• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.986-993
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• 2002

Mushroom mycelia-cultured traditional meju (MTM) was prepared by inoculating 10% submerged-liquid culture of mushroom strains to five holes (1$\times$3 cm) per side of the traditionally-fermented meiu (10$\times$10$\times$10cm), followed by incubating additional 4 weeks at $25^{\circ}C$. Mushroom strains used were Neutari (Pleurotus ostreatus, PO), Yeongji (Ganoderma lucidum, GL), Synryeong (Agaricus blazei, AB), Ypsae (Grifola frondosa, GF), Pyogo(Lentinus edodes, PE), Dongchunghacho (Paecilomyces japonicus, PJ) and Sanghwang (Phellinus linteus PL). All MTMs showed an enhanced anticarcinogenicity against S-180 cell-induced mouse ascites cancer antimutagenicity against aflatoxin B$_1$ (AFB$_1$) and 2-amino-3-methylimidazo[4,5-f]quinoline (IQ), and sensory qualities, relative to control meju. Such positive effects of MTM prepared with Sanghwang, Yeongji, or Synryeong were superior to those of MTM with Ypsae, Pyogo, Dongchunghacho, or Neutari.

• The KIPS Transactions:PartD
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• v.12D no.7 s.103
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• pp.957-964
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• 2005

According to rapid growth of web environment, user interface design needs to support the complex interactions between human and computer. In the paper we suggest the object modeling method for Qualify Improvement of User Interface. We propose the 4 business event's object modeling phases such as business event object modeling, task object modeling, transaction object modeling, and form object modeling to enhance visual cohesion of UI. As a result, this 4 phases in this paper allows us to enhance visual cohesion of User Interface prototype. We have found that the visual cohesion of business events become strong and unskilled designer can develope the qualified user interface prototype. And it also improves understanding of business task and reduces prototype system development iteration.

• Journal of the Korean Society of Hazard Mitigation
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• v.7 no.2 s.25
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• pp.25-33
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• 2007

In most developed countries, Extreme heat alter system operates every summer and the response plan to be issued according to this system is composed of some government agencies sub-plans. The National Emergency Management Agency in Korea develops response plan but it is not composed of the definition of the heat vulnerability and the concrete agency roles. Therefore, this study analyses foreign cases in three processing: preparedness, response, recovery and reviews the status of heat response plan. As a conclusion, the study suggests two ways of Extreme heat management into Korean heat response plan such as strengthening its institutional position and complementing its context.

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.63-70
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• 1997

The extracts from Agastache rugosa O. Kuntze, their chloroform and hexane fractions, and estragole identified from hexane fraction were tested to investigate the effects on the growth and metabolic activities of several true fungi. The fungi used were: Aspergillus oryzae KFCC 890, Aspergillus niger KCCM 11240, Saccharomyces cerevisiae IAM 4597, Saccharomyces ellipsoideus PNU 2215. The growth of S. Cerevisiae by treatment of water extract(1%), hexane fraction (0.05%), and estragole (0.05%) were inhibited 93%, 50%, and 33% respectively, and S. ellipsoideus was also inhibited markedly with delaying the alg phase maximum 12 hrs. The growth of A. oryzae was inhibited by treatment of extracts and fractions. The echanol production by S. cerevisiae was increased more than two times in the highest value around 42 hrs incubation by water extract, but chloroform fraction inhibited its production. The glucoamylase actibities by A. niger were strongly inhibited by hexane and chloroform fractions (0.05%). The invertase activity by S. cerevisiae using estragole (0.05%) reached to 57.5% of control group. S. cerevisiae treated with the estragole was damaged the cell wall and cell membrane, leaked the protoplasm, and observed broken pieces of cell.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.26 no.3
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• pp.275-284
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• 2008

The digital map needs efficiently updating. Because it is a base map at each local government and several geographic information systems and that is the key to enhancing to use spatial data. We suggest the linking method of building registers to the building layers of digital map, to update attribute data of the building layers. To conduct that, it is very important that each building in two data is linked by one-to-one matching. In this paper, we generate the strategy for renewing attribute data of the building layers based on identifier by using identifier of the new address system.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.591-598
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• 2013

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).

• Journal of Life Science
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• v.6 no.1
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• pp.56-65
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• 1996

Black tea extractbsupplemented with 10% sucrose was fermented by fungus at 30$\circ$C. A pellicle thick as 7$\sim$8 mm covered entire surface of the medium and the wxtract converted to acidic beverage(abbreviated below as fermented black tea) by 14 days of fermentation. It was a kind of acetic acid fermentation depending on symbiotic microorganisms. During the fermentation strains of yeasts(Saccharomyces cerevisiae and Eeniella sp.)and bacteria(Bacillus subtilis, Kurthia zopfii, Gluconobacter oxydans and Deinicoccus sp.) were isolated from aqueous layer. Contrastly to it, a bacterial strain(Acetobacter aceti) was isolated from thick pellicle. The bacteria grew as a viscouse cluster on solid agar medium differently from usual strains of A. aceti. Fermented black tea had sweet-sour taste and sweet smell.

• Proceedings of the Korean Information Science Society Conference
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• 2006.06c
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• pp.226-228
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• 2006

관심사 분리는 소프트웨어 공학에서 핵심 문제로 다루어왔다. 기존의 OOD나 CBD등은 관심사를 분리하여 모듈화함으로써 프로그램 개발 및 유지보수를 용이하도록 발전해왔다. 하지만, 에러 처리나 로깅과 같이 여러 모듈에 산재되어 실행되는 횡단 관심사는 기존의 방법으로 해결하기 어려웠다. AOP는 이와 같은 횡단 관심사를 처리하려는 데 목적을 두고 제안된 방법으로 기존의 OOD나 CBD의 단점을 보완하면서 병행적으로 발전해왔다[1]. AOP가 나타난 가장 큰 특징은 기존의 개발 방법론을 기반으로 핵심 관심사를 개발하고 해결하기 어려운 횡단 관심사는 AOP로 개발하려는데 초기 목적을 두고 있다. 하지만, 대부분의 연구가 초기 요구사항 분석 단계에서 관심사를 명시하는데 초점을 두고 있을 뿐 구현 단계에서 효율적인 접근 방법은 아직 부족한 편이다. 본 논문에서는 Java와 AspectJ를 이용하여 구현한 간단한 사례 연구를 적용한 AOP 개발 프레임워크를 제안한다. AOP 개발 프레임워크에서는 관심사 분리, 구현, 평가의 세 단계를 기술한다. 이 중 구현단계에서는 핵심 관심사와 횡단 관심사 구현에 초점을 두고 AOP 기법에 쉽게 접근할 수 있는 방법을 기술하고 있다. 프레임워크는 프로그램 개발을 보다 용이하게 하고 확장 및 유지보수시 많은 시간을 단축시키려는데 있다.

• Journal of Cadastre & Land InformatiX
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• v.45 no.1
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• pp.169-179
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• 2015

Recently, as the amount of data increases rapidly, the development of IT technology entered the 'Big Data' era, dealing with large-volume of data at once. In the spatial field, a spatial data service technology is required to use that various and big amount of data. In this study, firstly, we explained the technology of typical spatial information data services abroad, and then we have developed large KML data processing techniques those can be applied as KML format to VWorld desktop. The test was conducted using a large KML data in order to verify the development KML partitioned methods and tools. As a result, the index file and the divided files are produced and it was visible in VWorld desktop.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.142.2-142
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• 2003

손바닥 선인장(Opuntia ficus indica)은 중심자목 선인장과에 속하는 다년생 초본으로 열매는 서양배 모양이며 많은 종자가 들어있고 다량의 점질물을 함유하고 있다. 손바닥 선인장 열매(prickly pear pulp)는 14.5%의 고형분 함량을 가지고 있으며, 0.21%의 단백질, 0.12%의 지방, 0.44%의 회분, 0.19%의 pectin 이외에 미량의 비타민 A와 C 그리고 여러 종류의 무기질을 포함하고 있다. 주요 당류로서 sucrose(68.7%), fructose(18.0%) 및 glucose(12.8%)를 함유하고 있으며, 점질다당류의 구성분인 mannose 가 0.5% 포함되어 있다. 손바닥 선인장 열매는 높은 혈중 콜레스테롤, 염증 및 비만 등의 치료에 유용한 것으로 알려져 있다. 본 연구에서는 손바닥 선인장 열매 추출물의 기능적 특성을 반응표면분석에 의해 모니터링 하였다. 그 결과 환원당 함량은 최대값이 33.39 mg%로 추출온도 69.87$^{\circ}C$, 추출시간 68.84 min및 시료에 대한 용매비 16.29 ml/g일 때였다. 총 플라보노이드 함량은 추출온도 89.7$0^{\circ}C$, 추출시간 170 min 및 시료에 대한 용매비 17.07 ml/g일 때 2,03 mg%로 최대값을 나타내었다. 펙틴 함량은 추출온도 96.54$^{\circ}C$, 추출시간 135.28 min및 시료에 대한 용매비 20.02 nWg일 때 최대값 82.04 mg%를 나타내었으며, 비타민 C 함량은 추출온도 61.8$0^{\circ}C$, 추출시간 101.98 min 및 시료에 대한 용매비 12.14 ml/g일 때 최대값이 3.76 mg%였다.