• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2009년도 정보 및 제어 심포지움 논문집
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• pp.293-295
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• 2009

In an Intelligent Transport System(ITS), data dissemination based on inter-vehicle communication is effective for acquiring real-time traffic-jam information. In this paper, we propose a novel method for traffic jam information dissemination in vehicular ad-hoc networks. In our proposed method, vehicles already trapped in a Traffic-Jam elect leaders according to their locations from upstream and downstream respectively. Then each leader generates traffic data which contains their position, velocity and leader counter respectively, and disseminate the information. {{br}}The implementation of our proposed method is evaluated by means of simulation, and we also present simulation result

• 한국조리학회지
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• 제20권2호
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• pp.79-88
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• 2014

이 연구는 생강을 사과잼에 첨가함으로서 생강의 최적 첨가량을 결정하고 생강 첨가 사과잼에 대한 기초자료를 제공하고자 하였다. 생강의 첨가량을 달리하여(0, 2, 4, 6, 8%) 사과잼을 제조한 후 품질특성으로 기계적 특성과 관능검사를 실시하였다. 생강의 첨가량을 달리하여 제조한 사과잼의 수분 함량과 당도는 생강의 첨가량이 증가함에 따라 유의적으로 감소하였다(p<0.05). pH는 생강의 첨가량이 많아질수록 증가하는 경향을 보였다. 색도에서 L값과 b값은 생강의 첨가량이 증가할수록 각 첨가군 간에 유의적 차이를 보이며 감소하였고(p<0.05), a값은 생강의 첨가량이 증가할수록 감소하였으며 4% 첨가군까지는 유의적 차이가 없었다. 텍스처 특성에서 경도(hardness)는 생강의 첨가량이 증가할수록 유의적 차이를 보이며 증가하였고, 부착성(adhesiveness)은 생강의 첨가량이 많아질수록 증가하였다. 응집성(cohesiveness)은 생강의 첨가량이 증가함에 따라 높아졌으며, 생강의 첨가량에 따른 유의적 차이가 없었다(p<0.05). 탄력성(springiness)과 씹힘성(chewiness)은 생강의 첨가량이 증가할수록 증가하는 경향을 보였다. 기호도 검사에서 전반적인 기호도(overall acceptability)는 생강 4% 첨가군이 가장 높은 것으로 나타났다. 위의 결과로부터 생강을 첨가하여 사과잼을 제조시 생강을 4% 정도의 수준에서 첨가한다면 사과잼의 기호도와 품질을 향상시킬 수 있을 것으로 기대된다.

• International Journal of Industrial Entomology and Biomaterials
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• 제47권1호
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• pp.44-50
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• 2023

The Daehwangjam has excellent marketability and quality. However, precise silkworm breeding data on the recent high-temperature environment is not enough collected, and it is necessary to check whether stable Daewhangjam silkworm egg production was possible in poor environments. In this study, the timing of metamorphosis of the Daewhangjam parents Jam323 and Jam324 silkworms, in an optimal condition and a general condition similar to breeding grounds, was investigated to confirm that appropriate mating was achieved. Surprisingly, a number of female moths were discarded due to the metamorphosis of Jam324 female moths much earlier than Jam323 male moths in either an optimal or a general condition. To improve this, during the Jam324 female pupation period, the mild low-temperature of 15℃ was treated for the pupation period to delay the metamorphosis into female moths. Depending on the treatment period, the metamorphosis of the female pupa was delayed by more than 4 days, allowing normal mating with the Jam323 male moth. The eye pigments in a pupa also slowly accumulated in these treatments. In order to discover the side effects of low-temperature treatments, the voltinism of the Daewhangjam eggs was investigated, but most of them remained univoltine. Taken together, the low-temperature treatment during the female pupation period made it possible to use Jam324 female moths that were should be discarded, which means that stable and efficient management of Daewhangjam egg production is possible.

• 한국잠사곤충학회지
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• 제37권2호
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• pp.114-120
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• 1995

현재 누에 장려품종의 원종 및 교잡종을 대상으로 JH제(마니나)를 투여한 후, 발육경과일수, 화용비율, 전견중, 견층중 등의 차이를 조사하여 품종간의 JH 감수성을 비교하였다. JH제 처리에 의한 유충경과일수의 연장은 원종간에 다양한 차이를 나타내, 잠114가 2일 이상 지연된데 비하여 잠121, 잠123, 잠138에서는 거의 변화가 없었다. 유충기간의 연장과 함께 대부분의 원종에서 전견중과 견층중이 증가하였으나, 잠114의 경우에는 5령기간의 연장에도 불구하고 오히려 감소하였다. 교잡종의 경우, 모든 품종이 JH제 처리에 의해 유충기간이 1일 정도 연장됨으로서 원종에서와 같은 품종간의 차이는 나타나지 않았다. 유충섭식기간의 연장에 따라 대부분의 품종에서 전견중과 견층중이 증가하였으며 특히 사성잠, 은백잠, 삼광잠에서 JH의 효과가 뚜렷하였다. JH제의 처리에 의한 특별한 생리적장애는 보이지 않았지만, 잠122, 잠131, 잠135 및 잠138 등의 원종에서는 JH제 처리에 의해 화용비율이 10% 이상 떨어짐으로서 이들 품종에서 JH의 생리적 감수성이 인정되었다.

• 한국잠사곤충학회지
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• 제21권1호
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• pp.46-49
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• 1979

본 시험은 임업선진국들로부터 터어키국으로 도입되는 수개 잠품종들의 생산성을 구명하기 위해서 몇가지 중요한 가잠의 실용형질을 비교하였다. 1. 공시잠품종 모두 사육기관이 길어서 30~38일 이었다. 그러나 잠107$\times$잠108은 가장 짧은 30일이었다. 2. 일본잠품종 태평$\times$장안이 상자당 수견양이 가장 많았으며 이태리의 Isonzo Piave, 폴란드의 M-198 그리고 터어키의 M$\times$N, S$\times$P, J$\times$C 등이 그 다음으로 수견량이 많았고 한국의 잠107$\times$잠108이 가장 적었다. 3. 전견중, 견층비율 및 생사양비율은 공시잠품종 모두 비슷하였으나 잠 107$\times$잠108이 가장 낮은 수준이었다. 4. 이상의 성적을 종합해서 평가할 때 잠107$\times$잠108 품종은 좋은 환경하에서는 그 품종의 특성을 발휘해서 좋은 사육결과를 얻을 수 있으나 터어키와 같이 자연조건하에서 사육하는 경우에는 좋은 성적을 기대하기 어려운 것 같았다.

• 한국식품조리과학회지
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• 제25권2호
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• pp.234-242
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• 2009

This study was performed to find the optimum ratio of ingredients for the manufacture of kiwifruit jam. The experiment was designed according to the D-optimal design of RSM (response surface methodology), which included 18 experimental points with 4 replicates for three independent variables (sugar $35{\sim}60%$, pectin $0.1{\sim}1.0.%$, kiwifruit paste $0.37{\sim}0.90%$). The compositional and functional properties of the prepared products were measured, and these values were applied to mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attributes of the final product mixture. By use of the F-test, viscosity, color values (L, a, b), and sensory characteristics (color) were expressed by a linear model, while the L color value and select sensory characteristics (smell, taste, overall acceptance) were also expressed by a quadratic model. The optimum formulations by the numerical and graphical methods, were similar, and with the numerical method it presented as: sugar, pectin, and barley sproutling powder at 49.7%, 0.5%, and 0.6%, respectively. The above results demonstrate the feasibility of preparing kiwifruit jam added with barley sproutling powder, and therefore, the commercialization of a kiwifruit jam marketed as a functional food is deemed possible.

• International Journal of Industrial Entomology and Biomaterials
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• 제6권1호
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• pp.57-61
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• 2003

A new silkworm variety, Chugangjam, with a sex-limited larval marking and high silk yielding for summer-autumn rearing season is $F_1$ hybrid between Jam 147, a Japanese race bred from P8503/8453, and Jam 148, a Chinese race from M8306/Jam 130. Jam 147, Japanese parent of the Chugangjam showed a high GCA (general combining ability) in pupation percentage and Jam 148, Chinese parent, showed a high GCA in pupation percentage and single cocoon weight. In the local adaptability test performed at 8 local areas in autumn of 2001, Chugangjam was 5% higher in cocoon yield and 8% in raw silk productivity in the 10,000 of the 3rd molted larvae, respectively, than the check variety Daesungjam.

• 한국응용과학기술학회지
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• 제30권3호
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• pp.504-517
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• 2013

The purpose of this study was to process extraction and separation for polyglucose porpyran from pophyra yezoensis as high yield. The acidic porphyran solution was extracted with 0.1~1N of ${\alpha},{\beta}$-dichloromaleic acid or ${\alpha}$-chloromaleic acid of 2% solution as organic acid instead of inorganic acid at $60^{\circ}C$ and then porphyran was collection of high yield to acidic solution and it was neutralization treated with 0.1N of $d-Ca(OH)_2$ solution and the mixture was conversion to porphyran salt form and treated with a shell powder of ouster and then added of ethanol as precipitator. It recovery porphyran contained of violet purple laver coloring matter was obtained as a crystalline and used for the next step without future purification to prepare of porphyran laver jam. so, The resulting porphyran and porphyran jam was characterized by it component and physical properties.

• 한국축산식품학회지
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• 제30권4호
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• pp.649-654
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• 2010

In order to develop new functional yogurts using mulberries and mulberry leaves, which were cultivated in Hwasun-gun, Jeonnam Province, Korea, the nutritional compositions, fermentation conditions, sensory properties, and storage stabilities of the yogurts were analyzed. The mulberry powder yogurt contained 87.96% moisture, 3.21% carbohydrate, 4.52% protein, 3.63% lipid, and 0.68% ash, and the mulberry leaf yogurt contained 86.36% moisture, 4.13% carbohydrate, 4.87% protein, 3.79% lipid, and 0.85% ash. A yogurt base was fermented for 13 h with 0.01% ABT-5 starter inoculum at $40^{\circ}C$. To prepare the mulberry jam and mulberry leaf yogurts, a variety of mulberry jam and mulberry leaf samples were added to the yogurt base. The sensory evaluation results of the yogurts containing the mulberry jam and mulberry leaves indicated that a product made with 15% mulberry jam was more strongly preferred than other samples. When the mulberry jam and mulberry leaf yogurts were stored at $4^{\circ}C$ for 15 d, there were no significant changes in pH, titratable acidity, or viable cell numbers of lactic acid bacteria and Bifidobacterium bifidum.

• 동아시아식생활학회지
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• 제14권2호
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• pp.123-130
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• 2004

The physicochemical and sensory qualities of pumpkin jams replaced sucrose with sugar alcohols were investigated during storage at 2$0^{\circ}C$. Pumpkin jam was prepared with steamed ground pumpkin, mixed with sucrose only(50%), sorbitol (sucrose 30%＋sorbitol 20%) or maltitol (sucrose 30%＋maltitol 20%). Final sweetness of each pumpkin jam was 64$^{\circ}$ Brix. During 60 days of storage there were no differences in acidity and pH among treatments. Reducing sugar content was higher in sucrose, compared to maltitol or sorbitol. During storage, Hunter L, a and b values increased; L and b values were the highest in maltitol and a value were the highest in sucrose compared to the other sugars. Adhesiveness and hardness of textural properties were the highest in sugar and the lowest in maltitol. Sensory evaluation results showed that the mean scores of color, clarity, flavor and overall acceptability were the highest in maltitol, compared to sucrose or sorbitol. Physicochemical and sensory characteristics of pumpkin jams during storage in a PCA plot comprised of first principal component (58.79%) and second principal component (20.94%).