• 대한전기학회논문지
• /
• 제36권6호
• /
• pp.437-443
• /
• 1987

Due to the recent development of microprocessor, the digital control is now in use for the practical structure of the control systems, but it leaves the problem of controlling delays caused by computation time when it is applied to the realization problems, such as application method of the control law and controlling effect of continuous control, etc. This paper deals with robust stability of the digital regulator which compensates for the controlling delays by applying prediction values of state.

• 대한전자공학회:학술대회논문집
• /
• 대한전자공학회 2003년도 하계종합학술대회 논문집 II
• /
• pp.667-670
• /
• 2003

Ni-silicide has low thermal stabiliy. This point is obstacle to apply NiSi to devices. So In this paper, we have studied for obtain thermal stability and analysis of dopant dependency of NiSi. And then we applied Ni-silicide to devices. To improvement of thermal stability, we deposit Ni70/Co10/Ni30/TiN100 to sample. Co midlayer is enhanced thermal stability of NiSi. Co/Ni/TiN, this structure show very difference between n-poly and p-poly in sheet resistance. But Ni/Co/Ni/TiN, structure show less difference. Also junction leakage is good.

• Archives of Pharmacal Research
• /
• 제20권2호
• /
• pp.171-175
• /
• 1997

The stability of ondansetron and fluconazole in 5% dextrose injection and normal saline during simulated Y-site injection at room temperature was studied. Ondansetron 0.03, 0.1 and 0.3 mg/ml were admixed 1:1 with fluconazole 2 mg/ml. The solutions were stored at room temperature and samples were retrieved at time 0, 1, 2, 4 and 12 hr for immediate assay. At the time of the assay and before any dilution, each sample was visually inspected for clarity, color, precipitation, and the pH was determined. Drug concentrations were measured by a stability-indicating high performance liquid chromatograph. Ondansetron 0.03, 0.1 and 0.3 mg/ml were stable when mixed with concentration of fluconazole 2 mg/ml. There were no change in clarity and color and no precipitates in any admixture for 12 hr of inspection. The pH measurements did not have a particular trend in any direction over time.

• 대한전기학회:학술대회논문집
• /
• 대한전기학회 1995년도 하계학술대회 논문집 B
• /
• pp.620-622
• /
• 1995

This paper presents an analysis of the voltage stability when the contingency is occured in the power system. The evaluation of voltage stability is examined by the system identification based on T/L losses and percent indicator which represents how relatively far-off from the voltage collapse. When contingency happens, the bus voltages can be calculated using the EMTP and then, the time-interval in contingency is linearized between the known operating points in nose curves. For the sample study, the 5-bus and 7-bus systems are selected and, countermeasures for the contingency are established in view of the voltage stability.

• 대한전기학회논문지
• /
• 제43권5호
• /
• pp.693-702
• /
• 1994

This paper deals with direct voltage stability analysis using a power system energy function. The structure preserved energy function is proposed as an energy function for voltage stability analysis. With the use of the proposed energy function voltage collapse conditions are derived, which yields the exactly same results with the Jacobian matrix approach. The voltage collapse phenomenon is analyzed by several methods, which shows that all of the methods produce the same voltage condition. This study also investigates the voltage collapse dynamics by using the proposed energy function. As a result, it has been found that the voltage collapse can be classified into two categories: static and dynamic instablilties which have quite different behaviors. In addition a new method is presented to calculate the power capacity limit of transmission lines with respect to voltage stability. The proposed method is tested for a 2-bus sample system, which shows the characteristics of voltage collapse phenomenon via the energy function.

• 대한전기학회:학술대회논문집
• /
• 대한전기학회 1993년도 하계학술대회 논문집 A
• /
• pp.64-66
• /
• 1993

This paper presents an efficient method to calculate voltage collapse point and to improve static voltage stability. To evaluate static voltage stability in power systems. it is necessary to get critical loading points. For this purpose, we use linear programming to calculate efficiently voltage collapse point. And if index value becomes larger than given threshold value, vol tags stability is improved by compensation of reactive power at selected bus. This algorithm is verified by simulation on the sample system.

• 대한화장품학회지
• /
• 제39권2호
• /
• pp.117-125
• /
• 2013

본 연구에서는 한국산 감초의 50% 에탄올 추출물로부터 얻은 에틸아세테이트 분획을 함유한 크림의 안정성을 평가하였다. 감초추출물의 0.20% 에틸아세테이트 분획을 함유한 크림에 대하여 12주 동안 온도별 저장조건($4^{\circ}C$, $25^{\circ}C$, $37^{\circ}C$, $45^{\circ}C$)과 태양광선(2013년 3 평균온도 : $5.10^{\circ}C$, 4 ~ 5월 평균온도 : $14.10^{\circ}C$) 노출조건하에서 2주 간격으로 pH, 흡광도 및 점도 변화와 1주 간격으로 색도 변화를 측정하였다. 온도별 저장 조건에서 감초 추출물을 함유한 시료 크림의 pH 변화는 0.44로 추출물을 함유하지 않은 대조군 크림(0.66)보다 pH 변화 값이 작았다. 태양광선하에서는 pH 변화는 대조군과 시료군에서 큰 차이가 없었다. 온도별 저장조건에서 대조 크림의 점도는 평균 2,483 cPs 감소하였고 시료 크림은 평균 2,893 cPs 감소하였다. 시료 크림이 대조크림보다 평균 410 cP 감소를 나타내었다. 감초출물이 크림 점도에 큰 영향을 미치지는 않았다. 감초 추출물 에탄올 용액의 태양광선하에서 276 nm에서의 흡광도는 30.00% 감소하였다. 반면에 감초추출물 함유 크림의 경우는 동일 조건에서 흡광도가 12.02% 감소하였다. 감초추출물이 크림 속에서 비교적 안정함을 나타내었다. 색도 측정에서 대조 크림에서는 색차가 거의 일어나지 않았다. 시료 크림은 색차가 조금 증가하였으나 안정성에 크게 영향을 끼치지 않았다. 이상의 결과들로부터 한국산 감초 추출물 함유 크림 제형은 비교적 안정함을 확인하였다. 향후 제품에 응용 시 감초 추출물의 항산화 효과가 발휘할 수 있도록 보완 연구가 이루어진다면 화장품에의 응용이 가능할 것으로 사료된다.

• 대한소아치과학회지
• /
• 제25권4호
• /
• pp.717-730
• /
• 1998

The Finite Element Analysis has been used for stress analysis of prosthesis, orthodontic or orthopedic appliances and filling materials. The primary purpose of the present studying was to evaluate the effectiveness of needle post in promoting the retention and integrity of composite crown restored on the pulpotomized primary central incisor. Three finite element models-natural tooth (Sample I), composite crown with (Sample II) and without (Sample III) needle post-were constructed and the stress distribution within each model were analyzed and compared one another. The results can be summarized as follows: 1. In sample I, the stress was shown to have distributed uniformly throughout the whole tooth even to the alveolar bone. 2. In sample II, the transmission of stress from the crown to the root area was shown to be very poor and irregular. 3. In sample III, the needle post was proved to be very effective in distributing the stress well to the aveolar bone which might help in maintaining the stability of crown restoration.

• 한국식품영양학회지
• /
• 제22권4호
• /
• pp.508-516
• /
• 2009

Chiffon cakes with 2, 4, 6, 8, or 10% of mulberry powder were made. Specific gravity and batter stability of chiffon cake batter were measured. And moisture content, color, height, weight, texture of chiffon cakes were measured. Consumers also evaluated the chiffon cakes for their liking. Specific gravity of control batter was 0.5 and there were no significant differences between control and chiffon cakes with 2, 4, 6, and 8% of the mulberry powder. The sample with 10% mulberry powder had specific gravity of 0.64 and it was significantly higher compared to the control. Stability of the batters were measured using Turbiscan and the control was the least stable whereas the batter with 2% mulberry powder was the most stable. The moisture content and weight of the cake did not differ between the control chiffon cake and cakes with mulberry powder. The height of the cake was the highest for the control cake at 7.56cm, but the differences between control, and samples with 2, 4, 6, and 8% mulberry powder were not significant. The sample with 10% mulberry powder had lower height of 6.55cm. 'L', 'a', and 'b' values of crust decreased significantly with increased content of mulberry powder. Crumb color('L' and 'b' values) decreased as mulberry powder content increased, while the 'a' value increased. Hardness significantly decreased as mulberry content increased. However, fracturability and springiness did not differ between control and sample cakes. Resilience of the control and sample cakes prepared with 2% mulberry powder were lowest, and resilience increased significantly as the amount of mulberry powder increased beyond 4%. Control cake was preferred overall by consumers, while the color, softness, and flavor of mulberry powder prepared cakes(particularly 2% powder) were specifically preferred. Mulberry flavor and astringency increased as the amount of mulberry powder increased, while sweetness did not change. The intensity of the egg flavor significantly decreased as the amount of mulberry powder increased. Intensity ratings of off-flavor did not differ among control and sample cakes. We recommend the addition of 2~6% mulberry powder to the recipe for chiffon cake.

• 산업식품공학
• /
• 제14권2호
• /
• pp.118-126
• /
• 2010

The fibrous material fraction as a by-product from the commercial aloe vera gel processing was obtained and freeze dried. The physicochemical characteristics such as the proximate composition, crystalline/surface structures and several physical functionalities including the water holding capacity (WHC), swelling capacity (SW), oil holding capacity (OHC), emulsion/foam properties and viscosity properties of this powdered sample (100 mesh) were investigated and analyzed by comparison with commercial $\alpha$-cellulose as a reference sample. The total dietary fiber content of powdered sample was very high as much as 87.5%, and the insoluble dietary and soluble dietary fiber content ratios were 77.6 and 22.4%, respectively. The FT-IR spectrum of powdered sample showed a typical polysaccharide property and exhibited a x-ray diffraction pattern for cellulose III and IV like structure. SW (8.24${\pm}$0.15 mL/g), WHC(6.40${\pm}$0.19 g water/g solid) and OHC(10.32${\pm}$0.29 g oil/g solid) of freeze dried aloe cellulose were about 3.3, 1.4 and 2 times higher than those of commercial $\alpha$-cellulose, respectively. Aloe cellulose (~2%, w/v) alone had no foam capacity while improved the foam stability of protein solution (1% albumin+0.5% $CaCl_{2}$) by factor of 300%. Emulsion capacity of 2%(w/v) aloe cellulose was about 70% level of 0.5%(w/v) xanthan gum, but its emulsion stability was about 1.2 times higher than that of xanthan gum. Also, aloe cellulose containing CMC (carboxyl methyl cellulose) of 0.3%(w/v) showed a very good dispersity. Aloe cellulose dispersion of above 1%(w/v) exhibited higher pseudoplasticity and concentration dependence than those of $\alpha$-cellulose dispersion, indicating the viscosity properties for new potential usage such as an excellent thickening agent.