• Food Science of Animal Resources
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• v.20 no.4
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• pp.311-319
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• 2000

본 연구는 다기능성 지질신소재로 각광을 받고 있는 CLA를 육제품에 첨가하였을 때 제방의 산화를 억제시키는 효과에 대하여 연구하였다. 비육말기 돼지 사료에 LCA를 5% 첨가하여 생산한 동육 등심을 4$^{\circ}C$ 냉장고에에서 11일 동안 저장하면서 CLA 함량에 따른 지방산화정도(TBARS)에 대한 단순 상관도를 조사하였으며, 또한 CLA를 우욱 패티 제조에 0.05, r과 2%로 각각 첨가하여 제조한 후 4$^{\circ}C$에서 13일동안 저장하면서 pH, TBARS, 지방산 조성 및 CLA 함량을 조사하였다. TBARS의 단순상관도는 저장 11일째에 -0.804(p<0.001)으로 높은 상관관계를 나타낸 것으로 보아 CLA가 육내에 축적이 되면 저장 기간이 경과 할수록 지방산화를 지연시키는 것으로 나타났다. CLA가 육내에 축정이 도면 저장 기간이 경과 할수록 지방산화를 지연시키는 것으로 나타났다. CLA가 축정된 우육 패티를 soc장저장하면서 저장기간이 경과할수록 유의적으로 증가하였다.(P<0.05), 대조구에 비햐여 CLA 첨가구가 유의적으로 높은 pH를 보였으며,또한 CLA 첨가량이 증가할수옥 pH가 유의적으로 증가하는 현상을 보였다. (p<0.05). TBARS의 변화는 전 처리구에 저장 기간이 경과함에 EK라 유의적으로 증가하였다. (p<0.05)., 처리구간의 비교에서 대조구에 비하여 CLA 첨가구가 유의적으로 낮은 TBARS를 보였으며 (p<0.05), EH한 CLA펌가량이 증가할수옥 유의적으로 낮은 TBARS를 보여 CLA 가 항상화작용이 있음을 알수 있었다. CLA 우육 패티의 지방산 조성은 CLA 첨가량이 증가할수옥 상대적으로 다른 종류의 지방산 함량이 감소하는 겨과를 보였다. 저장기간이 경과에 따른 변화는 없었다. CLA 함량의 변화는 CLA첨가량이 증가할수록 유의적으로 증가하였으며(p<0.05) 저장기간이 경과하여도 아무런 변화가 없어 화학적으로 안정한 물질이라 사료된다. 이상의 결과에서 CLA는 지방산화를 억제시켜 산화 안정성에 효과가 있는 것으로 사료되며, CLA를 육제품 제조시 첨가할 경우 품질 보존 효과가 잇음과 동시에 고기능성 육제품 생산이 가능하리아 사료된다.

• Proceedings of the Korea Multimedia Society Conference
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• 2001.11a
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• pp.467-471
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• 2001

최근 들어 소프트웨어의 대형화, 통합화가 요구되어지면서 소프트웨어 개발방법의 변화가 대두되고 있으며, 그 해결책의 하나로 컴포넌트 소프트웨어가 제시되고 있다. 경험이 많은 개발자에 의해 개발된 컴포넌트는 소프트웨어 재사용이 뛰어나고, 이미 낳은 곳에서 사용중이므로 안정성 및 신뢰성이 인정된다. 이러한 컴포넌트의 개발자와 소비자를 연결하기 위해 웹 환경에서 컴포넌트의 명세 및 컴포넌트 자체를 쉽게 등록 및 검색이 가능하도록 설계하였다. 하나의 컴포넌트의 명세에 따르는 각기 다른 종류의 멀티미디어 컴포넌트 등 다양한 종류의 컴포넌트를 등록, 검색할 수 있으며 다양한 분류법을 지원하는 컴포넌트 저장소이다.

• Tunnel and Underground Space
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• v.23 no.1
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• pp.13-30
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• 2013

Increase of pore fluid pressure resulting from injection of $CO_2$ may reactivate pre-existing faults, and the induced seismic activities can raise the safety issues such as seal integrity, restoration of storage capacity, and, in the worst case, removal of previously injected $CO_2$. Thus, fault stability and potential for $CO_2$ leakage need to be assessed at the stage of site selection and planning of injection pressure, based on the results of large-scale site investigations and numerical modeling for various scenarios. In this report, studies on the assessment of fault stability during injection of $CO_2$ were reviewed. The seismic activities associated with an artificial injection of fluids or a release of naturally trapped high-pressure fluids were first examined, and then site investigation methods for the magnitude and orientation of in situ stresses, the distribution and change of pore fluid pressure, and the location of faults were generally summarized. Recent research cases on possibility estimation of fault reactivation, prediction of seismic magnitude, and modeling of $CO_2$ leakage through a reactivated fault were presented.

• Journal of Hydrogen and New Energy
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• v.12 no.2
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• pp.103-120
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• 2001

수소에너지는 환경과 에너지문제를 동시에 해결할 수 있는 가장 이상적인 에너지원으로 여겨지고 있으나 수소저장 기술이 그 이용을 제한하고 있는 실정이다. 최근 탄소나노 튜브를 비롯하여 탄소계 신소재를 이용한 수소저장 연구는 탄소재료가 가볍고 안정성이 우수한 장점을 가지고 있어서 매우 주목받고 있다. 이미 많은 연구결과들이 DOE(Department of Energy)가 발표한 상업적으로 이용 가능한 목표인 6.5wt%의 수소 저장량을 만족함에도 불구하고 아직도 그 연구 결과에 대하여 재현성 및 신뢰성이 부족한 게 사실이다. 따라서 이를 확인하려는 많은 시도들과 새로운 연구들이 필요하다고 할 수 있다. 본 논문에서는 지금까지 발표된 연구결과를 바탕으로 나노구조를 갖는 탄소재료의 수소저장특성과 수소저장방법 등을 고찰해보고 또 다양하게 제시된 연구방법들을 고찰함으로써 수소저장매체로서 탄소재료의 연구 방향을 제시하고자 하였다.

• Journal of KIISE:Computer Systems and Theory
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• v.34 no.12
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• pp.683-695
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• 2007

NAND flash memory-based file systems cannot store their system-related information in the file system due to wear-leveling of NAND flash memory. This forces NAND flash memory-based file systems to scan the whole flash memory during their mounts. The mount time usually increases linearly according to the size of and the usage pattern of the flash memory. NAND flash memory has been widely used as the storage medium of mobile devices. Due to the fact that mobile devices have unstable power supply, the file system for NAND flash memory requires stable recovery mechanism from power failure. In this paper, we present design and implementation of a new NAND flash memory-based file system that provides fast mount and enhanced stability. Our file system mounts 19 times faster than JFFS2's and 2 times faster than YAFFS's. The stability of our file system is also shown to be equivalent to that of JFFS2.

• Journal of agriculture & life science
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• v.53 no.3
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• pp.41-49
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• 2019

Consumers are interested in natural ingredient that replace synthetic antioxidants in meat products. This study was carried out to investigate the effects of astaxanthin (AX) on the oxidative stability and quality characteristics of emulsified sausages during cold storage. Emulsified sausages were prepared as follows: manufactured without AX and BHT (Control), added with 500 mg/kg of BHT (BHT), and added with 80 mg/kg of AX (AX). Addition of AX showed no significant difference in pH, emulsion stability and cooking yield of emulsified sausages (p>0.05). However, the initial color retentivity was the same as that of synthetic antioxidant such as BHT treatment, and the redness was higher when AX treatment was added (p<0.05). The lipid oxidation showed the lowest value in the BHT treatment at the end of storage and the AX treatment also was significant lower than that of control (p<0.05). Hardness was lower in the all treatments at the end of storage than in the control (p<0.05). Therefore, astaxanthin can be used as a color enhancing agent for meat products as well as an natural antioxidant in replacing of BHT which is as synthetic antioxidant.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.108-114
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• 2002

The effects of dietary vitamin E and selenium(Se) supplementation on meat color stability in M. Longissimus of Hanwoo(Korean native cattle) bull beef during retail display(5$^{\circ}C$, 1,200 lux) were investigated. Experimental groups were divided into control(Vit E 27 IU/head/day, Se 0.09 mg/head/day), Vit E (2,500 IU/head/day), Se(20 mg/head/day), Vit E+Se(Vit E 2,500 IU/head/day, Se 20 mg/head/day) groups. CIE a*(redness), chroma(C*) values, oxymyoglobin(%) and R630-R580 were significantly (p<0.05) decreased among the 4 treatment groups during retail display, in particular, those values decreased more rapidly in the control group. The metmyoglobin (%) of 0 day(before storage) was not significantly (p<0.05) different among the 4 treatment groups. However, the rate of metmyoglobin accumulation during storage increased more rapidly in the control group. Therefore, discoloration in the control group was more accelerated compared to the other groups. TBARS(thiobarbituric acid reactive substances) which represent lipid rancidity was significantly(p<0.05) lower in Se and Vit E+Se groups than in the control and Vit E groups. Reducing ability of 0 day(before storage) was significantly lower in the control group than in the other groups, and it decreased more rapidly in the control group after 3 days of storage. Consequently, Se-supplemented groups(Se and Vit E+Se groups) were more resistant to lipid oxidation than were the control and Vit E groups. The stability of meat color and myoglobin forms(%) were significantly (p<0.05) higher in Vit E, Se and Vit E+Se groups than in the control group, but there were no difference among Vit E, Se and Vit E+Se groups.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.263-267
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• 1997

Red seabream strips were decontaminated by dipping with solutions of 0.25~1.0% acetic, lactic, or citric acids for 5min. Control strips were dipped with tap water only for 5min. All strips were individually placed in plastic bags and stored at 4$^{\circ}C$. Acetic acid(AA) treatments were completely inhibited aerobic spoilage bacteria(areobic plate count : APC) compared to the initial controls for 6 days. Treatments of either lactic acid(LA) or citric acid(CA) completely inhibited APC compared to the initial controls for 3 days. Red seabream strips treated with AA extended microbiological shelf-life for 12 days.

• Tunnel and Underground Space
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• v.24 no.4
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• pp.289-296
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• 2014

A simple analytical approach for stability assessment of underground storage caverns against ground uplift of overburden rock above the rock caverns for high pressurized fluid such as compressed air energy storage (CAES) and compressed natural gas (CNG) was developed. In the developed approach, we assumed that failure plane of the overburden is straight upward to ground surface, and factor of safety can be calculated from a limit equilibrium analysis in terms of this cylindrical shape failure model. The frictional resisting force on the failure plane was estimated by Hoek-Brown strength criterion which replaces with Mohr-Coulomb criterion such that both intact rock strength and rock mass conditions can be considered in the current approach. We carried out a parametric sensitivity analysis of strength parameters under various rock mass conditions and demonstrated that the factor of safety againt ground uplift was more sensitive to Mohr-Coulomb strength criterion rather than Hoek-Brown criterion.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.565-573
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• 2015

This study was carried out to clarify the addition effects of lentil and Opuntia ficus-indica instead of nitrite on storage stability for sausages. The antioxidant activity, acid value, peroxide value, volatile basic nitrogen and total aerobes were determined. As the concentration of lentils and Opuntia ficus-indica increased, total polyphenol and DPPH radical scavenging effects increased significantly. The F6 batch which had the maximum concentration of lentil and Opuntia ficus-indica, had the highest polyphenol value and DPPH radical scavenging effects. In addition, lentil and Opuntia ficus-indica supplementation lowered acidity, peroxide value and volatile basic nitrogen of sausages. Therefore, addition of lentil and Opuntia ficus-indica showed inhibition effects on lipid oxidation and protein deterioration of sausages. Also, Opuntia ficus-indica dropped pH, while lentil raised the pH. Bacterial counts didn't have an effect with the concentration of lentil and Opuntia ficus-indica on initial storage day. Overtime, the bacterial growth in the supplemented sausage group was less than the growth in no supplementation sausages. These results indicate that the addition of lentil and Opuntia ficus-indica increase antioxidative activity and inhibit lipid oxidation, protein deterioration and microbial growth. Lentil and Opuntia ficus-indica are useful materials in sausage production.