• Journal of electromagnetic engineering and science
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• v.9 no.1
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• pp.17-24
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• 2009

In recent years, OFDMA(orthogonal frequency division multiple access) and SC-FDMA(Single Carrier Frequency Division Multiple Access) have been widely studied for the uplink of a mobile communication system. In this paper, PAPR(Peak-to-Average Power Ratio) and BER(Bit Error Rate) performance of the OFDMA and SC-FDMA systems are studied in relation to the uplink of a mobile communication system. Three kinds of sub-carrier allocation methods in the OFDMA system and 2 kinds of sub-carrier allocation methods in SC-FDMA system are suggested to compare and improve system performance. Simulation results show that in the OFDMA system, the first sub-band allocation method has better PAPR reduction performance than the other methods. In the SC-FDMA system, the distributed allocation method offers similar P APR, compared with the sub-band allocation method. P APR can be further reduced by adding a spectrum shaping filter with an appropriate roll of factor. Furthermore, it is found that on average, SC-FDMA can reduce the PAPR by more than 5 dB compared to OFDMA, when the total sub-carrier number is 1,024 and the sub-carrier number allocated to each user changes trom 8 to 512. Because of the frequency diversity and low PAPR characteristics, SC-FDMA system of the distributed sub-carrier allocation method can achieve better BER performance than the OFDMA system.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.24 no.3
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• pp.116-122
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• 1998

It is well known that all-trans-retinol is not only very unstable in heat, light, air, and water, but also skin-irritant despite a good anti-wrinkle effect. Therefore, it is very difficult to stabilize retinol and make the safe retinol containing cosmetics by using a certain concentration of retinol with real effect. In order to dissolve these problems and apply retinol for skin care cream, firstly retinol is to be encapsulated in the vesicle called Liposphere (pseudo-liposome) which is made by homogenizing under high pressure the mixtures of lecithin, retinol, caprylic/capric triglyceride, and hydroalcoholic solution ; and then this retinol containing Liposphere is to be intercalated in lamellar liquid crystal layer which is prepared by emulsifying in an optimal ratio the mixtures composed of non-ionic emulsifier (cetearyl glucoside, sorbitan stearate & sucrose cocoate etc), cetearyl alcohol, stearic acid, cholesterol, and ceramide. In addition, the stability of the retinol containing oil in water cream by adding the polymeric emulsifier such as acrylate /C10-30 alkyl alkylate crosspolymer is to be ensured even at 55 C. Retinol containing oil in water cream prepared through above procedure could be very stable at 45 C for at least 50 days. The structure identification of lamellar liquid crystal was determined using polarized light microscope and electron microscope Conclusively, we could make the very stable retinol containing oil in water cream by triple procedure, that is, encapsulation of retinol in Liposphere, intercalation of retinol in lamellar liquid crystal layer, and assurance of the high temperature stability of cream even at 55 C.

• Food Science and Preservation
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• v.11 no.2
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• pp.154-159
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• 2004

In order to develop of health-oriented convenience foods for rice consumption, functional Misutkaru drink was made by adding several medicinal herbs extracts to fundamental Misutkaru based cereal powder(rice, barley and soybean). Fundamental Misutkaru drink was prepared with the ratio of cereal mixed rice(5g), barley(5g) and soybean(5g) on water (100 mL) and several medicinal herbs extracts. Liriopis Tuber(50%), Omija(15%), Ginseng(10%) and Jujube(25%) were mixed to fundamental Misutkaru as functional Misutkaru. And then it was extracted to added water of 10times during 36hrs at 75$^{\circ}C$. For instant Misutkaru drink of health-oriented convenience foods, mixture of them was made with fundamental Misutkaru drink(80%), extract of several medicinal herbs(20%), and it's sensory score was high. Autoclaved functional Misutkaru drink for long storage period was changed rheological type badly. Overall acceptability and storage period of nonautoclaved functional Misutkaru drink to added extract of several medicinal herbs was higher than fundamental Misutkaru drink.

• Korean Journal of Materials Research
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• v.20 no.8
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• pp.444-449
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• 2010

Transparent ceramics are used in new technology because of their excellent mechanical properties over glasses. Transparent ceramics are nowadays widely used in armor, laser windows, and in high temperature applications. Silicon nitride ceramics have excellent mechanical properties and if transparent silicon nitride is fabricated, it can be widely used. h-BN has a lubricating property and is ductile. Therefore, adding h-BN to silicon nitride ceramics gives a lubricating property and is also machinable. Translucent silicon nitride was fabricated by hot-press sintering (HPS) and 57% transmittance was observed in the near infrared region. A higher wt. % of h-BN in silicon nitride ceramics does not favor transparency. The optical, mechanical, and tribological properties of BN dispersed polycrystalline $Si_3N_4$ ceramics were affected by the density, ${\alpha}:{\beta}$-phase ratio, and content of h-BN in sintered ceramics. The hot pressed samples were prepared from the mixture of $\alpha-Si_3N_4$, AlN, MgO, and h-BN at $1850^{\circ}C$. The composite contained from 0.25 to 2 wt. % BN powder with sintering aids (9% AlN + 3% MgO). A maximum transmittance of 57% was achieved for the 0.25 wt. % BN doped $Si_3N_4$ ceramics. Fracture toughness increased and wear volume and the friction coefficient decreased with an increase in BN content. The properties such as transmittance, density, hardness, and flexural strength decreased with an increase in content of h-BN in silicon nitride ceramics.

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.23-30
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• 2008

Sulgidduk samples made with additions of 2, 4, 6, 8, and 10% Houttuynia cordata Thunb. powder, and a control were examined for quality characteristics such as moisture content, water activity, color, gelatinization properties, textural characteristics, and sensory qualities in order to determine the optimal ratio of Houttuynia cordata Thunb. powder in the formulation. The moisture contents among the samples ranged from 41.98% to 44.97%, and increased as the content of Houttuynia cordata Thunb. powder increased. The water activities of the samples were not significantly different. As the Houttuynia cordata Thunb. powder content increased, the redness and yellowness of the samples also increased, but lightness decreased. For the gelatinization properties, the additions of Houttuynia cordata Thunb. powder caused decreases in peak viscosity (P) and holding strength viscosity (H). Furthermore, final viscosity (F), setback, and time to peak viscosity decreased with increasing Houttuynia cordata Thunb. powder content; however, breakdown and temperature to peak viscosity were not significantly different among the samples. Hardness and gumminess decreased with increasing Houttuynia cordata Thunb. powder content, and adhesiveness, cohesiveness, chewiness, and resilience also tended to decrease; however, springiness was not significantly different among the samples. In the consumer acceptance test, as the content of Houttuynia cordata Thunb. powder increased, the scores of all evaluated characteristics decreased; while the characteristic intensity ratings showed the reverse effect, and the 2 and 4% Houttuynia cordata Thunb. powder samples obtained fairly good scores. In conclusion, the results indicate that adding $2{\sim}4%$ Houttuynia cordata Thunb. powder to Sulgidduk is optimal, providing good physiological properties and reasonably high overall consumer acceptability.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.94-103
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• 2017

Purpose: This study developed sourdough bread according to consumers' preferencesby shortening the sourdough fermentation process time through addition of makgeolli to sourdough. Methods: Fermentation time was measured by adding makgeolli and water to wheat flour. Results: Fermentation time was shorter than that of starter made with only water and flour, with 5 hours of primary fermentation and 3 hours of secondary fermentation. The optimum mixing ratio was 400 g of flour, 192 mL of water, and 48 mL of makgeolli. An increase in makgeolli sourdough content decreased crude protein and moisture contents of white bread. Crude fat and ash contents increased, and volume of bread was decreased as sourdough increased. The height of bread prepared with makgeolli sourdough was lower than that of bread without makgeolli sourdough. According to the results of the texture measurement, hardness, gumminess, and chewiness of sourdough group were lower as the addition of sourdough increased. Addition of makgeolli sourdough to white bread resulted in decreased lightness, but increased yellowness of white bread. Preparation of white bread with addition of sourdough improved taste and flavor compared to bread prepared only with wheat flour. Conclusion: The highest sensory preference was observed for white bread prepared whit 5 g of sourdough.

• Proceedings of the KIEE Conference
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• 1994.07b
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• pp.1229-1232
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• 1994

The purpose of this study is to research and develop solid polymer electrolyte(SPE) for Li secondary battery. This paper describes the effects of lithium salts, plasticizer addition and temperature dependence of conductivity of PEO electrolytes. Polyethylene oxide(PEO) based polymer electrolyte films were prepared by solution casting an acetonitrile solution of preweighed PEO and Li salt. After solvent evaporation, the electrolyte films were vacuum-dried at $60^{\circ}C$ for 48h, the thickness of the films were $90{\sim}110{\mu}m$. The conductivity properties of prepared PEO electrolytes are summarized as follows. PEO electrolyte complexed with $LiClO_4$ shows the better conductivity of the others. $PEO-LiClO_4$ electrolyte when $EO/Li^+$ ratio is 8, showed the best conductivity. Optimum operating temperature of PEO electrolyte is $60^{\circ}C$. By adding propylene carbonate and ethylene carbonate to $PEO-LiClO_4$ electrolyte, its conductivity was higher than $PEO-LiClO_4$ without those. Also $PEO_8LiClO_4$ electrolyte remains static up to 4.5V vs. $Li/Li^+$.

• Journal of Powder Materials
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• v.20 no.3
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• pp.180-185
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• 2013

The iron oxides nanoparticles and iron oxide with other compounds are of importance in fields including biomedicine, clinical and bio-sensing applications, corrosion resistance, and magnetic properties of materials, catalyst, and geochemical processes etc. In this work we describe the preparation and investigation of the properties of coated magnetic nanoparticles consisting of the iron oxide core and organic modification of the residue. These fine iron oxide nanoparticles were prepared in air environment by the co-precipitation method using of $Fe^{2+}$: $Fe^{3+}$ where chemical precipitation was achieved by adding ammonia aqueous solution with vigorous stirring. During the synthesis of nanoparticles with a narrow size distribution, the techniques of separation and powdering of nanoparticles into rather monodisperse fractions are observed. This is done using controlled precipitation of particles from surfactant stabilized solutions in the form organic components. It is desirable to maintain the particle size within pH range, temperature, solution ratio wherein the particle growth is held at a minimum. The iron oxide nanoparticles can be well dispersed in an aqueous solution were prepared by the mentioned co-precipitation method. Besides the iron oxide nanowires were prepared by using similar method. These iron oxide nanoparticles and nanowires have controlled average size and the obtained products were investigated by X-ray diffraction, FESEM and other methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.241-245
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• 2007

Gangjeong was prepared by adding Lentinus edodes to improve quality of the gangjeong and to give some functional properties. Contents of the crude protein and ash increased with increasing amount of L. edodes, while carbohydrate contents decreased. As the ratio of mushroom in gangjeong increased, lightness and yellowness in Hunter's color value tended to decrease. In terms of texture, 20% and 30% contents of L. edodes made no significant differences in gumminess, brittleness, cohesiveness, and springiness compared to control, whereas hardness showed no difference to control. Gangjeong with 30% L. edodes obtained the highest scores in quality and sensory characteristics.

• Journal of the Korea Concrete Institute
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• v.13 no.3
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• pp.213-220
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• 2001

Incorporation of wastes glass aggregate in mortar may cause crack and this may result in the strength reduction due to alkali-silica reaction(ASR) and expansion. The purposes of this study were to investigate the properties of alkali-silica expansion and strength loss through a series of experiments which had a main experimental variables such as waste glass aggregate contents, glass colors, fiber types, and fiber contents. The steel fibers and polypropylene fibers were used for constraining the ASR expansion and mortar cracking. From the result, green waste glass was more suitable than brown one because of low expansion. And in this accelerated ASTM C 1260 test of waste glass, pessimum content can not be found. Also, when used the fibers with waste glass, there is an effect on reduction of expansion and strength loss due to ASR between the alkali in the cement paste and the silica in the waste glass. Specially, adding 1.5 vol.% of steel fiber to 20% of waste glass, the expansion ratio was reduced by 40% and flexural strength was developed by up to 110% comparing with only waste glass(80$\^{C}$ H$_2$O curing).