• Journal of Internet Computing and Services
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• v.10 no.5
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• pp.49-63
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• 2009

The performance of spatio-temporal moving pattern mining depends on how to analyze and process the huge set of spatio-temporal data due to the nature of it. The several method was presented in order to solve the problems in which existing spatio-temporal moving pattern mining methods[1-10] have, such as increasing execution time and required memory size during the pattern mining, but they did not solve properly yet. Thus, we proposed the STMP/MST method[11] as a preceding research in order to extract effectively sequential and/or periodical frequent occurrence moving patterns from the huge set of spatio-temporal moving data. The proposed method reduces patterns mining execution time, using the moving sequence tree based on hash tree. And also, to minimize the required memory space, it generalizes detailed historical data including spatio-temporal attributes into the real world scopes of space and time by using spatio-temporal concept hierarchy. In this paper, in order to verify the effectiveness of the STMP/MST method, we compared and analyzed performance with existing spatio-temporal moving pattern mining methods based on the quantity of mining data and minimum support factor.

• Journal of Sericultural and Entomological Science
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• v.43 no.2
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• pp.116-124
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• 2001

To improve the functional properties as a food, silk fibroin was phosphorylated with STMP In the phosphorylation reaction of silk fibroin, the degree of phosphorylation was increased with high alkali index and treatment temperature. Depending on treatment time and concentration of STMP it was rapidly increased up to 1hr. and 50%, but slowly above that time and 100%. It was indicated in the results of FT-IR analysis and $\^$31/p NMR spectroscopy of phosphorylated fibroin that it had a close ∝-helix and poly-phosphate structure. The more phosphorylation of fibroin made more turbidity, foam expansion and foam stability, but less solubility. Emulsifying activity was increased up to P100, but slightly decreased above Pl00 and emulsifying stability was constantly increased on the progressing of phosphorylation.

• 한국약용작물학회:학술대회논문집
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• 2008.11a
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• pp.485-486
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• 2008

• Food Science and Preservation
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• v.19 no.2
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• pp.216-222
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• 2012

The optimum annealing conditions of corn starch slurry were studied for RS4 type resistant starch production by phosphorylated cross-linking. When a corn starch slurry was cross-linked by using phosphate salts (STMP/STPP mixture) in the presence of 0.9%, 1.2% and 1.5% NaOH/st.ds, a high concentration of NaOH resulted in a rapid increase of the RS contents at the early reaction stage. However, similar RS contents were obtained after 12 h of cross-linking regardless of NaOH concentrations. The annealing treatment was conducted under various conditions such as pH between 2-10, temperature $40-60^{\circ}C$, time 0-14 h followed by phosphorylated cross-linking. The lower slurry pH was for the annealing treatment, the higher RS contents were obtained after cross-linking. When the slurry annealed for various period of time and temperature, a maximal amount of RS was formed after 2 h of annealing at $50^{\circ}C$ of annealing temperature of the starch slurry (pH 2.0). Therefore, an optimal annealing conditions at pH 2.0 and $50^{\circ}C$ for 2 h were proposed under the cross-linking conditions of sodium sulfate 10%/st.ds, NaOH 1.2%/st.ds and 12 h of the reaction time. The RS contents were linearly increased with the increase of phosphate salt addition. The RS4 prepared under the optimal conditions contained RS 72.3% and its phosphorus content was 0.36%/st.ds, which was below the limit (0.4%/st.ds) of modified starch by Korea Food Additives Code.

• Korean Journal of Poultry Science
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• v.24 no.1
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• pp.29-37
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• 1997

An experiment was conducted for 20 days( from July 21 to August 10, 1996) to investigate the differences in thickness of eggshell and eggshell membrane in Korean native chicken. All the eggs were purchased from a farm located in Chinju area. All eggs were categorized into Treatment I (34.89~51.39 g), H (53.32~60.70 g), and III (34.89~60.70 g) according to their weights. Eleven items were measured in all three treatments, i.e., egg weight, egg length, egg width, breaking strength, eggshell thickness of large end(STLE), eggshell membrane thickness of large end(SMTL), eggshell thickness of small end (STSE), eggshell membrane thickness of small end(SMTS), eggshell thickness of middle part(STMP), and eggshell membrane thickness of middle part(SMTM). Correlation coefficients between egg weight and eggshell weight, among eggshell thickness of large end, small end and middle end and eggshell weight were significant (P<0.01). Correlation coefficients between egg weight and large eggshell membrane were nega-tively significant(P<0.01). Breaking strengths were higher in Treatment I than in Treatment H. Correlation coefficients among thickness of eggshell and eggshell membrane at each point at 3 parts of large end, small end and middle end were not significant.

• Korean Journal of Food Science and Technology
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• v.20 no.1
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• pp.106-111
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• 1988

Comparative effects of oxidant, reductant treatment and its phosphorylation on qualities and functional properties of defatted rice bran protein isolates were investigated. Effects of oxidant and reductant treatment were that essential amino acid content of protein isolates was high and its color, pepsin digestibility were good. The phosphorylated defatted rice bran protein isolated was taken by incubating sodium trimeta phosphate in aqueous solution at pH 10.5 and $35^{\circ}C$ for 3 hours and its protein score was 55. Functional properties such as solubility, whipping activity and foam stability were much improved. But color, pepsin digestibility, bulk density and fat absorption were not affected by phosphorylation.

• Applied Biological Chemistry
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• v.42 no.2
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• pp.128-133
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• 1999

To enhance functional properties of 4 different hoki frame protein hydrolysates (30K, 10K, 5K and 1K hydrolysate) fractionated through a series of 30, 10, 5 and 1 kDa molecular weight cut-off membranes in order to decrease pore size, all hydrolysates were phosphorylated with sodium trimetaphosphate and altered phosphorylated 30K, 10K, 5K and 1K (P-30K, P-10K, P-5K and P-1K), respectively. The covalent attachment of anionic phosphate groups to polypeptide chains improved the functional properties, such as solubility, emulsifying properties and foaming properties, of hoki frame protein hydrolysates. Especially, P-30K hydrolysate with the highest molecular weight fraction possessed the most excellent functional properties among 4 different phosphorylated hydrolysates.

• YAKHAK HOEJI
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• v.55 no.1
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• pp.69-74
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• 2011

Hyaluronic acid (HA) is a natural polymer consisting of disaccharide units of D-glucuronic acid and N-acetyl-D-glucosamine. It has a great potential and success in cosmetic and biomedical applications. However, native HA is highly soluble and easily metabolized by enzymes such as hyaluronidase. Thus, various studies have been reported on modifying the physicochemical properties of HA, while maintaining its biocompatibility. For controlled drug delivery, many trials for fabricating HA microspheres were achieved under chemical reaction. The HA microspheres fabricated to improve the physical stability of HA using adipic acid dihydrazide (ADH) by cross-linking reaction has been reported earlier, however it lacks the desired physical stability and rapidly decomposes by swelling or enzymes. Therefore, we prepared double cross-linked HA microspheres (DC-HA microspheres) and alginate containing HA microspheres (AC-HA microspheres) to enhance its physicochemical properties. DC-HA microspheres were prepared using trisodium trimetaphosphate (STMP) under crosslinking reaction after ADH cross-linking reaction. AC-HA microspheres were prepared by adding alginate as a networking polymer. These microspheres were characterized by morphology, particle size, zeta potential, stability against hyaluronidase. Results showed that the DC-HA and AC-HA microspheres are more stable than that of HA microspheres.

• Journal of Korean Society of Transportation
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• v.24 no.5 s.91
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• pp.19-33
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• 2006

This paper presents the results of an experimental study on the application of NTCIP protocol to Korean traffic signal control system. For this study the communication Protocol of the existing traffic signal control system was adjusted to meet NTCIP standard. Management information base for Korea real-time traffic signal control system, message library of OER, traffic control center management software supporting SNMP/SFMP Protocol, and agent softwares for local controllers were developed during the experimental study. The applicability test of the adjusted system by NTCIP standard was performed. Fifty eight Percent of communication packets were lost at 2.400bps communication speed, which made the operation impossible. The experimentations with communication speeds 4,800bps and 9,600bps did not cause problems. In conclusion, to apply the NTCIP standard to domestic real-time traffic control system, communication environments need to be upgraded to 4,800bps or higher.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.431-436
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• 2002

To develop a method for increasing RS level in maize starch, cross-linked resistant starches treated with annealing were prepared. Maize starch and amylomaize VII were used in the study and annealed at $40{\sim}60^{\circ}C$ before cross-linking modification. To compare effect of annealing below gelatinization temperature, starches were heat treated at 70 and $100^{\circ}C$. RS contents were assayed by pancreatin-gravimetric (P/G) method. When maize starch and amylomaize VII were cross-linked at $45^{\circ}C$ and pH 11.0 by slurrying the starch on a solution of STMP(sodium trimetaphosphate), STPP(sodium tripolyphosphate), and sodium sulfate, RS content was 14.7% and 45.3%, respectively. Annealing below gelatinization temperature before cross-linking increased RS contents of prepared cross-linked starches but did not affect the swelling power. Heat treatment above gelatinization temperature increased the swelling power of cross-linked starch prepared from maize starch. The characteristics by X-ray diffractometry and scanning electron microscopy of cross-linked resistant starch were not changed by annealing.