• Journal of the Institute of Electronics Engineers of Korea SD
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• v.44 no.2
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• pp.7-12
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• 2007

A SPICE-based 3-dimensional circuit model of LED(Light-Emitting Diode) was developed for the design optimization and analysis of high-brightness LEDs. An LED is represented as an array of pixel LEDs with small preassigned areas, and each of the pixel LEDs is composed of circuit networks representing the thin-film layers(n-metal, n- and p-type semiconductor layers, and p-metal), ohmic contacts, and pn-junctions. Each of the thin-film layers and contact resistances is modeled by a resistance network, and the pn-junction is modeled by a conventional pn-junction diode. It has been found that the simulation results using the model and the corresponding parameters precisely fit the measured LED characteristics.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.800-809
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• 2007

To develope Hanbang beef jerky as health food, six kinds of beef jerky were prepared by adding sugar (A), licorice (B) and three kinds of spice extracts (clove: C, fennel fruit: D and Chungyang green pepper extract: E) and mixture of all extracts (F). The effects of the drying method and added spice extracts on the quality characteristics of the beef jerky were evaluated. In general, the air-blast dried beef jerky contained $31{\sim}33%$ moisture, $50.0{\sim}51.2%$ crude protein, $7.2{\sim}7.8%$ crude lipid and $3.0{\sim}3.3%$ crude ash. For the mineral content of the air-blast dried jerky, the most prevalent mineral was Na $(1540.08{\sim}1838.17$ mg%), followed by K, P, Mg, and Ca. The Ca content of the beef jerky was highest in the mixed extract group (88.53 mg%), and the lowest content was in sugar-added group (53.12 mg%). For the color properties, the L-value (lightness), a-value (redness) and b-value (yellowness) were higher in the air-blast dried beef jerky than in the hot air dried samples. The drying methods showed their greatest affect on the redness (a) for all six jerkies (p<0.001). For the preference by sensory evaluation, the beef jerky samples with added sugar (A) and licorice extract (B) had significantly higher scores than the beef jerky samples with the added spice extracts, for both of air-blast drying and hot air drying (p<0.05). Preference for the air-blast dried beef jerkies with added clove (C) and fennel fruits (D) were significantly higher, in terms of taste, color, softness and aftertaste as compared to the respective hot air dried jerkies (p<0.01). Considering all the obtained results, we concluded that licorice and spice extracts can be used as natural preservatives in the development of health foods and the air-blast drying method is recommended to improve the quality characteristics of beef jerky.

• Food Science and Preservation
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• v.10 no.3
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• pp.347-353
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• 2003

Physicochemical and sensory characteristics of turnip pickle prepared with different pickling spices were investigated. Turnip root slices(4${\times}$1${\times}$0.5 cm) were salted with NaCl and CaCl$_2$, and then soaked into pickling solution added to commercial (pickle P) or manufactured (pickle M) pickling spice, and then stored at 2$0^{\circ}C$. Throughout the whole storage periods, the acidity, pH, saltiness and reducing sugar content of two pickles were 3.1∼3.5%, 1.4∼1.7, 0.2∼0.6% and 25.2∼30.4 mg/mL, respectively. There were no significant differences between two pickles in saltiness, anthocyanin, reducing sugar content, color(Hunter L, a and b value) and hardness. However, acidity of pickle M was higher than that of pickle P throughout the storage time. Sensory results showed that the best edible time was the 14th day of storage, and at that time, scores of pickle M was higher in 리avor(7.3 and 6.9), taste(7.8 and 5.4) and over-all preference(8.0 and 6.1) than those of pickle P, and pickle M maintained good sensory qualities until 28th day of storage, compared to pickle P(p<0.05).

• Journal of Sensor Science and Technology
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• v.24 no.5
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• pp.353-357
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• 2015

A new SPICE-compatible model for a gate/body-tied PMOSFET photodetector (GBT PD) with an overlapping control gate is presented. The proposed SPICE-compatible model of a GBT PD with an overlapping control gate makes it possible to control the photocurrent. Research into GBT PD modeling was proposed previously. However, the analysis and simulation of GBT PDs is not lacking. This SPICE model concurs with the measurement results, and it is simpler than previous models. The general GBT PD model is a hybrid device composed of a MOSFET, a lateral bipolar junction transistor (BJT), and a vertical BJT. Conventional SPICE models are based on complete depletion approximation, which is more applicable to reverse-biased p-n junctions; therefore, they are not appropriate for simulating circuits that are implemented with a GBT PD with an overlapping control gate. The GBT PD with an overlapping control gate can control the sensitivity of the photodetector. The proposed sensor is fabricated using a $0.35{\mu}m$ two-poly, four-metal standard complementary MOS (CMOS) process, and its characteristics are evaluated.

• Journal of the Korean Institute of Telematics and Electronics
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• v.26 no.6
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• pp.131-139
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• 1989

This paper proposes Domino CMOS NOR-NOR Array Logic design method which has the same as characteristic of CMOS and Domino CMOS in Array Logic like PLA, good operation feature, high desity, easy test generation. This testable design method can detect all of faults in the circuit using simple additional circuit and solve the parasitic capacitance problem by improving the pull-down characteristics. A Test generation algorithm and test procedure using concept of PLA product term and personality matrix are proposed, and it was implemented in PASCAL language. This design method is verified by SPICE and P-SPICE simulation.

• Proceedings of the KIPE Conference
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• 1999.07a
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• pp.222-225
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• 1999

Started upon it discovery by Wright et al in 1973, studies on the solid polymer electrolyte are being carried out vigorously. So, models of Li-polymer battery have been developed through R-L-C components combination and P-spice functional block in this paper. The impedance characteristics of Li-polymer battery with R-L-C components are presented. Simulation results using P-spice functional model are compared with measured charge/discharge characteristics.

• Fisheries and Aquatic Sciences
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• v.18 no.1
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• pp.7-11
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• 2015

The influence of spice (cinnamon, allspice, black pepper)-oil extract on canned seafood quality was studied. During the processing of canned seafood, the substitution of spice-oil extract for vegetable oil (refined sunflower, corn, soybean and olive oil) resulted in a decrease in the heat resistance of spore microorganisms, making it possible to reduce the duration of sterilization for canned food to 5-10 min at $115^{\circ}C$. This reduction in the sterilization duration of canned seafood with spice-oil extract inhibited residual microflora in the product, thus reducing the deleterious effect of heating on the main food compounds while preserving protein digestibility.

• Proceedings of the Korean Geotechical Society Conference
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• 2003.03a
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• pp.203-210
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• 2003

격자망식 전선배치에 의한 전기비저항 측정기법을 이용한 침출수 누출감지시스템을 개발하여 그 적용성을 평가하기 위하여 현장모형시험을 수행하였다. 현장모형시험을 수행한 결과 침출수 누출지점에서 전기비저항이 크게 감소하여 누출지점을 정확하게 감지할 수 있었다. 격자망식 전선배치에 의한 전기회로적인 효과로 인하여 전기비저항이 감소된 지점과 동일 전선상에 연결된 다른 센서에서의 측정값도 다소 감소하는 경향을 나타내었다. 이를 보정하기 위하여 P-SPICE를 이용하여 전기회로 시뮬레이션을 수행하여 전기회로 효과를 정량적으로 평가하였다 P-SPICE 시뮬레이션의 결과를 토대로 보정계수를 도출하여 현장모형시험결과를 보정하였으며, 보정된 겉과에 의하면 전기회로적 특성에 의한 영향을 효과적으로 제거되어 누출지점에서의 전기비저항 감소가 명확하게 나타났다.

• Proceedings of the IEEK Conference
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• 2008.06a
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• pp.391-392
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• 2008

A SPICE-based 3-dimensional circuit model of Light-Emitting Diode(LED) was modified include the reverse breakdown properties. The new model is found to be accurate to study the failure mechanisms of LEDs under electrostatic discharge (ESD) and electronic overstress (EOS). It was found that the permanent damages under heavy reverse stress is mainly due to the high electric field strength in P-GaN layer.

• Journal of information and communication convergence engineering
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• v.19 no.4
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• pp.263-268
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• 2021

Although the compact capacitance model of point tunneling types of tunneling field-effect transistors (TFET) has been proposed, those of line tunneling types of TFETs have not been reported. In this study, a compact capacitance model of an L-shaped TFET (LTFET), a line tunneling type of TFET, is proposed using the previously developed surface potentials and current models of P- and L-type LTFETs. The Verilog-A LTFET model for simulation program with integrated circuit emphasis (SPICE) was also developed to verify the validation of the compact LTFET model including the capacitance model. The SPICE simulation results using the Verilog-A LTFET were compared to those obtained using a technology computer-aided-design (TCAD) device simulator. The current-voltage characteristics and capacitance-voltage characteristics of N and P-LTFETs were consistent for all operational bias. The voltage transfer characteristics and transient response of the inverter circuit comprising N and P-LTFETs in series were verified with the TCAD mixed-mode simulation results.