• Journal of the Korea Society of Computer and Information
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• v.11 no.4 s.42
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• pp.155-164
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• 2006

VoIP technology is Eight New Services among Ubiquitous-IT839 strategies. This paper tested wiretapping or VoIP service in connected a soft phone and LAN and WAN sections, Internet telephones and a device. IP PBX, a banner operator network to have been connected to VoIP Internet network. As a result of having experimented on wiretapping of VoIP networks, Vulnerability was found. and a wiretapping by attacks of a hacker was succeeded in a terminal and proxy and attachment points of a VoIP network like a hub to follow a CVE list. Currently applied a security plan of an each wiretapping section in viewpoints of 6 security function of Access Control. Confidentiality, Authentication. Availability, Integrity. Non-repudiation in VoIP networks named to 070. Prevented wiretapping of contents by the results, the AES encryption that executed wiretapping experiment about a packet after application of a security plan. Prevented wiretapping, and kept security and audit log. and were able to accomplish VoIP information protection to network monitoring and audit log by an access interception and qualification and message hash functions and use of an incoming refusal.

• Applied Biological Chemistry
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• v.19 no.3
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• pp.145-154
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• 1976

Studies have been carried out to design a suitable consumer size package from flexible packaging material to hold 100 grams of Chilli powder and 250 grams of whole chilli which are moisture and color sensitive. 1. Sorption characteristics of the chilli powder has revealed that moisture sorption is rapid above 55 per cent R.H., and the product is fairly hygroscopic. Further, an equilibrium moisture content of about 15 per cent at 70 per cent R.H., appears to be critical from the point of microbial spoilage of chilli powder. 2. Studies on the colour (Capsanthin) changes of chilli powder equilibriated to different moisture content, have revealed that colour changes during storage is greatly influenced by the moisture content and temperature decreases the capsanthin content of chilli during storage. 3. From the studies, it can be inferred that the sunlight exhibits pronounced effect in bleaching of colour and brings about maximum discolouration of the red pigment in chilli. 4. From the packaging and storage studies of chilli powder in different flexible films, it can be concluded that for long-term storage, the aluminium foil laminate is unique in offering maximum protection from various physico-chemical changes. For short-term storage and for fairly good moisture and colour protection, amber or black polyethylene, high-density polyethylene and Saran/Cello/Saran poly laminate pouches appear to be suitable alternatives.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.44 no.7 s.361
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• pp.71-80
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• 2007

This paper describes an efficient hardware design of WiBro security processor (WBSec) supporting for the security sub-layer of WiBro wireless internet system. The WBSec processor, which is based on AES (Advanced Encryption Standard) block cipher algorithm, performs data oncryption/decryption, authentication/integrity, and key encryption/decryption for packet data protection of wireless network. It carries out the modes of ECB, CTR, CBC, CCM and key wrap/unwrap with two AES cores working in parallel. In order to achieve an area-efficient implementation, two design techniques are considered; First, round transformation block within AES core is designed using a shared structure for encryption/decryption. Secondly, SubByte/InvSubByte blocks that require the largest hardware in AES core are implemented using field transformation technique. It results that the gate count of WBSec is reduced by about 25% compared with conventional LUT (Look-Up Table)-based design. The WBSec processor designed in Verilog-HDL has about 22,350 gates, and the estimated throughput is about 16-Mbps at key wrap mode and maximum 213-Mbps at CCM mode, thus it can be used for hardware design of WiBro security system.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.141-147
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• 1975

Survial and emergency food packets were developed for use by people isolated in adverse circumstances. These products are made from cereals suchasrice, barley and wheat, and from nutritionally defined products, such as glucose, sodium caseinate, powdered milk, hydrogenated vegetable fat and so on. The caloric distribution of the survial packet was adjusted to 55% carbohydrate, 33% fat, and 12% protein for maximum body water retention. The raw materials were mixed thoroughly and then compressed into bars at 4,000 psi (survial) and at 7,000 psi (emergency). Compressed bars of the emergency packets were coated with edible coatings for protection from insects and microorganisms and prevention of cracking. These products are 4.0-4.4 Cal. per gram and 4.2-4.9 Cal. per cubic centimeter. The texture of the bars makes them convenient to carry and eat.