• 제목/요약/키워드: su

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Power Allocation and Capacity Analysis of Secondary User in Heterogeneous Spectrum Sharing Systems

  • Lim, Sungmook;Ko, Kyunbyoung
    • International Journal of Contents
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    • 제12권1호
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    • pp.70-75
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    • 2016
  • In this paper, we considered heterogeneous spectrum sharing system where the number of subcarriers of the primary user (PU) was twice as much as that of the secondary user (SU). In this case, due to non-orthogonality and inter-carrier interference (ICI) from SU to PU, it is difficult to satisfy the interference constraint of PU. In order to mitigate ICI and satisfy the interference constraint, we proposed a new transmission scheme of the SU with power allocation scheme. The proposed scheme will only generate subcarrier-by-subcarrier interference. Therefore, it can easily satisfy the interference constraint of the PR and enhance the capacity of the SU. In addition, we derived the ergodic capacity of the SU. Based on numerical results, we confirmed that the proposed schemes could guarantee SU with a reliable capacity while satisfying the interference constraint of the PU. In addition, the derived capacity well matched the numerical results.

기수(氣嗽)에 대(對)한 문헌적(文獻的) 고찰(考察) (The bibliographical study on the cause, symptom and treatment of Gi-Su(氣嗽))

  • 김정화
    • 대한한방내과학회지
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    • 제13권1호
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    • pp.80-85
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    • 1992
  • This study has been carried out to investigate the cause, symptom and treatment of Gi-Su(氣嗽) by referring to 20 literatures. The results were as follows; 1. The factors causing Gi-Su(氣嗽) divided into 3 groups. The 1st outer factors are mental element, 2nd spleen week 3rd dam(痰). 2. The symptom of Gi-Su(氣嗽) is as follows. stimulus feeling in throat, cough, pain of sub-ribs, bad feeling, retching, vomiting, unfair, fatigue, worn, diarrhea, dark tongue, makhyun(脈弦). 3. The treatment of Gi-Su(氣嗽) is as follows. gaewulhanggi(關鬱行氣), egichungpae(利膈淸肺), hwadam(化痰), soganhaeWul(疏肝解鬱), hanggidoche(行氣導滯), sangyuljedam(散結除痰) 4. The drugs of Gi-Su(氣嗽) is as follows. chilgitang(七氣湯), gamisachiltang(加味四七湯), sojaganggitang(蘇子降氣湯), banhahubaktang(半夏厚朴湯).

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민간약 보리수나무의 생약학적 연구 (Pharmacognostical Studies on the Korean Folk Medicine 'BoRiSuNaMu')

  • 이창훈;배지영;박종희
    • 생약학회지
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    • 제42권1호
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    • pp.1-5
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    • 2011
  • Korean folk medicine 'BoRiSuNaMu' has been used mainly to cure apepsia and cough. With regard to the botanical origin of BoRiSuNaMu, it has been considered to be Elaeagnus species of Elaeagnaceae, but there was no pharmacognostical conformation on it. To clarify the botanical origin of 'BoRiSuNaMu', the anatomical characteristics of the branches of Elaeagnus species growing wild in Korea, Elaeagnus glabra, E. macrophylla, E. multiflora, E. submacrophylla, E. umbellata and E. umbellata var. coreana were studied. As a result, it was clarified that 'BoRiSuNaMu' was the branches of Elaeagnus umbellata.

삶는방법이 수리취(Synurus palmatopinnonatifidus var. indivisus KiTAM.) 펙틴의 이화학적 특성에 미치는 영향 (Effect of Boiling Methods on the Physicochemical Properties of Su Ri Chwi (Synurus palmatopinnonatifidus var. indivisus KiTAM) Pectin)

  • 김명희;박용곤;장명숙
    • 한국식품조리과학회지
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    • 제9권1호
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    • pp.19-24
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    • 1993
  • The purpose of this study was to investigate the physicochemical properties of Su Ri Chwi (Synurus Palmatopinnonatifidus var. indivisus KiTAM.) cooked in different solution (distilled water, 1%, salt and 1% sodium bicarbonate added water) and time. The content of crude fiber showed the highest percentage among the alcohol-insoluble solids of cooked Su Ri Chwi. The contents of Ca and Mg were decreased by the addition of 1% sodium bicarbonate. The main neutral sugars of alcohol insoluble solids were arabinose, galactose, and glucose. The content of glucose was increased regardless of method used. The main neutral sugars of crude pectins were rhamnose, arabinose and glucose. Galactose was increased by the cooking. The gel chromatography on Sepharose CL-4B indicated that the pectin extracted from cooked Su Ri Chwi had lower molecular weight distribution than that of the raw Su Ri Chwi. Total pectin was decreased by the cooking method used. The amounts of soluble pectins of Su Ri Chwi cooked in 1% sodium bicarbonate added water were lower than those of raw material.

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반응표면분석을 통한 SU-8 포토레지스트의 특성 및 최적화 (Statistical Characterization and Optimization of SU-8 Photoresist Processing by Response Surface Methodology)

  • 문세영;김광범;소대화;홍상진
    • 한국정보통신학회:학술대회논문집
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    • 한국해양정보통신학회 2005년도 추계종합학술대회
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    • pp.891-894
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    • 2005
  • SU-8은 부드러운 벽면을 가지는 두꺼운 패턴을 제작하는 데 사용되는 음성 감광제(negative photoresist)이다 .이것은 처리 후에 강성이 높고 화학적으로 강인한 장점을 가지고 있으며 최근 MEMS 디바이스의 구조체로 쓰이고 있다. 그러나 SU-8은 공정 처리요소들에 대하여 매우 민감하고 사용하기 어려운 것으로 알려져 있다. 본 연구에서는 공정 처리요소로 exposure energy, post exposure bake (PEB) temperature, PEB time을 조절하여 실험을 하였다. Response Surface Methodology (RSM)를 이용해 각 인자가 delamination에 미치는 영향에 대해 분석하였고 이를 바탕으로 SU-8의 delamination을 최소화하기 위한 처리요소들의 최적화 방안을 제시하였다.

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