• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.06a
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• pp.142-143
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• 2006

Organic thin film transistors(OTFTs) were simulated by a SPICE model adopted in the amorphous TFTs(a-Si:H TFTs). The gate voltage-dependent mobilities were assumed to fit the representative current-voltage characteristics. The optimal fitting procedures were suggested to compare the experimental data with the mathematical expressions used in the amorphous TFTs. Each SPICE parameter explains the gate dependent mobilities in OTFTs which might originate from the influence of the hopping conduction.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.800-809
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• 2007

To develope Hanbang beef jerky as health food, six kinds of beef jerky were prepared by adding sugar (A), licorice (B) and three kinds of spice extracts (clove: C, fennel fruit: D and Chungyang green pepper extract: E) and mixture of all extracts (F). The effects of the drying method and added spice extracts on the quality characteristics of the beef jerky were evaluated. In general, the air-blast dried beef jerky contained $31{\sim}33%$ moisture, $50.0{\sim}51.2%$ crude protein, $7.2{\sim}7.8%$ crude lipid and $3.0{\sim}3.3%$ crude ash. For the mineral content of the air-blast dried jerky, the most prevalent mineral was Na $(1540.08{\sim}1838.17$ mg%), followed by K, P, Mg, and Ca. The Ca content of the beef jerky was highest in the mixed extract group (88.53 mg%), and the lowest content was in sugar-added group (53.12 mg%). For the color properties, the L-value (lightness), a-value (redness) and b-value (yellowness) were higher in the air-blast dried beef jerky than in the hot air dried samples. The drying methods showed their greatest affect on the redness (a) for all six jerkies (p<0.001). For the preference by sensory evaluation, the beef jerky samples with added sugar (A) and licorice extract (B) had significantly higher scores than the beef jerky samples with the added spice extracts, for both of air-blast drying and hot air drying (p<0.05). Preference for the air-blast dried beef jerkies with added clove (C) and fennel fruits (D) were significantly higher, in terms of taste, color, softness and aftertaste as compared to the respective hot air dried jerkies (p<0.01). Considering all the obtained results, we concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods and the air-blast drying method is recommended to improve the quality characteristics of beef jerky.

• Proceedings of the Korea Multimedia Society Conference
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• 2002.11b
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• pp.51-54
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• 2002

소프트웨어 프로세스를 개선하여 소프트웨어의 품질 및 생산성을 높이고 조직의 업무를 효과적으로 달성할 수 있는 체계적인 프로세스를 수립하고 지속적으로 프로세스를 개선함으로서 프로세스의 수행능력을 향상시키기 위한 접근 방법이 많이 시도되고 있다. 본 논문에서는 소프트웨어 프로세스 개선 및 심사 모델로서 ISO에서 표준으로 제정중인 ISO 15504(SPICE)와 2000년 발표된 CMM(SEI)의 CMMI 모델에 관하여 비교 연구하고 사례연구로 형상관리 프로세스에 대하여 그 활동을 비교 분석한다.

• Journal of KIISE:Computing Practices and Letters
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• v.8 no.2
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• pp.141-154
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• 2002

More efforts have been given to solve the problems related to computer software by process assessment. ISO/IEC 15504(SPICE) has been developed as standardized means for process assessment. The purpose of this paper is to design and implement a process assessment system which is appropriated to the Korean assessment environment based on ISO/IEC 15504. Referring documents are: IS0/1EC 15504 standardized documents, the assessment provisions of the SPICE committee in Korea, and research papers applied the existing process assessment system to real cases. Among a lot of processes, this system is designed for (ENG2). The proposed system in the paper will support the whole process of assessment, presenting the goals and end-products for each assessment step and making it possible to compose and save the product on the same screen. In determining process rating, assessors can retrieve the saved data and documents. By doing so, the system will improve reliability in process rating. The proposed system includes 7 steps of pre-assessment and 9 steps of actual assessment in order to fully prepare assessors for process assessment. And each step has been standardized to improve user-friendliness. This system is designed to provide assessors with specific details of standardized documents, the goals of the process, outcomes of implementing the process, and presentations of base practices and input/output products. Above all, the system automatically generates an assessment rating, by calculating based on input data which assessors make out. It also presents outcomes graphically.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.40 no.4
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• pp.1-12
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• 2003

In this study, a regime where independent treatment of SETs in transient simulations is valid has been identified quantitatively. It is found that as in the steady-state case, each SET can be treated independently even in the transient case when the interconnection capacitance is large enough. However, the value of the load capacitance $C_{L}$of the interconnections for the independent treatment of SETs is approximately 10 times larger than that of the steady state case. A compact SET transient model is developed for transient circuit simulation by SPICE. The developed model is based on a linearized equivalent circuit and the solution of master equation is done by the programming capabilities of the SmartSpice. Exact delineation of several simulation time scales and the physics-based compact model make it possible to accurately simulate hybrid circuits in the time scales down to several tens of pico seconds. The simulation time is also shown to depend on the complexity level of the transient model.l.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.10a
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• pp.606-608
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• 2014

The Study on the technique of applying the method USB redirection on Linux-based SPICE-GTK VDI solution for in (Virtual Desktop Infrastructure) VDI solution for Android-based USB redirection in this paper. VDI solutions are developed according to the development of many of the latest Android-based devices, but a VDI solution that supports USB redirection is limited. Also does not support USB redirection of Android to use the SPICE VDI solution. Therefore, the text presents the techniques applied to the Android-based VDI solutions applied to analyze the way USB redirection of SPICE-GTK VDI solution based on Linux. G PRO smartphone devices to install and use Linux-based VDI server to a test of the method applied in this paper, and the USB redirection applied VDI clients using a USB storage device, USB redirection is done playing files results you can check

• Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.7-11
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• 2015

The influence of spice (cinnamon, allspice, black pepper)-oil extract on canned seafood quality was studied. During the processing of canned seafood, the substitution of spice-oil extract for vegetable oil (refined sunflower, corn, soybean and olive oil) resulted in a decrease in the heat resistance of spore microorganisms, making it possible to reduce the duration of sterilization for canned food to 5-10 min at $115^{\circ}C$. This reduction in the sterilization duration of canned seafood with spice-oil extract inhibited residual microflora in the product, thus reducing the deleterious effect of heating on the main food compounds while preserving protein digestibility.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.60 no.12
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• pp.2281-2285
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• 2011

An algorithm for extracting SPICE MOS level 2 model parameters for the high voltage MOSFET DC model is proposed. The optimization method for analyzing the nonlinear data of the current-voltage curve using the Gauss-Newton algorithm is proposed and the pre-process step for calculating the threshold voltage and the mobility is proposed. The drain current obtained from the proposed method shows the maximum relative error of 5.6% compared with the drain current of 2-dimensional device simulation for the high voltage MOSFET.

• The Proceedings of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.10 no.1
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• pp.56-65
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• 1996

유도전동기 구동용 공진형 직류링크 인버터의 공진링크 회로와 제어기 설계를 종합적으로 시도하였으며 기존의 해석적 방법의 설계를 보완하기 위하여 SPICE 시뮬레이션에 기초한 설계를 수행하였다. 공진형 직류링크 인버터의 핵심이 되는 공진 링크단의 설계와 공진링크 초기 전류의 최적제어, 인버터 출력의 제어방식 그리고 클램핑 스위치에 저어방식 등에 대한 설계에 있어서 SPICE 에서의 검증과 조정을 통해 실용적 설계와 동작에 대한 예측실험이 가능함을 제시하였다. 이의 타당성을 증명하기 위해서 실험용 공진형 인버터를 구성하여 동작을 확인하였다.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.46 no.12
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• pp.24-29
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• 2009

In order to model the high temperature dependence of the cutoff frequency $f_T$ in $0.18{\mu}m$ deep n-well isolated bulk NMOSFET, high temperature data of electron velocity of bulk MOSFETs from $30^{\circ}C$ to $250^{\circ}C$ are obtained by an accurate RF extraction method using measured S-parameters. From these data, an improved temperature-dependent electron velocity equation is developed and implemented in a BSIM3v3 SPICE model to eliminate modeling error of a conventional one in the high temperature range. Better agreement with measured $f_T$ data from $30^{\circ}C$ to $250^{\circ}C$ are achieved by using the SPICE model with the improved equation rather than the conventional one, verifying its accuracy of the improved one.