• 동아시아식생활학회지
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• 제14권3호
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• pp.265-274
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• 2004

To investigate the effect of cereal powders on the quality and storage characteristics of sausage, Aw, pH, microbial count, TBA value, VBN value, textual and sensory characteristics were examined. Water activity tended to decrease as storage time prolonged and all the samples showed higher Aw's than that of the control. During the storage period, pH values of all the samples decreased. L, a and b values had a tendency to decrease during the storage period. During the four weeks storage at 4$^{\circ}C$, TBA and VBN values of all the sample showed increasing tendency and were lower than those of the control. Total plate counts of bacteria, the number of lactic acid bacteria and coliform bacteria counts increased as the storage time prolonged. Texture characteristics of all samples increased up to 1 week storage and decreased subsequently. The sensory scores of all the samples decreased as the storage time prolonged.

• 한국축산식품학회지
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• 제18권1호
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• pp.81-87
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• 1998

the objective of this study was to develop the Korean style fermented sausage by addition of Korean native spices(Mugwort Artemisaia asiatica ;pine needles pinus thunbergii ; Japanese pepper Zanth-oxylum prperitum ; Arrowroot pueraria hirsuta) instead of foreign-original spices(white pepper corian-der)pH of all sausages was lowered rapidly during ripening. pH reductio of sausages with foreign spices was mere rapid than that with Korean native spices except for the sausages with all mixtured Korean native spices. Aw was not affected by differentiated spices. The "a" value among Hunter Color Value of sausages that produced with mixed Korean native spices was higher than sausages with foreign spices Lactic acid bacteria rapidly increased and reached to 108cfu/g after 2 days of ripening. Korean native spices used to this work did not inhibit the inhibit of lactic acid bacteria in fermented sausages but enterobacteria did not detected after 10 days of fermentation in the sausages with mixed Korean native spices.

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2007년도 한국컴퓨터종합학술대회논문집 Vol.34 No.1 (D)
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• pp.247-251
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• 2007

이 논문에서는 기존의 기상관측 시스템인 AWS에 IP-USN 기술 중 하나인 6LoWPAN을 적용하여 대체 개발한 시스템의 구조, 결과 그리고 문제점 분석 내용을 주로 다루고 있다. IP-USN이 적용된 이번 시스템에서는 기존의 IPv4 및 IPv6 인프라와 상호운용 가능하며, 저렴한 개발 비용과 손쉬운 설치 방법으로 기존의 AWS 시스템과 동일한 성능을 보여주었으며, 하나의 AWS와는 달리 넓은 지역을 효과적으로 관측 할 수 있어 수집된 데이터 평균값에 신뢰도를 높여주었다. 그러나, IP-USN 기술을 적용하면서 여러 문제점이 발생하였고, 이를 분석 및 향후 과제를 위한 방법을 제시하였다.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2004년도 하계학술대회 논문집 A
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• pp.506-508
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• 2004

본 연구의 목적은 환경변화의 영향으로 최대풍속이 증가된 상황에서 가공배전선로의 선간단락고장을 최소화할 수 있도록 배전선로의 완철길이별 최대경간을 설정하는 방법을 개발하는데 있다. 따라서 가공배전선로 수평선간거리 계산식 및 선간거리별 최대이도 계산식을 개발하였고 이를 적용하여 알루미늄피복 강심 알루미늄 절연전선(ACSR/AW-OC)의 완철길이별 최대이도를 산정하였으며, ACSR/AW-OC 160mm^2을 기준이도로 시설시 완철길이별 최대경간과 최악조건 및 EDS(Every Day Stress) 하중조건을 고려한 전선이 도로 시설시의 최대경간을 도출하였다.

• 환경생물
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• 제26권3호
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• pp.226-232
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• 2008

Sampling of the ground beetles in four 'gotjawal' terrains of Jeju island was conducted from April to October, 2007, using pit-fall trap. Totally 2,887 individuals of 23 species belonged to 4 families were collected. The species diversity index was the highest at Aeweol gotjawal (AW), while it was the lowest in Hangyeong-Andeog gotjawal (HA). Clustering analysis revealed that the insect communities of four gotzawals were grouped in only one cluster. Jocheon-Hamdeog gotjawal (JH) formed a cluster with Gujwa-Sungsan gotjawal (GS) at the lowest chord distance (0.24). At the higher chord distance of 0.50, AW fused the cluster of JH and GS. HA fused with the rest three terrains, forming a single cluster at the highest chord distance of 0.98.

• 한국식품조리과학회지
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• 제5권2호
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• pp.35-41
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• 1989

This study was written to assess microbilogical quality by passage of time and holding method after making foods, by means of evaluating time, temperature and microbiological quality during vairous phases in product flow of hard-boiled mackerel served by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting nicrobiological growth conditions. The results were as fallows: 1. According to phases in product flow of hard-boiled mackerel, it showed 4.9 hours of mean of needed time, $27.5^{\circ}C$ of room temperature, 4.8~5.7 of pH value and 0.95~0.98 of Aw. these conditions were suitable for microbiological growth, and the phases with potential hygienic danger were pre-preparation and assembly & service. 2. As for holding methods and passage of time, holding as steam table was more effective than holding at room temperature as time past. 3. Food poisoning bacteria were not dectected from phases in product flow of hard-boiled mackerel.

• 한국수자원학회:학술대회논문집
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• 한국수자원학회 2007년도 학술발표회 논문집
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• pp.951-955
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• 2007

본 연구에서는 산림유역과 농지와 임야가 혼합된 유역에서 발생하는 강우유출수의 유량가중평균농도를 분석하기 위해 강원도 춘천시에 위치한 강원학교 학술림, 유포리 및 월곡리 소하천을 대상으로 유량 수질 자료를 수집하여 분석하였으며, 유역별로 각각 21개의 유량가중평균농도를 산정하였다. 유역별 21개 강우사상에 대한 수질항목별 평균 유량가중평균농도 농도는 유포리(AW1) > 월곡리(AW2) > 학술림(FW) 순서로 농업유역의 유량가중평균농도가 산림유역에 비해 높은 것으로 나타났다. 연구유역의 유출량에 영향을 미치는 인자로는 강우량과 유역면적의 상관도가 높게 나타났으며, 강우량에는 강우강도가 영향을 미치는 것으로 나타났다. 대부분의 수질항목간의 상관도가 있는 것으로 나타났으나, 유기물 함량을 측정하는 COD의 경우 물속의 영양물질 양을 측정하는 T-N 및 T-P와 관계가 없는 것으로 나타났다.

• 한국화재소방학회:학술대회논문집
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• 한국화재소방학회 2010년도 춘계학술논문발표회 논문집
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• pp.185-191
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• 2010

우리나라의 산악기상은 평지에서 나타나는 기상과는 다른 양상을 띠게 되어 서로 가까운 지역일지라도 전혀 다르고 복잡한 기상현상을 나타낸다. 국내에서는 모든 바람에 관한 자료는 평지의 AWS(Automatic Warning System) 기상관측 자료에 의해서만 의존한다. 본 연구는 임내 국부산지에서의 기상 모니터링 시스템을 웹기반으로 구축하였으며, 이를 통하여 얻어진 바람데이터와 인근 AWS에서의 얻어진 자료를 비교 분석 하였다. 분석 결과 습도와 온도는 유사한 패턴을 보이고 있으나 풍향과 풍속은 전혀다른 패턴을 보여주고 있어 실제산지에서의 기상데이터는 AWS와 일치하지 않는 것을 알 수 있다.

• Journal of Ginseng Research
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• 제18권3호
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• pp.196-199
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• 1994

A study was designed to investigate the sorption characteristics of binary mixture of red ginseng powder and maltodextrin(DE-17) or lactose stored at various relative humidities ranging from 52% to 93%. At low relative humilities below RH 67%, the sorption equilibrium was easily achieved, whereas at higher relative humidity values over 75%, all of the mixtures tended to absorb moisture continuously with an increase in storage time. A linear equation of log(dw/dt): a log(t)+ log b was found to be valid between the sorption rate and storage time with respect to storage humilities. A linearity was also found between log(1-Aw) and the amount of water absorbed over the Aw range of 0.52∼0.93 and the slope was affected by the kind of sugar added with that of red ginseng powder and maltodextrin mixture being the smallest.

• 한국식품조리과학회지
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• 제2권2호
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• pp.76-83
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• 1986

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.