative binding of hemoglobin, and the fragments of hemoglobin were removed more efficiently by means of the interfacial reaction of AOS.

• Journal of Microbiology and Biotechnology
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• v.24 no.5
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• pp.648-660
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• 2014

Doenjang, a traditional Korean fermented soybean paste, is made by mixing and ripening meju with high salt brine (approximately 18%). Meju is a naturally fermented soybean block prepared by soaking, steaming, and molding soybean. To understand living bacterial community migration and the roles of bacteria in the manufacturing process of doenjang, the diversity of culturable bacteria in meju and doenjang was examined using media supplemented with NaCl, and some physiological activities of predominant isolates were determined. Bacilli were the major bacteria involved throughout the entire manufacturing process from meju to doenjang; some of these bacteria might be present as spores during the doenjang ripening process. Bacillus siamensis was the most populous species of the genus, and Bacillus licheniformis exhibited sufficient salt tolerance to maintain its growth during doenjang ripening. Enterococcus faecalis and Enterococcus faecium, the major lactic acid bacteria (LAB) identified in this study, did not continue to grow under high NaCl conditions in doenjang. Enterococci and certain species of coagulase-negative staphylococci (CNS) were the predominant acid-producing bacteria in meju fermentation, whereas Tetragenococcus halophilus and CNS were the major acid-producing bacteria in doenjang fermentation. We conclude that bacilli, LAB, and CNS may be the major bacterial groups involved in meju fermentation and that these bacterial communities undergo a shift toward salt-tolerant bacilli, CNS, and T. halophilus during the doenjang fermentation process.

• Journal of Microbiology and Biotechnology
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• v.26 no.10
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• pp.1668-1674
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• 2016

Red ginseng, a steamed and sun-dried ginseng, is a popular health-promoting food in Korea and other Asian countries. We introduced nanofertilizer technology using gold nanoparticles in an effort to develop red ginseng with an elevated level of ginsenosides, the main active compounds of ginseng. Shoots of 6-year-old ginseng plants were fertilized three times with colloidal gold nanoparticle sprays. Red ginseng extract was prepared from the main roots. The concentrations of gold and ginsenosides were measured following gold nanoparticle treatment. To evaluate the anti-inflammatory effects, mouse peritoneal macrophages of male BALB/c mouse were stimulated with lipopolysaccharide plus interferon-γ in the presence of extracts from red ginseng with or without gold nanoparticle treatment. The content of ginsenosides, such as Rg1, Re, Rf, and Rb1, increased in ginseng treated with gold nanofertilizer whereas the steaming process increased only the levels of Rd and Rg3. The levels of nitric oxide, inducible nitric oxide synthase, and interleukin-6, but not tumor necrosis factor-α, were more suppressed in macrophages treated with extract from gold nanoparticle-treated red ginseng. Our results show that the use of a colloidal gold nanoparticle fertilizer improved the synthesis of ginsenosides in ginseng and enhanced the anti-inflammatory effects of red ginseng. Further research is required to elucidate the causal factors for the gold-induced change in ginsenoside synthesis and to determine the in vivo effect of gold nanoparticle-treated ginseng.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.297-301
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• 1995

The saccharification ratio and efficiency of alcohol fermentation from hot air puffed and steamed flour of husked rice and barley varieties were compared. Enzymatic hydrolysis of husked rice flour was improved by puffing, and that of glutinous rice was higher than that of nonglutinous one. By puffing of husked rice and barley, alcohol production was slightly increased, but fermentation period was reduced comparing with steam cooked husked rice and barley. Fermentation efficiencies of husked rice by puffing and rice by steam cooking were 90.72% and 87.77%, respectively. Residual reducing sugar of barley mash was higher than that of rice mash. The pH of mash was gradually increased during fermentation and was high in case of puffing treatment.

• Microbiology and Biotechnology Letters
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• v.30 no.3
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• pp.253-257
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• 2002

The time-dependent changes of red pigments production in solid-state plant scale fermentor using barley cultured with Monascus sp., instead of rice which was traditionally used, were investigated in this study. A steady increase in the yield of red pigments in barley occurred between the 3rd and 6th days. The optimized conditions (inoculation volume = 6∼8%, initial pH = 6, air supply = 0.6∼0.8 m) promoted the production of red pigments. Short-time steaming of barley (< 20 min) decreased fungal growth and pigments production due to the insufficient gelatiniza-tion. The optical density of the red pigments under the optimized conditions was 120 at 500 ]nm per gram of barley. In addition, the metabolites from the fermented barley with Monucus sp. showed antibacterial effects against Escherichia coli and Salmonella typhimurium. Barley was shown to be one of the best grain sources for solid-state fermentation with Monascu sp., fur obtaining natural pigments and also functional food materials.