• Korean Journal of Soil Science and Fertilizer
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• v.44 no.5
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• pp.944-958
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• 2011

Soil hydraulic properties such as hydraulic conductivity or water retention which are costly to measure can be indirectly generated by soil pedotransfer function (PTF) using easily obtainable soil data. The field soil structure description which is routinely recorded could also be used in PTF as an input to reduce the uncertainty. The purposes of this study were to use qualitative morphological soil structure descriptions and soil structural index into PTF and to evaluate their contribution in the prediction of soil hydraulic properties. We transformed categorical morphological descriptions of soil structure into quantitative values using categorical principal component analysis (CATPCA). This approach was tested with a large data set from the US National Pedon Characterization database with the aid of a categorical regression tree analysis. Six different PTFs were used to predict the saturated hydraulic conductivity and those results were averaged to quantify the uncertainty. Quantified morphological description was successively used in multiple linear regression approach to predict the averaged ensemble saturated conductivity. The selected stepwise regression model with only the transformed morphological variables and structural index as predictors predicted the $K_{sat}$ with $r^2$ = 0.48 (p = 0.018), indicating the feasibility of CATPCA approach. In a regression tree analysis, soil structure index and soil texture turned out to be important factors in the prediction of the hydraulic properties. Among structural descriptions size class turned out to be an important grouping parameter in the regression tree. Bulk density, clay content, W33 and structural index explained clusters selected by a two step clustering technique, implying the morphologically described soil structural features are closely related to soil physical as well as hydraulic properties. Although this study provided relatively new method which related soil structure description to soil structure index, the same approach should be tested using a datasets containing the actual measurement of hydraulic properties. More insight on the predictive power of soil structure index to estimate hydraulic properties would be achieved by considering measured the saturated hydraulic conductivity and the soil water retention.

• 한국신재생에너지학회:학술대회논문집
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• 2010.06a
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• pp.61.1-61.1
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• 2010

$CuIn_{1-x}-GaxSe_2$ based materials with direct bandgap and high absorption coefficient are promising materials for high efficiency hetero-junction solar cells. CIGS champion cell efficiency(19.9%, AM1.5G) is very close to polycrystalline silicon(20.3%, AM1.5G). A reduction in the price of CIGS module is required for competing with well matured silicon technology. Price reduction can be achieved by decreasing the manufacturing cost and by increasing module efficiency. Manufacturing cost is mostly dominated by capital cost. Device properties of CIGS are strongly dependent on doping, defect chemistry and structure which in turn are dependent on growth conditions. The complex chemistry of CIGS is not fully understood to optimize and scale processes. Control of the absorber grain size, structural quality, texture, composition profile in the growth direction is important to achieving reliable device performance. In the present work, CIS nanoparticles were prepared by a simple wet chemical synthesis method and their structural and optical properties were investigated. XRD patterns of as-grown nanopowders indicate CIS(Cubic), $CuSe_2$(orthorhombic) and excess selenium. Further, as-grown and annealed nanopowders were characterized by HRTEM and ICP-OES. Grain growth of the nanopowders was followed as a function of temperature using HT-XRD with overpressure of selenium. It was found that significant grain growth occurred between $300-400^{\circ}C$ accompanied by formation of ${\beta}-Cu_{2-x}Se$ at high temperature($500^{\circ}C$) consistent with Cu-Se phase diagram. The result suggests that grain growth follows VLS mechanism which would be very useful for low temperature, high quality and economic processing of CIGS based solar cells.

• Korean journal of food and cookery science
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• v.9 no.4
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• pp.303-307
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• 1993

Structural and textural characteristics of egg custard with 1.5ft sodium chloride as salt or soused shrimp juice were investigated by SEM, texturometer and sensory evaluation.: 1. Egg custard without sodium chloride showed flat, crosslinkaged structure and no pores. : but the addition of salt or soused shrimp juice developed much of round pores and smooth walls. 2. There were significant difference in hardness between without sodium chloride group and boiled soused shrimp juice group. 3. there were significant difference in appearance, taste and texture, but flavor and total acceptability did not showed significant difference in preference test. In discriminating test, swellness, softness, flavor, color, holes and hardness were important factors affecting the preference to determine the characteristics of egg custard.

• Journal of the Korean Magnetics Society
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• v.3 no.4
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• pp.298-304
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• 1993

The effects of the substrate temperature and the Pd underlayer on the structure and the magnetic properties of Pd/Co multilayer films prepared by the thermal evaporation were studied. As the substrate temperature increases up to $150^{\circ}C$, the crystallinity of sublayers, (111) texture and the interface sharpness of Pd/Co multilayers were improved due to the enhanced mobility of adatoms. As results of that, the perpendicular and surface anisotropy energies were increased but the coercivity was decreased because the pinning sites of domain wall decreased due to the grain growth. The grain size of the multilayers increased with Pd underlyer thickness. Thermal degradation was enhanced at above $200^{\circ}C$ due to interdiffusion at the Pd/Co interface. The intensity of the main diffraction peak rapidly decayed in the initial stage of aging and then decreased slowly. The rapid change of the intensity in the initial stage was speculated to be due to the structural relaxation phenomena and the later stage change was due to the interdiffusion. The activation energy for the interdiffusion in Pd4/Co1 multilayers was 14.9 KCal/mole.K.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.518-523
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• 2008

Experiments were conducted to assess the quality properties of steamed fish paste by addition level, along with a fish meat replacement(dried bovine plasma). The moisture, crude protein, crude fat and ash contents evidenced partially significant difference among the controls, DBP1, DBP2 and DBP3 groups(p<0.05). The pH values of the steamed samples were higher than those of the non-steamed samples, and when the content of the dried bovine plasma as meat replacement agent was increased, the pH was increased. The water holding capacity of the steamed fish past samples, along with the replacement levels were significantly higher than in the samples without the meat replacer(p<0.05). The range of cooking loss was $5.19{\sim}5.38%$. Structural weakening of the boiled samples was significantly higher than that observed in the fried sample. Hardness and chewiness were increased slightly by the addition of bovine plasma, but gel strength evidenced a pattern of decreased in DBP1, DBP2 and DBP3 groups. The result of our sensory evaluation on taste, texture, color and overall acceptance evidenced significant differences among the controls, DBP1, DBP2 and DBP3 groups, and the sensory score of color was the highest.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.571-576
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• 1996

The moisture-dependent gelation characteristics of five different proteins are evaluated to understand the modification of gel strength when they are added in surimi gel. Compressive force and penetration force of protein gels gradually decreased with increase of moisture level, with showing markedly decrease at certain point of moisture level called critical moisture level. The critical moisture level for gelation of SPI-1, SPI-2, EW, WPC and LA were 79.4%, 81.6%, 91.4％, 87,8% and 84.7%, respectively. Beyond this critical level of water, protein gel matrix begins to lose its water binding and structural integrity. The mnisture that was not re tained by a protein was available to diluting the protein matrix and eventually weakened the overall gel strength. EW and MPI showed higher water retention than those of SPI, WPC and LA. The compressive force of SPI, WPC and LA-incorporated surimi gel at the varying moisture levels strongly correlated with the amount if water retained at corresponding moisture level within those protein (r=0.99).

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.19 no.10
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• pp.901-906
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• 2006

The transparent conductive oxide(TCO) has been used in necessity as front electrode for increasing efficiency of LED. In our paper, aluminium-doped zinc oxide films(AZO), which has transparent conducting were prepared with RF magnetron sputtering system on glass substrate(corning 1737) and annealed at $400^{\circ}C$ for 2 hr in vacuum ambient and $600^{\circ}C$ for 2hr with $O_2$ ambient respectively. The smooth AZO films were etched in diluted HCL(0.5 %) to examine the surface properties, which in ambient post-annealing process. We confirmed that the electric, structural and optical properties of textured AZO thin films, which implemented using the methods of XRD, FWHM, AFM and Hall measurement. The properties of textured AZO thin films especially depended on the ambient post-annealing process. We presumed that the change of transmittances as R G B LED and the ambient post-annealing process will be increasing the efficiency of LED.

• Food Science of Animal Resources
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• v.29 no.5
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• pp.545-549
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• 2009

The functional properties of cheese, such as texture and melt, are known to be controlled by several important parameters. Recently, the characteristics of Ca in cheeses, especially the form of Ca (insoluble (INSOL) or soluble) and the shift in Ca equilibrium (i.e., from INSOL to soluble Ca), during aging has received a lot of attention. The INSOL form of Ca, which is present as a structural form in casein, plays a critical role in determining the functional properties of cheese during the early period of ripening (~1 mon). It seems that there is always a reduction of INSOL Ca content in cheese during ripening and there are also factors that can affect the shift in Ca equilibrium. These factors may include the composition of cheese milk, cheese manufacturing pH, acid development during aging, adopting curd-washing in various methods, pre-acidification of milk, etc. There have been many studies showing that the rheological and melting properties of cheese during ripening were significantly (p<0.05) affected by the shift in Ca equilibrium. Therefore, for cheese makers, it is now possible to predict/manage the functional properties of cheese by monitoring and controlling Ca equilibrium in cheese during aging.

• Culinary science and hospitality research
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• v.9 no.2
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• pp.85-97
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• 2003

This study is an attempt that Rheology changes are occurred by boiling, frying, and boiling potatoes with soy bean sauce. Three different methods are tested for chemical analysis, fine potato starch grain structural change, sensory evaluation. 1) Alkaline number and acidity number are changed (+)2.17 in raw, decreased (+)1.76 by boiling, increased (+)2.38 by frying, and (-)2.22 by boiling with soy bean sauce. 2) Potatoes are completely dissolved into the gelatinization when they are boiled at 10$0^{\circ}C$ for 15minutes(PB III), fried at 18$0^{\circ}C$ for 3 minutes(PF IV), and boiled with soy bean sauce l0$0^{\circ}C$ for 30 minutes(PS III). 3) The pectin content ratio is decreased according to frying (31.78$\mu\textrm{g}$/$m\ell$), boiling(44.20$\mu\textrm{g}$/$m\ell$), boiling soy bean sauce(36.37 $\mu\textrm{g}$/$m\ell$), Hemicellulose content ratio is decreased according to frying(1.19%), boiling(1.17%), boiling soy bean sauce(0.92%). And the contend of cellulose and lignin is still regardless of any cooking method. 4) The sensory evaluation conducted by 30 university students as panelists showed that there are more significant differences among four samples in appearance, flavour, texture. As a result, the optimum cooking condition for potatoes is that potatoes are boiled l0$0^{\circ}C$ for 15minutes, fried at 18$0^{\circ}C$ for 3minutes, and boiled with soy bean sauce at 1$0^{\circ}C$ for 30minutes.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2010.06a
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• pp.214-214
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• 2010

The 0.65Pb($Mg_{1/3}Nb_{2/3})O_3-0.35PbTiO_3$ (PMN-PT) thin films with $La_{0.5}Sr_{0.5}CoO_{3-\delta}$ (LSCO) bottom electrodes were grown on $CeO_2$/YSZ/Si(001), Pt/$TiO_2$/Si and $SrTiO_3$ (STO) substrates using conventional pulsed laser deposition (PLD) at a substrate temperature of $550^{\circ}C$. Since generally the crystallographic orientation of the bottom electrode induces the orientation of the films deposited on it, it allows us to observe the influence of the PMN-PT film orientation on the electrical properties. Phi scan done on PMN-PT/LSCO thin films shows epitaxial behavior of the films grown on sto substrates and $CeO_2$/YSZ buffered Si(001) substrates, and (110) texture on Pt/$TiO_2$/Si substrates. Polarization-electricfield (P-E) measurement shows good hysteresis behavior of PMN-PT films with remnant polarization of 18.2, 8.8, and $4.4{\mu}C/cm^2$ on $CeO_2$/YSZ/Si, Pt/TiO2/Si and STO substrates respectively.