• Journal of the Korean Home Economics Association
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• v.27 no.1
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• pp.97-109
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• 1989

The purpose of this study was to find out change of the apartments stouge space in Seoul area from 1971 to 1988. It also attempts to compare the storage space in the apartment with the optimum storage space which is suggested by precedent studies on the storage space. Content analysis methods were used to analyze 961 apartment floor plan from the booklet of 'Apartment Information'. The major findings were as follows : 1) According to the precedent studies, optimum storage spaces are 3.86∼7.72㎡ for 66.07∼115.61㎡ house, and 14.23∼20.31㎡ for 115.62∼165.15㎡ house. 2) It was found out that the storage spaces of the apartments were increased until 1977∼80 and decreased after 1980. 3) Comparing the storge space with the optimum standard, most of the apartments have not enough storage space. It offers only 50% of optimum storage space. 4) The percentage of installation of storage space in bedrooms were quite low in general. Specially, bedrooms in small apartment under 66.6㎡ and most master bedrooms didn't storage spaces. 5) The sige of the apartment storage space were variant according to the builder. Only one builder from 8 offered the spaces close to the optimum standrd, and others didn't seem much care for the storage space.

• Food Science and Preservation
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• v.2 no.1
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• pp.195-202
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• 1995

An experiment was conducted to develop the simple methods of ginger storage which decrease the weight reduction and maintain good quality of ginger during the cellar storage. The stored boxes with volume of 0.03㎥ and ventilator diameter of 3, 4, 5cm was hurried under the ground(60, 80, 100cm) in the green house. During the cellar storage at the 100cm depth the average temperature and relative humidity in the stored box were remained in 11.7~16.3$^{\circ}C$ and 73%, respect. The higher storage amount and smaller size of ventilator size increased the CO2 concentration in the stored box, and the concentration in the stored box with 50% storage quantity rate and 3cm ventilator diameter size was more than 10% for about 2 months from early Feburary. The decay rate of ginger during the cellar storage increased with higher amount of storage quantity and smaller size of ventilator. The CO2 concentration was low and remained relatively constant with the deeper location of stored box under the ground, and the decay rate was lower in the deeper stored box. Germination rate increased with the deeper location of stored box, and with the lower storage quantity and larger ventilator size. The germination rate was low in the higher decay rate box. Weight loss, total sugar and moisture contents of ginger were decreased, while crude fiber and ash were increased during the storage.

• Proceedings of the Korea Water Resources Association Conference
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• 2012.05a
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• pp.221-221
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• 2012

The WRAP-SALT (Water Rights Analysis Package-SALT) simulation includes computation of end-of-month reservoir storage concentrations and mean monthly reservoir outflow concentrations for each month of the simulation. The model computes reservoir storage loads and concentrations based on load balance accounting algorithms and computes concentrations of water released and withdrawn from a reservoir as a function of the volume-weighted mean concentration of the water stored in the reservoir in the current month or previous months. A load budget accounting of the various component load inflows and outflows entering and leaving a reservoir is performed. A time history of storage concentrations computed for previous months is maintained for use in the lag procedure. This study presents computational methods for routing salinity through reservoirs for incorporation into WRAP-SALT simulation routines and methods for determining values for the parameters of the routing methods.

• Journal of Information Processing Systems
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• v.13 no.6
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• pp.1487-1495
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• 2017

With increasing interests in renewables, more consumers are installing an energy storage system (ESS) in their backyards, and thus, the ESS will play a critical role in the emerging smart grid. Due to mechanical properties, however its operational dynamics must be well understood before connecting the ESS to the smart grid (and eventually to an IT system). To this end, we investigate charging and discharging processes in detail. This paper, then, proposes methods for four type tests (state of charge test, conversion efficiency test, response time test, and ramp rate test) that can assess the dynamics of the ESS. The proposed methods can capture accurate delay values of mechanical processes in the ESS, and it is expected for those values to help design real-time communication systems in the smart grid involving the ESS.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.19 no.2
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• pp.164-168
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• 2014

To determine the optimal storage method and longest possible storage period of Zostera marina seeds, we examined post-storage germination rates using different storage methods and periods for Z. marina seeds harvested in southern coast of Korea. Storage methods included in seawater at room temperature with air supply, seawater at $4^{\circ}C$, seawater at $30^{\circ}C$, an aquarium with continuous seawater circulation, seawater at room temperature in an airtight tank, a refrigerator at $-20^{\circ}C$, and a desiccator at room temperature. Germination rates of Z. marina seeds stored in seawater at $4^{\circ}C$ showed highest germination (52.0%), whereas those of seeds stored in seawater at room temperature and an aquarium were 27.4% and 17.7%, respectively. But the seeds stored in seawater at $30^{\circ}C$, a refrigerator, and a desiccator did not germinate. Storage periods were 10, 20, 30, 60, 180 and 240 days of storage. Z. marina seeds maintained germination rates of 46.4~52.4% until 10~60 days of storage, but showed rapidly decreasing germination rates after then and no germination after 240 days.

• Korean Journal of Poultry Science
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• v.46 no.4
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• pp.223-234
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• 2019

This study investigated the effects of thawing methods and storage time on the quality of frozen duck meat. Meat was obtained from eight-week-old Korean native ducks (average weight=2.8 kg). Seventy-two samples were divided into eight treatments (three replicates/treatment, three samples/replicate) with 2 × 4 factorial arrangement based on two thawing methods (under running water at 12℃ for 3 h and in a refrigerator at 5℃ for 24 h) and four storage times (1, 3, 6, and 12 months). CIE b^* was significantly different among different storage time treatments, reaching its lowest after 6 months (P<0.05). Cooking loss did not differ between storage times; however, it was significantly lower following application of the fast thawing treatment (P<0.05). Water-holding capacity of meat stored for one month was highest compared to that of meat stored for a longer period (P<0.05). Additionally, there were significant differences based on storage time in γ-linoleic acid (C18:3n6) and eicosenoic acid (C20:1n9) contents (P<0.01), as well as in protein contents (P<0.05). Palmitoleic acid (C16:1n7) typically decreased after three months of storage; however, this decline was not significant compared to other storage times. Essential amino acids contents, except methionine, were significantly difference at six and 12 months of storage (P<0.05). Similarly, non-essential amino acid contents, except tyrosine, were significantly different among storage periods (P<0.05, P<0.01). Alternatively, there were no significant differences in the chemical composition, fatty acid content, or amino acid content based on the thawing method.

• Journal of National Security and Military Science
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• s.2
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• pp.237-260
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• 2004

As the research work about XML based on the development of Internet and according to the information exchange standard is being carried out, the need of discovering new methods to store XML documents and manage them efficiently according to the frequency of large-capacity XML documents increases. Consequently, as a kind of back-end database system, XML storage systems such as RDBMS, OODBMS and Native XML DBMS etc. are coming forth in order to save XML documents. It is an urgent task to make comparisons among usage expense, function comparison storage, inquiry, and manage dimension for each DBMS. This paper makes an analysis and comparison of DTD-independent XML document access methods in RDBMS, OODBMS and Native XML DBMS for XML storage and management. After analyzing the advantages and disadvantages of each access method and comparing the function of typical commerce DBMS such as Oracle 8i, eXcelon and Tamino for finding the possibility of military applications, an another appropriate method to save XML documents is proposed as to find an implementation approach to save structural XML documents.

• Journal of the Korean Society of Food Culture
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• v.4 no.1
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• pp.95-102
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• 1989

The objective of this study was to access the effects of sensory and physical properties of Beandaeduk on 7 different combination methods (three were combined with mung bean and different proportions of water; four were combined with mung bean and various cereals with constant water), and 3 storage periods (0, 1 and 3 weeks at $-18^{\circ}C$). This experiment was consisted of sensory evaluation I (appearance, texture, taste, flavor and overall preference), II (color, moisture, volume, hardness, elasticity, viscosity and ratio materials, off-flavor and oder) and physical analysis of each sample, and questionaire survey of Beandaeduk. In sensory evaluation I except flavor, significant differences (p<0.05) were found among different combination methods of sample. Also significant differences (p<0.05) were found in sample for storage periods, except appearance. In sensory evaluation II, only moisture and oder of samples were significantly different (p<0.05) for storage periods, and there were significant differences (p<0.05) in samples among different combination methods, except elasicity. Stepwise regression for storage periods in sensory I showed that texture and taste were important factors in overall preference of sample. In the questionaire survey, preference and adding materials of Beandaeduk were different according to province. Half of respondents preferred to get instant Beandaeduk and instant mung bean powder.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.58-66
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• 2013

In this study, the effect of packaging methods [aerobic packaging (AP), vacuum packaging (VP) and modified atmosphere packaging (MAP: 75% $N_2$, 25% $CO_2$)] on colour, lipid quality and microbial growth of beef patties enhanced with flaxseed flour was investigated during storage at $2{\pm}1^{\circ}C$ for 10 d. L and a values of beef patties packaged in MAP and VP were higher (p<0.05) than that of the samples packaged in AP. Packaging in MAP and VP retarded the lipid oxidation (TBA value) and inhibited the bacterial growth of beef patties enhanced with flaxseed flour. Furthermore, TBA values in beef patties were correlated with a values (r = -0.340; p<0.05). Packaging in MAP was more effective than packaging in VP for inhibiting microbial growth. The samples packaged in VP lost their shape due to the compression by external atmosphere. Packaging treatment had no significant effect on saturated fatty acid (SFA), monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) levels in beef patties. The a and b, TBA and MUFA values changed during storage time. TBA values for beef patties increased during storage time, but did not reach to the limit value (1 mg/kg) until the end of the storage time. The results suggest that the shelf life of beef patties enhanced with flaxseed flour can be extended by packaging in MAP.

• Korean Journal of Agricultural Science
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• v.45 no.4
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• pp.623-634
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• 2018

This experiment was conducted to determine the effects of the pre- and post-harvest variable factors on the processed product of kimchi cabbage. Two kimchi cabbage cultivars, namely 'Chungwang' and 'Dongpung,' were grown in a field and under a plastic greenhouse condition and stored at $5^{\circ}C$ after harvesting with and without low-density polyethylene (LDPE) film packaging. Growths were determined after harvesting while salting characteristics were determined after the processing and storage. The results show that the height, weight and leaf thickness were higher in kimchi cabbages grown in the greenhouse than those grown in the field. The plastic house culture increased the kimchi cabbage growth of the head weight, head height and leaf thickness compared with that of the open field culture. However, the osmolality and firmness were higher in the outdoor cultivated kimchi cabbages. Kimchi cabbage packed in film covered sacks and stored at $5^{\circ}C$ showed lower weight loss than unpacked cabbages during storage. Salt concentration and pH were also affected by the different pre- and post-harvest factors after salting the kimchi cabbages. Salt concentrations of the kimchi cabbage were influenced by various factors such as the cultivars, cultivation methods and storage covering. Though the present findings showed a limited difference in salt concentration and pH between the cultivars of kimchi cabbages, this study suggests that there is a relationship between processed agricultural products and their pre- and post-harvest methods.