• JSTS:Journal of Semiconductor Technology and Science
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• v.12 no.4
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• pp.411-417
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• 2012

A Coarse-Fine Time-to-Digital Converter (TDC) using the single time amplifier is proposed. A vernier delay line is used to overcome process dependency and the 2-stage time amplifier is designed to have high resolution by increasing the gain of the time amplifier. Single time amplifier architecture reduces the silicon area of the TDC and alleviates mismatch effect between time amplifiers. The proposed TDC is implemented in $0.18{\mu}m$ CMOS process with the supply voltage of 1.8 V. The measured results show that the resolution of the TDC is 0.73 ps with 10-bit digital output, although highend process is not applied. The single time amplifier architecture reduces 13% of chip area compared to previous work. By reducing the supply voltage, the linearity of the TDC is enhanced and the resolution is decreased to 1.45 ps.

• Journal of the Optical Society of Korea
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• v.12 no.4
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• pp.244-248
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• 2008

We have evaluated the performance of strain-chirped fiber Bragg grating (FBG) based tunable dispersion compensator in a 40 Gb/s transmission link. In our proposed compensator, the value of dispersion could be changed from -353 ps/nm to -962 ps/nm by adjusting the rotation angle of the metal beam on which the FBG was mounted. In order to evaluate the effect of ripples in reflectivity and variations in passband of the FBG based dispersion compensator, transmission performance has been measured with our tunable dispersion compensator. Error-free transmission of a 40 Gb/s non-return-to-zero (NRZ) signal over conventional single-mode fiber (SMF) was achieved.

• Animal Bioscience
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• v.35 no.8
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• pp.1270-1278
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• 2022

Objective: The objective of this study was to evaluate quality characteristics of reduced-salt pork sausage (PS) using pre-rigor muscle compared to those of regular-salt PS. In addition, effects of freezing on sausage batter with different temperatures (-30℃ vs -70℃) on quality characteristics of both sausage batter and cooked sausages during frozen storage were observed. Methods: Pre-rigor and post-rigor pork hams were used to manufacture low-fat sausages. Sausages using post-rigor (Post) muscle were manufactured at a salt level of 1.5%, whereas those with pre-rigor (Pre) muscle were processed at salt level of 1.0%. After these muscles were made at two salt levels (1.5% salt, Post-rigor; 1.0% salt, Pre-rigor), Sausage batters were stored at two frozen temperatures (-30℃ vs -70℃). During storage for 12 wks, they were measured for physicochemical and textural properties every 4 wks up to 12 wks. Results: pH values and temperatures of sausage batter of pre-rigor muscle were higher than those of post-rigor muscle regardless of the frozen temperature. The lightness and yellowness values of batter at the initial storage were the highest during storage. For PS, there were no differences in most parameters measured among all treatments. However, expressible moisture values (%) of Pre-30 and Pre-70 were lower than those of Post-30 (p<0.05). Conclusion: Regardless of frozen temperature during storage, quality characteristics of pre-rigor PS with salt level of 1.0% salt were similar to those of post-rigor PS with salt level of 1.5%. By using the pre-rigor muscle, salt content could be reduced by one third of the regular-salt level (1.5%) of post-rigor muscle.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.295-312
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• 2004

This study is to investigate the trend of researches on food and culture from 1990 to 2003. With a literary approach, this paper analyzes how many papers were published and what was the major research subject. We classified the journals published during this time into 10 different categories and we are to grasp a research trend. 1) Historical approach on the traditional food and food habit; 2) Globalization of Koran food; 3) Use and preparation for traditional food; 4) Table setting and table manner; 5) Provincial cuisine; 6) Traditional festive food or celebratory meal; 7) Religious food; 8) Fusion food; 9) Food and culture in foreign countries and food habit of Korean people living abroad; 10) Studies related with satins out. It was revealed that 268 papers(=ps) were published. Eating out was the most frequently reported subject(100 ps), followed by provincial cuisine(54 ps), use and preparation for traditional food(49 ps), food habit for foreign people and Korean people living abroad(22 ps). Researches on these 4 topics have been accelerated since the late half of 1990s. This reflects the social factors such as rapid growth of food service industry, settlement of local autonomy, popularization of leisure activities and accelerated introduction of foreign food and culture. Half of the studies on the eating out dealt with eating out behavior. And 30 papers were reports on the food service industry situations. More than half of the studies on the provincial cuisine(26 ps) were concentrated on digging out recipes. Studies on the use and preparation for traditional food were mainly about what kind of food and how often the food is used(17 ps). Kimchi was the most frequently studied food. There were 11 papers regarding food and culture in foreign countries. Most of the authors were historians or linguists. Food habit of Korean people living abroad were investigated in 7 papers. There was few studies on fusion food, table setting and table manner. This doesn't meet with increasing demand for specialized information in then fields. Researches on the traditional festive food or celebratory meal(5 ps) and religious food(9 ps) were negligible. Papers on the historical approach to the traditional food and food habit were limited(12 ps). Moreover, most of them were patchwork of existing literatures. Continuous researches to exploit the historical facts based on literary proof should be tried with patience. Otherwise, the papers will copy the hackneyed knowledge repeatedly. Globalization of Korean food means the development of Korean food for foreign people and export of them worldwide. Only 16 papers were reported on this subject, 14 of them were published after 2000, 8 of them were surveys on the foreigners' food preference. In order to get practical informations on what we develope and how we sell for the foreign customers, profound research on their food habit should be done.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.13 no.2
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• pp.59-65
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• 2013

Microprocessors of 8 to 16 bits have become the first step of today's computer development with excellent capability and a lot of those are still used in the educational spots. In this study, execution times of Intel series microprocessors(${\mu}ps$) available to microprocessor systems of 8 to 32 bits are obtained and compared by I/O programs. The compared result showed that execution time related to the instruction cycles of 8 bit 8051 was longer than that of 8 bit 8051 and of 16 bit 8086 by a lot of number of clocks in cases of clock frequencies at 4 MHz and at 12 MHz. In cases of really many using ${\mu}p$ clock frequencies, it showed that execution times of instructions have become faster by the order of 8085, 8086, 8051 and 80386. It can be helped to interface with ${\mu}ps$ for real time control through comparing with execution times of I/O programs by mainly many usable Intel series ${\mu}ps$ in our nation.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.499-505
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• 1996

The facillities for Kimchi preservation were investigated in order to develop the taste, flavor and commercial quality of Kimchi during fermentation. Four kinds of facillities used for this experiment were PP(Polypropylene). PSC(Polypropylene+ceramic)and PPP was selected newly and laminated of three layers with PETG (Polyester G), PS (Polystyrene) and PETG. The change of total number of lactic acid Bacteria, pH, acidity, color, gas contents and free internal volume of package were measured for the Kimchi packaged by 4 facillities during 6 days fermentation at 15$^{\circ}C$. The total No. of lactic acid Bacteria within the Kimchi in the PPP facillity was more and remained longer time (120 hrs.) than other Kimchi in the PP, PS and PPC facillities. Also the pH of all Kimchi were decreased to pH 4 within 72 hrs. and the pH of Kimchi in the PPP facillity was kept as pH 4 for 120 hrs., so that was shown to be decreased more dully than others. In case of fimchi in the PPP facillity, the color was retained better, CO$_2$ contents was lower similar to PPC facillity, and swelling degree of free internal volume was higher than others. By the sensory evaluation, the Kimchi in the PPP facillity represented as better than others for color, flavor, texture and total preferences until 48 hrs. fermentation. And the PPP facillity is transparent, so these will be selected and confirmed more easily, also PPP facillity is so hard to endure the swelling pressure of internal gas. Therefore it is thought that the PPP facillity used as Kimchi package will be desirable for better taste, flavor, and commercial quality.

• Journal of The Korean Society of Grassland and Forage Science
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• v.44 no.2
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• pp.133-139
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• 2024

This study aimed to evaluate the efficiency of combining acidification with adsorbents (zeolite and biochar) to mitigate the environmental impacts of pig slurry, focusing on ammonia (NH₃) emission and nitrate (NO₃^-) leaching. The four treatments were applied: 1) pig slurry (PS) alone as a control, 2) acidified PS (AP), 3) acidified pig slurry with zeolite (APZ), and 4) acidified pig slurry with biochar (APB). The AP mitigates NH₃ emission and NO₃^- leaching compared to PS alone. Acidification reduced the cumulative NH₃ emission and its emission factor by 35.9% and 12.5%, respectively. The APZ and APB increased NH₄⁺-N concentration, with the highest level in APB, compared to AP. The NH₄⁺ adsorption capacity of APB (0.90 mg g^-1) was higher than that of APZ (0.63 mg g^-1). The APB and APZ treatments induced less NH₃ emission compared to AP. The cumulative NH₃ emission was reduced by 12.2% and 27.6% in APZ and APB, respectively, compared to AP treatment. NO₃^- leaching began to appear on days 12 and 13, and its peak reached on days 16 and 17, which were later than AP. The cumulative NO₃^- leaching decreased by 17.7% and 25.0% in APZ and APB, respectively, compared to AP treatment. These results suggest that combining biochar or zeolite with acidified pig slurry is an effective method to mitigate NH₃ emission and NO₃^- leaching, with biochar being particularly effective.

• Food Science and Preservation
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• v.5 no.3
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• pp.247-255
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• 1998

This study was carried out to investigate changes in the flesh firmness, evolution of ethylene, cell wall components, and degradation and solubilization of polyuronide(PU) and polysaccharide(PS) in green(GP) and mature persimmon(MP) fruits according to testing time of ethylene(50${\mu}\ell$ㆍL$^{-1}$ ). When ethylene was treated in GP and MP, flesh firmness rapidly decreased and it was decreased more GP than MP. When ethylene were treated for 12 hours in GP, production of ethylene began after 3 days. The amount of ethylene product was maximum 16,000 ${\mu}\ell$ㆍL$^{-1}$ at 24 hours of ethylene treatment. However, ethylene was not producted until 7 days after 24 hours ethylene treatment at MP. The content of pectic substances decreased in the distilled- water, 0.05M $Na_2$CO$_3$,4M and 8M KOH-soluble fractions during softening according to increasing time of ethylene treatment. Arabinose and galactose were the major non-cellulosic neutral sugars in the 0.05M CDTA and 0.05M $Na_2$CO$_3$-soluble pectic fractions. Glucose, galactose and xylose were the major non-cellulosic neutral sugars in the 4M KOH- soluble hemicellulosic fraction. High molecular of PU and PS were degraded and solubilized in the distilled-water, 0.05M CDTA 0.05M $Na_2$CO$_3$ and 4M KOH-soluble fractions during time of ethylene treatment.

• The Korean Journal of Pain
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• v.24 no.2
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• pp.93-99
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• 2011

Background: Rocker bottom shoes (RBS) are popular among patients with different foot, leg, or back problems in Korea. Patients with knee osteoarthritis concurrent weakness in the quadriceps femoris muscle, who wear these shoes, are often assumed to develop piriformis syndrome (PS). This study was performed to improve the understanding about the effect of wearing such shoes on duration of the syndrome in knee osteoarthritis. Methods: We randomly assigned 150 patients with PS, who had used RBS daily for at least 6 months, to 2 groups, the S (stopped wearing) and K (kept wearing) groups. Both the groups were subdivided into the O and N groups, comprising patients with and without knee osteoarthritis, respectively. The effects of the treatment, including piriformis muscle injections and a home exercise program, were compared between the 2 groups by using a flexion-adduction-internal rotation (FAIR) test, a numeric rating scale (NRS), and the revised Oswestry disability index (ODI) during the 12-week follow-up. Results: The positive FAIR test ratios, mean NRS scores, and revised ODIs were higher in the KO group than the SN group from 4-12 weeks after treatment. Conclusions: RBS may extend duration of the PS in osteoarthritis patients.

• Journal of Chest Surgery
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• v.20 no.4
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• pp.688-694
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• 1987

At the Dept. of Thoracic and Cardiovascular Surgery of Pusan National University Hospital, postoperative cardiac catheterizations were performed in 12 patients of ventricular septal defect with severe pulmonary hypertension [Pp/Ps>0.75], who were operated during the period from July 1981 to Dec. 1986. The mean age of the patients preoperatively was 12.4 [range: 4-18] year-old and the mean follow-up duration was 25.8 [range: 8-53] month per patient. In comparison with the preoperative data, the systolic pulmonary artery pressure [SPAP] was decreased from 103.6*18.4 to 70.4*35.9 mmHg [p<0.01] and the Pp/Ps was decreased from 0.89*0.10 to 0.58*0.27 [p<0.01]. But the Rp/Rs and Rp were not meaningfully changed, from 0.31*0.16 and 7.6*0.4 unit to 0.41*0.32 and 8.0*6.6 unit, respectively. The preoperative Qp/Qs was bellow 2.0[mean: 1.6] in 3 out of 4 cases whose postoperative Rp/Rs and Rp were above 0.75 and 15 unit, respectively. On the contrary, the preoperative Qp/Qs was above 2.0 [mean: 3.5] in all of the 8 cases, whose postoperative Rp/Rs and Rp were below 0.50 and 10 unit, respectively.