• Spatial Information Research
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• v.9 no.2
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• pp.239-261
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• 2001

A large suite of official statistical data sets has been compiled for geographical units under the national directives, and it is the quantitative regional analysis procedures that could add values to them. This paper reports our attempts at prototyping a statistical GIS which is capable of serving over the Web a variety of regional analysis routines as well as value-added statistics and maps. A pilot database of some major statistical data was ingested for the city of Seoul. The baseline subset of regional analysis methods of practical usage was selected and accommodated into the business logic of the target system, which ranges from descriptive statistics, regional structure/inequality measures, spatial ANOVA, spatial (auto) correlation to regression and residual analysis. The leading-edge information technologies including the application server were adopted in the system design and implementation so that the database, analysis modules and analytic mapping components may cooperate seamlessly behind the Web front-end. The prototyped system supports tables, maps, and files of downloadable format for input and output of the analyses. One of the most salient features of out proposed system is that both the database and analysis modules are extensible via the bi-directional interface for end users; The system provides users with operators and parsers for algebraic formulae such that the stored statistical variables may be transformed and combined into the newly-derived set of variables. This functionality eventually leads to on-the-fly fabrication of user-defined regional analysis algorithms. The stored dataset may also be temporarily augmented by user-uploaded dataset; The extension of this form, in essence, results in a virtual database which awaits for users commands as usual. An initial evaluation of the proposed system confirms that the issues involving the usage and dissemination of information can be addressed with success.

• Journal of the Korean Magnetics Society
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• v.18 no.3
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• pp.120-125
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• 2008

In this study, NiCoZn ferrites with the variation of sintering temperature and chemical composition were prepared by the coprecipitation. Microstructures Crystal structure of NiCoZn ferrites were analyzed by XRD and their electric magnetic characteristics were analyzed by LCR meter and their morphology observed by SEM. We identified that these powders have a typical NiCoZn spinel structure and nanoparticles average size of 40 nm. The impurity, the initial permeability and the Q factor value are the lowest of sintered NiCoZn ferrite at $1250^{\circ}C$. Also, we measured S-parameter for $(Ni_{0.4}Co_{0.1}Zn_{0.5})Fe_2O_4$ which showed a maximum reflection loss of -3.1 dB at 6 GHz for the 2 mm thick sample. From this result, we found that the NiCoZn ferrite can be used in ferrite microwave-absorbing application at a higher frequency region (> 6 GHz).

• Elastomers and Composites
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• v.49 no.4
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• pp.323-329
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• 2014

In order to select polymer matrix for MIF (Molded-In Foaming) process, in this study, we investigated rheological properties of commercial polymers, SBC (Styrene-Butadiene Copolymers, K-resin KK38) and SBS (Styrene- Butadiene-Styrene, KTR 101 and KTR 301). In time sweep test, the rheological properties ($G^{\prime}$, $G^{{\prime}{\prime}}$, ${\eta}^*$) of SBS at 155 and $170^{\circ}C$ display almost constant value as a function of time from 0 s to 1800 s. On contrast, the rheological properties of SBS at 185 and $200^{\circ}C$ exponentially increase as a function of time. It could be due to gelation of SBS at high temperature conditions. These increment of rheological properties are not observed in SBC. From LAOS (large amplitude oscillatory shear) test, the nonlinear rheological properties of SBS at 155 and $200^{\circ}C$ after 1800 s are compared. The nonlinear rheological properties at $155^{\circ}C$ show simple strain thinning behavior such as linear homopolymer, however, the nonlinear rheological properties at $200^{\circ}C$ show 2 times strain thinning behavior (Payne effect). It well match with the gelation of SBS at $200^{\circ}C$. From rheological studies, it is confirmed that the proper polymer matrix for MIF process (low rheological properties at initial time and high rheological properties after process) is SBS KTR 301.

• Food Science and Preservation
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• v.13 no.5
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• pp.574-580
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• 2006

Different amounts of powder and concentrate (0.5% and 1.0%) of Prnus mume were added to doenjang and were examined during fermentation at $20^{\circ}C$. Moisture and amino nitrogen content were gradually increased, regardless of the amount of powder and concentrate of Prnus mume (PCP). A rapid increase in moisture and amino nitrogen was shown at initial 2 week of fermentation. Control showed a higher amino nitrogen content and microbial load (yeast and mold) than samples with PCP. Reducing sugar content was rapidly decreased after 2 weeks, but was plateaued after 4 weeks. Color (L, a and b) of doenjang had the highest value at 4 weeks, but was decreased thereafter. Weter extracts from samples with PCP were lower in radical scavenging activity than that of control, but methanol extracts and ethanol extracts were generally higher than that of control. Based on On sensory evaluation of doenjang after 6 weeks, control 1 was better than other treatments in color, aroma and taste. Significant difference was not observed among control 1, control 2 and samples with 0.5% PCP.

• Food Science and Preservation
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• v.18 no.4
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• pp.502-507
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• 2011

To investigate the optimal salting conditions, the physicochemical properties of Dolsan leaf mustard were compared under various salting times and using various washing methods and storage temperatures at 10% saline. On the other hand, the cell number of lactic-acid bacteria in Dolsan leaf mustard salted under the optimal conditions was also examined during the 50-day storage. The results of the sensory evaluation of the crispness value of the Dolsan leaf mustard treated with stepwise washing after 8h salting showed the optimal conditions for long-term preservation. The pH of the salted Dolsan leaf mustard decreased with the increase in the lactic-acid bacteria during the storage at $4^{\circ}C$. The cutting energy slowly increased during the storage, but the cutting energy of the salted Dolsan leaf mustard treated with stepwise washing remained at the initial values. The color of the salted Dolsan leaf mustard did not change during 40-day storage, but the mustard turned brown after 50-day storage, for which reason it could not be made into Dolsan leaf mustard kimchi. These results could be recommended as the optimal salting conditions and storage time of salted Dolsan leaf mustard for making kimchi.

• Journal of the Institute of Electronics Engineers of Korea SP
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• v.42 no.6
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• pp.33-42
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• 2005

In this paper, we propose an efficient segmentation algerian using morphological grayscale reconstruction for region-based coding. Each segmentation stage consists of simplification, marker extraction and decision. The simplification removes unnecessary components to make an easier segmentation. The marker extraction finds the flat zones which are the seed points from the simplified image. The decision is to locate the contours of regions detected by the marker extraction. For the simplification, we use a new connected operator based on the size and contrast. In the marker extraction stage, the regions reconstructed to original values we excluded from the candidate marker. For the other regions, the regions which are larger than structuring elements or have higher contrast than a threshold value are selected as markers. For the initial segmentation, the conventional hierarchical watershed algorithm and the extracted markers are used. Finally in the region merging stage, we propose an efficient region merging algorithm which preserves a high quality in terms of the number of regions. At the same time, the pairs which have higher contrast than a threshold are excluded from the region merging stage. Experimental results show that the proposed marker extraction method produces a small number of markers, while maintaining high quality and that the proposed region merging algorithm achieves a good performance in terms of the image quality and the number of regions.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.353-360
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• 2008

This study evaluated the quality characteristics of dried noodles made of wheat flour supplemented with different concentrations of skate powder. Cooking quality, mechanical texture properties, gelatinization temperature and viscosity were measured, after which sensory evaluation was performed with prepared noodles. Water binding capacity, solubility and swelling power of the composite skate powder and wheat flours were higher than those of pure wheat flour. Gelatinization temperature of the composite skate powder and wheat flours increased, while initial, interim, and maximum-viscosity at $95^{\circ}C$, decreased, with increasing skate powder content. In relation to color values, increasing skate flour content led to decrease in L and b values and increase in a value. For the textural characteristics, the addition of skate powder increased hardness, springiness, chewiness and adhesiveness. Overall, noodles made with 3% skate powder were preferred compared to other samples.

• Corrosion Science and Technology
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• v.9 no.6
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• pp.276-280
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• 2010

Copper(Cu) as an interconnecting metal layer can replace aluminum (Al) in IC fabrication since Cu has low electrical resistivity, showing high immunity to electromigration compared to Al. However, it is very difficult for copper to be patterned by the dry etching processes. The chemical mechanical polishing (CMP) process has been introduced and widely used as the mainstream patterning technique for Cu in the fabrication of deep submicron integrated circuits in light of its capability to reduce surface roughness. But this process leaves a large amount of residues on the wafer surface, which must be removed by the post-CMP cleaning processes. Copper corrosion is one of the critical issues for the copper metallization process. Thus, in order to understand the copper corrosion problems in post-CMP cleaning solutions and study the effects of DC biases and post-CMP cleaning solution concentrations on the Cu film, a constant voltage was supplied at various concentrations, and then the output currents were measured and recorded with time. Most of the cases, the current was steadily decreased (i.e. resistance was increased by the oxidation). In the lowest concentration case only, the current was steadily increased with the scarce fluctuations. The higher the constant supplied DC voltage values, the higher the initial output current and the saturated current values. However the time to be taken for it to be saturated was almost the same for all the DC supplied voltage values. It was indicated that the oxide formation was not dependent on the supplied voltage values and 1 V was more than enough to form the oxide. With applied voltages lower than 3 V combined with any concentration, the perforation through the oxide film rarely took place due to the insufficient driving force (voltage) and the copper oxidation ceased. However, with the voltage higher than 3 V, the copper ions were started to diffuse out through the oxide film and thus made pores to be formed on the oxide surface, causing the current to increase and a part of the exposed copper film inside the pores gets back to be oxidized and the rest of it was remained without any further oxidation, causing the current back to decrease a little bit. With increasing the applied DC bias value, the shorter time to be taken for copper ions to be diffused out through the copper oxide film. From the discussions above, it could be concluded that the oxide film was formed and grown by the copper ion diffusion first and then the reaction with any oxidant in the post-CMP cleaning solution.

• Polymer(Korea)
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• v.36 no.2
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• pp.155-162
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• 2012

Sulfonated poly(ether ether ketone) (SPEEK) nanofibers were prepared by electrospinning. The nanofibrous membrane for polymer electrolyte membrane fuel cell (PEMFC) was fabricated by compression molding. The maximum degree of sulfonation was 95% and the initial thermal degradation temperature was $280^{\circ}C$ and it's value was lower than that of PEEK. The contact angle of SPEEK increased with decreasing the degree of sulfonation. The optimum voltage, flow rate, tip to collector distance (TCD) and concentration of electrospinning conditions were 22 kV, 0.3 mL/hr, 15 cm, and 23 wt%, respectively. The average nanofibrous diameter was 47.6 nm. The water uptake and ion exchange capacity of SPEEK nanofibrous membrane increased with increasing the sulfonation time and the amount of sulfonating agent. The electrical resistance and proton ionic conductivity of SPEEK membrane increased with decreasing and increasing the sulfonation time, respectively. Their values were 0.58~0.06 ${\Omega}{\cdot}cm^2$and 0.099 S/cm.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.189-193
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• 2005

Effect of enzyme treatment on physicochemical characteristics of small tea bean percolate were estimated. Three types of small red bean percolate were prepared by heat treatment for 30 min at $95^{\circ}C$ (1st), 30 min at $95^{\circ}C$ (2nd), and 40 min at $120^{\circ}C$ (3rd). They were then treated with 0.5% ${\alpha}-amylase$ (v/v) for 4 hr at $108^{\circ}C$ (${\alpha}-amylase$ treatment), then with 0.5% ${\beta}-amylase$ (v/v) for 4 hr at $60^{\circ}C$ (${\alpha}-$ and ${\beta}-amylase$ treatment). Crude saponin contents of 1st-3rd percolates were 0.82, 1.44, and 1.52 mg/g, respectively. ${\circ}Brix$ of small red bean percolates treated with enzymes increased to $0.8-1.2\;{\circ}Brix$ with 2nd and 3rd percolates showing no significant difference between ${\alpha}-amylase$ and ${\alpha}-$ and ${\beta}-amylase$ treatments. pH of 3rd percolate treated with ${\alpha}-$ and ${\beta}-amylase$ decreased from initial 6.2 to 4.7. Hunter L value of small red bean percolate treated with ${\alpha}-$ and ${\beta}-$ decreased, whereas a and b values increased. Small red bean beverage made with 3rd percolate showed high score in flavor, taste, and overall acceptability. Results suggest small red bean percolate treated with enzymes could be used for preparation of small red bean beverage.