• Journal of the Korean earth science society
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• v.22 no.2
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• pp.112-119
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• 2001

The Yangsan fault in the southeastern Korea has been receiving increasing attention in its seismic activity. In this fault region, by using the extended coda-normalization method for 707 seismograms of local earthquakes, were obtained 0.009f$^{-1.05}$ and 0.004f$^{-0.70}$ for fitting values of Q$_p^{-1}$ and Q$_s^{-1}$, respectively. These results indicate that Q$_p^{-1}$ and Q$_s^{-1}$ in the southeastern Korea is the lowest level in the world although the exponent values agree well with those in the other areas. The low Q-1 is not related to the movement of the Yangsan fault but to the tectonically inactive status like a shield area.

• 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.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.05a
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• pp.682-684
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• 2003

In this paper, we have designed the p-type SiGe MOSFET and analyzed the electrical characteristics over the temperature range of 300K and 77K. When the gate voltage is biased to -1.5V, the threshold voltage values are -0.97V and -1.15V at room temperature and 77K, respectively. We know that the operating characteristics of SiGe MOSFET is superior to the basic Si MOSFET which the threshold voltage is -1.36V.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.7 no.3
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• pp.474-477
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• 2003

In this paper, we have designed the p-type SiGe MOSFET and analyzed the electrical characteristics over the temperature range or 300K and 77K. When the gate voltage is biased to -1.5V, the threshold voltage values are -0.97V and -1.15V at room temperature and 77K, respectively. We know that the operating characteristics of SiGe MOSFET is superior to the basic Si MOSFET which the threshold voltage is -1.36V.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.10a
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• pp.773-776
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• 2003

In this paper, we have designed the p-type SiGe MOSFET and analyzed the electrical characteristics. When the gate voltage is biased to -1.5V, the threshold voltage values are -0.97V and -1.15V at room temperature and 77K, respectively. We know that the operating characteristics of SiGe MOSFET is superior to the basic Si MOSFET which the threshold voltage is -1.36V.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.77-82
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• 2006

본 연구는 제주 재래돼지에게 감귤 부산물을 급여하고 몇 가지 특성 및 기호성을 파악하고자 하였다. 감귤 부산물을 급여한 돈육 등심과 급여하지 않은 돈육 등심 사이에 pH, VBN 및 일반 세균수의 차이는 없었다. 그러나 TBARS 값은 감귤을 급여한 돈육등심이 유의하게 낮았다(p<0.05). 감귤 부산물을 급여하지 않은 TB-0구와 급여한 TB-1의 표면색도는 $L^*$ 및 $b^*$값은 유의한 차이가 없었으나, $a^*$값은 TB-0구가 TB-1구보다 유의하게 높은 경향이었다. 보수력 및 팬 가열감량은 TB-0가 TB-1보다 유의하게 높았으며(p<0.05), 동결감량, 해동감량, 열탕가열감량은 시료들 사이에 유의한 차이가 없었다. 경도, 탄성, 응집성, 저작성 및 전단력은 감귤 부산물 급여의 영향이 없었지만 뭉침성은 TB-1이 유의하게 높았다(p<0.05). 맛, 향기, 다즙성 및 종합적인 기호도는 감귤 부산물 급여에 따른 영향이 없었으나, 연도는 감귤 부산물을 급여한 돈육 등심이 유의하게 높았다(p<0.05).

• Food Science of Animal Resources
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• v.24 no.3
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• pp.246-252
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• 2004

The objective of this study was to determine the changes of physico-chemical characteristics in crossbred pigs (Korean native breed ${\times}$ Landrace breed) by carcass grade. Research was conducted on 250 pigs divided into 5 carcass grade groups. Cooking loss have significantly (p<0.05) higher in higher carcass grade. However, water content, crude fat, pH and shear force have no difference. In meat color, a＊ was significantly (p<0.05) higher in C and D grade, whereas A grade was lower than those of others. L＊ and b＊ did not different among the carcass grades. In fat color, A and E grade were significantly (p<0.05) higher in b＊ and, C was lower than those of others. Adhesiveness and Gumminess of cooked meat were significantly (p<0.05) higher when carcass grade was higher. However hardness, cohesiveness, springiness and brittleness were not different among the carcass grades. Palmitic acid was significantly (p<0.05) higher in higher carcass grades and, saturated fatty acid/unsaturated fatty acid ratio was lower, whereas other fatty acids compositions had no difference among the carcass grades.

• Journal of the Korean Chemical Society
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• v.36 no.1
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• pp.87-94
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• 1992

The elution behavior of polystyrenes(PS), polymethylmethacrylates (PMMA), polybutadienes(PB), PS-PMMA(SM) block copolymers and PS-PB star shaped copolymers on the cross-linked polystyrene gels was studied. An interpretation was proposed for the plots of log hydrodynamic volume versus retention volume of solutes in the mobile phases such as tetrahydrofuran, toluene, chloroform, methylene chloride and tetrahydrofuran-cyclohexane mixture. In order to predict the retention of solutes from their physical properties, multiple stepwise regression analysis was applied to obtain the correlation. The distribution coefficients($K_p$) of solute-gel interactions in GPC for homopolymers and PS copolymers were also obtained in terms of network-limited separation mechanism. In the cases of PS and PB, $K_p$ values approach unity, while $K_p$ values for PMMA decrease as MW increase in the good solvent, but in poor solvent, $K_p$ values increase as MW increase. $K_p$ values of PS copolymers are dependent on their MW and composition, therefore, morohology of SM block copolymer is predicted to be random phase. A single universal plot of log[η]M vs. $(V_r-V_o)/K_p$

• 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.

• Applied Chemistry for Engineering
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• v.10 no.7
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• pp.969-973
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• 1999

In this work, we studied the degree of hydrolysis of ion exchanger in $NH_4OH$ solution and sorption characteristics of $NH_3$ by potentiometric titration curves with using carboxylic acid ion exchanger Fiban K-4. We knew that the theoretical pH values agreed with the experimental pH values on the $NH_4OH$ concentrations in various concentrations of supporting electrolyte $(NH_4)_2SO_4$. The sorption values of $NH_3$ using the ion exchanger can be calculated from equivalent sorption curves for various pH. Also, the degree of hydrolysis increased with decreasing concentration of supporting electrolyte and pH. In order to obtain the mono ion form below 0.01 M as the decreasing concentration of supporting electrolyte, the pH values should be increased. From these results, therefore, the concentrations of supporting electrolyte and pH values were determined.