• Korean Journal of Optics and Photonics
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• v.5 no.3
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• pp.411-417
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• 1994

The electro-optic polarization transmission characteristics of a liquid crystal (LC) cell is represented by a rotational transformation on the Poincare sphere, and its characteristic parameters, the angle and the axis of the rotation, are experimentally determined with respect to the voltage applied to the LC cell. From the experimental data obtained, we determine driving voltage for the LC cell to give the rotation angle near $180^{\circ}$ of the rotation for the change of the state of the LC cell from non-select to select state, which is a necessary condition for the realization of maximally bright images. The directions of the transmission axes of the polarizer and the analyzer which form a liquid crystal display panel together with the LC cell, are determined from the general characteristics of the rotaional transformation of the LC cell. cell.

• Korean Journal of Optics and Photonics
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• v.25 no.3
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• pp.150-154
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• 2014

The conditions under which a composite retarder consisting of two different retardation plates can be operated as a tunable quarter-wave plate are derived. The explicit expressions for the azimuthal angle of a linear polarizer and those of two retardation plates to generate circularly polarized light are presented as a function of retardation angles. Those expressions for the azimuthal angles derived using the Jones matrix formalism are verified as identical to the expressions derived from the analysis of the trajectory on a Poincar$\acute{e}$ sphere. A couple of examples are presented for generating circularly polarized light when two identical retardation plates are used.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.147-152
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• 2013

The objective of this study was to evaluate the effects of packaging on the aroma stability of curry powder during storage. The Volatile flavor compounds from curry powders packed with laminated film or vinyl were analyzed by the solid phase microextraction and gas chromatography-mass spectrometry during in storage at $25^{\circ}C$ for 13 weeks. Forty-eight compounds, comprising 36 terpenes, 5 alcohols, 4 benzenes, 2 carbonyl compounds, and 1 ester, were identified from the curry powders. The main volatile compounds were cuminaldehyde, anethole, and eugenol. The Volatile compounds of curry powder packed with laminated film were maintained unchanged during in the storage, whereas those packed in vinyl were decreased during the storage. The amounts of p-cymene, cuminaldehyde, anethole, and (E)-caryophyllene from curry powder packed with laminated film were maintained during storage, while those packed with vinyl decreased gradually. The aroma stability of eugenol was unaffected by packaging. The results indicates that curry powder is best packaged in with laminated film to maintain the aroma stability during storage.

• The Journal of the Korea institute of electronic communication sciences
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• v.6 no.5
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• pp.709-716
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• 2011

Recently, there are many difficult for maintenance in the power in established sensor networks. In order to solve this problems, the power development has been interested using vibration in MEMS that insert the MEMS oscillator. In this paper, we propose the MEMS system with Duffing equation to generate vibration signal that can be use power signal in MEMS and confirm and verify the chaotic behaviors in vibration signal of MEMS by computer simulation. As a verification methods, we confirm the existence of period motion and chaotic motion by parameter variation through the time series, phase portrait, power spectrum and poincare map.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2002.08a
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• pp.32-45
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• 2002

일본은 기후적으로도 쌀의 생산에 적합하며 쌀은 일본의 주곡이다. 1893년 국립농업연구소가 설치된 이래로 쌀은 품질과 단보당 생산량이 꾸준히 개선되어와 6/1의 노동시간으로 생산량은 2.5배의 증가를 가져왔다. 이러한 진전은 재배방법의 개선, 비료, 농약, 재배기술, 기계화, 관개배수, 농지개량 등의 요인들로 볼 수 있다. 현재 일본에서 생산되고 있는 주요 쌀 품종으로는 코시히카리(35.5%), 히토메보레(9.7%), 히노히카리(9.0%), 아키다코마치(8.5%), 키라라(4.8%) 등 10여 품종이며 최근에는 형질전환 품종의 연구와 함께 생물공학적 연구, 생리, 품질, 곤충과 잡초, 토양, 식품가공 등 기본적인 연구에 심혈을 기울이고 있다. 새로운 형태의 쌀 품종으로는 냉동조리쌀밥, 초밥, 레토르트룡 쌀 등 가공용으로 적합하도록 하기 위하여 아밀로오즈의 함량을 5-15%로 낮춘 쌀이나 카레, 필라프, 튀김 쌀 등의 용도에 적합하도록 아밀로오스의 함량을 30%이상으로 높인 쌀 뿐만 아니라 곡립의 크기와 길이 등을 변형시킨 쌀, 유색미, 향미, 단백질 함량 조절 쌀, 거대 배아미, lipoxigenase 활성을 없앤 쌀, 단맛나는 쌀 등이 연구, 생산되고 있다. 일본에서의 쌀이용은 먼저 가공용 쌀을 들 수 있다. 밥, 청주, 스낵, 쌀가루, 미소발효 등 다양하게 이용이 되고 있으며 parboiled rice와 이의 색과 향을 개선한 converted rice, 현미를 이용한 가공쌀, 쌀빵, 현미가루, 세척미, 쌀국수, 쌀스낵, 당과, 죽, ？은 채소아 함께하는 타키코미고한, 초밥, 냉동쌀밥, 무균포장밥, 건조밥, 즉석밥 등 매우 다양하다.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2001.11b
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• pp.799-804
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• 2001

Nonlinear normal mode (NNM) vibration, in a nonlinear dual mass Hamiltonian system, which has 6th order homogeneous polynomial as a nonlinear term, is studied in this paper. The existence, bifurcation, and the orbital stability of periodic motions are to be studied in the phase space. In order to find the analytic expression of the invariant curves in the Poincare Map, which is a mapping of a phase trajectory onto 2 dimensional surface in 4 dimensional phase space, Whittaker's Adelphic Integral, instead of the direct integration of the equations of motion or the Birkhotf-Gustavson (B-G) canonical transformation, is derived for small value of energy. It is revealed that the integral of motion by Adelphic Integral is essentially consistent with the one obtained from the B-G transformation method. The resulting expression of the invariant curves can be used for analyzing the behavior of NNM vibration in the Poincare Map.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.447-453
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• 2003

This study was done to provide the basic information of bread made with curry powder. The amounts of curry powder used were 0 to 3% based on the wheat flour weight. The quality of bread was investigated by evaluation of the specific loaf volume, water absorption capacity, color, sensory quality and texture. The weight of bread decreased with the increase of curry power contents, but there were no significant differences among 0.5, 1 and 2% added curry powder bread. The volume and specific loaf volume also decreased with the increase of curry power contents, but those decreases were not significant between 1% one and 2% one. The water absorption capacities were not affected by the addition of curry powder. The lightness and redness decreased with an increase of curry powder content in the bread, while yellowness increased significantly(p<0.01). The result of the sensory evaluation showed that total acceptabilities of appearance, aroma, texture and taste in the bread with 0.5% and 1% curry powder were significantly higher than the control group and the other groups. Overall quality was negatively affected by the yellowness, odor, hot and bite taste of added curry powder. The factors affecting on the overall quality of the bread with added curry powder were in order of taste quality > curry powder odor > texture quality > aroma quality > springiness > wheat flour odor.

• Cross-Cultural Studies
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• v.19
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• pp.101-126
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• 2010

Narcissism is a pathological phenomenon and narcissistic subject always needs to put itself on the top and has interest in nothing but its own determination. The protagonist of Adversary by ?mmanuel Carr?re does pay careful attention to what others are thinking of him while he does not distinguish difference between object of love and himself. So he can be allegedly narcissistic subject. And it can be said that the behaviors of Mary in the movie Under the sand by Ozon are included in narcissism in that narcissistic subject has the characteristics that idealizes the object of libido. However, in this study, the heroine is examined based on such a point that the object of love and extreme idealization incline toward others. We call this case reverse-narcissism. In Part 2, it is investigated what relation narcissism as an unconscious psychological tool has with Oedipus complex, which plays an important role in forming human psyche. For instance, disappointment caused by prohibition at the oedipal stage is too severe, which creates superego and its idealization to protect in such a way that narcissistic regression can not be done. Cases of extremely big gap between ego and ideal type are perversion, impostor, mania, paranoia, etc, where narcissistic and oedipal elements are combined to affect.

• Journal of the Korean Chemical Society
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• v.30 no.5
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• pp.488-492
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• 1986

The $Ca^{++}$ and $Mg^{++}$ released during Ca, Mg-Na exchange on Kampo 78 montmorillonite which was treated with various concentrations of NaCl solution, were measured with EDTA titration metbod in the leaching solutions. Lanthanide montmorillonite was prepared with various neutral lanthanide ions from sodium montmorillonite in which the exchangeable ions are displaced from the exchanger, such as the displacement of $Na^+$ by $Ln^{3+}$ ions, Cation exchange capacity (CEC) is determined on remaining lanthanides in the leaching solutions with E. D. T. A titration method. As a results of this study, there were no difference of C. E. C in series of lanthanide contraction, but C. E. C depends on charge density of montmorillonite. When we conformed the structure of Ln-montmorillonite by X-ray diffraction. It was found that there was much difference of pattern between Na-montmorillonite and Ln-montmorillonite.

• Journal of Nutrition and Health
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• v.7 no.1
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• pp.37-43
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• 1974

The L-ascorbic acid, when various kinds of flavoring and spices were added to it's solution individually or in combination, was determined by the 2,4-Dinitrophenylhydrazine method. The remaining rate of it in the solution, to which such spices and flavoring as vinegar, sugar, salt, glutamic acid-Na, welshonion, garlic, sesame, rice jelly, soy, pimento, hotbean paste, pepper, ginger and cinnamon were added individually, was higher than in the solution of itself alone. In the case of pinenuts, sesame oil and, bean paste, however, the remained total ascorbic acid was of little quantity, The rate of it's autooxidation in the solution added with fennel, cinnamon, ginger, pepper, bean paste, pinenuts, curry in individual were found high, but relatively low in garlic, sesame oil, glutamicacid-Na, sugar, honey, salt, pickled shrimps, hot bean paste, and soy. When combined spices and flavoring were added, the content of ascorbic acid showed high values in all cases, indicating that particularly high in soy-bean sprout namul, chinese radish namul, and muchim, seasoned with the most frequently used flavoring, No. 7,8,9,10 while low values in the combination of mustard muchim.