• The Journal of Korean Society for Radiation Therapy
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• v.24 no.2
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• pp.115-121
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• 2012

Purpose: The process of the proton treatment is done by comparing the DRR and DIPS anatomic structure to find the correction factor and use the PPS to use this factor in the treatment. For the accuracy of the patient set up, the PPS uses a 6 axis system to move. Therefore, there needs to be an evaluation for the accuracy between the PPS moving materialization and DIPS correction factor. In order to do this, we will use a self made PPS QA Phantom to measure the accuracy of the PPS. Materials and Methods: We set up a PPS QA Phantom at the center to which a lead marker is attached, which will act instead of the patient anatomic structure. We will use random values to create the 6 axis motions and move the PPS QA Phantom. Then we attain a DIPS image and compare with the DRR image in order to evaluate the accuracy of the correction factor. Results: The average correction factor, after moving the PPS QA Phantom's X, Y, Z axis coordinates together from 1~5 cm, 1 cm at a time, and coming back to the center, are 0.04 cm, 0.026 cm, 0.022 cm, $0.22^{\circ}$, $0.24^{\circ}$, $0^{\circ}$ on the PPS 6 axis. The average correction rate when moving the 6way movement coordinates all from 1 to 2 were 0.06 cm, 0.01 cm, 0.02 cm, $0.1^{\circ}$, $0.3^{\circ}$, $0^{\circ}$ when moved 1 and 0.02 cm, 0.04 cm, 0.01 cm, $0.3^{\circ}$, $0.5^{\circ}$, $0^{\circ}$ when moved 2. Conclusion: After evaluating the correction rates when they come back to the center, we could tell that the Lateral, Longitudinal, Vertical were all in the acceptable scope of 0.5 cm and Rotation, Pitch, Roll were all in the acceptable scope of $1^{\circ}$. Still, for a more accurate proton therapy treatment, we must try to further enhance the image of the DIPS matching system, and exercise regular QA on the equipment to reduce the current rate of mechanical errors.

• 제어로봇시스템학회:학술대회논문집
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• 2005.06a
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• pp.1787-1790
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• 2005

We have developed satellite devices for fine attitude control of the Science & Technology Satellite-2 (STSAT-2) scheduled to be launched in 2007. The analog sun sensors which have been continuously developed since the 1990s are not adequate for satellites which require fine attitude control system. From the mission requirements of STSAT-2, a compact, fast and fine digital sensor was proposed. The test of the fine attitude determination for the pitch and roll axis, though the main mission of STSAT-2, will be performed by the newly developed FDSS. The FDSS use a CMOS image sensor and has an accuracy of less than 0.01degrees, an update rate of 20Hz and a weight of less than 800g. A pinhole-type aperture is substituted for the optical lens to minimize the weight while maintaining sensor accuracy by a rigorous centroid algorithm. The target process speed is obtained by utilizing the Field Programmable Gate Array (FPGA) in acquiring images from the CMOS sensor, and storing and processing the data. This paper also describes the analysis of the optical performance for the proper aperture selection and the most effective centroid algorithm.

• Journal of the Korean Society for Precision Engineering
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• v.18 no.2
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• pp.199-205
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• 2001

Burr makes troubles on manufacturing process due to deburring cost, quality of products and productivity. This paper described the results of experimental study on the influence of the cutting parameters on the formation of exit burrs in face milling. Using the results of experimental study, burr types are classified and data bases are developed to predict burr formation result. From the CAD file for work geometry and the NC data for tool path, the exit angles are calculated at every edges. This program predicts the burr geometry at exit edges using the prediction algorithm and data bases which are developed experimentally. Simulation results on deformation strain and temperature are also available in specific 2-dimensional cutting conditions. Also algorithm which can determine the exit angle is proposed.

• Journal of the Korean Society for Heat Treatment
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• v.10 no.4
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• pp.246-254
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• 1997

The 6.5wt %Si-Fe alloy sheets were made by the twin roll process. The magnetic properties and microstructures of sheets annealed in the sulfur atmosphere were studied. In the as-prepared sheet, non-oriented columnar grains about $10{\mu}m$ in diameter were observed, which grew from the surface to the inner part of the sheet. When the annealing temperature was around $700^{\circ}C$, the primary recrystallization was formed around the middle part of the sheet thickness, and the grain size increased with increasing annealing temperature. At the annealing temperature of $900^{\circ}C$, the grain size became $30{\sim}40{\mu}m$. Around the annealing temperature, the motive force of the grain growth is the grain boundary energy. However, above $1000^{\circ}C$ the surface energy played an important role in the observed grain growth. When the sheet were annealed at $1200^{\circ}C$, the grains whose (100) planes were paralled to the thin plate surface grew, and all sheet surfaces were covered with these grains after 1 hour annealing. This phenomenon is called tertiary recrystallization. A difference in surface energy between (100) and (110) surfaces provides a driving force for growth of tertiary grains. The coercive force was 0.27 mOe and the AC core loss $W_{12/50}$ was 0.38w/kg for the 6.5wt%Si-Fe alloy.

• Journal of the Semiconductor & Display Technology
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• v.20 no.3
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• pp.51-56
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• 2021

Using an inkjet printing process, we have investigated a droplet formation of poly(3,4-ethylenedioxythiophene): poly(styrenesulfonate) (PEDOT:PSS) near the orifice of a piezoelectric inkjet head. With an attempt to form the smallest droplet without any satellites, we have applied various waveforms such as the unipolar, bipolar, and M-shaped waveforms. It is found that the droplet velocity and volume vary depending sensitively on the waveform width and voltage. Of those, the M-shaped waveform is shown to provide the smallest droplet volume, followed by the bipolar and then unipolar waveforms. The droplet printed on a PET film roll by the M-shaped waveform has the diameter as small as 46.1 ㎛. It is likely that the second short unipolar in the M-shape waveform increases the droplet velocity gradient, rendering the droplet smaller.

• Korean Journal of Metals and Materials
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• v.48 no.2
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• pp.116-121
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• 2010

The Mg-Zn-RE alloy cladded with the thin Al1050 sheet was fabricated by means of a roll bonding process at $280^{\circ}C$.Microstructures and mechanical properties of the clad sheets were investigated. After heat treatment at $230^{\circ}C$ for 30 min, an Mg-rich diffusion layer with about $2{\mu}m$ in thickness was developed at the Mg and Al interface. Tensile tests were carried out in a temperature range up to $300^{\circ}C$. The clad sheet exhibits superior elongation to failure not only at room temperature but also at elevated temperatures compared with those of the Mg alloy sheet. For the deformed specimens, interface debonding does not occur and the diffusion layer shows only a few cracks.

• Food Quality and Culture
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• v.2 no.2
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• pp.73-79
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• 2008

Recently, increasing interests in local foods have been highlighted along with active efforts and activities from autonomy organizations to develop local cultures and promote local economies by generating value added products and profits through the development of local foods. Subsequently, useful effects might result by making local foods attractive to tourists, such as by using indigenous Gimpo products to make menu items that incorporate the social, economic, and cultural aspects of the Gimpo area, and contributing to its food culture, the development and use of its indigenous products, and promoting local restaurant businesses, etc. The items of the survey used to select the local food menu items to be developed were limited to ideas offered by expert groups, and were implemented by a new menu development process. In order to derive the menu items to develop, the following method was applied: a brainstorming session with experts to generate and draft ideas, a questionnaire to chefs and cooks in special grade hotels is Seoul to select the menu items to develop from those drafted, and sensory evaluations by experts to evaluate the developed items. Frequency analysis and technical statistical analysis were performed using the SPSS 12.0 program package, where 13 kinds of local foods were ultimately developed using indigenous products of Gimpo. The developed local food menu items were rice & grape sujaebi, grape sikhae, fried rice embryo bud, grape yanggaeng, rice pancakes, rice spaghetti, grape seed oil dressing, grape sauce, rice pizza, grape pie, rice & grape ice cream, grape chocolate, and rice roll cakes.

• Applied Chemistry for Engineering
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• v.10 no.8
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• pp.1114-1118
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• 1999

Barrier rib for the plasma display panel(PDP) was made by photolithographic process utilizing photosensitive barrier rib paste. The barrier rib paste was prepared by first dissolving ethylcellulose(binder polymer) in butyl carbitol(BC)/butyl carbitol acetate(BCA) =30/70 wt % mixture solvent at 15 wt % concentration. To this solution a mixture of functional monomers consisted of tripropyleneglycol diacrylate/ pentaerythritol triacrylate = 50/50 wt %, Irgacur 651 photoinitiator, and barrier rib powder were added and then the whole mixture was mixed in the three roll mill for 2 hr. The effect of component and concentration of photosensitive barrier paste on the photolithographic process was studied. After optimization of the paste formulation and photolithographic process, barrier rib could be obtained with good resolution up to $100{\mu}m$ height.

• Particle and aerosol research
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• v.12 no.4
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• pp.145-150
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• 2016

During the chemical mechanical planarization (CMP) process, slurry that comprises abrasive particles can directly affect the CMP performance and quality. Mainly, the large particles in the slurry can generate the defects on the wafer. Thus, many kinds of filters have been used in the CMP process to remove unwanted over-sized particles. Among these filters, the point-of-use (POU) filter is used just before the slurry is supplied onto the CMP pad. In the CMP research field, analysis of the POU filter has been relatively exceptional, and previous studies have not focused on the standardized filtration efficiency (FE) or filter performance. Furthermore, conventional evaluation methods of filter performance are not appropriate for POU filters, as the POU filter is not a membrane type, but is instead a depth type roll filter. In order to accurately evaluate the POU filter, slurry FE according to particle size was measured in this study. Additionally, a CMP experiment was conducted with filtered slurry to demonstrate the effects of filtered slurry on CMP performance. Depending on the flow rate and the filter retention size, the FE according to particle size was different. When the small and large particles have different FEs, the total filtration efficiency (TFE) can still have a similar value. For this reason, there is a need to measure the FE with respect to the particle size to verify the effects of the POU filter on the CMP process.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.276-282
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• 2004

Barley flakes were developed by extrusion cooking using broken kernels, by-products of the barley pearling process. Broken kernels from both non-waxy and waxy barley broken kernels were sufficiently gelatinized at the barrel temperature of over $100^{\circ}C$ and the moisture content of broken kernels of over 35%. Cutting and flaking roll separating properties of pellets prepared from non-waxy barley broken kernels were better than those of waxy barley broken kernels. Characteristics of pellets prepared by extrusion cooking in different mixing ratios of non-waxy and waxy barley broken kernels were investigated. As the mixing ratio of waxy barley broken kernels increased, RVA peak viscosity, apparent viscosity, and yield stress of prepared pellets decreased, while flow behavior index increased. As the mixing ratio of waxy barley broken kernels increased, compressive strength and bulk density of deep-fat fried flakes drastically decreased, and the size of air cells on cross-section increased, and thickness of cell-constituting bodies decreased. Sensory evaluation results showed that acceptability for texture and taste of flakes inclosed as the mixing ratio of waxy barley broken kernels increased, and optimum mixing level of waxy barley broken kernels appeared to be 30-40%.