• 센서학회지
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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.

• 한국대기환경학회지
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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.

• 동의생리병리학회지
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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.

• 한국산학기술학회논문지
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• 제16권1호
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• pp.627-633
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• 2015

본 논문에서는 고속 PMIC(Power Management Integrated Circuit) 회로를 위한 저전압 입력 보호기능을 가지는 모바일용 LDO(Low Drop-Out) 레귤레이터를 설계하였다. 설계된 LDO 레귤레이터는 밴드갭 기준전압회로, 오차 증폭회로, 파워 트랜지스터 등으로 이루어진다. LDO 레귤레이터는 3.3 V 전원전압으로부터 2.5 V 출력을 갖도록 설계되었으며, 저전압 입력보호 기능을 하는 UVLO 회로는 전원부와 파워 트랜지스터 사이에 삽입된다. 또한 UVLO는 3.3 V 구동전압에서, 하강시 1.2 V 에서 LDO 레귤레이터 동작을 멈추게 하고, 구동전압 상승 시 2.5 V 에서 LDO 레귤레이터가 정상 동작한다. $0.35{\mu}m$ 5 V 저전압 CMOS 공정을 사용하여 모의실험 한 결과, 설계한 LDO 레귤레이터는 0.713 mV/V의 라인레귤레이션을 가지고, 부하전류가 0 mA에서 40 mA로 변할 때 $8.35{\mu}V/mA$의 로드레귤레이션을 보였다.

• 한국식생활문화학회지
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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.

• 한국식품과학회지
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• 제49권6호
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• pp.693-698
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• 2017

다양한 생리활성을 가진 심황과 쿠쿠미노이드가 가공식품류 등에 광범위하게 적용되는 바, 실제 식품 중에 이용되는 oleoresin turmeric 색소에 대해 마이크로파처리에 의한 화학안정성 및 생리활성의 변화를 분석하였다. 심황색소는 마이크로파 가열처리에 의해 황색도와 화학안정성이 감소하였으며 특히 3종의 쿠쿠미노이드 중 쿠쿠민이 마이크로파처리에 가장 민감하였고 BMC가 가장 안정하였다. 마이크로파처리 후 심황색소의 ABTS, AAPH peroxyl radical 및 아질산염 제거활성은 증가하였으며, DPPH 라디칼 제거활성에는 변화가 없었다. 심황색소에서 생성되는 활성 산소종은 마이크로파처리 후 증가하였으나, 정상장관계 세포 INT 407과 대장암 세포 HCT 116을 대상으로 한 세포독성 효과는 두 종류의 세포에서 모두 약화되었다. 본 연구에서는 다양한 식품 중에 첨가되는 심황색소가 마이크로파처리에 의해 화학적변화 및 생리활성에 영향을 가져올 수 있음을 보여주며, 이를 함유한 식품의 적절한 가공 및 조리방법이 고려되야 함을 제시하고 있다.

• 전자공학회논문지C
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• 제36C권5호
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• pp.13-26
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• 1999

본 논문은 다양한 회로 연결선 모형 중에서 연결선 변수 및 동작 환경에 다라 최적 모형을 쉽게 선택할 수 있는 기준을 제시하고자 한다. 이를 위하여 먼저 연결선의 총 저항, 인덕턴스, 커패시턴스 값 및 신호의 동작주파수를 기반으로 정량적 모형화 오차 분석에 근거하여 인덕턴스의 영향을 고려하여 모형화해야 하는 RLC-class 모형 영역과 그럴 필요가 없는 RC-class모형 영역으로 분할하는 방법을 제시한다. 칩 내부 연결선의 대부분을 차지하는 RC-class 회로 모형은 모형 차수 축소 기법을 통하여 효율적으로 해석될 수 있다. RLC-class 회로 모형은 주어진 허용 모형화 오차 및 전기 변수에 따라 ILC(Iterative Ladder Circuit) 거시 모형, MC(Method of Characteristics)거시 모형 및 상태 기반 컨벌루션(comvolution) 방법 중에서 최적인 모형을 선정하게 된다. 본 논문은 SPICE류의 범용 회로 시뮬레이션 앨고리즘을 가정할 때, 세부 모형들의 시뮬레이션 비용을 감안하고서 최적 모형을 찾는 영역 구성도를 제시한다. 본 논문에서 제시하는 거시모형화 방법은 회로의 수동성을 유지하며, 따라서 무조건적 안정도를 보장할 수 있다.

• 한국조리학회지
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• 제17권4호
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• pp.295-306
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• 2011

본 연구는 4 종류{Mustard, herb & garlic, nuts, mushroom)의 crust를 제조하여 양등심 스테이크 위에 topping, 조리를 완성한 다음 관능검사를 실시 우수 시료를 선별하는 예비 실험을 하였다. 선별된 시료들을 1. Blank, 2. EC1(MU3), 3. EC2(HG2), 4. EC3(NC2), 5. EC4(MC3)로 명명한 다음, 다시 관능검사를 실시하여 어떠한 재료로 만든 crust가 가장 우수한 선호도를 가졌는지를 찾았다. 종속변수를 종합해 보면 crust를 topping한 4종류 시료가 대조군 Blank 보다 매우 우수한 수치를 나타내어 양등심 스테이크 요리에 crust가 곁들여지는 방법이 매우 효과적임을 말해준다. 그 중에서도 parsley 8g, rosemary 3g, basil 4g, olive oil 50g을 기본 함량으로 하여 빵가루 70% (115.5g)와 마늘 찹 30%(49.5.)를 함께 mixed 하여 제조 한 HG2의 시료가 최우수 crust로 평가 되었다.

• 한국식품조리과학회지
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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.