• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2010년도 춘계학술대회 초록집
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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.

• 한국의상디자인학회지
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• 제18권2호
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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.

• 한국조리학회지
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• 제21권3호
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• pp.104-115
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• 2015

본 연구는 밀웜 분말의 첨가량을 달리하여 제조한 머핀의 품질특성을 살펴보는 것이다. 머핀을 제조할 때 밀웜 분말은 밀가루를 대체하여 0, 1, 2, 4, 6, 8 %를 첨가하였다. 중량은 밀웜 분말 첨가량이 증가함에 따라 감소하였으며, 높이는 대조군에 비해 밀웜 분말을 첨가한 머핀이 더 높게 나타났다. 머핀의 부피는 MW2(2%)가 가장 높게 나타났다. pH는 밀웜 분말의 첨가량이 증가함에 따라 높게 나타났으며, 수분함량은 밀웜 첨가군이 대조군에 비해 낮게 나타났다. 명도와 황색도는 밀웜분말 첨가량이 증가할수록 감소하였으나, 적색도는 증가하는 경향을 나타내었다. 경도는 밀웜 분말 첨가량의 증가에 따라 유의적인 차이를 보이지 않았다. 총 폴리페놀 함량과 DPPH 라디칼 소거능을 측정한 결과, 밀웜 분말의 첨가량이 증가 할수록 유의적으로 증가하였다. 1~8% 밀웜 분말을 첨가하게 제조한 머핀의 관능검사 결과, 풍미, 맛, 전반적인 기호도가 높게 나타났다. 이와 같은 결과로 밀웜 분말은 소비자 기호도를 반영한 기능성 머핀을 제조할 수 있는 좋은 식품소재라 할 수 있다.

• 정보보호학회논문지
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• 제25권5호
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• pp.1201-1215
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• 2015

안드로이드 환경에서 악의적인 역공학으로부터 APK(Android application PacKage)를 보호하기 위해 다양한 난독화 도구가 이용되고 있다. 그러나 이런 난독화 도구는 악의적인 공격자에 의해 악용될 수 있으며, 실제로 많은 공격자들이 안티 바이러스 등에 의한 탐지를 우회하기 위해 악성 APK를 난독화하고 있다. 난독화된 악성 APK는 역난독화가 되지 않으면 그 기능성을 분석하는 것이 어렵기 때문에, 난독화된 악성 APK에 대응하기 위해서는 역난독화 방안이 반드시 요구된다. 본 논문에서는 상용 난독화 도구로 난독화된 APK를 분석하고, 적용된 난독화 기법을 정적으로 식별하고 역난독화할 수 있는 방안을 제안한다. 또한 이를 기반으로 난독화 옵션 식별 및 역난독화가 가능한 자동화된 도구를 구현하여 검증한 결과를 제시한다.

• 한국의류산업학회지
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• 제20권5호
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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.

• 한국재료학회:학술대회논문집
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• 한국재료학회 2009년도 추계학술발표대회
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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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• 제62권4호
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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.

• 한국식품영양학회지
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• 제19권1호
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• pp.47-52
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• 2006

본 연구는 키토산을 첨가한 한방액에 침지하여 보존성과 기능성을 갖는 튀김닭을 만들 목적으로 닭고기 다리를 보통 침지액(A액), 한방 침지액(B액) 그리고 한방과 키토산 침지액(C액)에 4시간 침지한 다음, $4^{\circ}C$에서 8일까지 저장하면서 닭고기 다리의 pH의 변화,휘발성염기질소량의 변화, 총 세균수의 변화 및 관능검사 등을 실시하였다. 그 결과는 다음과 같다. 침지액 A, B, C의 닭고기 다리의 pH변화는 초기와 8일후까지 3구 모두 큰 변화는 없었다. 휘발성 염기질 소량은 침지액 A와 침지액 B에 비해 침지액 C가 약간 낮은 것으로 나타났으며, 총 세균수의 변화에 있어서도 A와B액에 비해서 C액에서 낮은 cfu (log/g)를 나타내어 미미하지만 보존성이 있는 것으로 나타났다. 그리고 관능 검사에서도 침지액 C가 색과 냄새면에서 가장 좋았다.

• 한국식품영양학회지
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• 제30권2호
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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.

• 패션비즈니스
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• 제13권5호
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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.