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PC-Clustering과 병렬가상장치에 의한 수치계산용 슈퍼컴퓨팅 PC 시스템 구축과 성능 테스트
홍우표,김종재,오광식,Hong, Woo-Pyo,Kim, Jong-Jae,Oh, Kwang-Sik 한국데이터정보과학회 1999 한국데이터정보과학회지 Vol.10 No.2
Linux 운영체계를 기반으로 한 PC 시스템을 고가의 상용 워크스테이션에 필적하도록 성능을 극대화하고, 각 단위 Linux PC 시스템을 네트워크를 통해 CPU와 memory를 공유하게 하는 병렬가상장치(PVM: Parallel Virtual Machine) 방식의 소프트웨어를 사용하여 군집(clustering)함으로써 슈퍼 컴퓨터급 기능을 발휘하는 분산형 PC 시스템을 시험 구축하였다. 구축된 시스템의 성능을 PVM 방식의 병렬프로그램을 사용하여 벤치마킹 해본 결과, 병렬효율 (parallel efficiency)이 90%급에 접근함을 확인하였다. We introduce a way to construct a supercomputing capable system with some networked PCs, running the Linux operating system and computing power comparable with expensive commercial workstations, and with the Parallel Virtual Machine (PVM) software which enables one to control the total CPUs and memories of the networked PCs. By benchmarking the system using a PVM parallel program, we find that the system's parallel efficiency is close to 90 %.
홍우표(Woo Pyo Hong),김동석(Dong Seok Kim),최수근(Soo Keun Choi) 한국조리학회 2012 한국조리학회지 Vol.18 No.2
The purpose of this study is to examine the quality characteristics of lamb stock by different salt contents in it. For this purpose, mechanical tests (color value, pH, sugar content, salinity, amino-acid content) and sensory evaluation (attribute difference test & acceptance) were conducted, showing the following results; Salinity and sugar increased significantly (p<0.01, p<0.001) with salt contents increased. The 0.1% salt addition group contained 32 kinds of free amino-acids, while 0.2% and 0.3% contained 34. 0.4% salt addition group turned out to contain 34 kinds of free amino-acid in it. The amount of the free amino-acid content was also the highest with 0.3% sample group, followed by 0.2%, 0.4%, and 0.1% sample group. In the test group, 9 kinds of essential amino-acid were discovered, and all samples contained histidine and arginine, which were essential in the growth of children. Among all samples, arginine appeared to be the highest in content. Each of the essential amino-acid content varied with statistical significance among the sample groups. In addition, 14 kinds of amino-acids other than the above mentioned were discovered, as well. The 0.3% salt addition group showed the highest ``after taste`` value, and the differences among the sample groups were statistically significant(p<0.001). The acceptance test of the lamb stock showed that the flavor and mouth feel did not vary among the sample groups with statistical significance. The control group had the highest value for appearance, measuring scoring 4.32, and the sample group of 0.2% salt addition showed the lowest value of appearance, scoring 3.63. As for the preference on the taste, the highest value of 4.09 came from the 0.3% salt addition group. The differences between the sample groups were statistically significant. Finally, with regard to the overall quality, the 0.3% salt addition group had the highest value of 4.23 while the control group scored the lowest, 3.52. The differences among the samples were statistically significant. The overall result of the study indicated that the optimal rate of salt addition in making lamb stock was 0.3%.