• Journal of Digital Contents Society
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• v.15 no.4
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• pp.481-489
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• 2014

In this paper, the automatic standby power blocking socket outlet to reduce standby power by blocking power threshold is implemented. Where, the standby power means a flowing power when a disused power electronic is plugged into the socket outlet. The proposed socket outlet can cut off the standby power by establishing a proper block power threshold electronic device according to each electronic device because it can monitor the amount of power through the smart machines such as the real-time PC or mobile phone and directly control the blocking power threshold. The software is implemented by using Visual Studio software, code vision and SN8 C studio, and the hardware is embodied in ATmega128, SN8F27E93S, USB to UART, and relay etc. Through the simulation, we find that the standby power of the proposed method is similar to that of the conventional method in case of the cellular phone but the standby power of the proposed method is much less than that of the conventional method in case of the computer, air conditioning, and set-top box. Therefore, it is proved that the proposed socket outlet has a superior performance in terms of the standby power.

• Journal of the Korea Concrete Institute
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• v.25 no.5
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• pp.497-508
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• 2013

This paper introduces a numerical model which can evaluate the fire-resistant capacity of reinforced concrete members. On the basis of the transient heat transfer considering the heat conduction, convection and radiation, time-dependent temperature distribution across a section is determined. A layered fiber section method is adopted to consider non-linear material properties depending on the temperature and varying with the position of a fiber. Furthermore, effects of non-mechanical strains of each fiber like thermal expansion, transient strain and creep strain are reflected on the non-linear structural analysis to take into account the extreme temperature variation induced by the fire. Analysis results by the numerical model are compared with experimental data from the standard fire tests to validate an exactness of the introduced numerical model. Also, time-dependent changes in the resisting capacities of reinforced concrete members exposed to fire are investigated through the analyses and, the resisting capacities evaluated are compared with those determined by the design code.

• Journal of the Korean Society for information Management
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• v.15 no.2
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• pp.163-191
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• 1998

The im of the present study is to introduce and develop the concept and theory of conspectus for the first time in Korea, and to propose a new evaluation model for book collection by actually applying the developed methodology to the collection of a special library dedicated to Biblical Studies. Conspectus is a standardized and objective evaluation method that classifies the main collection according to the division, category, subject, and then gives each collection ots appropriate collection level code by analyzing the classified collection in terms of three different dimensions, which are Current Collection Level(CL), Acquisition Commitment Level(AC), and Collection Goal Level(GL). To evaluate the collection of the sample library, shelflist analysis, list checking, acquisition data in ordering process by their main subject, and survey of its users have been carried out, and all of their results ahve been indicated in terms of eleven collection level codes developed by WLN Conspectus. T e collection of sample library was evaluated as '3cW' for CL, '4W' for AC, and '4W' for GL when the Conspectus methodology was applied for evaluation. This study could be utilized as an collection evaluation model for theological libraries, and become a basis to bring about more active cooperative collection development among related libraries.

• Journal of Food Hygiene and Safety
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• v.35 no.6
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• pp.574-580
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• 2020

In this study we sought to determine the food fraud by discriminating species of commercial seafood product such as Larimichthys polyactis, Larimichthys crocea, Pennahia argentatus, and Miichthys miiuy, which are difficult to morphologically discriminate. After amplifying the mitochondrial cytochrome c oxidase subunit I gene of the reference fish, the DNA sequences of the amplified PCR products were analyzed. As a result, a 655 bp sequence for species identification was selected for use as DNA barcodes. To confirm the DNA data and primer set, the DNA barcode sequence of each fish was compared to that in that in the NCBI. All of the DNA barcode data were matched with the gene sequence of each fish in the NCBI. A total of 32 processed seafood products (8 L. polyactis, 12 L. crocea, 3 Pennahia argentatus, and 9 Miichthys miiuy) were investigated. Homology of 97% or more in DNA sequences was judged as the same species. As a result of the monitoring, there were no discovered cases of forgery or alteration. However, the use of a raw material name having no matching standard name in the Korea Food Code may cause consumer confusion. Therefore, it is suggested that the standard name or scientific name be co-labeled with the raw material name on seafood products to prevent consumer confusion.

• Journal of Mushroom
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• v.2 no.3
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• pp.127-139
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• 2004

Laccases are multicopper-containing enzymes which catalyze the oxidation of phenolic and nonphenolic compounds with the concomitant reduction of molecular oxygen. They often occur as isoenzymes, either constitutive or inducible, that oligomerize to multilateral complexes, what allow for penetration to the woody cell wall structure. White rot basidiomycete fungi may produce a number of laccase isoenzymes, some constitutively and others after induction. Fungal laccase is commonly induced by many ions, such as $Cu^{2+}$, $Cd^{2+}$ $Ca^{2+}$, $Li^+$, $Mn^{2+}$, $Ag^+$, $Hg^{2+}$, Mn and $Fe^{3+}$, phenolic compounds, some organic compounds, such as ethanol, isopropanol, cAMP, caffeine, p-anisidine, viscosinamide and paraquat, and nitrogens and even heat shock. A combination of Cu and pHB (p-hydroxybenzoic acid) made it possible to extend the inducible laccase activities over 30-fold. But the most effective inducer of laccase in the basidiomycete and other higher fungi is 2,5-xylidine, over 160-fold stimulation of laccase activity. The laccases are frequently encoded by gene families, as e.g. in Pycnoporus cinnabarinus, from which the lcc3-1 or the allelic form lac1 and lac3-2 have been cloned and sequenced. In the case of inducible forms the post-inductional laccase formation depends upon the synthesis of mRNA and the induction is due to the synthesis of a new protein.

• Journal of KIISE
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• v.42 no.4
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• pp.496-503
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• 2015

Most programming languages are designed based on English. It becomes another barrier in learning programming languages in non-English speaking country. If a programming language is presented using a native language, the education cost of programming will be much cheaper and the programming itself can be much more fun. However, designing the programming languages based on native languages has not been much focused or published up to now. It is partly because the evolution of popular programming languages is so fast, and partly because the efficiency of programs is much stressed than the source code. But, the designing of programming languages based on native language is not a small issue, especially if we reflect on the education of programming. In fact, there have been significant efforts reported in the Korean programming languages so far, but it has not practically been used in the education. This paper introduces yet another Korean programming language, namely Sprout, which is concise and can be easily learned by beginners. To demonstrate the conciseness of Sprout, we have performed two experiments on Sprout. Firstly, we compared the sizes of the programs in Sprout with those in former Korean programming languages. Secondly, we compared the size of Sprout, the language itself, with those of popular programming languages such as C and Python. According to the experiments, Sprout programs are more concise to 10% on average than those in former Korean languages. Furthermore, Sprout itself is more compact to 24% on average than other popular programming languages.

• Journal of Food Hygiene and Safety
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• v.12 no.1
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• pp.26-38
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• 1997

The quality changes of hams and sausages in refrigerated storage were investigated. Seven types of hams and six types of sausages produced in Korea were collected from markets and stored at 1$0^{\circ}C$ according to the Food Code of Korea, and then chemical, microbiological, textural and sensory characteristics were evaluated at 30, 40 and 50 days. The proximal analysis showed considerable variation in fat with less variation in moisture and protein. The pH values of hams and sausages slightly changed with no consistent difference. Water activity values of all samples except one type of sausage were consistent over time in refrigerated storage. No purge losses of hams were observed except two types of samples in the intial stage. Several types of sausages showed purge losses with no consistency and one type of sausage showed consistent purge losses (0.44~11.29%) during the storage. The volatile basic nitrogen (VBN) content of hams and sausages was still within 20 mg% (Standard and Specification of Korea) on the 50th day, although the VBN of all samples significantly increased over time (p<0.05). The thiobarbituric acid (TBA) values of hams and sausages were well below 1.0 during the storage, although the TBA values of all samples significantly increased (p<0.05). However it was noticed that one type of ham and two types of sausages showed TBA values of 0.945, 0.928 and 0.978, respectively. All the standard plate counts (SPCs) of hams during the storage period showed a level below 30 CFU/g except one type of sample with 103 CFU/g at 50 days. All the SPCs of sausages showed a level below 50 CFU/g except one type of sample with 102 CFU/g and two types of samples with 104 CFU/g on the 50th day. Coliform groups were not counted in all samples during the storage. Instrumental texture analysis showed that springiness, cohesiveness, chewiness, gumminess and adhesiveness slightly changed with no consistent difference. The hardness of the hams showed a decreasing tendency, and the hardness of the sausages an increasing tendency with no significant difference. Sensory evaluation for color, flavor, taste, texture and overall acceptability showed decreasing tendencies over time (p<0.05). The scores of the five sensory characteristics maintained the medium level of quality at the termination of the experiment. Although the results indicated that the ham and sausage samples were acceptable after the 50 days' storage at 1$0^{\circ}C$, the shelf-life of the samples should be determined considering the rapid growth of bacteria and the high TBA values at 50 days.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.39 no.2
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• pp.128-136
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• 2002

In this paper, we developed an acoustic echo canceller in real-time using TeakLite DSP Core, which will be placed in the vocoder chip of a mobile handset. Considering the limited computational capacity given to the acoustic echo canceller in a vocoder chip, we employed a FIR-type adaptive filter using a conventional NLMS algorithm. To begin with, we designed and implemented an acoustic echo canceller with floating-point format C-source code, and then converted it into fixed-point format through integer simulation. Then we programmed and optimized it in the assembler level to make it run ill real-time. After optimization procedure, the implemented echo canceller has approximately 624 words of program memory and 811 words of data memory. With 8 KHz sampling rate and 256 filter taps in the echo canceller that corresponds to 32 msec of echo delay, it requires 14.12 MIPS of computational capacity. For coverage of 16 msec echo delay, i.e., 128 filter taps, 9 MIPS is requited.

• Journal of Food Hygiene and Safety
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• v.34 no.4
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• pp.367-373
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• 2019

In order to evaluate the microbiological safety of ice cream products, the total viable bacterial counts were measured in 6 kinds of ice pops, 5 kinds of non-milk fat ice cream, and 5 kinds of milk fat ice cream, sold in local markets. In addition, E. coli, S. aureus, B. cereus, and L. monocytogenes were artificially inoculated in three types of ice cream products and stored at $-5^{\circ}C$, $-10^{\circ}C$, and $-18^{\circ}C$, respectively, and after inoculation, viable cells were measured periodically. As a result of the total viable count, about 1~2 log CFU/mL was detected in 16 kinds of ice cream products. As a result of inoculation with microorganisms at various temperatures, the number of viable cells decreased as the storage period became longer, and the higher the storage temperature, the faster the microorganisms died. Especially, the microorganisms were killed faster in the ice pop products than in the other ice cream products, and the microorganisms were killed relatively slower in the milk ice cream. L. monocytogenes and S. aureus were relatively stable in frozen conditions compared to other microorganisms. The microbial contamination of commercial ice cream was lower than the allowable standard of the Korean Food Code. Microorganisms did not proliferate when the microorganism was inoculated at freezing temperature. Therefore, it is expected that the microbiological safety of frozen foods will be ensured if the sanitary control and disinfection of raw materials are thoroughly carried out during the production of frozen confections and the temperature control during distribution and storage is well maintained.

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.219-224
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• 2020

The purpose of this study was to provide basic data necessary for the prevention of food poisoning and safe food management. We examined 872 food samples for B. cereus in accordance with the MFDS Food Code and investigated characteristics of their harboring toxin genes. We detected and isolated 113 strains of B. cereus from 78 food samples (8.9%), and the average detection level was 48 CFU/g. B. cereus isolates carried at least 1 toxin gene among the emetic toxins and 5 enterotoxin genes. The toxin gene profiles of B. cereus were classified into 18 different types of isolates showing genetic diversity. Among the strains, 34 (30.1%) had all 5 enterotoxin genes (Cytk-nheA-entFM-bceT-hblC), accounting for the highest percentage. The entFM and nheA genes were major enterotoxin genes, while the emetic toxin gene, CER, was the least detected in B. cereus isolated from food samples.