• 정보처리학회논문지C
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• 제17C권5호
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• pp.407-414
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• 2010

CAS란 정당한 사용자만이 방송 콘텐츠에 접근할 수 있도록 하는 하드웨어 기반 시스템이다. CAS의 경우에는, 방송사업자 교체 시 셋탑 박스를 교체해야 한다는 점, 스마트카드에 의한 빈번한 오작동과 같은 문제점이 있었다. 이러한 문제점을 해결하기 위해 2009년에 XCAS가 개발되었다. 그러나 XCAS에 대한 평가체계는 현재까지 정해진 것이 없다. 기존의 평가체계는 XCAS에 그대로 적용하기에는 평가기준, 비용과 효율성 등이 떨어진다. 따라서 XCAS의 안전성 및 적합성을 검증 평가하는 체계가 필요하다. 본 논문에서는 기존에 존재하는 평가체계를 분석하고, XCAS에 적합한 평가체계를 제안한다. 제안하는 평가체계는 평가목적 및 대상, 평가주체, 평가절차, 평가제출물, 평가비용으로 구성되어 있다.

• 정보처리학회논문지C
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• 제17C권4호
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• pp.347-360
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• 2010

수신제한시스템이란 정당한 사용자만이 방송 콘텐츠에 접근할 수 있도록 하는 하드웨어 기반 시스템이다. 수신제한시스템의 경우에는, 방송사업자 교체 시 셋탑 박스를 교체해야 한다는 점, 스마트카드에 의한 빈번한 오작동과 같은 문제점이 있었다. 이러한 문제점을 해결하기 위해 2009년에 XCAS가 개발되었다. 그러나, XCAS에서는 적합한 셋탑 박스(Set-top box)를 인증하기 위한 방식이 제안된 바 없다. 따라서, 본 논문에서는 XCAS에서의 새로운 인증 방식을 제안하고자 한다. 또한 XCAS에 적합한 인증서 구조 및 방송 서비스를 위한 인증서 발급 절차를 제안한다. 제안 하는 셋탑 박스 인증기법은 MSO에서 셋탑 박스 인증시에 2개의 주체 간에만 통신하도록 구성 되어 효율성이 높다.

• Molecules and Cells
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• 제42권6호
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• pp.460-469
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• 2019

Bacterial ${\alpha}-type$ carbonic anhydrase (${\alpha}-CA$) is a zinc metalloenzyme that catalyzes the reversible and extremely rapid interconversion of carbon dioxide to bicarbonate. In this study, we report the first crystal structure of a hyperthermostable ${\alpha}-CA$ from Persephonella marina EX-H1 (pmCA) in the absence and presence of competitive inhibitor, acetazolamide. The structure reveals a compactly folded pmCA homodimer in which each monomer consists of a 10-stranded ${\beta}-sheet$ in the center. The catalytic zinc ion is coordinated by three highly conserved histidine residues with an exchangeable fourth ligand (a water molecule, a bicarbonate anion, or the sulfonamide group of acetazolamide). Together with an intramolecular disulfide bond, extensive interfacial networks of hydrogen bonds, ionic and hydrophobic interactions stabilize the dimeric structure and are likely responsible for the high thermal stability. We also identified novel binding sites for calcium ions at the crystallographic interface, which serve as molecular glue linking negatively charged and otherwise repulsive surfaces. Furthermore, this large negatively charged patch appears to further increase the thermostability at alkaline pH range via favorable charge-charge interactions between pmCA and solvent molecules. These findings may assist development of novel ${\alpha}-CAs$ with improved thermal and/or alkaline stability for applications such as $CO_2$ capture and sequestration.

• 한국환경농학회지
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• 제35권4호
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• pp.247-255
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• 2016

BACKGROUND: Acrylamide (CAS No. 79-06-1) is known to be a carcinogenic compound, and is classified as a Group 2A compound by the International Agency for Research on Cancer (IARC, 1994). Acrylamide can be generated during the browning process via the non-enzymatic Maillard reaction of carbohydrates such as reducing sugars and of amino acids such as asparagine, both of which occur at a temperature above $120^{\circ}C$. Potato tubers contain reducing sugars, and thus, this will affect the safety of processed potato products such as potato chips and French fries. In order to reduce the level of acrylamide in potato processed products, it is therefore necessary to understand factors that affect the reducing sugar content of potatoes, such as environmental factors and potato storage conditions, as well as understanding factors affecting acrylamide formation during potato processing itself. METHODS AND RESULTS: Potatoes were cultivated in eight regions of Korea; For each of these different environments, soil physico-chemical characteristics such as pH, electrical conductivity, total nitrogen, available phosphate, and exchangeable cation content were measured and correlations with potato reducing sugar content and potato chip acrylamide levels were examined. The reducing sugar content in potato during storage for three months was determined and acrylamide level in potato chip was analyzed after processing. The storage temperature levels were $4^{\circ}C$, $8^{\circ}C$, or $10^{\circ}C$, respectively. The acrylamide content of chips prepared from potatoes stored at $10^{\circ}C$ or $20^{\circ}C$ for one month was analyzed and the different frying times were 2, 3, 5, and 7 min. CONCLUSION: This study showed that monitoring and controlling the phosphate content within a potato field should be sufficient to avoid producing brown or black potato chips. For potatoes stored at low temperatures, a reconditioning period ($20^{\circ}C$ for 20 days) is required in order to reduce the levels of reducing sugars in the potato and subsequently reduce the acrylamide and improve chip coloration and appearance.