• Journal of the Korea Institute of Military Science and Technology
• /
• v.10 no.4
• /
• pp.152-159
• /
• 2007

In this paper, a new design technique on the LRF which is useful for low power laser and a CBDA(Cummulative Binary Detection Algorithm) is proposed. The LD(Laser Diode) and Si-APD(Silicon Avalanche Photo Diode) are used for saving a power. In order to prove the detection range, the Si-APD binary data are accumulated before the range computation and the range finding algorithm. A prototype of the proposed DLRF(Diode Laser Range Finder) system was made and tested. An experimental result shows that the DLRF system have the same detection range using a less power(almost 1/32) than an usual military LRF. The proposed DLRF can be applied to the Unmanned Vehicles, Robot and Future Combat System of a tiny size and a low power LRF.

• 한국정보디스플레이학회:학술대회논문집
• /
• 2008.10a
• /
• pp.317-319
• /
• 2008

Photo-alignment layer which contains cinnamate is difficult to generate pretilt angle of liquid crystals. In order to enhance pretilt angle, blending poly (amic acid) between containing fluorine poly (amic acid) and 1,2,3,4-cyclobutanetetracaroxylic dianhydride (CBDA) / 3,5-diaminobenzyl alcohol (DBA) were used. For photoreaction, cinnamate was conjugated by interfacial reaction with blending polyimide.

• Polymer(Korea)
• /
• v.36 no.2
• /
• pp.145-148
• /
• 2012

The effects of the linearly polarized UV (LPUV) irradiation and thermal treatment of a photo-degradable polyimide (CBDA-ODA) alignment layer (AL) on its AL properties, liquid crystal (LC) alignment, and LCD characteristics have been investigated. The best quality of LC photo-alignment have been induced by the LPUV-irradiation with much (about 5~10 times) less dosage than that generating the maximum anisotropy of the AL. A thermal treatment of the LPUV-irradiated AL has effectively removed the undesirable, low-M.W. fragments of the AL generated during the photo-decomposition and increased the stability of the AL, which has resulted in improvement of the LC alignment and the LCD property.

• Korean Journal of Pharmacognosy
• /
• v.52 no.2
• /
• pp.69-76
• /
• 2021

Cannabis sativa is an important industrial plant utilized to produce fiber, oil, and medicinal ingredients. A chemotype of cannabis is divided into "Drug type" with predominance of tetrahydrocannabinolic acid (THCA) and "Fiber type" with cannabidiolic acid (CBDA). To develop molecular markers for the discrimination of these two types, nucleotide sequences of THCA synthase and CBDA synthase as well as their pseudogenes were retrieved from the recently published cannabis genome in chromosome scale. Gene-specific SNPs were discovered by multiple alignment of these sequences, and 2 dominant marker sets from each gene were designed for selective amplification. Our markers successfully identified "Drug type" and "Fiber type" cannabis plants as well as forensic samples including processed materials. Our molecular markers will provide a fast and efficient system for molecular-based identification of the cannabis plant.

• Proceedings of the Polymer Society of Korea Conference
• /
• 2006.10a
• /
• pp.239-239
• /
• 2006

In the present study, we synthesized CBDA-FDA and its analogue, poly(4,4' -(9,9-fluorenyl)diphenylene pyromellitimide) (PMDA-FDA), and then investigated quantitatively the orientational distributions of the polymer chain segments in the surfaces of their films by using linearly polarized Fourier transform infrared (FTIR) spectroscopy and optical retardation analysis. We also examined the films' surface topographies using high spatial resolution atomic force microscopy (AFM). Further, rubbed films were used to assemble antiparallel and $90^{\circ}-twisted$ nematic (TN) LC cells, and the alignment behaviors, pretilt angles and anchoring energies of the LC molecules in the cells were determined. The films were found to have very interesting surface morphologies and LC alignment behaviors, which have not previously been reported. The observed LC alignments, pretilt angles and anchoring energies are discussed by taking into account the interactions of the LC molecules with the oriented polymer chain segments and the surface morphologies.

• Polymer(Korea)
• /
• v.30 no.2
• /
• pp.162-167
• /
• 2006

Polyamic acid (PAA) was prepared from cyclobutane-1,2,3,4-tetracarboxylic dianhydride (CBDA) and 4,4'-fiaminodiphenyl ether (DDE). In order to impart a photosensitivity to the PAA, diazonaphthoquinone (DNQ) derivative (DI) was added. However, the addition of the DI was not enough to inhibit the dissolution of the PAA for a aqueous alkal solution. Therefore, we had synthesized poly(amic acid ester)s by an adding 1,2-epoxy-3-phenoxypropane to the PAA. That is, an acidity of the PAA could be controlled by an esterification reaction of 1,2-epoxy-3-phenoxypropane with the PAA. Significant difference of a dissolution rate of the poly(amic acid ester) between an o(posed and unexposed area was observed at an acid content of 60% and less. Resolution of the positively patterned film showed about $25{\mu}m$ at the exposure dose of $200mJ/cm^2$.

• Journal of Fisheries and Marine Sciences Education
• /
• v.18 no.2
• /
• pp.150-163
• /
• 2006

A study on sliced raw fish consumption was conducted on 300 citizens of Busan (89 men and 192 women), attending high school and university, housekeepers and employees. A self-administered questionnaire was used to record the results. The results were as follows: 93 percent of the respondents appeared to like or not be reluctant to eating Maeun-Tang. Most of the panelists had eaten at a seafood restaurant. The taste of Maeun-Tang varied differently by the spicy fish soup recipe. 56 percent of the respondents appeared to want this dish to have a fiery taste. Therefore, 89 percent of the respondents appeared to desire Maun-Tang to have a standardized recipe. The qualities of four kinds of stock made of water (A recipe), anchovy added with sea tangle (B recipe), fish bone (C recipe) and vegetable (D recipe) were investigated by using sensory evaluation and instrumental analysis for amino acids and nucleotides. The C recipe score was 80.9${\pm}$15.9 and D, B recipe was $75.7{\pm}17.1$, $75.4{\pm}17.2$, respectively. The A recipe score was $61.8{\pm}22.8$. The Degree of smooth taste were D recipe >A recipe >B recipe>C recipe. The Degree of spicy taste were C recipe >B recipe >D recipe>A recipe. In sensory evaluation, the C recipe obtained the highest score for overall preference. However, no difference of extractive nitrogen content, nucleotide and amino acid contest were observed in the C recipe after cook of Maeun-Tang.