• 한국문화재보존과학회:학술대회논문집
• /
• 2003.09a
• /
• pp.79-80
• /
• 2003

• Proceedings of the Korean Society for Information Management Conference
• /
• 2005.08a
• /
• pp.125-132
• /
• 2005

본 연구는 공공기관에서 생산되는 기록물로서 가장 일반적이고 대표적인 공문서의 장기보존과 접근을 위한 상호운용성을 갖춘 보존 메타데이터 요소를 설정하는데 그 목적이 있다. 구체적으로는 기록물관리 표준인 ISO 15489에서 제안하는 메타데이터 요소와 우리나라의 메타데이터 요소의 비교분석을 통해 전자문서관리시스템의 최고 핵심인 공문서의 보존 메타데이터 항목을 연구하였다. 이는 향후 우리나라 환경에 적합한 표준화된 기록물 보존 메타데이터를 구축하는데 유용한 기초 자료로 활용할 수 있을 것이다.

• Proceedings of the KACD Conference
• /
• 2003.05a
• /
• pp.291-291
• /
• 2003

손상에 의한 치근 흡수는 표면 흡수(surface resorption), 염증성 흡수(inflammatory resorption) 및 대치성 치근 흡수(replacement resorption)가 있는데 치근 흡수의 정도는 탈구와 재식 사이의 시간, 치주 인대의 손상 정도, 탈구된 치아의 보관 조건 및 치아 발육 정도 등에 영향을 받는다.(중략)

• Korean journal of food and cookery science
• /
• v.15 no.5
• /
• pp.539-544
• /
• 1999

This study attempted to determine the effect of storage temperature(5$^{\circ}C$ and 25$^{\circ}C$) and time(1, 24, 48 and 72 hours) on the sensory and textural properties of mungbean starch gels. The color value, syneresis, texture and sensory properties of mungbean starch gels were measured. As the storage time increased, the lightness(L) and whiteness(W) values of mungbean starch gel increased. This trend was more apparent at the storage temperature of 5$^{\circ}C$. The syneresis of gels also increased as the storage time increased and the storage temperature was lower. As the storage time increased, the hardness of the gel increased whereas the adhesiveness and cohesiveness of the gel decreased. These results showed that mungbean starch gel lost its typical viscoelasticity during storage. This trend was also more apparent at the storage temperature of 5$^{\circ}C$. Sensory characteristics of the gel were well correlated with the mechanical characteristics. Overall quality of the gel decreased markedly at the 2nd day storage at 5$^{\circ}C$ and at the 3rd day storage at 25$^{\circ}C$.

• Journal of the Korean Society for Library and Information Science
• /
• v.55 no.1
• /
• pp.285-303
• /
• 2021

Efforts to establish a joint preservation facility for library collection are being discussed by some of regional representative libraries recently. In order for the efficient management and preservation of public library materials and to secure the space necessary for applying new services, there is a high demand for a cooperative shared storage for public libraries. The construction of a cooperative shared storage for public libraries is to minimize the cost of expanding the preservation space for each public library and to provide a pleasant service environment by separating the low-use materials stored in the library. Accordingly, discussions on the construction of a cooperative shared storage for public libraries are being initiated by some representative libraries. This study, in this regard, tried to propose a plan to build a cooperative shared storage for public libraries by a Seoul Metropolitan Library. To this end, it surveyed the estimate size of the collections of public libraries in Seoul and, based on this, proposed the size and strategies for the facility.

• 프린팅코리아
• /
• s.62
• /
• pp.46-49
• /
• 2007

서양화가 김해곤씨 3년여에 걸친 연구개발 성공 항균성 탁월, 폐자원 활용으로 환경보존 효과 커 감귤 껍질을 이용해 만든 종이가 나와 화제가 되고 있다. 서양화가이자 제주점아트문화연구소장인 김해곤(43)씨가 그 주인공. 이번에 개발된 종이는 항균성 및 흡수성, 통기성, 강도 등이 우수할 뿐만 아니라 연간 5만여 톤에 이르던 감귤껍질 폐기량을 줄일 수 있어 환경보존 측면에서도 크게 기여할 것으로 기대를 모으고 있다.

• The Korean Journal of Archival Studies
• /
• no.14
• /
• pp.191-240
• /
• 2006

For long-term preservation of electronic records, the information on the whole processes of management from the time of creation of the electronic information should be captured and managed together. Such information is supported by preservation metadata thus the implementation of preservation metadata is important for preservation of electronic records maintaining the record-ness. Preservation metadata is the information that supports the process of digital preservation and functions th maintain long-term viability, renderability, understandability, authenticity and identity of digital resources. Preservation metadata should be developed applying the international standard Reference Model for an Open Archival Information System(OAIS) to have international interoperability for exchange and reuse. Initial international preservation metadata schemas were developed standardizing the OAIS Reference Model. But the preservation metadata schema of Victorian Electronic Records Strategy(VERS) and recently published Data Dictionary of PREMIS Working Group were developed in advanced types that are different from the existing framework. Those were advanced th practical ones from conceptual one. Comparing these two cases, proposed the elements of integral preservation metadata for long-term preservation of electronic records. This thesis has the significance that it has suggested the direction for future development of the elements of preservation metadata by setting the past discussions related to preservation metadata in order and proposing integral preservation metadata elements for long-term preservation of electronic records.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.46 no.3
• /
• pp.358-367
• /
• 2017

Preservatives, as food additives, are occasionally intrinsic to natural raw materials or sometimes generated during the fermentation process as reported in many research articles. Preservative compounds in raw food materials may persist in the final food product, which is not supposed to include such preservative compounds. In this study, we validated an analytical method for preservative compounds in raw materials of functional foods. Quantification of benzoic acid and sorbic acid was determined using HPLC-PDA analysis after distillation, whereas propionic acid was quantified with GC-FID. A significant set of validation data (accuracy, precision, linearity, recovery, etc) was acquired. A total of 212 samples were collected for analysis of naturally occurred preservatives, and preservatives were detected in 85 samples. Most of the detected samples showed less 10 mg/kg of preservatives. The results of this study provide fundamental data on naturally occurring preservatives in raw materials of functional foods. Moreover, building up a database of naturally occurring preservatives could solve problems in the current scientific data.

• Development and Reproduction
• /
• v.7 no.1
• /
• pp.9-13
• /
• 2003

A series of experiments were conducted to compare the effects of various diluents in cold storage on the sea urchin, Hemicentrotus pulcherimus sperm. Various diluents of glucose solutions, artificial sea water(ASW) and 50% ASW were used to store the sperm at 4$^{\circ}C$. The storage effect was evaluated using sperm activity index(SAI), survival rate of sperm and fertilization rate to egg. ASW and 1.2 M glucose were found to be better diluents which maintained high motility and survival rate of sperm f3r a storage period of 30 days. Optimal pH of diluent to store the sperm at 4$^{\circ}C$ is 7.0∼8.0. In order to keep high SAI and survival rate of sperm, addition of 400 ppm neomycin into the diluent revealed the best storage results.

• Proceedings of the Korean Information Science Society Conference
• /
• 2010.06c
• /
• pp.197-200
• /
• 2010

웹 기술이 발달함에 따라 공공기관 웹사이트는 단순한 행정기관의 홍보에서 벗어나 국민과 정부 간의 의사소통의 증거인 동시에 업무의 기록으로서 역할을 담당하고 있다. 따라서 공공기관의 웹사이트들은 공공기록물로 인식하고 보호해야 한다. 하지만 공공기관의 웹기록물 중 하나인 심층 웹기록물은 실시간으로 상이한 페이지를 동적으로 구성하기 때문에 기존의 보존방법과는 다른 수집 보존 활용 기술이 요구된다. 국가기록원은 이러한 특징을 가지고 있는 심층 웹기록물을 장기보존하기 위해서 심층 웹기록물 장기보존 포맷인 KoDeWeb을 연구하고 개발하였다. KoDeWeb은 전자기록물이기 때문에 전자기록물로서 진본성 및 무결성을 보장해야 한다. 본 연구에서는 KoDeWeb의 전자기록물로서의 진본성 및 무결성을 증명하기 위해 국제 전자기록물 표준인 OAIS 참조모델에 KoDeWeb을 맵핑시켰다. 나아가 OAIS표준을 따르고 있는 전자기록물 장기보존 시스템에 KoDeWeb을 사용함으로써, 정부 및 공공기관의 심층 웹기록물 생성 및 수집을 체계화하고, 또한 민간이 운영하는 웹의 심층 웹기록물 장기보존에 활용할 수 있다.