• Proceedings of the Korean Information Science Society Conference
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• 2006.06c
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• pp.265-267
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• 2006

사용목적(Purpose)은 최근 개인 프라이버시 보호와 관련하여 데이타 수집과 수집 후 보안관리에 있어서 중요한 요소로 사용되고 있다. W3C(World Wide Web Consortium)는 데이타 제공자가 자신이 방문한 웹 사이트에 개인정보를 제공하는 것을 통제할 수 있도록 하는 표준을 제시하였다. 그러나 데이타 수집 후 유통과정에서 개인정보에 대한 보안관리에 대한 언급이 없다. 현재 히포크라테스 데이타베이스(Hippocratic Databases), 사용목적기반 접근제어(Purpose Based Access Control)등은 W3C의 데이타 수집 메커니즘을 따르고 있으며, 데이타 수집 후 보안관리에 대하여 사용목적 관리와 접근제어 기법을 사용하여 관리를 하고 있으나 사용목적에 대한 표현과 사용목적 관리의 미흡함으로 인하여 그에 따르는 개인정보의 프라이버시 보호에 있어서 효과적인 해결책을 제시하지 못하고 있다. 본 논문은 사용목적의 표현력을 향상시키면서. 사용목적의 효과적인 관리기법을 제시한다. 또한 개인의 프라이버시 보호를 위한 방법으로 사용목적의 분류화를 통해 최소권한의 원칙을 따르는 접근제어 기법을 제시한다. 본 논문에서는 사용목적을 상속적, 시간적 그리고 독립적 구조로 분류화하였으며, 이렇게 분류화된 사용목적에 대한 각기 다른 관리기법을 제시한다. 또한 접근제어의 유연성을 위해 RBAC의 역할계층 구조를 사용하였으며, 일의 최소 단위인 태스크(task)의 최소권한을 얻기 위한 조건으로 몇몇 특성의 사용목적을 사용하여 만족할 경우 태스크를 처리하기 위한 기존 모델보다 향상된 최소사용권한을 제공하는 기법을 제시한다. Interference Contrast)에 의한 내부구조 관찰이 최종 동정기준이 되어야할 것으로 나타났다.cillus로 구성되었다. 한편, DAL세균군(42균주)은 high G+C 및 low G+C gram positive 계통군 이외에도 proteobacteria -subdivision에 속하는 Afipia와 Ralstonia, proteobacteria -subdivision에 속하는 Variovorax, proteobacteria $\beta$-subdivision에 속하는Pseudomonas로 구성되어 계통학적으로 다양한 세균임이 확인되었다. 40%까지 대체가 가능하였으며, 아울러 높은 라이신 부산물의 대체 수준에 있어서 사료효율과 단백질 전환효율을 고려한다면 아미노산 첨가(라이신과 아르지닌)와 중화 효과에 좋은 결과가 있을 것으로 사료된다.의한 적정 양성수용밀도는 각고 5~6cm 크기의 경우 10~15개체가 적합하였다. 수증별 성장은 15~20 m 수층에서 빨랐으며, 성장촉진과 폐사를 줄이기 위해서는 고수온이 지속되는 7~10월에는 20~30m수층으로 채롱을 내려 양성하고 그 외 시기에는 15 m층 내외가 좋은 것으로 나타났다. 상품으로 출하 가능한 크기 인 각고 10 cm이상, 전중량 140 g 내외로 성장시 키기까지는 채묘후 22개월이 소요되었고, 출하시기는 전중량 증가가 최대에 이르는 3월에서 4월 중순이 경제적일 것으로 판단된다.er 90 % of good relative dynamic modulus of elasticity due to fineness of formation caused by the

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.6
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• pp.573-581
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• 1987

The fish meat paste products are rapidly growing in its production. However, the recent prohibition of AF-2 gives a lot of difficulties in the marketing of fish meat paste products manufactured ty the conventional procedures. The present study aims to obtain the optimal conditions for retaining tile quality of the fish meat paste products with long shelf-life on the market. The fried fish meat paste was sealed in the retort pouches and sterilized under the conditions which the Fo value designated to 6. The effects of the sterilization temperature and the diameter of the products on the quality factors such as jelly strength, water holding capacity, texture and in vitro protein digestibility were investigated. The jelly strength and hardness increased as the sterilization temperature increased. On the other hand, there were no differences found in water holding capacity and elasticity. Of the samples, product with diameter of 12mm showed the highest values of jelly strength, hardness, L values and in vitro protein digestibility which sterilized at $124^{\circ}C$. However. tile results of the organoleptic tests showed rather score in the products with diameter of 16 mm than 12 mm which were sterilized at $124^{\circ}C $. From the results described above, it was concluded that the fried fish meat paste products with 16 mm or less in a diameter which were sterilized at higher temperature could keep high quality.

• Korean Journal of Plant Resources
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• v.23 no.4
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• pp.374-378
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• 2010

Determining plant moisture characteristics is an essential study not only for cultivation, but also for ex-situ conservation. In this study, employing pressure-volume curve we examined moisture characteristics of Rhododendron micranthum, known as rare plant, with the aim of its ex-situ conservation. Several individuals growing in Mt. Worak, Youngwol-gun Yeonha-ri and Bongwa-gun Seokpo-ri were selected for this study, from which we collected leaves. The original bulk osmotic pressure at maximum turgor(${{\Psi}_o}^{sat}$)was -1.5 MPa in those of Mt. Worak and Seokpo-ri, which is somewhat lower than that of Yeonha-ri(-1.2 MPa). It appeared that the osmotic pressure at incipient plasmolysis(${{\Psi}_o}^{tlp}$) of leaves collected in both Mt. Worak and Seokpo-ri were -1.29 MPa, and -1.26 MPa, respectively, which are lower than that of Yeonha-ri(-1.02MPa). Maximum bulk modulus of elasticity($E_{max}$) was 14.0 MPa, 8.67 MPa in leaves collected from both Seokpo-ri and Mt. Worak, respectively, those value of which were approximately 3 times higher than that of Yeonha-ri(4.00 MPa). The values of $RWC_{tlp}$(Relative water content at incipient plasmolysis) of leaves collected in three areas, were roughly 83%, suggesting that Rhododendron micranthum has relatively high capability of containing water. Our finding on moisture characteristics of Rhododendron micranthum is similar to those of other Rhododendron spp. We suggest that individuals growing in both Worak and Seokpo-ri, are preferable to those in Yeonha-ri for ex-situ transplantation since those individuals are found to have better drought resistance.

• Magazine of the Korean Society of Agricultural Engineers
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• v.39 no.1
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• pp.75-82
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• 1997

건설기술과 산업의 발전에 따라 구조물은 대형화되어 가고, 건설공사의 급격한 팽창으로 골재 수용량이 급증함에 따라 천연골재자원은 점차 부족현상을 면치 못할 처지에 있다. 또한, 무리한 천연골재의 채취는 자연환경을 훼손시킬 뿐만 아니라 자연보호 측면에서도 심각한 공해문제로 대두되고 있어 공급량 부족현상은 날로 심화되고 있다. 이에 세계 몇몇 나라에세는 산업부산물을 이용한 골재 생산으로 공해예방과 폐기물 활용방법을 연구하고 있다. 산업부산물중 플라이 애쉬 생산량은 전 세계적으로 매년 약 2억여톤에 달하고 있으나 이중 일부만 활용되고 있는 실정이다. 이와같은 부산물을 활용하기 위한 일환으로 산업부산물인 PFA(Pulverized Fuel Ash)로 만든 인공경량골재의 년생산량이 영국은 600,000$m^3$, 미국은 300,000$m^3$이며, 매년 증가주세에 있다. 고성능 경량골재 콘크리트는 단위중량의 증가없이 내구성과 강도를 향상시켜 실용화 측면에서 경제적인 효과가 있으며, 플라이 애쉬로 만든 경량골재는 시멘트와의 친화력이나 접착면에서 우수한 것으로 알려져 있다. 본 시험에 사용한 골재는 플라이 애쉬로 만든 인공경량 조골재와 강모래이고, 결합제로서 프틀랜드 시멘트를 사용하였다. 부수적인 결합재로서는 플라이 애쉬, 슬래그, 실리카 흄을 사용하였으며, 고성능 경량골재 콘크리트를 개발코자 재령 28일과 180일의 압축강도가 각각 50MPa와 60MPa가 되도록 배합설계를 하였다. 본 연구에서는 플라이 애쉬, 슬래그, 시리카 흄과 같은 산업부산물을 혼입했을때 경량골재 콘크리트의 압축강도, 휨강도, 동탄성계수, 공극체적, 공극률, 단위중량, 공극 크기별 분포등의 변화를 실험적으로 구명하여 재반 구조용 콘크리트에 활용하기 위한 기초자료를 마련코저 한다.있어 특정한 발육단계의 난포 사망기전을 연구하기 어렵다. 또한 난포는 생체 내에서 다양한 호르몬을 동시에 분비하기 때문에 특정한 난소국부호르몬이 사망기전에 미치는 영향을 조사하기 힘든 점이 있다. 최근 들어 난포체외배양이 다양하게 개발되면서, 이러한 어려운 점을 극복할 수 있게 되었다. 본 논문은 각 발육단계의 난포를 절단해 체외배양하면서, apoptosis DNA 절단 현상을 이용하여 각종 난소국부 호르몬들이 난포발육단계별로 사망기전에 미치는 영향을 요약해 보였다. 난포는 발육하면서 점차 복잡한 호르몬 경로를 생존을 위해 필요로 한다. Prevulatory난포생존에 필요한 난소국부호르몬들은 early antral 단계의 난포에서는 그 미치는 영향이 감소되다가 preantral단계의 난포에서는 영향을 전혀 미치지 못했다. 단지 예외는 cGMP처리로써, 세포내 cGMP수준을 일정하게 유지시켜주는 것이 난포발육단계에 무관하게 생존에 중요한 인자로, 장래 연구는 난포 세포내의 cGMP수준을 조절하는 기작을 규명하는데 있을 것이다.인정되지 않았다. 7. 농지보전 처리구인 배수구와 초생수로구는 비처리구에 비해 낮은 침두 유출량과 낮은 토양유실량을 나타내었다.구보다 14% 절감되는 것으로 나타났다.작용하는 것으로 사료된다.된다.정량 분석한 결과이다. 시편의 조성은 33.6 at% U, 66.4 at% O의 결과를 얻었다. 산화물 핵연료의 표면 관찰 및 정량 분석 시험시 시편 표면을 전도성 물질로 증착시키지 않고, Silver Paint 에 시편을 접착하는 방법으로도 만족한 시험 결과를 얻을 수 있었다.째, 회복기 중에 일어나는 입자들의 유입은 자기폭풍의 지속시간을 연장시키는 경향을 보이며 큰 자기폭풍일수록 현저했다. 주상에서 관측된 이러한 특성은 서브스톰 확장기 활동이 자기폭풍의 발달과 밀접한 관계가

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.267-272
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• 1996

Effect of freezing of soybeans on instrumental and sensory textures of soybean curd was investigated. The hardness, gumminess and chewiness of soybean curd prepared with frozen soybeans were about three times as high as those prepared with unfrozen soybeans, while cohesiveness and elasticity were affected little by freezing. Sensory evaluation showed that freezing improved the quality of soybean curd. Instrumental and sensory textures of soybean curd prepared with frozen soybeans were excellent and almost same regardless of the boiling time when the soy slurry was boiled for 2.5 min or 5 min. However, the textures of soybean curd prepared with unfrozen soybeans were deteriorated by reducing the boiling time to 2.5 min. It was postulated that freezing facilitate the heat-denaturation of soyprotein to enhance aggregation of soy proteins and formation of cross-linkage between aggregate and $Ca^{++}$. Frozen soybeans resulted in soybean curd which lower fat content, while protein content of soybean curd was almost he same. Frozen soybeans gave a lower yield of soybean curd, which is supposed to be caused by the more fat loss during whey-off.

• Korean Journal of Plant Resources
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• v.33 no.6
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• pp.604-614
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• 2020

Chronological aging and photoaging affect appearance, causing wrinkles, pigmentation, texture changes, and loss of elasticity in the skin. Phragmites communis is a tall perennial herb used for its high nutritional value and for medicinal purposes, such as relief from fever and vomiting and facilitation of diuresis. In this study, we investigated the effects of ethanol extract of P. communis rhizome (PCE) on skin aging. The total flavonoid and total phenolic content in PCE were 2.92 ± 0.007 ㎍ of quercetin equivalents (QE) and 231.8 ± 0.001 ㎍ of gallic acid equivalents (GAE) per 100 mg of dried extract (n = 3). The half-maximal inhibitory concentration (IC50) values of PCE for 2,2-diphenyl-1-picrylhydrazyl radical (DPPH) and hydrogen peroxide scavenging activities were 0.96 and 0.97 mg/mL, respectively. PCE showed inhibitory effects on tyrosinase when L-tyrosine (IC50 = 1.25 mg/mL) and L-3,4-dihydroxyphenylalanine (IC50 = 0.92 mg/mL) were used as substrates. PCE treatment up to 200 ㎍/mL for 24 h did not cause any significant cytotoxicity in B16F10 melanocytes, human dermal fibroblasts (HDFs), and HaCaT keratinocytes. In B16F10 melanocytes, PCE (25 and 50 ㎍ /mL) inhibited melanin production and cellular tyrosinase activity after challenge with α-melanocyte-stimulating hormone (α-MSH; p < 0.05). In HDFs, PCE suppressed the mRNA expression of matrix metalloproteinase-1 (MMP-1) and reduced the activity of elastase (p < 0.05). In addition, ultraviolet B (UVB)-mediated downregulation of hyaluronic acid synthase-2 gene expression in HaCaT keratinocytes was also effectively suppressed by PCE treatment. Overall, our results showed that PCE has potential anti-skin aging activity associated with the suppression of hyperpigmentation, wrinkle formation, and reduction in dryness. PCE is a promising candidate for the development of an anti-skin aging cosmetic ingredient.

• Journal of the Korea Concrete Institute
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• v.14 no.4
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• pp.521-529
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• 2002

A restraint coefficient for creep and dry shrinkage deformation of concrete in a composite section was derived to calculate the residual stress, and an equation for the loss rate of the pre-compression force was proposed. The derived restraint coefficient was computed by using the transformed section properties for the age-adjusted effective modulus of elasticity. The long-term behavior of complicate composite sections could be analyzed easily with the restraint coefficient. The articles of the current design code was examined for PSC and steel composite sections. The dry shrinkage strains of $150 ~ 200$\times$10^{-6}$ for the computations of the statically indeterminate force and the expansion joint could be under-estimated for less restrained sections such as the reinforced concrete. The dry shrinkage strain of $180$\times$10^{-6}$ for the computation of residual stress in the steel composite section was unreasonably less value. The loss rate of 16.3% of the design code for the PSC composite section in this study was conservative for the long-term deformation of the ACI 205 but could not be used safely for that of the Eurocode 2. For pre-compressed concrete slab in the steel composite section, the loss rate of prestressed force with low strength reinforcement was much larger than that with high strength tendon. The loss rate of concrete pre-compression increased, while that of pre-tension decreased due to the restraint of the steel girder.

• The Journal of Korean Academy of Prosthodontics
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• v.39 no.5
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• pp.463-476
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• 2001

Since the treatment of edentulous patients with osseointegrated implant was first introduced more than 30 years ago, implant therapy has become one of the most important dental treatment modalities today. Based on the previous experience and knowledge, $Br{\aa}nemark\;Novum^{(R)}$ protocol was introduced with the concept of simplifying surgical and prosthetic technique and reducing healing time recently. This protocol recommends the installation of three 5mm wide diameter futures in anterior mandible and the prefabricated titanium bars for superstructure fabrication. This study was designed to analyze the stress distribution at fixture and superstructure area according to changes of fixture number, diameter and superstructure materials. Four 3-dimensional finite element models were fabricated. Model 1 - 5 standard fixtures (13mm long and 3.75mm in diameter) & superstructure consisted of type IV gold alloy and resin Model 2- 3 wide diameter fixtures (13mm long and 5.0mm in diameter) & superstructure consisted of type IV gold alloy and resin Model 3-3 wide diameter fixtures (13mm long and 5.0mm in diameter) & superstructure consisted of titanium and resin Model 4-3 wide diameter fixtures (13mm long and 5.0mm in diameter) & superstructure consisted of titanium and porcelain A 150N occlusal force was applied on the 1st molar of each model in 3 directions - vertical($90^{\circ}$), horizontal($0^{\circ}$) and oblique($120^{\circ}$). After analyzing the stresses and displacements, following results were obtained. 1. There were no significant difference in stress distribution among experimental models. 2. Model 2, 3, 4 showed less amount of compressive stress than that of model 1. However, tensile stress was similar. 3. Veneer material with a high modulus of elasticity demonstrated less stress accumulation in the superstructure. Within the limites of this study, $Br{\aa}nemark\;Novum^{(R)}$ protocol demonstrated comparable biomechanical properties to conventional protocol.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.130-141
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• 2013

In this study, the mechanical and sensory quality characteristics of bar rice cake, Gareadduk, have been measured from the reference group and the sample groups with 10%, 20% 30% and 40% of defatted rice, containing high dietary fiber. From the general properties of rice powder and defatted rice, the crude protein, crude fat and crude ash of defatted rice were higher than those of rice powder, and especially dietary fiber content of defatted rice was 24.6%, 7-8 times higher than that of rice powder. The moisture content of Gareadduk has declined with increased mixing rate of defatted rice. According to the chromatography test result, its brightness, L-value has declined with increased mixing rate of defatted rice while there was no significant difference for different storage periods. Its redness, a-value, has declined with increased mixing rate of defatted rice and longer storage periods. Its yellowness, b-value, has inclined with increased mixing rate of defatted rice and longer storage periods, which showed no significant difference. Its hardness has significantly increased with increased mixing rate of defatted rice. Also, its hardness has gradually increased with longer storage periods. From the elasticity and viscosity test result, there was no specific tendency, but the chewiness of the sample groups was higher than that of the reference group. The sensory test result showed that the colour and scent of bar rice cake, Gareadduk, were getting stronger with increased mixing rate of defatted rice. The taste of the sample groups was stronger than that of the reference group, and the overall acceptability of the sample groups showed the order of 20%> 30%> 40%> 10%.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.154-159
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• 1992

An investigation was carried out to study the feasibility of tofu preparation with using isolated soyprotein(ISP) only. The ISP tofu was prepared by boiling the ISP suspension for 2 min before addition of coagulants. Effects of coagulants($CaSO_{4},\;CaCl_{2}\;MgCl_{2}\;GDL$) and coagulation temperature in the range of $2{\sim}95^{\circ}C$ were studied on the amounts of coagulants required, size and shape of coagulates, volume yield and textural properties of tofu. It was found that amounts of coagulants and tofu volume was significantly reduced and the larger and cloud-like shape was obtained as the coagulation temperature increased. A rather precipitation was occured under $40\;or\;50^{\circ}C$, which caused difficulty for tofu formation by pressing. GDL and $CaSO_{4}$ showed higher yields than those of $CaCl_{2}\;and\;MgCl_{2}$ at low temperature range and little difference at high temperature. In the textural properties of hardness, brittleness and gumminess of tofu were almost lineary and rapidly increased as the coagulation temperature increased where $CaCl_{2}\;and\;GDL$ produced highest and lowest of those values, respectively. The elasticity was reduced as the temperature increased for those made with $MaCl_{2},\;CaSO_{4}\;GDL\;and\;CaCl_{2}$, tofu showed little change.