• 한국초전도학회:학술대회논문집
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• v.14
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• pp.14-14
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• 2004

• 한국정보디스플레이학회:학술대회논문집
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• 2000.01a
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• pp.51-52
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• 2000

• Proceedings of the Korea Information Processing Society Conference
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• 2023.11a
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• pp.737-739
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• 2023

몰입형 가상현실 시스템은 더 나은 3차원 시각정보를 제공할 수 있어, 의료계에서 해부학에 대한 이해를 높이는 데 사용되고 있다. 우리는 몰입형 가상현실에서 다중 사용자가 함께 MRI 영상으로부터 생성된 볼륨 렌더링 된 객체를 관찰하고 수술을 계획할 수 있는 시스템을 개발하여 소개하고자 한다.

• Proceedings of the Korean Biophysical Society Conference
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• 1996.07a
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• pp.37-37
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• 1996

Tenecin fragments are antimicrobial and antifungal peptide from Tenebrio molitor with highly positive charged amino acid residues. To elucidate their membrane selectivity and molecular mechanism, various forms of tenecin fragments were synthesized, and their interaction with acidic phospholipid, Gram (+), fungal and human erythrocyte membrane were investigated by ANTS/DPX leakage, membrane binding and fusion assay. (omitted)

• Proceedings of the PSK Conference
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• 2000.04a
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• pp.176.3-176.3
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• 2000

• Food Science and Preservation
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• v.18 no.1
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• pp.91-97
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• 2011

The influence of two process parameters (starter and fermentation period) on sourdough bread qualities was investigated. Bifidobacterium longum/Enterococcus faecium/Lactobacillus acidophilus (a mixed culture) was used as a starter. The five production conditions tested were: Control (sourdough fermentation with yeast); LAB 1(fermentation with mixed culture); LAB 2 (fermentation with yeast and mixed culture, respectively); LAB 3 (fermentation with yeast and mixed culture); and LAB 4 (first fermentation with yeast and mixed culture, respectively, followed by a second fermentation using the combination). The LAB 4 process showed the most favorable fermentation characteristics upon CrumbScan analysis, and the highest specific bread volume (5.14 mL/g). These results were reflected in the sensory evaluation of bread produced by the LAB 4 process; the bread achieved an excellent overall acceptance ranking of 3.7. Upon firmness analysis, the LAB 2, LAB 3, and LAB 4 bread figures were 113.67 g, 111.97 g, and 113.50 g, respectively. Thus, the firmness of LAB 2, LAB 3, and LAB 4 bread was higher than that of the control (93.20 g), although the aroma compounds of bread produced by the five processes did not differ. These results show that LAB 4 bread had improved sourdough properties, compared to control.

• 한국정보디스플레이학회:학술대회논문집
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• 2007.08a
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• pp.277-280
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• 2007

Field emission-back light unit (FE-BLU) was fabricated using carbon nanotube (CNT) emitter. Local dimming and local brightening techniques were achieved, which results in very high contrast ratio. In addition, the motion blur phenomenon, one of the serious problems of liquid crystal display (LCD) with cold cathode fluorescent lamp (CCFL)-BLU, was removed from LCD-TV by using FE-BLU.

• 한국생물공학회:학술대회논문집
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• 2005.10a
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• pp.157-158
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• 2005

• Proceedings of the PSK Conference
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• 2001.04a
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• pp.192.1-192.1
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• 2001

• Proceedings of the PSK Conference
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• 2001.04a
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• pp.192.2-192.2
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• 2001