• Proceedings of the Korea Multimedia Society Conference
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• 2004.05a
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• pp.483-486
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• 2004

기존의 SVG 파일은 모바일 디바이스에 맞추어 제작하더라도, 디바이스에 따라 사이즈 조절이 되지 않아, 이미지가 전체적으로 보여지지 않는다. 그래서 각 SVG 파일을 해당 디바이스의 디스플레이에 맞춰서 다시 제작해야하는 어려움이 있다. 본 논문에서는 위의 문제점을 해결하기 위해 SVG Trans-Gateway를 제안한다. 이 SVC Trans-Gateway는 모바일 디바이스 기준으로 데스크탑 PC에서 제작된 SVG 파일을 요청하는 해당 디바이스의 정보를 분석하여, 각 디바이스의 디스플레이에 맞추어 변환해주는 게이트웨이 이다. 그래서 이 시스템은 각 디바이스의 화면 해상도에 따라, 동일한 SVG 파일을 변환해주는 기능을 수행한다.

• Communications of the Korean Mathematical Society
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• v.34 no.3
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• pp.935-949
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• 2019

The purpose of the paper is to study the notion of pseudo-slant submanifolds and the existence of some structures on a pseudo-slant submanifolds of nearly (${\varepsilon},{\delta}$)-trans-Sasakian manifold. Totally umbilical proper-slant submanifolds are worked out. We discuss the integrability of distributions on pseudo-slant submanifolds of nearly (${\varepsilon},{\delta}$)-trans-Sasakian manifold.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.48 no.6
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• pp.429-433
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• 2003

trans-Resveratrol(3,5,4'-trihydroxystilbene) is phenolic compound present in grapes, wines, and peanuts, has been reported to have health benefits including anticarcinogenic effects, protection against cardiovascular diseases and reduced cancer risk. A simple method for the quantitative extraction of trans-resveratrol from peanut has been developed. Optimal conditions for extraction were investigated. Type of solvent, time, and temperature assayed influenced trans-resveratrol yield. Adequate extraction condition was decided to ethanol/water (80:20v/v) maintained at $25^{\circ}C$ for 45 min. After extraction, the protocol consists of sample preparation using a $\textrm{C}_{18}$ solid-phase extraction (SPE) cartridge after concentrate with rotary evaporator and quantified by reversed phase HPLC using a $\textrm{C}_{18}$ column at 308 nm. Analytical methods for measuring trans-resveratrol in peanut were adapted to isolate, identify, and quantify trans-resveratrol in 11 peanut varieties by HPLC (high-performance liquid chromatography) with UV detector, The 11 peanut varieties content ranged from 0.018 to 1.125 $\mu\textrm{g}/\textrm{g}$ with an average of 0.289 $\mu\textrm{g}/\textrm{g}$. The contents were higher in the seeds with than without testa, regardless of varieties. The trans-resveratrol content was Higher in 110, 130 days after sowing than that of other period.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1529-1536
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• 2004

This study was designed to determine total trans fatty acids (tFAs) content of processed foods commonly consumed in the Korean diet and to prepare the database for the estimation of tFAs intake in Koreans. Total fat and tFAs content was determined by Soxhlet extraction method and attenuated total reflection infrared spectroscopy (ATR-IR), respectively. The tFAs positional isomers were analyzed using GC/MS spectrometer. In margarines, the content of tFAs ranged from 8.27% to 28.53%. Shortenings contained higher levels of tFAs (1.98~11.33%) than lards (1.83~1.96%). The content of tFAs in grilled confectioneries was wide (7.37~26.54%). Instant popcorns contained the highest amount of tFAs. Fried chickens had 0.44 to 14.85% of tFAs and french fries had 5.18 to 27.01% of tFAs. In fried snacks (crispy) and chocolates, tFAs were not detected. The amount of tFAs per serving size was the highest in instant popcorn, followed by french fries, fried snack (tortilla), doughnuts, and grilled confectioneries. TFAs isomer of margarines was mostly C18:1${\Delta}$9t. In shortenings and lards, the most abundant positional isomer of tFAs was C18:1${\Delta}$9t and C18:2${\Delta}$9t ${\Delta}$12t. Correlation coefficient of tFAs content between IR and GC/MS method was $r^2$=0.91.

• Journal of the Korean Chemical Society
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• v.37 no.11
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• pp.951-960
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• 1993

$Hg^{2+}$-induced aquation trans-[Co(3,2,3-tet)$X_2]^+$(3,2,3-tet = 4,7-diazadecane-1,10-diamine, $X_2\;=\;Cl_2,\;(NO_2)Cl,\;Br_2,\;(NO_2)Br,\;(NO_3)_2)$ complexes was investigated in aqueous solution. The products and the reaction mechanism were confirmed by chromatography, UV/Vis. spectrum, and circular dichroism (CD) spectrum. From the results, $Hg^{2+}$-induced aquation of 3,2,3-tet system has been produced cis-${\beta}$ complex via trans complex. The kinetic studies on $Hg^{2+}$-induced aquation of trans-[Co(3,2,3-tet)$Cl_2]^+$ complex and trans-[Co(3,2,3-tet)$(NO_2)Cl]^+$ complex were also carried out to study the reaction mechanism. The results show that trans-[Co(3,2,3-tet)$Cl_2]^+$ complex undergoes the D(dissociative)-mechanism and trans-[Co(3,2,3-tet)$(NO_2)Cl]^+$ complex $I_d$(interchange dissociavite)-mechanism. In order to confirm steric course for the reaction mechanism, $Hg^{2+}$-induced aquation on trans-[Co(R,R-3,2,3-tet)$Cl_2]^+$ complex to which chiral R,R-3,2,3-tet was coordinated instead of the racemic(R,R:S,S) 3,2,3-tet was used has been examined by CD spectrum. From the results, the final complex was confirmed to be ${\Delta}-cis-{\beta}$-[Co(R,R-3,2,3-tet)$(OH_2)_2]^{3+}$ complex indicating the chirality was retained through whole process.

• The Korean Journal of Food And Nutrition
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• v.22 no.3
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• pp.409-415
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• 2009

This study was conducted to determine how well middle school students in the Ulsan area recognize trans fat and the amount of these compounds that they consume in their daily life. Students who recognized trans fat well could also identify trans fat contents on the nutrition label. However, recognition of trans fat was not associated with its intake. Students who thought it was necessary to learn about trans fat in school showed a tendency to consume less trans fat or to make more efforts to reduce its intake. Additionally, a preference for snacks had a significant influence on recognition and intake of trans fat. The overall, the following conclusions could be drawn from this study: 1) It is necessary for continuous efforts to teach students how to take snacks correctly and help them form good dietary habits both at home and school. 2) Both development of basic educational materials and the systematic education about trans fat at home and school are urgently needed to instill good dietary habits regarding trans fat. 3) It is highly recommended that the school meal service should take students' preferences into consideration and provide them with good nutrition and a balanced diet, and efforts should be made to contribute to the formation of good dietary habits.

• Investigative Magnetic Resonance Imaging
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• v.18 no.1
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• pp.25-33
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• 2014

Purpose : To investigate whether quantitative parameters derived from Diffusion-weighted magnetic resonance imaging (DW-MRI) correlate with those of Dynamic contrast-enhanced MRI (DCE-MRI). Materials and Methods: Thirteen patients with pathologically or clinically proven bony metastasis who had undergone MRI prior to treatment were included. The voxel size was $1.367{\times}1.367{\times}5mm$. A dominant tumor was selected and the apparent diffusion coefficient (ADC) value and DCE-MRI parameters were obtained by matching voxels. DCE-MRI data were analyzed yielding estimates of $K^{trans}$ (volume transfer constant) and $v_e$. (extravascular extracellular volume fraction). Statistical analysis of ADC, $K^{trans}$, and $v_e$ value was conducted using Pearson correlation analyses. Results: Fifteen lesions in pelvic bones were evaluated. Of these, 11 showed a statistically significant correlation (P<0.05) between ADC and $K^{trans}$. The ADC and $K^{trans}$ were inversely related in 7 lesions and positively related in 4 lesions. This did not depend on the primary cancer or site of metastasis. The ADC and $v_e$ of 9 lesions correlated significantly. Of these, 4 lesions were inversely related and 5 lesions were positively related. Conclusion: Unlike our theoretic hypothesis, there was no consistent correlation between ADC values and $K^{trans}$ or between ADC values and $v_e$ in metastatic bone tumors.

• Korean Journal of Food Science and Technology
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• v.27 no.2
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• pp.205-209
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• 1995

Edible hardened soybean oil is processed by hydrogenation of refined soybean oil in order to upgrade the heat and oxidation stability and to improve flavor and physical nature. This study aims to investigate the influences of various reaction conditions on iodine value, fatty acid composition and trans isomer formation in hydrogenating soybean oil. In case that hardening temperature is $180^{\circ}C$, trans acid formation increased by 6.2 times more under $3.0{\;}kg/cm^{2}H_{2}$ than under $0.5{\;}kg/cm^{2}H_{2}$, while linolenic acid decreased in contents. In case of $200^{\circ}C$ of hardening temperature trans acid formation showed 4.6% higher under $0.5{\;}kg/cm^{2}H_{2}$ than under $3.0{\;}kg/cm^{2}H_{2}$ while contents of linolenic and linoleic acids showed 0.51% and 2.5% lower respectively. It is concluded that $200^{\circ}C$ of hardening temperature under 0.5 and $3.0{\;}kg/cm^{2}H_{2}$ is better condition because trans isomers are little produced, and iodine value and linolenic acid content decreased in hardening soybean oil.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.177-183
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• 2002

Cerebroside fatty acids, sugars and long-chain sphingoid bases in raw soybean and soybean fermented foods (chongkukjang and deunjang) were analyzed using gas chromatography-mass spectrometry (GC-MS) and high-pH anion exchange chromatography with pulsed amerometric detection (HPAEC-PAD). Fatty acids of acid-hydrolyzed cerebrosides were derivatized to O-TMS methylester and analysed. The major fatty acids in raw soybean and chongkukjang cerebrosides were identified as 2-hydroxyhexadecanoic acid (16 : 0h), 2-hydroxydocosanoic acid (22 : 0h) and 2-hydroxytetracosanoic acid (24 : 0h). In the case of deunjang cerebroside, 24 : 0h (40.9%) and 22 : 0h (23.4%) were major fatty acids, but 16 : 0h, 23 : 0h, 25 : 0h and 26 : 0h were also detected. Long-chain sphingoid bases of acid-hydrolyzed cerebrosides from raw soybean, chongkukjang and deunjang consisted primarily of 4-tracts, 8-tracts-sphingadienine (dihydroxy base, d18 : 2$\Delta$$^{4trans, 8trans}$) and sis-tracts isomers of 4-hydroxy-sphingenine (trihydroxy base, tl8:1$\Delta$$^{4trans or cis}$) with much less amounts of phytosphingosine (tl8: 0) and isomers of sphingenine (d18 : 1). Although deunjang is a soybean food fermented by fungi and microorganisms for a long period, 2-hydroxyoctadec-3-enoic acid (18 : 1h) and branched 9-methyl-4,8-sphingadienine known as compositional cerebroside fatty acids in Aspergillus species were not detected. Mass spectrum for sugar derivatives in cerebrosides of soybean foods including raw soybean and fermented soybean showed that C-1 of glucose moiety was linked to ceramide backbone as like a monoglucosylceramide.

• Railway Journal
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• v.12 no.2
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• pp.20-23
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• 2009