• Journal of Internet Computing and Services
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• v.17 no.3
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• pp.55-66
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• 2016

A local storage of HTML5 is a Web Storage, which is stored permanently on a local computer in the form of files. The contents of the storage can be easily accessed and modified because it is stored as plaintext. Moreover, because the internet browser classifies the local storages of each domain using file names, the malicious attacker can abuse victim's local storage files by changing file names. In the paper, we propose a scheme to maintain the integrity and the confidentiality of the local storage's source domain and source device. The key idea is that the client encrypts the data stored in the local storage with cipher key, which is managed by the web server. On the step of requesting the cipher key, the web server authenticates whether the client is legal source of local storage or not. Finally, we showed that our method can detect an abnormal access to the local storage through experiments according to the proposed method.

• The Korean Journal of Mycology
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• v.43 no.4
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• pp.286-289
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• 2015

Clubroot, caused by the obligate parasite Plasmodiophora brassicae, is a severe soilborne disease of Brassicaceae. Storage of clubroot gall is important for studies on pathogenicity and race identification. As the current storage method has been used for more than 100 years, a new storage method should be developed and the most efficient way maintaining pathogenicity should be determined. Effects of storage conditions with different storage periods on pathogenicity in galls of kimchi cabbage were examined in a greenhouse. The experiments were performed under six conditions and four temperatures in order to determine the most effective storage conditions for maintenance of pathogenicity. The most effective conditions for clubroot gall storage was the storage of whole gall at $-70^{\circ}C$ or storage of filtrate at the same temperature through eight layers of gauze after homogenization of the galls.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1995.04a
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• pp.646-655
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• 1995

본 연구에서는 기저역행렬의 계산방법에 따른 효율적인 자료구조를 실험적으로 검토하고, 입력자료방식과 효율화 방법을 제안하여 구현하였다. 기저역행렬의 계산방법에 따른 효율적인 자료구조는 명시형에서는 연결리스트 방식이 유리하였으며, 상하분해형에서는 연결 리스트 방법과 Gustavson 방법이 비슷한 효율을 보였다. 새로운 비영요소의 도입이 많은 경우일수록 연결 리스트가 효율적인 자료구조인 것으로 분석된다. 그리고 MPS자료의 입력방식과 효율화 방안에서는 각 열별로 행 정렬을 실시하고 해싱(hashing)함수를 도입하여 효율화를 기하였다.

• Journal of Climate Change Research
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• v.2 no.4
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• pp.309-316
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• 2011

The study evaluated the loss rate of carbon dioxide, which is the prevalent greenhouse gas, according to the method of keeping specimens using standard gases. In order to examine the difference generated by a bag of storing specimens, it checked the loss rate according to concentration and time by making a 2nd set of standard gases in a Tedlar bag and an Aluminium bag. The containers lost gases at a rate of 5% or more after 6 day, and 10% or more after 15 days in both bags. In time, it was confirmed that the loss rate of the Aluminium bag was higher than that of the Tedlar bag. Specifically, there was no significant difference between the two bags after 12 days had passed, but by the 15th day, it was confirmed that the loss in an Aluminium bag was more severe than that in the Tedlar bag. The study went on to check the relations between the humidity in storage and the loss rate. The results showed that there was no significant effect of humidity on the loss rate until 72 hours had passed, when the loss rate in the Tedlar bag with high humidity was about 5% higher than that of the Tedlar bag in dry conditions. This study examined the loss rate of carbon dioxide, a typical greenhouse gas. It is important to note that the loss rate was determined by calculating highly reliable carbon dioxide emission and emission coefficient data, with consideration to the method of keeping specimens.

• Journal of Food Hygiene and Safety
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• v.38 no.4
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• pp.236-245
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• 2023

In this study, the quality safety limit period of seven types of bakery bread was analyzed, and their use-by date was calculated. For evaluating product quality, storage conditions were set as 5, 15, 25, and 35℃ for 50 days, and moisture, microorganisms, sensory characteristics, and dominant bacteria were examined. The quality and safety standards followed the Korea Food Code and Korean industrial standards (KS). The results showed that all products stored at 5℃ satisfied the standard for bacterial count for day 50, but the sensory quality was below the standard level. Samples stored at 15℃ showed high variability from 3-39 days. At 25℃, a quality safety limit period of 2-20 days was set, and one sample was found to have the same shelf life. Bread stored at 35 ℃ had the shortest quality safety limit period. Considering a safety factor of 0.87, a use-by date period of 1.7-13.1 days was calculated. Therefore, setting the use-by date according to the product type is necessary, even for the same product category. Among the bread products sold in bakeries, those managed as room temperature products (1-35℃) can be distributed and stored in a temperature range of up to 35℃. Overall, this study demonstrates the importance of setting a quality retention period based on the product characteristics and carefully considering the safety factor.

• Journal of Korean Ophthalmic Optics Society
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• v.16 no.4
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• pp.391-401
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• 2011

Purpose: In the present study, the actual management state of trial contact lenses and lens care products in local optical shops was surveyed and analyzed to reduce the risk of lens complication possibly induced by neglecting lens care. Methods: The feeling of contact lens wearers during the wear of trial contact lenses was surveyed. Futhermore, the actual management state of trial contact lenses such as cosmetic lens and RGP lens and lens care products was also investigated by surveying opticians who trade contact lenses in local optical shops. Results: It was found that consumers trusted the sanitary conditions of the lens since trial cosmetic contact lens and RGP lens were cleaned before and after trails by over 98% of opticians in local optical shops. For trial cosmetic lens, cleaning with normal saline, multipurpose solution for soft lens and combination of saline and multipurpose solution were 38.5%, 40.5% and 21%, respectively, before trials. After trials, cosmetic lenses were cleaned with normal saline, multipurpose solution for soft lens and a combination of saline and multipurpose solution were 13%, 75%, and 12%, respectively. On the other hand, cleaning with normal saline, multipurpose solution for RGP lens and combination of saline and multipurpose solution were 28.5%, 38.5% and 33%, respectively, before trying trial RGP lens. After trials, RGP lenses were cleaned with normal saline, multipurpose solution for RGP lens and a combination of saline and multipurpose solution were 2.5%, 70%, and 27.5%, respectively, indicating that relatively many opticians followed the lens cleaning regimen. In local optical shops, the cleaning trial cosmetic lens was mainly conducted at every 10 days or a month and the washing cycle of cosmetic lens case was in a month or 2~3 months. The cleaning interval of trial RGP lens was primarily in a month or 2~3 months. For those lens cases, more than 75% of opticians washed them with a surfactant and then rinsed with cold water. The storing periods of lens care products were primarily in a week for saline and in a month and 2~3 months indicating that storing period of lens care products was relatively well-kept in local optical shops. Conclusions: It is thought that the concern about any microbial infection is not that high since trial contact lenses and lens care products were generally well-managed by opticians in local optical shops from the results above. However, better public eye health and better public confidence in opticians may be possible if further strengthen in avoidance of lens cleaning with saline, keep of cleaning cycles within 2 weeks and rinsing of lens cases with hot water happens.

• Proceedings of the Korean Society for Bioinformatics Conference
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• 2002.06a
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• pp.49-61
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• 2002

현대적 실험방법 및 유전공학의 발전으로 최근 생물학적 자료는 비약적으로 늘어나고 있다. 이러한 자료의 기계학습을 이용한 분석방법은 많은 비용과 시간을 요구하는 전통적인 생물적 실험에 있어서 실험 시간을 단축시켜주고 실험비용을 줄여 주게 된다. 본 논문에서는 특별히 micro array data의 분석에 있어서 graphical model에 기반한 기계학습 방법들을 소개한다. 이중 GTM 은 특히 시각화 효과가 뛰어난 방법으로 Graphical model 에 기반한 GTM의 제반 특성을 소개하고 이를 yeast data의 분석에 적용시킨 결과를 자세히 알아보고자 한다. (**Presentation file을 수신 보관 중)

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.49 no.2
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• pp.17-25
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• 2012

A general discretization method for input-driven nonlinear continuous time-delay systems is proposed, which can be applied to general order sampling hold assumptions. It is based on a combination of Taylor series expansion and the theories of sampling and hold. The mathematical structure of the new discretization scheme is introduced in detail. The performance of the proposed discretization procedure is evaluated by two degrees of systems. The results show that the proposed scheme is applicable to control systems.

• Korean Journal of Weed Science
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• v.14 no.4
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• pp.252-257
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• 1994

The sprouting characteristics of Scirpus planiculmis and storage methods of corm for the herbicide screening were investigated under both laboratory and greenhouse conditions. Sprouting and elongation of S. planiculmis corms were continued during storage at low temperature ($5^{\circ}C$) and wet condition. However, sprouting of corm was failed when the surface water was removed from the corm, and elongation was reduced by the treatment of 0.5-1.0% sodium chloride(NaCl) solution. Alternate temperature was more effective on the sprouting of S. planiculmis corm than constant temperature. Optimum temperature for the sprouting of S. planiculmis corm was alternation between $25^{\circ}C$ to $35^{\circ}C$. Storage at $-20^{\circ}C$ for 10 min. or 14.7% dehydration made the corm of S. planiculmis to fail for sprouting. S. planiculmis corm was more tolerant to sodium chloride than Echinochloa crus-galli or Oryza sativa(Donginbyeo) seeds. Sprouting rate was decreased by cutting of the corm. Sprouting percent by vertical cuttings, horizontal cuttings, and vertical plus horizontal cuttings were 72, 56, and 28%, respectively.

• Journal of Food Hygiene and Safety
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• v.35 no.1
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• pp.60-67
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• 2020

This study determined the microbial contamination levels of hot pepper at harvest, sorting, and distribution stages to suggest a way of reducing the microbial contamination of hot peppers by changing work gloves used throughout these processes. According to the monitoring results, the contamination levels of total aerobic bacteria (TAB) were found in the following order: soil (5.3±0.9 log CFU/g), hot pepper (4.2±0.9 log CFU/g), gloves (4.2±0.6 log CFU/g), baskets (4.1±0.7 log CFU/ g), clippers (3.9±0.6 log CFU/ g) and water (3.2±1.1 log CFU/g) at harvest stage. The contamination level of coliforms were found in the following order: soil (2.2±0.9 log CFU/g), hot pepper (2.2±0.3 log CFU/g), gloves (2.1±0.6 log CFU/g), clippers (2.0±0.21 log CFU/ g) and baskets (1.9±1.1 log CFU/ g) at harvest stage. TAB on hot pepper at the harvest stage was reduced from 4.2±0.9 log CFU/g to cold storage 3.8±0.2 log CFU/g and room temperature storage 2.6±0.3 log CFU/g, respectively. By the replacement of work gloves and lower distribution temperature, TAB levels of the peppers were significantly reduced compared to those without replacement and distributed at room temperature. In addition, the utilization of plasma was effective on reducing microbial contamination of hot pepper. These results demonstrated that appropriate replacement of gloves at the harvest stages, using plasma in the distribution stage, and refrigerated distribution conditions, which are simple and easy to practice in the field, are effective to reduce microbial contamination on hot peppers.