• Journal of Convergence for Information Technology
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• v.7 no.4
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• pp.121-127
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• 2017

In 2013, Baz Luhrmann's movie re-made Fitzgerald's novel, "The Great Gatsby". In Novel, readers keep trace of the plot with their imagination, but in Movie , movie director comes together to create visual and auditory elements of it. Daisy Buchanan is a fashion icon, wearing Prada, Chanel, and Tiffany's jewelry, which reproduce the costume of Jazz Age, and make viewers well understand that of Jazz Age. Symbols like "Ash Valley", "Green light", "East Egg", "West Egg" are presented more directly in movie. Roaring parties held in Gatsby's great mansion was made by computer graphic, and its enormous scale also reflects the mental chaos and the material affluence in those age. Additionally, actors excellent show highlights the theme of the novel. With the adaptation of novel, the film finally achieves more appealing art in front of the public. This thesis investigates these more logistically with the materials of internet.

• Journal of Sericultural and Entomological Science
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• v.50 no.2
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• pp.112-115
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• 2012

To develop an efficient mass rearing system for Cadra cautella(Walker) and Orius laevigatus(Fieber) were investigated under the conditions of photoperiod 16L : 8D, $70{\pm}5%$ RH and $23{\pm}2^{\circ}C$. The highest efficiency rate(multiply 28.6) of C. cautella was achieved when using the rearing cage of $20{\ell}$ than $3{\ell}$. The highest efficiency rate(multiply 16.3) of O. laevigatus was achieved when using the rearing cage of $5{\ell}$ (adult 1,500, 10 pcs(10 cm) of plant of egg taking). The moth could be successfully reared with all food substrates tested, of which rice bran(43%) + chick feed(43%) + yeast(14%) assumed to be proper for mass-rearing in view of cost.

• The Korean Journal of Food And Nutrition
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• v.32 no.4
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• pp.371-378
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• 2019

This paper investigated the effects of the percentages of yeast and fermentation time as well as the top and bottom temperature of oven on the baking properties of rice bread. The specific volume of the dough decreased as the amount of added yeast and fermentation time increased. When 1.5% yeast was added at 60 min of fermentation time, the shape of the rice bread showed the largest volume, high appearance and a round shape. The top and bottom temperature of the oven on the baking characteristics of rice bread were affected by the baking time. When the top and bottom temperature of the oven at 200 and $140^{\circ}C$, and 200 and $170^{\circ}C$, the baking time was 20 min. When the top and bottom temperature of oven at 140 and $170^{\circ}C$, the baking time was 40 min. When the top and bottom temperature of the oven were 170 and $170^{\circ}C$, the shape of the rice bread indicated the largest volume, high appearance and a round shape. The results of this study revealed that the replacement of rice flour with 1.5% yeast, 60 min of fermentation time, and the top and bottom temperature of oven at $170-170^{\circ}C$ are effective for rice bread.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.32 no.3
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• pp.565-573
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• 2022

Current mobile communication system is in the mid-process of conversion from 4G LTE to 5G network. According to the generalization of mobile communication services, personal information such as user's identifiers and location information is transmitted through a mobile communication network. The importance of security technology is growing according to the characteristics of wireless mobile communication networks, the use of wireless shared channels is inevitable, and security technology cannot be applied to all network system elements in order to satisfy the bandwidth and speed requirements. In particular, for security threat analysis, researches are being conducted on various attack types and vulnerability analysis through rogue base stations or attacker UE to make user services impossible in the case of 5G networks. In this paper, we established a 5G network testbed using open sources. And we analyzed three security vulnerabilities related to NAS COUNT and confirmed the validity of two vulnerabilities based on the testbed or analyzing the 3GPP standard.

• Parasites, Hosts and Diseases
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• v.34 no.3
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• pp.191-196
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• 1996

Polymerase chain reaction (PCR) is a powerful technique to detect scanty amount of DNA from living organisms. The present study intended to develope specific primers for PCR diagnosis of pneumocystosis and to evaluate diagnostic efficacy by preparation of template DNAs from invasive BAk fluid and also to screen serum or blood as a non-invasive specimen. Albino rats of Wistar or Fischer strains were experimentally infected by Pneumocwstis ccrinii. Extracted DNAs or cell Iysates of their blood, bronchoalveolar lavage fluid, and lung homogenate were used as the tenlplate DNA. Primers were synthetic oligonucleotides among 16s rDNA sequences. All of the primer combinations gave PCR products, but the primer pair of #24 and #27 gave best quality product of 666 bp. The sensitivity of PCR with Iysates of BAk fluid was 57.7% but it increased to 84.6% with extracted DNAs. None of BAL Iysate or DNA was positive among 13 microscopically negatives. The serum DNAs were positive only in 2 cases out of 20 morphologically positive rats. DNAs of human, rat, other parasites, yeast, and microorganisms were negative. The findings suggest that the present primers are specific but simple Iysate of BAL fluid is not sensitive. PCR may be used as a routine diagnostic method of pneumocystosis if simple and rapid preparation of non-invasive clinical specimens are available.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.413-425
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• 2002

Quality characteristics of white bread added with lotus root powder(3, 6%) were investigated. Moisture content of white bread added with lotus root powder were higher than control. As the amount of added lotus root powder increased, the lightness, redness and yellowness of bread crust as well as the volume of the bread decreased, but the redness and yellowness of the crumb increased slightly. The content of free amino acids increased by the addition of lotus root powder and the major ones were L-glutamic acid, L-alanine, L-valine and threonine. The major flavor components were 2-methyl butanal and 3-methyl butanal, which were formed by the amino-carbonyl reaction in baking bread at high temperature. Aldehyde flavor components such as 2-ethylfuran, 2-butanedione and 3-butanedione were formed by yeast fermentation. Ethyl acetate and vinyl acetate also influenced the flavor of the bread. The addition of lotus root powder increased the hardness and fracturability, and decreased the gumminess, chewiness and cohesivenes of the bread. Sensory evaluation of white bread indicated that the addition of 3%, 6% lotus root bread enhanced the grain formation, color, mouth feeling, appearance, hardness, moistness, flavor and overall acceptability. Overall, the addition of 6% lotus root powder showed the best performance in the nutritional and functional aspects of the bread.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.1 s.60
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• pp.47-52
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• 2007

The antimicrobial properties of medium-chain ($C_{8-12}$) free fatty acids and their 1-monoglyceride derivatives against a wide range of microorganisms we well known. However, previous studies have been mainly focused on the antimicrobial activity against pathogenic bacteria and viruses causing diseases in human or domestic animals' infection. But, there have been few reports describing comprehensive surveys of antimicrobial effects against microorganisms in cosmetics. For a start of this study, we evaluated and compared the preservative activities of $C_8$ (glyceryl caprylate) and $C_{12}$(glyceryl laurate) 1-monoglyceride in cosmetic formulations. From the result, we found that both of them have very excellent preservative activity against bacteria, but less against fungi. And $C_8$ 1-monoglyceride was a little bit more effective than $C_{12}$ 1-monoglyceride. According to the test results to evaluate each antimicrobial activity of glyceryl caprylate towards 5 kinds of microorganisms used in preservation efficacy test in cosmetics, gram-positive bacteria S. aureus and yeast C. albicans were sensitive and mold A. niger was most tolerant to glyceryl caprylate. Therefore, we tried to improve the antimicrobial activity of glyceryl caprylate agianst mold such as A. niger so that we could make it used as a preservative for cosmetic products. As a result, we confirmed that the antimicrobial activity of glyceryl caprylate is much improved under acidic conditions in formulation. In addition, we found optimal combinations of glyceryl caprylate with other antimicrobial agents. Among tested 7 antimicrobial agent, methyparaben showed the highest preservative activity in combination with gglyceryl caprylate.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.168-176
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• 1998

The breadmaking characteristics of composite flour containing 30% of buckwheat and 70% of wheat with the addition of vital wheat gluten and water-soluble gums, were studied to establish the optimum formula for the development of buckwheat bread. The addition of vital wheat gluten or/and gums led to successful formation of buckwheat bread, giving loaf volume increase and improvement of sensory quality, especially texture determined by QDA (Quantitative Descriptive Analysis). Among those additives, xanthan gum showed the best volume expansion. Synergistic effects on bread quality were observed when the vital wheat gluten and xanthan gum or guar gum were used together. As buckwheat flour was substituted for wheat flour, gelatinization started early and the maximum viscosity increased measured by an amylography. The addition of gluten and gums caused the initial gelatinization to occur at a higher temperature and maximum viscosity to decrease.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.7
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• pp.1002-1010
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• 2003

This study was carried out to develope yeast leavened pan bread using the commercial Doenjangs (Korean soybean pastes). Physicochemical properties of the Doenjang products were measured such as aminonitrogen, pH, titratable acidity and salinity, reducing sugar, total free sugar, total organic acid, PDI (protein dispersibility index) and color. Seven products of Doenjang were freeze-dried and powdered to be used in bread formula at the levels of 2.5, 5.0, 7.5 and 10.0%. When the Doenjang powder was added up to 5.0%, the ovenspring during baking remarkably increased resulting in increased loaf volume. However, with Doenjang powder more than 7.5%, the loaf volume became smaller than the control as the dough expansion and ovenspring decreased. Thus when Doenjang was added to bread dough, the loaf volume was highly correlated with ovenspring (r=0.92) but it was not with dough expansion during 1st fermentation (r=0.56). The browning color of bread crust and crumb became deeper with decrease in L value as the addition of Doenjang powder increased. From the mechanical texture measurements of bread crumb, hardness, gumminess and chewiness decreased with addition of Doenjang powders. Regardless of the kinds of Doenjang, the Doenjang powders could be added into the bread dough up to 5.0%, improving the loaf volume and texture of yeast leavened pan bread and demonstrating the possibility of producing a functional bread using the Doenjang powders.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.117-133
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• 2016

This study was to investigate the quality characteristics of sourdough bread made with 4 kinds of kamut sour starter. Kamut sour starters were made according to dough yield of sour starter and yeast adding on sour starter. We exmanined pH level, fermentation rate, specific volume, CrumbScan, moisture content, color value, texture analyzer, shelf-life test and sensory evaluation for observing quality characteristics of sourdough bread. From the results of pH measurement, kamut sourdough breads had lower pH value in dough and crumb pH than CON. In the experiment of dough's fermentation rate, CON had the rapidest fermentation rate among the samples initially, but the experimental groups also expanded as much as CON grew in spite of its slow fermentation. Specific volume and CrumbScan results suggested that CON had the largest volume. In addition, CM and TM had smaller volume than Pool and Biga. The sample that had the highest moisture content was Pool because its sour starter had the most amount of water. In color value test, CON had lighter crumb and crust color than other specimens. As a result of the TPA and shelf-life tests, CON had the softest hardness after 24 hours. However, Pool had similar hardness with CON after 72 hours. The result of the acceptance test of sourdough breads indicated that people prefered Pool and Biga to TM and CM. Difference test showed similar results with prior experiments. As the final outcome, Poolish was chosen as the optimal formula for kamut sour starter.