• 대한기계학회:학술대회논문집
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• 대한기계학회 2008년도 추계학술대회A
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• pp.1825-1828
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• 2008

A simple method for the fabrication of porous nano-master for antireflective surface is presented. In conventional fabrication methods for antireflective surface, coating method with low refractive index has usually been used. However, it is required to have high cost and long times for mass production. In this paper, we suggested the fabrication method of antireflective surface by the hot embossing process using the porous nano patterned master on silicon wafer fabricated by low-temperature anodic aluminum oxidation. Through multi-AAO and etching processes, nano patterned master with high aspect ratio was fabricated at the large area. Pore diameter and inter-pore distance are about 150nm and from 150 to 200nm. In order to replicate anti-reflective structure, hot embossing process was performed by varying the processing parameters such as temperature, pressure and embossing time etc. Finally, antireflective surface can be successfully obtained after etching process to remove selectively silicon layer of AAO master.

• 설비공학논문집
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• 제12권5호
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• pp.519-524
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• 2000

The purpose of this study is to develop a low temperature waterless container for live fish transportation which is economical and efficient The principle of the waterless transportation is that a live fish becomes asphyxial at about $5^{\circ}C$can survive without water for a long time. A low temperature waterless container is developed for this purpose, which utilizes thermoelectric modules for rather smaller and lighter cooling system with precise temperature control devise compared to the existing mechanical system. At first, we succeeded in making flounders alive in the waterless container for 24 hours. Also when flounders were transported in a round trip from Inchon to Pusan in the waterless container, carried in a car, they survived in the waterless container for over 21 hours.

• 전기학회논문지
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• 제66권7호
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• pp.1141-1148
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• 2017

Generally, a thermistor made by sintering a metal oxide is widely used to measure the ambient temperature. This thermistor is widely used not only for industrial use but also for medical use because of its excellent sensitivity, durability, temperature change characteristics and low cost. In particular, the normal body temperature is 36.9 degrees relative to the armpit temperature, and it is most closely related to the circulating blood flow. Previous studies have shown that body temperature changes during biomechanical changes and body temperature changes by anomalous signs or illnesses. Therefore, in this study, we propose a Lock-In-Amp design to detect minute temperature changes of clothing and thermistor wired by a preacher as a method to regularly measure body temperature in daily life. Especially, it is designed to measure the minute resistance change of the thermistor according to body temperature change even in a low-cost microprocessor environment by using a micro-processor-based Lock-In-Amp, and a jacquard and the thermistor is arranged so as to be close to the side, so that the reference body temperature can be easily measured. The temperature was measured and stored in real time using short-range wireless communication for non - restraint temperature monitoring. A baby vest was made to verify its performance through temperature experiments for infants. The measurement of infant body temperature through the existing skin sensor or thermometer has limitations in monitoring infant body temperature for a long time without restriction. However, it can be overcome by using the embroidery fabric based micro temperature monitoring wireless monitoring device proposed in this study.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2000년도 추계학술대회논문집B
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• pp.67-76
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• 2000

Cr-Mo low alloy steels have been used for a long time for pressure vessel due to its excellent corrosion resistance, high temperature strength and toughness. The paper reviewed the latest trends on material development and some problems on Cr-Mo low alloy steel for pressure vessel, such as elevated temperature strength, hardenability, synergetic effect between temper and hydrogen embrittlement, hydrogen attack and hydrogen induced disbonding of overlay weld-cladding.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2000년도 추계학술대회논문집A
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• pp.67-76
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• 2000

Cr-Mo low alloy steels have been used for a long time for pressure vessel due to its excellent corrosion resistance, high temperature strength and toughness. The paper reviewed the latest trends on material development and some problems on Cr-Mo low alloy steel for pressure vessel, such as elevated temperature strength, hardenability, synergetic effect between temper and hydrogen embrittlement, hydrogen attack and hydrogen induced disbonding of overlay weld-cladding.

• 한국전기화학회:학술대회논문집
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• 한국전기화학회 2004년도 전지기술심포지움
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• pp.75-108
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• 2004

The market, development and trend of Lithium ion Batteries in China are introduce briefly. Early, Chinese manufactories were busy to expand and many new battery factories have been built up. Now, the relatively large companies pay more attentions on comprehensive quality improvement, therefore the production processing and facilities have been also modified in some extent. The recent technology progresses focus on High capacity (energy density), High rate, High average voltage, High safety, High temperature properties, Long cycle life, Low temperature properties, Low self discharge, Low cost, Super-large, Super-small, Super-thin, Consistency, Customization, and Environment friendly processing, simply $H_5L_4S_3C_2E_1$. Lithium ion polymer batteries which all batteries packaged with soft lamination film are named as in China have a quick growth and emphasized here because of their advantages ins $H_5L_4S_3C_2E_1$ for which it is quite difficult to be realized at the same time. Some of research works such as listed above are introduced. The other contends related to application trend of Lithium ion batteries and projects carrying out are also included.

• 한국초전도ㆍ저온공학회논문지
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• 제26권1호
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• pp.20-24
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• 2024

Over the past four years, as the COVID-19 pandemic has struck the world, cold chain of COVID-19 vaccination has become a hot topic. In order to overcome the pandemic situation, it is necessary to establish a cold chain that maintains a low-temperature environment below approximately 203K (-70℃), which is the appropriate storage temperature for vaccines, from vaccine suppliers to local hospitals. Usually, cryocoolers are used to maintain low temperatures, but it is difficult for small-scale local distribution to have cryocooler due to budget and power supply issues. Accordingly, in this paper, a cryogenic TSU (Thermal storage unit) system for vaccination cold chain is designed that can maintain low temperatures below -70℃C for a long time without using a cryocooler. The performance of the TSU system according to the energy storage material for using as TSU is experimentally evaluated. In the experiments, four types of cold storage materials were used: 20% DMSO aqueous solution, 30% DMSO aqueous solution, paraffin wax, and tofu. Prior to the experiment, the specific heat of the cold storage materials at low temperature were measured. Through this, the thermal diffusivity of the materials was calculated, and paraffin wax had the lowest value. As a result of the TSU system's low-temperature maintenance test, paraffin wax showed the best low-temperature maintenance performance. And it recorded a low-temperature maintenance time that was about 24% longer than other materials. As a result of analyzing the temperature trend by location within the TSU system, it was observed that heat intrusion from the outside was not well transmitted to the low temperature area due to the low thermal conductivity of paraffin wax. Therefore, in the TSU system for vaccine storage, it was experimentally verified that the lower the thermal diffusivity of the cold storage material, the better low temperature maintenance performance.

• 한국조리학회지
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• 제7권1호
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• pp.91-105
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• 2001

Chou-cream bread and Red bean paste bread were made by sponge & dough method with the sweet dough formula. The bread quality was studied by the measurements of the temperature variation, the fermentation level of frozen dough in the special condition(dough conditioner of 5$^{\circ}C$, 10$^{\circ}C$, 15$^{\circ}C$, 20$^{\circ}C$ and 30$^{\circ}C$), the product volume and thesensory evaluation with frozen dough thawed, fermented and baked. When thawing temperature was low, the core temperature of frozen dough increased slowly and the time for thawing and fermentationwas long. In thawing and fermentation, the core temperature of Red bean paste dough increased faster than that of Chou-cream dough. When the thawing conditions of dough conditioner(retarder) were 20$^{\circ}C$ and 30$^{\circ}C$, the level of total time decrease for thawing and fermentation was 55 and 86 min in Chou-cream dough and 62 and 90 min in Red bean paste dough respectively in comparison to dough conditioner of 5$^{\circ}C$. In volume of baked products, they showed no significant difference for three weeks of storage, but slight difference for four weeks of storage. The result was that Chou-cream bread was larger than Red bean paste bread in the decrease of volume. In sensory evaluation, the bread quality became low according to the time. When stored for four weeks in the freezer, significant differences were found in Chou-cream vread, but slight difference appeared in Red bean paste bread. The research identified that Red bean paste dough was more effective in manufacturing time than that of Chou-cream dough, when thawing temperature was high, and if frozen dough was thawed in the retarder of lower than 20$^{\circ}C$, the bread quality in terms of volume and sensory evaluation had no significant difference in comparison to the none-freezing Red bean paste bread.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 2006년도 Proceedings of ISRS 2006 PORSEC Volume I
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• pp.320-323
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• 2006

Temperature inversion may cause air pollution problems because air pollutants cannot be dissipated through vertical motion of the atmosphere and are accumulated near the surface. The air quality is worsen gradually if an inversion event lasts for a long time. An inversion event is defined as consecutive temperature profiles with occurrence of the temperature inversion condition. In this paper, temperature inversion events over three major cities on Taiwan are analyzed. They are measured by ground-based microwave radiometers installed in Taipei, Taichung, and Kaohsiung from 2002 to 2004 by the Environment Protection Administration (EPA) of Taiwan. Characteristics of temperature inversion events at the three cities are extracted using different classification methods.

• 한국식품위생안전성학회지
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• 제10권1호
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• pp.19-22
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• 1995

Sensory characteristics of various milk samples-low-temperature long-time(LTLT) milk, high-temperature short-time (HTST) milk and ultra-high temperature (UHT) milk-were investigated using chemical analysis and sensory evaluation. The chemical composition was not much different among the milk samples. The results of evaluation of preference for color, flavor, taste and overall desirability of the milk samples by scoring and ranking tests indicated that significant difference on the sensory quality was recognized at 0.01 percent level. UHT milk samples (especially sample F and H) had better sensory acceptability than LTLT milk HTST milk samples.