• Journal of the Korean Recycled Construction Resources Institute
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• v.1 no.1
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• pp.8-16
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• 2013

Currently, global warming has advanced by the usage of fossil fuels such as coal and petroleum. and the atmosphere temperature in the world of 100 years(1906~2005) has been risen $0.74^{\circ}C{\pm}0.18^{\circ}C$, IPCC announced that the global warming effect of last decade was nearly doubled compared to the changes($0.07^{\circ}C{\pm}0.02^{\circ}C$/10year) in the past 100 years. Moreover, due to the global warming, heat wave, heavy snow, heavy rain, super typhoon, were caused and are increasing to happen in the world continuously causing damages and destruction of social infrastructures, where concrete structures are suffering deterioration by long-term extreme climate changes. to solve these problems, the new construction technology and codes are necessary. In this study, to solve these problems, experiments on a variety of cases considering the temperature and humidity, the main factors of climate factors, were performed, and the cases are decided by temperature and humidity. The specimens were tested in compressive strength test and split tensile test by the curing age(3,7,28 days) morever, performance based design(PBD) method was applied by using the satisfaction curve developed from the experiment date. PBD is the design method that gathers the current experimental analysis and past experimental analysis and develops the material properties required for the structure, and carries out the design of concrete mix, and it is recently studied actively worldwide. Also, it is the ultimate goal of PBD to design and perform on structures have sufficient performance during usage and to provide the problem solving for various situations, Also, it can achieve maximum effect in terms of functionality and economy.

• Economic and Environmental Geology
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• v.20 no.1
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• pp.35-60
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• 1987

The geochemical characteristics including minerals, major and trace elements chemistries of the Proterozoic, Jurassic and Cretaceous granites in Korea are systematically summarized and intended to decipher the origin and crystallization process in connection with the tectonic evolution. The granites in Korea are classified into three different ages of the granites with their own distinctive geochemical patterns: 1) Proterozoic granitoids; 2) Jurassic granites(cratonic and mobile belt); 3) Cretaceous-Tertiary granites. The Proterozoic granite gneisses (I-type and ilmenite-series) formed by metamorphism of the geochemically evolved granite protolith. The Proterozoic granites (S-type and ilmenite-series) produced by remobilization of sialic crust. The Jurassic granites (S-type and ilmenite-series) were mainly formed by partial melting of crustal materials, possibly metasedimentary rocks. The Cretaceous granites (I-type and magnetite-series) formed by fractional crystallization of parental magmas from the igneous protolith in the lower crust or upper mantle. The low temperature ($315{\sim}430^{\circ}C$) and small temperature variations (${\pm}20{\sim}30^{\circ}C$) in the cessation of exsolution of perthites for the Proterozoic and Jurassic granites might have been caused by slow cooling of the granites under regional metamorphic regime. The high ($520^{\circ}C$) and large temperature variations (${\pm}110^{\circ}C$) of perthites for the Cretaceous granites postulate that the rapid cooling of the granitic magma. In terms of the oxygen fugacity during the feldspar crystallization in the granite magmas, the Jurassic mobile belt granites were crystallized in the lowest oxygen fugacity condition among the Korean granites, whereas the Cretaceous granites in the Gyeongsang basin at the high oxygen fugacity condition. The Jurassic mobile belt granites are located at the Ogcheon Fold Belt, resulting by closing-collision situation such as compressional tectonic setting, and emplaced into a Kata-Mesozonal ductile crust. The Jurassic cratonic granites might be more evolved either during intrusion through thick crust or owing to lower degree of partial melting in comparison with the mobile belt granites. The Cretaceous granites are possibly comparable with a continental margin of Andinotype. Subduction of the Kula-Pacific ridge provided sufficient heat and water to trigger remelting at various subcrustal and lower crustal igneous protoliths.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1618-1624
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• 2009

This study was conducted to estimate the shelf-life of cooked mung bean sprouts contaminated with Staphylococcus aureus according to storage temperatures after cooking in school foodservice operations. A predictive growth model of S. aureus in cooked mung bean sprouts prepared using a standard recipe was developed at 4 storage temperatures (5, 15, 25, and 35${^{\circ}C}$). To determine the effect of vinegar on the shelf-life of cooked mung bean sprouts, the growth of S. aureus in sprouts prepared using vinegar and the standard recipe were compared. The $R^2$ values of the specific growth rate (SGR) and lag time (LT) determined using the Gompertz model were greater than 0.90 at all temperatures except 5${^{\circ}C}$, which confirmed that it would be appropriate to use these parameters for a secondary model. The secondary model, which indicates changes in LT and SGR values according to storage temperatures, was calculated using response surface models. The compatibility of the developed model was confirmed by calculating $R^2$, Bf, Af and MSE values as statistic parameters. The $R^2$ values of LT and SGR were 0.94 or higher, and the MSE, Bf and Af values were 0.02 and 0.002, 0.97 and 1.03, and 1.31 and 1.10, respectively, with high statistical compatibility. The growth rate of S. aureus was higher when the standard recipe was used than when vinegar was used at all temperatures. Indeed, no growth of S. aureus was observed in mung bean sprouts prepared using vinegar. Based on the model developed, cooked mung bean sprouts prepared using the standard recipe for school foodservice should be stored at 10${^{\circ}C}$ or less. Additionally, sprouts stored at 25 or 35${^{\circ}C}$ should be consumed within 6 or 12 hours after cooking. Finally, the addition of vinegar will prevent the growth of S. aureus in cooked mung bean sprouts.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.3
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• pp.268-275
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• 1982

This study was conducted to obtain basic informations for breeding and improving cultural practices of sesame (Sesamum indicum L.) through investigation of several agronomic characters of 82 major varieties plants in April 20, May 15 and June 20. Stem diameter and plant height were largest in early planting(April 20). On the contrary, they were smallest in late planting(June 15). Therefore, the later planting, the poorer the vegetative growth on the basis of stem diameter and plant height. Number of capsules per plant and number of grains per capsule were 88 and 54, respectively, in the early planting, while they were decreased to 25 capsules and 40 grains in late planting. The percentage of ripeness and 1000 grain weight 78 and 2.3g in the April 20planting while they were 58% and 2.1g in June 20 planting indicating the later planting, the lower the ripeness. Grain yield per m1 in April 20 and June 20 planting was 112 and 18g respectively. Consequently, grain yield significantly decreased as planting delayed. On the basis of the vegetative and reproductive growth, varieties could be classified into early, conventional, late and indetermediate planting adapted groups. The major yield components were highly and postively correlated with accmulated sunshine hours and temperatures confirming that grain yield was closely related with sunshine and temperature. Among the varieties tested, Gurye and Local 135 had more than 150 capsules. Haenam and Woogang had more than 75 grains per capsule. Since grain yield oflate planted sesame were significantly different among the varieties, breeding of sesame for after barly cropping would be more effective under late cultural condition of after barly.

• Journal of Dairy Science and Biotechnology
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• v.33 no.3
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• pp.203-207
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• 2015

The majority of food drying processes are based on the use of thermal energy. However, such methods may deteriorate the quality of the final product. Freeze-drying is one of the most useful processes for drying thermosensitive substances. Food that contains beneficial bacteria, for example, is susceptible to heat treatment, but during freeze-drying beneficial bacteria are preserved in these food items. The primary goals of this study were to develop yogurt snacks and to compare the viability of lactic acid bacteria (LAB) in yogurt snacks under different freeze-drying temperatures. In addition, the survival of LAB during storage was investigated. Survival of LAB in freeze-dried yogurt snacks gradually decreased over 16 weeks of storage. LAB had a residual viability of 25.5% after 16 weeks of storage at room temperature. LAB survived better in freeze-dried plain yogurt snacks than in freeze-dried strawberry yogurt snacks during storage. Freeze-dried yogurt snacks contained 11.9% fat, 57.1% carbohydrate, and 18.7% protein. In conclusion, the viability of LAB in freeze-dried yogurt snacks depends on the temperature during freeze-drying: the higher the freeze-drying temperature, the lower the viability of LAB in yogurt snacks. The viability of LAB in yogurt snacks was also dependent on the moisture content and nutritional value.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.834-841
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• 1997

A lactic acid bacteria which showed antimicrobial activity was isolated from dairy products and identified as Lactobacillus sp. according to the morphological, physiological and biochemical properties, which was named Lactobacillus sp. SH 7311. The bacteriocin of Lactobacillus sp. GM 7311 showed a broad range of inhibitory spectrum against some gram positive and negative bacteria. Especially, Proteus mirabilis was highly sensitive to bacteriocin and used as indicator strain for further investigation. The optimal condition for the production of bacteriocin was showed on MRS broth at $37^{\circ}C$ and pM 6.0. Bacteriocin production of this strain cultured under optimal condition was increased late logarithmic phase to early stationary phase. This bacteriocin was fully active at the pH range $2.0\~5.0$, also was stable at $100^{\circ}C$ for 60 min. at pH 5.0, But about $40\%$ of bacteriocin activity was diminished by the treatment of acetone, ethanol, iso-butanol and ethyl ether during 2 hours at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.36 no.6
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• pp.919-923
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• 2004

Effects of adding 0, 2, 4, 6, and 8% freeze-dried kimchi powder (FDKP) on kimchi snack quality were examined. Headspace volatile compounds of 4% FDKP snack, receiving highest overall preference in sensory evaluation results, were analyzed, and 26 compounds were identified, including 13 aldehydes, 3 sulfides, a ketone, an acid, a terpene, and 7 other compounds. Pearson correlation analyses were carried out to determine a correlation between the concentration of FDKP and the amount of each volatile compound. Acetaldehyde, propanal, dimethyl sulfide, dimethyl disulfide, acetic acid, and d-limonene showed correlation coefficients above 0.90; selective ion move (SIM) analysis also showed above 0.97 for highly correlated compounds. Results suggest that these compounds can be used as indicators fur kimchi flavor of FDKP snack.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.345-351
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• 2013

The purpose of this study was to investigate the rheological properties of noodles containing garlic powder, which was added to noodle bases at 1, 3 and 5% concentrations. The physical properties of the noodles with garlic powder were tested by a rapid viscoanalyzer (RVA), a farinogram, and an alveogram. The initial pasting temperature were increased with the increments in the ratio of garlic powder, whereas peak viscosity, breakdown decreased. The consistency of Farinogram was increased with the increments in the ratio of garlic powder but did not show a significant difference. The mechanical tolerance index value of noodles containing garlic powder were lower than that of the control. The $P_{max}$ and L value of the alveogram decreased with garlic powder increments.

• Proceedings of the Korean Information Science Society Conference
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• 2006.10d
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• pp.24-29
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• 2006

본 논문에서는 광대역 통신 방송 융합 서비스 제공을 고려한 WDM 메트로 링 망을 위한 매체 접근 제어(Medium Access Control; MAC) 프로토콜의 성능을 분석한다. 현재 인터넷은 통신 방송 융합 망으로 진화하고 있으며 다양한 트래픽 특성을 갖는 서비스가 액세스 망에서 메트로 망으로 유입되고 있다. 그러나 기존 메트로 망의 MAC 프로토콜은 이러한 망 환경 변화를 고려하지 않고 단순하고 동일한 트래픽만을 고려하여 성능을 분석하였다. 따라서 본 논문에서는 메트로 링에 연결된 액세스 노드의 입력 트래픽을 Self-Similar와 Poisson 트래픽으로 분류하여 기존 MAC 프로토콜의 성능을 분석하고 평가한다. 메트로 링 망에 연결된 액세스 노드는 이 두 종류의 트래픽 중에서 하나를 망에 유입하며 채널을 공유하는 노드 수에 따라서 다양한 트래픽 환경이 고려된다. WDM 메트로 링망의 기본 MAC 프로토콜은 CSMA/CA(Carrier Sense Multiple Access with Collision Avoidance)이며, 패킷을 빈 슬롯에 전송하고 송신지에서 패킷을 제거하는 SS (Source-Stripping) 기반으로 운용된다. 본 논문에서는 SS 방식으로 생성된 빈 슬롯을 바로 패킷 전송에 이용하는 방식과 그렇지 않은 방식을 각각 1-Persistent와 non-Persistent로 분류하고 MAC 프로토콜을 분석하여 기존 방식의 장 단점을 비교한다. 또한 전송 공정성과 처리율을 같이 고려하여 적용할 수 있는 확률 기반 p-Persistent MAC 프로토콜도 분석하였으며 시뮬레이션을 통하여 각 프로토콜을 노드 처리율, 전송 지연, 패킷 손실률, 전송 공정성 관점에서 비교하고 평가한다.y 수행을 여러 서버로 분산처리하게 함으로써 성능에 대한 신뢰성을 향상 시킬 수 있는 Load Balancing System을 제안한다.할 때 가장 효과적인 라우팅 프로토콜이라고 할 수 있다.iRNA 상의 의존관계를 분석할 수 있었다.수안보 등 지역에서 나타난다 이러한 이상대 주변에는 대개 온천이 발달되어 있었거나 새로 개발되어 있는 곳이다. 온천에 이용하고 있는 시추공의 자료는 배제하였으나 온천이응으로 직접적으로 영향을 받지 않은 시추공의 자료는 사용하였다 이러한 온천 주변 지역이라 하더라도 실제는 온천의 pumping 으로 인한 대류현상으로 주변 일대의 온도를 올려놓았기 때문에 비교적 높은 지열류량 값을 보인다. 한편 한반도 남동부 일대는 이번 추가된 자료에 의해 새로운 지열류량 분포 변화가 나타났다 강원 북부 오색온천지역 부근에서 높은 지열류량 분포를 보이며 또한 우리나라 대단층 중의 하나인 양산단층과 같은 방향으로 발달한 밀양단층, 모량단층, 동래단층 등 주변부로 NNE-SSW 방향의 지열류량 이상대가 발달한다. 이것으로 볼 때 지열류량은 지질구조와 무관하지 않음을 파악할 수 있다. 특히 이러한 단층대 주변은 지열수의 순환이 깊은 심도까지 가능하므로 이러한 대류현상으로 지표부근까지 높은 지온 전달이 되어 나타나는 것으로 판단된다.의 안정된 방사성표지효율을 보였다. $^{99m}Tc$-transferrin을 이용한 감염영상을 성공적으로 얻을 수 있었으며, $^{67}Ga$-citrate 영상과 비교하여 더 빠른 시간 안에 우수한 영상을 얻을 수 있었다. 그러므로 $^{99m}Tc$-transierrin이 감염 병소의 영상진단에 사용될 수 있을 것으로 기대된

• Proceedings of the Korean Information Science Society Conference
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• 2006.10d
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• pp.350-355
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• 2006

선진 전력시장의 경우, 전력산업의 환경변화에 따라 소비자의 역할이 증대되고 있으며 이와 더불어 IT 기반의 다양한 소비자 중심의 전력부가서비스의 개발이 시도되고 있거나 일부 제공되고 있다. 이러한 서비스의 발전은 시간이 흐르면서 단방향이 아닌 양방향 통신 기반의 소비자 중심 서비스에 대한 연구로 확대되고 있다. 특히, 미국 EPRI의 IntelliGrid 컨소시엄에서 제시한 수용가 포탈 시스템은 소비자 영역내의 장비와 에너지 서비스 기관 간의 양방향 통신을 전제함으로써 이루어지는 통합적인 개념의 서비스 기반으로써, 공급자를 포함한 ESP(Energy Service Provider)와 소비자는 수용가 포탈을 기반으로 원활한 커뮤니케이션을 수행하고 그 결과를 이용한 부가적 이익을 누릴 수 있게 된다. 이에 비해 국내의 전력부가서비스 제공 수준은 이제 겨우 시작 단계에 불과하지만, 서비스에 대한 인식 정도와 IT기술의 발전 속도를 생각해 본다면 머지않아 국내 전력산업에서도 현재의 서비스 제공 수준을 한 단계 넘어선 양방향 통신 기반의 수준 높은 전력부가서비스를 요구하게 될 것이다. 따라서, 국내 환경에 적합한 수용가 포탈 시스템 기반의 전력부가서비스 창출은 수용가에게는 비용 절감이 가능한 합리적인 소비를 제시하고, ESP(Energy Service Provider)에게는 부하·수요관리 및 투자비를 절감할 수 있는 기회를 제공해야 할 것이다. 본 논문에서는 새로운 전력부가서비스 기반인 수용가 포탈시스템을 분석하고, 현행 전력부가서비스의 현황과 동향 분석, 적용가능 기술 분석, 타 산업 벤치마킹을 통해 국내환경에 적합한 수용가 포탈 시스템 기반의 전력부가서비스 선정 및 구축 방안을 제시하고자 한다.원 사용이 가능하도록 설계하였다.서버로 분산처리하게 함으로써 성능에 대한 신뢰성을 향상 시킬 수 있는 Load Balancing System을 제안한다.할 때 가장 효과적인 라우팅 프로토콜이라고 할 수 있다.iRNA 상의 의존관계를 분석할 수 있었다.수안보 등 지역에서 나타난다 이러한 이상대 주변에는 대개 온천이 발달되어 있었거나 새로 개발되어 있는 곳이다. 온천에 이용하고 있는 시추공의 자료는 배제하였으나 온천이응으로 직접적으로 영향을 받지 않은 시추공의 자료는 사용하였다 이러한 온천 주변 지역이라 하더라도 실제는 온천의 pumping 으로 인한 대류현상으로 주변 일대의 온도를 올려놓았기 때문에 비교적 높은 지열류량 값을 보인다. 한편 한반도 남동부 일대는 이번 추가된 자료에 의해 새로운 지열류량 분포 변화가 나타났다 강원 북부 오색온천지역 부근에서 높은 지열류량 분포를 보이며 또한 우리나라 대단층 중의 하나인 양산단층과 같은 방향으로 발달한 밀양단층, 모량단층, 동래단층 등 주변부로 NNE-SSW 방향의 지열류량 이상대가 발달한다. 이것으로 볼 때 지열류량은 지질구조와 무관하지 않음을 파악할 수 있다. 특히 이러한 단층대 주변은 지열수의 순환이 깊은 심도까지 가능하므로 이러한 대류현상으로 지표부근까지 높은 지온 전달이 되어 나타나는 것으로 판단된다.의 안정된 방사성표지효율을 보였다. $^{99m}Tc$-transferrin을 이용한 감염영상을 성공적으로 얻을 수 있었으며, $^{67}Ga$-citrate 영상과 비교하여 더 빠른 시간 안에 우수한 영상을 얻을 수 있었다. 그러므로 $^{99m}Tc$-transierrin이 감염 병소의 영상진단