• 한국초전도학회:학술대회논문집
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• v.13
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• pp.72-72
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• 2003

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2008.06a
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• pp.747-748
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• 2008

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2010.11a
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• pp.1015-1016
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• 2010

• Culinary science and hospitality research
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• v.23 no.8
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• pp.163-172
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• 2017

In order to investigate the quality characteristics of Prunus persica Batsch var. davidiana Max. preserved in sugar, the quality characteristics were examined by dividing them into four groups: PS-A (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 100:0, w/w), PS-B (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 60:40, w/w), PS-C (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 40:60, w/w) and PS-D (P. persica preserved in sugar mixed with sucrose and oligosaccharides at a ratio of 0:100, w/w). The results were as follows: pH levels and soluble solid contents of PS-D sample were lower than those of the others, however total acidity value were higher. In case of Hunter's value, the 'L', 'a' and 'b' values of all samples were affected by addition of oligosaccharides. No great difference occurred among samples in reducing sugar contents. Organic acid content was significantly decreased with the lower addition of sucrose. The predominating organic acid components analyzed in all samples were lactic acid 156.15 g/100 g, tartaric acid 72.75 g/100 g and citric acid 32.90 g/100 g. The highest contents of total phenol and flavonoid, and DPPH and ABTS radical scavenging activity were $10.79{\pm}0.55mg\;GAE/mL$, $8.71{\pm}0.06mg\;CE/mL$ and 71.8%, 71.0% for PS-D, respectively. The results of this study indicated the use of oligosaccharides could increase the quality and antioxidant potentials of P. persica preserved in sugar.

• The Korean Journal of Quaternary Research
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• v.15 no.1
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• pp.37-45
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• 2001

Morphometric parameters such as cone height, cone height/width ratio($H_{co}$/$W_{co}$), cone height/difference between cone width and crater width ratio($H_{co}$/$W_{co-cr}$) and slope angle are measured to investigate the rates of slope development of scoria cones in Cheju Island. The parameters systematically decrease with increasing age of scoria cones, suggesting that comparative morphology of scoria cones is a useful age indicator. Cone age is most highly correlated with $H_{co}$/($W_{co-cr}$ or average slope angle because summit craters are infilled and eventually removed by erosional processes. The average slope angle is estimated as $\theta_{ave}$= $tan^{-1}$/〔2.$H_{co}$/$W_{co-cr}$〕. Cheju Island was formed through four eruptive stages during Pleistocene. The youngest cones of stage 4(0.1~0.025Ma) have a mean average slope angle of 23.6$\pm$1.7$^{\circ}$, whereas stage 3(0.3~0.1Ma) and stage 2(0.6~0.3Ma) cones have mean values of 18.9$\pm$$1.7^{\circ}C$and 12.6$\pm$$1.9^{\circ}C$, respectively.

• Proceedings of the Korean Vacuum Society Conference
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• 2011.02a
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• pp.116-116
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• 2011

오늘날 표시장치는 경량, 고밀도, 고해상도 대면적화의 요구에 의해 TFT-LCD의 발전이 이루어졌다. TFT에는 반도체 재료로서, Poly-Si을 사용하는 Poly-Si TFT와 a-Si:H를 이용하는 a-Si;H TFT가 있는데 a-Si는 $350^{\circ}C$ 이하의 저온으로 제작이 가능하여 많이 사용되고 있다. 이러한 방향에 맞추어 bottom gate 구조의 a-Si TFT 실험을 진행하였다. P-type silicon substrate ($0.01{\sim}0.02{\Omega}-cm$)에 gate insulator 층인 SiNx (SiH4 : NH3 = 6:60)를 200nm 증착하였다. 그리고 그 위에 active layer 층인 a-Si (SiH4 : H2 : He =2.6 : 10 : 100)을 다른 RF power를 적용하여 100 nm 증착하였다. 그 위에 Source와 Drain 층은 Al 120 nm를 evaporator로 증착하였다. active layer, gate insulator 층은 ICP-CVD 장비를 이용하여 증착하였으며, 공정온도는 $300^{\circ}C$ 로 고정하였다. active layer층 증착시 RF power는 100W, 300W, 500W, 600W로 가변하였고, width/length는 100 um/8um로 고정하였다. 증착한 a-Si layer층을 Raman spectroscope, SEM 측정 하였으며, TFT 제작 후, VG-ID, VD-ID 측정을 통해 전기적 특성인 Threshold voltage, Subthreshold swing, Field effect mobility, ON/OFF current ratio를 비교해 보았다.

• Proceedings of the Korea Concrete Institute Conference
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• 1998.04a
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• pp.277-283
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• 1998

In this study we changed W/C into 45, 50, 55, 60%, mixed sea sand which is often used as a replacing aggregate according to the lack of recourse with river sand in the ratio of 5:5 and producted antiwashout underwater concrete. We measured slump flow, air value, pH and suspension in the fresh concrete. After testing each W/C through unit weight and compressive strength of specimen which is produced and cured in the air and salt water it was founded that if sea sand was properly used after salt manufacturing, there will be no bad influence to antiwashout underwater concrete. The characteristic of them showed excellent, when W/C was 50%.

• Proceedings of the Korea Concrete Institute Conference
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• 2000.10b
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• pp.1189-1194
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• 2000

The purpose of this investigation is to establish which consequence is happen about initial curing concrete's compressive strength of 7days, 28days which changes W/C ratio by the change of vibrating speed and vibrated time. An experimental parameter is fixed 4 degrees of W/C ratio(45%, 50%, 55%, 60%), 3 degrees of vibrated time(3hr, 6hr, 12hr) and different vibrating speed(0.25kine, 0.5kine, 1kine). As the result, compressive strength of 7days was increased when vibrating speed and vibrated time is 1kine, 12h and also compressive strength of 28days was increased when vibrating speed and vibrated time is 0.25kine and 3hr.

• Journal of Life Science
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• v.13 no.4
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• pp.492-497
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• 2003

This study was carried out to get the basic data for the mycelial growth of Lentinus lepideus in liquid culture. The optimal temperature and initial pH of mycelial growth of Lentinus lepideus were $25^{\circ}C$ and pH 5.5, respectively. The optimal medium was YMG medium. Among the carbon sources tested, glucose was effected to the mycelial growth and optimal glucose concentration was 4% (w/v). As nitrogen sources, malt extract and yeast extract appeared to be favorable and optimal malt extract and yeast extract [ratio (w/w) of 1:1] concentration was 1.5% (w/v).

• Journal of Applied Biological Chemistry
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• v.62 no.3
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• pp.299-304
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• 2019

Yogurt was prepared with different substitution ratio [10, 20, 30, and 50% (w/w)] of skim milk with enzymatically saccharified Korean rice wine lees powder (eKRWLP) and fermented with commercially available mixed lactic acid bacteria (Bifidobacterium longum, Lactobacillus acidophilus, Streptococcus thermophilus) at $40^{\circ}C$ for 18 h. Fermentation characteristics were evaluated in terms of acid production (pH and titratable acidity) and viable cell counts of lactic acid bacteria. The pH of yogurts decreased with increasing eKRWLP substitution ratio of skim milk. After 12 h fermentation, titratable acidities of eKRWLP substitution and control (yogurt made without eKRWLP) were 0.84~1.04% and 0.93%, respectively. The titratable acidities of yogurts prepared with 10 and 20% substitution ratio increased than that of the control yogurt, but titratable acidities of yogurts of 30 and 50% substitution ratio decreased. After 9 h fermentation, the number of viable lactic acid bacterial cell were increased to 8.18~8.24 log CFU/g in all yogurts. In sensory evaluation, there were similar preference for eKRWLP yogurts prepared with 10 and 20% substitution ratio and the control. When eKRWLP substitution and control yogurts fermented for 9 h were incubated at $4^{\circ}C$, their pHs and titratable acidities were slightly changed but the number of viable lactic acid bacteria were well maintained above $10^7CFU/g$ for 11 days in yogurts prepared with 10 and 20% substitution ratio among eKRWLP substitution yogurts. These results suggest that eKRWLP can be used as substituent of skim milk and the optimum substitution ratio is around 10~20%.