• Food Science of Animal Resources
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• v.36 no.1
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• pp.68-76
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• 2016

This study was conducted to investigate the meat quality and sensory properties of 12 major cuts from 10 Hanwoo bulls (25-32 mon of age) after they were aged at 2℃ for 0, 7, 14, and 21 d. Protein content (%) was between 19.17 and 22.50%. Intramuscular fat content ranged from 2.79 to 8.39%. The collagen content of the chuck roll, chuck tender, and short plate muscles was higher (1.97-2.04%) than that of the striploin muscles (1.48%) (p<0.05). CIE lightness (L*) values increased with an increase in aging days for tenderloin, loin, chuck roll, oyster blade, short plate, top sirloin, and eye of round muscles (p<0.05). Most muscles, except the short plate, showed no significant changes in redness CIE (a*) and yellowness (b*) color values during aging. The tenderloin, loin, and striploin showed significantly higher water holding capacity (58.60-62.06%) than that of chuck roll and short plate (53.86-57.07%) muscles (p<0.05). The Warner-Bratzler shear force values of most muscles decreased significantly as the aging period increased (p<0.05), exception the tenderloin. The chuck tender muscles showed the highest cooking loss, whereas tenderloin muscle showed the lowest (p<0.05). The tenderloin muscle had the longest sarcomere length (SL) (3.67-3.86 μm) and the bottom round muscle had the shortest SL (2.21-2.35 μm) (p<0.05). In the sensory evaluation, tenderness and overall-likeness scores of most muscles increased with increase in aging days. The tenderloin and oyster blade showed relatively higher tenderness and overall-likeness values than did the other muscles during the aging period. No significant differences were noted in juiciness and flavor-likeness scores among muscles and aging days.

• Journal of the Daesoon Academy of Sciences
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• v.25_2
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• pp.71-102
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• 2015

In this paper, this author studied the realization of Daesoonjinri's Haewon Sangsaeng(解冤相生) in this world, for instance discussed the meaning of Daesoonjinri's Haewon Sangsaeng, a world construction with Haewon Sangsaeng, its practical action for the realization of Haewon Sangsaeng, and so forth. A description of the contents is as follows. Daesoonjinri's Haewon Sangsaeng eliminates the resentment of human destiny, and provides the grounds that we peoples can live with, going to help each other. And then the realization of Daesoonjinri's Haewon Sangsaeng in this world will require us to this society. Really Sangje(上帝) wanted to perform it in this world, and has performed it with a reorganizing in the order of heaven and the earth(天地公事). In response to the deeper sublimest will of Sangje, we humans can not help but do as follows: When Sangje has done a reorganizing in the order of heaven and the earth, we humans should participate in it. This is our response to the will of Sangje who wants to build an ideal society in this world. And in oder to participate in a reorganizing in the order of heaven and the earth, we humans should look up Sangje with Sincerity(誠), Reverence(敬), and should practice the words of Sangje with Faith(信). This kind of thing is a route that we should avoid Jeokwon Sanggeuk(積怨相克) and should perform Haewon Sangsaeng. This Haewon Sangsaeng can be achieved with no Chuck(無慼), an altruistic, no greed(無慾), an execution of asceticism(修道), and the practice of Podeok (布德)·Rehabilitation(敎化). No making of a Chuck, doing an altruistic, no greed, an execution of asceticism would not deceive others, would not murder others, would not blame the transgressions of others, would not discriminate, would not harm others. And Podeok·Rehabilitation should be performed well in practice. When performing Podeok and Rehabilitation, we should not nullify them as unjust words or undue actions, and we must be a true. Because we must make the words of Sangje inform a world wide well, and must convince the words of Sangje to peoples so that they can adhere to them with a faith. That's the way that we humans should participate in a reorganizing in the order of heaven and the earth in this current world, and the way that we should contribute to building the ideal society in the world.

• Proceedings of the KIEE Conference
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• 1999.07d
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• pp.1627-1629
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• 1999

In order to analysis the degradation process of epoxy/glass fiber for outdoor condition, FRP laminate was exposed to high temperature and water. Then the degradation process was evaluated by comparing contact angle, surface potential decay, and surface resistivity. For the change of wettability, the contact angle of thermal-treated specimen with the high temperature of $200^{\circ}C$ increased. But that of water-treated specimen decreased. The characteristic of surface potential decay shows the tendency of the remarkable decrease on water-treated specimens, but no difference on thermal-treated specimen compared with untreated one. Also, for the surface resistivity, it shows the same trend compared with the change of contact angle.

• Journal of the Semiconductor & Display Technology
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• v.20 no.3
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• pp.32-38
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• 2021

We developed an inductively coupled plasma (ICP) etcher for GaN etching using a parallel plasma electrode source with a multifunctional chuck matched to it in order for the low power consumption and low process cost in comparison with the conventional ICP system with a helical-type plasma electrode source. The optimization process condition using it for the micro light-emitting diode (µ-LED) chip fabrication was established, which is an ICP RF power of 300 W, a chuck power of 200 W, a BCl₃/Cl₂ gas ratio of 3:2. Under this condition, the mesa structure with the etch depth over 1 ㎛ and the etch angle over 75° and also with no etching residue was obtained for the µ-LED chip. The developed ICP showed the improved values on the process pressure, the etch selectivity, the etch depth uniformity, the etch angle profile and the substrate temperature uniformity in comparison with the commercial ICP. The µ-LED chip fabricated using the developed ICP showed the similar or improved characteristics in the L-I-V measurements compared with the one fabricated using the conventional ICP method

• 한국정보디스플레이학회:학술대회논문집
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• 2002.08a
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• pp.141-143
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• 2002

Litrex Ink Jet equipment offers prospect for reliable and low cost manufacturing process for PLED technology. The design concept of 140P system that we are developing meets requirement of process/equipment for PLED manufacturing line in terms of higher mechanical accuracy, in-line monitoring system of print head, high precision of process capability, reasonable through-put, high reliability/easier maintenance and no particle generation.

• Journal of Sensor Science and Technology
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• v.17 no.2
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• pp.147-150
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• 2008

Multiple ZnO nanorod device detecting $NO_2$ gas was fabricated by sol-gel growth method and gas response characteristics were measured as a chemical gas sensor. The device is mainly composed of sensing electrode and sensing nano material. To acquire high sensitivity of the device for $NO_2$ gas it was heated by a heat chuck up to $400^{\circ}C$ The sensing part was easily made using the CMOS compatible process, for example, the large area and low temperature nano material growth process, etc. The sensors were successfully demonstrated and showed high sensitive response for $NO_2$ gas sensing.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.333-343
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• 2008

This study was conducted to investigate the compositional properties by different cut of Hanwoo steer beef. 10 cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (Ioin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were prepared from 10 Hanwoo steers ($24{\sim}28$ mon old) were used for the experiment. Calorie contents were $2,205{\sim}3713.20\;cal/g$ and loin, striploin, short plate were significantly higher than the other cuts (p<0.05). Loin was highest in cholesterol content, whereas top round and eye of round were lowest among 10 cuts (p<0.05). There were no significant differences in soluble and insoluble collagen contents although chuck tender, chuck roll and bottom round contained significantly higher total collagen and loin and striploin contained significantly lower total collagen contents than the other cuts (p<0.05). The result from the analysis of free amino acids showed that glutamate and alanine contents were $275.99{\sim}536.04\;mg/100g$, $130.63{\sim}175.23\;mg/100g$, respectively and followed by arginine ($7.00{\sim}10.49\;mg/100g$), phenylalanine ($4.70{\sim}13.88\;mg/100g$), and leucine ($5.98{\sim}10.26\;mg/100g$) in 10 cuts. $1^{++}$ grade Hanwoo steer beef had significantly higher IMP (Inosine monophosphate) and inosine in eye of round (30.04% and 6.25%) and top round (33.44% and 6.28%), while hypoxanthine contents were significantly higher in chuck tender than the other cuts (p<0.05). In fatty acid analysis, there were not significantly differences in fatty acid composition among 10 cuts only except for C16:1n7, C20:3n6, and C20:4n6 (p>0.05).

• Asian-Australasian Journal of Animal Sciences
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• v.8 no.6
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• pp.617-625
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• 1995

Distribution of wholesale carcass cuts and tissues was studied in Omani Dhofari bulls and steers raised under intensive management and slaughtered over a range of 110 to 210 kg body weight. The fore quarter of Dhofari cattle carcasses was heavier than the hind quarter with the chuck being the heaviest cut in the half carcass followed by the round whereas the flank was the lightest cut. Proportions of the fore quarter and its cuts increased whereas that of the hind quarter and its cuts decreased with increasing carcass weight. The fore quarter contained higher proportions of carcass tissues especially intermuscular fat than the hind quarter. The chuck and round contained the highest proportions of lean and bone and the flank the least. There was a general trend of increasing proportions of fat and decreasing proportions of lean and bone in carcass cuts and fore and hind quarters with increasing slaughter weight and age. As % total body fat (TBF), total carcass fat (TCF) increased whereas total non-carcass fat (TNCF) decreased. The largest proportion of TBF was deposited in the intermuscular site. Among the TNCF depots, the kidney and omental contributed the highest proportions whereas the pelvic and channel were the lowest. Proportions of M. rhomboideus and M. splenius increased in the half carcass whereas that of M. semitendinosus decreased as the cattle increased in size. The axial skeleton contributed 47.4-51.1, the fore limb 21.6-22.6 and the hind limb 23.9-26.2% of the total carcass bone. Proportions of axial skeleton increased whereas that of fore and hind limbs decreased with increasing slaughter weight and age. There were no major effects of castration on the distribution of weight of carcass cuts or carcass tissues. Steers had higher total body fat at 160 kg body weight and higher proportions of mesenteric, scrotal, pelvic, kidney and total non-carcass fat at 210 kg weight than bulls. As % of total body fat, steers fad significantly higher kidney and total non-carcass fat. There was little effects of castration on proportions of dimensions of individual muscles or bones.

• Proceedings of the KWS Conference
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• 2002.10a
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• pp.425-429
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• 2002

It has been used many kinds of horizontal butt-welding methods at block-to-block erection stage in shipbuilding companies. For examples, some companies use conventional FCA W process with one side or both sides groove joint welding, others use carriage with torch holder type mechanized welding method. Although lots of efforts were done until now, some problems in quality and productivity still remain in ship's hull welding. In this study, we have attempted to raise productivity and quality on horizontal position of welding with following 3 items. 1) Prepare groove condition with no root gap for making easy fit-up work. 2) Develop improved MAG (100% $CO_2$ gas shielding) welding process with solid wire for making sound root bead from one side. 3) Develop and apply quite new automatic welding carriage. The stability of new welding process was confirmed by conducting mechanical tests of weldments to verify the soundness of weldments.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.772-781
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• 2011

This study was conducted to investigate the proximate composition, meat color, Warner-Bratzler shear force (WBS), total collagen content (%), cooking loss (CL), fatty acid composition, amino acid composition, and mineral content of loin, strip loin, top round, and chuck tender Hanwoo beef and imported Australian beef. Protein content was significantly lower for strip loin and loin of Hanwoo QG $1^+$ and 1 beef when compared to that of Australian black Angus or cross beef (p < 0.05), whereas it was not significantly different for top round and chuck tender. Intramuscular fat content was higher for QG $1^+$ Hanwoo beef strip loin (15.48%) than that in Australian cross beef (8.83%) and it was also higher in loin for QG $1^+$ (17%) and 1 (15.52%) Hanwoo beef than that in Australian Angus beef (10.59%) and cross beef (9.21%) (p < 0.05). The CIE $L^*$ value was significantly higher for Australian cross beef strip loin than that of Hanwoo beef but the CIE $a^*$ value was not significantly different between the same cuts from different origins. However, CIE $b^*$ values were significantly higher for the Australian cross beef than those for four cuts of Hanwoo beef and Australian Angus beef (p < 0.05). No significant difference in WBS of loin, top round, or chuck tender was observed among the different beef sample origins except that strip loin had significant higher WBS for Australian cross beef (3.02 kg) but lower for Australian Angus beef (2.13 kg). Australian cross beef contained significantly higher palmitic acid, stearic acid, linolenic acid, but lower palmitoleic acid, oleic acid, eicosenoic acid content in strip loin, loin, and top round than those of QG $1^+$ and 1 Hanwoo beef (p < 0.05). QG $1^+$ Hanwoo beef had significant lower saturated fatty acid and higher monounsaturated fatty acid content than those in Australian cross beef (p < 0.05). Hanwoo $1^+$ beef had more glycine in top round and chuck tender, whereas Hanwoo QG 1 beef and Australian Angus beef had higher cysteine, methione, and glycine levels in strip loin and loin and valine and leucine in top round and chuck tender than the same cuts of Hanwoo $1^+$ beef (p < 0.05). No significant differences were observed for Ca, Fe, or Zn content among the different beef samples.