• Proceedings of the Korean Society of Disaster Information Conference
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• 2017.11a
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• pp.229-230
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• 2017

본 논문에서는 최근 대두되고 있는 지진에 대한 문제를 담고 있다. 우리나라에서는 2016년 발생한 경주지진(진도 5.8)을 계기로 내진설계기준이 한층 강화되고 의무화 되었으며 이로써 내진 성능을 가진 기초 형식이 더욱 필요하게 되었다. 내구성, 경제성, 시공성, 내진 등이 뛰어난 설계기초 공법의 하나로 팽이말뚝 기초공법이 있으나 일반 팽이말뚝기초 공법으로는 지진 시 발생하는 지반 진동으로 인한 구조물 피해를 충분히 감당하기 어렵다. 따라서, 팽이말뚝기초의 장점(경제성, 안정성, 시공성)을 살리면서 구조물과 팽이말뚝 사이에 쇄석층을 두어 진동 전달을 차단하고, 팽이말뚝 상호를 힌지로 연결하여 지반 변형에 따라 유기적으로 변형을 갖게 하고 지반의 지지력 상승과 침하량 감소의 효과를 볼 수 있고 지진시 진동 충격을 흡수하여 지진 시 피해를 줄일 수 있는 내진형 팽이말뚝을 개발하고자 한다.

• Journal of the Korea institute for structural maintenance and inspection
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• v.14 no.2
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• pp.137-144
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• 2010

Up to now, common studies of top base have concentrated upon bearing capacity and settlement by in-situ loading test in Japan and Korea. But most of all preceding study for top base must analyze how to deliver overburden loading on bottom of foundation. Therefore, in this study, the stress delivery mechanism of Top-Base Foundation developed in Japan and Floating Top Base developed in Korea is investigated through numerical analysis and laboratory model test. Analyzing the load delivery mechanism of top base, it was found that the division rate of load reduction of top base for overburden load was largest in peripheral skin friction between the top base and the crushed stone. Further, total stress dispersion angle of Top-Base Foundation including internal stress dispersion effect of top base was $41.8^{\circ}$ and total stress dispersion angle of Floating Top Base was $44.5^{\circ}$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.4
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• pp.697-703
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• 2006

In this research, model tests for in-situ Top-Base Foundation are carried out in other to investigate the load delivering mechanism and the incremental effect of bearing capacity. According to the result of model tests, the load-settlement curves of both in-situ Top-Base(In-situ TBF) and Precast Top-Base Foundation(PC-TBF) showed similar results in term of the ground movement and effect of bearing capacity. Also, the range of vertical stresses delivered into ground was decreased with Top-Base method regarding other types foundations.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2017.05a
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• pp.106-108
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• 2017

최근 사물인터넷 기술은 4차 산업혁명을 이끌 차세대 성장기술로 많은 분야에서 기술도입과 융합을 시도하고 있다. 장난감 시장 역시 사물인터넷 기술 도입으로 많은 변화가 일어나고 있다. 특히, 단순한 조작 위주의 장난감을 스마트 기기, 센서 등과 연동하여 원격제어를 하고, 부가 정보를 축적하여 활용함으로써 사장되었던 많은 장난감들이 새로운 놀이도구로 재생산되고 있다. 본 논문에서는 대표적인 놀이기구였던 팽이를 새롭게 사물인터넷 기반 스마트 팽이로 제작하기 위한 방안을 제시한다. 스마트 팽이는 초소형 아두이노 보드를 장착하고 스마트폰과 통신이 가능하도록 하여 회전 및 충돌 정보를 스마트폰으로 전송하도록 한다. 또한, 스마트 팽이에 솔레노이드를 이용한 점핑 모듈을 추가하고 스마트폰에서 점프 명령을 내릴 수 있도록 함으로써 게임 참여자의 직접 제어가 가능한 스마트 팽이 대전 게임을 구현할 수 있도록 한다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.210-214
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• 2001

Enoki mushroom (Flammulina velutipes) was added in preparation of kimchi, and the quality was evaluated during fermentation at $10^{\circ}C$. Kimchi showed a rapid decrease in pH until 11 days, but revealed a retarded decrease thereafter. Titratable acidity increased sharply until 15 days, but increased slowly thereafter. Treatment with 5% enoki mushroom showed a lower pH and titratable acidity than control. Total microbial load and lactic acid bacterial count were maximum at 5 days, and were about $2.0{\times}10^{8}\;CFU/ml$. Radical scavenging activity was greater in enoki mushroom added kimchi after 11 days, and it was mainly due to the materials soluble in methanol and ethanol. Kimchi with 5% enoki mushroom showed higher scores than others in color and taste for sensory evaluation.

• Food Industry And Nutrition
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• v.8 no.1
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• pp.50-56
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• 2003

팽이버섯 균사체를 액체배양하여 전통 장류 발효식품및 음료개발에 이용할 목적으로 7종류의 곡물에 배양한 팽이버섯 배양액의 생리활성을 검토하였다 혈전 용해능은 골목 배양액과 침전물사이에는 차이가 없었으며, 대체로 조, 대두박 및 검정콩 배지에서 혈전용해능이 높게 나타났다. 항균력은 S.aureus에 대해서는 밀, 보리 및 검정콩이 높았고, L. plantarum에 대해서는 조, 밀 및 보리가 높았으며, E.coli에 대해서는 밀과 보리 배지에서 배양한 배양액이 높게 나타났다. Linoleic acid에 대한 항산화 효과는 곡물배지 자체에서는 검정콩, 대두박 및 합성배지에서 높게 나타났고, 팽이버섯을 배양했을 때는 검정콩배지의 항산화력과 유사한 활성을 나타내었다. 비장세포의 증식능은 보리, 밀, 조 및 합성배지에 팽이버섯을 배양하였을 때가 곡물자체에서보다 약 20% 정도 높게 나타났다. ConA를 버섯배양 추출물에 혼합했을 때는 옥수수, 대두박 및 검정콩에서 팽이버섯을 배양한 배양액이 $22\sim26%$ 정도의 증식효과가 있었으며, LPS를 혼합했을 경우는 옥수수, 대두박, 검정콩배지에 배양한 배양액이 각각 45%, 25%,18%의 증식효과가 나타내었다.

• Journal of the Korean Geotechnical Society
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• v.24 no.2
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• pp.15-25
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• 2008

A soft ground improvement method is used for structures which are constructed on soft ground to decrease settlement and Increase bearing capacity. The Floating Base Plate has been developed for such purposes. In this study, the load-settlement characteristics were investigated by numerical analysis on various Floating Base Plate shapes to select an optimum shape, different from the conventional shape. The selected optimum shape was used to perform plate bearing test and numerical simulations. It was found that the Floating Base Plate is very effective In reducing the settlement and increasing the bearing capacity.

• Journal of Mushroom
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• v.20 no.2
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• pp.78-85
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• 2022

The consumption of Flammulina velutipes mushroom imported from Korea has been associated with the cases of listeriosis in the United States, Canada, and Australia. We investigated the effect of sanitizing the plastic wrapper (used in packaging F. velutipes) with slightly acidic electrolyzed water (SAEW) and ultraviolet C waterproof light-emitting diode (UVC-W-LED) on reducing the Listeria monocytogenes. Further, the effect of UVC-LED on L. monocytogenes growth in F. velutipes at different storage temperatures (2, 4, and 10℃) was determined. The combined (SAEW+UVC-W-LED) treatment for 5-10 min reduced 99.9% of bacterial population from the contaminated plastic wrapper. In addition, the UVC-LED treatment for 3 min reduced the L. monocytogenes concentration in F. velutipes by 0.47 log CFU/g. Moreover, the growth of L. monocytogenes in the treated mushrooms was slower than that of the untreated (control) ones. L. monocytogenes concentration in F. velutipes increased over 3 log CFU/g at 2℃ and 10℃ for 60 and 10 days, respectively. The growth of L. monocytogenes at the bottom of mushrooms was faster than that at the top at both the temperatures. These results indicate that the combined SAEW+UVC-W-LED treatment of plastic wrappers and the UVC-LED treatment of mushrooms can be used as potential hurdle technologies to control the risk of L. monocytogenes in mushrooms prior to packaging at farms.

• Korean Journal of Plant Resources
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• v.14 no.2
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• pp.102-107
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• 2001

This study was carried out to explore for the possibility of recycling the pine wood sawdusts for the substrate for enokitake (Flammulina velutipes) cultivation. The wood species of sawdusts cultivated for enokitake mushroom were identified mostly as hard pine (Pinus spp.). Distribution of enokitake hyphae was restricted to ray parenchymas and tracheids exposed to fungi. Nevertheless, degree of cell wall degradation by enokitake was slight. Light microscopic observation showed the thinning of secondary cell wall in some tracheids. Under polarized microscopy the 1()ss of birefringence was observed only in a few latewood tracheids. All the middle lamella remained intact. The present work showed clearly that pine sawdusts used as substrate for enokitake cultivation held enough cell wall materials for mushroom cultivation. The relative resistance of softwood cell walls against enokitake fungus was also discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.288-291
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• 2001

To provide functional properties in fish meat paste, enoki mushroom (Flammulina velutipes) having anticarcinogenic effect and reduction of blood pressure was added at 1, 5, 10, 15, and 20%. The fried fish meat pastes were investigated for color, rheological properties, and sensory evaluation. Increasing the amount of mushroom in the fish meat paste tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). All test samples with 3mm thickness had good flexibility and did not break even after 4 times folds. The sample containing 15% mushroom showed the highest values in strength, gumminess and brittleness. In sensory evaluation, the higher amounts of mushroom obtained favorite score in color and flavour and 5% mushroom sample had the best score in overall acceptance. Therefore, this results suggest that enoki mushroom can be applied to fish meat paste for the purpose of high quality and functionality.