• 한국진공학회:학술대회논문집
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• 한국진공학회 2013년도 제44회 동계 정기학술대회 초록집
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• pp.631-631
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• 2013

Battery has major drawbacks including its size and life expectancy, and environmental problem. As an alternative, energy harvesting is emerging as a potential solution to replace battery along with more energy-efficient IT devices. The idea of harnessing energy from our living environment is sustainable, semi-permanent, and eco-friendly. Also, unlike battery, energy harvester does not require much space to store energy. Therefore, energy harvesting can provide a better source of power for small, portable, and wireless devices. Among various ways of harvesting energy from our surroundings, triboelectricity is chosen due to its potential to be miniaturized, and efficient. Triboelectric effect occurs as two different materials with different polarity of charge separation come into contact through friction, and then become separated so that electric potential difference is achieved. In this research, such characteristic of triboelectricity is used as a way to convert ambient mechanical energy into electric energy.Series of recent researches have shown promising results that the triboelectric energy harvester can be simple and cost effective. However, sufficient electricity level required to operate mobile devices has not yet been achieved.In this research, our group focuses on the design and optimization of triboelectric energy harvesting device to enhance its output. By using maskless lithography to pattern Kapton film and silicon substrate, which is used as a mold for PDMS thin layer, and sputtering metal electrodes on each side, we fabricate and demonstrate different designs of triboelectric energy harvester that utilizes the contact electrification between a polymer thin film and a metal thin foil. In order to achieve optimized result, the output voltage and current are measured under diverse conditions, which include different surface structure and pattern, material, and the gap between layers.

• Restorative Dentistry and Endodontics
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• 제31권5호
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• pp.352-358
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• 2006

본 연구는 코어용 이중 중합 레진의 중합도에 미치는 두께의 영향과 빛이 감소된 깊은 와동에서 자가 중합에 의한 영향을 조사하고자 하였다. Luxacore Dual과 Luxacore Self (DMG Inc, Hamburg, Germany) 두 종류의 코어용 레진 수복재를 지름 10 mm, 두께가 2, 4, 6, 8 mm 의 Teflon mold에 주입하고 자가중합 시키거나 혹은 $500 mW/cm^2$의 광도로 제조자의 지시에 따라 중합 후 $37^{\circ}C$ 증류수에 24시간동안 저장하였다. 각 시편의 윗면과 아랫면에서 Knoop's hardness를 측정하였다. 결과는 ANOVA로 통계 분석 하였고 Tukey's test로 사후 검정하였다. Luxacore Self와 Luxacore Dual을 자가중합 시킨 군의 중합도는 두께에 따른 영향을 받지 않았다. Luxacore dual을 광중합한 경우 중합은 2 mm, 4 mm와 6 (적층충전) mm군에서는 밑면의 효과적인 중합이 일어났으나 8 (적층충전) mm군, 6, 8 (단일충전) mm군은 밑면에서 불완전한 중합을 보였다 (p < 0.05). 따라서 이 실험 결과에 의하면 4 mm를 초과하는 경우 단일충전보다 적층충전이 더 좋은 것으로 나타났다.

• Restorative Dentistry and Endodontics
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• 제43권3호
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• pp.27.1-27.9
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• 2018

Objectives: The aim of this in vitro study was to evaluate the effects of the thickness and shade of 3 types of computer-aided design/computer-aided manufacturing (CAD/CAM) materials. Materials and Methods: A total of 120 specimens of 2 shades (A1 and A3) and 2 thicknesses (1 and 2 mm) were fabricated using VITA Mark II (VM; VITA Zahnfabrik), IPS e.max CAD (IE; IvoclarVivadent), and VITA Suprinity (VS; VITA Zahnfabrik) (n = 10 per subgroup). The amount of light transmission through the ceramic specimens was measured by a radiometer (Optilux, Kerr). Light-cured resin cement samples (Choice 2, Bisco) were fabricated in a Teflon mold and activated through the various ceramics with different shades and thicknesses using an LED unit (Bluephase, IvoclarVivadent). In the control group, the resin cement sample was directly light-cured without any ceramic. Vickers microhardness indentations were made on the resin surfaces (KoopaPazhoohesh) after 24 hours of dark storage in a $37^{\circ}C$ incubator. Data were analyzed using analysis of variance followed by the Tukey post hoc test (${\alpha}=0.05$). Results: Ceramic thickness and shade had significant effects on light transmission and the microhardness of all specimens (p < 0.05). The mean values of light transmittance and microhardness of the resin cement in the VM group were significantly higher than those observed in the IE and VS groups. The lowest microhardness was observed in the VS group, due to the lowest level of light transmission (p < 0.05). Conclusion: Greater thickness and darker shades of the 3 types of CAD/CAM ceramics significantly decreased the microhardness of the underlying resin cement.

• 한국기계가공학회지
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• 제16권6호
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• pp.117-124
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• 2017

In this study, we investigated the optimization of process conditions by using the Six Sigma process, design of experiment (DOE) method and response surface method (RSM) to resolve dimensional deviation and appearance problems arising from the shortened process time of the mobile phone rear cover. The analysis of the trivial many was performed by 2-sample T-test and cooling time, and mold temperature and packing pressure were selected as the vital fews affecting the overall width of the product. The optimal conditions of the process were then studied using the DOE and the RSM. We analyzed the improvement effects by applying the selected optimal conditions to the production process and the results showed that the difference between the mean value and target value of the overall width stood at 0.01 mm, an improvement of 88.89% compared to current process that fell within the range of standard dimension. The short-term process capability stood at $4.77{\sigma}$, which implied an excellent technology level despite a decrease by $0.22{\sigma}$ compared to the current process. The difference in process capability decreased by $2.44{\sigma}$ to $0.41{\sigma}$, showing a significant improvement in management capability. Ultimately, the process time of the product was shortened from 18.3 seconds in the current process to 13.65 seconds, resulting in a 34.07% improvement in production yield.

• 한국산학기술학회논문지
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• 제16권5호
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• pp.2993-2999
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• 2015

강 제조 회사들은 연속주조금형의 표면을 보호하기 위해 Ni-B 또는 Ni-Co 합금 도금을 적용하고 있으며, 도금 층에 균열이 생기게 하는 황을 함유한 사카린 윤활제를 사용하고 있다. 균열 및 인장 응력을 유발하는 것은 Ni-S 화합물로 여겨진다. Ni-Mn-B 삼원합금은 Ni-S 화합물이 형성되기 이전에 Mn-S 화합물을 형성하여 균열을 억제하기 위해서 개발되었으나, Ni-Mn-B 합금 도금에 관한 국내나 해외 기준이 없다. 그리하여 새로이 개발된 Ni-Mn-B 도금을 평가하기 위한 신뢰성 평가기준을 개정하려한다. 가속수명시험을 개발하기 위해 FMEA(고장형태 영향분석)가 사용되어 도금의 주요 파괴 원인을 분석하였다. Ni-Mn-B 신뢰성 기준은 가속수명시험 방법을 포함하였고, 기본 성능 시험과 환경시험, 가속수명시험으로 분류되었으며, 80% 신뢰수준으로 B10수명 1 000시간을 보장하도록 고안되었다.

• 한국식품영양학회지
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• 제20권3호
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• pp.295-303
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• 2007

As a result of life-style changes, consumer's concerns of food have shifted from calories and nutrition to health and convenience. Fresh-cut products are one such new direction for fruit and vegetable consumption. In this study, the vitamin C, mineral, and pesticide contents of various fresh-cut products were analyzed. According to sensory evaluations, the key reason for a lower than expected overall acceptability of many fresh-cut products is that they are likely to have browning and can easily lose their freshness. Also, the sensory evaluation showed that shriveling, the degree of browning, softening around the cut edge, and off-flavors were the primary factors affecting the quality of fresh-cut products. As a nutritional factor of quality, vitamin C content was not practical with regard to fresh-cut lettuce because the level was very low. For product safety, residual pesticides were detected in the fresh-cut products, but the results showed that all items were under permitted levels and considered safe. In evaluation of the microbial levels of the fresh-cut market products, the levels of viable cells, mold, yeast, coliform bacteria, and enterobacteriaceae were not significantly different based on the summer and winter seasons. The levels of S. aureus and Listeria spp. in the products were higher during the summer season than the winter.

• 패션비즈니스
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• 제9권6호
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• pp.12-28
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• 2005

The purpose of this study is to help develop high quality brassieres with functionality and comfort, fitting adolescents' physical features during their growth period. This study conducts a comparative analysis of juvenile brassiere and adult brassiere to identify the problems of brassieres in the market. The raw data for this study was processed by SPSS 10.1. The results of this study are summarized as follows: 1. The results of this survey show that the girls' satisfaction of their breasts has correlations between breast protrusion degree and volume. The girls think that if they have protrusive breasts their breast volume is big, and their breast satisfaction level shows high. 2. The results show that the objective of brassiere wearing is to prevent breasts sag and rupture, make good breast shape, balance their entire body shape, and make beautiful outer garment line. Brassiere functions are to prevent jiggle of breasts, make a good body line, and cover the nipples. For the grader school students, they are wearing brassiere to make a good balanced body and as their breasts developed, they are wearing brassiere for beautiful body shape not just to cover up their breasts. 3. In regard to brassiere cup size recognition, as students have higher grade at school, they have better recognition abouxt their cup size. As they are better aware of their cup size, they have better satisfaction with their cup size. Therefore, choosing the right size of brassiere for their bust is very important. 4. Girl students' brassiere preference shows that 317 students (56.9%) prefer white for brassiere colors, following pink and flesh color. Their most preferred brassiere material is cotton (354 people, 63.6%) because cotton is not sensitive even for weak skin. For brassiere style, 273 students (49%) prefer round style, following spots and mold. Their most preferred brassiere style is stake. In addition, brassiere should not press their breasts because their breasts are developing during puberty period.

• 방사선산업학회지
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• 제4권1호
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• pp.59-64
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• 2010

This study was conducted to evaluate the microbial (Total aerobic count, Coliform, Coagulase positive Staphylococci, Salmonella, Yeast/Mold, Escherichia coli, Bacillus cereus), Hunter'color values ($L^*$, $a^*$, $b^*$) and organoleptic quality of freeze-dried Miyeokguk, Korean seaweed soup in space food. Bacillus cereus was 1 log level while not detected in the sample irradiated at 10 kGy. Hunter's color values of the samples irradiated less than 10 kGy was not significantly different (p>0.05). The sensory evaluation result showed that the preference scores in all the sensory properties decreased when it was irradiated over 10 kGy, but sensory score of less than 10 kGy samples was similar in all terms. Therefore, it was considered that gamma irradiation at 10 kGy was enough to sterilize the freeze-dried Miyeokguk without deterioration of sensory quality.

• Asian-Australasian Journal of Animal Sciences
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• 제32권11호
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• pp.1763-1775
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• 2019

Objective: The influence of konjac gel level on fermentation process and product qualities were assessed to evaluate the feasibility of using it as fat analog in Northeastern Thai fermented sausage (Sai Krok E-san). Methods: Five treatments of fermented sausages were formulated by replacing pork backfat with 0%, 7.5%, 22.5%, and 30% konjac gel. The changes in lactic acid bacteria (LAB) and important physicochemical properties of samples were assessed during 3 days of fermentation. After the end of fermentation at day 3, water activity ($a_w$), instrumental texture, color, microbial counts, and sensory evaluation were compared. The best product formulation using konjac for replacing pork back fat were selected and used to compare proximate composition and energy value with control sample (30% pork backfat). Results: An increase in konjac gel resulted in higher values of LAB, total acidity, and proteolysis index with lower pH and lipid oxidation during 3 days of product fermentation (p<0.05). It was noted that larger weight loss and product shrinkage during fermentation was observed with higher levels of konjac gel (p<0.05). The resulting sausage at day 3 with 15% to 30% konjac gel exhibited higher hardness, cohesiveness, gumminess, springiness, and chewiness than control (p<0.05). The external color of samples with 22.5% to 30% konjac gel were redder than others (p<0.05). Mold, Salmonella spp., Staphylococcus aureus, and Escherichia coli in all finished products were lower than detectable levels. Product with 15% konjac gel had the highest scores of sourness linking and overall acceptability (p<0.05). Conclusion: The product with 15% of konjac gel was the optimum formulation for replacing pork backfat. It had higher sensorial scores of sourness and overall acceptability than control with less negative impact on external appearance (product shrinkage) and weight loss. Moreover, it provided 46% fat reduction and 32% energy reduction than control.

• 한국식품과학회지
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• 제53권6호
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• pp.809-814
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• 2021

우리나라는 1인 가구와 맞벌이 가구가 증가하면서 신선편이 식품의 수요가 늘어나고 있지만 신선편이 과일의 오염도에 대한 자료는 거의 없는 실정이다. 따라서 본 연구에서는 국내에서 시판되고 있는 신선편이 과일 9종에 대한 중온균, 저온균, 대장균군, 대장균, 효모와 곰팡이, Bacillus cereus, Staphylococcus aureus, Salmonella spp. 그리고 E. coli O157:H7의 오염도를 평가하였다. 중온균, 저온균, 효모와 곰팡이의 평균은 각각 4.51, 5.35, 4.31 log CFU/g으로 유사한 결과를 보였다. 대장균군의 평균은 2.42 log CFU/g으로 관찰되었고 대장균은 모든 시료에서 검출되지 않았다. 식중독 세균의 경우 B. cereus와 S. aureus는 각각 2.5%와 7.5%의 시료에서 검출되었으며 Salmonella spp.와 E. coli O157:H7은 모든 시료에서 불검출 되었다. 시료들 가운데 배의 오염도가 전반적으로 가장 높았으며, 배 1건은 식품공전의 B. cereus 기준 규격을 초과하는 것으로 관찰되었다. 또한 2건의 방울토마토도 S. aureus가 검출되면서 엄격한 위생 관리가 필요한 것으로 확인되었다. 본 연구에서 평가한 대부분의 미생물들은 저온에서 증식이 억제된다는 것을 확인할 수 있었으므로 신선편이 식품에 대한 소비자들의 안전한 섭취를 위해서는 철저한 저온 관리 및 위생 관리가 필요한 것으로 사료된다.