• Proceedings of the Korea Air Pollution Research Association Conference
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• 2002.04a
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• pp.231-232
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• 2002

대기중에 존재하는 미량의 극성 유기화합물들은 비극성 유기화합물 보다는 반응성이 크고 불안정하므로 이를 채취하여 분석하는 과정이 매우 어려운 실정이다. 일반적으로 sampling에 자주 사용되는 stainless steel로 특수 내면처리 시킨 canister를 이용하였으나 이 방법에 의한 시료 채취방법은 고가의 비용이 소요되며, 반응성이 큰 VOC의 경우에는 성분에 따라 안정도가 낮은 경우도 많다. 그러므로 본 연구에서는 대기 시료를 bag 이나 캐니스터와 같은 용기로서 채취하여 측정할 경우 극성 VOC 성분이 얼마나 안정하게 유지될수 있는지를 조사하고저 하였다. (중략)

• Korean Journal of Organic Agriculture
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• v.16 no.3
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• pp.321-330
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• 2008

In order to investigate any differences of the characteristics of goat milk according to seasons and individual farms, we analysed and compared the components of fat, protein lactose, total solid, solid-not fat (SNF) and cells of goat milk collected from 8 individual farms between December 2006 and June 2007. Milk fat content has shown higher values in December to March than in other seasons, and SNF appeared especially higher in February. However, lactose content was not different according to seasons. Regional differences of milk components were not big at all either. Milk components from goats were in general similar to cow milk except a little lower fat content, but appeared higher than mare milk. Production of goat milk is in difficulty in aspects of balancing demand and supply due to its seasonal reproductive system. For the future of goat milk industry, it is necessary to develop various products of longer storage life.

• Journal of the Korea Society of Computer and Information
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• v.17 no.4
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• pp.59-65
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• 2012

Hot pepper can be easily faded or discolored in drying process, so we need to use the sorting technique to improve the quality for dried hot pepper. Independent Component Analysis (ICA) is one of the most widely used methods for blind source separation. In this paper we use this technique to get a concentration image of the most important component which plays a role in the dried pepper. This concentration image is different from the binary image and it reflects the characteristics of major components, so that we know the distribution and quality of the component and how to sort the dried pepper. Also, the size of the concentration image can tell the relation with capsaicinoids which make hot taste. We propose a sorting method of the dried hot pepper that is faded or discolored and lacked a major component likes capsaicin in drying process using ICA concentration image.

• Proceedings of the Korea Contents Association Conference
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• 2005.05a
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• pp.377-381
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• 2005

본 연구에서는 내용기반 이미지 검색을 위한 에지 히스토그램 분석기법을 제안하여 20종류의 다양한 에지에 대한 에지 히스토그램을 분석한다. 전체영역에 대한 수평방향 에지 히스토그램을 분석하고, 전체 영역을 몇 개의 부분영역으로 분할하고 각 부분영역에 대한 에지 히스토그램을 수행하여 영역별 특징을 추출한다. 그리고 각각의 수평방향 에지 히스토그램에서 20종류의 에지 성분의 발생 패턴을 추출한다. 본 연구에서 제안한 에지 히스토그램 분석기법은 일반적으로 사용되는 5종류의 에지 성분을 사용한 방법보다 다양한 형태의 에지를 분석을 가능하게 함으로서 내용 기반 이미지 검색을 수행하는데 있어서 다양한 에지 특징을 추출함으로서 내용 기반 이미지 검색을 효과적으로 할 수 있었다.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.14-19
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• 1987

The physicochemical properties of acorn starch were investigated by comparing acorn crude starch and refined starch, Proximate composition analysis revealed that the contents of crude protein, fat and ash were higher in acorn crude starch than in refined starch. Water binding capacity and swelling power of crude starch were a little higher than refined starch. Gelatinization temperature determined by optical transmittance and by Amylograph were $68^{\circ}C$ and $73^{\circ}C$, respectively. The viscosity of crude starch had the amylose content of 28.8%, and the molecular weight of amylose was 20, 425 and glucose unit per segment of amylopectin was 21.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.02a
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• pp.605-605
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• 2012

일반적으로 실리콘 이종접합 태양전지의 전면 투명산화막전도막에 요구되는 특성은 높은 투과도와 높은 전도도 특성이 요구되고 있다. 하지만 높은 전도도를 위해 carrier concentration을 높이게 되면 장파장 영역에서의 free-carrier absorption이 발생하여 투과도가 좋지 않게 되는 trade-off 관계에 있다. 그리고 일반적으로 투명산화전도막 두께 증가에 따라 전도도 상승은 투과도 하락을 가져와 태양전지의 효율 저감을 가져올 것이라고 생각되었다. 본 연구에서는 이러한 전면 투명산화전도막의 최적화에 관한 연구로써 박막 특성에 관한 분석과 태양전지 특성의 상관관계에 대하여 분석하였다. 특히 낮은 전도도를 가지는 실리콘 이종접합 태양전지의 emitter로 인해 투명산화전도막의 면저항성분에 관한 특성이 태양전지 특성에 가장 주도적인 영향을 미치는 것으로 나타났으며, 이는 직렬저항 성분에 대한 충진률 변화로 분석할 수 있었다.

• Journal of the Korean Geotechnical Society
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• v.15 no.1
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• pp.185-196
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• 1999

A laboratory experiment was performed to examine the relationship between resistivity and ionic components in the pore water of a sand by using soil resistivity test box and STING-Rl. The resistivity measurement was performed with the concentration changes of ionic components. Also, the resistivity change was evaluated for multiple components. The results showed that the resistivity of Arsenic was less than other heavy metals. In the case of complex components, resistivity ranges depended on the resistivity of components existed in the pore water.

• Tunnel and Underground Space
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• v.19 no.6
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• pp.490-497
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• 2009

The horizontal and vertical response spectra using the observed ground motion from the recent 5 macro earthquakes were analysed and then were compared to both the seismic design response spectra(Reg Guide 1.60), applied to the domestic nuclear power plants, and the Korean Standard Design Response Spectrum for general structures and buildings(1997). 74 horizontal and 89 vertical observed ground motions, without considering soil types, were used for normalization with respect to the peak acceleration value of each ground motion. The results showed that the horizontal MPOSD(Mean Plus One Sigma Standard Deviation) response spectra revealed much higher values for the whole frequency bands above 1 Hz than Reg. Guide(1.60). For the vertical response spectra, the results showed slightly higher than just between 7 and 8 Hz frequency band. The results were also compared to the Korean Standard Response Spectrum for the 3 different soil types and showed that the horizontal MPOSD response spectra revealed much higher values for the whole periods below 2 second(0.5 Hz) than those of SE soil type. The vertical response spectra showed similar to the values of the Korean Standard Response Spectrum of SD soil type. These spectral values dependent on frequency could be related to characteristics of the domestic crustal attenuation and the effect of each site amplification. However, through the qualitative improvements and quantitative enhancement of the observed ground motions, the conservation of horizontal seismic design response spectrum should be considered more significantly for the whole frequency bands above the 1 Hz.

• Food Science and Preservation
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• v.18 no.4
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• pp.552-558
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• 2011

Hypsizigus marmoreus is a wild mushroom commonly consumed in South Korea due to its beneficial effects on health. In the present study, the general chemical and inorganic-element composition, the total amino acid contents, and the volatile-flavor compounds of H. marmoreus were investigated for food uses. The proximate compositions consisted of 60.1% carbohydrate, 32.0% crude protein, 8.98% moisture, 5.0% ash, and 2.0% crude lipid. The minerals in H. marmoreus were found to be as follows; potassium (429.5 mg), phosphorus (101.9 mg), sodium (20.3 mg), magnesium (54.86 mg), calcium (2.7 mg), zinc (0.8 mg), iron (0.7 mg), manganese (0.2 mg), and copper (0.1 mg), based on 100 g of mushroom dry weight. Seventeen kinds of total amino acids were found in H. marmoreus, with the glutamine acid content being the highest (2,340 mg/100 g), followed by the asparagine, serine, arginine, and leucine contents. The volatile-flavor components of H. marmoreus were collected via simultaneous steam distillation extraction (SDE), and were analyzed via gas chromatography-massspectrophotometry (GC-MS). A total of 17 volatile-flavor compounds were identified, including eight aldehydes, seven alcohols, one acids, and one other compounds. The most abundant compound was 2,3,6-trimethy1 pyridine, which accounted for more than 40% of the total volatiles; other important compounds were 1-octen-3-o1, buty1hydroxytoluene (BHT), isoocty1 phthalate, 3-octanal, 1-undecanol, and 2-amylfuran. These results provide preliminary data for the development of H. marmoreus as an edible food material.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.217-223
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• 2014

This study was performed to determine the optimal roasting temperature of mung beans for enhancement of antioxidative activities. Mung beans were roasted various roasting temperatures ($90{\sim}120^{\circ}C$ for 20 minutes), after which physicochemical compositions were determined. Variations in pH from 6.1 to 6.3, and reducing sugar content was highest in raw mung beans. Moisture decreased with increasing roasting temperature, whereas crude fat, crude ash, crude protein and carbohydrate contents showed no significant differences according to roasting temperature. The highest total phenol and flavonoid contents were under roasting conditions of $110^{\circ}C$ for 20 minutes. The highest DPPH radical, ABTS radical, and xanthine oxidase inhibitory activities were under conditions of $110^{\circ}C$ for 20 minutes. From these results, optimal roasting temperature of mung beans as a functional food resource was 110.