• 한국인쇄학회지
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• 제29권2호
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• pp.1-13
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• 2011

The recent spotlight on electronic touch-screen display, a rapid breakthrough in the information society is evolving. Touch panel input device such as a keyboard or mouse without the use of, the on-screen character or a specific location or object on the person's hand touches a particular feature to identify the location of a panel is to be handled. The touch screen on the touch panel is used in the Ag paste is used mostly for low-curable paste. The thermal-curing paste according to the drying process of thermal energy consumption and improve the working environment of organic solvents have problems. In this study, Ag paste used in the non-thermal curing friendly and cost-effective UV curable paste was prepared. Current commercially available thermal-curable binder, was used instead of the flow characteristics of UV-curable oligomers and monomers with functional groups to give a single conductive Ag paste with the addition of a pattern could be formed. Ag paste as a result, thermal-curing adhesive, hardness, resistance and excellent reproduction of fine patterns and was available with screen printing environmentally friendly could see its potential as a patterning technology.

• 한국조리학회지
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• 제14권3호
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• pp.143-155
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• 2008

The objective of this study is collecting the basic information about the consumption of fish paste for developing Busan Fish-Paste products. Also, we tried to validate the effects of Busan Fish-Paste's Brand factors for its consumers. A survey was conducted to analyze the consumers who purchased fish paste products. The result showed that 60 percent of the respondents preferred Busan Fish-Paste. And 41 percent of the respondents considered the taste of fish paste products when purchasing them. As for brand, the perceived quality of Busan Fish-Paste had extremely positive influence on consumers' satisfaction. And consumers' satisfaction had significantly positive influence on brand preference and brand loyalty.

• ETRI Journal
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• 제33권6호
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• pp.864-870
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• 2011

As an isotropic conductive adhesive, that is, a hybrid Cu paste composed of Cu powder, solder powder, and a fluxing resin system, has been quantitatively characterized. The mechanism of an electrical connection based on a novel concept of electrical conduction is experimentally characterized using an analysis of a differential scanning calorimeter and scanning electron microscope energy-dispersive X-ray spectroscopy. The oxide on the metal surface is sufficiently removed with an increase in temperature, and intermetallic compounds between the Cu and melted solder are simultaneously generated, leading to an electrical connection. The reliability of the hybrid Cu paste is experimentally identified and compared with existing Ag paste. As an example of a practical application, the hybrid Cu paste is used for LED packaging, and its electrical and thermal performances are compared with the commercialized Ag paste. In the present research, it is proved that, except the optical function, the electrical and thermal performances are similar to pre-existing Ag paste. The hybrid Cu paste could be used as an isotropic conductive adhesive due to its low production cost.

• Asian-Australasian Journal of Animal Sciences
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• 제27권8호
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• pp.1174-1180
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• 2014

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at $70^{\circ}C$ for 8 h. Treatments showed higher final moisture content and lower $Na^+$ concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

• 한국식품영양학회지
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• 제22권3호
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• pp.449-455
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• 2009

The principal objective of this study was to determine the quality and potential of DHEA formation after the addition of diosgenin of yam(Dioscorea spp.) during the fermentation of soybean paste. All samples were divided into three groups based on the variety of yam. In sample A, the soy source was not separated from soybean paste and in sample B, the soybean source was separated from soybean paste. The range in salt concentration in the samples was as follows : sample A: 10.5~11.8%, samples B: 7.9~8.8%. However, no substantial differences between the two samples, in terms of salt content, were observed. The crude protein and crude lipid content were found to decrease with the fermentation time of soybean paste(passage of 30 days: 26.4~32.3% and 4.45~5.90%, passage of 60 days: 24.5~28.5% and 3.95~4.90%, respectively). As the fermentation time of soybean paste increased, the nitrogen from amino compounds increased(passage of 30 days: 531.9~687.7 mg%, passage of 60 days: 551.3~706.8 mg%). In regards to color and preference, sample B, where the soy source was separated from soybean paste, was better than sample A, where the two components were not separated. After a soybean paste fermentation time of 60 days, the diosgenin of yam, which was added to the soybean paste, was not detected in tested samples, and the contents of DHEA formation in soybean paste were as follows: sample A: $488.0\pm42.5{\sim}719.3\pm44.8{\mu}g/g$, sample B: $287.3\pm20.6{\sim}482.7{\pm}36.5{\mu}g/g$.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2002년도 가을 학술발표회 논문집
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• pp.91-96
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• 2002

This study is to analyze the influence of paste flow, compaction time and compaction thickness on the fundamental properties of porous concrete. Results of this study were shown as follows; 1) As paste flow increase, compaction time according to paste flow and compaction thickness decrease. Also, though paste flow is same, as compaction thickness increase, compaction time Increase. So It must be considered that the influence of compaction time according to paste flow and compaction thickness. 2) In the range of this study, compressive strength is the highest value at paste flow 190mm. 3) Occasion of manufactured compactor in this study compaction thickness 10, 15cm is influenced heavily but compaction thickness 20cm is influenced slightly.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2004년도 International Conference Global Environmental Problems and their Health Consequences
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• pp.182-184
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• 2004

Oral cancer is the sixth most common cancer globally. The effects of several extracts from soybeans and Korean soybean paste (doen-jang) on the growth of human oral carcinoma cells in vitro were assessed. We prepared petroleum ether extract, ethyl acetate extract, chloroform extract, methanol extract, and water extract from soybeans and soybean paste. We used KB cell, which is an oral epidermoid carcinoma cell, and investigated proliferation of the tumor cells using MTT method. Each extract of soybean paste suppressed the KB cell proliferation. A dose-response relationship was observed between the level of ethyl acetate extract of soybean paste and its suppression of the cell proliferation. The effects of soybean extracts were lower than those of soybean paste extracts. The effects might be enhanced by the fermentation of soybeans. The results of this work indicate that extracts from soybeans and Korean soybean paste could have potential as anti-tumor substances.

• 한국환경보건학회:학술대회논문집
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• 한국환경보건학회 2005년도 가을학술대회
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• pp.101-103
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• 2005

This study was performed to investigate the changes of Bacillus sp. of traditional Korean soy sauce (kan-jang) and soybean paste (doen-jang) during the ripening and storage for 12 months. All of the preparation methods for soy sauce and soybean paste followed the recommendations of the Korea Food Research Institute. The soy sauce and soybean paste were analyzed at 0, 6, and 12 months. The numbers of Bacillus sp. of meju (soybean cakes) or soy sauce and soybean paste at the initial stage were significantly higher than those of soybeans (p<0.05). The number of Bacillus sp. increased in soy sauce and soybean paste after 12 months of ripening and storage. This study indicates that this comes from the preparation and fermentation of meju. It is suspected that the organoleptic characteristics of soy sauce and soybean paste might be inferior over 1 year of storage time. Therefore, more research fur overall microbiological quality changes of soy sauce and soybean paste during the storage period should be conducted to interpretate this characteristics more accurately.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2012년도 추계 학술논문 발표대회
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• pp.269-270
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• 2012

In this study, for purpose of having a prediction on the flowability of mortar, we use the theory of excess paste, which gives a relationship between viscosity of paste versus water-binder ratio and mortar flow versus relative excess paste volume. Pastes and Mortars with four different mix proportions incorporating mineral admixtures were prepared. As a result of experiment, it seems that high flowability of mortar can be attributed to both lower viscosity of paste and increasing the volume of excess paste.

• Journal of Microbiology and Biotechnology
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• 제5권3호
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• pp.143-148
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• 1995

A strain producing soybean paste flavor was isolated from traditional Korean soybean paste. The isolate was identified as Bacillus subtilis PM3. The neutral fraction representing the traditional soybean paste aroma was obtained from the whole volatile components produced by B. subtilis PM3 in cooked soybean. Each separated peak from the neutral fraction of gas chromatogram was identified by gas chromatography-mass spectrometry (GC/MS) and Kovat's retention index, and the aromas of each peak were investigated by a sniffing test with the exercise panel. The twenty-nine components, including six character impact compounds and twelve components of flavors of Korean soybean paste, were confirmed. Some regions of gas chromatogram represented the soybean paste odor. It has been confirmed that traditional Korean soybean paste can be manufactured with the strain B. subtilis PM3.