• Food Science of Animal Resources
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• v.28 no.4
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• pp.422-430
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• 2008

This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo steer beef by different cut. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yanaji (brisket)] prepared from 10 Hanwoo steers (28-30 months old) were used for this experiment. The range of pH was 5.46-5.64. In the chemical analysis, Hongduke contained highest protein contents (21.15%) and Dngsim had lowest protein contents (16.94%) (p<0.05). Fat contents were higher in Dngsim whereas those of Guri, Hongduke and Udoon were significantly lower when compared to the other cuts (p<0.05). There were not significantly different in meat color (L, a and b values) properties only except that L values were significantly higher in Dngsim among 10 cuts (p<0.05). Cooking loss (%) was higher in Guri, Hongduke, Udoon and Yangji whereas it was significantly love. in Cheggt (p<0.05). Warner-Bratzler shear force (WBS) was significantly higher in Abjin $(6.24inch^2/kg)$, whereas Dngsim $(3.45inch^2/kg)$ and Cheggt $(3.50inch^2/kg)$ were significantly lower than the other cuts (p<0.05). There was no significant difference in water-holding capacity (WHC) among 10 cuts (p>0.05). Total amino acid contents were significantly higher in Hongduke (p<0.05). Hongduke was highest in most kinds of amino acids, however, Udoon had the highest methionine and histidine contents among 10 cuts (p<0.05). Glutamate contents were high in all cuts and followed by aspartate, leucine and lysin. With regard to mineral contents, Ca was ranged from 47.63-70.69 mg/kg and Fe was ranged from 15.09-26.68 mg/kg in 10 cuts. Zn was highly contained in Guri (50.56 mg/kg) when compared to the other cuts (p<0.05).

• Food Science of Animal Resources
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• v.28 no.3
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• pp.283-288
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• 2008

Eight subprimal cuts purchased from the branded Hanwoo beef of 3 quality grades ($1^{++}$, $1^+$, 1) at 13 stores were evaluated the tenderness using Warner-Bratzler shear (WBS). The beef frequency ratio (%) depending on postmortem aging periods were investigated. The 37.5 (quality grade $1^{++}$), 45.8 (quality grade $1^+$), and 36.4% (quality grade $1^{++}$) of branded beef were aged for < 7 d, 26.6 (quality grade $1^{++}$), 47.2 (quality grade $1^+$) and 36.4% (quality grade 1) were aged for $7{\sim}13$ d, and 31.3 (quality grade $1^+$), 4.2 (quality grade $1^+$) and 25.8% (quality grade $1^+$) were aged for 14 to 20 d. The temperature of cold room in stores was ranged average 2.27 to $2.42^{\circ}C$. WBS values for ansimsal (tenderloin), witdngsimsal (ribeye), cheggtsal (shortloin), doganisal (knuckle) and moongchisatae (hind shank) from branded Hanwoo beef of quality grade $1^{++}$ were tender than those from branded Hanwoo beef of quality grade 1 (p<0.05). WBS values for ansimsal (tenderloin) were 2.56 (quality grade $1^{++}$), 2.76 (quality grade $1^+$) and 3.10 kg (quality grade 1), respectively, and those for doganisal (knuckle, quality grade $1^{++}$), hongdukesal (eye of round, quality grade $1^+$) and bosupsal (top sirloin, quality grade 1) were 4.76, 4.96 and 5.66kg, respectively (p<0.05). The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts from branded Hanwoo beef of quality grade $1^{++}$ were 100 [ansimsal (tenderloin) and cheggtsal (shortloin)], 87.5 [witdngsimsal (ribeye)] and 62.5% [bosupsal (top sirloin)], whereas that of WBS > 4.6 kg were 50.0% [hongdukesal (eye of round) and doganisal (knuckle)]. The frequency ratio of WBS < 3.9 kg in the an subprimal cuts of quality grade $1^+$ were 100 [ansimsal (tenderloin) and witdngsimsal (ribeye)] and 44.4% [cheggtsal (shortloin) and gurisal (chuck tender)], whereas that of WBS > 4.6 kg were 66.7 [hongdukesal (eye of round)], 55.6 [doganisal (knuckle)] and 44.4% [bosupsal (top sirloin)]. The frequency ratio (%) of WBS < 3.9 kg in the all subprimal cuts of quality grade 1 were 88.9 [ansimsal (tenderloin)], 62.5 [cheggtsal (shortloin)] and 44.4% [witdngsimsal (ribeye)], whereas that of WBS > 4.6 kg were 100.0 [doganisal (knuckle)] 62.7 [hongdukesal (eye of round)], 62.5 [gurisal (chuck tender)] and 55.6% [moongchisatae (hind shank)]. From these results, subprimal cuts from branded Hanwoo beef were marketed with short aging periods and high frequency ratio (%) of WBS > 4.6 kg.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.997-1006
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• 2010

The objective of this study was to investigate the proximate composition, pH, meat color, water holding capacity (WHC), cooking loss (CL), cholesterol content, and trans-fatty acid content of Hanwoo beef according to quality grade and cut. Five cuts [Cheggt (strip loin), Dngsim (loin), Moksim (chuck roll), Udoon (top round), Yanggi (brisket)] were obtained from 15 Hanwoo animals [3 bulls and 12 steers, 24-30 months old]. Three animals were selected from each quality grade of $1^{++}$, $1^+$, 1, 2, and 3. The protein and moisture contents (%) were significantly higher, and the fat contents (%) were significantly lower in 3 quality grade compared to the other grades (p<0.05). pH values of chuck roll and strip loin were significantly lower in $1^+$ quality grade (5.61 and 5.51) than those in 3 quality grade (5.88 and 5.92) (p<0.05). CIE L* values were significantly higher in the $1^{++}$ quality grade group (38.52-42.69%) than in 3 quality grade (33.02-36.08) (p<0.05). In the $1^{++}$ and 2 quality grade groups, CIE $L^*$ values of loin were significantly higher than those of other cuts (p<0.05). CIE $a^*$ values of loin (28.11) in 1 quality grade were the highest, whereas those of strip loin (15.36) in 3 quality grade were the lowest (p<0.05). WHC was not significantly different among the five cuts or quality grades. In CL, loin and strip loin were significantly lower in $1^{++}$ quality grade than in 3 quality grade (p<0.05), and they were also significantly lower (22.21-24.81%) than the other cuts in the same quality grade (p<0.05). The loin in $1^{++}$ (41.26 mg/100 g), $1^+$ (43.23), and 1 quality grades (48.63) had higher cholesterol contents (%) than in 2 (36.02) and 3 quality grades (29.84) (p<0.05). Cholesterol contents of the five cuts in $1^{++}$ quality grade (39.44-43.31%) were significantly higher than those in 3 quality grade (28.09-32.39%). The trans-fatty acid contents of the five cuts were 1.08-2.72%. The loin, strip loin, brisket, and top round in 3 quality grade had significantly higher trans-fatty acid contents than those of the other grades (p<0.05).

• Industry Promotion Research
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• v.5 no.4
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• pp.73-79
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• 2020

This study is based on the need to Lawively respond to changes in the population structure according to the low birth and elderly society, and to contribute to the establishment of policies on the welfare of the elderly, based on the need to review the "Elderly Welfare Law", and proposed ways to improve them by looking for problems with the Elderly Welfare Law. First, it is the enLawment of the Basic Law on The Welfare of the Elderly. As a proposal to improve the Elderly Welfare Law, it is a way to completely revamp the Elderly Welfare Law to grant a status as the basic law and the supreme law on the welfare of the elderly. Second, it is necessary to overhaul the law on elderly health and welfare measures and elderly welfare facilities. The plan is to revise the Elderly Welfare Law to clearly revise the legal charLawer of the elderly to the health and welfare measures of the elderly and the Law on elderly welfare facilities. Third, the legal system of the Elderly Welfare Law should be reorganized. The plan is to maintain the contents of the major welfare policies contained in the current "Elderly Welfare Law", but to revise it with a focus on the systemic issues mentioned above. In conclusion, the current "Elderly Welfare Law" was made in the context of the period at the time of its establishment and the basic courtesy of the elderly, and there are many points that are insufficient to cope with the low birth rate and the elderly society. Accordingly, this study proposes amendments and supplements to the Elderly Welfare Law, which can accept the request stipulated by the times due to changes in population structure.

• Industry Promotion Research
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• v.5 no.3
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• pp.73-79
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• 2020

This study aims to study the problems and solutions of institutional support for the elderly living alone, focusing on the General Support for Living Alone Elderly announced by the Ministry of Health and Welfare in 2018. Results, First, a customized support system for the elderly living alone should be introduced. In order to improve the life satisfaction of the elderly living alone, it is necessary to develop a program that meets the most basic daily life needs, and a specific plan and a support system to link services should be prepared. Second, it is necessary to increase social interest in the elderly living alone. Solving problems for the elderly living alone should be preceded by social interest in the elderly living alone. For this, it is necessary to strengthen the social network. Third, it proposes legislation and amendment for the elderly living alone. Some revisions of existing laws have limitations, and are resolved through individual laws, such as standards and definitions for various types of elderly jobs, reorganization of the delivery system including agencies dedicated to elderly jobs, workers-related regulations, and preferential purchase systems for senior products. It is desirable to do. In conclusion, welfare support for the elderly living alone should be comprehensive and comprehensive. For the welfare of the elderly living alone, personalized care services should be provided first, and social support for the elderly living alone should be promoted on the basis of increasing social interest, and laws and revisions must be actively and proactively made for the elderly living alone.

• Journal of KIISE
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• v.43 no.12
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• pp.1404-1411
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• 2016

Network virtualization is a technique that abstracts the physical network to provide multiple virtual networks to users. Virtualized network has the advantage to offer flexible services and improve resource utilization. In SDN architecture, network hypervisor serves to virtualize the network through address virtualization, topology virtualization and policy virtualization. Among them, address virtualization refers to the technique that provides an independent address space for each virtual network. Previous work divided the physical address space, and assigned an individual division to each virtual network. Each virtual address is then mapped one-to-one to a physical address. However, this approach requires a lot of flow entries, thus making it disadvantageous. Since SDN switches use TCAM (Ternary Contents Addressable Memory) for the flow table, it is very important to reduce the number of flow entries in the aspect of cost and scalability. In this paper, we propose a LISP based address virtualization, which separates address spaces for the physical and virtual addresses and transmits packet through tunneling, in order to resolve the limitation of the previous studies. By implementing a prototype, we show that the proposed scheme provides better scalability.

• Proceedings of the Materials Research Society of Korea Conference
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• 2003.03a
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• pp.63-63
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• 2003

플라즈마 공정은 DRAM, 이종접합 양극성 트랜지스터(HBTs), 레이저, 평면도파로(planar lightwave circuit)와 같은 전자소자 및 광조자 제작에 있어서 핵심 공정중의 하나이다. 최근 미세 구조의 크기가 극도로 감소하게 됨에 따라 실제 소작 제작에 있어서 미세한 모양을 식각하는 공정이 매우 중요하게 되었다. 그 중에서 고밀도 유도결합 플라즈마(high density inductively coupled plasma)를 이용한 기술은 빠르고 정확한 식각률, 우수한 식각 균일도와 높은 재현성 때문에 습식식각 기술보다 선호되고 있다. 본 연구는 평판형(planar) 고밀도 유도결합 플라즈마 식각장치를 이용하여 BCl$_3$와 BCl$_3$/Ar 플라즈마에 따른 AlGaAs/GaAs의 식각결과를 비교 분석하였다. 공정 변수는 ICP 소스(source power)파워, RIE 척(chuck) 파워, 공정 압력, 그리고 Ar 조성비(0-100%)이었다. BCl$_3$에 Ar을 첨가하게 되면 순수한 BCl$_3$ 플라즈마에서의 AlGaAs/GaAs 식각률(> 3000 $\AA$/min) 보다 분당 약 1000$\AA$ 이상 높은 식각률(>4000 $\AA$/min)을 나타내었다. 이 결과는 Ar 플라즈마의 이온보조(ion-assisted)가 식각률 증가에 기인한다고 예측된다. 그리고 전자주사 현미경(SEM)과 원자력간 현미경(AFM)을 사용하여 식각 후 표면 거칠기 및 수직 측벽도 둥을 분석하였다. 마지막으로 XPS를 이용하여 식각된 후에 표면에 남아 있는 잔류 성분 분석을 연구하였다. 본 결과를 종합하면 BCl$_3$에 기초한 평판형 유도결합 플라즈마는 AlGaAs/GaAs 구조의 식각시 많은 우수한 특성을 보여주었다.79$\ell/\textrm{cm}^3$, 0.016$\ell/\textrm{cm}^3$, 혼합재료 2는 0.045$\ell/\textrm{cm}^3$, 0.014$\ell/\textrm{cm}^3$, 혼합재료 3은 0.123$\ell/\textrm{cm}^3$, 0.017$\ell/\textrm{cm}^3$, 혼합재료 4는 0.055$\ell/\textrm{cm}^3$, 0.016$\ell/\textrm{cm}^3$, 혼합재료 5는 0.031$\ell/\textrm{cm}^3$, 0.015$\ell/\textrm{cm}^3$, 혼합재료 6은 0.111$\ell/\textrm{cm}^3$, 0.020$\ell/\textrm{cm}^3$로 나타났다. 3. 단일재료의 악취흡착성능 실험결과 암모니아는 코코넛, 소나무수피, 왕겨에서 흡착능력이 우수하게 나타났으며, 황화수소는 펄라이트, 왕겨, 소나무수피에서 다른 재료에 비하여 상대적으로 우수한 것으로 나타났으며, 혼합충진재는 암모니아의 경우 코코넛과 펄라이트의 비율이 70%:30%인 혼합재료 3번과 소나무수피와 펄라이트의 비율이 70%:30%인 혼합재료 6번에서 다른 혼합재료에 비하여 우수한 것으로 나타났으며, 황화수소의 경우 혼합재료에 따라 약간의 차이를 보였다. 4. 코코넛과 소나무수피의 경우 암모니아가스에 대한 흡착성능은 거의 비슷한 것으로 사료되며, 코코넛의 경우 전량을 수입에 의존하고 있다는 점에서 국내 조달이 용이하며, 구입 비용도 적게 소요되는 소나무수피를 사용하는 것이 경제적이라고 사료된다. 5. 마지막으로 악취제거 미생물균주를 접종한 소나무수피 70%와 펄라이트 30%의 혼합재료를 24시간동안 장기간 운전

• Journal of KIISE:Computer Systems and Theory
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• v.37 no.6
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• pp.330-338
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• 2010

Flash storage devices are very popularly used in portable devices such as cell phones, PDAs and MP3 players. As technology is improved, users want much bigger and faster storage system. Paradoxically, people have to wait more and more time proportionally to the capacity of their storage devices when these are trying to be recovered after file system crash. It is serious problem because booting time of devices is dominated by crash recovery of flash file system. In this paper, we design a crash recovery mechanism, named 'Working Area(WA hereafter)' technique, which has bounded crash recovery execution time. With WA technique, write operations to flash memory are only performed in WA. Therefore, by simply scanning the latest WA. We can recover a file system crash because every change for flash memory is occured only in latest WA. We implement the WA technique based on YAFFS2 and evaluate by comparing with traditional techniques. As a result, WA technique shows that its crash recovery execution time is 25 times faster than Log-based Method when we use 1 gig a bytes NAND flash memory in worst case. This gap will be futher and futher as storage capacity grows.

• Journal of Korean Medical classics
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• v.11 no.2
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• pp.146-168
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• 1998

This thesis is a study on the diagnostic theory and methods of Macjin(checking of pulse) as described in the Whang Di Nei Qing. There are four methods of Macjin in this text, namely: Dong Macjin(動脈法), Sam Bu Gu Who Macjin(三部九脈診). In Young Gi Gu Macjin(人迎氣口脈診法), Nei Qing's Gi Gu Macjin(內徑의 氣口脈法). Each method developed in it's own way, but they are all closely related and became the basis of today's Macjin. I examined the methods of Macjin in the Whang Di Nei Qing from a perspective of "change". The main questions of this study are: "What brought about the development of the different methods?". "How do the methods differ?", and "how did these methods evoke into today's Macjin?". The method of Macjin generated spontaneously from the observation and treatment of disease. Dong Macjin was the first method developed and became the basis of subsequent forms of Macjin. The accumulation of medical knowledge and the influence of oriental philosophy fueled the evolution of Macjin. Chronologically, Macjin methods developed starting with Dong Macjin and eventually into Sam Bu Gu Who Macjin. In Young Gi Gu Macjin, and Nei Qing's Gi Gu Macjin. The different methods of Macjin vary in how many pulse points are checked, and were established with simplicity and effectiveness in mind. Dong Macjin involves the checking the whole body. Sam Bu Gu Who Macjin involves nine points. In Young Gi Gu Macjin involves four points. and Nei Qing's Gi Gu Macjin involves two. In it's early development, the checking of a patient's pulse was used to diagnose only localized disorders in comparison with symptoms. It evolved with Oh Jang Mad(五臟脈, five main types of pulse) to be able to check internal organs with the introduction of Nei Qing's Gi Gu Macjin. After the division of Chon Kwan Chuck(寸關尺), it evolved further to be able to make a detailed diagnosis by using the result of pules checks. Nowadays, we can make 28 forms of diagnostic indices from these development. In conclusion, Macjin can be used practically and effectively in the diagnosis of disease. In using three methods of Macjin(In Young Gi Gu Macjin, Nei Qing's Gi Gu Macjin, and today's Gi Gu Macjin, which can determine the whole body's Siate of well-being) in conjunction with Dong Macjin(which helps pinpoint the localized disorder), an exact diagnosis can be obtained. I strongly feel that we should acquire objectivity by accommodating Macjin with modern methods of medicine.

• Transactions of the Korean Society of Mechanical Engineers
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• v.11 no.5
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• pp.762-771
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• 1987

Friction welding is a fusion process in which the necessary heat is generated by clamping one of the two pieces to be welded in a stationary chuck and rotating the other at high speed with an axially applied load. It is essentially a variation of the pressure welding process but utilizes a novel heating method. In addition to the foregoing advantages, it has also been reported excellent for welding dissimilar materials. Therefore, this study reported on investigating the strength behavior for the frictionally welded domestic structural steel SM45C and SUS304. The results obtained by the experiments are as follows. (1) The highest tensile strength of the best friction welded specimen (B4) is about 3% lower than that of SM-45C base metal, and 9% lower than that of SUS304 base metal. The heat treated specimens (850.deg.C 1hr A.C) have almost same value of tensile strength. (2) The strain of SM45C base metal is 27.3% and that of SUS304 is 42%, that of the best friction welded specimen (B4) appeared as 11.9% which is about 50% lower than the base metal, so, this same phenomenon apeared in all the other welding conditions. (3) The bending strength of SM45C base metal is 123kgf/mm$^{2}$ and that of SUS304 is 127kgf/mm$^{2}$. The best specimen (B4) appeared as 121kgf/mm$^{2}$ which is almost same bending strength for both base metals. (4) The friction welded condition involving maximum strength is determined by P$_{1}$=8kgf/mm$_{2}$, P$_{2}$=22kgf/mm$_{2}$, T$_{1}$=10sec, T$_{2}$=2sec, and amount of upset 7.6mm. (5) The interface of two dissimilar materials are mixed strongly, and welded zone is about 1.03mm and also the heat affected zone is about 2.36mm at SM45C while about 1.85mm at SUS304, therefore the welded zone and heat affected zone are very narrow to compare with those of the other welding materials.