• Agribusiness and Information Management
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• v.1 no.2
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• pp.43-60
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• 2009

To improve the performance of wide-issue superscalar processors, it is essential to increase the width of instruction fetch and the issue rate. Removal of control hazard has been put forward as a significant new source of instruction-level parallelism for superscalar processors and the conditional branch prediction is an important technique for improving processor performance. Branch mispredictions, however, waste a large number of cycles, inhibit out-of-order execution, and waste electric power on mis-speculated instructions. Hence, the branch predictor with higher accuracy is necessary for good processor performance. In global-history-based predictors like gshare and GAg, many mispredictions come from commit update of the branch history. Some works on this subject have discussed the need for speculative update of the history and recovery mechanisms for branch mispredictions. In this paper, we present a new mechanism for recovering the branch history after a misprediction. The proposed mechanism adds an age_counter to the original predictor and doubles the size of the branch history register. The age_counter counts the number of outstanding branches and uses it to recover the branch history register. Simulation results on the SimpleScalar 3.0/PISA tool set and the SPECINT95 benchmarks show that gshare and GAg with the proposed recovery mechanism improved the average prediction accuracy by 2.14% and 9.21%, respectively and the average IPC by 8.75% and 18.08%, respectively over the original predictor.

• The Korean Journal of Food And Nutrition
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• v.12 no.3
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• pp.290-299
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• 1999

This study was conducted to investigate drinking smoking exercise and environmental characteristics and it's risk factors for hypercholesterolemia (HC) in Korean. 344 adult men who took the annual health check-ups at D or J hospitals were participated in this corss-sectional study. The subjects were grouped by plasma total cholesterol level into three groups: normal cholesterolemic(n=139) borderline hyper-cholesterolemic (n=93) and hypercholesterolemic (n-112) groups. The data of plasma cholesterol level in the subjects were collected from medical records. Drinking smoking and exercise habits family and disease history personality type and stress level of subjects were investigated by using questionaries. The subjects with HC had longer drinking duration and drunk more frequently. The proportion of smok-er heavy smoker($\geq$2pack/day) and longer smoker ($\geq$30yrs) showed high in the HC but there were no significancy. The subjects with HC had preference for light exercise and exercised more frequently but there were no significant difference. The family history of cardiovascular diseases was higher in the were not different among the three groups. The relative risks on HC were 1.33 for family history, 1.22 for severe stress 1.06 for smoking and 1.04 for exercise.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.93-111
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• 2019

This paper provides a comprehensive description of previous studies of making and developing kimchi in terms of the origins of kimchi and the changes in the history of kimchi, along with newly discovered data, including the collection of works in Joseon Dynasty as well as old cookbooks discovered after the year 2000, and latest research in related disciplines, e.g., ancient history studies, archeology, and linguistics. Because new ruins and relics, such as the Liao-ho Civilization in the Northeast Asia continent, which was closely related to Dongyi tribes, have been discovered and studied, it is important to determine how to reflect the outcome of archeological studies on the origin of preserved vegetables. In addition, to describe the background and changes in the independent formation of making Korean kimchi chronologically, they were divided into the following: development from jjanji to singunji; formation of the basis for seokbakji dressed with fermented fish sauce; settlement of seokbakji culture for dressing seokbakji with fermented fish sauce and spices, including chili varieties when they were introduced; and establishment of the method for making whole cabbage kimchi, which is currently typical kimchi made by adding the seokbakji as the stuffing of the cabbage kimchi, to examine the time and specific details of the change.

• ALGAE
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• v.36 no.1
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• pp.51-60
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• 2021

The sea urchin, Mesocentrotus nudus, is widely distributed in North West Pacific regions. It has a substantial impact on macroalgal communities as a generalist herbivore. This study examined various aspects of its feeding ecology, including algal preference, foraging behaviors, and possible effects of past feeding history on its algal preference. We used six common algal species (Ulva australis, Undaria pinnatifida, Sargassum confusum, Dictyopteris divaricata, Grateloupia elliptica, and Grateloupia angusta) from the east coast of Korea as food choice in a series of indoor aquarium experiments. The first choice of starved M. nudus was exclusively U. pinnatifida, followed by G. elliptica and S. confusum. Unlike large urchins, small urchins equally preferred U. pinnatifida and G. elliptica. On the other hand, Undaria-fed urchins preferred to feed only G. elliptica, although its preference slightly differed over time. We then grouped sea urchins into three categories (starved, Undaria-fed, mixed species-fed) to observe 12-days feeding preference as well as early foraging movements. Foraging behaviors of the three groups were distinctively different, although they could not completely reflect the actual consumption. For example, U. australis was highly attractive, but rarely eaten. Undaria-fed urchins seemed to stay with only S. confusum and U. australis. This study demonstrates that M. nudus shows high flexibility in food preference depending on past feeding history and body size. Its foraging behaviors are also affected by past feeding conditions, exhibiting active chemoreceptive movements.

• Journal of the Korean Society of Food Culture
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• v.1 no.4
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• pp.395-402
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• 1986

The history of Kimchi fermentation technology in Korea was reviewed from the literatures and the changes in Kimchi making method during the last 200 years were investigated. The factors affecting the quality of Kimchi, especially, taste, nutrition, safety and storage stability were reevaluated from the recent scientific findings on Kimchi fermentation.

• Food Science and Industry
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• v.50 no.1
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• pp.36-56
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• 2017

The importance of noodles in Korean diet is becoming greater in recent years. This article is an overview on a variety of Korean noodles including dried noodle, naengmyeon (buckwheat noodle), dangmyeon (starch noodle) and instant fried noodle. It gives also the background information on the changes of the definition of noodles. Since Koreans are the largest consumer of instant fried noodles per capita in the world, primary emphasis was placed on the development history of instant fried noodles.

• Safe Food
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• v.9 no.1
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• pp.28-33
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• 2014

• Food Science and Industry
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• v.55 no.2
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• pp.203-217
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• 2022

The influence of the social changes on the food and nutritional status of Korean during the late period of Joseon Kingdom (1800-1910) was analysed by using old literatures and the records of the Westerners visited Korea during the period. The late period of Joseon can be designated the most poor and miserable period in the history of Korea. The people suffered from the corrupted and incompetent government and social disturbances. The main driving forces to reforming the society at that time were 'Silhak' (Practical Learning), introduction of Catholic church and Donghak movement. The food related literatures written in this period in Korea described the life of upper classes (Yangban) and paid little attention to the life of the poor majority. This paper introduces the food availability and habits of Korean observed by the Westerners visited Korea at that time.

• Journal of the Korean Society of Food Culture
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• v.26 no.6
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• pp.621-628
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• 2011

This study was aimed at research on Jeonyak (煎藥) appearing in the bibliography. It was during the Goryeo Dynasty that Jeonyak was first mentioned in literature. At this time, Jeonyak was served for consumption during Palgwanhoe. The ingredients and recipes of Jeonyak were listed for the first time in Suunjapbang, a book written by Kim Yu during the Joseon Dynasty. Since then, they have been found in various books and materials. During the Joseon Dynasty, Jeonyak was made in Neuiwon, a medical administrative organization in the palace, and administered as a seasonal food on Dongji Day in the winter. The king gave various to his guests or subjects as special gifts. As a result, Jeonyak became well known to many people and even to those in foreign countries. Jeonyak is a Korean traditional medicated diet food made from decocted beef-feet, bone stock, and other spices, including jujube paste, honey, ginger, pepper, clove, and cinnamon. Jeonyak has a long 800-year history, and its ingredients and recipes have changed only gradually. Milk was a major ingredient of Jeonyak during the Goryeo Dynasty, but glue and gelatin were added in the Joseon Dynasty. Since then, recipes have mainly used gelatin made from beef-feet, skin, beef-bone, and so on. In conclusion, Jeonyak has an 800-year history as a special medicated diet food (藥膳) served seasonally on Dongji Day in the winter.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.185-203
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• 2017

This research analyzed consumer culture and usage of sugar in modern times based on 12 modern popular Korean cooking books with sugar recipes. Procedures were formed via textual analysis. The outcomes of the study can be summarized in brief statements. According to "Banchandeungsok", "Booinpilj", and "Chosunmoossangsinsikyorijebeob", sugar was utilized in 34 out of 663 or 5.1% of cooked foods during the 1910s to 1920s. According to books such as "Ganpyounchosunyorijebeob", "Ililhwalyongsinyoungyangyoribeob", "Chosun's cooking of the four seasons", "Halpaengyoungoo", "Chosunyorijebeob", and "Required reading for housewife", sugar was added to 165 out of 998 or 16.5% of cooked foods during the 1930s. According to the books like "Chosunyorihak", "Chosunyoribeob", and "Woorieumsik", sugar was an ingredient in 241 out of 756 or 31.9% of cooked foods during the 1940s. Sugar depicted within the 12 modern popular Korean cooking books primarily functioned as an alternative sweetener, starch, sweet enhancer, preservative, and seasoning. Similar to illustrated sugar from modern popular Korean cooking books, sugar has continually been favored by Korean cooks starting from the 1910s with 5.1% usage, the 1930s with 16.5% usage, and the 1940s with 31.9% usage. Despite its short history, sugar's culinary importance in Korea has been on the rise ever since the early 1900s. Although sugar is an exotic spice in Korea, it has gained social, cultural, and symbolic recognition as well as practicality within Korean food culture. Thus, it has become more internalized and familiarized as an inseparable sweetness that characterizes current Korean food.