• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.2
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• pp.117-124
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• 1984

Sarine scrap usually comprises about $40\%$ of the raw fish in processing. The purpose of this study is to establish the desirable methods for proteinaceous materials from the sardine scrap through autolysis or enzymatic digestion and to convert them into useful by-products such as sardine sauce. Sardine scrap was chopped and mixed with equal weight of water, and be hydrolyzed them by autolysis and/or by addition of commercial proteolytic enzyme and various concentrations of sodium chloride. The optimal conditions for hydrolysis of sardine scrap were revealed in temperature at $55^{\circ}C$ and 4 hours digestion with bromelain($0.4\%$) and commercial complex enzyme ($6.0\%$), and those conditions were also applicated in autolysis. The maximum hydrolyzing rate of protein and released amino nitrogen were $82.5\%,\;5.2\%$ through autolysis, $84.3\%,\;5.8\%$ by bromelain digestion and $92.5\%,\;5.9\%$ by complex enzyme, respectively. In the products prepared from sardine scrap through autolysis or bromelain digestion, hypoxanthine was dominant, as $17.4 {\mu}mole/g$, dry matter for autolysis and $16.0 {\mu}mole/g$, dry matter, for bromelain digestion among the nucleotidcs and their related compounds, respectively. The abundant free amino acids were leucine, glutamic acid, lysnie, valine and alanine. The contents of those amino acids were $51.3\%,\;48.3\%$ of the total free amino acids, respectively. And the contents of 5'-IMP and TMAO were negligible but total creatinine was developed in value from $9.2\%\;to\;10\%$ of total extracted nitrogen. The flavor of sardine sauce prepared from sardine scrap by autolysis or enzyme digestion were not inferior to that of traditional Korean soy sauce by sensory evaluation.

• Journal of Aquaculture
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• v.10 no.1
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• pp.49-54
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• 1997

Characteristics of sex ratio and morphometric traits of induced allotriploid between female rainbow trout, Oncorhynchus mykiss and male cherry salmon, O. masou were performed. Sex ratios in both rainbow trout and cherry salmon were equally 1:1, while hybrid and allotriploid revealed higher proportion of male offspring (p<0.01). Body trait measurements of allotriploid in head hight/head length, length of dorsal fin base/body length and length of pectoral fin/body length were intermediate to their parental species, while in length of upper jaw/head length, allotriploid much more resembled that of rainbow trout. These facts proved that allotriploidization improved characters in sex ratio and morphometric traits compared to those o their parental species.

• Proceedings of the Korean Information Science Society Conference
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• 2005.07b
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• pp.136-138
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• 2005

무선인터넷의 발달과 더불어 $ad\_hoc$ 네트워크 응용이 점차 늘어나고 있다. 본 연구에서는 PDA를 이용하여 $ad\_hoc$ 네트워크 환경을 구축하고 데이터를 공유하며 동기화하는 응용으로 골프 플레이어간의 스코어를 공유하는 응용을 구축하였다. 기존의 골프 점수 관리 프로그램들은 골프장 정보, 플레이어 정보 등을 클라이언트/서버 환경으로 PC에서 다운받거나 유무선 인터넷, 적외선 통신으로 골프 게임에 관련된 정보를 관리하였다. 본 논문의 골프 스코어 관리 응용 프로그램은 블루투스를 이용하여 무선 네트워크를 구축함으로써 실시간 $ad\_hoc$ 환경에서 고정 서버의 도움 없이 골프 스코어 공유를 가능하게 하였다.

• Journal of KIISE:Software and Applications
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• v.31 no.8
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• pp.969-979
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• 2004

Recently, large-scale enterprise information systems are commonly based on the multi-tiered middleware or frameworks to support such requirements as functional reuse, heterogeneous system resources, and multiple platforms. However, these multi-tiered or distributed multi-platform architecture incurs the interoperability issue of the components and metadata among the middleware. This paper introduces the Simple Object Application Framework (SOAF) which supports heterogeneous resources and platform-independent component-based development, with the abstract programming style of the object-oriented frameworks and the XML-SOAP based component persistence mechanism.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.7
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• pp.726-733
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• 2017

A magnetic shutter gear is a device that transfers mechanical power by synchronizing the magnetic field between permanent magnet layers facing circumferentially through a harmonic modulator. However, magnetic gears uses many rare-earth permanent magnets to guarantee comparable torque density to that of mechanical reducer. Hence, we propose a novel axial magnetic gear with a dramatically reduced number of permanent magnets and a closed magnetic path. The torque of the system was compared to that of an existing shutter gear through a harmonic analysis of the air-gap magnetic field. The modulator thickness and open ratio were considered as the primary design parameters, and the cogging effect was analyzed for variation of the reduction ratio. A dynamic model between the high-speed side and low-speed side was derived, and position control was performed for a constructed hardware implementation.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.751-756
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• 2015

Sodium chloride is known to contribute to the quality and safety of foods. However, there is an increasing interest in reducing the sodium content in foodstuffs, owing to health-related concerns related to its overconsumption. Therefore, the possible use of enzymatically hydrolyzed anchovy protein (eHAP) in enhancing the intensity of the salty taste in model broth was investigated in this study. The sodium chloride content of eHAP was 67.7 g/L. The lightness (L) and yellowness (b) of the model broth increased with increasing eHAP concentration. Additionally, the perceived intensity of the salty taste of eHAP solutions increased with increasing amounts of eHAP at a given NaCl concentration in the model broth. The intensity of the salty taste was enhanced by 0.37-35.58% as eHAP was added. The results suggest that it may be possible to reduce the sodium chloride content in foods by enhancing the salty taste with eHAP.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.5
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• pp.644-654
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• 2015

This study investigated changes in the quality of fermented red snow crab Chionoecetes japonicus sauce with or without Aspergillus kawachii koji and added salt. Samples were divided into four groups depending on whether koji was added and the amount of salt: RC15, 15% added salt, no koji; RC20, 20% added salt, no koji; RK15, 15% salt plus 10% koji; and RK20, 20% salt plus 10% koji. The samples were fermented at 20±2℃ for 4 months. During the fermentation period, the moisture contents of the four types of sauce decreased while the crude ash and protein contents increased. The pH of the RK groups decreased and was lower than in the RC groups. The acidity of the RK groups increased and was higher than in the RC groups. Both the total nitrogen (TN) and amino nitrogen (AN) levels increased continuously and were higher in the RK groups than in the RC groups. The volatile basic nitrogen (VBN) content increased rapidly and was higher in the RC groups than in the RK groups. The color did not differ significantly among the four groups. The viable cell counts in the four groups increased and no coliforms were detected. The total free amino acid and glutamic acid contents were highest in the RK15 group and the main amino acids in RK15 were aspartic acid, glutamic acid, alanine, leucine, phenylalanine, and lysine. Overall acceptance was significantly higher for the RK groups than the RC groups and RK15 ranked highest among the four sauces. These results suggest that Aspergillus kawachii koji is beneficial for processing fish sauce made using red snow crab.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.23 no.2
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• pp.69-76
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• 1990

To substitute the soy-sauce 'koji' used in fish sauce processing with molded sardine meal(MSM) 'koji', the culture conditions of MSM be inoculated with Aspergillus spp. were investigated. To prepare the MSM, Asp. awamori(KFCC. 11439), Asp. guercinus (KFCC. l1595), Asp. niger(KFCC. 11239), Asp. oryzae(KFCC. 32343), and Asp. sojae(KFCC. 11559) were inoculated upon the chopped sardine with $20\%$ (w/w) corn starch after steriling it at $121^{\circ}C$ for 15min. Sporulation time cultured with Asp. spp. at $30^{\circ}C$ was 48hrs and color of mycelium on the surface of MSM inoculated with Asp. awamari and Asp. oryzae were black, that of MSM inoculated with the other strains were yellowish brown. The activity of protease and lipase from the MSM were increased till the 72hrs of culture at $30^{\circ}C$, while the content of trimethylamine was decreased after 96hrs of culture period at same condition with exception of Asp. niger. Asp. oryzae and Asp. sojae showed superior in pro-tease and lipase activity in comparison with the other strains, and maximum activity of protease and lipase of MSM was observed after 72hrs of culture period. The optimum pH and temperature for the activity of MSM inoculated with Asp. oryzae and Asp. sojae were pH 9.0, $30\~35^{\circ}C$ and pH $6\~7$, $35^{\circ}C$, respectively.

• The Transactions of the Korea Information Processing Society
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• v.5 no.3
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• pp.851-861
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• 1998

Korean language is to be characterized by the rich vocal sound variation. In order to increase the probability of vocal sound recognition and to provide a natural vocal sound synthesis, a systematic and thorough research into the characteristics of Korean language including its vocal sound changing rules is required. This paper addresses an effective way of vocal sound recognition and synthesis by providing the design and implementation of the Korean vocal sound variation rule. The regulation we followed for the design of the vocal sound variation rule is the Phonetic Standard(Section 30. Chapter 7) of the Korean Orthographic Standards. We have first factor out rules for each regulations, then grouped them into 27 groups for eaeh final-consonant. The Phonological Change Processing System suggested in the paper provides a fast processing ability for vocal sound variation by a single application of the rule. The contents of the process for information augmented to words or the stem of innected words are included in the rules. We believe that the Phonological Change Processing System will facilitate the vocal sound recognition and synthesis by the sentence. Also, this system may be referred as an example for similar research areas.

• (The)Study of the Eastern Classic
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• no.69
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• pp.45-82
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• 2017

This paper aims at concrete examination of the 'Official Road(官路)' of the late Joseon Dynasty through government administration of the 17th - 18th century 'Junsangseo(典牲署)'. Until now, the study of the central political system in the Joseon Dynasty was mainly studied by the politically important bureaucrat 'Dangsanggwan(堂上官)', and even if he studied the 'Official Road(官路)', he was a student from the a graduate of Mungwa(文科) and the 'Clean and imfortant Official(淸要職)' connected with it It was examined mainly. As a result, this research attempts to elucidate the routes of 'non - Clean and imfortant Official(非淸要職)' who have not been studied so far. However, it is difficult to deal with all the 'lower officials(參下官)' reaching 263 in total, so it was targeted at the 'Junsangseo(典牲署)' where the 'List of official(先生案)' exists in the 17th - 18th century. In chapter 2, we examined the historical value of 'List of official(先生案)' and were able to secure the confidence of the materials. In Chapter 3, we specifically examined the origins of officials from the 'Junsangseo(典牲署)', the official route, and the occupation. As a result, the 'Junsangseo(典牲署)' 'lower officials(參下官)' was predominantly from the 'Munum(門蔭)'. In addition, I confirmed that I was stepping on a public road that roughly promoted one rank. The number of days in office has also been promoted satisfying the court occupation days. Although this is an analysis limited to 'Junsangseo(典牲署)', it seems that 'lower officials(參下官)' of 'Junsangseo(典牲署)' had gone through routes and routes that were roughly similar to the 'lower officials' of the main office. If we can assume this, we can understand the character of the late Joseon Dynasty 'lower officials(參下官)' by understanding the character of 'lower officials(參下官)' of 'Junsangseo(典牲署)'. To declare this, more case analysis is necessary, and it is necessary to convert a lot of 'List of official(先生案)' data scattered nationwide into DB.