• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.11
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• pp.88-93
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• 2017

It is important to develop a simple method oftuning localized surface plasmon resonance(LSPR) properties, due to their numerous applications. In addition, the careful examination of the shape, size and combination of metal nanoparticles is useful for understanding the relation between the LSPR properties and metal nanostructures. This article describes the dependence of theLSPR properties on the arrays of metal nanoparticles obtained from a block copolymer(BCP) micellar thin film. Firstly, two different Au nanostructures, having a dot and ring shape, were fabricated using conventional block copolymer micelle lithography. Then, Ag was plated on the Au nanostructures through the silver mirror reaction technique to obtain Au/Ag bimetallic nanostructures. During the production of these metallic nanostructures, the processing factors, such as the pre-treatment by ethanol, silver mirror reaction time and removal or not of the BCP, were varied. Once the Au nanoparticles were synthesized, Ag was properly plated on the Au, providing two distinguishable characteristic plasmonic bands at around 525nm for Au and around 420nm for Ag, as confirmed bythe UV-vis measurements. However, when a small amount of Au seed nanoparticles, which accelerate the Ag plating speed,was formed by usinga block copolymer with a relatively highmolecular weight, all of the Au surfaces were fully covered by Ag during the silver mirror reaction, showing only the characteristic peak for Ag at around 420nm. The Ag plating technique on Au nanoparticles pre-synthesized from a block copolymer is useful to study the LSPR properties carefully.

• Journal of Korea Multimedia Society
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• v.10 no.11
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• pp.1367-1383
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• 2007

A sensor network consists of a network of sensors that can perform computation and also communicate with each other through wireless communication. Some important characteristics of sensor networks are that the network should be self administered and the power efficiency should be greatly considered due to the fact that it uses battery power. In sensor networks, when large amounts of various stream data is produced and multiple queries need to be processed simultaneously, the power efficiency should be maximized. This work proposes a technique to create an index on multiple monitoring queries so that the multi-query processing performance could be increased and the memory and power could be efficiently used. The proposed SMILE tree modifies and combines the ideas of spatial indexing techniques such as k-d trees and R+-trees. The k-d tree can divide the dimensions at each level, while the R+-tree improves the R-tree by dividing the space into a hierarchical manner and reduces the overlapping areas. By applying the SMILE tree on multiple queries and using it on stream data in sensor networks, the response time for finding an indexed query takes in some cases 50% of the time taken for a linear search to find the query.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.3
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• pp.232-241
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• 2017

This paper presents an automated cow-feeding system based on an AGV and screw conveyor for domestic livestock farms, which are becoming larger and more commercialized. The system includes a hopper module for loading pellet-type mixed feed at the top of the system, a transfer module mounted with a screw conveyor to transfer feed from the hopper module to the outlet module, an outlet module composed of belt conveyors, and an electromagnetic guided driving-type AGV. The weight of the loaded feed is measured by a load cell located under the transfer module. The system reads the feed discharge information stored in RFID tags installed in each cowshed cell, and a predetermined amount of feed is discharged while the AGV is moving. A cow-feed test system was constructed to determine the design parameters of the screw conveyor in the transfer module that determine the feeding capacity. These parameters include the screw's outer diameter, the screw shaft outer diameter, and screw pitch. The parameters were applied to the finalized cow-feed system construction. A DSP-based main controller and cow-feeding algorithm for different scenarios were also developed to control the system. Experimental results confirmed that the system could supply a total of 21 kg of feed uniformly at 420 g/s for a cowshed cell which has 7 cows. The driving distance was 5 m and the speed was 0.1 m/s. Thus, the proposed system could be applied to standardized domestic livestock farms.

• Tunnel and Underground Space
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• v.14 no.5
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• pp.327-338
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• 2004

The purpose of this research is to establish a concept of the factor of safety of tunnels which is a quantitative estimate of the stability of tunnels. Based on this concept, a numerical technique which calculates the factor of safety of tunnels was developed. To obtain the safety factor of a tunnel, the strength reduction technique in which a series of analyses are repeated with reduced ground strength until the tunnel collapses were employed. With this technique, the failure plane, as well as the factor of safety, can be obtained without prescribing the trial failure plane. Analyses were conducted with FLA $C^{2D}$(ver3.3), a geotechnical analysis program which is based on the finite difference method. From the result, the location of plastic zones, the maximum convergence and the maximum stress generated in the support system were also analyzed. The result shows that factors of safety are higher for the 1st and 2nd rock classes, and lower for the lower rock classes. Furthermore, factor of safety is higher when $K_{0}$ =0.5 compared to at in case of $K_{0}$ =2.0. Through this research, it is found that the factor of safety defined in this research can be used as a good quantitative index representing the stability of tunnels. Also, close examination of the results can help adjustment of the quantity and location of additional supports.s.

• Food Science and Preservation
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• v.17 no.1
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• pp.117-122
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• 2010

We investigated the effect of rice particle size on the physicochemical properties of fish porridge. The pH of porridge did not differ with particle size. The redness, yellowness, and viscosity of fish porridge increased as particle size increased. The protein content of fish porridge was increased three-fold, compared with that of porridgethat did not contain fish. The total amino acid content of fish porridge was 1,610.5 mg/100 g and that of rice porridge 1,147.5 mg/100g. The Lysand Thr (these are limiting amino acids in rice) contents of fish porridge were greater than in rice porridge. In sensory evaluation tests, half-grain rice fish porridge obtained the highest scores. Based on these results, we would suggest that fish porridge made using half-grain rice has valuable physicochemical and nutritional properties.

• Journal of the Korean Chemical Society
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• v.25 no.4
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• pp.275-282
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• 1981

A simple semiquantitative procedure was developed for the determination of sub-ppm level of chromium(VI) in aquatic samples by using an analytical micro-column packed with diphenylcarbazide(DPC) gel beads. DPC gel beads were prepared by swelling XAD-2 resin(115∼150 mesh in dry condition) in ethanol for 10min, packing into a glass column(1.5 mm bore, 65nm length) and adsorbing 1ml of ethanol solution of $2{\times}10^{-3}M$ DPC for 20min at room temperature. When 0.5ml of ethanol solution containing chromium(VI) was passed through the DPC gel column for 40min, the original white color of the reagent gel turned to red-violet from the up-stream of the column. As the length of colored band was proportional to the total amount of chromium(VI) in the sample solution passed through the column, the concentration of chromium(VI) could be determined from the calibration line which had been prepared by using the standard solution. Chromium(VI) ion as small as from 0.1 to 0.8 ppm could be determined with ${\pm}5{\sim}{\pm}15{\%}$ relative errors. Since other interfering cations were few, 100-fold excess of Fe(III), 50-fold excess of Cu(II) could be masked with EDTA. This method was successfully applied to the analysis of chromium(VI) in industrial effluents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.393-400
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• 2015

In this study, antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0, 25, 50, and 75%) of saengmaegsan concentrate (SC) were investigated. As the concentration of SC increased, the pH level of SC-added jelly decreased while acidity increased. Hunter a (redness) value of jelly increased as the amount of SC increased, whereas L (lightness) and b (yellowness) values decreased. Texture properties for springiness and resilience were higher in the SC-added groups compared to those of control. Moreover, antioxidant activities such as DPPH radical and hydroxyl radical scavenging activities increased according to increase of SC amount. Total phenol content was the highest in 75% SC-added jelly. Regarding overall preference of sensory properties, 50% SC-added jelly showed the highest scores among all treatments. From these results, the optimal amount of SC was 50% for preparation of high quality jelly.

• Korean journal of food and cookery science
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• v.22 no.2 s.92
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• pp.204-212
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• 2006

The physicochemical and sensory characteristics of milk bread substituted with a high wont of $\beta$-glucan were investigated. As $\beta$-glucan content increased up to 20%, the loaf volume and bread height were increased. There were no significant differences in Hunter color $L^*,\;a^*\;and\;b^*$ values of both crust and c겨mb of milk bread with $\beta$-glucan added up to 20%. The moisture content and water holding capacity of bread with 30% $\beta$-glucan were the highest among the treatments. Textural properties by TPA showed that hardness was not changed by the addition of $\beta$-glucan right after baking. Sensory evaluation results showed tt the scores of color, flavor, taste and over-all acceptability of the bread with $\beta$-glucan were not significantly different among the treated groups, except for milk bread with 30% $\beta$-glucan. Based on our results, $\beta$-glucan addition up to 20% enhanced baking quality of milk bread.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.348-354
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• 2006

Baking quality of dough made of flour substituted with insoluble ${\beta}-glucan$ (10, 20, and 30%), functional food material produced from Agrobacterium spp. R259 KCTC 10197BP, was evaluated. Optimum time to reach 1st stage of dough fermentation decreased with increasing ${\beta}-glucan$ content, whereas mixing time increased. Addition of ${\beta}-glucan$ did not affect pH of dough. Hunter color L, a, and b values of dough added with up to 20% ${\beta}-glucan$ were not significantly different from those of control. Rheology properties such as cohesiveness and springiness of ${\beta}-glucan$ added dough increased, while hardness and gumminess decreased. Amylogram showed addition of ${\beta}-glucan$ to flour lowered setback and consistency, which are suggested to delay retrogradation.

• Journal of dental hygiene science
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• v.13 no.1
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• pp.105-114
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• 2013

The purpose of this study was to offer information to medical institution of specializing in orthodontic patients by surveying the influence of orthodontic patients' perception of treatment according to orthodontic treatment upon satisfaction and recommendation with orthodontic treatment, targeting patients with completion of orthodontics who have experience of having received orthodontic treatment. As a result of SAS ver. 9.1 analysis on what was surveyed from February 2010 to August, the following conclusions were obtained. In comparing perception of treatment on orthodontic treatment according to general characteristics, women compared to men were indicated to be higher (p<0.05) in inconvenience recognition (p<0.05) on orthodontic device and in inconvenience during orthodontic treatment (p<0.05). In perception of treatment on orthodontic treatment, the inconvenience of orthodontic device accounted for 79.3%, thereby having been recognized by the majority of subjects. Even the inconvenience during orthodontic treatment was being recognized by 69.8%. The orthodontic treatment expenses appeared enough to be expected by 61.6%. The frequency of visiting hospital during orthodontic treatment was indicated as saying of having been proper by 72.8%. The period of orthodontic treatment was indicated to be proper as well by 61.2%. Even understanding about treatment contents during orthodontic treatment was indicated to be understood by 62.6%. In the results of correlation among subjects' cooperation with dental treatment, satisfaction with treatment service, recommendation of this clinic, and satisfaction with the convenient facilities, the significantly positive correlation was shown (p<0.05) in all among items in each.