• Proceedings of the Korean System Dynamics Society
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• 2003.08a
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• pp.83-108
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• 2003

한 산업에서 인력 수급을 전망하는 것은 인력의 수요자인 기업의 측면에서는 안정적인 인력 확보 전략을 수립하기 위해서, 공급자인 산업 종사자들에게 있어서는 자신들이 앞으로 진출해야할 산업의 매력도를 파악하기 위해서, 그리고 정부 차원에서는 관련 산업에 있어서 중복 투자의 방지와 효율적이고 균형 된 산업 발전을 위한 정책 수립을 위해서 매우 중요하다. 그러나 이러한 인력 수급 전망들은 종종 잘못된 시장 분석으로 인하여 인력의 과소 공급 또는 과잉 공급이라는 의도하지 않은 결과를 가져오는 경우가 있다. 이는 전체적인 시각에서 시장의 구조적 특성을 분석하기보다는 현상을 조사하는 수준에 머물거나 현재의 상황 또는 단일 산업만을 고려할 뿐 시간의 흐름에 따른 동태적 변화와 지연된 피드백의 효과, 그리고 관련 산업간의 유기적 연관관계를 반영하지 못한 채 단기적이고 단선적인 관점에서 인력 수급을 전망하는데 그 원인이 있다고 볼 수 있다. 특히, 다른 산업과의 연관 관계가 복잡하고 인력의 수요의 급증에도 불구하고 산업에서 요구하는 인력을 양성하기까지 많은 시간이 소요되는 첨단 산업 및 신생 산업에서의 경우 이러한 현상은 더욱 두드러지게 나타날 수 있다. 이러한 관점에서 본 논문은 변수간의 상호 동태적인 관계와 시간의 흐름에 따른 행태를 분석하는 데 용이한 SD 방법론에 기초하여 최근 빠르게 성장하고 있는 정보보호산업에서의 동태적인 인력 수급 모델을 구현하여 향후 국내 정보 보호 인력의 수급 행태가 어떻게 전개될 것인지를 분석해 보았으며 이를 통하여 동태적 시각에서 인력 수급 불균형 현상의 원인을 파악하고 문제 해결을 위한 대안을 제시하고자 한다.채취하여 임신진단키트(제네디아프로테 트, 녹십자)를 이용하여 임신여부를 1차적으로 확인하였다. 과배란을 유기한 13두의 공란우중 9두(69.2%)가 과배란 반응을 나타내었으며, 회수된 수정란 51개중 이식가능수정란은 38개(74.5%) 였다. 발정동기화를 유도한 수란우 40두중에서 35두(87.5%)가 발정이 동기화되었으며, 그 중 황체검사를 통하여 30두의 수란우에 수정란을 이식하였다. 수정란이식후 13일(발정주기 21일)에 혈액을 이용한 임신진단에서 농가별 수태율은 각각 37.5%, 70.0%, 60.0% 및 71.4% 로서 평균 60.0%를 나타내었다.서 39$^{\circ}C$, 5% $CO_2$ 배양기에 48시간 배양하면서 생존여부를 판단하였다. 실험 2에서 확장배반포배 수정란이 25.3%의 생존율을 나타내었으며, 실험 1과 실험 3에서는 수정란의 형태와 관계없이 생존성을 확인할 수 없었다. 이상의 결과로 보아 glycerol 완만동결에서는 확장배반포기 수정란 이상이 보존가능한 것으로 추정되나 더 추가적인 연구가 요구된다.c kinase 활성의 변동은 정소 내 간충조직, 세정관 상피의 증식 및 기능적 분화 과정을 매개하는 생리적 활성분자 수용체 하위의 신호전달 과정에 Src-Csk loop에 의한 조절가능성을 확인할 수 있었다.rugrene의 향기성분이 주요 성분군으로 확인되었다. 2. 생강나무에서 생강의 향기를 발산하는 성분으로는 $\beta$-myrcene, o-terpinolene, phellandrone, ι-limonene, $\beta$-eudes

• Proceedings of the Korean System Dynamics Society
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• 2004.08a
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• pp.87-107
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• 2004

우리나라에 이동통신이 처음 소개된 이래로 눈부신 발전을 거듭하여 왔으며, 급기야. 무선통신 서비스를 중심으로 새로운 성장력과 패러다임 전환의 가능성에 대한 전망을 논할 수 있는 수준이 되었다. 이러한 추세에 맞추어 휴대인터넷 시장에 대한 연구가 활발히 진행되고 있으며 국민경제적 효과변화나 시장 경쟁환경의 변화에 가장 영향을 미칠 수 있는 요인들 중, 사업자 수를 어떻게 선정할 것인가에 대해 다양한 접근이 시도되고 있다. 기존의 연구들은 휴대인터넷 시장을 분석하는데 있어 시장규모가 일방향으로 사업자 수에 영향을 미친다는 측면에서 이루어지고 있으며, 대부분 휴대인터넷 시장을 단일시장으로 범위를 한정하고 성장중인 시장을 정적으로 가정하여 시장성장 추이 분석 등에 주안점을 두는 단편적 연구가 수행되어져 왔다. 휴대인터넷 시장의 단편적 분석이 아닌 '모바일인터넷' , '초고속유선인터넷', '무선인터넷', '휴대인터넷' 등 네 가지 영역을 동시에 고려함으로써 영역간 복잡성과 동적인 관계 속에서 시장이 성장해 나아간다는 가정을 바탕으로, 시장에 내재되어 있는 관련요소간 상호영향과 신규정책 및 제도적 변화 수용에 있어 발생하는 시간적 공간적 지연 등을 고려한 동태적 분석을 수행하였다. 연구를 수행하기 위해 다양한 변수간의 인과관계, 피드백 구조와 시간흐름에 따른 시스템의 변화를 파악하는데 매우 유용한 도구인 시스템다이내믹스 기법을 활용하여 휴대 인터넷 시장의 동적인 구조를 알아보고 사업자 선정정책의 시행을 앞두고 있는 현재시점에서 의미있는 시사점을 제공하였다.시하고자 한다.채취하여 임신진단키트(제네디아프로테 트, 녹십자)를 이용하여 임신여부를 1차적으로 확인하였다. 과배란을 유기한 13두의 공란우중 9두(69.2%)가 과배란 반응을 나타내었으며, 회수된 수정란 51개중 이식가능수정란은 38개(74.5%) 였다. 발정동기화를 유도한 수란우 40두중에서 35두(87.5%)가 발정이 동기화되었으며, 그 중 황체검사를 통하여 30두의 수란우에 수정란을 이식하였다. 수정란이식후 13일(발정주기 21일)에 혈액을 이용한 임신진단에서 농가별 수태율은 각각 37.5%, 70.0%, 60.0% 및 71.4% 로서 평균 60.0%를 나타내었다.서 39$^{\circ}C$, 5% $CO_2$ 배양기에 48시간 배양하면서 생존여부를 판단하였다. 실험 2에서 확장배반포배 수정란이 25.3%의 생존율을 나타내었으며, 실험 1과 실험 3에서는 수정란의 형태와 관계없이 생존성을 확인할 수 없었다. 이상의 결과로 보아 glycerol 완만동결에서는 확장배반포기 수정란 이상이 보존가능한 것으로 추정되나 더 추가적인 연구가 요구된다.c kinase 활성의 변동은 정소 내 간충조직, 세정관 상피의 증식 및 기능적 분화 과정을 매개하는 생리적 활성분자 수용체 하위의 신호전달 과정에 Src-Csk loop에 의한 조절가능성을 확인할 수 있었다.rugrene의 향기성분이 주요 성분군으로 확인되었다. 2. 생강나무에서 생강의 향기를 발산하는 성분으로는 $\beta$-myrcene, o-terpinolene, phellandrone, ι-limonene, $\b

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.55-60
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• 2007

This study used glucomannan as a fat substitute to produce low-fat patties with chicken meat, of which consumer consumption is increasing. In the case of a cooked meat patty, the crude fat content of the group treated with glucomannan was higher than that of a control when cooked. The cooking loss and reduction rate in the diameter of the control patties were higher than those of the group treated with glucomannan. Cohesiveness and chewiness of the group treated with glucomannan were higher than those of the control. As a result of sensory evaluation, there were no significant differences in the tenderness, color, odor and overall taste among the patties, but the juiciness of the group treated with glucomannan was lower than that of the control. There were no big differences in the pH of the patties during the frozen storage period. The volatile basic nitrogen (VBN) content of all of the types of patties gradually increased up to 7.97-8.56 mg% at the fourth week of storage, but these VBN values are hygienically safe. From these results, there was no large quality difference between a low-fat chicken patty to which glucomannan was added and a control. Therefore, it was confirmed that a good quality low-fat chicken patty can be made by controlling the fat and glucomannan content.

• Food Science and Preservation
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• v.14 no.3
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• pp.281-287
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• 2007

This study investigated the quality characteristics of sponge cakes with addition of paprika powders prepared from different cultivars. Powders from the special cultivar(FDFP: freeze dried fiesta paprika powder) and the fiesta cultivar(FDFP: freeze dried fiesta paprika powder) were used. The specific gravities, viscosities, heights, specific volumes, colors, textures and sensory evaluations of cake dough containing 2, 4 and 6%(all w/w) paprika powders were measured. Specific gravity and viscosity tended to increase on addition of paprika powder. Cake height and specific volume tended to decrease on addition of paprika powder. Substitution of paprika powder for flour also resulted in decreased yellowness and lightness, and increased redness, of the cake crust. The hardness of cakes containing paprika powders was higher than that of control cakes without paprika powders. Thecolor of the cake crust became darker as the amount of paprika powder increased. The results of sensory evaluation by quantitative descriptive analysis showed that the overall acceptability of sponge cakes containing 4% paprika powder, from either cultivar, was higher than that of control cakes without paprika powder.

• Journal of Gastric Cancer
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• v.5 no.4 s.20
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• pp.228-237
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• 2005

Purpose: We investigated the impacts of the methylation states of the P16 and the hMLH1 genes on pathogenesis and genetic expression of stomach cancer and their relationships with Helicobater pylori infection, and with other clinico-pathologic factors. Material and Methods: In our study, to detect protein expression and methylation status of the P16 and the hMLH1 genes in 100 advanced gastric adenocarcinomas, used immunohistochemical staining and methylation-specific PCR (MSP) and direct automatic genetic sequencing analysis. Results: Methylation of the P16 gene was observed in 19 out of 100 cases (19%) and in the 18 of those cases (94.7%) loss of protein expression was seen. We were sble to show that loss of P16 gene expression was related to methylation of the P16 gene (kappa coefficient=0.317, p=0.0011). Methylation of the hMLH1 gene was observed in 27 cases (27%), and in 24 cases of those 27 cases (88.8%), loss of protein expression was seen, which suggested that loss of protein expression in the hMLH1 gene is related to methylation of hMLH1 gene (kappa coefficient=0.675, P<0.0001). Also methylation of the hMLH1 gene was related to age, size of the mass, and lauren's classification. Conclusion: We found that methylation of DNA plays an important role in inactivation of the P16 and the hMLH1 genes. The methylation of the hMLH1 genes is significantly related to age, size of the mass, and lauren's classification.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.4
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• pp.1084-1091
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• 2015

Aquaculture of olive flounder started in the middle of 1980's and now farming has been taken place in many places along the coastal line in Korea. The taste of olive flounder has a good chewy texture because of high collagen content, low fat content, so it is popular for sliced raw fish. Olive flounder is popular among Koreans but the consumption pattern is uniformly so as to be used as sliced raw fish but not other ways. So, now there needs to develop high valued-processed food using olive flounder. This study was set to investigate the processing of terrine by using olive flounder, in which terrine is French style meat loaf that is well favored around the world. In this study, terrine was prepared by chopping olive flounder meat with 39 g egg white and 10 mL fresh cream (per 50 g fillet) and then seasoned with 5 mL lemon juice, 5 mL brandy, 0.05 g salt and 0.05 g pepper. The 25 g of dough was placed on a vinyl wrap, put with 2 g cheese, and layered an another 25 g dough, and then rolled up and wrapped by aluminium foil. Two different cooking methods were used for terrine processing in this study. Terrine-1 was cooked by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) after boiling for 5 min and stored at $-20^{\circ}C$ for 7 days. Terrine-2 was prepared by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days, Terrine-1 was thawed and then heated up in microwave for 2 min (Sample-1), while Terrine-2 was thawed and then boiled in water for 5 min (Sample-2). Viable bacterial count, chemical composition, pH, salinity, hardness, TBA, free amino acid content, and sensory evaluation were measured for both Sample-1 and Sample-2. Especially, the scores of sensory evaluation of Sample-2 is slightly higher than that of Sample-1. On the other hand, there were no significant differences on color, odor, taste, texture, and overall acceptance between Sample-1 and Sample-2.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.11-21
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• 2016

This study investigated the quality characteristics and retarding retrogradation of sponge cakes made with red yeast rice (RYR) flour. RYR (Monascus nuruk) is known to help digestion, smooth blood flow, and have anti-cancer, anti-microbial, and inhibitory effects against biosynthesis of cholesterol and blood pressure. This studys aim' was to find the optimal proportion of RYR flour in sponge cake. RYR sponge cakes were prepared with various levels (0, 5, 10, 15 and 20%) replacement of wheat flour and were designated as the control (without RYR), RYR5, RYR10, RYR15 and RYR20 respectively. Specific gravity was the lowest in RYR15 at 0.57, and the baking loss rate was not significantly different among the samples (p<0.05). The dough yield was the highest in RYR15 at 96.61. The moisture contents was highest in order, control, RYR5, and RYR15 at 28.67%, 28.18%, and 26.82% respectively. The L-value of crust tended to increase according to the level of RYR, but the L-value of crumb decreased in accorddance with the the content of RYR. The a-value of crust also decreased according to the level of RYR, although the a-value of crumb increased in response to higher levels of RYR. The b-value tended to decrease with increases of RYR (p<0.05). RYR5 exhibited the highest pH at 8.63, compared with RYR15 (8.57). The hardness, which was measured after cooling for 1 hour, was the lowest in RYR15 at $163.33g/cm^2$ and the springiness was not different significantly (p<0.05). Cohesiveness was the highest in RYR10 at 133.06%. The chewiness was the highest in RYR10 at $391.63g{\cdot}cm$ and lowest in RYR15 ast $169.62g{\cdot}cm$. Avrami equation showed that RYR15 and RYR20 had the lowest Avrami exponent (n) at 0.0664 and 0.4983 respectively. Time constant (1/k) was the highest in RYR15 at 200.00. Sensory evaluation revealed that RYR15 was the highest in color (5.50), flavor (4.95), sweetness (4.90), chewiness (4.75), and overall acceptability (4.60).

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1458-1464
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• 2007

This study was conducted to develope a new type of ready-to-eat smoked Sebastes schlegeli product with high acceptability and extended shelf-life. A Sebastes schlegeli was salted at 4% salt concentration for 6 hr at $4^{\circ}C$. The cold smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$ followed by smoking for 2 hr at $22{\sim}24^{\circ}C$. The warm smoking conditions for the salted Sebastes schlegeli consisted of drying for 2 hr at $22{\sim}24^{\circ}C$, smoking for 2 hr at $22{\sim}24^{\circ}C$, and smoking again for 30 min at $47{\sim}50^{\circ}C$. The rancidity of the smoked Sebastes schlegeli did not change after 1 year storage at $-20^{\circ}C$ by monitoring the iodine value, peroxide value, and acid value. The number of viable cells in the cold and warm smoked samples were counted as $7.4{\times}10^5$ and $6.2{times}10^5$ CFU/g, respectively. Viable cells were not detected after 1 year of storage at $-20^{\circ}C$. The sensory evaluations of the processed Sebastes schlegeli showed that elastic texture increased with smoking as compared to with salting. There were no significant differences between cold and warm smoking in terms of sweetness, elastic texture, color, and smoke flavor. However, for overall acceptability, preference were in the oder of cold smoked, warm smoked, and salted.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.297-305
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• 2006

This study was conducted to evaluate the quality characteristics of low-fat emulsion type sausages containing 0% tomato powder (C), 5.0% ground raw tomato paste (T1) and 0.5% freeze dried tomato powder (T2) during storage at $5{\pm}1^{\circ}C$ for 30 days. The crude protein content of T2 was significantly lower (p<0.05) than that of the other sausage types. Moisture, crude fat and crude ash contents of the sausages during storage were not affected by the addition of tomato. The pH and shear force ($kg/cm^2$) values of C were significantly higher (p<0.05) than those of T1 and T2. There was no significant difference among the different sausages in cooking loss, ranging from $13.00{\sim}14.98%$. The WHC values of T1 and T2 were significantly higher (p<0.05) than that of C. The values of TBARS were significantly (p<0.05) increased for ail sausages following storage. The TBARS value (mg MA/kg) of C was significantly higher (p<0.05) than those of T1 and T2 at 15 days of storage, however T1 was significantly higher (p<0.05) than the other sausages after 30 days of storage. The meat color values tended to decrease with increased storage time. Microorganism analysis revealed that all sausage types did not reach $4.4log_{10}CFU/g$ until 30 days of storage. The texture, brittleness, Hardness, and springiness of each sausage type were not significantly different after 1 day of storage, while the cohesiveness, gumminess and chewiness of T1 and T2 were significantly higher (p<0.05) than that of C. T1 and T2 sausages had a slightly higher score regarding color, aroma, tenderness and overall acceptability, however the sensory evaluation score among the different sausage types was not significantly different (p>0.05). In conclusion, low-fat sausage with added tomato showed higher lipid oxidative stability during storage than sausage to which no tomato was added.

• The Korean Journal of Food And Nutrition
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• v.15 no.2
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• pp.144-150
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• 2002

Sweet persimmon were tested in order to identify their use as secondary material which is excellent in function and taste as food. Samples were soaked for 1 and 5 min with NaCl concentration(0, 1 and 3%) at a certain heating temperature(25, 75 and 95$\^{C}$), and then tannin, vitamin C, flavonol, color intensity, sensory test and textural properties were analysed. The results of the analyses were as follows. Tannins were decreased as heating temperature, NaCl concentration and soaking time were increased, especially, that the control was 420 mg% but decreased 228 and 198 mg% at 95$\^{C}$(1 and 3% NaCl concentration) for 5 min. soaked in each. Vitamin C content also decreased more in higher temperature and NaCl concentration than control(122.4 mg%). Color intensity showed higher value in 1. and b than in heating temperature, NaCl concentration and soaked time longer remarkably, but a value decreased. The peel of sweet persimmons was analyzed myricetin(2.0 $\mu$g/g), quercetin(34.5 $\mu$g/g) and kaemperol(1.1$\mu$g/g), but in pre-treatment sample(95$\^{C}$, 1% NaCl concentration and 5 min. soaked) was showed higher myricetin(9.5 $\mu$g/g) and quercetin(5.5 $\mu$g/g). Textural properties were good in pre-treatment sample(95$\^{C}$, 1% NaCl concentration and 5 min. soaked) such as brittleness, cohesiveness, gumminess and chewiness. In sensory analysis, the pre-treatment samples(95$\^{C}$, 1% NaCl concentration and 5 min. soaked and 95$\^{C}$, 3% NaCl concentration and 1 min. soaked) were showed higher point than others.