• 한국축산식품학회지
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• 제34권4호
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• pp.457-463
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• 2014

The effects of feeding of diets based on roughage supplemented with concentrate on the carcass and meat quality attributes of Korean black goats were investigated. The 40 male goats at 5 mon age were divided into four treatment groups; T1 (1.5%), T2 (2.0%), T3 (2.5%) and T4 (ad libitum) feeding of concentrate with ad libitum rice straw. Forty bucks at the end of the feeding were fasted for 12 h before slaughter and were then slaughtered. For carcass measurement, cold buck carcasses were examined after 24 h of chilling at $5^{\circ}C$. The carcasses were chilled in refrigerator at $2{\pm}2^{\circ}C$ for 24 h, then the longissimus dorsi muscle was removed from the carcasses. The samples were separately vacuum packaged, frozen and stored at $-20^{\circ}C$ for up to 1 mon, prior to physicochemical evaluations. Carcass yields were greatly affected by rate of concentrate feeding. T4 showed the heaviest live and carcass weights and the highest dressing and fat percentages (p<0.05). The moisture contents were lower in T4 compared with other treatments, while the crude protein and fat contents were higher (p<0.05). mono-unsaturated fatty acid in T4 was significantly higher than others, which showed the highest percentages of oleic acid (C18:1). For the sensory test, T4 was tenderer and produced better flavor scores than others. Increasing the level of concentrate in the diet resulted in an improvement in growth performance, and carcass and physicochemical characteristics of goat meats.

• 센서학회지
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• 제13권2호
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• pp.128-132
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• 2004

Short wave infrared (SWIR) photovoltaic devices have been fabricated from metal organic vapour phase epitaxy (MOVPE) grown n- on p- HgCdTe films on GaAs substrates. The MOVPE grown films were processed into mesa type discrete devices with wet chemical etching employed for meas delineation and ZnS surface passivatlon. ZnS was thermally evaporated from effusion cell in an ultra high vacuum (UHV) chamber. The main features of the ZnS deposited from effusion cell in UHV chamber are low fixed surface charge density, and small hysteresis. It was found that a negative flat band voltage with -0.6 V has been obtained for Metal Insulator Semiconductor (MIS) capacitor which was evaporated at $910^{\circ}C$ for 90 min. Current-Voltage (I-V) and temperature dependence of the I-V characteristics were measured in the temperature range 80 - 300 K. The Zero bias dynamic resistance-area product ($R_{0}A$) was about $7500{\Omega}-cm^{2}$ at room temperature. The physical mechanisms that dominate dark current properties in the HgCdTe photodiodes are examined by the dependence of the $R_{0}A$ product upon reciprocal temperature. From theoretical considerations and known current expressions for thermal and tunnelling process, the device is shown to be diffusion limited up to 180 K and g-r limited at temperature below this.

• 한국소음진동공학회논문집
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• 제12권6호
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• pp.437-444
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• 2002

This paper is to provide the basic way of a acoustical evaluation and efficient control noise by investigating the limits of perceptual loudness of living environment and by finding out any correlation between Physical characteristics of noise and psychoacoustic parameters. The limits of perceptual loudness were selected by the subjects in a chamber for residential and working environment. And the noise sources were analyzed to find out whether there is any correlation with Zwicker parameters and ACF factors. In this study especially, to set up the domestic evaluation grade about floor impact noise. we'd like to suggest the loudness Perception research result as fundamental resource for setting up the evaluation grade through the result that is based on annoyance. In the result of this research, upper limit of heavy-weight impact noise was L-60, and lower limit of it was L-50. On the other hand, upper limit of light-weight impact noise was L-70, and lower limit of it was L-55. It seemed that the loudness of noise from vacuum cleaner noise does not affect its perceived noisiness. Noises implicated In human such as floor walking noise and talking sound, are the most irritating noise in office environment.

• 대한치과기공학회지
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• 제27권1호
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• pp.9-17
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• 2005

The use of titanium alloys as biomaterials is increasing due to their superior biocompatibility and enhanced corrosion resistance compared to conventional stainless steels and cobalt-based alloys. Ti-6Al-4V ($\alpha+\beta$type) alloy instead of pure titanium ($\alpha$type) is being widely used as biomaterials has some characteristics such as high fatigue strength, tensile strength and corrosion resistance. But it has been reported recently that the vanadium element expresses cytotoxicity and the aluminium element is related with dementia of Alzheimer type and neurotoxicity. In order to overcome their detrimental effects, $\beta$-phase stabilizer Nb was chosen in the present study. This paper was described the influence of phase changes of Ti-Nb alloys on mechanical properties. Ti-3wt.%Nb($\alpha$type),Ti-20wt.%Nb($\alpha+\beta$type) and Ti-40wt.%Nb($\beta$type) alloys were melted by vacuum arc furnace. The specimens were homogenized at 1050$^{\circ}C$ for 24hr and were then hot rolled to 50% reduction. Each alloys were solution heat treated at $\beta$ zone and $\alpha+\beta$ zone after homogenization and then were aged. The mechanical properties of Ti alloys were analysed by hardness test, tensile test, elongation test and SEM test. The results can be summarized as follows: 1) The higher hardness value of $\alpha+\beta$type alloy was obtained compared to the, $\alpha,\beta$type alloys. 2) The aged treated showed better hardness compared to the solution heat treated, homogenized. 3) In the case of solution and aging treatment at $\beta$region, the $\alpha+\beta$type alloy showed the most highest tensile strength and $\beta$type alloy showed the best elongation.

• 대한전자공학회논문지SD
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• 제38권10호
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• pp.699-705
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• 2001

교류의 실용 표준기로 사용하기 위해 TC 1에서 TC 6까지 6개의 평면형 열전변환기를 설계 및 제작하였다. 공기중 및 진공중의 전압 감응도는 TC 6의 경우 열손실이 가장 작아 약 4.03 mV/mW 및 약 6.38 mV/mW의 가장 큰 값을 나타내었다. 열시정수는 히터의 열관성이 가장 부족한 TC 6을 측정하여 약 8 ms를 얻었다. FRDC(fast reversed DC) 방법에 의한 교류-직류 전압 및 전류 변환오차는 40 Hz∼10 ㎑ 주파수 범위에서 1 V 및 5 mA의 정현파 실효전압 및 실효전류를 인가하였을 때 약 ±0.41∼±0.85 ppm 및 약 ±0.15∼±1.16 ppm으로서 실용표준으로 사용하기에 적합하였다.

• 한국수산과학회지
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• 제53권5호
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• pp.707-716
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• 2020

Red sea cucumber Stichopus japonicus, was dried using three methods-far-infrared ray, vacuum, and freeze drying and then enzymatically hydrolyzed using nine proteases: Alcalase, Flavourzyme, Kojizyme, Neutrase, Protamex, trypsin, α-chymotrypsin, and papain. In addition, the potential ability of hydrolysates to inhibit lipid accumulation in 3T3-L1 adipocytes was evaluated. The yield of hydrolysates from red sea cucumbers dried using each method was higher than that of the distilled water extract, and protein contents were either similar or higher. The hydrolysates that exhibited inhibitory effects on lipid accumulation, as demonstrated via Oil red O staining, were those obtained by far-infrared ray drying coupled with Alcalase, Flavourzyme, Kojizyme, or Neutrase treatment. In addition to the advantages of far-infrared drying and the characteristics of Flavourzyme, the Flavourzyme hydrolysate of far-infrared-dried red sea cucumber showed the highest inhibitory effect on lipid accumulation. In addition, this hydrolysate significantly decreased the expression of the protein factor fatty acid-binding protein 4, which is related to the late differentiation of 3T3-L1 adipocytes. Taken together, these results suggest that Flavourzyme hydrolysates from farinfrared-dried red sea cucumber may be used as a functional food and/or a pharmaceutical ingredient for the inhibition of lipid accumulation.

• Asian-Australasian Journal of Animal Sciences
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• 제33권4호
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• pp.662-669
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• 2020

Objective: This study was conducted to evaluate the effect of red glasswort (RG) (Salicornia herbacea L.) curing on the physicochemical, textural and sensory properties of cooked pork loin ham (M. longissimus thoracis et lumborum). Methods: All treatments were cured with different salt and RG powder levels. RG0 treatment was prepared with only 4% NaCl (w/w) as a control, and RG25, 3% NaCl:1% RG (w/w); RG50, 2% NaCl:2% RG (w/w); RG75, 1% NaCl:3% RG (w/w); RG100, 0% NaCl:4% RG (w/w) treatments were prepared sequentially. All samples were individually vacuum packaged in polyethylene bags and stored for 7 d at 3℃±1℃. Results: The results showed that as the rate of RG substitution increased, pH value, redness, myofibrillar protein solubility, and myofibrillar fragmentation index increased (p<0.05), but salt concentration and shear force decreased (p<0.05). However, there were no significant differences in cooking loss and moisture content. In terms of sensory evaluation, RG100 exhibited higher scores in tenderness and juiciness than RG0 (p<0.05). Conclusion: The partial substitution of NaCl by RG could improve the physicochemical properties, textural and sensory characteristics of cooked pork loin. Therefore, it is suggested that RG as a natural salt replacer could be an effective ingredient for developing low-sodium cured hams.

• 한국재료학회지
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• 제8권11호
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• pp.1048-1054
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• 1998

Pt 상부 전극 증착온도가 Pb(Zr,Ti)$O_3$(PZT) 박막의 전기적 특성에 미치는 영향에 대하여 연구하였다. Pt 상부 전극을 $200^{\circ}C$이상의 고온에서 증착하는 경우, Pt 전극의 하부에 위치한 PZT 박막은 강유전 특성이 심하게 저하되었으나, Pt 전극이 증착되지 않았던 부분은 강유전 특성이 저하되지 않았다. 이와 같은 현상이 발생된 것은 진공 chamber 내의 수증기가 Pt 상부전극의 촉매 작용에 의해 수소 원자로 분해되고, 이 분해된 수소 원자가 고온에서 Pt 하부의 PZT 박막 내로 확산해 들어가 PZT박막에 산소 공공을 만들어 내기 때문이다. Pt의 촉매 작용이 없이는 수증기의 수소 원자로의 분해가 어려우므로 Pt 전극이 덮여져 있지 않는 PZT 박막은 강유전 특성이 저하되지 않는다. 이러한 강유전 특성의 저하는 산소 분위기의 RTA(rapid thermal annealing)처리에 의해 회복이 되었다. 한편, 누설전류 특성은 Pt 상부 전극의 증착온도가 증가함에 따라 향상되는 특성을 보였다.

• 한국산학기술학회논문지
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• 제11권1호
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• pp.228-233
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• 2010

Methyl hydrogen polysiloxne으로 처리한 ZnO, fumed $SiO_2$와 다양한 망간 전구체를 이용하여 서브마이크로미터 크기를 갖는 망간이 도핑된 $Zn_2SiO_4$ 형광체 입자를 고상법으로 제조하였다. 결정화와 광발광 특성은 XRD, SEM, PL스펙트라를 이용하여 분석하였다. 고상법으로 제조한 망간 도핑된 $Zn_2SiO_4$는 methyl hydrogen polysiloxne 처리한 ZnO의 분산과 응집 때문에 $1000^{\circ}C$에서 성공적으로 얻어졌고, 진공자외선 여기하에서 제조된 입자의 최대 PL강도는 0.02mol Mn, $1000^{\circ}C$에서 확인되었다.

• 한국수산과학회지
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• 제52권6호
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• pp.562-570
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• 2019

To develop natural-tasting fish paste from the pufferfish Lagocephalus wheeleri, steamed pufferfish paste (SPP) was prepared and its optimal processing conditions, quality metrics, and shelf-life characteristics were examined. SPP was produced by thawing golden threadfin Nemipterus virgatus surimi (FA grade), then adding 10% unwashed pufferfish surimi (PS), 1.5% salt, 8.0% wheat starch, 0.25% calcium carbonate, 0.25% sugar, 0.75% sorbitol, 0.25% polyphosphate, and 12.0% pufferfish hot-water extract (Brix 10°). The meat was ground with a Stephan mixer, molded at low temperature (18℃, 10 h), vacuum packed in a laminated plastic film bag, heat treated with hot water (95℃, 50 min), and cooled. As the amount of PS added increased, the whiteness, gel strength, and shear strength of the SPP decreased slightly. However, the SPP folding test showed no deterioration in the texture. In the sensory evaluation, the SPP received a higher rating for taste, smell, and overall taste than commercial Japanese pufferfish Kamaboko. The total amino acid content of the SPP was 10,262.6 mg/100 g; the major amino acids were aspartic acid, glutamic acid, alanine, valine, leucine, lysine, and arginine. The free amino acid content was 133.0 mg/100 g; the major amino acids were taurine, glutamic acid, glycine, alanine, cystine, and lysine.