• Proceedings of the Korea Information Processing Society Conference
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• 2009.04a
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• pp.200-203
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• 2009

최근 전 세계적으로 노인 인구가 차지하는 비중이 갈수록 증가하고 있어 세계적으로 고령화는 미래에 우리가 직면하게 될 가장 큰 사회적인 문제로 대두되고 있다. 고령화 사회에 삶의 질을 향상하기 위해서는 고령자가 주체가 되어 생활환경의 설계를 위한 실버 운용 시스템의 구조적 변화의 방향성을 제시 할 필요가 있다. 이 과정에서 요구되는 사회적 커뮤니티는 실버세대에게 자신감과 즐거움을 제공하고, 삶의 질을 높이는데 중요한 역할을 할 것이며 기능성 게임 콘텐츠는 실버세대의 커뮤니티에 중요한 역할을 할 것이다. 본 논문에서는 실버 세대의 여가 활용과 건강 유지를 위해 조작이 용이한 인터페이스 기술을 이용한 기능성 게임 콘텐츠인 두더지 밟기 게임을 제안한다. 제안 방법은 단순한 UI와 무선 인터페이스 기술을 활용함으로써 게임 조작의 용이성을 확보할 수 있고 근력강화, 균형성 및 유연성 기능과 더불어 재미와 흥미를 유발할 수 있도록 하였다.

• The Journal of the Korea Contents Association
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• v.3 no.3
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• pp.40-46
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• 2003

In the paper, designed digital contents security module to check unlawfulness reproduction and distribution of digital contents. This paper applied Diffie-Hellman algorithm that use discrete logarithm and random number as primary for public key application to create encryption key that agree each other through communication channel between DCPS and HOST, and applied Triple DES repeat DES 3 times through 2 different encryption key that is selecting ANSI X9.17 that is key management standard, ISO 8732 and PEM(Privacy-Enhanced Mail) etc. by secondary protection for safe transmission of digital contents in transmission line. Designed security module consist of key exchange module, key derivation module and copy protection processing module. Digital contents security module that design in this thesis checks reproduction and distribution of digital contents by unauthenticated user through user certification function and digital contents encryption function, and protect digital contents transmission line.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.220-226
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• 2014

In the present report, the effects of blanching, steaming, and high temperature/high pressure processing (HTHP) on the amino acid contents of commonly consumed Korean root vegetables, leaf vegetables, and pulses were evaluated using an Automatic Amino Acid Analyzer. The total amino acid content of the samples tested was between 3.38 g/100 g dry weight (DW) and 21.32 g/100 g DW in raw vegetables and between 29.36 g/100 g DW and 30.55 g/100 g DW in raw pulses. With HTHP, we observed significant decreases in the lysine and arginine contents of vegetables and the lysine, arginine, and cysteine contents of pulses. Moreover, the amino acid contents of blanched vegetables and steamed pulses were more similar than the amino acid contents of the HTHP vegetables and HTHP pulses. Interestingly, lysine, arginine, and cysteine were more sensitive to HTHP than the other amino acids. Partial Least Squares-Discriminate Analyses were also performed to discriminate the clusters and patterns of amino acids.

• Korean Journal of Food Science and Technology
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• v.44 no.3
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• pp.269-273
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• 2012

The principal objective of this study was to estimate the benzo(a)pyrene contents in commercial vegetable oils available in the Korean market and to assess the effects of various processing steps for vegetable oils on the contents of benzo(a)pyrene. Benzo(a)pyrene content in the studied commercial vegetable oils, crude oils, and raw materials were found to be lower than the maximum levels of 2 ppb. In both refined and pressed oil, the benzo(a)pyrene contents can be reduced through refining steps. However, an evident increase of benzo(a)pyrene contents during both the expeller process for corn oil and the roasting process for sesame oil was observed. This result indicates that the processing procedure, particularly heat treatment and refining steps would be critical in managing the benzo(a)pyrene contents in vegetable oils.

• The Journal of the Korea Contents Association
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• v.6 no.4
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• pp.98-108
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• 2006

In the past, the Image processing system is independently implemented and has a limit in its application to a degree of simple display. The scope of present image processing system is diversely extended in its application owing to the development of image processing IC chips. In this paper, we implement the image processing system operated independently without PC by converting analogue image signals into digital signals. In the proposed image processing system, we extract the motion parameters from analogue image signals and generate the virtual movement to Simulator and operate Simulator by extracting motion parameters.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.207-214
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• 2011

We investigated the quality characteristics of fermented ginseng Yakju produced using different percentage contents and application dates of ginseng. Although the pH of fermented ginseng Yakju was not significantly different among the various treatment groups, the total acidity was changed depending on the percentage of ginseng content. the application date of ginseng did not influence the total acid content. The amount of volatile acids was higher at a 0.2~0.3% content of white or red ginseng than in other treatment groups. The ginsenoside contents of white and red ginseng used for making ginseng Yakju were 3,555.0 and 4,447.4 ppm, respectively. In ginseng Yakju, total ginsenoside contents were detected at very small amounts of <10 ppm. A total of 15 volatile components were detected in ginseng Yakju. Higher levels of methanol were produced at early application dates. In sensory evaluations, the preference for aroma was higher at white ginseng levels of 0.5% and 1.0% than for other treatment groups, and the taste was judged to be best at a white ginseng content of 0.3%. In the red ginseng treatment group, a red ginseng content of 0.3% was most preferred for both aroma and taste. The taste preference for white ginseng was at 4 days after application, while the taste of the red ginseng treated group was good at the beginning of fermentation.

• Food Science of Animal Resources
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• v.41 no.6
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• pp.1060-1077
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• 2021

Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxidant effects may be used as replacements for common chemical additives. Accordingly, in this study, we compared the antimicrobial and antioxidant activities of natural compounds extracted with ethanol and hot water, and emulsion sausage prepared with natural ethanol extracts was analyzed for pH, color, thiobarbituric acid reactive substances (TBARS), and Clostridium perfringens growth during storage. The antimicrobial activities of 49 natural extract candidates against Listeria monocytogenes, C. perfringens, Salmonella spp., and Escherichia coli were analyzed, and six natural materials with excellent antibacterial activities, i.e., Elaeagnus umbellata Thunb. f. nakaiana (Araki) H. Ohba, Punica granatum L., Ecklonia cava, Nelumbo nucifera Gaertner, and Schisandra chinensis (Turcz.) Baill., and Rubus coreanus Miq. were evaluated to determine their total polyphenol contents and DPPH radical scavenging activities. The total polyphenol contents of ethanol extracts were higher than those of hot water extracts, whereas DPPH radical scavenging activity was found to be higher in hot water extracts. The TBARS values of emulsion sausages were significantly increased as storage time increased, and the TBARS values of emulsion sausages prepared with natural extracts were lower than those of control sausages. Natural extract-treated emulsion sausages showed a 99% reduction in bacterial contents compared with untreated sausages on day 2, with greater than 99.9% reduction after day 3. Thus, these results demonstrated that natural extracts could have applications as natural preservatives in meat products.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2004.10a
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• pp.125-125
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• 2004

• Proceedings of the Korea Contents Association Conference
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• 2003.05a
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• pp.356-360
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• 2003

There have been many considerations to develop new content services that integrate a variety of contents databases being already constructed and then produce new content services which are more valuable than existing services in many applications such as Internet portal, EC, and CRM. By doing the above thing, the burden of searching databases to access interesting databases and service applications can be reduced and the database availability of users is also enhanced through a single view integrating multiple contents database. This paper presents implementation details of the query processing system that is a core component of the database integration system, which can construct a virtual database that integrates databases being managed by multiple heterogeneous database systems using XML data model and support a quay facility on the integrated database.

• Proceedings of the Korea Information Processing Society Conference
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• 2003.11c
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• pp.2021-2024
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• 2003

Information security is becoming a more important factor in distribution of digital contents. Generally, illegal facsimile of high-quality multimedia products such as DVDs, MP3s and AACs is possible without damaging quality. Thus, the illegal distribution of duplicated contents on the Web is causing digital content providers great economic loss. Therefore, a study of security and efficient distribution of digital contents is required. The most important issues in the design of a digital content distribution system are user convenience, execution speed and security. In this study, we designed a digital contents distribution system that uses web caching technology and encryption/decryption techniques in hierarchical structures. We propose a digital content distribution system that improves user convenience, security and execution speed. The superior performance of the proposed system has been proven in the tests. The results of experiment show that the developed system has improved the security of DC without decreasing process speed.