• Food Science of Animal Resources
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• v.38 no.1
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• Archives of design research
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• v.16 no.4
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• pp.375-384
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• 2003

Interactive storytelling is a scenario created "on the fly" with digital content through user interaction. Every time interaction occurs between the user and content, a brand new story is created. Interaction intrigues people because it provides different story from same content. Through conventional media, people shared same content and experience. However through interactive media, people encounter unique experience, over same content possibly everytime they use it. People we, by their nature, very interactive being. However, interacting with media is not an activity that people are accustomed to. Hence, designing content has been all migrating experience from existing media to an unfamiliar ground. Unique and adoptive ways of designing content for digital interactive media is being sought out from the need as the result of the evolution of integrated society and emerging information technology. People are already used to some of interactive storytelling through hyper text in CD-ROM and web sites. More complicated and different structured models were born through games that offered graphics, virtual spaces and interactivity. When drawn onto a structural graph, few attributes and similarities seem to occur. This paper will try to outline and discuss structural graphs of interactive storytelling methods and suggest some ways for better storytelling design.

• International journal of advanced smart convergence
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• v.12 no.3
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• pp.119-126
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• 2023

This study explores the convergence of metaverse and short-form content, proposing a new approach for viewing short-form content with a vertical aspect ratio on a metaverse platform and within a virtual museum. Short-form content has gained popularity due to the snack culture and is proving to be advantageous in e-commerce. By studying the relationship between vertical ratio screens and gaze, we confirm the effectiveness of vertical ratio short-form content in providing immersive experiences and fostering sharing and communication. The proposed virtual museum offers opportunities for innovative businesses to market through fandom. This research highlights the value of vertical proportion short-form content and its significance in the convergence of metaverse and short-form content. It aims to contribute to industry development, provide new creative directions, enhance personal visual experiences, and expand applicability in related fields.

• Journal of the Korean Society of Tobacco Science
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• v.10 no.1
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• pp.11-19
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• 1988

This study was conducted to relate among growth characteristics, quality, and chemical components for flue-cored tobacco. The results are summarized as follows : 1. Starch content in harvested green leaf was correlated negatively with leaf length, leaf width, leaf area, and leaf weight of harvested green leaf, respectively, while positively with total sugar content in cured leaf, and the ratio of leaf length to leaf width of harvested green leaf. 2. Organic matter and total nitrogen contents in the soil were correlated positively with nicotine content in cured leaf, respectively, and total nitrogen in the soil negatively with total sugar content in cured leaf. 3, Amount of fertilizer, application date of MH, priod of harvesting, and yield were correlated positively with nicotine content in cured leaf, respectively , while negatively with total sugar content. Application amount of MH was correlated positively with total sugar content, but negatively with nicotine content in cured leaf. Also amount of compost was correlated negatively with nicotine content in cured leaf. 4. The ratio of total sugar to nicotine (TS/N) per plant was correlated positively with price (Won/kg) and specific leaf area, but negatively with leaf length. leaf width, leaf area, harvested leaves, and leaf weight in cured leaves, respectively. Yield was correlated negatively with TS/N per plant. 5. TS/N of the best quality tobacco per plant was 12.0. Those of the best quality tobacco in each stalk position were 42.1 for first~third leaf, 28.4 for 4th~6th leaf , 23.7 for 7th~9th leaf, 7.7 for l0th~12th leaf , and 7.8 for over 13th leaf from bottom, respectively. 6, When TS/N was 12.0, optimum values of growth characteristics per plant were 100.5 $\pm$ 10.3g for leaf dry weight, 755.1$\pm$53.2cm for leaf length, 294.4$\pm$25.1cm for leaf width, 8, 892$\pm$111cm2 for leaf area, 16.0$\pm$0.6 leaves for harvested leaves, and 7.32$\pm$0.44mg/cm2 for specific leaf area, respectively. 7. When TS/N was 12.0, optimum values of chemical components per plant were 1.92$\pm$0.28% for nicotine content, and 20.4$\pm$ 1.4 % for total sugar content, and that of yield was 238.3$\pm$ 9.8kg/10a.

• Nuclear Engineering and Technology
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• v.26 no.1
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• pp.54-62
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• 1994

The hydraulic properties of domestic natural clay/crushed rock mixture suggested as a candidate backfill material for the low and intermediate level waste repository were investigated. The dry density-water content relationship was studied to define an optimum water content that gives a maximum attainable dry density at constant compaction pressure. The hydraulic conductivities of clay/crushed rock mixture as a function of clay content were also measured. As the clay content decreased, the maximum attainable dry density increased and the optimum water content became more distinct. However the attainable density is not significantly sensitive to water content. The hydraulic conductivities of the mixture increased from 5 $\times$ 10$^{-12}$ m/s to 7 $\times$ 10$^{-10}$ m/s with clay content decreasing from 100 wt.% to 25 wt.% at dry density of 1.2 Mg/㎥. In case of dry density of 1.5 Mg/㎥, they maintain the lower values of 5 $\times$ 10$^{-12}$ m/s even at 25 wt.% clay content. The concept of effective clay dry density was suggested to estimate the hydraulic conductivity of the mixture. It was shown that the effective clay dry density concept can explain welt the hydraulic conductivities of the mixtures with various dry density and crushed rock content.

• Asian-Australasian Journal of Animal Sciences
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• v.13 no.3
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• pp.360-368
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• 2000

Two experiments were conducted to test the hypothesis that a lipase-based enzyme preparation would increase the AME content of full-fat rice bran (FFRB) by increasing fat digestibility when fed to broiler chickens. Experiment 1 used FFRB from Australia and lasted for 35 days, while Experiment 2 used FFRB from Thailand and lasted for 14 days. Rice bran was substituted in a maize-soybean diet at levels of 90 g/kg (Experiment 1) and at 90 and 180 g/kg in Experiment 2. Total collections of excreta were used for determination of AME content and fat digestibility. In Experiment 1, the enzyme increased the AME content of FFRB between days 4-7, 18-21 and 32-35 by 6.1-16.1% (p>0.05), however this was not associated with improved fat digestibility. In Experiment 2, the enzyme enhanced the AME content of FFRB between days 4-7 (10.42 vs. 9.06, p=0.107) and 11-14 (11.94 vs. 9.93, p=0.041), but again, this was not caused by increased fat digestibility. Inclusion of 180 g/kg depressed the AME content of FFRB by 7.4-11.5% (p>0.10) in conjunction with decreased (p<0.05) fat digestibility between 0-14 days of age. Improvements in bird growth with the enzyme were seen in Experiment 2 but not in Experiment 1. Increases in AME content of FFRB per se were not caused by enhanced fat digestibility, suggesting that the side activities associated with the preparation must have acted singularly or in combination to improve AME content and bird performance. These data show that the response of FFRB to the lipase-based enzyme preparation was dependent upon the geographical origin of the rice bran and the level of FFRB substituted in the basal diet.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• ETRI Journal
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• v.32 no.5
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• pp.810-818
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• 2010

This paper presents a new framework for integrating untranscribed spoken content into the acoustic training of an automatic speech recognition system. Untranscribed spoken content plays a very important role for under-resourced languages because the production of manually transcribed speech databases still represents a very expensive and time-consuming task. We proposed two new methods as part of the training framework. The first method focuses on combining initial acoustic models using a data-driven metric. The second method proposes an improved acoustic training procedure based on unsupervised transcriptions, in which word endings were modified by broad phonetic classes. The training framework was applied to baseline acoustic models using untranscribed spoken content from parliamentary debates. We include three types of acoustic models in the evaluation: baseline, reference content, and framework content models. The best overall result of 18.02% word error rate was achieved with the third type. This result demonstrates statistically significant improvement over the baseline and reference acoustic models.

• Journal of Digital Convergence
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• v.19 no.4
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• pp.251-257
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• 2021

With the development of new media, great changes are taking place in the way people get information. The change is the use of video content that can deliver content in a more three-dimensional way than words or photos. After 2016, the number of live video streaming content providers and users has increased. In this paper the write takes the 1 personal live video streaming content as the research object. And the write takes live video streaming content on YouTube live or Douyu TV as a research example. In this paper, the writer analyzes the digital information content in the live video streaming case. And the writer expounds the necessity of these visual information and the characteristics of real-time live video streaming content. Especially since 2020, because of the influence of the COVID-19, the live video streaming industry has begun to combine with the traditional industry. It is expected that the integration of digital cutting-edge technology and live video streaming will not only provide diversity in the content, but also create more social value for the video content consumption culture. Therefore, The writer thinks it is necessary to conduct in-depth research on the social responsibility of real-time live content in the future.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.68 no.1
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• pp.20-26
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• 2023

Fiber content in the storage roots of sweetpotato varies between different varieties. For examples, the high fiber content of certain types has a poor texture when steamed or roasted. This study was conducted to evaluate the optimal sieve mesh size for separating fibers, the chemical composition of fibers and differences in fiber content among different varieties. We found that the separated fiber content (dry weight) of mashed and steamed sweetpotato was higher after washing three times (143.3 mg/100 g) compared with that washed five times (128.4 mg/100 g). The Hogammi variety remained 85.9% of total fiber content at 10 mesh (2,000 ㎛) and 9.6% of total fiber content at 30 mesh (600 ㎛), and Jinyulmi remained 74.9 and 16.7% of total fiber content , respectively. Therefore, a 30 mesh sieve was considered the most suitable for fiber separation. Among the 10 studied cultivars, Jinhongmi showed the lowest amount of fiber (24.8 mg/100 g) and Hogammi had the highest amount (111.4 mg/100 g), which was 4.5 times larger than that of Jinhongmi. Cellulose, hemicellulose and lignin content of separated fibers showed no difference between the viscous-type Hogammi and powdery-type Jinyulmi varieties, with averages of 32.5, 22.3 and 29.6%, respectively. Correlation results using the Image J program showed a significant correlation between the distribution of the stained area and the fiber content (R = 0.74, p < 0.05). Staining distribution differed among varieties, suggesting that a simple fiber content test could be performed using the staining method on raw sweetpotato. These results provide useful information to help inform farmers on the fiber content of different sweetpotato varieties.