• Korean journal of food and cookery science
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• v.23 no.5
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.

• Journal of Digital Convergence
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• v.12 no.11
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• pp.329-338
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• 2014

Today, one of the important factors that determine the university rating is the employment rate. The jobseekers are using online or offline recruiting services in order to get the desired job information. There are lots of employment supporting systems as like web-based employment agencies and University's job centers, but they are focusing more on providing job information rather than on managing the employment support. In addition, those are insufficient to support business process associated with MOU companies, industry field training, mentoring processors, etc., and to continue to manage and to update the information (resume, personal statement, etc.) about the students which the companies want, and the information about the companies which jobseekers want. Therefore, it is required that the employment supporting system which not only storages the initial data (student and corporate information), but also assist the career placement. In this paper, we considered the specific employment rights management features of the existing employment support system, it could receive real-time job information in the smart phone, we presented the design and construction of the system linked to the Bachelor Information System.

• Geophysics and Geophysical Exploration
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• v.2 no.4
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• pp.180-183
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• 1999

A proto-type seismic measurement system with a reference was developed to improve S/N (signal-to-noise ratio) of seismic data, especially in noisy urban areas. Two pairs of correlation measurements (the one for microphone and geophone, and another for electromagnetic (EM) loop and geophone) were carried out near Kimpo Airport and at Kimje. The spectrum analyses were also performed to investigate the correlation of two pairs of time series; one for microphone and geophone, and another for EM loop and geophone. The sound waves measured with the microphone and the geophone are highly correlated. However, differences in the reponses are readily identifiable across 200 Hz; in the vicinity of 100 Hz, the spectral energy for geophone is 20 dB higher than that for microphone, and at near 500 Hz, the spectral energy for microphone is 30 dB higher than that for geophone. Overall, the spectral energy appears concentrated on the frequency window below 600 Hz for geophone. It contrasts with the observation of dominant frequency at the range of above 200 Hz for microphone. The wave forms of EM noise (due to an ACDC inverter) measured with EM loop and geophone are consistently and highly correlated each other. The power spectrum of the EM noise for EM loop shows that the spectral energies at odd harmonic frequencies of 60 Hz are higher than those at even harmonic frequencies of 60 Hz. It is compared to the power spectrum for geophone; the spectral energies at odd harmonics are nearly same as those at even harmonic frequencies.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.180-190
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• 2010

This study investigates the quality characteristics of mung bean starch Jelly by addition of different ratios of white lotus(Nelumbo nucifera) root powder during 5 days of storage at $4^{\circ}C$. The moisture content of the samples ranged from 86.78 to 88.88%. The L value of the samples decreased as the amount of white lotus root powder increased; however, the a value and b value were significantly(p<0.05) increased. For the sensory evaluation, color and taste were decreased as the amount of white lotus root powder increased. Flavor and shine were not significantly different among the samples. And clarity and elasticity were highest in the sample with no powder and 5% of white lotus root powder. Hardness was decreased(p<0.05) as the amount of white lotus root powder increased. Overall acceptability was highest when using 0% and 5%. Texture profiles of hardness decreased as the amount of white lotus root powder increased. Hardness, gumminess, chewiness were found to drop significantly(p<0.05) after one day of storage. Cohesiveness was not significantly different among the samples according to the amounts of white lotus root powder. Adhesiveness was not significantly different in 0, 5, 10, and 15% of white lotus root powder. Syneresis was increased during the storage period. From the result, the most advisable mixture ratio of mung bean starch jelly with white lotus root powder was 19 g of mung bean starch, 1g of white lotus root, 0.1 g of salt and 160 mL of water.

• Korean Chemical Engineering Research
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• v.44 no.2
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• pp.187-192
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• 2006

The preparation and characterization of new polymer composite membranes containing polyphenylene oxide (PPO) thin films with hetropoly acid (HPA) are presented. PPO thin films with phosphotungstic acid (PWA) or phosphomolybdic acid (PMA) have been prepared by using the solvent mixture. The PWA and PPO can be blended using the solvent mixture, because PPO and PWA are not soluble in the same solvent. In this study, methanol was used as a solvent dissolving PWA and chloroform was used as a solvent dissolving PPO. PPO-PWA solutions were cast onto a glass plate with uniform thickness. The composite membranes were prepared by casting Nafion mixture on porous PPO-PWA films. The morphology and structure of these PPO-PWA films were observed with scanning electron microscopy (SEM) and energy dispersive spectrometer (EDS). The composite membranes were characterized by measuring their ion conductivity and methanol permeability. The performance was evaluated with composite membranes as electrolytes in fuel cell conditions. The methanol cross-over of composite membranes containing PPO-PWA barrier films in the DMFC reduced by 66％.

• Elastomers and Composites
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• v.34 no.2
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• pp.135-146
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• 1999

The thermal degradation kinetics of SBR and tire were studied using a conventional thermogravimetric analysis in the stream nitrogen at a heating rate of 5, 10, 15, $20^{\circ}C/min$, respectively. Thermogravimetric curves and their derivatives were analyzed using various analytical methods to determine the kinetic parameters. The degradation of the SBR and tire was found to be a complex process which has multi-stages. The Friedman method gave average activation energies for the SBR and tire of 247.53kJ/mol and 230.00kJ/mol, respectively. Mean-while, the Ozawa method Eave 254.80kJ/mol and 215.76kJ/mol. It would appear that either. Friedman's differential method or Ozawa's integral method provided satisfactory mathematical approaches to determine the kinetic parameters for the degradation of the SBR and tire. Approximately 86% and 55% of oil products were obtained at a final temperature of $700^{\circ}C$ and a heating rate of $20^{\circ}C/min$ for the SBR and tire respectively.

• Journal of Digital Convergence
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• v.11 no.10
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• pp.639-651
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• 2013

This study aims to improve caregiver's labor conditions, to provide a high-quality care service and to offer basic research information for developing a standardized job content of caregiver. The study establishes basic principles for a standardized job content with a literature review and then collects basic information of caregiver's task with an observation technique. The study based on the observation technique develops 11 job categories and 72 duty categories expected to do by the caregiver. The study examines acute care hospitals that provide joint care services in Seoul and Gyeonggi province. Sixty caregivers who work at these hospitals are carried out a survey regarding a specific task of caregiver, an importance of task and a frequency of task. Collected data is analyzed using statistical package SPSS 18.0, and descriptive statistics (frequency, percentage, average, standard deviation) is reported. An analysis of frequency is used to analyze target for research. From the collected information, tasks of caregiver are sorted into 10 job categories and 60 duty categories. As a result of the study, tasks of caregiver are sorted into 10 job categories and 68 duty categories based on the observations technique. One job category and four duty categories are added to the final survey based on an interview with professionals and officials in the field of care service but, one additional job category and four duty categories based on the interview are excepted from the result of the analysis. The interview with professionals and officials is nothing meaningful on the task analysis of caregiver.

• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.11
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• pp.127-133
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• 2014

In order to protect information asset from various malicious code, Honeypot system is implemented. Honeypot system is designed to elicit attacks so that internal system is not attacked or it is designed to collect malicious code information. However, existing honeypot system is designed for the purpose of collecting information, so it is designed to induce inflows of attackers positively by establishing disguised server or disguised client server and by providing disguised contents. In case of establishing disguised server, it should reinstall hardware in a cycle of one year because of frequent disk input and output. In case of establishing disguised client server, it has operating problem such as procuring professional labor force because it has a limit to automize the analysis of acquired information. To solve and supplement operating problem and previous problem of honeypot's hardware, this thesis suggested hybrid honeypot. Suggested hybrid honeypot has honeywall, analyzed server and combined console and it processes by categorizing attacking types into two types. It is designed that disguise (inducement) and false response (emulation) are connected to common switch area to operate high level interaction server, which is type 1 and low level interaction server, which is type 2. This hybrid honeypot operates low level honeypot and high level honeypot. Analysis server converts hacking types into hash value and separates it into correlation analysis algorithm and sends it to honeywall. Integrated monitoring console implements continuous monitoring, so it is expected that not only analyzing information about recent hacking method and attacking tool but also it provides effects of anticipative security response.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.259-269
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• 2011

The purpose of this study was to investigate the physicochemical and sensory characteristics of Noni beverages added with 10% of water(Noni 90), 1% of red ginseng(NR), 4% of rubus coreanus extract(NR), 5% of pomegranate extract(NP), and 4% of rubus coreanus extract and 5% of pomegranate extract(NPR). Calories, protein and total fiber contents were increased in NR, NP and NPR. Total sugar was significantly increased in NG and NPR. Fat, cholesterol and saturated fatty acid were not detected. Ca and Na contents were increased in NG while Fe content was increased in NG, NR, and NPR pH was significantly increased in NG and NP. Sugar degree was significantly increased in NP and NPR. L and b values were decreased in NG, NP, and NR and a value was increased in NG and NR General bacteria count was 0/mL, and Coliform, E. Coli and 0157:H7 were gram(-) in all beverages. In sensory evaluation, color was increased in NPR while taste and overall quality were increased in NG, NR and NP. Sour taste, sweet taste, and flavor were not different between Noni and the mixed beverages. Texture was significantly increased in NP and NPR. Therefore, mixed Noni beverages added with red ginseng, rubus coreanus extract, and pomegranate extract were better than Noni beverage.

• Journal of Environmental Health Sciences
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• v.26 no.4
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• pp.49-57
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• 2000

This study was carried out to find the optimal condition to treat refractory organic matter which can’t treat clearly with biological treatment and to find the optimal division dosage and division dose timing in the modification of Fenton oxidation which is used resolve the problem that hydrogen peroxide is too expensive. The results are following; 1. The highest TOC removal efficiency was 41% and color removal efficiency was 64% when the dilution magnitude of leachate is fold. This suggests that dilution is efficiency when high concentration of leachate is treated. 2. The removal efficiency of TOC and color increased up to the molar ratio between ferrate and hydrogen peroxide was 1:1. However above that ratio, removal efficiency hardly increased. The highest removal efficiency of TOC and color were 38% and 71% when the mole ratio of ferrate to hydrogen peroxide was 1.5:1. 3. When the mole ratio between ferrate and hydrogen peroxide was fixed, the removal efficiency of TOC and color increased as the dosage of hydrogen peroxide increased. 4. pH of samples were adjusted at pH 3, 5, 7, 9, 11. After oxidation reaction, pH of samples were dropped to 2.59, 2.54, 5.34, 6.36 and 9.68. The highest color removal efficiency was 75.7% when initial pH was at pH 7. 5. The removal of TOC and color was ended within 10. min. and the removal efficiency increased logarithmically within 10min. However after 10 min., the removal efficiency of hardly increased. 6. The color removal efficiency was higher with modification of fentone oxidation than that with fentone oxidation by 5%. Optimal division dosage ratio was 1:1 and optimal dose timing ratio was 2:1. However the TOC removal efficiency was not higher with modification of Fenton oxidation than that with Fenton oxidation.7. The CO $D_{Mn}$ /BO $D_{5}$ Ratio decreased with the time went by. It meant bioresolution increased as time went by. However, after 15 min., the CO $D_{Mn}$ /BO $D_{5}$ Ratio did not decrease any more. 8. In the case of $H_2O$$_2$ Divisiom Dose experiment, the increase of bioresolution was highest at the $H_2O$$_2$ Division dosage Ratio of 3:7.3:7.