• The Journal of Korean Institute of Communications and Information Sciences
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• v.25 no.11A
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• pp.1748-1757
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• 2000

인터넷 관련 라우팅 프로토콜이나 시그날링 프로토콜들을 개발한 후에 구현된 프로토콜의 기능 시험 및 성능 평가가 이루어져야 한다. 이를 위해서 기능 시험 및 성능 시험을 자동으로 행할 수 있는 시험 시스템의 필용성이 널리 인식되고 있다. 또한 이런 시스템은 시험 환경의 구성 및 각 시험 요소의 제어가 용이해야 함과 동시에 시험 요소 및 시험 대상 프로토콜이 지리적으로 분산되어 있는 상태에서 시험이 가능해야 한다. 본 논문에서는 인터넷 프로토콜의 기능 및 성능을 시험하는 시스템의 설계 및 구현 방법에 초점을 맞추고 있으며, 프로토콜 시험을 위해서 분산된 시험 스크립트를 기술하는 환경, 한 지점에서 지리적으로 분산되어 있는 여러개의 시험 시스템의 구성 요소들을 제어하는 방법, 시험 시스템의 각 요소들의 구성을 쉽게 할 수 있는 시험 시스템 구조, 웹 브라우저 상에서 다운로드 및 실행하도록 함으로서 시험 시스템의 각 요소들의 이식성을 달성 할수 있는 방법에 대해서 소개한다. 또한 이 시험 시스템에의 적용을 위해서 RSVP를 대상 프로토콜하여 시험 시스템의 구조 및 필요한 시험 스크립트에 대해서 기술한다.

• Transactions of Materials Processing
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• v.8 no.5
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• pp.429-436
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• 1999

In sheet metal forming , forming limit diagram is very important to design and analyze of sheet metal forming process. Recently tailor welded blanks of different thickness and different material and strength combinations are used widely in automobile industry to reduce car manufacturing cost. In order to analyze the forming characteristics of tailored welded blanks, we have investigated the forming limit dia-grams for 3 kinds of different material using mash seam and laser welding experimentally and dis-cussed for the characteristics of forming for tailor welded blanks. It is concluded that forming limit dia-gram for the different material combination TWB locates between FLD of the thinner base material sheet and the thicker ones.

• Proceedings of the KSAR Conference
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• 2001.10a
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• pp.53-54
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• 2001

Expression of HAND genes in sympathetic adrenal lineage suggests that HAND genes may regulate Mash-I independent neuronal genes. HAND genes are also expressed in other cell types, e.g. Cardiac cells, trophoblasts, and decidua, suggesting that HAND genes are not cell fate determination factors. It is unclear how HAND genes function specifically in different types of cells. Combinational actions of HANDs with other cell-lineage specific transcription factor may determine each cell fate and differentiation processes. Identifying the transcription target genes of HANDs and Mash-I will be important to elucidate the function of these bHLH factors in SNS factors in SNS development. (omitted)

• Food Science and Preservation
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• v.3 no.2
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• pp.179-185
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• 1996

This study was carried out for the purpose of improving the persimmon vinegar. Crushed persimmon(persimmon pulp) was used at alcohol fermentation using Saccharomyces bayanus for persimmon alcohol medium preparation. Glucose(8.39%) and fructose(7.96%) were the dominant free sugar in persimmon pulp before the at cohol fermentation. They decreased abruptly during alcohol fermentation and glucose was consumed more rapidly than fructose. Final alcohol concentration was finally reached to 8%(v/v) in 5 days for mentation of persimmon pulp. Pectinase pre-treatment of persimmon pulp resulted in tusker contents of galacturonic acid, galactose, methyl alcohol and isoamyl alcohol in main mash for alcohol fermentation than those in main mash prepared without pectinase pre-treatment. After alcohol fermentation tannin concentration was 350ppm and astringency was not perceived.

• Korean Journal of Microbiology
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• v.6 no.4
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• pp.141-146
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• 1968

Takjoo mashes which were collected from the Takjoo breweries in Seoul area were studied on the purpose of detection for the reciprocal actions between amylase activity and saccharifying ability. The results obtained are as follows. Amylase activity was found to be usually high in the primary brewing process as well as the main brewing process. And especially, .alpha.-amylase in the primary brewing process showed remarkably high activity, more than 5.0 D.P. per/ml of mash comparing with 3.8 D.P. per ml of mash in the main brewing process. However, it was revealed that the reducing sugar contents in the primary brewing process were much higher in its average contents, 5.5%, than 1.1% in the main brewing process.

• Proceedings of the KWS Conference
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• 1997.05a
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• pp.60-61
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• 1997

• Asian-Australasian Journal of Animal Sciences
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• v.10 no.2
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• pp.164-169
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• 1997

The present experiment was conducted to evaluate the effects of feed processing and feeding methods on growth performance and carcass characteristics of growing-finishing pigs. A total of 72 pigs (LYD, 22.24 kg BW) were employed for a 90-d feeding trial. Treatments were 1) mash dry feeding (MD), 2) mash wet feeding (MW), 3) pellet dry feeding (PD), and 4) extruded pellet dry feeding (EPD). Corn, soybean meal and wheat bran in the basal diets were extruded before mixing and pelleting for EPD diet production. Ileal or fecal digestibility and carcass traits including lean meat percentage and weights of stomach ulcer were also examined. During the growing period, pigs fed PD showed improved (p < 0.05) average daily gain (ADG) and feed conversion (F/G) over those fed MD, whereas no significant differences in average daily feed intake (ADFI) were found among dietary treatments. Finisher pigs fed MD showed lover, but not significant, ADG and F/G than those fed MW, PD or EPD. For the overall period, pigs fed PD grew faster (p < 0.05) than those fed MD or EPD. Feed intake was different between the two feeding methods (MD vs MW), and between the two processed feeds (PD vs EPD). The digestibility of crude fat was higher (p < 0.05) in pigs fed EPD than in pigs fed mash feeds. NFE digestibility of EPD treatment was also higher (p < 0.05) than that of PD. Back fat (10th rib area) was thicker (p < 0.05) tn pigs fed MD than in pigs fed EPD. other carcass traits including incidence of esophagogastric ulcers were not different among treatments. In conclusion, pelleting appeared to bo the desirable processing methods and wet feeding could also be recommended for growing-finishing pigs.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.11 no.2
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• pp.41-49
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• 2011

This paper introduces a new search model which can retrieve information instantly and easily about a given search word on Internet and control search spaces diversely. In the existing web searches, because the user has to stop his work, run web browsers, connect to special internet sites, and type the search word by keyboard. it is a long way and not a simple way. Also the search result is too much. The user suffers difficulties of multiple searches for different categories such as dictionary, image, video clips, etc. The software implemented in this paper enables for the user to select search word simply at any documents on the screen and make search started by simply pressing CRTL key and left button of the mouse simultaneously. The software is a mash up style using the Open API which is provided by a web site and can be freely available in any other sites. By calling different Open APIs of several web sites, the mash-up software can integrate search functions of many different sites. We evaluate that the software implemented in this paper will be a good reference of mash-up as one with characteristics of easy and instant search, simple result, diversity of search category, and scalability of search functions.

• KIISE Transactions on Computing Practices
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• v.23 no.12
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• pp.684-690
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• 2017

Researchers have suggested several methods for utilizing various kinds of services in an Internet of Things (IoT) environment. These methods require users to learn some new kinds of tools or expertise in programming. In this paper, we propose a new paradigm, which allows end-users to build IoT-service mashups based on a presentation-authoring scheme. We have also included a framework for this procedure. The design of a mashup model in this framework was based on a task-oriented service framework. Users can build a mashup of this framework in the presentation-file format, convert it into a service flow, and deploy it for running in an IoT environment. In addition, we use a case study to show how PowMash supports end-users' service mashups in an IoT environment.

• Applied Biological Chemistry
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• v.9
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• pp.59-64
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• 1968

Takju (Korean native Sake) was mashed with two different materials. One of the material was polished rice and Nuruk(mold wheat), the other one was corn and Nuruk. The amino acids in those fermenting mashes were identified by paper partition chromatography at regular intervals. The results were summarized as follows; a) Following 14 kinds of amino acids were identified in the mash of rice material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, tyrosine, histidine, glutamic acid, tryptophan and phenylalanine b) Following 12 kinds of amino acids were identified in the mash of corn material; lysine, valine, proline, leucine, serine, glycine, aspartic acid, alanine, cystine, histidine, argrinine and tryptophan. c) The main amino acids in the Takju mash according to the color density of the each amino acid spot on the paper chromatograms were checked as lysine, valine, leucine, serine, proline and glycine.