• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.9
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• pp.92-99
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• 2013

As a recent cyber attack has a characteristic that is intellectual, advanced, and complicated attack against precise purpose and specified object, it becomes extremely hard to recognize or respond when accidents happen. Since a scale of damage is very large, a corresponding system about this situation is urgent in national aspect. Existing data center or integration security framework of computer lab is evaluated to be a behind system when it corresponds to cyber attack. Therefore, this study suggests a better sophisticated next generation convergence security framework in order to prevent from attacks based on advanced persistent threat. Suggested next generation convergence security framework is designed to have preemptive responses possibly against APT attack consisting of five hierarchical steps in domain security layer, domain connection layer, action visibility layer, action control layer and convergence correspondence layer. In domain connection layer suggests security instruction and direction in domain of administration, physical and technical security. Domain security layer have consistency of status information among security domain. A visibility layer of Intellectual attack action consists of data gathering, comparison, decision, lifespan cycle. Action visibility layer is a layer to control visibility action. Lastly, convergence correspond layer suggests a corresponding system of before and after APT attack. An introduction of suggested next generation convergence security framework will execute a better improved security control about continuous, intellectual security threat.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.1-10
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• 2013

This study was conducted to investigate the quality characteristics of dumpling shells with white lotus leaf powder added to them (WLL 0%, 1%, 2%, 3%, 4%). Water binding capacity and moisture content of dumpling shells were not significantly different. Solubility in $50^{\circ}C$, $60^{\circ}C$ and $70^{\circ}C$ of dumpling dough has decreased because of the addition of WLL. Swelling power of all groups has increased because of increased amount of WLL content and temperature. The mass, volume and water absorption rate of cooked dumpling shells decreased while the turbidity of cooked dumpling shells increased with the addition of WLL. L and b value of dumpling shells significantly decreased and a value of dumpling shells significantly increased because of increased amount of WLL contents. Hardness and adhesiveness of dumpling shells significantly increased in WLL2 and WLL3 groups. Cohesiveness, springiness, gumminess and chewiness of cooked dumpling shells were not significantly different according to the additions of WLL. In sensory evaluation, color, flavor, white lotus leaf flavor, taste and overall acceptability significantly increased in WLL3. Stickiness, softness, chewiness of cooked dumpling shells were not significantly different according to the additions of WLL. Overall, the result of this study indicates that the dumpling shell containing 3% WLL powder was most preferred among the groups.

• Journal of the Korean Electrochemical Society
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• v.4 no.3
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• pp.125-131
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• 2001

A long-term variation of electrode polarization in the MCFC has been analyzed successfully using a single cell with a Au, $CO_2/O_2$ reference electrode Four different cells with different components were operated and their electrode polarizations were analyzed. As published in the literatures, the cathode polarization was larger than that of the anode. The more stable operation of a single cell with the Al-coated cell frame up to 6,000hrs indicates that the corrosion at the cell frame, particularly wet seal area, plays an important role to determine the lifetime of a MCFC. At the initial stage of the cell operation, the voltage of the cell using a cathode stabilized by the $LiCoO_2$ coating was relatively low due to the high cathode polarization. As the cell was operated and the stabilized cathode was lithiated sufficiently, the cathode polarization decreased and the cell voltage was recovered. It was observed that the voltage of the cell using the $Li_2CO_3/Na_2CO_3$ electrolyte fluctuated with operation time and the cathode polarization fluctuated along with the cell voltage quite similarly. Although the mechanisms of the voltage fluctuation were not clear yet, the results imply that the voltage fluctuation was related with a reaction in the cathode side. After testing every single cell, the cathode polarization increased with the steep decrease in the cell voltage. Thus, the cathode should be improved in order to develop more durable MCFC.

• Journal of Korean Society of Environmental Engineers
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• v.36 no.2
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• pp.109-112
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• 2014

A porous ceramic which has fine porosity and small specific gravity is made with Cenosphere and Ball Clay under condition of $1,250^{\circ}C$ in calcination temperature and 30 minutes of calcination time. The average size of porous ceramic was about $2.5{\times}10^{-5}$ m and pores are well developed. The void-fraction of porous ceramic was 67.1% under the input of Cenosphere and Ball clay with the weight ratio of 100 to 5. However, as weight ratio of Ball Clay increased to 20, 40, 100, the void fraction decreased to 58.4, 56.7, 47% respectively. When the weight ratio of Cenosphere and Ball Clay was 100 to 100, the apparent density of porous ceramic was $1.04g/cm^3$. which is twice the density when the weight ratio of Ball Clay was 5. On the other hand, absorption rate decreased by at least 100%. In condition of weight ratio of Cenosphere and Ball Clay was 100 to 100, compressive strength of porous ceramic was 30 (MPa), improve by about 76% or more when the weight ratio of Ball Clay was 5.

• Journal of the Korean Society of Groundwater Environment
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• v.3 no.1
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• pp.37-49
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• 1996

The objectives of this study are to investigate the groundwater and surface water contamination, to interpret the attenuation mechanism of contaminant transport, and to find the appropriate contamination indicator. at the two big landfill sites : Nanjido Landfill and Hwasung Landfill. Leachate from the Nanjido, th, Hwasung and the Kimpo waste disposal sites is characterized by high temperature (31.7-40.1$^{\circ}C$), high electric conductivity (14,650-32,800 ${\mu}$S/cm), somewhat higher pH(7.58-8.45) and low Eh (-119.4-20.4 mV), and is enriched in both major (Na$^{＋}$, K$^{＋}$, Ca$^{2＋}$, Mg$^{2＋}$, HC $O_3$$^{－}$, Cl$^{－}$) and minor (Mn, Sr$^{2＋}$, Ba$^{2＋}$, Li$^{＋}$, F$^{－}$, Br$^{－}$) ions. Municipal solid waste leachate and industrial waste leachate are effectively discriminated by the content of S $O_4$$^{2－}$, Fe, and heavy metals. The attenuation mechanism of each component was assessed using the chemical analysis. Cl-normalizing process, WATEQ4F simulation, and preceding flownet analysis. Based on the calculation of Contamination Factor, K, Na, Ca, Mg, B, Zn, HC $O_3$, Cl, F, Br and TOC are effective contamination indicators in the Nanjido landfill site, and K, Na, Ca, Mg, B, S $O_4$, HC $O_3$, Cl, F, Br and TOC in the Habsburg landfill site Particularly, TOC is the best contamination indicator in landfill sites influenced by sea water.

• Archives of design research
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• v.15 no.1
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• pp.59-67
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• 2002

In accordance with the fast changing circumstance, universities are now reaching, beyond the education place of simple delivery of knowledge and exchange of information, to a place of developing a specialty program related with the region and industry to achieve a competitive edge in education. Through these academic-industrial collaboration program, special knowledge and human resources in the university are utilized in the society and it may contribute to the development of industry and breed of career people based upon the real job site can be achieved. In addition, through the practical operation of such developed program, university may contribute to the enhancement of the competitiveness of the corporation to the activation and acceleration of the regional economy and finally to the enhancement of competitiveness of national industry in international level. This study tries to develop 3 technical instruction and support program related with the legion and industry which may conform to the ideals of university and its goal of education and can provide a platform for the education that is closely related with the regional industry and real job site iud may cope actively with the upcoming knowledge society and fast changing regional circumstances. This study will make research and analyze needs of design support from the industry in order to develop a academic-industrial cooperative design support program for the furniture industry which conforms to the regional characteristic and feature and develop and present contents of program in three area of development of furniture design technology, build-up of furniture design information system and establishment of order based education system. The proposed program is supposed to be operated practically and effectively and contribute to the development of new product, to enhancement of company image and finally to the maximization of corporate profit. Also this study is epected to be used as an important material for establishment of order-based education system which confirms to the job site needs that may be analysed from feedback of product results and for practical learning.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.534-539
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• 2008

The purpose of this study was to demonstrate the inhibitory action and quality-improvement functions of sweetness inhibitor, Na$\pm$2-(4-Methoxyphenoxy) propanoate (Na-PMP) in pound cakes. Na-PMP was first used to evaluate the intensity of sweetness in different concentrations of sucrose and fructose solutions: Na-PMP (250 and 500 ppm) was added to the model solutions of 2.5, 5.0, 7.5, and 10% sucrose and the equi-sweetness levels of fructose with the sucrose solutions. Both concentrations of Na-PMP significantly modified the sweetness intensity for both model solutions. For practical application of Na-PMP, different levels of sucrose (10, 20, and 30%) were added to the basic recipe (a control) of pound cake preparation. Excessive sweetness due to the addition of high levels of sucrose to the basic recipe was modified by the addition of Na-PMP, which resulted in equi-sweetness as the control (p<0.05). Moreover, Na-PMP improved the texture and shelf-life of the pound cake.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.107-123
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• 2007

There were fifty two kinds of fermented soybean sauce before 17th century thirteen recorded in ${\ulcorner}$Sangayorock${\lrcorner}$, two in ${\ulcorner}$Sasichanyo${\lrcorner}$, one in ${\ulcorner}$Yongjechongwha${\lrcorner}$, nine in ${\ulcorner}$Soowonjabbang${\lrcorner}$, one in ${\ulcorner}$Domoondaejak${\lrcorner}$, six in ${\ulcorner}$Dongyoebogam${\lrcorner}$, four in ${\ulcorner}$Gushangchalyo${\lrcorner}$, five in ${\ulcorner}$Guhwangboyubang${\lrcorner}$, two in ${\ulcorner}$Yorock${\lrcorner}$, four in ${\ulcorner}$Chisengyoram${\lrcorner}$ and five in ${\ulcorner}$Joobangmoon${\lrcorner}$. These books had thing to know when making fermented soybean sauce like kinds of soybean sauce, how to make it, its ingredients and quantities to be used, how to make fermented soybean sauce in haste, and how to remake wrong made fermented soybean sauce, etc. Before 17th century, fermented soybean malt was divided into two kinds the only soybean malt and the mixed soybean malt that had bean, wheat, wheat flour and wheat bran. The bean only soybean malt was further divided into mashed soybean malt (Beans were steamed and mashed into past.) and unmashed soybean malt (Beans maintained their shape without being mashed.) while mashed soybean malts were made in Winger, in January of February, unmashed and mixed soybean malts were made in Summer, in July. When made fermented soybean sauce, mashed and unmashed soybean malts were used as they were and mixed soybean malt was dried and powdered for use. Fermented soybean sauce before 17th century could be classified by the features of soybean malts being used, Normal fermented soybean sauce was made from bean only soybean malts and other ingredients. Shi(시) was made from unmashed soybean malts, in which beans maintained their shape, and Gowhajang and Jeupjang were made from mixed soybean and wheat bran. Fermented soybean sauce was also made from old fermented soybean sauce, yeast. water leftover after boiling bean leaves, and soybean chaff without soybean malt. There were also side dish type soybean sauce like Kongjaban today and fish and meat sauce made from flesh ingredients. To make fermented soybean sauce in haste, the soybean sauce was heated. Beside there were how to maintain fermented soybean sauce and how to remake wrong made fermented soybean sauce.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.312-324
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• 2008

In this study, we investigated the names and various types of "kwa-jung" along with their recipes and ingredients occurring in Korean cookbooks published before the 17th century. The kwa-jungs were classified into 7 groups including Yoomilkwa, Yookwa, Dasik, Junkwa, Kwapyun, Yutganjung and Dang. A total of 72 kinds of kwa-jung were found. 26 kinds of Yoomilkwa, 18 kinds of Yookwa, 7 kinds of Dasik, 10 kinds of Junkwa, 1 kind of Kwapyun, 3 kinds of Yutganjung and 8 kinds of Dang. Among the types of Yoomilkwa, Yackwa was recognized as the best food according to the references. Also the cooking methods for items had a tendency to become simpler as society became modernized. Original and rare Ingredients were often substituted with other items that could be found more easily where people lived As recorded, the Yookwa group included kangyung, sanja, and bingsakwa. And as society became modernized, people tended to buy Yookwa in the store rather than making it at home due to its complicated and often difficult cooking process. The Dasik items were a kneaded mixture of flour, or the flour of chestnuts, with honey. These were formed into various patterns like birds, animals, butterflies, tree leaves and flowers, or as ki-wha by using printing cooking utensils Honey was used as a sweetener and as a combining material. The Junkwa consisted of roots or fruits that could be easily obtained these cooked or raw foodstuffs were then mixed with sugar and simmered. The Kwapyun used sour fruit juices as a main ingredient. These were then combined with sugar and simmered and allowed to harden. Then they were cut into square shapes after cooling. Yutkangjung was a mixture of yut, chochung, honey or syrup and pine nuts. which was combined over low heat. After mixing and stirring it was cut into square shapes. Finally, the Yut was typically cooked with grains and powdered malt and stirred until thickened.

• Journal of the Korean Home Economics Association
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• v.24 no.3
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• pp.19-29
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• 1986

Teenagers were apt to be influenced by their teachers in every respect and were greatly affected by the clothing behaviours of teachers to whom they paid their respect. From this point, this study was aimed at explaining of the mutual relations between the teachers' clothing behaviors and the students' responses, in view of the fact that the teachers' clothing behaviors had a great influence on the students' characters and their will to study. Clothing behaviors were assessed with 15 items, selected from the instruments of preceding studies and modified by the factors dealing with modesty, fashion and clothing satisfaction. The questionaires were composed of two major categories; the first was about teachers' clothing behaviors and attitudes, and the second the interests in learning and school life. The subjects of this study included students in primary schools, middle schools and high schools located in the Incheon and Kimpo area, totaling 1,269 boys and girls. The data were analyzed statistically by t-test, F-test, χ\sup 2\-test, Duncan test, and regression analysis. RESULTS 1. The students' responses to the teachers' clothing behaviors were different according to grade years, sex and area. a) As to the differences in responses between grade years, the lower grade years showed higher interest in modesty and clothing satisfaction, while the higher grade years in fashion. However, they don't like the teachers to take the lead in fashion. b) As to the differences in responses between boys and girls, girls took much higher interest in modesty and fashion. In respect to clothing satisfaction, girls showed a little more interest, though there were no remarkable differences. c) As to the differences in responses between areas, the students in rural area showed higher interests in modesty. As to fashion and clothing satisfaction, the showed higher interests in modesty. As to fashion and clothing satisfaction, the students in urban areas had more interests in fashion, while the students in rural areas in clothing satisfaction, though there wee not remarkable difference. 2. In students' responses to the teachers' clothing behaviors dependent variables-modesty, fashion and satisfaction-can explain clothing behaviors to such an extent that modesty can be explained by 4.7% in the order of the grade years, sex and area, fashion by 13% in the grade years and sex, and satisfaction by 3% in the grade years respectively. 3. The students who were more interested in learning and school life were more satisfied with the teachers' clothing behaviors, made more of their modesty and cared less about their fashion.