• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.6 no.2
• /
• pp.282-287
• /
• 2002

This paper action tracing by techniques to do image sequence component to watch invader based on Mobile internet use. First, detect frame in animation that film fixed area, and make use of image subtraction between two frame that adjoin, segment fixed backing and target who move. Segmentalized foreground object detected and did so that can presume middle value of gouge that is abstracted to position that is specified and watch invader by analyzing action gouge. Those watch information is stored, and made Mobile client send out SMS Message about situation of watch place to server being stored to sensed serial numbers, date, Image file with recording of time.

• Food Science and Preservation
• /
• v.8 no.3
• /
• pp.291-295
• /
• 2001

Photostimulated luminescence (PSL) analysis was applied to determine whether some agricultural commodities of Korean and Chinese origins have been irradiated or not. Cereals (brown rice and buckwheat) and legumes (soybean, peanut, fed bean and mung bean) were exposed to gamma irradiation at 0.5 ∼4 kGy The Korean garlic was irradiated at 0.05 ∼0.5 kGy. Cereals and mung bean were tool applicable to the PSL measurement, showing the intermediate values between the lower (700 photon counts, negative) and the upper threshold values (5,000, positive), however PSL values determined for soybean, peanut, red bean and garlic were suitable for being discriminated between nonirradiated and irradiated samples. There was no significant difference in PSL properties accgrding to the sample origins.

• The Journal of Natural Sciences
• /
• v.8 no.2
• /
• pp.175-179
• /
• 1996

The fruit soluble solids and acidity decreased during storage regardless of fruit size, fruit firmness decreased also, and the decreasing rate of the firmness in large fruit was higher than small. The ethylene production of fruit was increased during storage, and there was the peak of fruit respiration rate at 2 and 6 weeks after harvest. The calcium and magnesium content was the highest in peel, the lowest in flesh, and intermediate in core. Especially, the calcium content in the outer flesh was lower than in the inner flesh, and the magnesium content in the middle part of flesh was lower than in the other parts. The Ca/Mg ratio in the inner flesh and the K/Ca ratio in the outer flesh were higher than in the other parts.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.2
• /
• pp.143-148
• /
• 1984

Frozen sardine meat paste for fish sausage was prepared to obtain the basic data on improving the quality of sardine sausage, and its gel formation ability was compared with meat paste from raw sardine. In addition, its quality stability was studied during frozen storage. For the preparation of frozen sardine meat paste, the addition of 4% of sorbitol and 0.3f of polyphosphate to the fish meat appeared effective to keep the processing suitability and storage stability. Also, the gel formation ability of the frozen sardine meat paste was not inferior to that of raw sardine paste.

• Convergence Security Journal
• /
• v.13 no.1
• /
• pp.19-24
• /
• 2013

MANET has a highly dynamic topology because it consists of only mobile nodes. Various attacks using these characteristics exist. Among them, damage of the attacks based flooding such as DoS or DDos is large and traceback of the attack node is not easy. It is because route information by moving of intermediate nodes which pass the data changes frequently. In this paper, we propose table-based traceback technique to perform efficient traceback although route information by moving of nodes changes frequently. Cluster head manages route management table in order to form cluster status table and network topology snapshot for storing the location information of mobile nodes when cluster member nodes change. Also, bloom filter is used to reduce the amount of storing route information. The performance of the proposed technique is confirmed through experiment.

• Annual Conference of KIPS
• /
• 2004.05a
• /
• pp.301-304
• /
• 2004

자바의 특징 중에 한 가지는 자바 가상 기계를 기반으로 하고 있게 때문에 특정한 하드웨어나 운영체제에 영향을 받지 않고 독립적으로 수행이 가능하다는 것이다. 하지만 자바 언어로 개발된 애플리케이션은 C나 C++등 다른 언어로 작성한 프로그램에 비하여 실행이 매우 느리다는 단점을 가지게 된다. 이는 자바 가상 기계 에서 바이트코드가 인터프리터 방식으로 사용되기 때문이다. 이러한 단점을 보안하기 위하여 여러 가지 최적화 기법이 적용되고 있다. 본 논문에서는 이러한 방법으로써 바이트코드를 3주소형태 코드로 변환하는 변환기 설계에 대해서 제안할 것이다. 바이트코드에서 스택을 사용하지 않는 3주소형태 코드로의 변환하기 위하여 크게 세 단계를 걸친다. 첫째, 스택에 대한 명백한 참조를 가진 타입화된 스택기반의 중간표현을 생성한다. 둘째, 생성된 코드에서 타입에 대한 정보를 추출하고 추출된 정보를 저장하는 기억장소를 할당하여 추출된 정보를 저장시킨다. 셋째, 스택을 대신할 타입이 없는 지역변수를 생성하여 각각의 변수에 알맞은 타입을 분배함으로써 타입화되고 명백한 3주소형태 코드를 생성한다. 이러한 방식으로 스택기반 언어에서 발생하는 문제점을 해결한다.

• Journal of the Korea Society of Computer and Information
• /
• v.28 no.3
• /
• pp.59-65
• /
• 2023

As research on blockchain applications in various fields is actively increasing, management of private keys that prove users of blockchain has become important. If you lose your private key, you lose all your data. In order to solve this problem, previously, blockchain wallets, private key recovery using partial information, and private key recovery through distributed storage have been proposed. In this paper, we propose a safe private key backup and recovery method using Shamir's Secrete Sharing (SSS) scheme and biometric information, and evaluate its safety. In this paper, we propose a safe private key backup and recovery method using Shamir's Secrete Sharing (SSS) scheme and biometric information, and evaluate its safety against robustness during message exchange, replay attack, man-in-the-middle attack and forgery and tampering attack.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.53 no.1
• /
• pp.28-33
• /
• 2008

Traditionally mungbean (Vigna radiata L.) sprouts has been stored after dehydration to decrease their decay. The study was done to determine the effect of watering for final 12 hours of harvest day on morphological characters and color of mungbean sprouts. The seeds of cv. Zhong Lu 1 were soaked in 50 ppm BA solution immediately before 4 hour aeration and then cultured for 6 days, when water-supplied for final 12 hours or not. After packaged with PE envelops, the sprouts stored 5 days at $8^{\circ}C$, and their morphological characters, fresh and dry weights, and colors were measured everyday. Compared to non-water supplied, water supplied sprouts had thicker hypocotyl diameter in middle part, and higher total fresh weight due to increment of cotyledon and hypocotyl ones although the two sprouts did nearly same in other characters. Only nonwater supplied sprouts showed higher color b value in hypocotyl than water supplied ones although there were not significant differences between them in other color-related characters, meaning that the latter ones were more rapidly decayed during their storage. In non-water supplied sprouts, number of lateral roots, hypocotyl and root lengths, total fresh weight, brightness of hypocotyl and root was decreased since 3 days after storage but cutting resistance of hypocotyl was done since 5 days.

• Food Science and Preservation
• /
• v.8 no.4
• /
• pp.356-361
• /
• 2001

This study was conducted to improve the storability of onion bulbs by assembly simple house storage and the reduce the rotteness caused by field open storage. Allium cepa cv. Changnyungdeago, late strain was used for the test at the storage condition of natural ventilation of levels 2, forced ventilation of levels 2, field open storage and 75mm, 100mm, and 125mm ventilating holes. Mean tamperature and relative humidity were not significantly different by ventilation conditions. Mean temperature was lower in forced ventilation than that of in natural ventilation and non-ventilation, and relative humidity was a little higher in ventilation treatment than those of the others. Weight loss of onion bulbs were 2.5%, 2.9%, 3%, 4.3% in field open storage, non ventilation, natural ventilation of levels 2 and forced ventilation of levels 2 respectively. Rotting rate in natural ventilation of levels 2 and farced ventilation of levels 2 were 27.7% and 25.4% respectively but 34.6% and 37.8% in non ventilation and field open storage. Therefore, the treatment of ventilation reduced the rotteness of storage onion bulbs. The smaller the size of a ventilating hole, the lower mean temperature was maintained. The relative humidity was some high in July, but didn’t showed significantly difference in August and September. With small size of a ventilating hole, the strong wind velocity was obtained, and wind velocity by position was weaker in the middle part than both ends. Rutting rates in 75㎜, 100㎜, and 125㎜ ventilating holes were 17.9%, 15.3% and 14.1% respectively.

• Food Science and Preservation
• /
• v.17 no.5
• /
• pp.581-585
• /
• 2010

The effects of plastic container vent ratio on fruit quality during strawberry precooling and storage were analyzed. Plastic containers ($520mm{\times}355mm{\times}182mm$) were manufactured with bottom and side vents at areal ratios of 5%, 10%, 15% and 20%. Fruit was loaded at a volume ratio of 80% prior to pressure cooling and storage at $5^{\circ}C$. The internal fruit temperature was $18^{\circ}C$ and the times taken to attain $2^{\circ}C$ after precooling were 1 hour 9 minutes, 1 hour 13 minutes, 2 hours 2 minutes, and 2 hours 51 minutes at vent ratios of 20%, 15%, 10%, and 5%, respectively. To mimic the current distribution system, precooled strawberries were packaged in tray wrapping and stored at $5^{\circ}C$. Changes in weight, bruising, extent of decay, and firmness, were measured. Weight loss, bruising, and decay were highest at a vent ratio of 20%, lowest at a vent ratio of 15%, and moderate at vent ratios of 5% and 10%. No significant among-treatment difference in fruit firmness was evident.