• Magazine of the Korea Concrete Institute
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• v.14 no.3
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• pp.58-63
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• 2002

한국가스공사(주)에서는 수도권의 천연가스 수요에 대응하기 위하여, 사진에서 보는바와 같이, 인천송도 앞 바다 8km 지점에 위치한 30만평의 인공 섬에 1993년부터 2000년까지 10기의 지상식 LNG 저장탱크를 건설하였으며 1998년부터 8기의 지하식 탱크가 건설 중에 있다. LNG 저장탱크는 다른 토목구조물과는 달리 초저온성과 고도의 안정성을 필요로 한다. 즉, -162$^{\circ}C$의 초저온 상태를 유지해야하는 보냉 구조와 가연성 가스에 대한 충분한 수밀성 및 안정성을 기본적으로 가져야 한다. 특히 지하식 탱크는 지상식 탱크 공사비와 비슷하며 주변의 경관 및 환경에 조화시키며 안정성이 높은 것이 특징이다.(중략)

• The Magazine of the IEIE
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• v.37 no.3
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• pp.43-50
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• 2010

Solid State Drive(SSD)는 NAND Flash Memory와 이틀 제어하는 Controller로 구성되는 차세대 대용량 저장매체로써 기존의 HDD에 비해 상대적으로 읽기 및 쓰기가 빠르고，동작 중 전력소비가 적으며, 또한 발열이 낮고, 강한 내구성을 가지고 있기 때문에 PC에서 HDD보다 더 적합한 저장매체라 할 수 있다. 하지만, 가격이 비싸다는 점과 아직 안정성이 검증되지 않은 이유로 HDD를 대체하는데 시간이 더 필요하다. 안정성을 높이기 위해 많은 개발자들이 노력을 하고 있음에도 불구하고 공통적으로 겪는 문제점중에 하나가 바로 객관적인 성능 및 품질을 판단하는 테스트 기준이 없다는 것이다. 본 논문에서 다루고자 하는 내용은 기존 HDD 및 SSD 테스트의 한계침을 찾아보고 이를 보완한 테스트 기준을 제안함으로써, 많은 개발자들이 SSD 개발에 있어 좀 더 정확한 테스트로 SSD의 성능 및 안정성을 높이는데 가여할 수 있도록 SSD 테스트 관점에서의 Key word를 결론으로 제시하고자 한다.

• Proceedings of the Korean Information Science Society Conference
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• 2004.04b
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• pp.127-129
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• 2004

이동 컴퓨팅이 활성화 되면서 데이터의 관리 및 저장을 위하여 내장형 DBMS의 필요성이 증대되고 있다. 클라이언트에서 운용되는 내장형 DBMS는 서버용 DBMS와 동기화 기능이 필요하다. 본 논문에서는 통신 비용절감과 빠른 동기화를 위하여 SQL로 이루어진 로그 정보로 클라이언트와 서버간의 데이터를 양방향 동기화하며 Mirror Table을 가지는 Mid-tier 구조로 안정성을 유지하는 새로운 동기화 서버 구조를 제안한다. 제안된 동기화 서버는 저장 공간과 안정성이 부족한 내장형 DBMS의 데이터를 일관성과 안정성이 있도록 보장하고 통신비용이 최소화될 수 있도록 함으로써 효율적으로 데이터를 관리할 수 있도록 지원한다.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.407-411
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• 1997

Effects of heating time and storage temperature on the oxidative stability of heated palm oil were studied. Palm oil was heated at $150^{\circ}C$ for 0, 1, 10 or 20 min and stored at 4, 20 or $65^{\circ}C$. The oxidative stability of the sample was evaluated by determining peroxide value of the oil and measuring the volatiles in the headspace of the sample. Significant difference in the peroxide or volatile formation was observed (p<0.05) in heated palm oils between samples stored at 4 or $20^{\circ}C$ and those stored at $65^{\circ}C$. Pentane, hexanal, heptane and total volatiles increased with heating time, while storage temperature did not significantly affect their formation, indicating that heating time played more important role in volatile formation in the heated palm oil than storage temperature. However, adverse results were observed for the formation of peroxide. The interaction effect of heating time and storage temperature on the oxidative stability of heated palm oil was also observed.

• Journal of Food Hygiene and Safety
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• v.17 no.3
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• pp.117-123
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• 2002

The five main green tea catechin components such as (+)-catechin, (-)-epicatechin, (-)-epigallocatechin, (-)-epicatechin gallate, and (-)-epigallocatechin gallate were analyzed quantitatively from commercial green tea by HPLC. Amounts of catechins decreased in the following order : (+)-catechin > (-)-epigallocatechin gallate >(-)-epigallocatechin >(-)-epicatechin >(-)-epicatechin gallate. In this study, the stability of the following green tea catechins to pH in the range from 3 to 11 was studied using of ultraviolet spectroscopy : (+)-catechin, (-)-epicatechin, (-)-epicatechin gallate, and (-)-epigallocatechin gallate. This study demonstrated that green tea catechins were not stable at high pH and that the pH-, and time-dependent spectral alternatives were not reversible In conclusion, low pH is important to maintain the efficient utilization of green tea catechins.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.7
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• pp.996-1000
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• 2016

Effects of copigments (succinic acid, $Cu^{2+}$, ascorbic acid, sucrose, and pH) on stability of anthocyanin extracted from black beans (Glycine max Merrill.) were investigated during storage for 8 days at 4 and $40^{\circ}C$. Succinic acid improved stability of anthocyanin by 7~15% compared to the non-treatment group at $40^{\circ}C$. $Cu^{2+}$ maintained stability of anthocyanin by about 100% for 8 days at $4^{\circ}C$. Ascorbic acid reduced stability of anthocyanin by 64~72% of non-treatment at $40^{\circ}C$. Sucrose treatment did not significantly affect stability compared to the control. The lower pH improved stability of anthocyanin. Stability at pH 1 was improved by 81~87% compared to that at pH 7. These results show that temperature, organic acid, and pH were effective in improving storage stability of anthocyanin from black beans.

• Tunnel and Underground Space
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• v.24 no.4
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• pp.297-307
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• 2014

Cavern Thermal Energy Storage system stores thermal energy in caverns to recover industrial waste heat or avoid the sporadic characteristics of renewable-energy resources, and its advantages include high injection-and-extraction powers and the flexibility in selecting a storage medium. In the present study, the structural stability of rock mass pillar between these silo-type storage caverns was assessed using a coupled thermal-mechanical model in $FLAC^{3D}$. The results of numerical simulations showed that thermal stresses due to long-term storage depended on pillar width and had significant effect on the pillar stability. A sensitivity analysis of main factors indicated that the influence on the pillar stability increased in the order cavern depth < pillar width < in situ condition. It was suggested that two identical caverns should be separated by at least one diameter of the cavern and small-diameter shaft neighboring the cavern should be separated by more than half of the cavern diameter. Meanwhile, when the line of centers of two caverns was parallel to the direction of maximum horizontal principal stress, the shielding effect of the caverns could minimize an adverse effect caused by a large horizontal stress.

• Food Engineering Progress
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• v.14 no.4
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• pp.346-353
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• 2010

Due to the globalization of Korean foods, there are great interests in traditional Korean foods. Thus, the enhancement and development of makgeolli processing have been constantly accomplished. In case of makgeolli, the storage stability is very important because the fermentation of makgeolli during distribution is still progressed. Therefore, the objective of this study was to investigate storage stability of makgeolli by separation storage methods. During the 30-day storage at $10^{\circ}C$, pH value, titratable acidity, color value, sugar content, reducing sugar content, and alcohol content were measured. Microbial cell counts were also evaluated. Reducing sugar content was decreased after 10 days for all the samples. In the case of titratable acidity and color, these values were constantly increased with storage time. Especially, the yellowness value of the precipitate of makgeolli was increased by two times than that of the beginning. There was a decreasing tendency for lactic acid bacteria with storage time. In case of yeast, there was a decreasing tendency after 15 days, but the significance was not detected. The quality changes in the samples from centrifugal separation were relatively less than the control. Therefore, the separation storage method could affect the enhancement of makgeolli quality during distribution.

• Proceedings of the Korean Society for Rock Mechanics Conference
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• 1999.03a
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• pp.59-64
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• 1999

지하암반은 계절적 대기온도 변화의 영향을 거의 받지 않는 온도조건 및 뛰어난 단열성으로 인해 물류의 저온냉동저장이나 액화연료의 저장 등을 위한 좋은 대상으로 인식되고 있다. 이러한 분야에 있어서 암반의 열물성 및 열유동 특성은 매우 중요한 요소로서, 이는 장기적인 에너지절약 및 지하구조물의 열역학적 안정성의 정확한 평가와 직접적 연관이 된다. (중략)

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.15-20
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• 1997

Changes in antioxidative substances-sesamol, sesamin and sesamolin - and mineral contents of sesame oil during refining processes have been studied to investigate the oxidative stability of oils during the storage at $70^{\circ}C$. Fe, Cu, Mg and Zn were nearly removed from the oil by the degumming process. During storage, the changes of total volatile contents in crude and degummed sesame oil were not noticeable but those in alkali-refined and deodorized sesame oil were increased at early period of the storage. The increases of hexanal and pentanal were most noticeable and their concentration was increased markedly in alkali-refined, bleached and deodorized sesame oil at early period of the storage. During refining processes and storage, sesamin was relatively stable but the content of sesamolin was decreased. The content of sesamol was decreased until alkali-refining process but increased during a bleaching process. The content of sesamolin tended to decrease with increasing of sesamol during storage.