• 한국축산식품학회지
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• 제36권1호
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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.

• 대순사상논총
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• 제25_2집
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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.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1999년도 하계학술대회 논문집 D
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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.

• 반도체디스플레이기술학회지
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• 제20권3호
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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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• 한국정보디스플레이학회 2002년도 International Meeting on Information Display
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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.

• 센서학회지
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• 제17권2호
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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.

• 한국축산식품학회지
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• 제28권3호
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• pp.333-343
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• 2008

본 연구는 국내에서 최고의 고급육으로 유통되는 한우고기의 부위별 성분조성 및 육질특성을 조사하고자 $1^{++}$ 육질등급을 받은 거세한우 10두에서 10부위(업진, 보섭, 채끝, 등심, 꾸리, 홍두깨, 목심, 설깃, 양지, 우둔)를 선정하여 성분조성 및 육질특성을 분석하였다. 10부위간에 칼로리 함량은 $2,205{\sim}3713.20\;cal/g$ 범위였으며 특히 등심, 채끝 및 업진부위가 다른 부위들과 비교하여 유의적으로 높은 것으로 나타났다(p<0.05). 콜레스테롤 함량도 $38.86{\sim}44.69\;mg/100g$ 수준으로 10부위 중에서 목심부위가 유의적으로 가장 높았고 홍두깨와 우둔부위가 다른 부위와 비교하여 유의적으로 가장 낮은 것으로 분석되었다(p<0.05). 가용성 및 불용성 콜라겐 함량에 있어서는 부위별로 유의적인 차이가 없었으나 총 콜라겐 함량은 꾸리, 목심 및 설깃부위가 가장 높았고 등심 및 채끝부위가 가장 낮은 것으로 나타났다(p<0.05). 맛과 관련이 있는 유리아미노산함량을 부위별로 비교한 결과 모든 부위에 glutamate와 alanine 함량이 각각 $275.99{\sim}536.04\;mg/100g$, $130.63{\sim}175.23\;mg/100g$으로 가장 높은 수준이었고 다음으로 arginine($7.00{\sim}10.49\;mg/100g$), phenylalanine($4.70{\sim}13.88\;mg/100g$), leucine ($5.98{\sim}10.26\;mg/100g$) 순으로 나타났다. 부위별 adenine diphosphate(ADP) 함량은 유의적인 차이가 없는 것으로 나타났으나(p>0.05). Adenine mono phosphate(AMP)는 보섭과 목심 부위에서 모두 1.09%로 다른 부위보다 유의적으로 가장 높게 나타났다(p<0.05). Inosine monophosphate(IMP)는 흥두깨 및 우둔부위가 각각 30.04, 33.44%로 다른 부위보다 유의적으로 가장 많았으며(p<0.05), inosine 함량은 보섭, 흥두깨 및 우둔부위가 각각 6.19, 6.25, 6.28%로 가장 많았고 반면에 hypoxanthine은 4.27%인 꾸리부위에서 가장 높게 나타났다(p<0.05). $1^{++}$ 등급 거세한우의 부위별 지방산 조성을 분석한 결과 C16:1n7, C20:3n6, C20:4n6을 제외한 부위별 지방산 조성은 유의적으로 차이가 없는 것으로 분석되었다(p>0.05).

• Asian-Australasian Journal of Animal Sciences
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• 제8권6호
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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.

• 대한용접접합학회:학술대회논문집
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• 대한용접접합학회 2002년도 Proceedings of the International Welding/Joining Conference-Korea
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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.

• 한국축산식품학회지
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• 제31권5호
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• pp.772-781
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• 2011

본 연구는 거세한우(26-28개월) $1^+$, 1등급육과 호주산 수입 흑우 및 교잡육으로부터 채끝, 등심, 우둔, 꾸리부위를 공시시료로 이용하여 원산지별 부위간의 일반성분, 육색, 전단력, 콜라겐함량, 가열감량, 지방산조성, 아미노산조성 및 무기물 함량을 비교하였다. 단백질 함량은 채끝과 등심부위는 한우고기 $1^+$, 1 등급육이 호주산 앵거스 또는 교잡종육 보다 유의적으로 높은(p<0.05) 반면에 우둔과 꾸리부위에서는 비교구간에 유의적인 차이가 없었다(p>0.05). 지방함량은 채끝부위에 있어서는 한우 $1^+$ 등급육이 15.48%로 8.83%인 호주산 교잡육보다 유의적으로 높았고, 등심 부위에서는 한우육 $1^+$, 1 등급육이 각각 17%, 15.52%로 호주산 앵거스 흑우육(10.59%) 및 교잡육(9.21%)보다 유의적으로 높았다(p<0.05). 육색 비교에서 채끝부위는 호주산 교잡종이 CIE $L^*$(백색도)이 한우고기보다 유의적으로 높았고 적색도(CIE $a^*$)은 동일한 부위내에서 비교구간에 유의적인 차이가 없었으며 CIE $b^*$(황색도)는 채끝, 등심, 우둔 및 꾸리 부위 모두에서 유의적으로 가장 높은 것으로 나타났다(p<0.05). 부위별 전단력 비교 결과 채끝부위는 호주산 교잡종이 유의적으로 가장 높았던(3.02 kg) 반면에 호주산 앵거스 흑우가 유의적으로 가장 낮았다(p<0.05). 한편 등심, 우둔 및 꾸리 부위는 전단력에서 유의적인 차이가 없는 것으로 분석되었다. 총 콜라겐 함량은 한우고기가 4개 부위 모두에서 호주산 쇠고기보다 유의적으로 더 높은 것으로 분석되었다(p<0.05) 지방산 조성에서 호주산 교잡종육이 채끝, 등심, 우둔부위에서 한우고기보다 palmitic acid, stearic acid, linolenic acid 함량이 유의적으로 높은 반면에 palmitoleic acid, vaccenic acid, eicosenoic acid 함량이 유의적으로 낮은 것으로 분석되었다(p<0.05). Oleic acid 함량은 한우고기 $1^+$, 1등급육이 호주산 교잡종육과 비교했을 때 채끝, 등심, 우둔 및 꾸리부위에서 유의적으로 더 높은 것으로 나타났다(p<0.05). 한우고기 $1^+$, 1등급육은 호주산 교잡육보다 포화지방산 함량이 낮고 단일불포화지방산 함량(MUFA) 함량이 높은 것으로 분석되었다(p<0.05). 한우고기 $1^+$ 등급육은 우둔과 꾸리부위에서 glycine 함량이 가장 높았고 한우 1 등급육은 채끝과 등심 부위에서 cystein, methionine, glycine 함량이 호주산 앵거스 흑우육 보다 유의적으로 더 높았으며, 우둔과 꾸리부위에서는 valine과 leucine 함량이 유의적으로 더 높았다(p<0.05). 무기물 조성에서 Ca, Fe, Zn 함량은 비교구간에 유의적인 차이가 없는 것으로 분석되었다(p>0.05).