• Vending industry
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• v.10 no.2
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• pp.105-118
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• 2010

자판기 영업은 다양한 내용상품을 대상으로 하는 만큼 관련되는 법령들도 복잡하기 그지없다. 하나하나 세심히 체크하고 대응하지 않으면 정말 몰라서 불이익을 당하는 경우가 많다. 따라서 자판기 영업을 시작하려는 사람은 물론 현업에 있는 사람들도 관련법령을 잘 숙지하려는 노력을 게을리 하지 말아야 한다. 이번 특별기획에는 자판기 관련법령을 체계적으로 숙지할 수 있게 하기 위해 [자동판매기 영업자 관련실용 법형풀이]를 마련했다. 여기에 들어가는 내용들은 법제처의 <찾기 쉬운 생활정보 법령> 사이트에서 발췌, 정리했음을 밝혀둔다. 법체처의 <찾기 쉬운 생활정보 법령>은 국민이 실생활에 필요한 법령을 쉽게 찾아보고 이해할 수 있게 만들어 졌다. 정부 각 기관의 업무 중심으로 복잡하게 얽힌 법령간의 관계를 국민의 생활 중심으로 재분류해 쉽재 해설하여 제공하는 새로운 법령정보 서비스 제공 시스템이다. 여기에는 자판기 영업자들이 숙지해야할 관련 정보들이 자세하고 친절하게 안내되어 있는데 본 전문지의 특성에 맞게 현업 운영자들에게 도움이 되는 정보 위주로 선별해 게재를 했다. 이번호에는 <자동판매기 영업 관련법제>, <자동판매기 업종선택 시 유의사항>，<자동판매기 설치장소 확보>에 관한 법령들을 게재했다. 이미 알고 있는 내용들이라 하더라도 일목요연하게 정리된 내용들을 보게 되면 새로운 시장 통찰력을 얻는데 도움이 되리라 보여진다. [자동판매기 영업자 관련 실용 법령 풀이]는 다음호에도 연재가 될 예정이다. 독자님들이 이 법령 풀이 정보를 잘 숙지 활용해 사업에 도움이 되었으면 하는 바램이다. 아울러 본 귀중한 정보를 만들어 제공해 주신 법제처 관계자분들에게 감사를 드린다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.773-778
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• 2007

This study was performed to develop a more simple and convenient heat treatment process for increasing heating temperature than the traditional 9-times steaming process for Rehmanniae radix Preparata (R. radix P.). The R. radix was heated to various temperatures (110, 120, 130, 140 and $150^{\circ}C$) for different lengths of time (1, 2, 3, 4 and 5 hr). Chromaticity, free sugar, amino acid, catalpol and 5-HMF (5-hydroxy-methyl-2-furaldehyde) content of water extracts of R. radix P. were analysed. With increasing heating temperature and time, the L, a and b-value of samples gradually decreased. Fructose and glucose contents were increased to $120^{\circ}C$ for 5 hr (5.21 and 6.67%, respectively) with no changes afterward. Sucrose content was not detected after $130^{\circ}C$. Total amino acid was increased to $140^{\circ}C$ and decreased afterward. The maximum total amino acid content was 4,172 mg/100 g at $140^{\circ}C$ for 2 hr (R. radix L.: 3,029 mg/100 g). The catalpol was decreased to $130^{\circ}C$ for 1 hr and not detected afterward. The 5-HMF content increased with increasing heating temperature and time. The maximum content of 5.HMF was 2.5% in $150^{\circ}C$ for 5 hr. Hence, it can be suggested that the heat treatment at $130^{\circ}C$ for 2 hr or more is the most optimum processing conditions, instead of the traditional 9.times steaming process.

• Journal of Life Science
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• v.22 no.7
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• pp.943-949
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• 2012

The content phenolic compounds in extracts from Rehmannia glutinosa was the highest in 40% ethanol extracts as $5.1{\pm}0.2mg/g$. DPPH scavenging activity of R. glutinosa extracts was high in water extracts and 40% ethanol extracts as 85~93%, ABTS radical cation decolorization of water extracts and 40% ethanol extracts was about the same as 55~62%, antioxidant protection factor (PF) was confirmed in water extracts and 40% ethanol extracts as 1.6~1.9 PF, and TBARs of water extracts and 40% ethanol extracts were concluded to have the similar antioxidant effects. The hypertension inhibitory activity of water extracts and 40% ethanol extracts from R. glutinosa indicated the activities as 87.2% and 81.1%, anti-gout activity was determined very low in R. glutinosa extracts and antimicrobial activity against skin microorgasm was confirmed, and tyrosinase inhibitory activity was determined as 70.2% in 40% ethanol extracts, it was expected the whitening effects in 40% ethanol extracts. The elastase inhibitory activity which are related to the wrinkle cause was observed in water extracts and 40% ethanol extracts as 76.2% and 57.2%. The hyaluronidase inhibitory activity to R. glutinosa extracts was observed weakly in only 40% ethanol extracts of $200{\mu}g/ml$ phenolic content as 5.1%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1748-1752
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• 2004

This study was performed to obtain the good processing in the Relunanniae Radix Preparata. The contents of the Relunanniae Radix and the Relunanniae Radix Preparata produced through different processes were analyzed in the 5-hydroxymethyl-2-furaldehyde (5-HMF), sugar, total nitrogen, crude lipid and ash. 5-HMF was not detected in the Relunanniae Radix, but detected in the Relunanniae Radix Preparata. 5-HMF content was increased gradually with processing times (1∼9 times) and increased expressly in the Relunanniae Radix Preparata steamed for 7 times. Sucrose, fructose and glucose were contained in the Relunanniae Radix, but sucrose was not detected and fructose and glucose were increased largely in the Relunanniae Radix Preparata steamed for 1 time. Fructose and glucose were decreased gradually with processing times (2∼9 times), but the gap of decrease was insignificant. Total nitrogen was changed slightly and crude lipid was decreased slowly with processing times. The ash was suitable to KPⅧ rules (less than 6.0%). From this analysis we found out the content of 5-HMF from Relunanniae Radix Preparata steamed more than 7 times was suitable to KPⅧ rules (more than 0.1%).

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.289-294
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• 2007

This study was performed to investigate the effects of pre-soaking methods on the preparation of Rehmannia radix Preparata (R.P). The R. radix L (R.L) was soaked in distilled water and traditional Korean wine for 24 hr, then the soaked R.L was treated with a traditional nine-time steaming process. Next, catalpol, 5-hydroxymethyl-2-furaldehyde (5-HMF), polyphenols, flavonoids, antioxidant activities, and ACE inhibition activity were analyzed for the R.P produced by the different methods. The catalpol content of the R.L was 631.4 ppm, but the content decreased as steaming increased to 8-9 times. The 5-HMF, polyphenol, and flavonoid contents of the R.L were 0.12 mg/g, 5.09 mg/g, and 0.83 mg/g, respectively, and these increased gradually with increasing steaming times. As the steaming times of the distilled soaking water increased, the antioxidant activities of 1 mg/mL increased from 19.44% to 75.60% at 14 times of steaming. The ACE inhibition activities of 1 mg/mL of the distilled soaking water increased from 28.70% to 94.78% at 10 times of steaming, but decreased afterward.

• Proceedings of the Korea Multimedia Society Conference
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• 2003.05b
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• pp.480-483
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• 2003

3D 가상환경 개발 초기 단계에서부터 효과적인 Navigation 을 위해서 Navigation Aid 에 대한 연구가 꾸준히 진행되어왔다. 그러나 지금까지는 환경 구조의 중요 지점만을 정리한 요약 형태의 정보를 제공하는 방법이 주를 이루고 있어서, Navigation 대상 환경에 익숙지 않은 사용자에게 환경구조를 이해하게 하는 Cognitive Load를 주고 있다. 본 논문에서는 주제를 이동 또는 세분화하는 과정을 통해 원하는 지역 또는 대상을 선별하여 찾아내고 이를 3D 가상환경에서의 이동으로 연결하는 온톨로지 기반의 Navigation Aid 를 제안했다. 따라서 Navigation 대상 환경 구조에 익숙지 않은 방문자라도 유용하게 사용할 수 있으며, 환경을 구성하는 객체들의 위치가 자주 변하더라도 사용자에게 동일한 Navigation 환경을 제공하는 장정을 갖는다.

• 해운
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• no.11 s.45
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• pp.12-17
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• 2007

지난 1998년 이전 까지만해도 해운선사들은 BBCHP 선박확보절차(선주협회 실수요자 추천 $\rightarrow$ 해양부 선정 $\rightarrow$ 한국은행 신고)등을 이행하는 과정에서 자연스럽게 수입신고 절차를 숙지하였다. 그러나, 1998년 이후에는 외환자유화로 실수요자 선정절차가 폐지됨에 따라 신설회사 실무자나 새로 소임을 맡은 담당자들이 제반 절차를 제대로 숙지하지 못하여 수입신고를 누락하는 사례가 최근 적발되어 문제가 되고 있다. 다음은 BBCHP 선박의 수입신고의 필요성과 제반절차 등을 '브릿지 합동 관세사무소 김덕용 관세사'의 도움을 받아 정리한 내용을 (상)(하)로 나누어 싣는다.

• The Korea Beekeeping Bulletin
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• s.347
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• pp.31-33
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• 2009

• Venture DIGEST
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• s.67
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• pp.24-24
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• 2005

• 월간낙농육우
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• s.57
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• pp.34-37
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• 1986