• 한국식품과학회지
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• 제28권1호
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• pp.117-121
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• 1996

한국 전통민속주의 한 종류인 한산 소곡주는 여름철에는 저장 도중 급속히 시어져 상품으로서의 가치를 잃게 된다. 본 연구에서는 이 시어짐의 원인을 규명하기 위하여 소곡주 제품에 잔존하고 있는 미생물의 분리 및 동정, 정상 소곡주와 시어진 소곡주에서의 미생물 균총의 차이, pH변화, 유기산 함량 등을 조사하였다. 정상 소곡주에 존재하는 유기산의 대부분은 lactic acid였고, 그 농도는 161 mM 였으며 그 외에도 소량의 acetic acid, malic acid, propionic acid가 존재하였다. 소곡주에 존재하는 미생물 균총은 Lactobacillus속 균, Bacillus속 균, 그리고 yeast로 동정되었다. $30^{\circ}C$에 18일 동안 방치한 소곡주는 pH가 4.01에서 3.29로 떨어졌고 산함량은 9에서 34.86으로 증가했다. 정상 소곡주와 비교한 경우 시어진 소곡주에 현저하게 증가한 양이 존재하는 유기산은 lactic acid로서 그 농도는 192 mM이었으며, 그외의 다른 유기산의 농도는 거의 변화가 없었다. 따라서 소곡주 시어짐의 원인은 소곡주 내에 잔존하는 Lactobacillus속 세균에 의한 추가적인 젖산의 생성때문인 것으로 추정되었다. 소곡주의 품질은 $15^{\circ}C$에서 41일 동안 유지되었다.

• 한국축산식품학회:학술대회논문집
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• 한국축산식품학회 2004년도 정기총회 및 제33차 춘계 학술대회
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• pp.61-87
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• 2004

${\cdot}$ The LAB as an integrated part of kimchi were well adapted to the new habitat of fermenting sausage and exhibited good souring properties that are comparable to those commercial starter cultures. ${\cdot}$ With the added kimchi (5-15%) and kimchi-powder (2-5%), the necessary microbial stability of real fermented sausages was achieved. ${\cdot}$ In particular, kimchi-powder contributed to improving the safety of the fermented sausages as compared to the conventional one treated with starter culture.

• 한국지능시스템학회논문지
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• 제13권5호
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• pp.627-634
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• 2003

In this paper, we introduce the concepts of t-intuitionistic fuzzy subgroups and t-intuitionistic fuzzy subrings. And we study some properties of t-subgroups and t-subrings.

• Asia pacific journal of information systems
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• 제10권3호
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• pp.1-16
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• 2000

The purpose of this research is to validate the determinants of information systems(IS) sourcing strategy focusing on Korean financial institutions. Based on the factor analyses and discriminant analyses using data from 34 major Korean financial institutions, we observed that determinants of IS souring strategy are perceived risks, strategic expectations and organizational IS maturity. If the clients have clear objectives, can control the risks from IS sourcing, and have information systems in the less-matured stage, they frequently outsource their IS. In view of the IS maturity, previous studies suggest that more-matured IS are outsourced. But the results of this study show that more-matured IS are insourced. These phenomena can be explained by classifying IS by their functions. Transaction processing systems, which are mission-critical, are generally insourced, but decision support systems, which are in their mature state, are generally outsourced.

• 한국미생물·생명공학회지
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• 제25권2호
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• pp.203-206
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• 1997

Takju is a traditional alcoholic beverage that has been prepared by fermenting the cooked rice and Nuruk (Korean-style bran koji). During fermentation. bacterial contamination is a problem which inhibits the growth of yeast and thus lowers the ethanol production from starch of rice, and causes souring. Major contaminants were known to be gram-positive acid producers at the early stage of fermentation. This problem would be solved if the contaminated bacteria could be controlled. Nisin, a GRAS-grade preservative, was added at the level of 500 iu/g as it retards the growth of the gram-positive bacteria. It was possible to control acid and ethanol production during fermentation. This process increased the ethanol production by 2 % comparing with control.

• 산업기술연구
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• 제28권B호
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• pp.185-191
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• 2008

This study tried the 1st, 2nd dimensional numerical analysis according to the pier's shape, size and installing method in order to compare the depth of scour calculation method using the variables calculated by using the 2nd dimensional numerical analysis with the calculated depth of scour value by using the calculated variables by using the 1st dimensional numerical analysis. And then verified the problems occurring when the depth of scour is calculated by using the calculated values by using the 1st dimensional numerical analysis, as calculating the deviation depending on it.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 1988년도 한국자동제어학술회의논문집(국제학술편); 한국전력공사연수원, 서울; 21-22 Oct. 1988
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• pp.790-793
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• 1988

It has become clear that through the use of force/torque sensing many previously uneconomical or unsuccessful applications can now be performed successfully. The earlier-anticipated boom of robots dominating factory production has not yet occured. Many robot installations have not met the initial expectations of users or have failed completely, souring the prospects of future robotic applications. Yet the reason many of these earlier applications have failed is very basic, that is that the robot was expected to blindly perform a task perfectly in an imperfect environment. There must be an additional level of feedback so that the robot may adapt to these imperfections, thus ensuring the ultimate success of the application. This additional level of real-world sensing is provided by force/torque sensors and their continued use will ensure the eventual proliferation of factory robots.

• 기술사
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• 제16권3호
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• pp.24-32
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• 1983

산업의 발전 및 경제성장에 의한 초중량물의 빈번한 통과는 피해를 누적시켜 교량구조물에 파손을 증대시킨다. 이것은 안전성 문제에 심각한 영향을 끼치고 있어 교량의 안전관리는 중요한 과제로 지적되고 있다. 본 논문은 교량구조 각 부분의 파손요인들에 대하여 종합적으로 분석하여 사고를 사전에 예방하고 교량의 안전성을 확보하기 위한 교량 평가기준 및 내하력조사와 교량 관리기준에 대하여 연구하였다.

• 한국방재학회:학술대회논문집
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• 한국방재학회 2008년도 정기총회 및 학술발표대회
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• pp.477-480
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• 2008

Hydraulic experiment was executed to identify the souring range of bride pier. The experiment categorized three kind of bridge pier shape, that is composed of circle shape, square shape and the special shape. Measured scouring data was compared with the results by empirical CSU formula which was generally used in practice. As empirical formula could not consider backfill, measured scouring range is by far smaller than results of CSU formula. Therefore in case of design anti-scouring structure, there is the possibility of overestimation in case of using empirical formula.

• 한국잠사곤충학회지
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• 제35권1호
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• pp.43-47
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• 1993

유채유를 이용해서 만든 새로운 정련비누와 현재 시중에서 사용되고 있는 정련 비누로, 정련염색 및 물성시험을 통하여 얻어진 결과를 비교 분석하여 요약하면 다음과 같다. 1. 정련율에서는 OC(올레인산으로 만든 비누)를 사용한 것이 가장 좋고 RS(유채유로 만든 비누)를 사용한 것이 다음으로 모두 MS(시중에서 사용되고 있는 비누)를 사용한 것보다 우수하였다. 2. 완충력을 측정한 결과 RS와 OS는 비슷하였지만 MS는 크게 떨어졌다. 3. 오염성에 미치는 영향으로는 OS와 RS로 정련한 것이 반점이 없었으나, MS로 정련한 것은 염반이 발생하였다. 4. 강·신도에서는 큰 차이가 없었으나, MS로 정련한 것이 OS, RS로 정련한 것보다 다소 낮았다. 5. 정련 후의 방추도 및 백도는 OS, RS, MS순으로 높게 나타났다.