• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.128.2-128.2
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• 2010

For stationary 1kW-class fuel cell systems to be used widely, it is essential to achieve dramatic improvements in system durability as well as cost reduction. In order to address this engineering challenge, it is important to develop innovative technologies associated with BOP components. According to this background, in 2009, the Korean Government and "Korea Institute of Energy Technology Evaluation and Planning(KETEP)" launched into the strategic development project of BOP technology for practical applications and commercializations of stationary fuel cell systems, named "Technology Development on Cost Reduction of BOP Components for 1kW Stationary Fuel Cell Systems to Promote Green-Home Dissemination Project". The objectives of this project are to develop fundamental technologies to meet these requirements, and to improve the performance and functionality of BOP components with reasonable price. The project consortium consists of Korea's leading fuel cell system manufacturers, BOP component manufacturers which technologically specialized, and several research institutions. This paper is to provide a summary of the project, as well as the achievements made through the 1st period of the project(2009~2010). Several prototypes of BOPs - Cathode air blowers, burner air blowers, preferential oxidation air blowers, fuel blowers, cooling water pumps, reformer water pumps, heat recovery pumps, mass flow meters, valves and power conditioning systems - had been developed through this project in 2010. As results of this project, it is expected that a technological breakthrough of these BOP components will result in a substantial system cost reduction.

• Journal of the Korea Fashion and Costume Design Association
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• v.18 no.2
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• pp.101-113
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• 2016

This study was conducted in order to analyze draping and flat pattern according to jacket design, and provide basic materials for developing a jacket pattern that can enhance fitness, functionality, and aesthetic expression of clothes by reflecting esthetic expression of draping and efficiency of flat pattern at the same time. For the experimental jacket designs of a one-piece sleeve jacket and a two-piece sleeve jacket were selected among the entries of the designer Rubina for 2014 F/W Seoul Fashion Week. Designer brand Rubina usually produced clothes using draping and the designer brand company provided the experimental patterns for the study. We also had flat patterns of the same design and size specifications designed by a flat patternmaker who has 30 year-experience in flat pattern like Rubina. The test apparel jacket was made of 20's cotton yarns. Three models wore the jackets and evaluation on appearance fitness was conducted by 7 members in an expert panel group from August 10, 2015 to September 10, 2015. As a result of appearance fitness analysis on one-piece sleeve jacket, there were significant difference in 4 items among 17 items in terms of overall appearance. The appearance of jackets by draping had higher score than those using flat pattern. As for two-piece sleeve jacket, there were significant differences in 7 items among 17 items related to overall appearance. As for the items related to sleeve, 5 items out of 13 showed significant differences. Except for one item, appearance of jackets using draping had higher score than flat pattern. As for motion fitness, draping was evaluated to be more comfortable. Applying the items with high scores in appearance and motion fitness in draping to flat pattern, The study suggests a new jacket pattern development that would increase the satisfaction of consumers for future research.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.104-115
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• 2015

This study investigated the quality of muffins prepared with various concentrations of mealworm. Samples of muffins were prepared with the addition of 0, 1, 2, 4, 6 and 8% mealworm powder to the flour of basic formulation. The weight of muffins decreased as the concentration of the mealworm powder increased. The height indices of muffins containing mealworm powder were higher than that of the control. The volume index of the MW2(2%) muffin was the highest. The pH of muffins containing mealworm powder was higher than that of the control, although moisture content lower. Lightness and yellowness decreased with an increase in the mealworm powder concentration, but redness increased. No significant difference in hardness was found from increased powder concentration. The total polyphenol content and antioxidative activity measured by 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity of muffins significantly increased as the concentration of the mealworm powder increased. Muffins containing 1~8% mealworm powder had acceptable sensory properties, such as flavor, taste, and overall acceptability. The results of this study suggest that mealworm powder is a good ingredient for consumer acceptability and functionality of muffins.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.25 no.5
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• pp.1201-1215
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• 2015

Obfuscation tools can be used to protect android applications from reverse-engineering in android environment. However, obfuscation tools can also be misused to protect malicious applications. In order to evade detection of anti-virus, malware authors often apply obfuscation techniques to malicious applications. It is difficult to analyze the functionality of obfuscated malicious applications until it is deobfuscated. Therefore, a study on deobfuscation is certainly required to address the obfuscated malicious applications. In this paper, we analyze APKs which are obfuscated by commercial obfuscation tools and propose the deobfuscation method that can statically identify obfuscation options and deobfuscate it. Finally, we implement automatic identification and deobfuscation tool, then show the results of evaluation.

• Fashion & Textile Research Journal
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• v.20 no.5
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• pp.592-599
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• 2018

The purpose of this study is to investigate consumer needs, image sensibility and preference of bedding fabric according to size and spacing of dot pattern. 18 kinds of dot pattern fabrics were designed with different diameters(6, 8, 10cm) and distances(4, 7, 10cm) in regular arrangement of diamond figure. The subjects were 162 male and female university students. The data were analyzed by SPSS 24.0. Fabrics were assessed subjectively using a 5-point scale 17 consumer needs and 33 sensory descriptors. The most consumer's needs for bedding fabric was shown to be functionality of bedding including hygiene, touch, warmth, ease of washing and management, air permeability, and hygroscopicity. The other parameters of consumer's needs were shown to be physical property and design parameter. The results of analysis of the dimension of image sensibility for fabrics with different size and spacing of dots are derived from six factors including joyfulness, coziness, uniqueness, charm, femininity, and complexity. As a result of analysis of preference with fabric kinds, there was a significant difference in preference with fabrics. The preferred fabrics were characterized by the pattern and the base fabric being striking three-dimensionally with 1/3 twill and 3/1 twill fabric. Sensory descriptors related to joyful image and unique image were analyzed as evaluation terms that can distinguish the preferences of fabrics. Correlation analysis showed the fabrics are preferred as the difference in luminance and reflectance between the base and pattern of the fabric become larger and the spacing of patterns become closer.

• Proceedings of the Materials Research Society of Korea Conference
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• 2009.11a
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• pp.12.1-12.1
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• 2009

Nano-hydroxyapatite (N-HAp)has shown the pivotal role in producing bone-regenerative materials since it has similarity to natural bone minerals in terms of size, morphology, and the composition. Currently, the combination of biopolymers and N-HAp is recognizedas an attractive approach in generating hybrid scaffolds for bone tissueengineering. Surface engineering is an important issue since it determines whether cells can effectively adhere and proliferate on porous scaffolds. We aim to develop a synthetic approach to porous 3D scaffolds by immobilizing N-HAp on pore surfaces. The discrete nano-level anchoring of N-HAp on the scaffold pore surface is achieved using surface-repellent stable colloidal N-HAp with surface phosphate functionality. This rational surface engineering enables surface-anchored N-HAp to express its overall intrinsic bioactivity,since N-HAp is not phase-mixed with the polymers. The porous polymer scaffolds with surface-immobilized N-HAp provide more favorable environments thanconventional bulk phase-mixed polymer/N-HAp scaffolds in terms of cellular interaction and growth. In vitro biological evaluation using alkalinephosphatase activity assay supports that immobilized N-HAp on pore surfaces of polymer scaffolds contributed to the more enhanced in vitro osteogenicpotential. Besides, the scaffolds with surface-exposed N-HAp provide favorable environments for enhanced in vivo bone tissue growth, estimated by characteristic biomarkers of bone formation such as collagen. The results suggest that newly developed hybrid scaffolds with surface-immobilized N-HApmay serve as a useful 3D substrate with pore surfaces featuring excellent bonetissue-regenerative properties. Acknowledgement. This research was supported by a grant (code #: 2009K000430) from 'Center for Nanostructured Materials Technology' under '21st Century Frontier R&D Programs' of the Ministry of Education, Science and Technology, Korea.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.577-586
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• 2020

This study was to investigate the effect of salt alone or in combination with phosphate on physicochemical and textural properties, and chemical interactions of low-fat model sausages. pH, color, expressible moisture (EM), cooking loss (CL), proximate analysis, textural profile analysis and low-vacuum scanning electron microscopy were performed. As salt content increased, color tended to decrease, as did EM and CL parameters, indicating that the ability to retain moisture was improved with increased salt levels (p < 0.05). In addition, textural hardness, gumminess and chewiness all increased with increasing salt (p < 0.05). Sausages with 0.3% salt showed the lowest cohesiveness compared to those with salt levels higher than 0.3% (p < 0.05). Addition of sodium tripolyphosphate (STPP) increased pH of sausages. Increasing salt and STPP did not affect lightness (p > 0.05), but did increase redness and yellowness (p < 0.05). The moisture content was higher when the salt and STPP contents were increased (p < 0.05), but no differences in the fat and protein contents (%) were observed (p > 0.05). EM and CL tended to decrease with increasing salt and STPP. In textural properties, the combination of 1.8% salt and 0.3% STPP was the best among other treatment (p < 0.05). Surface microstructure showed a flat and dense structure with increasing salt and STPP. Since the addition of salt and phosphate improved the functionality, textural and physicochemical properties of meat products in this study, meat products will need to be developed in line with consumer's preference.

• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.47-52
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• 2006

This study was carried out to improve the preservation and the functionality of chicken legs. Three precipitation solutions of common solution(A), herb solution(B) and herb solution containing chitosan(C) were prepared. The chicken legs were treated with A, B and C solution, respectively, during 4 hours. And the chicken legs treated with each solution were stored at $7^{\circ}C$ for 8 days. The quality changes of each groups were examined by pH, total bacteria, VBN(volatile basic nitrogen) values and sensory evaluation. The pH values of three groups were not different. Chicken legs treated with C solution showed the lowest VBN values and total bacteria cell count and the highest sensory scores in color and flavor.

• The Korean Journal of Food And Nutrition
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• v.30 no.2
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• pp.282-289
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• 2017

This study was conducted to investigate the noodle-making characteristics of a noodle dough with konjac powder added. The water-binding capacity was significantly increased by increasing amounts of the konjac powder. When the weight and volume of the noodles were measured after cooking, there was no difference between the control and konjac powder groups. Turbidity was significantly reduced in a concentration-dependent manner. Chromaticity, in the case of raw noodle lightness (L), decreased significantly, while redness (a) and yellowness (b) significantly increased. Cooked noodles also showed the same pattern of results, however, as a whole, the results were lower when compared to wet noodles. The texture characteristics of hardness and chewiness significantly increased by increasing concentrations of the konjac powder. Cohesiveness was determined to not be significantly different by observing the surface of the noodle with a scanning electron microscope. In a sensory evaluation of the cooked noodle, no significant differences in gloss, taste, hardness, springiness or overall acceptability were observed between the control and konjac powder groups. This study indicates the that addition of 1.5% konjac powder to noodle dough may improve the functionality and preference of noodles.

• Journal of Fashion Business
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• v.13 no.5
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• pp.37-44
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• 2009

As the modern society has become highly industrialized and functionalized, the entry of women in public affairs has become brisk and extensive, and the studies of jackets which can satisfy the functions and designs for various activities have become important. Especially in the tailored collar which is the typical collar for female jackets, the studies such as scientific original form design, and design evaluation through analyzing functionality and sensitivity and others must be systematically carried out. In this study, therefore, the objective was placed in examining the actual state of the production of the tailored collar in the field of production first, and inquiring the general theories on the constituent elements of tailored-collar and production methods by analyzing it and comparing it with the educational tailored-collar production methods. First, in regard to the relation between the collar and the length of the backside neck of the bodice, in most cases, they were employing the method to enlarge the length of the backside neck of the bodice by shortening the length of the neck-base girth. That is, they were processing in order that the self collar band inside of the roll line and the fall of the collar can make a soft curved line. Second, when producing tailored-collar patterns, it is desirable to very the inclination according to the breath of the collar or thickness of the fabric because the stability of the inclination of the collar differs depending on the condition the collar is set, the girth of the collar edge. the broader the breath of the collar becomes, the thicker the fabric becomes, and the more the cloth is against the cold, it is necessary to make the inclination larger. Third, in the size relation between the upper collar and under collar, when sewing collars, it becomes thick and stabilized as it goes from the part in which extra pieces were put to the part in which extra pieces are not put. So you must make the upper collar larger by putting in extra pieces. The amount to be put in differs depending on characteristics of the materials.