• Journal of the Korea Institute of Military Science and Technology
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• v.26 no.3
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• pp.227-233
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• 2023

In this paper, to substitute the existing TWTA(Travailing Wave Tube Amplifier) component in small radar system, we developed the Ku band SSPA(Solid-State Power Amplifier) based on the fabrication of power MMIC (Monolithic Microwave Integrated Circuit) chips. For the development of the 500 W SSPA, the 40 W-grade power MMIC was designed by ADS(Advanced Design System) at Keysight company with UMS GH015 library, and was processed by UMS foundry service. And 70 W main power modules were achieved the 2-way T-junction combiner method by using the 40 W-grade power MMICs. Finally, the 500 W SSPA was fabricated by the wave guide type power divider between the drive power amplifier and power modules, and power combiner with same type between power modules and output port. The electrical properties of this SSPA had 504 W output power, -58.11 dBc spurious, 1.74 °/us phase variation, and -143 dBm/Hz noise level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.4
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• pp.564-572
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• 2015

Nutritional compositions, volatile compounds, and sensory attributes of Cynanchi wilfordii Radix were analyzed in order to examine its practical utilization as a food resource. In the proximate analysis, protein and lipid contents were shown to be 14.6 and 5.0 mg/100 g, respectively, in C. wilfordii Radix. Potassium was the most predominant mineral (809 mg/100 g), as determined by inductively coupled plasma-optical emission spectrometry in parallel with microwave acid digestion. Total phenolic content was found to be 410 mg/100 g. Further, arginine and linoleic acid were the most abundant amino acid and fatty acid of C. wilfordii Radix, respectively. To examine its functional properties, classical 2,2-diphenyl-1-picrylhydrazyl (DPPH) analysis was performed. As a result, the concentration of C. wilfordii Radix required to scavenge 50% of DPPH radicals was 1.16 mg of dried material. Lastly, in olfactory and sensory tests, ${\beta}$-eudesmol (woody odor) was the major flavor compound responsible for the bitter taste and sensory attributes of C. wilfordii Radix. Taken altogether, the above results provide important preliminary results for utilization of C. wilfordii Radix as a food resource.

• Journal of the Korean Magnetics Society
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• v.9 no.4
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• pp.190-195
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• 1999

The crystallographic and magnetic properties of the system of $Fe_{1-x}Co_x$(x=0.2 and 0.4) prepared by microwave arc-melting with the maximum power of 3.5 kW and a iron-foil with thickness of 25 ${\mu}{\textrm}{m}$ have been studied by the methods of X-ray diffraction and the measurement of the magnetic hysteresis using the vibrating sample magnetometer at room temperature. The samples were prepared in three different ways: First, pellet form pressed under the pressure of 9,000 N/$\textrm{cm}^2$. Second, the sheet cold rolled. Third, thin sheet treated with the temperature of 90$0^{\circ}C$. The X-ray diffraction pattern of the sample prepared by the first method shows that the crystal structure of the sample is bcc as same as that of Fe with a good uniformity. The iron-foil has the coercivity of 43 Oe and the initial slope of magnetization of 0.328 emu/gOe. The coervicity and magnetization of the sample prepared by the second method increased as the Co content increased. But the initial slop of the magnetization decreased as the Co content increased. This means that the displacement of domain wall is suppressed by the increases of coercivity as the Co content increased. The saturation magnetization of the samples made by the third method increased. On the other hand, the coercivity of these samples decreased. The increase of saturation magnetization of the samples seems to be related to the changes in X-ray intensity after heat treatment. Also some magnetic parameters of the samples were calculated by using a simple model and compared with other values.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.179-185
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• 1987

The physicochemical properties and characteristics of sweet potato starches which were isolated from the six varieties were investigated. The shapes of starch granules which observed through photomicroscope and scanning electron microscope lucre round and polygonal, but those of the Shinmi were most polygonal, and the average diameters were in the range of $10.4{\sim}14.2$ microns. The amylose contents were between 25% and 28%, and blue values and alkali numbers were in the range of $0.29{\sim}0.36$, $7.0{\sim}12$, respectively. The swelling power and solubility patterns of the starches were negligible until $50^{\circ}C$, thereafter it increased rapidly and the Eunmi showed highest water binding capacity of 211.6%. Amylogram pattern of 6% starch solutions were similar to no peak viscosity, but maximum viscosity varied widely with varieties. A significant positive correlation was observed between amylose content and average gelatinization temperature. Taste and texture of the steam cooked sweet potatoes were negatively and positively correlated with moisture and amylose contents, respectively, while those of the microwave cooked sweet potatoes were only positively correlated with amylose contents.

• Proceedings of the Korean Vacuum Society Conference
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• 2016.02a
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• pp.77-77
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• 2016

Thin films synthesized by plasma processes have been widely applied in a variety of industrial sectors. The structure control of thin film is one of prime factor in most of these applications. It is well known that the structure of this film is closely associated with plasma parameters and species of plasma which are electrons, ions, radical and neutrals in plasma processes. However the precise control of structure by plasma process is still limited due to inherent complexity, reproducibility and control problems in practical implementation of plasma processing. Therefore the study on the fundamental physical properties that govern the plasmas becomes more crucial for molecular scale control of film structure and corresponding properties for new generation nano scale film materials development and application. The thin films are formed through nucleation and growth stages during thin film depostion. Such stages involve adsorption, surface diffusion, chemical binding and other atomic processes at surfaces. This requires identification, determination and quantification of the surface activity of the species in the plasma. Specifically, the ions and neutrals have kinetic energies ranging from ~ thermal up to tens of eV, which are generated by electron impact of the polyatomic precursor, gas phase reaction, and interactions with the substrate and reactor walls. The present work highlights these aspects for the controlled and low-temperature plasma enhanced chemical vapour disposition (PECVD) of Si-based films like crystalline Si (c-Si), Si-quantum dot, and sputtered crystalline C by the design and control of radicals, plasmas and the deposition energy. Additionally, there is growing demand on the low-temperature deposition process with low hydrogen content by PECVD. The deposition temperature can be reduced significantly by utilizing alternative plasma concepts to lower the reaction activation energy. Evolution in this area continues and has recently produced solutions by increasing the plasma excitation frequency from radio frequency to ultra high frequency (UHF) and in the range of microwave. In this sense, the necessity of dedicated experimental studies, diagnostics and computer modelling of process plasmas to quantify the effect of the unique chemistry and structure of the growing film by radical and plasma control is realized. Different low-temperature PECVD processes using RF, UHF, and RF/UHF hybrid plasmas along with magnetron sputtering plasmas are investigated using numerous diagnostics and film analysis tools. The broad outlook of this work also outlines some of the 'Grand Scientific Challenges' to which significant contributions from plasma nanoscience-related research can be foreseen.

• Journal of the Korean Ceramic Society
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• v.41 no.10 s.269
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• pp.771-776
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• 2004

[ $Ba(Zr_{0.08}Ti_{0.92})O_3$ ] polycrystal was grown by floating zone technique with two ellipsoidal mirrors using the $8\%$of Zr-modified BZT ceramics as both a feed rod and a seed crystal. In order to study the annealing effect, a part of the grown crystal was sliced and annealed in the oxygen atmosphere at $1,200^{\circ}C$ for 10 h. The dielectric constant and loss at 10 kHz, 100 kHz, and 1 MHz were measured in the temperature range between $-100^{\circ}C$ and $150^{\circ}C$ to investigate the dielectric properties of the grown polycrystal. The electric-field dependence of the dielectric constant at 10 kHz and 100 kHz was studied by measuring the dielectric constants as a function of the biased-electric fields which ran from -15 kV/cm to 15 kV/cm. Due to the effect of annealing in the oxygen atmosphere, the electric-field tunability of dielectric constants increased from $47.5\%$ to 5 to and the figure of merit for this material from 39.6 to 46.4. Since the figure of merit can be increased to more than 46.4 by increasing the maximum value of the biased-electric fields to more than 15 V/cm, this material nay have a possibility for applications in microwave tuning devices at room temperature.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.4
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• pp.411-416
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• 2015

Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.

• Food Science of Animal Resources
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• v.21 no.4
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• pp.314-322
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• 2001

This study was carried out to investigate the physico-chemical properties of imported beef and Hanwo beef tenderloin steak in proximate composition, pH, myofibril Fragmentation Index (MFI), meat color, cooking loss, rheology and panel test by various cooking methods (grilling, pan-frying, oven-roasting and microwaving). moisture content of microwaving steak was lower than steak by other cooking method, and fat content of microwaving steak was higher than those of other cooking method was showed. In general, the pH values were increased with cooking, but there were no significant differences among pH values by various cooking method. The highest level of MFI in oven-roasting was showed, but no significant difference could be found among various cooking method. L* and b* -values of microwaving and pan-frying were higher than those of grilling and oven-roasting, also a* -value of microwaving was the lowest. Cooking loss was affected by cooking method. Microwaving method resulted in the highest cooking loss. Generally higher value of hardness and brittleness in microwaving than those of other cooking method were showed, and microwaving had the lowest cohesiveness, but there was no significant difference among the elasticity by the cooking method. Grilling, pan-frying and oven-roasting had high score of sensory evaluation, while microwaving had the lowest score in all sensory profile scores.

• Journal of the Korean Ceramic Society
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• v.38 no.2
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• pp.117-121
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• 2001

본 연구에서는 Zr $O_2$첨가가 Ba(Zn$_{1}$3/Ta$_{2}$3/) $O_3$(BZT)세라믹의 구조와 고주파 유전특성에 미치는 영향을 조사하였다. 모든 시료에서 $Ba_{5}$Ta$_4$ $O_{15}$ 이차상이 발견되었으며 Zr $O_2$의 첨가량이 증가하면 $Ba_{5}$Ta$_4$ $O_{15}$ 상의 양은 감소하였다. 반면에 Zr $O_2$의 첨가량이 1.5 mol% 이상인 시료에서는 $Ba_{0.5}$Ta $O_3$상이 발견되었다. BZT의 입자 크기는 약 1$mu extrm{m}$ 정도였지만, Zr $O_2$를 첨가하면 입자 크기가 증가하였다. SEM 및 TEM 분석에 의하여 Zr $O_2$가 첨가되면 액상이 존재하는 것을 알 수 있었으며, 이로 인하여 입자가 성장되는 것이 발견되었다. 시편의 밀도는 소량의 Zr $O_2$를 첨가하면 증가하지만 Zr $O_2$첨가량이 증가하면 감소하였다. 유전율은 모든 시료가 27에서 30 사이의 값을 가지고 있었다. 공진주파수 온도계수는 소량의 Zr $O_2$을 첨가하였을 때는 변화하지 않았지만 첨가량이 2.5 mol% 이상에서는 증가하였다. Q$\times$f 값은 Zr $O_2$을 첨가하면 증가하였고, 입자 성장이 완료되는 조성에서 최대 값을 보였다. 본 연구에서는 Zr $O_2$를 2.0 mol% 첨가하고 15$50^{\circ}C$에서 10시간 소결한 시료에서 최대의 Q$\times$f 값(164,000)을 얻을 수 있었다.다.다.

• Journal of the Korean Magnetics Society
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• v.10 no.5
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• pp.225-231
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• 2000

The crystallographic and magnetic properties of the sample F $e_{0.8}$ $Co_{0.18}$(BN)$_{0.02}$ synthesized by microwave arc-melting with the maximum power of 3.5 kW have been studied by the methods of an X-ray diffraction and the measurement of the magnetic hysteresis using the vibrating sample magnetometer at room temperature. The samples were prepared in a form of pellet pressed under the pressure of 9,000 N/c $m^2$, rolled coldly, and treated with the different temperatures. The X-ray diffraction pattern of pelleted sample shows that the crystal structure of the sample is bcc as same as that of Fe with a good uniformity. The X-ray diffraction pattern shows that a residual stress, which exists in the sample, is eliminated by final 90$0^{\circ}C$ annealing. As rolling rate and heat treatment temperature increases, the saturation magnetization and the remanence of the samples increase whereas the coercivity of the samples shows decrease. Also the saturation magnetization and the remanence of the samples were affected by rolling rate and rolling direction than heat treatment temperature, but the coercivity of the samples was affected by rolling rate and direction as well as heat treatment temperature. This means that a domain wall motion is easy due to elimination of a residual stress and an inclusion which exists in the sample by rolling and heat treatment and a local induced-magnetization easy axis was also formed to parallel to the rolling direction due to creation of the like-atom pairs across the slip plane by rolling......