• JSTS:Journal of Semiconductor Technology and Science
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• 제17권3호
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• pp.401-410
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• 2017

In this work, we show that the excessive lattice heating problem due to parasitic pnp transistor action in the diode electrostatic discharge (ESD) protection device in the diode input protection circuit, which is favorably used in CMOS RF ICs, can be solved by adopting a symmetrical cathode structure. To explain how the recipe works, we construct an equivalent circuit for input human-body model (HBM) test environment of a CMOS chip equipped with the diode protection circuit, and execute mixed-mode transient simulations utilizing a 2-dimensional device simulator. We attempt an in-depth comparison study by varying device structures to suggest valuable design guidelines in designing the protection diodes connected to the $V_{DD}$ and $V_{SS}$ buses. Even though this work is based on mixed-mode simulations utilizing device and circuit simulators, the analysis given in this work clearly explain the mechanism involved, which cannot be done by measurements.

• 한국식품조리과학회지
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• 제7권4호
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• pp.103-109
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• 1991

The purpose of this study was to evaluate the foodservice management practices in day care centers in order to provide basic information and guideline for development of foodservice facilities standard model and sanitation manuals. Basic survey and evaluation were done for 24 day-care centers categorized in four groups. General foodservice management practies, status of equipment, and hygienic conditions were evaluated. The results of the survey showed the followings: the cost of lunch and the cost of interim snack varied very much among each group; development of standard recipe as well as purchase of foods were not done by an expert; the hygienic condition of kitchens and dining-room needed more attention for improvement; the sanitary practies of employees showed potential problems; kitchen facilites were not standardized, especially only 20.8% of the facilities were equipped with the three-compartment sink, which was regarded as essential.

• 천문학회보
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• 제46권2호
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• pp.48.3-49
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• 2021

We study the process of panspermia in Milky Way-like galaxies by modeling the probability of successful travel of organic compounds between stars harboring potentially habitable planets. To this end, we apply the modified habitability recipe of Gobat & Hong (2016) to a model galaxy from the MUGS suite of zoom-in cosmological simulations. We find that, unlike habitability, which only occupies narrow dynamic range over the entire galaxy, the panspermia probability can vary be orders of magnitude between the inner (R, b = 1~4 kpc) and outer disk. However, only a small fraction of star particles have very large values of panspermia probability and, consequently, the fraction of star particles where the panspermia process is more effective than prebiotic evolution is much lower than from naïve expectations based on the ratio between panspermia probability and natural habitability. The lunar surface progressively darkens and reddens as a result of sputtering from solar wind particles and bombardment of micrometeoroids. The extent of exposure to these space weathering agents is frequently calculated as the location in a diagram of reflectance at 750 nm

• 한국식생활문화학회지
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• 제29권1호
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• pp.101-110
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• 2014

This study was performed to determine the optimal composition of a muffin added with jerusalem artichoke powder and oligosaccharide. The experiment was designed based on CCD (central composite design), and evaluation was carried out by means of RSM (response surface methodology), which included 10 experimental points with three replicates each for the two independent variables jerusalem artichoke powder and oligosaccharide. The experimental muffin was prepared according to a traditional recipe, except that the flour was partially replaced by jerusalem artichoke powder (5, 15, or 25%) and the sugar was partially replaced by oligosaccharide (25, 50, or 75%). Using F-test, height, moisture, a-value, b-value, springiness, cohesiveness, texture, and overall acceptability were expressed as a linear model, whereas volume, pH, L-value, appearance, flavor and taste were expressed as a quadratic model. Increased amounts of jerusalem artichoke powder led to reduction of sensory scores for appearance, flavor, taste, texture, and overall quality. The optimum formulation determined by the numerical and graphical methods were similar: jerusalem artichoke powder 10.99%, oligosaccharide 71.40%.

• 한국식품과학회지
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• 제40권5호
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• pp.534-539
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• 2008

본 연구에서는 표준 당 용액과 파운드 케익에서 단맛 억제제인 Na-PMP의 단맛 조절 기능을 증명하였다. 설탕은 여러 식품에서 수분 보유력, 조직감 그리고 맛과 관련된 식품의 특성과 같은 성질을 제공하는 중요한 성분 중의 하나이다. 그러나 식품에서 이러한 장점을 얻기 위하여 첨가하는 설탕의 양은 적절한 단맛의 범위를 벗어나는 과도한 양이므로 식품의 향미를 저해하는 결과를 초래하게 된다. 이러한 문제점을 해결하기 위하여 단맛 억제물질인 Na$\pm$2-(4-methoxyphenoxy)propanoate(Na-PMP)을 식품에 적용하였다. 먼저 2.5, 5.0, 7.5, 10.0%의 설탕 용액과 이 농도의 설탕 용액과 같은 단맛 강도를 갖도록 과당 용액을 제조하였다. 이 용액 각각에 250과 500 ppm의 두 가지 수준으로 Na-PMP를 혼합하여 저해 정도를 측정하였다. 이 두 가지 단맛 억제제의 농도에서 모두 단맛 강도가 유의적으로 저해되었다. 이 표준 용액에 대한 결과를 바탕으로 단맛 억제제를 파운드 케익에 적용하였다. 우선 과량의 설탕(10, 20, 30%)이 첨가된 파운드 케익에 대한 부피, 경도, 수분함량, 저장성에 대한 검사를 실시하였다. 물리적 측정 결과 설탕이 30% 더 첨가된 케익이 조직감과 저장성면에서 품질이 가장 좋았기 때문에 이 케익에 단맛 억제제를 45 ppm(1.5% of 10,000 ppm Na-PMP), 52.5 ppm(1.7% of 10,000 ppm Na-PMP,) 60 ppm(2.0% of 10,000 ppm Na-PMP)의 세가지 수준으로 첨가하여 관능검사를 실시하였다. 45 ppm의 Na-PMP를 첨가한 것이 파운드 케익의 기본 배합비와 단맛에 있어서 유의적 차이를 보이지 않았다. Na-PMP의 첨가는 설탕의 장점을 유지하면서 파운드 케익의 과량의 단맛을 효과적으로 억제하였다.

• 대한영양사협회학술지
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• 제16권4호
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

• 대한한의학원전학회지
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• 제23권4호
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• pp.1-11
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• 2010

"Gyeongbangsilheomrok(經方實驗錄)" is a book that was written for the propagation of the thought of Gyeongbang(經方) theory in the early 20th century. Gyeongbang means the medicine in "Sanghanron(傷寒雜病論)" which was written by Jangjonggyeong(張仲景), who is known as a great doctor of ancient times in China. Gyeongbang had worked as a good model of medicine for a long time, but as time goes by, there appeared some physicians pointing out the limit of Gyeongbang and trying to overcome it. Through the effort like this, there gradually had appeared so many physicians carrying out the medical treatment which was getting out of the boundary of Gyeongbang. And There also had appeared a group of physicians, called Gyeongbangpa(經方派), opposing the opinion like this and defending the academic value of Gyeongbang. "Gyeongbangsilheomrok" had been estimated as a meaningful achievement of Gyeongbangpa tradition, and also had been regarded as a good book comprising copious basic theory about Bangje(方劑). The most significant assertion in this book is that it explained the Onbyeong(溫病) theory as a component itself in "Sanghanron(傷寒論)", which had been argued by many other medicians thinking that "Sanghanron" did not cover the treatment of Onbyeong. In regarding to this problem, "Gyeongbangsilheomrok" argued that the concept of Onbyeong in "Sanghanron" belongs to the category of Taeyangbyeong(太陽病) and also suggested that Galgeuntang(葛根湯) would be the main recipe for Onbyeong.

• Preventive Nutrition and Food Science
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• 제13권4호
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• pp.340-347
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• 2008

This study was conducted to develop a recipe for a nutritional cookie with lotus root powder that had the optimal composition of ingredients and texture resulting in high preference by all age groups. Wheat flour was partially substituted with lotus root powder to reduce its content. Response Surface Methodology was used to analyze the measured results, which showed 16 experimental points including 2 replicates for lotus root powder, sugar and butter. The compositional and functional properties were measured, and these values were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final mixture product. The sensory evaluation results showed significant values in color (p<0.01), texture (p<0.05) and overall quality (p<0.05). As a result, the optimal sensory ratio was determined to be 22.59 g of lotus root powder, and 53.08 g of sugar for every 120 g of butter.

• 한국표면공학회:학술대회논문집
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• 한국표면공학회 2006년도 추계학술발표회 초록집
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• pp.4-5
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• 2006

This paper represents modeling and optimization techniques for solar cell process on single-crystalline float zone (FZ) wafers with high efficiency; There were the four significant processes : i)emitter formation by diffusion, anti-reflection-coating (ARC) with silicon nitride using plasma-enhanced chemical vapor deposition (PECVD); iii)screen-printing for front and back metallization; and iv)contact formation by firing. In order to increase the performance of solar cells, the contact formation process is modeled and optimized. This paper utilizes the design of experiments (DOE) in contact formation to reduce process time, fabrication costs. The experiments were designed by using central composite design which is composed of $2^4$ factorial design augmented by 8 axial points with three center points. After contact formation process, the efficiency of the solar cell is modeled using neural networks. This model is used to analyse the characteristics of the process, and to optimize the process condition using genetic algorithms (GA). Finally, find optimal recipe for solar cell efficiency.

• 한국식생활문화학회지
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• 제24권3호
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• pp.321-330
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.