• Korea Information Processing Society Review
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• v.15 no.2
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• pp.15-28
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• 2008

The Korea UK e-Science Collaboration project has been aimed at supporting research and collaboration between Korean and UK researchers. Its goal is to benefit the nation by reducing cost and time in constructing the National e-Science Research Environment' by studying and benchmarking the cases in countries that have already procured advanced technologies in the area. Two joint workshops were held in a year where researchers from the two countries had the opportunities to share their research results with each other. Also, the project has supported exchanges of researchers fostering expertise in the field. In the course of the project, the e-Science Centre in the UK and KISTI have signed MoU(Memorandum of Understanding) in 2006. Moreover, there have been active research collaboration between Korea and the UK. The University of Southampton will share the BioSimGrid data with the Korean counterpart, and the University of York has provided the AURA software. In the future, KISTI and the UK NGS(National Grid Service) will organize a working group at OGF that will work mainly on the standardization of Parameter Sweep and bring it to lead the global standard. KISTI will include its own AURORA system into OMI-UK software stack, which will enable access to NGS resources through AURORA user application. The collaboration with the UK has opened up more opportunities for collaboration with other countries as well. KISTI and HLRS in Germany have agreed to share the COVISE and will have research exchanges. As such, it is expected that Korea will play a major role in e-Science research by building strategic and systematic collaborative relations with its International partners.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.1-7
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• 2015

Traditional cuisine reflects cooking traditions shaped by political, economic, social, cultural, and environmental conditions characterized by authenticity and uniqueness. Traditional food is not only a part of our cultural heritage but also a knowledge resource. Application of food science and technology in Korean traditional foods was reviewed from six points of view, including food preservation, fermentation, changes in food materials, utilization of food functionality, and packaging and development of cooking appliances. Books from disparate times were chosen in order to cover a wide range of materials from the past to the present. Food preservation and fermentation techniques were applied to various food materials. Combination of science and skills contributes to the accessibility of diverse food materials and better quality foods. Koreans use assorted and resilient plants, which have an abundance of functional substances such as food materials. Among cooking appliances, microwave oven and refrigerator are the most innovative products with huge influences on food eating patterns as well as lifestyle. Packaging effectively reduces post-harvest preservation losses, and better packaging has technical improvements for storage and distribution. Kimchi was chosen as an example in order to study technology from the past to the present. Availability of Kimchi cabbage, enrichment of functional ingredients, identification of useful microbial species, standardization of recipe for commercialization, prevention of texture softening, introduction of salted Kimchi cabbage and Kimchi refrigerators, and packaging were reviewed. The future of traditional foods in the market will be competitive. First, traditional foods market should be maintained to protect the diversity of food materials. Secondly, tailored foods for individuals should be considered using foods with functional properties. Information on health benefits would provide insights into health and traditional food products. Third, speedy transfer of new technology to the traditional food industry is needed to ensure food quality production and new opportunities in the market. Fourth, safety of traditional foods should be ensured without sacrificing the essential characteristics of culturally important foods. Improvement of logistics, distribution, and facility should be carried out. As demand for convenience foods increases, traditional foods should be developed into products.

• Resources Recycling
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• v.20 no.2
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• pp.3-15
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• 2011

Current, Registration fields of CDM projects are being conducted in a variety of parts such as mostly energy, chemical processing and manufacturing processes. However, there are not many CDM project registrations by recycling of inorganic waste. In this paper, analysis abroad CDM project and applications in order to review possibility of CDM project registration through the recycling of domestic inorganic waste were investigated. As a results, registered case of CDM project by inorganic waste recycling was researched to registrate in raw material alternative field of cement industry that inorganic waste can be used in large quantities. Application prospects of CDM project in Korea will be possible to analysis industrial scale, industry using inorganic raw materials, green house gas emissions and inorganic waste generated in large quantities.

• Geomechanics and Engineering
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• v.13 no.5
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• pp.861-879
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• 2017

Coal and gas outburst is a serious dynamic disaster that occurs during coal mining and threatens the lives of coal miners. Currently, coal and gas outburst is commonly predicted using single indicator and its critical value. However, single indicator is unable to fully reflect all of the factors impacting outburst risk and has poor prediction accuracy. Therefore, a more accurate prediction method is necessary. In this work, we first analyzed on-site impacting factors and precursors of coal and gas outburst; then, we constructed a Fisher discriminant analysis (FDA) index system using the gas adsorption index of drilling cutting ${\Delta}h_2$, the drilling cutting weight S, the initial velocity of gas emission from borehole q, the thickness of soft coal h, and the maximum ratio of post-blasting gas emission peak to pre-blasting gas emission $B_{max}$; finally, we studied an FDA-based multiple indicators discriminant model of coal and gas outburst, and applied the discriminant model to predict coal and gas outburst. The results showed that the discriminant model has 100% prediction accuracy, even when some conventional indexes are lower than the warning criteria. The FDA method has a broad application prospects in coal and gas outburst prediction.

• The Journal of the Korea Contents Association
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• v.19 no.8
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• pp.483-489
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• 2019

Recently, various media such as broadcasting, movies, and mobile converge with game elements, expanding the contents and expanding the area. This study focuses on the gamification convergence contents. Among them, we examine the case of mobile application live quiz show by applying the formal elements of the game mentioned by Tracy Fullerton. The elements have all the formal elements of the game, which led to the conclusion that they lead the audience to immersion based on the play characteristics of the game. This can be attributed to the elements of the game that have penetrated into the contents, and it can be reinterpreted, and the directions of new contents can be presented, which is industrially, culturally and academically significant. This study focuses on the industrial and cultural achievements created by contents, and plans and prospects new content that balances play and usefulness.

• Journal of the Korean Society of Mineral and Energy Resources Engineers
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• v.55 no.6
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• pp.660-669
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• 2018

Enhanced oil recovery (EOR) is a method used to improve the recovery factor of remaining hydrocarbon in reservoir. Polymer and surfactant EOR techniques have limitations depending on reservoir or production conditions (temperature, salinity, etc.) because the polymer and surfactant are highly affected by the reservoir conditions. In this study, analysis of the current improvements to chemical substances and application technologies was performed based on recent research data. Conventional polymer is readily degraded by the conditions of high temperature and high salinity. Therefore, new polymers and injection techniques have been developed to remediate such problems. In addition, surfactant applicable to shale and carbonate reservoirs is developed as petroleum recovery expands to unconventional reservoirs. However, these chemical substances are not widely used in the current oil fields due to high costs. Therefore, further studies must be conducted to reduce the cost and thus increase the effectiveness of EOR techniques.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.372-388
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• 2022

Insects have long been consumed by humans as a supplemental protein source, and interest in entomophagy has rapidly increased in recent years as a potential sustainable resource in the face of environmental challenges and global food shortages. However, food neophobia inhibits the widespread consumption of edible insects, despite their high nutritional and functional value. The own characteristics of edible insect protein such as foaming properties, emulsifying properties, gelling properties and essential amino acid ratio can be improved by drying, defatting, and extraction. Although nutritional value of some protein-enriched bread, pasta, and meat products, especially essential amino acid components was increased, replacement of conventional food with edible insects as a novel food source has been hindered owing to the poor cross-linking properties of edible insect protein. This deterioration in physicochemical properties may further limit the applicability of edible insects as food. Therefore, strategies must be developed to improve the quality of edible insect enriched food with physical, chemical, and biological methods. It was presented that an overview of the recent advancements in these approaches and highlight the challenges and prospects for this field. Applying these strategies to develop insect food in a more familiar form can help to make insect-enriched foods more appealing to consumers, facilitating their widespread consumption as a sustainable and nutritious protein source.

• International Journal of Computer Science & Network Security
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• v.22 no.9
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• pp.183-188
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• 2022

Recently, more and more researches aimed at the development of automated and autonomous ships are appearing in the scientific environment. One of the main reason is the need to solve the problems of safe navigation and reducing accidents due to human factor, as well as the ever-increasing problem associated with the lack of qualified maritime personnel. Development of technologies based on application of artificial intelligence also plays important role, after all for realization of autonomous navigation concept and enhancement of ship automatic maneuvering processes, advancement of maneuvering functions and elaboration of specific algorithms on prevention of close quarter situations and dangerous approach of ships will be required. The purpose of this work is the review of preconditions of occurrence of the autonomous ship navigation conception, overview of introduction stages and prospects for ship remote control based on unmanned technologies, analysis of technical and intellectual decisions of autonomous surface ships, main research tendencies. The research revealed that the technology of autonomous ship navigation requires further development and improvement, especially in terms of the data transmission protocols upgrading, sensors of navigation information and automatic control systems modernization, which allows to perform monitoring of equipment with the aim of improving the functions of control over the autonomous surface ship operation.

• Applied Chemistry for Engineering
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• v.33 no.4
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• pp.343-351
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• 2022

Lithium-ion batteries (LIBs) are considered promising energy storage devices with good performance such as high energy density, slow self-discharge rate, high rate charge capacity, and long battery life. However, the application of these LIBs in the high-energy density electric vehicle and large device industries poses a major safety problem. In order to solve this problem, developing a material having high thermal stability and intrinsic safety is the ultimate solution for improving the stability and electrochemical performance of LIBs. This review introduced a surface modification technology of a separator to overcome the stability problem of a commercial separator, and summarized and summarized the research trends using the modified separator for a lithium-ion battery. Based on this, the future prospects for the separator development by surface modification were discussed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.s01
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• pp.1-17
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• 1988

Rice Quality is considered to the five catagories ; the nutritional value: the characteristics of cooking. eating and processing: grain size, shape and appearance : milling yields: and storage characteristics. Because most rice is processed and consumed in whole-kernel form. the cooking and eating quality is of important and the physical properties of the intact kernel such as size, shape and general appearance are of particular significance in determining marketing quality. Eating Quality which can be directly evaluated by consumer's panel test is so complicate and variable, and thus the objective and simplified method of evaluation is required of using appropriate instruments. Even though many researches have been done to evaluate the eating quality in various aspects such as the texture of cooked rice kernels, amylogram analysis of rice powder, amylose content. gelatinization temperature. moisture absorption of rice kernel, and cooking characteristics, none of them is satisfied for the evaluation of eating quality. The improving eating quality should be also considered to many cultural factors. such as varieties, climatic and soil conditions, cultural method, handling after harvest. milling and storage conditions. In Korea, many researches in grain size. shape and appearance, and eating quality have been done with the varietal improvement mainly by rice breeders, but no effective method of evaluation was established. A few research have been done in the relationship between rice quality and cultural factors. In the future, research in rice quality should emphasize to establish the standard evaluation method in the physicochemical properties of rice kernels for application of varietal selection. and to develop cultural practices for the preserving quality characteristics of the varieties.