• 항공우주정책ㆍ법학회지
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• 제13권
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• pp.151-166
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• 2001

• 한국식품조리과학회지
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• 제32권6호
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• pp.677-685
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• 2016

목적: 본 연구에서는 탈수방법 중 분자압축탈수법을 이용하여 탈수한 자색고구마로 제조한 타르트의 저장 중 품질특성을 조사하였다. 연구방법: 자색고구마타르트의 수분함량, 수분활성도, 총페놀함량, 안토시아닌함량, DPPH 자유라디칼 소거능, 색도 및 관능평가를 45일 동안 실시하였다. 결과: 탈수제인 말토덱스트린 20%, 40%, 60%, 80%로 분자압축탈수 후 제조한 자색고구마타르트 크러스트의 수분함량은 45일 저장 후 8.47%, 7.95%, 6.96%, 6.24%로 분자압축탈수하지 않은 자색고구마로 제조한 타르트 크러스트의 수분함량인 11.99%에 비하여 낮았다 (p<0.05). 하지만 총페놀함량, 안토시아닌 함량과 DPPH 자유라디칼 소거능이 분자압축탈수한 자색고구마타르트가 그렇지 않은 타르트에 비해 낮게 나타났다(p<0.05). 결론: 분자압축탈수 후 제조한 자색고구마타르트는 수분함량을 효율적으로 낮춰주어 저장 동안 타르트 크러스트의 바삭함을 유지할 수 있었으나 총페놀 및 안토시아닌 함량, DPPH 자유라디칼 소거능, 색도 및 관능평가 결과가 감소하였다.

• 한국자동차공학회논문집
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• 제10권3호
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• pp.101-110
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• 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
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• 제11권2호
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• pp.108-110
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• 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.

• 한국마이크로전자및패키징학회:학술대회논문집
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• 한국마이크로전자및패키징학회 2002년도 춘계 기술심포지움 논문집
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• pp.198-202
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• 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
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• 제10권5호
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• pp.414-418
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• 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 $Cd(Tart)_2(OH)_2^{4-}$.

• 전력전자학회논문지
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• 제5권5호
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• pp.427-434
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• 2000

본 논문은 유도전동기의 직접벡터 제어 시스템에서 전동기가 기동 시 토크 충격없이 부드럽게 기동할 수 있는 기동기법을 제시한다. 정지모드에서는 고정자 전류만으로 고정자자속을 계산하는 방식을 사용하며, 기동 후 직접 벡터제어 모드에서는 프로그램어블 3-단계 저역필터로 고정자자속을 계산한다. 정지모드에서 직접벡터제어 모드로 변환 시 3-단계 저역필터의 시간지연으로 고정자 자속이 급격히 감소되어 토크 역시 갑자기 감소된다. 본 논문에서는 전동기가 기동 시 토크 충격을 방지하기 위한 고정자 자속의 피이드포워드 제어 기법을 제시하고, 시뮬레이션 및 실험을 통하여 이 기법의 타당성을 확인한다.

• 한국통신학회논문지
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• 제39C권3호
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• pp.234-238
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• 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.

• 복식
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• 제50권7호
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• pp.47-58
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• 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

• 한국식품조리과학회지
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• 제26권2호
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• pp.155-164
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• 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.