• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2001년도 봄 학술발표논문집 Vol.28 No.1 (A)
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• pp.463-465
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• 2001

암호화 알고리즘으로 블록 암호화 알고리즘은 스트림 암호화 알고리즘에 비해 빠르며 안전성이 뛰어나 많이 사용되고 있다. 현재 블록 암호화 알고리즘은 새로운 방식이 제안되기 보다는 페이스텔 암호(Feistel Cipher)에 기반하거나 그것의 변형에 기반을 두는 방향으로 발전되고 있는데 그것은 페이스텔 암호의 안전성이 검증이 되었기 때문이다. 1994년에 발표된 TEA는 작고 구현이 쉬운 블록 암호화 알고리즘으로 페이스텔 암호를 기반으로 하여 크기가 작고 빠르면서 구현이 쉬운 특징을 가지고 있다. 페이스텔 암호에 대한 연구는 암호학적인 측면에서 암호학의 기반을 이루므로 많이 진행되고 있는데 대체적으로 페이스텔 암호의 구조보다는 키 스케줄이나 페이스텔 암호를 이루는 라운드 함수에 대한 연구가 주도족이라고 보여진다. 하지만 이러한 페이스텔 암호를 이루는 페이스텔 구조에 대한 연구는 아직까지 미지한 형편이다. 본 논문에서는 TEA에 적용된 페이스텔 암호를 분석하여 TEA가 가지고 있는 페이스텔 구조에 대하여 연구해 보고자 한다.

• 한국식품조리과학회지
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• 제15권3호
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• pp.216-223
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• 1999

The purpose of this study is to find out the optimal mixing ratios of three different amounts of green tea powder, sugar and water for preparation of Sulgiduk through Response Surface Methodology based on the color, sensory, and texture test. The green tea powder levels were included 0.5∼1.0%, water levels were included 15∼25% and sugar levels were included 5∼15% per weight of rice powder. The optimal mixing ratios of a green tea powder, sugar and water for manufacturing the best quality of Sulgiduk were 1.0%, 12% and 22%, respectively.

• 한국의류학회지
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• 제24권1호
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• pp.34-42
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• 2000

The colorante from black tea infusion were applied to cotton fabric. Dyeing properties were investigated in terms of dye uptakes at various dyeing conditions and the effect of mordants on color change and colorfastness. Cotton showed low affinity to black tea colorants. Effects of mordants on dye uptake was not significant except Sn. Irrespective of mordant type, color of cotton dyed with black tea colorants was brownish and colorfastness was generally good. In order to improve dye uptake, cotton was cationized by treating with Cationon UK(tertiary ammonium salt) and chitosan. Dye uptake of cotton was remarkably increased by cationizing. Cationon UK was more effective than chitosan.

• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1996년도 International Conference on Agricultural Machinery Engineering Proceedings
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• pp.478-487
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• 1996

A " plucking rolls device" was developed in this study to improve the quality of harvested tea leaves. In this report, the outline of the system and the results of performance experiments in our laboratory are discussed. Tow kinds of performance experiments were carried out. The first experiment checked harvesting accuracy by using a plucking unit that was developed for harvesting machine installation. The second experiment was a harvesting experiment which utilized a fron bar in order to prevent cutting of the tea buds which had been a problem in precious experiments . As a results of the first experiments , it was confirmed that selective harvesting obtained high quality tea leaves. but a cutting problem that, when the harvesting seed was faster than the working speed, which was non-selective harvesting , was also seen. In the second experiment, the cutting rate decreased to a maximum of 50% level, when tea buds most bent ahead by the front bar. The effect was seen that cutt ng problem was alleviated from this.

• 대한가정학회지
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• 제12권34호
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• pp.737-741
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• 1974

Coffee is a popular beverage with many people at home and in the tea-room, Caffeine is a major chemical compound of the coffee. A little caffeine is a stimulant to the movement and spiritual nerve, but much caffeine influences sleep, nervousness, non-concentration, headache and giddliness depending upon each person. The writhe expresses the result of the caffeine content in the coffee which is collected from the coffee-shapes of Seoul. The contents are as follows : 1) Caffeine content of the coffee of the tea-room was researched dividing into the contral Seoul city and the outskirts of Seoul. 2) Caffeine content of the coffee in the outskirts tea-rooms is 0.32-1.23 mg/ml and the average is 0.546 mg/ml (SD 0.19). 3) Caffeine content of the coffee of the central city is 0.34-0.73 mg/ml and the average is 0.513 mg/ml (SD 0.12). 4) There was no difference between the outskirts and the central city. 5) Caffeine content of the coffee of the tea-rooms according to each season is going to be researched.

• 한국작물학회지
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• 제45권5호
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• pp.322-327
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• 2000

For the stable production of high quality tea, the freezing resistance is a very important character. Most of the farmers have planted out-pollinated seeds that are not genetically pure. So, with small sample, a quick and simple method is required to test freezing resistance of lots of germ-plasm and early generation of hybrids. The absorbances(A530 nm) of TTC reduction solution at -5$^{\circ}C$ were positively correlated with resistance to photoinhibition of PSII in 6 hour photoinhibitory treatments, being significantly fitted by simple linear regression ($R^2$=${0.64}^{**}$). Chlorophyll fluorescence measured by Fv/Fm was found to be very useful in evaluating the relative levels of freezing resistance in tea.

• 한국식품영양과학회지
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• 제29권5호
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• pp.752-757
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• 2000

Response surface methodology was used to optimized soaking and roasting conditions and monitor organoleptic properties of roasted Platycodon grandiflorum tea. In soaking and roasting processes based on the central composite design with variations in threonine/sucrose concentration for soaking of Platycodon grandiflorum, roasting temperature and roasting time, coefficients of determination ($R^2$) of the models were above 0.86(p<0.05) in organoleptic properties. The maximum conditions predicted for each corresponding organoleptic properties of roasted Platycodon grandiflorum tea were 1.64% threonine concentration, 137.83$^{\circ}C$ and 27.76 min in aroma, 1.46% threonine concentration, 136.1$0^{\circ}C$ and 25.19 min in taste, and 1.39% threonine concentration, 136.44$^{\circ}C$ and 29.05 min in overall flavour. The optimum condition ranges for organoleptic properties of roasted Platycodon grandiflorum tea were soaking in 1.40~1.64% threonine concentration, and roasting at 136.10~137.9$0^{\circ}C$ for 25.19~29.00 min.

• 한국식품영양학회지
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• 제31권5호
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• pp.647-652
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• 2018

Extracts from bay leaves, Chongbaek (Allium fistulosum L.), Hutgae (Hovenia dulcis Thunb.) fruit, and green tea, using Soju (Korean alcohol, $30^{\circ}$) as a solvent were analyzed for their antioxidative properties. The eels were evenly coated with the extract concentration equivalent to 2% of their total weight and dried for 15 hours at $35^{\circ}C$ using an air blower. The DPPH radical scavenging effect, acid value and peroxide value of semi-dried eel, and linoleic acid peroxidation of eel oil were investigated. The highest level of DPPH radical scavenging was found in green tea extracts, followed by Hutgae fruit extract and bay leaves extract (p<0.05). The acid value and peroxide value of Hutgae fruit extracts coated eels refrigerated for 21 days were the lowest followed by the green tea extract coated eels. During the 20 days reaction period, all four kinds of extracts analyzed were found to effectively decrease linoleic acid peroxidation. Among them, Hutgae fruit and green tea extracts decreased the peroxide content of eel oil steadily and for a longer period when compared to other extracts. In conclusion, pre-application of Hutgae fruit and green tea extracts on eels before drying was found to be effective in delaying peroxidation in eels during the drying process and refrigeration.

• 한국환경보건학회지
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• 제32권5호
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• pp.492-498
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• 2006

Ultraviolet(UV) radiation causes a variety of biological effects on the skin, including inflammation, pigmentation, photoaging and cancer. Free radicals are involved in inflammatory skin reactions induced by UVB radiation. In this study, we investigated the effects of antioxidants(Tea, Korean red ginseng, Ginkgo biloba extract) on UVB-induced skin damage. Tea, KRG and EGb 761 were topically treated to dorsal skin of ICR mouse. The mice were also treated soon after IMED ($1.4KJ/m^{2}$) of UVB irradiation. Skin pigmentation of irradiated mouse was observed by a chromameter after 2 weeks. Topical application of Tea, KRG and EGb 761 for 2 weeks decreased skin pigmentation compared to DVB control group(p<.05). Tea, KRG and EGb 761 also reduced UVB-induced infiltration of inflammatory cells. These results showed that Tea, KRG and EGb 761 as a topical application may have preventive effect against UVB-induced skin damage.

• 한국식품영양학회지
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• 제7권4호
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• pp.253-258
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• 1994

This thesis is to analyze the ingredients of five-fruit tea depending on extraction time as a basic experiment for quality improvement and industrialization of traditional Korean beverage. According to extraction time, the acidity of the tea is 2.4% at 30 minutes, 2.3% at 50 minutes and 1.7% at 70 minutes, and soluble solid is 0.22 g, 0.31 g and 0.41 g. The pH of five-fruit tea, which is 4.70, 4.85 and 4.98 at each time, and total sugar is 54.01 m9, 108.82 m9 and 142.92 mg as extraction time increases. The total amount of free sugars is 1.14 mg, 1.36 mg and 2.17 mg, and glucose, surcose and fructose which are 98.2%, 92.6% and 92.6% of the whole percentage occupy the most part of free sugars. The total free amino acids content increases to 84.94 mg, 99.67 mg and 120.40 mg. The five kinds of amino acids like serine, glutamic acid, threonine, proline and alanine amount to 94.5%, 93.6% and 94.7% at all. she variation in the percentage of free amino acids content in accordance with extraction time is as follows : threonine, extracted for 50 minutes, is reduced considerably and glutamic acid decreases gradually as extraction time increases. When proline is extracted for 50 minutes, it's rate of increase Is most high.