Fault - Tolerance 매개변수 K 가 3인 ISE Beta - network 의 설계

김영회(Young Hoi Kim),김성천(Sung Chun Kim) 한국정보과학회 1987 한국정보과학회 학술발표논문집 Vol.14 No.2

본 논문은 다중컴퓨터 시스템 (multicomputer system) 에서 사용되는 상호연결 네트워크 (interconnection network) 의 일종인 B-net (Beta - network) 에 관한 연구이다. B-net들은 CD (Communication Delay) 와 FT (Fault - Tolerance) 에 의해 특징지워지는데, ISE (Inverse Shuffle Exchange) B-net은 최소의 CD와 최소의 FT를 가진다. ISE B-net의 FT 향상을 위한 여러 가지 연구가 있었는데, 본 논문에서는 CD를 적당한 바운드로 유지하는 한편 FT 매개변수 K를 3으로 향상시킨 R²MISE (re-Reformed Modified Inverse Shuffle Exchange) B-net 을 설계했으며, 평균 경로 길이 (average path length)를 도입하여 시뮬레이션을 통한 관련 B-net 간의 성능비교를 하였다.

봉황 국화의 자가영양배양시 광도와 CO₂농도가 생육에 미치는 영향

김영회(Kim Young Hoi),임은정(Lim Eun Jung),정병룡(Jeong Byoung Ryong) 한국원예학회 1998 원예과학기술지 Vol.16 No.3

공립유치원 교사의 배경변인에 따른 직무수행에 대한 어려움과 교사효능감에 관한 연구

김영회(Kim Young-Hoi),송승민(Song Seung-Min) 한국열린유아교육학회 2010 열린유아교육연구 Vol.15 No.6

본 연구는 공립유치원 교사들의 배경변인에 따른 직무수행에 대한 어려움과 교사효능감의 차이를 알아보고, 직무수행에 대한 어려움과 교사효능감의 관계를 알아보는데 있다. 연구의 대상은 경기도 공립유치원 교사 132명으로 설문조사를 실시하였다. 연구의 분석을 위해 연구문제에 따라 빈도와 백분율, ANOVA 분석, 사후검증, 그리고 상관관계 분석을 실시하였다. 본 연구의 결과는 다음과 같다. 첫째, 교사의 배경병인에 따른 직무수행에 대한 어려움은 교사의 연령, 경력, 직위, 근무지역, 학급의 연령, 학급당 원아 수에서 유의한 차이가 있었다. 둘째, 교사의 연령, 경력, 학력, 학급운영형태, 학급연령, 학급당 원아 수에 따라 교수효능감에 유의한 차이가 있었다. 셋째, 공립유치원 교사가 인식한 직무수행에 대한 어려움과 교사효능감은 통계적으로 유의한 부적 상관을 보였다. The purpose of this study was to find out what difficulties that public kindergarten teachers feel performing their jobs in the education, what their perceptions of teacher efficacy are, and the relationship between teachers' perceived difficulties and their efficacy on their job performance. This study conducted a survey on 132 Gyeonggido public kindergarten teachers about their difficulties in job and their efficacy. Each questionnaire was answered using 5-point traditional Liker scale. To analyze the data, descriptive statistics, ANOVA analysis, and sheffe test were performed. Also, correlation analysis was performed to analyze the relationship between the difficulties in job performance and the teacher's efficacy. Here are the results of this study. First, differences on the level of difficulties exist in teachers' ages, their teaching experience, their positions, work location, students' ages, and the number of students per class. Second, teacher's efficacy shows significant differences in teachers' age, their teaching experiences, their positions, class operating modes, and the number of students per class. Third, the study shows that the difficulties that the public kindergarten teachers feel in job performance and teacher efficacy have a significant negative correlation.

참외의 휘발성 향기성분

김신기(Kim Shin Kee),박학봉(Park Hark Bong),김영회(Kim Young Hoi),김도연(Kim Do Yeon),김명곤(Kim Myung Kon) 한국원예학회 1997 Horticulture, Environment, and Biotechnology Vol.38 No.1

참외의 휘발성 향기성분

김신기(Kim Shin Kee),박학봉(Park Hark Bong),김영회(Kim Young Hoi),김도연(Kim Do Yeon),김명곤(Kim Myung Kon) 한국원예학회 1996 한국원예학회 학술발표요지 Vol.14 No.2

버섯균 현미 Koji를 이용한 약주 제조특성

김민지 ( Min Ji Kim ),김영회 ( Young Hoi Kim ),김대운 ( Dae Woon Kim ),박효숙 ( Hyo Suk Park ),김명곤 ( Myung Kon Kim ) 전북대학교 농업과학기술연구소 2015 농업생명과학연구 Vol.46 No.2

The objective of this study was to determine the effects of mushroom koji on the alcohol fermentation and quality of Korean traditional rice wine ``Yakju``, using various methods including alcohol contents, Hunter``s color value, organic acid contents, pH value, and sugar contents. The growth rate of Fomitella fraxinea and Phellinus linteus on brown rice showed 3.61±0.03 mm/day and 2.34±0.01 mm/day, respectively. In the measurement of Hunter color L-, a- and b-value of fermented wine by F. fraxinea and P. linteus mushroom koji, it conformed that L-value of fermented wine by F. fraxinea mushroom koji increased, and a- and b-value fermented wine by P. linteus mushroom koji increased. The turbidity was higher with increasing of F. fraxinea and P. linteus mushroom koji addition rate. Use of P. linteus mushroom koji in the processing of wine was suitable for rice saccharification. Fermentation times and acidity was increased as the rate of mushroom koji increased, and the alcohol contents was superior when the proportion of P. linteus mushroom koji and improved nuruk was 1:2. The fructose content of rice wine mash by addition of mushroom koji was slightly increased after fermentation, and glucose was largely increased with mushroom koji addition. The organic acid, tartrate and malate of rice wine fermented by mushroom koji slightly increased after fermentation, but content of lactate was largely increased. In the sensory test of rice wine fermented by mushroom koji, overall acceptability was lower than control, but the taste of wine added Phellinus linteus mushroom koji and nuruk(1 : 2) was similar compared to control.

생강 저장 중의 향기성분 변화

김명곤(Myung Kon Kim),이병은(Byung Eun Lee),윤세억(Se Eok Yun),김영회(Jai Sik Hong),김용규(Young Hoi Kim),홍재식(Young Kyu Kim) 한국응용생명화학회 1994 Applied Biological Chemistry (Appl Biol Chem) Vol.37 No.1

This study was carried out to investigate the changes in volatile constituents concerning with the flavor of the green ginger (Zingiber officinale Roscoe) during storage in underground pit (15℃, RH 95%). And the constituents of essential oil of etiolated shoots formed on the mother rhizomes during the five months storage in the dark under same conditions were compared with those of mother rhizomes. The essential oils of Korean domestic ginger (Bong-dong cultivar) were isolated by simultaneous steam distillation and extraction method (SDE). Then the compositions of the essential oils were analysed by GC and GC-MS spectrometry. The major compounds of essential oil from the fresh rhizomes were zingiberene, citronellol+β-sesquiphellandrene, β-phellandrene, camphene, geranial, γ-bisabolene, ar-curcumene+geranyl acetate, α-pinene, β-gurjunene, limonene and neral. The content of monoterpene hydrocarbons increased with a concomitant lowering in the amounts of sesquiterpene hrdrocarbons and oxygenated sesquiterpenes during storage of rhizomes although contents of the oxygenated monoterpens changed little or slightly during the storage. During the storage the content of such monoterpenes as camphene, β-phellandrene and citral (neral and geranial) increased w hereas the content of such sesquiterpenes as zingiberene and citronellol+β-sesquiphellandrene decreased. The composition of shoot oil differed from that of mother rhizome oil in having higher content of terpene hydrocarbons and also in the higher content of bornyl acetate, β-gurjunene and ar-curcumene+geranyl acetate and lower in citral (neral and geranial).

당화방법에 따른 유산균 발효천마의 품질특성

송영은,최소라,송은주,서상영,이인석,한현아,이기권,송영주,김영회,김명곤,박신영,Song, Young-Eun,Choi, So-Ra,Song, Eun-Ju,Seo, Sang-Young,Lee, In-Sok,Han, Hyun-Ah,Lee, Ki-Kwon,Song, Young-Ju,Kim, Young-Hoi,Kim, Myung-Kon,Park, Shin-Young 한국식품영양학회 2016 韓國食品營養學會誌 Vol.29 No.5

천마의 불쾌취 개선을 위한 당화방법별 유산균 발효 결과는 3일 발효시 엿기름과 쌀누룩 이용 당화에서 총 산도가 각각 2.23, 2.33%이었으며, 생균수는 9.14 log cfu/mL와 9.27 log cfu/mL로 높았다. 발효기간이 길어짐에 따라 총 산도는 계속 높아져 3.35%까지 증가하였으나, 생균수는 3일 발효에서 가장 많았다. 아미노산 함량은 엿기름과 쌀누룩 이용 당화에서 높았고, 유리당 함량은 효소 이용 당화에서 높았으며, 그 중 glucose 함량이 가장 높았다. 천마 주성분인 gastrodin, p-HBA 등 주 성분 함량도 효소 이용 당화에서 가장 높았다. 이취성분인 p-cresol 함량이 엿기름 이용 당화에서 낮아 관능평가 결과에서도 엿기름을 이용하여 당화한 유산균 발효천마가 가장 좋은 기호도를 나타내었다. This study aimed to evaluate the quality characteristics of Gastrodia elata Blume fermented by lactic acid bacteria after saccharifying by 3 methods including enzyme, malt, and rice-nuruk. The lactic acid bacteria (LAB), Pediococcus inopinatus BK-3, isolated from kimchi could reduce the unpleasant taste and odor of Gastrodia elata Blume. The total acidity value of Gastrodia elata fermented by LAB on the malt and rice-nuruk extract solution for 3 days was 2.23% and 2.33%, respectively. After saccharification by malt and rice-nuruk extract solution for 3 days, the viable cell number of fermented Gastrodia elata was 9.14 log cfu/mL and 9.27 log cfu/mL, respectively. The total acidity values were increased above 3.35% by malt and rice-nuruk extract solution for 8 days. Thus, the viable cell number was the highest by malt and rice-nuruk extract solution fermentation for 3 days. The amino acid content of Gastrodia elata fermented by LAB after saccharification by malt extract solution was higher than that of other saccharifying methods. The free sugar content and p-hydroxybenzyl derivatives induced by the enzyme method were higher than those of other saccharifying methods. The overall acceptability was the highest at 4.2 point in Gastrodia elata fermented by malt extract solution.

LC-MS/MS를 이용한 담배 중 Amadori Compounds의 분석

민혜정,김영회,이정민,장기철,Min, Hye-Jeong,Kim, Young-Hoi,Lee, Jeong-Min,Jang, Gi-Chul 한국연초학회 2011 한국연초학회지 Vol.33 No.1

Amadori compounds(1-deoxy-1-amino-2-ketoses) are important precursors of color, flavor and aroma produced in foods. Amadori compounds occur naturally in tobacco. The contribution of amadori compounds to smoke quality has been (of) interest because of their roles of the Maillard reaction in the leaf chemistry. The amounts of these compound in tobacco are affected by the processes of aging, drying and storage conditions. In this study, eight compounds were chemically synthesized because amadori compounds (have not been sold commercially these days.) were not available for obtaining commercially. The aim of this study was to develop the analytical method of amadori compounds in tobacco leaf by the liquid chromatography mass spectrometry using triple quadrupole analyzer(LC-MS/MS). This method was simple, rapid, selective and sensitive, and eight amadori compounds were simultaneously and quantitatively analyzed within 20 minutes. This method showed excellent accuracy and precision. Recovery rates of amadori compounds ranged from 86% to 102%, with relative standard deviation(RSD) ranged from 2.6% to 5.9%. This method was applied to analysis of amadori compounds contents of tobacco leaves in different varieties. Furthermore, it was expected that the method could be extended to the analysis of other amadori compounds.

순비기나무(Vitex rotundifolia L. fil.)의 부위별 정유성분 조성

장수정,김영회,김명곤,김계환,윤세억,Jang, Soo-Jung,Kim, Young-Hoi,Kim, Myung-Kon,Kim, Kei-Whan,Yun, Sei-Eok 한국응용생명화학회 2002 한국농화학회지 Vol.45 No.2

순비기나무의 잎, 꽃, 줄기 및 열매로부터 수증기 증류법으로 정유를 분리한 다음 GC-MS 및 GC를 이용한 표준품과 머무름 시간의 비교에 의해 76종의 성분을 동정하였다. 동정된 성분은 monoterpene hydrocarbons 16종, oxygenated monoterpenes 30종, sesquiterpene hydrocarbons 10종, oxygenated sesquiterpenes 8종, diterpenes 3종, 기타 성분 9종으로서, 특히 ${\alpha}-pinene$, ${\beta}-pinene$, sabinene, 1,8-cineole, terpinen-4-ol, ${\alpha}-terpineol$등의 monoterpene류가 주요 구성성분들이었다. 부위별 주요 구성성분으로서 잎에서는 ${\alpha}-pinene$ (30.25%) > 1,8-cineole (19.89%) > sabinene (9.56%) > ${\alpha}-ternineol$ (7.94%) > ${\beta}-pinene$ (5.69%) > terpinen-4-ol (2.37%), 꽃에서는 ${\alpha}-pinene$ (25.47%) > 1,8-cineole (7.69%) > manoyl oxide(6.21%) > ${\beta}-pinene$ (4.20%) > ${\alpha}-terpineol$ (3.76%) >sabinene (2.78%), 줄기에서는 ${\alpha}-pinene$ (13.24%)>${\alpha}-terpineol$ (10.64%)>1,8-cineole (4.40%)>manoyl oxide (4.02%) > ${\beta}-pinene$ (2.39%) > terninen-4-ol (2.21%), 그리고 열매에서는 ${\alpha}-pinene$ (20.24%) > 1,8-cineole (11.47%) > ${\beta}-pinene$ (9.79%) > u-terpineol (7.08%) > sabinene (3.68%) limonene (2.77%)의 순서로 조성비율이 높았다. 전반적으로 순비기나무의 잎과 열매에서 분리한 정유에서는 monoterpene류의 조성비율이 높았으나 꽃과 줄기에서는 잎이나 열매에 비해 sesquitepene류, diterpene류 이외에도 구조를 동정하지 못하였으나 diterpene류 일 것으로 예상되는 분자량이 비교적 큰 성분들의 조성비율이 높았다. The essential oils isolated from leaves, flowers, stems, and fruits of Vitex rotundifolia by steam distillation and extraction (SDE) method were analyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS). A total of 76 components detected by GC, 42 components were identified positively by GC-MS and GC co-injection with authentic standards, and 34 components were identified tentatively by mass spectral data only. They included 16 monoterpene hydrocarbons, 30 oxygenated hydrocarbons, 10 sesquiterpene hydrocarbons, 8 oxygenated sesquiterpenes, 3 diterpenes, and 9 miscellaneous components. The major components in the oil from the leaves were ${\alpha}-pinene$ (30.25%), 1,8-cineole (19.89%), sabinene (9.56%), ${\alpha}-terpineol$ (7.94%), ${\beta}-pinene$ (5.69%), and terpinen-4-ol (2.37%), and those in the flower oil were ${\alpha}-pinene$ (25.47%), 1,8-cineole (7.69%), manoyl oxide (6.21%), ${\beta}-pinene$ (4.20%), ${\alpha}-te.pineol$ (3.76%), and sabinene (2.78%). The major components in the oil from the stems were ${\alpha}-pinene$ (13.24%), ${\alpha}-terpineol$ (10.64%), 1,8-cineole (4.40%), manoyl oxide (4.02%), ${\beta}-pinene$ (2.39%), and terpinen-4-ol (2.21%) while those in the oil from the fruits were ${\alpha}-pinene$ (20.24%), 1,8-cineole (11.47%), ${\beta}P-pinene$ (9.79%), ${\alpha}-terpineol$ (7.08%), sabinene (3.68%), and limonene (2.77%). The percentage composition of monoterpenes in the oils from the leaves and the fruits were higher than in those from the flowers and the stems, whereas the oil from the flowers and the stems were characterized by a large content of sesquiterpenes, diterpenes and other unknown high molecular weight components.