• Journal of Korean Society of Steel Construction
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• v.22 no.5
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• pp.477-485
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• 2010

Various monitoring sensors are used to predict and detect structural damage. Smart sensors, such as glass-fiber sensors, PZT, and MEMS, among others, have replaced traditional sensors. They are now being used in many areas. This study aims to predict the damage by measuring the PZT voltage attached on the specimen by the applied impact load. In the experiment to detect damages in beam connection, simple $H-400{\times}200{\times}8{\times}13$ beams were spliced with bolts. The results of FFT between PZT sensor and accelrometer were compared to measure the sensitivity of the PZT sensor. The damage to the beam was presumed by loosening the bolt, and then the damage measurement was accompanied. Secondly, a steel $PL600{\times}65{\times}5.8$ plate beam was fabricated for the purpose of experimenting on damage measurement. Impact loading test on three different locations was carried out. Damage width varied between 6~42mm on both sides by cutting, using a steel saw. The ratio of frequencies before and after the damage was computed to quantify the damage level by using FFT, and the change in mode pattern with the increased damage was investigated to measure the damage.

• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.1
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• pp.285-290
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• 2013

As well as the advanced development of modern society, and the environmental problems caused by the use of fossil fuels is emerging. So do not reap the performance level of the car to be able to replace existing fossil fuel and low-emission energy and technology development are continually strives. Therefore, this study aims to present the direction of the new interface 21st century Mobile Auto Electric Segway technology in the field of security and disadvantages based. The Segway is a problem because the control itself skewed by certain slope where the slope in the wrong adjustment tipping. In this study, the year saw the introduction of two pressure sensors(Load cell) used to solve these drawbacks, according to the ratio of the weight control methods. In addition, the ramps operate in a straightforward, using an acceleration sensor and a gyro sensor in order to compensate for the slope value in free control method to study looked. Measured by calculating the value of the occupant's weight and according to the inclination of the pressure sensor pressure sensing experiment results this year, we can see that the control variable for the change in body weight is greater than the inclination. Segway is also easy to control, and the stability of the ramps, etc. As a result, created using a pressure sensor.

• Transactions on Electrical and Electronic Materials
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• v.13 no.4
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• pp.171-176
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• 2012

As langasite $A_3BC_3D_2O_{14}$ compounds with piezoelectric properties exhibit no phase transition up to the melting point of 1,400-$1,500^{\circ}C$, many high temperature applications are expected for the SAW filter, temperature sensor, pressure sensor, and so on, based on the digital transformation of wider bandwidth and higher-bit rates. It has a larger electromechanical coupling factor compared to quartz and also nearly the same temperature stability as quartz. The $La_3Ga_5SiO_{14}$ (LGS) crystal with the $Ca_3Ga_2Ge_4O_{14}$-type crystal structure was synthesized and the crystal structure was analyzed by Mill et al. It is also an important feature that the growth of the single crystal is easy. In the case of three-element compounds such as $[R_3]_A[Ga]_B[Ga_3]_C[GaSi]_DO_{14}$ (R=La, Pr and Nd), the piezoelectric constant increases with the ionic radius of R. In this study, crystal structures of four-element compounds such as $[A_3]_A[B]_B[Ga_3]_C[Si_2]_DO_{14}$ (A = Ca or Sr, B = Ta or Nb) are analyzed by a single crystal X-ray diffraction, and the mechanism and properties of the piezoelectricity depending on the species of cation was clarified based on the crystal structure.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.42 no.3
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• pp.209-214
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• 2009

This study was conducted to evaluate changes in the flavor patterns of gamma irradiated raw oyster and oyster cooking drip using an electronic nose, which consisted of a GC equipped with a surface acoustic wave sensor. The raw oyster was irradiated with 1, 2, 3, 4 and 5 kGy, while the oyster cooking drip was irradiated with 10 and 50 kGy. In the case of raw oyster, the intensities of peaks at retention times (RT) of 2.1 sand 6.8 s were increased, but the peak at a RT of 9.0 s was decreased depending on irradiation dose. In the case of oyster cooking drip, the intensities of peaks at RT 2.5 sand RT 4.1 s increased linearly, but at the peak at RT 5.1 s decreased as the irradiation dose increased. The total amount of flavor components measured in raw oyster increased, while that of oyster cooking drip decreased in response to irradiation.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.20 no.12
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• pp.1093-1098
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• 2007

Tilting trains are currently in operation in 13 countries around the world. With the advances in tilting technology, verification of economic efficiency, and changes in economic situations, the introduction of tilting trains will rapidly spread across the globe. The measurement system is composed of the industrial computers installed in the console and the measurement racks mounted on each car. It is utilized to accumulate the data by the communication card and the optical cable. The optical cable and power cable are coupled at the connector located in joint of train to make easy to disconnect car each other. The signal conditioner is designed to choose and to extend the channel for each sensor readily. The sensor measurement rack has adopted as decentralization method. It is installed in each car to minimize the cable length. In also, it is manufactured based on 19"rack and covered to protect the cable. In this study, the programs for measurement and analysis were also developed to understand the traction system characteristics of TTX. Using this measurement system, we studied that acceleration test, re-powering test, and gradually powering test. The acceleration performance of TTX is 1.735 km/h/s, and it is inner standard value. The notch test result from 1 to 7 steps, DC link voltage is under standard value, and the output electric current of inverter is controlled normally. From the test results, we saw the performances of the traction systems are normal.

• Proceedings of the KIEE Conference
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• 2009.07a
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• pp.1545_1546
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• 2009

This paper reports a novel wireless love-wave biosensor on $41^{\circ}$ YX $LiNbO_3$ piezoelectric substrate and $SiO_2$ guiding layer for Immunoglobulin G (IgG) detection by protein binding. Different from the traditional biosensors based on surface acoustic wave (SAW) oscillator structured by delay line/resonators, a 440MHz reflective delay line consists of SPUDTs and three reflectors placed on $41^{\circ}$ YX $LiNbO_3$ in a row was fabricated as the sensor element. Good linearity, reproducibility, and high sensitivity were observed in the IgG concentration range 1~65nM. Unique advantages as high sensitivity, passive and simple measurement system are present over currently available other biosensors.

• Proceedings of the KIEE Conference
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• 2007.11a
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• pp.208-209
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• 2007

The measurement system is composed of the industrial computers installed in the console and the measurement racks mounted on each car. It is utilized to accumulate the data by the communication card and the optical cable. The optical cable and power cable are coupled at the connector located in joint of train to make easy to disconnect car each other. The signal conditioner is designed to choose and to extend the channel for each sensor readily, In this study, the programs for measurement and analysis were also developed to understand the traction system characteristics of TTX. Using this measurement system, we studied that acceleration test, re-powering test and gradually powering test. From the test results, we saw the performances of the traction systems are normal.

• Tribology and Lubricants
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• v.33 no.3
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• pp.106-111
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• 2017

Sapphire is an anisotropic material with excellent physical and chemical properties and is used as a substrate material in various fields such as LED (light emitting diode), power semiconductor, superconductor, sensor, and optical devices. Sapphire is processed into the final substrate through multi-wire saw, double-side lapping, heat treatment, diamond mechanical polishing, and chemical mechanical polishing. Among these, chemical mechanical polishing is the key process that determines the final surface quality of the substrate. Recent studies have reported that the material removal characteristics during chemical mechanical polishing changes according to the crystal orientations, however, detailed analysis of this phenomenon has not reported. In this work, we carried out chemical mechanical polishing of C(0001), R($1{\bar{1}}02$), and A($11{\bar{2}}0$) substrates with different sapphire crystal planes, and analyzed the effect of crystal orientation on the material removal characteristics and their correlations. We measured the material removal rate and frictional force to determine the material removal phenomenon, and performed nano-indentation to evaluate the material characteristics before and after the reaction. Our findings show that the material removal rate and frictional force depend on the crystal orientation, and the chemical reaction between the sapphire substrate and the slurry accelerates the material removal rate during chemical mechanical polishing.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.16-21
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• 2006

Effect of heat (160, 190, and $220^{\circ}C$ for 24 hr) on coconut oil was examined by principal component analysis using electronic nose consisting of six metal oxide sensors. Increase in heating temperature decreased ratio of resistance and first principal component score (from +0.952 to -0.325), indicating rancidity of coconut oil increased at high heating temperature. Result of electronic nose based on GC with surface acoustic wave sensor showed significant changes in volatile profiles of coconut oil. High resolution olfactory imaging $(VaporPrint^{TM})$ was particularly useful for evaluating oil quality. Peak numbers and areas increased with increasing heating time and temperature (160, $220^{\circ}C$). Electronic nose analysis can provide simple, fast, and straightforward results and is best suited for quality control and process monitoring in flavor field of food industry.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1307-1313
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• 2011

This study was conducted to evaluate the effects of irradiation temperature on the physicochemical and sensory properties of Tarakjuk, milk porridge. Tarakjuk was gamma-irradiated at different temperatures of $25^{\circ}C$ (in room), $4^{\circ}C$ (in ice), and $-20^{\circ}C$ (in dry ice) at a dose of 10 kGy, and then autoclaved at $120^{\circ}C$ for 15 min for comparison. pH and Hunter's color value of Tarakjuk were not changed by irradiation regardless of the temperature. However, the TBA (2-thiobarbituric acid) value decreased as irradiation temperature was decreased. The viscosity of Tarakjuk irradiated in dry ice was significantly higher than that irradiated at room temperature and in ice (p<0.05). For the sensory evaluation, there were no significant differences in overall acceptability between non-treated Tarakjuk and that irradiated in dry ice. Flavor pattern analysis using an electronic nose with a SAW (surface acoustic wave) sensor determined that the main peaks at retention times 3.88 and 7.34 sec were related with off-flavor induced by irradiation and unique flavor of Tarakjuk, respectively. These results indicated that irradiation at freezing temperature improved quality deterioration of Tarakjuk by gamma irradiation. However, sensory quality of Tarakjuk irradiated at freezing temperature was still lower than that of non-irradiated Tarakjuk. Therefore, further research is needed to improve the quality of Tarakjuk using combined treatment such as addition of antioxidants and vacuum packaging method.