Metro optical Ethernet 소프트웨어의 연구

방만원,박종현,이명은,최명선,김명조 木浦大學校 應用科學硏究院 2001 應用科學硏究誌 Vol.1 No.-

본 논문에서는 메트로 옵티컬 이더넷의 소프트웨어 구조에 관한 연구를 위하여 10기가 비트 이더넷 스위치에 적용될 QoS 지원 소프트웨어의 적용성을 자원할당 방식 시그널링 프로토콜인 RSVP와 트래픽 특성에 따라 CoS를 구분하는 DiffServ가 10 기가비트이더넷 스위치에 활용 가능한지를 네트웍크 프로세스 처리 능력과 확장성 측면에서 분석하였다. 결론적으로 RSVP, Diffserv와 802.1p는 구현 및 상혼 연동이 가능하다. 그러나 이것은 기업 내부망으로 한정된다는 단점을 가지고 있다. 일반적으로 중소규모의 특정 기업의 내부망에 위의 기술들을 구현하는 것은 어려움이 없다. 그러나 공중망에서의 적용은 아직까지는 어려움이 많이 존재하며 서비스 제공자간의 연동은 거의 불가능하다. 따라서 이러한 기술들은 End-to-End QoS를 보장하는 것에 목적을 두고 있다.

Silver 처리한 Ceramic을 첨가한 PE film으로 포장된 김치의 저장성

박찬영,은종방,김종대 全南大學校 農業科學技術硏究所 1996 農業科學技術硏究 Vol.31 No.-

The quality changes of Kimchi packaged with LDPE(low density polyethlene, thickness 30㎛), AC30(added 3% ceramic and treated with silver in LDPE, thickness 30pm), AC60(added 3% ceramic and treated with silver in LDPE, thickness 60㎛) were studied during 10 days storage at 20℃. The concentration of carbon dioxide increased rapidly until 4 days of storage and decreased thereafter. Concentration of carbon dioxide was not different among packaging materials at the end of storage. Swelling in film bag of packaged Kimchi was not developed, not like being observed other packaging materials. Changes of pH, acidity and soluble solid contents in packaged kimchi were little differences among packaging materals during storage at 20℃. Number of lactic acid bacteria, content of vitamin C and sensory evaluation in packaged Kimchi were not significantly different among packaging materials. Unlike being expected, quality of Kimchi packaged with AC30, AC60 were not different from LDPE and shelf life of Kimchi was not extened. However, taste of Kimchi packaged in AC30 was better than LDPE by sensory evaluation after 4 days storage and swelling of its package was not shown. To extend shelf life of Kimchi using packaging materials we need to study for improvement of physical characteristics of the packaging materials and development of materials for active packaging

노인 건강식 한방 삼계탕의 제조 및 품질 특성 : Manufacturing and Quality Characteristics of Herb

정대윤,강정화,은종방 全南大學校 農業科學技術硏究所 2011 農業科學技術硏究 Vol.46 No.-

The physiochemical characteristics and sensory properties of herb Samgyetang added with different dried medicinal herbs were investigated to find the best formulation for elderly healthful dietary. For the herb Samgyetang product, a fixed ratio of Achyranthis radix, Rehmanniae radix, Schizandra chinensis, Atractylodes lancea, Glycyrrhiza glaba L, and Zizyphus jujube were mixed with different concentrations of Paeonia lactiflora (PL) or Platycodon grandiflorum (PG), respectively for the development of new formulation. The pH of herb Samgyetang decreased as PL amount increased and the soluble solid content increased as PG amount increased. S6 showed the highest a* value and b* value, which had the highest addition level of PL. In contrast, S5 was the lowest a* value and b* value. In sensory evaluation, the highest score in flavor, taste and overall acceptability was found in the sample with the highest amounts of PG (S7). In conclusion, the following is suggested as the best formulation of herb Samgyetang : 10% PL, 40% PG, 5% Achyranthis Radix, 5% Rehmanniae Radix, 15% Schizandra chinensis, 10% Atractylodes lancea, 5% Glycyrrhiza glaba L, and 10% Zizyphus jujube.

遮光度가 茶葉의 Chlorophyll 色素에 미치는 영향

정영민,김동연,은종방,박근형 全南大學校 農漁村開發硏究所 1991 農業科學技術硏究 Vol.26 No.-

차광도가 다른 재배환경이 다엽의 Chlorophyll 색소함량에 미치는 영향을 조사하고자, 재배차의 무차광 및 차광다엽, 그리고 야생차의 연중 반차광다엽과 연중 차광다엽을 대상으로 검토한 결과, Chlorophyll의 함량은 차광 정도에 따라 차이를 보였는데 무차광다엽보다 차광다엽이 높은 경향을 나타냈다. Chlorophyll a와 b의 조성은 무차광다엽은 3:1, 그리고 차광다엽은 2.8:1로 그늘에서 자란 것이 Chlorophyll b의 비율이 증가하는 경향을 나타냈다. The effect of shading on the Chlorophyll content of tea shoot was examined under the different shading conditions shaded and unshaded tea shoots obtained from cultivating tea were analyzed while partial shaded and through-shaded tea shoots were used for wild tea. Analysis of the Cholorophyll contents of tea shoots revealed that different shading conditions resulted in different Chlorophyll contents and higher content of Chlorophyll was found in the shaded case. The composition of Chlorophyll a and b was 3:1 and 2.8:1 under unshaded and shaded conditions respectively, which indicated that the ratio of Chlorophyll b to Chlorophyll a increased under the shading condition.

POSTERS / PW-030 : TARGETED DISRUPTION OF THE hsp70.1 GENE CAUSES TO REDUCE THE TOLERANCE BY THE HYPEROSMOTIC SHOCK

(Eun Hee Shim),(Jong Il Kim),(Dong Il Jin),(Eui Suk Bang),(Jun Seok Heo),(Seon Kim),(Jong Eun Lee),(Young Gyu Ko) 한국생화학분자생물학회 (구 한국생화학회) 1999 6th IUBMB SEOUL CONFERENCE Vol.- No.-

Physicochemical characteristics of persimmon imitation jelly made with different gelling agents (초)

( Jong Bang Eun ),( Bipin Vaidya ) 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2010 한국식품저장유통학회 학술대회 Vol.2010 No.-

Extrusion 제조 조건에 따른 쌀 스낵 제품의 이화학적 품질특성

은종방(Jong-Bang Eun),Fu-hung Hsieh,최옥자(Ok-Ja Choi) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.9

쌀가루, 고아밀로오스 전분, 분리대두단백, 설탕 및 소금을 첨가하여 feed 수분함량 19∼23%, screw speed 200~400 rpm, feed rate 43.6 kg/hr 조건에서 제조한 쌀 스낵의 이화학적 특성을 분석한 결과는 다음과 같다. 쌀 스낵의 bulk density는 0.06∼0.21, apparent density는 0.55∼0.65 정도로 나타났고, feed 수분함량이 많을수록, screw 속도가 감소할수록 증가하는 경향을 보였다. 쌀 스낵의 팽화율은 density와는 반대로 feed 수분함량이 낮을수록, screw 속도가 증가할수록 증가하였다. 쌀 스낵의 WAI는 feed 수분함량이 많을수록, screw 속도가 감소할수록 증가한 반면, WSI는 WAI와는 반대의 경향을 나타냈다. 쌀 스낵의 breaking strength는 feed 수분함량이 증가할수록, screw 속도가 감소할수록 증가하였다. 쌀 스낵의 색도 중 L값은 feed 수분함량 19%, 21%에서는 screw 속도가 증가할수록 L값은 낮았으나, feed 수분함량 23%에서는 screw 속도에 따른 유의적인 차이는 없었다. a, b값은 feed 수분함량 19% 에서는 screw 속도가 증가함에 따라 높아졌다. 쌀 스낵의 x-ray 회절도는 feed 수분함량이 낮을수록, screw 속도가 높을수록 회절강도가 낮게 나타났고, feed 수분함량 19%, 21%, screw 속도 300 및 400 rpm에서는 V 도형의 특징을 나타냈다. 쌀 스낵의 내부 단면구조는 feed 수분함량이 많을수록, screw 속도가 낮을수록 기공의 생성이 잘 되지 않았고 세포벽이 두껍게 나타났다. Physicochemical properties of rice-based expanded snacks extruded with rice flour, high amylose starch, and isolated soy protein were investigated using a twin-screw extruder. The ingredients were extruded at various feed moisture contents (19~23%) and screw speeds (200~400 rpm) at a constant feed rate (43.4 kg/hr). Bulk density and apparent density of rice snacks were 0.06~0.21, and 0.55~0.65 respectively. Bulk density, apparent density, water absorption index, and breaking strength of rice snacks increased with increasing feed moisture content and decreasing screw speed. However, expansion and water solubility index of rice snacks increased with decreasing feed moisture content and increasing screw speed. Hunter"s color L values of rice snacks was lower with increasing screw speed at feed moisture contents of 19% and 21%, but was not significantly different from a feed moisture content of 23%. On the other hand, a and b values of rice snacks were higher with increasing screw speed a feed moisture content of 19%. X-ray diffraction intensity of rice snacks decreased with decreasing feed moisture content and increasing screw speed. X-ray diffraction of rice snacks was V-type at feed moisture contents of 19% and 21% and screw speeds of 300, and 400 rpm. In the microstructure of the cross section of rice snacks, air cells in rice snacks were not well formed, and cell walls were thicker with increasing feed moisture content and decreasing screw speed.

배의 기능성 성분 및 생리활성

은종방(Jong-Bang Eun),어지현(Ji-Hyun Eo),이병두(Byung-Doo Lee) 한국식품과학회 2012 식품과학과 산업 Vol.45 No.1

Nucleotide Analysis in Korean Dairy Products Using High- Performance Liquid Chromatography with Diode Array Detector

Won, Jong-Eun,Bang, Han-Yeol,Kwak, Byung-Man,Park, Jong-Su,Kim, Gui-Ran,Kwon, Joong-Ho Korean Society for Food Science of Animal Resource 2019 한국축산식품학회지 Vol.39 No.1

Nucleotides play important roles in numerous intracellular biochemical processes and are used in infant formulas and other dairy products. However, domestic analytical methods for assessing nucleotide content in products have not yet been established, and therefore, methods for determining nucleotide content are urgently required. A rapid and simple analytical method for determining the content of five types of nucleotides in dairy products was improved using solid phase extraction clean-up and high-performance liquid chromatography with diode array detector. The extraction solvent used in the AOAC method was not well dissolved and was changed to hydrophilic EDTA-Na. In addition, the results obtained using the isocratic elution method and a single wavelength were similar to those obtained using the AOAC method, and the time taken for analysis was shortened from 40 min to 25 min. The process of method validation revealed the following parameters: accuracy (84.69%-102.72%), precision (1.51%-6.82%), linearity (0.999), and limit of detection (cytidine 5'-monophosphate, 0.09 mg/L; uridine 5'-monophosphate, 0.11 mg/L; adenosine 5'-monophosphate, 0.12 mg/L; guanosine 5'-monophosphate, 0.11 mg/L; and inosine 5'-monophosphate, 0.14 mg/L). The method was also used to determine the nucleotide concentration in 25 samples (infant formulas, 1.99-29.39 mg/100 g; and cow milk, 0.28-0.83 mg/100 g). The newly improved method was appropriate for analyzing nucleotides in infant formulas and other dairy products faster when compared to conventional methods.

찹쌀 벼 도정도가 진양주의 품질에 미치는 영향

은종방(Jong-Bang Eun),김철암(Tie-Yan Jin),왕명현(Myeong-Hyoen Wang) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.5

찹쌀의 도정도가 진양주에 미치는 영향을 조사하기 위해 도정도를 달리하여 진양주를 제조하여 그의 이화학적 특성과 품질 특성을 조사하여 진양주 제조에 적합한 도정도를 찾고자 하였다. 14일간 발효 후 최종 pH는 10분도미를 원료로 제조한 진양주가 4.21, 7분도미가 4.16, 5분도미가 3.84, 찹쌀 현미가 3.43으로 나타내었고 총산은 찹쌀 현미, 5, 7, 10분도미가 원료로 제조한 진양주가 각각 2.03, 1.83, 1.75, 1.76%로 나타내었다. 총당의 함량은 찹쌀 현미와 분도미를 원료로 한 진양주가 6.38%와 6.38로 나타내었고 7과 10분도미로 제조된 진양주가 5.54%와 5.40%로 나타내었다. 에탄올 함량은 7과 10분도미를 원료로 한 진양주가 15.5%와 15.4%로 찹쌀 현미와 5분도미를 원료로 한 진양주 14.5%와 14.4%보다 높게 나타내었다. 색도 중 L값은 도정도가 높을수록 더 높게 나타났으나 b값은 낮게 나타내었다. 전체적 호도는 7과 10분도미를 원료로 진양주가 각각 5.45와 5.35로 찹쌀 현미와 5분도미를 원료로 한 진양주보다 높게 나타내었다. 이화학적 특성, 품질 특성, 원료에 대한 수율을 고려해 볼 때 진양주는 7분도미로 제조하는 것이 바람직하다고 생각되었다. The physicochemical characteristics and sensory properties of Jinyangju were investigated at different degrees of milling (DOM; 0, 5, 7, and 10%) of waxy glutinous rice after 2 weeks of fermentation. The final pH values were 3.50, 3.84, 4.16, and 4.21 at the DOMs of 0, 5, 7, and 10%, respectively. The final total acidities were 1.21, 1.16, 0.94, and 0.91%; final total sugar contents were 6.38, 6.51, 5.54 and 5.40%; and final alcohol contents were 14.50, 14.50, 15.50, and 15.40%, respectively. Hunter L-value of the DOM 5% rice was lower those of the DOM 7% and 10% rice, but its Hunter b-value was higher than those of the DOM 7% and 10% rice. However, Hunter a-value of the Jinyangju were not significantly different among the samples (p>0.05) Hunter L-value. The Jinyangju made with the DOM 7% rice showed the highest overall sensory preference.