• Defense and Technology
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• no.5 s.243
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• pp.18-29
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• 1999

$C^4I$ 체계는 나토군의 효과적인 지휘통제로 정보수집/전파, 지휘결심, 타격명령/실시 등의 제반 절차가 실시간에 이루어지게 되므로 반응시간의 단축을 이루었으며, 정밀유도 무기체계의 유고 핵심시설에 대한 집중 타격은 유고의 군사력을 거의 초토화시킨 상태이다. 코소보 사태와 관련하여 나토군이 선보인 첨단 무기체계 및 신기술은 우리의 국방과학기술의 현주소를 깨닫고 시금석으로 삼을 수 있는 좋은 계기임에 틀림없다. 지금 우리는 기술패권주의 시대에 살고 있고, 이러한 시대에 살아남기 위해서 무엇보다 필요한 것은 최첨단 국방과학기술의 개발일 것이다

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.609-615
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• 1994

Fermented traditional soybean paste(doenjang), koji soybean paste by Aspergillus oryzae, natto soybean paste by Bacillus natto and koji & natto soybean paste by Aspergillus oryzae and Bacillus natto were analyzed for compositions of amino acids and contents of nitrogens. Amino type nitrogen was the highest in fermenting for 90 days as $271{\sim}868\;mg/100g$, and its contents were in the order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste in all samples tested. In compositions of total amino acids, glutamic and aspartic acids were rich in koji soybean paste but big differences were not observed in all samples. But some differences were observed in free amino acid compositions in all samples, that is, glutamic acid, tyrosine, lysine and aspartic acid were detected more abundantly. Sum of free amino acids for 90 days were in order of koji soybean paste>traditional soybean paste>koji & natto soybean paste>natto soybean paste. The ratios of free to total amino acids were $3.28{\sim}19.81%$ for 45 days, but increased to $10.88{\sim}25.10%$ for 90 days, and in order of traditional doenjang>koji doenjang>koji & natto doenjang>natto doenjang. Methionine and histidine showed higher ratios of free to total amino acid but lower in glutamic acid and aspartic acid. These results suggest that koji and traditional soybean paste of having high ratios of free amino acids to free and total amino acids may be more favorable in soybean paste fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.917-924
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• 1995

Four types of soybean paste(Doenjang), prepared with traditional Korean meju, natto meju, koji and mixture of koji and natto meju, were analyzed for compositions of free sugars and fatty acids. Crude protein content of the soybean pastes were ranged from 10.3~14.6% and in the order of traditional Korean soybena paste>natto soybena paste>koji & natto soybean paste>koji soybean paste during fermentation of Doenjang. Ethyl alcohol contnet was relatively higher in koji and natto soybean paste after fermentation for 75 days, and its content was the highest in koji soybean paste as 2.8% after fermenting for 90 days. Contents of total sugars and reducing sugars decreased during fermentation of doenjang in the order of koji soybena paste>koji and natto soybean paste>traditional soybean paste>natto soybean paste. Among the free sugars glucose, galactose, mannose and arabinose were identified in soybean paste, and glucose and galactose were more bundant. Contents of glucose and total free sugars were the highest in the traditional Korean soybean paste and galactose content was highest in koji soybean paste. In fatty acid compositions of soybean pastes, palmitic, stearic, oleic, linoleic, linolenic and arachidonic acids were analyzed, and the most abundant fatty acid was found to be oleic acid as 38.5~46.9% in all samples tested. But no significant differences in ratio of fatty acid compositions was observed from tested samples during the fermentation period.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.255-260
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• 1994

Four types of soybean paste(Doenjang), using traditional meju, koji, natto meju and mixture of koji and natto meju, were manufactured and fermented for 90 days. Analyzed volatile flavor components by GC-MS were confirmed to be thirty-six components including 5 alcohols, 5 aldehydes. 8 ketones, 3 acids, 9 esters and 6 miscellaneous ones. Traditional soybean paste tested had 29 components, koji and koji-natto soybean paste $26{\sim}24$ and natto soybean paste had 20 ones. Alcohol was found to be the most abundant volatile flavor components in all samples group. Traditional soybean paste had higher ratio of carbonyl to ester than any other types of soybean paste while koji-natto soybean paste had the lowest ratio of their components. The newly identified five volatile flavor components were 3-ethoxy-l-propene, dihydro-2-methyl-3-furanone. 1-hydroxy-2-propanone, 1-(2-furanyl)ethanone and 2-acethyl ethylhexanoate.

• Journal of the Korean Chemical Society
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• v.25 no.3
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• pp.177-182
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• 1981

Benzoylpyridinium and lutidinium salts containing$ [MoO(NCS)_5]^{2-}$ have been synthesized. The complexes have been characterized by spectroscopic, magnetic susceptibility and conductivity studies. Benzoylpyridinium and lutidinium oxopentaisothiocyanatomolybdates(Ⅴ) arise from d-d and charge transfer transitions. The magnetic moments of the complexes are close to the spin-only values. The complex anions are mononuclear containing N-bonded $NCS^-$ ligand.

• Nuclear industry
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• v.26 no.7 s.281
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• pp.36-37
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• 2006

• 월간 기계설비
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• s.32
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• pp.106-108
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• 1993

• The Korean Publising Journal, Monthly
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• s.109
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• pp.22-23
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• 1992

• Maritime Security
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• v.6 no.1
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• pp.137-161
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• 2023

This paper explores the limited role of alliances in preventing maritime territorial disputes among member states, using the ongoing conflict between Greece and Türkiye, two NATO allies, as a case study. Drawing on Institutionalist theory, we seek to explain the mechanisms that have contributed to the failure of the alliance to prevent this dispute, despite constant cooperation and transparency. Unlike land disputes, maritime territorial disputes are complex and multi-layered, with fluid boundaries that can change with climate or natural resource availability. Moreover, the lack of constant surveillance creates ambiguity about territorial encroachment thresholds. These factors have exacerbated the dispute between Greece and Türkiye, drawing other NATO members into the conflict and undermining the strength of the alliance. This paper concludes by providing policy implications for the Republic of Korea in its own potential maritime disputes, and contributes to the broader literature on the role of alliances in preventing territorial disputes.

• Defense and Technology
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• no.8 s.150
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• pp.90-91
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• 1991