• 전기의세계
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• v.19 no.6
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• pp.8-12
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• 1970

A Device is described which intensity modulates a light beam at modulating frequency in the M/W region. A Method of designing a practical crystalline microwave-Freg. light modulator has been described. In addition, Electrooptic properties and operation as light modulator of NH$_{4}$H$_{2}$po$_{4}$ is described. A light path is provided through the crystal into a suitably oriented analyzer. The intensity of the light beam emerging from the latter varies at the same rate as the cavity frequency.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2003.10a
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• pp.50-51
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• 2003

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 1996.04a
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• pp.30-30
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• 1996

• Proceedings of the Korean Magnestics Society Conference
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• 2000.09a
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• pp.488-489
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• 2000

• Proceedings of the Korean Institute of IIIuminating and Electrical Installation Engineers Conference
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• 1999.11a
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• pp.40-45
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• 1999

The effect of the addition of helium, neon, argon and xenon on the production of negative hydrogen ions has been studied in a magnetically confined dc filament discharge. The addition of helium and neon produced effects similar to an equivalent increase in hydrogen pressure. However, the addition of argon and low fractions of xenon produced significant increases in the negative ion density for hydrogen at pressures around 1 mTorr. The addition of argon and xenon, by increasing electron density and decreasing electron temperature, achieved conditions closer to optimum for negative ion production. The largest enhancement of negative hydrogen ion density occurred with the addition of argon; it is suggested that this is due to a resonant energy exchange between excited argon atoms and hydrogen molecules.

• Journal of Hydrogen and New Energy
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• v.22 no.3
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• pp.313-318
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• 2011

This study is about characteristics of generating efficiency and $NO_x$ emissions of a 30 kW gas engine generator in case of using model biogas with hydrogen addition. In this case, both generating efficiency and $NO_x$ emissions are lower than the case of using urban gas (LNG). However, generating efficiency and $NO_x$ emissions are higher than the case of using model biogas only. It means that adding hydrogen which has a high flame propagation velocity has the possibility to improve the generating efficiency, but simultaneously it is also able to increase the $NO_x$ emissions of a gas engine generator.

• Journal of Advanced Marine Engineering and Technology
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• v.7 no.2
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• pp.15-21
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• 1983

Preparing for treatment and management of the emulsified fuel oil which will be generalized henceforth, this paper is an attempt to examine the viscosity-temperature characteristics of emulsified heavy fuel oil which is mixed with water and emulsifier in various mixture ratio by mechanical mixer. The experimental results are summarized as follows: 1. The viscosity-temperature characteristics of the emulsified C & B grade heavy fuel oil mixed with water of same or less weight, is changed according to log.log(v+0.6)=b-3.8log T. 2. The emulsifier has to be added to the emulsified A grade heavy fuel oil mixed with water of same or less weight, because it is instable. Especially if the emulsifier is sodium stearate, it is added more than 0.3% of the weight of oil and water. 3. In the emulsified A grade heavy fuel oil mixed with water and emulsifier, the higher the ratio of water addition becomes, the higher the viscosity is and the more the viscosity-temperature slope decreases. But the higher the ratio of emulsifier addition is, the more the viscosity-temperature slope increases. In this case, the linearity of viscosity-temperature characteristic curve is poorer than that of B and C grade heavy fuel oil. 4. In the emulsified A grade heavy fuel oil mixed with emulsifier of 0.3% or less, the emulsion type is O/W type when water addition ratio is 40%, but it is W/O type when it is 10%, 20%, 30% and 50%.

• Food Science and Biotechnology
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• v.14 no.2
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• pp.196-199
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• 2005

Antimicrobial activity of persimmon leaf tea methanol extracts on Klebsiella pneumoniae and Staphylococcus aureus was examined through paper disk diffusion bioassay. K. pneumoniae and S. aureus showed 87.64 and 99.35% growth inhibitions by addition of steamed tea methanol extracts (10 mg/ml), respectively. The number of microorganisms in rice cakes was significantly reduced when leaf tea powder was added during production of rice cakes. Addition of 1% steamed leaf teas to rice cakes decreased the number of microorganisms by over 50%, and over 70% reduction was observed when final 2% (dried weight w/w) steamed leaf tea was added, whereas no significant effect was observed over 2%. These results indicate that different microorganisms were detected from persimmon leaf and rice cake, and persimmon leaf can inhibit normal microbial growth in rice cake.

• Food Science of Animal Resources
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• v.31 no.1
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• pp.66-73
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• 2011

Physicochemical and sensory properties of Dioscorea opposita Thunb. (yam) powder-added yogurts (1, 3, 5, and 7%, w/v) were examined when stored at $4^{\circ}C$ for 16 d. When the yam concentration increased, the pH increased with 16 d storage. The lactic acid bacteria counts in all yogurt samples showed an increase during storage period, and the highest counts were appeared with 7% yam powder addition. The dramatic decrease was found in viscosity with higher concentrations of yam powder-added yogurt samples. No change was found in allantoin and diosgenin contents for 16 d storage periods. A significantly strong bitterness and astringency and decreased viscosity were found with 5 and 7% yam powder addition. However, less than 3% yam powder-added yogurt samples did not show a significant difference compared with the control (p>0.05) and overall acceptability score was the highest in 3% yam powder-added yogurt throughout the storage. The present study indicated that the concentrations (1 and 3%, w/v) of yam powder could be used to produce yam powder-added yogurt without significant adverse effects on physicochemical, microbial and sensory properties, and enhance functional components from the supplementation.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.1-9
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• 2017

Instant hot sauce was prepared to produce a similar product to Korean-style gochujang using different ratio of cheongguk-jang (0~20%) and red pepper powder (7~27%). Moisture content decreased from 43.21 (control: BS0) to 19.13%(maximum addition of cheongguk-jang: BS4). L value was the lowest with control (BS0), and a-value and the b-value were higher with BS4. pH tended to increase significantly as the addition amount of cheongguk-jang powder increased (p<0.001). Titratable acidity was lowest at 5.40 for BS0 and 6.30 for BS4. Salinity and soluble solids were also decreased but viscosity increased with addition of cheongguk-jang. DPPH radical scavenging activity was increased from 50.9% (BS0) to 77.6% with BS4. Overall preference was highly evaluated with the sample (BS3) prepared with red pepper, cheongguk-jang, japanese apricot extract, and water at 12, 15, 40 and 25% (w/w), respectively. Results showed that the instant hot sauce had a possibility to replace Korean-style gochujang requiring lengthy fermentation time.