• Proceedings of the Korean Vacuum Society Conference
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• 2012.02a
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• pp.434-435
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• 2012

Plasma enhanced chemical vapor deposition (PECVD) silicon dioxide thin films have many applications in semiconductor manufacturing such as inter-level dielectric and gate dielectric metal oxide semiconductor field effect transistors (MOSFETs). Fundamental chemical reaction for the formation of SiO2 includes SiH4 and O2, but mixture of SiH4 and N2O is preferable because of lower hydrogen concentration in the deposited film [1]. It is also known that binding energy of N-N is higher than that of N-O, so the particle generation by molecular reaction can be reduced by reducing reactive nitrogen during the deposition process. However, nitrous oxide (N2O) gives rise to nitric oxide (NO) on reaction with oxygen atoms, which in turn reacts with ozone. NO became a greenhouse gas which is naturally occurred regulating of stratospheric ozone. In fact, it takes global warming effect about 300 times higher than carbon dioxide (CO2). Industries regard that N2O is inevitable for their device fabrication; however, it is worthwhile to develop a marginable nitrous oxide free process for university lab classes considering educational and environmental purpose. In this paper, we developed environmental friendly and material cost efficient SiO2 deposition process by substituting N2O with O2 targeting university hands-on laboratory course. Experiment was performed by two level statistical design of experiment (DOE) with three process parameters including RF power, susceptor temperature, and oxygen gas flow. Responses of interests to optimize the process were deposition rate, film uniformity, surface roughness, and electrical dielectric property. We observed some power like particle formation on wafer in some experiment, and we postulate that the thermal and electrical energy to dissociate gas molecule was relatively lower than other runs. However, we were able to find a marginable process region with less than 3% uniformity requirement in our process optimization goal. Surface roughness measured by atomic force microscopy (AFM) presented some evidence of the agglomeration of silane related particles, and the result was still satisfactory for the purpose of this research. This newly developed SiO2 deposition process is currently under verification with repeated experimental run on 4 inches wafer, and it will be adopted to Semiconductor Material and Process course offered in the Department of Electronic Engineering at Myongji University from spring semester in 2012.

• Korean journal of food and cookery science
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• v.2 no.1
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• pp.38-44
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• 1986

Effects of the kind and concentration of salt on oxidation of lipids and on formation of flavor components have been studied with four varieties of fermented anchovies prepared with 20％ sun-dried salt(sample B) , 12% refined salt (sample C), 16.5％ refined salt (sample D) and 16. 5% refined salt Plus 25％ brine (sample E). The sample B showed higher peroxide and TBA value and also higher content of TMA thar. those prepared with refined salt. The amounts of amino-N and VBN in sample B appeared larger than in sample D but was in a similar level with those in sample C. On the other hands, much smaller amounts of lactic and succinic acid were observed in sample B compared with in sample C and D. Sample C revealed the highest level of lactic acid among the samples tested. The changes in the amounts of each free amino acid displayed similar tendencies in all samples, except decreasing tendency of tyrosine in sample B and increasing tendency of aspartic acid in sample C. Also observed was lower IMP and inosine level in sample B than in C and D, but hypox-anthine level was higher in B. In general, sample I indicated remarkably lower values of experimental data in all cases mentioned above, but the highest TBA balue.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.3
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• pp.253-261
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• 2015

In this study, cosmeceutical activities of the co-cultures of both lactic acid bacteria isolated from the hands of women, Lactobacillus rhamnosus (L. rhamnosus) and Lactobacillus paracasei (L. paracasei) were first reported: For whitening and anti-wrinkle activities, the co-culture showed the highest tyrosinase inhibition of 20.68%, compared L. paracasei and L. rhamnosus. The co-culture also showed the highest inhibition of melanin synthesis as 63.7%. In observing the anti-wrinkle activities of the co-culture, it generated only 3726.3 pg/mL of matrixmetalloproteinase-1 (MMP-1) production when 13613.5 pg/mL and 13012.0 pg/mL of MMP-1 production were estimated from L. rhamnosus and L. paracasei. Besides these, the extract from the co-culture yielded higher collagen production as 380.7 ng/mL, compared to 323.4 ng/mL and 304.1 ng/mL from L. paracasei and L. rhamnosus. These results indicate that the co-culture of both lactic acid could improve its cosmetic activities. This hypothesis was also confirmed that the co-culture of both bacteria showed strong antioxidant activities of DPPH free radical scavenging while the extract of L. rhamnosus and L. paracasei.

• Journal of Veterinary Clinics
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• v.26 no.6
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• pp.637-640
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• 2009

A 13-year-old female 30 kg Korean Jin-do dog was presented with severe defects due to vasculitis and perivascular dermatitis at the left antebrachium area. A left superficial brachial axial pattern flap was elevated to cover the defect and the wound was covered. However, one week post surgery, the flap was survived about 1/3 of total flap length. Remaining two thirds defects were performed by the free skin mesh graft as an additional method. After ten days, the entire wound was achieved completely. Skin flaps carry own blood supply in other hands, the flap method is dependent upon continuation of adequate circulation until vascularization takes place. Because they are much thicker than other grafts, this is a slower process and the flap method is vulnerable to problems with kinking or tension of the base. According to this case, a practician has to consider length of flap and thickness in order to vascular perfusion when superficial brachial axial pattern flap is performed in a dog.

• Smart Media Journal
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• v.6 no.1
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• pp.16-21
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• 2017

Long time has passed since computers which used to be a means of research were commercialized and available for the general public. People used writing instruments to write before computer was commercialized. However, today a growing number of them are using computers to write instead. Computerized word processing helps write faster and reduces fatigue of hands than writing instruments, making it better fit to making long texts. However, word processing programs are more likely to cause spelling errors by the mistake of users. Spelling errors distort the shape of words, making it easy for the writer to find and correct directly, but those caused due to users' lack of knowledge or those hard to find may make it almost impossible to produce a document free of spelling errors. However, spelling errors in important documents such as theses or business proposals may lead to falling reliability. Consequently, it is necessary to conduct research on high-level spelling error correction programs for the general public. This study was designed to produce a system to correct sentence-level spelling errors to normal words with Korean alphabet similarity algorithm. On the basis of findings reported in related literatures that corrected words are significantly similar to misspelled words in form, spelling errors were extracted from a corpus. Extracted corrected words were replaced with misspelled ones to correct spelling errors with spelling error detection algorithm.

• FLOWER RESEARCH JOURNAL
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• v.16 no.4
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• pp.239-246
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• 2008

This study was conducted to establishment of in vitro micropropagation through induction of multiple shoots from axillary bud culture in Calanthe discolor Lindl. Shoots initiation from axillary bud was the most effective on half strength MS medium supplemented with $0.5mg{\cdot}L^{-1}$ NAA and $2.0mg{\cdot}L^{-1}$ TDZ during four weeks of dark culture followed by culture under a 16-h photoperiod. Multiple shoots (12.5 shoots per explant) were proliferated on half strength MS medium containing $4.0mg{\cdot}L^{-1}$ TDZ and $2.0mg{\cdot}L^{-1}$ IBA. On the other hands, the abnormally emerged shoots during the multiple shoot proliferation stage were recovered to normal shoots on half strength MS hormone free medium. Multiple shoots were well elongated and rooted on half strength MS medium with $0.1mg{\cdot}L^{-1}$ NAA. The plantlets were acclimatized up to 100% on TKS substrate after pretreating with $10mg{\cdot}L^{-1}$ NAA for 30 min. and these plantlets showed good growth as well.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.20 no.6
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• pp.175-182
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• 2020

The non-contact eye tracking is a nonintrusive human-computer interface providing hands-free communications for people with severe disabilities. Recently. it is expected to do an important role in non-contact systems due to the recent coronavirus COVID-19, etc. This paper proposes a novel approach for an eye mouse using an eye tracking method based on a context-aware based AdaBoost multi-region classifier and ASSL algorithm. The conventional AdaBoost algorithm, however, cannot provide sufficiently reliable performance in face tracking for eye cursor pointing estimation, because it cannot take advantage of the spatial context relations among facial features. Therefore, we propose the eye-region context based AdaBoost multiple classifier for the efficient non-contact gaze tracking and mouse implementation. The proposed method detects, tracks, and aggregates various eye features to evaluate the gaze and adjusts active and semi-supervised learning based on the on-screen cursor. The proposed system has been successfully employed in eye location, and it can also be used to detect and track eye features. This system controls the computer cursor along the user's gaze and it was postprocessing by applying Gaussian modeling to prevent shaking during the real-time tracking using Kalman filter. In this system, target objects were randomly generated and the eye tracking performance was analyzed according to the Fits law in real time. It is expected that the utilization of non-contact interfaces.

• Food Science and Preservation
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• v.23 no.7
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• pp.931-938
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• 2016

To evaluate the effect of freezing temperature on quality characteristics of dried persimmons, dried persimmons were frozen at $-50^{\circ}C$ (quick frozen, QF) and $-20^{\circ}C$ (slow frozen, SF) for 24 hr. Frozen persimmons were then stored at -20, -10, 0 and $10^{\circ}C$ for 80 days. Total free sugar content of SF persimmons was higher than those of QF in the $+10^{\circ}C$ and $-20^{\circ}C$ stored samples. Except for samples stored at $10^{\circ}C$, the CIE $L^*$ values for QF persimmons were higher than those for SF persimmons. For samples stored at $10^{\circ}C$ and $0^{\circ}C$, the CIE $a^*$ and $b^*$ values of SF samples were higher than those for QF samples. The texture of frozen dried persimmons was investigated to determine springiness, chewiness and hardness. Chewiness and hardness of samples held at $0^{\circ}C$ were higher in SF than in QF persimmons. However, when stored at $-10^{\circ}C$, chewiness and hardness were higher in QF than in SF samples. Springiness results were similar among the QF and SF persimmons held at different storage temperatures. For all storage temperatures, QF persimmons had a high soluble tannin content. All of the sample, the average soluble tannin contents of QF is 236.09 mg%. On the other hands, those of SF is 226.87 mg%. The results indicate that freezing rate and holding temperatures have significant effects on dried persimmon texture, soluble tannin level, and free sugar content. Further studies that include sensory evaluations are needed to determine the optimum freezing rate and holding temperature for dried persimmons.

• Korean Journal of Agricultural Science
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• v.16 no.2
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• pp.179-200
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• 1989

Mucor miehei rennet(MR) was added as calf rennet(CR) substitutes in the fixed amounts of mixed rennets in making Camembert cheese. The conditions in the variations of chemical composition: water-soluble nitrogen, non-caseinic nitrogen, non-proteinic nitrogen, amino nitrogen, ammoniacal nitorgen, electrophoresis, molecular fractionation, mineral distribution, texture characterisitics, free amino acids and free fatty acids, were checked up with the sensory test and the chesse yields at each ripening period. The results obtained by investigating the utility of Mucor rennet were summarized as follows: 1. CR chesse, MR cheese and the mixed-rennet chesse failed to show any significant difference in their yields of 15%. 2. The contents of protein, fat and ash in MR cheese gave lower value than CR cheese did and with progress of ripening lactose decreased rapidly after 14 days of ripening. The difference among the rate of addition of mucor rennet was not recognized. 3. The WSN contents of 5 fresh sample chesse were from 14.7% to 17.3% and WSN increased from 39.7% to 41.0% with progress of ripening. After 21 days of ripening MR chesse had more WSN than CR cheese did. In NCN and ammoniacal nitrogen MR cheese showed higher value. 4. As the ripening progressed, MR chesse showed more cystein, phenylalanine and proline than CR chesse did but it failed to show any increase in aspartic acid, threonine and glutamic acid etc. 5. In the content of free fatty acid MR chesse showed higher value than CR cheese did and with the progress of ripening fatty acids increased from 8.36 mEq to 26.36 mEq but did not show any significant difference in the cheese types by the coagulant ratio. 6. Ca contents in the sample chesse were 0.238-0.27%, Mg 0.019-0.022%, Na 0.910-1.047%, and K 0.175-0.200%. The important non-sedimentable Ca in casein remained from 61 % to 77% without regard the ripening periods and added-rennets and Mg remained from 59.1% to 92.5% in non-sedimentable and water-soluble conditions. 7. In the fractionation of protein by ultrafilteration, MW> $5{\times}10^4$ decresed from 95% at the beginning period of ripening to 45% and MW< $10^4$ increased from 0.2% to 38% and definite caseinolysis was shown in all samples. 8. All the cheese showed to different electrophoretic patterns for the added-amounts of mucor rennet in the 14 days of ripenig. In the 28 days or ripening, MR cheese kept some bands on the patterns compared with CR cheese. 9. In vitro digestibility increased from 81.48-94.81 % to 94.47-98.61% but failed to show any significant difference in the cheese types by the coagulant ratio. 10. In hardness, MR cheese showed lower value compared with CR cheese as the ripening progressed. 11. The results of the sensory test failed to show any difference in flora rind, feelings in mouth and hands, deep structure, flavor and bitterness between CR Camembert cheese and MR Camembert chesse.

• KDI Journal of Economic Policy
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• v.12 no.1
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• pp.31-68
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• 1990

The concentration of economic power takes the form of one or a few firms controlling a substantial portion of the economic resources and means in a certain economic area. At the same time, to the extent that these firms are owned by a few individuals, resource allocation can be manipulated by them rather than by the impersonal market mechanism. This will impair allocative efficiency, run counter to a decentralized market system and hamper the equitable distribution of wealth. Viewed from the historical evolution of Western capitalism in general, the concentration of economic power is a paradox in that it is a product of the free market system itself. The economic principle of natural discrimination works so that a few big firms preempt scarce resources and market opportunities. Prominent historical examples include trusts in America, Konzern in Germany and Zaibatsu in Japan in the early twentieth century. In other words, the concentration of economic power is the outcome as well as the antithesis of free competition. As long as judgment of the economic system at large depends upon the value systems of individuals, therefore, the issue of how to evaluate the concentration of economic power will inevitably be tinged with ideology. We have witnessed several different approaches to this problem such as communism, fascism and revised capitalism, and the last one seems to be the only surviving alternative. The concentration of economic power in Korea can be summarily represented by the "jaebol," namely, the conglomerate business group, the majority of whose member firms are monopolistic or oligopolistic in their respective markets and are owned by particular individuals. The jaebol has many dimensions in its size, but to sketch its magnitude, the share of the jaebol in the manufacturing sector reached 37.3% in shipment and 17.6% in employment as of 1989. The concentration of economic power can be ascribed to a number of causes. In the early stages of economic development, when the market system is immature, entrepreneurship must fill the gap inherent in the market in addition to performing its customary managerial function. Entrepreneurship of this sort is a scarce resource and becomes even more valuable as the target rate of economic growth gets higher. Entrepreneurship can neither be readily obtained in the market nor exhausted despite repeated use. Because of these peculiarities, economic power is bound to be concentrated in the hands of a few entrepreneurs and their business groups. It goes without saying, however, that the issue of whether the full exercise of money-making entrepreneurship is compatible with social mores is a different matter entirely. The rapidity of the concentration of economic power can also be traced to the diversification of business groups. The transplantation of advanced technology oriented toward mass production tends to saturate the small domestic market quite early and allows a firm to expand into new markets by making use of excess capacity and of monopoly profits. One of the reasons why the jaebol issue has become so acute in Korea lies in the nature of the government-business relationship. The Korean government has set economic development as its foremost national goal and, since then, has intervened profoundly in the private sector. Since most strategic industries promoted by the government required a huge capacity in technology, capital and manpower, big firms were favored over smaller firms, and the benefits of industrial policy naturally accrued to large business groups. The concentration of economic power which occured along the way was, therefore, not necessarily a product of the market system. At the same time, the concentration of ownership in business groups has been left largely intact as they have customarily met capital requirements by means of debt. The real advantage enjoyed by large business groups lies in synergy due to multiplant and multiproduct production. Even these effects, however, cannot always be considered socially optimal, as they offer disadvantages to other independent firms-for example, by foreclosing their markets. Moreover their fictitious or artificial advantages only aggravate the popular perception that most business groups have accumulated their wealth at the expense of the general public and under the behest of the government. Since Korea stands now at the threshold of establishing a full-fledged market economy along with political democracy, the phenomenon called the concentration of economic power must be correctly understood and the roles of business groups must be accordingly redefined. In doing so, we would do better to take a closer look at Japan which has experienced a demise of family-controlled Zaibatsu and a success with business groups(Kigyoshudan) whose ownership is dispersed among many firms and ultimately among the general public. The Japanese case cannot be an ideal model, but at least it gives us a good point of departure in that the issue of ownership is at the heart of the matter. In setting the basic direction of public policy aimed at controlling the concentration of economic power, one must harmonize efficiency and equity. Firm size in itself is not a problem, if it is dictated by efficiency considerations and if the firm behaves competitively in the market. As long as entrepreneurship is required for continuous economic growth and there is a discrepancy in entrepreneurial capacity among individuals, a concentration of economic power is bound to take place to some degree. Hence, the most effective way of reducing the inefficiency of business groups may be to impose competitive pressure on their activities. Concurrently, unless the concentration of ownership in business groups is scaled down, the seed of social discontent will still remain. Nevertheless, the dispersion of ownership requires a number of preconditions and, consequently, we must make consistent, long-term efforts on many fronts. We can suggest a long list of policy measures specifically designed to control the concentration of economic power. Whatever the policy may be, however, its intended effects will not be fully realized unless business groups abide by the moral code expected of socially responsible entrepreneurs. This is especially true, since the root of the problem of the excessive concentration of economic power lies outside the issue of efficiency, in problems concerning distribution, equity, and social justice.