• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2004.04a
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• pp.479-485
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• 2004

The interest of ACT (Automated Container Terminal) is increasing because of expansion of container's transportation quantity, appearance of large-sized and. high-speed vessel, high labor cost of container terminal and the change of technical level. Therefore, the ACT had been developed in several ports in the world, such as ECT (Europe Combined Terminals) and CTA (Container Terminal Altenwerder). They have studied detailed technique for the operation of ACT. In Korea, it also has increased not only expansion and improvement of container terminal, but also necessity of ACT. Now, many projects related to the development of ACT are working in Korea. And the technical improvement of operating system, automated equipments and information system has accomplished by the projects. The ACT consists of the basic equipment and the integrated information system for operating and controlling automated equipments. The productivity of ACT is maximized through efficient connection between them. Thus, the automated degree of container terminal is dependent on the developing time of operating system, reliability, transportation quantity of container, investment amount and technical level. In this paper, we propose important strategy in developing ACT through analyzing the property of each ACT.

• Polymer(Korea)
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• v.37 no.3
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• pp.373-378
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• 2013

The interfacial adhesion strength is very important in $SiO_x$ deposited PC film for the barrier enhanced polycarbonate (PC) flexible substrate. In this study, PC films were treated by undercoating, UV/$O_3$ and low temperature plasma and then the effect of physical and chemical surface modifications on the interfacial adhesion strength between PC film and $SiO_x$ barrier layer were studied. It was found that untreated PC film shows significantly low interfacial adhesion strength due to the smooth surface and low surface free energy of PC. Low temperature plasma treatments resulted in the increase of both surface roughness and surface free energy due to etching and the appearance of polar molecules on the PC surface. However, UV/$O_3$ treatment only shows the increase of surface free energy by developed polar molecules on the surface. These surface modifications caused the enhancement of surface interfacial strength between PC film and $SiO_x$ barrier. In the case of undercoating, it was found that the increase of surface interfacial strength was achieved by adhesion between various acrylic acid on acrylate coated surface and $SiO_x$ without increase of polar surface energy. In addition, the barrier property is also improved by organic-inorganic hybrid multilayer structure.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.29-43
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• 2016

Pesto were prepared with five different nuts including pine nut, sunflower seed, pumpkin seed, walnut and almond to examine the antioxidant properties(total polyphenols, total flavonoids, electron donating ability) and sensory test(attribute difference, acceptance). Pesto were measured based on color value, pH, viscosity, total cell numbers for 0, 5, 10, 15 and 20 days at $4^{\circ}C$. The higher total phenol and total flavonoid content of pesto added with various nuts was higher antioxidant capacity. Basil pesto added with sunflower seeds and walnuts were considered to be more functional more than pine nuts addition. The attribute difference test results was the color intensity, nut taste, bitter taste, coarseness, oily taste, thickness were evaluated significant difference kinds of nuts. Gloss, basil flavor, nuts flavor, basil taste were not evaluated significant difference in kind of nuts. The preference test results reveal that the appearance, taste, texture and overall preference level was the highest in PNP(pinenut pesto) and SSP(sunflower seed). L value, pH, decrease while a value, b value and viscosity increased as kind of nuts in during storage. Total cell number increased and then decreased a little at a certain point. When prepared pesto, SSP(sunflower seed) was the highest in antioxidant property, and change of color value, pH, viscosity, total cell number were the lowest. In addition to the use of pine nuts, sunflower seeds have been identified are possible.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.685-692
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• 2005

This study summarizes our findings on the effect of pine needle powder and water extract on the quality characteristics of wet noodle and the changes of microbial count during storage. The lightness of wet noodles was significantly decreased with increasing amounts of PN powder and water extract added in the noodles(p<.001), whereas the redness and yellowness of the noodles were significantly increased(p<.001). Texture evaluation showed that springiness was the highest in the noodle prepared with 5% PN extract, whereas brittleness was the lowest in 1% PN extract. At the beginning period of storage, there were significant differences of microbial cell count in PCA and PDA among the samples, but a significant decreasing was observed after 6 days. In the relationship between sensory and mechanical properties, a negative correlation was observed between color and sleekness, while there was a positive correlation with redness and yellowness. Sensory evaluation showed that odor, taste, texture and overall acceptability were the best in noodles processed with 3% PN extract.

• The Korean Journal of Food And Nutrition
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• v.30 no.3
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• pp.591-598
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• 2017

To prolong the shelf-life of strawberry, samples were treated with gel packs containing slow-released chlorine dioxide($ClO_2$) gas at 3~7 ppm for 6 days at room temperature. The weight loss and decay ratio as well as changes in pH, color and texture properties of the treated samples were investigated. The weight of the control and $ClO_2$ gas treated samples decreased slightly, but the weight of the control changed faster than those of the $ClO_2$ gas treated samples during the storage period. The decay ratio of control was higher than those of the $ClO_2$ gas treatments since 4 days of storage. The pH and acidity in the control and in the $ClO_2$ gas treated samples were no differences during storage period. The lightness of strawberry decreased during storage, but there was no difference in lightness among the treatments even when storage time was extended. The redness and yellowness of the control showed higher change than those of the $ClO_2$ gas treatments during 6 days. The firmness of the control changed more rapidly than those of the $ClO_2$ gas treatments during 6 days. Especially, the samples treated 3 and 5 ppm $ClO_2$ gas were the least changed. And the scores for appearance, firmness and overall acceptance control and 7 ppm $ClO_2$ gas treatment decreased more rapidly than those of 3 and 5 ppm treatment.

• Journal of Korean Medical classics
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• v.24 no.4
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• pp.43-53
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• 2011

According to the result about 'San Jiao(三焦)'recorded on "Yellow Empero's Canon Internal Medicine Ling Shu(黃帝內經 靈樞)", we achieved following results. 1. As we consider the concept of 'San Jiao' recorded on "Ling Shu", in early time, it was related to bladder(膀胱) and there was no divided concept into 'Shang Jiao(上焦)', 'Zhong Jiao(中焦)' and 'Xia Jiao(下焦)'. Later, there was appearance of body metabolism concept in anatomic way and started to emphasize that stomach(胃) is the very beginning of digestion. This point then adjusted into the concept which the core theory of digestion and water metabolism begins with 'Zhong Jiao' and processes to 'Shang Jiao' and 'Xia Jiao' then it established the 'San Jiao' theory adjusted to the functional change than property change. Later as there is set theoretical structure of 'three Yin and three Yang(三陰三陽)', it included the concept of 'San Jiao' onto meridian system theory to complete as a theory. Finally, it completed the theoretical structure that 'San Jiao' runs water metabolism of circulation, body fluid and urine for body to produce blood and Qi to protect and provide nutrition to the human body. 2. From the point of each part, 'San Jiao' means all body composition factor related to the relation to the digestion and water metabolism to produce Qi and blood. Also, the details of entire function of 'San Jiao' tells that 'Zhong Jiao' intakes food and divides the clarity and turbidity of digested substances. The origin of this digestion and water metabolism lies at Xia Jiao. The clean substance including the mood and taste climbs via Shang Jiao. The vapor like substance climbed to Shang Jiao becomes 'defensive Qi(衛氣)' and controls body temperature and sweat by supporting and spreading the Qi by Shang Jiao. The liquid substance climbed to Shang Jiao becomes blood. The blood has stronger character as substance than defensive Qi so Zhong Jiao becomes the base and the way for the blood. The turbid Qi separated at Zhong Jiao passes large intestine and the solid substance is excreted and the liquid is absorbed into bladder. The Xia Jiao that controls this process controls the liquid state of water matabolism so control the urine with bladder. Therefore, 'San Jiao' can be understood as a general concept that controls entire water metabolism as a way of food, Qi and blood.

• The KIPS Transactions:PartD
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• v.12D no.7 s.103
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• pp.947-956
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• 2005

Software(S/W) reengineering is one of the effective technologies to produce a business worth and en and the S/W ROI continuously. In spite of, S/W reengineering has been recognized a cost-consumptive works with inefficient productivity. In fact we have used to transform to confusion system with destructive system architecture by extending and updating legacy system in a temporary expedients. Moreover it is impossible to provide the time-market products for coping with rapid changeable system environment and meeting to complicated customer's requirements. Therefore, we need a systematic reengineering methodology to fulfill the changeable environment, as appearance of new IT techniques, various alteration of business information model, and increment of business logic. Legacy systems can be utilized as the core property in business organization through reengineering methodology. In this paper, we target to establish the reengineering process, proposed MaRMI-RE consisting of initial Planning phase, reverse engineering and component transformation phase. To describe the MaRMI-RE, we presented the concrete tasks and techniques and artifacts per individual phase in process, and the case study is showed briefly.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.619-624
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• 2007

Sedum sarmentosum, also blown as stonecrop (dolnamul), is a widely consumed herb, and is used as an ingredient in salads in Korea. Unfortunately, sedum is perishable and vulnerable to tissue damage during preservation. Therefore, this feasibility study was performed in order to increase the availability of sedum and increase its value. Various concentrations of sedum extract (0.5-3%) were added to gelatin jelly, and their physicochemical properties were determined. The ascorbic acid content of the sedum jelly increased in proportion to the sedum extract concentration. Calcium content of the sedum jelly was 4 to 28 times higher than that of the control. Contrary to the control, iron was detected in the sedum jelly (0.023-1.031 mg/100 g dry weight). Furthermore, magnesium and potassium levels were higher in the sedum extract groups. There were significant differences (p < 0.05) in greenness (a value) and yellowness (b value) between the control and the sedum extract groups. However, significant differences between the 2% and 3% sedum extract groups were not detected. As sedum extract concentration increased, the pH level of soft jellies (solid state) decreased. Therefore, hardness and gumminess were decreased significantly. These results are in agreement with the sensory evaluation. According to sensory tests, the values for palatability, appearance, and color in the 2% sedum extract group were higher than those of the 0.5-1% and 3% sedum extract groups.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.4
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• pp.52-58
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• 2016

Recently, interest in structural stability has increased due to earthquakes. Isolation systems can improve seismic ability without harming the functions and appearance of existing and new constructions, and they have established efficiency in foreign country that have experienced earthquakes. In this study, an isolation system is suggested using a natural rubber bearing (NRB) on a stainless water tank for stability assurance in an earthquake. A shaking table test was carried out to evaluate the seismic capacity of a non-isolated water tank and an isolated tank. Displacement meters in the water tank measured the behavior characteristics of the tanks, which were compared using artificial seismic waves of 0.154 g, 0.231 g, 0.341 g, and 0.348 g with water levels of 0.0 m, 1.5 m, and 2.5 m. At 2.5 m, a decrement effect was generally shown in the isolated water tank, and a bigger displacement occurred in the non-isolated water tank than in the isolated one at water levels of 0.0 m and 1.5 m. It is interpreted that the weight of different water levels affects the decrement effect. If seismic reinforcement is done, the isolated bearing should be designed while considering the fluid storage level.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.102-102
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• 2018

Electronic industry had required the finer size and the higher performance of the device. Therefore, 3-D die stacking technology such as TSV (through silicon via) and micro-bump had been used. Moreover, by the development of the 3-D die stacking technology, 3-D structure such as chip to chip (c2c) and chip to wafer (c2w) had become practicable. These technologies led to the appearance of HBM (high bandwidth memory). HBM was type of the memory, which is composed of several stacked layers of the memory chips. Each memory chips were connected by TSV and micro-bump. Thus, HBM had lower RC delay and higher performance of data processing than the conventional memory. Moreover, due to the development of the IT industry such as, AI (artificial intelligence), IOT (internet of things), and VR (virtual reality), the lower pitch size and the higher density were required to micro-electronics. Particularly, to obtain the fine pitch, some of the method such as copper pillar, nickel diffusion barrier, and tin-silver or tin-silver-copper based bump had been utillized. TCB (thermal compression bonding) and reflow process (thermal aging) were conventional method to bond between tin-silver or tin-silver-copper caps in the temperature range of 200 to 300 degrees. However, because of tin overflow which caused by higher operating temperature than melting point of Tin ($232^{\circ}C$), there would be the danger of bump bridge failure in fine-pitch bonding. Furthermore, regulating the phase of IMC (intermetallic compound) which was located between nickel diffusion barrier and bump, had a lot of problems. For example, an excess of kirkendall void which provides site of brittle fracture occurs at IMC layer after reflow process. The essential solution to reduce the difficulty of bump bonding process is copper to copper direct bonding below $300^{\circ}C$. In this study, in order to improve the problem of bump bonding process, copper to copper direct bonding was performed below $300^{\circ}C$. The driving force of bonding was the self-annealing properties of electrodeposited Cu with high defect density. The self-annealing property originated in high defect density and non-equilibrium grain boundaries at the triple junction. The electrodeposited Cu at high current density and low bath temperature was fabricated by electroplating on copper deposited silicon wafer. The copper-copper bonding experiments was conducted using thermal pressing machine. The condition of investigation such as thermal parameter and pressure parameter were varied to acquire proper bonded specimens. The bonded interface was characterized by SEM (scanning electron microscope) and OM (optical microscope). The density of grain boundary and defects were examined by TEM (transmission electron microscopy).