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평가 기반 지진 정보 표출 및 확산을 위한 원스톱 모바일 지원 확산 시스템
이윤래,이윤경,장연이,김현아,박민재,Lee, Yoonlae,Lee, Yunkyung,Jang, Yeonyi,Kim, Hyunah,Park, Minjae 한국융합학회 2021 한국융합학회논문지 Vol.12 No.4
최근 포항시를 비롯한 일부 지역의 지진 발생 빈도가 증가함에 따라, 대한민국 내에서 발생한 지진에 대한 대응책에 대한 필요성이 여러 가지 측면으로 요구되고 있다. 지진 발생 이후 액상화 현상이 발생하였고, 지진에 대한 사전대비와 대처에 대한 미흡함으로 인해, 지역 주민의 불안감이 가중 되었다. 이러한 현상에 대한 대처와 지역 주민에 대한 불안감을 해소하기 위해, 우리는 기존 지진 대응에 대한 시스템에 대한 한계를 분석하고, 그것을 해결하기 위한 하나의 방법을 마련하고자 한다. 이에 우리는 재난 상황에 적극적으로 대처할 수 있는 평가 기반의 지진 정보를 표출하고 확산할 수 있는 원스톱 모바일 지원 확산 시스템을 제안하고, 구현하여, 그 가능성을 증명한다. As the frequency of earthquakes in some regions including Pohang City has increased in recent years, the need for countermeasures against earthquakes in Korea is demanded from various aspects. Liquefaction occurred after the earthquake, and local residents' anxiety increased due to the lack of preparation for and coping with the earthquake. In order to cope with these phenomena and relieve the anxiety of local residents, we analyze the limitations of the existing earthquake response system and come up with a method to solve them. Therefore, we propose, implement, and prove the possibility of a one-stop mobile support diffusion system capable of expressing and spreading evaluation-based earthquake information that can actively cope with disaster situations.
지진 재난 대응 중요도/위험도 및 지반정보 기반 재난의사결정지원 시스템
이윤래 ( Younlae Lee ),박장선 ( Jang-seon Park ),오은호 ( Eun Oh Oh ),장연이 ( Yeon Yi Jang ) 대한설비관리학회 2020 대한설비관리학회지 Vol.25 No.2
Recently the frequency of earthquake occurrence raised and the loss of both life and property due to large scale earthquakes such as Kyoung-ju and Pohang increased. It is needed to be equipped with disaster forecasting and responding ability by using intelligent disaster response and decision support systems. SOC facilities are especially very important due to not only the means of support for social and industrial activities in normal situation but also the means of protection of life and property during disaster occurrence. Therefore, the authors in this paper evaluated the level of importance and risk due to earthquake on facilities with GIS mapping data of Pohang city. As well they adopted its results in disaster response algorithm combining with boring information in order to make a more efficient disaster decision support system. The results of this paper will be a foundation of developing an advanced, systematic database inventory for disaster response and decision support systems in various disaster areas, as well as contribute to enhance the disaster response ability of city managers and experts with proactive EAP of life and property protection.
이윤래(Yun-Rae Lee),정헌식(Hun-Sik Chung),성종환(Jong-Hwan Seong),문광덕(Kwang-Deog Moon) 한국식품과학회 2011 한국식품과학회지 Vol.43 No.3
떫은감(청도반시) 분말을 첨가한 두부 제조법을 개발하기 위하여, 감 분말의 첨가 시기(응고제 첨가 직전과 직후)와 양(0, 3, 6, 9%)을 달리하여 두부를 제조하여 품질 특성을 조사하였다. 감의 첨가 시기가 응고제 첨가 직전인 경우가 직후인 경우보다 높은 두부 수율과 좋은 관능적 품질특성(외관, 조직감, 전체적인 기호도)을 보였다. 두부의 수율은 감 첨가구가 무첨가구보다 높은 결과를 보였으나 첨가량에 따른 유의적인 차이는 보이지 않았다. 감의 첨가량이 증가함에 따라 L값은 감소하였으나 a값과 b값은 큰 변화 경향을 보이지 않았다. 두부의 hardness, chewiness, crispness는 감 분말 6% 이상 첨가구에서 유의적으로 높게 나타났다. DPPH 유리기 소거능은 감의 첨가량이 증가함에 따라 증가하는 경향을 보였지만 3%와 6% 사이에 유의적인 차이는 보이지 않았다. 관능적 품질특성 중 외관과 색은 첨가구가 보다 나쁘게 평가되었으나 냄새, 콩비린내, 떫은맛 및 조직감은 첨가량에 따른 유의적인 차이를 보이지 않았고 전체적인 기호도는 9% 첨가구가 유의적으로 낮은 점수를 보였다. 따라서 떫은감 분말을 첨가하여 두부를 제조할 경우, 적합한 첨가 시기와 양은 응고제 첨가직전과 3-6% 정도인 것으로 확인되었다. Quality characteristics of tofu as affected by addition time (before or after coagulant) and the amount (0, 3, 6, and 9%) of astringent persimmon fruit (Diospyros kaki T. cv. Cheongdobansi) powder added were investigated. Yield and sensory acceptability were higher in tofu prepared by adding persimmon before than after adding the coagulant. The yield of tofu with added persimmon was higher than that of the control. The L value of the tofu decreased as the amount of added persimmon increased. Hardness, chewiness, and crispness of tofu made with 6% persimmon were higher than those of the others. DPPH radical scavenging activity tended to increase as persimmon concentration increased but no significant difference was observed between the 3% and 6% added persimmon treatments. A sensory evaluation showed no significant differences in aroma, beany, astringency, and texture. However, the 9% sample had the significantly lowest score for overall acceptability. Thus, astringent persimmon powder (3-6%, before coagulant addition) can be utilized as an additive during tofu processing.
"청도반시" 과실의 성장 중 일반 및 폴리페놀 성분의 변화
이윤래 ( Yun Rae Lee ),정헌식 ( Hun Sik Chung ),문광덕 ( Kwang Deog Moon ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.1
The proximate composition, and the levels of total phenols, phenolic acids, and DPPH radical scavenging activity in Cheongdobansi persimmon fruits assayed during development (from July to October), were investigated. All of moisture, crude protein and crude fiber contents decreased as picking time was delayed, however, crude fat content rose. Crude fiber content increased after September. Total phenol content tended to fall during development. The principal phenolic acids were chlorogenic acid, caffeic acid, p-coumaric acid and salicylic acid; the level of each phenolic acid tended to decrease during development. DPPH radical scavenging activity fell as picking time was delayed. Thus, harvest time influenced the levels of chemical components and the antioxidative properties of persimmon fruit. It follows that unripe fruit may be utilized as a raw material yielding many useful products.
응고제 종류가 감 분말 첨가 두부의 품질과 저장성에 미치는 영향
이윤래 ( Yun Rae Lee ),정헌식 ( Hun Sik Chung ),성종환 ( Jong Hwan Seong ),문광덕 ( Kwang Deog Moon ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2011 한국식품저장유통학회지 Vol.18 No.5
The effects of coagulant types (magnesium chloride, calcium chloride, calcium sulfate, glucono-δ-lactone) on yield, quality properties and storability of astringent persimmon powder added tofu were investigated. Yield, hardness, chewness, crispness, and overall acceptability of tofu coagulated by glucono-δ-lactone were higher than those coagulated by the others. L value, a value, pH, soaking-solution turbidity, and total aerobic bacteria of glucono-δ-lactone coagulated tofu were lower than those coagulated by the others. Calcium sulfate and calcium chloride coagulated tofu showed relatively high L and b values. Magnesium chloride coagulated tofu had higher sensory score for firmness, taste, overall acceptability than calcium chloride and calcium sulfate coagulated tofu, but there was no significant difference between magnesium chloride and glucono-δ-lactone. The results suggested that glucono-δ-lactone and magnesium chloride were found to be the suitable coagulants for processing of the persimmon powder added tofu.
A rule based file management tool for facility log files integration in disaster environments
이영걸,이윤래,김현아,장연이,박민재 한국인터넷정보학회 2018 인터넷정보학회논문지 Vol.19 No.6
We often experience complex presence of files within the compute environment. It could be an end-user's desktop environment or a professional part of file management. We would like to suggest one way to manage these different cases of duplicate files. It is a rule-based file management tool, and we want to use it as a tool to consolidate facility management log files. In this paper, we will describe the rule-based file management tools and show examples of how files are managed using them. We are interested in the management of the disaster environment and would like to apply this method to the management of log data related to facilities to be considered in the event of a disaster.