• E2M - 전기 전자와 첨단 소재
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• 제6권3호
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• pp.261-268
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• 1993

LIGBT의 전압-전류 특성을 디자인 파라미터와 공정 파라미터를 포함한 SPICE Simulation으로 확인하였다. 중요한 파라미터는 p-body와 n$^{-}$층 그리고 p$^{+}$ 애노드로 구성된 pnp bipolar transistor의 수평전류이득이었다. 이 전류 이득은 Ebers-Moll등식으로 얻었다. LIGBT의 On 저항은 채절 저항(R$_{E}$ )과 인가된 게이트 전압에 종속되는 유효 벌크 저항(R2)으로 구성되며 On 저항의 해석과 모델링은 디바이스의 디자인 조건을 최적화하기 위해서 기하학적 구조와 도핑 프로파일에 따른 물리적 특성으로부터 전개하여 특성해석을 위한 모델링을 실시하여 제시하였다.

• 한국축산식품학회지
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• 제44권3호
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.

• 전자공학회논문지A
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• 제32A권11호
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• pp.79-85
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• 1995

In this paper, an epi layer and a device structure for InP/InGaAs p-i-n/HBT OEIC is designed for a receiving frontend of high speed optical communications. A 3 stage transimpedance circuit using the p-i-n/HBT device is also designed by SPICE simulations for a high sensitivity including ISI noises at a given bit rate. Our simulations show that the Personick's assumption which is not commonly satisfied have estimated a photoreceiver sensitivity too high, so thus we have to also consider ISI noises in OCIC receiver designs.

• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2000년도 추계종합학술대회 논문집(2)
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• pp.9-12
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• 2000

InP/lnGaAs heterojunciton phototransistors (HPTs) with transparent emitter contacts were fabricated and characterized. Indium Tin Oxide was RF sputtered for the emitter contacts. By comparison with InP/InGaAs HBTs, the dc characteristics of InP/lnGaAs HPTs demonstrated offset voltage due to ITO emitter contacts and similar common emitter current gain. The model parameters were extracted and a simple SPICE simulations were performed.

• 대한전자공학회논문지SD
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• 제38권4호
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• pp.60-60
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• 2001

칩과 칩 사이의 전송 속도가 증가함에 따라, 누화 및 스위칭 잡음에 의한 시스템의 성능 저하가 심각해지고 있다. 본 논문에서 제안하는 인터페이스는 한 심벌 펄스의 상승/하강 에지 위치에 데이터를 엔코딩하고, 천이 방향이 반대인 P-CTR과 N-CTR (positive/Negative Constant Transition Rate)을 사용하며, P-CTR 드라이버 2개 묶음과 N-CTR 드라이버 2개 묶음을 교대로 배치하여 버스를 구성한다. 제안하는 P/N-CTR 코드 인터페이스에서는 임의의 한 배선에 대해서 양옆의 이웃한 배선 신호가 동시에 같은 방향으로 스위칭하는 경우가 발생하지 않기 때문에 최대 누화 잡음과 최대 스위칭 잡음을 기존의 I/O 인테페이스 보다 감소시킬 수 있다. 제안하는 인터페이스 방식의 잡음 감소 특성을 검증하기 위하여 다양한 배선 구조와 여러 비트 폭의 버스 구조에 적용하고, 0.35㎛ SPICE 파라미터를 이용한 HSPICE 시뮬레이션을 수행하였다. 제안한 인터페이스는 기존의 인터페이스와 비교하여 32 비트 미만의 버스에서는 최대 누화 잡음이 최소26.78 % 감소하고, 누화는 50 % 감소한다.

• 한국식품조리과학회지
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• 제20권5호
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• pp.489-497
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• 2004

The purpose of this study was to investigate the characteristics of beef jerky with prepared various spices. The spices added included green tea, rosemary, clove, thyme, and parsley. According to the analysis of general ingredients, the moisture content was higher in the spice-added samples than in the control jerky, and the crude protein content was higher in green tea- and parsley-added samples. According to the mineral analysis, the most prevalent mineral was Na, followed by K, P, Mg, and Ca, with the contents of Mn and Cu being the least prevalent. Ca and Fe contents werehigher in green tea-added jerky than in samples prepared with other spices. High levels of leucine and lysine were seen amongst different essential amino acids. Total amino acids were within the control jerky containing the most abundant essential amino acids, followed by green tea- and parsley-added jerky. Measurements of texture, hardness and springiness in the spice-added samples appeared to be higher than in the control. Bitterness was higher in clove-addedsamples than in samples prepared with other spices. The evaluation of sensory properties showed that color is higher in green tea-, rosemary- and clove-added samples and that taste was best in green tea-added jerky, followed by parsley-added jerky. Overall quality was high in green tea- and parsley-added samples.

• 동아시아식생활학회지
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• 제6권3호
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• pp.307-316
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• 1996

This study was carried out as part of a basic works to improve the native chicken uses. The mechanical test on the native chicken boiled plain broth and the sensory test was surveyed the preference of three kinds of chickens(native chicken, whangchu, broiler) prepared with six different cooking methods-chicken boiled plain, chicken broiled in microwave, stewed chicken, chicken fried with spice, chicken cutlet, chicken curry using 120 Yeungnam University students and graduate students as the panel. The results were as follows; The panels preferred the viscosity of chicken boiled plain broth for two hous. The viscosity of chicken boiled plain broth for two hous with the spindle at 5, r.p.m. of 20.50.100 was 8.6, 13.6, 9.9 respectively, and salt concentration was 0.40wt%. In the wensory test by cooking mehtods, the results of preference are in the following order-chicken curry, chicken cutlet, chicken fried with spice, stewed chicken, chicken boiled plain and chicken broiled in microwave. The most preferred cooking method of the native chicken, whangchu and broiler is chicken boiled plain, broiled in microwave and stewed chicken resectively. They preferred the native chicken in texture and taste. But in color, aroma and appearence among the sensory characteristics, whangchuwas preferred by the panels.

• 한국식품영양과학회지
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• 제30권2호
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• pp.199-203
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• 2001

Chopi, Zanthaxylum piperitum DC., has been used as natural spice traditionally in the Far East countries including Korea. This study was performed with the object of providing basic data, firstly for the decision of the appropriate harvesting time for traditional use of chopi and secondly for developing a new spice satisfying the national dietary custom from chopi as raw material. Concerning the conte수 and its change of the proximate composition, the content of moisture and crude protein decreased in all sample, while the content of fiber and ash tended to increased with the lapse of harvest time. The content of mineral elements tended to increase in every sample with the lapse of harvest time, and contents of K and P were higher than that of Ca, Na and Mg. Every sample showed the highest content of 15~16 components of total amino acids at the first period and the content decreased gradually with the lapse of harvest time. On the basis of the first period, every sample showed the highest content of aspartic acid, the lowest content of methionine and the trace of cysteine. Free amino acids increased considerably with the lapse of harvest time for peels of chopi and minchopi broth, while the amount for leaves increased on the contrary.

• 전자공학회논문지C
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• 제34C권6호
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• pp.11-21
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• 1997

The delay models for CMOS invertr presented so far predicted the delay time quite accurately whens input transition-time is very small. But the problem that the accuracy is inclined to decrease becomes apparent as input transition tiem increases. In this paper, a delay model for CMOS inverter is presented, which accuractely predicts the delay time even though input transition-time increases. To inverter must be included in modeling process because the main reason of inaccuracy as input transition tiem is the leakage current through the complementary MOS. For efficient modeling, this paper first models the MOSes with simple I-V charcteristic, with which both the pMOS and the nMOS are considered easily in calculating the inverter delay times. This resulting model needs few parameters and re-models each MOS effectively and simply evaluates output voltage to predict delay time, delay values obtained from this effectively and simply evaluates output voltage to predict delay time, delay values obtained from this model have been found to be within about 5% error rate of the SPICE results. The calculation time to predict the delay time with the model from this paper has the speed of more than 70times as fast as to the SPICE.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1997년도 하계학술대회 논문집 F
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• pp.2255-2258
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• 1997

We have develped the electronic ballast for 32watt/1 fluorescent lamp. in this research. the circuit is analyzed by the P-spice program and designed to match the ballast with the fluresecnt lamp characteristics. The power factor correction circuit has been designed with all passive elements and then achived the slim-line type ballast.