• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2004.04a
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• pp.296-301
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• 2004

We focused our research interests on the characteristic of silk fabrics dyed with green tea extracts and, moreover, revealed the catechin content of silk fabrics after dyeing with Korean tea extract by measuring the residues. Three kinds of green tea samples were taken between April and May, 2003, from Bosung(southern province in South Korea), in different terms as the first corp, the second corp, and the third corp. Before and after dyeing the silk fabrics with these extracts, catechins in the residue were analyzed by HPLC. Four kinds of Catechins, such as (-)-epicatechin(EC), (-)-epicatechin gallate(ECG), (-)-epigallocatechin (EgC), (-)-epigallocatechin gallate(EgCG) were isolated from Korean green tea extracts. Catechine contents in Korean green tea leaves depend on the making process such as heating and steaming, and the younger the richer. The absorbed catechins in sillk fabrics after dyeing followed in a decreasing order of EgCG>EgC>ECG>EC. We have found a 68% uptake of EgCG, and 116.8mg/g of EgCG in the silk fabrics after dyeing with 1% Korean green tea extracts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.2
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• pp.7-12
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• 1982

B-vitamin contents in ginsengs ranged from 55.9 to 65.5 r/g and from 13.2 to 14.5 r/g for niacin and niacin amide, from 4.9 to 5.4 mr/g for cobalamine, and from 3.9 to 8.2 r/g and from 6.9 to 8.2 r/g for riboflavin and thiamine regardless processing. Especially, cobalamine was detected in ginseng. It is found that the contents of B-vitamins somewhat decreased according to processing methods, washing-dried and steaming-dried of fresh ginseng. Niacin, niacin amide and cobalamine decreased by $6{\sim}9%$. Therefore, it is approved that B-vitamins were stable in processing methods.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.26-30
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• 2008

Polycyclic Aromatic Hydrocarbons(PAHs) contamination arises from several source including processing of food(smoking, direct drying, cooking) and environmental contamination of air, water or soil. A red ginseng is produced by steaming the root followed by drying. The methodology involved extraction with n-hexane and washing with water, clean-up on Sep-Pak Florisil Cartridges and determination by HPLC/FLD. The mobile phase was a mixture of acetonitrile and water in 8:2 by the isocratic elution and the excitation wavelength of fluorescence detector was 294 nm and its emission wavelength was 404 nm. The average recovery was about 105% and the relative standard deviation was 0.5. The levels of benzopyrene in the selected red ginseng beverage samples were not detected.

• Journal of Internet Computing and Services
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• v.7 no.3
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• pp.53-60
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• 2006

As it has been continuously increased the volume of traffic over Internet, it is hard for a network traffic monitoring system to analysis every packet in a real-time manner. While it is increased usage of applications which are dynamically allocated port number such as peer-to-peer(P2P), steaming media, messengers, users want to analyze traffic data generated from them. This high level analysis of each packet needs more processing time. This paper proposes to introduce load shedder for limiting the number of packets. After it determines what application generates a selected packet, the packet is analyzed with a defined application protocol.

• Journal of the Korean Institute of Navigation
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• v.15 no.1
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• pp.49-65
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• 1991

It is of great importance for any vessel under way, especially in rough sea, to be maneuvered safely with proper seakeeping performance. In this paper, the author aims to develope a navigational safety evaluation system in rough sea by analyzing ship's with the theory of wave spectrum using random process analysis and the theory of evaluating the seakeeping performance. The scope and the method of this study are as follows ; (1) Modelized typhoon mathematically to represent the sea condition in rough sea. (2) Estimated sea conditions by getting wave spectrum, supposing that the wave by typhoon is fully developed short crest irregular wave. (3) Defined evaluation factor of vessel's seakeeping performance and obtained response amplitude operators thereby. (4) Obtained the response spectrum of factors on seakeeping performance. (5) Defined and obtained evaluation index, dangerousness, relative and maximum dangerousness of factors on seakeeping performance. (6) Analyzed the calculated dangerousness of evaluation index and picked the vertical acceleration out of 7 factors as the presentative factor on seakeeping performance. (7) Carrid out the judgement of danger by obtaining dangerousness value according to steaming hour, course alteration and speed change. By synthesizing the above items, the authors suggests a computer model of navigational safety evaluation system and examined the validity of the model by computer simulation.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.31 no.3C
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• pp.293-301
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• 2006

In this paper, we design and implement the UHSNS-DRM(Ubi-Home Smart Multimedia Streaming-Digital Right Management) in Ubi-Home. The proposed system support flexible distribution platform for digital content copyright protection and management in Ubi-Home. This system also can provide multimedia streaming service to authorized users who are using PC, STB, PDA, and Portable Device, etc. Furthermore, we adopt concept of domain authentication and it help to improve the efficiency of license management for all devices in Ubi-Home. We design user's location recognition algorithm in order to provide intelligent services. Of course, this algorithm is applied for the proposed system. Start after striking space key 2 times.

• Proceedings of the Korean Environmental Health Society Conference
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• 2002.04a
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• pp.55-56
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• 2002

Aflatoxin is a secondary fungal metabolite and is a public health hazard because it is a human carcinogenic and has many deleterious effects in men and animals. Rice is one of the better substrates for the fungus which can produce aflatoxins. This study was performed to investigate aflatoxin reduction during the cooking and processing of rice. Aflatoxin was produced by Aspergillus parasiticus ATCC 15517 on well-milled rice(Japonica type) at the level of 13.2 ppb. Cooked rice, rice cakes (baek-sol-gi, plain steamed rice bread), fermented rice (sik-hye, sweet rice beverage), and popped rice were prepared from the aflatoxin-contaminated rice. Aflatoxin content in the samples was determined by high performance liquid chromatography. The total aflatoxin level was decreased to 46.9％ in the cooked rice, 85.6％ in the rice cakes, 11.4％ in the fermented rice, and 7.6％ in the popped rice, respectively (p＜0.05). This reduction brought the level of aflatoxins down to below the Standard and Specification of Korea (10 ppb), except for the rice cakes. These results indicate that washing, steaming, fermentation, and popping of rice was helpful in reducing the aflatoxin level in the rice and the most helpful factors were high temperature & high pressure. More research is needed to understand why the preparation of rice cakes did not reduce the level of aflatoxin as much as the other cooking methods.

• Korean journal of food and cookery science
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• v.6 no.2
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• pp.27-36
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• 1990

Injeolmi is a kind of rice cake made from glutionusrice grains by steaming and pounding much into dough. The way of making Injeolmis has an important effect on the characteristics of Injeolmis; whether the glutinous rice is Japonica or Japonica/Indica, and whether it is steamed in rice grain, or in rice powder. The characteristics of Injeolmi were investigated through sensory evaluation and Instron Universal testing machine. The results were as follows; 1. Injeolmi which was steamed in glutinous rice was more chewier than powder Injeolmi after 48 hours. 2. In the case of changing ${\beta}$-starch to ${\alpha}$-starch by reheating. Injeolmi with microwave oven, the result was same as above investigation in color, appearance, and chewiness. But in hardness grain Injeolmi became tenderer. 3. Instron measurement of texture indicated that there were significant differences in hardness. This result was the same as that by the sensory evaluation. 4. The preference for Injeolmi was increased when it was made of high moisture contented glutinous rice. japonica had more moisture than J/Indica.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.1
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• pp.124-131
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• 2001

To find out the effect of burn out print finishing for better quality of fabric, examined processing which could make less damages on the fiber because the biggest problem is remained fibers damage after burn out print finishing. Fiber damage examined to the condition of finishing material NaHSO$_4$and H$_2$SO$_4$, 3~10min., 100~13$0^{\circ}C$, glycerin. The fiber damages evaluated the break strength and the surface condition by SEM. Among satin, pile fabric which remained fiber is silk, warp knitted fabric which remained fiber is polyester, the fibers damage level were warp knitted fabric$0^{\circ}C$, glycerin and for 6 minutes by NaHSO$_4$. When carbonized by 20%. 50% and 70% to express textile design, carbonizing rate was not effect on the fiber damage very much. There was almost no damages with glycerine, and almost no damages during 3~6minutes fixation time, 10$0^{\circ}C$ steaming heat fixation by NaHSO$_4$and H$_2$SO$_4$. Without glycerine, there were damage by hydrolysis on polyesters surface and the fiver was broken by fixation time.

• Korean Journal of Pharmacognosy
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• v.21 no.4
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• pp.274-283
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• 1990

This study was conducted to further characterize mucilages from Dioscoreae Rhizoma, which have been known to be proteoglycans. We chose the two types of yams, Dioscorea batatas Dec. (club-like) and D. japonica Thunb. (cane-like). Repeated gel filtration of a dialyzed water extract of each fresh yam on Bio-gel P-100 and then Sephadex G-150 columns completely separated the mucilage from protein. Furthermore, gel filtration of a water extract from each yam processed by steaming and drying on the Bio-gel P-100 column gave only one polysaccharide peak without protein. These results revealed that the mucilages of yams were only composed of polysaccharide. Then we assessed some properties of the mucilages under three kinds of criteria: a complex-forming capacity between mucilage and alcian blue, mannose content in the mucilage, and viscosity. The complex-forming capacities of two types of fresh yams were closely similar with each other, but the processing of two types of the fresh yams greatly lowered the complex-forming capacity and viscosity.