• 한국조리학회지
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• 제7권3호
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• pp.163-178
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• 2001

The purpose of this study is analysis of fusion cuisine recipe a gathering datum and informations for development of the fusion cuisine. The fusion cuisine is a new creative cuisine that come from a mixing between different cuisine recipe especially eastern cuisine wi th western cuisine. The fusion food is becoming a world popular food since 1980's. In Korea, the fusion food is favorite food is needed for development of the fusion cuisine, and we are able to get the datum and informations from mass media such as cuisine journals, newspapers and internet web site. Results of the analysis are as follows : 1. The fusion cuisine that core stuff is the grain have features that make a use of a spice and fat such as butter and olive oil. Boiling is used most frequently as a way of cooking among the grain centred fusion cuisine. Spagetti is used very after as a stuff for the fusion food. 2. The fusion cuisine that core stuff is meat make use of unusual meat such as the pigeons and spicery, and its popular cooking way is a baking. 3, The fusion cuisine that core stuff is a fish make use of herbs and alchole to get rid of a fishy smell, and various sauces are used for promoting taste and styling. 4. The fusion cuisine that core stuff is fruit and vegetables make use of boiling as cooking ways most frequently, but in the case that cook try to keep nutritive qualities, baking is used most frequently. 5. In beverage centred fusion cuisine, mixing of alchole with juice is most popular, its taste and color is unusually gorgeous.

• 한국균학회지
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• 제24권3호통권78호
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• pp.176-179
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• 1996

느타리버섯의 볏짚 배지 대용으로 산업폐기물인 폐면포(메리야스 조각)를 이용하여 배지의 가능성이 인정된 그 결과는 다음과 같다. 균사 생장 및 수량성은 볏짚 배지에 비하여 폐면포에 미강 20%를 첨가한 배지에서 균사활착이 양호하였고 수량도 $47.5\;kg/3.3\;m^2$으로 11%가 증수되었다. 느타리버섯의 영양성분은 볏짚 배지보다 폐면포 배지에서 생성된 자실체가 조단백질이 많았고 조회분은 적었으나 조지방과 조섬유는 같은 함량이었다. 느타리버섯의 아미노산 함량은 Glutamic acid가 많았고, Cystine이 가장 적었으며 볏짚 배지보다 폐면포 배지에서 생성된 자실체가 총 아미노산과 필수아미노산 함량이 많았다.

• 환경위생공학
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• 제13권2호
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• pp.82-87
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• 1998

The opening temperature of emit heat, caloric value and decomposition hear were investigated by DSC & TGA in order to find the hazard of sanitary feed-stuff, also explosion hazard of dust was observed with electrical ignition after fodder dispersion by compressed air. Then opening temperature of emit heat of supporting gas. $O_{2}$ was much lower than inert gas. Ar. and caloric value increased 20. and the particle size of sanitary feed-stuff were appeared fire or explosion at 50/60 mesh and 60/80 mesh.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2005년도 제36회 하계학술대회 논문집 D
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• pp.2806-2808
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• 2005

The Controller Area Network (CAN) is being widely used for real-time control application and small-scale distributed computer controller systems. When the stuff bits are generated by bit-stuffing mechanism in the CAN network, it causes jitter including variations in response time and delay. In order to eliminate this jitter, stuff bit must be controlled to minimize the response time and reduce the variation of data transmission time. At first, this paper shows that conventional CAN protocol causes the transmission time delay. Secondly, this paper proposes the method to reduce the stuff bits by restriction of available identifier. Finally, data manipulation method can be reduced the number of stuff-bits in the data field. The proposed restriction method of ID and manipulating data field are pretty useful to the real-time control strategy with respect to performance. These procedures are implemented in local controllers of the ISHURO (Inha Semyung Humanoid Robot).

• 환경영향평가
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• 제8권2호
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• pp.65-71
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• 1999

Characteristics of food garbage discharged from primary schools in Seoul Metropolitan city were analysed from a recycling point of view. The results of study are epitomized as follows : 1. Factors of generation of food garbage are mainly an unbalanced diet habit, indifference of class teachers, and worn-out cooking equipments. 2. Measures of reduction are principally a written message to parents, broadcasting in the school, and instructions. 3. Methods of recycling are mainly feed stuff, composting by school itself, composting on commission, and making feed stuff on commission. 4. Obstacles of food garbage recycling are a nasty smell of composting apparatus, an excessive fuel consumption of composting apparatus, a high concentration of salt, and an unstable demand for feed stuff and compost produced from food garbage. 5. Correlation factors are like follows : the number of feeding children and food garbage weight after cooking is 0.35, total food garbage generated and monthly treatment cost of food garbage is 0.20, individual school lunch expenses and food garbage weight after cooking is -0.10, individual school lunch expenses and food garbage generated per capita is 0.02, and individual school lunch expenses and monthly treatment cost of food garbage is 0.03.

• 한국식품과학회지
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• 제27권2호
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• pp.216-220
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• 1995

김치의 천연보존제로서의 이용가능성을 검토하기 위하여 15종의 식물성 김치재료를 MeOH로 추출, 용매분획하여 얻어진 산성구, 중성구 그리고 수용액구에 대해 김치 주발효미생물인 Leuconostoc mesenteroides, Pediococcus cerevisiae, Lactobacillus plantarum과 Saccharomyces cerevisiae를 대상으로 항미생물활성을 검색한 결과, 마늘과 부추추출물의 중성구에서 뚜렷한 항미생물활성을 나타냈다. 특히 부추추출물은 김치의 숙성 및 산패원인균으로 알려진 Ped. cerevisiae와 L. plantarum에 대해서 현저한 항미생물활성을 나타내, 김치의 천연보존제 및 산패억제제로서 부추추출물의 이용가능성이 시사되었다.

• Journal of Electrical Engineering and Technology
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• 제10권1호
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• pp.436-442
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• 2015

In this paper, we develop an indoor localization device which embeds localization information into indoor light-emitting-diodes (LED) lighting systems. The key idea of our device is the use of the newly proposed "bit stuffing method". Through the use of stuff bits, our device is able to measure signal strengths even in transient states, which prohibits interference between lighting signals. The stuff bits also scatter the parts of the signal where the LED is turned on, thus provides quality indoor lighting. Additionally, for the indoor localization system based on RSSI and TDM to be practical, we propose methods for the control of LED lamps and compensation of received signals. The effectiveness of the proposed scheme is validated through experiments with a low-cost implementation including an indoor navigation task.

• 한국산업융합학회 논문집
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• 제22권4호
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• pp.415-425
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• 2019

This study proposes a new approach to control Moving Stuff Action Through Iterative Learning robot with dual arm for smart factory. When robot moves object with dual arm, not only position of each hand but also contact force at surface of an object should be considered. However, it is not easy to determine every parameters for planning trajectory of the an object and grasping object concerning about variety compliant environment. On the other hand, human knows how to move an object gracefully by using eyes and feel of hands which means that robot could learn position and force from human demonstration so that robot can use learned task at variety case. This paper suggest a way how to learn dynamic equation which concern about both of position and path.

• 한국어병학회지
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• 제12권1호
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• pp.7-15
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• 1999

연구는 어류에 각종 생약재를 투여하였을 때 나타나는 방어 능력의 변화와 질병에 대한 예방 효과를 밝히고자 수행되었다. 실험의 내용은 인삼(Panax ginseng), 구기자(Lycium chinense), 하수오(Polygonum multiflorum), 오미자(Schizandra chinensis)의 첨가 사료를 나일틸라피아에 일정 기간 투여한 후 실험어의 성장, 비특이적 방어 능력 및 생리학적 기능에 미치는 영향을 조사한 것이다. 실험에 사용한 각종 생약재 중에서 체중의 증가는 구기자 3% 투여구가 가장 높게 나타났다. 보체의 살균 능력은 모든 실험구에서 살균력이 12주째에 증강되었고 보체의 용혈 능력도 모든 생약재 투여구에서 대조구 보다 높고 특히 인삼 2% 투여구에서 가장 높게 나타났다. 그러나 라이소자임의 용균능력과 신장의 부착 식세포 활성 산소 생성 능력은 구기자 3% 투여구가 가장 높았다. 그리고 나일틸라피아에 병원성을 지닌 Edwardsiella tarda 균주로 공격 실험한 결과 구기자 3% 투여구가 생존율이 85%로 가상 높았다. Hematocrit, hemoglobin, total protein, glucose, GOT, GPT와 같은 혈액의 생리학적 지표 성분을 분석한 결과 생약재를 첨가한 사료를 먹인 실험어는 대조구와 차이가 없으며 생리적 기능 면에서 나쁜 영향을 주지 않는 것으로 조사되었다. 따라서 인삼, 구기자, 하수오, 오미자 등과 같은 생약재는 그 종류에 따라 나일틸라피아의 성장률, 각종 비특이적 면역력을 증강시키는 능력과 병원성 세균에 대한 저항력의 증강 효과에 차이가 있지만 장기간 투여하여도 생리 기능에 문제를 야기하지 않는 것을 알 수 있었다. 모든 실험 결과를 종합해 보면, 실험에 사용한 각종 생약재 중에서 구기자는 가장 경제적이며, 각종 면역 기능 증강 효과가 뛰어나므로 새로운 사료내 첨가물로서의 충분한 가치가 있으며, 양식 어가에 많은 도움을 줄 것으로 생각된다.

• 한국논리학회:학술대회논문집
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• 한국논리학회 2008년도 하계학술 발표회
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• pp.44-72
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• 2008