• The Journal of Korean Association of Computer Education
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• v.6 no.3
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• pp.75-85
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• 2003

This study develops the System(MetaGene) to create meta-data for learning object based on SCORM including meta-data of Assets. SCO, Contents Aggregation and metadata of Contents Package. API function cocle is embeded in Learning Object for interfacing API adopter in LMS to support SCORM and for tracking on learning process based on data models. Also, the learning objects are packaged the PIF(Packaged Interchange File) to transmit with LMS. MetaGene is verified by $SCORM^{(TM)}$ Conformance TestSuite for meta-data of learning objects, manifest file of Contents Packaging.

• Food Science and Preservation
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• v.8 no.2
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• pp.125-130
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• 2001

The effects of modified atmosphere(MA) storage for fresh red chili pepper and red bell pepper fruits were investigated with storing in polyethylene film with various fine holes. During the storage of the both pepper fruits, the weight loss, color change, mold emergence, and firmness were evaluated. The weight loss of pepper fruits packaged without holes on film was less than 3%, even though it was each 50% and 25% for non packaged red chili pepper and red bell pepper fruits. The rates of mold emergence of red chili pepper and red bell pepper fruits were reached to each 60% and 50% at the end of storage period as stored in film without holes. However, the rate of mold emergence of pepper fruits was lowered when fruits were stored in MA with low relative humidity (70∼80%). The color and firmness of pepper fruits were not much changed when fruits were stored in MA with high humidity.

• Journal of the Korean Society of Industry Convergence
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• v.1 no.2
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• pp.13-19
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• 1998

A computer simulation program for the design of furnace witjin pakaged water-tube boilres is developed and the developed computer program is successfully applied to design the furnace for packaged water-tube boiler. The model by experiment and the model by Hottel are used to predict the exit gas temperature of furnace. The result by two models is discussed and is shown that in the case of constant cross section in furnace, the result is same but in changing the configuration of cross section, the difference by two models is not small.

• Journal of the Korean Society of Food Culture
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• v.11 no.2
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• pp.235-242
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• 1996

Sanitary management practices from 8 packaged meals (Dosirak) manufacturing establishments were surveyd during production and distribution and their microbiological quality of dosirak items marketed in CVS were analyzed. Correlation coefficients were calculated to deternine significant relationships between sanitary management practices and microbiological quality of packaged meals. The results of self evaluation on sanitary management practices indicated 'doing practice well' in personnel and equipment sanitation management but time-temperature control management were practiced satisfactorily only about 55% as compared with the managerial standard guidelines. Significant relationships between the status of actual sanitary management practices and microbiological quality of Dosirak items were not found, but general status of microbiological quality of Dosirak items revealed positive relationship with the size of operational structure and the status of time-temperature control management practices.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.05a
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• pp.624-627
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• 2004

Most concrete is recently made of an aggregate which is properly absorbed, and carried in it according to its capability at every fields. We have been close to demand new capability of high flowing and enduring for specific concretes. That is difficult to cope with claiming the efficiency on deterioration from lack of a high Quality aggregate. Therefore, For solving the problems we apply to method of packaged dry combined materials for concrete using dried materials. That is to say that it is a kind of making into an instant. In this study, There is a purpose to present fundamental data, comparing and analyzing a phenomenon of aggregate's absorption following the rate of adding water, for using existing materials.

• Journal of the Korean Applied Science and Technology
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• v.15 no.2
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• pp.59-66
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• 1998

Two-packaged polyurethane coatings were prepared by blending benzoic acid lactone modified polyester polyol(BLMPs) and HDI-biuret. BLMPs were synthesized by polycondensation of benzoic acid, viscosity depression component, with 1,4-butanediol, adipic acid, and polycaprolactone polyol. Kinematic viscosity of BLMP was gradually decreased with increasing benzoic acid content in BLMP. The low viscosity of modified polyester has an advantage of making a high-solid content coatings. After the film was coated with the prepared polyurethane coatings and cured at room temperature, the various physical properties were measured. They showed good physical properties such as flexibility, impact resistance, cross hatch adhesion, yellowness index, and rust resistance. These advantages are the results of introducing polycaprolactone polyol.

• Proceedings of the Materials Research Society of Korea Conference
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• 2011.05a
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• pp.22.2-22.2
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• 2011

Reliability and degradation mechanism of conventional phosphor-converted white GaN-based light-emitting diodes (LEDs) were investigated. Under electro-thermal stress condition, the optical output degraded rapidly at the initial stress time accompanied by the change of chromatic properties. This could be attributed to the optical degradation of packaged materials, in particular, the browning of encapsulants and the darkening of reflective packages. At longer stress times, the optical output gradually decreased according to the degree of the reverse leakage currents, namely, the generation ofnonradiative recombination defects. This indicates that the optical degradation of white LEDs are dominated by the darkening of packaged materials and the generation of defects depending on the injection current and ambient temperatures. Using analyses of electroluminescence spectra, optical microscopy, electrical, optical, and thermal properties, optical degradations of white LEDs are discussed.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2003.06a
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• pp.521-524
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• 2003

This paper is aimed to develop the circuit of a coil-type oil sensor packaged to the automotive engine oil monitoring the deterioration in the driving condition and let a driver notify the optimized time for the exchange of engine oil. By applying the principle which the deterioration of automotive engine oil can be expressed to the dielectric constant, the capacitance bridge circuit and the integrator circuit are designed and packaged to a coil-typed engine oil. In this study. the range of operating temperature of engine oil is experimentally recommended within 55$^{\circ}C$ for the stability of a sensor designed. It is concluded that the characteristics of output voltage converted from the dielectric constant are linearly distributed.

• Journal of the Korean Institute of Telematics and Electronics D
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• v.35D no.7
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• pp.17-24
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• 1998

We proposed a novel bondwire inductor buried in plastic package for low cost MMIC and characaterized the electrical perofmrance in a wide frequency range using the full-wave analysis of finite element method(FEM), and then we fabricated and measured the scale-up model in order to prove the characteristics. Th ebondwire inductor has higher quality factor and higher cutoff frequency than the conventional spiral inductor designed n the same area as the bondwire inductor. Since the air-bridge process is not requried for the bondwire inductor, it is very suitable for low cost plastic-packaged MMIC production. The bondwire inductor has the field distribution localized around the bondwire inductor and hence is more compatible to the crosstalk problems.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.216-223
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• 1998

This study was conducted to investigate the effects of the tenderness for the vacuum chilled, the air-frozen or the rechilled Holstein beef loin. The vacuum packaged beef was stored at 1$^{\circ}C$ and the air-packaged beef was stored at -20$^{\circ}C$ for 60 days. The rechilled beef was restored for 3 days at 1$^{\circ}C$ by using the vacuum chilled or the air-frozen beef. Hardness and chewiness of the vacuum chilled beef were better than those of the air-frozen beef. Hardness and chewiness were improved significantly(p＜0.05) after the 40 days storage for the vacuum chilled beef, but there was no significant improvement for the air-frozen beef during the 60 days storage. By the rechilling process, tenderness and myofibrillar fragmentation index of the vacuum chilled and air-frozen beef improved. Especially those were improved significantly(p＜0.05) in the vacuum chilled beef after the 20 days storage, and in the air-frozen beef after the 40 and 60 days storage.