• KSCI Review
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• v.2 no.1
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• pp.121-129
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• 1995

Fault simulation of logic circuits is an important part of the test-generation process. It is used for the propose of generation fault dictionaries or for the verification of the adequacy of tests. In this paper, a backtrace fault simulation is proposed to test generation. This is consists of 3 part ; initialization phase for given circuit, backtrace fault simulation phase to find fault list and reevaluation phase to list event. The main idea of this algorithm is to retain a minimum fault list by cutting uncontrollable lines of path when a logic event occurs in backward tracing phases. And the simulator is revaluates a fault list associated with the output of an element only if logic event occurs at any of its inputs when a list event occurs at one of its primary inputs. It reguires a O(n) memory space complexity. where n is a number of signal lines for the given circuits. Several examples are given to illustrate the power of this algorithm.

• Proceedings of the KSEEG Conference
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• 2007.04a
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• pp.509-511
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• 2007

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2001.05a
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• pp.319-322
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• 2001

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2001.06a
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• pp.98-98
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• 2001

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.360-366
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• 2010

Doenjang (fermented soybean paste) is one of the korean traditional fermented soybean product which is consumed with cooked rice as a soup or paste. During the fermentation, soybean protein hydrolyzed into amino acids and various peptide, and various organic acids by mirobes related and enzymes produced by meju fermentation. Some commercial products locationally samples give more sour taste than normal due to abnormal fermentation which the reasons are not clear. Three samples that gave sour taste organoleptically were collected and analyzed their characteristics such as pH, moisture content, acidity and microbial counts. The pH of the sour sample were lower than the normal with higher acidity as pH 5.39 (normal) to pH 4.36 (S2) and 15.80 ml of(0.lN NaOH consumed) to 21.80 ml (S1) respectively. Salt and moisture contents were different with sour and normal Doenjang as 16.38% (normal) to 8.92% (S3) in salt and 55.94% (normal) to 49.34% (S1) in moisture content. Total viable counts were $4.1{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2), and $3.4{\times}10^8$ (normal) to $8.0{\times}10^5$ (S2) in acid producing microbes at BCP plate. Yeast and mold were not detected. The composition of acids as mainly lactic acid and acetic acid of sour Doenjang. Total free amino acids content were lower the sour Doenjang than the normal.

• Korean Journal of Plant Resources
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• v.9 no.2
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• pp.105-112
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• 1996

Physicochemical properties of Youngia sonchifolia were compared according to harvesting time and brine methods for its Kimchi preparation. Moisture contents in the roots and the leaves of Y. sonchifolia grown for 5 weeks was more than those grown for 11 weeks. 5-week-grown Y. sonchifolia contained more total free sugar than 11-week-grown ones, and among total free sugar the content of fructose was the most, and the contents of glucose and sucrose were rather high. The roots of 11-week-grown Youngia sonchifolia were harder than those of 5-week grown ones. When the roots were soaked in NaCl solution, the hardness decreased with time. Salt concentration of the Kimchi of Y. sonchifolia increased by the brined material of the Kimchi with soaking time.Salt concentration of the Kimchi was higher in the leaves than in the roots.The roots and leaves of Y.sonchifolia grown for 11 weeks contained organic acids such as malic acid, oxalic acid, succinic acid,lactic acid, and citric acid,among which major organic acids were malic acid, oxalic acid, succinic acid, whereas lactic acid and citric acid were minor organic acids.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.583-591
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• 2012

Four kinds of makgeolli brewed with different proportions of rice and wheat flour were prepared to investigate the effects of the carbohydrates source on the storage properties, and to examine the chemical characteristics and BA (biogenic amine) contents in makgeolli stored over 30 days at 4, 10 and $20^{\circ}C$, respectively. The chemical properties and BA contents were sustained at a consistent level for those makgeolli stored at $4^{\circ}C$ over 30 days. The alcohol content was significantly higher for makgeolli brewed with higher proportions of rice (R) over wheat flour (WF) (R 100: WF 0, R 70: WF 30) when compared with those brewed with a high proportion of wheat flour (R 30: WF 70, R 0: WF 100), and increased with increasing storage temperature and duration. The free amino acid contents of makgeolli brewed with high proportion of rice were significantly lower under the same conditions. Among the 8 BAs examined, tyramine, putrescine, cadaverine and phenylethylamine were detected, while tyramine and putrescine were mainly detected. Histamine was not detected throughout storage. Makgeolli brewed with rice as the only carbohydrate source exhibited very low levels of total BA during 30 days of storing at $20^{\circ}C$. Total BA contents of R100, R70, R30, R0 were 178.6, 682.9, 1186.7 and 1150.4 mg/L, respectively. These results suggest that makgeolli brewed with relatively higher proportions of rice have better storage properties and are safer for consumption.

• Microbiology and Biotechnology Letters
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• v.17 no.2
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• pp.85-87
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• 1989

Cultural conditions for the formation of extracellular xylanase by Candida sp. X-6-41 were investigated. The xylanase was not produced in culture medium containing polypeptone or yeast extract as a nitrogen source, respectively, whereas the enzyme w8s produced in chemically defined medium containing (NH$_4$)$_2$SO$_4$as a sole nitrogen source. The xylanase production was affected by the amino acids such as isoleucine and tryptophan. The enzyme production of the strain was completely inhibited by the addition of isoleucine in the culture medium, but enhanced by tryptophan below the concentration of 25$\mu$g/$m\ell$.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 1978.04a
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• pp.97.4-97
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• 1978

이미 발표한 바와 같이 사과산을 강력히 분해하는 Schizosacharomyces japonicus var. japonicus를 과실주에 직접 적용하기 위한 기초적 자료를 얻고자 하여 양조학적 성질을 검토한 바를 보고하고자 한다. 사과산의 정량은 paper chromatograohy에 의하여 발색시킨 사과산의 spot를 Goodban의 방법에 의하여 비색 정량하였다. 본 공시균은 pH 4.2~4.8, 알코올 12% 이하, $SO_2는$ 150ppm 이하, $Mn^{2+}$ 은 $MnSO_4$ 로서 0.01% 이하의 농도에서 양호한 Maloalcohol 발효를 유도하였다. 더욱 공시균은 7.5%의 알코올을 생성시켰다. 당류의 첨가는 Maloalcohol 발효를 저해하였으며 정치 배양과 진탕 배양과의 차이점은 거의 인정할 수 없으나 공시균의 생육은 진탕 배양하므로 촉진되었다. 0.3%의 사과산을 $30^{\circ}C에서$ 정치 배양하므로 배양 6일로서 완전히 분해하였다.

• Journal of Food Hygiene and Safety
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• v.19 no.3
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• pp.126-131
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• 2004

This study was conducted to investigate of inhibition activity of yuza (Citrus junos) extracts and juice on nitrite scavenging and N-nitrosodimethylamine (NDMA) formation in model system. Yuza juice was separated into organic acid, ascorbate and phenolic portion using sep-pak $C_{18}$ cartridge, respectively. Nitrite scavenging activity and inhibition of NDMA formation from yuza extract has shown higher inhibition with pH of reaction condition lower and amount of added sample more. And peel extract of yuza was higher than those of flesh extract. Nitrite scavenging activity was excellent juice portion rather that 3 portions. Of the 3 portions, it activity was the highest in the organic acid portion, and decreased in the following order; phenolic acid, ascorbate portion. Therefore, organic acid of yuza was suggested to expect effective ihhibitor of NDMA formation.