• 베이커리
• /
• no.9 s.386
• /
• pp.55-56
• /
• 2000

• 베이커리
• /
• no.5 s.382
• /
• pp.118-119
• /
• 2000

• Proceedings of the Korea Information Processing Society Conference
• /
• 2019.10a
• /
• pp.358-360
• /
• 2019

IoT(Internet of Thing) 기술이 현대인들의 생활 속 깊숙이 자리함에 따라, 삶을 보다 편리하게 해 줄 IoT 기술이 각광받고 있다. 본 시스템은 이러한 IoT 기술을 이용하여 관상어마다 적합한 환경 관리를 도와주고 더 나아가 모바일 어플리케이션을 통해 어항의 환경을 원격으로 제어할 수 있도록 하는 스마트 어항 서비스를 구축하였다. 보편적으로 많이 사용되는 Android 기반 운영체제 어플리케이션 및 아두이노와 라즈베리파이와 같은 마이크로컨트롤러(MCU)를 이용하여 시스템을 구현하였으며, 이들은 AWS 서버를 통해 값을 주고받는다. 데이터베이스에서는 자동으로 어항을 관리하는데 필요한 정보들이 저장되어 있으며, 저장된 정보를 사용하여 전체적인 자동 먹이 지급 및 수질 관리 알고리즘이 작성되었다.

• The Journal of the Institute of Internet, Broadcasting and Communication
• /
• v.13 no.2
• /
• pp.199-207
• /
• 2013

Recently, hacking is seen as a criminal activity beyond an activity associated with curiosity in the beginning. The malignant bot which is used as an attack technique is one of the examples. Malignant Bot is one of IRC Bots and it leaks user's information with attacker's command by attacking specified IP range. This paper will discuss an access method and a movement process by analyzing shadowbot which is a kind of a malignant Bot and will suggest possible countermeasure. This study has two distinct features. First, we analyze malignant Bot by analyzing tools such as VM ware. Second, we formulate a hypothesis and will suggest possible countermeasure through analyzing malignant Bot's access method and movement. Performance evaluation will be conducted by applying possible countermeasure to see if it can prevent attacks from malignant bot.

• Korean Journal of Food Science and Technology
• /
• v.35 no.1
• /
• pp.92-96
• /
• 2003

Effects of vitamin C on the properties of bread including number of yeast cells, volume of bread, specific loaf volume, and hardness and sensory characteristics were evaluated. Vitamin C was added at various amounts to frozen doughs made through sponge &dough method using sweet dough formula and quickly frozen at $-40^{\circ}C$. Doughs were stored for 4 weeks at $-20^{\circ}C$. Evaluations were done after frozen dough was thawed, fermented, and baked every week. The bread with 150 ppm vitamin C revealed higher yeast cell survival rate during freezing storage, and higher specific and bread volumes than other doughs. Hardness of bread increased with increasing amount of vitamin C added. Bread with 100 ppm vitamin C revealed the highest sensory score. Consequently, addition of 100 ppm vitamin C to bread dough resulted in the highest overall evaluation.

• Korean Journal of Food Science and Technology
• /
• v.37 no.1
• /
• pp.55-60
• /
• 2005

Frozen dough made by sponge and dough method using sweet dough formula was quickly frozen at $-40^{\circ}C$ and stored for 8 weeks at $-20^{\circ}C$. Effects of vital wheat gluten on number of yeast cells, bread volume, specific loaf volume, hardness, and sensory properties of bread were investigated. Dough added with 4% vital wheat gluten showed higher yeast cell survival rate during freeze storage and larger specific loaf volume than other doughs. Hardness value increased with increasing amount of vital wheat gluten added, whereas, in frozen dough stored more than 4 weeks, dough added with 2% vital wheat gluten showed lower hardness value than others. Bread made with 4% vital wheat gluten showed highest sensory score.

• Applied Biological Chemistry
• /
• v.47 no.1
• /
• pp.107-112
• /
• 2004

This study was carried out to investigate properties of the bread prepared by applying emulsifiers to the frozen dough, Doughs made by the sponge and dough method with the sweet dough formula were quickly frozen at $-40^{\circ}C$ and stored for 6 weeks at $-20^{\circ}C$. The effects of emulsifiers on the number of yeast cells, the volume of the bread, the hardness and the quality evaluation were investigated after frozen doughs were thawed, fermented and baked every week. In the effect of the number of yeast cells, SSL 0.3% and DATEM 0,2% produced a more effective result than others during the freezing storage, The highest loaf volume was formed in bread supplemented with SSL 0,3% and DATEM 0,2%, In the moisture content, bread supplemented with SSL 0,5% showed the highest value, Bread supplemented with SSL 0,3% and DATEM 0,2% produced the lowest value of bread hardness and received the highest score in quality evaluation, In this study, the addition of SSL 0,3% and DATEM 0,2% in making frozen dough led to better bread quality as compared to others.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.1
• /
• pp.76-82
• /
• 2013

This study was carried out to evaluate the effect of wheat gluten on quality characteristics of white pan bread with 10% resistant starch. White pan bread was fortified with wheat gluten at levels of 2%, 4% and 6% w/w. The pH of dough and white pan bread, specific loaf volume, water activity, baking loss rate, crumb color, hardness, and sensory evaluation were analyzed for quality characteristics. The pH of processed dough and white pan bread with additional vital wheat gluten was lower than that of control, and pH increased with increasing wheat gluten content. Water activity was lower in white pan bread with added vital wheat gluten than in the control, however there were no significant differences. Specific loaf volume revealed a higher value in tests than in the control, and the products revealed a higher specific loaf volume with higher amounts of vital wheat gluten. However, the baking loss rate decreased with increasing wheat gluten content. In terms of crumb color analysis, L, a, and b values lowered with increasing wheat gluten. Hardness appeared to be lower in tests than in the control, and the test with 6% wheat gluten showed the lowest value among the products. In a sensory evaluation, the product with 4% wheat gluten revealed the highest score. As a result of this study, 4% wheat gluten is considered to be the reasonable level in preparing white pan bread with 10% resistant starch.

• Journal of dental hygiene science
• /
• v.15 no.4
• /
• pp.399-406
• /
• 2015

The purpose of this study was to investigate the performance of dental infection control. This survey was performed on 158 of the dental hygienist in certain areas. The research was performed using a self-reported questionnaire and interview method from June to July, 2014. The collected data was analyzed by PASW Statistics ver. 18.0. Guideline of infection management, infection controller, regular infection control training, Sterilization of the handpiece/per head resulted 57~74% for dental hospital. It was higher than 13~20% for dental clinics (p<0.05). Infection control guidelines and vaccination recognition of dental were more performed in dental hospital. Patient's hand hygiene performed, tooth brushing before treatment, cross infection educational experience was less than 20%, research cooperation of medical history was over 90% (p<0.05). Performing rate of the dental hospital workers were investigated higher in protective personal devices, infection control of treatment room. A correlation analysis about institutional support, infection control of dental hygienists, patients with infection control cooperation showed a positive correlation statistically significant. Infection control can be enhanced when the medical staff, the patient, the organization combined cognitive and practice. Dental hygienist is required to recognize and practice the infection control guidelines through continuing education.