• Proceedings of KOSOMES biannual meeting
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• 2017.11a
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• pp.136-136
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• 2017

• Journal of Korean Institute of Fire Investigation
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• v.10 no.1
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• pp.77-86
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• 2007

컴퓨터 화재 모델링은 1960년대부터 연구 개발되어 왔지만, 화재조사 및 감식 분야에서는 미국의 NIST : National Institute of Standards and TechnologyNIST와 영국의 BRE : Building Research EstablishmentBRE를 중심으로 약 10여년 전부터 적용되기 시작했다. 처음 화재 모델링이 개발되었을 때에는 화재 자체의 물리적인 특성을 설명하는 데에만 사용되어 그 활용분야가 제한적이었으나, 방화공학적인 분석기법과 컴퓨터 기술의 발달로 요즈음에는 화재현장을 재현하고 예측하는데 많이 사용되고 있으며 앞으로 더 많은 활용이 예상된다. 따라서 본 글에서는 화재모델링을 이용한 시뮬레이션이 무엇인지를 배우고, 화재 조사에 적용된 구체적인 사례를 살펴봄으로써 컴퓨터 화재 시뮬레이션을 이용한 화재 조사에 대한 이해를 높이고자 한다.

• Food Science and Preservation
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• v.6 no.2
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• pp.228-232
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• 1999

Total acidities were incereased gradually during fermentation. Total acidities of vinegars which fermented from sweet and astringent persimmon were 5.95 and 5.81% at 8th day of acetic acid fermentation, respectively. Hunter's color values were not significant difference during alcohol fermentation and acetic acid fermentation. Browning incereased continuously during alcohol fermentation whereas browning and turbidity decreased continuously during acetic acid fermentation. The browning and turbidity of vinegar which fermented from sweet persimmon was higher than those of vinegar which fermented from astringent persimmon. The contents of total tannin were 2.40 and 6.44mg/ml at the initial fermentation of sweet and astringent persimmon respectively. But in contents decreased continuously during fermentation. Reducing and total sugar contents decreased continuously during fermentation. At 5th day of acetic acid fermentation, contents of reducing and total sugar were 5.0 and 8.5mg/ml in sweet persimmon and 2.8 and 2.9mg/ml in astringent persimmon respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.171-176
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• 2011

This study on functional properties of chokongs produced with black soybeans and three kinds of commercial vinegars was performed to establish the basal preparation condition for chokong. When chokongs were prepared with different vinegars for different soaking times, total phenolic compounds increased significantly and total flavonoids showed a trend of small increasing after 4 days of pickling. The electron donating ability, nitrate scavening ability and antioxidant capacity for chokongs tended to increase along with pickling of black soybeans. Also the values were overall high in 70% ethanolic extracts compared to water extracts for each chokong. When the chokongs were produced by pickling in 7 days, the electron donating ability, nitrate scavening ability and antioxidant capacity were higher in chokongs prepared with persimmon vinegar.

• Proceedings of KOSOMES biannual meeting
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• 2006.05a
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• pp.85-92
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• 2006

Crude oil is complex mixture if thousands of different organic compound formed from a variety of organic materials that are chemically converted under differing geological conditions over long periods of time. Also oil composition varies according to crude source, refining, processing, handling and storage. The oil fingerprint method is application if specific knowledge of petrochemicals and use if sophisticated analytical equipment and techniques to identify the source(s) if oil pollution. KCG currently utilizes four primary analytical techniques: Gas Chromatography (GC), Fluorescence Spectroscopy(FL), Infrared Spectroscopy(IR) and Gas Chromatography mass spectrometer(GC/MS). Of all these techniques, GC technique are most widely used Gas Chromatography is used as a primary analytical method because high reliableness, high separating efficiency and repeatability.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1203-1208
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• 1998

To utilize astringent persimmon (Diospyros kaki, T.) effectively, response surface methodology (RSM) was applied to optimize and monitor the vinegar fermentation conditions by two stage fermentation. In the first stage, the fermentation conditions for maximum alcohol content was $20.51\;^{\circ}brix$ in sugar concentration of astringent persimmon, 139.52 rpm in agitation rate, and 94.88 hr in fermentation time. When sugar concentration of astringent persimmon was $14\;^{\circ}brix$, maximum alcohol content predicted by response surface methodology was 7.1% at agitation rate of 40 rpm and fermentation time of 120 hr. In the second stage, the fermentation conditions for maximum acidity was 224.40 rpm in agitation rate, 176.07 hr in fermentation time. Alcohol content and acidity predicted at the optimum conditions were similar to experimental values.

• Food Science and Preservation
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• v.9 no.4
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• pp.411-417
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• 2002

Effect of temperature(room temperature and boiling) and content of citrus peel(0.1∼6.0%) on the extractable hesperidin and naringin in the vinegars(apple, brown rice and persimmons) and also, dietary effect in hyperpiesia rats on blood pressure, biochemical changes were investigated. Extractable amounts of hesperidin and naringin in persimmons and brown rice vinegar were higher than those of apple vinegar in the both extraction of room temperature and boiling. Hesperidin and naringin contents showed highest in the one day extraction at room temperature when citrus peel was below 1% but, 3∼5 days extraction was optimum when the peel was above 2%. Hesperidin and naringin contents showed maximum at 2 hours extraction in case of boiling. Neutral lipids, total cholesterol and LDL cholesterol in blood, and blood pressure(reduction of 10.7∼33.2 mmHg) of the hyperpiesia rats took in 0.5% apple vinegar with 0.2, 0.4 and 0.6% citrus peel powder for 4 weeks were lower or reduced than those of control groups. But HDL cholesterol was higher than that of control groups.

• Journal of Science and Technology Studies
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• v.3 no.2 s.6
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• pp.83-104
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• 2003

The use of DNA in identification is growing. The criminal DNA databases are in operation in some countries including the UK, Austria, Germany, and US. The militaries and law enforcement agencies in these countries have used the DNA profile. In Korea, DNA identification has been used in determining paternity and in criminal cases since the middle 1990's, and in recent years law enforcement agencies are promoting a national DNA database for identification. The DNA database threatens our civil liberties because of its potential to be used as an instrument of surveillance. Expanding the database puts increasing numbers of people on a 'list of suspects'. Nevertheless, there is little social concern about using DNA database for identification. This paper reviews social issues related to the establishment of DNA database and investigates the features of DNA profile and DNA Database establishment project promoted law enforcement agencies.

• Food Science and Preservation
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• v.11 no.1
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• pp.117-121
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• 2004

We investigated antimicrobial effects of commercial vinegar on the harmful food-born organisms. As a result, antimicrobial effects of brown rice vinegar showed stronger than persimmon and artificial vinegar. In 10${\mu}$L/mL concentration of brown rice vinegar was completely inhibited about 5 strains except for V. parahaemolyticus, it was inhibited 15${\mu}$L/mL concentration. Therefore vinegars were effective for inhibition acitivity against food borne organisms. S. aureus and E. coli treated with 25${\mu}$L/mL concentratioin brown rice vinegar was observed by scanning electron micrographs(SEM). The cells were expanede and a part of cell wall was completely destructed by brown rice vinegar.

• Journal of Korean Society of Forest Science
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• v.101 no.4
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• pp.626-634
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• 2012

The purpose of this study was to investigate the potential of persimmon vinegar as a functional beverage by analyzing the effects of persimmon vinegar ingestion on the energy substrate during endurance exercise. The healthy male adolescents (n=8) drunk persimmon vinegar ingested trial (PSV) or purified water ingested trial as the control trial (CON) 1 h prior to the exercise with the 60% of maximal oxygen uptake ($\dot{V}O_{2max}$) for 1 h. The exercise intensity was increased to the 80% of $\dot{V}O_{2max}$ and remained until exhaustion. And, the physiological variables, blood components, and amounts of energy oxidation were analyzed. There was no significant difference between trials in physiological variables, and the heart rates after exhaustion were higher in PSV compared to CON. There was no significant difference between trials in blood glucose level, while the blood lactic acids decreased significantly in PSV 30 and 60 minutes after onset of exercise. The free fatty acids concentration increased significantly in PSV from 15 minutes to 60 minutes after onset of exercise. The carbohydrate oxidation decreased significantly in PSV from 45 minutes after exercise and, on the contrary, the fatty acids oxidation increased significantly for the same period. And, fatty acids oxidation was higher in PSV compared to CON even after exhaustion. The respiratory exchange ratio was lower significantly in PSV compared to CON from 30 minutes to 60 minutes after exercise, whereas lower in CON after total exhaustion. The exercise time to exhaustion was 41% longer in PSV compared to CON. These results showed that the persimmon vinegar increase the level of lipids metabolism and decrease sense of fatigue by inhibiting carbohydrate oxidation during moderate intensity exercise, suggesting the possibility of using of persimmon vinegar as exercise functional beverage when ingested 1 h prior to the endurance exercise performance.