• Solar Energy
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• v.12 no.2
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• pp.62-78
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• 1992

The solar cells of $ITO_{(n)}/Si_{(p)}$, which are ITO thin films deposited and heated on Si wafer 190[$^{\circ}C$], were fabricated by two source vaccum deposition method, and their electrical properties were investigated. Its maximum output is obtained when the com- position of the thin film consist of indium oxide 91[mole %] and thin oxide 9[mole %]. The cell characteristics can be improved by annealing but are deteriorated at temperature above 600[$^{\circ}C$] for longer than 15[min]. Also, we investigated the spectral response with short circuit current of the cells and found that the increasing of the annealing caused the peak shifted to the long wavelength region. And by experiment of the X-ray diffraction, it is shown to grow the grains of the thin film with increasment of annealing temperature. The test results from the $ITO_{(n)}/Si_{(p)}$ solar cell are as follows. short circuit current : Isc= 31 $[mW/cm^2]$ open circuit voltage : Voc= 460[mV] fill factor : FF=0.71 conversion efficiency : ${\eta}$=11[%]. under the solar energy illumination of $100[mW/cm^2]$.

• Food Science and Preservation
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• v.16 no.5
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• pp.669-674
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• 2009

We prepared puffed instant Nuroong-gi samples using a microwave and investigated the physicochemical characteristics of the products. The quality of Nuroong-gi prepared using a microwave was compared with that of noodles prepared in a steam cooker and pressure cooker in terms of moisture content, color, water binding capacity ratio, viscosity, sedimented volume of insoluble solids, turbidity, and sensory evaluation. The moisture content of Nuroong-gi prepared in a microwave was similar to that of steam cooker and pressure cooker samples. The color (lightness) of steam cooker-prepared noodles was greater than that of noodles cooked using other modes. The water binding capacity ratio fell with increasing microwave cooking time. The viscosity of noodles prepared using a microwave was higher than that of pressure cooker samples and lower than that of steam cooker noodles. The sedimented volume of insoluble solids and turbidity increased with a rise in cooking temperature. Nuroong-gi prepared in a microwave scored higher in sensory evaluation tests than did steam cooker or pressure cooker samples. These results indicate that Nuroong-gi preparation using a microwave is very efficient.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.226-232
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• 2004

Dilution concentration of watermelon juice, concentrations of added sugar, citric acid, and vitamin C, sterilization temperature and time, and natural color extracts were evaluated to determine optimum conditions for watermelon beverage production. Optimum dilution concentration of watermelon juice and optimum content of soluble solid were 40% and $12^{\circ}Brix$, respectively. Addition of 0.5 and 0.3 g/L or 1.0 and 0.3 g/L citric acid and vitamin C gave optimum sensory quality. Sterilization of watermelon beverage at above $70^{\circ}C$ decreased redness. Sterilization at $60^{\circ}C$ for 10 to 30 min or at $70^{\circ}C$ for 10 min achieved best sensory quality. Addition of 20 g/L raspberries gave best sensory quality among raspberries, omija, and borage. Hot water was better than alcohol for extraction of natural color. Ratio of extracts for optimum sensory quality was 7 : 3 for extract of 20 g raspberries/L : extract of 30 g omija/L.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.206-210
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• 1984

Heat penetration pattern of canned oyster mushroom(Pleurotus astreatus) was monitored for processing variables-can size, heating temperature and solid fill fraction, and its effects on sterilization condition was reviewed. The $f_h$ value decreased sharply with decrease of solid fill fraction and then became stable from certain solid fill fraction unique to can size. Heat penetration was a little faster at higher heating temperature with lower $f_h$ value. As viewed from $f_h$ value, convection started at higher solid fill fraction with higher length/diameter ratio, and $f_h$ values decreased to about 1.0 with decrease of solid fill fraction. From standpoint of overall cost, retorting time and energy consumption, solid fill fraction of 3/5 was optimum for all can sizes considered.

• Journal of Life Science
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• v.21 no.1
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• pp.56-61
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• 2011

This study was performed to investigate effective extract conditions in fronds of the Ostrich fern (Matteuccia struthiopteris) to increase antioxidant compound contents and antioxidant capacity. Powder (1 g) of lyophilizated fronds were mixed with 3 kinds of solvents (MeOH, 80% EtOH and water). Extractions were carried out using not only immersion (room temp.), heating ($60^{\circ}C$) and stirring (200rpm) for 6 hr, but also through sonication in a 42 kHz ultrasonic bath for 15, 30 and 45 min. Extracts were filtrated and measured for contents of soluble solids (SS), total polyphenols (TP; tannic acid as a standard) and total flavonoids (TF; Naringin as a standard). Antioxidant activity was expressed as $RC_{50}$ for DPPH and ABTS radical scavenging. SS (0.317 $g{\cdot}g^{-1}$ db), TP (70.90 $mg{\cdot}g^{-1}$ db) and TF (41.53 $mg{\cdot}g^{-1}$ db) contents reached their highest levels when 30 minute sonication extraction with 80% EtOH was performed, and the highest DPPH and ABTS scavenging activity was observed in the same extraction conditions ($RC_{50}$=0.14 $mg{\cdot}ml^{-1}$ and 0.09 $mg{\cdot}ml^{-1}$, respectively). From the present investigation, it can be concluded that fronds of the ostrich fern can be used as a natural material for antioxidants, and sonication for 15-30 min with 80% EtOH is an ideal extraction method for increasing their antioxidant effects and saving extraction time.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.592-599
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• 2002

본 연구에서는 수삼의 가공전 선별을 위해 현장에서 편리하게 사용할 수 있는 초음파 전달 속도 계측 자동화 시스템을 개발하여 그 성능을 평가하고자 하였으며 결과를 요약하면 다음과 같다. 1. 개발된 시스템은 제어용 컴퓨터, 시스템 구동 및 탐촉자 이동 장치, 하중 변환장치, 초음파 발생 및 송수신 장치 등으로 구성되었다. 2. 제어 및 계측용 프로그램은 압축력, 측정 대상물의 크기, 초음파 전달 시간을 순차적으로 계측하여 초음파 전달 속도를 계산하는 알고리즘을 개발하였으며, Visual Basic 6.0으로 작성되었다. 모터의 작동, A/D 변환, RS232C 통신 등과 관련된 부분은 각각의 모듈화된 함수로서 구동하고자 하였다. 3. 개발된 시스템의 속도와 거리별 이동 거리별 오차를 측정한 결과 0∼0.04mm 범위를 나타내었다. 이 값은 시스템의 허용오차인 0.17mm 오차보다는 현저히 작은 값이었고 15mm/s와 30mm/s의 이동 속도에서 모두 비슷한 크기의 오차값을 나타내었다. 4. 개발된 시스템의 속도별 반복정밀도 실험 결과 측정위치에서의 반복에 의한 정지 위치 오차는 전 구간에서 0.02mm 이내로 나타났고, 이동 평판의 이동속도가 15mm/s였을 경우에는 이동 회수 30회, 이동 거리 60mm일 때 최대 편차 0.019mm를 나타냈으며 이동속도가 30mm/s일 경우에는 이동 회수 40회, 이동거리 20mm에서 0.02mm의 최대 편차를 나타내었다. 5. 5개의 알루미늄 조각의 크기를 시스템으로 측정한 결과 측정값의 최대 편차는 0.08mm였다. 이 값은 시스템의 허용오차인 0.17mm의 50% 수준으로 시스템은 대상물의 크기 측정에 적당하다고 사료되었다. 6. 절단된 수삼의 초음파 전달속도는 평균 396.4m/s였다.를 축열재로 사용할 경우 재생기를 반으로 나누어서 가열부 쪽에 철선을, 냉각부 쪽에 철망을 삽입한 것이 반대로 삽입한 것보다 재생기 양단의 온도차는 높게 나타났고, 재생기 양단의 압력 차는 낮게 나타났다. 재생기 축열재로서 철망-철선을 사용할 경우 철선-철망 ø1.2-150이 전열 표면적은 작으나 재생기 양단의 온도차가 가장 큰 것으로 나타났으며 재생기 양단의 압력 차는 가장 낮게 나타나 공시 철망- 철선 혼합 축열재중 가장 우수함을 알 수 있다. 4. 철망사이에 철선을 삽입한 축열재의 경우, 철망사이에 삽입한 철선의 직경이 큰 것이 철선의 직경이 작은 것보다 재생기의 양단의 온도차가 높게 나타났고 재생기 양단의 압력차는 작게 나타났다. 그러므로 철망사이에 철선을 삽입한 것 중 성능이 우수한 것은 150-ø2. 0-150으로 나타났다. 5. 실험한 재생기 축열재들 중에서 성능이 우수한 것들을 비교한 결과, 복합 철선 ø1.2-1 50이 가장 성능이 좋은 것으로 나타났다.적외선.열풍 복합건조방법이 높게 나타나 이것은 곡물 표면에 원적외선 방사에의한 복사열이 전달되어 열장해를 받았기 때문으로 판단되며, 금후 더 연구하여 적정 열풍온도 및 방사체 크기를 구명해야 할 것이다.으로 보여진다 따라서 옻나무 유래 F는 포유동물의 생식기능에 중요하게 작용하는 것으로 사료된다.된다.정량 분석한 결과이다. 시편의 조성은 33.6 at% U, 66.4 at% O의 결과를 얻었다. 산화물 핵연료의 표면 관찰 및 정량 분석 시험시 시편 표면을 전도성 물질로 증착시키지 않고, Silver Paint 에 시편을 접착하는 방법으로도 만족한 시험 결과를 얻을 수 있었다.째, 회복기 중에 일어나는 입자들의 유입은 자기폭풍의 지속시간을 연장시키는 경향을 보이며 큰 자기폭풍일수

• Food Science of Animal Resources
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• v.32 no.4
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• pp.504-511
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• 2012

The effects of the addition of wheat fiber on physico-chemical properties and sensory characteristics of pork loin cutlets were investigated to develop pork loin cutlets formulated with different concentrations of wheat fiber (0, 1, 2, 3, and 4%). The moisture content, ash content, pH, and lightness of pork loin cutlets increased with increasing wheat fiber levels (p<0.05). However, the fat content, calorie, redness, hardness, cohesiveness, gumminess, and chewiness decreased with increasing wheat fiber levels (p<0.05). The protein content, yellowness, and springiness of pork loin cutlets did not show significant difference (p>0.05). The sensory evaluation shows the greatest overall acceptability was ranked at the pork loin cutlets added with wheat fiber at 3%. Pork loin cutlets with added wheat fiber could be commercially acceptable meat products, and can be improved quality characteristics. The best results were obtained for pork loin cutlets with addition of 3% wheat fiber.

• Fire Science and Engineering
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• v.23 no.6
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• pp.126-134
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• 2009

In an attempt to control the spalling in high strength concrete, spalling reducer was mixed to identify the effect and thermal characteristics of concrete beam member at high temperature. The member was manufactured in such as way of adding 40~60MPa of high strength concrete into spalling reducer, and then fire resistance performance were monitored under the ISO standard fire load condition in accordance with KS F 2257. As a result of test, fore rate performance of 40MPa beam without spalling reducer was 180minutes, 50MPa was 174minutes and 60MPa was 152minutes, indicating that 50MPa and 60MPa beam appeared 6~28minutes short to become a 3-hour rate. However, 50 and 60MPa beam mixed with spalling reducer appeared to have satisfied the requirements for 180minutes. A spalling was occurred in surface of 50 and 60MPa beam mixed without spalling reducer, while no spalling or surface failure was occurred with 50 and 60MPa beam mixed with spalling reducer. Thus polypropylene fiber mixed with the concrete proved to be effective, but viewing that the surface of 60MPa was peeled off partially, the steel fiber mixed appeared not to be effective for the beam more than 60MPa.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.3
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• pp.229-235
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• 1992

Fish protein hydrolysates(FPH) prepared from defatted mackerel meal by proteases such as complex enzymes, bromelain, alcalase, $\alpha-chymotrypsin,$ trypsin, papain and pepsin were tested for inhibitory activity against angiotensin-I converting enzyme(ACE). Among proteases tested, the hydrolysates obtained from the treatment of complex enzymes or bromelain showed relatively higher activity. ACE inhibitory activity of the hydrolysates increased until hydrolysis of 8 hrs, and was stable by heat treatment for 20min at $100^{\circ}C.$ From the profiles of fractionation of the hydrolysates with Bio-gel P-2, the most active fraction had about MW 1,450 and it's amino acid was abundant in Asp, Glu, Lys, Leu, Val and Ala. $IC_{50}\;(amounts\;of\;inhibitors\;needed\;for\;50\%\;inhibition)$ of the active fraction of the hydrolysates obtained from the treatment of complex enzyme and bromelain was 90 and $130 {\mu}g,$ respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.173-179
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• 2019

This study aimed to provide basic data for the development of education programs on food hygiene attitude and personal hygiene management of high school students by type of school. From July 16 to October 15, 2015, questionnaires were distributed to 30 students per grade at 16 high schools in Chungcheongnam-do, and a total of 1214 questionnaires (excluding unrecurring and insufficient questionnaires) were processed using SPSS (ver 18.0). As a result, academic high school students answered more checking food's shelf life when they bought it in the store(3.79, 3.60), not eating the cooked and heated food after keeping without heating(2.85, 2.98), and storing food in the refrigerator in accordance with its characteristics(3.90, 3.76) than specialized high school students. Academic high school students were found to be more careful than specialized high school students, to wash hands before meals(3.66, 3.52), after went to toilet(4.30, 3.95), in the right way(3.63 and 3.45), and to go around less during meal time(2.19, 2.43) and to go to the toilet less often during meal time(2.28, 2.47). In this study, academic and specialized high school students showed significant differences in food hygiene attitude and personal hygiene management, and academic high school students had significantly better food hygiene attitude and personal hygiene control than specialized high school students. but still need to be improved. Therefore, it is suggested that education on food hygiene attitude and personal hygiene management should be strengthened according to the type of school.