• Polymer(Korea)
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• v.24 no.2
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• pp.276-280
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• 2000

A conductive poly(acrylonitrile)/polypyrrole composite fabric was prepared. A conductive composite was prepared by the impregnation of PAN fabric into a mixed solution of pyrrole and oxidant in order to induce the in-situ polymerization of a conducting polymer into the matrix fabric. In the composite formation, the reaction condition was optimized to achieve the best properties, and the effect of the externally-added arylsulfonate dopants on the physical properties was examined. As a result, the best properties of electrical conductivity, thermal stability, and fastness to washing, was observed in the composite containing an antraquinonesulfonate (AQSA) dopant.

• Proceedings of the KIEE Conference
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• 2002.07c
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• pp.2000-2002
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• 2002

신장병의 조기진단을 위해서 체내의 요소 농도의 정확한 측정은 매우 중요하며, 이러한 이유에서 많은 연구자들은 보다 빠르고 정확한 체내의 요소농도 측정을 위한 바이오센서를 개발 중이다. 본 논문은 반도체 공정을 이용하여 산화막(4.000${\AA}$)이 성장된 p-형 실리콘 웨이퍼를 사용하였다. RF sputter를 사용하여 티타늄과 백금을 증착한 백금 박막전극을 제작하였다. 그 위에 전도성 고분자인 Polypyrrole(PPy)과 전도도를 증가시키기 위하여 구리를 도펀트로 사용 scan rate 40mV/S $0.8{\sim}-0.8V$ 전위영역에서 산화적 전기 중합법 (anodical electropolymerization)을 이용하여 전극을 형성하였다. 요소를 2개의 암모늄 이온과 1개의 탄산 이온으로의 가수분해반응을 촉매하는 효소로써 유레이즈(urease)를 전기적 흡착방법을 이용하여 고정화하고 이에 요소농도의 변화에 대하여 시간대 전류법 (chronoamperometry:CA)을 사용하여 감도를 측정하였다. 최적화된 조건하에서 요소농도에 비례하여 Cu-doped PPy electrode로부터 얻어진 확산한계전류는 $4.5{\mu}A$/decade의 기울기를 나타내었다. 전극의 표면은 SEM(Scanning Electron Microscopy)과 EDX(Energy Dispersive X-Ray Spectrometer)를 이용하여 분석 하였다.

• Journal of the Korean Society of Food Culture
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• v.29 no.6
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• pp.623-636
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• 2014

This study was performed to determine the optimal composition of muffins added with dropwort powder, egg and sugar. The experiment was designed based on BBD (Box-behnken design), and evaluation was carried out by means of RSM (response surface methodology), consisting of 13 experimental points with three replicates each for three independent variables dropwort powder, eggs and sugar. Using F-test, height, moisture, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity, L-value, a-value, springiness, cohesiveness, chewiness, brittleness, color, and appearance acceptability were expressed as a linear model, whereas pH, b-value, flavor, taste, and texture were expressed as a quadratic model. After swallow and overall acceptability were expressed as a 2FI model. As dropwort powder content increased, 1,1-diphenyl-2picriylhydrazyl (DPPH) radical scavenging activity increased. Increasing amounts of dropwort powder led to reduction of sensory scores for color, appearance, flavor, taste, and texture quality. The optimum formulation determined by the numerical and graphical methods were similar: dropwort powder 6 g, egg 77 g, and sugar 60 g.

• Research in Plant Disease
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• v.7 no.3
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• pp.170-174
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• 2001

Gelatin particle agglutination test (GPAT) was optimized for detection of Tobamovirus and contamination of the virus in commercial pepper seeds was evaluated. The optimum concentration of ${\gamma}$-globulin G, specific to tobacco mosaic virus pepper strain, was 100 ug/ml. The sensitivity of GPAT for the detection of Tobamovirus in pepper seeds was as high as enzyme-linked immunosorbent and dot immunoblotting assays. Optimum dilution ranges of the seed extract for GPAT was 5-25 folds. Using the optimized GPAT with above conditions, the rate of Tobamovirus contamination in seeds was turned out to be average of 79.1%.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.02a
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• pp.410-410
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• 2011

Chalcopyrite계 화합물 $CuInGaSe_2$($CIGSe_2$)는 높은 광흡수율과 전기적 특성 및 안정성, 그리고 1.02~1.67 eV 범위의 최적의 에너지 밴드갭을 가져 박막태양전지용 광흡수층 재료로 많은 관심을 받고 있다. 일반적으로 $CIGSe_2$ 박막태양전지의 광흡수층을 형성하는 공정은 고효율 태양전지 제작이 가능한 진공공정을 이용한다. $CIGSe_2$ 광흡수층을 형성하는데 있어 진공 공정을 용액기반 공정으로 대처한다면 저비용으로 보다 간단하면서 효율적인 태양전지의 제조가 가능 할 것으로 기대된다. 본 연구에서는 $CIGSe_2$ 광흡수층을 2 단계에 걸쳐 제작하였다. 먼저 Cu, In, Ga 성분을 포함하는 용액을 이용하여 CIG 전구체막을 형성한 후, 다음 단계로 selenization 공정을 진행함으로써 $CIGSe_2$ 박막을 제작하였다. $CIGSe_2$의 결정 성장을 위하여 selenization 공정의 열처리 온도와 시간을 조절하여 CIG 전구체막과 Se 원소의 결합반응을 최적화할 수 있는 공정 조건을 확보하였으며 이를 통해 우수한 결정 및 전기적 특성을 갖는 $CIGSe_2$박막을 제조하였다. 제작된 $CIGSe_2$ 박막의 광전변환 효율을 측정하여 단위셀로서의 구현이 가능함을 확인하였으며 XRD, SEM, EDS, UV-visible을 통하여 $CIGSe_2$박막의 특성을 분석하였다.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.44 no.7
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• pp.562-567
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• 2016

Morphing wing which has a configuration optimized to flight speed and condition is faced to a lot of barriers to be overcome such as actuator technique, structural mechanization technique, flexible skin material, control law, and so on. As the first step for developing a morphing wing with rapid response, we designed and fabricated the morphing airfoil using a SMA(shape memory alloy) wire actuator and torsional bias springs. The design concept of the morphing airfoil was verified through operation test. The measured results show that the flap deflects smoothly and fast.

• Korean journal of food and cookery science
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• v.23 no.1 s.97
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• pp.1-8
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• 2007

Extraction conditions were optimized using response surface methodology for preparing high-quality, hot water extracts from cultivated Chrysanthemum indicum L. petals. A fractional factorial design was applied to investigate the effects of added sample ratio ($X_1$), extraction temperature ($X_2$) and extraction time ($X_3$) variables on extract properties, such as, soluble solid contents ($Y_1$), sugar content ($Y_2$), ?E ($Y_3$), turbidity ($Y_4$), total phenol ($Y_5$) and DPPH ($Y_6$). Second-order models were employed to generate a 3-dimensional response surface for dependent variables and their coefficients of determination ($R^2$) ranged from 0.8408${\sim}$0.9914. The range of optimum conditions at $80^{\circ}C$ extraction for maximize characteristics of hot water extracts was 2.3${\sim}$2.7 g and 9.2${\sim}$11.2 hr.

• Journal of Hydrogen and New Energy
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• v.12 no.3
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• pp.157-167
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• 2001

Metal hydride올 이용하는 냉방시스템은 다른 냉방시스템과 비교하여 환경 친화적이며 Clean technology라는 장점이 있다. 이러한 시스템 중에 최근에 많은 연구가 진행중인 Electric Compressor로 수소의 이동이 제어되는 Compressor-Driven Metal Hydride Heat Pump(CDMHHP)은 폐열원의 온도에 의해 제어되는 시스템에 비하여 cooling power가 크다는 장점과 함께 단속적인 냉방이 아닌 2개의 함금쌍으로도 연속적인 냉방이 가능하다는 장점이 있다. 본 연구에서는 이러한 CDMHHP system의 동작특성을 분석하기 위해서 2개의 반응관에 고용량과 solping 특성이 매우 우수한 $Zr_{0.9}Ti_{0.1}Cr_{0.55}Fe_{1.45}$ Laves phase metal hydride을 장입하여 시스템을 구성하고 cycle time, surrounding temperature, 장입 수소량, 수소이동량등의 동작조건을 최적화 한 결과 최대 cooling power가 251 kcal/kg-alloyh의 우수한 성능을 보였다.

• Journal of the Korean Dietetic Association
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• v.12 no.1
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• pp.32-43
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• 2006

The purpose of this study is to find out the optimal mixing ratios of three different amounts of pectin, sugar and citric acid for preparation of garlic jam through response surface methodology(RSM) based on the sweetness, pH, color, sensory and texture test. As the sucrose content increased, the sweetness, cohesiveness, color, flavor, gloss and overall palatability of garlic jam tended to be high and the lightness tended to be low. As the pectin content increased, the adhesiveness of garlic jam tended to increase. As the citric acid content increased, the overall palatability of garlic jam tended to be high and the pH tended to be low. The Pectin levels were included 1.8-2.1g, sucrose levels were included 325-342g and citric acid levels were 5.8-6.1g. The optimal mixing ratios of a pectin, sugar and citric acid for manufacturing the best quality of garlic jam were 2.0g, 334g and 6.0g, respectively.

• Korean Journal of Agricultural Science
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• v.39 no.2
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• pp.195-202
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• 2012

This study was examined the optimization of processing conditions for taste-assurance factors of boiled Korean native chicken (KNC) through response surface methodology. The effects of two independent variables, including heating time ($X_1$) and water volume ($X_2$), were investigated using central composite design. Hypoxanthine content, lipid oxidation, texture, and sensory results were chosen as dependent variable. Results showed high reliability on hypoxanthine and texture property in leg meat (not breast meat) of boiled KNC. Statistical modeling revealed that 3.5 folds of added water (v/w) based on chicken weight and 73.5 min of cooking time was the optimum for producing characteristic taste and textural properties from the leg meat of KNC.