• The KIPS Transactions:PartC
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• v.14C no.6
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• pp.463-470
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• 2007

Revocation is one of the main difficulties faced in implementing Public Key Infrastructures(PHs). Boneh, Ding and Tsudik first introduced a mediated cryptography for obtaining immediate revocation of RSA keys used in PKIs. Their method is based on the idea that each user's private key can be split into two random shares, one of which is given to the user and the other to an online security mediator(SEM). Thus any signature or decryption must be performed as a cooperation between a user and his/her associated SEM and revocation is achieved by instructing the mediator SEM to stop cooperating the user. Recently, Libert and Quisquater showed that the fast revocation method using a SEcurity Mediator(SEM) in a mRSA can be applied to the Boneh-Franklin identify based encryption and GDH signature schemes. In this paper we propose a mediated identity based signature(mIBS) with batch verification which apply the SEM architecture to an identity based signature. Libert's GDH siganture scheme is not forward secure even though forward security is an important and desirable feature for signature schemes. We propose an efficient key udating mediated signature scheme, mKUS based on mIBS and analyze its security and efficiency.

• Journal of Korean Society of Environmental Engineers
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• v.32 no.5
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• pp.417-426
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• 2010

In this study, ten different bio-adsorbents were prepared by immobilization of vegetable tannins such as mimosa(Catechol Tannin) and chestnut(Pyrogallol Tannin) on the collagen matrix which was derived from during leather manufacturing processing. Removal efficiency of Cu(II), Cd(II), Zn(II), Pb(II), Cr(III) by each bio-adsorbent in synthetic wastewater was evaluated by a laboratory-scale batch reactor at different reaction conditions. When mimosa was used as a vegetable tannin, the penetration efficiency of mimosa into the inner bundle of fiber depended on the dose of the naphthalene condensated penetrant; 3% ${\geq}$ 1.5% > 0%. For all bio-adsorbents, removal of heavy metal ions was not observed below pH 3.0 but was rapidly increased between pH 3.0 and 6.0, showing near complete removal of all heavy metal ions except Zn(II) above pH 6.0. Removal of Cr(III) was quite similar for all bio-adsorbents while removal of Cu(II), Zn(II) and Pb(II) was higher by bio-adsorbents immobilized with chestnut than that by mimosa. Adsorption of Pb(II) and Cu(II) by S10 bio-adsorbent was little affected by the presence of monovalent and divalent electrolytes as well as variation of 1000 times ionic concentration with $NaNO_3$.

• International Commerce and Information Review
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• v.16 no.1
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• pp.207-226
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• 2014

A trade logistic informatization system under Open Systems Interconnection(OSI) includes a Port Management Information System, a Maritime Information System, and an Export and Import Batch Processing System. These have made a great contribution in the creation of more convenient and efficient management for the logistics industries in our country. However, this management is exposed to the technological problems of networks due to the explosive use in the sending and receiving of e-documents. For our country to grow as a center for port and logistic information, we should make the best use of the control systems using networks and further advance the export and import logistic systems. Therefore, this study aims to propose management systems for a composite network and an invasion detection system for efficient management of an e-trade network under OSI. Methods to rationalize the internal organizations such as coordination of organizations and human resources according to alloted network functions, commissions and arbitrary decisions, and reorganization of relevant regulations are not discussed here. This study looked at trade network under OSI from the aspect of practical business affairs and presented a basis for further interpretation.

• Journal of Soil and Groundwater Environment
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• v.15 no.2
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• pp.10-17
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• 2010

Advanced oxidation processes (AOPs) have advantages to reduce the processing time and mineralize contaminants dissolved in groundwater. Recently, remediation techniques for organic contamination in groundwater have been studied, and technology using $UV/H_2O_2$ is generally accepted as one of the most powerful and reliable alternative for the remediation of groundwater contamination. In this study, $UV/H_2O_2$ technology, which generates hydroxyl radical ($\cdot$ OH) as known for strong non-selective oxidant, was used to degrade chlorinated solvents (TCE and PCE), and it was expanded to apply continuous stirred tank reactor (CSTR) system (i.e. combinations of three CSTR). The tested parameters for CSTR system were retention time and groundwater/$H_2O_2$ injection volume ratio. To find optimum parameters for CSTR system, various retention time (6 min ~ 90 min) and groundwater/$H_2O_2$ injection volume ratio (5/1 ~ 119/1) were tested. Other conditions for CSTR were adapted from the batch test results, which concentration of $H_2O_2$ and UV dose were 29.4 mM (0.1%) and 4.3 kWh/L, respectively. Based on the experimental results, the optimum parameters for CSTR system were 20 min for retention time and 119/1 for groundwater/$H_2O_2$ injection volume ratio. Applying these optimum conditions, chlorinated solvents (TCE and PCE) were removed at 99.9% and 99.6%. Moreover, the effluent concentrations of TCE and PCE are 0.036 mg/L and 0.087 mg/L, respectively, which are satisfied the regulatory level (TCE 0.3 mg/L, PCE 0.1 mg/L). Consequently, the CSTR system using $UV/H_2O_2$ technology can achieve high removal efficiency in the event of treatment of groundwater contaminated by chlorinated solvents (TCE and PCE).

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.6
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• pp.877-883
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• 2014

This study investigated the manufacturing conditions of apple vinegar with high acetic acid content following fermentation according to alcohol concentration without any nutrients. We compared and analyzed the quality characteristics of high acetic acid fermentation by varying the initial alcohol content (6%, 7%, 8%, and 9%). In the results, it was possible to manufacture high acetic acid vinegar with 12% titratable acidity and an alcohol content of 6% and 7%. Lower initial alcohol content was associated with higher yield due to a shorter lag phase. For quality characteristics of the high acetic acid apple vinegar, pH was 2.91~3.20, titratable acidity was 12.0%, and organic acid consisted of acetic acid, malic acid, critic acid and oxalic acids. Based on the results, high acetic acid apple vinegar was produced using a two stage fermentation process after alcohol fermentation but the further research is needed to reduce the time of fermentation in fed-batch culture for industrial use.

• Applied Chemistry for Engineering
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• v.19 no.2
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• pp.173-178
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• 2008

Calcium lactate was prepared by reacting lactic acid with precipitated calcium carbonate (PCC) which was prepared by carbonation process (calcite) and solution process (aragonite). Effects of PCC morphology (calcite and aragonite) on calcium lactate by the solution process were investigated experimentally. Despite the slow forming rate at the initial stage, the final yield of calcium lactate appeared higher when calcite was used. Therefore, the maximum yield of calcium lactate using aragonite was 85.0% and that using calcite was 88.7%, respectively. For both cases, the optimum temperature for the preparation appeared at around $60^{\circ}C$. Furthermore, the increase in lactic acid concentration over 2.0 mol% increased slurry viscosity and deteriorated mass transfer, which resulted in low yield of calcium lactate for both cases. SEM analyses showed that the prepared calcium lactate appeared as plate-like crystal form, irrespective of PCC morphologies, reaction temperatures, and concentrations of lactic acid.

• Korean Journal of Food Science and Technology
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• v.22 no.6
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• pp.611-617
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• 1990

This study was conducted to breed a high vitamin $B_{12}$ producer by the fusion of protoplasts between Bacillus natto and Bacillus megaterium. Auxotrophic mutants of Bacillus natto SH-34 ($thr^-try^-rif^r$) and Bacillus megaterium BK-13 ($arg^-ade^-lys^-str^r$) which showed high protease activity and production of vitamin $B_{12}$, respectively, were isolated for the fusion experiment. Protoplasts were induced by incubating the cells with lysis solution containing $500{\mu}/ml$ lysozyme, and the ratio of protoplast and regeneration formation were ranged from 99% and 67%, respectively. Fusion frequencies of fusants between Bacillus natto SH-34 and Bacillus megaterium BK-13 were appeared in the ranges of $1.0{\times}10^{-5}$ under the treatment of 30% PEG 6000 containing 3% PVP. The fusant, MNF-72 showed the highest product yield of $7.85{\mu}g/g-cell\;vitamin\;B_{12}$ in production medium. For the improvement of productivity, the immobilization of fusants with sodium alginate was carried out. In batch and continuous fermentation systems, the productivity were determined to be $0.58{\mu}g/ml.hr\;and\;0.80{\mu}g/ml.hr\;vitamin\;B_{12}$ under optimum condition, respectivity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.726-732
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• 2014

A traditional Korean seafood (fermented anchovy) is made from the muscle and viscera of anchovies Engraulis japonica. This study was undertaken to investigate the effect of retorting condition on the quality of canned, salt-fermented anchovy fillet using red pepper paste with vinegar. Salt-fermented anchovy fillets were prepared by fermenting anchovies with salt (15%) at $5^{\circ}C$ for 15 days, and then cold air drying the fillets for 1 hour. Each batch of dried fermented anchovy fillets (60 g) was filled with 35 g of mixed red pepper paste with vinegar (red pepper paste 64%, vinegar 2%, starch syrup 13%, sugar 14%, coke 6%, soju 0.4%, crushed garlic 0.3%, ginger 0.3%), placed in a can (RR-90), seamed using a vacuum seamer, and sterilized for either Fo 9 or 11 min in a steam system retort at $121^{\circ}C$. After sterilization, we measured the pH, total volatile basic nitrogen (TVB-N), amino-N, color value (L, a, b), texture profile, thiobarbituric acid (TBA) value, sensory evaluation, and viable bacterial count of the canned fillets. We did not detect viable bacterial counts in cans subjected to either sterilization treatment, and there was no difference in physicochemical and sensory quality between the two. In fact, most sensory evaluators reported difficulty distinguishing the products. Thus, our results show that sterilization for Fo 9 min is preferable to that for Fo 11 min in the preparation of canned salt-fermented anchovy fillet using red pepper paste with vinegar.

• The Korean Journal of Mycology
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• v.29 no.2
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• pp.91-98
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• 2001

The mycelial morphology during submerged cultivation of Ganoderma ludium using by air-lift fermenter system were analyzed by image processing system and the characterization of mycelial morphology were investigated. In submerged culture using medium with different ammonium phosphate concentrations, the various morphological forms of G. lucidum mycelium were observed. The filamentous forms such as non-branched long filamentous mycelium, non-branched short mycelium, branched long filamentous mycelium, branched short mycelium, entangled mycelium and clump were observed, and also, and also, the pelleted forms such as smooth pellet, rough pellet and hollow rough pellet were observed. The mycelial morphology was changed from the filamentous to the pelleted forms by addition of ammonium phosphate. The fractal dimensions of pelleted and filamentous forms were 1.05 and 1.3, respectively, while the fractal dimension of mixtures of pelleted and filamentous forms was 1.16. Therefore, the fractal dimension was found to be more effective index for the detection of the mycelial morphology and morphological change during batch cultivation. The circularity was also found to be useful for evaluating the surface growth of pelleted mycelium.

• KIPS Transactions on Software and Data Engineering
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• v.1 no.2
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• pp.127-136
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• 2012

Many research of hand gesture recognition based on vision system have been conducted which enable user operate various electronic devices more easily. 3D position calculation and meaningful gesture classification from similar gestures should be executed to recognize hand gesture accurately. A simple and cost effective method of 3D position calculation and gesture spotting (a task to recognize meaningful gesture from other similar meaningless gestures) is described in this paper. 3D position is achieved by calculation of two cameras relative position through pan/tilt module and a marker regardless with the placed position. Fuzzy garbage model is proposed to provide a variable reference value to decide whether the user gesture is the command gesture or not. The reference is achieved from fuzzy command gesture model and fuzzy garbage model which returns the score that shows the degree of belonging to command gesture and garbage gesture respectively. Two-stage user adaptation is proposed that off-line (batch) adaptation for inter-personal difference and on-line (incremental) adaptation for intra-difference to enhance the performance. Experiment is conducted for 5 different users. The recognition rate of command (discriminate command gesture) is more than 95% when only one command like meaningless gesture exists and more than 85% when the command is mixed with many other similar gestures.