• 동아시아식생활학회지
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• 제17권3호
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• pp.371-378
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• 2007

Red ginseng has been considered a functional food, and many studies on red ginseng and the prevention of cancer, hypertension, arteriosclerosis and constipation have been conducted. In this study, white bread dough with 1, 2, 3, 4 or 5% red ginseng marc powder was measured by a farinograph, extensograph, amylograph, as well as for pH to evaluate the development time, stability, extensibility, resistance to extension, gelatinization temperature, and maximum viscosity temperature. The ash content of the wheat flour increased with an increasing content of red ginseng marc powder. The gelatinization maximum and the temperature for the gelatinization maximum of the flour-water suspension in the amylograph were not affected by the addition of red ginseng marc powder. The moisture absorption of the wheat flour in the farinograph increased as the content of red ginseng marc powder increased. Also, as the content of red ginseng marc powder increased, dough development time decreased. The extensibility of the dough in the extensograph showed a negative relationship with the amount of red ginseng marc powder added.

• International Journal of Industrial Entomology and Biomaterials
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• 제44권2호
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• pp.44-54
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• 2022

The food source of white-spotted flower chafer, Protaetia brevitarsis is important to economical performance. The P. brevitarsis larva were feed by mulberry and oak fermented sawdust. The effect of additional additives, Korean black raspberry (called bokbunja) marc and blueberry marc to fermented sawdust feed on the development and oviposition characteristics were investigated. The development periods of P. brevitarsis was decreased from 165.7 d to 40.0 d (mulberry sawdust) and 169.3 d to 39.0 d (oak sawdust), but the survival rate of larva was not affected by the addition of Korean black raspberry marc to fermented sawdust. However, blueberry marc addition to the fermented sawdust did not significant effect on the development period and survival rate of P. brevitarsis. The percentage of larva weight over 2.5 g was tend to increase by addition of Korean black raspberry marc and/or blueberry marc. The number of oviposition was also tend to increase by adding additional feed to sawdust but there was no significant different.

• 생약학회지
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• 제38권1호
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• pp.56-61
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• 2007

This study was carried out to investigate the optimum conditions for extraction of acidic polysaccharides from red ginseng marc produced by manufacturing alcoholic extract from red ginseng. Method of carbazole-sulfuric acid was applied to determine the amount of acidic polysaccharides in red ginseng marc. The amounts of acidic polysaccharides in water extract of red ginseng marc were increased with increasing extraction temperature. The contents of acidic polysaccharides were not significantly different despite of the extraction time increasing from 6 hours to 48 hours. The contents of starch in water-extract of red ginseng marc were increased with increasing extraction temperature. The starch amounts in water extract of red ginseng marc extracted for 48 hours were increased. The yields of polysaccharide precipitated from water-extract of red ginseng marc were increased with increasing extraction temperature. The hydration rate of acidic polysaccharides and starch from water-extract of red ginseng marc were decreased with increasing extraction temperature. The contents of starch were not significantly different despite of the extraction time increasing from 6 hours to 48 hours at $8^{\circ}C$. However, the rehydration rate of acidic polysaccharide for 48 hours were decreased at $8^{\circ}C$. The rehydration rate of acidic polysaccharide and starch extracted from 6 hours to 24 hours at $25^{\circ}C$ were not significantly different, but those extracted for 48 hours were increased. From the above results, we suggest that by altering the extraction conditions in red ginseng marc it is possible to develop optimum conditions for extraction that modulate the proportions of acidic polysaccharide and starch.

• 한국버섯학회지
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• 제9권4호
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• pp.139-144
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• 2011

면실박을 대체하기 위하여 국내에서 유기성 폐자원으로 생산되는 홍삼박의 첨가량을 구명하기위하여 실험을 실시하였다. 홍삼박의 총 탄소함량은 45%, 총 질소함량은 2.7%이었으며, C/N율은 16.7이었다. 혼합배지의 이화학성 중 pH는 4.6~4.9이였으며, 총 질소함량은 2.5~2.8로 처리간에 뚜렷한 차이가 없었다. 홍삼박 첨가량에 따라 인산($P_2O_5$), 칼륨($K_2O$), 마그네슘(MgO)함량은 감소하였으나, 홍삼박만 20% 첨가시에는 오히려 증가하였다. 그러나 칼슘(CaO)함량은 홍삼박 첨가량에 따라 증가하였으나. 나트륨($Na_2O$)의 함량은 거의 변화가 없었다. 느타리버섯 균사 생육은 홍삼박의 첨가량이 증가할수록 균사생장 속도는 늦었으며, 자실체 수량은 면실박의 50%까지 첨가하여도 대조구와 뚜렷한 차이가 없었지만, 면실박 대신 홍삼박만 20%첨가시에는 수량이 급격하게 줄어들었다. 자실체 갓직경은 처리간에 뚜렷한 차이가 없었고, 대의 굵기는 홍삼박처리에서 조금 높았으나 길이에는 차이가 없었다. 수확기 갓의 색도를 측정한 결과 L값은 홍삼박첨가량에 따라 감소하였지만 a, b값은 처리간에 뚜렷한 차이가 없었다.

• 도서관문화
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• 제42권2호통권327호
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• pp.4-20
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• 2001

이 글은 미국의회도서관에서 발행한 Understanding MARC Bibliographic: Machine-Readable Cataloging의 온라인 버전 최신판(제5판)을 미국의회도서관의 공식적인 번역 허락을 얻어 그 제1편을 한국어로 완역한 것이다. 이 글은 원래 Betty Furrie가 The Follett Software Company의 Data Base Development Department와의 협력으로 작성한 것이다. 제5판은 미국의회도서관의 Network Development and MARC Standards Office의 검토와 편집을 거쳐, The Follett Software Company의 협력으로, Cataloging Distribution Service에 의해 발행되었다. LCMARC과 USMARC을 거쳐, 새로이 태어난 MARC 21의 최신 내용을 알기 쉽게 정리하고 있어, MARC에 대한 기본적인 이해에 많은 도움이 될 것이다. 아울러 MARC에 관련된 업무는 물론 일반 편목 업무의 적지 않은 관례들이 왜곡되어 있는 측면이 없지 않은 한국 도서관계의 현실에서는 우리가 나아가야 할 방향을 다시 한번 생각해 볼 수 있는 좋은 기회를 제공해 주는 유익한 자료가 될 수 있을 것이다.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2008년도 제38차 하계학술발표논문집 16권1호
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• pp.309-315
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• 2008

문헌정보처리 표준화도구인 MARC는 포멧의 문제점과 다양한 웹자원 메타데이터 정보조직의 문제점으로 인하여 웹 기반의 XML표준 포멧의 도입을 시도하였고, MARCXML로 변환되어 시스템간 상호운용되고 있으나, MARCXML은 서지정보의 의미특성이나 메타데이터의 표현을 고려하지 않고 단순히 MARC 레코드의 표현을 XML 구조로 변환한 것일 뿐이다. 시맨틱의 핵심기술로 부각되고 있는 Topic Map은 XML기반의 표준기술언어인 ISO의 XTM을 이용해 정보와 지식의 분산 관리를 지원하는 기술이다. 학술정보자원에 대한 DB 구축 시 Topic Map언어인 XTM을 이용한다면 이미 개발된 여러 메타데이터 등을 한곳으로 통합하면서도 신축성과 확장성을 제공하는 것이 용이하게 된다. 하지만, 기존 시스템에서 새로운 Topic Map을 구축하는 것은 많은 비용과 시간이 소요되는 등 어려운 일이다. 본 연구에서는 기 구축된 학술DB로부터 Topic Map에서 재활용할 수 있는 요소들을 추출하기 위한 정보 소스로서 데이터베이스 스키마와 MARC에서 언급하는 메타데이터를 이용하는 것은, XML의 특징인 시스템간 상호운용성을 확보함과 동시에 기초 학문자료의 복잡한 관계의 개념구조, 자료유형 및 자료간의 의미적 상관관계 등을 표현에 있어 효율적인 개발방법임을 제안한다.

• Journal of Information Science Theory and Practice
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• 제1권1호
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• pp.69-82
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• 2013

Although MAchine Readable Cataloging (MARC) and Functional Requirements for Bibliographic Records (FRBR) are currently the most broadly used bibliographic structures for generating bibliographic data in the library community, each has its own weaknesses in describing information resources in diverse media. If the MARC format could be implemented in a structure that reflects the multi-layered characteristics of FRBR, its use could address current problems and limitations in resource description. The purpose of this research is to propose an alternative approach that can integrate the heterogeneous bibliographic structures of MARC and FRBR through the applications of facet and facet analysis. The proposed faceted data model is expected to function as a conceptual structure that can mediate between MARC data elements and FRBR attributes in order to utilize these structures in a more reliable and comprehensive way.

• 한국문헌정보학회지
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• 제22권
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• pp.305-330
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• 1992

This study intends to investigate the processing of the bibliographic relationships in the MARC formats based on the analysis to the related cataloging rules. In the traditional cataloging rules, many methods are used to process the bibliographic relationships(vertical, horizontal, and chronological), including analytics, references, notes, and independent entry. Linking entry fields in the MARC formats have been introduced mainly to process the chronological relationship in the serials, but later expanded, as a chronological in MARC format, to include other relationships applied to all other materials. Comparative analysis on the linking entry suggests that there are rare differences between UNIMARC and USMARC formats except the terminology and display constants, and that it is desirable in the KORMARC and JAPAN MARC to introduce the linking entry more comprehensively.

• Journal of Ginseng Research
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• 제20권2호
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• pp.184-187
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• 1996

As one of the studies relating to utilization of ginseng marc for food stuff, the changes of ginsenosides during roasting ginseng marc was examined varying roasting temperature (140~23$0^{\circ}C$) and time (10-30 min). BuOH-soluble fraction of ginseng marc roasted at 23$0^{\circ}C$ for 30 min increased up to 3 times higher than that of the unfrosted one. Some minor biol-ginsenosides were detected on the TLC by roasting above 20$0^{\circ}C$, while the contents of ginsenoside $Rg_1$, $Rg_1$ and Re, major ginsenoside components of ginseng, decreased by one fourteenth, one eighth, and one fourth fold, respectively, which indicates that these components are unstable to heat. When ginseng marc was roasted at 23$0^{\circ}C$, most of the ginsenosides except glnsenoside Re were not detected by HPLC.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2003년도 Proceedings of ACRS 2003 ISRS
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• pp.900-900
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• 2003