• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2004.09a
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• pp.93-99
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• 2004

At present, LG Electronics pushes ahead to eliminate the Pb(Lead) -a hazardous material- from all products. Especially, we have performed to select the optimum standard composition of lead free alloy for the application to products for about 3 years from 2000. These days, we have the chance for applying to the mass-production. This project constructed the system for applying the lead free solders on consumer electronic products, which is one of the major products of the LG Electronics. To select the lead free solders with corresponding to the product features, we have passed through the test and applied with Sn-3.0Ag-0.5Cu alloy system to our products, and for the application to the high melting temperature composition, we secured the thermal resistance of the many parts and substrate and optimized the processing conditions. We have operated the temperature cycling test and the high temperature storage test under the standards to confirm the reliability of the products. On these samples, we considered the consequence of our decision by the operating test. For the long life time of the product, we have operated the temperature cycling test at $-45^{\circ}C-+125^{\circ}C$, 1 cycle/hour, 1000 cycles. Also we have tested the tin whisker growth about lead free plating on lead finish. We have analyzed with the SEM, EDS and any other equipment for confirming the failure mode at the joint and the tin whisker growth on lead free finish.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.31-38
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• 2018

The purpose of this study was to provide the basic information of making Skate pipyun made of skate skin. Test for quality characteristics of skate pipyuns seasoned with garlic, ginger, rosemary and basil were carried out. Hardness of GAR(4% of garlic and rosemary) was the highest, while that of GIB(4% of ginger and basil) was the lowest. As for the adhesiveness, springiness and cohesiveness, each specimen did not manifest significant difference. Water contents (82.43~85.56%) were no significant differences. The pipyuns added with spices and herbs were appeared weakly alkali with a range of pH 8.46~8.58. In the sensory evaluation, GIB was the most preferred in overall preference with significantly higher evaluation of flavor, savory taste, and lower fishy odor. The stability of gels decreased during storage at $10^{\circ}C$ for 8 hours, and at $20^{\circ}C$ for 60 min, and the greater was in GIB. Therefore, heating a mixture of 40% skate skin with 60% water for 10 min is recommended as optimum conditions for producing Skate pipyun.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.10
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• pp.2751-2761
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• 1994

A numerical investigation on the three-dimensional laminar natural convection heat transfer in the periodically fully developed PCB channel has been performed. When heat generating blocks mounted on the adiabatic wall make a channel with their facing shrouding wall, the flow inside the channel becomes periodically fully developed. A single module in the periodically fully developed region is chosen for computational domain in order to save computer storage and computational time. The periodic boundary condition is applied in the anlaysis. The effects of the parameters such as the Rayleigh number, the number of the modules, and the height of channel are examined to obtain the optimum condition for the enhancement of the cooling effectiveness. The result shows that the cooling effect is improved with increasing Rayleigh number and channel height, and decreasing the number of the module. The result also indicates that increasing the height of the channel and number of the module is recommended for a limited space.

• Applied Biological Chemistry
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• v.12
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• pp.7-11
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• 1969

Mucor-rennin, the crystalline milk-clotting enzyme, isolated from Mucor pusillus var. Lindt, has an acid protease activity. The optimum pH for the digestion of k-casein is 4.5, while that for hemoglobin digestion is 4.0. The skim milk solution was easily clotted acidic solution than alkalin solution, and the milk clotting activated by Ca ion. The enzyme was heat stable against heat from pH 4.0 to 6.0 but was more stable at pH 5.0. The activity of the enzyme at pH 5.0 did not decrease at 30 C for 15 days and the activity was not effected by sodium propionate and salicilic acid. Therefore, the enzyme of liguid type could store for a long time and could be transported from Erzyme production Co. to Manufacture of cheese Co. by adding the antiesptic and by adjusting pH to 5.0.

• Journal of the Korean Society of Tobacco Science
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• v.24 no.1
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• pp.46-52
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• 2002

This study was carried out to investigate the transfer rate of I-menthol constituent into cigarette case and delivery rate to cigarette smoke. Test sample was used a light-type standard brand cigarette made in Korea. I-Menthol contents was measured according to A.O.A.C(1990) method by G.C and smoking conditions was a puff volume of 35$m\ell$ and 2.0s duration, taken once per minute to filter tipping paper plus 3mmwith 20 cigarettes. Migration rate of menthol into cigarette case had an interrelation with triacetin contents into filter and 6% triacetin level was most suitable. I-Menthol transferred to filter part from tobacco sheet by 20.2% in one month after cigarette manufacture, and the transfer was continued subsequently. Maximum menthol transfer in five months was 4.1% to foils and other packing materials and the loss outside of cigarette pack was also 3.9% below. The migration balance of menthol into cigarette pack and the delivery to cigarette smoke were the optimum condition when menthol was added at the ration of 30% in filter to 70% in the other parts into cigarette.

• Korean Journal of Microbiology
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• v.26 no.3
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• pp.207-214
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• 1988

A cytosine deaminase from the cell-free extract of an isolate was examined after ethyl alcohol reactionation. The enzyme catalyzed the conversion of 5-fluorocytosine to 5-fluorouracil by the possession of specificity to the substrate. The optimum temperature and storage time on the stability of the enzyme were at below $50^{\circ}C$ and near 2 days in tris-HCl buffer. The maximum activity was also presented ar 9.0 in pH and $45^{\circ}C$ in temperature. The pHs and temperatures for the enzyme activity ranged from 8.5-9.5 and from 40-$50^{\circ}C$, respectively. the presence of $Ag^{+}, Hg^{2+}, Zn^{2+}$ in the reaction mixture resulted in the marked inhibition in the activity, but 1mM of $Fe^{3+}, K^{+}$, or $Na^{+}$ increased the enzyme activity. The enzyme preparation was vot affected by inhibitors used except N-ethylmaleimide of 1 and 10mM, and considerably activated by 1mM of pyrophosphate and 10mM of phosphate.

• Nuclear Engineering and Technology
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• v.51 no.3
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• pp.908-914
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• 2019

Fusion power shutdown system (FPSS) is a safety system to stop plasma in case of accidents or incidents. The gas injection system for the FPSS presented in this work is designed to research the flow development in a closed system. As the efficiency of the system is a crucial property, plenty of experiments are executed to get optimum parameters. In this system, the flow is driven by the pressure difference between a gas storage tank and a vacuum vessel with a source pressure. The idea is based on a constant volume system without extra source gases to guarantee rapid response and high throughput. Among them, valves and gas species are studied because their properties could influence the velocity of the fluid field. Then source pressures and volumes are emphasized to investigate the volume flow rate of the injection. The source pressure has a considerable effect on the injected volume. From the data, proper parameters are extracted to achieve the best performance of the FPSS. Finally, experimental results are used as a quantitative benchmark for simulations which can add our understanding of the inner gas flow in the pipeline. In generally, there is a good consistency and the obtained correlations will be applied in further study and design for the FPSS.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.3
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• pp.324-330
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• 2013

One of the abundant biomass for bioenergy production is thought to be agricultural by-products produced annually. The purpose of this study were to provide basic information about the changes of the moisture contents and chemical compositions for storage periods and bale types of rice straw, and it was attempted for the first time. The bale types of rice straw which were harvest in October 2011, were the square bale, the round bale, and the wrapped round bale type with plastic, respectively. Each of bale were stored in house, outdoor, and rain sheltering facilities condition for 1 year. The moisture contents and chemical compositions for each bale type are investigated for the 3-storage stages (0, 6, 12 month). While the moisture contents of the square and round bales stored in house condition were ranged from 20~25%, the square bale stored under the rain shelter facilities was showed the lowest moisture content less than 20% during the storage periods. For the chemical compositions, the cellulose and hemicellulose contents of rice straw bale stored in outdoor condition were decreased with the storage periods. However, in house condition, the chemical compositions of the square and round bales were slightly increased at the middle and the end of storage stages (6 and 12 months) compared with the initial storage stage (0 month). In conclusion, while optimum and favorable storage conditions of agricultural by-products is a house storage of the bale with plastic, if the bale can stored at outdoor, water penetration prevention such as the rain shelter facilities is required.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.6
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• pp.617-624
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• 1990

Proper processing condition of Yukwa(oil popped rice snack) for mass production and pop-ping mechanism of it were tested with Shinsun (waxy, Japonica type rice) which was excellent for Yukwa making. Optimum steaming time of dough was 15 min among 4 to 60 min and reasonable moisture content of the dough before steaming was 4895 among 48 to 53% which had good and fine texture. Acceptable stirring time of steamed dough was not significantly different among 1 to 4 min, but no stirring with much larger volume was shown very poor and too soft in texture. At the simplification test of milling method, wet milling was better then dry milling in expansion rate and high temperature treatment of dough at 6$0^{\circ}C$ gave negative effect on their quality. Extending high temperature treatment of dough, reducing sugars in the dough increased and it might be caused of starch degradation. In addition of some other protein sources to dough, Yukwa quality were in proportion to the protein content of the beans. At the long term storage of the Yukwa base, moisture absorption was different depending upon RH of atmosphere and the quality of Yukwa was inferior by storage time. By addition of some alcoholic beverage, such as Makkoli, Soju and Chungju, expansion rate and their texture were somewhat improved by increasing addition amount of them from 15% to. 30％ on dough (w/w).

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.562-568
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• 1998

Rice (Dongjin-byeo) added with black rices (Chindo and Suwon-415) was cooked and the changes of texture and color of this cooked rice were investigated by texture analyser and color & color difference meter. The hydration time to come to the equilibrium condition was at least 11 hr in black rices. The optimum ratio of water to cooked rice added with black rice was 1.6 (ratio of water to rice) and the hardness of cooked rice added with 5% Chindo black rice was $5.66\;kg_f$. Regardless of ratio of water to rice, Hunter a value increased as the ratio of black rice addition to rice increased, while L value decreased. The color elution rate of Suwon 415 was 4 times greater than that of Chindo black rice. The pH of the steep water of Suwon 415 at $20^{\circ}C$ during 120 min decreased from pH 6.40 to pH 6.16 as the steeping time increased. The optimum heating time by microwave oven of cooked rice added with black rice was between $90{\sim}120\;sec$ to recover the original texture after cold storage treatment of 7 days.