• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.3
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• pp.376-381
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• 2018

The purpose of this study is to investigate price transmissions between wholesale and retail markets regarding Jeju tangerines by employing co-integration analysis and vector error correction model. The results of this study are summarized as follows: First, the long-run equilibrium relationship was found among wholesale and retail markets in time series for level by distribution channel. Second, a short-run causality relationship was observed between wholesale and retail markets. Third, the long-run causality relationship between wholesale market and retail markets was found bidirectional and feedback effect. These results imply that the wholesale price performs a central role in establishing price in the tangerine market, and the wholesale market influences tangerine price. In conclusion, for the development of a competitive tangerine industry, it is necessary to aggressively promote the policy of supply and demand control of tangerine production through organizing producers.

• The KIPS Transactions:PartC
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• v.16C no.4
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• pp.449-460
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• 2009

The signature hashing algorithm[9] provides the fast pattern matching speed for network IPS(Intrusion Prevention System) using the hash table. It selects 2 bytes from all signature rules and links to the hash table by the hash value. It has an advantage of performance improvement because it reduces the number of inspecting rules in the pattern matching. However it has a disadvantage of performance drop if the number of rules with the same hash value increases when the number of rules are large and the corelation among rules is strong. In this paper, we propose a method to make all rules distributed evenly to the hash table independent of the number of rules and corelation among rules for overcoming the disadvantage of the signature hashing algorithm. In the proposed method, it checks whether or not there is an already assigned rule linked to the same hash value before a new rule is linked to a hash value in the hash table. If there is no assigned rule, the new rule is linked to the hash value. Otherwise, the proposed method recalculate a hash value to put it in other position. We implemented the proposed method in a PC with a Linux module and performed experiments using Iperf as a network performance measurement tool. The signature hashing method shows performance drop if the number of rules with the same hash value increases when the number of rules are large and the corelation among rules is strong, but the proposed method shows no performance drop independent of the number of rules and corelation among rules.

• Applied Biological Chemistry
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• v.30 no.4
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• pp.335-339
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• 1987

This study was carried out to investigate effects of fat-soluble solvents on the purification against nan-saponin substances such as chlorophylls and other pigments and on the yields of saponins in separating saponins from ginseng root, leaf and stem. Ginseng root saponins were effectively purified by various fat-soluble solvents while ginseng leaf stem saponins were by chloroform. And alternative extractions of ethyl acetate, ethyl ether, chloroform and benzene there more effective for ginseng leaf stem saponins than that by any single solvent. Contents of crude saponin fractions and total ginsenosides in ginseng leaf were $18.5{\sim}19.5%\;and\;10.8{\sim}11.4%$, which were very high compared with $4.6{\sim}5.1%\;and\;2.0{\sim}2.6%$ in ginseng root or $2.2{\sim}2.5%\;and\;0.63{\sim}0.67%$ in ginseng stem. Therefore, ginseng leaf is good resources for total saponin or $ginsenosides-Rg_1,\;.Re,\;-Rc,\;-Rd,\;-Rb_2\;and\;-Rf$.

• Food Science and Preservation
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• v.16 no.2
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• pp.266-275
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• 2009

To develop new high-quality Yakchobugak, features of Lactococcus lactis-fermented waxy rice paste after addition of some colored powdered agro-food products were investigated. Total and reducing sugars of waxy rice paste fermented by lactic acid bacteria were higher than those of control raw waxy rice paste. Total acidity gradually increased as powder concentration rose, being 1.02-1.56% and 0.96-1.87% in samples fermented with Cucurbita maxima and Capsicum annuum powders, respectively; these values were 3-4 times those in rice fermented with other powders. Fermented waxy rice paste viscosities were lower than those of non-fermented samples. The viscosities of samples fermented with Curcuma longa and Opuntia ficus powders were in the range $100-160{\times}10^4$ centipoise($mPa{\cdot}s$), and those of pastes fermented with Robus coreanus and Camellia sinensis extracts were under $40{\times}10^4mPa{\cdot}s$. Hunter color lightness(L) values decreased and yellowness(b) values rose after fermentation. Waxy rice paste fermented with Robus coreanus showed uniform particle size distribution, and many pores, by scanning electron micrography.

• Archives of Plastic Surgery
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• v.38 no.1
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• pp.7-14
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• 2011

Purpose: Many patients have fear for surgery owing to the injection of lidocaine and the possible pain in the course of the operation. To resolve such a problem the cases to do plastic surgery with monitored anesthetic care are increasing, in which something like sedatives is injected into vein without endotracheal intubation and under voluntary respiration, but the usage is now under the controversy. Methods: There were 25 patients who had surgery with local anesthesia, and another 25 patients who had surgery with monitored anesthetic care which belongs to ASA class 1 and 2 from January to April, 2009. Their anesthesia records were collected and surveys were given before and after the surgery and the surgery staff recorded OAA/S during the surgery. The postoperative surveys included the awakening during the surgery, pain, anxiety, and the degree of patient's satisfaction through visual analogue scale to identify the difference between the two methods. Results: The OAA/S results according to time lapse show that it is possible to lead a fast effective sedation and recovery with monitored anesthetic care, and monitored anesthetic care enhances both surgeon's convenience level and patient's satisfaction level, and reduces awakening, pain, and anxiety, compared to local anesthesia. Conclusion: The current paper shows about the plastic surgery, particularly the outpatient surgery, when monitored anesthetic care method is applied, it could gain a fast sedation and recovery or an effective sedation of patients. The method also has some affirmative effects in regard with surgeon's convenience and the patients' satisfaction degree and the reduction of their awakening, pain, and anxiety. With careful and adequate watch on the measures about vital signs like electrocardiogram, the degree of oxygen saturation, and blood pressure, it could clinically be very useful.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.280-286
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• 2014

This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.274-279
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• 2014

The objective of this study was to investigate the fermentation characteristics of cheonggukjang made with smoked soybeans. The study found that the amino nitrogen content and pH of cheonggukjang made with smoked soybean (CSS) were significantly elevated compared to that of cheonggukjang made with non-smoked soybeans (CNS). On the other hand, the moisture content of CSS was significantly lower when compared to that of CNS. Moreover, there were no significant differences in the viscous substance content between CNS ($5.8{\pm}0.2%$) and CSS ($5.6{\pm}0.3%$). In terms of colour, the L and b values of CSS were higher than that of CNS, whereas the a value of CNS was higher than that of CSS. Hence, it was confirmed that the total isoflavone contents in CSS ($1,624.6{\pm}53.2{\mu}g/g$) were higher than that in CNS ($1,590.6{\pm}59.3{\mu}g/g$). In both CSS and CNS, the content of genistin was highest followed by glacitin and daidzein. Also, the number of aerobic bacteria in CNS ($8.1{\pm}0.4\;log\;cfu/g$) was higher than that in CSS ($7.3{\pm}0.3\;log\;cfu/g$). Taken together, a smoking process can useful for the development of new cheonggukjang products.

• Korean Journal of Oriental Medicine
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• v.2 no.1
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• pp.381-401
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• 1996

The diagnostic requirements were suggested and explained regarding the systems of differentiation of syptoms and signs in the second year study of standardization and unification of the terms and conditions used for diagnosis in oriental medicine. The systems were as follows : -differential diagnosis according to condition of body fluid, differentiation of syndromes according to the state of qi and blood, differential diagnosis according to reletive excessiveness or deficiency of yin and yang(氣血陰陽津液辨證) -differentiation of diseases according to pathological changes of the viscera and their interrelation(臟腑辨證) -analysing and differentiating of febrile diseases in accordance with the theory of the six channels(傷寒辨證) The individual diagnosis pattern was arranged by the diagnostic requirements in the following odor : another name(異名), notion of diagnosis parrern(證候槪念), index of differentiation of syptoms and sings(辨證指標), the main point of diagnosis(診斷要點), analysis of diagnosis pattern(證候分析), discrimination of diagnosis pattern(證候鑑別), a wayof curing a diseases(治法), prescription(處方) , herbs in common use(常用藥物), dieases appearing the diagnosis pattern(常見疾病), documents(文獻調査). This study was carried out on the basis of the Chinese documents and references.

• Korean Journal of Food Science and Technology
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• v.27 no.3
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• pp.306-312
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• 1995

In order to know properties in rice starch during storage of rice, rice starch from stored rice(stored at $5^{\circ}C$, R.H. 65% and $30^{\circ}C$, R.H. 85%, for 16 weeks) used in this experiment. Water binding capacity of rice starch increased for 8 weeks, and then it decreased. As the storage period took longer, swelling power and solubility, optical transmittance, blue value, total amylose content and soluble amylose content decreased. For the same periods, changes in rice starch from stored rice$(30^{\circ}C$, R.H. 85%) were made more than those in rice starch at $5^{\circ}C$, R.H. 65%. The granule shape of rice starch, irrespective of storage periods and conditions, didn't make a significant difference. The relative crystallinity of the rice starch by X-ray diffraction didn't distinctly changed till the second week. But, at the fourth week, that by X-ray diffraction significantly decreased, and then slightly decreased. As the storage period took longer, gelatinization temperature, melting temperature and melting enthalpy measured by DSC got higher, but gelatinization enthalpy got lower. For the same storage period, gelatinization temperature, melting temperature, gelatinization enthalpy and melting enthalpy of rice starch stored at $30^{\circ}C$, R.H. 85% made changes more than those of rice starch stored at $5^{\circ}C$, R.H. 65% did.

• Journal of Digital Convergence
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• v.15 no.7
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• pp.159-167
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• 2017

According to the statistics of the National Industrial Security Center under the National Intelligence Service, 209 national technologies have been leaked abroad in the past 5 years. Small and medium-sized enterprises and leakage by insiders accounted for 73% and 80% of them, respectively. This suggests that all the capabilities for preventing leakage of industrial technology should be focused on small and medium-sized enterprises and leakage by insiders. Related studies have been actively conducted on legal consideration of industrial technology leakage crimes, improvement of industrial security policies, and industrial security measures for preventing leakage of industrial technology, but adequate empirical studies have not been carried out on factors of leakage of industrial technology. In particular, there have been few studies on the effect of the experience of industrial technology leakage and enterprise scale(large enterprise, small and medium-sized enterprise) on achieving results in leakage prevention. Therefore, this study extracted factors affecting performance to prevent industrial technology leakage by analyzing previous related papers and to empirically analyze relationships with performance by applying the TAM model after classifying variables into the TOE framework by characterizing these properties.