• Journal of Internet Computing and Services
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• v.8 no.6
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• pp.1-8
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• 2007

The Mobile Ad-hoc network does environmental information which an individual collects in nodes which are many as the kernel of the USN technology based on the radio communication. And it is the latest network description delivering critical data to the destination location desiring through a multi-hop. Recently, the Ad-hoc network relative technique development and service are activated. But the security function implementation including an authentication and encoding about the transmitted packets, and etc, is wirelessly the insufficient situation on the Ad-hoc network. This paper provides the security service of key exchange, key management. entity authentication, data enciphering, and etc on the Mobile Ad-hoc network. It implements with the Ad-hoc network security management server system design which processes the security protocol specialized in the Ad-hoc network and which it manages.

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.217-228
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• 2018

This study aimed to develop unique, local "food tourism" products by finding specialized items that combine tourist attractions, such as folklore or hot springs. Traditional ingredients were analyzed with ancient texts for the methods of research. A brand image was made possible utilizing hot spring lore and other regional stories. The tofu products were produced using local specialty beans. Products, such as tofu residue cake and willow bean tea, were made with the tofu residue. After the products were completed, the sensory test began at the local tourist attraction. Asan City's food tourism product willow tofu was made with beans that were given as compensation for building the Onyang temporary palace according to the Annals of the Joseon Dynasty and the willow tree that appears in Sunshin Lee's anecdotes. After the preference test between normal tofu and willow-extract tofu was conducted to measure the product potential of willow tofu, among the sample extracts, 0.04% of the willow extract showed a significant preference. The hot spring tofu-residue cake was baked using tofu residue and vegetable olive oil to substitute for animal oil, such as butter, or margarine. After the sensory test targeting the adults was conducted, both products displayed significant product potential with average scores above 5.0. Willow tree bark, which has antioxidation and anti-inflammatory effects without a bitter taste or strong smell, was proven to bean appropriate ingredient for leached tea. The nutty flavor of leached tea was enhanced by roasted green kernel black beans and willow tree bark. The sensory test showed that the leached tea and tofu received a high preference rating on both color and flavor.

• Korean Journal of Food Science and Technology
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• v.26 no.2
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• pp.172-177
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• 1994

This study was conducted to evaluate malt quality characteristics of barley cultivars(2- and 6-rowed barley) grown in Korea. Changes in ${\beta}-glucan$ content during malting process were also investigated. Two-rowed varieties of barley exhibited considerably higher values in test weight(TW), 1,000 kernel weight (1,000 KW), and % plumpness than six-rowed barley varieties, which obviously influenced the level of malt extract. Six-rowed barley samples had slightly higher levels of ${\beta}-glucan$ content than two-rowed ones. There were varietal differences in malt quality characteristics and degree of malt modification. During malting process, ${\beta}-glucan$ content was significantly reduced and the rate of the ${\beta}-glucan$ degradation was dependent on the variety. Total ${\beta}-glucan$ content present in raw barley tended to affect wort viscosity. A high correlationship was observed between ${\beta}-glucan$ content in malt and wort viscosity, suggesting that malt ${\beta}-glucan$ content was highly associated with malt quality.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.55-59
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• 2001

Pressure-puffing system or extruder has been used to puff rice kernel or rice flour. Most of the study on rice puffing were the effect of process conditions such as moisture content and heating temperature on physical and chemical characteristics of popped rice. The study on mechanism and development of instant puffed rice like popcorn has been limited. Extruded waxy rice pellets were puffed in a microwave oven after drying and conditioning. Extruded pellets were formed with extrusion conditions of $20{\sim}27%$ moisture content, 2.76 MPa $CO_2$ gas injection pressure and 200 rpm screw speed. Under these conditions, puffed waxy rice pellets in microwave oven had low density and soft texture. Density and texture of puffed waxy rice pellet could be optimized by control of moisture content, $CO_2$ gas injection pressure and screw speed that affect significantly when puffing extruded waxy rice pellet.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1421-1426
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• 1999

Sixteen domestic barley varieties and subsequently produced malts were evaluated for quality characteristics. Diastatic power(DP), complementary actions of amylases in malt, had a wide $variation(139{\sim}220^{\circ}L)$ among the barley varieties. Some 6-row barley varieties demonstrated significantly high DP values. ${\beta}-\;and\;{\alpha}-amylase$ activities in malts were also significantly influenced by barley varieties. Diastatic power was highly correlated with ${\beta}-amylase$ activity, indicating that the ${\beta}-amylase$ activity was a predominant factor determining saccharifying action in malt. Amylograph was used to indirectly estimate starch-degrading enzymatic activity, and the reduction in amylograph viscosity was associated with ${\alpha}-amylase$ activity. Barley quality factors in relation to enzymatic activity of malt were analyzed, and the barley variety with lower kernel weight and less plumper kernels tended to produce higher starch-degrading enzyme activity. Potential diastatic power, an estimate of bound ${\beta}-amylase$ in raw barley, was associated with diastatic power in the final malt. Potential diastatic power turned out to be an important factor for predicting good malting barley.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.42 no.3
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• pp.595-603
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• 2017

We propose a scheme to reduce the time for the SSL/TLS handshake by embedding it into the TCP 3-way handshake. The scheme can be selectively applied on the standard TCP for making the SSL/TCP handshake happen within the TCP handshake, rather than performing the TCP handshake and SSL/TLS handshake in sequence. We implemented a prototype of the scheme and did some experiments on its performance. Experimental results showed that, compared to the sequential handshakes of the TCP and the SSL/TLS, the time reduction achieved by the scheme varied in the range of 3.2% and 14%(when the elapsed time by the ping program from the client to the server was 11.6ms). The longer the time measured by the ping program, which would grow as the propagation and queuing delays do, the larger the reduction rate. It accords with the supposition that the reduced time due to the scheme will increase in proportion to the amount of the elapsed time measured by the ping program.

• Archives of design research
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• v.17 no.1
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• pp.201-210
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• 2004

The web as a sign synthesis text has become a kernel for incorporeal knowledge as well as a communication model through the ubiquitous environment all over the world. The evaluation of the communication model, which is essential for the information structure, acts as an important basis on determining the quality of the web contents. In this study, the development of the progress of the communication of semantic meaning in the construction of the information structure was analyzed in views of the form, the function, and the emotional effect of the rich media contents of the web. The transformation process from the initial access elements through the final selection elements was suggested as the communication model and the effects of the function of the information in the web on the process was assessed by the engineering and linguistic models of Shannon, Weaver, and Roman Jakobson. The results of this study showed that the environments such as the speed, the memory space, data compression technique, and data filtering have influences on the web contents expression and the evaluation of the communication model in connection with the environments is the basis in the information structure.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.22 no.3
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• pp.557-567
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• 2018

There are currently various file encryption solutions for encrypting and storing files on disk. However, the existing file encryption solutions handle encryption and decryption all at once by file or directory. In this paper, we propose a system call supporting partial encryption function of the file. The user sets the encryption information with the system call interface at a portion where encryption of the file data is desired. And then the user writes file data, the data is encrypted and stored. Also if the user sets decryption information and reads the file data, the necessary part is decrypted by applying the set information. For the proposed system call, It consists of inspection module, management module, encryption module, decryption module, and HMAC module as per required system call. And it was implemented on the Linux environment. Also the operation of implemented system call was verified on the development board, and the performance was analyzed by measuring performance speed.

• The KIPS Transactions:PartC
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• v.8C no.6
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• pp.741-756
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• 2001

With the development of computer systems, there has been a sharp increase in the threats on these systems including attacks by malicious programs such as virus, vandal, etc. Currently virus vaccines are widely used to thwart these threats, but they have many weaknesses. They cannot guard against unknown threats and sometimes, they also cannot detect the existence of malicious programs before these malicious programs make any destructive results. For lack of an efficient security model, the existing security programs have the problem that they raise many false-positive alarms in spite of normal action. So it becomes very important to develop the improved security program that can make up for the weakness of the existing computer security program and can detect many threats of malicious programs as early as possible. In this paper we describe the design of an improved security model and the implementation of a security program that can filter and handle the threats on computer systems at the kernel level in real time.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.10a
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• pp.589-592
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• 2016

The period of the previous multi-core could be helped to improve program performance, based on the development of the hardware. However, one of the core performance enhancements for this encounter limitations and become the common way of multi-core with multiple cores. Modern programming concurrency that improves the conventional method for using threads of the kernel level in order to use the multi-core come to the fore. Using modern lightweight thread concurrency programming is to optimize the benefits of multi-core. Also sharing the absence of available data that can change is a major consideration when writing concurrent code. This paper describes the key considerations when creating a discussion concurrent code, and these issues are being supported in any way in the language of one 'go' of technologies that support the modern concurrency, and even how to write better code concurrency.