• 대한한의학원전학회지
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• 제26권2호
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• pp.121-132
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• 2013

Objective : Bambusae Caulis in Liquamen has been used by East Asian doctors who approved efficient clinical effects of it since the early stage of medical history. It is commonly used for lifestyle related diseases including stroke in recent days thanks to the increasing number of manufacturers. However, products from pharmaceutical companies as well as food companies are not classified as Bambusae Caulis in Liquamen but Bamboo vinegar. This study aims to discern disparate manufacturing process. Methods : In this study, original texts were searched to corroborate the correct method to produce Bambusae Caulis in Liquamen. It is essential to inspect the original texts thoroughly in the course of modernizing traditional knowledge. Result : Discrimination between the two substances starts from manufacturing process; Bambusae Caulis in Liquamen is made under the temperature of less then $170^{\circ}C$, containing mild fragrance and sweet taste, and the Bamboo vinegar over $170^{\circ}C$ upto $400^{\circ}C$, carrying strong smoky scent and acidness. Although some researches show conforming clinical actions of both products, still there is a possibility that closer clinical study would reveal their discrepancy. Conclusion : Current use of Bambusae vinegar needs speculation. Authenticity in proper manufacturing process can be attained through passed-on medical texts.

• 한국항행학회논문지
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• 제15권1호
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• pp.39-53
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• 2011

모바일 장치의 광범위한 응용과 더불어 통신 보안과 연구가 최근 중요한 관심사가 되고 있다. 본 논문에서는 바이오매트릭스의 지문과 음성의 특징을 이용한 모바일 통합 OTP의 일회용 암호 키 토큰을 생성하는 방법을 제안한다. 강력한 개인 인증에 사용되는 바이오매트릭스의 지문과 음성 정보를 이용하여 모바일 환경의 가변적이고 안전한 일회용 암호 키를 생성하는 OTP 프레임워크를 제안하였으며, 또한 제안 기법에 대한 dendrogram을 이용한 지문과 음성 특징 점에 의한 준동형적 가변성 그리고 지문과 음성 특징 점의 분포를 시뮬레이션 하여 유효성을 검증하였다.

• 산업기술연구
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• 제31권B호
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• pp.45-50
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• 2011

Recently, machine olfactory systems that have been proposed as an artificial substitute of the human olfactory system are being studied by many researchers because they can scent dangerous gases and identify the type of gases in contamination areas instead of the human. In this paper, we present an effective design method for the gas identification system. The design method adopted the sequential combination between genetic algorithms and TSK fuzzy logic system. First, the proposed method allowed the designed gas identification system effectively performing the pattern analysis because it was able to avoid the curse of dimensionality caused by use of a large number of sensors. Secondly, the method led the gas identification system to good performance because it was able to deal with drift characteristics of the sensor data by using description ability of the fuzzy system for nonlinear data. In simulation, we demonstrated the effectiveness of the designed gas identification system by using the simulation results of five types of gases.

• 한국한의학연구원논문집
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• 제10권1호
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• pp.63-80
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• 2004

The Sasang constitution food is classified by Sadang theory(四黨論), Aroma-Scent-Fluid-Taste(馨臭液味), Inhale-Exhale-Incomings-Outgoings(呼吸出納), Ascent-Descent-Open-Close(升降開闔), Healthy Energy(保命之主), which is different from the Oriental medicine herb classification of traditional oriental medicine. So, we obtained the result of the characteristic of radish, one of much used food materials by examining ancient documents as follows. First, today 'Rae(來)' is used as to come' but in ancient days, was used as 'wheat'. Radish(萊服) is the word made by meaning which removes and overcomes the poison of wheat Second, Ancient people realized the power of its Inhale Disperse Qi (呼散之氣) when the root of radish raises quickly from the soil, and recognized that radish has such a good dissolving function when seeing Bean-curd becomes soft if radish is added to Bean-curd dish. That’s why they classified that radish is lung medicine, and used it as Taeumin type medicine. So if someone is suffocated by the smoke and has indigestion, chronic asthmatic coughing, now we use radish by applying the Inhale Disperse Qi of radish.

• 센서학회지
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• 제26권5호
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• pp.297-300
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• 2017

Realistic media comprised of metadata of the five senses to provide enhanced experiences by stimulating our memory and sensations have had an increasingly pervading effect in our daily lives. Many researchers and companies are in the process of developing their own authoring systems running on different platforms to serve realistic media, resulting in compatibility issues among the systems. To tackle these issues, the International Organization for Standardization have standardized the interface, data format, protocol, API, etc. required to provide the realistic media. In particular, the ISO/IEC 23005 standard, which is called MPEG-V in SC29/WG 11, has defined XML schemas for olfaction interaction based on electronic nose (E-Nose), and scent display. In this paper, the MPEG-V standard for olfaction interaction is reviewed, and a data flow diagram that can be used for olfactory interaction based on the MPEG-V standard was designed. In addition, the necessary schemas related to the E-Nose sensor for olfactory interaction was provided.

• 한국식품저장유통학회지
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• 제15권4호
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• pp.518-523
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• 2008

된장의 고유한 향미에는 영향을 미치지 않으면서 기능성이 향상된 유백피 된장 개발을 위해 유백피 된장의 물리화학적 분석을 통해 다음과 같은 결과를 얻었다. 유백피 된장은 일반 된장에 비해 pH와 염도가 낮으며, 관능검사에서는 단맛이 강하고 짠맛은 약하나 구수한 맛을 나타냄으로써 일반 된장에 비해 전체적으로 높은 기호 도를 확인하였다. 항산화 작용의 지표인 DPPH 소거 활성측정 결과 $IC_{50}$값이 일반된장($155.67{\mu}g/mL$)에 비해 훨씬 높은 항산화 활성($29.16{\mu}g/mL$)을 확인할 수 있었다. 연구 결과 기능성과 기호도 고려할 때 유백피가 1% 첨가된 된장이 가장 적합할 것으로 판단된다.

• 농촌의학ㆍ지역보건
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• 제23권2호
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• pp.251-258
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• 1998

Ginger has been cultivated for thousands of years. It is very popular in the food industry as an additive to ginger ale, candies, pastries and cakes. The root has a strong, sweet scent. It contains protein, fat, carbohydrates, ash, calcium, potassium, vitamin A. thiamine, riboflavin, niacin and ascorbic acid. In korea, farmers keep ginger roots into underground holes from the harvest time to the seedtime. They dig 6 meters under the ground and preserve the cultivated ginger roots. This study was conducted to evaluate the health hazards occurred in the underground storing places of ginger roots. Authors reviewed the accidents occurred in those places, therefore transported by the public emergency system in Seo-cheon city from Jan, 1 1996 to Dec, 31 1997. We could confirm 8 persons on transport records. Among them, 5 persons were due to poisoning, 3 persons were due to injuries. We would like to suggest that poisoning could be induced by hypoxia and injuries occurred from a fall into the underground hole. These should be prevented by the health education for farmers. And further investigations are needed to understand their magnitude and the pathogenic mechanisms.

• 대한가정학회지
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• 제43권11호
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• pp.17-30
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• 2005

The purpose of this study was to explore consumption status of scented textile products and to determine differences in consumption behaviors of scented textile products among subject groups separated by demographic (sex, age) and lifestyle (health concern, fashion involvement, innovativenss) characteristics. A total of 530 consumers who had used scented textile products participated in the web survey for the study. Consumer data were analyzed through descriptive statistics, chi-square test, factor analysis, t-test, ANOVA, and LSD test. In the results, the most often used products were small commodities, socks, bedding, and underwear of hub and flower scents. Consumers considered a product test as the most crucial information source and scent as the most significant decision making factor for purchase. Demographic and lifestyle group differences were found in some of the product types in use as well as in purchase behaviors (total spending amount, purchase venue, information source, considering factors when purchasing). The applicability of the study result to the theory of innovation adoption was discussed. Marketing implications were suggested based on the study results.

• 한국조리학회:학술대회논문집
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• 한국조리학회 2006년도 제41차 정기하계학술세미나
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• pp.115-134
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• 2006

This study was conducted during a period from July 4 to 30 to investigate the effect of restaurant environment upon customer's satisfaction and crowdedness awareness. Total 800sets of questionnaire were distributed among major food service corporations. They were 16 restaurants from McDonald, Burger King, Popeyes, KFC, Rits Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut Pul-hyanggi(Scent of grass), Nolboo Co.,, and Our Story, and received 50 see each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25% were retrieved and underwent a Multiple Regression Analysis. We found the following results from the study. First among each variable of restaurant environment that had a significant effect on the crowding, 'pTast service' and 'responsiveness to customer complaints' sooted a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowding, 'quality of facility' sooted the highest regression coefficient value 0.423 with a standard error score 0.1074, fellowed by 'status of waiting', 'overall ambience' and 'service quality' in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, 'status of waiting' showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by 'cleanliness', 'service quality' and 'conveniency', in ascending order.

• 한국조리학회지
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• 제12권4호
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• pp.63-79
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• 2006

This study was conducted to investigate the effect of restaurant environment upon customers' satisfaction and crowdedness awareness from July 4 to 30. Total 800 sets of questionnaire were distributed among major foodservice corporations including 16 restaurants from McDonald, Burger King, Popeyes, KFC, Ritz Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut, Pul-hyanggi(Scent of grass), Nolboo Co., and Our Story. They received 50 sets each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25%) were retrieved and underwent the Multiple Regression Analysis. We found the following results from the study. First, among each variable of restaurant environment that had a significant effect on crowdedness, "fast service" and "responsiveness to customer complaints" scored a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowdedness, "quality of facilities" scored the highest regression coefficient value 0.423 with a standard error score 0.1074, followed by "condition of waiting", "overall ambience" and "service quality" in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, "condition of waiting" showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by "cleanliness", "service quality" and "convenience', in ascending order.