• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.209-215
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• 2007

The functional sauce from shrimp byproducts (heads, shells and tails) was prepared and examined for its characterization. The results of volatile basic nitrogen (VBN) suggested that shrimp byproducts were suitable materials for preparing functional sauce. The shrimp hydrolysate, which was incubated with Alcalase for 30 min, showed excellent yield and ACE inhibitory activity. The concentrated sauce from shrimp byproduct was high in crude protein, while low in VBN content and salinity when compared to commercial shrimp sauce. The total amino acid content (23,095.2 mg/100 mL) of concentrated sauce from shrimp byproduct was higher than that (4,582.5 mg/100 smL) of commercial shrimp sauce; also, the major amino acids were glutamic acid, aspartic acid, arginine and lysine. The free amino acid content and taste value of concentrated sauce from shrimp byproduct were 2,705.5 mg/100 mL and 81.0, respectively. The results on the taste value of concentrated sauce from shrimp byproducts suggested that the major taste active compounds among free amino acids were glutamic acid and aspartic acid.

• Journal of IKEEE
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• v.19 no.2
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• pp.186-192
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• 2015

This paper proposes an automatic generation technology of test case based on API in source code for software's quality improvement. The proposed technology is comprised of four processes which are analyzing source code by using the Doxygen open source tool, defining API specification by using analyzed results, creating test design, generating a test case by adapting Pairwise test technology. Analyzing source code by using the Doxygen open source tool is the phase in which API information in source code such as the API name, input parameter and return parameter are extracted. Defined API specification by using analyzed results is the phase where API informations, which is needed to generate test case, are defined as a form of database by SQLite database on the basis of extracted API information. Creating test design is the phase in which the scenario is designed in order to be composed as database by defining threshold of input and return parameters and setting limitations based on the defined API. Generating a test case by adapting Pairwise test technique is the phase where real test cases are created and changed into database by adapting Pairwise technique on the base of test design information. To evaluate the efficiency of proposed technology, the research was conducted by begin compared to specification based test case creation. The result shows wider test coverage which means the more cases were created in the similar duration of time. The reduction of manpower and time for developing products is expected by changing the process of quality improving in software developing from man-powered handwork system into automatic test case generation based on API of source code.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.247-259
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• 2010

In order to apply oriental medicine materials, which are applicable to the LOHAS concept demanded recently in society, to sauces, this study added different amounts of Omija, which has been proved to have various efficacies, effects and functions, to Bulgogi sauce with soy sauce as its main ingredient and analyzed the functionality of the prepared sauce through physical and sensory tests. General component analysis showed that, with increase in the Omija content, water content, crude ash and crude protein decreased, and crude fat was not detected As to color, L-value gradually increased with Omija content increased, and a-value indicating redness also increased as Omija extract added increased The higher the Omija content was, the lower pH and salinity were and the higher viscosity was. In the quantitative descriptive analysis of Omija Bulgogi sauce, with increase in the Omija content, color, flavor, taste and aftertaste grew stronger, and in the results of palatability test, the sauce containing Omija 5% was preferred most in all the evaluated items. In the quantitative descriptive analysis of Omija Bulgogi, with increase in the amount of Onija extract added, the strength of color, the flavor of sauce, and the taste of Omija grew stronger and the unpleasant smell, saltiness, sweetness and unpleasant taste grew weaker. Summing up the result of this study, when we tested five specimens of different Omija contents including a control, the specimen of 5% content was preferred most This result suggests that other kinds of fruit juice may be usable in soy sauce Bulgogi sauce and continuous efforts should be made to develop new types of Bulgogi sauce.

• Korean Journal of Food Science and Technology
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• v.46 no.4
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• pp.522-525
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• 2014

The effects of temperature and inosine monophosphate (IMP) on the germination of artificially inoculated Bacillus cereus spores in ganjang, doenjang, and gochujang sauces were investigated. The pH and salt concentration of the sauces were as follows: ganjang (4.84, 7.45%), doenjang (4.26, 5.07%), and gochujang (3.54, 3.24%), respectively. Treatment at $40^{\circ}C$ or $80^{\circ}C$ resulted in a B. cereus growth of 0.8 log CFU/g in ganjang sauce; this concentration increased to 2.25 log CFU/g and 1.21 log CFU/g, respectively, when 10 mM IMP was added. Compared with that for ganjang sauce, the germination effect was comparatively lower for doenjang sauce by 10 mM IMP+$40^{\circ}C$ treatment (0.46 log CFU/g) and 10 mM IMP+$80^{\circ}C$ treatment (0.85 log CFU/g). However, no germination effect was noted for gochujang sauce by any treatment in this study. Therefore, the results suggested that pH is an important factor affecting spore germination in sauces.

• Food Science and Preservation
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• v.19 no.4
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• pp.492-500
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• 2012

This study was conducted to develop a sauce prepared with sweet pumpkin and Korea Doenjang. The optimum conditions for manufacturing sweet pumpkin-doenjang sauce were investigated using the response surface methodology, based on the central composition design. The amount of stock added, the thickening agent, and doenjang were used as the independent variables, and the sensory characteristics (taste, flavor, color, and overall acceptability) were used as the dependent variables to evaluate the optimum conditions for the preparation of the sauce. The optimum conditions for the maximized-responses variables in the preparation of the sauce were 448.5 g of sweet pumpkin stock, 331.5 g of the thickening agent, and 20.0 g of doenjang. The quality characteristics of sweet pumpkin-doenjang sauce that was manufactured at optimum conditions were as follow: 89.55% moisture content, 0.70% crude protein, 0.10% crude lipids, and 0.71% crude ash. The pH of the sauce was 5.96; total acidity, 0.08%; and soluble solids, 6.80$^{\circ}Brix$. The total polyphenol content of the sauce was 5.70 mg/L. The electron-donating ability and reducing power of the sauce were, 14.24% and 1.64 OD, respectively.

• The Korean Journal of Archival Studies
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• no.52
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• pp.119-170
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• 2017

This study aims to analyze the environment for the open-source records system and to identify the risk and requirements for the success of the strategy in Korea. For this, Chapter 2 presented a review of the strategic benefits of open source to public organizations, developers, and users. It also discussed the process of cooperatively developing and releasing the source code and the technology infrastructure supporting open source. In Chapter 3, six representative open-source projects in the field of records management were selected, and case studies were conducted. To derive comprehensive implications, we have divided the main development body of open-source projects into international organizations, international cooperation systems, national archives, and software development companies. We also analyzed the background and purpose of each project, the agents of development and funding, the governance model, the development period and cost, the business model and software architecture, the community composition, and the licensing strategy. Through this, we have derived four critical success factors. In terms of technology, a component-based design was required; therefore, we proposed a microservice architecture and a model-view-controller design pattern. Next, it was necessary to reestablish system requirements of records center and archives. Moreover, we also proposed a dual licensing strategy to allow developers to easily participate in open-source projects. Lastly, we emphasized a strong governance structure and an effective cooperation framework to create a sustainable community. For a record system to be open-source successfully in an organization-centered market, the roles of software developers and end users should be exercised more in the community. To achieve this, it is important to build various collaborative tools and development infrastructure from a planning stage to a centralized one.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.39 no.3
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• pp.61-72
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• 2002

In this paper, we propose two timing-driven routing algorithms for single-source net and multi-source net as applications of 1-Steiner heuristic algorithm. Using the method of substituting the cost of 1-Steiner heuristic algorithms with interconnection delay, our routing algorithms can route both single-source net and multi-source net which have all critical source-terminal pairs or one critical pair efficiently Our single-source net routing algorithm reduced the average maximum interconnection delay by up to 2.1% as compared with previous single-source routing algorithm, SERT, and 10.6% as compared with SERT-C. and Our multi-source net routing algorithm increased the average maximum interconnection delay by up to 2.7% as compared with MCMD A-tree, but outperforms it by up to average 1.4% when the signal net has only subset of critical node pairs.

• Journal of KIISE
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• v.41 no.11
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• pp.967-973
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• 2014

A continuous object is large phenomenon diffusing continuously. Therefore, a large number of sources is a major problem in researches for continuous object. Existing studies for continuous object detecting focus on reducing communication cost generated by the sources. But, they only deal with the static sink located in fixed position. In this paper, we propose the location update scheme for mobile sinks in continuous object detecting. Generally, to receive data, a mobile sink should notice its current location to sources. Previous studies for location update of mobile sinks consider individual object. So they need a lot of energy for location update when a mobile sink notices its current location toward many sources of a continuous object independently. Proposed scheme exploits regional locality of the sources involved one continuous object. The regional locality makes the location update of mobile sinks efficient. Our simulation results show that the proposed scheme superior to existing schemes in terms of energy efficiency.

• Journal of the Korea Convergence Society
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• v.10 no.12
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• pp.199-204
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• 2019

This study was designed to identify the expected effects and implications of STEAM education using open source-based knitwear to be designed as an open source task in the future by analyzing the current status, trends and case studies of domestic and foreign STEAM education using open source widely used in various fields. As a research method, the theoretical examination was conducted based on the literature research, and the current status and trend of STEAM education using open source at home and abroad were investigated and analyzed. As a result, the social interest in STEAM education using open source was confirmed to be increasing, and the education was designed for the purpose of generating interest, self directed learning ability, and creative thinking development, and the positive effects of the education were visible. Based on these implications, the expected effects of using an open source made knitter are presented and the design direction and significance of the STEAM training to be designed in the future are reviewed.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.37 no.6
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• pp.381-381
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• 2000

In this paper, we propose a real-time bandwidth allocation scheme of multiplexed VBR MPEG video sequences over ATM network. In order to real time processing, multiplexed source is estimated by linear-prediction per measurement period. If the result CLR value were not sufficient, we proposed a overallocation method and a reallocation one to guarantee QoS. We used two kinds of sources, one is random multiplexed source made of foot different video sources, the other is the one considered the arrange of I frame in the sequence. With those sources, we analyzed the linear prediction, compared overallocation with reallocation method. As a result, in both schemes, the objected CLR value is achieved, the sufficient value COR under 10% when mp is over 1.8 sec, the utilization is over 0.9. Especially, the COR value of the reallocation scheme is better at the same condition.