• 대한전자공학회:학술대회논문집
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• 대한전자공학회 2003년도 하계종합학술대회 논문집 II
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• pp.1213-1216
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• 2003

This paper proposes an 3D graphics rendering processor for portable device. One the most important factor is chip size for portable device, but the conventional 3D graphics rendering processor is not a suitable because the processor needs a lot of multiplication and division units. So the proposed architecture substitutes single precision floating point by 32 bit fixed point, and uses recursive units for the same operation such as color values(z, r, g, b, a) and texture values (s, t, u, v). In this approach, we reduce numbers of multiplications and divisions by 66.1% and 75% respectively at the sacrifice of performance degradation by 2.12%.

• Preventive Nutrition and Food Science
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• 제2권1호
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• pp.11-16
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• 1997

Alkaline cooking and processing properties of domestic maize were evaluated by comparing to those of imported control maize(Asgrow 404). Domestric maize varieties were hydrated more rapidly and had lower dry matter losses during alkaline cooking than control maize due to softer endosperm texture and incomplete removal of pericarps. Domestic maize varieties produced masas with proper handling properties when nixtamals had 50~52% moisture. However, masas produced from domestic maizes were puffed dur-ing baking and frying process due to the release of more free starch granules in the masa than control masa. Tortilla chips prepared from domestic maizes absorbed more oil during frying and had slightly higher water content with darker color than tortilla chips prepared from control maize. Among the domestic maize hybrids, KS42/Fla2BT113 had more acceptable kernel characteristics of tortilla chips than other varieties.

• Preventive Nutrition and Food Science
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• 제8권2호
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• pp.179-184
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• 2003

The use of high amylose maize varieties significantly affected the alkaline-cooking process and characteristics of alkaline-processed food products, such as masa and tortilla chips. High amylose maize varieties had softer endosperm textures with move tightly attached pericarps than normal maize. Masa prepared from high amylose mutant maize was less cohesive than that of normal maize due to insufficient dispersion of amylopectin and excessive retrogradation of starches. Tortilla chips prepared from amylose-extender dull (ae du), amylomaize V, and Ⅶ had slightly increased oil absorption, while tortilla chips from dull (du) and amylose-extender sugary-2 (ae su-2) had oil contents similar to that of control chips. Increased oil absorption of the tortilla chips was due to their increased surface area. Tortilla chips produced from high amylose mutant maize had darker color than control chips, presumably due to the pigmented pericarp tissues, higher levels of reducing sugars, and phenolic compounds present in the kernel.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2009년도 9th International Meeting on Information Display
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• pp.71-71
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• 2009

Recently several LCD TV makers including Samsung, LG and Sony actively have released LED LCD TV models on market. LED LCD TV is just which applied LED BLUs so that its color contrast ratio fairly enhance up to 1 million:1 and its thickness minimize to a few mm. Even this aspect seems somewhat to be each panel maker's strategies for prior market occupations on whole TV market. Without regard to the reasons, we do obviously meet a new era of technically advanced LCD TV. However we have still lots of problems or issues which we must overcome technically including LED chip/packaging process, secondary optics treatment, heat managements and cost reduction issues. Here I would like to forecast market volume and trend of LED LCD TV first and then discuss above almost of technical issues and suggest their possible solutions. Even these solutions looks better technologies and if they may increase production cost significantly, we will not prefer to choice that technology since lower cost policy can open the market. Finally I'm trying to suggest how well LED, as future light source, can apply to future LCD TV technologies.

• 대한기계학회논문집B
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• 제38권10호
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• pp.853-858
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• 2014

본 연구는 미세유동칩을 이용하여 당의 일종인 cyclodextrine(CD)과 알루미늄 이온 검출이 가능한 polydiacetylene(PDA)이 집적된 미세섬유를 제작하는 방법을 제안한다. PDA는 공액 고분자의 일종으로 외부 자극에 대해 blue-to-red 색 전이 및 형광이 발현되며 원료가 되는 PCDA의 head group에 따라 자극에 대한 감도가 달라지는 매력적인 특성을 가지고 있다. 따라서, 이온간 교차결합으로 야기되는 하이드로젤 형성 메커니즘과 미세유동칩 내 3차원 유체집속효과를 활용하여 PCDA-EDEA 기반의 diacetylene(DA) 단량체가 집적된 센서 섬유를 제작하였다. 섬유 내 DA 단량체는 UV에 의해 파란색의 PDA로 상 전이가 일어나며 CD나 알루미늄 이온에 반응하여 붉은색으로의 색 전이 및 붉은 형광이 발현되는 특성을 보였다. 또한 형광세기는 CD와 금속 이온의 농도에 따라 변화하는 특성을 나타내었다. 이는 미세섬유가 건조된 경우에도 동일하게 관찰되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제27권9호
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• pp.1219-1227
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• 2014

A whole genome association (WGA) study was carried out to find quantitative trait loci (QTL) for sensory evaluation traits in Hanwoo. Carcass samples of 250 Hanwoo steers were collected from National Agricultural Cooperative Livestock Research Institute, Ansung, Gyeonggi province, Korea, between 2011 and 2012 and genotyped with the Affymetrix Bovine Axiom Array 640K single nucleotide polymorphism (SNP) chip. Among the SNPs in the chip, a total of 322,160 SNPs were chosen after quality control tests. After adjusting for the effects of age, slaughter-year-season, and polygenic effects using genome relationship matrix, the corrected phenotypes for the sensory evaluation measurements were regressed on each SNP using a simple linear regression additive based model. A total of 1,631 SNPs were detected for color, aroma, tenderness, juiciness and palatability at 0.1% comparison-wise level. Among the significant SNPs, the best set of 52 SNP markers were chosen using a forward regression procedure at 0.05 level, among which the sets of 8, 14, 11, 10, and 9 SNPs were determined for the respectively sensory evaluation traits. The sets of significant SNPs explained 18% to 31% of phenotypic variance. Three SNPs were pleiotropic, i.e. AX-26703353 and AX-26742891 that were located at 101 and 110 Mb of BTA6, respectively, influencing tenderness, juiciness and palatability, while AX-18624743 at 3 Mb of BTA10 affected tenderness and palatability. Our results suggest that some QTL for sensory measures are segregating in a Hanwoo steer population. Additional WGA studies on fatty acid and nutritional components as well as the sensory panels are in process to characterize genetic architecture of meat quality and palatability in Hanwoo.

• 복식
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• 제56권8호
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• pp.83-94
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• 2006

In this era of ubiquitous service, a computing device has functions similar with human beings. It influences all major fields of human life, such as clothing, dieting and housing. In order to use the coordination functions of the magic mirror, which might be a basic part of clothing in the era of ubiquitous service, this study concentrates on product information that should be inputted in RFID chip in detail in order to exercise virtual fashion coordination. Information should be inputted in RFID chip to use magic mirror for fashion coordination, a direction for doing this was also suggested. After coding the suggested clothing items, virtual fashion coordination was implemented as a fashion illustration. This study is as following, First, sorts standard code for suitable coordination in 4 images and presented to a proof. Code denoted by 10 characters. Each code literal special quality marks by two characters and divided by season, image, fabric, item, rotor, five items. Item middle of characters of 10 code, when agree on article more than 8, coordination is enabled. Secondely, It is presented by coordination to dressing action picture by suitable coordination classified apart in whole occasions, and coordination method by wearer inclination is remembered wearer's dressing action picture to Magic mirror including layered look. Thirdly, wardrobe of Magic mirror clothes that always buy newly in magic mirror, is washing and clothes that do not take to wardrobe did to be controlled. Fourth, Wealth and schedule is suggested firster than wearer's dressing action.

• 한국식생활문화학회지
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• 제34권5호
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• pp.637-644
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• 2019

The purpose of this study was to optimize the mandarin dry chip manufacturing using a response surface methodology. The experiment was designed based on a CCD (Central Composite Design), and the independent variables were the drying temperature ($X_1$, $50-90^{\circ}C$), drying time ($X_2$, 12-36 hours), and microwave pretreat time ($X_3$, 0-4 minutes). The results of appearance ($Y_5$), color ($Y_6$), taste ($Y_8$) and overall acceptance ($Y_{10}$) were fitted to the response surface methodology model ($R^2=0.86$, 0.88, 0.89, and 0.84, respectively). Increasing the drying temperature and microwave treatment time were negatively evaluated for consumer acceptance. On the other hand, a high value of consumer acceptance was evaluated when the drying time was more than 24 hr. Therefore, the optimal conditions of $X_1$, $X_2$, and $X_3$ were $52.989^{\circ}C$, 24 hr, and 1 min, respectively. Under these optimal conditions, the predicted values of $Y_5$, $Y_6$, $Y_8$, and $Y_{10}$ were 5.066, 5.338, 5.063, and 5.339, respectively.

• Applied Biological Chemistry
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• 제20권1호
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• pp.66-80
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• 1977

사과 증류주(apple One spirit) 숙성에 있어서 국산 참나무의 품종이 fine spirit숙성 술통재로서의 적성여부를 검토하는 기초적 연구의 일환으로 본 연구를 실행하여 다음과 같은 결과를 얻었다. 1. 양조 원료를 대체 할 수 있는 과실로서 현재 대량생산 되는 과실의 화학분석 결과는 다음과 같다. 사과 : (Apple) (Malus pumila Miller var domestica Schneider) 중 홍옥(Jonathan)은 총당 13.95%, 총산 0.46%, 휘발산 0.012%, pectin 0.20%, 국광(Ralls)은 총당 13.35%, 총산 0.43%, 휘발산 0.011%, pectin 0.455%이었다. 2. 사과중에는 당분과 산 이외에 cellulose, pectin, hemicellulose 등 때문에 사과즙수을이 떨어짐으로 Aspergillus niger SUAFM-430의 xylanase와 amylase, Aspergillus niger SUAFM-6의 cellulase, pectinase를 사과즙에 처리하여 사과즙의 수율을 향상시켰다. 그리고 이황산 처리로 과즙중 여러 미생물을 살균하고 배양효모로서 발효능이 우수한 sacharomyces cerevisiae var. ellipsoidens Rasse Johannisberg II (SUAFM-1018)을 사용하여 사과주를 양조하였다. 사과주(Apple wine)는 원료에 대한 수율이 $86{\sim}87%$이고 Jonathan, Ralls가 ethanol 13.5%, extract분 5.4%, methanol $0.04{\sim}0.05%$이었다. 3. 사과주의 증류수(fine spirit) 제조는 단식증류법(Pot still)으로 2회 증류로서 실험하였다. 사과(apple) fine spirit는 apple wine mash에 대한 수율이 86.6%이고, 홍옥(Jonathan) fine spirit는 pH 4.1, 국광(Ralls) fine spirit는 pH 4.2이었다. 4. 사과주를 증류하여 제조한 fine spirit를 숙성시키기 위하여 국산 참나무 24품종을 나무의 심재(心材) (Inner part)와 변재(邊材) (Outer part)를 사용하여 fine spirit의 숙성융통제를 선발하는 실험을 하였다. 참나무 24품종과 그의 심재, 변재 별로 참나무의 절편(oaa chip) $(1{\times}1{\times}5cm)$을 만들고 oakchip 2개를 각 fine spirit 300ml씩 들은 640ml용맥주병에 담그고, 6개월간 숙성시키면서 색, 향기, 맛 등을 조사하였다. A. 숙성용술통재 선발의 1차 screen결과로서 색추출속도가 우수한 참나무 품종은 다음 순서와 같다. 갈참나무(심재) Quercus aliena Blume(Inner part), 굴참나무(변재) Q variabilis Blume (Outer part), 갈참나무(변재) Q. aliena Blume (Outer part), 졸참나무(심, 변재) Q. serrata Thumb (Inner & Outer part), 신갈참나무(변, 심재) Q. mongolca Fisher (Outer & Inner part), 상수리 나무(변, 심재) Q. acutissima Carruthers (Outer & Inner part)의 순서등 5품종을 선정하였다. B. 숙성온도별 영향으로서 실온 $24{\sim}25^{\circ}C,\;30^{\circ}C,\;45^{\circ}C$ 별로 각 fine spirit에 oak chip을 넣고 숙성시킨 결과 $45^{\circ}C$에서 숙성시킨 것이 가장 숙성이 촉진 되었고 다음이 $30^{\circ}C$, 다음이 실온에서 한 순서의 경향이었다. C. 투명한 삼각후라스크에 각 fine spirit에 oak chip을 담그고 자외선 조사를 하여 3개월간 숙성 시켰드니 숙성효과가 contral구 보다 거의 2배가 촉진하는 흥미있는 사실을 확인하였다. D. 사과주에서 증류한 fine spirit 300ml에 2개의 oak chip을 담그어 숙성시킴에 있어 oak chip의 여러성분이 fine spirit에 용출되여 나오는 정도가 fine spirit의 pH에 중요한 관계가 있음을 알았다. E. 선정된 5개 품종의 oak chip과 블란서 참나무 술통재(Limousin white oak from France)를 control로 하여 각 사과주를 증류한 fine spirit에 2개의 oak chip($1{\times}1{\times}5cm$)을 담그고 실온, $(24{\sim}25^{\circ}C)$, $30^{\circ}C,\;45^{\circ}C$, 실온에서 자외선조사 하면서 각각 6개월간 매일주일 마다 진탕하면서 숙성시켰다. 6개월간 수성시킨 fine spirit(young brandy)의 관능 검사 결과는 다음과 같다. 불란서 oak chip의 실온 숙성한 fine spirit 하고 비슷한 것은 참갈나무 chip을 넣은 사과의 young bandy($45^{\circ}C$에서 숙성함)이었고 갈참나무 chip을 넣고 실온에서 UV-ray 조사한 사과의 young brandy는 불란서 oak chip의 실온 숙성한 young brandy 보다는 약간 떨어지지만 그런대로 국산 참나무를 각 fine spirit 숙성용으로 이용할 가치가 있음을 알았다.

• 한국재료학회지
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• 제29권7호
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• pp.437-442
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• 2019

Green $BaSi_2O_2N_2:0.02Eu^{2+}$ phosphor is synthesized through a two-step solid state reaction method. The first firing is for crystallization, and the second firing is for reduction of $Eu^{3+}$ into $Eu^{2+}$ and growth of crystal grains. By thermal analysis, the three-time endothermic reaction is confirmed: pyrolysis reaction of $BaCO_3$ at $900^{\circ}C$ and phase transitions at $1,300^{\circ}C$ and $1,400^{\circ}C$. By structural analysis, it is confirmed that single phase [$BaSi_2O_2N_2$] is obtained with Cmcm space group of orthorhombic structure. After the first firing the morphology is rod-like type and, after the second firing, the morphology becomes round. Our phosphor shows a green emission with a peak position of 495 nm and a peak width of 32 nm due to the $4f^65d^1{\rightarrow}4f^7$ transition of $Eu^{2+}$ ion. An LED package (chip size $5.6{\times}3.0mm$) is fabricated with a mixture of our green $BaSi_2O_2N_2$, and yellow $Y_3Al_5O_{12}$ and red $Sr_2Si_5N_8$ phosphors. The color rendering index (90) is higher than that of the mixture without our green phosphor (82), which indicates that this is an excellent green candidate for white LEDs with a deluxe color rendering index.