• Journal of the Korean BIBLIA Society for library and Information Science
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• v.33 no.1
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• pp.25-45
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• 2022

This study was to develop KORMARC-bibliographic format reflecting cataloging trends after LRM using literature review, analysis of MARC 21 discussion papers, and comparison of the fields in MARC 21 and KORMARC. The acceptance and consideration of fields and sub-fields that need to be revised in KORMARC are as follows. First, in terms of LRM / RDA, fields 381 or 387 for the representative expression, field 881 and the change and addition of its sub-fields for the manifestation statement, and data provenance code to ▾7 sub-field for date provenance may be considered. Second, in terms of Linked Data, ▾1 sub-field for RWO, and field 758 for related work identifier can be added. Third, for the data exchange of KORMARC and BIBFRAME, it should be developed in consideration of mapping with BIBFRAME classes and attributes in KORMARC. Fourth, additional fields such as 251 version information, 334 mode of issuance, 335 expansion plan, 341 accessibility content, 348 format of notated music, 353 supplementary content characteristics, 532 accessibility note, 370 associated place, 385 audience characteristics, 386 creator/contributor characteristics, 388 time period of creation, 688 subject added entry-type of entity unspecified, 884 description conversion information, 885 matching information could be developed. This study will be used to revise KORMARC-bibliographic format and to build and utilize bibliographic data in domestic libraries.

• Korean Journal of Community Nutrition
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• v.3 no.2
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• pp.281-291
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• 1998

Job analysis was done by the method of interview and survey to find out the human attributes needed for dietitans' job performance. The knowledge, skills, abilities and other characteristics including personality were major items in the questionnaire. The questionnaire was distributed to 340 schools and hospital dietitians. Among these, 201 were compeletely filled out, returned and statistically analyzed according to the frequency scale and importance scale respectively. The results were as follows : 1) The age, education, job experience and monthly pay of hospital dietitians were higher than those of school dietitians. This was partly due to the reflection of short chronicle of school foodservice. 2) The most important human attributes for rwo groups were commonly shown as sincere and faithful personality, good human relationship and responsibility for business outcome. 3) Computer skill and menuplanning ability were human attributes of the most frequently used by school dietitians, whereas knowledge of diet therapy, clinical nutrition, and pathology of disease were frequently used by hospital dietitians. 4) The correlation coefficients between two groups were as follows : Spearman's rho value of personality, skills and abilities, and knowledge were 0.806, -0.432,-0.203 respectively, according to the importance scale. 5) An overall view from t test between two groups, various human attributes, especially knowledge were more frequently used by hospital dietitians.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.24 no.8A
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• pp.1245-1251
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• 1999

A 1.25Gb/s path control switch chip has been designed and implemented with COMPASS tool and 0.8${\mu}{\textrm}{m}$ CMOS gate-array of LG semiconductor. This device controls the path of digital singnals in SDH-based transmission system. The proposed switch chip is suitable for self-healing operations both in a linear network and an unidirectonal ring, The self-healing operation of the switch is effectively done by the configuration information stored in the resisters of the switch. The test device adapted to SDH-based transmission system, show immediate restoration and a 10-11~10-12 bit error raito. And 2.5Gb/s or more high throughput can be realized by combining rwo identical or more switches with the parallel architecture.

• The Korean Journal of Zoology
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• v.33 no.1
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• pp.119-125
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• 1990

A Potent inhibitor of trypsin and other various serine proteases including chymotrypsin, elastase, kallikrein, plasmin and subtilisin, has been purified to homogeneity from chick skeletal muscle by convendonal chromatographic procedures. The Inhibitor has an apparent molecular weight of 66, 000 dalton as determined by gel filtration. When the purified inhibitor was electrophoresed in the presence of sodium dodecyl sulfate, there appeared rwo protein bands having molecular weights of 66, 000 and 64, 000 dalton. The 64, 000 dalton protein seems to be the product of 66, 000 dalton protein by a lin'ited proteolysis during the purification procedure or in viuo. Thus, it seems to consist of a single polypeptide. The inhibitor appeared to be glycoprotein and have an isoelectric point of 7.4. It contains relatively large amount (8.33 mole%) of cysteine residues.

• Journal of the FoodService Safety
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• v.1 no.1
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• pp.19-25
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• 2020

A reduced salt, dry-type bulgogi bibimbap with AF-343 was prepared, and the acceptance, antioxidant antimicrobiological safety were investigated. The acceptance of the reduced salt and the AF-343 added sample, RW, showed the highest value of 5.37 among the samples, but it did not differ significantly from the other samples of the standard sample group. The acceptances of the appearance, aroma, texture, and overall acceptance were not significantly different in all samples (p>0.05). In the DPPH radical scavenging activity, the values of SW and RW with the AF-343 were 15.05 and 14.77, respectively, which were significantly higher than the 9.57 and 10.42 obtained for SWO and RWO without AF-343, respectively (p<0.05). Pathogenic microorganisms tests that were either negative or not detected in any of the samples representing hygiene safety were met in the dried bibimbap against Escherichia coli, pathogenic microorganisms, and general bacteriological tests. The aerobic plate counts were 30.0 CFU/g, indicating that the dry type salt-reduced bibimbap containing AF-343 was within the safety range that meets the safety standards of microorganisms in the food code for commercialization. Therefore, high-quality dry-type reduced salt bibimbap with AF-343 is helpful for antioxidant action and effective for skin moisturizing and can be produced without affecting the taste and palatability.