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최광옥(Kwang-Ok Choi),권택근(Taeck-Geun Kwon) 한국정보과학회 1999 한국정보과학회 학술발표논문집 Vol.26 No.2Ⅲ
단일 망으로 다양한 서비스를 제공하기 위하여 하나의 스위치에서 다수의 제어소프트웨어를 지원해야 한다. 이를 위하여 스위치의 제어 인터페이스를 표준화하려는 시도가 활발하다. 본 논문에서는 다수의 스위치를 단일 제어기로 제어하는 ATM 연결 제어 방법을 제안한다. 본 논문에서 제안하는 방법으로 제어 망과 트랜스포트 망을 분리함으로써 유연한 망의 구성이 가능해지고, 병렬 스위치 제어를 통하여 시그널링의 효율을 꾀할수 있다. 이를 위하여 단일 스위치를 통한 복합 연결 (compound connection)에 대하여 단일 제어 인터페이스를 통한 제어가 가능한 원소 연결 (atomic connection)로의 변환 모델 등을 제시한다.
대두와 귀리를 첨가하여 영양을 강화시킨 기능성 시니어 혼합 두유 개발에 관한 연구
김정연,최광진,강진양,최원천,최일숙,신경옥,Kim, Jeong-Yeon,Choi, Kwang-Jin,Kang, Chin-Yang,Choi, Won-Cheon,Choi, Il-Sook,Shin, Kyung-Ok 한국식품영양학회 2020 韓國食品營養學會誌 Vol.33 No.2
The purpose of this study was to develop a functional senior mixed soymilk for seniors and to provide functional senior-mixed soymilk to prevent disease outbreaks. The isoflavone content of senior soymilk was 0.15±0.01 mg/g. The β-glucan content of senior soymilk was 9.82±0.01 mg/g. The weight gain of mice were significantly higher in the high-fat diet group than in the other groups. The serum triglyceride content was high at 102.67±40.61 mg/dL in the high-fat diet group, but significantly lower at 83.00±42.43 mg/dL in the 20% senior soymilk group. Thus, the results of this study comprehensively suggest that food intake should be ingested for each life cycle with reference to the dietary reference intakes for Koreans. In particular, the elderly in their 50s and older are deficient in protein and weakened immune capacity, so it is imperative that they maintain their health through various foods such as soymilk, which is evenly nutritious.
황효정,강진양,최광진,이유림,신경옥,Hwang, Hyo-Jeong,Kang, Chin-Yang,Choi, Kwang-Jin,Lee, Yu-Lim,Shin, Kyung-Ok 한국식품영양학회 2018 韓國食品營養學會誌 Vol.31 No.6
This study suggests a method of making cheese using soybeans for healthy food for people that are allergic to animal proteins, vegetarians, people on a diet, infants and toddlers. Additionally, the study was conducted to provide basic data that can contribute to the development of a quality control class of Korean cheese and underdeveloped cheese industry. Soybean cheeses have a high protein content and low fat. The free amino acids of soybean cheeses contained 11.48 mg of arginine per 100 g, 9.33 mg of glutamate, and leucine 4.91 mg, in that order. The free amino acids of Company A's milk cheese contained 20.95 mg of glutamate, 8.95 mg of proline and 8.02 mg of lysine per 100 g. In soybean cheeses, there were 2.21 mg of tryptophan and 0.73 mg of cysteine, which were not analyzed in the milk cheese of company A. The contents of the constituent amino acids was 1,070.22 mg of glutamate, 467.30 mg of aspartate and 446.30 mg of leucine in 100 grams of soybean cheeses per 100 grams. The milk cheese of Company A was 1,715.97 mg of glutamate, 798.72 mg of leucine and 685.31 mg of proline. The mineral contents of the soybean cheese were 120.29 mg/100 g of calcium, 0.92 mg/100 g of iron, 0.78 mg/100 g of zinc and 0.40 mg/100 g of selenium, respectively. The contents of vitamin $B_1$ and ${\beta}$-glucan in soybean cheese were higher than that of the milk cheese in Company A at 0.08 mg/100 g and 13.73 mg/g, respectively. Therefore, it is considered that the soy cheese is excellent in nutritional aspect and will contribute to health promotion. It is also suitable for people that are allergic to animal proteins, vegetarians, people on a diet and healthy foods for infants.