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국내 고층 건축물의 통합 재난 위험도 평가 시스템 구축을 위한 기초 연구
김태영(Kim, Tae-Young),한기성(Han, Gi-Sung),강부성(Kang, Boo-Seong),이경훈(Lee, Kyung-Hoon) 대한건축학회 2017 대한건축학회 학술발표대회 논문집 Vol.37 No.2
The purpose of this study was to develop the integrated risk assessment system for high- rise building reflecting Korean Building Code and guidelines in Preliminary Disaster Inspection and Consultation Systems based on the analysis of FEMA’s IRVS in USA. Through reviewing all hazard’s assessment factors, classification system and methodology for evaluating risk scores in IRVS, applicable factors, limitation of systems to apply to Korean future system and improvement to verify the assessment methodology are deducted. The results of this study are to be used to provide the framework and set up the practical goals for developing Korean risk assesment system for high rise buildings.
유자연 ( Ja-yeon Yoo ),박원서 ( Won-seo Park ),한기성 ( Gi-seong Han ),송민유 ( Min-yu Song ),정석근 ( Seok-geun Jeong ),함준상 ( Jun-sang Ham ) 한국유가공기술과학회 2017 Journal of Dairy Science and Biotechnology (JMSB) Vol.35 No.1
There has been an increasing interest in low-fat foods among consumers worldwide. However, very few dairy companies produce low-fat cheese in Korea. Therefore, low-fat cheese production must be studied to not only promote consumer health but also diversify the domestic natural cheese market. In this study, we attempted to soften the texture of low-fat Mozzarella cheese prepared from raw milk standardized to 2% by changing the temperature of the cooking process from 43℃ to 37℃ and 40℃. The protein and fat contents of low-fat Mozzarella cheese prepared at the selected temperatures was 5.10-7.01% higher and 5.24-6.38% lower, respectively, than that of control cheese. Moreover, the hardness of low-fat Mozzarella cheese decreased with increasing cooking temperature. Further research to improve the sensory characteristics of low-fat cheese is required.