• Journal of the Korean Electrochemical Society
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• v.22 no.3
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• pp.128-137
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• 2019

A lithium is the lightest metal on the earth. It has some attractive characteristics as a negative electrode material such as a low reduction potential (-3.04 V vs. SHE) and a high theoretical capacity ($3,860mAh\;g^{-1}$). Therefore, it has been studied as a next generation anode material for high energy lithium batteries. The thin lithium electrode is required to maximize the efficiency and energy density of the battery, but the physical roll-press method has a limitation in manufacturing thin lithium. In this study, thin lithium electrode was fabricated by electrodeposition under various conditions such as compositions of electrolytes and the current density. Deposited lithium showed strong relationship between process condition and its characteristics. The concentration of electrolyte affects to the shape of deposited lithium particle. As the concentration increases, the shape of particle changes from a sharp edged long one to a rounded lump. The former shape is favorable for suppressing dendrite formation and the elec-trode shows good stripping efficiency of 92.68% (3M LiFSI in DME, $0.4mA\;cm^{-2}$). The shape of deposited particle also affected by the applied current density. When the amount of current applied gets larger the shape changes to the sharp edged long one like the case of the low concentration electrolyte. The combination of salts and solvents, 1.5M LiFSI + 1.5M LiTFSI in DME : DOL [1 : 1 vol%] (Du-Co), was applied to the electrolyte for the lithium deposition. The lithium electrode obtained from this electrolyte composition shows the best stripping efficiency (97.26%) and the stable reversibility. This is presumed to be due to the stability of the surface film induced by the Li-F component and the DOL effect of providing film flexibility.

• Journal of the Korea Computer Graphics Society
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• v.3 no.1
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• pp.57-67
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• 1997

The navigation of virtual space comes down to the manipulation of the virtual camera. The movement of the virtual cameras has 6 degrees of freedom. However, input devices such as mouses and joysticks are 2D. So, the movement of the camera that corresponds to the input device is 2D movement at the given moment. Therefore, the 3D movement of the camera can be implemented by means of the combination of 2D and 1D movements of the camera. Many of the virtual space navigation browser use several navigation modes to solve this problem. But, the criteria for distinguishing different modes are not clear, somed of the manipulations in each mode are repeated in other modes, and the kinesthetic correspondence of the input devices is often confusing. Hence the user has difficulty in making correct decisions when navigating the virtual space. To solve this problem, we use a single navigation metaphore in which different modes are organically integrated. In this paper we propose a helicopter pilot metaphor. Using the helicopter pilot metaphore means that the user navigates the virtual space like a pilot of a helicopter flying in space. In this paper, we distinguished six 2D movement spaces of the helicopter: (1) the movement on the horizontal plane, (2) the movement on the vertical plane,k (3) the pitch and yaw rotations about the current position, (4) the roll and pitch rotations about the current position, (5) the horizontal and vertical turning, and (6) the rotation about the target object. The six 3D movement spaces are visualized and displayed as a sequence of auxiliary windows. The user can select the desired movement space simply by jumping from one window to another. The user can select the desired movement by looking at the displaced 2D movement spaces. The movement of the camera in each movement space is controlled by the usual movements of the joystick.

• Korean Journal of Breeding Science
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• v.40 no.1
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• pp.31-38
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• 2008

This experiment was carried out to improve the anther culture efficiency of barley (Hordeum vulgare L.). Callus induction rates from anther cultures of the five domestic naked barley and four unhulled varieties ranged from 0 to 5.6%, and plant regeneration rate to callus was 30.4% in the donor plants grown in a greenhouse during winter, among which the green plant regeneration rates ranged from 0 to 4.4%. Plant regeneration rate was 30.4% in the donor plants grown in a greenhouse during winter, whereas 21.3% in the normal field condition in spring. In addition, callus induction rates were 19.2% in plants grown in a normal field and 7.2% in drought-stressed condition, respectively. Being Considered the anther culture efficiency affected by the sampling time, the optimum sampling stage of anthers was 3~4 days before heading when the length between the 1st and 2nd auricles reaches 5 to 10 cm and at the uninucleate of pollen which the tip of the 2nd auricle aligns with the middle of panicle in the leaf sheath. Best callus induction rates came from the anthers stored at $4^{\circ}C$ for 3 weeks in a 10 to 15 cm diameter polyethylene bag with 5 to 10 panicles and Duwonchapssalbori and Saessalbori showed the higher induction rate of 4.8% and 1.7%, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1949-1957
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• 2013

The contents of ${\beta}$-carotene and retinol in processed and restaurant foods, such as Korean noodles, mandus, rice cakes and bread products, were quantified by high-performance liquid chromatography (HPLC) with UV/visible and fluorescence detector, respectively. Samples were collected from different local areas (i.e. Gangwon-do, Gyeonggi-do, Gyeongsang-do, Seoul, Jeolla-do, and Chungcheong-do). After homogenization, samples were hydrolyzed by direct alkali saponification; thereafter, fat-soluble components were extracted by a mixture of n-hexane/ethylacetate (85:15, v/v), containing 0.01% butylated hydroxytoluene (BHT). ${\beta}$-carotene and retinol contents in infant formula used as an in-house material for the analytical quality control. Among 14 Korean noodles, high contents of ${\beta}$-carotene were found in Bibim-Guksu (average 442.43 ${\mu}g/100g$) and Jjolmyeon (average 301.39 ${\mu}g/100g$). In 4 Korean mandus, the highest contents of ${\beta}$-carotene was determined in Kimchi-mandu (average 197.64 ${\mu}g/100g$), resulting in 33.3 RE of the converted vitamin A. Among 12 Korean rice cakes, Maeun-Tteokbokki and Modm-Chaltteok contained relatively high content of ${\beta}$-carotene with 205.11 and 41.33 ${\mu}g/100g$, respectively, while retinol was detected only in Maeun- Tteokbokki (1.65~10.45 ${\mu}g/100g$). In addition, among 8 bread products, 77.3 RE of pastry, 51.2 RE of buttercream- bread, and 41.4 RE of morning roll were found as the contents of the converted vitamin A.

• Child Health Nursing Research
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• v.4 no.2
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• pp.159-176
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• 1998

In effort to conduct comparative study on the caregiving environment of Neonatal Intensive Care Unit(NICU) in both U. S and Korea, this study was been conducted first in the U.S. Purpose : The purpose of this study is to identify the physical environment and direct caregiving practices to lowbirth weight infants in NICU in the US. It also aims to examine the NICU outcome status and behavioral reponses of lowbirth weight infants. Methods : A study design using descriptive and inferential statistics was been conducted through an observational, field method. A sample of 15 preform infants admitted to NICU were recruited for the study. The subjects were those with birth weight between 1,000 gm to 1,500 gm, born at the gestation period of 27 to 33 weeks, and without any chromosomal or other genetic anomalies, major congenital infections, or maternal illness. Thirty minutes observation(three times of ten minutes of continuous observation)of the infant's behavior and physiological status, and an four-hour observation of the physical environment and direct care giving procedures were been conducted on the 3rd and 10th day after birth, and on the day of discharge from the NICU or at 34weeks postconception. The data to be collected were in four areas : the demograghic characteristics of the infants, the physical environment and care giving procedures, the frequency of the infant's designated behavior and physiological response, and NICU outcome variables. A descriptive analysis and Kruskal-Wallis, Pearson r were been applied according to variable characteristics. Results : 1. Mother's mean age was 29.47. The sample consisted of 6 males and 9 females. Mean gestational ages were 29.17 weeks. Mean birth weight was 1236.33g. Mean Apgar scores at one minute were 6.6, and 7.8 at five minutes. 2. The location for the incubator was in the distance from the light, X-ray screens and nursing station, in proximity to side-lamp, telephone and faucet on the third day after birth. The location for the incubator was in the distance from the light and radio on the tenth day and in proximity to nursing station on the day of dischage from the NICU or at 34weeks postconception. 3. Nesting was the most applying aids to the infants. And foot roll, shielding and plastic frame were frequently using by nurses for facilitating well modulated restful posture. 4. There were statistically significant changes in the patterns of physical environment included locating the infant's incubator and bedding, specific aids to self regulation on the 3rd and 10th day after birth, and on the day of discharge from the NICU or at 34weeks postconception. 5. Statistically significant changes were not appeared in the patterns of direct caregiving procedure to the infants included stress inducing or reducing manipulations on the 3rd and 10th day after birth, and on the day of discharge from the NICU or at 34weeks postconception. 6. The stress response of the infants in NICU were significantly reduced as the infants grow older. 7. There were not statistically significant correlation between the physical envronment and the stress responses of the infants in NICU. 8. There were statistically significant correlation between the direct caregiving procedure to the infants and the stress response of the infants in NICU in the second and third observation on the day three. 9. Average weight gain per day from birth to discharge was 38.73g, number of days in the hospital was 42.60, number of days before bottle feeding was 3.6. Postconception age starting bottle feed ing was 31/sup +5/ weeks. Number of days on mechanical ventilator was average 7.64, 11.42 was an average number of days of oxygen need. Conclusion : It, thus, appears that to minimize the sensorymotor stimulation for the low birthweight preterm infant in NICU, manipulation of care giving practices to the babies whatever the stress inducing or reducing procedures, have to be limited in the immediate early stage after birth. And it needed to be reexamine to identify the appropriate and specific physical environment and the patterns of direct caregiving to the low birthweight preform infant as the infants grow older in NICU.

• Archives of design research
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• v.18 no.4 s.62
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• pp.85-94
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• 2005

The purpose of this research is the activation proposal about the local design innovation center that was established as a national design policy For this proposal, I have to research about the established process of local design innovation center and then, I analyzed the present condition of local design innovation center for the promoting plan. As a result, we must establish three basic elements to activate the local design center. the first, we have to know the local characteristic. the second, we have to make up the management direction of local design center the third, we have to get the sympathy from the local administration and local people for the positive support. With above conditions, the local design innovation center have to arrange infra elements. (1) design developing facilities for the lending to the local designer, (2) professional designer for the developing of design industry, (3) program development for various activities, (4) the trend research for supply to local company, (5) design one stop service support, (6) the network foundation construction between design administration and design company for the active communication, (7) the innovation of design center for the benefit model, (8) the local design policy establishment with local administration, (9) the independent management of responsibility for the fulfillment For the promotion of the local design innovation center have to make efforts continually with below listed elements. 1. Design supporting for the local industry 2. Various design campaign for the spreading of public recognition about design 3. The supporting for design company and local company with established facilities and expensive equipments. 4. The construction of design information infra for local company 5. The development of new program about the connection between industry and university. 6. The development of local characteristic and local image innovation to make new local where we are.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.422-430
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• 2008

This study was conducted to investigate the nutritional composition and meat quality properties of Hanwoo steer beef by different cut. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yanaji (brisket)] prepared from 10 Hanwoo steers (28-30 months old) were used for this experiment. The range of pH was 5.46-5.64. In the chemical analysis, Hongduke contained highest protein contents (21.15%) and Dngsim had lowest protein contents (16.94%) (p<0.05). Fat contents were higher in Dngsim whereas those of Guri, Hongduke and Udoon were significantly lower when compared to the other cuts (p<0.05). There were not significantly different in meat color (L, a and b values) properties only except that L values were significantly higher in Dngsim among 10 cuts (p<0.05). Cooking loss (%) was higher in Guri, Hongduke, Udoon and Yangji whereas it was significantly love. in Cheggt (p<0.05). Warner-Bratzler shear force (WBS) was significantly higher in Abjin $(6.24inch^2/kg)$, whereas Dngsim $(3.45inch^2/kg)$ and Cheggt $(3.50inch^2/kg)$ were significantly lower than the other cuts (p<0.05). There was no significant difference in water-holding capacity (WHC) among 10 cuts (p>0.05). Total amino acid contents were significantly higher in Hongduke (p<0.05). Hongduke was highest in most kinds of amino acids, however, Udoon had the highest methionine and histidine contents among 10 cuts (p<0.05). Glutamate contents were high in all cuts and followed by aspartate, leucine and lysin. With regard to mineral contents, Ca was ranged from 47.63-70.69 mg/kg and Fe was ranged from 15.09-26.68 mg/kg in 10 cuts. Zn was highly contained in Guri (50.56 mg/kg) when compared to the other cuts (p<0.05).

• Journal of Practical Agriculture & Fisheries Research
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• v.11 no.1
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• pp.79-94
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• 2009

The research project was conducted to develop a paper bagging machine for grape. This technology was aimed to highly reduce a labor for paper bagging in grape and bakery. In agriculture labor and farm population has rapidly decreased since 1980 in Korea so there was so limit in labor. In particular there is highly population in women and old age at rural area and thus labor cost is so high. Therefore a labor saving technology in agricultural sector might be needed to be replaced these old age with mechanical and labor saving tool in agriculture. The following was summarized of the research results for development of a paper bagging machine for grape. 1. Development of a new paper bagging machine for grape - This machine was designed by CATIA VI2/AUTO CAD2000 programme. - A paper bagging machine was mechanically binded a paper bag of grape which should be light and small size. This machine would be designed for women and old age with convenience during bagging work at the field site. - This machine was manufactured with total weight of less than 350g. - An overage bagging operation was more than 99% at the actual field process. - A paper bagging machine was designed with cartridge type which would be easily operated between rows and grape branches under field condition. - The type of cartridge pin was designed as a C-ring type with the length of 500mm which was good for bagging both grape and bakery. - In particular this machine was developed to easily operated among vines of the grape trees. 2. Field trials of a paper bagging machine in grape - There was high in grape quality as compared to the untreated control at the application of paper bagging machine. - The efficiency of paper bagging machine was 102% which was alternative tool for the conventional. - The roll pin of paper bagging machine was good with 5.3cm in terms of bagging precision. - There was no in grape quality between the paper bagging machine and the conventional method. - Disease infection and grape break was not in difference both treatments.

• Asian Journal of Turfgrass Science
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• v.21 no.1
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• pp.23-37
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• 2007

This study was carried out to investigate the characteristics of root growth in Kentucky bluegrass sod(KBS) and creeping bentgrass sod(BGS) transplanted in summer(August 9) and fall(September 19), respectively. Hydroponic system was also used to observe rooting development in the study. Root development differed in KBS by transplanting time. It reached to more than 5 cm after 100 days In summer and 50 days in fall. However, BGS's root grew over 6cm after 40 days, regardless of the season. There was no significant differences in BGS, regardless of any cutting treatment. In the case of KBS, it was best with sod culled with 0.5cm deep and 1.5cm long. But it grew beyond 5 cm in root growth under any treatment after 40 days in transplanting. In a hydroponic study, BGS produced root over 100cm for 80 days through a summer season. However, the root of KBS did only grow in condition below $20^{\circ}C$. These results indicated that root growth characteristics were variable in BGS and KBS. It was considered that rooting development of BGS might be improved with sufficient irrigation in summer, and KBS grows well in lower temperature of $10{\sim}18^{\circ}C$, as compared with BGS. As to establishing the lawn with a sodding method, it should be careful in transplanting time, especially KBS.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.363-372
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• 2008

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers' palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were separated from 5 Hanwoo steer beef (28-30 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling, and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated as tenderness, juiciness, flavor, and overall acceptability. The consumer living location, age, gender, occupation, monthly income, and cut were significantly related with the scores of sensory properties when steer beef were cooked as boiling cooking (p<0.05). The eating habit and aging of beef were also significantly related with the tenderness and overall acceptability scores (p<0.01) when beef were cooked as boiled. In grill cooking, living location, aging, and cut had the significant effect on the sensory properties of Hanwoo steer beef (p<0.01). When steer beef were prepared by Korean traditional roast cooking, consumer's sensory scores were significantly different by the living location, age, occupation, monthly income, eating habit of consumers, aging and beef cut (p<0.001). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution rate of tenderness, juiciness, flavor and overall acceptability for beef cut depending on cooking methods. In conclusion, Korean consumers' palatability for Hanwoo steer beef were related to the socio-demographic factors and the sensory scores were different by cut and cooking methods.