• Journal of Animal Science and Technology
• /
• 제47권1호
• /
• pp.99-106
• /
• 2005

This study was carried out to investigate the effects of addition of citron peel powder(OJ 0/0, 0.60/0, 0.9 %) on proximate composition, minerals, vitamin A, C content and fatty acid composition of emulsion-type sausages. The moisture content of sausage containing 0.3% citron peel powder were significantly(P< 0.05) higher compared to those for control. The crude fat content of sausage containing citron peel powder were significantly( P< 0.05) lower compared to those for control. The crude ash content of sausage containing 0.9% citron peel powder were significantly(P< 0.05) higher compared to those for control. The minerals, vitamin A and C content of sausage containing citron peel powder were significantly(P < 0.05) higher compared to those for control. The palmitic acid(CI6: 0) and linoleic acid(CI8: 2) content of sausage containing citron peel powder were higher compared to those for control, but the palmitoleic acid(CI6: I) content of sausage containing 0.9% citron peel powder were lower. The total saturated fatty acid content of sausage containing 0.3% citron peel powder were significantly(P < 0.05) lower compared to those for control.

• 한국방송∙미디어공학회:학술대회논문집
• /
• 한국방송공학회 2005년도 학술대회
• /
• pp.209-212
• /
• 2005

This paper introduces interactive multi-view contents authoring system based on MPEG-4. The MPEG-4 standard, which aims to provide an object based audiovisual coding tool, has been developed to address the emerging needs from communications, interactive broadcasting as well as from mixed service models resulting from technological convergence. Due to the feature of object based coding, it has been considered that MPEG-4 is the most suitable for interactive broadcasting content production. This feature is suitable for creation of the content which provides multiple views of object or scene in interactive manner. In this paper, we categorize the multi-view visual content into two types: panoramic multi-view content and object multi-view content. And design and implementation of the authoring system for interactive multi-view contents is presented. We believe that the proposed method can be effectively used for further deployment of MPEG-4 content to various interactive applications.

• 한국수학교육학회지시리즈D:수학교육연구
• /
• 제27권2호
• /
• pp.195-210
• /
• 2024

Researchers and curricula continue to call for proof to serve a central role in learning of mathematics throughout kindergarten to grade 12 and beyond. Despite its prominence and recognition gained during past decades, proof is still a stumbling block for both teachers and students. Research efforts have been made to address issues related to teaching and learning of proof. An area in which such research efforts have been made is analysis of curriculum material (i.e. textbook analysis) with a focus on proof. This study is another research effort in this area of research through investigating the guidance offered in curriculum materials with the following research question: What is the nature (e.g., kinds of content knowledge, pedagogical content knowledge) of guidance is offered for teachers to implement proof tasks in grade 8 geometry textbooks? Results indicate that the guidance offered for proof tasks are concerned more with content knowledge about the content-specific instructional goals than with pedagogical content knowledge which supports teachers in preparing in-class interactions with students to teach proof.

• 복식문화연구
• /
• 제29권2호
• /
• pp.289-306
• /
• 2021

The study aims to define the Korean Wave as global attention to Korea's unique culture and consider the specificity of traditional Korean fashion images in Korean Wave content. The research method of this study is a case study through literature research. In order to collect Korean Wave content on YouTube, 24 channels with the highest number of views were selected from among content uploaded from 2018 to the present through keyword search, and up to two channels with high views showing traditional Korean fashion images. As a result of selecting the analysis target, 41 Korean Wave videos and 368 costumes were selected and analyzed based on fashion style elements, including item, color, detail, motif, styling, silhouette, and accessory. As a result of the study, music, broadcast, fashion, and other content were found in the Korean Wave content fields in which Korean fashion style appeared, and the characteristics of each field were derived. Music content was characterized by fashion style excluding stereotypes about traditional Korean costume, broadcast and fashion content was characterized by fashion style inherited from traditional costume, and other content was characterized by symbolic fashion style of traditional culture. This study is meaningful in revealing the formative characteristics of traditional Korean design elements recently shared online through the study of Korean traditional fashion images in Korean Wave content.

• 한국컴퓨터그래픽스학회논문지
• /
• 제21권3호
• /
• pp.11-16
• /
• 2015

본 논문은 3D 프린팅을 위한 3D 개인 피규어 생성 및 콘텐츠 인지 기반 피규어 변형, 조합 시스템을 제안한다. 3D 객체의 3D 프린팅을 위해서는 적층가공 기법의 슬라이싱시에 무결성이 보장되어야 하며, 프린터 종류에 따라 객체의 내부를 비우는 등의 제약 조건이 따른다. 본 논문은 3D로 복원된 자신의 얼굴을 적용한 개인 피규어를 자동 생성하는 기술과 생성된 3D 개인 피규어의 고유 기능을 유지하고 성공적인 3D 프린팅을 보장하는 콘텐츠 인지 기반 외형 변형, 두께 조정, 조합 기술을 소개한다. 기존 전문가들이나 숙련된 디자이너만 쓸 수 있었던 3D 저작도구에 비해 간단한 조작으로 다양한 외형 변형, 두께 조정, 모델 조합 등이 가능하다.

• 한국식품조리과학회지
• /
• 제32권2호
• /
• pp.157-167
• /
• 2016

Purpose: The objective of this study was to investigate the quality characteristics of pork and beef meat according to species (pork: modern genotype pork, Korean native black pork; beef: Holstein, Korean native cattle) and cuts (pork: shoulder, ham, loin; beef: loin, tenderness, round). Methods: The moisture content, protein content, fat content, ash content, fatty acid compositions pH, whater holding capacity, cooking loss, shear force, color, and sensory characteristics were measured in triplicate. Results: The moisture content, pH, cooking loss, and shear force of modern genotype pork were significantly higher than the Korean native black pork; in addition, the moisture content of loin was significantly higher than shoulder and ham. The fatty acid compositions for different parts of pork showed no significant differences. Among the sensory characteristics, the parameters of pork were not significantly different. The moisture content of Holstein was significantly higher than Korean native cattle. The fatty acid composition of beef could not confirm the specific differences. Water holding capacity of Korean native cattle was higher than Holstein, while cooking loss of Korean native cattle was lower than Holstein. Overall acceptability scores of Korean native cattle was higher than Holstein. Conclusion: The study results of several parameters in selected raw meat samples provide useful information for developing new strategies to improve the quality of meat products consumption.

• ETRI Journal
• /
• 제35권2호
• /
• pp.356-359
• /
• 2013

We present a method for tracking and interaction based on hybrid sensing for virtual environments. The proposed method is applied to motion tracking of whole areas, including the user's occlusion space, for a high-precision interaction. For real-time motion tracking surrounding a user, we estimate each joint position in the human body using a combination of a depth sensor and a wand-type physical user interface, which is necessary to convert gyroscope and acceleration values into positional data. Additionally, we construct virtual contents and evaluate the validity of results related to hybrid sensing-based whole-body tracking of human motion methods used to compensate for the occluded areas.

• 한국방송∙미디어공학회:학술대회논문집
• /
• 한국방송∙미디어공학회 2020년도 추계학술대회
• /
• pp.202-204
• /
• 2020

We explored the blocking framework for regulating harmful content flooding the Internet. The procedure for obtaining content using the Internet was analyzed, and the technology for blocking content that can be applied at each stage of the acquisition process was investigated. Also, the characteristics and limitations of each blocking method were analyzed.

• Elastomers and Composites
• /
• 제56권1호
• /
• pp.32-42
• /
• 2021

The vulcanizate structure of silica-filled compounds is affected by the filler-rubber interaction (FRI) due to the silica-rubber coupling reaction and the chemical crosslink density (CCD) of the matrix rubber. In this study, the vulcanizate structure changes of silica-filled compounds according to the silane and sulfur variation were quantitatively analyzed using the Flory-Rehner and Kraus equations. In efficiency vulcanization (EV) conditions with low sulfur content, FRI increased when the bis-[3-(triethoxysilyl)propyl]tetrasulfide (TESPT) content increased, and the CCD clearly decreased. By contrast, in semi-EV conditions with high sulfur content, as TESPT content increased, the FRI increased the same way EV conditions, but the CCD was unchanged. Based on these results, it was confirmed that FRI of the silica-filled compounds increased as TESPT content increased, but CCD decreased or retained similar values according to the vulcanization system, indicating that the formation reaction of FRI was preferred over CCD.

• Journal of Plant Biotechnology
• /
• 제39권4호
• /
• pp.300-304
• /
• 2012

수확 후 저장하면서 감자에 함유된 아스파라진 함량의 변화를 연구하기 위하여 수확 후, 저장 중, 감자싹의 아스파라진 함량을 분석하였다. 수확 후 감자 품종별 아스파라진 함량은 수미 가황 대서 고운 품종의 순으로 높았다. 감자 품종에 함유된 아스파라진 함량은 건물중 기준 평균 1300 mg/100g이었다. 저장 조건에 따른 아스파라진 변화를 분석하고 괴경과 싹을 구분하여 아스파라진 함량을 분석한 결과를 요약하면 다음과 같다. 아스파라진의 함량은 $4^{\circ}C$에 저장할 경우에는 저장기간에 관계없이 큰 변화가 없는 경향이었지만, $10^{\circ}C$에서는 3개월간 저장하였을 때 9.7% 증가하여 저장온도가 높고 저장기간이 길어질수록 아스파라진의 함량은 증가하는 경향을 보였다. 감자싹의 위치별 아스파라진의 함량은 괴경과 맞닿은 아래부분의 싹이 상부의 싹에 비하여 21% 높았다. 휴면이 타파되고 맹아가 출현하여 싹이 발달하는 과정에서 아스파라진의 함량은 증가하는 것으로 생각된다.