• Elastomers and Composites
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• v.38 no.3
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• pp.235-242
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• 2003

A vulcanization reaction characteristics of an isoprene rubber (IR)-modified natural rubber/carbon black (NR/CB) composite was studied using in-situ electrical property measuring technique. Since the electrical conductivity of the sample composite would be changed continuously during the vulcanization reaction by rearranging of the carbon black particles within the sample, volume resistivity (${\rho}$) might be obtained as a function or reaction time. A stabilization time ($t_i$), maximum reaction speed time ($t_p$), and volume resistivity at that time(${\rho}_p$) were defined from the data for the Arrhenius analysis. Volume resistivity ${\rho}$ showed a comparatively high value of ${\sim}10^8$ order before the reaction started, and dramatically decreased to be stabilized within $1{\sim}2$ minutes as soon as the reaction started. As the more time elapsed, thereafter, ${\rho}$ decreased monotonously to a certain constant value through a peak, ${\rho}_p$ at time $t_p$, which was considered as the maximum reaction rate. As a result, while $t_i$ values were comparatively constant as $1{\sim}2$ minutes, $t_p$ values showed to become shorter and shorter as the reaction temperature.

• Food Science of Animal Resources
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• v.24 no.4
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• pp.319-325
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• 2004

The objective of the present study was to investigate the effect of processing conditions on the physical and sensory properties of pork cutlet produced from chilled pork loin (T1), the cured and massaged chilled pork loin (T2), the cured and massaged frozen pork loin (T3), frozen pork loin (T4), massaged frozen pork loin (T5). Water holding capacity (WHC) of pork cutlets were not significantly different among the treatments. In chilled pork loin, WHC of T2 were slightly higher than that of T1. T4 showed the lowest WHC among all treatment group. In meat color, CIE L$\^$*/, a$\^$*/. b$\^$*/ values in chilled pork loin were not significantly different between T1 and T2. L$\^$*/ values of T3 and T5 were higher than that of T4. a$\^$*/ values were not significantly different among the all treatments. T3 produced through the curing and massaging treatment showed the highest tenderness in shear force (p< 0.001), while force value (kg/㎤) of T4 were the highest among all treatments. Separation ratio of wheat dough from pork cutlet was highest (p.<0.001) in T4. In triangle test, T1 : T3 combination was higher than that of other pairs. No differences in acceptability of sensory evaluation were observed among T1, T2, T3, and T5 groups, while the frozen pork showed the lowest (p<0.001) acceptability. In conclusion, pork cutlets from T4 with the curing and/or massaging process showed similar acceptance than those from chilled pork loins, and this treatments may contribute to promote the consumption of frozen pork loins.

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2002.11a
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• pp.73-77
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• 2002

Characteristics of Cu/Si/Cu ohmic contacts to n-type 4H-SiC were investigated systematically. The ohmic contacts were formed by rf sputtering of multi layer Cu/Si/Cu sputtered sequentially. The annealings were peformed With 2-Step using RTP in vacuum ambient. The specific contact resistivity($\rho$c), sheet resistance(Rs), contact resistance(Rc), transfer length(L$_{T}$) were calculated from resistance(R$_{T}$) versus contact spacing(d) measurements obtained from TLM(transmission line method) structure. Best results were obtained for a sample annealed at vacuum as $\rho$c = 1.0x10$^{-6}$ $\Omega$$\textrm{cm}^2$, Rc = 2$\Omega$ and L$_{T}$ = 1${\mu}{\textrm}{m}$. The physical properties of contacts were examined using XRO and AES. The results showed that copper silicide was formed on SiC and Cu was migrated into SiC.o SiC.

• Analytical Science and Technology
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• v.14 no.3
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• pp.238-243
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• 2001

The study was carried out to analysis of the pollutant $COD_{Mn}$, T-N, T-P for water quality proximated to sediment in lake of K river basin. water extracted from sediment showed higher $COD_{Mn}$, T-N, T-P datas than water proximated to sediment. Also, water proximated to sediment and water 5-10cm proximated to sediment showed the following data : $COD_{Mn}$, 1.2~1.9mg/L, T-N, 1.3~6.2mg/L, TP, 0.05~0.26mg/L, respectively. From this results, we have known the fact that the pollution degree of sediment have an effect on the water quality in lake and stream.

• Journal of the Korean Society of Radiology
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• v.12 no.2
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• pp.193-199
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• 2018

In this research, 15 patients were diagnosed with 1.5T and 3.0T MRI instruments (Philips, Medical System, Achieva) to minize Ferromagnetic artifact and find the optimized Tesla. Based on the theory that the 3.0T, when compared to 1.5T, show relatively high signal-to-ratio(SNR), Scan time can be shortened or adjust the image resolution. However, when using the 3.0T MRI instruments, various artifact due to the magnetic field difference can degrade the diagnostic information. For the analysis condition, area of interest is set at the background of the T1, T2 sagittal image followed by evaluation of L3, L4, L5 SNR, length of 3 parts with Ferromagnetic artifact, and Histogram. The validity evaluation was performed by using the independent t test. As a result, for the SNR evaluation, mere difference in value was observed for L3 between 1.5T and 3.0T, while big differences were observed for both L4, and L5(p<0.05). Shorter length was observed for the 1.5T when observing 3 parts with Ferromagnetic artifact, thus we can conclude that 3.0T can provide more information on about peripheral tissue diagnostic information(p<0.05). Finally, 1.5T showed higher counts values for the Histogram evaluation(p<0.05). As a result, when we have compared the 1.5T and 3.0T with SNR, length of Ferromagnetic artifact, Histogram, we believe that using a Low Tesla for Spine MRI test can achieve the optimal image information for patients with disk operation like PLIF, etc. in the past.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.33 no.9C
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• pp.669-675
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• 2008

For an odd prime p, n=4k and $d=((p^2k+1)/2)^2$, there are $(p^{2k}+1)/2$ distinct decimated sequences, s(dt+1), $0{\leq}l<(p^{2k}+1)/2$, of a p-ary m-sequence, s(t) of period $p^n-1$. In this paper, it is shown that the cross-correlation function between s(t) and s(dt+l) takes the values in $\{-1,-1{\pm}\sqrt{p^n},-1+2\sqrt{p^n}\}$ and their, cross-correlation distribution is also derived.

• Investigative Magnetic Resonance Imaging
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• v.6 no.2
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• pp.166-172
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• 2002

Purpose : To evaluate the usefulness of diffusion-weighted imaging(DWI) and quantitative apparent diffusion coefficient (ADC) maps in the patients with spinal cord infarction. Materials and methods : We studied 6 patients presented symptoms with spinal cord infarction, retrospectively (3 men and 3 women). We obtained multi-shot echo planar-based, DWI using 1.5T MR scanner at 5.4 mean days after the onset of ischemic symptoms. In six patients, signal intensity was acquired at conventional b value $1000s/\textrm{mm}^2$). The ADC value for the normal spinal cord and for infarcted lesions was measured from the trace ADC maps by using regions of interest positioned over the spinal cord. We analyzed signal intensity of lesion on MRI and DWI, and compared with ADC values in infarcted lesions and normal site. Results : T1-weighted MR image showed isosignal intensity in four of six patients and low signal intensity in two of six. T2-weighted MR image demonstrated high signal intensity in all of six. All DWI were considered to be diagnostic. All of six depicted a bright signal intensity on DWI. ADC values of infarcted lesion were measured lower than that of normal spinal cord on ADC map. The differences in ADC values between infarcted and normal spinal cord were significantly different (p＜0.05). Conclusion : It is possible to obtain DWI and ADC map of the spinal cord and DWI may be useful in the early diagnosis and localization of lesion site in patients with spinal cord infarction.

• Korean Journal of Poultry Science
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• v.37 no.4
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• pp.313-321
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• 2010

This study was conducted to investigate the effects of dietary supplementation of mulberry leaves and dandelion extracts on pH, meat color, TBARS (thiobarbituric acid reactive substance), and VBN (volatile basic nitrogen). Two hundred broiler chickens were fed diets for five weeks containing 1% mulberry leaves extracts (T1), 2% mulberry leaves extracts (T2), 1% dandelion extracts (T3), and 2% dandelion extracts (T4). At the end of five weeks feeding experiment, broilers were slaughtered, and stored at $4^{\circ}C$ for five weeks. As storage time increased, the presence of mulberry leaves and dandelion extracts resulted in decreased pH, and $L^*$ and increased TBARS, VBN, and $a^*$ value in all treatment groups (P<0.05). The pH value, TBARS, and VBN were significantly decreased by the supplementation of mulberry leaves and dandelion extracts relative to the control (P<0.05). Therefore, mulberry leaves and dandelion extracts had the possibility to improve shelf life of chicken meat. Especially, T4 was significantly more effective in delay lipid oxidation compared to the control group. However, no significantly difference was found in pH, TBARS, and VBN among mulberry leaves and dandelion extracts treatment groups. In conclusion, this study demonstrates that compared to control group, supplementation of mulberry leaves and dandelion extracts were effective in decreasing pH, TBARS, and VBN and increasing $a^*$ value.

• Food Science and Preservation
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• v.21 no.5
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• pp.636-645
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• 2014

Quality changes in frankfurter sausages with yam (Dioscorea japonica) powder added were investigated during their storage at $10^{\circ}C$ for six weeks. The sausage samples were prepared using four concentrations of yam powder: 0% (C), 0.5% (T1), 1.0% (T2), and 2.0% (w/w) (T3). After the addition of yam powder, the crude protein contents decreased, but the crude fat and carbohydrate contents increased. The thiobarbituric acid values during the storage of the frankfurter sausages were lower in the samples with higher yam concentrations. Over the storage period, the volatile basic nitrogen values increased with the increase in the amount of added yam. With the increase in the yam concentration, the $L^*$ and $a^*$ values tended to decrease, whereas the $b^*$ value increased. The instrumental texture analysis showed that the hardness value decreased with the increase in the yam concentration. The first indication of sensorial quality deterioration was noticed at week 4 for T3 and at week 5 for C, T1, and T2. In conclusion, the quality and shelf-life of the frankfurter sausages were not noticeably influenced by the addition of yam powder with a concentration of up to 1.0% (w/w), but the functional and health-promoting effects of yam were positively incorporated.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.1031-1037
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• 2010

The effects of black garlic (Allium sativum L.) addition on the quality characteristics of low-fat and low-salt meatballs during cold storage were investigated. Meatballs were divided into five groups: none (control), 0.1% ascorbic acid (T1), 1% black garlic (T2), 2% black garlic (T3), and 3% black garlic (T4). pH and lightness values were lower in the treatment groups than in controls by storage time. pH and lightness values were decreased with increasing addition of black garlic (p<0.05). Addition of black garlic to meatball resulted in significantly higher TBARS values than that of control and T1 at day 1 (p<0.05). However, the addition of black garlic to meatball resulted in significantly lower VBN values than that of control after storage for 14 d. On day 14 or 21, the VBN values of meatball with added black garlic were lower than those of control and decreased with increasing addition of black garlic (p<0.05). Although addition of black garlic produced low acceptance of color scores, the flavor, tenderness, and juiciness of meatball with added black garlic were similar to those of control and T1 (p>0.05). Based on the current results, addition of black garlic could be recommended for preventing protein degradation in low-salt and low-fat meatball. Further, black garlic could be useful to the pork meat product industry as a food additive.