• Journal of Sensor Science and Technology
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• 제18권1호
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• pp.77-85
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• 2009

We propose a new image pixel architecture which has OFD(Over Flow Device) node by improving conventional 3TR pixel structure. Newly designed pixel consists of photo diode which is verified with HSPICE simulation, PMOS reset transistor, several NMOS and several PMOS transistors. Photodiode signals from each PMOS and NMOS are detected by Reset PMOS. These output signals give enough chances to detect wide operation coverage because OFD node has overflow photocurrent. According to various light intensity, we analyzed characteristic of the output voltage with a SPICE tool. Proposed pixel output has specific value which can detect possible from $0.1{\mu}W/cm^2$ to $10W/cm^2$ light intensity. It has wide-dynamic range of 160 dB.

• Journal of Korean Society for Atmospheric Environment
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• 제30권1호
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• pp.18-25
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• 2014

This study was performed to develop the source profiles for fine particles ($PM_{2.5}$) emitted from the meat cooking. The characterization of fine particles emitted from beef cooking showed comparably high level of carbon (75%) which mainly composed of OC (73%) and EC (2.3%). Also the level of $K^+$, $Cl^-$, K, Cl, and $Na^+$ has been diagnosed to be relatively high, mainly caused by the Korean spice with sodium component. The cooking of pork showed similar trend to the beef, resulting high level of OC, EC, $K^+$, $Cl^-$, K, Cl, and $Na^+$ as the major components of fine particles. The high proportions of metal's ingredient such as Zn and Pb have been spotted to be 0.463% and 0.386%, respectively. The higher ratio of OC has been collected for raw pork belly meat compared to seasoned meat in respond to presence of fat. The cooking of chicken and duck brought similar data that OC, $K^+$, K, $Cl^-$, Cl, EC, $NO_3{^-}$, and $SO{_4}^{2-}$ were main components of fine particles. The one notable feature is that Zn and Pb showed to be almost absent.

• Journal of Physiology & Pathology in Korean Medicine
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• 제24권5호
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• pp.831-836
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• 2010

In addition to spice, black pepper (Piper nigrum Linne : PnL) has been used as herbal medicine because of its function in anti-oxidation, anti-inflammation, and anti-carcinogenesis. Recently, it has been reported that piperine, a component of PnL, inhibits adipocyte differentiation by repressing various adipogenic gene expressions. In this study, we determined whether piperine is a major constituent of PnL that confers the anti-adipogenic activity at whole genome level. Differentiation of 3T3-L1 pre-adipocytes was induced in presence of PnL extract or piperine. To compare genes that are regulated by PnL extract or piperine, we performed expression profiling using microarrays (Agilent Mouse 44k 4plex). RNA samples were labeled with Cy3 and Cy5, respectively. Labeled samples were hybridized to the microarrays. Results were filtered and cut off set p<0.05. Genes exhibiting significant differences in expression level were classified into Gene Ontology (GO)-based functional categories (http://www.geneontology.org) and KEGG (http://www.genome.jp/kegg/). Extract of PnL and its component piperine reduced lipid accumulation in 3T3-L1 cells during adipogenesis. Such anti-adipogenic activity appears to result from down-regulation of transcription factor genes involved in adipogenesis, and other genes involved in fatty acid synthesis, transport, triglyceride synthesis, and carbohydrate metabolism. These genome-wide studies lead to conclude that piperine, as a critical component of PnL, plays common role with PnL in anti-adipogenesis.

• Asian-Australasian Journal of Animal Sciences
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• 제23권7호
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• pp.889-900
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• 2010

Spices can be used as novel supplements to enhance the utilization of low quality forages (LQF) and reduce nutrient wastage by ruminant animals. However, it is essential to characterize these spices alongside LQF before testing their potential use as supplements in ruminant diets. This study characterized four spices (cinnamon, cumin, clove and turmeric) alongside three forages (rice straw, wheat straw and hay) for their chemical components before evaluating their effect at four different doses (0, 10, 30 and 90 mg/g forage DM) on the in vitro rumen degradability of dry matter (DM) (IVD) and organic matter (OM) (IVOMD) of these forages at various incubation times. It appeared that some spices could provide complementary nutrients which could improve the utilization of LQF where hay had better chemical composition than the other two forages. Cumin contained more crude protein (CP), ether extract and mineral contents whereas turmeric contained more soluble sugars than the other spices. Cinnamon was least acceptable as a ruminant supplement due to its higher condensed tannin and saponin and lower CP and mineral contents. The IVD and IVOMD were highest for hay and lowest for wheat straw with all spices at all incubation times (p<0.001). Due to relatively better nutrient profiles, cumin and turmeric had greater effect on IVD and IVOMD of the forages. In contrast, cinnamon had negative effects on IVD and IVOMD. IVD and IVOMD were greater at 10 mg/g than at other levels of most spices suggesting that using certain amounts of spices can increase forage degradability. However, the choice of a spice will depend upon the forage type being offered to ruminants. Further studies will examine the effect of these spices on fermentation profile, methane production and nitrogenous loss by ruminants.

• Journal of the Korea Academia-Industrial cooperation Society
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• 제16권1호
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• pp.627-633
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• 2015

We designed of a LDO regulator with a OVP and UVLO protection function for a PMIC. Proposed LDO regulator circuit consists of a BGR reference circuit, an error amplifier and a power transistor and so on. The proposed LDO regulator is designed for low voltage input power protection. Proposed LDO circuit generated fixed 2.5 V from a supply of 3.3V. It was designed with 3.3 V power supply using a $0.35{\mu}m$ CMOS technology. SPICE simulation results showed that the proposed circuit provides 0.713 mV/V line regulation with output 2.5 V ~ 3.9 V and $8.35{\mu}V/mA$ load regulation with load current 0 mA to 40 mA.

• Journal of the Korean Society of Food Culture
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• 제32권3호
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• pp.185-203
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• 2017

This research analyzed consumer culture and usage of sugar in modern times based on 12 modern popular Korean cooking books with sugar recipes. Procedures were formed via textual analysis. The outcomes of the study can be summarized in brief statements. According to "Banchandeungsok", "Booinpilj", and "Chosunmoossangsinsikyorijebeob", sugar was utilized in 34 out of 663 or 5.1% of cooked foods during the 1910s to 1920s. According to books such as "Ganpyounchosunyorijebeob", "Ililhwalyongsinyoungyangyoribeob", "Chosun's cooking of the four seasons", "Halpaengyoungoo", "Chosunyorijebeob", and "Required reading for housewife", sugar was added to 165 out of 998 or 16.5% of cooked foods during the 1930s. According to the books like "Chosunyorihak", "Chosunyoribeob", and "Woorieumsik", sugar was an ingredient in 241 out of 756 or 31.9% of cooked foods during the 1940s. Sugar depicted within the 12 modern popular Korean cooking books primarily functioned as an alternative sweetener, starch, sweet enhancer, preservative, and seasoning. Similar to illustrated sugar from modern popular Korean cooking books, sugar has continually been favored by Korean cooks starting from the 1910s with 5.1% usage, the 1930s with 16.5% usage, and the 1940s with 31.9% usage. Despite its short history, sugar's culinary importance in Korea has been on the rise ever since the early 1900s. Although sugar is an exotic spice in Korea, it has gained social, cultural, and symbolic recognition as well as practicality within Korean food culture. Thus, it has become more internalized and familiarized as an inseparable sweetness that characterizes current Korean food.

• Korean Journal of Food Science and Technology
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• 제49권6호
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• pp.693-698
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• 2017

Turmeric is a yellow food-coloring spice containing curcuminoids, curcumin, demethoxycurcumin (DMC), and bisdemethoxycurcumin (BMC), which have several physiological effects. In the present study, the effect of microwave irradiation on the chemical properties, antioxidant activity, and cytotoxicity of turmeric were investigated. Degradation of turmeric pigments was accelerated upon increase in irradiation time or intensity at 405 nm. Residual levels of curcumin, DMC, and BMC after 5 minutes of irradiation at 700 W were 11.3, 34.4, and 71.2%, respectively. Scavenging activities of turmeric pigment against 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-azobis (2-amidinopropane) dihydrochloride (AAPH) peroxyl radical and nitrite were enhanced significantly after microwave radiation. However, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity remained unaffected. Cytotoxic activity of turmeric was significantly reduced, and hydrogen peroxide generated from turmeric increased after microwave irradiation. The results obtained indicate that microwave irradiation affects chemical stability and bioactivity of turmeric pigment. Hence, these effects should be considered when processing foods containing turmeric pigments.

• Journal of the Korean Institute of Telematics and Electronics C
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• 제36C권5호
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• pp.13-26
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• 1999

This paper presents a metric that can guide to optimal circuit models for interconnects among various models, given interconnect parameters and operating environment. To get this goal, we categorize interconnects into RC~c1ass and RLC-c1ass model domains based on the quantitative modeling error analysis using total resistance, inductance and capacitance of interconnects as well as operating frequency. RC~c1ass circuit models, which include most on~chip interconnects, can be efficiently analyzed by using the model~order reduction techniques. RLC-c1ass circuit models are constructed using one of three candidates, ILC(Iterative Ladder Circuit) macromodels, MC(Method of Characteristics) macromodels, and state-based convolution method, the selection process of which is based upon the allowable modeling error and electrical parameters of interconnects. We propose the model domain diagram leading to optimal circuit models and the division of model domains has been achieved considering the simulation cost of macromodels under the environmental assumption of the general purpose circuit simulator such as SPICE. The macromodeling method presented in this paper keeps the passivity of the original interconnects and accordingly guarantees the unconditional stability of circuit models.

• Culinary science and hospitality research
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• 제17권4호
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• pp.295-306
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• 2011

This study aims to increase the flavor of a lamb filet dish. The method used was as follows. Four kinds of crusts(mustard, herb & garlic, nuts, mushrooms) were made, and they were topped over lamb filet steaks. After cooking them, the good samples (mustard(MU3), herb & garlic(HG2), nuts(NC2), mushrooms(MC3)) by different materials through a sensory test were classified The selected samples were named as 1. Blank, 2. ECl(MU3), 3. EC2(HG2), 4. EC3(NC2), and 5. EC4(MC3). And then another sensory test was conducted targeting the samples to find out which crust had the best preference value. The results of the sensory test were statistically calculated Summarizing the results, all 4 kinds of samples topped with 4 different crusts showed much higher values than Blank, the control group. That indicates that the cooking method topping a crust on a lamb filet steak dish is very effective. Among them, the HG2 sample produced by mixing 70% of bread crumbs(115.5g) and 30% of garlic chop(49.5) with the base spice consisting of parsley 8g, rosemary 3g, basil 4g and olive oil 50g was evaluated as the best crust.

• Korean journal of food and cookery science
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• 제30권5호
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• pp.579-587
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• 2014

Korean food is being recognized for its excellence. This paper attempts to provide material for the popularization of Korean cuisine with respect to foreign nationals living in Korea who are vegetarian by studying their Korean cuisine knowledge and preferences. The results of an Importance-Performance Analysis showed that though the importance values of traditional spice use such as garlic and the consideration of ingredient price were high, their performance values were low. Thus, these were areas identified as needing major improvement. Repeated measured data analysis was performed to determine variations in the perception of major factors for the development of Korean cuisine. The results indicated that simplification of seasoning was the most important factor followed by diversification of food ingredients, resale of vegetables in small quantities, ease of obtaining Korean cuisine recipes, and popularization of herbal and temple food, in that order. The least important factor in developing Korean cuisine was determined to be the reduction in levels of salt. Conjoint analysis was performed on the choices affection the selection of Korean cuisine, and price was found to be the most important factor. It was also determined that the effectiveness in the combination of fusion style, health oriented, concurrently served, medium to low price Korean cuisine was highest in preference. The next highest preferred combination was traditional style, health oriented, concurrently served, medium to low price Korean cuisine. The most significant factor to keep in mind in developing Korean dishes for foreign vegetarians was determined to be price. Furthermore, it was important to not simply reduce caloric intake but to use healthy ingredients and cooking methods.