• 한국도서관정보학회지
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• 제44권2호
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• pp.117-136
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• 2013

본 연구는 최근 들어 대학도서관 OPAC에 도입한 서평과 태그를 기반으로 내서재 기능을 소셜화할 수 있는 방안을 모색하고자 하였다. 이를 위해 소셜 리딩을 지원하는 9개의 국내외 내서재 서비스 모델에 대한 사례 조사를 실시하여 콘텐츠 구성요소와 시스템 기능 등을 비교 분석하였다. 그 결과 내서재 서비스를 위한 9개의 컨텐츠 정보영역을 도출하였다.

• 방사성폐기물학회지
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• 제17권3호
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• pp.355-362
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• 2019

본 논문에서는 최근 새롭게 제안된 심부수평시추공처분 개념을 소개하고, 우리나라 여건에서는 어떻게 적용될 수 있을지에 대하여 고려해 보았다. 이 개념은 방향제어시추기술로 심부수평시추공을 설치하고 고준위방사성폐기물을 처분하는 개념으로, 경제성과 안전성에서 기존의 동굴식 처분개념에 비해 큰 장점을 가지고 있는 것으로 평가된다. 그러나, 아직까지 아이디어 수준이므로 국제사회에서 처분 안전성과 성능을 실증하기까지 시간이 꽤 걸릴 것이고, 규제기관의 지침 개발도 뒷받침되어야 하는 문제가 있다. 우리나라는 국토가 좁고 인구밀도가 높아 NIMBY (Not In My Back Yard) 현상이 강할 수 밖에 없고, 더불어 사용후핵연료 발생량도 적지 않아 매우 어려운 입지여건을 가지고 있다. 이러한 여건에서 연안 육지부보다는 대륙붕의 안정된 환경의 장점을 살려 연안 해저암반을 심부수평시추공처분 개념의 처분영역으로 활용한다면 해당 지역사회의 심리적인 불안감을 획기적으로 완화시킬 수 있고 처분 안전성도 향상시킬 수 있을 것으로 기대한다. 더불어, 중앙집중식 심부동굴처분시설을 건설하는 경우에도 대륙붕을 활용하여 동일한 장점을 살리는 것을 고려해볼 필요가 있다.

• 한국어류학회지
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• 제21권4호
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• pp.311-321
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• 2009

Three categories (freshwater, amphidromous, and marine fishes) of Taiwanese fishes are analyzed on the basis of zoogeographic elements, viz. China element, Indo-China element, Indo-West Pacific element, Indo-Pacific element, North-Pacific element, Japan-Oregon element, and circumtropical element. Freshwater fishes, which include the China and Indo-China elements, are distributed on part of the boundary area between the Palaearctic and Oriental regions of Wallace (1876). Diadromous fishes include the North-Pacific, Indo-China and Indo-West Pacific elements. Taiwanese salmon, a landlocked (initially diadromous) species that became established in Taiwan between 0.5 my B.P. and the early Pleistocene, is recognized as a distinct taxon included within the Oncorhynchus masou complex, which comprises here three species and two subspecies, viz. Oncorhynchus masou masou (Sancheoneo, Songeo, Sakura-masu or Yamame), O. masou ishikawae (Satsuki-masu or Amago), O. sp. (Biwa-masu), and O. formosanus (Taiwanese salmon), based on molecular, morphological and biological studies. Marine fishes are discussed under the following headings, brackish-water fishes (fishes of brackish waters and seas adjacent to continental coastlines, North Pacific and Indo-West Pacific elements; fishes of brackish waters and seas primarily around islands, Indo-West Pacific element), reef fishes (fishes of inshore reefs along continental coastlines from 0 to ca.100 m depth, Indo-West Pacific element; fishes of inshore reefs primarily around islands from 0 to ca.100 m depth, Indo-West Pacific element; fishes of offshore reefs along continental shelf edges from ca.150 to 300 m depth, circumtropical and Indo-Pacific elements; fishes of offshore reefs primarily around islands from ca.150 to 300 m depth, Indo-Pacific element), demersal fishes (fishes on continental shelves shallower than ca.150 m depth, Indo-West Pacific and Japan-Oregon elements; fishes on edges and upper continental slopes from ca.150 m to 500 m depth, Indo-West Pacific, Indo-Pacific, and circumtropical elements; fishes on lower continental slopes to abyssal plains from ca.500 m to 6,000 m depth, circumtropical element and rarely Indo-Pacific element), pelagic fishes (epipelagic fishes from 0 to ca.150 m depth, Indo-West Pacific, Indo-Pacific or circumtropical elements; meso- and bathypelagic fishes from ca.150 to 3,000 m depth, circumtropical element). The distribution of Taiwanese marine fishes are influenced by the Kuroshio Current, low-salinity and low-temperature waters from mainland China, and sea-bottom topography.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 1993년도 정기총회 및 제3차 학술발표회
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• pp.6-9
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• 1993

According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. According to changes in population, economic conditions, life-stile and eating habits, the frui ts and vegetables market wi 11 be shi fted from processed (i. e. , canned) to fresh. Undressed fresh produce, consisting of washed, disinfected and peeled fruits and vegetables that either sliced or grated, are currently increased in demand by retail and institutional market which use them as salad components or in ready-to use foods, Main attributes of minimally processed fruits and vegetables are convenience and fresh-like quality. Minimally processed Products readily deteriorate in quality, especially color and texture, as a result of endogeneous enzyme enhanced respiration and microorganisms which lead to reduced shelf Iife. Thus. to prevent these undesirable changes , val'ious techniques such as controlled atmosphere (CA) storage, modified atmosphere OIA) storage, including vacuum packaging have been receiving considerable attention, Although milch research has been done to find optimal conditions for whole intact frui ts and vegetables, only limi ted information is avai lable on fresh cut. and other minimally processed products. 81 iced frui ts exhibi t increas~d ethylene production and respiration compal'ed to whole f, 'uits during distribution in response to tissue damage. As a result, accelerated senescence and enzymatic browning OCCUI', Recent l'esearch on minimally processed fl'uits and vegetables has mainly focused on methods to inhibit browning, due to ban on use of sulfur dioxide, In order to retard or prevent these physiological changes, val'ious al ternatives, reducing agents. acidulants, chelating agents and inol'ganic sal ts have been evaluated for use on fresh cut fl'ui ts. Al though some agents were effective replacement for sulfur dioxide. consum$\textregistered$I'S demandless use of chemical on such products. Shel~ life of minimally processed products has been extended by inhibition of metabolic reactions associated with loss of quality and by inhibition of aerobic spoilage caused by wide variety of microorganisms. Appl ication of ~I.-\ packaging, including vacuum packaging, retards the rate of respiration, prevents growth of aerobic spoilage organisms, inhibits oxidation and color deterioration. Tissue softening is another major problem in minimally processed products because enzymes re 1 a ted to ce 11 wa 11 degrada t i on are not inactivated. Various treatments have been investigated for retardation of the softening of sliced products. Some studies have concentrated on the application of an active packaging system with ~I, l. packaging and calcium infi 1 tration as possible measures to retain firmness of processed products. In my opinion, one important step for production of minimally processed frui ts wi th favorabl e color of cut surface and firm texture is the selection of better cultivar. As the view, changing tendency of fresh color by apple cultivars and relationship between the tendency and PPO activity will be discussed in the seminar. In addition to the topic, research result on quality enhancement of fresh apple slices by heat shock treatment will be introduced.