• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2003년도 International Meeting on Information Display
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• pp.859-862
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• 2003

Well-aligned multiwall carbon nanotubes (MWCNTs) were prepared at low temperature of 400 $^{\circ}C$ by utilizing a radio frequency plasma-enhanced chemical vapor deposition (rf-PECVD) system. The MWCNTs were treated by an external rf plasma source and an ultra-violet laser in order to modify structural defect of carbon nanotube and to ablate possible contamination on carbon nanotube surface. Structural properties of carbon nanotubes were investigated by using a scanning electron microscopy (SEM), Raman spectroscopy, Fourier transformer Infrared spectroscopy (FTIR) and transmission electron microscope (TEM). In addition, the emission properties of the MWNTs were measured for the application of field emission display (FED) in near future. Various post treatments were found to improve the field emission property of carbon nanotubes.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2005년도 봄학술 발표회 논문집(II)
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• pp.281-284
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• 2005

This research is a study on development of section restoration mortar by multi-functional slag aggregate. Compressive strength, flexural strength and other physical properties on five standards are measured to obtain optimal addition rate (of multi-functional aggregate) and to investigate applicability of multi-functional aggregate in developing repair mortar. As the study result, the properties of repair mortar, such as compressive strength and flexural strength etc. are improved by addition of multi-functional aggregate and confirmed reduction effect of air content.

• 한국식품저장유통학회지
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• 제15권3호
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• pp.396-404
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• 2008

반응표면분석법을 이용하여 홍삼 지근의 볶음 온도와 시간에 따른 추출물의 기능성 성분을 모니터링하고 최적 볶음조건을 예측하였다. 그 결과 가용성 고형분, 총 페놀함량 및 항산화성은 볶음 온도와 시간이 증가함에 따라 그 값이 증가하는 경향을 나타내었으며, 산성다당체 함량은 볶음시간보다 볶음온도에 더 크게 영향을 받는 것으로 나타났다. 이로써 홍삼 지근의 기능성 관련 성분을 고려한 최적 볶음조건은 볶음온도 $194.5{\sim}210.9^{\circ}C$와 볶음시간 $13.8{\sim}20.0$분으로 예측되었다.

• 식품산업과 영양
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• 제13권2호
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• pp.22-26
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• 2008

• 한국식품영양과학회지
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• 제21권5호
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• pp.573-579
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• 1992

숙시닐화가 균체 단백질(Aspergillus fumigatus)의 여러가지 기능적 특성에 미치는 영향을 검토하였다. 균체 단백질은 succinic anhydride 2.5와 10% 첨가에 20.7 과 85.3%가 숙시닐화되었다. 숙시닐화된 균체 단백질은 흡광도, 핵산 및 탄수화물의 양은 감소하였으나 단백질소, 단백질 추출율은 증가되었다. 숙시닐화된 균체 단백질의 질소용해도는 milk casein과 soy flour 보다 32와 51% 증가되었다. 유화활성도와 유화 안정성은 균체 단백질의 숙시닐화 비율에 따라서 증가 되었으며, 80% 숙시닐화된 균체 단백질은 약 8.4배 증가율을 나타내어 숙시닐화를 증가시킴에 따라 유화활성도와 유화안정성이 증가 되었다. 숙시닐화 시킨 균체 단백질은 숙시닐화 시키지 않는 균체 단백질, milk casein 및 soy flour에 비하여 향상된 기능적 특성을 나타내었다.

• 대한금속재료학회지
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• 제49권10호
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• pp.811-817
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• 2011

In this study, we have investigated the role of a metal oxide hole injection layer (HIL) between an Indium Tin Oxide (ITO) electrode and an organic hole transporting layer (HTL) in organic light emitting diodes (OLEDs). Nickel Oxide films were deposited at different deposition times of 0 to 60 seconds, thus leading to a thickness from 0 to 15 nm on ITO/glass substrates. To study the influence of NiO film thickness on the properties of OLEDs, the relationships between NiO/ITO morphology and surface properties have been studied by UV-visible spectroscopy measurements and AFM microscopy. The dependences of the I-V-L properties on the thickness of the NiO layers were examined. Comparing these with devices without an NiO buffer layer, turn-on voltage and luminance have been obviously improved by using the NiO buffer layer with a thickness smaller than 10 nm in OLEDs. Moreover, the efficiency of the device ITO/NiO (< 5 nm)/NPB/$Alq_3$/ LiF/Al has increased two times at the same operation voltage (8V). Insertion of a thin NiO layer between the ITO and HTL enhances the hole injection, which can increase the device efficiency and decrease the turn-on voltage, while also decreasing the interface roughness.

• 한국의류산업학회지
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• 제11권4호
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• pp.641-647
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• 2009

The purpose of this study was to evaluate the physical properties and handle of knitwears made with silver yarns. The four different knitted fabrics were made and compared: cotton(C), cotton/silver(CS), polyester(P), and polyester/silver(PS). If fabrics knitted with silver combined yarns, their electrical shield properties, UV-cut properties, anti-static properties, and air permeability were improved. As an additional effect this also improves the antibacterial properties of fabrics. It was found that overall physical properties and functional properties were improved by using silver yarn with cotton. The silver knitted fabric was found to be improved its softness and fullness hand for apparel.

• 한국육종학회지
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• 제42권5호
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• pp.463-469
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• 2010

Rice is a staple food for more than 50% of the world's population. Embryo comprises only 2 to 3% of the weight distribution of the entire pericarp but has higher concentration of vitamins, proteins, and essential fatty acids than the other parts of grains. Moreover, ${\alpha}$-tocoperol, ${\gamma}$-oryzanol, phytic acid and ${\gamma}$-aminobutric acid that have nutraceutical value are abundant. Increasing the volume of embryo assures the fortification of nutritional value of rice grain. We developed new black waxy giant embryo rice, Milyang 263 by crossing Josaengheugchal, a black waxy rice variety, and $ge^t$, a giant embryo mutant generated by tissue culture. The nutrient contents and physical properties of Milyang 263 were compared with several giant embryo mutants and normal embryo rice varieties. Changes in the nutrient properties after germination were also observed. Results indicated that this new black waxy giant embryo rice, Milyang 263, offers a promising source for improving nutritional quality of rice especially anthocyanin, essential minerals, and GABA.

• 한국축산식품학회지
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• 제34권3호
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• pp.346-354
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• 2014

Fermented foods with probiotics having functional properties may provide beneficial effects on health. These effects are varied, depending on the type of lactic acid bacteria (LAB). Different probiotic LAB might have different functional properties. Thus, this study was performed to evaluate the quality of fermented sausages manufactured with functional starter cultures (Lactobacillus plantarum 115 and 167, and Pediococcus damnosus L12) and different fat levels, and to determine the optimum condition for the manufacture of these products. Medium-fat (~15%) fermented sausages reduced the drying time and cholesterol contents, as compared to regular-fat counterparts. In proximate analysis, the contents of moisture and protein of regular-fat products were lower than medium-fat with reduced fat content. The regular-fat products also had a lighter color and less redness, due to reduced fat content. Approximately 35 volatile compounds were identified in functional fermented sausages, and hexanal, trans-caryophyllene, and tetradecanal were the major volatile compounds. Selected mixed starter culture showed the potential possibility of replacing the commercial starter culture (LK30 plus) in flavor profiles. However, medium-fat fermented sausage containing selected mixed starter culture tended to be less acceptable than their high-fat counterparts, due to excess dry ring developed in the surface. These results indicate that the use of combinations of L. plantarum 115 and 167, and P. damnosus L12 as a starter culture, will prove useful for manufacturing the fermented sausage.

• 한국식생활문화학회지
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• 제20권3호
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• pp.293-298
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• 2005

This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.