• The Journal of Korean Institute of Communications and Information Sciences
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• v.30 no.6C
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• pp.442-449
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• 2005

In this paper, we introduce three kinds of simplified high-speed decoding algorithms for turbo product decoder. First, A parallel decoder structure, the row and column decoders operate in parallel, is proposed. Second, HAD(Hard Decision Aided) algorithm is used for early-stopping algorithm. Lastly, P-Parallel TPC decoder is a parallel decoding scheme, processing P rows and P columns in parallel instead of decoding one by one as that in the original scheme.

• Journal of Electrochemical Science and Technology
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• v.9 no.3
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• pp.238-249
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• 2018

The impact of methanol extract of Chaenomeles sinensis (C. sinensis) leaves on acid corrosion of low carbon steel was assessed by gravimetric and electrochemical methods. Phytochemical characterization by total phenolic content (TPC), and total flavonoids content (TFC) of the extract was performed. The TPC and TFC concentrations were identified as 193.50 and 40.55 mg/g. Efficiency increased remarkably in the presence of inhibitor and found as concentration dependent. A maximum inhibition efficiency of 93.19% was achieved using 2000 ppm of the C. sinensis inhibitor. Impedance and surface morphology analysis by SEM and AFM revealed that the anticorrosive activity results from the protective film of phytochemical components of C. sinensis extract adsorbed on the metal surface.

• Applied Chemistry for Engineering
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• v.29 no.6
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• pp.726-733
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• 2018

The rice's waste byproduct is known as a rice bran and produced annually about 400,000 to 600,000 tons. Most of the rice bran are used as a livestock feed or waste disposal, and needed to be used to produce high-added substances, such as bioactive materials. In this study, extraction conditions of the ultrasound-assisted extraction (UAE) of the rice bran were optimized using a statistically-based optimization. The influence of extraction variables including the extraction time ($X_1$), extraction temperature ($X_2$) and ethanol concentration ($X_3$) were investigated using the response surface methodology in order to determine optimum extraction conditions which maximize total phenolic compounds (TPC), total flavonoid compounds (TFC) and electron donating abilities (EDA). The optimal UAE from rice bran was achieved under the extraction temperature of $94.9^{\circ}C$, extraction time of 41.6 minute and ethanol concentration of 74.0% (v/v) with maximum yields of TPC 2.78 mg GAE/g DM, TFC 1.63 mg QE/g DM and EDA 42.86%. The UAE process shows its potential to the extraction of bioactive and antioxidant compounds from rice bran in a short extraction time and low temperature. Also, it is proposed that rice bran could be considered as food additives and cosmeceutical products.

• Journal of Information Technology Applications and Management
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• v.15 no.1
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• pp.271-282
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• 2008

Database administrators are demanded to acquire much knowledges and take great efforts for keeping consistent performance in system. Various principles, methods, and tools have been proposed in many studies and commercial products in order to alleviate such burdens on database administrators, and it has resulted to the automation of DBMS which reduces the intervention of database administrator. This paper suggests a resource selection method that estimates the status of the database system based on the workload characteristics and that recommends tuneable resources. Our method tries to simplify selection information on DBMS status using data-mining techniques, enhance the accuracy of the selection model, and recommend tuneable resource. For evaluating the performance of our method, instances are collected in TPC-C and TPC-W workloads, and accuracy are calculated using 10 cross validation method, comparisons are made between our scheme and the method which uses only the classification procedure without any simplification of informations. It is shown that our method has over 90% accuracy and can perform tuneable resource selection.

• Proceedings of the Korean Information Science Society Conference
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• 2005.11b
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• pp.70-72
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• 2005

데이터베이스 관리자는 효과적인 데이터베이스 관리를 위해 워크로드 특성을 잘 알아야 한다. 워크로드 특성은 데이터베이스 응용분야에 따라 다르며, 데이터베이스 환경에서 하나 이상의 응용 분야가 수행될 수 있다. 복합적인 데이터베이스 응용 분야 때문에, 관리자가 데이터베이스 시스템에서 발생하는 워크로드를 식별하기가 더욱 어려워졌다. 복합적인 데이터베이스 응용 분야의 효과적인 데이터베이스 관리를 수행하기 위해 워크로드를 식별할 수 있는 방법이 요구된다. 이를 위해, 본 연구는 TPC-C와 TPC-W 성능평가의 워크로드와 두 성능평가의 혼합된 워크로드들을 생성하여 워크로드 식별을 수행하였다. 워크로드 식별은 퍼지 k-NN 알고리즘을 수정하여 진행하였다. 수정된 k-NN 알고리즘은 혼합 비율에 따라 시험 워크로드 데이터와 훈련 워크로드 데이터간의 워크로드 식별 실험에 사용되었고, 분류를 위한 k-NN, 퍼지 k-NN, 분산 가중치 퍼지 k-NN 알고리즘의 결과와 비교되었다. 수정된 k-NN 알고리즘은 다른 알고리즘보다 k 인자에 따른 변동과 오차율이 감소하여 워크로드 식별에 더 적합함을 보였다. 본 논문의 결과는 복합된 데이터베이스 응용 분야의 특성을 보이는 데이터베이스 환경에서 워크로드 식별 정보를 창조하여 융통성 있는 튜닝 기법을 고려하는데 기여한다.

• Proceedings of the Korean Information Science Society Conference
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• 2005.11b
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• pp.112-114
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• 2005

본 논문은 SAN(storage area network)상에 네트워크-부착형 (network-attached) 저장 장치들을 직접 연결하여 파일 서버 없이 직접 데이터 전송이 가능한 SAN 기반의 클러스터 공유 파일 시스템인 $SANique^{TM}$의 설계 기법을 설명하고 $SANique^{TM}$ 시스템의 기본 파일 입$\cdot$출력 연산 성능을 집중적으로 평가하기 위해 상용 DBMS의 기본 연산 트랜잭션을 구성하여 기존 파일 시스템 기반의 DBMS와 비교 분석한다. 또한 표준 성능 평가 도구인 TPC-C 표준 벤치마크 테스트 도구를 활용하여 리눅스 시스템 및 Solaris 시스템 환경의 파일 시스템과 비교한다.

• Food Science of Animal Resources
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• v.24 no.2
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• pp.115-120
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• 2004

This study was carried out to investigate the effect of the scalding temperature at slaughtering process on meat quality and storage properties of chicken. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature (65-67$^{\circ}C$) and WHC (water holding capacity) increased from 67.04％ at low temperature (53-55$^{\circ}C$) to 69.26％ at high temperature. WBS (Warner-Bratzler Shear force) significantly increased from 1.70kg/0.5inch$^2$ to 2.54kg/0.5inch$^2$ as the scalding temperature increased (p＜0.05). TBARS (Thiobarbituric Acid-Reactive Substance) values were 0.25mgMA/kg at low temperature, 0.24mgMA/kg at middle temperature (59-61$^{\circ}C$) and 0.27mgMA/kg on 3 days of storage. Total aerobic counts (TPC) were 4.99 logCFU/mL at low temperature, 4.88 10gCFU/mL at middle temperature and 4.05 logCFU/mL. Although TPC was decreased as the scalding temperature increased. The detection rate of feather at carcass inspection was low as the scalding temperature increased and the detection rate of large feather (＞lcm) was not significantly different between middle temperature and high temperature. Exposed flesh was severe as the scalding temperature increased. In conclusion, meat color and physical properties of chicken were acceptable when the carcasses were scalded at low temperature, but they were microbiologically susceptible and uneasy to remove the feather. The yellowness (b$\^$*/ value) of skin decreased at high scalding temperature, and total aerobic counts (TPC) were decreased as the scalding temperature increased, and easy to remove the feather.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.613-627
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• 2020

Paprika is known to contain polyphenolic compounds that have good antioxidant properties. This study was conducted to investigate the benefits of adding paprika juice of different colors to yogurt and to determine how paprika affects the quality characteristics of yogurt. Stirred yogurt samples supplemented with different levels of red, orange, or yellow paprika juice were inoculated with mixes of Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Paprika addition decreased the pH but increased titratable acidity, lactic acid bacteria (LAB) counts, total polyphenol content (TPC), levels of vitamin A and C, and antioxidant activity. Proteolysis and viscosity of paprika-containing yogurts were significantly higher than those of the control yogurt without paprika juice (p<0.05). In particular, the viscosity of red paprika yogurt was significantly higher than that of yogurts containing 5% orange and yellow paprika juices (each p<0.05). The antioxidant activity of the methanol extract of the yogurt containing 2.5% orange paprika juice was the highest. Storage at 4℃ for 15 days only slightly altered LAB counts, antioxidant activity, and TPC of paprika yogurt. These results indicate that paprika could be used as a natural food additive for the development of functional yogurts.

• The KIPS Transactions:PartD
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• v.11D no.7 s.96
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• pp.1427-1434
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• 2004

Database system benchmarks, which are usually evaluated to use the maximized resource in order to get the best results, arc not likely to simulate the real environment. We propose a workload generator that helps benchmarks be executed in the environment similar to a real world. The workload generator can create memory-bound, CPU-bound, and I/O-bound workloads. The workload generator allows users to create an integrated workload. which is similar to a real workload users run across in practice. Finally, we conducted the experiments that the Wisconsin benchmark was performed with the TPC-C and with the workload generation tool, and showed the feasibility of the proposed workload gen-eration tool comparing with two experimental results.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.71-71
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• 2018

The aim of this study was to prepare a new functional food with enriched bioactive compound by the combination of Tartary buckwheat and bean flour mixes. Two types of bean such as: black bean and white bean with the ratio of 5, 10, 15 % were used to develope a food formulation. The solid formulation of functional food was prepared by the hot melt extrusion process (HME) at the temperature of 60, 90, $120^{\circ}C$. Total phenolic content (TPC), total flavonoid (TF) and DPPH were analysed of the prepared food by the use of spectrophotometer. Results demonstrated that TPC (254 mg/g), TF (18.22 mg/g) and DPPH (88%) were significanlty increased in the receipe of 10% black bean and 90% Tartary buckwheat mixes among the formulation at $90^{\circ}C$. As therefore, it is concluded that the optimum ratio of bean and Tartary buckwheat flour mixes should be considerd for the preparation of high quality functional food.