• Journal of KIISE:Computing Practices and Letters
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• v.7 no.5
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• pp.392-401
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• 2001

Nowadays, the amount of image data increase explosively. To manage the large amount of image data efficiently, high-dimensional index structures are necessary. However, as my knowledge none of existing DBMSs supports high-dimensional index structures as access methods of DBMSs. In this paper, we design and implement CIR-Tree as a access method for retrieving image data effectively on the MiDAS-III that is the storage subsystem of the BADA-III. The implemented CIR-Tree manager shows much better retrieval performance than sequential search in performance evaluation.

• Reproductive and Developmental Biology
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• v.39 no.1
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• pp.7-11
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• 2015

Preservation of liquid semen is an important factor for breeding management in swine industry. Oxidative stress of spermatozoa during liquid preservation has a detrimental effect on sperm quality and decreases fertility. Objective of this study was to determine the effect of antioxidant, Quercetin, on capability of porcine liquid semen preservation. Freshly collected porcine semen from boars (n=3), having proven fertility was counted, diluted to $3{\times}10^7/mL$ and divided into 5 different semen extenders. Aliquots of diluted semen with different extenders were subjected to measure the pH, motility, viability and sperm DNA structure status on elapse time after preservation for 10 days. For the first 3 days, semen preserved in all 5 different extenders maintained their initial pH and either gradually decreased or increased thereafter, indicating lipid peroxidation has started. Sperm motility (r=0.52, p=0.01) and viability (r=0.55, p=0.03) had positive correlation with semen pH. Sperm motility was maintained well (p<0.05) in especially 2 extenders containing Tris and antioxidant compared to other extenders, suggesting both Tris and antioxidant worked as pH regulator and had beneficial effects on sperm characteristic during preservation. Sperm DNA structure status accessed by sperm chromatin structure assay on elapsed time after preservation, tended to be higher in semen preserved without antioxidant. Taken together, addition of antioxidant to extender prevents the sperm from oxidative stress during storage in mechanism by which antioxidant slows the lipid peroxidation, and thus reduced the reactive oxygen species in preserved porcine semen resulted in maintaining semen pH, sperm motility and viability for 7~10 days.

• Journal of Internet Computing and Services
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• v.20 no.6
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• pp.119-127
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• 2019

This paper proposes a new authentication model to solve the problem of personal information takeover and personal information theft by service providers using centralized servers for user authentication and management of personal information. The centralization issue is resolved by providing user authentication and information storage space through a decentralize platform, blockchain, and ensuring confidentiality of information through user-specific symmetric key encryption. The proposed model was implemented using the public-blockchain Ethereum and the web-based wallet extension MetaMask, and users access the Ethereum main network through the MetaMask on their browser and store their encrypted personal information in the Smart Contract. In the future, users will provide their personal information to the service provider through their Ethereum Account for the use of the new service, which will provide user authentication and personal information without subscription or a new authentication process. Service providers can reduce the costs of storing personal information and separate authentication methods, and prevent problems caused by personal information leakage.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.20-29
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• 2002

Standard recipes of various fish dishes for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of fish dishes, Broiled Mackerel, Flounder Stew and Squid Bulgogi were selected as menu items in this study, and the standard recipes for these fish dishes were developed through the sensory evaluation, and microbiological analyses were performed to assure the quality of fish dishes. The microbial counts of the fish dishes which were chilled at 0∼3$^{\circ}C$ and stored for 10 days in refrigerator were as follows : Aerobic bacteria were not detected in Broiled Mackerel; however, those in Flounder Stew were 2.92${\pm}$0.01∼3.84 ${\pm}$0.06 Log CFU/g and those in Squid Bulgogi were 3.16${\pm}$0.01∼4.80${\pm}$0.02 Log CFU/g. Coliform bacteria were not detected in any fish dishes. All the sensory characteristics showed no significant differences between the first and third day of storage, except the feeling after swallowing of Flounder Stew. Overall acceptability scores of chilled stored foods in the first and third day were 6.87${\pm}$0.99 and 6.40${\pm}$1.40 in Broiled Mackerel, 6.87${\pm}$0.35 and 6.73${\pm}$1.10 in Flounder Stew, 6.13${\pm}$0.99 and 6.07 ${\pm}$0.80 in Squid Bulgogi, respectively.

• Journal of the Korean Geosynthetics Society
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• v.11 no.2
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• pp.21-30
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• 2012

This paper analyzes the map of soil contamination in years of 2009 by actual survey in Incheon. South-east national industrial complex and the US Army base in Bu-Pyung are turned out to be high polluted area because spilling of oil storage facilities, vehicle and glass industries. So, the soil contamination in Incheon Metropolitan area will be getting more attention. To solve this problem, the soil contamination has been predicted by using the visual Sufer and visual Modflow which are analysis program in geotechnique and water flow. The result of analysis is that F and TPH will be retarded after 5 years. However, the contamination diffusion will be increased if there is no proper management of soil contamination.

• Journal of the Korea Society of Computer and Information
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• v.12 no.3
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• pp.155-163
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• 2007

In this paper, Though sensors of Ubiquitous Middle-ware System based on RFID/USN can usually be reacted from six mouths to two years, they can be exhausted their power of storage battery only one day by communication rates and ranges. That is, the lifetime of sensor node is depended on how much spending power under wireless communication that can communicate its sensing data to its destination. Therefore, it is necessary that each sensor should be designed the Routing path to its destination, in order to remote collecting data. But, in order to improve lifetime of sensor node and modify inner setting, it is opposite to simple searching path method of sensor node by entering external commands. accordingly, 1:n sensor arrangement of n form command and data send-receive that is possible simulation do without interference other sensors and research to different sensor data analysis and conversion ways to convert Sensing data that accept from sensors to actuality information.

• Journal of the Korean Dietetic Association
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• v.18 no.3
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• pp.248-265
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• 2012

A total of 262 dietitians (in 97 college foodservices nationwide, 86 elementary school foodservices, and 79 middle & high school foodservices in the Changwon area) were given a survey questionnaire composed of 18 GMP and 29 SSOP items from May to July, 2011. As a whole, total usage level of GMP facilities (3.65/5 points) and total management level of SSOP (3.86) in college foodservices showed no significant differences compared to those in elementary school foodservices (GMP 3.74, SSOP 4.02) and middle & high school foodservices (GMP 3.75, SSOP 3.95). However, the results of this study suggest that seven items of the GMP facilities and five items of the SSOP should be improved for the development of the HACCP facility model in college foodservices. Those items that showed considerably lower points in GMP were as follows: 'Drain pipes from sinks of the cooking area are connected directly to the drain (3.74)' (P<0.001), 'The grease trap is installed outside the cooking area equipped with an oil separator (3.24)' (P<0.01), 'Entrance and the cooking area are adequately equipped with hand-washing and shoe disinfecting facilities (3.61)' (P<0.001), 'Cooking area, food storage, and dining area are adequately equipped with insect and rodent repellents (3.72)' (P<0.001), 'Cooking areas are equipped with air-conditioning/heating system and ventilation facility for maintenance of temperature and humidity (3.35)' (P<0.05), and 'Toilets for cooking staff only are provided; the its doorways are not directly accessible from the cooking area (3.25)' (P<0.01).

• Journal of Digital Convergence
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• v.13 no.2
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• pp.159-175
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• 2015

The two-dimensional QR code has advantages such as directional nature, enough data storage capacity, ability of error correction, and ability of data restoration. There are two major issues like speed and correctiveness of recognition in the two-dimensional QR code. Therefore, this paper proposes a morphology-based algorithm of detecting the interest region of a barcode. Our research contents can be summarized as follows. First, the interest region of a barcode image was detected by close operations in morphology. Second, after that, the boundary of the barcode are detected by intersecting four cross line outside in a code. Three, the projected image is then rectified into a two-dimensional barcode in a square shape by the reverse-perspective transform. In result, it shows that our detection and recognition rates for the barcode image is also 97.20% and 94.80%, respectively and that outperforms than previous methods in various illumination and distorted image environments.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.3
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• pp.430-436
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• 2009

This study was carried out to investigate the quality of white pan breads as affected by various amounts of Terminalia chebula Retz (TC) powder, in which the breads were prepared with 0, 2, 4, and 6% TC powder. The samples and a control bread were compared in terms of bread quality characteristics, including pH, baking loss rate, loaf volume index, moisture content, TBARS values, texture, color, and sensory qualities in order to determine the optimal amount of TC powder in the formulation. The pH levels of the bread samples containing TC powder ranged from 5.30 to 5.44, while the control bread had a pH of 5.68. The loaf volume index values of the samples prepared with 2~6% TC powder were lower than that of the control. After 7 days storage, the moisture content of the control bread had decreased by 14.4%, while the moisture contents of the breads with added TC powder had decreased by approximately 8~10%. The breads with TC powder had lower TBARS values as compared to the control bread. For texture characteristics, hardness increased with the addition of TC powder, and was especially increased in the sample containing 6% TC powder. Cohesiveness and springiness, however, decreased with the addition of TC powder. For color, lightness of the bread crust and crumb decreased with the addition of TC powder, whereas redness and yellowness increased. In terms of sensory quality, the bread containing 2% TC powder was preferred over the control bread, as estimated by appearance, crust color, taste, and overall quality, while the 6% TC bread had the lowest preference scores. These results suggest that the addition of 2% TC powder to white pan bread had optimal effects for improving shelf-life and enhancing bread quality.

• Korean Journal of Agricultural Science
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• v.40 no.2
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• pp.79-86
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• 2013

We investigate the effect of preharvest spray of aminoethoxyvinylglycine (AVG), an inhibitor of ACC synthase activity, on fruit quality of 'Wonhwang' pear (Pyrus pyrifolia Nakai). And the effects were compared with ethephon which releasing ethylene to elucidate treatment efficacy of ethylene biosynthesis inhibitor on Asian pears. Chemicals were sprayed on 30 days before harvest with AVG (75 and 150 mg/L) and ethephon (100 mg/L), respectively. Highest flesh firmness during 21 days of shelf-life at $25^{\circ}C$ after 30 days of cold storage was attained in the fruit treated with 150 mg/L AVG (26.5N) when compared with untreated control (16.7N), while the fruits treated with 100 mg/L ethephon completely lost their marketability within 14 days of shelf-life by mass drop of firmness down to 11.6N. Low incidence of physiological disorders including pithiness and core browning were attained at the fruits treated with 150 mg/L AVG when we compared with untreated control. No occurrence of mealiness found in the fruits treated with AVG but ethephon treated fruits showed 36.4% during 14 days of shelf-life. Consequently, AVG spray at the concentration of 150mg/L on Asian pear 'Wonhwang' fruit regarded as useful preharvest management approach for keeping quality during marketing period after simulated exportation.