• Journal of the Institute of Electronics Engineers of Korea SD
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• v.39 no.3
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• pp.98-109
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• 2002

Bluetooth technology is a publicly available specification proposed for Radio Frequency (RF) communication for short-range :1nd point-to-multipoint voice and data transfer. It operates in the 2.4㎓ ISM(Industrial, Scientific and Medical) band and offers the potential for low-cost, broadband wireless access for various mobile and portable devices at range of about 10 meters. In this paper, we describe the structure and the test results of the bluetooth baseband module with direct memory access method we have developed. This module consists of three blocks; link controller, UART interface, and audio CODEC. This module has a bus interface for data communication between this module and main processor and a RF interface for the transmission of bit-stream between this module and RF module. The bus interface includes DMA interface. Compared with the link controller with FIFOs, The module with DMA has a wide difference in size of module and speed of data processing. The small size module supplies lorr cost and various applications. In addition, this supports a firmware upgrade capability through UART. An FPGA and an ASIC implementation of this module, designed as soft If, are tested for file and bit-stream transfers between PCs.

• The Korean Journal of Mycology
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• v.16 no.4
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• pp.193-203
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• 1988

The changes of pH, titrable acidity, nitrite and dimethylamine(DAM) content in the various different kinds of the rice wine staters during the fermentation were studied, and the changes of nitrosodimethymaine(NDMA) contents were also determined by High Pressure Liquid Chromatography. After 24hrs, fermentation rice wine starter, pH was generally decreased to below 5 and after full fermentation the acidities were from 0.51 to 0.89 as succinic acid. After 12hrs, fermentation nitrate contents were rapidly decreased. The large amount of nitrite was formed in the beginning of the fermentation. But by the increase in the acidity due to the further fermentation nitrite contents were gradually disappeared. Generally the DMA contents of each rice wine starter were kept unchanged. On completion of fermentation, NDMA contents of starter added with nitrite and DMA were 472.1 ppb. The starter added with DMA was 329.0 ppb, whereas the other added with nitrite was 229.0 ppb, and control without addition of nitrite and DMA was 24.4 ppb. But the rice wine sold in market was not detected any NDMA at all.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.4
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• pp.344-352
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• 1984

In recent years, the occurrence of nitrosamine, which are produced by the interaction of nitrite and secondary amine, in foods has been the subject of considerable interest and controversy. In this experiment, changes in nitrate, nitrite, TMAO, TMA and DMA nitrogen of salted and dried corvenia, which were incorporated with sodium benzoate, ascorbic acid, cysteine and tetracycline in salt, during processing and storage were analyzed. Levels of nitrate nitrogen was decreased while those of nitrite was increased in salted and dried products during processing and storage, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the reduction of nitrate to nitrite while with tetracycline in salt accelerated this reduction in salted and dried products during processing and storage. Contents of TMAO nitrogen in all salted and dried products as well as in the control was decreased, but was increased during storage, while TMA nitrogen was increased in salted and dried products during processing and storage. Contents of DMA nitrogen was increased in all salted and dried products during processing and storage, DMA contents of raw in the control was increased to more than 11.6 times after storage for 30 days, but sample was incorporated with ascorbic acid, cysteine and sodium benzoate in salt inhibited the production of DMA nitrogen while with tetracycline in salt accelerated in salted and dried products during processing and storage.

• Journal of the Korean Chemical Society
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• v.36 no.2
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• pp.191-196
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• 1992

Reaction of N,N-dimethylaniline(N,N-DMA) and iodine in $CHCl_3,\;CH_2Cl_2 : CHCl_3$(1:1), $CH_2Cl_2$(1:1), and CH2Cl2 has been studied kinetically by using conductivity method. Pseudo first-order rate constants ($k_{obs}$) and second-order rate constants ($k_{obs}$/[N,N-DMA]) are dependent on the N,N-DMA concentration. Second-order rate constants obtained were decreased with increasing N,N-DMA concentration. We analysed these results on the basis of formation of charge transfer complex as a reaction intermediate. From the construction of reaction scheme and activation parameters for the formation and transformation of charge transfer complex. The equilibrium constants decreased when the dielectric constant of solvent was increased, and the value is 1.9${\sim}$4.2$M^{-1}$. The rate of transformation are markedly affected by the solvent polarity.${\Delta}H^{\neq}$ is 6.3-12.6kJ/mol, and ${\Delta}S^{\neq}$ is large negative value of -234J/mol K.

• Korean Journal of Food Science and Technology
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• v.20 no.2
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• pp.125-132
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• 1988

Gulbis were made of raw Pseudosciaena manchurica by different salting methods and drying conditions. During the Gulbi processing, the contents of trimethylamine(TMA), dimethylamine(DMA) and formaldehyde(FA) were chemically analyzed and the distribution of fat was microscopically observed. The contents of TMA, DMA and FA in raw sample were 0.9mg, 3.19mg and 0.19mg per 100g, respectively. The TMA contents in Gulbi were rapidly increased to 24.82-76.32mg during drying, while the DMA contents in Gulbi were slowly increased and FA contents in Gulbi remained nearly unchanged. These changes were not influenced by the kinds of salt and salting methods. The formation rates of TMA and DMA were twice faster dried by the controlled condition than the natural condition. The fat in muscle moved to the skin layer through connective tissue with the laps of drying time. The extent of fat shifting was smaller salted by purified salt than by bay salt. The muscle tissue of Gulbi dried by the controlled condition had clearer spaces between white muscles than that of the natural condition. The muscle tissue of Gulbi salted with purified salt exsisted orderly, while the sample salted with bay salt was clumped.

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2006.10a
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• pp.175-176
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• 2006

• Bulletin of the Korean Chemical Society
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• v.28 no.11
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• pp.2093-2095
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• 2007

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.45-53
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• 1997

Salted mackerel(Scomber japonicus) is favorite diet in Korea from ancient times. The formation of N-nitrosamine and amines such as VBN, TMAO, TMA and DMA in salted mackerels were investigated when nitrite was added to salting water at the concentration of 0, 100, 500 and 1000mg/kg and influence of cooking method on the formation of N-nitrosamine was also analyzed. The content of VBN in mackerel during the salting increased contineously; after 50 days it was approximately more than 23.8 times as compared with that of raw sample. The TMAO nitrogen decreased while TMA increased in mackerel during the salting, the amounts of TMAO and TMA were 3.7~21.0mg/100g and 15.0~20.4mg/100g in salted mackerel, respectively. The content of DMA nitrogen increased remarkably in mackerel during the salting; DMA in sample salted for 50 days reached about 16.0 times more than that of raw sample. N-Nitrosodimethylamine (NDMA) content of control sample was detected less than 1.0$\mu\textrm{g}$/kg, but nitrite addition to salting water at 100, 500 and 1000ppm resulted in NDMA content of 8.1~14.6$\mu\textrm{g}$/kg, 24.5~45.5$\mu\textrm{g}$/kg and 53.8~77.2$\mu\textrm{g}$/kg, respectively. In contrast, cooked counterparts contained 3.3~12.6$\mu\textrm{g}$/kg of NDMA. In general, more NDMA were produced during cooking when samples cooked using direct heating methods such as a gas range and a briquet fire than when samples were cooked using indrect heating methods such as an electric range.

• Journal of Sensor Science and Technology
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• v.9 no.1
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• pp.36-43
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• 2000

In oder to enhance the selectivity of TMA(trimethylamine) gas, the ZnO-based films which were doped with $Al_2O_3$, $TiO_2, $In_2O_3$ and $V_2O_5$ catalysts with various weight percents were deposited in oxygen by RF magnetron sputtering method. To improve electrical stability of sensors, the ZnO-based films were annealed in oxygen at $700^{\circ}C$ for 1 hour. The TMA selectivity of sensors was defined by the magnitude($S_{TMA}/S_{DMA}$ and $S_{TMA}/S_{NH3}$) of TMA sensitivity relative to DMA and sensitivity ammonia($NH_3$) sensitivity, respectively. The $ZnO+Al_2O_3(4\;wt.%)+TiO_2(1\;wt.%)+In_2O_3(1\;wt.%)$ sensor showed high $S_{TMA}/S_{DMA}$ of 5.9 and $S_{TMA}/S_{NH3}$ of 26 to 160 ppm at the working temperature of $300^{\circ}C$ respectively.

• Journal of the Korean Society of Food Culture
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• v.9 no.2
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• pp.125-130
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• 1994

This study was intended to observe the effect of the addition of soused shrimp(5%, 10%) and/or cooked glutinous rice flour(2.5%) on the changes of low molecular nitrogen compounds content of Kimchi during fermentation at $10^{\circ}C$ for 14 days. The pH, total acidity, free sugar, nitrite, dimethylamine(DMA) and volatile basic nitrogen(VBN) contents were measured. The nitrite contents were approximately 0.16 to 1.31 mg/Kg at the inital stage of fermentation. It was found that the nitrite contents of Kimchi samples with 10% soused shrimp$(S_2,\;GS_2)$ were relatively high among the Kimchi samples. However, nitrite was not detected after the stage of optimum maturity in all Kimchi samples. The dimethylamine(DMA) content of Kimchi samples were increased during the fermentation with increasing the soused shrimp concentration. Cooked glutinous rice flour enhanced the DMA production of Kimchi with soused shrimp. DMA content were 0.93-1.2 mg/kg at initial stage end 1.6-2.26 mg/kg at final stage of fermentation of the Kimchi with soused shrimp. As the fermentation period increased, the VBN contents of Kimchi samples with soused shrimp$(S_1,\;S_2,\;GS_1,\;GS_2)$ were apparently higher than those of Kimchi samples without it(C, G). Though the soused shrimp enhanced the volatile basic nitrogen production but cooked glutinous rice did not affected VBN production during Kimchi fermentation.