• Proceedings of the Korea Information Processing Society Conference
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• 2016.04a
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• pp.110-112
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• 2016

무선 센서 망에서 다중 경로 라우팅은 센서 노드와 링크의 실패로 인한 잦은 경로 단절의 문제를 해결하기 위해 연구되었다. 이러한 다중 경로 라우팅에서, 이동 이벤트가 고려되면 소스는 이벤트의 이동 경로를 따라서 생성이 되고, 각각의 소스는 자신으로부터 다중 경로를 생성하게 된다. 그러나, 이동 이벤트는 연속적으로 소스를 생성하기 때문에, 기존의 소스가 구성한 다중 경로를 이용하면 효율적으로 다중 경로를 이전의 소스로부터 새로운 소스까지 재구성할 있다. 그러므로, 본 논문은 무선 센서 망에서 이동 이벤트를 위한 효율적인 다중 경로 라우팅 방안을 제안한다. 제안 방안은 에너지 소비 비용 모델을 기반으로 지역적 경로 재구성 방법과 광역적 재구성 방법을 선택한다. 지역적 재구성 방법이 선택되면, 제안 방안은 이동 이벤트의 이동 방향을 고려하여 기존의 다중 경로를 지역적으로 재구성한다. 반면에, 광역적 재구성 방법이 선택되면 제안 방안은 새로운 소스가 싱크까지 광역적으로 다중 경로를 재구성한다. 시뮬레이션 결과는 제안 방안이 기존의 방안보다 에너지 관점에 효율적임을 증명한다.

• Proceedings of the Korea Information Processing Society Conference
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• 2018.05a
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• pp.131-132
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• 2018

오픈소스는 소스코드를 무료로 공개하여 누구나 쉽게 사용하고 공유 할 수 있도록 만든 소프트웨어 이다. 누구나 열람할 수 있는 오픈소스의 특성상 보안에 취약하고 소프트웨어의 구조적 오류가 발생 할 수 있다. 필요한 기능을 손쉽고 편리하게 사용할 수 있다는 장점이 있지만, 검증되지 오픈소스는 해커와 같은 외부 공격에 취약점을 노출시킬 수 있다. 본 논문에서는 이러한 오픈소스의 취약점을 Adobe Flash Player의 사례를 통해 알아보고 취약점 해결방안을 고찰해 봄으로써 오픈소스를 사용하면서 발생할 수 있는 문제점을 보완하고자 하였다.

• Journal of Software Assessment and Valuation
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• v.17 no.1
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• pp.25-30
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• 2021

In case of evaluating the similarity of the source code analysis material in the embedded system, the provided source code must be confirmed to be executable. However, it is currently being in which compilation and interface matching with hardware are provided in an unconfirmed materials. The complainant assumes that many parts of the source code are similar because the characteristics of the operation are similar and the expression of the function is similar. As for the analysis result, the analysis result may appear different than expected due to these unidentified objects. In this study, the improvement direction is sugested through the case study by the analysis process of the source code and the similarity of the unverified source code.

• Journal of Software Assessment and Valuation
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• v.14 no.1
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• pp.9-17
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• 2018

In many respects, the use and importance of open source software in companies and individuals are increasing as the days pass. However, software evaluation for users, software classification of filtering fundamentals research can not deal flexibly according to the characteristics of open source software. They are using a fixed classification system. In this research, we provide a classification model of open source software that can flexibly deal with the classification of open source software and the software category of new open source software.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.268-277
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• 2010

Gochujang and red pepper powder are the representative condiments in Korea. This study examines gochujang sauces for tteokbokgi by hot taste degree(4 levels) and then evaluated the quality and sensory characteristics of gochujang sauces to provide the basic information for industrialization of gochujang sauce. Moisture content of gochujang sauce 1 was the highest (53.90%). Moisture content became decreased against hot taste. pH range of gochujang sauce was 5.50~5.84. pH values of sauces increased in accordance with hot taste. In the Brix contents, sauce 3 was the highest(46.73%), but the sauce 1 was a little low. Viscosity of sauce 4 was 237.93 cp and others became decreased in accordance with hot taste. In the lightness(L value), sauce 2 was the highest(24.89). Capsaicin content of sauce 4 was 27.00 mg/100 g while sauce 1 was 22.97 mg/100 g. In sensory evaluation, color of sauce 4 was darkest. In hot taste, sauce 1 was evaluated as less hot while sauce 4 as most hot. Overall acceptability score range of sauce 2, 3, 4 was 4.95~5.50 which was higher than sauce 1. The result of a research conducted to undergraduate students showed that they preferred hot taste gochujang sauce. Consequently, customers should be more satisfied with sauce products they chose when provided with those by hot taste degree. In the future, more studies are required about the degree of hot taste for the successful industrialization and globalization of hot pepper and gochujang.

• Proceedings of the SOHE Conference
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• 1997.12a
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• pp.39-43
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• 1997

Toha-jeod was manufactured by seven methods ; low salt group (L:15% sodium chloride), high salt g group (H:23% sodium chloride), 50% conventional soybean sauce group (S), low salt group containing 2% w wheat bran (W2%-L), high saIt group containing 2% wheat bran (W2%-H),high salt group containing 2% wheat bran (W2%-H), high salt group containing 4% wheat bran (W4%-H). After these seven groups were refrigerated at $4{\pm}1^{\circ}C$, they were sampled at intervals of three months and analyzed functional components. The free amino acid in Toha-jeod which are omitine, glutamic acid, leucine, alanine, lysine and valine increased gradually up to six months of fermentation and decreased by nine months. Conventional soybean sauce group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nueletides. ATP was not detected, IMP and inosine had disapapted after the six months fermentation. Polyene fatty acids and n-3 fatty acids were decreased and s saturated fatty acids were not altered in the group containing wheat bran during fermentation. In the Hunter values, the group containing wheat bran and high salt group showed lower level than the group n not containing wheat bran and low salt group. Redness indicating the value of Toha-jeod increased as Toha-jeod was fermentated. Low salt group and conventional soybean sauce group were superior to other groups in the extent of redness. As the fermentation of Toha-jeod progressed for a long time, molecular weight distribution tended to become less molecular and the formation of chitin oligosaccharides was increased significantly. After nine months of fermentation, 24.75% chitin oligosaccharides [($GlcNAd_4$ ~ ($GlcNAd_8$, M.W. 823~1789] were created in the high salt group containing 2% wheat bran. [($GlcNAd_6$. M.W. 1236J , that is NACOS-6, which was reported as an antitumor activity material, was present in 4.01~4.37% of total Toha chitin content. 66.30% chitin oligosaccharides were created in conventional soybean sauce.

• Spatial Information Research
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• v.23 no.6
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• pp.99-107
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• 2015

Recently, the open source software market is becoming bigger and bigger as its demand keeps increasing worldwide. A variety of policies have been driven in Korea in order to vitalize the open source software. However, the performance for vitalizing the open source GIS software has not been initiated yet. The purpose of this research is to generate the support plan to vitalize the domestic open source GIS software which is appropriate for real field by analyzing the actual demand and user requirements. For this purpose we reviewed all the researches related to the vitalization of the open source software and conducted a survey based on the awareness of the open source GIS software, the current vitalization status, the adoption intent and necessary strategies for vitalization. According to the survey, the intent of adopting the open source GIS software is relatively high in both enterprises(97%) and universities(89%). On the other hand it is very low in public organizations(69%). As a result, the survey implies that more intense public relations are needed to escalate the awareness of the open source GIS software in the public organizations. In addition, the survey shows that both education and technology support are definitely needed as a strategies for the vitalization of the open source GIS software. We expect that this research can be utilized as a basic material for the policy making of the vitalization of the open source GIS software in Korea in the future.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.108-120
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• 2012

The study sought ways to promote the global recognition of Korean food items. The Korean cuisine is one of the healthiest and well-balanced foods in the world. There are world-wide sauces in the United States, China, Japan, Thailand, Vietnam and Cambodia, Singapore, Indonesia, India, Australia, British, France and Italy. The above mentioned countries have good sauces and marketing strategies. In contrast to those countries, the internalization of Korean-style sauce has not yet been carried out. In this study, globalization plans for Korean cuisine through Korean-style sauces are divided as follows: promotion of the existing Korean-style sauces such as soybean sauce, Gochujang, Doenjang and Ssamjang, to chefs in foreign countries; development of derivative sauces, based on Gochujang, Doenjang, and Ssamjang; overseas promotion of Korean-style sauces through foreign chefs in Korea; and overseas promotion of the existing Korean-style sauces. Development of indigenous sauces by Korean food manufacturers and processors is one route in the promotion of Korean cuisine. Korean franchising restaurants could also aid in export of Korean food items. The food manufacturing/processing sectors must work in concert with the Korean government to globalize the Korean cuisine. The government should play a leading role in fostering star chefs, holding Korean cuisine seminars along with promotional efforts in foreign countries and foreign cooking schools (such as the 'Taste Korea' campaign).

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.857-866
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• 2005

This study was carried out to evaluate changes in taste compounds of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube($5{\time}15{\time}5$cm) and seasoned pork with Korean traditional sauces such as soy sauce base(T1), red pepper sauce base(T2), and soybean sauce base(T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Citric acid and fumaric acid were higher after 14 days of storage for the treatments, seasoned pork with red pepper sauce had higher compared to other treatments. While propionic acid and lactic acid were higher in seasoned pork with soybean sauce compared to other treatments. Free amino acids was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In all treatments, free amino acids was slightly increased with aging periods. 5'-inosine monophosphate(IMP) was decreased, whereas inosine was increased with increase of aging time. Inosine was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In sensory evaluation, aroma, flavor, tenderness and juiciness were increased with aging period increased in all treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.93-99
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• 2007

The study was carried out to prepare spaghetti sauce with oyster (SSO) and the food components characteristics of the SSO were also compared to those of commercial spaghetti sauces (CSS). The optimal addition ratio of oyster for preparing SSO was 11% based on 100 g of SSO according to the results of organic acid content, Hunter color value, viscosity, and sensory evaluation. The reasonable $F_0$ value for the keeping storage of SSO was about 4 min. The proximate composition of SSO prepared under the optimal processing condition was 71.2% moisture, 2.8% protein, 6.9% crude lipid, and 3.2% crude ash. The results of sensory evaluation suggested that the quality of SSO was superior to that of CSS. However, there was no significant difference (p<0.05) in sensory evaluation on color between CSS and SSO. The total amino acid content (2,532.2 mg/100 g) of SSO was higher than that of CCS (2,305.7 mg/100 g). The contents of calcium and phosphorus of SSO were 25.7 mg/100 g and 48.7 mg/100 g, respectively. The calcium content/phosphorus content showed a suitable ratio for absorbing calcium. The total free amino content and the taste value were 1,040.2 mg/100 g and 151.26, respectively. The major taste-active amino acids were glutamic acid and aspartic acid.