• 한국연초학회지
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• 제28권1호
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• pp.31-35
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• 2006

In this study, the effects of the relative humidity and storage time of blended tobaccos at total blending silo on cut tobacco equilibrium moisture contents, leaf moisture contents and migration of casing materials of tobacco types were investigated. To maintain the cutting moisture content(21 $\pm$ 1 %), it is necessary to keep 75 % relative humidity at 28 $^{\circ}C$ at total blending silo. The moisture content of reconstituted tobacco sheet was changed from $13{\sim}14$ % to $19{\sim}21$ % within 2 h after preblending. The contents of glycerin and fructose of tobacco types followed by storage time after preblending were not changed significantly. From these results, it is suggested that 2 h storage time after preblending was sufficient to maintain physical properties of cut tobaccos and tobacco taste and fragrance.

• 한국인터넷방송통신학회논문지
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• 제21권6호
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• pp.71-76
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• 2021

최근 사물인터넷의 데이터가 대용량화됨에 따라 실시간 시스템의 메모리 전력 소모가 급증하고 있다. 이는 실시간 시스템이 태스크 전체를 항상 메모리에 올려놓고 처리함으로 인한 DRAM 용량 증가에 기인한다. 본 논문은 최근 각광 받는 고속 스토리지를 활용하여 실시간 태스크의 일부를 스토리지에 내려놓고 필요시 메모리에 올리는 전력 절감 기술을 제안한다. 또한, 이를 CPU의 동적 전압조절 기법과 결합하여 CPU와 메모리의 전력 절감을 동시에 최적화한다. 제안하는 기술은 CPU의 유휴시간을 최대한 줄이는 전압 모드를 결정하는 동시에 메모리 크기를 최소화하는 스왑 비율을 결정하여, 태스크의 데드라인을 어기지 않으면서 전력 소모를 최소화하는 최적의 조합을 탐색한다. 시뮬레이션 실험을 통해 제안하는 기술이 실시간 시스템의 전력 소모를 크게 줄임을 보인다.

• 한국식생활문화학회지
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• 제9권1호
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• Asian-Australasian Journal of Animal Sciences
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• 제20권6호
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• pp.1002-1006
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• 2007

Twenty four broilers (Ross) and 24 ducklings (Cherry berry) aged 45days were stunned and killed by conventional neck cut to evaluate the meat characteristics and fatty acid composition of breast meat. Breast meats were removed from each carcass at different post-mortem times. After complete processing, the breast meats were then placed in a polythene bag and kept in a cold storage room at $4^{\circ}C$ for 7 days. The pH of meat samples at different post-mortem times, and meat characteristics and fatty composition at different storage times were evaluated. No significant differences were found in pH at different post-mortem times except at 30 min postmortem, where duck breast showed significantly lower pH than chicken breast. As expected, duck breast meat had significantly higher redness (a*), but lower lightness (L*) value compared to chicken breast. During whole storage time, the a* value remained constant in duck breast. Cooking loss (%) was higher in duck breast compared to chicken breast during the whole storage time. Shear force decreased with increasing storage time in both chicken and duck breast meat, moreover, it decreased rapidly in duck breast compared to chicken breast. The TBARS values increased with increasing storage time in both duck breast and chicken breast meat and was significantly higher in duck breast. The fatty acids (%) C14:0, C16:0, C16:1, C18:2 and C18:3 were significantly higher while C18:0 was significantly lower in duck breast compared to chicken. SFA was increased, while USFA and MUSFA decreased only in duck breast during the 7 day storage time.

• 한국식품영양과학회지
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• 제25권1호
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• pp.63-68
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• 1996

• 한국수자원학회논문집
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• 제46권2호
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• pp.155-169
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• 2013

본 연구에서는 유역 집중시간과 저류상수의 이론적 배경을 바탕으로 적절한 경험식의 형태를 제시하고 기존의 경험식의 형태와 비교 평가하였다. 추가로, 제시된 경험식의 형태를 이용하여 충주댐 유역의 집중시간 및 저류상수의 경험식을 유도하고, 유도된 경험식과 기존의 경험식들을 비교하였다. 그 결과를 정리하면 다음과 같다. (1) 유역의 집중시간에 대한 경험공식의 형태는 유로연장의 제곱에 비례하고 유로경사에 반비례하는 형태로 나타난다. (2) 저류상수는 집중시간에 비례하는 형태로 나타난다. (3) 기존 매개변수에 관한 경험식을 검토한 결과, 집중시간의 경우에는 Kirpich 공식, Kraven (I) 공식, Kraven (II) 공식, California DoT 공식, Kerby 공식, SCS 공식 및 Morgali and Linsley 공식 등이 이러한 이론적 배경을 잘 따르고 있는 것으로 나타난다. 저류상수의 경우, Clark 공식, Russell 공식, Sabol 공식 및 정성원 공식 등이 본 저류상수와 집중시간의 비례관계를 매우 잘 만족하는 것으로 나타난다. (4) 기존의 경험식을 충주댐 유역에 적용한 결과, 집중시간의 경험식 중 정성원 공식, 윤태훈 등 공식, Kraven (I) 공식 및 Kraven (II) 공식은 추정한 집중시간과 비교적 유사한 결과를 보였으나, Rziha 공식은 비정상적인 결과를 나타내는 것으로 나타났다. 저류상수의 경우에는 윤석영과 홍일표 공식, 정성원 공식, 이정식 등 공식 및 윤태훈 등 공식이 어느 정도 합리적인 결과를 보인 반면, Sabol 공식의 경우에는 비정상적인 결과가 유도되었다. 결론적으로 국내의 집중시간 및 저류상수에 대한 경험공식이 국내 유역의 특성을 잘 반영하는 것으로 나타났다.

• 한국식품조리과학회지
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• 제2권2호
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• pp.8-15
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• 1986

This study was carried out to investigate changes of the lipid contents and the fatty acid composition in shank during heating time and frozen storage. 1. The total lipid contents of raw shank were about 3.57% and decreased stepwise during heating time 30, 60, 90 min and frozen storage(24hrs) The contents of neutral lipid, glycolipid and phospholipid were 70.71%, 6.36%, and 22.93% in raw shank, and neutral lipid contents were decreased, whereas Phospholipid contents were increased according to heating tide. In frozen storage, neutral lipid and glycolipid contents were increased, while phospholipid contents were decreased. 2. Lipids of shank possessed about 8 kinds of fatty acid as the constituent by gas-liquid chromatography analysis. The main fatty acids were oleic acid, palmitic acistearic acid and linoleic acid: the fatty acids of total lipids in raw shank were 43.48% of oleic acid, 23.13% of palmitic acid,12.00% of stearic acid and 6.75% of linoleic acid. Also the fatty acids were 43.32% of oleic acid, 23.26% of palmitic acid, 9.30% of stearic acid 2.15% of linoleic acid in neutral lipid, 22.63% of oleic acid, 8.44% of palmitic acid, 11.98% of stearic acid, 27.01% of linoleic acidin glycolipid, 39.38% of oleic acid, 15.89% of palmitic acid, 15.55% of stearic acid, 17.49% of linoleic acid in phospholipid. 3. The fatty acid pattern of total lipid, neutral lipid, glycolipid and phospholipid was not any changes, whereas there was a difference in the fatty acid contents: palmitic acid and stearic acid of total lipid were decreased in the 30 min and 60 min heating but increased in 90min heating, and linoleic acid of neutral lipid was increased stepwise during heating time and frozen storage. Also palmiict acid of glycolipid was increased gradually and linoleic acid in heating time 30, 60 min was higher than 90 min and frozen storage. Among fatty acids in phoapholipid, oleic acid was increased during heating time, while decreased in frozen storage, and linoleic acid was not any change but linolanic acid was increased. UFA/SFA of phospholipid was the highest when heating time was 60 min. From above results, it was found that when heating time was 60 min beneficial nutritionally, comparing with changes of fatty acid composition according to the heating time aid frozen storage.

• 한국실내디자인학회:학술대회논문집
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• 한국실내디자인학회 2006년도 춘계학술발표대회 논문집
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• pp.193-196
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• 2006

The storage style has changed because of diversity of family types, improvement of cost of living, and increase of leisure time. In spite of this change, storage space has still caused discomfort since it did not consider residents' convenience. Therefore, in this study, Brand Apartments were selected, furniture detail drawing was analyzed by plan of housing size and zone to calculate storage area and capacity, and finally needs of storage space were analyzed using survey. Satisfaction of storage space was generally low and $20{\sim}30%$ increase of storage space was demanded. The reasons why the storage space was not satisfied are followed. First, storage space was insufficient. Second, the inner structure of storage space was unified. According to change of life style, needs have changed. To satisfy these needs, the inner division of storage space is planned with considering various items. In addition, development of hardware, flexible division, and priority of storage space with considering user's convenience are needed.

• Journal of Information Processing Systems
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• 제4권1호
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• pp.9-16
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• 2008

This paper describes the design and implementation of a two-tier DBMS for handling massive data and providing faster response time. In the present day, the main requirements of DBMS are figured out using two aspects. The first is handling large amounts of data. And the second is providing fast response time. But in fact, Traditional DBMS cannot fulfill both the requirements. The disk-oriented DBMS can handle massive data but the response time is relatively slower than the memory-resident DBMS. On the other hand, the memory-resident DBMS can provide fast response time but they have original restrictions of database size. In this paper, to meet the requirements of handling large volumes of data and providing fast response time, a two-tier DBMS is proposed. The cold-data which does not require fast response times are managed by disk storage manager, and the hot-data which require fast response time among the large volumes of data are handled by memory storage manager as snapshots. As a result, the proposed system performs significantly better than disk-oriented DBMS with an added advantage to manage massive data at the same time.

• 한국식품저장유통학회지
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• 제6권2호
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• pp.143-147
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• 1999

양파의 저장조건을 저온(2-4$^{\circ}C$, 80% RH), 움식(3-15$^{\circ}C$, 75-85% RH), 실온방열(10-23$^{\circ}C$, 75-98% RH) 및 상온(2-$25^{\circ}C$, 62-72% RH)으로 구분하여 저장 중 물리적 및 화학적 변화를 조사하였다. 저장 중 양파의 발아율은 저온 저장된 양파를 제외하고는 모두 높게 나타났으며, 저온 저장된 양파에서는 저장 11개월까지 거의 발아되지 않았다. 양파의 부패율은 실온방열 저장된 양파를 제외하고는 7개월까지 낮았으나 7개월 이후에는 모두 급격히 부패되었다. 중량감소는 기간이 경과함에 따라 계속되었으며, 저온 저장된 양파에서 가장 적게 일어났다 수분함량은 저온 및 움식 저장된 양파에서 증가하였으나 실온방열 및 상온에서 저장된 양파에서는 감소하였다. 전당과 환원당의 함량은 시간의 경과와 함께 완만하게 감소하였다. Vitamin C는 저장 중 큰 변화가 없었으나 저온 저장된 양파의 경우에는 다소 증가하였다.