• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.359-364
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• 2007

Effects of Takju(Korean turbid rice wine) lees on noodle investigated by substituting Takju lees water extract powder for each 2% and 4% wheat flour in sample II and III, respectively. The lightness(L) of uncooked noodles was decreased, whereas that of cooked noodles was increased with increasing amount of extract added. Redness(a) and difference of total color(${\Delta}$E) were significantly increased according to the amount of extract added in uncooked and cooked noodles. Yellowness(b) of the noodles containing 2% Takju lees water extract powder was exhibited lowest values in uncooked and cooked noodles. In cooking property of noodles, turbidity of soup decreased in proportion to amount of extract added, 2% and 4% in sample II and III, respectively whereas the weight and volume of noodles were not significant than those of control. Tension of cooked noodle was highest in sample II and lowest in sample III. Texture profile analysis of cooked noodle showed an significant increase of hardness in addition of Takju lees water extract powder but not significant different in springiness, chewiness, adhesiveness. Cohesiveness was significantly lowest in sample II. The sensory evaluation showed that significant difference between noodles with 2% addition groups and control was not recognized but was recognized 4%. Therefore, based on cooking properties and sensory evaluation, Takiu lees water extract powder up to 4% could be substituted for wheat flour.

• Journal of Bio-Environment Control
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• v.22 no.3
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• pp.284-290
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• 2013

This study analyzed the geometric, compressive, cutting and friction properties of oriental melons in order to design a gripper capable of soft handling and a cutter for cutting oriental melon vine among the end effector of oriental melon as a preliminary step for developing the end effector of the robot capable of harvesting oriental melons in protected cultivation. As a result, the average length, diameter at the midpoint, weight, volume and roundness of the oriental melons were 108 mm, 70 mm, 188 g, 333 mL and 3.8 mm. Nonlinear regression analysis was performed on the equation $W=L^a{\times}D_2^b$ with variation of the length (L) and diameter (D2) of the weight (W) of the oriental melons. As a result, it was shown that there was a correlation between a of 2.0279 and b of -0.9998 as a constant value. The average diameter of the oriental melon vine was 3.8 mm, and most vines were distributed within a radius of 5 mm from the center. The average yield value, compressive strength and hardness of the oriental melons were $36.5N/cm^2$, $185.7N/cm^2$ and $636.7N/cm^2$, respectively. The average cutting force and shear strength of the oriental melon vines were $2.87{\times}10^{-2}\;N$ and $5.60N/cm^2$, respectively. The maximum friction coefficient of the oriental melons was rubber of 0.609, followed by aluminium of 0.393, stainless steel of 0.177 and teflon of 0.079. It was considered possible to apply it to the size of the gripper and cutter, turning radius, dynamics of drive motor and selection of materials and their quality in light of the position error and safety factor according to the movement when designing end effector based on the analyzed data.

• Journal of Adhesion and Interface
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• v.13 no.4
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• pp.171-181
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• 2012

The demand characteristics of the conventional 12 kinds of epoxy resins which have been used for restoration of the ceramic relics were investigated to provide standards of the effective materials in this study. The result of durability analysis showed that a liquid type is more effective in ceramic relics (low damage, high strength), and a paste type is more effective in earthenware relics (high damage, low strength). The result of workability analysis appears that the liquid type is higher than the paste type, and a slow curing type is higher than a fast curing type in surface hardness. Therefore, in the case of the liquid type which is hard to reprocess due to high surface hardness, it is necessary to conduct a study on improving physical properties by adding filler. The result of the gloss analysis on epoxy resins showed that the liquid type (colorless) has higher gloss than the paste type, and the slow curing type has higher gloss than the fast curing type in liquid types. CDK-520A/520B and Araldite SV 427-2/HV 427-1 showed the most similar gloss to $700^{\circ}C$ earthenware, Devcon 5 minute, EPO-TEK 301-2, and Quik Wood showed the most similar gloss to celadon and whiteware, Quik Wood, EPO-TEK 301-2, and Devcon 5 minute showed the most similar gloss to buncheongware. It is necessary for conservator to decide the range of the restoration surface by predicting the increase and decrease of the restoration surface because most of the epoxy resins caused the volume change in curing process.

• Journal of the Microelectronics and Packaging Society
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• v.29 no.2
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• pp.99-105
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• 2022

As the chip size gets smaller, the width of the electrode line is also fine, and the density of interconnections is increasing. As a result, RC delay is becoming a problem due to the difference in resistance between the capacitor layer and the electrical conductivity layer. To solve this problem, the development of electrodes with high electrical conductivity and dielectric materials with low dielectric constant is required. In this study, we developed low dielectric ink by mixing commercial PSR which protect PCB's circuits from external factors and PI with excellent thermal property and low-k characteristics. As a result, the ink mixture of PSR and PI 10:3 showed the best results, with a dielectric constant of about 2.6 and 2.37 at 20 GHz and 28 GHz, respectively, and dielectric dissipation was measured at about 0.022 and 0.016. In order to verify the applicability of future applications, various line-width transmission lines produced on Teflon were evaluated, and as a result, the loss of transmission lines using low dielectric ink mixed with PI was 0.12 dB less on average in S21 than when only PSR was used.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.10 no.1
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• pp.80-87
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• 2006

SONY corporation preoccupies $80\%$ of a market of the CCD used in a CCTV system. The CCD of SONY have high duality which can not follow the progress of capability. But there are some problems which differ the clock frequency used in CCD from the frequency used in common video encoder. To get the result by using common video encoder, the system needs a scaler that could adjust image size and PLL that synchronizes CCD's with encoder's clock So, this paper proposes the video encoder that is activated at equal clock used in CCD without scaler and PLL. The encoder converts ITU-R BT.601 4:2:2 or ITU-R BT.656 inputs from various video sources into NTSC or PAL signals in CVBS. Due to variable clock, property of filters used in the encoder is automatically changed by clock and filters adopt multiplier-free structures to reduce hardware complexity. The hardware bit width of programmable digital filters for luminance and chrominance signals, along with other operating blocks, are carefully determined to produce hish-quality digital video signals of ${\pm}1$ LSB error or less. The proposed encoder is experimentally demonstrated by using the Altera Stratix EP1S80B953C6ES device.

• Food Science and Preservation
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• v.24 no.2
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• pp.221-229
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• 2017

The effect of sweet potato on the quality of Doenjang was investigated during fermentation. Viable cells of yeast decreased gradually after 4 weeks of fermentation, but those of aerobic bacteria increased in the late stage. Amylase activity of Doenjang was higher in the late stage of fermentation, while neutral protease maintained high activity during fermentation. Hunter L and b values of Doenjang decreased gradually during fermentation, while a value was increased. The pH of Doenjang decreased gradually until 10 weeks of fermentation, and the titratable acidity was low in the sweet potato added groups. The acid value was low in the Shinyulmi sweet potato added Doenjang. Water activity and oxidation-reduction potential of Doenjang decreased during fermentation. Reducing sugar of Doenjang decreased in the middle stage of fermentation, and it was low in sweet potato added groups. The alcohol content of Doenjang decreased after 2 weeks of fermentation. Amino and ammonia-type nitrogen of Doenjang increased during fermentation and reached the maximum after 10 and 12 weeks of fermentation, respectively. After 12 weeks fermentation, 8% of Shinyulmi sweet potato added Doenjang was more favorable taste, flavor and overall acceptability (p<0.05) than the control or the Yeonwhangmi sweet potato added groups.

• Applied Chemistry for Engineering
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• v.30 no.2
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• pp.212-218
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• 2019

To investigate the effect of the oxyfluorination of carbon nanotubes (OF-CNTs) on electroless Ni deposition and electromagnetic interference shielding efficiency (EMI SE), CNTs were treated with a mixture of oxygen and fluorine gases and sequentially deposited with nickel. These samples were then manufactured into thin films on a polyimide film to evaluate their EMI SE. The surface chemical property of OF-CNTs was investigated by X-ray photoelectron spectroscopy. From the results of thermogravimetric and scanning electron microscopic analyses, it was found that both the amount of deposited Ni and the surface morphology changed depending on oxyfluorination. Moreover, the Ni-deposited CNTs pretreated with $O_2:F_2=1:9vol%$ exhibited the maximum EMI SE as approximately 19.4 dB at 1 GHz. These results were attributed to the formation of oxygen and fluorine functional groups on the surface of CNTs due to the oxyfluorination, and the functional groups enabled to deposit a suitable amount of Ni and improve the dispersion in the deposited solution.

• Journal of Animal Environmental Science
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• v.10 no.3
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• pp.163-168
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• 2004

This research was carried out to investigate the moisture evaporation and property change depenging on the composting temperature for the escalator reversing composting system. The system was supported by the Y livestock cooperative composting factory. According to the test, the composting remperature eas varied in the range of $65\~80^{\circ}C$. The water content was de-creased to $75\%$ and became about $60\%$ at the end of the phase. Total nitrogen became $0.58\%$, total phosphoric acid $1.47\%$ and potashium $0.49\%$ at the end of the phase.

• Journal of Mushroom
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• v.15 no.4
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• pp.190-194
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• 2017

Oyster mushrooms are one of the most popular edible mushrooms in Korea. The 'Santari' cultivar bred in this study, which belongs to the species Pleurotus pulmonarius, is a new oyster mushroom cultivar for bottle culture. It was bred by mating monokaryons isolated from 'GMPO20404' and 'Hosan'. The optimum temperature for 'Santari' mycelial growth was $26-29^{\circ}C$ on PDA medium, and the temperatures for primordium formation and for growth of the fruit body on sawdust medium were $22^{\circ}C$ and $20^{\circ}C$, respectively. It took 34 days to complete the spawn run, 3 days to form primordia, and 3 days to finish fruit body growth in the bottle culture. The fruit body pilei were round in shape and brownish, whereas the stipes were long, thick, and white. The yield per bottle of 'Santari' was 172 g/1,100 mL, which was 43% higher than that of the reference cultivar ('Hosan'). The springiness, cohesiveness, gumminess, and brittleness of the stipe tissue were 87%, 82%, 193 g, and 16 kg, respectively. These physical property values of 'Santari' were lower than those of the control cultivar, except for the cohesiveness.

• Journal of Animal Science and Technology
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• v.44 no.4
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• pp.427-442
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• 2002

Conjugated linoleic acid(CLA) is a collective term for a group of positional (c8, c10; c9, c11; c10, c12, and c11, c13) and geometric(cis,cis; cis,trans; trans,cis; and trans,trans) isomers of octadecadienoic acid (linoleic acid) with conjugated double bond system. CLA has been shown to have a variety of biological effects. Major effects of CLA on health, such as anti-cancer, anti-oxidation, anti-atherosclerosis and improving immuno-responses, might be derived or partially derived from the alternated lipid metabolism after CLA feeding. Most of studies on the effect of CLA on fat metabolism are concentrated on rats, mice, pigs and other mammals. The CLA inhibited carcinogen-induced neoplasia in several animal models and inhibited the proliferation of human malignant melanoma, colorectal and breast cancer cells and CLA reduced the atherosclerosis. Several studies have determined the antioxidant property of CLA; however, the property still remains controversial. Some of the studies have shown that CLA acted as an antioxidant, whereas some other studies have demonstrated that CLA might be a prooxidant. Several studies suggested that CLA could reduce fat accumulation in mammals. CLA was suggested to promote muscle growth and reduce fat deposition in mouse, and improve feed efficiency in rats. CLA has been shown to inhibit the activity of stearoyl-CoA reductase. CLA also reduced the content of arachidonic acid. Since arachidonic acid, and eicosapentaenoic acid (EPA) and docosahexenoic acid (DHA) are synthesized by different pathways, reducing the synthesis of arachidonic acid may not mean reducing that of EPA and DHA. Many sutdies have been shown biological effects of CLA. Therefore, further research is needed to answer the following questions: 1) how to synthesize the new CLA by new methods, 2) why CLA has shown biological effects, 3) how to increase CLA effects in animal products.