• 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.

• 한국식품영양학회지
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• 제22권3호
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• pp.470-477
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• 2009

In this study, we evaluated the physicochemical and sensory quality of Glazed Spanish Mackerel in Teriyaki sauce containing added lemon juice and ginger juice using a Sous vide Cook-Chill method. The products were stored at below $3^{\circ}C$ and then its physicochemical and sensory quality was estimated after varous storage periods(0, 5, 10, 15 days). Measured extent of 40.91~52.04% in extent and reheating after of 42.35~54.40% when moisture content and did not significant by storage period in all sample are until save 15 days. The VBN was increased as the storage period increased. A similar trend was observed after reheating, and while lemon juice additions was significantly low on 15 days(p<0.01). Based on the results of the sensory evaluation, the Teriyaki sauces containing the added lemon juice additions were evaluated that had a better sensory quality is excellent in external appearance, flavor, taste, texture, and acceptability than the control group, and while were the evaluated excellently in overall flavor and taste in occasion of were found to be excellent after the addition of ginger juice.

• 한국산업보건학회지
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• 제7권2호
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• pp.223-232
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• 1997

The accuracy and precision of a modified method of NIOSH Method 7600 and EPA method 218.6 was determined for analyzing hexavalent chromium, Cr(VI), collected on PVC filter from workplace air. The method was designed to extract from Cr(VI) on PVC filter with a alkali solution, 2% NaOH/3% $Na_2CO_3$, and to analyze it using ion chromatography/visible absorbance detection(IC/VAD). The results and conclusion are as the following. 1. The peak of Cr(VI) was separated sharply on chromatogram and was linearly related with Cr(VI) concentration in sloution. The correlation coefficient was 0.9999 in a calibration curve. The limit of detection was 0.25 $0.25{\mu}g/sample$. 2. The accuracy(% recovery) was 93.3% in a set of sample($9-50{\mu}g$) stored for a day, and 100.1%($10-60{\mu}g$) in another set of samples stored for 2 hours. It is assumed that the difference in recovery by storage time was due to reduction of Cr(VI) to Cr(III). 3. The precision(coefficient of variation, CV) of the method was 0.015 in spiked samples with Cr(VI) standard solution, and 0.010 in spiked samples with plating solution from a chrome electroplating factory. The overall CV in all types of samples was 0.0013. 4. The Cr(VI) was stable in 2% NaOH/3% $Na_2CO_3$ at least for 10 hours. In conclusion, the IC/VAD method is appropriate for determining low-level Cr(VI) in workplace air containing various interferences.

• 한국재난정보학회 논문집
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• 제17권1호
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• pp.176-183
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• 2021

연구목적: 우리나라 최근 4차 산업 혁명의 핵심 기술인 인공지능(AI), 사물인터넷(loT), 가상현실(VR) 등을 제조 환경에 반영한 스마트공장 도입이 활발히 추진되고 있다. 그러나 기존 운영체제 기반의 파일 시스템에서 발생하는 각종 문제점을 해결하고자 비파일시스템 기반의 데이터보호 기술을 연구·검증하고자 한다. 연구방법: 본 연구에서는 운영체제에 의해 식별되거나 제어되지 않는 보안저장부와 디지털 키 값의 입력에 따라 보안 저장부를 활성화할 수 있는 방법연구와 BIOS 동작 시 연결을 위한 입출력 정보만 제공하는 제어부를 설정하고 보안 저장부의 활성화에 따라 제2 메타 데이터를 사용한 맵핑 동작을 수행할 수 있도록 비파일형태의 구조를 연구함. 연구결과: 첫째, 비파일시스템 기반의 보안 저장부의 생성과 데이터 입출력 시 데이터 손상 여부를 샘플 데이터의 해시함수 값과 일반 저장부 및 보안 저장부의 해시함수 값을 비교하여 일치하는 것을 확인하였음. 둘째, 보안 저장부의 데이터 보호 성능 실험에서는 원본 파일의 해시함수 값과 랜섬웨어 활동 이후의 일반 저장부와 보안 저장부의 해시함수 값을 비교하여 악성코드인 랜섬웨어로부터 데이터 보호 성능을 확인함. 결론: 본 연구는 국가적으로 추진하고 있는 스마트팩토리 구축 사업을 통해 기업에 도입되고 있는 정보시스템 내의 중요 데이터를 보호하기 위한 새로운 개념의 데이터 보호 기술을 구현하고 실험하였다. 정보보안의 목적인 중요 데이터의 보호를 위해 기존의 저장 개념과 달리 파일 시스템에 비의존적인 비파일 형태의 보안 저장부 생성기술을 구현하였고 그 안전성을 검증하였음.

• 한국식생활문화학회지
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• 제19권3호
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• pp.251-258
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• 2004

The changes in DNA damage were investigated during storage after irradiation. Potato, garlic were irradiated at 0.05, 0.07, 0.1 and 0.15 kGy and stored for 3 months. Ginger was irradiated at 0.01, 0.02, 0.03, 0.04 and 0.05 kGy and stored for 1 month. The comet assay was applied to the sample immediately after irradiation and at the end of storage. Samples were isolated, grounded and the suspended cells were embedded in an agarose layer. After lysis of the cells, they were electrophoresed for 1 min. and then stained. DNA fragmentation in seeds caused by irradiation was quantified as tail length and tail moment (tail length ${\times}%$ DNA in tail) by comet image analyzing system. Right after irradiation, the differences in tail length between unirradiated and irradiated samples were significant(p<0.05) in potato, garlic and ginger. With increasing the irradiation doses, statistically significant longer extension of the DNA from the nucleus toward anode was observed. The results represented as tail moment showed similar tendency to those of tail length. Similarly in the stored samples, even 1 or 3 months after irradiation, all the irradiated samples significantly showed longer tail length than the unirradiated controls. These results indicate that the comet assay could be one of the simple methods of detecting irradiated samples. Moreover, the method could detect DNA damage even after 1 or 3 months after irradiation.

• 한국식생활문화학회지
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• 제19권2호
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• pp.129-138
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• 2004

The changes in DNA damage were investigated during storage after irradiation. Beef, pork and chicken were irradiated at 1.0, 3.0 and 5.0 kGy and stored for 6 months at $-20^{\circ}C$. The comet assay was applied to the sample muscles at the beginning of irradiation and at the end of storage. Muscles were isolated, sliced, and the suspended cells were embedded in an agarose layer. After lysis of the cells, they were electrophoresed for 2 min. and then stained. DNA fragmentation in tissues caused by irradiation was quantified as tail length and tail moment (tail length ${\times}$ % DNA in tail) by comet image analyzing system. Right after irradiation, the differences in tail length between unirradiated and irradiated muscles were significant(p<0.05) in beef, pork and chicken. With increasing the increasing doses, statistically significant longer extension of the DNA from the nucleus toward anode was observed. Similarly even 6 months after irradiation, all the irradiated muscles significantly showed longer tail length than the unirradiated controls. The results represented as tail moment showed similar tendency to those of tail length, but the latter parameter was more sensitive than the former. These results indicate that the comet assay could be one of the simple methods of detecting irradiated muscles. Moreover, this method suggest that using comet assay, we were able to detect DNA damage differences even after 6 months after irradiation.

• Clinical and Experimental Reproductive Medicine
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• 제51권1호
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• pp.42-47
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• 2024

Objective: This study evaluated the effects of temperature and storage time on the quality and DNA integrity of freeze-dried sperm from individuals with normozoospermia. Methods: Normal sperm samples from 15 men aged 24 to 40 years were studied. Each sample was divided into six groups: fresh, freezing (frozen in liquid nitrogen), freeze-dried then preserved at room temperature for 1 month (FD-1m-RT), freeze-dried then preserved at room temperature for 2 months (FD-2m-RT), freeze-dried then preserved at 4 ℃ for 1 month (FD-1m-4 ℃), and freeze-dried then preserved at 4 ℃ for 2 months (FD-2m-4 ℃). The morphology, progressive motility, vitality, and DNA integrity of the sperm were evaluated in all groups. Results: In all freeze-dried groups, sperm cells were immotile after rehydration. The freeze-dried groups also showed significantly less sperm vitality than the fresh and frozen groups. Significantly more morphological sperm abnormalities were found in the freeze-dried groups, but freeze-drying did not lead to a significantly higher DNA fragmentation index (DFI). The DFI was significantly higher in the FD-2m-RT group than in the other freeze-dried groups. Conclusion: The freeze-drying method preserved the integrity of sperm DNA. The temperature and duration of storage were also identified as factors that influenced the DFI. Accordingly, more research is needed on ways to improve sperm quality in the freeze-drying process.

• International Journal of Air-Conditioning and Refrigeration
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• 제12권4호
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• pp.206-213
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• 2004

Cycle test for developed phase change material (PCM) is necessary in order to assess the variation of latent heat, which decreases with time by deterioration. T-history method and measurement using heat-flux meter are appropriate for the cycle test in a tube filled with PCM because they do not need an extraction of sample in measuring heat of fusion. In the present study, these methods were applied to a PCM having a melting point below a room temperature, different to the past studies for PCMs melting above a room temperature. As a result of experiment using pure water as specimen, we can obtained rea-sonable values for heat of fusion.

• 보존과학연구
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• 통권19호
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• pp.35-60
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• 1998

Cultural properties are valuable objects, which have exposed insevere environment and inherited for a long time but we don’t have correct information concerning materials, structure and skill of manufacture. Because the cultural properties have been destroyed by the deterioration elements as like wind, this must be carefully treated for investigation of exhibition and storage. Even if the observation is scientific research, we must not take actual sample from the object for obtaining information concerning the nature materials and skill of manufacture. so it is elementary principle to use non-destructive investigation method as analytical methods for cultural property. This contribution discusses the present condition and problem of X-ray fluorescence acting as a representative non-destructive investigation method and the difference of statistics to be connected with determination and finally explains the intend facts for analysis of data.

• 한국주조공학회지
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• 제39권2호
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• pp.21-25
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• 2019

Microstructural and corresponding hardness changes of TiFe compounds with Zr (0~6 at%) or Ce (0~3 at%) were studied using samples prepared at different solidification rates. In arc-melted (TiFe)-Zr samples, the $Fe_{23}$ $Zr_6$ and $(Ti,\;Zr)_2Fe$ phases formed in the TiFe matrix, while in the (TiFe)-Ce sample, the $CeO_2$ phase formed along the grain boundary of the TiFe matrix. As the Zr content was increased, the volume fractions of the $Fe_{23}$ $Zr_6$ and $(Ti,\;Zr)_2Fe$ phases increased, forming a network structure. Accordingly, the hardness values of the samples also increased. With a small addition of Ce of approximately 0.1 at%, the as-cast microstructure could be effectively refined, reducing the average grain boundary diameter from ${\sim}100{\mu}m$ to ${\sim}14{\mu}m$. In the rapidly solidified sample prepared through a melt-spinning method, the constituent phases were identical to those of the arc-melted samples while the grains were refined. The microstructural changes of TiFe alloys can affect the hydrogen storage ability as well as the mobility of the hydrogen atoms in the alloys.