• The Korean Journal of Air & Space Law and Policy
• /
• v.13
• /
• pp.151-166
• /
• 2001

• Korean journal of food and cookery science
• /
• v.32 no.6
• /
• pp.677-685
• /
• 2016

Purpose: Molecular press dehydration is one of the dehydration methods. The purpose of this study was to investigate the quality characteristics of tarts made with dehydrated purple sweet potatoes during the storage period. Methods: Quality characteristics of purple sweet potato tarts were evaluated by analyzing moisture content, water activity, total phenolics, anthocyanins, 2,2-diphenyl-1-picrylhydrazyl (DPPH) free radical scavenging activity, color, and sensory evaluation for 45 days of storage. Results: Moisture content of tart crust made with molecular press dehydration treated purple sweet potatoes with concentrations of 20%, 40%, 60%, and 80% maltodextrin as a dehydrating agent for 45 days was 8.47%, 7.95%, 6.96%, and 6.24% respectively; however, the moisture content of non-treated tart crust was 11.99% (p<0.05). Total phenolics, anthocyanins, and DPPH free radical scavenging activity of dehydrated purple sweet potato tarts were lowered than those of non-treated tart (p<0.05). Conclusion: These results indicated that tarts made with molecular press dehydrated purple sweet potatoes had effectively controlled moisture content and water activity during storage although total phenolics, anthocyanins, DPPH free radical scavenging activity, color, and sensory evaluation were decreased.

• Transactions of the Korean Society of Automotive Engineers
• /
• v.10 no.3
• /
• pp.101-110
• /
• 2002

In this paper, the effects of oxygen component in blended fuel on the exhaust emissions have been investigated far direct injection diesel engine. It was tested to estimate change of engine performance and exhaust emission characteristics for th? commercial diesel fuel and oxygenated blended fuels which have three kinds of fuels and various mixed rates. And, it was tried to analyze not only total hydrocarbon but individual hydrocarbons(C$_1$∼ C$\_$6/) in exhaust gases using gas chromatography to seek the reason far remarkable reduction of smoke emission on various oxygenated fuels. This study carried out by comparing the chromatogram with diesel fuel and diesel fuel blended DGM(diethylene glycol dimethyl ether), MTBE(methyl tart-butyl ether) and EGBE(ethylene glycol mono-n-butyl ether). The results of this study show that individual hydrocarbons as well as total hydrocarbon of oxygenated fuel are reduced remarkably compared with commercial diesel fuel.

• Journal of Life Science
• /
• v.11 no.2
• /
• pp.108-110
• /
• 2001

The E. coli expression system to overproduce a harmful protein, carboxypeptidase Taq was developed. Since expression plasmid pCK305N containing the colicin promoter already has the initiation codon on the restriction site, the initiation codon of the CPase Taq gene was removed. Expression plasmid pCP4-col includes the entire CPase Taq gene, which is directed by the colicin promoter. E. coli cells harboring pCP-col produced a high amount of the enzyme when they were cultured in the present of mitomycin C (0.4 ${\mu}g$/ml). An amount of purified enzyme produced by pCP4-col directed by the colicin promoter was 10.5 mg. This result indicated that the novel E. coli expression system controlled by the colicin promoter could produce almost twice amounts of CPase Taq than the conventional system controlled by the tart promoter.

• Proceedings of the International Microelectronics And Packaging Society Conference
• /
• 2002.05a
• /
• pp.198-202
• /
• 2002

$HfO_2$films were grown on Si substrate in the temperature range $250~550^{\circ}C$ using metal organic chemical vapor deposition (MOCVD) technique for a gate dielectric. Hafnium tart-butoxide and Oxygen gas were used as precursors and N2 was used as carrier gas. Impurity distribution and film structure(including interfacial layer) were studied at the deposition temperature range between 25$0^{\circ}C$ and $550^{\circ}C$. The growth rate and impurty distribution decreased with increasing temperature. The electrical properties of $HfO_2$were investigated with C-V, 1-V method and showed it has a good properties as a gate dielectric.

• Bulletin of the Korean Chemical Society
• /
• v.10 no.5
• /
• pp.414-418
• /
• 1989

The electrochemical behavior of cadmium(Ⅱ) in tartrate solution has been studied over the pH range of 6 to 13.6 in order to explain the phenomena of the changes in limiting current depending on the pH. The polarographic limiting current showed a constant value up to pH of 7.8, after which it decreased sharply to show a minimum at pH between 11 and 12. The limiting current, then, increased again with increasing pH. The number of peaks in cyclic voltammogram was 1 to 3 depending on the pH of the solution. Two other voltammetric peaks could be observed when the main reduction peak diminished. The decrease of limiting current at 7.5$Cd(C_4H_3O_6)^-$. The increase of limiting current at strong alkaline solution, however, was due to the complex $Cd(Tart)_2(OH)_2^{4-}$.

• The Transactions of the Korean Institute of Power Electronics
• /
• v.5 no.5
• /
• pp.427-434
• /
• 2000

The paper proposes a zero speed start-up scheme of direct rector controlled induction motor drive without any torque jerk. At standstill condition, a method is derived to calculate a stator flux with only stator current. The programmable 3-stage low pass filters with programmable time constants is used in order to solute the problem of integration for stator flux estimation in the direct vector control mode. Due to the time delay of 3-stage low pass filter, the status flux decreases rapidly and also the torque jerk occurs during the transition from standstill mode to the direct rector control mode. A feedforward control strategy of the stator flux is suggested to prevent the torque jerk at start-up. Through results of simulation and experiment with 32 bit DSP, the performance of the start-up scheme is verified.

• The Journal of Korean Institute of Communications and Information Sciences
• /
• v.39C no.3
• /
• pp.234-238
• /
• 2014

Multichip packaging was achieved the best solution to significantly reduce thermal resistance at the same time, to increase luminance intensity in LEDs packaging application. For the packaging, thermal spreading resistance is an important parameter to get influence the total thermal performance of LEDs. In this study, silicon-based multichip light emitting diodes (LEDs) packaged module has been examined for thermal characteristics in several parameters. Compared to the general conventional single LED packaged chip module, multichip LED packaged module has many advantages of low cost, low density, small size, and low thermal resistance. This analyzed module is comprised of multichip LED array, which consists of 32 LED packaged chips with supplement power of 0.2 W at every single chip. To realize the extent of thermal distribution, the computer-aided design model of 6.4 W Si-based multichip LED module was designed and was performed by the simulation basis of actual fabrication flow. The impact of thermal distribution is analyzed in alternative ways both optimizing numbers of fins and the thickness of that heatsink. In addition, a thermal resistance model was designed and derived from analytical theory. The optimum simulation results satisfies the expectations of the design goal and the measurement of IR camera results. tart after striking space key 2 times.

• Journal of the Korean Society of Costume
• /
• v.50 no.7
• /
• pp.47-58
• /
• 2000

Prime Minister Kim tart-song is said to have built this cave temple in the tenth year of the reign of King Kyongdok-wang(742-765) of Unified Shilla(751). The numerous stone Buddhist images in the grotto represent the best Buddhist figure of the Unified Shilla period and of all Korea. The Sokkuram Grotto is composed of the main hall, entrance to the main chamber and antechamber in space. The main hall beyond the small antechamber is round and the ceilling is domed. Within the rotunda sits a majestic Buddha(Amitabha), 3.48m in height and 2.6m in width, carved in granite and facing east. Surrounding the main Seated Buddha are eleven-headed Avalokitesvara Bodhisattva, Manjusri Bodhisattva and the other three Buddhist images, Ten disciples, Buddhist figures in the ten Niches in relief. An eleven-headed Avalokltesvara Bodhisattva of boundless mercy is sculptured on the wall behind the main Seated Buddha. Further guarding the Buddha are ten standing Arhans of the Disciples of Buddha. Next, two Devas. one on each side, stand guard. Two Bodhisattvas are the saints who are next to the Seated Buddha in importance, also one on each side. And, There are ten niches around the dome. They contain seven seated Bodhisattvas and one Vimalakirti(the name of a famous lay disciple of the Buddha). Two niches are empty. Consequently, there are total thirty-eight Buddhist images in the Sokkuram cave temple. The Buddhist images have been reguarded as masterpieces of Buddhist art and Shilla culture of Unified Shilla in the eightth century. The Buddhist images are represented very dear, elegance and beauty of detail skill

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.155-164
• /
• 2010

The present study attempted to conceptualize Korean typical tastes, flavors and foods and to gather professionals' opinions about the globalization of Korean foods. A total of 23 experts participated in a three round survey using the Delphi technique, which was used to integrate and share the professional ideas of each expert. The survey was categorized into two parts: 1. Korean typical tastes and flavors, 2. Korean typical foods. According to the results, 'hot chili pepper', 'Kimchi', 'soy sauce', and 'garlic' were represented as Korean typical tastes and flavors. Also 'harmonized' was determined to be a type of food that should be introduced to foreigners and, 'sweet' and 'tart' were shown to also be liked by foreigners. In addition, 'neobiani', 'kalbi', 'bibimbap', 'kimchi', 'japchae', and 'neobiani' were categorized as typical Korean foods, foods that should be introduced to foreigners, and foods that would be liked by foreigners. These results showed that appropriate foods should be globalized and R&D should be expanded to determine the preferences of foreigners in terms of tastes and flavors.