• Korean Security Journal
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• no.46
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• pp.7-30
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• 2016

This study found the strategies for activating the security industry to utilize social network services based on the platform business model. This research was utilized for in-depth interview and IPA analysis. And use it was to check the contents and strategic improvement projects that can actually materialize and direction of the strategy. First, run a priority need area is a private center of community policing related portal development and operation, universal social networking service(SNS) utilizing expanded, professional training, IT-based security content management and operation of IT infrastructure security guards and security professionals up educational content development, online security guards and security professionals-up refresher training program development. Second, the area over the inventory capabilities increase the effectiveness of the security guards was constructed open-type comprehensive public information system. Third, the area needed to be reviewed are the individual security industry experts workers operating information channels, dedicated customer service and expanding the event of a private security guard & security service providers up. Fourth, the effectiveness of the insufficient area are discuss system improvements, the sharing of community policing closed Cameras for proposals for the expanded utilization of social networking services, private development organizations Social Network Service(SNS).

• Journal of Food Hygiene and Safety
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• v.26 no.4
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• pp.448-453
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• 2011

This study was conducted to develop an appropriate management for safety of children snacks. In this study, monitorings of food additives such as four kinds of sweeteners (sodium saccharin, aspartame, acesulfame potassium, sucralose) which are sold in children snacks at stationary store around the school were performed. 92 samples (34 ice cakes, 52 beverages and 6 candies) were analyzed for sweeteners. Contents of 4 kinds of sweeteners in ice cakes, beverages and candies were 0.41, 0.47, 0.00 mg/kg for sodium saccharin, 0.00, 20.54, 197.09 mg/kg for aspartame, 0.00, 28.10, 0.00 mg/kg for acesulfame potassium, 9.99, 1.40, 0.00 mg/kg for sucralose. Results of risk assessment for sweeteners were expressed as EDI (Estimated Daily Intake) comparing with ADI (Acceptable Daily Intake). The ratio of high risk group for sweeteners intake (95th) were 0~2.66%. The results of this study indicated that each EDI of four kinds of sweeteners sold at stationary stores around the school is much lower than each ADI in general. Consequently, the children snacks are thought to be safe for consumption.

• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.110-116
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• 2005

In order to develop a dandelion (Taraxacum officinale) with natural food applications, the effects of dandelion leaves and roots powder content on the physical, textural and sensory properties of sulggidduk were examined. Dandelion powders of leaves and roots at 0, 1, 2 and $3\%$ were added to the dandelion sulgidduk. In the dandelion roots powder in sulgidduk, the color intensity of L values and the values and moisture content decreased however, the sensory color intensity, dandelion flavor and overall acceptability increased with increasing the dandelion powder content. The sensory overall acceptability indicated the dandelion roots powder content at 3% had the highest overall and flavor scores. As the dandelion leaves content was increased, the moisture contents, lightness, adhesiveness and cohesiveness of sulggidduk decreased, while the sensory color intensity, sensory hardness, hardness of texture properties and dandelion flavor increased. The addition at $1\%$ of the dandelion leaves powder content with the dandelion sulggidduk and the addition at $3\%$ of the dandelion roots powder content with the dandelion sulggidduk showed the highest overall acceptability.

• Food Science of Animal Resources
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• v.26 no.4
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• pp.441-446
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• 2006

The objective of this study was to investigate volatile compounds extracted from fresh pork belly during storage time at 4 or $20^{\circ}C$. Approximately thirty-one volatile compounds includingaromatics (6), aldehydes (6), acids (5), alcohols (4), ketones (4), alkanes (4), alkenes (1) and amines (1) in fresh pork belly were identified. Among them, volatile compounds such as 1-butanol, propane, 2-butanol, 3-hydroxy-2-butanone, acetic acid, 3-methyl-1-butanol, 1-pentanol, phenol, 2-pentyl-furan, indole and 2-dodecanone correlated with storage temperature and storage time. Aldehydes including hexanal and hexadecanal at 4t were the predominant volatile compounds, whereas at $20^{\circ}C$ storage, aromatics including phenol and indole, and alcohols including 2-butanol and 1-butanol were the predominant volatile compounds. Contents of 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, phenol and indole increased markedly with increased storage time, and 1-butanol, 2-butanol, 3-hydroxy-2-butanone, acetic acid, indole and 2-dodecanone were only detected at $20^{\circ}C$ storage.

• The Journal of the Korea institute of electronic communication sciences
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• v.7 no.2
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• pp.287-293
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• 2012

It has been only few years that various contents information subject for information processing system has been remarkably increased in online. If we say the year 2000 is the technology based year when deluge of information and data such as real time sharing, the time since after 2000 until 2011 has been a period plentiful of application based functions and solutions. Also, as the applicable range of these information process systems extends, individual information effluence has been social issues twice in 2009 and 2010. Thus now there are continuous efforts made to develop technologies to secure and protect information. However, the range problem has been extended from the illegal access from outside to the legal access from internal user and damages by agents hidden in internal information process system and client system. Therefore, this study discusses the necessity for the studies on efficiency based information security by control of access to internal information and authority setting for administrator and internal users. Based on the result of this study, it provides data that can be used from SOHO class network to large scale for information security method.

• The Journal of the Korea institute of electronic communication sciences
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• v.7 no.2
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• pp.447-455
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• 2012

The present study was carried out with a view to examine the protective actions of physical and occupational therapists for patients's privacy. For this purpose, a survey was conducted with the questionnaires that were distributed to 297 physical and occupational therapists engaged in general hospitals as well as in rehabilitation clinics across the country from January 2 to 13, 2012. From the survey, it was made known that the overall extent of protective actions practiced by them was $3.54{\pm}.733$ in average. Divided by area, the average protective action in communication was $3.62{\pm}.776$, followed by $3.57{\pm}1.013$ in direct contact and $3.53{\pm}.780$ in maintenance and management, respectively. The analysis of general characteristics by each area showed that the older their age gets and the longer their career is, the more the protective action is practiced by them. Although they are well aware of the fact that the medical information of patients should be kept 100% secret and they practice it to almost excellent grade (5), the physical and occupational therapists, as key experts in charge of improving functions of patients, were found to have little concern for and little knowledge about contents of protecting medical information. It is thus required to perform public relation and instruction continuously to intensify their awareness of needs to protect patients' privacy and to implant ethical sense in this regard deep in their mind.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.698-704
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• 2014

This study was conducted to investigate the effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties. Patties were prepared with different amounts of chestnut inner shell powder (0, 1, 3, and 5% of pork quantity). The total phenol contents and DPPH free radical scavenging activities of the patties significantly increased with increasing amount of chestnut inner shell powder. The moisture content and pH of row patties were not significantly different between the control group and treatment groups. The cooking loss rate significantly decreased with increasing chestnut inner shell powder amount. Reduction ratio of the diameter of experimental patties was lower than that of the control patties, although it was not significant. As the content of chestnut inner shell powder increased, L-value decreased while a-value increased in both row patties and cooked patties. However, b-value changed upon heating. The b-value of row patties also increased with increasing chestnut inner shell powder content, whereas the b-value of cooked patties decreased. The hardness, chewiness, gumminess, and cohesiveness of the control group were lower than those of the treatment group. The consumer acceptability score for patties with 1% chestnut inner shell powder was higher than that for patties in terms of overall preference, appearance, color, and texture. Further, overall preference, appearance, and color for patties with chestnut inner shell powder 3% were higher than those of the control group. We suggest that chestnut inner shell can be improve the quality characteristics and consumer acceptability of pork patties, as well as the development of health-oriented meat products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.5
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• pp.690-697
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• 2014

This study was conducted to investigate the effect of mulberry powder on the antioxidant activities and quality characteristics of yogurt. The samples were fermented with different amounts (0, 0.5, 1, and 3% to the yogurt quantity) of mulberry powder for 24 hr. The total phenol content, anthocyanin content, and DPPH radical scavenging activity of yogurt significantly increased with higher mulberry powder content. The pH decreased with higher mulberry powder content until 16 hr, whereas the treated groups showed higher pH levels than the control group after 20 hr. Acidities of the treated groups were higher than that of the control group upon addition of mulberry powder. Citric acid, succinic acid, and lactic acid contents of the treatment group were higher than that of the control until 16 hr, whereas the free organic acid content of the control group increased after 20 hr. The amount of lactic acid bacteria increased with higher mulberry powder content until 12 hr, whereas that of the treated group tended to decrease compared to the control group after 16 hr. Color values of mulberry yogurt were lower in terms of brightness and yellowness, whereas redness value was higher compared to the control. Mulberry yogurt groups showed higher sensory attributes than the control, except for 3% added yogurt. Consumer acceptability score of yogurt with 1% mulberry powder was ranked higher than those of other yogurts in terms of overall preference, sourness, color, flavor, and sweetness. We suggest that mulberry powder can be used to improve the quality characteristics, functionality, fermentation, and sensory evaluation of yogurt.

• Journal of Advanced Navigation Technology
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• v.16 no.5
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• pp.864-870
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• 2012

Voice pattern recognition technology to solve the problems of the existing problems and common issues that you may have in language learning content analysis. This is the first problem of language-learning content, online learning posture. Game open another web page through the lesson, but the concentration of the students fell. Have not been able to determine the second issue according Speaking has made the learning process actually reads. Third got a problem with the mechanical process by a learning management system, as well by the teacher in the evaluation of students and students who are learning progress between the difference in the two. Finally, the biggest problem, while maintaining their existing content made to be able to solve the above problem. Speaking learning dedicated learning programs under this background, voice pattern recognition technology learning process for speech recognition and voice recognition capabilities for learning itself has been used in the recognition process the data of the learner's utterance as an audio file of the desired change to a transfer to a specific location of the server or SQL server may be easily inserted into any system or program, any and all applicable content that has already been created without damaging the entire component because the new features were available. Contributed to this paper, active participation in class more interactive teaching methods to change.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.843-850
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• 2016

This study was conducted to investigate changes in isoflavone composition (glycosides and bio-active aglycones) and evaluate the quality characteristics of doenjang prepared using different Bacillus strains (KACC15935 and HJ18-9). After 60 days of fermentation, ${\beta}-glucosidase$ activity of doenjang fermented with B. subtilis HJ18-9 was higher than those of other samples. Contents of aglycones (daidzein, genistein, and glycitein) in B. subtilis HJ18-9 significantly increased up to $703.90{\pm}11.09{\mu}g/g$. In addition, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity increased markedly during fermentation. These results suggest that fermentation with B. subtilis could be used to increase ${\beta}-glucosidase$ activity with a view towards development of functional foods.