• 디지털콘텐츠학회 논문지
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• 제9권4호
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• pp.635-644
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• 2008

사회의 발달에 따라 정보의 양이 폭발적으로 증가하게 되어 이를 효율적으로 유지, 보관하기 위해 디지털 아카이브의 필요성이 대두되었다. 현재 아카이브의 표준으로는 OAIS(Open Archival Information System) 참조 모형이 있다. 이 모형은 장기보존에만 관심이 있고, 주로 포괄적인 콘텐츠에만 신경을 쓰고 있다. 본 논문에서는 이미지 자료를 대상으로 장기보존만이 아닌 효율적인 활용을 위한 디지털 아카이브 워크플로우와 메타데이터에 대한 모델을 제시하고자 한다. 이미지 자료 디지털 아카이브 구축을 위해서는 OAIS 참조 모형을 통해 서지 정보와 미디어 형태의 메타데이터 표준이 추가되어야 한다는 필요성이 제기된다. 이미지 정보의 효율적인 디지털 아카이빙 및 활용을 위한 클래스 기반 다단계 메타데이터 모델 관리를 제안한다.

• 동아시아식생활학회지
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• 제7권1호
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• pp.97-105
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• 1997

This research follows the previous research on Kimchi Culture for the Koreans in Commonwealth of Independent States(CIS) and the purpose of this research was to investigate the habits with Kimchi of the Koreans in CIS. The research was carried out with items of the preparation and the preservation of Kimchi. The results were summarized as follows : 1. Abut 95% of above 30 years old of the respondents prepared Kimchi for their family. But 51.9% of under 30 years old and the forth generation of the respondents got Kimchi without self preparation. 2. All the respondents argued that the procedure of Kimchi preparation of the present indifferent from that of the past. 3. 40.2% of the respondents used to take Kimchi after 2~3 days from the preparation and 29.1% used to take after 1~2 days. 52.8% of the respondents would like to eat the well-matured Kimchi and 45.2% to eat Kimchi which was immediately prepared. 4. The most popular container for keeping was the enamel pot and the most popular places for keeping was the refrigerator. The popular keeping containers were a wooden box(61.2%), a earthen vessel(20.1%), a plastic vessel(14.7%) and the popular keeping places were a underfloor(37.9%), veranda (25.0%), underearth(22.9%) in order.

• 한국식품저장유통학회지
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• 제8권3호
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• pp.313-319
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• 2001

도토리 묵을 인스턴트화 하기 위하여 생묵을 동결건조하여 재수화 시간, 재수화 용액의 염농도(0, 1, 2%) 및 온도(20, 70, 80, 9$0^{\circ}C$)에 따른 재수화 특성과 품질특성을 비교하였다. 동결건조묵의 최적 재수화 시간은 15분으로, Cooling 시간은 3분으로 각각 결정되었다. 재수화 효율은 재수화 용액의 염농도가 1%에서 가장 우수하였으며 재수화 온도가 높을수록 좋았다. 수분흡수속도상수도 재수화 온도가 증가할수록 놀았으며 1%의 염농도에서의 재수화가 온도변화에 따라 가장 놀은 활성화에너지를 가졌다. 동결건조묵의 재수화 후 표면색도와 재수화성 등을 고려해 볼 때 1% 염농도에서의 재수화가 묵의 품질에 우수한 것으로 평가되었다.

• 한국식품저장유통학회지
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• 제8권1호
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• pp.74-78
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• 2001

밤호박를 이용한 가공식품을 개발하여 안정적인 내수기반을 마련하고자 밤호박과 몇가지 부재료를 이용하여 즉석죽을 제조한 결과는 다음과 같다. 밤호박 즉석죽은 증숙 밤호박 78.4%, 가열 옥수수 9.2%, 볶은 양파 4,6%, 삶은 통팥 6.9%, 설탕 0.6%, 소금 0.3% 비율로 배합했을 때 제품의 관능적 품질이 양호하였다. 즉석식품으로서 저장성을 확보하기 위해 12$0^{\circ}C$에서 20~60분간 열처리한 결과 제품의 색도는 낮아졌으나 산도와 점도는 증가하는 경향이었다. 제품의 열처리 효과를 검토하기 위해 37$^{\circ}C$에서 5일간 저장한 후 제품의 기호도를 조사하였을 때 12$0^{\circ}C$에서 30~40분 처리가 양호한 결과를 나타내었다.

• 동의신경정신과학회지
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• 제12궈1호
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• pp.29-45
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• 2001

Objectives: In order to overcome psychotherapeutic problems though the theory of oriental medicine by means of the Giungoroen(至言高論-wise saying and lofty opinion). Methods: This research was done by comparing the contents of psychotherapeutic ancient clinical document with the western medical method of psychotherapy Results: 1. Inquire into the clinical document, the psychotherapy is used treatment of wide area disease inclusive of neuropsychiatric disease different from the western medicine. 2. Inquire into the method of psychotherapy, the supportive psychotherapy and behavior therapy is applied. 3. In case of psychotherapy and treatment of medicines is done at the same time, treatment of medicines followed psychotherapy. 4. A viewpoint of Yusic(唯識-vijnaptim-atra)-a field of Buddhism, possibility of psychotherapy is showed. 5. A doctor's oriental thought and oriental medical Preservation of Health view was based. 6. The change of patient's the emotion and will is focused than disease itself. Conclusion: When western medical method of psychotherapy is complemented by a oriental thought and oriental medical Preservation of Health view, the good effects is hoped in psychotherapy.

• 한국문헌정보학회지
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• 제39권2호
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• pp.161-183
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• 2005

본 연구에서는 현재의 라이선스 기반의 전자저널 구독모델 하에서 서비스 중단 등 미래의 예기치 못한 불확실성을 해소하고 영속적인 원문 엑세스의 보장을 확보하기 위해 반드시 필요한 해외 전자저널 원문자료에 대한 디지털 아카이브의 구축과 보존을 수행하는 데 예상되는 제반 위험요소와 핵심 성공요인을 분석함으로써 우리나라 도서관 현실에 맞는 디지털 아카이브 구축 모델과 전략을 제시하고자 한다.

• 한국식품저장유통학회지
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• 제6권3호
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• pp.319-323
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• 1999

본 연구는 키위를 이용하여 새로운 가공식품을 개발하고자 삼투건조로 전처리하여 열풍, 진공, 동결건조한 후 삼투처리 유무에 따라 각각의 품질특성을 비교 평가하였다. 수분함량은 무처리 및 삼투처리한 키위를 열풍 진공, 동결건조 하였을 때 무처리가 삼투처리한 경우 보다 낮았다. 건조방법에 따른 vitamin C의 함량은 무처리보다 삼투처리가 낮았으며 건조시간에 따른 vitamin C의 함량변화는 동결, 진공건조시 완만한 감소를 보이는 반면 열풍건조한 경우는 많은 감소를 보였다. 수분의 이동을 나타내는 확산속도는 무처리의 경우 열풍건조가 가장 빨랐으나 삼투처리 후에는 진공건조가 가장 빠르게 나타났다. 세 가지 건조방법 모두 삼투처리가 빠른 건조 양상을 보여 효과적인 전처리 방법임을 확인 할 수 있었다. 품질변화 특성은 열풍, 진공 동결건조 모두 2차 반응속도식이 품질변화예측 모델식으로 적합한 것으로 나타났다.

• 한국식품저장유통학회지
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• 제7권1호
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• pp.117-123
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• 2000

In order to promote the utilization of Hovenia dulcis leaf as food, leaf tea was nanufactured and its physicochemical properties were examined. Aong proximate composiotns of Hovenia dulcis leaf tea were found in both fermented tea and roasted tea the higher contents of total sugar and crude protein. In minerals component of fermented tea and roasted tea, potassium (K) was the most high amounts of 11,560.6 ppm and 11,084.6 ppm, respectively. The highest contents of free sugar in both teas were mainly consisted of sucrose, the amounts of sucrose showed 1.47% and 1.94% . In case of organic acids, oxalic acid and citric acid were revealed 631.26mg% and 660.05mg%, respectively. The highest contents of total amino acid in fermented tea and roasted tea were 812.01mg% and 709.72mg% of glutamic acid. the fatty acids of fermented tea and roasted tea were mainly composed of 40.18% of linolenic acid and 26.92% of palmitic acid, respectively. The major volatile compounds of fermented tea and roasted tea were composed of 3, 7, 11, 15-tertramethyl-2-hexadecen-1-ol and methyl palmitate and the amounts of those showed 290.1ppm and 472.97 ppm, respectively. The tannins of fermented tea and roasted tea were 1.02% and 1.26% , as the extraction steps increased the tannin contents decreased. In Hunter's color values of tea extract L and b values decreased , while a value of those increased as the extraction steps were repeated.

• 한국식품저장유통학회지
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• 제24권4호
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• pp.542-549
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• 2017

In this study, a peptide exhibiting antioxidant activity was isolated from sandfish (Arctoscopus japonicus) roe hydrolysate (SRH) in order to evaluate their practical uses as materials for manufacturing functional foods. The A. japonicus roe protein was hydrolyzed using Collupulin MG, and isolation of antioxidant peptide was performed using ultrafiltration (UF), prep-HPLC, and RP-HPLC. The SRH with a molecular weight below 3 kDa constituted about 38% of the whole hydrolysate, and the fraction with a molecular weight below 3 kDa showed significantly greater antioxidant activity compared to the original SRH and other fractions. The isolation fold of the antioxidant peptide isolated from SRH throughout the four-step procedure was 7.11-fold, and protein yield was 14.8%. The DPPH radical scavenging activity of isolated antioxidant peptide was above 90% at a concentration of 1.0 mg/mL, which was similar to that of the Trolox at a concentration of 0.1 mg/mL. These results suggested that the antioxidant peptide derived from A. japonicus roe could be a useful additive for producing functional foods and protein supplements. However, it is necessary to perform further study the structural characteristics of this antioxidant peptide isolated from A. japonicus roe.

• 한국환경교육학회지:환경교육
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• 제21권1호
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• pp.57-69
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• 2008

The purpose of Environmental subject in the Korean school is pretty much similar to that of international organization. Because it doesn't apply the characteristics of School Education to environmental education, this school environmental education purpose needs to be discussed. The purpose of this study is to establish the reasonable purpose of school environmental education by analyzing the educational views. This study have been done through review of research literature, which usually includes references and papers on environmental education, school environmental education, educational point of view, educational purpose. It analyzed three kinds of views on education: technological view on education, initiation view on education, socialization view on education. The results are as follows: The purpose of school environmental education from technological view on education is environmental education activity itself that educates students to put the environmental preservation value into action. Initiation view on education aims at school environmental education as activities that instruct students on intellectual ability in order to develop a comprehensive view of intelligence. The purpose of environmental education in school on the basis of socialization view on education focuses on activities that authoritative teachers transmit the social value of environmental preservation to students in school.