• Transactions of the Korean Society of Automotive Engineers
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• v.18 no.4
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• pp.62-67
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• 2010

The objective of this experimental study is to verify atomization characteristics of emulsified fuel. The emulsified fuel made of adding the ultrasonic energy is analyzed with atomization characteristics and chemicophysics. As water contents within emulsified fuel and needle angle increase, SMD, viscosity and surface tension were analyzed. By measuring the distribution percentage of hydrogen volume by $^1H$-NMR spectrum, the proportion of aromatics and paraffins is analyzed and compared each other. The results of study is as follows. First, as water contents within emulsified fuel and needle angle of nozzle increases, SMD increases. Second, for the distribution percentage of hydrogen volume, the distribution percentage of aromatics is about 10% and the rest portion is paraffins.

• 한국정보디스플레이학회:학술대회논문집
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• 2000.01a
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• pp.133-134
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• 2000

Effect of nitrogen doping on field emission characteristics of patterned Diamond-like Carbon (DLC) films was studied. The patterned DLC films were fabricated by the method reported previously[1]. Nitrogen doping in DLC film was carried out by introducing $N_2$ gas into the vacuum chamber during deposition. Higher emission current density of $0.3{\sim}0.4$ $mA/cm^2$ was observed for the films with 6 at % N than the undoped films but the emission current density decreased with further increase of N contents. Some changes in CN bonding characteristics with increasing N contents were observed. The CN bonding characteristics which seem to affect the electron emission properties of these films were studied by Raman spectroscopy, x-ray photoemission spectroscopy (XPS) and Fourier transform infrared spectroscopy (FT-IR). The electrical resistivity and the optical band gap measurements showed consistence with the above analyses.

• The Journal of Korean Medical History
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• v.28 no.2
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• pp.23-36
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• 2015

Objectives : This research had been designed to survey Li Chan 's viewpoint of physiological characteristics of tripple energizers and discover his own medical distinction in them. Methods : First, look up contents related with it's physiological characteristics in his book, Introduction to Medicine. Second, investigate which books they had derived from. Third, decide whether the contents were originative or not. Results & Conclusions : Even though his viewpoint of it's characteristics mostly followed Neijing (內經) and Nanjing (難經), he partially changed and added some theories in his book. For example, he regarded that tripple energizers played a role in not only 6 vowels but also 5 viscera, developed man's essence-spirit and made his joints strong. These came from Wang Haogu (王好古)'s CiShiNanJi (此事難知), Suwen (素問) ShengQiTongTianLun (生氣通天論) and so on.

• Journal of Korea Multimedia Society
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• v.19 no.2
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• pp.325-333
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• 2016

The development of smart technology has brought the conversion of closed traditional e-learning contents into open flexible smart learning contents consisting of learner-centered modules, without the constraints of time and space by use of smart devices from the uniformed and passive classroom between teachers and learners. It has been demanded an open, personalized and customized teaching and learning contents of smart education and training systems according to wide supply of various smart devices. In this paper, we discuss about the status of the smart teaching and learning systems and analyze the characteristics and structure of the web contents for smart education and training systems by use of smart devices. And we propose a method how to block web contents, to extract them, and adapt personalized segments of web contents by adaptive algorithm into smart learning devices. We extract blocks from the web contents based on the smart device information and the preference information of the learners from existing web contents without the hassle of learners environment. After specifying a block priority from the extracted web contents by the adaptive segment algorithm, it can be displayed directly to the screen to fit the individual learning progress of the learners.

• Journal of Gifted/Talented Education
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• v.20 no.1
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• pp.79-106
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• 2010

Leadership education is part of the goals of special education for the gifted of computer science. However, there has been little research effort on leadership curriculums and programs specially designed for the gifted of computer science by reflecting their characteristics. Thus this paper was conducted to design educational contents of leadership for the gifted of computer science as follows:First, common elements were extracted from the goals and characteristics of special education for the gifted of computer science and from the previous studies through analysis. Then basic data were selected helpful to choose educational contents of leadership for the gifted of computer science. Second, the definitions and characteristics of leadership were analyzed along with the previous studies to find common elements. By defining relations between the gifted of computer science and leadership, the investigator also examined the leadership characteristics to be considered when choosing educational contents. Third, educational contents of leadership for the gifted of computer science were selected and designed based on the leadership elements developed by the Korean Educational Development Institute(2005). Fourth, leadership activity logs and reading materials were developed of the education for the gifted of computer science based on the educational contents for their leadership. And fifth, Delphi analysis was carried out to test the validity of the leadership activity logs and reading materials developed in the study in two sessions; the first one tested the overall design of the educational contents, and the second one did the detailed contents of the activity logs and reading materials.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.449-456
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• 2018

The physicochemical characteristics and antioxidant activity of several varieties of foxtail millet were evaluated across different seeding periods. Results indicated the moisture, crude ash, fat, protein, and carbohydrate levels of the foxtail millet differed significantly according to the variety and seeding periods. The crude protein contents were highest when harvested during the early-season seeding periods; However, carbohydrate contents were highest when harvested during the late-season seeding periods. The lightness and yellowness of the Hwanggeumjo variety increased significantly as the seeding periods were delayed though the color of the Samdame variety decreased. The swelling power of foxtail millet increased as the seeding periods were delayed. Total polyphenol contents of the Hwanggeumjo and Samdame varieties were 298.68~315.13 and 288.84~297.73 mg GAE/100 g, and flavonoid contents were 181.32~172.92 and 172.49~183.86 mg CE/100 g, respectively. DPPH radical scavenging activity was 104.70~126.89 and 111.75~136.92 mg TE/100 g, and ABTS radical scavenging activity was 88.69~114.64 and 69.80~100.09 mg TE/100 g, respectively. Total polyphenol contents and the radical scavenging activity of Hwanggeumjo were highest when harvested during the seeding periods of the early-season, and Samdame was highest when harvested during the seeding periods of the late-season.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.135-143
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• 2017

This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at $13{\sim}18^{\circ}C$ temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water $22.1{\pm}3.64%$, protein $8.6{\pm}0.13%$, fat $1.3{\pm}0.10%$, ash $0.7{\pm}0.02%$, carbohydrates $67.3{\pm}0.10%$. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.

• The Korean Journal of Food And Nutrition
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• v.31 no.5
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• pp.703-711
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• 2018

This study was carried out to investigate quality characteristics of Korean domestic commercial meoru wines, 8 kinds of wines were purchased from the Korea Wine Festival in 2016 and we compared the characteristics and physiological activity of 8 domestic wine. The results of this study have shown that the alcohol contents of wines ranged from 9.8 to 14.3%, pH of wines ranged from 3.86 to 4.22 and the total acidity of wines ranged from 0.56~0.75%. The hue value of meoru wines ranged from 0.81 to 1.02, The brightness of meoru wines ranged from 0.77 to 5.55, the redness from 3.97 to 31.16, and the yellowness from 0.99 to 5.63. The organic acid analysis of wine revealed lactic acid content at 4.281~9.606 mg/mL, followed by malic acid, tartaric acid, and acetic acid. The concentrations of total polyphenol and anthocyanin contents in the samples were investigated by spectrophotometric methods. Total polyphenol contents of the M8 (172.24 mg%) wine was higher than those of the other wines and total anthocyanin contents represented from 356.69 to 601.33 mg/mL. The DPPH radical scavenging activity of meoru wines was between 57.23 to 73.98%. Volatile flavor component analysis of meoru wines identified 7 alcohols, 16 esters, 5 acids, 3 terpenes and 4 other compounds.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.560-567
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• 2017

In this study, we investigated the quality characteristics and optimum conditions of porridge containing rice incubated with Phellinus linteus mycelium (PLMR). Composition measurements of PLMR were moisture 13.05%, ash 0.88%, carbohydrate 78.65%, crude protein 6.29%, and crude lipid 1.13%, also glutinous rice composition was moisture 13.99%, ash 0.32%, carbohydrate 77.18%, crude protein 7.85%, and crude lipid 0.66%. The water absorption rate of PLMR increased with increasing soaking time during 6 hours. However, the water absorption rate of glutinous rice increased until 30 minutes of soaking time. The pH of porridge was decreased as PLMR contents increased. The viscosity of porridge was increased as PLMR contents increased, and it was the lowest for the control at 914.77 cP. However, spreadability of porridge was decreased as PLMR contents increased. In terms of color, lightness was the highest for the 50% level, redness was the highest for the 75% level, and yellowness was the highest for the 25% level. In terms of textural characteristics, hardness and fracturability were increased as PLMR contents increased, whereas springiness, cohesiveness and resilience showed reverse results. In terms of consumer acceptance, flavor, appearance, viscosity, delicate taste, and overall acceptability were not significantly different between samples. Hot taste was decreased as PLMR contents increased, whereas grittiness showed reverse results. In conclusion, the results indicate that adding 25~50% PLMR to porridge is optimal for a recipe.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.47 no.6
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• pp.49-57
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• 2010

In the near future IPTV services will be emerged the various types through Internet, but IMS based IPTV service is one of the very attractive IPTV services. This paper describes the interconnecting architectures of Web based IPTV contents provider to IMS(IP Multimedia System) network and describes the three difference architectures as method to find its IP address. One is the architecture using DNS or HSS to find IP address of Web based IPTV contents provider and connecting gateway function to I-CSCF in IMS. The other is the architecture connecting gateway AS to ISC interface of S-CSCF in IMS. This paper describes the characteristics of traffic generating due to interconnect the Web contents provider, and the traffic model of each architectures. The proposed each architecture is emulated the session establishment delay characteristics in CoD service of IPTV by the simulation. This paper shows that the architecture connecting gateway AS to ISC interface of S-CSCF is the excellent method compare to other two methods in view of the session establishment delay.