• Journal of the Korea Institute of Information and Communication Engineering
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• v.7 no.3
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• pp.461-467
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• 2003

This paper proposes the method of mobility implementation for location searching in the intelligence wireless ATM networks that expand and apply standard broadband signaling capabilities, and analyze the performance based on the numerical algorithm. The existing B-ISDN UNI protocol stack demands the location search mechanism to determine the location of mobile terminal in the wireless ATM networks because it use single protocol through the fixed PTP interface or PTM interface that don't support terminal mobility. The proposed method make possible the dynamic mobility at a part of wireless access by minimizing the signaling load without a falling-off in system performance by using the intelligence network technology according to the expansion of ATM and B-ISDN signaling integration based on the fixed networks. We implemented the performance analysis by MFC modeling based on numerical algorithm, and realized the efficiency of expenses by carrying out the comparative signaling performance evaluation to measure the relative gains of location search service in the intelligence wireless ATM system. The obtained results have the flexibility to operate in the public B-ISDN network environment without a change of existing B-ISDN/ATM NNI signaling reference to support the wireless ATM access system, and can easily expand to correspond to terminal mobility and various multimedia services in the next broadband PCS.

• Journal of Korean Medicine Rehabilitation
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• v.32 no.1
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• pp.51-62
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• 2022

Objectives Objective of this study is to investigate the role of paraspinal muscles by examining the correlation between slip percentage (SP) of spondylolisthesis and fatty infiltration of lumbar paraspinal muscle. Methods Retrospective analysis was performed on 45 patients diagnosed with spondylolisthesis based on medical records. Using T2-weighted axial magnetic resonance imaging, cross-sectional areas (CSAs) of psoas major (PM), multifidus (MU) and erector spinae (ES) were calculated and divided by CSA of lower level vertebral body (VB). SP was measured using sagittal T2-weighted images. Correlation of SP with muscle relative cross-sectional area (RCSA) and muscle fatty infiltration by Goutallier classification was respectively analyzed using Spearman correlation. Statistic assessment conducted by Wilcoxon signed rank test and paired t-test using program GraphPad prism 5 (GraphPad Software, Inc., San Diego, CA, USA). Results Spondylolisthesis forward slip percentage by Taillard's method was negatively associated with both side MU RCSAs. No significant correlation was found between PM RCSA, ES RCSA and SP. Forward slippage was significantly correlated with fatty infiltration of lumbar paraspinal muscle measured by Goutallier classification. Conclusions This study is to understand the role of paraspinal muscle affecting spinal instability by investigating correlation between statistical deviation of lumbar muscle characters (RCSA, fatty infiltration of lumbar muscle) and SP. We found that spondylolisthesis SP is positively related to fatty infiltration of lumbar paraspinal muscle. and is negatively associated with both side MU RCSAs.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.774-782
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• 2006

Flavor components in fresh Codonopsis lanceolata cultivated on a wild hill were detected by headspace sampling(HSS) method and GC-MS equipped with a VB-5(5% phenylmethyl polysiloxane) column. The 167 volatile compounds that were detected, consisted of 28 terpenes and terpene alcohols, 34 hydrocarbon, 31 alcohols, 13 aldehydes and ketones, 25 esters, 6 acids, 10 ethers and 20 miscellaneous components. The ten major volatile flavor components, comprising about 58% of the total, were dl-limonene (10.2%), ${\alpha}$-guaiene (9.0%), 2,2,6-trimethyl-octane (8.6%), hexadecane (8.0%), isolongifolan-8-ol (4.2%), 2,4,4-trimethyl-1,3-pentanediol diisobutyrate (4.1%), ${\beta}$-selinene (3.9%), 2,2,3-trimethylnonane (3.6%), 3-methyl-5-propyl-nonane (3.1%), and ledene (3.1%). The unique aroma of fresh Codonopsis lanceolata described by sensory evaluation was green, earthy, camphoraceous and aldehydic. The components attributed to green or camphoraceous flavor such as 1-hexanol, 2-methylhexan-3-ol, 3-hexen-1-ol, cis-3-hexenyl butyrate, ethylhexanol, hexyl acetate, trans-2-hexen-1-ol, camphor, longiborneol and menthol were not included in the ten or twenty major volatile components which had the largest peak area in descending order. We concluded that the intensity of green and camphoraceous flavor might be used as an indicator of the freshness of Codonopsis lanceolata.

• Korean Journal of Plant Resources
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• v.32 no.5
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• pp.519-542
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• 2019

Twenty soybean cultivars developed recently were assessed using 27 insertion and deletion (InDel) markers derived from dense variation blocks (dVBs) of soybean genome. The objective of this study is to identify the distinctness and genetic relationships among a total of 169 soybean accessions including new cultivars. The genetic homology between 149 accessions in the soybean barcode system and 20 new cultivars was 61.3% on average with the range from 25.9% to 96.3%, demonstrating the versatile application of these markers for cultivars identification. The phylogenic analysis revealed four subgroups related to their usage. The 80% of cultivars for vegetable and early maturity and the 65.9% of cultivars for bean sprouts were clustered in subgroup I-2 and II-2, respectively, indicating of the limited gene pools of their crossing parents in breeding. On the other hands, the cultivars for soy sauce and tofu with considerable gene flow by genome reshuffling were distributed evenly to several subgroups, I-1 (44.4%), I-2 (26.4%) and II-2 (23.6%). We believe that the 27 InDel markers specific to dVBs can be used not only for cultivar identification and genetic diversity, but also in breeding purposes such as introduction of genetic resources and selection of breeding lines with target traits.

• Journal of Animal Science and Technology
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• v.45 no.2
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• pp.265-272
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• 2003

This experiment was conducted to investigate the changes in meat quality characteristics on refri- gerated(4$^{\circ}C$) pork loin fed with supplemental levels of Bamboo vinegar(BV). Thirty pigs were divided into 3 groups of 10 pigs. Dietary levels of Bamboo vinegar 0%(control), 2% and 4% were included in experimental diets of each of the groups. The pH value was decreased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Lightness was increased(P<0.05) in 2% and 4% BV compared to the control at 1d and 3d. Redness was decreased(P<0.05) in 4% VB compared to the control at 1d and 3d. The 2% and 4% BV showed a significant(P<0.05) increase in yellowness throughout the whole experiment compared to control. Cooking loss was increased(P<0.05) in 2% and 4% BV compared to the control after 3d of storage. Shear force was decreased(P<0.05) in 2% and 4% BV compared to control at 1d and 3d. TBA was decreased(P<0.05) in 2% and 4% BV at 6d and 9d. Total microbial counts was decreased(P<0.05) in 2% and 4% BV compared to control. The 2% and 4% BV scored higher(P<0.05) in odor evaluation compared to the control at 1d and 3d. The 2% and 4% BV also scored higher(P<0.05) than the control in the evaluation of appearance at 1d. The taste was increased(P<0.05) in 2% and 4% BV compared to control at 1d, 3d, and 6d. These results showed that the addition of 2% or 4% BV improved the meat quality and storage characteristics of refrigerated pork.