• Journal of the Optical Society of Korea
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• v.13 no.1
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• pp.65-74
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• 2009

Device quality indium tin oxide (ITO) films are deposited on glass substrates and ultra-thin diamond-like carbon films are deposited as a buffer layer on ITO by a pulsed Nd:YAG laser at 355 nm and 532 nm wavelength. ITO films deposited at room temperature are largely amorphous although their optical transmittances in the visible range are > 90%. The resistivity of their amorphous ITO films is too high to enable an efficient organic light-emitting device (OLED), in contrast to that deposited by a KrF laser. Substrate heating at $200^{\circ}C$ with laser wavelength of 355 nm, the ITO film resistivity decreases by almost an order of magnitude to $2{\times}10^{-4}\;{\Omega}\;cm$ while its optical transmittance is maintained at > 90%. The thermally induced crystallization of ITO has a preferred <111> directional orientation texture which largely accounts for the lowering of film resistivity. The background gas and deposition distance, that between the ITO target and the glass substrate, influence the thin-film microstructures. The optical and electrical properties are compared to published results using other nanosecond lasers and other fluence, as well as the use of ultra fast lasers. Molecularly doped, single-layer OLEDs of ITO/(PVK+TPD+$Alq_3$)/Al which are fabricated using pulsed-laser deposited ITO samples are compared to those fabricated using the commercial ITO. Effects such as surface texture and roughness of ITO and the insertion of DLC as a buffer layer into ITO/DLC/(PVK+TPD+$Alq_3$)/Al devices are investigated. The effects of DLC-on-ITO on OLED improvement such as better turn-on voltage and brightness are explained by a possible reduction of energy barrier to the hole injection from ITO into the light-emitting layer.

• Journal of Periodontal and Implant Science
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• v.37 no.2
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• pp.151-164
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• 2007

Objective: The sinus floor elevation procedures have been used to facilitate implant placement in the severely atrophic posterior maxilla. Many variables may have an influence on the outcomes of the sinus floor elevation in combination with implant treatment. The aim of this study was to analyze survival rate of implants placed in the edentulous maxillae of patients in whom sinus floor elevation was undertaken according to variables. Materials and Methods: It consisted of 96 patients(50 male and 46 female), ranging in age from 31 to 70 years(mean 49 years), who underwent sinus floor elevation procedure(94 implants in left side and 106 implants in right side) from 2001 to 2002. A total of 200 implants were placed in the grafted sinus(73 implants in lateral approach and 127 implants in crestal approach). All implants were restored by fixed prosthesis. All patients were healthy. Follow-up periods for implants were between 48 to 60 months. Results: The cumulative survival rate of implants was 91.5%. Gender, age and operation site did not have an influence on the survival rate. There was statistically significant differences for the implants which placed in less than 4 or 5 rom residual bone height, the survival rate was 60%, 81.4% respectively (p<0.05). There was no statistically significant difference of implants survival rate ac- cording to approach technique. The survival rate for 100% autogenous bone grafts was lower with respect to composite grafts containing autogenous bone and 100% substitutes. The survival rate for hydroxyapatite-coated implants was statistically significant lower than other textured group (p<0.05). Conclusion: Residual bone height, surface texture and graft materials have an influence on the survival rate. To use autogenous bone as a part of a composite bone replacement, implant texture which leads to more favorable implant-bone interface were necessary. To determine residual bone height for initial implant stability was important.

• Korean journal of food and cookery science
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• v.20 no.1
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• pp.49-56
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• 2004

Neuti-dduk is a steamed rice cake made of nonglutious rice How, with Neuti leaves powder, sugar, and water. The objective of study was designed to seek the best recipe to make Neuti-dduk The procedure was as follows Neuti-dduk containing different ratios of the above mentioned ingredients, such as Neuti leaves powder (4, 8, and 12g), sugar and water. The most desirable recipe was determined after sensory examinations and mechanical tests to measure the texture, moisture content and colorimeter. The results of the sensory evaluation showed the Neuti-dduk containing 8g Neuti leaves powder, 20g sugar 20 and 45$m\ell$ water had the highest scores in overall acceptability, color and flavor preference. In the textural analysis the hardness, adhesiveness and cohesiveness of the Neuti-dduk decreased on the addition of increasing amounts of Neuti leaves powder. The moisture content of Neuti-dduk with 4g Neuti leaves powder was higher than that with 12g. The L- and a-values of Neuti-dduk were increased by decreasing the amount of Neuti leaves powder. The overall quality of the sensory examination of Neuti-dduk in relation to the amount of Neuti leaves powder had positive correlation with the moistness, but negative correlations with the L-value andmoisture content. (Eds note: would these 2 highlighted features not be related; if so, why does one have a positive and the other a negative correlation\ulcorner) From the results of these tests, the most desirable recipe for the Neuti-dduk was 8g of Neuti leaves powder, 20g of sugar, 45$m\ell$ of water and2g of salt, for every 200g of rice powder. The moisture content of this recipe was 42.18％.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.616-620
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• 2008

The principal objective of this study was to evaluate the quality characteristics of Bokbunja pudding, using various levels of Bokbunja fruit juice (140, 150, and 130 g), Bokbunja Wine (10, 20, and 20 g), gelatin (18, 17, and 16 g) and sugar (250, 200, and 150 g). In order to establish the optimal added amounts, chemical composition, saccharinity, color, texture, and sensory evaluations were conducted, and the results of various cases were analyzed and assessed. The statistical data analyses were conducted using the SPSS program. The saccharinity of the Bokbunja pudding increased with increasing amountsof added sugar. Additionally, as the amount of added Gelatin was increased, the L values (lightness) of the Bokbunja pudding decreased. Conversely, the hardness, gumminess, and chewiness values all decreased with decreasing levels of added gelatin and sugar. The optimal mixing condition for the Bokbunja pudding was determined via sensory evaluation. Sensory characteristics, including flavor, sweetness, texture, and overall acceptability, were highest in the type C product. The chemical composition of the type C product was as follows: moisture 71.47%, carbohydrate 24.70%, crude protein 3.83%, crude fat 0.001%, and crude ash 0.001%. According to our results, the optimum mixing ratio for the most satisfactory sensory characteristics of Bokbunja was as follows: Bokbunja fruit juice 130 g, Bokbunja Wine 20 g, Gelatin 16 g, Sugar 150 g, Bokbunja Flavor 0.3 g, and Water 400 g.

• The KIPS Transactions:PartA
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• v.16A no.3
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• pp.159-168
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• 2009

In this paper, we present an efficient way of implementing OpenGL ES 1.1 standard for the environments with hardware-supported OpenGL API, such as desktop PCs. Although OpenGL ES was started from the existing OpenGL features, it becomes a new three-dimensional graphics library customized for embedded systems through introducing fixed-point arithmetic operations, buffer management with fixed-point data type supports, completely new texture mapping functionalities and others. Currently, it is the official three dimensional graphics library for Google Android, Apple iPhone, PlayStation3, etc. In this paper, we achieved improvements on the arithmetic operations for the fixed-point number representation, which is the most characteristic data type for OpenGL ES. For the conversion of fixed-point data types to the floating-point number representations for the underlying OpenGL, we show the way of efficient conversion processes even with satisfying OpenGL ES standard requirements. We also introduced a simple memory management scheme to mange the converted data for the buffer containing fixed-point numbers. In the case of texture processing, the requirements in both standards are quite different and thus we used completely new software-implementations. Our final implementation result of OpenGL ES library provides all of over than 200 functions in OpenGL ES 1.1 standard and completely passed its conformance test, to show its compliance with the standard. From the efficiency viewpoint, we measured its execution times for several OpenGL ES-specific application programs and achieved at most 33.147 times improvements, to become the fastest one among the OpenGL ES implementations in the same category.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.344-348
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• 2008

This study was carried out to evaluate the correlation between shear force determined by tenderness analyzer and grade decision factors consisting of yield grade (carcass weight, ribeye area, backfat thickness) and quality grade (meat color, fat color, marbling, maturity, texture) in a total of 200 Hanwoo cows. Results showed that there was a negative correlation between shear force and yield grade (r=-0.186, p<0.01), i.e., when the grade of carcass yield increased (A score), the shear force value decreased. Shear force scores showed a significant correlation with marbling scores (r=-0.19, p<0.01), but no correlation with scores of meat color, fat color and texture. The maturity of Hanwoo cows is known to be one of the major factors for evaluating the grade, and the maturity showed no significant correlation with shear force value (r=-0.05, p>0.05). It is possible to get useful information for evaluating the grade of Hanwoo cows if further studies addressing the correlation of water holding capacity, juiciness, taste and overall acceptability with maturity are carried out.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.596-601
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• 1998

Effects of high hydrostatic pressure on microorganisms, pectin enzymes and texture of dongchimi (pickled radish roots) were investigated. Dongchimi was pressurized at $200{\sim}686\;MPa$ for 5 min when its pH reached to 4.0. Total aerobes, initial concentration of $4.05{\times}10^8\;CFU/mL$, were completely inactivated by high hydrostatic pressure at 600 MPa. Lactic acid bacteria, yeasts and molds, initial concentration of $3.25{\times}10^8\;CFU/mL\;and\;3.55{\times}10^4\;CFU/mL$, respectively, were completely inactivated by high hydrostatic pressure at 400 MPa. Leuconostoc mesenteroides appeared to be the most barotolerant lactic acid bacteria because it was the sole bacteria survived at 380 MPa. Pectinesterase (PE) and polygalacturonase (PG) activities increased after high hydrostatic pressure treatment. Residual PE activity was 193 after pressurization at 500 MPa, and residual PG activity was 191 after pressurization at 686 MPa when the initial enzyme activity of control was set to 100. The hardness of pressurized dongchimi was higher than control.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.7
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• pp.2508-2514
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• 2010

This study investigated the quality characteristics of the muffins with garlic paste. Four different paste concentration levels of 0, 40, 80 and 120g were added to 200g flour to make the muffin. In terms of color, the lightness and yellowness of the muffin increased and redness decreased with increasing amounts of garlic paste. Among the textural characteristics hardness, springness, cohesiveness, gumminess and chewiness were increased according to the addition level of garlic paste. However, there were no significant differences in hardness and springness of the muffin. For the sensory evaluation, appearance, flavor, taste and texture of the muffin was not significantly different than the control group. The appearance, taste, texture and overall acceptability were excellent in the group with the addition of 40g garlic paste. From the results of this study, the muffin with 40g garlic paste added content was shown to have the best quality.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.614-620
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• 2018

A rice bran physically treated to increase the residual gamma amino butyric acid (GABA) content (200 mg/100 g) or its hot-water extract (200 mg/100 g) was added into a white pan bread, and changes in the physical properties including color, and volume and texture changes during storage at room temperature were examined. The addition of bran powders had negative effects on bread quality and storage stability whereas that of rice bran extract (RBE) improved the storage stability of bread. The lightness of bread crumbs decreased but the volume of bread slightly increased after addition of the RBE. The increase in crumb hardness during storage was retarded by the RBE addition. The residual concentration of GABA in bread was increased 38-fold when 20% of RBE was added. The addition of RBE to white pan bread improved the resistance to staling and health-promoting function because of GABA.

• Food Engineering Progress
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• v.23 no.2
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• pp.118-124
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• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.