• Proceedings of the Korean Society of Crop Science Conference
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• 1990.05a
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• pp.100-101
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• 1990

• Proceedings of the KWS Conference
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• 2002.05a
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• pp.106-108
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• 2002

• Proceedings of the Materials Research Society of Korea Conference
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• 1998.11a
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• pp.28-28
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• 1998

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.45 no.7
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• pp.67-71
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• 2008

We report the waveguide to microstrip transition using probe structure for Ka-band transceiver. The waveguide to microstrip transition is composed of probe, inductive line, ${\lambda}/4$ impedance transformer, and $50{\Omega}$ microstrip line. For design of the transition, we optimized the characteristic impedances and the lengths of the component parts. The fabricated transition exhibits an insertion loss of 1.3 dB and the input/output return losses of below 14 dB between 30 and 40 GHz. The insertion loss of each transition is about $0.5{\sim}0.6dB$, considering the losses in the microstrip line and input/output waveguides.

• Journal of Applied Biological Chemistry
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• v.65 no.4
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• pp.383-386
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• 2022

A gene encoding thermostable cellulase B (TmCelB) was isolated from Thermotoga maritima. The open reading frame (ORF) of TmCelB gene was 825bp long which predicted to encode 274 amino acid residues with a molecular weight of 31,732 Da. The 17 amino acid residues from N-terminal of the TmCelB was known as signal peptides. To analyze the enzymatic activity and biochemical properties, the ORF of TmCelB gene excluding a putative signal sequence encoding 17 amino acids were introduced into the E. coli expression vector, pRSET-B, and overexpressed in E. coli BL21. The optimum temperature of recombinant TmCelB was around 95 ℃, and the optimum pH of recombinant TmCelB was around pH 4.5. The recombinant TmCelB was stable at temperature below 100 ℃.

• Journal of the Korean Magnetics Society
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• v.3 no.1
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• pp.61-64
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• 1993

We have constructed a hysteresis loop tracer in order to measure the magnetic properties of amorphous wires under variable tensile stress. It has a force range of 0 N to 20 N and a magnetizing frequency of 1 kHz to 20 kHz. Using the ac-hysteresis loop tracer, we can measure the magnetic properties(maximum magnetic induction $B_{max}$, residual magnetic induction $B_{r}$, coercive field strength $H_{c}$, etc.) of amorphous wires with precision of 1% under variable tensile stresses.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.599-604
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• 1991

The physico-chemical properties of viscous substances extracted from chungkook-jang were investigated. The crude protein content of the viscous substance was approximately 61% and 32% of the crude protein content was amino type nitrogen. The contents of glutamic acid in amino acids and potassium in minerals of viscous substances were more higher than those of raw soybean and chungkook-jang. The viscosity of 5% viscous substance solution was higher than that of 15% sucrose solution. The transmittance of viscous substance solutions from Bacillus natto and Bacillus subtilis was lowest at pH 5.0, the absorbances were lowest at pH 5.5 and pH 4.0, respectively. The fibrinolytic activity of viscous substances by B. natto and B. subtilis was 0.438 and 0.163 unit/mg protein, respectively. Though viscous substances were heated for 5 min and 30 min at $100^{\circ}C$, 90% of and 45% the fibrinolytic activity was remained, respectively.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2013.05a
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• pp.1321-1322
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• 2013

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2010.05a
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• pp.1267-1268
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• 2010

• Food Science of Animal Resources
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• v.23 no.4
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• pp.292-298
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• 2003

This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531％, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.