• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2000년도 정기총회 및 동계학술심포지움
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• pp.49-49
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• 2000

Influence of onion on the quality characteristics of strawberry jam substituted with 50% fructo-oligosaccharide for sucrose was investigated. Fructo-oligosaccharide strawberry jams with 10, 20, 30, 40% onion in place of strawberry were prepared, and their moisture content, pH, total acidity, color, spread. sweetness, reducing sugar, residual anthocyanin, instrumental texture and sensory characteristics were evaluated. Moisture content of fructo-oligosaccharide strawberry jams with onion was lower than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, pH increased, total acidity decreased. The lightness and redness decreased with addition of onion, while yellowness was increased. As the addition rate of onion increased, spreadmeter value increased. The sweetness of fructo-oligosaccharide strawberry jams decreased with addition of onion. More of onion added, reducing sugar content of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased, residual anthocyanin of fructo-oligosaccharide strawberry jams decreased. As the addition rate of onion increased. instrumental texture measured in 25% strain, hardness, fracturability, adhesiveness, gumminess, chewiness, resilience of fructo-oligosaccharide strawberry jams decreased, while springiness, cohesiveness of fructo-oligosaccharide strawberry jams with onion was higher than that of strawberry-only control jam with an exception of 10% onion jam. As the addition rate of onion increased, instrumental texture measured in 30% strain, hardness, adhesiveness, gumminess. chewiness, resilience of fructo-oligosaccharide strawberry jams was lower than that of strawberry-only control jam with an exception of 10% onion jam, while fracturability of fructo-oligosaccharide strawberry jams decreased with addition of onion, springiness, cohesiveness of fructo-oligosaccharide strawberry jams increased with addition of onion. In sensory evaluation, as the addition rate of onion increased, sensory evaluation of fructo-oligosaccharide strawberry jams decreased, obtained fairly good score to 10, 20% onion jam.

• 한국식품영양학회지
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• 제24권2호
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• pp.159-165
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• 2011

본 연구에서는 생생강과 건조 방법을 달리하여 판매되는 생강가루를 첨가하여 가정에서 만들 수 있는 배잼 레시피를 개발하고 품질평가를 통하여 그 가능성을 탐색하였다. 본 연구의 결과는 다음과 같다. 일반성분 분석에서 수분의 함량은 생생강군(G1)이 가장 높은 값을 보였고, 조회분은 동결건조군(G3)이 가장 낮은 값을 나타냈으며, 조단백 함량은 생생강군(G1)에서 가장 높아 시료 간의 유의적인 차이를 보였다. 조지방은 시료 간 유의한 차이는 없으나 동결건조군(G3)가 가장 높은 값을 보였다. pH는 건생강군(G2)이 가장 낮은 값을 나타냈다. 퍼짐성은 건생강군(G2)이 가장 낮은 값을 보였다. 색도 측정 결과, L값과 b값은 생생강군(G1)에서 가장 높았고, a값은 열풍건조(G4)에서 가장 높게 나타났다. 물성 측정 결과, 모든 평가항목에서 건생강군(G2)이 가장 높은 값으로 다른 시료들과 유의적인 차이를 보였다. 관능평가 결과, 생생강 첨가 배잼보다는 생강가루를 첨가한 잼의 외관, 향미, 단맛, 전체적인 기호도가 높았으며, 특히 건생강군(G2)의 기호도가 가장 높게 나타났다. 따라서 본 연구를 통하여 생강가루를 첨가한 배잼의 제조 가능성을 확인하였으며, 잼의 고유의 특성을 살리면서 배와 생강의 건강지향적인 면을 고려하여 배잼을 제조할 때는 건생강가루를 첨가하는 것이 가장 바람직하겠다.

• 한국정보통신학회논문지
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• 제23권8호
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• pp.988-995
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• 2019

본 논문에서는 저피탐(LPI)/항재밍(AJ) 성능이 우수한 타일 기반 주파수 도약 첩 대역 확산(TBFH-CSS) 기법을 제안한다. 기존 주파수 도약 첩 확산(FH-CSS) 기법은 신호 주기와 대역폭이 일정한 단일 첩 신호로 주파수 도약을 수행하여 추적 재머가 쉽게 신호를 탐지하고 재밍 공격을 할 수 있다. 제안한 TBFH-CSS 기법은 단위 시간과 단위 대역폭으로 이루어진 기준 타일의 조합으로 첩 신호를 생성하여 신호 주기와 대역폭이 일정하지 않아 추적 재머가 신호를 탐지하고 효과적으로 재밍하기 어렵다. 추적 재머를 이용한 재밍 공격 시 기존 FH-CSS 기법과 제안한 TBFH-CSS 기법의 저피탐/항재밍 성능을 비교하여 TBFH-CSS 기법이 저피탐/항재밍 성능이 우수함을 확인하였다.

• Journal of Computing Science and Engineering
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• 제7권3호
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• pp.187-197
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• 2013

Security has long been a challenging problem in wireless networks, mainly due to its broadcast nature of communication. This opens up simple yet effective measures to thwart useful communications between legitimate radios. Spread spectrum technologies, such as direct sequence spread spectrum (DSSS), have been developed as effective countermeasures against, for example, jamming attacks. This paper surveys previous research on securing a DSSS channel even further, using physical layer attributes-keyless DSSS mechanisms, and watermarked DSSS (WDSSS) schemes. The former has been motivated by the fact that it is still an open question to establish and share the secret spread sequence between the transmitter and the receiver without being noticed by adversaries. The basic idea of the latter is to exploit the redundancy inherent in DSSS's spreading process to embed watermark information. It can be considered a counter measure (authentication) for an intelligent attacker who obtains the spread sequence to generate fake messages. This paper also presents and evaluates an adaptive DSSS scheme that takes both jam resistance and communication efficiency into account.

• 한국식품저장유통학회지
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• 제22권6호
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• pp.817-822
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• 2015

본 연구에서는 쌀과 쌀누룩(rice koji)을 이용하여 당화과정을 거쳐 생성된 쌀당화액(rice mash)은 당도와 유기산을 가진 잼 제조의 원료로 활용하고자 딸기와 설탕의 첨가수준 대비 rice mash 첨가량을 0%, 14%, 21%로 달리하여 제조한 딸기잼의 이화학적 및 관능적 특성을 조사하였다. Rice mash 첨가량이 증가할수록 딸기잼의 당도 및 총산도는 유의적으로 낮아지는 경향이었다(p<0.05). 색도는 rice mash 첨가수준이 증가할수록 L, a 및 b값 모두 증가하였다. 또한 딸기잼의 유리당으로 fructose, glucose, sucrose 및 maltose가 검출되었으며, glucose 함량은 rice mash 첨가량이 증가할수록 3.86~4.13 g으로 증가된 반면 fructose, sucrose 및 maltose 함량은 이와 다르게 감소되었다(p<0.05). 처리구에서 검출된 유기산은 oxalic acid, citric acid, malic acid 및 succinic acid였으며, oxalic acid는 대조구에서는 검출되지 않았다. Succinic acid는 당화액 첨가수준이 많아질수록 증가하였다(p<0.05). Rice mash 첨가량에 따른 딸기잼의 관능검사 결과 색, 맛 항목에서는 rice mash를 첨가하지 않은 대조구를 가장 선호하는 것으로 나타났다. 냄새, 질감(texture), 스프레드(spread)의 경우에는 모든 처리구간에 유의적 차이를 보이지 않았다. 전반적 기호도는 기존의 설탕잼의 단맛에 익숙하여 rice mash를 첨가하지 않은 대조구가 점수가 높았지만 rice mash 14% 첨가 처리구(SJ14)와는 유의적인 차이를 보이지 않았다. 이상의 결과를 종합해 볼때 당과 산을 생성하는 rice mash를 설탕 대체 또는 산 조절제로 이용하여 기존 잼의 당도를 낮추며 품질을 높일 수 있을 것으로 기대되는 바, 건강지향 요구에 따른 새로운 잼 제품을 개발하는데 유용한 정보로 사용될 수 있을 것으로 보인다.

• 한국유통학회지:유통연구
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• 제3권1호
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• pp.145-158
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• 1998

The selection of proposed sites for the general logistic center of agriculture products would be made the most suitable place by considering the spread of population as real consumers, the prospect of the demand, the expansion of traffic system, the regional, hourly and carring traffic volume and the use of land based urban planning, etc. As the preconsideration, the possible occupant companies have to be selected on the category of business and the district. After posing questions and having interview, several selected regions would be compared and analysed for deciding the most suitable place. The model for the general logistic center of agricultural products must be selected taking key factors approach for choosing key factors at first and referring to many documentary records. And the more, cooperating with the specialists for location selection and making objective questions to concerned companies, the most suitable place is selected by marking high score for the moderate land cost, the low traffic jam, the connection with the back cities and the possible expansion as the general logistic center of agriculture products.

• 한국시뮬레이션학회논문지
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• 제6권1호
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• pp.97-108
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• 1997

For the purpose of decreasing economic loss from the traffic jam, a car route guidance system efficiently utilizing the existing roads has attracted a great deal of attention. In this paper, the search algorithm for optimal path and alternative paths, which is the main function of a car route guidance system, was presented using evolution program. Search efficiency was promoted by changing the population size of path individuals in each generation, applying the concept of age and lifetime to path individuals. Through simulation on the virtual road-traffic network consisting of 100 nodes with various turn constraints and traffic volumes, not only the optimal path with the minimal cost was obtained, avoiding turn constraints and traffic congestion, but also alternative paths with similar costs and acceptable difference was acquired, compared with optimal path.

• 한국버섯학회지
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• 제19권3호
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• pp.200-209
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• 2021

본 연구에서는 상품성이 떨어지는 원목표고를 활용하여 전통된장의 기호성과 저장성이 향상된 저염표고된장을 개발하고, 이를 활용한 된장스프레드잼을 제조하여 품질특성을 확인하였다. 대조구로 시판된장(전통된장, 농업회사법인 장흥식품)을 분석하였다. 염도함량은 염수 중 식염 첨가량이 낮은 저염표고된장이 시판된장보다 더 낮게 나타났으며, L(명도)값은 더 높게 나타났다. 일반성분 분석결과 조단백질, 조지방, 회분은 저염표고된장보다 시판된장에서 더 높게 나타났다. 유리당은 시판된장에서 glucose, fructose, maltose가 검출되었으며 저염표고된장에서는 arabinose와 fucose가 추가로 검출되었다. 유기산 분석결과 시판된장과 저염표고된장은 2 종만 검출되었으며, 저염표고된장을 활용한 된장스프레드잼은 4 종의 유기산이 검출되었다. 유리아미노산 분석결과 시판된장과 저염표고된장의 주요 아미노산은 histidine, glutamic acid, arginine이었고 총 유리아미노산 함량은 시판된장(49.26 mg%)보다 저염표고된장(54.81 mg%)에서 더 높은 함량을 나타내었다. 저염표고된장을 활용한 된장스프레드잼의 총 유리아미노산 함량은 43.01 mg%로 나타났다. Ergosterol 함량과 β-glucan은 표고정과를 첨가한 된장스프레드잼에서 가장 높게 나타났으며, 시중된장보다 저염표고된장에서 함량이 월등하게 높게 나타났다. 따라서 본 연구의 저염표고된장 및 된장스프레드잼은 표고의 유용성분을 함유하며, 염도가 낮은 장점이 있어 표고를 활용한 건강식품개발에 기여할 수 있을 것으로 판단되었다.

• 복식
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• 제5권
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• pp.65-81
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• 1981

I referred to documents to study the origin and the progressing process of textiles. Cotton seeds were first imported from China by Mun, Ik Jem at the end of the era of Koryeo, and cotton had several different names such as mok-myen, cho-myen, gil-pae, baek-chep-za, tap-po, ban-ki-wha, dong-yep-po and so on. Since the era of the Three Kingdoms, people had heard of cloth of superior quality but it was not certain whether it was imported from China or made in our country. It seems that cotton was not made during that period, white silk, hemp cloth, and ramie fabric were produced. At that time, linen was called cotton by mistake. After importing cotton seeds from China, all the people began to plant them and made their clothes from them. At the beginning of the Yi Dynasty, the weaving technique was dependent on China. However, the government persuaded farmers to plant them. At that time cotton was used as a means of purchasing instead of money. Silkworms raising started during the era of the Three Kingdoms and it was widely spread at the beginning of the Yi Dynasty. In order to encourage sericulture' spinning and weaving instruments were installed in the royal palace and the queen with sher court maids demonstrated how to spin and weave. The activity was named "chin-jam-ye." Linen was the representative of all textiles and it was also very popular. The technique of weaving had already been highly developed at the era of Silla. During the era of the Three Kingdoms people used "bang-chu-cha" as a weaving instrument. They discovered several new hand machines in the period of the Yi Dynasty: they were instrument of removing seeds, spinning wheel, hemp cloth loom and so on, and we find the remains of them these days.

• Journal of Microbiology
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• 제41권1호
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• pp.1-6
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• 2003

The genetic relatedness of multidrug-resistant pneumococcal isolates of serotypes 19F and 23F was investigated. The DNA fragments digested with Sma I were resolved by pulsed-field gel electrophoresis (PFGE). PFGE analysis of 365. pneumoniae isolates showed 13 different patterns. Among 22 isolates of serotype 19F, 9 different PFGE patterns were present and 14 isolates of serotype 23F isolates represented 5 distinct PFGE patterns. Two isolates of serotype 19F and six isolates of serotype 23F shared the same PFGE pattern (Pattern I). Based on the genetic relatedness within the strains (one genetic cluster was defined as having more than 85% homology), we divided the pneumococcal strains into genefic clusters (Ⅰ, II, III, IV, V, and VI). The 22 strains of serotype 19F belonged to five distinct genetic clusters (I, II, III, IV, V and VI) and 14 strains of serotype 23F represented two genetic clusters (I and II ). These results showed that strains of serotype 19F are genetically more diverse than those of serotype 23F, Serotype 19F isolates with PFGE patterns H and I appeared to be less related to those of the remaining PFCE patterns (A to G) (less than 60% genetic relatedness), but those strains were genetically closely related with serotype 23f. These results suggest that the latter isolates originated from horizontal transfer of the capsular type 19F gene locus to 23F pneumococcal genotypes. In conclusion, the multidrug-resistant pneumococcal isolates of serotype 19f and 23F isolated in Korea are the result of the spread of a limited number of resistant clones.