• 한국세라믹학회지
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• 제41권4호
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• pp.273-276
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• 2004

Report ferroelectric memories based on 0.35$\mu\textrm{m}$ CMOS technology ensuring ten-year retention and imprint at 175$^{\circ}C$. This excellent reliability resulted from newly developed BT-based ferroelectric films with superior reliability performance at high temperatures, and also resulted from robust integration schemes free from ferroelectric degradation due to process impurities such as moisture and hydrogen. The superior reliabilities at high temperature of ferroelectric memories using BT-based films are due to the random orientation by special bake treatments.

• 한국양식학회지
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• 제12권2호
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• pp.145-153
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• 1999

This study was conducted to determine the protein requirement of ayu (Plecoglossus altivelis). Two replicate groups of fish initially averaging 6.6 g were fed the five isocaloric diets containing different protein level from 29% to 57% in a flow-through freshwater system for 25 days. White fish meal was used as a sole protein source. Weight gain and feed efficiency of fish increased significantly with dietary protein level up to 43% (P＜0.05) with no additional response above this level. Protein and lipid retention, moisture, protein and lipid contents of body were not affected by dietary protein levels (P>0.05). Daily protein intake increased significantly with dietary protein level, whereas protein efficiency ratio of fish fed the 57% dietary protein decreased (P<0.05). The data obtained in this study indicate that a 43% dietary protein level could be recommended for the optimum growth of ayu.

• 한국식품조리과학회지
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• 제9권3호
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• pp.204-209
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• 1993

This investigation was undertaken for the purpose of studying the chemical properties of different kinds of spinach by various blanching procedure. Ascorbic acid, mineral and oxalic acid retention of spinaches, as well as blanch effluent composition were the major factors considered with Dong-cho(winter spinach) and vinylhouse grown spinach. Ash, crude protein, crude fat and vitamin C contents of Dong-cho were higher than those of vinylhouse spinach. On the other hand, vinylhouse grown spinach showed higher content in moisture, phosporous, calcium and oxalic acid. Most of the components in spinaches were decreased by increasing the blanching water volume and time. Reducing sugar and solid content in blanch effluent of Dong-cho were increased by increasing the blanching water volume and time, however, vinylhouse spinach showed no reducing sugar.

• 대한가정학회지
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• 제37권12호
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• pp.169-177
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• 1999

This study has examined weight loss rates of Iyoceu, lyocell/cotton, cotton that were treated with cellulase under different concentration, time, temperature and pH. and compared physical properties changes of tensile strength, drape, moisture absorbency, shrinkage and dyeability. The notable results are summarized as follows: Lyocell was in need of pretreatment by NaOH in the side of weight loss, tensile strength and dyeability. Weight loss rates of cellulose fabrics by cellulase treatment were in the order of cotton > lyocell/cotton > lyocell at the same conditions. In case of lyocell and lyocell/cotton, weight loss rates showed up lower than cotton, while strength retention decreased, drape and strength flexibility were highly improved after cellulase treatment.

• Fibers and Polymers
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• 제7권3호
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• pp.235-240
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• 2006

Polyacrylonitrile (PAN) fiber was grafted with casein after alkaline hydrolysis and chlorination reactions of the original fiber. The structures and morphologies of the casein grafted fiber were characterized by Fourier transform infrared spectroscopy (FTIR), X-Ray diffraction (XRD), and scanning electron microscope (SEM). Moisture absorption, specific electric resistance, water retention value, and mechanical properties were also investigated. The results showed that casein was grafted onto the surface of the PAN fiber and the grafted PAN fiber presented better hygroscopicity compared with the untreated fiber. With proper tensile strength, the modified fiber could still meet the requirement for wearing. A mechanism was proposed to explain the deposit of casein on the synthetic acrylic fiber.

• 한국농공학회:학술대회논문집
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• 한국농공학회 2000년도 학술발표회 발표논문집
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• pp.390-396
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• 2000

The basic concept of the model is minimizing the error range between forecasted flood inflow and actual flood inflow, and accurately forecasting the flood discharge some hours in advance depending on the concentration time(Tc) and soil moisture retention storage(Sa). Simplex method that is a multi-level optimization technique was used to search for the determination of the best parameters of RETFLO (REal-Time FLOod forecasting)model. The flood forecasting model developed was applied to several strom events of Yedang reservoir during past 10 years. Model perfomance was very good with relative errors of 10% for comparison of total runoff volume and with one hour delayed peak time.

• 동아시아식생활학회지
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• 제10권5호
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• pp.403-410
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• 2000

In order to investigate the possibility of lwo fat meat products, beef patties were prepared with gums such as carrageenan, methyl cellulose, and xanthangum. The quality characteristics of beef patties were examined. Moisture contents of raw and cooked patties of control were lower than those of patties containing gums, and fat content was higher than those of containing gums. There was no significant difference in the protein contents of patties. In case of L-value(lightness) of raw patty, the control was higher than those patties containing gums. a-(redness) and b-value(yellowness) among patties were not significantly different. Cooking yield, fat retention, and water holding capacity of beef patties containing gums were higher than control beef patty, but salt soluble protein and gel strength were not significantly different. Significant difference did not exist among beef patties in hardness, but the chewiness and gumminess of patties containing gums were higher than control. In case of sensory evaluation, there was no significant difference among patties in aroma and palatability. Texture of control was higher than patties containing gums, and juiciness of control was higher than patties containing carrageenan.

• 대한화장품학회지
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• 제14권1호
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• pp.16-37
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• 1988

A new quaternary ammonium compound, hydrolyzed ginseng-sapoin quaternary (HGSQ), from hydrolyzed Korean ginseng-saponin and 2, 3-epoxypropyltrimethyl ammonium chloride has been developed as a conditioning agent for hair care products. This structure has the hydrophilic group from the introduced cationic and the hydrophobic group from the aglycone of ginseng saponin. Its properties: surface tension, conductivity, critical micelle concentration, eye irritation, sorption onto hair, force reduction (%) for 20% extension and moisture retention effect comparing with the commercial standards. Also half-head tests of HGSQ-containing shampoo were carried out to compare the conditioning effects in shampoos.

• Archives of Pharmacal Research
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• 제2권1호
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• pp.17-24
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• 1979

A first systematic approach on new and simple preparation method of spherical granules in the system using organic granulating solution was carried out. Mixer granulation required narrow range of moisture content but gentle action of tumbling in the mixer and capilary forces were adequate to compact the porous mass and also were highly effective to produce granules close to sphere. Where the granules by massing and screening provided the more open structure, its pore distribution lied between 71 and 16 .mu.m by above 50% and on the contrary, that of the mixer granulated granules showed only below 25%. Increase in retention time in the mixer decreased the intragranular porosity of granules produced, and in comparison with granular particles produced by conventional wet granulation, those from the mixer granulation had the advantages of flow properties, packing characteristics and definite spherocity. They also had extremely low friability resulting in few fines.

• 유기물자원화
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• 제8권3호
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• pp.118-123
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• 2000

음식물쓰레기는 함수율과 휘발성 유기물질의 함량이 높기 때문에 수거, 운반 및 매립에 있어 많은 문제점이 야기되고 있다. 음식물쓰레기의 산발효는 pH, 체류시간 등과 같은 환경조건에 의해서 영향을 받는데, 음식물쓰레기의 각 구성성분은 각기 다른 환경조건에서 분해가 진행된다. 전분, 셀룰로우스 및 단백질은 각각 최적의 pH 및 체류시간을 가지고 있어, 전분의 경우는 낮은 pH에서 셀룰로우스는 체류시간이 증가할수록 그리고 단백질은 체류시간의 증가 및 중성 pH에 접근할수록 그 분해가 증가한다. 이러한 사실은 산발효의 환경조건을 조절함으로써 음식물쓰레기의 분해가 향상될 수 있음을 말하여 준다. 산발효 단계에 따라 희석율의 값을 3.0에서 $1.0d^{-1}$로 조절한 경우, 산발효 효율은 71.2%에서 81.1%로 크게 증가하였다. 이때 주된 산발효 산물은 뷰틸산에서 초산으로 점차 변화하였는데, 이것은 산발효의 효율향상이 야채류와 육류의 분해 증가에 기인함을 보여주는 것이다.