• Natural Product Sciences
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• 제2권2호
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• pp.115-118
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• 1996

Lipase specific activity in cocoa beans varied from 70 to 40 ${\mu}mol/min/mg$ protein during six days of fermentation. At the end of this period most parts of the cotyledon has turned to brown color which would be more distinguishable after drying. The beans were slightly swollen thus causing its testa to disintegrate. During fermentation there was a decrease in pH from 6.4 to 5.8. Whereas the percentage of acetic acid was increased by 0.04% of wet weight beans on the third day but decreased progressively with time.

• 공학교육연구
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• 제4권2호
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• pp.27-34
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• 2001

효과적 가상 교육 시스템의 구축을 위해서 많은 공학과 자연과학 분야의 가상 교육 시스템은 자바 애플릿을 개발하여 제공한다. 본 논문에서는 이러한 자바 애플릿을 빠르고 효과적으로 개발하기 위해 Java Beans 기술을 사용, 애플릿 개발에 반복적으로 사용되는 기능을 가진 컴포넌트로 개발하였으며 이러한 Java Beans 컴포넌트들을 조합하여 교육 효과를 높일 수 있는 5가지 기본적인 애플릿의 패턴을 제시하였다. 이 개발 환경을 이용하여 전기회로, 전기기기, 공업 수학 등의 공학 과목들의 교육용 애플릿을 개발하는데 효과적으로 사용하고 있으며 개발 애플릿에 대한 개발 시간을 정량적으로 고찰하여 제시하였다.

• 한국지역사회생활과학회지
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• 제24권1호
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• pp.5-12
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• 2013

Caffeine is an alkaloid of the methylxanthine family known as a central nervous system stimulant, temporarily warding off drowsiness and restoring alertness in humans. There is a recommended upper limits of caffeine for health because a high dose can cause negative effects. Chlorogenic acid is a natural polyphenol compound known to have an antioxidant activity. In this study, the contents of caffeine and chlorogenic acid in coffee beans from different origins(Costa Rica, Indonesia, Vietnam) were determined by using liquid chromatography-tandem mass spectrometry(LC-MS/MS). The experiment offers more selectivity and sensitivity for those compounds compared with conventional methods such as UV/VIS spectrophotometry. The average concentrations of caffeine and chlorogenic acid in coffee beans origined in Costa Rica were 15.05 mg/g and 5.33 mg/g respectively. In the case of coffee beans origined in Indonesia, the average concentrations were 13.10 mg/g for caffeine and 3.75 mg/g for chlorogenic acid. Vietnamese coffee showed that the average concentrations were 17.79 mg/g for caffeine and 1.12 mg/g for chlorogenic acid. This study can contribute to a better understanding of the contents of caffeine and chlorogenic acid in various coffee beans in order to evaluate dietary intake.

• 한국정보통신학회논문지
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• 제6권6호
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• pp.958-965
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• 2002

현재의 소프트웨어 아키텍처에 관한 연구는 컴포넌트 집합과 같은 소프트웨어 시스템을 구성하는 객체 또는 컴포넌트의 상호 동작 및 관련성을 보다 효과적으로 연결할 수 있는 다양한 기법이 제시되고 있다. 본 논문에서는 JavaBeans에 기반을 둔 분산 시스템 환경에서 객체와 객체간에 관련성을 모델링하기 위해 컴포넌트, 연결자 및 컴포넌트 스키마로 구성된 구조화된 모델을 제시하고 구현한다. 특히 JavaBeans에서 객체간의 관련성을 모델링하기 위한 연결자의 구성에 중점을 둔다. 본 연구에서 제시된 연결자모델은 JavaBeans기반 분산 시스템 환경에서 다양한 객체간의 의존성을 명확하게 표현하는데 효과적이며 분산되어있는 컴포넌트를 정형화된 방법으로 통합할 수 있는 효과를 가진다.

• 한국작물학회지
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• 제56권4호
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• pp.375-384
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• 2011

The aim of this study was to evaluate 30 phenolic compounds in adzuki bean germplasm. Adzuki 21653 had the highest content of total phenolics compounds ($6597\;{\mu}g\;g^{-1}$) while 104372 had the lowest concentration. The average total phenolic content of Japanese ($2432\;{\mu}g\;g^{-1}$) adzuki beans was higher than that of Korean ($2256\;{\mu}g\;g^{-1}$) adzuki beans. The average total phenolic contents were $2507\;{\mu}g\;g^{-1}$ in small sized adzuki beans from Japan and $2459\;{\mu}g\;g^{-1}$ in those from Korea. In large sized adzuki beans, the average total phenolic contents were $1315\;{\mu}g\;g^{-1}$ in Japanese seeds and $1232\;{\mu}g\;g^{-1}$ in Korean seeds. The average total phenolic contents in medium seeds were $2369\;{\mu}g\;g^{-1}$ in Japanese adzuki beans and $1397\;{\mu}g\;g^{-1}$ in Korean ones. In small seeds, the total phenolic contents of adzuki beans varied from $524\;{\mu}g\;g^{-1}$ to $6597\;{\mu}g\;g^{-1}$ in Japanese ones and from $375\;{\mu}g\;g^{-1}$ to $6569\;{\mu}g\;g^{-1}$ in Korean ones. Japanese and Korean adzuki beans were divided into landraces and wild adzuki beans. In this study, the wild adzuki beans showed higher contents of total phenolics than the native varieties. Specifically, the wild adzuki beans from Korea had the highest concentration of phenolics ($3403\;{\mu}g\;g^{-1}$). All adzuki bean germplasms were measured for their color and were classified into four groups accordingly: A; L < 30, +a, +b; B; L < 30, +a, -b, C; L > 50, +a, +b, D; L > 50, +a, -b. Especially, group B had the highest concentration of total phenolic compounds ($2827\;{\mu}g\;g^{-1}$), whereas group C had the lowest concentration ($1882\;{\mu}g\;g^{-1}$).

• 한국식품과학회지
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• 제46권1호
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• pp.1-6
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• 2014

가공방식을 달리한 커피 원두와 분말을 대상으로 향기패턴 분석한 결과 커피 분말의 경우 washed coffee, pulped natural coffee, natural coffee 순으로 향이 높은 것으로 나타났다. 다음으로는 결점원두를 대상으로 통계 처리한 결과 일반원두에 비해서 향 함량이 낮은 것으로 나타났다. 이러한 결과는 향후 커피 원두의 품질관리 및 평가에 적용될 수 있음을 확인하였고 향후 전자코가 커피원두의 등급을 매기는 커피원료전문가(Q-grader)로서의 역할이 기대된다.

• 한국산업보건학회지
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• 제30권2호
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• pp.236-248
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• 2020

Objectives: The purpose of this study was to evaluate the concentrations of particulate matter generated during coffee roasting and to study various factors affecting the concentrations. Methods: Differences in concentration levels were investigated based on various factors to understand the emission rates of particulate matter over time and to compare the mass and number concentrations according to their size. Sampling was performed in closed laboratories without the operation of air conditioning or ventilation. Optical Particle Sizer(OPS) was used as a measuring device. An OPS measures using a light-scattering method. Sampling was performed for sixty minutes at one-minute intervals. The background concentration was measured for about 30 minutes before starting of coffee roasting. The concentrations of particulate matter generated during coffee roasting were monitored until roasted coffee beans were removed from the roaster and cooled down. Several factors affecting the concentrations of particulate matter were investigated, which includes the origins of green beans, the roasting level, and the input amount of green beans. Results: The results of this study may be summarized as follows: 1) There was no difference in particulate matter concentration levels by the origin of the green beans, but a statistically significant difference in concentration levels by roasting level and the input amount of green beans; The higher the roasting level, the higher was the particulate matter concentration. The more green beans we put in the roaster, the higher were the concentrations; 2) The PM10 mass concentrations increased over time. The average concentration after roasting was higher than the average concentration during roasting; 3) In the distribution of mass and number concentration by particle diameter, the majority of particles was below 2.5 ㎛. Conclusions: Persons who work in roastery cafes can be exposed to high concentrations of particulate matter. Therefore, personal exposure and risk assessment should be conducted for roastery cafe workers.

• 한국정보과학회논문지:컴퓨팅의 실제 및 레터
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• 제7권5호
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• pp.429-439
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• 2001

J2EE(Java$^{TM}$ 2 Platform, Enterprise Edition) 플랫폼의 핵심기술인 EJB(Enterprise JavaBeans)는 서버 측 컴포넌트 표준 모델이다. 최근 들어 점차 이를 지원하는 도구의 중요성이 대두되고 있고 EJB만을 전문적으로 개발하는 도구들도 선보이고 있는 추세에 있다. 본 논문에서는 EJB 서버 내에서 사용되는 엔터프라이즈 빈즈(Enterprise Beans)를 컴포넌트 모델로 설계하고 설계된 내용을 임포트(import)하여 골격 코드 수준으로 엔터프라이즈 빈즈 코드를 자동 생성하는 코드 생성기(code generator)와 이를 애플리케이션 서버에 전개하는 EJB 전개기(EJB deployer)를 설계하고 구현한다. 코드 생성기는 JAR 파일을 자동으로 생성해 주는 기능을 가지고 있다. 생성된 JAR 파일은 EJB 전개기를 통해 EJB 애플리케이션 서버에 전개되어 클라이언트가 사용할 수 있게 지원한다. 또한 본 도구는 EJB 스펙에 따라 개발된 EJB 서버와 컨테이너를 지원한다. 본 도구를 활용하면 보다 빠르고 정확하게 엔터프라이즈 빈즈를 생성하고 전개할 수 있다.

• 한국식품조리과학회지
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• 제25권6호
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• pp.703-711
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• 2009

Arabica coffee is classified for trading according to the New York Board of Trade(NYBOT) green coffee classification. NYBOT's grading system is based on classification derived from a defect count on a 300 g sample. In the present study, green and roasted coffees were investigated for possible correlations between the content of defective beans and sensory characteristics. Sensory evaluation was performed by expert tasters used by the Specialty Coffee Association of America(SCAA) cupping method. For green coffee, the percentage of defective beans increased. as the coffee grade decreased. Black and sour beans were not found in the NY2 grade coffee out of all natural, pulped natural, and washed coffee samples. Sour and insect damage were found in more natural coffee samples as the green coffee grade decreased. Green and broken beans were found in more washed coffee samples as the green coffee grade decreased. Flavor, clean, uniformity, aftertaste, and overall sensory characteristics were significantly different among the NY2, NY3/4 and NY4/5 grade coffee in all natural, pulped natural and washed coffee samples. The natural coffee in the NY2 sample presented the highest body characteristic. The pulped natural coffee in the NY2 sample presented the highest sweetness and balance characteristics. The washed coffee in the NY2 sample presented the highest acidity and flavor characteristics. In conclusion, the percentage of defective beans increased as sensory characteristics decreased.

• 한국식품저장유통학회지
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• 제21권2호
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• pp.224-230
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• 2014

브라질 몬테알레그레 커피와 에티오피아 시다모 커피를 약배전, 중배전, 강배전으로 볶아 색도, 총 페놀 함량, 카페인, 클로로겐산 함량을 분석하였다. 총 페놀함량은 3.06~3.31%, 카페인 함량은 0.81~1.11%로 배전과정 중 큰 차이를 나타내지 않았다. 브라질 커피의 클로로겐산 함량은 2.15%(약배전)에서 1.32%(강배전)으로 감소하였고, 에티오피아 커피의 클로로겐산 함량은 2.27%(약배전)에서 0.49%로 감소하였다. DPPH와 ABTS 라디칼 소거능은 약배전 시료와 강배전 시료간에 큰 차이를 나타내지 않았다. GC를 기초로 한 전자코를 이용하여 배전 정도에 따른 향기패턴을 분석한 결과 향기패턴의 차이를 잘 구분할 수 있었다. 전자혀 분석기술을 이용하여 각기 달리 배전한 시료를 분석한 결과 신맛과 단맛은 배전이 진행됨에 따라 감소했다. 전자코와 전자혀 분석기술은 배전과정 중에 향기와 맛을 평가하는데 유용하게 활용될 수 있을 것이다.