• 문화기술의 융합
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• 제8권1호
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• pp.591-596
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• 2022

WHO에서 다양한 코로나19 방역지침과 국가별로 조치가 취해지고 있지만, 확진 자는 크게 감소되지 않고 있다. 개인의 비말을 통해 코로나가 유입 및 유출되는 것을 방지하기 위해 언제 어디서나 마스크착용을 의무화하고 있다. 그렇지만 마스크에 들어온 바이러스세균들이 증폭되면서 마스크를 오염시키고, 역겨운 냄새를 유발한다. 본 논문에서는 장시간 사용한 마스크에 유입된 코로나세균을 치과용 가걸 수의 스프레이로 마스크를 살균하는 방법으로 코로나전파를 예방하는 새로운 방법을 제안하였다. 치과용 가걸 수는 보통 수돗물의 전기 분해로 생성되는데, 물에 녹아있는 불안정 상태의 이온 수(HOCl)가 각종바이러스의 세포장벽에 침투하여 그 핵의 작용을 무산시켜 물의 자정작용을 일으킨다. 실험결과 장시간 사용한 마스크를 가걸 수의 스프레이로 세척하였을 때, 세척된 마스크는 10분 후에 건조되었고, 바이러스 비말이나 침 냄새가 거의 사라졌다. 특히 마스크세정에 참여한 피험자들에게 그 착용감을 MOS테스트한 결과 평균 4.4로 우수하게 얻어졌다. 따라서 마스크가 1회 용이었지만, 하루에 2회 이상 제안한 방법으로 스프레이 세척하게 되면, 그 마스크를 1주일 이상 쾌적한 상태로 사용할 수 있게 되었다.

• 정보처리학회논문지:소프트웨어 및 데이터공학
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• 제12권5호
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• pp.199-206
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• 2023

현대 소프트웨어의 규모는 커지고 있다. 이에 따라 고품질 코드를 위한 정적 분석의 중요성이 커지고 있다. 코드에 대한 정적 분석을 통해 결함과 복잡도를 식별하는 것이 필요하다. 이를 가시화하여 개발자 및 이해 관계자가 알기 쉽게 가이드도 필요하다. 기존 코드 가시화 연구들은 정적 분석의 코드 내부 정보들을 데이터베이스 테이블에 저장하여 및 품질 지표(CK Metrics, Coupling, Number of function calls, Bed smell)에 대한 계산을 질의어화 하고 추출된 정보를 가시화하는 과정을 구현하는 것에만 초점을 두었다. 이러한 연구들은 방대한 코드로부터 추출한 정보를 이용하여 코드를 분석할 때 많은 시간과 자원이 소모된다는 한계점이 있다. 또한 각 코드 내 정보 테이블들이 정규화되지 않았기 때문에 코드 내부의 정보(클래스, 함수, 속성 등)들에 대한 테이블 조인 연산 시 메모리 공간과 시간 소비가 발생할 수 있다. 이러한 문제들을 해결하기 위해, 데이터베이스 테이블의 정규화된 설계와 이를 통한 코드 내부의 품질 메트릭 지표에 대한 추출 및 가시화 메커니즘 제안한다. 이러한 메커니즘을 통해 코드 가시화 공정이 최적화되고, 개발자가 리팩토링해야 할 모듈을 가이드 할 수 있을 것으로 기대한다. 앞으로는 부분 학습도 시도할 예정이다.

• 한국수산과학회지
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• 제57권2호
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• pp.109-115
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• 2024

This study investigated the effects of various naked barley starch contents (0, 0.67, 1.34, 2.0, and 2.67 wt%) in surimi mixtures for 3D printing. Adding starch to surimi altered its texture, potentially reducing production costs. Unheated surimi became less firm with higher starch content. After heating, there was an increase in hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience, peaking at 1.34 wt% starch. Compared to the negative control, starch-added heated surimi had a tougher texture. The color values (L^*, a^*, and b^*) decreased after heating, with no significant change in shearing force with increasing starch content. Sensory evaluation indicated improved smell, texture, hardness, elasticity, and preference over the negative control. Higher starch content increased hardness for 3D printing suitability with no significant difference above 1.34 wt% starch indicating this is the most appropriate content. Naked barley starch enhanced surimi strength without affecting smell and preference, suggesting it as a potential surimi additive.

• 환경영향평가
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• 제8권2호
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• pp.65-71
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• 1999

Characteristics of food garbage discharged from primary schools in Seoul Metropolitan city were analysed from a recycling point of view. The results of study are epitomized as follows : 1. Factors of generation of food garbage are mainly an unbalanced diet habit, indifference of class teachers, and worn-out cooking equipments. 2. Measures of reduction are principally a written message to parents, broadcasting in the school, and instructions. 3. Methods of recycling are mainly feed stuff, composting by school itself, composting on commission, and making feed stuff on commission. 4. Obstacles of food garbage recycling are a nasty smell of composting apparatus, an excessive fuel consumption of composting apparatus, a high concentration of salt, and an unstable demand for feed stuff and compost produced from food garbage. 5. Correlation factors are like follows : the number of feeding children and food garbage weight after cooking is 0.35, total food garbage generated and monthly treatment cost of food garbage is 0.20, individual school lunch expenses and food garbage weight after cooking is -0.10, individual school lunch expenses and food garbage generated per capita is 0.02, and individual school lunch expenses and monthly treatment cost of food garbage is 0.03.

• Asian-Australasian Journal of Animal Sciences
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• 제18권12호
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• pp.1721-1726
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• 2005

The characteristic smell of cow milk was suppressed when herbs were consumed by lactating dairy cows. But it is unclear whether or not peppermint ingestion affects the nutritional and milk production parameters in lactating dairy cows. The objective of this study was to examine the effect of peppermint feeding to lactating dairy cows on nutrient digestibility, energy metabolism, ruminal fermentation and milk production. Eight Holstein cows were given a diet supplemented with or without 5% of dried peppermint per diet on a dry matter basis. The digestion of nutrients from cows fed the diet with peppermint was significantly lower than that of the control group. Energy loss as methane and methane released from cows receiving the peppermint treatment was significantly lower than that in the control cows. Peppermint feeding to cows resulted in the promotion of thermogenesis. However, ruminal fermentation and milk production were not affected by peppermint feeding. In conclusion, peppermint ingestion by lactating dairy cows reduces the nutrient digestibility and methanogenesis, and changes energy metabolism.

• 동아시아식생활학회지
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• 제15권1호
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• pp.78-90
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• 2005

The purpose of this study was to make ramyon from Korean cultured wheat by adding with hot water extract powder from safflower seed in order to add the value of it. The cooking quality, instrumental texture and sensory characteristics of ramyon were analyzed. The ramyons with 0.1%, 0.3%, 0.5%, and 0.7% of hot water extract powder(HEP) from safflower seed, control, and those with 3% and 5% of dried powder(DP) from safflower seed were compared. The yield of HEP was 7.8%. Lightness, redness, Max. weight, strength, hardness, adhesiveness, cohesiveness and springiness were measured. As the amounts of HEP and DP was increasing, ramyons smelled stronger and was getting harder and chewier, while became less transparent and had no difference in elasticity and adhesiveness. In overall acceptability, both control and ramyon with HEP had similar points. From three important factors, appearance, color and smell to make ramyon more acceptable, addition of 0.3～0.5% of hot water extract powder from safflower seed was found to be the best. However, further studies on smells are needed to make processed foodstuffs with safflower seed.

• 동아시아식생활학회지
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• 제20권4호
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• pp.516-523
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• 2010

This study was conducted to investigate the physicochemical and sensory characteristics of tofu prepared with the addition of lotus root powder (LRP). The moisture, crude ash, carbohydrate, crude protein, and crude lipid contents of the lotus root powder were 8.29%, 4.73%, 30.66%, 47.84%, and 8.48%, respectively. The yield rate of the tofu did not differ significantly according to the level of added LRP; however, there was a significant decrease in pH and a significant increase in acidity. The L and b values of the tofu decreased as the amount of LRP in the formulation increased, whereas the a value increased. Furthermore, hardness and cohesiveness increased significantly as the level of LRP increased. In sensory evaluation, LRP tofu had low scores in air cell size and a beany smell, but high scores in hardness. In terms of overall acceptability, the preferred tofu samples were the control and that containing 0.3% lotus root powder.

• 건축역사연구
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• 제24권6호
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• pp.21-33
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• 2015

This study aims to rediscover the meaning and value of Soswaewon construction represented in Kim In-Hu's 48 poems on the basis of the concept and idea of soundscape. It classified the landscape resources through the various emotional elements such as the sense of sight, hearing, smell, touch, taste, and warmth described in the 48 poems of Soswaewon, and also interpreted the meaning and value of Soswaewon construction. Appreciating various sounds of Soswaewon, Kim In-Hu understood a sound as an important element of the landscape. Also, he abundantly wrote down the interesting changes of Soswaewon which vary depending on time or seasons. The 48 poems contain the scent and feel of Soswaewon as well as the soundscapes which can be heard with ears. A variety of sounds heard in Soswaewon are the whole senses which are combined with the chill of Soswaewon, the fragrance of trees and the mystery of the mountain, etc, and they mean the wider world much more than the value of physical sounds. Soundscapes of Soswaewon are becoming an emotional space which intactly conveys not only the musical inspiration but also the scent of life to us.

• 한국환경과학회지
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• 제15권6호
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• pp.563-569
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• 2006

It was compared the reduction effect of contaminants and odor according to DO change and EM (effective microorganisms) addition in maturation process of piggery slurry. The maturation processes were divided into three cases as follows: R-1 was operated at $2.5mg/{\ell}$ of DO without the addition of EM, R-2 was operated at $7.5mg/{\ell}$ of DO without the addition of EM and R-3 was operated at $2.5mg/{\ell}$ of DO with the addition of EM. The addition of EM was more effective than the increase of DO for the reduction of CODcr, $NH_3-N$ and T-N in the maturation of piggery slurry. In addition, the reducing effect of odor intensity appeared high even in the short-term maturation period in case of adding EM and one could not even smell the stimulating odor of piggery slurry.

• 한국자원식물학회지
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• 제21권1호
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• pp.103-109
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• 2008

Nelumbo nucifera root(NNR) is used to clear summerheat(暑熱), bear Yang(陽) upwards and stop bleeding as mentioned in traditional Korean medicine. Also, it has been known that NNR is effective for lowering blood pressure and hyperlipidemia. The rhizome is considered to be nutritive, demulcent, diuretic and cholagogue and is used to treat piles, dyspepsia and diarrhea. An increasingly growing market for nutraceuticals and functional foods has triggered the study on natural sources for nutraceuticals, health foods and functional foods. But rhizome was inconvenient to formulate liquid dosage form(extract) by way of hot water because of its limited storage. Also the majority of the consumers have a complaint against the dosage. The purpose of this study was to develop the functional materials from NNR without side effects. We formulated the solid dosage form viz tablet and granule from the lotus root. Sensory evaluation was performed in terms of smell, taste, color and overall of lotus root and all colored forms(brown, dark brown, light green and yellow) of tablet and granule to evaluate the acceptability of the formulated tablets and granules. In sensory evaluation, among the formulated tablets and granules, light green granules obtained best score overall and yellow tablets showed the overall improved acceptability. In conclusion, lotus rhizome could be recommended as functional food. Further studies to clarify bioactive functions of Nelumbo nucifera in experimental animal model on atopic dermatitis are in progress.