• Proceedings of the KIEE Conference
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• 2011.07a
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• pp.1608-1609
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• 2011

In this study, in order to develop the evaluation method for XLPE materials for HVDC cables, DC/Impulse superposition testing system was builded up. Throughout the P-spice simulation, optimal values of the protection resistor for the DC generation system and the blocking capacitor for the Impulse generator were calculated. DC/Impulse superposition system showed good result maintaining their proper wave shapes and amplitudes. This system would be planned to apply to the evaluation of XLPE materials for HVDC cables.

• Proceedings of the KIPE Conference
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• 2000.07a
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• pp.74-77
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• 2000

Today there is an ever increasing effort to control high-pressure discharge lamps with electronic ballast. HID lamps can be ignited by high-voltage pulses and need an ignitor to start them. An ignitor gives high-voltage pulses to HID lamps which have the type of the arc discharge. Three kinds of ignitor circuits have been analyzed by the P-spice program and we have shown experimental results in this paper. The result of this study seems to be able to help to develope various ignitors.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1996.11a
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• pp.101-104
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• 1996

A new detecting system for moving objects of coastal region has been designed by directional antenna and driving circuits. The designed system has been investigated by CAD for linear and planar antenna arrays of various radiating elements for antenna simulations and by P-spice of device simulations. For detecting the displacement of moving objects, we constructed four wideband dipole antenna, diode switching circuit, mixer, filter and amplifier. The results of antenna receiver were shown a possibility of distance measuring system through phase difference of radiation patterns in antenna simulation

• Journal of Industrial Technology
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• v.18
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• pp.157-163
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• 1998

Today there is an ever increasing effort to control high-pressure discharge lamps with electronic ballasts. HID lamps can be ignited by high-voltage pulses and need an ignitor to start them. An ignitor gives high-voltage pulses to HID lamps, which have the type of the arc discharge. Two kinds of ignitor circuits have been analyzed by the P-spice program and we have shown experimental results in this paper. The result of this study seems to be able to help to develope various ignitors.

• Applied Biological Chemistry
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• v.33 no.2
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• pp.147-153
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• 1990

To investigate the effect of spice oils on the nitrite role in processed meat products, eight spice oils, ascorbic acid, and nitrite at different combinations were added to marcerated pork, and cooked at $70^{\circ}C$ lot 30min or $121^{\circ}C$ for 15min. The cooked sample were stored at $5.5^{\circ}C$ for 12days and pH, residual nitrite, redness, TBA value, and antimicrobial activity were analyzed. pH of the uncooked samples were stable at $5.6{\sim}5.8$ except in samples with nitrite alone, anise, ascorbic acid, and black pepper in which pH increased to $6.7{\sim}7.8$ after 5 days of storage. The pH of the cooked samples were stable at $5.9{\sim}6.1$ during the storage. Residual nitrite decreased rapidly on the first day of storage in each model. Residual nitrite decreased rapidly on the first day of storage in each model. The nitrite reducing effect was greatest in sample with ascorbic acid, followed by clove eugenol and thyme, but was small with peppermint. The redness of the sample was increased with ascorbic acid, colve, eugenol, thyme, anise, black pepper, coriander and rosemary except peppermint, specially samples with ascorbic acid, clove and eugenol were prominent. The TBA values of the samples with cloves, eugenol and ascorbic acid, stored after nine days, were $4{\sim}6.5$ lower than that of nitrite added sample and indicated strong antioxidant activity. The antimicrobial activity determined by inhibition zone, was strong in samples with clove, eugenol, peppermint, thyme, coriander, black pepper, rosemary and anise had antimicrobial activity to the Penicillium sp. Specially with clove, eugenol, peppermint and thyme, while all the samples showed $7{\sim}10mm$ inhibition zone to the Salmonella sp. The above results suggest that addition of eugenol, clove and thyme oil to the processed meat may increased the antioxidant, antimicrobial activity, and redness of the product so that could provide a way of reducing nitrite addition into meat products.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.18 no.6
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• pp.854-862
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• 1993

All of the CMOS analog and analog-digital systems have composed with several basic circuits, and among them, a important block, the amplifier part can affect the system's performance, Therefore, according to the uses in the system, the amplifier circuit have designed as various architectures (high-gain, low-noise, high-speed circuit, etc...). In this paper, we have proposed a new CMOS differential amplifier circuit. This circuit is differential to single ended input stage comprised of CMOS complementary gain circuits having internally biasing configurations. These architectures can be achieved the high gain and reduced the transistors for biasing. As a results of SPICE simulation with the standard $1.5{\mu}m$ processing parameter, the gain of the proposed circuit have a doubly value of the typical circuit's while maintaining other characteristics(phase margin, offset, etc...). And the proposed circuit is applicated in a simple CMOS comparator which has the settling time in 7nsec(CL=1pF) and the igh output swing $({\pm}4.5V)$.

• The Transactions of the Korean Institute of Power Electronics
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• v.6 no.5
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• pp.423-431
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• 2001

This paper proposes a new active common-mode voltage damper circuit that is capable of suppressing a common-mode voltage produced in the PWM VSI-fed induction motor drives. The new active common mode voltage damper is consists of a four-level half-bridge Inverter and a common mode transformer with a blocking capacitor. In order to reduce the common mode voltage and high frequency leakage current the active common mode damper applies to the PWM inverter system the compensated voltage of which the amplitude is the same as the common mode voltage and of which the polarity is opposite to the common mode voltage. Simulated using P-SPICE and experimental results show that common-mode voltage damper makes contributions to reducing a high frequency leakage current and common-mode voltage.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.14 no.6
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• pp.479-486
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• 2021

In this paper, an ultra small phase locked loop (PLL) with a single capacitor loop filter has been proposed by adding a signal sensing circuit (SSC). In order to extremely reduce the size of the PLL, the passive element loop filter, which occupies the largest area, is designed with a very small single capacitor (2pF). The proposed PLL is designed to operate stably by the output of the internal negative feedback loop including the SSC acting as a negative feedback to the output of the single capacitor loop filter of the external negative feedback loop. The SSC that detects the PLL output signal change reduces the excess phase shift of the PLL output frequency by adjusting the capacitance charge of the loop filter. Although the proposed structure has a capacitor that is 1/78 smaller than that of the existing structure, the jitter size differs by about 10%. The PLL is designed using a 1.8V 180nm CMOS process and the Spice simulation results show that it works stably.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1006-1013
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• 2014

This study is aimed at examining the usefulness of mugwort as an alternative of western herb by making widely known tomato sauce with mugwort powder added, the ingredient that has a bio-active substance. The control group showed the highest percentage of water from tomato sauce, 89.24%. The sauce with mugwort added in by 2% showed the lowest pH, 4.55. The brightness L value for chromaticity got lower significantly (p>0.001) as the amount of added mugwort increased, and red a value and yellow b value were high in the control group for 18.06 and 16.84 respectively, and got reduced as the amount of added mugwort increased. The salinity was the highest in the sauce mugwort added in by 2% for 1.02. Sugar content and reducing sugar were the lowest in the sauce mugwort added in by 2% for 9.49 and 56.01. As measuring total count change, no microorganism was found until $10^{th}$ day of storage, and was 0% $1.7{\times}10^3CFU/mL$ on the $15^{th}$ day, and no microorganism was found in the 1.5% and 2% added groups. Lastly for 60 days of storage, the control group without mugwort showed the highest microorganism count for $3.1{\times}10^8CFU/mL$ In a sensory test, color was in the 1% added group was 5.28, higher than the control group which showed 4.78, but there was no significant difference. Taste was rated most highly in the 1.5% added group for 5.65. After taste was also rated most highly in the 1.5% added group for 5.8. Overall preference was the highest in the 1% added group for 5.79. From the results, tomato sauce with mugwort added in showed the high storage capacity and was rated highly in the preference test. The possibility of the alternative of western spice and the potential to use Korean spice for other western spice were observed again.

• Food Science of Animal Resources
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• v.22 no.4
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• pp.352-357
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• 2002

Antimutagenic effects of extracts from curry powder and its individual fourteen kinds of spices, were investigated by Ames test. The antimutagenic effects against a direct mutagen, 2-nitrofluorene(2 -NF) and two indirect mutagens, 2-anthramine(2-AT) and 2-acetamidofluorene (2-AE) in the S. typhimurium TA98 were tested. For the 2-NF, the antimutagenicity of cinnamon, fenugreek, fennel, ginger, clove, turmeric and celery seed were determined as 42, 38, 32, 28, 24, 23 and 20%, respectively. The antimutagenicity of clove against the 2-AT was the highest (116%), and followed by the order of celery seed(103%), cardamon(100%), red pepper(99%), cinnamon(92%), cumin(83%), ginger(82%), fennel(82%), coriander (71%), nutmeg(68%) and turmeric (55%). The results also showed that the antimutagenic effect of clove against the 2-AF was superior to other spices. In case of curry powder among more than 10 kinds of spices, the antimutagenenicity against the 2-AT and 2-AF showed 23% and 6%, respectively, but no effect was observed against the 2-NF.