• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.15 no.9
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• pp.1881-1888
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• 2011

Red tide is a natural phenomenon to bloom harmful algal, which fish and shellfish die en masse. Red tide damage with respect to sea farming has been occurred each year. Red tide damage can be minimized by means of prediction of red tide blooms. Red tide prediction using naive bayes classifier can be achieve good prediction results. The result of naive bayes method only determine red tide blooms, whereas the method can not know how increasing of red tide algae density. In this paper, we proposed the red tide blooms prediction method using fuzzy reasoning and naive bayes classifier. The proposed method can enhance the precision of red tide prediction and forecast the increasing density of red tide algae.

• Journal of the Institute of Electronics and Information Engineers
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• v.49 no.11
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• pp.205-210
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• 2012

This paper investigated the performance of QoS management using variations of RED parameters in Differentiated Service. Differentiated Service separates packets from a specific traffic by using QoS parameters such as CIR or PIR. A code point is used to mark each packet which is enqueued into each virtual queue. Different RED parameters are configured for virtual queues according to each code point. As the code point value increases, the RED parameters become harsher. To show QoS Management using variations of RED parameters, this paper used the policy model of time sliding window with 2 color marking (TSW2CM). Simulation results using NS-2 showed that the QoS management of a differentiated service can be obtained from using variations of RED parameters.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.447-454
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• 1999

Ginseng-vinegars were produced by the fermentation of 5% ethanol solution contained ginseng, red ginseng, ginseng marc and red ginseng marc using Acetobacter aceti 3281 for 26 days at 35$^{\circ}C$. The ginseng and red ginseng vinegar contained 0.236mg/ml of total sugar 0.236mg/ml of reducing sugar and 0.05% of ethanol and 1.005 of specific gravity 8,58CFU of viable cell count 3,24 of pH and 5.11% of acidity. Whereas the vinegars produced using the water-extracted red ginseng marc and the ethanol-extracted red ginseng marc were consisted of total sugar was 1.27mg/ml and 1.60mg/ml reducing sugar was 0.077mg/ml and 0.725mg/ml specific gravity was 1.001 and 1.004 the number of viable cells was 8.51CFU/ml and 8.1CFU/ml pH was 2.81 and 2.89 acidity was 5.18% and 5.32% respectvely ethanol concentration was 0.05% in both cases. In five-grade scoring test of sensory evaluation, it was estimated favorable that each vinegar made by were-extracted red ginseng marc, ethanol-extracted red ginseng marc ginseng and red ginseng ginseng from 0.5 to 32% of water-and ethanol-extract red ginseng was extracted with 10% white vinegar for 30 days. The best sensory vinegars were obtained that ginseng of 0.4~1.6% above red glnsend of 0.8% water-extracted red ginseng marc of 0.8~1.6% and ethanol-extracted red ginseng marc of 0.4~1.6% added in 10% white vinegar respectively.

• Journal of the Korea Society of Computer and Information
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• v.12 no.3
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• pp.177-183
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• 2007

Active queue management (AQM) refers to a family of packet dropping mechanisms for router queues that has been proposed to support end-to-end congestion control mechanisms in the Internet. The proposed AQM algorithm by the IETF is Random Early Detection (RED). The RED algorithm allows network operators simultaneously to achieve high throughput and low average delay. However. the resulting average queue length is quite sensitive to the level of congestion. In this paper, we propose the Refined Adaptive RED(RARED), as a solution for reducing the sensitivity to parameters that affect RED performance. Based on simulations, we observe that the RARED scheme improves overall performance of the network. In particular, the RARED scheme reduces packet drop rate and improves goodput.

• Korean Journal of Veterinary Research
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• v.31 no.1
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• pp.55-61
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• 1991

The correlation between in vitro Congo-red binding properties of E coli and in vivo invasiveness of the organisms in SPF chickens and mice was investigated. Congo-red positive E coli colonies were dark-red color with a typical colonial morphology of rough appearance when grown on Congo-red medium, while Congo-red negative colonies showed pale-pink color and smooth surfaced colonial morphology. Pathogenicity of 10 Congo-red positive E coli for mice was observed in 92.5% but that of 5 Congo-red negative E coli was 45%. Invasiveness of 10 Congo-red positive E coli for chickens was observed in 96% of the SPF chickens tested but that of 5 Congo-red negative E coli was 16% only. These results of pathogenicity studies with E coli isolates indicate a significant correlation between Congo-red binding ability and virulence in avian Escherichia coli.

• Journal of the Korean GEO-environmental Society
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• v.12 no.7
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• pp.39-47
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• 2011

The objective of this study is to investigate the removal characteristics of cadmium(Cd) and lead(Pb) by adsorption on red mud and to study the adsorption characteristics of Cd and Pb using red mud activated by acid treatment and calcination. The adsorption of Cd and Pb on red mud was significantly achieved within 1hour and equilibrated after 5 hours. The adsorption capacity of Cd and Pb on red mud increased with increasing pH. The neutralization of red mud by distilled water or acid and the activation of red mud by acid treatment or calcination decreased the adsorption capacity of Cd and Pb on red mud, suggesting that Cd and Pb could be effectively eliminated by adsorption on red mud without any pretreatment or modification. Both Langmuir and Freundlich models were successfully applied to describe the adsorption behavior of Cd and Pb on red mud. The $q_m$ of Langmuir adsorption model and $K_F$ of Freundlich adsorption model were 5.230mg/g and 1.118mg/g for Cd and 22.222mg/g and 7.241mg/g for Pb, respectively.

• Journal of Biosystems Engineering
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• v.16 no.1
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• pp.60-82
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• 1991

Drying process of red pepper is very important in terms of drying cost and quality of the end product. Recently, many studies on red pepper drying have been performed. Nevertheless, an optimum drying condition is not established yet. Drying characteristics of red pepper is much affected by drying factors such as variety and initial state of red pepper as well as by environmental drying factors such as temperature and relative humidity of drying air. Various varieties of red pepper are being cultivated and the initial state of red pepper at harvest is very ambiguous. For this reason, it is very costly and time-consuming to establish an optimum drying condition of red pepper by experiment. A general drying model to descirbe a drying process has not been developed due to diversity of drying characteristics of red pepper. This study was, therefore, performed to develop a general drying model describing a drying process of red pepper. The results from this study are summarized as follows. 1. A basic model was established to develop an appropriate mositure content model and temperature model describing a drying process of red pepper, and the basic model was validated with experimental data. 2. The bone dry weight of fruit and mositure content were accepted satisfactorily as parameter to define the arbitrary red pepper. 3. The equilibrium moisture content of red pepper was found out to be different according to the variety of red pepper, air temperature and relative humidity. Also, the EMC model was developed using the parameters of air temperature, relative humidity and bone dry weight of fruit. 4. A general drying model for red pepper was developed, parameters of which were expressed as the function of drying factors related with drying phenomena. The developed drying model was found out to describe well the drying process of red pepper.

• Journal of Ginseng Research
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• v.42 no.3
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• pp.320-326
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• 2018

Background: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/W) emulsions. Methods: Bulk oils were heated at $60^{\circ}C$ and $100^{\circ}C$ and O/W emulsions were treated under riboflavin photosensitization. In vitro antioxidant assays, including 2,2-diphenyl-1-picrylhudrazyl, 2,2'-azinobis-3-ethyl-benzothiazoline-6-sulfonic acid, ferric reducing antioxidant power, total phenolic content, and total flavonoid content, were also performed. Results: The total ginsenoside contents of ethanolic extract from red ginseng and puffed red ginseng were 42.33 mg/g and 49.22 mg/g, respectively. All results from above in vitro antioxidant assays revealed that extracts of puffed red ginseng had significantly higher antioxidant capacities than those of red ginseng (p < 0.05). Generally, extracts of puffed red and red ginseng had high antioxidant properties in riboflavin photosensitized O/W emulsions. However, in bulk oil systems, extracts of puffed red and red ginseng inhibited or accelerated rates of lipid oxidation, depending on treatment temperature and the type of assay used. Conclusion: Although ethanolic extracts of puffed red ginseng showed stronger antioxidant capacities than those of red ginseng when in vitro assays were used, more pro-oxidant properties were observed in bulk oils and O/W emulsions.

• Food Science and Preservation
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• v.8 no.2
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• pp.125-130
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• 2001

The effects of modified atmosphere(MA) storage for fresh red chili pepper and red bell pepper fruits were investigated with storing in polyethylene film with various fine holes. During the storage of the both pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged without holes on film was less than 3%, even though it was each 50% and 25% for non packaged red chili pepper and red bell pepper fruits. The rates of mold emergence of red chili pepper and red bell pepper fruits were reached to each 60% and 50% at the end of storage period as stored in film without holes. However, the rate of mold emergence of pepper fruits was lowered when fruits were stored in MA with low relative humidity (70∼80%). The color and firmness of pepper fruits were not much changed when fruits were stored in MA with high humidity.