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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
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.
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.
단감 분말을 첨가하여 제조한 고추장의 미생물학적 특성 및 관능적 특성
은종방 ( Jong Bang Eun ),김정연 ( Jeong Yeon Kim ),황수정 ( Su Jung Hwang ) 한국응용생명화학회(구 한국농화학회) 2011 Journal of Applied Biological Chemistry (J. Appl. Vol.54 No.4
전통고추장의 품질을 개선하고 기호성을 높이기 위하여 단감을 분말화 하여 고추장에 0, 3, 4, 5% 첨가하여 단감 분말을 첨가한 고추장을 제조하고 20oC에서 90일 동안 숙성시키면서 미생물학적 특성 및 관능적 특성을 조사하였다. 고추장의 숙성 중총균수는 숙성 초기부터 숙성 마지막 단계까지 서서히 증가하여 108 CFU/g 수준을 유지하였고 모든 숙성 과정에서 대조구와 단감 분말 첨가한 것 사이에 유의적 차이는 없었다(p<0.05). 효모 및 곰팡이 수는 숙성기간 동안 104·105 CFU/g을 유지하였다. 고추장의 관능검사를 숙성 30, 60, 90일 째 실시한 결과, 관능적특성에 있어서 단감 분말의 첨가는 고추장의 색에 긍정적인 영향을 미치지 않았으나, 단맛의 경우에 단감 분말 첨가량에 비례적으로 높아지는 경향을 보였고, 감칠맛의 경우에도 비슷한 경향을 보였다. 전체적 기호도 측면에서 보았을 때 숙성 30일 경에는 유의적 차이가 없었으나(p<0.05), 숙성이 진행됨에 따라 4% 단감분말 첨가구가 관능적으로 높은 값을 나타냈으며 숙성최종 단계에서 단맛과 감칠맛 그리고 전체적 기호도에서 높은선호도를 보여 단감 분말을 첨가한 고추장을 제조 시 단감 분말을 4% 첨가하는 것이 적절할 것으로 생각된다. To develop food and organoleptic quality of gochujang 0, 3, 4, and 5% of sweet persimmon powder were added to Korean traditional red pepper paste during fermentation and microbiological and organoleptic characteristics were investigated. The total bacteria count of the gochujang tended to increase slowly until a level of 108 CFU/g with increasing fermentation time. There was no significant difference (p<0.05) between the control and the treatment during fermentation. The number of yeast and mold was 104·105 CFU/g during fermentation. Sensory evaluation after 30, 60, and 90 days of fermentation showed that addition of sweet persimmon powder to the gochujang did not affect its color, but the level of sweetness and umami, increased as additional level of sweet persimmon powder increased. In the overall acceptabilty, there was no significant difference (p<0.05) until 30 days of fermentation and the gochujang added with 4% sweet persimmon powder showed the highest organoleptic value. And it showed high score in sweetness, umami and overall acceptability at the end of fermentation. The results indicated that 4% additional level of sweet persimmon powder was the best making gochujang.
은종방(Jong-Bang Eun),김지현(Ji-Hyun Kim),정현정(Hyun-Jung Chung) 한국차학회 2009 한국차학회지 Vol.15 No.1
Recently, there has been growing interest and consumption for green tea as healthy beverage. The major biologically active compounds of green tea extract are caffeine and catechins, especially(-)-epigallocatechin gallate that is effective in not only cancer prevention and anticariogenic but also antioxidation. The green tea extract is highly effective in antimicrobial activity against pathogenic bacteria. Antimicrobial activity of ethanol extract of green tea was stronger than that of water extract. The activity is shown against broad spectrum food-borne pathogens, including Staphylococcus aureus, Escherichiacoli O157:H7 and Salmonella typhimurium and spoilage bacteria, Bacillus subtilis, Bacillus pumilus and Bacillus cereus. Crude catechin shows also strong antimicrobial effect against oral bacteria, Streptococcusmutans, Acinetobacter baumannii, and Enterobacter aerogenes. Many food products supplemented with green tea extract, such as sausage, chicken, pyeonyuk, steamed bread, yogurt and jelly have been continuously developed and commercially available with improved antimicrobial effect as well as increased shelf life.