• 한국식품과학회지
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• 제44권6호
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• pp.653-657
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• 2012

While it is known that sulfur containing amino acids (SCAA) are very important in regulating hepatocyte growth and preventing liver-diseases, the fundamental molecular mechanisms of how they exert their hepatoprotective functions are not well known. Since it is widely understood that the hepatic concentrations of S-adenosylmethionine (SAMe) in chronic liver disease patients are severely decreased, the pathophysiological importance of SAMe and its downstream antioxidant, glutathione should be discussed in order to see a big picture of relationship between SCAA and liver diseases. Chronic SAMe deficient mice have shown spontaneous hepatocellular carcinoma development due to impaired mitochondria functions with low levels of prohibitin1 protein, and through deficiency in many genes which are known to ameliorate genetic instability, such as APEX1 and DUSP1, the functions of which are recovered by SAMe treatment. In this review, current knowledge of the basic concepts of the mechanisms through which SCAAs protect the liver will be discussed in detail. Also, a possible tumor suppressor in livers, prohibitin1, and its functional relationship with SAMe will be discussed.

• 한국식품영양학회지
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• 제25권4호
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• pp.1033-1038
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• 2012

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.

• 한국수산과학회지
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• 제53권6호
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• pp.942-953
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• 2020

Achieving optimal sustainable yields (i.e., avoiding overfishing and maximizing fishery harvest at the same time) is one of the main objectives in fisheries management. Generally, management reference points (MRPs) such as fishing mortalities (Fmsy, F0.1, Fx%) have been suggested for the purpose. In this study, we intended to suggest MRPs for Korea chub mackerel Scomber japonicus stock, using a stochastic catch-at-age model (SCAA) and evaluate whether the current fishing intensity on the stock is appropriate. We used length frequency and catch-per-unit-effort data on the Korea chub mackerel stock collected from the large purse-seine fishery, and yields landed by all fisheries from years 2000 - 2019. We calculated yield per recruit and spawning potential ratio, and projected spawning stock biomass (SSB) under different fishing mortality, assuming annual recruitments were solely controlled by environmental effects (i.e., steepness of 1.0). Some of our major findings and suggestions were that the overfishing threshold would be F46%; i.e., the fishing mortality in the terminal year, 2019 was 0.257/year, which corresponded to F46%.

• 한국식품조리과학회지
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• 제25권6호
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• pp.703-711
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• 2009

Arabica coffee is classified for trading according to the New York Board of Trade(NYBOT) green coffee classification. NYBOT's grading system is based on classification derived from a defect count on a 300 g sample. In the present study, green and roasted coffees were investigated for possible correlations between the content of defective beans and sensory characteristics. Sensory evaluation was performed by expert tasters used by the Specialty Coffee Association of America(SCAA) cupping method. For green coffee, the percentage of defective beans increased. as the coffee grade decreased. Black and sour beans were not found in the NY2 grade coffee out of all natural, pulped natural, and washed coffee samples. Sour and insect damage were found in more natural coffee samples as the green coffee grade decreased. Green and broken beans were found in more washed coffee samples as the green coffee grade decreased. Flavor, clean, uniformity, aftertaste, and overall sensory characteristics were significantly different among the NY2, NY3/4 and NY4/5 grade coffee in all natural, pulped natural and washed coffee samples. The natural coffee in the NY2 sample presented the highest body characteristic. The pulped natural coffee in the NY2 sample presented the highest sweetness and balance characteristics. The washed coffee in the NY2 sample presented the highest acidity and flavor characteristics. In conclusion, the percentage of defective beans increased as sensory characteristics decreased.

• 지능정보연구
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• 제20권2호
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• pp.163-178
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• 2014

본 연구는 스마트카드 가상화(ViSCa: Virtualization of Smart Cards) 플랫폼 기반의 모바일 결제 서비스를 제안하고 타 사례와 비교분석을 한다. 스마트카드 가상화 플랫폼 기반의 모바일 결제 서비스는 단말 가상화 기술을 이용하여 스마트카드 하드웨어를 가상화하고, 모바일 클라우드 기술을 통해 가상화된 스마트카드에 대한 통합 관리를 목표로 하는 Smart Cards as a Service (이하 SCaaS)이다. 스마트카드 가상화 플랫폼 기반 모바일 결제 서비스는 스마트카드를 가상화하여 클라우드에 저장한 후, 애플리케이션(이하 앱)을 통해 사용자 인증을 거쳐 모바일 클라우드에 저장된 스마트카드 중 한 가지를 선택하여 결제한다. 연구 범위 설정 및 사례 선정을 위해 선행연구에서 진행한 모바일 결제 서비스 분류 방식을 토대로 제안하는 서비스와 관련 있는 특징별, 서비스 유형별 그룹을 도출하였다. 공통적으로 기존 결제수단(신용카드) 정보를 모바일 기기에 저장하여 오프라인 매장에서 결제하는 특징을 지닌 것으로 나타났다. 도출된 그룹은 금융거래정보의 저장 위치에 따라 앱과 연결된 서버에 저장하는 '앱 방식'과 모바일 기기 내부의 보안요소(Secure Element, SE)에 금융거래정보가 담긴 IC(Integrated Circuit, 집적회로) 칩을 탑재하는 '모바일 카드 방식'으로, 2 가지 서비스 유형으로 나타낼 수 있다. 모바일 결제 서비스의 채택 요인 및 시장 환경 분석과 관련된 선행연구를 토대로 경제성, 범용성 보안성, 편리성, 응용성, 효율성, 총 6가지 비교분석을 위한 평가 요인을 도출하였으며, 스마트카드 가상화 플랫폼 기반 모바일 결제 서비스와 도출된 그룹에서 선정된 사례 5 가지를 비교 분석하였다.