C++ 언어에서 병행성 확장을 위한 동기화 메카니즘에 관한 연구

곽경남,박찬모,이준 조선대학교 동력자원연구소 1995 動力資源硏究所誌 Vol.17 No.2

It is newly interested in that appearance of parallel computers that have performance of super-computer with using cheaper micro-processors and object-oriented paradigm that utilizes information hiding, abstraction, and reuse of software with using objects. Therefore, concurrent object-oriented languages have newly admired, for such needs of hard/software. Many researches that expand concurrency into C^++ among the object-oriented languages have performed. Most importantly, They are necessary that studies of synchronization mechanism between objects, in that are basic units of concurrent computation. Thus, this paper reviews theoretical basis of synchronization mechanism between objects and achievement flows of these, and then introduces high-level synchronization mechanism of threads synchronization mechanism on active objects and passive objects, and implements these.

고농도 유기성 폐수 처리를 위한 고온호기법에서의 미생물상 특성

조경숙 이화여자대학교 생명과학연구소 1995 생명과학연구논문집 Vol.6 No.-

많은 SS를 포함하는 고농도 유기성 폐수인 주정폐수를 고온호기법(TOP)에 의해 처리하는 과정에서의 미생물상의 변화에 대하여 조사하였다. BOD부하량을 4㎏ BOD·m_-3·d_-1, 통기량을 200ℓ·m_-3·min_-1의 조건으로 2일에 한번 폐수를 투입하면서 30일간 연속적으로 주정폐수를 처리한 결과, 96%의 유기탄소화합물이 CO_2로 무기물화됨을 알 수 있었다. 이 처리 과정동안에 수분은 유기물의 분해시 생성된 열과 전열기에 의해 가해진 열에 의하여 모두 증발 되었고, 잉여슬러지의 생성은 매우 적었다. TOP에 의해 주정폐수를 분해하는 동안, 반응기 내부 온도가 증가함에 따라, 고온성 세균의 밀도가 증가하는 것이 관찰되었으나, 4일 이후로는 고온성 세균수가 거의 일정해져 평균 세균수는 6.65×10^8c.f.u/g-day charocoals 이었다. 고온성 방선균과 곰팡이는 거의 관찰되지 않았는데, 이들의 미생물은 고온호기법에서는 유기물의 분해에 거의 관여하지 않는 것으로 사료되었다. TOP 반응기에 주정폐수를 최초로 투입했을 때와 20일간 우전한 후의 반응기내의 quinone profiel을 비교해보면, menaquinone-7성분이 현저하게 증가하였고, 전체 quinone의 42mole%를 차지하였다. 이들의 결과로부터 고온호기법에 의하여 주정폐수를 처리하는 데에 있어서 menaquione-7을 주성분으로 가진 고온성 세균이 유기물 분해에 관여하는 중요 미생물인 것을 알 수 있었다. Thermophilic oxic process was applied to treat the liquor processed wastewater which contained hogh amounts of organic matters and suspended solids, and the microbial population was charaterized during the treatment of wastewater. When Bod load and aeration rate were 4 ㎏ BOD·m_-3·d_-1 and 200ℓ·m_-3·min_-1, respectively, 96 % of organic carbon compounds in the wastewater were decomposed to CO_2. Due to evaporation of water, darin water wsa not detected. Extremely little amount of exess sludge was formed. With increasing the temperature in the reator the density of thermophilic bacteria gradually grew at the initial stage, and then the constancy of the number of thermophilic bacteria was observed after 4 days. The average number of therophilic bacteria was 6.65×10^8c.f.u/g-day charocoals. Little appearance of therophilic actinomycetes and fungi indicated that their contribution was insignificant in the decomposition of orgnic matters in this process. Comparing to the quione profiels in the reactor after the treatment of liquor processed wastewater by TOP for ! and 20 days, remarkable increase of menquinone-7 was observed, and the concentration of menaquinone-7 in total quinone was 42 mole% after 20days. This result indicated that thermophilic bacteria containing menaquinone were responsible for the decomposition of liquor processed wastewater in thermophilic oxic process.

爭議行爲에 따른 損害賠償責任論

韓庚植 청주대학교 대학원 1996 우암논총 Vol.15 No.-

When acts of labor dispute are not justified, workers and trade union constitute a tort acording to the principles of traditional civil law. Therefore, workers and their organization participating in unjustified act of labor dispute or having instigated workers to take part in acts of labor dispute are libale for damage caused by tort. Then, the problem is that when acts of dispute are unjust, who is liable for damage caused by them. It is a very difficult problem to resolve it. It is closely related to the problem of the legal character of unjustified acts of dispute. Existing Korean labor law does not give a clear answer to the problem of the effect of unjustified acts of dispute. In this study, I try to resolve the problem of the liability of tort for unjustifies acts of dispute. Liabilities' theory of compenastion about unlawfulness' labor dispute are discussed on individual's liablity opinion, group's liablity opinon and limmited liablity opinion. But immited liablity opinion is reasonable because of liablity according to degree of relation about unlawfulness' labor dispute. Employees are liable for damages of employer cassed by labor dispute according to civil article 390's non-fulfillment of an obligation and 750' unlawfulness, trade union is liable for damage cassed by labor dispute according to civil article 35's illegallity act of article person and 756'association unlawfulness. Also when employer is damaged by tort's laber dispute doing or directing trade union's the executive members, trade union is liable for the damage by adjusting civil article 35 of a juridical person's tortious ability, but liability of trade union's the executive members directing tort is not immunity. Therefore trade union and the executive members are liable for employer's damage to collective responsibility. According to civil law scope of compensation for damage is all damage cassed by unjustified acts of dispute in our nation, in adition to worker and trade union are jointly and severally liable to damage of employer cassed by tort. But should be limmited liblity of compensation for damage because of dangerring trade union's money and existence in our nation.

새우 및 게로 만든 소스의 품질 특성

이경임 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.2

The purpose of this study was to evaluate sensory characteristics, and to investigate nutrients and taste compounds in sauce made shrimp or crab. Shrimp sauce turned out to have better appearance, color, falvor and texture, and the taste of crab sauce was more excellent. In three kinds of shrimp sauces made with different thickeners, sauces used with rice and roux were evaluated to have a good taste and flavor. The major amino acids were γ-aminobutyric acid, alanine, α-aminoadipic acid and citruline in shrimp sauce, and taurine, alanine, α-aminoadipic acid and citruline in crab sauce. The major fatty acids of both samples were palmitic acid and oleic acid, and also palmitoleic acid and linoleic acid were much detected in shrimp and crab sauce. The content of crude protein was 1.62~2.44%, and that of crude lipid was 0.92~1.52% in the two sauces. The major minerals were potassium and sodium in shrimp and crab sauce.

부산·경남지역의 향토 별미김치 종류와 특징

이경임,이숙희,한지숙,박건영 부산대학교 김치연구소 1995 김치의 과학과 기술 Vol.1 No.-

This study was conducted to summarize the known kinds and characteristics of traditional special kimchies in Pusan and Kyungnam province. The taste of kimchi varies from region to region within Korea. In the southern part of the country, where the weather is much warmer, more salt is added along with salted anchovy (Myulchi Jeot), and the kimchi is less juicy and richer in flavor. More than 180 different varieties of kimchi are reported in Korea, but there are 30∼40 different kinds of kimchi in Pusan and Kyungnam province depending on the main ingredients are known. Puchu kimchi (leek kimchi), Uung kimchi (burdock kimchi), Kongnip kimchi (soybean leaf kimchi), Jeonbok kimchi (abalone kimchi), Pa kimchi (green onion kimchi), and Kkennip kimchi (perilla leaf kimchi) are the typical traditional special kimchi in Pusan and Kyungnam province. Todays, dietary culture has been gradually changed, and diminished the local characteristics. Also, these tendency appears in the taste of the traditional special kimchi. However, it still remains the distinction in the taste, ingredients and the methods of preparation of kimchies in Pusan and Kyungnam province. In this paper, the dispersed informations on the kinds, characteristics, and the preparation method of the special kimchies known in literatures and inherited persons in Pusan and Kyungnam province were tried to put together.

바이오메트릭 (Biometrics) 산업의 국내외 동향과 앞으로의 방향

하경주 慶山大學校 2000 論文集 Vol.18 No.1

In information society the information becomes the important fact to affect the individual, enterprise and the nations welfare. Even though this information is more effective and convenient in life, accumulated important information is likely to be destroyed by others access and abnormal use. To overcome these drawbacks, the biometric which confirms the identification with the unique characteristic of the individuals is appeared. In this paper, we introduce the characteristics of biometrics and the current trends of the domestic and international industry.

慶山郡 龍山附近 安山岩質岩의 岩石學的 硏究

李倫鍾,南瓊姬,金重旭 慶北大學校 1992 論文集 Vol.52 No.-

The propose of the study is in interpreting the petrochemistry and thermal history of andesitic rocks from the study area. The volcanics intruded or extruded to Jain Formation of Silla Group. These rocks are mainly composed of dacite and latitic basalt in modal composition, but andesite to dacite in petrochemistry. The rocks of Galji-dong area have a some difference from those of Mt. Ryong in considering the rocks type and its chemical composition. The former is more alkalic than the latter in magma fractional crystallization process. The rocks are belong to middle stage product in magmatic differentiation process of calc-alkaline rock series. The confined tracks of apatite from volcanics are very short, compared to standard apatites of no heating event. After volcanic magma stopping in situ by intrusion and extrusion, the rocks have been cooled and heated again in geological time by intrusion of grainte and dyke rocks in late stage of Cretaceous. Since the heating event, the volcanics have been cooled slowly.`

구소련(독립국가연합) 거주 한인들의 김치 이용 실태에 관한 조사 (Ⅲ) : 김치 재료 Materials of Kimchi

김영숙,이경임,신애숙,김영희 동아시아식생활학회 1998 동아시아식생활학회지 Vol.8 No.1

To investigate the materials in the preparation of Kimchi for Koreans in the Commonwealth of Independent States(CIS), a survey was completed by 199 Koreans living in Moscow, Sahalin, Uzbekistan, and Kazahstan. In the way to purvey the materials of Kimchi, the frequency to get all the materials of Kimchi in the markets is 74.7% on the whole and by regional groups the frequency is relatively high in Moscow and Kazahstan. For the main ingredients most respondents use Chinese cabbage, cabbage, or turnips. In general Chinese cabbage is used most. But the respondents who live in Moscow and Kazahstan. Who are younger, or belong to higher emigrant generation, prefer cabbage Kimchi. For the additional vegetables many respondents use carrots. For the seasonings, garlic, red pepper powder, and salt are added to Kimchi, but the use of ginger, whole seasame seed, and waxy rice paste is relatively low. The coriander, which is not added to Kimchi in Korea, is used in Kimchi by above 80% of the respondents living in the three regions except Sahalin. It is considered to be due to the effect of the western dining cultural area. For the animal materials, 74.4% of the respondents add lightly salted fish to Kimchi and all the respondents in Sahalin add salt-fermented sea food, the kind of which is mainly salt-fermented croaker. The reasons given for not adding salt-fermented sea food to Kimchi in the three regions except Sahalin, 59.9% of the respondents said it was because of the difficulty to purvey, 21.1% because of the fishy taste, and 16.8% because of not considering the addition of self-fermented sea food in Kimchi. The higher the emigrant generation of respondents, the less seasonings of strong flavor like garlic, red pepper powder, and salt-fermented sea food are used, and the more coriander is used. In the salting of Kimchi preparation, 97.8% of the respondents salt the main vegetables by soaking in brine and its concentration is controlled by experience.

콩의 收量 및 種實成分에 대한 栽植密度의 影響

金鍾喆,李慶順,鄭大守 東亞大學校 大學院 1997 大學院論文集 Vol.22 No.-

This study was carried out to estimate the effects of planting density on the yield and seed components of soybean (Glycine max (L.) Merrill), Bokwangkong and Muhankong. According to the results, there were no significant differences of planting density on days to flowering and maturity, and 100 grain weight, respectively. Increasing the planting density, stem length, the number of branches and yields were respectively increased, although stem diameter was decreased. The composition rate of protein showed no regular tendency in the two soybean varieties, although oil components was higher in the dense plot. In the analysis of amino acid, both tested soybeans had a high level of glutamic acid and aspartic acid, and the composition rate of valine, arginine and methionine were respectively getting higher according as the increment of planting density. On the other hand, histidine and lysine was lower as the increment of planting density. For the variation of minerals, calcium content was lower, however, the content of phosphoric acid was preferably increased according to the dense planting.

게르마늄 및 게르마늄 분말 용해수로 재배한 콩나물의 위암세포 성장억제 작용

김은정,이경임,박건영 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.3

The growth inhibitory effect of germanium, or soybean sprouts cultured with germanium, on cancer cells was determined in the cultured gastric cancer cell line, AGS. The growth of AGS was significantly inhibited by the addition of 0.01~1% organic germanium (Ge-132) and germanium stone powder in MTT cytotoxicity assays. The juice from germanium treated soybean sprouts (GTS) inhibited the growth of AGS gastric cancer cells by 78~88% at concentrations of 2.5 or 5㎕. The juice from Seomoktae GTS revealed an especially higher growth inhibitory effect than that front the control soybean sprouts (germanium non-treated soybean sprouts, GNTS) in AGS. The results suggest that soybean sprouts cultured with germanium may exert an anticancer effect against gastric cancer cells.