• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1169-1178
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• 1998

This study was performed to purify fig pectinesterase(F-PE) and characterize its in situ activity. Three kinds of F-PE were partially separated by using ammonium sulfate fractionation, Q-Sepharose column, CM-cation exchanger column chromatography, and HPLC. One of those was anionic protein and the others were cationic proteins. All of them had approximate molecular weight of 27,000 and lost rapidly their activity during storage. Therefore alternative crude enzyme was prepared by suspending the freeze dried and milled fig powder in 0.1 M NaCl at pH 7.5. F-PE had the optimum pH of 8.5, the optimum temperature of $50^{\circ}C$ with activation energy of 7,671 cal $mol^{-1}K^{-1}$ and stability up to $55^{\circ}C$ with 10 minutes heating. Optimum activity was obtained in $0.2{\sim}0.4$ M NaCl with optimum solubility at above 0.8 M NaCl.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.3
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• pp.191-201
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• 1987

Seasoned sardine meat was prepared to extend the use of sardine for human consumption, and processing conditions and storage stability of frozen seasoned sardine meat were studied during storage at $-20^{\circ}C$. The fish was beheaded, gutted and cleaned in a washing tank. The washed fish was then put through a belt-drum type meat separator which separates the flesh iron the bone and skin. Mechanically deboned fish meat was mixed with $20.6\%$ emulsion curd, $0.5\%$ table salt, $2.0\%$ sugar, $0.4\%$ sodium bicarbonate, $0.2\%$ polyphosphate, $0.1\%$ monosodium glutamate, $0.3\%$ onion powder, $0.1\%$ garlic powder, $0.1\%$ ginger powder, $3.0\%$ soybean protein and $0.1\%$. In sodium erythorbate. This seasoned sardine meat was frozen with contact freezer, packed in a carton box and then stored at $-20^{\circ}C$. The pH, volatile basic nitrogen, viable cell counts, peroxide value, carbonyl value, thiobarbituric acid value, taste compounds, fatty acid composition, salt extractable nitrogen, drip, texture, and color values of the products were determined during frozen storage. The results showed that lipid content in products could be controlled by using emulsion curd, and flavor and texture could be improved by adding spices and soybean protein, and lipid oxidation could be retarded by $0.1\%$ sodium erythorbate. Judging from the results of chemical experiments and sensory evaluation, the products can be preserved in a good quality for 120 days during frozen storage.

• Tunnel and Underground Space
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• v.14 no.2
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• pp.154-166
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• 2004

A numerical stability analysis was conducted on the large oil storage caverns excavated in a rock mass under high initial horizonal stress. The behaviors of the surrounding rock mass, rockbolts, and shotcrete were analyzedr and stability of the support members were assessed. For a proper support system design, the effect of the modelling technique, cavern shape and rockbolt length on the stability of the cavern was investigated. Results show that installation timing of supports and the change in cavern shape due to stepwise excavation affect the stress induced in support members. Also found was desperate need for a numerical technique which can properly reflect the behavior of the steel fiber reinforced shotcrete.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.379-382
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• 1997

The effects of different concentrations of ${\alpha}-tocopherol,\;{\delta}-tocopherol$, BHA, BHT and TBHQ on the oxidative stability of perilla oils undergoing autoxidation during storage at $50^{\circ}C$ were studied. ${\alpha}-\;and,\;{\delta}-tocopherols$ were added as concentrations of 100, 200, 300 and 400 ppm to the perilla oils from the unroasted seeds or the roasted seeds at $190^{\circ}C$ for 20 min. BHA, BHT and TBHQ were also added to the perilla oils described above as concentrations of 50, 100, 150 and 200 ppm, respectively. The oxidative stability of perilla oils was estimated by the antioxidative index (AI: the induction periods of oils with antioxidants/the induction periods of oils without antioxidants) on the basis of the peroxide values. The roasted perilla seed oil was more stable than the unroasted seed oil in autoxidation. The addition of ${\alpha}-\;and,\;{\delta}-tocopherols$ accelerated the autoxidation of perilla oils. BHA did not show antioxidant effects, but BHT showed very weak antioxidant effects. The autoxidation of perilla oils, however, was effectively prevented by the addition of TBHQ. TBHQ showed activity in preventing 5 times on the autoxidation of perilla oils. Therefore, the oxidation stability of perilla oils seemed to be depend both on the roasting process and the kind of antioxidants.

• Journal of the Korean GEO-environmental Society
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• v.15 no.10
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• pp.43-51
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• 2014

Recently, National Emergency Management Agency constructs integrated information system for preventing national earthquake based on underground information. In the past, there are numerous difficulties in construction and management of underground information, because underground information is constructed by each management agency. But a link and application of underground information are available because of government 3.0. This study shows the integrated information system for preventing national earthquake based on real-time link of underground information. The integrated information system for preventing national earthquake developed in this study consists of boring information input modules, underground information search/analysis modules based on V-world tile map, user authority management modules, user management modules and real-time liaison interface modules. Also, this study proposes enhancement plan to construct integrated information system for preventing national earthquake stably and strongly. Stability test conduct on stability of data storage, system stability and consistency of processing speed test results show stability of the integrated information system for preventing national earthquake is high.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.273.2-273.2
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• 2016

전기적인 장치를 필요로 하는 분야의 빠른 발전에 따라 그 기본이 되는 에너지 저장소자에 관한 연구가 많은 관심을 불러일으키고 있다. 특히, 다양한 에너지 저장 소자 중 기존의 배터리 보다 높은 에너지 밀도와 빠른 충전/방전 속도, 그리고 상대적으로 긴 수명을 가진 슈퍼커패시터에 관한 연구가 많이 이루어 지고 있다. 나노구조를 가진 슈도용량성 물질을 전극에 합성시키는 방법은 크게 두 가지로 나눌 수 있는데 수열합성법이나 전기화학적증착 방법 같이 인위적인 바인더를 사용하지 않고 직접 전극 표면에 합성시키는 방법이 있고, copecipitation이나 졸겔 방법으로 나노구조를 합성한 후 인위적인 바인더를 사용하여 전극 표면에 합성 시키는 방법이 있다. 본 연구에서는 짧은 시간에 물질을 합성시킬 수 있고 인위적인 바인더를 사용하지 않아 더욱 뛰어난 전기적인 특성을 보이는 전기화학적증착 방법을 이용하여 spherically shaped CuO를 전도성 직물에 직접 합성시켜 전기적인 특성을 연구하였다. 유연한 전도성 직물에 합성된 spherically shaped CuO 는 뛰어난 전기화학적 가역성, 상대적으로 높은 비정전용량, 그리고 많은 사이클 테스트에서도 높은 안정성을 보였다. 이처럼 손쉬운 방법으로 유연한 전도성 직물에 합성된 metal oxide 나노구조는 슈퍼커패시터 뿐만 아니라 염료감응형 태양전지, 다양한 종류의 센서 등 많은 분야에서 활용될 것으로 기대된다.

• Review of KIISC
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• v.20 no.2
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• pp.32-43
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• 2010

클라우드 컴퓨팅 서비스의 많은 장점에도 불구하고 아직 기업들이 서비스의 가용성 및 데이터 보안, 자사 데이터에 대한 통제권 확보, 종속성 등의 문제로 클라우드 컴퓨팅 서비스의 이용을 꺼리고 있다. 이 같은 문제들은 기술개발, 표준화, 표준약관, 서비스수준협약(SLA) 등으로 어느 정도 해결이 가능하다 그러나 데이터가 여러 국가에 복제되어 분산 저장될 경우 데이터의 국외이전 금지 문제, 데이터의 보관 및 파기 의무, IT 컴플라이언스 수탁자의 불법행위에 대한 위탁자의 책임, 자신의 데이터센터에 저장된 불법정보에 대한 클라우드 서비스제공자의 책임범위, 클라우드 서비스제공자의 책임제한 등 현행법상의 법적 규제와 충돌되는 부분에 대해서는 법. 제도적 접근과 검토가 필요하다. 클라우드 컴퓨팅 산업의 촉진 및 이용 활성화를 위해서는 구체적으로 다음과 같은 사항이 법 제도적으로 검토되어야 한다. (1) 클라우드 서비스나 솔루션을 시험할 수 있는 테스트베드 구축 등 시범사업 근거 마련, (2) 분야별 특화된 클라우드 서비스 모델 개발 및 사업화를 위한정부시책 추진 및 지원 근거 마련, (3) 민 관의 포괄적 협력 기반조성 및 정부의 기술 개발연구 지원체계 마련, (4) 사전 인증 및 사후 보증체계 구축을 통한 클라우드 서비스의 신뢰성 및 안정성 제고, (5) 클라우드 서비스의 상호운용성 확보를 위한 표준화, (6) 클라우드 컴퓨팅의 정보보안, 개인정보보호 등 각종 법률 이슈와 예상되는 다양한 이해관계 충돌 문제에 대응할 수 있도록 서비스제공자와 이용자 대상의 지침 근거 마련, (7) 클라우드 속에 있는 기업의 정보지산에 대한 접근권 보장, (8) 정보자산의 실제 위치와 선택권 보장, (9) 정보자산의 부적절한 접근 방지와 오남용 방지, (10) 클라우드 서비스 제공기업 또는 서비스 자체의 영속성 보장, (11) 서비스 장애 책임범위와 분담, (12) 소프트웨어 라이선스 등에 대한 규정이 고려되어야 한다.

• Food Science and Preservation
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• v.14 no.1
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• pp.87-93
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• 2007

This study investigated the antimicrobial effect of germinated acorn pollen solution on harmful food-borne microorganisms. The antimicrobial activity when 8% (w/v) acorn pollen in 10% (w/v) sugar solution was extracted at $30^{\circ}C$ for 4 days. The minimal inhibitory concentration of this germinated acorn pollen solution was $40\;{\mu}L/mL$ for Gram-positive bacteria and $30\;{\mu}L/mL$ for Gram-negative bacteria. Acetic and lactic acids were present at high levels in germinated acom pollen solution. As pollen germination releases heat, the antimicrobial activities are heat-stable. The activities are tolerant of low pH. In summary, acorn pollen germination solution showed active antibiosis and should be developed as a natural preservative material.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.562-566
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• 2005

Effects of amino acids (Arg, Lys, Gly, Ile, Glu, Asp, and Met) on the color intensity, stability and antioxidative properties of anthocyanins extracted from grape skins were investigated. Intensity of anthocyanins was significantly increased by the addition of Asp. Except for basic amino acids such as Arg and Lys, stabilities of anthocyanins were significantly improved by the addition of other amino acids including neutral, acidic and sulfur containing amino acids during the storage at $30^{\circ}C$ at pH 3.5. In case of control anthocyanins was remained unchanged the intensity of red color decreased significantly during the storage whereas their antioxidative activity were unchanged. Although effects of amino acids addition on electron donating abilities of anthocyanins were not differentiated by DPPH (2,2-diphenyl-1-picrylhydrazyl) method, the addition of Asp or Met resulted in increased ferric reducing ability which measured by FRAP (ferric reducing ability of plasma) assay.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.82-88
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• 2003

Four kinds of low calorie mayonnaises containing 1.2% of sodium alginate, 1.0% of guar gum, 1.0% and 1.2% of xanthan gum and one control mayonnaise containing 78.5% of oil without gums were manufactured in pilot scale. Fresh control mayonnaise was higher in viscosity and turbidity than low calorie mayonnaise with gums. During storage at -1$0^{\circ}C$, viscosity and turbidity of control mayonnaise decreased sharply, whereas those of low calorie mayonnaise with gums decreased slightly. Scanning electron microscopy showed that fresh mayonnaise was composed of heterogeneous population of dispersed spherical oil droplets (<10 ${\mu}{\textrm}{m}$), and oil droplet size of control mayonnaise was smaller than any other low calorie mayonnaise. During storage at -1$0^{\circ}C$, a shift in oil droplet size toward larger oil droplets was frequently observed in control mayonnaise as a result of coalescence of oil droplets. Oil separation and turbidimetric study also confirmed that coalescence of oil droplets was occurring during this accelerated aging treatments.