• Korean Journal of Optics and Photonics
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• v.7 no.4
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• pp.440-444
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• 1996

In this paper, we report an InGaAs/InAlAs multi-quantum well (MQW) avalanche photodiode (APD) showing a performance suitable for 10 Gbps lightwave communications. In designing the device, emphasis is given on the effect of indiffusion of Be dopant from the highly doped field layer into the MQW multiplication region. It is found that a small amount of diffusion can alter the dark current and gain characteristics of the device significantly. A spacer used to restrain such indiffusion is shown effective in reducing dark current (500 nA at a gain of 10) while maintaining a high bandwidth (10 GHz at a gain of 10) devices grown by molecular beam epitaxy.

• Food Science and Industry
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• v.51 no.2
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• pp.148-156
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• 2018

Structured lipids are lipids in which the composition and/or positional distribution of fatty acids have been chemically or enzymatically modified from their natural biosynthetic form. Because structured lipids have desired nutritional, physicochemical, textural or physiological properties for applications in processed foods, functional foods, or nutraceuticals, many research activities have been aimed at their commercialization. The enzymatic production of structured lipids using lipases as the biocatalysts has a big potential in the future market due to the specificity or selectivity of the lipases. This article introduced some examples of specialty structured lipids that have been enzymatically produced and have been utilized as commercialized products. The commercialized products include medium- and long-chain triacylglycerols, human milk fat substitutes, cocoa butter equivalents, trans-free plastic fats, low-calorie fats/oils, and health-beneficial fatty acid-rich oils.

• Journal of Sensor Science and Technology
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• v.30 no.2
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• pp.88-93
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• 2021

In this paper, a folding sensor based on capacitance is proposed. The sensor was developed to sense the length and angle data for the milli-scale actuators without causing any interference to the actuating joints. For the sensing and testing the robotic joint with reducing the cost and complexity aspects of manufacturing, a simple composition was adopted. The sensor comprises a pair of copper tapes, papers, and wires. The complete sensing unit is constructed by bonding the tapes with the papers and soldering the wire to the copper parts. For accuracy, a teensy 4.0 board, which has a 12-bit ADC resolution, is employed. Furthermore, the sensed analog data is not translated into the unit of capacitance for accuracy; however, it is filtered using a low-pass filter and subsequently, a Butter-worth filter. The data obtained demonstrate a periodic waveform, which implies that the data are in good agreement with the hypothesis set prior to the experiments. Compared to other milli-scale sensors, this could be a better option for sensing the length and angle data for milliscale actuators.

• Korean journal of food and cookery science
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• v.23 no.4 s.100
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• pp.537-550
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• 2007

In a previous study, isoflavones showed prominent physiological effects on diabetes, hyperlipemia, and alcoholic hepatotoxicity. The purpose of this study was to develop isoflavone-rich bean sprout- and isoflavone extract-containing foods, to improve symptoms of diabetes and hyperlipemia. The foods employed were yogurt, bread, and cookies. Through sensory evaluations, the ingredient amounts were determined. In the sensory evaluations of the yogurt and bread, overall taste scores decreased with increasing amounts of bean sprout powder. However, for the cookies, the overall taste score increased with an increasing amount of bean sprout powder, and the addition of isoflavones had no influence on flavor. The results indicated the following ingredient levels for ultimate product development. For the yogurt, 100 mL of low fat milk was fermented at $50^{\circ}C$ for 36 hr, and mixed with 0.5 g of roasted bean sprout powder and 31 mg of isoflavone extract. For the bread, bean sprout powder was added to wheat flour at a replacement level of 10%, which was mixed with 12 g of butter and 124 mg of isoflavone extract for 200 g of dough. For the cookies, the bean sprout powder was added to wheat flour at a replacement level of 60%, and then mixed with 15 g of butter and 124 mg of isoflavone extract for 100 g of dough. The total isoflavone contents of the yogurt, bread, and cookies were 14.35 mg/100 mL, 38.24 mg/100 g, and 190.00 mg/100 g, respectively.

• Applied Chemistry for Engineering
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• v.31 no.5
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• pp.532-538
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• 2020

In this study, emulsification process were conducted to manufacture the natural sunscreen from raw materials such as shea butter, olive emulsifier wax, and green tea extract. The emulsification was optimized by using the central composite design model-response surface methodology (CCD-RSM) where the response values were established as the mean droplet size (MDS) and emulsion stability index (ESI) after 7 days in addition to UV absorbance at 300nm. The amount of emulsifier and additives and emulsification time were established as operating variables and the optimal conditions of sunscreen emulsification were accepted as 3.70, 2.47 wt.%, and 15.42 min, respectively according to the result of CCD-RSM. On the other hand, the response values were estimated as 1173.80 nm and 99.56% for MDS and ESI, respectively, after 7 days, in addition to UV absorbance at 300 nm (2.47). The average error from actual experiments was a low level as about 3.0 ± 1.5%, which is mainly due to the fact that the optimization using CCD-RSM applied in this study was in the relatively high significant level.

• Journal of agriculture & life science
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• v.46 no.1
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• pp.113-121
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• 2012

A total of 150,624 records of Holstein milk production collected from 2005 to 2009 were analyzed to investigate the effects of two different contemporary group definitions, parity and somatic cell score (SCS). The first definition (H BY S) of contemporary group was milking cows and heifers born in the same year and season. And the second thing (H CY S) was milking cow and heifers that delivered calves in the same year and season. Effects of contemporary group, parity and regression effect on SCS from two models were highly significant sources of variation. Coverage of variation ($R^2$) was somewhat higher in models with H BY S as contemporary group. From multivariate models with H BY S, phenotypic correlation coefficients of milk components were estimated high and positive. However, the phenotypic correlation coefficient between milk yield and SCS was -0.09, which was low enough to evidence no correlation between them. Phenotypic correlation between SCS and butter fat or between SCS and protein were also negligible but negative. From multivariate models with H CY S as contemporary group, phenotypic correlation among milk traits and SCS were similar to the estimates from models with H BY S. However, SCS in these models were lowly but negatively correlated with milk yield, milk protein, butter fat or SNF, and the phenotypic correlation coefficients of which were -0.10, -0.08, -0.08, -0.11, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.694-699
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• 2005

The aim of this study was to develop muffins in which corn bran fiber was substituted 10, 30, 50 or $70\%$ for fat and the quality characteristics were compared with a full-fat counterpart. The volume and height of muffin was highest in control and decreased with increasing corn bran fiber content, but no difference in weight was observed (p<0.05). The incorporation of corn bran fiber in the product lowered lightness and redness values but decreased yellowness values. The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with increasing corn bran fiber levels. Scanning electron microscope showed that the size of air cells was decreased with increasing corn bran fiber levels. Sensory analysis yielded muffin with $30\%$ substitution of butter with corn bran fiber was considered to be as acceptable as control.

• Journal of Nutrition and Health
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• v.17 no.2
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• pp.126-136
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• 1984

The long-term effects of vegetable and animal high fat diet on the lipid metabolism were investigated in male weaning rats. The rats were fed one of four semipurified diet ad libitum : control diet supplied 12% of calories as fat(control group), low fat diet supplied 3% of calories as fat (3% F group), 45% corn oil diet supplied 45% calories from corn oil (45% C group) and 45% butte. fat diet supplied 45% calories from butter fat (45 % B group). Incorporation of $acetate-1-^{14}C$ into lipid of liver, serum and adipose tissue as well as exhalation of $^{14}CO_{2}$ from $acetate-1-^{14}C$ were observed in rats fed for 4,8 and 12 weeks. The weigh of epididymal adipose tissue of rats, fed 45% corn oil and 45% butter fat . from 4 weeks to 8 weeks were higher, but not different at 12 weeks, compared with those of control group. The weight of abdominal adipose tissue appeared to be similar to those of epididymal adipose tissue. Incorporations of $acetate-1-^{14}C$ into lipid of liver were remarkably decreased in high fat diet groups, especially in 45% C group, but in 3% F group were increased more than those of control group. Incorporations of $acetate-1-^{14}C$ into epididymal adipose tissue in 3% F, 45% C and 45% B group at 8 weeks were remarkably increased but not different at 12 weeks, compared with those of control group. The incorporation of {acetate-1-}^{14}C into abdominal adipose tissue appeared to be similar to those of epididymal adipose tissue. Incorporations of $acetate-1-^{14}C$ into lipid of serum in 45% C and 45% B group were reduced reasonably at 4 and 8 weeks of diet as compared with those of control group. Exhalation of $^{14}CO_{2}$ was increased to maximum level at 10 minutes after injection of $acetate-1-^{14}C$. Expiration of $^{14}CO_{2}$ in 45% C and 45% B group were higher than those in 3% F and control group for initial 5 minutes after injection, but expirations of $^{14}CO_{2}$ did not have significant difference among groups of diet since 10 minutes.

• Journal of the Korean Society of Food Culture
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• v.18 no.2
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• pp.181-191
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• 2003

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

• Korean Journal of Applied Biomechanics
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• v.16 no.1
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• pp.139-149
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• 2006

This study is to analyze the kinematic variables of inward $1{\frac{1}{2}}$ somersault in platform diver. For the manner, 3 people form the national diving team in the year 2000were chosen as the subjects and two S-VHS video cameras set in 60frames/sec were used for recording their motions. Coordinated raw positions data through digitizing are smoothing by butter-worth's low-pass filterin method at a cut off frequency 6.0Hz. and the direct linear transformation(DLT) method was employed to obtain 3-D position coordinates. The conclusions were as follows. However, horizontal distance which is the change of the COG, form the point of the jump to the point of Event 3 where the player is out of the board range completely, Subject B showed 105.1cm and 71.1cm of the vertical distance which are shorter horizontal distance and higher vertical distance, thus, took a great advantage of the position to prepare for the entry. Therefore, if a player takes higher position by speeding up the vertical velocity at the moment of the jumping off the board, and stays in the air longer, the player can have more time to show his skill. Because of the use of the characteristics of the inward somersault, keeping the safe distance form the board is important but in order to higher the completeness, it is ideal to keep the horizontal distance little over 100cm. Also, the angles of shoulder and elbow from Event 1 to 4, depending on swing of the arms, motions in the air, getting ready for the entry, showed some difference individual by individual, according to the velocity of the thigh and shank showed much difference while getting ready and take-off, and it's because of the individual's different bending and straightening for horizontal and vertical distance.