• Journal of the Institute of Electronics Engineers of Korea SD
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• v.44 no.7 s.361
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• pp.9-15
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• 2007

In this paper, we present the design of Schottky diodes and voltage multiplier for UHF-band passive RFID applications. The Schottky diodes were fabricated using Titanium (Ti/Al/Ta/Al)-Silicon (n-type) junction in $0.35\;{\mu}m$ CMOS process. The Schottky diode having $4{\times}10{\times}10\;{\mu}m^{2}$ contact area showed a turn-on voltage of about 150 mV for the forward diode current of $20\;{\mu}A$. The breakdown voltage is about -9 V, which provides sufficient peak inverse voltage necessary for the voltage multiplier in the RFID tag chip. The effect of the size of Schottky diode on the turn-on voltage and the input impedance at 900 MHz was investigated using small-signal equivalent model. Also, the effect or qualify factor of the diode on the input voltage to the tag chip is examined, which indicates that high qualify factor Schottky diode is desirable to minimize loss. The fabricated voltage multiplier resulted in a output voltage of more than 1.3 V for the input RF signal of 200mV, which is suitable for long-range RFID applications.

• Journal of the Korean Magnetics Society
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• v.9 no.1
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• pp.41-47
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• 1999

$Buffer/[NiFe/Cu/CoFe(Co)/Cu]_N$ spin valve multilayers prepared by dc magnetron sputtering on a corning glass substrate using NiFe and CoFe(Co) posses different coercivities. Dependence of magnetoresistance on the type and thickness of buffer layer, thickness of Cu, NiFe, stacking number of multilayer, substrate temperature and annealing temperature in the form $[NiFe/Cu/CoFe(Co)/Cu]_N$ spin-valve multilayers were investigated. To evaluate effect of magnetoresistance for this samples, X-ray diffraction analysis, vibrating sample magnetometer analysis, and magnetoresistance measurement (4-probe method) were performed the maximum magnetoresistance ratio and coercivity were 7.5 % and 140 Oe, respectively for $Cr-50{\AA}/[NiFe-20{\AA}/Cu-{\AA}/Co-20{\AA}/Cu-50{\AA}]_10$ at substrate temperature of 9$0^{\circ}C$. Magnetoresistance slope maintained 0.25%/Oe until 15$0^{\circ}C$ of annealing temperature, and then decreased to 0.03%/Oe at 20$0^{\circ}C$. It was confirmed that the main factor of thermal stability was deteriorating of soft magnetic properties in the NiFe layer.

• Journal of the Korea Concrete Institute
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• v.17 no.2 s.86
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• pp.273-297
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• 2005

In construction site, there are some occasions where concrete under initial curing is being affected by nitration from nearby vibration sources. To study these effects, in this paper, strength characteristics of concrete specimens subjected to continuous vibration up to 12 hours in vertical direction after concrete placement were observed. And through the vibration time control experiment where a number of time combinations consisted of times before and after applying vibration during initial curing period were used as experimental parameters, possibility of concrete strength improvement was investigated. From the experimental results, it could be seen that the concrete strengths were mostly decreased due to the increase of vibration velocity during initial curing period. But fluctuation ratio of concrete strength did not have any close correlations with the vibration times. And results of vibration time control experiment showed that if times before applying vibration sustains at least more than 3 hours, subsequent vibrations after that hours do not affect the concrete strength in any unfavorable ways.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1426-1432
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• 2013

Changes in the textural properties of rice cookies as a result of using roasted soybean flour (RSF) as an additive were investigated in this study. RSF was replaced as 3, 6, 9, 12, 15 and 20% of 100 g of rice flour. The addition of RSF increased the hardness of dough and cookies as measured by texture analyzer (TA), whereas moisture content of dough and cookies decreased upon addition of RSF. Further, the addition of RSF led to an increase in the L value of dough and cookies, but to a decrease in the a and b values. In addition, the bulk density of cookies decreased upon addition of RSF, whereas bulk density of dough also declined when compared to control. The spreadability of cookies was found to be lower in comparison to control. The values of ${\Delta}bulk$ densities (BD) and ${\Delta}hardness$ of cookies also increased upon addition of RSF. From the point of view of sensory evaluation, addition of 9% RSF to rice cookies showed the highest score in terms of overall acceptability and softness. A 12% RSF addition to rice cookies led to the highest score in sandiness. As a result, we conclude that the crispy texture of the rice cookie can be improved by adding RSF.

• The Journal of Korean Academy of Prosthodontics
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• v.30 no.3
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• pp.338-360
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• 1992

This study was performed to investigate the phonetic alterations with upper anterior teeth were missing. To compare the changes of the phonations, before and after insertion of the temporary prosthesis, six subjects who lost their upper anterior teeth were selected (2-male, 4-female). Tested sounds (/ga(가), na(나), da(다), ra(라), sa(사), ja(자), cha(차), ta(타), pa(파), ha(하), gi(기), ni(니), di(디), ri(리), si(시), jl(지), chi(치), ti(티), pi(피), hi(히), seu(스), se(세), so(소), su(수)/were programmed into an IBM AT with and without temporary prosthesis. These experiments were analyzed by formants, consonants durations, and energy level changes with an LSI speech work station program. During the pronunciation of the tested sounds (with and without temporary prosthesis), mandibular movements were recorded to a Mandibular Kinesiogram and analyzed . The findings led to the following conclusions: 1. Objective differences could not be found. However, in every informant, subjective improvement could be noticed. 2. There were no persistant correlations of the formant's changes. And in every informant, phonetic changes were variable. 3. There were various changes of the consonant durations in every informant. By and large, those of /si(시), jl(지), chi(치), Pi(피), hi(히)/ were longer than other tested sounds. After insertion of the prosthesis, durations were shorter. Consonants with /i(ㅣ)/ were longer than with /a(ㅏ)/, with or without prosthesis. 4. With and without temporary prosthesis, mandibular movements were various in the frontal view. Mandibular movements showed lateral deviations, and mandibular positions with /si(시), ji(지), ti(티), seu(스), hi(히)/ were nearer to the mandibular rest position. 5. The kinds of temporary prosthesis and conditions of the missing teeth influenced every informant variously, so there were no correlation between informants. 6. Energy levels increased in all tested sounds with a fixed temporary prosthesis. And, there were no differences between before and after insertion of a removable temporary prosthesis. However, sibilant sounds, and consonants with /i(ㅣ)/ showed a little increased energy level.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.11
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• pp.1565-1570
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• 2012

The effects of emulsifiers as additives on the physical properties of rice cookies were investigated in this study. The amounts of emulsifiers added were 3, 6, and 9% based on 100 g of rice flour. Peak viscosity of rice flour added with diacetyl tartaric ester of monoglyceride (DATEM) showed smaller decreases compared to addition of sodium stearoyl lactylate (SSL) or sucrose ester (SE). Hardness of dough as measured by TA increased upon addition of SSL, SE, and DATEM, whereas hardness of cookies increased upon addition of SSL and SE. In contrast, addition of DATEM did not increase hardness of cookies. Density of dough and cookies increased upon addition of SSL and SE, whereas density decreased upon addition of DATEM and spreadability showed the lowest values. From these results, it was confirmed that use of emulsifiers in cookies can control cookie texture. Compared to SSL and SE, DATEM increases hardness of dough and decreases densities of dough and cookies, making it effective in softening the texture of rice cookies.

• The Korean Journal of Mycology
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• v.38 no.1
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• pp.34-39
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• 2010

We have attempted to verify 30 strains of Hypsizigus marmoreus from various mushroom stocks in Korea using random amplified polymorphic DNA (RAPD) methodology. Chromosomal DNAs of them were extracted and subjected to PCR analyses with 3 random primers. Each PCR produced approximately 30 distinct PCR bands with the size from 200 bp to 3000 bp. A dendrogram was acquired using the unweighted pair-group method with arithmetic average (UPGMA) clustering methodology on the basis of the DNA band pattern. The analysis revealed that 30 strains of H. marmoreus were clustered into two distinct clusters. Cluster 1 contained 3 subgroups while the cluster 2 consisted of rather diverse strains. Interestingly, Hm3-10, a wild strain collected from Deog-Yu mountain, was not included in either clusters, indicative of uniqueness of this strain. We nextly attempted to develop strain-specific DNA markers to verify a specific strain. A unique band in the RAPD gel lane of Hm0-4 was extracted and its sequence was determined. PCR with a primer set from the determined sequence revealed that the primer set gave a 250 bp DNA band only for Hm0-4, indicating that this approach works well for the strain-specific identification of H. marmoreus.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1426-1432
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• 2000

The effects of raw anchovy, salted raw anchovy (20% salt+anchovy), 6- and 12-month fermented anchovy (20% salt added) on the N-methyl-N'-nitro-N-nitrosoguanidine (MNNG)-induced mutagenicities were evaluated using Salmonella assay and the SOS chromotest. The methanol extracts from raw, salted and the fermented anchovy (FA) sample increased the revertants of Salmonella typhimurium TA100 at the level of $0.125{\sim}5\;mg/plate$ in Ames test. The salted raw anchovy extract induced the largest number of the revertants. All the FA extracts had comutagenic effect on the MNNG. Twelve-month FA juice exerted the lowest comutagenic activity among the FA samples. The comutagenicity of 12-month FA was due to the synergistic effect of salt and histidine which teem in FA. Thus the Ames test using histidine requiring mutant, S. typhimurium, is not appropriate to determine the mutagenicity of FA which is rich in histidine. In SOS chromotest using E coli, raw, salted and fermented anchovy extracts did not show any mutagenicity in the absence of MNNG. The raw and fermented anchovy samples blocked the SOS response of E. coli PQ37 induced by MNNG, while raw salted anchovy increased the SOS induction factor. Twelve-month FA juice showed higher antimutagenic effects than 6-month FA samples (both solid and liquid). The ripened (12-month) FA along with raw anchovy in the SOS chromotest exhibited antimutagenic activity.

• Journal of Distribution Science
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• v.4 no.2
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• pp.21-40
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• 2006

Small and middle sized Franchise system channels experience conflicts because of constant interaction between franchiser and franchisee. However, it is rarely that attempt has been made to identify causes of conflicts in distribution of franchise industry. The purpose of this study was to explore cause of conflicts from the franchisee. For the study, data were collected from the owner or the shop-manager with a contractor in franchise systems. By means of in-depth interviews with multiple informants, their statement was analyzed qualitatively. From analysis of the resulting data, the causes of conflicts were associated with two broad sets, attitudinal and structural differences between franchisers and franchisees. First, attitudinal sources of conflict were identified as perception of subordinated relationships between channel members, delayed announcement on order changes, difficulties in communication by doing irresponsible behavior, different expectations between channel members in market territory and lack of consistent-supporting. Second, structural sources of conflict involved unilateral decision on interior, payment method, unreasonable delivery issue, treat franchisee with discrimination by the sales, in controlling against free management. There are limitations on generalization due to the results based on interview, but this study will be a useful exploratory step before designing a large scale survey.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.900-905
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• 2001

In this study, the levels of insoluble dietary fiber(IDF) and soluble dietary fiber (SDF) in Perilla frutescens seed were quantified and antimutageinc effects of perilla seeds extracts (method extract, hexane extract, methanol soluble fraction and dietary fiber)was carried out IDF and SDF values of perilla seeds were 16.1% and 1.1% , respectively, with 17.2 of total fiber content. Among the solvent extracts of perilla seeds, methanol extract and methanol soluble fraction (MSF) effectively inhibited the mutagenicity induced by aflatoxin B$_{1}$(AFB$_{1}$)in Salmonella typhimurium TA100, Methanol extract of perilla seeds showed 91% inhibition against AFB$_{1}$ mutagen under the 2.5 mg/assay concentration, and MSF inhibited the mutagenicity of 87% by adding 1.25,g/assay. However, perilla seed extracts showed low inhibition rate on the mutagenicity induced by N-methyl-N-nitro-N-nitosoguanidine(MNNG). And also, SDF and hexane extracts from perilla seeds did not show the antimutagenic effects against AFB$_{1}$ and MNNG. On the hand, IDF extracted from perilla seeds inhibited 21% of mutagenicity induced Trp-P-2 due to the carcinogen binding effect.