• The Journal of the Acoustical Society of Korea
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• v.20 no.6
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• pp.82-86
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• 2001

In this Paper, we Propose synthetic aperture technique for twin-line may. Sin91e-line way is required long aperture size in order to achieve high SNR and angular resolution in shallow water Ultra low frequency signal from far-field has left-right ambiguity at sing1e-line array. To resolve these Problems, we'd like to adopt the synthetic aperture technique to twin-line array. The synthetic aperture method adopts coherent processing of sub-aperture signals at successive tine intervals in the beam domain. The proposed method shows low nile error and improved angular resolution. In simulation result, average sidelobe level is reduced about 7〔dB〕when the array Peformed 5-synthesis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.226-233
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• 1993

Enzymatic hydrolysates of food proteins (defatted soybean cake, egg albumin and casein) were tested for inhibitory activity against angiotensin-I converting enzyme (ACE). Food proteins were hydrolysed with complex enzyme, bromelain, alcalase, $\alpha$-chymotrypsin, trypsin, papain and pepsin by heating method. The hydrolysates obtained from the treatment of complex enzyme and bromelain showed the higher ACE inhibitory activity. ACE inhibitory activity of hydrolysates exhibited a tendency to be increased until 8hrs and increased with increment of concentration. The activity was also stable by heat treatment at 10$0^{\circ}C$ for 20min. Molecular weight of active fraction was about 1, 400 and defatted soybean cake hydrolysate below 1, 400 in case of defatted soybean cake hydrolysate treated with alcalase. Amino acid of the active fractions was abundant in Asp, Glu, Lys, lle, Leu, Ala and Val.

• Proceedings of the Korean Information Science Society Conference
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• 1999.10b
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• pp.440-442
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• 1999

본 논문에서는 가중치 3차원 공간을 가중치 8진트리를 이용하여 나타낸다. 가중치 8진트리는 가중치 영역을 계층적으로 나타내고 용이하게 분해능을 조절할 수 있게 한다. 즉 높은 가중치를 갖는 공간은 세밀하게 분해하고 낮은 가중치를 갖는 공간은 성길하게 분해하여 최적의 경로설정을 바른 시간에 할 수 있도록 한다. 이러한 8진트리를 바탕으로 하여 최적 경로 설정하는 종합틀(Framework)을 제시하고 실험을 통하여 그 결과를 제시한다.

• Proceedings of the Korean Vacuum Society Conference
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• 2012.08a
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• pp.209-209
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• 2012

전자의 에너지를 측정하기 위한 분석장치는 원자핵물리뿐만 아니라 화학과 생물학 등 다양한 분야에 걸쳐 매우 유용하게 사용될 수가 있다. 특히 최근에 극고속 과학과 관련해서 매우 짧은 펄스인 아토초 펄스의 발생에 대한 특성평가를 위해 매우 중요한 장치로 사용되고 있다. 그 중 VMI (Velocity Map Imaging) 방법은 TOF (Time of Flight) 방법과 유사하지만, CCD 카메라를 추가로 사용하여 이차원 이미지를 얻음으로써 전자의 운동에너지 및 각도 분포에 대한 정보를 얻을 수 있고 또한 전극에 인가되는 전압은 TOF와 달리 매우 높다. 이번 개발에서는 기존의 전극 렌즈의 geometry와 비교해서 VMI Spectrometer 전극 렌즈의 수를 늘려 multi-electrode concept을 도입함으로써 높은 운동에너지(~1000 eV)를 가진 전자들을 MCP detector상에서 imaging 하는데 있어 높은 공간 분해능(resolution)을 갖도록 설계하고, 또한 높은 사양의 MCP detector 및 CCD 카메라를 이용하여 시간 분해능을 높임으로써 아토초 펄스를 이용한 극고속 실험에 이용 가능하도록 제작하였다.

• The Bulletin of The Korean Astronomical Society
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• v.35 no.2
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• pp.47.1-47.1
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• 2010

태양전파폭발위치관측기(KSRBL)는 단일 안테나 전파분광기로써 미 뉴저지공과대학과의 협력으로 2009년 8월에 한국천문연구원에 개발 설치되었다. 1 MHz 스펙트럼 분해능과 1초의 시간 분해능을 가지고 있고 관측할 수 있는 주파수 대역은 245, 410 MHz 와 0.5-18 GHz에 이르는 광대역이다. 또한 태양 전면 $0.03^{\circ}$ 각거리 안의 오차 범위 내에 태양 폭발 위치를 감지할 수 있다. 전파 관측은 LabVIEW와 IDL 프로그램에 의해 미리 짜여진 관측 스케줄에 따라 매일 자동으로 진행된다. KSRBL 설치 이후 현재까지의 데이터에 대한 관측 통계를 분석 하였다. 관측된 전파폭발의 수를 다른 사이트와 비교하고, 정상 관측 되는 날의 빈도, 기기 오류 발생 빈도, 데이터 안정도 및 손실률 등의 변화양상을 추적하였다.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.131.2-131.2
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• 2012

태양전파폭발위치감지기(KSRBL)는 단일 안테나 전파분광기로써 미 뉴저지공과대학과의 협력으로 2009년 8월에 한국천문연구원에 개발 설치되었다. 1 MHz 스펙트럼 분해능과 1초의 시간 분해능을 가지고 있고 관측할 수 있는 주파수 대역은 245, 410 MHz 와 0.5-18 GHz에 이르는 광대역이다. 또한 태양 전면 태양 폭발 위치를 감지할 수 있다. 전파 관측은 LabVIEW와 IDL 프로그램에 의해 미리 짜여진 관측 스케줄에 따라 매일 자동으로 진행된다. 데이터 분석을 위해 필요한 플럭스, 안테나, 전파 이득에 대한 눈금조정 작업을 위한 소프트웨어를 개발하였다. 2009년 설치이후 지금까지 12개의 이벤트를 관측하였고 그 중 5개의 이벤트를 가지고 관측된 스펙트럼의 모듈레이션 패턴을 분석하여 태양면상에서 전파 폭발의 위치 값을 구했다. Solar Dynamics Observatory(SDO) AIA 이미지와 비교해 KSRBL의 위치감지 성능을 분석하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1022-1030
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• 2007

For the improvement on the quality and functionality of red tanner crab cooking drip, the preparation of hydrolysates from red crab cooking drip using commercial enzymes (Alcalase, Flavourzyme, Neutrase and Protamex) was attempted and its taste, nutritional and functional characteristics were also investigated. According to the results of heavy metal contents and proximate composition, red tanner crab cooking drip (RTCCD) could be used as a food resource. From the results of the trichloroacetic acid soluble index (TSI), angiotensin I converting enzyme (ACE) inhibiting activity and antioxidative activity, RTCCD hydrolysates incubated with Alcalase for 2 hrs was superior to the other one-step hydrolysates. There were no differences in the ACE inhibiting activity and antioxidative activity between one-step hydrolysates, which was incubated with Alcalase for 2 hrs, and two-step hydrolysates sequentially incubated with Alcalase and other enzymes. Alcalase-treated hydrolysates was similar in proximate composition and Hunter color value, while high in free amino acid content compared with crab cooking drip. Total amino acid content of Alcalase-treated hydrolysates was 11.9 g/100 mL and the major amino acids were glutamic acid (10.2%), proline (10.1%) and glycine (10.7%).

• The Journal of Korean Institute of Communications and Information Sciences
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• v.37 no.2A
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• pp.119-127
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• 2012

In this paper a super-resolution time delay estimation algorithm is developed for real-time locating systems (RTLSs) that employ a direct-sequence spread spectrum technique, along with its performance analysis in multipath environments. The classical correlation method provides relatively good performance in line-of-sight (LOS) environments but its performance seriously degrades in multipath environments, especially when signals are spaced closer than a PN chip. Therefore we shall develop a super-resolution time delay estimation algorithm that may estimate the time delays of multipath signals even in closely spaced multipath environments using the MUSIC algorithm for direction-of-arrival estimation and analyze its performance by applying the algorithm to the ISO/IEC 24730-2.1 RTLS system. 

• Journal of the Korea Institute of Information and Communication Engineering
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• v.23 no.7
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• pp.816-821
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• 2019

A counter-type time-to-digital converter was designed using a dual edge T flip-flop. The time-to-digital converter was designed with a $0.18{\mu}m$ CMOS process at a supply voltage of 1.5 volts. In a typical time-to-digital converter, when the period of the clock is T, a conversion error corresponding to the period of the clock occurs due to the asynchronism between the input signal and the clock. However, the clock of the time-to-digital converter proposed in this paper is generated in synchronization with the start signal which is the input signal. As a result, conversion errors that may occur due to asynchronization of the start signal and the clock do not occur. The flip-flops constituting the counters are composed of dual-edge flip-flops operating at the positive and negative edges of the clock to improve the resolution.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.203-208
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• 2022

Gluten is an insoluble protein present in cereals such as wheat. Gluten consumed through food is not digested and accumulates in the body; this has been linked to digestive discomfort, irritation, and various digestive disorders, including intestinal inflammation. In this study, the Lactobacillus paracasei strain GLU70, which exhibits a glutendegrading ability, was isolated from salted seafood. At a pH of 3.0, GLU70 showed a survival rate of approximately 84%, and at 0.3% oxgall, it showed a survival rate of approximately 53%. When the culture supernatant collected after 12 h of incubation was added to flour dough, approximately 50% gluten degradation was observed. Moreover, among several probiotic isolates exhibiting proteolytic activity selected to assess the gluten-degrading ability, GLU70 showed superior results regardless of the dough fermentation temperature. Although further research is required, GLU70 is expected to be of value in manufacturing gluten-reduced products and the food industry as an ingredient or additive.