• Journal of Radiopharmaceuticals and Molecular Probes
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• v.8 no.2
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• pp.95-101
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• 2022

Microfluidic radioimmunoassay (RIA) platform called µ-RIA spends less reagent and shorter reaction time for the analysis compared to the conventional tube-based radioimmunoassay. This study reported the design of µ-RIA chips optimized for the gamma counter which could measure the small samples of radioactive materials automatically. Compared with the previous study, the µ-RIA chips developed in this study were designed to be compatible with conventional RIA test tubes. And, the automatic gamma counter could detect radioactivity from the ¹²⁵I labeled anti-PSA attached to the chips. Effects of the multi-layer microchannels and two-phase flow in the µ-RIA chips were investigated in this study. The measured radioactivity from the ¹²⁵I labeled anti-PSA was linearly proportional to the number of stacked chips, representing that the radioactivity in µ-RIA platform could be amplified by designing the chips with multi-layers. In addition, we designed µ-RIA chip to generate liquid-gas plug flow inside the microfluidic channel. The plug flow can promote binding of the biomolecules onto the microfluidic channel surface with recirculation in the liquid phase. The ratio of liquid slug and air slug length was 1 : 1 when the ¹²⁵I labeled anti-PSA and the air were injected at 1 and 35 µL/min, respectively, exhibiting 1.6 times higher biomolecule attachment compared to the microfluidic chip without the air injection. This experimental result indicated that the biomolecular reaction was improved by generating liquid-gas slugs inside the microfluidic channel. In this study, we presented a novel µ-RIA chips that is compatible with the conventional gamma counter with automated sampler. Therefore, high-throughput radioimmunoassay can be carried out by the automatic measurement of radioactivity with reduced radiowaste generation. We expect the µ-RIA platform can successfully replace conventional tube-based radioimmunoassay in the future.

• Journal of Korean Society of Industrial and Systems Engineering
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• v.46 no.spc
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• pp.31-38
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• 2023

In this study, in order to develop a method to efficiently inject essential nutrients necessary for plant growth into wood chips, which are simply used as soil covering materials in the agriculture, landscaping and horticultural industries, the atmospheric pressure dipping method and the vacuum pressure impregnating method are used to improve the plant nutrients injectability and impregnation amount were comparatively analyzed. Nutrient ingredients and 8 major heavy metal contents of wood chips injected with nutrients were analyzed, and soil covering effects were examined by covering wood chips injected with nutrients on soil. Comparing the dipping method and the vacuum pressure impregnation method, it took about 48 hours or more to inject 1,500 g or more of the nutrient aqueous solution into 1 kg of wood chips in the dipping method, but the vacuum pressure impregnation method could be impregnated in about 5 minutes. Components of the impregnated nutrients were detected in proportion to the diluted concentration. As a result of covering the wood chips developed in this study on soil, they showed weakly acidic pH, and the heat insulation and moisturizing effects during the winter season were evaluated to be superior to those of uncovered soil. In the future, wood chips impregnated with nutrients are expected to contribute to the more efficient use of waste wood resources and the long-term supply of nutrients essential for plant growth, reducing excessive use of chemical fertilizers and reducing costs.

• Smart Media Journal
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• v.13 no.3
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• pp.36-44
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• 2024

Recently, large-scale artificial intelligence (AI) such as ChatGPT have been developed, and as AI is used across various industrial fields, attention is focused on AI chips (semiconductors). AI chips refer to chips designed for calculations for AI algorithms, and many companies at domestic and abroad, such as NVIDIA, Tesla, and ETRI, are developing AI chips. In this paper, we survey research trends on nine types of AI chips. Currently, many attempts have been made to improve the computational performance of most AI chips, and semiconductors for specific purposes are also being designed. In order to compare various AI semiconductors, each chip is analyzed in terms of operation unit, speed, power, and energy efficiency. We introduce currently existing optimization methodologies for AI computation. Based on this, future research directions for AI semiconductors are presented in this paper.

• Bulletin of Food Technology
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• v.22 no.2
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• pp.303-310
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• 2009

• Microbiology and Biotechnology Letters
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• v.39 no.2
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• pp.153-160
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• 2011

In this study, we have developed taste and other functional enhancements of yam chips, from tasteless and flavorless yam slices, through the process of soaking freeze-dried yam in different commercially available juices, including apple, omija (fruit of Maximowiczia typica), grape, wild grape, orange, tomato, red ginseng, and black garlic juice. The analyses of color (brightness, redness and yellowness), pH, brix, acidity, total polyphenol, total flavonoids, total sugar and reducing sugar, DPPH and ABTS scavenging activity, reducing power and nitrite scavenging activity, of the different yam chips showed that the freeze-dried yam slices absorb various components of fruit juices, such as flavonoids, sugars, organic acids and flavors, during the soaking process. These changes resulted in increased taste (both sweet and sour tastes), flavor and antioxidant activity in the yam chips. The soaking time for yam slices in juice is considered to be a crucial factor for the taste and bioactivity of yam chips. In the case of grape juice-yam chips, which had the highest preference among the 8 different chips, the optimum soaking time was noted as 120 seconds. The optimization of the soaking process is necessary for various juices. These results suggest that taste, and other functional enhancements, in yam chips can be developed by juice-soaking and freeze-drying methods.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.565-572
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• 2013

This study was performed to optimize the processing conditions and to select the optimum species for colored sweet potato chips (Shinjami, Juhwangmi and Hayanmi varieties) baked by far-infrared radiation. Sweet potato chips were prepared by different slicing thickness (1~3 mm), concentration of sucrose solution for soaking (15~30%), blanching time (15~60 sec), baking temperature ($110{\sim}140^{\circ}C$) and baking time (23~31 min) through sensory evaluation and failure stress measurement. Optimal processing condition of sweet potato chips using Shinjami was determined to 1 mm, 20%, 45 sec, $120^{\circ}C$ and 31 min, and those using Juhwangmi was determined as 1 mm, 25%, 45 sec, $130^{\circ}C$ and 29 min. Sweet potato chips using Hayanmi was determined as 1 mm, 20%, 45 sec, $120^{\circ}C$ and 31 min, respectively. Free sugar content of sweet potato chips was higher in chips than in raw materials. In the sensory evaluation, appearance, sweet taste, hardness, and overall acceptance were higher in Juhwangmi than in the Shinjami and Hayanmi varieties. Overall acceptance, sugar content, b-value and failure stress were highly correlated among factors affecting the sensory characteristics (p<0.01). From the results of this study, Juhwangmi variety was selected for production of sweet potato chips.

• Korean Journal of Food Science and Technology
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• v.50 no.3
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• pp.308-315
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• 2018

To select suitable cultivars to produce sweet potato (SP) chips instead of potato chips, ten Korean cultivars, Sinjami, Yeunjami, Sinhwangmi, Juhwangmi, Sincheonmi, Sinyulmi, Gunhwangmi, Dahomi, Daeyumi, and Pungwonmi were used. The acrylamide content, quality characteristics, and oxidation stability of SP chips were investigated. Acrylamide content was shown to be under 0.48 mg/kg in case of all cultivars except Yeunjami (1.07 mg/kg). The color values significantly differed among the cultivars and were maintained like those of raw roots. The hardness, brittleness, and fracturability of Juhwangmi and Sinhwangmi chips showed the lowest values, while those of Daeyumi were the highest. According to the sensory evaluation data, the quality characteristics of chips were influenced by not only hardness, fracturability, and crunchiness, but also the flavor taste. Pungwonmi chips showed the highest score, followed by Gunhwangmi and Dahomi chips. Therefore, Pungwonmi, Dahomi, and Gunhwangmi are suggested as suitable cultivars to make SP chips, because of their high overall quality and very low acrylamide content.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.7
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• pp.3016-3022
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• 2012

The purpose of this study is to measure and evaluate the degree of the pain using tools such as faces, glasses, chips, and colors for 96 children in three general hospitals. The children preferred faces, glasses, chips and colors in order, and they preferred orange color for pain-free and black for intense pain. The pain score was significantly high with the children who did not have experience in hospital except colors tool in the difference by means of general characteristics(faces, glasses, chips; p<0.05). Faces, glasses, chips, colors tools are pain assessment tools which are easy simple to handle by children including family and medical personnel. We expect these tools will be used in many ways to assess pain according to a child's age in a clinical setting.

• Journal of Forest and Environmental Science
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• v.34 no.2
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• pp.196-198
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• 2018

This study aimed to evaluate the effectiveness of jellyfish chips in promoting the survival and growth of Pinus thunbergii seedlings in a coastal area based on a five-year field investigation from 2012 to 2016. Seedling survival rate was significantly higher in the treatment (96%) than in the control (75%) group in 2012. Furthermore, the height of five-year-old seedlings after plantation in 2012 was significantly greater in the treatment (3.41 m) than in the control (2.32 m) group (t=10.151; p-value<0.01). These results revealed that jellyfish chips can improve soil condition by enhancing moisture retention during the early growth stages and supplying nutrients to the seedlings over time. Our findings indicated that jellyfish chips could be used effectively as an organic fertilizer for growing coastal disaster prevention forests.

• Resources Recycling
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• v.3 no.1
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• pp.25-31
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• 1994

This paper was focused to optimize hot extrusion condition of Mg machined chips and scraps as fundamental basic research for the recycle of Mg alloy. We have been performed to extrude at $300~380^{\circ}C$ temperature range under the extrusion ratio of 25:1 after cold-pressing AZ91 Mg machined chips and scraps. AZ91 Mg ingots was used as reference materials. Microstructure observation showed that the extruded machined chips were perfectly bonded and extruded materials became fine grain size($20\mu\textrm{m}$) by recrystallization during hot extrusion. The specimens extruded from the machined chips, scraps and Mg ingot indicated tensile strength of 330MPa and the elongation of 10% at room temperature.