• Journal of the Korean Crystal Growth and Crystal Technology
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• v.8 no.3
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• pp.388-395
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• 1998

This paper reports on a thermodynamic analysis for the GaN thick film growth by vapor phase epitaxy method. The thermodynamic calculation was performed using a chemical stoichiometric algorism. The simulation variables include the growth temperature in a range 400~1500 K, the gas ratios $(GaCl_3)/(GaCl_3+NH_3)$ and $(N_2)/(GaCl_3+NH_3)$. The theoretical calculation predicts that the growth temperature of GaN be in the lower range of 450~750 K than the experimental results. The difference in the growth temperature between the simulation and the experiments indicates that the vapor phase epitaxy of GaN is kinetically limited, presumably, due to the high activation energy of thin film growth.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2007.04a
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• pp.309-312
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• 2007

The cryogenic fluid is the propellant for the liquid rocket engine. The design of space launcher vehicle is guided by minimum size and weight criteria, so the turbo pump solicits high impeller speed. Such high speed results in a zone of pressure drop below vapor pressure causing caivtation around inducer blades. The cryogenic fluid has different characters from isothermal fluid like water. The cryogenic fluid has very sensible thermodynamic properties and the phase change undergoes evaporative cooling. So, the developed code has to be modified cavitation modeling and it is added the energy equation for temperature sensitivity.

• 한국공간정보시스템학회:학술대회논문집
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• 2005.11a
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• pp.141-146
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• 2005

최근 들어 텔레매틱스 분야에서 자동차의 위치 및 상태를 감시하고 관리하기 위해 무선 센서 네트워크의 활용이 크게 확장되고 있다. 기존에는 위치, 속도, 온도와 같은 이 기종 플랫폼간의 센서 데이타 수집 및 운용을 위해 독립적인 어플리케이션을 사용하고 있으며, 그러한 데이타 교환과 통합을 위하여 많은 비용이 소요되었다. OGC(OpenGIS Consortium)에서는 이러한 문제를 해결하고자 Sensor Collection Service 구현 명세를 제안하였다. Sensor Collection Service 구현 명세는 센서 데이타에 대한 질의를 처리하기 위한 표준 인터페이스를 정의하고 있으며, 질의 결과로는 센서에 대한 정보 및 센서데이타를 반환하도록 정의하고 있다. 본 논문에서는 Sensor Collection Service 표준 인터페이스를 이용하여 센서로부터 획득된 위치 및 속도, 온도 등의 다양한 데이타에 웹을 통하여 접근할 수 있도록 센서 데이타 서비스 시스템을 설계 잊 구현하였다. 따라서 사용자들은 센서 데이타 서비스 시스템을 통하여 센서의 종류와 위치에 관계없이 웹 상에서 위치 및 속도, 온도 등과 같은 다양한 센서 데이타를 획득할 수 있으며 시스템간 데이타의 교환 및 통합이 가능하다. 또한, 사용자가 쉴게 검색 및 분석할 수 있도록 Sensor Collection Service 표준 인터페이스 질의를 통하여 획득된 데이타를 센서의 위치와 측정 시간에 기반하여 보여주고 있다. 본 시스템은 다양한 센서 데이타의 획득과 타 시스템과의 데이타 교환이 용이하므로 텔레매틱스, 위치 추적 시스템, 상태 감시 시스템 등 다양한 분야에 효과적인 도구로 활용될 수 있다.이루어졌다 가능한 창조 모델로 이용될 수 있을 것으로 생각된다.}94,\;29.4{\pm}30.3,\;45.1{\pm}44$로 Mel 10군과 Mel 30군이 유의적인 감소를 보였으나(p<0.05) 이들 두 군 간의 차이는 나타나지 않았다. 이상의 결과로, 랫트에서 복강수술 후 melatonin 10mg/kg투여가 복강 내 유착 방지에 효과적이라고 생각된다.-1}{\cdot}yr^{-1}$로서 두 생태계에 축적되었다.여한 3,5,7군에서 PUFA 함량이 증가한 반면, SFA 함량은 감소하여 P/S 비율, n-3P/n-6P 비율은 증가하는 경향이었으며 이는 간장의 인지질, 콜레스테롤 에스테르, 총 지질의 지방산조성에서도 같은 경향을 볼 수 있었다.X>$(C_{18:2})$와 n-3계 linolenic acid$(C_{18:3})$가 대부분을 차지하였다. 야생 돌복숭아 과육 중의 지방산 조성은 포화지방산이 16.74%, 단불포화지방산 17.51% 및 다불포화지방산이 65.73%의 함유 비율을 보였는데, 이 중 다불포화지방산인 n-6계 linoleic acid$(C_{18:2})$와 n-3계 linolenic acid$(C_{18:3})$가 지질 구성 총 지방산의 대부분을 차지하는 함유 비율을 나타내었다.했다. 하강하는 약 4일간의 기상변화가 자발성 기흉 발생에 영향을 미친다고 추론할 수 있었다. 향후 본 연구에서 추론된 기상변화와 기흉 발생과의 인과관계를 확인하고 좀 더 구체화하기 위한 연구가 필요할 것이다.게 이루어질 수 있을 것으로 기대된다.는 초과수익률이 상승하지만, 이후로는 감소하므로,

• Microbiology and Biotechnology Letters
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• v.37 no.4
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• pp.365-370
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• 2009

For the production of diglyceride (DG) containing medium chain fatty acid, which could be utilized as a substrate to structured lipid production, monoglyceride (MG) and caprylic acid were reacted in the presence of lipase. The reaction system was well mixed homogeneously without using any organic solvent. Among the lipases investigated, Lipozyme RM IM and Novozym 435 were selected on the basis of equilibrium DG yields from the medium chain fatty acid and MG. And reaction conditions such as addition of molecular sieve, water content of immobilized lipase, reaction temperature, and mole ratio of MG/caprylic acid are optimized to increase DG production by using Lipozyme RM IM. DG content of reaction mixture showed 8% increase by adding molecular sieve to reaction mixture. Removal of water from the immobilized lipase could affect seriously equilibrium content of DG. More than 2.8%(w/w) removal of water from the support could make 44% of DG. Optimum temperature was found to $60^{\circ}C$. Temperature shift from $60^{\circ}C$ to $25^{\circ}C$ resulted in increase of free fatty acid (FFA) content. The equilibrium DG yield was not seriously affected by on MG/caprylic acid molar ratio. However, at the stoichiometric ratio of 1:1 the highest DG yield was obtained. Increasing MG/caprylic acid ratio from 0.3 to 1.8 decreased FFA content from 34% to 13%, while MG content increased from 27% to 50%.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.23-29
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• 1989

These experiments were carried out to study the factors affecting quality and textural characteristics in the preparation of artificial gluten meat (AGM). Effects of heating temperature and heating time on properties of AGM and sensory evaluation were summarized as follows: 1. In heating temperature and heating time, the samples cooked at $120^{\circ}C$ more approached to raw beef than samples cooked at $100^{\circ}C$ in L Values. The samples were not affected significantly by heating time, but the sample cooked at $120^{\circ}C$ for 20 minutes rather approached to raw beef on textural properties. 2. Results of sensory evaluation. (1) Sensory panelists liked the sample that contained 30% of walnut, 100% of water, and cooked at $120^{\circ}C$ of heating for 20 minutes, because the sample showed the best color, springiness and chewiness on those conditions. (2) Different formulas of walnut and oil in AGM showed significantly in color and juiciness, and then they liked the sample containing 30% of walnut and 10% of oil. (3) Different formulas of oil and water showed significantly in hardness, juiciness and shear force, and then they liked the sample containing 10% of oil and 100% of water.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.280-290
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• 2015

This study was carried out to investigate the change of the quality of wild edible plants, Cirsium setidens Nakai, blanched at various conditions. Samples were blanched under blanching conditions of $90^{\circ}C/25min$, $95^{\circ}C/15min$, and $100^{\circ}C/5min$, with salt concentrations of 0%, 1%, 2%, 3%, 4% and 5%. The color, texture (hardness), chlorophyll and total polyphenols were analyzed. The contents of polyphenol and hardness in Cirsium setidens Nakai were found to be decreased in relation to blanching time. With respect to sensory evaluation, the 3% treatment had a higher overall acceptability than other treatments. The optimal blanching condition was found to be $100^{\circ}C/5min$ and 3% salt.

• Weed & Turfgrass Science
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• v.7 no.3
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• pp.171-179
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• 2018

We investigated changes of weedy rice emergence and seed condition under different flooding depth condition using 100 accessions of weedy rice germplasm collected in South Korea. In 1 cm of soil buried depth condition, 54 and 57% of emergence was reduced under 5 and 10 cm of flooding depth conditions respectively compared to non-flooding condition. In 5 cm of soil buried depth condition, 66 and 84% of emergence was reduced under 5 and 10 cm of flooding depth conditions respectively compared to non-flooding condition. The 94% of weedy rice germplasm showed less than 10% of emergence rate at 10 cm of flooding depth condition. In flooding condition, seed number, which germinated but did not emerged, was increased. As a result of analyzing the correlation between effective accumulated temperature and seed condition, dead seed rate increased and germination rate decreased depending on effective accumulated temperature. However, emergence rate did not show significant correlation with growth temperature condition under flooding condition such as 5 or 10 cm of water depth, it decreased according to flooding period. In order to reduce the emergence rate of weedy rice, longer than 21 days of flooding might be needed.

• Journal of Sericultural and Entomological Science
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• v.23 no.2
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• pp.11-36
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• 1982

Forty-nine plant species as additives to silkworm artificial diet and 5 species as cellulose sources for artificial diet were screened for their economic values as feed-resources for the silkworm. Feeding response to artificial diet was tested on 82 silkworm strains. The effect of rearing conditions on feeding response and enzyme activities in the silkworm was investigated. The results were summarized as follows. 1. Seven species out of 49, Vigna sinensis ENDL, Ipomoea vatatas Lamarck, Cyperus anuricus Var. Laxus, Alnus japonica Stendel, Trifolium repens L, Prunus serrulata Lindley. Var, Glycine max L increased feeding response, compared with the basic formula of artificial diet. 2. The economic values of Vigna sinensis ENDL, Ipomoea vatatas Lamarck, Cyperus anuricus Var. Laxus, Ainus japonica Stendel, Cassia tera L, Erigeron canedensis L as feed-resources for artificiale diet were recognized, through feeding experiment during the entire larval stage. 3. Mulberry cellulose showed the best results in rearing and cocoon characteristics. 4. The extent of feeding response varied according to strains and varieties. Varieties in japanese strains showed higher feeding response than those in chinese and european varieties, with considerable variations among a varieties in strains. 5. The begining of 4th instar seems to be a proper time to convert from mulberry to artificial diet, or artificial diet to mulberry, however the middle of 3rd instar seems acceptable. 6. The optimum temperature for artificial diet rearing is 30$^{\circ}C$ during the period of 1st-3rd instar and 28$^{\circ}C$ for 4th-5th instar. 7. Electrophoretic isozyme patterns of esterase and acid phosphatase on agarose gel, as affected by strain. rearing temperature and feed-resources, were observed as follow. (1) Isozyme patterns of mid-gut esterase varied, depending on instar. One or two more isozyme bands were observed in the larvae than feed on the mulberry fed for the artificial diet. (2) A strain, chinese-15 with a higher feeding response, had 1∼2 more bands than chinese-60 with a lower feeding response. (3) Five bands of mid-gut esterase in 3rd and 4th instar larvae reared at 28$^{\circ}C$. and 4 for 3rd instar and 6∼7 for 4th instar larvae at 35$^{\circ}C$ were observed. (4) No similar esterase bands could be found among mid-gut, blood and silkgland. There are five esterase bands in the midgut, one in blood and three in silkgland. (5) There was rather small digerence in acid phosphatase types of mid-gut and blood according to varieties and rearing temperature. No active band was shown in silkgland. In midgut, there was one acid phosphatase band at 3rd instar, two at 4th instar and three at 5th instar. In blood, one active band at 3rd or 4th instar and three bands at 5th inster wire detected.

• Journal of the Korean Institute of Gas
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• v.18 no.6
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• pp.1-6
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• 2014

This study is based on a investigation regarding the evaporation rate of a volatile liquid(methanol, tetrahydrofuran, xylene) according to changes of the temperature and wind. The weight of a volatile liquid was standardized to 24 g and the mixture was formed with the same weight ratio. In order to discover about the effect of the wind velocity, small fan was installed at 10 cm above the entrance and 30 cm away in the direction of the cylinder. The effect of the wind velocity was tested at 0 m/s, 1.63 m/s, 2.03 m/s respectively and the effect of the temperature on the volatile liquid was experimented at the temperature of $21^{\circ}C$, $32^{\circ}C$, $52^{\circ}C$ in the constant temperature water base. As a result, in case of Xylene, the evaporation rate of the tetrahydrofuran and methanol showed 1.4 mg/min, 19.8 mg/min and 10.2 mg/min respectively. Also, the effect of the evaporation rate on the temperature of the volatile liquid and on the velocity of wind was shown to be very sensitive. At the same time, the evaporation rate of the mixture showed large difference compared to that of the single volatile liquid.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.785-795
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• 2014

This study was conducted to develop low-salinity Kimchi with acetic acid, starters and fruits added for health and taste. The quality characteristics of the developed Kimchi by storage period and salt concentrations were investigated herein. The effects of salinity and fermentation temperature ($0^{\circ}C$, $5^{\circ}C$) on the quality characteristics of low-salinity Kimchi were investigated through physicochemical and microbiological analysis. The sensory characteristics are shown in the results below. The pH and acidity were quickly changed by higher temperature over longer storage periods, with gradual decrease in the pH accompanied with an increase in acidity. The microbiological analysis revealed increase in the total cell number regardless of the concentration and strain added during the storage period. Finally, test of the overall acceptability with regard to sensory characteristics according to the different strain sets in low-salinity Kimchi showed the average score for smell, salty taste and overall acceptability were highest in the hetero-fermentation strain group.