• 분석과학
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• 제5권2호
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• pp.229-234
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• 1992

최근 연구가 활발한 동위원소 질량분석기를 이용하여 꿀의 탄소동위원소 비율을 측정, 당의 생성원을 추정하는 새로운 분석방법을 벌굴의 품질평가법에 도입하기위하여 우리 나라에서 생산되는 순수한 꿀에 대해 기존의 방법과 비교분석을 실시하여 동위원소 분석법의 이용 가능성을 분석하였다.

• 한국식생활문화학회지
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• 제7권2호
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• 한국식품영양과학회지
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• 제23권4호
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• pp.680-685
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• 1994

Total nitrogen content, proline, free amino acids, sugars, invertase and diastase activities in native bee-honey (NBH) and foregin bee-honey (FBH) harvested from our different areas of Kangwon , Korea were determined. The total nitrogen contents of NBH and FBH were 0.077$\pm$0.033mg% and 0.055$\pm$0.022mg%, respectively. Proline content in NBH was 42$\pm$10mg% and waqs found to be much lower than that in FHB. Phenylalanine and proline were major free amino acids both in NBH and FBH . The content of total free amino acid in FBH were twice as much as that in NBH , however isomaltose content in NBH were almost two times more than that in FBH. Other sugars including fructose, glucos , sucrose and maltose were also analyzed. No differences were found between NBH and FBH in invertase activities, but comparing to these of FBH ,lower values of diastase activity in NBH were observed.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.11-15
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• 1999

Grapes (large seed strains)were treated with fumigation using SO\ulcorner and seal-packaged by PE film, then storage at 0$^{\circ}C$ at 90$^{\circ}C$ RH for the test of storage life. The fruits weight loss and abnormal fruits increased with storage. The abnormal fruits were rapidly produced after 80 days, however, these rates of Rubel muscat and Shingyoku were only 8.0 and 8.3%, respectively. After 90 days, the rate of Rubel muscat was 19.1%, resulting in the least rate. Moisture content of Kaiji and Honey black slightly increased and that of other grapes decreased. Soluble solids content and acidity decreased except Shingyoku and Honey black, however, sugar/acid ratio increased with these strains. The external appearances were depressed with storage but sensory test value of Shingyoku, Honey black, Rubel muscat were ranged from 7 to 9, showing good evaluation. The hardness of Honey black after 90 days resulted in the highest value 0.51 and that of Izunishiki and Kaiji were 0.23-0.25, showing the least value.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1052-1052
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• 2001

Hear infrared (NIR) spectra were measured, at five temperatures, for forty-eight samples of honey, from a variety of geographical and botanical sources, and the data has been used to explore the possibility of using NIR spectroscopy for testing label claims concerning the geographical and botanical source of honey being offered for sale to the public. These results demonstrate that the successful characterization of the botanical source of a honey may be obtained by NIR spectroscopy. Further work with large numbers of samples and groups will be required to realized this potential. Additional analysis of these data suggest that research into new ways of obtaining information on the change of absorption with temperature might be beneficial for a range of technologies.

• 한국식품영양학회지
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• 제15권4호
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• pp.326-330
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• 2002

This study was carried out to investigate the effect of black pigmented rice flour and honey syrup which were added different amounts to the rice on the quality of Rice Dasik. The sensory scores which evaluated for color, flavor, sweetness. softness, melting in mouth, swallowness, sticky and texture revealed that Dasik made with 20∼30% black pigmented rice flour and 70% honey syrup were the most higher. Degree of lightness, redness and yellowness were decreased as increasing of black pigmented rice flour The values of springness, gumminess, cohesiveness, adhesiveness, hardness and chewiness showed decreasing tendency in add of 70% honey syrup than that of 60% addition.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제11권12호
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• pp.5694-5711
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• 2017

The technology of cloud computing is growing very quickly, thus it is required to manage the process of resource allocation. In this paper, load balancing algorithm based on honey bee behavior (LBA_HB) is proposed. Its main goal is distribute workload of multiple network links in the way that avoid underutilization and over utilization of the resources. This can be achieved by allocating the incoming task to a virtual machine (VM) which meets two conditions; number of tasks currently processing by this VM is less than number of tasks currently processing by other VMs and the deviation of this VM processing time from average processing time of all VMs is less than a threshold value. The proposed algorithm is compared with different scheduling algorithms; honey bee, ant colony, modified throttled and round robin algorithms. The results of experiments show the efficiency of the proposed algorithm in terms of execution time, response time, makespan, standard deviation of load, and degree of imbalance.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2003년도 춘계학술발표논문집 (하)
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• pp.2157-2160
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• 2003

인터넷의 급속한 발전과 네트워크 시스템의 다양화는 인간에게 편리함을 주는 여러 인프라의 혜택을 주는 반면에 악의적인 사용자로부터의 독창적이고 새로운 유형의 침입들을 야기하고 있다. 하지만, 현재 대부분의 보안 시스템이 침입에 대한 탐지 및 대응 기술에 역점을 두고 알려지지 않은 침입에 대한 탐지 및 신속한 대응이 어렵다. 본 논문에서는 세션 재지정을 이용한 HoneyPot 시스템과 다른 보안 툴과의 연동을 위한 설계 및 구현에 관해서 연구함으로써 기존의 HoneyPot 시스템이 가지는 대응 방법뿐 아니라 능동적이고 효과적인 대응방법에 대해서 제시한다.

• 한국식품영양과학회지
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• 제24권4호
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• pp.625-630
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• 1995

This study was conducted to develop pumpkin-citron-honey(PCH) drink. The product is made fro natural ingredients : pumpkin, citron and honey. It does not contain any kind of food additives. It's characteristics and effectiveness are as follows. The product is a water soluble pumpkin(WSP) paste from natural ingredients only. It is easily soluble in water, and becomes a PCH drink with a good taste and a beautiful color. Dried pumpkin powder and dried WSP paste powder contain β-carotene which contents are 1/3 of total carotenoids. The result of sensory evaluation of WSP paste and PCH drink showed good response to number of people.

• International Journal of Computer Science & Network Security
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• 제21권1호
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• pp.162-173
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• 2021

The Honeypot is the mechanism that is made to learn more about the attackers like knowing about the method and pattern of attack and is also used to obtain very useful info about all intrusive activities. Honeypots usually categorized according to the interaction's level as (high, medium, low) interaction. The main purpose which is used as honey production and honey research. This paper includes a detailed study of two honeypot tools. The different honey pot findings are put in in this paper to illustrate how honey is working in a real environment and even how it reacts when undesirable interest obtain in this network, and these tools are used to improve the concept of security, protection and confidentiality within or outside the organization to avoid attacks, vulnerabilities and breaches.