• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.6
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• pp.4137-4146
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• 2015

The scale and required functionality of modern systems have increased and become more complicated. To successfully carry out the systems development projects, appropriate systems engineering (SE) and project management (PM) activities are required for the underlying process. In a system development organization, it is an effort to secure the SE & PM capability by adopting the CMMI is an evaluation model of improvement and ability of SE&PM process. To achieve the goal each organization establishes and uses its own organizational standard process, which satisfies the business characteristics. However, in practice, due to the lack of sufficient understanding on the interrelationship among different CMMI process areas, there still exist some difficulties with constructing organization processes. In systems development, the activities of SE are closely related with those of PM. Thus, the processes of SE and PM need to be fully integrated and explicitly linked to each other in order to complete the projects successfully. In this paper, we propose a SE&PM integration process architecture of organization that can be utilized in the system development organization is referenced in the construction of CMMI-based organizational process.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.12 no.11
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• pp.2097-2104
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• 2008

Ubiquitous services are high duality and differentiated services which are provided for users by recognizing the context of users and environmental conditions actively. In this case, context-aware middleware is one of the most important technologies required to implement the ubiquitous services. In this paper, we propose a method for providing ubiquitous services in a specific user space effectively and monitoring human bio-signal sensors. That is, the design and implementation of intelligent home service middleware and monitoring human bio-signal sensor based on context awareness is discussed here. Context information from various sensors is gathered, and suitable services are inferred and provided to users by the middleware system. In our approach, user services can be modelled easily by using facts and rules, and the system can be extended easily to support various ubiquitous services other than intelligent home services also. The system can be integrated with external applications and legacy systems effectively by using various protocols such as RMI, socket and HTTP, XML and Zigbee etc. We have designed and evaluated various facts and rules for intelligent home services in real environments. Functionality evaluation with the system shows that ubiquitous services can be provided to users effectively in a home environment.

• Journal of Ginseng Research
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• v.26 no.2
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• pp.74-78
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• 2002

To develop a new traditional ginseng liquor by using rice and ginseng, the physicochemical properties and overall acceptability of ginseng liquors made by addition of different concentration (1-8%) of ginseng in some kinds of rice mash were investigated and compared. The Ilpum-4 traditional ginseng liquor which was prepared by adding 4% ginseng into Ilpum rice mash showed the best acceptability in the sensory evaluation test and high ethanol content (15.6%), and its angiotensin-converting enzyme inhibitory activity and electron-donating ability were better than those of the other ginseng liquors. The Ilpum-4 traditional ginseng liquor contained 0.53% (w/v) of crude saponin and it was mainly composed of ginsenoside Rg$_1$.

• Food Science and Preservation
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• v.19 no.4
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• pp.519-524
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• 2012

This study was conducted to promote the use of fish paste with shrimp powder as a food. The tested shrimp powder concentrations were 0, 3, 5, and 7%. The pH of the samples ranged from 6.80 to 6.95, and their moisture contents ranged from 70.15 to 70.75%. Their L values decreased as their concentrations increased, and their a and b values increased. The folding test for all the test samples showed AA, which indicates good flexibility. In the texture meter test, the hardness, cohesiveness, and springiness increased when the shrimp powder concentration increased. The gumminess and brittleness of the fish paste was reduced, however, with the addition of shrimp powder. In the sensory evaluation, the fish paste prepared with 5% shrimp powder were preferred most. These results suggest that shrimp powder can be applied to fish paste to achieve high quality and functionality.

• Journal of the Korea Fashion and Costume Design Association
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• v.20 no.4
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• pp.163-174
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• 2018

Consumer and property evaluation of wetsuit materials were conducted to obtain useful data for developing competitive products that meet consumer expectations and improving industrial competitiveness. Data were collected through online surveys of 213 domestic consumers who have experienced wearing wetsuit among marine leisure activities. Five types of commercial wet suit materials by brand and four types of commercial wet suit materials with the same quality by thickness were collected. Then, their physical properties, salt water resistance and thermal insulation rate were evaluated and compared. As a result, the most commonly used wetsuit material is 3 to 5 mm thick, and the basic jersey material is bonded on both sides. As a processing for imparting functionality, processing for improving warmth and reducing surface resistance are most frequently used. Consumers often feel uncomfortable when wearing a wetsuit, such as wearing comfort, weight, ease of movement, stretchability, and clothing pressure, which are different from those of casual wear. Also, mechanical strength and warmth were considered to be the most important criteria for selection of wetsuit material for purchase or rental. The mechanical properties of brand A and B were better than those of brand C, D, and E. Resilience and thermal shrinkage were better in brand C, D, and E. On the other hand, there was no significant difference in the physical properties due to the difference in thickness of the material at the same quality. Also, it was found that the thicker the material, the more stable it is in the heat. Brand A and B had superior salt water resistance than brand C, D, and E. In the thermal insulation test, brand A and B showed better insulation characteristics than brand C, D, and E, but the types of bonded fabric and surface finishing of materials were thought to have affected. In comparison of the thickness, the thicker the materials, the better the salt resistance and the thermal insulation.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.5
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• pp.596-603
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• 2019

A reprogramming operation is necessary to update the software code of the node to change or update the functionality of the deployed node in wireless sensor networks. This paper proposes an optimization algorithm that minimizes the transmission energy of a node for the purpose of reprogramming a node in wireless sensor networks. We also design an algorithm that keeps energy consumption of all nodes balanced in order to maintain the lifetime of the network. In this paper, we propose a Tabu search algorithm with a new neighborhood generation method for minimizing transmission energy and energy consumption in wireless sensor networks with many nodes. The proposed algorithm is designed to obtain optimal results within a reasonable execution time. The performance of the proposed Tabu search algorithm was evaluated in terms of the node's transmission energy, remaining energy, and algorithm execution time. The performance evaluation results showed better performance than the previous methods.

• Journal of the Korean Applied Science and Technology
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• v.39 no.1
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• pp.27-33
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• 2022

The purpose of this study was to investigate the functionality of Lycium chinense Miller. as a functional cosmetic material. The total polyphenol content in the extract was 17.3 mg/mL, and as a result of confirming cytotoxicity through MTT assay before the enzyme experiment, it was confirmed that it did not affect cell growth at all concentrations below 1000 ㎍/mL. As a result of conducting DPPH radical scavenging tests as an antioxidant efficacy test, it showed 84.97% scavenging ability at a concentration of 1000 ㎍/mL, and showed very excellent antioxidant efficacy in SOD-like activity test with a result of 80.54% at 1000 ㎍/mL. The measured elastase inhibitory activity, the inhibition rate of 50.93% was observed at 1000 ㎍/mL, indicating that the extract of Lycium chinense Miller. was effective in inhibiting elastase. All these findings suggested that 70% ethanol extract of Lycium chinense Miller. was confirmed as a functional cosmetic material by confirming its antioxidant and anti-wrinkle efficacy.

• Journal of Microbiology and Biotechnology
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• v.32 no.12
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• pp.1583-1588
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• 2022

In this study, we investigated the effect of lactic acid bacteria (LAB) strains used as starters for kimchi fermentation, namely Lactococcus lactis WiKim0124, Companilactobacillus allii WiKim39, Leuconostoc mesenteroides WiKim0121Leuconostoc mesenteroides WiKim33, and Leuconostoc mesenteroides WiKim32, on the intestinal epithelial tight junctions (TJs). These LAB strains were not cytotoxic to Caco-2 cells at 500 ㎍/ml concentration. In addition, hydrogen peroxide (H₂O₂) decreased Caco-2 viability, but the LAB strains protected the cells against H₂O₂-induced cytotoxicity. We also found that lipopolysaccharide (LPS) promoted Caco-2 proliferation; however, no specific changes were observed upon treatment with LAB strains and LPS. Our evaluation of the permeability in the Caco-2 monolayer model confirmed its increase by both LPS and H₂O₂. The LAB strains inhibited the increase in permeability by protecting TJs, which we evaluated by measuring TJ proteins such as zonula occludens-1 and occludin, and analyzing them by western blotting and immunofluorescence staining. Our findings show that LAB strains used for kimchi fermentation can suppress the increase in intestinal permeability due to LPS and H₂O₂ by protecting TJs. Therefore, these results suggest the possibility of enhancing the functionality of kimchi through its fermentation using functional LAB strains.

• Journal of Dental Anesthesia and Pain Medicine
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• v.23 no.5
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• pp.281-285
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• 2023

Background: Dentists bend needles prior to certain injections; however, there are concerns regarding needle fracture, lumen occlusion, and sharps handling. A previous study found that a 30-gauge needle fractures after four to nine 90° bends. This fatigue life study evaluated how many 90° bends a 30-gauge dental needle will sustain before fracture when bent using a needle guide. Methods: Two operators at Element Materials Technology, an independent testing, inspection, and certification company tested 48 30-gauge needles. After applying the needle guide, the operators bent the needle to a 90° angle and expressed the anesthetic from the tip. The needle was then bent back to a 0° angle, and the functionality was tested again. This process was repeated until the anesthetic failed to pass through the end of the needle due to fracture or obstruction. Each operator tested 24 needles (12 needles from each lot), and the number of sustained bends before the needle fracture was recorded. Results: The average number of sustained bends before needle failure was 40.33 (95% confidence interval = 37.41-43.26), with a minimum of 20, median of 40, and a maximum of 54. In each trial, the lumen remained patent until the needle fractured. The difference between the operators was statistically significant (P < 0.001). No significant differences in performance between needle lots were observed (P = 0.504). Conclusion: Our results suggest that using a needle guide increases the number of sustained bends before needle fracture (P < 0.000001) than those reported in previous studies. Future studies should further evaluate the use of needle guides with other needle types across a variety of operators. Furthermore, additional opportunities lie in exploring workplace safety considerations and clinical applications of anesthetic delivery using a bent needle.

• Journal of Dairy Science and Biotechnology
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• v.41 no.4
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• pp.203-210
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• 2023

Bacterial contamination negatively affects the quality, functionality, and safety of dairy products. Adherent populations of bacteria, referred to as biofilms, grow on the surfaces of dairy processing equipment and are the primary cause of dairy contamination. In addition, microorganisms present in the farm environment and dairy factory can contaminate the Clear-In-Place (CIP) line through raw milk transport pipes; therefore, exhaustive management is required. In dairy manufacturing facilities, biofilm formation is controlled using CIP systems that primarily require sodium hydroxide and nitric acid. However, the leakage or incomplete removal of these potently active compounds can be harmful to humans. In the present study, we compared the eradication of Escherichia coli and other bacteria using commercially available combinations of sodium hypochlorite (NaClO) and citric acid, which are recognized by the Korean Ministry of Food and Drug Safety (MFDS) as food disinfectants. When considered in the CIP system of the field manufacturing process, E. coli was not detected (compared to detection before treatment), and other bacteria were detected at 0-32 culture-forming units (CFU)/cm². The residual amount of chlorine ions after CIP treatment was similar to that in tap water, and there was no significant difference in the overall components of the fermented dairy products. Therefore, the NaClO/citric acid CIP system can be safely applied in dairy manufacturing processes.