• 대한공간정보학회지
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• 제17권1호
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• pp.167-174
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• 2009

Tile Map Service는 정적인 이미지들을 모아둔 저장소를 이용하여 매우 빠르게 지도 서비스를 수행하는 서비스이다. 지도 이미지 저장소는 특정 축척별로 지도 영역을 Tile 이미지로 저장한 디렉토리 구조이다. 따라서 디렉토리 구조로부터 이미지를 불러오는 것은 사용자의 요구에 따라서 지도를 데이터베이스로부터 직접 생성하는 것보다 훨씬 시간 단축이 이루어진다. 이와 같은 Tile Map Service를 이용하면 사용자가 복잡한 지도를 생성할 때 획기적으로 지도 생성 시간을 단축시키는 효과와 성능 향상을 위한 제반 노력을 제거할 수 있다. 본 논문은 Open Source GIS를 사용하여 고해상도 영상의 Tile Map Service 시스템을 구축하는 방안을 제시하는 것이다. Open Source GIS중 GDAL(Geospatial Data Abstraction Library)을 사용하여 Tile Map Image를 생성하였으며, OpenLayers를 이용하여 웹브라우저를 통한 서비스를 구축하였다. 또한 Tile Map Service 시스템을 구축 한 후 전통적인 방식으로 지도 렌더링을 수행하는 시스템과 성능테스트를 수행하여 결과를 비교 분석하였다. 수행 결과 본 연구를 통하여 제안된 방법으로 고해상도의 영상 데이터를 상용소프트웨어의 도입 없이 고가용성의 Tile Map Service 시스템을 구축할 수 있었다.

• 한국의류학회지
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• 제28권9_10호
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• pp.1341-1350
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• 2004

With the advent of the globalization trend of the industry, the enterprises in the fashion industry around the world have witnessed a surge in exports and foreign direct investment (FDI). Many fashion enterprises in each country, along with the multi-national enterprises, have engaged in global outsourcing of the production process in order to increase their global competitiveness, and have attempted to expand their commercial presence in the world market by entering into other foreign markets. Such market entry attempts have lead to the increase of FDI and trade by the fashion enterprises. This study attempts to examine the interactive relation between FDI and export/import of fashion products in different fashion industries both worldwide and in Korea. First, we will look into the relation between export/imports and FDI of each regional fashion industry, then expand the study to the relation between those two factors found in the fashion industry of Korea in general, and finally, to the relation between the two factors in the fashion industry of countries that are the major export nations of fashion goods into Korea. The data which this study is based on were collected from the International Trade Statistics Yearbook Vol. II (UN, 1991-2002, New York: UN), UNCTAD Handbook of Statistics (UN, 1996-2001, Vienna: UN), UNCTAD database, the archives of the Korea Federation of Textile Industry and the archives of the Export-Import Bank of Korea. The methods of analysis used in this study were correlation, regression, and descriptive statistics of the data. The result of this study showed that each fashion industry of different regions was subject to a diversity of effects. For one, the fashion industry in Korea showed a significant correlation between outbound investment and both export and import. On the other hand, the apparel industry in Korea showed a significant correlation between outbound investment and imports, but no such correlation between outbound investment and exports.

• 인터넷정보학회논문지
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• 제16권2호
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• pp.1-6
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• 2015

본 논문에서는 고품질 멀티미디어 데이터를 IEEE 802.1 Audio Video Bridging 기반의 네트워크를 통해 스마트 자동차와 스마트 홈 및 스마트 공연장에서 실시간으로 송수신할 수 있는 임베디드 플랫폼을 설계를 통해 정밀한 시간 동기화 표준인 IEEE 802.1AS와 QoS 보장을 위한 자원할당 표준인 IEEE 802.1Qat 프로토콜 분석을 통해 성능을 검증한다. 이를 위해 MRP(Multiple Registration Protocol), MMAP(Multicast Address Acquisition Protocol), IEEE 1722, 1722.1 등 AVB의 핵심 Layer-2 프로토콜을 리눅스 운영체제를 기반으로 구현한다. 아울러 상용 AVB 엔드포인트와 연동 실험을 통해 상호 호환성 및 멀티미디어 스트림의 실시간 송수신이 가능함을 보인다.

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1994년도 추계 학술 심포지움
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• pp.15-26
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• 1994

Bovine somatotropin(bST) or bovine growth hormone (bGH) is a protein of 191 amino acids produced by the anterior pituitary gland of cattle. Recombinant bovine somatotropin(rbST) is biosynthetic versions of the naturally occurring pituitary hormone in cows. The use of rbST in dairy cows promises to improve the efficiency of milk production around the world. Using recombinant DNA technology, bST can now be produced in commercial quantities. The recombinant bST(rbST) is biologically identical to the found in the bovine pituitary. Milk from rbST-treated cows has been found to have the same nutritional value and composition as milk from untreated cows. In November of 1993, rbST finally was approved by the FDA, nearly 10 years after filing a licence applica-tion. rbST has been one of the most extensively studied animal drug products to be reviewed by the agency. Three scientific facts will help to reassure the public about the safety of the milk suppy.: 1. rbST has no biological activity in humans when indigested orally or when given by intramuscular injection. 2. Insulin-like growth factor 1(IGF-1) is not orally active. Any changes in IGF-1 levels in milk are well within normal variation and are lower than those reported in human milk. 3. All cow's milk contains bST, and no significant change in bST levels in milk occurs as a result of giving cows supplemental bST. Based on the scientific evidence, the public can be confident that milk and meat from rbST-treated cows is safe to consumers.

• 한국식품조리과학회지
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• 제18권2호
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• pp.206-210
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• 2002

식빵의 외형 특성과 속질의 기공들을 정확히 평가하기 위해서 우리밀 함량을 달리한 식빵들을 만들어 스캐너와 CrumbScan을 이용해서 객관적으로 분석하였다. 껍질의 두께는 우리밀 함량이 높을수록 얇아졌으며, 20%나 30%의 경우 두께는 0.31cm로 같았다. 또한 우리밀의 증가는 부피의 증가와도 관계가 있었으며, 20%의 경우에서 대조구와 비교하여 최대 22.1%의 증가가 있었으나, 30%의 경우에는 다소 부피가 감소하여 구조력의 약화를 보였다. 식빵 속질은 우리밀이 첨가될수록 조밀도가 낮아져서 기공의 크기가 커졌으나, 오히려 일정한 크기의 기공이 분포됨을 알 수 있었다. 기공의 형태도 우리밀이 첨가되면 덜 찌그러지는 것으로 나타나서 반죽의 탄성이 줄고 점성이 증가되는 것을 알 수 있었다. 절단 위치에 따른 분석에서 전반적인 기공의 형태는 차이가 없었다. 기공의 찌그러진 정도는 껍질 부분이 가장 심했으며 중심 부분이 가장 원형인 것으로 나타났다. 특히 가운데 절단면의 경우 가장자리 부분과 비교하여 급격한 찌그러짐을 보여 식빵의 중심부가 오븐 팽창이 많음을 보여 주었다결과적으로 우리밀 20% 함량의 식빵이 가장 좋은 품질을 갖는 것으로 나타났으며, 주관적으로는 매우 얻기 어려운 껍질의 두께나 기공의 조밀성 및 분포등을 통해 객관적인 평가를 할 수 있었다. 이러한 실험 결과는 국내에서 식빵 품질에 대한 표준화 작업이 이루어진다면 상당히 유용하게 사용되리라 생각된다.

• 공업화학
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• 제31권5호
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• pp.568-574
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• 2020

기체확산층은 유로에서 전극으로 반응물을 전달하고, 반응으로 생성되는 물을 배출하는 통로이며 열 배출과 전극 지지대 등의 역할을 하는 고분자전해질 연료전지의 핵심 구성요소이다. 본 연구에서는 국내외 기체확산층 상용 제품인 39BC와 JNT30-A3에 대한 연료전지의 성능 평가를 수행하였다. 25 ㎠ 단위 전지를 이용하여 유량, 상대습도 조건에 대한 분극 곡선을 측정하였고, empirical equation을 이용하여 운전 조건에 대한 성능 인자를 도출하였다. 기체확산층의 PTFE 함량이 높을수록 저항이 증가하였고, 미세다공층의 크랙은 물의 이동 통로로서 농도 손실에 영향을 미쳤다. 또한 상대습도가 낮을수록 Ohmic 저항이 증가하였지만, 전류밀도가 증가할수록 이온전도도가 증가하여 Ohmic 저항이 감소하였다. Empirical equation을 이용한 fitting curve을 통하여 기체확산층의 운전 조건에 대한 성능 인자 경향을 해석할 수 있었다.

• 한국식품과학회지
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• 제27권6호
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• pp.839-844
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• 1995

맛, 조직감, 안정성 등에 영향을 미치지 않는 지방대체물질을 이용한 저열량, 저지방 마요네즈를 제조하기 위하여 4종류의 지방대체물질에 대한 점도를 측정하고, 지방대체물질의 식용유에 대한 유지대체비율을 달리하여 제조한 저지방 마요네즈에 대해 물성검사와 관능 검사를 시행하였다. 지방대체물질 paste는 모두 의가소성유체의 특성을 보였고, 의가소성과 항응복력은 Neutral DR(DR), N-Lite L(NL), Sta Slim 150(SS), Stellar 100X(SX)순으로 증가하였다. 지방대체물질이 첨가된 마요네즈의 경도와 부착성도 위와 같은 순으로 증가하였고, 지방대체물질의 첨가비율이 높은 마요네즈일수록 경도와 부착성이 낮았다. DR이 첨가된 마요네즈의 spreadability는 DR paste의 점조도지수를 잘 반영해준다. 지방대체물질의 이용은 마요네즈의 oily odor와 greasy aftertaste를 감소시켰다.

• Fisheries and Aquatic Sciences
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• 제12권1호
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• pp.6-15
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• 2009

Biochemical and functional properties of acid-soluble collagen (ASC) and pepsin-soluble collagen (PSC) from rockfish skin were characterized. Yield of PSC (90.0%) was higher than that of ASC (63.2%). Both ASC and the PSC consisted of ${\alpha}1$ and ${\alpha}2$ chains, and $\alpha$-cross-linked components. According to the results of hydroxylation of proline and lysine, and FT-IR, no difference between the helical structure of ASC and PSC was identified. Thermal denaturation temperature (TDT) of ASC from rockfish skin was $22.8^{\circ}C$, the same as exhibited in PSC. Both ASC and PSC were higher in water absorption capacity (WAC) and oil absorption capacity (OAC) than other vegetable proteins. According to the results of emulsifying activity (EA) and cooking stability (CS), both ASC and PSC from rockfish skin were inferior compared to the commercial emulsifier (Tween-80). The results of FT-IR suggested that the structure of PSC was slightly different when compared to that of ASC. No differences in solubility were established between ASC and PSC from rockfish skin at various pH and NaCl concentrations.

• 한국초전도ㆍ저온공학회논문지
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• 제16권4호
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• pp.21-25
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• 2014

In order to develop 2nd generation (2G) high-temperature superconducting (HTS) wires as commercial products, it is necessary to perform a high speed investigation of their superconducting performance. Room-temperature and non-contact optical scanning tools are necessary to verify the microstructure of the superconducting materials, the current flow below the critical temperature, and the critical current density. In this paper, we report our results of an inspection of the electrical transport properties of coated conductors. The samples that we used in our study were highly qualified rare-earth based coated conductors produced via co-evaporation, and $SmBa_2Cu_3O_{7-y}$ (SmBCO) was the superconducting materials used in our studies. A film grown on IBAD-MgO templates shows larger than 400 A/cm at 77 K and a self-field. The local transport properties of the films were investigated by room-temperature imaging by thermal heating. The room-temperature images show structural inhomogeneities on the surface of the films. Bolometric response imaging via low-temperature bolometric microscopy was used to construct the local current mapping at the surface. These results indicate that the non-uniform regions on the surface disturb the current flow, and laser scanning images at room-temperature and at a low-temperature suggest a correlation between the structural properties and transport properties. Thus this method can be effective to evaluate the quality of the coated conductors.

• 한국조리학회지
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• 제13권2호
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.