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Quantum distributed deep learning architectures: Models, discussions, and applications
Yunseok Kwak,Won Joon Yun,Jae Pyoung Kim,Hyunhee Cho,Jihong Park,Minseok Choi,Soyi Jung,Joongheon Kim 한국통신학회 2023 ICT Express Vol.9 No.3
Although deep learning (DL) has already become a state-of-the-art technology for various data processing tasks, data security and computational overload problems often arise due to their high data and computational power dependency. To solve this problem, quantum deep learning (QDL) and distributed deep learning (DDL) has emerged to complement existing DL methods. Furthermore, a quantum distributed deep learning (QDDL) technique that combines and maximizes these advantages is getting attention. This paper compares several model structures for QDDL and discusses their possibilities and limitations to leverage QDDL for some representative application scenarios.
Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
Cho, Soohyun,Kang, Sun Moon,Seong, Pilnam,Kang, Geunho,Kim, Yunseok,Kim, Jinhyung,Lee, Seounghwan,Kim, Sidong Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.1
This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.
Soohyun Cho,Wangyeol Lee,Kuk-Hwan Seol,Yunseok Kim,Sun Moon Kang,Hyunwoo Seo,Younbok Jung,Jinhyoung Kim,Hoa Van Ba 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.4
This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness). The 1+ grade Hanwoo LT muscles were measured for marbling fleck morphology at the 13th thoracic vertebrae location by using computerized image analysis. Results reveal that both marbling groups had similar proximate composition (protein, fat, moisture and collagen), color and technological quality traits (p>0.05). However, the coarse marbling group presented greater C18:2n6 and polyunsaturated fatty acids contents compared to the fine marbling group (p<0.05). Furthermore, the fine marbling group presented lower volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarse marbling group after 14 d storage (p<0.05). Also, higher amounts of C18:2n6 oxidation-derived volatile compounds such as hexanal and 3-ethyl- 2-methyl-1,3-hexadiene, were found in the coarse marbling group. In term of sensory aspects, the finely-marbled group received higher scores of flavor and taste compared to the coarse marbling group (p<0.05). Overall, the marbling flecks morphology partially showed its effects on the storage stability, fatty acids profile and eating quality of the 1+ grade Hanwoo beef LT muscle.
Soohyun Cho,Kukhwan Seol,Sunmoon Kang,Yunseok Kim,Hyunwoo Seo,Wangyeol Lee,Jinhyoung Kim,Hoa Van Ba 한국축산식품학회 2020 한국축산식품학회지 Vol.40 No.6
The objective of this study was to compare tastes-related components and eating quality properties between Hanwoo steer and cow meats. Longissimus thoracis (LT) muscles with same quality grade (1+ grade) collected from left sides of the steer and cow carcasses were used for analyses of technological quality traits, free amino acids (FAAs), metabolites, nucleotides, fatty acids and sensory attributes. there were no differences occurring in the chemical composition (fat, protein, moisture and collagen) and technological quality traits (cooking loss, water holding capacity, shear force and color) between the two beef types (p>0.05). The cow meat exhibited significantly higher amounts of some FAAs associated with umami (e.g., glutamic acid and lysine), sweetness (e.g., proline and glutamic acid) and saltiness (e.g., histidine and glutamic acid) compared to the steer meat (p<0.05). Regarding the nucleotides, no differences occurred in all the identified nucleotides between the two beef types (p>0.05). A total of 27 metabolites were identified, however, only some compounds (e.g., acetate, creatine, creatinine, glucose and inosine, etc.) showed their significantly higher amounts in the cow meat compared with those in the steer meat (p<0.05). In terms of sensory aspects, the panelists found no differences in scores of all the eating quality traits between the two sex types of beef (p>0.05). Overall, excepts some variations in tastes-active compounds, there were no differences in the quality characteristics in general and eating quality in particular between the cow and steer meats when they were in the same quality grade.
블록체인과 바이오메트릭 인증 기술을 이용한 고객 정보 관리 시스템의 개선 방안
나윤석(YunSeok Na),조상래(Sangrae Cho),김수형(Soo-hyung Kim) 한국정보보호학회 2018 정보보호학회논문지 Vol.28 No.4
현대는 모든 곳에서 컴퓨터를 활용할 수 있는 유비쿼터스 환경이 형성되고 있다. 이런 환경의 변화에 맞추어 회사들은 IT를 통해 더 나은 서비스를 고객에게 제공하기 위해 고객의 정보를 관리할 수 있는 시스템과 데이터베이스를개발하고 관리한다. 대부분의 회사들이 사용하는 시스템은 서버에 고객의 정보를 넣고 관리하는 방식이다. 본 논문에서는 이런 시스템의 문제점을 보안성과 편의성 관점에서 도출하고 이를 개선하는 해법을 블록체인 기술과 바이오 메트릭 인증을 사용해서 제안한다. Nowadays, the ubiquitous environment that can utilize the computer everywhere is being formed. As the environment changes, services develop and manage systems and databases that can manage customer information to provide better services to customers through Information Technology. The system that most services maintain is a way of putting and managing customer information on the server. In this paper, we first find the problem in terms of security and convenience. After that, we propose a solution that improves the problem through blockchain technology and biometric authentication.