• 마이크로전자및패키징학회지
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• 제12권2호
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• pp.167-174
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• 2005

전자 부품의 크기가 점점 줄어들고 고집적화됨에 따라 전자 패키지 내부에 사용되는 금속간 간격이 줄어들고 있다. 이에 더하여 고온 고습한 환경에서 금속간에 전압이 인가되면 금속의 이온화가 촉진, 금속으로 이루어진 필라멘트가 형성되어 결국 절연파괴에 이르게 된다. 이러한 현상이 electrochemical migration(ECM)이다. 이에 인쇄회로기판을 사용하여 ECM 특성 평가를 수행하였다. 항온/항습조건($85^{\circ}C,\;85{\%}RH$)에서 PCB의 $300 {\mu}m$의 단자간격을 가진 through-hole via 표면에서 발생하는 ECM 현상은 CAF가 절연파괴의 주된 메커니즘이었다. solder를 구성하는 Sn과 Pb 조성 분석을 통해 Pb 의 이온 이동도가 Sn의 이온 이동도보다 큰 것을 알 수 있었으며 이는 급격한 양극용해 거동을 보이는 pure Pb의 분극거동과 상관관계가 있는 것으로 사료된다. 또한 시간에 따른 절연파괴시간 시험을 통하여 ECM에 의한 절연파괴시간이 인가전압에 의존하며 인가전압 의존성 지수값(n)은 2로 나타났다.

• 마이크로전자및패키징학회지
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• 제26권4호
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• pp.33-37
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• 2019

본 연구는 에폭시 내 Cu, h-BN 및 GO 분말을 포함한 이종의 필러를 활용하여 점진적인 열적 특성을 구현하였다. 단일 복합체 내에서 상대적으로 무거운 Cu 및 h-BN 분말은 하부 층에 주로 존재하는 반면, 가벼운 GO 분말은 복합체의 상부층에 분산되었다. 이종 필러를 함유한 GO/h-BN (GO/Cu) 에폭시 복합체의 열전도도는 0.55(0.52) W/m·K에서 2.82(1.37) W/m·K로 점진적으로 증가했다. 반대로 열팽창 계수는 GO/Cu와 GO/h-BN 에폭시 복합체 내에서 51 ppm/℃에서 23 ppm/℃으로, 57 ppm/℃에서 32 ppm/℃으로 각각 감소되었다. 이러한 복합체 내의 열적 특성의 변화는 열전도도, 형태 및 필러의 비중에 따른 분포를 포함하여 필러의 고유한 물성에 의해 발생한다. 서로 다른 물성을 가진 필러 물질을 동일한 매트릭스 내에 도입을 통한 점진적 열적 특성의 구현은 반도체/플라스틱, 금속/플라스틱, 반도체/금속 등의 이종 구조로 이루어진 계면에서 효과적인 열전달을 위한 계면소재로서 유용할 것이다.

• 마이크로전자및패키징학회지
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• 제16권1호
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• pp.45-50
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• 2009

레이저를 이용 실리콘 관통형 접속기술인 TSV(Through-Silicon-Via)를 형성할 경우 Debris(파편물) 및 Particle이 발생되므로 이를 제거하기 위한 세정공정을 연구하였다. 계면활성제를 이용한 화학적 세정과 Brush를 이용한 물리적 세정을 검토하기 위하여 세정기를 제작하고 8인치 CMOS Image Sensor wafer에 직경 $30{\mu}m$, 깊이 $100{\mu}m$를 갖는 Via를 제작하여 두 가지의 세정방법을 연구하였다. 세정액은 DI Water와 계면활성제의 혼합비 2:1에서 Debris 범위가 $73{\mu}m^2$로 희석비가 낮을수록 세정력이 우수하였다. 레이저의 주파수와 속도변위에 따른 가공 조건 변화에는 Debris 분포차가 5% 미만으로 세정력에는 영향이 없었다. Brush를 이용하여 Debris를 제거하는 실험에서 Strip $1000{\sim}3000rpm$, Rinse $50{\sim}3000rpm$, Brush $200{\sim}300rpm$ 으로 증가시켜 세정하였을 때 Crack이나 손상 없이 Debris의 분포가 감소하였다. 따라서 화학적 세정과 물리적 세정으로 Debris를 제거할 수 있다.

• 공업화학
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• 제28권4호
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• pp.485-489
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• 2017

Polyethylene terephthalate (PET)는 화학적 안정성과 높은 기계적 강도를 가지고 있어 식품, 의류 등 다양한 분야에서 사용되고 있으며, 이로 인해 PET는 주요 폐플라스틱 폐기물 중 하나이다. 본 연구에서 PET를 재활용하기 위해 ethylene glycol (EG)와 glycolysis의 반응을 이용하여 단량체 회수에 관한 연구를 수행하였다. 마이크로 튜빙 반응기를 사용하여 EG/PET비율 1~4, 반응시간 15~90 min, 반응온도 $250{\sim}325^{\circ}C$에서 망간, 구리 촉매 조건하에서 연구를 진행하였다. 10 wt% $Cu/{\gamma}-Al_2O_3$ 촉매에서 반응온도, 시간과 EG/PET의 비가 각각 $300^{\circ}C$, 30 min와 1 : 2였을 때 가장 높은 89.46%의 bis (2-hydroxyethyl) terephthalate monomer (BHET) 수율을 나타내었다.

• 한국식품과학회지
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• 제29권1호
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• pp.21-25
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• 1997

소포장 김치의 발효, 숙성정도를 연속적으로 신속하게 감지할 수 있는 기술을 개발하고자 색 지시계를 적용하였다. $CO_2$ 흡착제/발색시약의 혼합물로 구성된 지시계를 포장재에 도입하여 화학반응에 의한 색깔 변화와 저장 중 김치의 pH, 산도 변화를 측정 비교하므로서 숙성도를 감지하였다. 김치의 발효 숙성이 진행되면서 포장재 내부에 부착되어 있던 지시계 BP와 MR은 초기의 하늘색에서 보라색으로, 연한 노란색에서 빨간색으로 점차 색이 변하였으며, 이러한 지시계의 색 변화는 저장온도에 관계없이 pH 또는 산도 변화와 높은 상관관계를 가지므로서 김치의 숙성정도를 잘 나타내었다. 결과적으로 상품 김치의 저장 유통과정에서 포장을 뜯지 않고도 내용물의 숙성도를 육안으로 감지할 수 있는 숙성 감지용 지시계의 적용 가능성을 확인할 수 있었다.

• 대한원격탐사학회:학술대회논문집
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• 대한원격탐사학회 1999년도 Proceedings of International Symposium on Remote Sensing
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• pp.355-362
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• 1999

With the ready access to the high resolution satellite image data, users of and areas covered by satellite image data are constantly on the rise world-wide. Korea will also be able to take full advantage of the satellite data once the KOMPSAT is successfully launched. Harmonizing satellite data production and application technology and users' needs, along with the guiding policy is essential for promoting satellite data use. Up to now, the Korean government has mainly concentrated on developing production technology for the satellite units. However, the imminent task of independent satellite data production demands a promotion policy for satellite data use. In this context, the policy is defined as an important medium for identifying the role and status of satellite image information at the national level and also Preparing the legal as well as systematic foundation for producing, building, distributing, and packaging satellite data. For example, in the countries with the advanced satellite technology, such as the United States, the United Kingdom, and Australia, digital ortho image and digital elevation model (DEM) are mandatorily included in the National Geographic Framework Data through policy measures. In addition, in order for the efficient provision of the satellite data, separate organization or agency is being in operation for the exclusive production and distribution of the satellite data. The present paper aims to examine the role and status of the satellite data as well as their current status and problems in Korea in reference to the National Spatial Data Infrastructure, and finally to provide the policy directions to promote the satellite data use in public sector on the basis of the preceding analyses.

• Journal of Pharmaceutical Investigation
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• 제13권1호
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• pp.23-35
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• 1983

Since the national health insurance was introduced in 1978, the increased utilization of hospitals and the growing importance of pharmaceutical services to hospital patients have made the administration of these services a very complex and specialized responsibility. The pharmaceutical services has always been an essential component of comtemporary hospital care. In the hospital, the pharmaceutical services is the professional department which concerns itself with the evaluation, selection, control and utilization of drugs. The director of this service must be a versatile professional person who can work effectively in a heterogenous society of educated persons. However, graduate education in hospital pharmacy has not been introduced yet in Korea. The necessity of graduate education hospital pharmacy has been discussed in this research. Graduate education in hospital pharmacy emphasizes preparation for assumption of responsibility as the senior hospital pharmacist or the director of pharmaceutical services. Graduates should also be prepared as administrators of a department that must operate with great efficiency. They should be prepared serve as a consultant on drugs for the medical and allied health professional staff, organizing and disseminating a large and dynamic body of information in their interest and to establish professional roles that emphasize procurement, storage, manufacturing, packaging, distribution, control and evaluation of drugs. Senior hospital pharmacist is a teacher charged with responsibility fer formal and informal instruction of other hospital personnel in pharmaceutical sciences. In addition, the graduates have the opportunity to be a researcher dealing with aspect of hospital care and are intensively educated in the professional aspects of hospital pharmacy practices. The curriculum of graduate education in hospital pharmacy should be established detailly and carefully to fit the educational objective.

• 무역상무연구
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• 제75권
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• pp.179-198
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• 2017

Recently, agricultural exports of Korea have steadily increased. But, no progress is being made at the WTO and DDA negotiations, the FTAs have played a leading role in the formulation of the international trade rules, and countries have been cleverly utilizing non-tariff barriers such as SPS and TBT, there is a growing need to respond to non-tariff barriers aggressively. On the other hand, since the FTA has the potential to activate the global value chain, there is a high need for exporting companies in the domestic agricultural sector to understand the structure of the global value chain in agriculture and actively utilize the global value chain. The non-tariff measures of agricultural commodities major trading partners in the field of domestic agricultural exports were mostly comprised of SPS measures and TBT measures. The non-tariff measures corresponding to inputs and production stages of value chain elements (seeds, seedlings) in the value chain were mainly reported in SPS measures. TBT measures are mainly carried out in selective packaging, storage, processing, distribution, and export sales. It is most important for agricultural export companies to know their position on the value chain and information on non-tariff measures of importing countries in order to actively utilize the global value chain. Since there are non-tariff barriers that are difficult to be solved at the individual enterprise level, active government support of the government is not only important but also actively promoting relevant information to farmers and agricultural exporters. In addition, potential export farmers and prospective export companies will be able to identify TBT and SPS and other non-tariff barriers well in advance, and respond to them in advance. Also, through networking with export related organizations and overseas buyers, It is very important that policy support from the perspective of global value chain is linked effectively.

• 대한안전경영과학회지
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• 제6권3호
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• pp.211-235
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• 2004

Component based design is perceived as a key technology for developing advanced real-time systems in a both cost- and time effective manner. Already today, component based design is seen to increase software productivity, by reducing the amount of effort needed to update and maintain systems, by packaging solutions for re-use, and easing distribution. Nowdays, a thousand and one companies in If(Information Technology) industry such as Sl(System Integration) and software development companies, regardless of scale of their projects, has spent their time and endeavor on developing reusable business logic. The component software is the outcome of software developers effort on overcoming this problem; the component software is the way propositioned for quick and easy implementation of software. In addition, there has been lots of investment on researching and developing the software development methodology and leading If companies has released new standard technologies to help with component development. For instance, COM(Component Object Model) and DCOM(Distribute COM) technology of Microsoft and EJB(Enterprise Java Beans) technology of Sun Microsystems has turned up. Component-Based Development (CBD) has not redeemed its promises of reuse and flexibility. Reuse is inhibited due to problems such as component retrieval, architectural mismatch, and application specificness. Component-based systems are flexible in the sense that components can be replaced and fine-tuned, but only under the assumption that the software architecture remains stable during the system's lifetime. In this paper, It suggest that systems composed of components should be generated from functional and nonfunctional requirements rather than being composed out of existing or newly developed components. about implements and accomplishes the modeling for the Product Control component development by applying CCD(Contract-Collaboration Diagram), one of component development methodology, to MRP(Material Requirement Planning) System

• 한국관광식음료학회지:관광식음료경영연구
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• 제12권2호
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• pp.1-41
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• 2001

The effect of smoking on the quality sausage Sausages were prepared from beef, port, chickens, games, fish and shellfish with polyphosphate salt and spices. Sausage history goes back to 3,000 years of age. The procedure of sausage 1) Meat Curing 2) Meat Control 3) Add Spices 4) Permissible Ingredients 5) Grinding 6) Mixing Emulsion 7) Stuffing 8) Showing 9) Smoking 10) Cooking 11) Drying 12) Packaging Sausage Product to get information on the effect of smoking onto the quality of meat produces. Sausage was smoked under a given conditions. Smoking was conducted as 35f$^{\circ}C$to 6$0^{\circ}C$ the related humidity of smokehouse was still at 60 to 70 percent. Results are as follows: 1. The Penetrated smoke in sausage was prolonged < p.<0.02 when sausage was smoked 2hours at 60~$65^{\circ}C$ the penetrated amount of free acetone in sausage was 0.5mg%. 2. Peroxide value of sausage as heating treatment both at 3$0^{\circ}C$ and at 5$0^{\circ}C$ was prolonged. 3. When sausage was heated at 3$0^{\circ}C$, bacteria of sausage increased In number while at 60~$65^{\circ}C$ bacteria of sausage increased In number fourteen hours. 4. When sausage was treated with smoking the distribution of free amino acids in sausage was changed markedly. 5. The longer smoking time of the products was the higher the content. 6. In case of oak wood smoke flavoring all of test samples. 7. Rapid decrease of does-response mutagenic curve of the smoke flavoring of oak wood and apple wood by in the peak of curve and phenol in the smoke flavoring. Continuous efforts are required to make sausages easily in the butcher shops and in the restaurants. 8. Sausage texture evaluation has 13 rules. It is Elasticity, Surface Moisture, Surface Smoothness, Center Hardness, Skin Toughness, Cohesiveness, Denseness, Moisture Release, Cohesiveness of Mass, Lumpiness, Graininess (of Contents), Skin separation, Oiliness and sensory 11 rules evaluation is color, texture, mold, flavor, sweet test, salty, sourness, bitter, and savory taste. 9. Smoked, component, peroxide value, bacteria, color, free amino acid, tenderness, flavor, shrinkage are important values.