• Proceedings of the Korean Vacuum Society Conference
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• 2015.08a
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• pp.167.1-167.1
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• 2015

We investigate the degradation pattern of Black phosphorus (BP) field effect transistor (FETs) was investigated by using an mechanically exfoliated BP that react O2 and water vapor in ambient condition, degradation. The BP FETs was electrically measured every 20 minutes (1cycle) in the air, the total cycle is 100. We show electrical changes with Mobility, On/off ratio, Current and a significant positive shift in the threshold voltage. We extracted the current level at Vgs-Vth = 0, -10, -20 and fitting with Swiss-cheese model. This model suggested that Swiss-cheese model is well fitted with degradation pattern of BP FETs.

• Preventive Nutrition and Food Science
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• v.2 no.4
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• pp.310-315
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• 1997

Wild propionibacteria isolated from different commercial swiss cheese samples were tested for antimicrobial activities. In initial screening, six of these Propionibacterium isolates showed antagonistic activity against 10 selected indicator organisms by the deferred method. In next, only two Propionibacterium strains JW6 and JW14 showed antibacterial activity in the cell-free supernatants by the modified well diffusion method. Propionibacterium strains JW6 and JW14 were finally identified as bacteriocin producers which exhibited a bactericidal effect against closely related species. The antimicrobial substances were proteins, since their activities were completely destroyed following several degradative enzyme treatments. The bacteriocins showed a narrow inhibitory spectrum of activity against two propionibacteria and two bacilli of strains tested in this study.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.67 no.12
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• pp.1711-1716
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• 2018

Unlike conventional transmission and distribution lines, catenary system for operating electric railway vehicles are composed of multi-conductor groups (feeder line, contact wire, messenger wire, protection wire) and are used for railway employees, public or passengers in the station yards. Electric shock hazards are exposed and electric shocks such as death or serious injury are occurring in electric railway vehicles, railway high-voltage distribution lines, and catenary system. In order to analyze the types of electric shock accidents on railway by systematic approach method, we modeled 'unsafe behavior classification' method using swiss cheese model. Based on this method, we derived the type of electric shock accidents about railway accidents during the last 5 years by analyzing the frequency of occurrence of human errors and unsafe acts, laws and regulations related to violations, and so on.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.558-561
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• 2000

Strain JW3 was isolated from commercial Swiss cheese products and identified as a bacteriocin producer. Lactococcus lactis JW3 showed a broad spectrum of activity against most of the non-pathogenic and pathogenic microorganisms tested by the modified deferred method. Lacticin JW3 also showed a relatively broad spectrum of activity against non-pathogenic and pathogenic microorganisms as assessed using the spot-on-lawn method. It demonstrated a typical bactericidal mode of inhibition against Leuconostoc mesenteroides KCCM 11324.

• Journal of Dairy Science and Biotechnology
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• v.26 no.2
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• pp.39-43
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• 2008

EMC have a similar enzymatic reaction to cheese, but the EMC produce the stronger flavors than cheese by much more enzymatic reaction. It is important to find appropriate enzyme in order to develop these kind of superior EMC. Calf PGE is more suitable than that of kid and lamb to develop the mild cheese flavors. Especially, it was known that animal esterase and peptidase were more benefit than microbial enzyme for Cheddar cheese flavors. On the Cheddar and Swiss cheese, EMC flavors were much more 3 times than the cheese flavors. In the ratio of each component, butyric acid, myristic acid, palmitic acid and oleic acid were high in free fatty acid, and glutamic acid, valine, leucine and lysine were high in free amino acid of the Cheddar EMC.

• Preventive Nutrition and Food Science
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• v.7 no.3
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• pp.299-304
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• 2002

Volatile flavor compounds in the headspace of swiss cheese whey protein concentrate (WPC) were analyzed by dynamic headspace analyzer, gas chromatography, and mass spectrometer. Sixty one compounds were detected from the headspace of dry WPC and 23 compounds from the headspace of an aqueous solution of WPC. The major components were propanol, hexanal, 2-butanone, 2-pentanone, 2,3-butanedion, 2-propanol, acetic acid, dimethyl disulfide and benzothiazole. An external dynamic headspace sampler, devised for this study, effectively collected volatiles from the headspace of dry WPC and aqueous WPC solutions.

• Proceedings of the Korean Vacuum Society Conference
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• 2015.08a
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• pp.120.1-120.1
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• 2015

We investigate the degradation pattern of Black phosphorus (BP) field effect transistor (FETs) investigated by using an mechanically exfoliated BP that react O2 and water vapor in ambient condition, degradation. The BP FETs was electrically measured every 20 minutes (1cycle) in the air, the total cycle is 100. We show electrical changes with Mobility, On/off ratio, Current and a significant positive shift in the threshold voltage. We extracted the current level at Vgs-Vth = 0, -10, -20 and fitting with Swiss-cheese model. This model suggested that Swiss-cheese model is well fitted with degradation pattern of BP FETs.

• 한국생물공학회:학술대회논문집
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• 2000.04a
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• pp.554-557
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• 2000

Strain JV3 was isolated from commercial Swiss cheese products and identified as a bacteriocin producer, which has bactericidal activity against Leuconostoc mesenteroides KCCM 11324. Strain JW3 was identified tentatively as Lactococcus lactis by the API test. The activity of lacticin JW3, named tentatively as the bacteriocin produced by Lactococcus lactis JW3, was detected during the mid-log growth phase, and reached a maximum during the early stationary phase, and decreased after the late stationary phase. Its antimicrobial activity on sensitive indicator cells was completely disappeared by protease IV. The inhibitory activities of lacticin JW3 were detected during treatments of up to $121\'^{circ}C$ for 15 min. Lacticin JW3 was very stable over a pH range of 2.0 to 9.0 The apparent molecular mass of lacticin JW3 was estimated to be in the region of 3-3.5kDa, which was determined by the direct detection of bactericidal activity after SDS-PAGE.

• Journal of the Korean Institute of Gas
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• v.26 no.3
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• pp.1-9
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• 2022

The causes of accidents occurring in chemical plants vary, but 96% of industrial accidents occurring worldwide are caused by workers' unsafe behavior. The International Labour Organization (ILO) has announced 20 elements of workers' anxiety-warning behaviors that occur on multiple occasions at industrial sites in order to warn them of the risk of accidents caused by workers' anxiety-driven behavior, and to prevent industrial accidents, workers' anxiety-driven behavior should be controlled under stress In this study, major types of unsafe behavior were analyzed on the basis of information on the accident investigation history of domestic workspaces in order to find out how workers can manage their unsafe behavior. Based on the results of the analysis of the major anxiety war behavior, the root cause of causing anxiety war behavior was analyzed using the Swiss Cheese Model, and each root cause management method was proposed.

• Journal of the Korean Society of Food Culture
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• v.36 no.2
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• pp.158-167
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• 2021

This study evaluated the degree of harmony of food pairing with Korean traditional liquors according to the taste and flavor. In-depth interviews were performed with eight experts from May 7 to 17, 2016, to screen Korean traditional liquor and food. For traditional liquor, Sanseong-makgeolli, Hansansogokju, Damsol, Gamhongro, and Andong Soju were chosen. For foods, pan-fried beef, squid with vinegar dressing, clam soup, honey-filled rice cake, prune, grilled mushroom, Swiss cheese, pistachio, honey, and chocolate cake were chosen. Harmonization of the analytical results Sanseong-makgeolli, between honey and Pan-fried Beef achieved the most harmonious results. Hansansogokju with honey and prune were harmonious. Damsol and Gamhongro, which are distilled liquor and containing added ingredients, were perfect matched with chocolate cake and squid with vinegar dressing. In the degree of harmony between Andong Soju and food, it was confirmed that squid vinegar and Swiss cheese were the most harmonious. Through the results of this study, it was found that the degree of harmony with food was different depending on the characteristics of alcoholic beverages. In addition, it is believed that not only taste and flavor, but also the alcohol content of alcoholic beverages will play an important role in the harmony with food.