• 한국문헌정보학회지
• /
• 제39권4호
• /
• pp.89-104
• /
• 2005

디지털 보존 주제분야를 중심으로 지식영역 비주얼화(knowledge domain visualization)를 시도하였다. 분석을 위한 데이터는 1990년부터 2005년까지의 기간 동안의 Web of Science DB를 중심으로 총 74건의 문헌을 추출하여 활용하였다. 지식영역 비주얼화를 위하여 사용한 툴은 서지DB를 중심으로 비주얼 데이터마이닝 결과를 제공하는 Java 어플리케이션인 CiteSpace이다. 분석 결과, 디지털 보존 분야의 핵심적인 지식 영역은 최신정보기술을 중심으로 한 디지털 보존전략, 정보네트워크와 보존시스템, 전자정부와 지식관리의 세 영역인 것으로 나타났다.

• Journal of Information Science Theory and Practice
• /
• 제2권4호
• /
• pp.6-19
• /
• 2014

The description of preserved resources is one of the requirements in digital preservation. The description is generally created in the format of metadata records, and those records are combined to generate information packages to support the process of digital preservation. However, current strategies or models of digital preservation may not generate information packages in efficient ways. To overcome these problems, this research proposed an internal structure of information packages in digital preservation. In order to construct the internal structure, this research analyzed existing metadata standards and cataloging rules such as Dublin Core, MARC, and FRBR to extract the core elements of resource description. The extracted elements were categorized according to their semantics and functions, which resulted in three categories of core elements. These categories and core elements were manifested by using RDF syntax in order to be substantially applied to combine metadata records in digital preservation. Although the internal structure is not intended to create metadata records, it is expected to provide an alternative approach to enable combining existing metadata records in the context of digital preservation in a more flexible way.

• 한국식품저장유통학회지
• /
• 제6권1호
• /
• pp.110-114
• /
• 1999

In order to study the natural preservation of food, sixteen kinds of medicinal plants were extracted by 80% methanol and then antimicrobial activity of the extracts was investigated against various kinds of microorganisms. The extracts of medicinal plants showed good effects of antimicrobial activity against bacteria except Bacillus cereus, Escherichia coli O-157. Especially, the extracts of Artemisia annua, Aster scaber, Solidago virganrea shower good inhibitory effects on the growth of bacteria to the cooling preservation foods, and Artemisia annua was decreased of the TMA(Trimethylamine) test. the result thus indicate that Artemisia annua, Aster scaber, Solidago fischeri extract inhibitory effects on cooling preservation foods, so that it may be potential as a natural preservatives.

• 한국도서관정보학회지
• /
• 제31권3호
• /
• pp.213-241
• /
• 2000

‘기록물의 보존’은 도서관존립에 초석이 되는 개념이다. 종이는 보존에 가장 적합한 매체이다. 이에 본 연구는 종이기록물의 바람직한 보존환경을 분석하고 현재 도서관이 기록물 보존 환경을 조사한다. 아울러 종이기록물을 제대로 보존하기 위한 방안을 제시한다.

• 한국식품저장유통학회지
• /
• 제30권2호
• /
• pp.179-189
• /
• 2023

Consumers and industry experts frequently have negative perceptions of most chemical preservatives. Although most people concede that they cannot resolve global food waste issues without preservatives, they prefer products without chemical preservatives. Numerous emerging technologies is now surpassing conventional methods for mitigating microbial food deterioration in response to consumer demand and fundamental health and safety considerations, including biological antimicrobial systems such as using food-grade microorganisms and their metabolites primarily originating from microorganisms, plants, and animals. Microbial compounds, including bacteriocins, bacteriophages, and anti-fungal agents, plant extracts such as flavonoids and essential oils; and animal-originated compounds, such as lysozyme, chitosan, and lactoferrin, are considered some of the major bio-preservatives. These natural compounds can be used alone or with other preservatives to improve food safety. Hence, the use of microbes or their metabolic byproducts to extend the shelf life of foods while maintaining safety standards is known as bio-preservation. To manufacture and consume foods in a safe condition, this review primarily aims to broaden knowledge amongst industry professionals and consumers regarding bio-preservation techniques, bio-preservatives, their classifications, and distinctive mechanisms to enhance food safety.

• 환경정보
• /
• 제17권9호
• /
• pp.23-26
• /
• 1995

• 한국도서관정보학회지
• /
• 제48권4호
• /
• pp.129-151
• /
• 2017

현재 디지털 아카이빙에 널리 적용되고 있는 정보 모델링에서는 기술사항 생성을 위한 개념적인 프로세스만을 정의하고 있으며, 이를 정보자원의 보존 혹은 보존을 위한 메타데이터의 생성에 실제적으로 적용하는데 있어서는 한계를보이고 있다. 이에 본 연구에서는 디지털 아카이빙에서의 정보 개체를 효율적으로 기술하기 위해 정보자원 클러스터의 개념을 제안하고, 이를 실제적으로 구현하기 위해 XML 구문에 기반한 RDF를 적용하여 보존 기술항목 프레임워크를 구축하였다. 이는 OAIS 참조모델과 FRBR의 개념적인 구조를 결합하여 보존의 대상이 되는 정보자원을 보다 효과적으로 기술하고 보존 메타데이터를 생성할 수 있는 대안적인 접근방법으로 활용될 수 있을 것으로 기대된다.

• 한국비블리아학회지
• /
• 제17권2호
• /
• pp.65-82
• /
• 2006

이 연구의 목적은 한국문화콘텐츠진흥원이 '문화원형 디지털화 사업'을 통해 구축한 문화원형콘텐츠 중에서 디지털 소리자료의 장기보존 전략을 수립하는데 필요한 정보를 제공하는 것이다. 소리자료의 장기보존을 위한 디지털화의 필요성과 제한점, 디지털 소리자료의 장기보존을 위한 아카이빙 모델(OAIS 참조모델과 AHDS모델), 보존메타데이터 기술적 원칙들, 저장매체에 대하여 논의하였다. 그리고 문화원형콘텐츠의 장기보존기관으로서 한국문화콘텐츠진흥원이 RLG와 NARA의 인준기준을 준수할 것과 유사한 책임을 가진 다른 기관들과의 협력을 고려할 것을 주장하였다.

• Reproductive and Developmental Biology
• /
• 제38권1호
• /
• pp.1-8
• /
• 2014

Artificial insemination technique has been contributed immensely for production of livestock worldwide as a critical assisted reproductive technique to preserve and propagate excellent genes in domestic animal industry. In the past decade, methods for semen preservation have been improved mostly in liquid preservation method for boar semen and freezing method for bull semen. Among many factors affecting semen quality during preservation, reactive oxygen species, produced by aerobic respiration in sperm for survival and motility, are unfavorable to sperm physiology. In mammalian cell as well as in the sperm, antioxidant system plays a role in degradation of reactive oxygen species. Magnetized water forms smaller stabilizing water clusters, resulting in high absorption and permeability of the cell for water, implicating its application for semen preservation. Therefore, this review focuses on preservation methods of boar and bull semen with respect to improvement of extender and reduction of reactive oxygen species by using magnetized water and supplementation of antioxidants.

• 한국식품조리과학회지
• /
• 제22권2호
• /
• pp.111-121
• /
• 2006

The aim of this study was to investigate the possibility of producing goods evaluating the preservation of DSG, PSG, DST and PST, all of which were the most preferred according to the results of sensory evaluation of some sauces made of Demi-glace sauce and a Teriyaki-applied sauce. The pH of normal Demi-glace sauce, at 5.2, was the highest among these sauces. The Teriyaki-applied Demi-glace sauce was the second with pH 5.12 DSG was the lowest. The pH didn't change significantly according to preservation. However, the degree of PSG's pH was lowered by the time period of preservation. DGST didn't changed a lot apart from being a bit morewatery (12.40) after three-week storage. It seemed that the viscosity of the normal sauces, checked after 10 sec, decreased. At 20 sec there were no differences among these sauces. After making 10 applied sauces and evaluating them, DSG, PSG, DST and PST gained the highest preference and the application of Teriyaki sauce was evaluated favorably. According to the preservation test. the sensory evaluation didn't seem to decrease within 2 weeks which demonstrated that the other physicochemical products were unaffected. Therefore, an improvement following more than two-week preservation is expected in t case of rigid store regulation.