• Journal of Sensor Science and Technology
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• v.5 no.4
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• pp.1-7
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• 1996

Optical intensity-type pressure sensor was fabricated by coupling optical fiber with a micromachined thin dielectric diaphragm, which consists of a 300 nm thick $SiO_{2}$ layer sandwiched between 150 nm thick top and bottom $Si_{3}N_{4}$ layers. At the wavelength of the sensor light source near $1.3\;{\mu}m$, the optical transmittance of the diaphragm was about 50 %, but it was decreased to a few percents by depositing $1,000\;{\AA}$ thick gold(Au) layer on the diaphragm, which is sufficient enough to be used as a light reflection layer of the sensor. From the optical output power-pressure characteristics of the sensors, it was found that the output power linearly decreased with increasing applied pressure from 0 to 77 torr regardless of the diaphragm size. The respective sensitivities were 0.52, 0.65, and 0.77 nW/torr for the diaphragm sizes of $3{\times}3$, $4{\times}4$, and $5{\times}5\;mm^{2}$, indicating that the sensitivity increases as diaphragm size decreases.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.538-545
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• 2012

The objective of this work was to study the effect of far infrared ray-vacuum drying having reflection and dispersion functions(RD-FRVD) and hot air drying(HAD) on the quality changes of dried vegetable flakes. HAD was regarded as a control. Browning degrees, color value, titratable acidity and pH value were measured as chemical evaluations. Rehydration and electron micrographs were investigated as physical evaluation. Microbial cells were counted. The color value and browning degrees were increased in both RD-FRVE and HAD. In case of degree of those changes, RD-FRVD made less changes than HAD. Especially, green bean sprout had no differences in color value and browning degrees between raw material and dried-rehydrated material. There were no significance differences in titratable acidity and pH value between raw material and dried-rehydrated material. The total microbial counts were gradually reduced in RD-FRVD. The rehydration rates of dried vegetable flakes were typically increased in RD-FRVD. Also, these results were investigated electron micrographs evaluation. Therefore, these results showed that the quality of dried-rehydrated vegetable flakes was typically enhanced by using RD-FRVD.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.785-789
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• 2003

To accept basic data of utilizing of Comus of officianalis as a raw material of new food and industrial products, major chemical components were investigatied. Comparing proximate composition of flesh and seed of Cornus officianalis, seed contained higher crude ash, crude protein, crude fat and crude fiber, with less moisture and reducing sugar. The main components of free sugars in flesh and seed were fructose. The main components of organic acid in fresh and seed were malic and citric acid. Analysing total amino acids, 18 kinds of components were isolated from Cornus officianalis. The total amino acid contents of flesh and seed were 230.41 mg% and 883.81 mg%, respectively. Although the amino acid compositions of flesh and seed were different, glycine, leucine, histidine and lysine were the major components in both portion. The total amount of free amino acid were less than those of total amino acids. As a results of mineral analysis, the content of K was much higher than those of Fe, Zn and Cu. The contents of linolenic and linoleic acid were higher than those of oleic, palmitic and stearic acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.5
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• pp.509-512
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• 1992

With the annual report of National Nutrition survey, the trend of food intake of Korean is analyzed from 1969 to 1989. Total food intake is about 1,000g. The amount of plant foods intake is decreased but the amount of animal food intake is increased. Among plant foods, the consumption of cereals and grain product and starch and starch roots is decreased gradually. The degree of decreasing are evident in the amount of cereal and grain product intake, The amount of vegetable intake is kept fluctuating, but the amount of processed vegetable products intake shows an upward trend. The amount of legumes and their products, vegetables, fruits and seaweeds intake is increased each year. In addition, among animal foods, the amount of meat and products, eggs, fish and shellfish and milk and milk products intake is increased greatly.

• Proceedings of the Acoustical Society of Korea Conference
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• autumn
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• pp.233-236
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• 2001

일반적으로 스피커를 동작시키게 되면, 스피커 보이스 코일에 열이 발생하게 되고, 열에 의한 보이스코일의 저항의 증가가 나타나게 되는데, 기존의 연구는 저음용 스피커(Woofer) 만을 대상으로 스피커의 음향특성 변화들에 관해 수행되었다. 그러나, 현대의 스피커는 A/V시스템분야의 발전에 따라 고음재생의 충실도가 강조되고 있는 경향이므로, 고음용 스피커(Tweeter)에 대한 열 발생의 영향을 조사하였다. 본 연구에서는 고음용 스피커의 입력전력에 따른 특성 변화를 조사하고, 입력전력의 증가로 인한 보이스코일(voice coil)의 저항 증가에 따른 고음용 스피커의 특성변화에 관해 실험하였다. 그리고, 스피커의 진동에 의한 펌프(pump) 역할을 이용하는 냉각용 구멍을 뚫어 스피커의 특성변화를 검토하였다. 실험대상으로는 직경 25mm의 돔(Dome)형 진동판을 가진 고음용 스피커와 이 스피커의 후면 중심부에 구멍을 뚫어 열 방출구가 형성된 3종의 시료를 대상으로 특성변화를 비교$\cdot$측정하였다. 여기에서, 사용된 시료는 국내 Y사의 판매용 고음용 스피커로 제품의 원 상태인, 구멍이 없는 것을 기준시료로 하고, 이와 동일한 제품들의 후면에 각각 직경 5mm, 10mm, 15mm의 구멍을 가공하여 비교시료로 하였다. 기준 및 비교시료의 스피커 특성을, 한국산업규격 KS C 6027의 측정법에 따라, 입력 1W 상태에서 기준시료의 사양을 측정하였고[1], 입력을 0.5W, 1W, 2W, 4W, 8W, 16W로 가하여, 시료별 입력증가에 따른 스피커의 주파수 응답특성, 임피던스(Impedance), 조화 왜(Harmonic Distortion)의 변화율 측정을 통해 스피커의 특성변화 정도를 검토하였다. 향후, 본 연구의 결과는 고음용 스피커의 특성 열화에 대한 예측 및 개선 방안을 제시하는 기본 자료로 활용이 가능할 것으로 사료된다.용하여 현금흐름예측을 할 수 있는 Model을 제시하였다. 특히 건설공사의 현금흐름 예측의 중요한 요소인 Cash-Out에 대하여, 공사비 구성요소인 자재, 노무, 중기, 외주, 경비등 각 Resource의 보할(Weights)을 실 공사원가에 따른 보할의 변화와 Resource들의 Time Lag를 적용 기존 연구자의 Model과 다른 Model을 제시하였다. 또한 기존 연구자들의 Model과 비교하여 편리성, 정확도 및 신뢰성이 높은 Model임도 증명하였다.세대까지도 발현수준이 유지될 것으로 판단된다. 이러한 연구결과는 계통으로 확립된 형질전환 동물에 부여된 새로운 유전형질은 지속적으로 후대로 유전될 수 있음을 제시한다.잖⨀瘀Ā퀇Āゑ잖⨀Ā퀇Ԁ￿™잖⨀䌀Ā퀇ĀꄏĀꀏꄏĀꀏ₱?⨀Ā Ԁ￿䂱?⨀ऀĀ耀Ā삱?⨀؀Ā Ā?⨀ጀĀ耀Ā?돀ꢘ?⨀硩?⨀ႎ?⨀?⨀넆돐쁖잖⨀쁖잖⨀／ࠐ?⨀焆덐瀆倆Āⶇ퍟ⶇ퍟ĀĀĀĀ磀鲕좗?⨀肤?⨀⁅Ⴅ?⨀쀃잖⨀䣙熸ጁ↏?⨀

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.10a
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• pp.95-98
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• 2003

전 세계에 위성이동통신 서비스를 제공하고 있는 인마새트 시스템은 해사통신 및 선박의 안전운항을 목적으로 UN산하 국제해사위성기구(INMARSAT: International Maritime Satellite Organization)로 설립되었다. 그 후 기존에 제공하던 해상 위주의 서비스 외에 항공 및 육상 이동통신서비스가 추가되면서 국제이동위성기구(INMARSAT: International Mobile Satellite Organization)라는 이름과 병행하여 사용하여 오다가 최근 민영화되었다. 이에 따라 인마새트는 육상, 해상, 항공서비스를 제공하면서 86개의 회원국으로 운영되어오다가 민영화되면서 이들 회원국은 모두 투자사로 전환되었다. 하지만 기존에 제공하여온 해상조난안전통신 등 공익성을 갖는 기능에 대해서는 향후에도 지속적인 서비스가 제공되도록 별도로 IMSO(International Maritime Satellite Organization)라는 감독기관을 두어 관장하고 있다. 인마새트는 전세계적으로 글로벌 위성이동통신 서비스를 최초로 제공한 이래 아직까지도 해상, 육상, 항공 등 전 분야에 통신서비스를 제공하는 유일한 사업자이다. 더구나 최근 저궤도 위성을 이용한 GMPCS의 성장추세가 예상보다 크게 둔화되면서 상대적으로 비용이 저렴한 정지궤도 위성 시스템인 인마새트 서비스가 더욱 활성화되는 추세이다. 이에 인마새트 서비스를 위한 신형 장비도 추가 개발되고 있으며 서비스 영역이 확장되는 등 그 중요성이 부각됨에 따라 향후 상당기간동안 인마새트 시스템에 부가기능을 추가하면서 재난시 비상연락수단은 물론이고 일상적인 통신수단의 영역까지 확대될 것으로 전망된다.인 방법이다. 활성물질의 생성시간과 가공시간은 불과 수십 $\mu\textrm{s}$ 및 수 sec 에 불과하므로, 1 kton/h 용량의 수산기활성제 제조장치의 환산소비동력은 약 200 kW이고, 장치의 체적은 10~30 ㎥의 공간으로 충분하므로, 소형선박으로 상당면적의 적조피해를 효과적으로 해결할 수 있다.의 특성을 이용하여 워터마크를 삽입한다.송 시스템을 구현될 수 있음을 검증하였다.출량을 비교한 결과 토사 유출 억제효과는 한지형과 나지형잔디들의 혼합형(MixtureIII)과 자생처리구(MixtureV), Italian ryegrass와 자생식물의 혼합형(MixtureIV)등에서 비교적 낮은 수치를 토사유출량을 기록하였다. 이러한 결과는 자생식물들이 비록 초기생육속도는 외래도입초종에 떨어지지만 토사유출의 억제효과면에서는 이들 외래초종에 필적할 수 있음을 나타낸다고 할 수 있겠다.중량이 약 115kg/$m^2$정도로 나타났다.소 들(환경의 의미, 사람의 목적과 지식)보다 미학적 경험에 주는 영향이 큰 것으로 나타났으며, 모든 사람들에게 비슷한 미학적 경험을 발생시키는 것 이 밝혀졌다. 다시 말하면 모든 사람들은 그들의 문화적인 국적과 사회적 인 직업의 차이, 목적의 차이, 또한 환경의 의미의 차이에 상관없이 아름다 운 경관(High-beauty landscape)을 주거지나 나들이 장소로서 선호했으며, 아름답다고 평가했다. 반면에, 사람들이 갖고 있는 문화의 차이, 직업의 차 이, 목적의 차이, 그리고 환경의 의미의 차이에 따라 경관의 미학적 평가가 달라진 것으로 나타났다.corner$적 의도에 의한 경관구성의 일면을

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.6
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• pp.754-760
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• 2006

This study was conducted to examine the quality characteristics of canned kimchi prepared by minimal thermal processing. Korean cabbage kimchi was fermented at $20^{\circ}C$ for several days up to acidity $0.5{\pm}0.1%$, was packaged in cylindrical can of 115 mL and pasteurized at low temperature. Thermal processing times based on $F_{60}$ value at geometrical center of the can were determined as 23.1, 17.7 and 12.7 min at 65, 70 and $80^{\circ}C$, respectively. The quality changes of the processed kimchi were measured during storage at $20^{\circ}C$. The pH of pasteurized kimchi was higher than that of unpasteurized control. The number of lactic acid bacteria was reduced to about $10^{2}{\sim}10^{3}$ (CFU/mL). The pasteurized kimchi product showed better texture and color values compared to the control, while resulting in the lower carotenoid and ascorbic acid contents. Kimchi preparation by minimal thermal processing had a positive effect for reduction of sour taste and sour flavor in sensory quality, but gave adverse effect in acceptability because of off-taste and off-flavor.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.766-772
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• 2007

The enzymatic hydrolysate of skipjack tuna cooking drip with good functionality was prepared by incubation with Alcalase for 30 min. For the preparation of functional seasoning sauce with enzymatic hydrolysate (SSE), the additives, such as concentrated enzymatic hydrolysate (100 mL), yeast extract powder (0.7 g), lactose (0.4 mL), liquid smoke (0.3 g) and sea tangle powder (1.4 g), were added to the enzymatic hydrolysate and boiled before filtration. The proximate composition of SSE was 11.8% for crude protein, 5.77 for pH and 11.9% for salinity. The SSE was higher in the crude protein, while lower in the salinity than commercial seasoning sauce. ACE inhibitory activity ($IC_{50}$) and antioxidative activity (PF) of SSE were 6.2 mg/mL and 1.14, respectively, which were superior to those (9.9 mg/mL in IC50 and 0.91 in PF) of commercial seasoning sauce. The free amino acid content (1,905.2 mg/100 mL) and taste value (58.65) of SSE were higher than in those (712.7 mg/100 mL and 34.30, respectively) of commercial sauce. Total amino acid content of SSE (10,965 mg/100 mL) was higher than that (4,818 mg/100 mL) of commercial sauce. The major amino acids of SSE were glutamic acid (12.2%), proline (11.0%), histidine (10.7%) and glycine (9.9%). The results suggested that SSE could be commercially sold.

• Journal of the Korean Applied Science and Technology
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• v.31 no.4
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• pp.703-710
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• 2014

The following is the study result of herbal tea roasted at different temperatures between $80{\sim}140^{\circ}C$. Depending on treatment temperature the water content decreased, some carbonization occurred and crude ash content relatively increased. Also crude protein and crude fat decreased little. Solid elution rate of herbal tea showed 0.15~0.32%(w/w) and the rate of solid elution decreased with higher roasting temperature. There was no big change in $80{\sim}110^{\circ}C$ treatment section but the solid elution decreased rapidly in $110{\sim}140^{\circ}C$ section. The reason for decreasing solid elution rate at higher treatment temperature is because the compact inner tissue makes elution difficult. Benzopyrene content (0.29~0.51ppb) showed a tendency to increase with higher treating temperature. From this result, the $B({\alpha})P$ content differed depending on the treatment temperature and raw materials. In case of roasting, the actual inside temperature is around $200^{\circ}C$ but since the surface temperature of the roaster reaches around $2000^{\circ}C$ some portion of $B({\alpha})P$ content was presumed to be produced from the area that came in contact with this surface. When the processing which is a main component of food carbohydrate, protein, fat reason despite serve heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.68-74
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• 1999

The optimum conditions for selective .elimination of salt from tuna boiled extract (TBE) by electrodialysis were determined. The desalination conditions of TBE were determined at various pH's, concentrations and volumes of TBE. The ion-exchange membrane with a molecular weight cut off 100Da was used for desalting of TBE. The desalination times on $1\%$ and $10\%$ of TBE concentrations were 40 min and 240 min, respectively. The electrodialysis process could removed above $95\%$ of the initial salt content in $1\%$ and $10\%$ of TBE concentrations. The desalination of TBE at pH 4.0 was $14\%$ higher than that at pH 9.0 The amount of water transferred by the electrodialysis was determined. The electrodialysis process could remove above $90\%$ of the initial salt content in $5\%$ TBE for 80 min. The initial volume and the permeate did not have significant effects on desalination time and ratio. The key parameters for the desalination of TBE were pH and concentration of TBA.