• Journal of Korea Foresty Energy
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• v.22 no.1
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• pp.37-43
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• 2003

The influence factors for char yield in the carbonization process of natural cellulose are the carbonization temperature, the heating rate and the atmosphere in the furnace. In general, it is well known that the improvement of char yield is expected under the conditions of the lower carbonization temperature, the slower heating rate and the presence of inert gas in the furnace. In this study, it has been investigated the effect of the heating rate control with sulfuric acid as a dehydrating agent for the improvement of char yield in the carbonization process of natural cellulose. The cellulose treated with sulfuric acid has shown the weak dependency of heating rate in char yield, whereas the untreated cellulose has shown the strong dependency. These findings clearly suggest that it can be useful to control heating rate with appropriate dehydrating agent in the carbonization process to improve the char yield and shortening the carbonization time.

• Proceedings of the Korea Society for Industrial Systems Conference
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• 1999.05a
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• pp.176-181
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• 1999

가교 발포 공정을 거치는 대부분의 단열재의 생산 제조 공정은 혼합$\longrightarrow$압출$\longrightarrow$성형$\longrightarrow$발포$\longrightarrow$권취$\longrightarrow$포장 과 같은 공정을 거치게 된다. 생산방식에 있어서는 크게 두가치 공정에 따라 대별된다. 하나는 "인-라인" 방식의 제조공정이며 다른 하나는 "오프-라인" 방식의 제조공정이다. "인-라인"의 생산방식은 공정불량의 감지가 용이하고 재공품의 재고가 적은 장점이 있는 반면에 생산수율은 높지 못한편이다. 반면에 "오프-라인"의 생산방식은 생산수율은 상대적으로 매우 높지만 공정불량에 대한 위험이 크며 재공품의 재고가 증가하는 경향이 있다. 본 연구에서는 "인-라인" 생산방식과 "오프-라인" 생산방식의 장\ulcorner단점을 분석하여 생산되는 제품에 따라서 적절한 생산방식을 채택하여 줌으로써 회사 전체의 생산성 향상을 제고 할 수 있는 방법론을 개발하고자 한다. 이러한 문제를 해결하기 위해서 먼저 공정의 분석을 통한 수학적 모델을 제시하고 그 해법을 연구하며, 사례를 들어 설명한다.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2002.02a
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• pp.375-380
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• 2002

장 등(2001)에 의해 개발된 보급형 홍삼제조용 건조기를 이용하여 최고급 품질의 천지삼(H&EG)등급 홍삼의 수율을 15%이상으로 향상시킬 수 있는 공정 개발을 위한 실험을 수행한 결과, 1차 건조시 최적의 상대습도 조건은 60-70%인 것으로 나타났고, 초음파 속도 330-360m/s를 가지는 원료수삼이 홍삼으로 제조된 후 천지삼 수율이 높았으며 내공과 내백도 적게 나타났다. 한편 저장기간별로 우수 홍삼의 제조결과를 보면 최고급 품질의 홍삼제조를 위해서는 수확 후 3일 이내에 제조작업을 수행하는 것이 적절할 것으로 판단되었다. 한편 본 연구에서 개발된 최고급품질의 홍삼제조공정의 천지삼 수율측정을 위해 실험을 수행한 결과 천지삼의 평균수율이 18.8%나타났다. 이 결과를 통계분석한 결과에 의하면, 95%의 신뢰를 가지는 수율구간은 14.1%-23.7%로 나타났다. 또한 상기 결과를 비모수 X$^2$검증한 결과 모집단을 대표할 수 있는 것으로 나타났다. 그러므로 본 연구과제에 의해 개발된 최고급 품질의 홍삼제조공정기술은 성공적으로 개발된 것으로 판단되었다.

• Food Engineering Progress
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• v.13 no.4
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• pp.348-351
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• 2009

In this study, the effects of gums (guar gum, xanthan gum, locust beam gum) on the activity of polygalacturonase(PGase) were examined. PGase activity was assayed by measuring the release of reducing groups from polygalacturonic acid. Guar gum, xanthan gum and locust bean gum were capable of increasing the catalytic activity of the PGase by 105%, 87% and 90%, respectively. Carrot was macerated by Macerozyme R-200 with gums and the yield of the maceration reaction for the production of carrot single cells was increased up to 13% in the presence of guar gum. This suggested that gums stated above can be used as good enhancers not only for the catalytic activity of the PGase but also for the production of carrot single cell.

• 한국생물공학회:학술대회논문집
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• 2001.11a
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• pp.723-726
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• 2001

This study was performed to improve the yield of bacterial cellulose(BC) by UV and NTG mutagenesis of strain KJ-1 which produced largely BC. some mutants showed high BC productivity with twice elevation compared to that the wild strain KJ-1. A difference was found in production and bioconversion phase of synthesized organic acid, such as gluconic acid, 2-keto gluconic acid, and 5-keto gluconic acid between mutants and strain KJ-1 in the static culture. The organic acid produced in secondary metabolism phase, were more rapidly consumed in the culture with the mutants than that the parent strain after glucose in the broth was conversed to a limiting substrate. Therefore, we suggested the reason for increasing of BC production that the mutant strain consumed more efficiently synthesized acids as substrates than that of the parent strain.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.41 no.12
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• pp.15-21
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• 2004

The Guaranteed Bandwidth Rate scheme has been designed to accomodate non-real-time applications, such as Internet based traffic in Pm networks. The Guaranteed Bandwidth Rate scheme not only guarantees a minimum throughput at the frame level, but also supports a fair share of available resources. In this paper, we propose a cell control algorithm which can improve the fairness and the throughput through the traffic control in PM networks. For the evaluation of the proposed scheme, we compare proposed scheme with the existing scheme in the fairness and the throughput. Simulation results show that proposed scheme can improve the fairness and throughput than the existing scheme.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1211-1215
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• 1999

The solid yields and color changes of garlic aqueous extracts were determined to study the effects of enzymatic hydrolysis, pH treatment, and addition of organic acids and some organic or inorganic salts. Hydrolysis with commercial polysaccharases resulted in an $15{\sim}20%$ increase in the solid yields, with a greenish color change in the garlic extracts. pH treatment gave it similar effect at the pH range of $4.4{\sim}5.0$. Among the salts and acidulants used, $CaCl_2$, sodium oxalate, tartaric and phosphoric acids were effective for increase in the yield and $K_{4}P_{2}O_{7}$ was effective for both yield increase and control of greening.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.43 no.11 s.353
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• pp.85-94
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• 2006

Simple-relay aided resource allocation (SRARA) schemes are incorporated with throughput guarantee scheduling (TGS) in IEEE 802.16 type TDD-OFDMA downlink to enhance service coverage, where the amount of resources at each relay is limited due to either its available power which is much smaller than base station (BS) power or the required overhead The performance of SRARA schemes is evaluated with both proportional fair (PF) and TGS schedulers at 64 kbps and 128 kbps user throughput requirements. For SRARA with RSs of relatively lower power, a scheme putting total power into only one subchannel shows larger coverage than when both subchnnels are used in a manner of equal power allocation, while the RS with evenly power-allocated two subchannels could provide larger coverage gain for a relatively higher power. In a lower target (64kbps), more improvement comes from relay scheme rather than scheduler design. For a relatively higher level (128 kbps), it comes from scheduler design rather than relay.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.276-282
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• 2007

In this study, attempts were made to develop a garlic juice extraction method that would result in minimum changes in quality. Protopectinase and a mutienzyme containing cellulase, pectinesterase, ${\beta}-glucanase$, etc. were applied to garlic residue after first extraction, and the yields of garlic juice and the flavor component changes of the juices were investigated. Enzyme concentrations of 0.04, 0.08, and 0.12% which were based on pulp weight before extraction were added and allowed to hydrolyze for 30, 60, 90 and 120 min,. respectively. Increase in the garlic juice yield was observed according to the amount of enzyme added and the reaction time until reaching a maximum point. When 0.12% protopectinase was applied to the garlic residue for 90 min, the yield increased by 13.8%. Under the same conditions, when multienzyme was applied to the garlic residue, the yield increased by 14.5%, which was considered the maximum. The flavor compounds decreased when compared with the total GC peak area of garlic juice prepared without enzymes(control). The volatile flavor compounds in garlic juice prepared with 0.12% protopectinase for 60 min decreased by 6%. The free sugars profile of the garlic juice prepared with 0.12% protopectinase for 60 min was similar to that of the control. The type of enzyme used did not affect the free amino acid profile of the garlic juice. These results indicate that the optimum conditions for extraction of garlic juice are hydrolyzing the residue with 0.12% protopectinase for 60 min, extracting garlic juice from the hydrolyzed reside, and then combining the extracted juice with the first extraction.

• Proceedings of the Korean Society of Applied Pharmacology
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• 1994.04a
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• pp.220-220
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• 1994

출발물질로 L-tyrosine을 사용하여 요오드화, 에스테르화, N-BOC 및 0-Bn보호기화 및 N 탈보호기화를 행하여 5단계에 걸쳐 41%의 수율로 methyl 0-Bn-3-iodotyrosinate를 합성하였다. 또한 Ullmann coupling의 반응성 향상을 위해 5위치에 nilro기가 도입된 methyl 0-Bn-3-iodo-5-nitrotyrosinate를 좋은 수율로 합성하였다. 이들에 N-BOC-tyrosine을 결합시켜 대응하는 dipeptide를44% 및 39%의 수율로 각각 얻었다. 일단 dipeptide에 대해 Ullmann coupling을 행하였으나 원하는 cyclic product는 얻을수 없었다. 전년도에 이어 methyl N-BOC-0-Bn-3-hydroxytyrosinate를 합성하였다. 이로 부터 4-iodobenzaldehyde에 Ullmann coupling을 행하여 원하는 페놀성 biaryl ether를 합성하고자 하였다. 또한 $\beta$-hydroxyhomoserine의 합성을 위해 출발물질로 cis-1,4-buterdiol을 사용하여 12단계의 합성반응을 행하여 좋은수율로 원하는 화합물을 합성하였다.