http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
배성문(Sung Moon Bae),김정한(Jeong Han Kim),조철우(Cheol Woo Cho),정태준(Tae Joon Jeong),김정목(Jeong Mok Kim),이승철(Seung Cheol Lee) 한국응용생명화학회 2001 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.4
Effect of microwave treatment to barley bran was tested on antioxidative ability. Treatments of microwave at 100 W and 200 W, changed color of barley bran to brown, but carbonation was happening at 440 W. The electron donating abilities of barley bran was not reduced when treated with 100 W and 200 W microwave treatment for 10 minute. According to TBARS, the barley bran extract treated with 100 W and 200 W intensity of microwave for 10 min maintained the inhibition of lipid peroxidation, while the extract from 440 W microwave treatment for 5 min did not. Total phenolic contents were reduced with increased intensity of microwave treatment. The antioxidant activity of barley bran was not affected by microwave treatment at 100 W and 200 W, while the 440W microwave treatment reduced the activity due to carbonation of barley bran and decreased phenolic compounds.
배성문(Sung Mun Bae),박강주(Kang Ju Park),신동주(Dong Joo Shin),황용일(Yong Il Hwang),이승철(Seung Cheol Lee) 한국응용생명화학회 2001 Applied Biological Chemistry (Appl Biol Chem) Vol.44 No.2
Mixtures of rice and sweet persimmons to make sweet syrup, jochung, were saccharified by barley malt. Soluble solid contents, reducing sugar and free sugar contents, and sensory quality were determined in jochungs, which were prepared from various ratios (10 : 0, 7 : 3, 5 : 5, 3 : 7) of rice to sweet persimmons. Amylase activity had the highest value, 10466 Unit, after 3 hrs during saccharification process at 55℃. In HPLC determination of free sugars, maltose in saccharifying liquids found the highest amount followed by fructose and glucose. With increasing amounts of sweet persimmons, fiuctose and glucose contents increased while maltose content decreased. The soluble solid contents reduced as the sweet persimmons proportions increased. The control group without sweet persimmons showed highest value, 58°Brix, in soluble solid content. There appeared to be a slight decrease in reducing sugar and free sugar contents as proportion of sweet persimmons increased. Jochung prepared at high amounts of sweet persimmon had better scores in overall acceptance.
데이터 중심 통합생산시스템 설계 및 구현 : 대형항공부품가공 사례
배성문(Sungmoon Bae),배효진(Hyojin Bae),홍금석(Kum Suk Hong),박철순(Chulsoon Park) 한국산업경영시스템학회 2021 한국산업경영시스템학회지 Vol.44 No.4
In the era of the 4th industrial revolution driven by the convergence of ICT(information and communication technology) and manufacturing, research on smart factories is being actively conducted. In particular, the manufacturing industry prefers smart factories that autonomously connect and analyze data. For the efficient implementation of smart factories, it is essential to have an integrated production system that vertically integrates separately operated production equipment and heterogeneous S/W systems such as ERP, MES. In addition, it is necessary to double-verify production data by using automatic data collection technology so that the production process can be traced transparently. In this study, we want to show a case of data-centered integration of a large aircraft parts processing factory that requires high precision, takes a long time, and has the characteristics of processing large raw materials. For this, the components of the data-oriented integrated production system were identified and the connection structure between them was explained. And we would like to share the experience gained through the design and implementation case. The integrated production system proposed in this study integrates internal components based on data, which is expected to serve as a basis for SMEs to develop into an advanced stage, and traces materials with RFID technology.
관점지향 프로그램 기반의 동적 소프트웨어 컴포넌트 조합 패턴
배성문(SungMoon Bae)․박철순(ChulSoon Park)․박춘호(ChunHo Park) 한국산업경영시스템학회 2008 한국산업경영시스템학회지 Vol.31 No.4
Cost reduction, time to market, and quality improvement of software product are critical issues to the software companies which try to survive in recent competitive market environments. Software Product Line Engineering (SPLE) is one of the approaches to address these issues. The goal of software product line is to maximize the software reuse and achieve the best productivity with the minimum cost. In software product line, software components are classified into the common and variable modules for composition work. In this paper, we proposed a dynamic composition process based on aspect-oriented programming methodology in which software requirements are classified into the core-concerns and cross-cutting concerns, and then assembled into the final software product. It enables developers to concentrate on the core logics of given problem, not the side-issues of software product such as transactions and logging. We also proposed useful composition patterns based on aspect oriented programming paradigm. Finally, we implemented a prototype of the proposed process using Java and AspectJ to show the proposed approach's feasibility. The scenario of the prototype is based on the embedded analysis software of telecommunication devices.
배성문(Sung Mun Bae),박강주(Kang Ju Park),김정목(Jeong Mok Kim),신동주(Dong Joo Shin),황용일(Yong Il Hwang),이승철(Seung Cheol Lee) 한국응용생명화학회 2002 Applied Biological Chemistry (Appl Biol Chem) Vol.45 No.2
In this study, three kinds of Saccharomyces cerevisiae strains (KCTC 7106,7238,7904) were tested with respect to the ability of alcohol fermentation at 20℃ for 3 weeks, and S.cerevisiae KCTC 7106 was the most effective strain in alcohol fermentation with sweet persimmon. To increase the utility of sweet persimmon, the fruits stored for 1 year were used to make an alcohol beverage. It was adjusted 25% of total sugar content and allowed alcohol fermentation with shaking at 120 rpm and 30℃. The alcohol content of 11.6% sbowed at 15 days and it did not change until 25 days. The initial pH of the fermentation was near 5 then decreased to 4 within 5 days and the initial vitamin C content, 5.04 ㎍ /㎖, gradoally decreased with fermentation periods. In the other study,the alcohol fermentation from fresh harvested persimmons showed 13% alcohol content at 20℃ for 30 days without agitation, white the alcohol content of the fermentation at 30℃ was 11.8% at 25 days and 13.4% at 35 days.