• Journal of Convergence for Information Technology
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• v.9 no.7
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• pp.14-24
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• 2019

It is necessary to look into multiple subjects, such as effectiveness, laws and polices of blockchain in order to easily accept blockchain technology in small and mid-sized enterprises(SME). This study analyzes the positive effects of applying the block chain to SMEs, examines the laws and policies required to apply them, and identifies the tasks. As a result, we confirmed that it can create positive effects such as optimizing supply chain management, simplifying import and export process documents, improving product quality, facilitating flow of funds, and improving transaction reliability. Also, we confirmed that it is necessary to improve the basic law of electronic transaction, electronic commerce law, electronic financial transaction law, personal information protection legislation, and needs policy supplement for platform development, education system for SMEs, transaction standardization guidelines, tax reduction policy, and block chain research and development. More extensive practical research and specific individual legal studies are needed in the future.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.19 no.2
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• pp.169-174
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• 2019

This paper propose a system to notify the user that detects failure of malfunction of smart farm ICT devices. As the fourth industrial revolution approaches, agriculture is also fused with ICT technology to improve competitiveness. Smart farming market is rapidly growing every year, but there is still a lack of standardization and certification systems. Especially, smart farm devices that are widely used in Korea are different in product specifications, software and hardware are developed separately, and quality and compatibility are poor. Therefore, a system that can recognize the abnormality of the equipment due to the frequent damage of farmers using low cost smart farm equipment is needed. In this paper, we review smart farm domestic and overseas policy trends and domestic smart agriculture trends, analyze smart farm failure or malfunctions and proactively prevent them, and propose a system to inform users when problems occur.

• Natural Product Sciences
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• v.27 no.1
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• pp.54-59
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• 2021

Bergenia ciliata (Family: Saxifragaceae) is a folklore remedy for the treatment of various ailments in Asian countries. Bergenin (1) has been isolated as an active constituent in many studies, however, the amount of bergenin has not been determined in all parts of the plant. A simple RP-HPLC method was developed to determine the amount of bergenin in methanol extracts of leaves, rhizomes and roots of the plant. Separation was achieved on an Agilent Eclipse XDB-C18 column maintained at 25 ℃ using isocratic solvent system (water: methanol: acetic acid; 62.5:37:0.5 v/v/v) adjusted at pH 2 0 at a flow rate of 1.0 mL/min. and detected at 275 nm. Correlation coefficient (0.9952) showed linearity of concentration (5-200 ㎍/mL) and response. The values of LOD (0.00947 ㎍/mL) and LOQ (0.02869 ㎍/mL) indicated that method was sensitive. The recovery of bergenin was 99.99-100% indicating accuracy of method. The methanol extract of rhizomes contained higher amount of bergenin (19.4%) than roots (9.2%) and leaves (6.9%). It is concluded that methanol extract of rhizomes is a better source of bergenin than other parts of the plant. The findings are useful for standardization of bergenin containing extracts and herbal preparations.

• Korea Trade Review
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• v.45 no.2
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• pp.1-16
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• 2020

Korea is one of active countries in terms of FTA(Free Trade Agreement) around the globe. Local market is not big enough for Korean companies. This is why Korea is actively participating in FTA with various countries. Individual companies should conform to regulation, policy and system relevant to the agreement. Otherwise, it is not easy for companies to enjoy benefits of FTA. The Korean government is using various FTA programs to support domestic companies, in particular SMEs(Small and Medium-Sized Enterprises). FTA-PASS is a representative program. FTA-PASS is an official program of Korea Customs Service. Korean companies can use the program as free. However, some companies may have difficulties regarding the use of FTA-PASS. The program may cause of compatibility problem related their own ERP(Enterprise Resource Planning) systems. This study is designed to analyze determinants of FTA-PASS and ERP system compatibility. Furthermore this study aims to examine effects of the system compatibility on export performances. This study collected data from Koreas SMEs. In specific, the primary data was based on surveys distributed to 303 SMEs. Based on empirical findings, we could get important determinants to improve compatibility between FTA-PASS and ERP systems. For instance, the government support, product standardization, HS Code clearness and market stability could be considered important determinants. Also, according to empirical findings, a positive relationship between system compatibility an export performance was supported. Analyzing comprehensive determinants of system compatibility can be suggested as an important topic for future research.

• The Korea Journal of Herbology
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• v.39 no.5
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• pp.19-30
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• 2024

Objective : Mu-yi (蕪荑, Ulmi Semen Pasta) is the fermented product of the seeds of Ulmus macrocarpa Hance (Ulmaceae) or other species of Ulmus genus mixed with adjuvant materials. The medicinal origin and preparing method of Ulmi Semen Pasta are different from those in the past literature. Therefore, medicinal origin of Ulmi Semen Pasta and its preparation method were investigated by literature study. Methods : The classic and contemporary literatures from Korea, China, and Japan regarding to Ulmi Semem Pasta were searched to find the time-based changes of Ulmi Semen Pasta preparation and its origin. Results : The fruit or seed of U. macrocarpa has been medicinally used as Mu-yi (蕪荑) or Mu-yi-in (蕪荑仁) respectively in Korea, China, and Japan until early in 20th century. However, from the middle of the 20th century, the fermentation was performed in medicinal preparation of the fruit or seed of U. macrocarpa mixed with various adjuvant materials such as clay, Chrysanthmi Flos, Ulmi Cortex, etc. The roles or evidences of those adjuvant materials have not been clearly explained, which could not guarantee the consistent quality of Ulmi Semen Pasta. Conclusion : Current preparation method of Ulmi Semen Pasta have challenges in terms of quality maintenance, standardization, and marketing. Therefore, it is suggested that apparent evidence of current preparation method should be established or intact botanical part (seed or fruit) could be used as medicinal part.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.11
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• pp.1660-1665
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• 2010

To obtain data for the standardization of manufacturing method of red ginseng extract pouch products, saponin and physico-chemical properties of 44 Korean red ginseng extract pouch products were analyzed. The concentration of total ginsenoside contents were 5.5~185.7 mg/100 mL. Distribution of the contents of ginsenoside $Rg_3$, $Rg_2$, $Rh_1$, and $Rh_2$ known to have anticancer effect are as follows: $Rg_3$ is 1.6~46.3 mg/100 mL, $Rg_2$ is 0~22.0 mg/100 mL, $Rh_1$ is 0~4.3 mg/100 mL and that of $Rh_2$ is 0~20.4 mg/100 mL, respectively. The anti-diabetic effect of ginsenoside $Rb_2$ and Re distribution of contents were 0~10.8 mg/100 mL and 0~7.0 mg/100 mL, respectively. Among the other saponins, exhibited content to distribution of ginsenoside $Rb_1$ was 0~25.2 mg/100 mL, Rc was 0~12.5 mg/100 mL, Rd was 0~11.3 mg/100 mL, Rf was 0~5.9 mg/100 mL and $Rg_1$ was 0~4.4 mg/100 mL. Results of physicochemical characterization showed total sugar content of 226.6~3,102.9 mg/100 mL, total soluble solids content $1.4\sim9.5^{\circ}Bx$, turbidity 82.2~100.0%, pH in the range of 4.1 to 5.0, respectively. In approximately 50% of collected domestic ginseng extract pouch products (21~24 items), ginsenoside $Rb_1$, $Rb_2$, Rc, Rd, Re and $Rg_1$ were not detected, and saponin content of each product appears to differ greatly. Results indicated that standardization of production methods and standards set for red ginseng extract pouch products in Korea is needed.

• Food Science and Preservation
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• v.14 no.6
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• pp.598-604
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• 2007

Process development and standardization are necessary in maintaining high hygienicquality of side dishes. Seasoned perilla leaves are a typical side dish needing process development. In this study the optimum condition for preparing seasoned perilla leaves was investigated experimentally. The best sensory quality was established by response surface methodology. The rinsing and washing method of preparing fresh perilla leaves was optimized to decontaminate the raw material and preserve the product in chilled storage. Washing and rising with 3% salt water reduced the aerobic bacterial count of perilla leaves to 0.55 (log CFU/g), while rinsing reduced the load from 8.08 to 4.27 (log CFU/g). The effect of rinsing method was maintained during subsequent storage of the prepared seasoned leaves at $10^{\circ}C$. There was no significant quality change in the product during chilled storage at $10^{\circ}C$. Soaking in 3% salt water for 1 min, followed by rinsing with tap water, contributed positively to the microbial quality, and is proposed as the optimal preparation method.

• Journal of Life Science
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• v.20 no.3
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• pp.424-429
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• 2010

Prunus mume is rich in organic acid, and excels in antioxidant activity. However, development of processed foods using Prunus mume is very limited, and characteristics of its products are different according to the region they are processed in. In this study, we collected 13 kinds of sugar-preserved Prunus mume home-made products in Hadong, and investigated their physical and manufacturing characteristics to select a superior product. 5 kinds of sugar-preserved Prunus mume products were selected according to results of sensory evaluation, and the overall acceptability of product No.13 was superior. Moisture contents of the 5 samples ranged from 45.2~53.3%, and pH and acidity showed similar values at about 2.8 and 0.4%, respectively. Sugar content of product No.13 were slightly lower than other products. Crude protein and lipid contents were similar at about 0.4 and 0.5%, respectively. Hardness value of product No.13, selected by its texture in sensory evaluation, was higher than others. The main components of organic acids were oxalic, malic, citric and fumaric acid, and citric acid content occupied more than 60% of total organic acid content. Also, the main components of free sugar were glucose and fructose.

• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.1-11
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• 2023

Skin sanitizers are effective in killing or removing pathogenic microbial contaminants from the skin of food handlers, and the progressive growth of consumer interest in personal hygiene tends to drive product diversification. This review covers the advances in the application of efficacy tests for hand sanitizers to suggest future perspectives to establish an assessment system that is optimized to each product type (gel, liquid, and wipes). Previous research on the in vivo simulative test of actual consumer use has adopted diverse experimental conditions regardless of the product type. This highlights the importance of establishing optimal test protocols specialized for the compositional characteristics of sanitizers through the comparative analysis of test methods. Although the operational conditions of the mechanical actions associated with wiping can affect the efficacy of the removal and/or the inactivation of target microorganisms from the skin's surface, currently there is a lack of standardized use patterns for the exposure of hand sanitizing wipes to skin. Thus, major determinants affecting the results from each step of the overall assessment procedures [pre-treatment - exposure of sanitizers - microbial recovery] should be identified to modify current protocols and develop novel test methods. The ex vivo test, designed to overcome the limited reproducibility of in vivo human trials, is also expected to replicate the environment for the contact of sanitizers targeting skin microorganisms. Recent progress in the area of skin microbiome research revealed distinct microbial characteristics and distribution patterns after the application of sanitizers on hands to establish the test methods with the perspectives on the antimicrobial effects at the community level. The future perspectives presented in this study on the improvement of efficacy test methods for hand sanitizers can also contribute to public health and food safety through the commercialization of effective sanitizer products.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.194-201
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• 2012

Facing a number of global food-related accidents, the concept and system for food traceability have been designed and introduced in many countries to manage the food-safety risks. To connect and harmonize the various food traceability-information in food traceability system according to the food supply chain, the coding system of identification-number for food-traceability has to be standardized. The GTIN (Global Trade Item Number) barcode system which has been globally standardized and implemented, is reviewed with the mandatory food-labeling regulation in expiration date of processed foods. The integration of GTIN-13 bar-code system for food-traceability is a crucial factor to expand its function in the food-related industrial areas. In this literature, the standard coding system of identification-number for food-traceability is proposed with 20 digit coding number which is combined with GTIN-13 bar-code (13 digit), expiration date (6 digit), and additional classification code (1 digit). This proposed standard coding system for identification-number has a several advantages in application for prohibiting the sale of hazard goods, food-recall, and inquiring food traceability-information. And also, this proposed coding system could enhance the food traceability system by communicating and harmonizing the information with the national network such as UNI-PASS and electronic Tax-invoice system. For the global application, the identification-number for food-traceability needs to be cooperated with the upcoming global standards such as GTIN-128 bar-code and GS1 DataBar.