• The KIPS Transactions:PartC
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• v.12C no.7 s.103
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• pp.999-1006
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• 2005

The Secure OS is an operating system which adds security functions to the existing operating system, in order to secure a system from sorority problems originated from inherent frailty of applications or operating systems. With the existing Secure Oses for it is difficult to set an effective security policy securing personal resources in a multi-user environment system. To solve this problem in this paper we present two Techniques to secure user data efficiently in the RBAC-based Secure OS for a multi-user environment. Firstly we utilizes object's owner information in addition to object's filename. Secondly we make use of meta symbol('$\ast$'), which is able to describe multiple access targets. In addition this paper gives some examples to show advantages from these techniques. And these features are implemented in an solaris-based Secure OS called Secusys.

• Korean Journal of Poultry Science
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• v.46 no.1
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• pp.11-15
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• 2019

The effects of red yeast rice powder on physicochemical properties of chicken thigh meat sausage were investigated. Control sausages were prepared with 1.2% NPS (nitrite pickling salt). Others samples were prepared with 1%, 2%, and 3% red yeast rice powder and 1.2% NaCl. With increasing red yeast rice powder content, the pH of uncooked and cooked samples generally decreased. In addition, lightness, and yellowness decreased with increasing content of red yeast powder (P<0.05), whilst redness increased with increasing content of red yeast powder in sausage samples (P<0.05). In addition, the samples with red rice powder showed more than 3 times higher redness compared to samples with 1.2% NPS, regardless of addition level. No significant difference in cooking yield among the treatments. The hardness of samples increased with increasing red yeast rice powder content, while the cohesiveness of samples containing red yeast rice powder was less than those observed for the control. Consequently, red yeast rice powder can be used to improve redness in sausages without adverse effect on cooking yield.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.4
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• pp.315-319
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• 2001

In odor to improve preference to small red muscle fish such as saury, sardine, herring, etc., a new seasoning and conditioning process was experimented using kimchi seasoning ingredients and organic acids. The sensory profiles during 60 days of conditioning at $5^{\circ}C$ showed better results in dry salting than in wet salting. The additions of rice bran in dry salting gave advantageous effect on the sensory evaluation of conditioned saury with kimchi seasoning. The counts of remained fine bones and hardness of backbones after 60 days of conditioning were about $50\%\;and\;23\%$ in wet salted product, and $38\sim41\%$ and $11\sim14\%$ in dry salted product respectively, as compared to raw saury, The decomposition of protein to amino acids was more severe in wet salted product than in dry salted product. Histidine, leucine, glutamic acid, alanine, and valine in order were abundant in wet salted product, but histidine, glutamic acid, arginine, leucine, and alanine in order were contained plentifully in dry salted product.

• Korean Journal of Poultry Science
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• v.46 no.2
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• pp.95-103
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• 2019

This study investigated the effect of traditional medicinal plants on the quality characteristics of Samgyetang breast meat and broth. The traditional medicinal plants used in this study were roots of Panax ginseng, Codonopsis lanceolata, Platycodon grandiflorum, Salvia miltiorrhiza, Adenophora triphylla, and Allium hookeri. There was no significant difference (P>0.05) in the moisture, protein, ash content, water holding capacity, and cooking loss of Samgyetang meat with the addition of traditional medicinal plants. The color values (lightness, redness, and yellowness) of Samgyetang meat and broth were significantly different (P<0.05); the 2-thiobarbituric acid reactive substances and shear force of Samgyetang meat were significantly different (P<0.05); and the pH, turbidity, and viscosity of Samgyetang broth were also significantly different (P<0.05) with the addition of traditional medicinal plants. In the overall acceptability of Samgyetang meat, the addition of S. miltiorrhiza showed the highest score compared to that of other treatments (P<0.05). Thus, the addition of traditional medicinal plants in the production of Samgyetang were found to affect the lipid rancidity beneficially with plant species when compared to Samgyetang with Panax ginseng. In conclusion, with the development of Samgyetang using S. miltiorrhiza, it will be possible to develop products with superior quality characteristics in antioxidant, shear force, and overall acceptability.

• Korean Journal of Plant Resources
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• v.8 no.3
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• pp.335-339
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• 1995

This experiments were carried out to develop for food in some plants seeding. Plant materials were Raphanus sativus, Perilla frutescens var. acuta, Perilla frutescens var. japonica, Scutellaria baicalensis, Angelica dahurica, Angelica gigas, Ligusticum acutilobum, Peucedanum japonicum, Platycodon grandiflorum, Codonopsis lanceolata, Allium monanthum and Fagopyrum esculentum. The results obtained are summarized as follows ; germination rate was the highest in Raphanus sativus and germination vigor was excellent in Perilla frutescens var. acuta Total overall acceptability was the best in Perilla frutescens var. acuta

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.129-135
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• 2000

This study was attempted to develop dandelion tea under various roasting conditions. The quality properties of tea were evaluated by measuring soluble solid. total yield, pH, color value, turbidity, browning degree, and sensory evaluation induced by various roasting time and temperature. The total yield and soluble solid content were the highest at the roasting process at 23$0^{\circ}C$ for 10 min. pH value was higher in non-treatment than pre-drying treatment and was not different among the roasting times. L value was reduced with increasing roasting time. Turbidity and browning degree of dandelion tea were the highest at the roasting condition at 23$0^{\circ}C$ for 10 min. Palatability was the highest at the roasting condition at 23$0^{\circ}C$ for 5 min without pre-drying. The higher solid yield was obtained with an increase in roasting temperature. Turbidity and browning degree increased under the roasting conditions at 230 and 26$0^{\circ}C$, respectively. Palatability in sensory evaluation increased at the roasting condition at 26$0^{\circ}C$ for 10 min. The higher savory taste value was obtained with an increase in roasting temperature.

• Proceedings of the Korea Society for Industrial Systems Conference
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• 2000.05a
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• pp.73-78
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• 2000

인터넷의 발달과 더불어 매일같이 제공되는 수많은 정보로부터 자신에게 필요한 정보만을 추출하는 데는 많은 시간과 노력이 소요된다. 이러한 정보 가운데 한가지로 메일링 리스트(mailing list)로부터의 전자우편을 들 수 있다. 메일링 리스트의 주된 목적은 정보교류이며 많은 경우 학술적인 자원을 제공하는 URL을 소개하고 있다. 본 논문에서는 사용자를 대행하여 메일링 리스트로부터의 메일을 분석하고 메일내의 URL을 추적하여 사용자의 기호에 맞는 논문과 논문에 관한 정보를 수집하여 개인화 된 학술 DB를 구축해주는 에이전트 시스템을 제안한다. 사용자는 사용자 인터페이스 에이전트를 이용하여 개인가상 도서관의 자료를 열람할 수 있으며 검색, 삭제 등의 작업과 수집된 자료들에 대한 피드백을 줄 수 있다.

• Korean Journal of Environment and Ecology
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• v.7 no.2
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• pp.104-111
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• 1994

The marsh vegetation in the vicinity of Tumunsan, Tokyusan National Park, Chollapuk-do, Korea was analysed in order to find out the vegetational characteristics. The total number of vascular plants surveyed were summarized as 39 familieis, 77 genera, 74 species, 18 varieties and 1 form. The ten species such as Juncus effusus var. decipiens, Carex leiorhyncha, Lysimachia vulgaris var. davurica, Sirpus triqueter, Scirpus karuizawensis, Caltha palustris var. membranacea, Carex doniana, Carex humilis, Vicia venosa, and Disporum smilacinum showed the Importance Value more than 10 % in herbaceous marsh vegetation. The species such as Heloniopsis orientalis, Astilbe chinensis var. davidii, Trignotis peduncularis, Lycopus ramosissimus var. japonicus, Iris nertschinskia and Hosta capitata were distributed at very limited or wide spread localities in the marsh. The marsh vegetation in this area is one of the rare and very distinct natural resources in Tokyusan National Park and the proper Action Plan of Management is strongly needed because the projected developing works in this site will act seriously in marsh vegetational changes in the future.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.22 no.4
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• pp.115-131
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• 2011

The purpose of this study is to provide self-evaluation indicators that each school could judge on its basic conditions for the school library opening to local community. School library opening to local community is one of the significantly operational strategies to contribute to the development of the learning community. But the school library has insufficient resources and support system for their local services. According to the survey teacher librarians who have the experience for their school library opening to local community have considered of deploying teacher librarian as the most important factor. And they asserted emphatically that school library would secure personnel expenses and obtain facilities and resources to provide the stable and systematic service. Also among the school library's educational activities, reading education is considered the most suitable program for the community.

• Journal of Korean Society of Forest Science
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• v.107 no.4
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• pp.422-427
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• 2018

This study was performed to determine quality characteristics of solar-dried persimmon for each cultivar. The physical and sensory characteristics of 4 cultivars of solar-dried persimmons (Gojongsi, Godongsi, Sangjudungsi, Koshuhyakume) were investigated. As a result, yield rate and firmness was highest in Koshuhyakume (29.5%, 9.62 N). Meanwhile, the soluble solid content (SSC) was the highest in Gojongsi ($27.3^{\circ}Brix$) and it has a significant difference between 4 cultivars (p<0.05). The water activity was range from 0.784 to 0.819 and Gojongsi (0.784) was significantly lower than others. The water contents value was the highest in Koshuhyakume (37.51%), while Sangjudungsi (35.32%) was the lowest. In case of Hunter's value, 'L', 'a' and 'b' were the highest in Sangjudungsi (34.56, 9.24, 17.07), whereas Koshuhyakume (29.17, 5.68, 13.59) has generally low value. In sensory evaluation, overall acceptability was the highest in Gojongsi and Godongsi (5.16), while Koshuhyakume (3.95) was the lowest. The results showed that the quality characteristics of dried persimmon manufactured by solar drying method have distinct difference according to cultivars.