• Proceedings of the Korea Water Resources Association Conference
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• 2005.05b
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• pp.1440-1444
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• 2005

본 연구는 일반적인 수문모형 및 수자원 관련 모형들의 초기세팅시 모형별로 사용되는 각기 다른 형태의 입력자료 대한 활용성을 용이하게 하고 실제 시스템에 적용하여 모형의 활용성을 높이고자 하는데 있다. 특히 현재 한국수자원공사 데이터베이스의 수문자료는 각종 수문모형 및 수자원 관련 시스템에 직접 사용하기에는 모형의 입력 포맷 형태가 너무나 다양하기 때문에 그 한계가 있다. 자료의 형태 대부분이 Raw data의 형식으로 이루어져 있어 모형 입력을 위한 선행 자료처리가 불가피하며, 이로 인해 실질적인 유출해석의 정확성을 높이는 연구 또는 수문학적 분석을 위한 연구등의 학술적인 측면에 초점이 맞추어지기보다 오히려 입력자료 구축에 많은 시간이 투입되는 것이 사실이다. 그 예로 실시간 물관리 운영 시스템(IRWMS)에서 유역유출 모형으로 사용 중인 SSARR모형의 강우 입력자료로는 유역평균강우량(MAP)이 사용된다. 한편 데이터베이스에는 지점 강우자료가 저장되어 있으며, 이를 사용하기 위해서는 다시 티센법(Thiessen Method), 유역평균법 등을 이용하여 지점강우에서 MAP로 환산 후 활용해야한다. 또한 이러한 선행 작업들은 모형 수행자마다 반복적으로 이루어지는 작업이므로 변환 프로그램에 의해 자동으로 계산하여 DB 등에 저장하고 사용한다면 수문자료 분석에 소모되는 시간과 비용을 절감할 수 있을 것이다. 현재 데이터베이스 내부에는 이러한 자료변환 알고리즘이 포함되어 있지 않으며 원시자료인 지점 강우자료가 데이터베이스에 저장되어 활용하고 있다. 따라서 수자원 전문가들에게 분석하고자 하는 유역별 모형별로 입력자료의 형태가 변환되어 자료를 실시간으로 제공하고, 또한 전산전문가가 아닌 수자원 전문가에 의해 관리 될 수 있는 데이터베이스 관리프로그램이 필요하다. 이러한 데이터베이스 관리프로그램의 역할가운데 주요사항으로 수문 자료를 활용한 수자원 관련 프로그램에 해당 실무 차원에서 작성, 검토, 사용을 위한 수자원 공사의 Raw Data 가공이 사용자의 요구에 따라 이루어져야 한다. 사용자의 요구에 따라 가공된 데이터는 다시 데이터베이스에 저장되어 다른 모형에서 해당 자료를 필요로 하게 될 경우 사용자들은 데이터를 손쉽게 받아 사용할 수 있다. 저장된 자료들은 검$\cdot$보정 기능을 포함하여 신뢰성을 확보하고 유출모형의 입력자료를 동일한 수준으로 유지하게 된다. 특히 IRWMS(Integrated Real-time Water Manage System)를 물관리 센터에서 실질적으로 운영하기 위해서는 신뢰성 있는 수문자료의 확보가 반드시 필요하다. 초기 입력자료의 신뢰성에 따라 시스템 전체에 미치는 영향이 상당히 크기 때문이다. 따라서 이러한 수문자료 연산 프로그램(JydroDB Solution)은 수문자료의 신뢰도를 분석할 수 있을뿐만 아니라 IRWMS 내부의 여러 모형과 연동이 가능하도록 개발하였고 수자원 전문가에 의해 테이터베이스관리가 손쉽게 이루어지도록 구성하였다.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.15 no.1
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• pp.177-191
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• 2004

According to the shift from industrial society to knowledge-based society, prompt acquisition, organization, and analysis of technical information at a variety of industrial organizations are becoming more important than before. Education for professionals in acquisition and management of technical information should be accomplished systematically, and connected with in-service training. The purpose of this study is to develop curriculum of information professionals from the analysis of the tasks of technical information searchers using DACUM methods. The results of this study is as follows: First, professional technical information searcher's tasks are divided into 6 categories and these are also divided into 40 sub-categories. Second, selection of information sources are the most important tasks in education. And last, major educational areas should include planning and development of databases, practice of OA applied programs, practice of PC communications, analysis of trends information, classification and practice of Internet, practice of interview, information architecture, information retrieval, understanding and practice of information sources, patents management, and planning and development of home pages.

• Journal of Food Hygiene and Safety
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• v.20 no.4
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• pp.191-198
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• 2005

The purpose of this study was to determine the level of acrylamide in various processed foods, some of which were chosen because they were known to contain an excessive amount of acrylamide. A total of 190 food products based on steamed rice, cereals, and potato chips were purchased from retail markets and analyzed with the LC-MS/MS method. Acrylamide was found to be widely distributed in all of the foods. The fried Potato chips contained the highest levels of acrylamide, at $470-3,572{\mu}g/kg$; these were lowered to $38-633{\mu}g/kg$ by vacuum frying. The median concentration of acrylamide was higher in snacks containing potato ($448{\mu}g/kg$) than in those with no potato ($133{\mu}g/kg$). The concentrations of acrylamide were 2-96 $\mu$g/kg in Korean staple foods, $48-61{\mu}g/kg$ in bone-extract soups, and $0-57{\mu}g/kg$ in Bulgogi sauce. These results suggest that the components of processed ffods and the processing methods are important determinants of acrylamide formation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1661-1667
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• 2004

The purpose of this study was to evaluate the Quality characteristics, and was conducted to develope consumer preference of the frozen ready prepared eels by cooking method between 100 Korean (male 48, female 52) and 105 Japanese (male 43, female 62) who visited Korea. The consumers' responses about frozen ready prepared eels were measured on 9 point likert scale. In the preference test of cooking method for ready prepared eel, the Japanese and Korean preferred gas grill products in conger eel. Charcoal grill for Anguilla japonica products was estimated the most preferred cooking method by Japanese. In comparison between Japanese and Korean, Korean preferred more gas grill products than charcoal grill in Anguillajaponica products. The results for this factor were very significantly different in relation to appearance and overall acceptance of sensory characteristics (p<0.0l). The steaming products was estimated to be more delicious by Japanese than Korean. The results for this steaming products were very significantly different in evaluation of appearance, taste and overall acceptability between Japanese and Korean (p<0.05 or p<0.0l). In the domestic consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 6.84 and 5.56 respectively. In the Japanese consumer test, the overall acceptability of eel product with ginseng and pine mushroom were 5.62 and 6.49 respectively. Consequently, Korea consumer preferred gas grill method for both conger eel and Anguilla japonica products added by ginseng flavor in sauce. Japanese preferred gas grill method for conger eel, charcoal grill method for Anguilla jap on ica added by pine mushroom flavor in sauce. Therefore, it is needed to study for the development of conger eel's sauce and cooking method proper to preference of Korean and Japanese in foodservice operations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.235-243
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• 2009

This study was performed to find the optimum ratio of ingredients in the Chinese radish jam. The experiment was designed according to the RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $45{\sim}70%$, pectin $0.5{\sim}2.0.%$, citric acid $0.2{\sim}0.5%$). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. By use of F-test, sweetness, color values (L, a, b), and firmness were expressed by a linear model, while the sensory characteristics (color, smell, taste, texture and overall acceptance) were by a quadratic model. In the numeric optimization, the optimal ingredient amounts were 53.7% sugar, 1.0% pectin, and 0.3% citric acid. And in the graphical optimization, 53.9% sugar, 1.0% pectin, and 0.3% citric acid; these data were equivalent to 0.6985 desirability, indicating that the values were almost equivalent to the numerical optimization points. The above results demonstrate the feasibility of Chinese radish jam, and therefore, the commercialization of a Chinese radish jam marketed as a functional food is deemed possible.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.38 no.7
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• pp.735-742
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• 2014

A self-piercing rivet (SPR) is a mechanical component for joining dissimilar material sheets such as those of aluminum alloy and steel. Unlike conventional rivets, the SPR directly pierces sheets without the need for drilling them beforehand. However, the regular SPR can undergo buckling when it pierces a high-strength steel sheet, warranting the design of a helical SPR. In this study, the joining and forging processes using the helical SPR were simulated using the commercial FEM code, DEFORM-3D. High-tensile-strength steel sheets of different strengths were joined with aluminum alloy sheets using the designed helical SPR. The simulation results were found to agree with the experimental results, validating the optimal design of a helical SPR that can pierce high-strength steel sheets.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.117.2-118
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• 2003

절임식품은 우리 고유의 먹거리이지만 체계적인 연구가 부족하여 품질표준화가 이루어지지 않고 있어 우리의 전통식품을 세계적인 식품으로 개발하기 위해서는 전통식품을 과학화하고 현대화할 수 있는 연구가 필요하다. 새로운 된장절임 가공법을 개발하고자 blanching, salting, drying 등의 전 처리를 행한 후 된장 절임기간에 따른 새송이 버섯의 수분함량, 염도, 색상, 조직특성, 관능특성 등의 변화를 조사하였다. 된장절임기간에 따른 새송이 버섯의 수분함량 변화는 숙성시간이 경과함에 따라 감소하였으며 염도는 시간이 지남에 따라 증가하는 경향을 보였으나 무처구를 제외하고는 숙성 30일 이후부터는 변화가 거의 없었다. 숙성기간에 따른 색상의 변화를 보면 블랜칭이 매우 효과적으로 변색을 방지하였다. 숙성 30일부터는 모든 처리구에서 강도가 저하하는 경향을 보였으며 관능평가 결과 숙성 40일째에 맛과 조직감 그리고 기호도 등 모든 항목에서 B(B)와 E(BSD) 처리구가 높은 점수를 받아 관능적 품질 특성이 가장 우수하였다. 이상의 결과로 볼 때 전처리공정에 있어서는 7$0^{\circ}C$에서 10분간 블랜칭처리한 B(B)처리구가 가장 우수하였으나 된장 절임후 숙성기간이 경과함에 따라서는 7$0^{\circ}C$에서 10분간 블랜칭처리후 5% 염용액에서 72시간 절임한 후 4$0^{\circ}C$에서 30분간 탈염하고, 다시 5$0^{\circ}C$의 온도에서 3시간 건조시킨 E(BSD)처리구도 우수한 품질을 유지할 수 있어 새송이 버섯을 이용한 장류절임가공법으로 활용이 가능함을 확인하였다.d, citric acid 그리고 shikimic acid가 검출되었고 수확시기에 3품종에서 모두 malic acid 함량이 가장 높았고 malic acid와 citric acid의 함량이 풍수와 신고에서는 약 0.3%, 추황은 0.4% 이상으로 나타났다. 또한 3품종 모두에서 총산과 같은 추세로 성숙기의 유기산의 함량이 생장초기의 함량보다 많이 감소되었음을 알 수 있었다. 배의 가용성 고형물은 전체적으로 과실의 성장이 진행됨에 따라 증가하는 추세를 나타내었다. 풍수와 신고 과피의 총당과 환원당은 거의 같은 추세로 증가하였고 성숙이 가까워지면서 환원당이 감소하였다. 배 과육의 총당과 환원당 또한 거의 같은 추세로 증가를 하다가 수확 전 20일 혹은 30일부터 총당의 함량은 계속 증가하지만 환원당의 함량은 큰 변화가 없는 것으로 나타났다. 배 과실의 전반 성장과정에 있어서 전분함량은 감소하였고 총탄수화물의 함량은 과육에서는 증가하나 과피에서는 반대로 감소하는 경향을 보였다. 풍수의 전분함량은 최고 2.19%에서 0.23%로 감소하였고 신고에서는 0.43%로 추황에서는 0.48%로 감소하였다. 배 유리당은 fructose, glucose, sorbitol, sucrose 둥 4종류의 당이 검출되었고 3품종 모두에서 생장과정 중 비환원당인 sucrose 함량은 계속 증가하였고 fructose, glucose, sorbitol의 함량(추황의 sorbitol을 제외)은 생장이 촉진됨에 따라 증가하다가 다시 점차적으로 감소하였다. 이러한 결과는 총당과 환원당의 측정결과와 일치한 것으로 나타났다. 결론적으로 배의 성장에 따라 산 함량은 감소하였고 당 함량은 증가하였다.luco-pyranosi

• Journal of the Korean Magnetics Society
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• v.3 no.3
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• pp.201-207
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• 1993

Starting ingot of $Pr_{15}Fe_{77}B_{8}$ were prepared by vacuum induction melting under argon atmosphere. The ingot were induction melted in a quartz crucible and then ejected as a molten alloy throuth a 0.6 mrn orifice onto a rotating cop¬per wheel. An anisotropic magnet was prepared from ribbon by hot deformation techniques. A fully dense precursor magnet first made by pressing ribbons at $680^{\circ}C$ under a pressure of $21.8\;kg/mm^{2}$. A substantially oriented magnets were obtained by die-upset under various conditions. As the compression ratio increases, the $B_{r}$ value increases pronouncedly though $_{i}H_{c}$ decreases. Also, XRD analyses show increased diffraction peak from (006). From these results, it can be known that the magnetic easy axis was formed along the compression axis. As the die-upset speed increases, $_{i}H_{c}$ increases though $B_{r}$ decreases. The $B_{r}$ increases up to $750^{\circ}C$ of die-upset temperature and above this temperature decreases. The value of $4{\pi}M_{s}$ of the $Pr_{15}Fe_{77}B_{8}$ alloy prepared is found to be 11.8 KG. When the alloy was compressed by 0.8 under the die-upset speed of 0.05 m/sec at $750^{\circ}C$, $B_{r}$ was 11.0 KG indicating that the alloy has excellent magnetic anistropy. However, this alloy has some limitation because of low $_{i}H_{c}$.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.716-723
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• 1993

To utilize effectively fish skin wasted from fish processing, a yellowfin sole skin gelatin was prepared by alkaline extraction method and the physico-chemical properties were examined. Conditions for the suitable extraction and decolorization for gelatin preparation from yellowfin sole skin are as follows: the skin is limed with 1.5% calcium hydroxide solution at $5^{\circ}C$ for 5 days, washed throughly with tap water, extracted with 6 volumes of water ($pH5.0{\sim}7.0$) to dehydrated skin for 3 hours at $50^{\circ}C$, and then bleached with 3% activated carbon. Though yellowfin sole skin gelatin was prepared under above condition, the physico-chemical property values such the melting point and gelling point of that were lower than those of pork skin gelatin. Therefore, the purified yellowfin sole skin gelatin requires a suitable modification operation for more a good quality gelatin manufacture.

• The Journal of Engineering Geology
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• v.17 no.2 s.52
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• pp.279-287
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• 2007

An ore of stone obtained from quarry lose its about 60% such as the muck and the stone-dust during the process of making the architectural block, the crushed aggregate and so on. A part of the muck is only reutilized for the crushed aggregate as road pavement materials, while the most of the muck in the shape of powder is mixed with water and then it is deposited in a sludge tank. The muck in the shape of powder is called the stone-dust. If the stone-dust is discharged and sprayed, an ecosystem will have terrible damage because the seepage of surface water, the flow of ground water and the movement of air are not occurred smoothly by packing the void of soils. As the Waste Management Law (2003) in Korea, the stone-dust is sorted out the industrial waste and the most of that is dumped in ground. Therefore, the establishments of an efficient recycling plan are necessary through the improvement of engineering properties of the stone-dust. To investigate the possibility of recycle and improvement for the stone-dust, the stone-dust and natural soils are sampled from six quarries in Korea. The various soil tests are performed by use of the mixed soils with the stone-dust content ratio. As the result of various soil tests, the recycle possibility of the stone-dust is analyzed as subbase layer materials of the roads.