• Title/Summary/Keyword: 추한 한국인

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Effective Routing Protocol Implementation Framework on Riverbed (OPNET) Modeler and its Example for AntHocNet (Riverbed (OPNET) Modeler의 효과적인 라우팅 프로토콜 추가 프레임워크 및 이를 이용한 AntHocNet 라우팅 구현)

  • Kim, Kwangsoo;Lee, Cheol-Woong;Shin, Seung-hun;Roh, Byeong-hee;Roh, Bongsoo;Han, Myoung-hun
    • The Journal of Korean Institute of Communications and Information Sciences
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    • v.41 no.8
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    • pp.974-985
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    • 2016

  • Riverbed Modeler, which is a commercial packet-level discrete event simulator is used to model, design, and simulate complicated communication protocols and large-scale network. Riverbed Modeler got credit for its reliability in field of network simulation. In the MANET simulation environment using Riverbed Modeler, it is very complicated to add a new routing protocol into existing architecture of routing protocols because it is required lots of modifications of protocol recognition. In this paper, we propose Routing Adding Framework which can reduce errors or mistakes during modifying the existing routing support architecture. Routing Adding Framework is provided as a adapter API for protocol recognition. and it is only minimum modifications for protocol identifiers when a new routing protocol is added to the child process of manet_mgr process which manages routing protocols for IP layer. With Routing Adding Framework, we can reduce less than half modification. Then, we shows an example of implementation of a hybrid routing protocol AntHocNet using Routing Adding Framework, and we verify its design and application of the Routing Adding Framework by obtaining simulation result with similar result given by AntHocNet.

  • https://doi.org/10.7840/kics.2016.41.8.974 인용 PDF KSCI

Effect of inhibition on Browning and Microbial Growth of Minimally Processed Lettuce (최소가공 처리에 의한 양상추의 갈변 및 미생물 증식억제 효과)

  • Cha Hwan-Soo;Kim Soon-1m;Kim Byeong-Sam;Kim Sang-Hee;Park Seon-Ju;Cho Han-Sun;chd Hye-Yeon
    • Food Science and Preservation
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    • v.11 no.3
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    • pp.331-335
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    • 2004

  • This study was carried out to improve quality of minimally processed lettuce with various treatments. The treatments for preventing enzymatic browning were using different chemical immersion solutions and controlling microbial growth were using chlorine, electrolyzed water, and organic acid. The solution with ascorbic acid 1$\%$ and citric acid 1 $\%$ showed a positive effect on antibrowning of minimally processed lettuce. In the inhibition of microorganisms growth, 200 ppm NaCIO solution was more effective than fermented pollen solution and Na-dichloroisocyanurate solution. In electrolyzed water system, no-diaphragm system showed inhibitory effect of microorganisms growth. Also, total microorganisms count of minimally processed lettuce with ascorbic acid and citric acid solution was lower by about 4 log cycle after 4 days storage at l0$^{\circ}C$.

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