• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.577-582
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• 2020

Electricity produced at power plants is distributed to consumers through several stages of substations. At this time, an ultra-high voltage transformer is needed in the initial transmission stage to transmit a voltage suitable for each consumer. A high voltage, non-uniform electric field is formed at the end of the winding of the ultra-high voltage transformer, which carries a risk of dielectric breakdown. The winding of the ultra-high voltage transformer is an electrode, which is the key to converting the magnitude of the voltage. A non-uniform electric field is formed along the shape of the winding end, resulting in high electrical stress. The static ring installed at the upper and lower ends of the winding is used to disperse the stress at the winding end. Several variables should be considered when designing a static ring. Among them, this study examined how the curvature of the static ring, the thickness of the insulating paper, the number of barriers, and barrier thickness affect the electrical stress of the static ring using the Finite Element Method. Suggestions to be considered when designing the static ring are proposed through the FEM results.

• The Korean Journal of Food And Nutrition
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• v.33 no.2
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• pp.204-209
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• 2020

We investigated the physicochemical properties of brown rice by cultivar to select cultivar suitable for making brown rice porridge. The moisture content of the brown rice ranged from 8.79~11.78% with the highest varieties being 'Geonyangmi'. The crude ash and crude lipid content ranged from 1.02~1.65% and 1.65~3.26%, while the rest were similar except for 'Daebo'. Crude protein also had the lowest 'Daebo' and generally glutinous rice showed higher crude protein content than common rice. The hardness showed that 'Seolgaeng' and 'Keunnun' were the lowest, and 'Haiami' was the highest. In the RVA analysis, the setback was in the range -80.61~22.44 and was low in the order of 'Wolbaek', 'Baekjinju'', and 'Dongjinchal'. As a result of water binding capacity (WBC) measurement, 'Sindongjin', 'Geonyang' and 'Samkwang', were high in common rice, and 'Dongjinchal' and 'Hwaseonchal' were high in glutinous rice. Generally, solubility and swelling power in common rice was found to be lower than in glutinous rice. As a result, 'Samkwang' is considered suitable for brown rice porridge production because of high WBC, breakdown, and low setback.

• Health Policy and Management
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• v.12 no.4
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• pp.91-113
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• 2002

We report and analyze the Korean physicians' recent general strike over the implementation of the Separation of Prescribing and Dispensing Practice (SPDP) in which more than 18,000 private clinics and 280 hospitals participated. Utilizing game-theoretic models of bargaining we explain why the Korean physicians were so successful in organizing intense collective action against the government and securing very favorable policy outcomes. In particular, we highlight the role of distributional conflict among social actors in shaping the details of institutional reform. The introduction of the SPDP was a necessary first step in the overall reform of health care system in Korea. However, the SPDP was perceived to be a serious threat to the economic viability of their profession by the vast majority of Korean physicians who had long been relied on the profits from selling medicines to compensate for the loss of income due to the low service fee under the previous health care system. The strong political coalition among heterogeneous physicians enabled them to organize an intense form of collective action, the general strike. Thus, physicians were successful not only in dragging the government to a bargaining table, but also winning in the bargaining and securing an outcome vastly favorable to them. On the other hand, the lack of an overall reform plan in the health care policy area, especially the finance of the National Health Insurance and the need for maintaining an image as a successful reform initiator, motivated the government to reach a quick resolution with the striking physicians.

• Journal of the Korea institute for structural maintenance and inspection
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• v.21 no.6
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• pp.140-146
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• 2017

It is laser induced breakdown spectroscopy(LIBS) that enables qualitative and quantitative analysis of the elements contained in unknown specimen by comparing the wavelength characteristics of each element obtained from the spectral analysis of the standard specimen with the wavelength analysis results from unknown specimens. In this study, the applicability of LIBS to the analysis of major deterioration factors affecting concrete durability was experimentally analyzed. That is, the possibility of applying LIBS to the diagnosis of concrete deterioration by studying the quantitative detection of harmful deteriorating factors on chloride, sulfate and carbonated mortar specimens using LIBS was studied. As a result of LIBS test for each chloride and sulfate specimen, the LIBS spectral wavelength intensity of chlorine and sulfur ions increased linearly with increasing concentration. Carbon ion LIBS spectral wave intensities of carbonated specimens increased nonlinearly over the duration of carbonation exposure. From the above results, it can be partially confirmed that LIBS can be applied to the diagnosis of concrete deterioration. In case of concrete carbonation, it is presumed that carbon content is contained in the cement itself and is different from the detection of chloride and sulfate specimen. Therefore, it is considered that more various parameter studies should be performed to apply LIBS to concrete carbonation.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1026-1032
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• 1996

The effects of steeping temperature $(7^{\circ},\;15^{\circ},\;20^{\circ}\;and\;30^{\circ}C)$ and steeping time $(2{\sim}14\;hr)$ on the physicochemical properties of milled rice (variety; Chucheongbyeo) were investigated. The pH of the steep water decreased as the steeping time increased, which was more pronounced at higher steeping temperature. The solid loss was about 4.0% during steeping. The contents of protein, fat and ash decreased during steeping, which was greater at elevated temperature. The lightness of rice was slightly increased, and the yellowness was decreased upon steeping. The water-binding capacity of rice was increased during steeping at above $15^{\circ}C$. The slight increase of the swelling power of rice at $80^{\circ}C$ was observed upon steeping. The maximum wavelengh for the rice flour-iodine complex was moved to a higher wavelengh, but X-ray diffraction patterns remained constant regardless the steeping conditions. The pasting properties of rice flour (10%) by amylograph indicated that the peak viscosity increased as the steeping time was increased at all steeping temperatures. The steeping resulted in the greater breakdown and the 1ower setback. The log peak viscosity showed a linear relationship with the steeping time. The activation energy and $Q_{10}$ value for the visciosity increase rate was 2, 320 cal/mole and 1.14, respectively.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.580-586
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• 1996

Gelatinization behavior and morphology of epichlorohydrin-crosslinked potato starches (XPs) were investigated. Native potato starch showed a very steep single stage swlling pattern, but crosslinked starches showed various patterns with the degree of crosslinking. Swelling power, solubility and light transmittance were reduced drastically as the degree of crosslinking increased. Brabender initial pasting temperature and peak temperature of crosslinked starches increased because the crosslinking reinforces the intermolecular net work of the starches. Although the swelling of the potato starch granule was inhibited by crosslinking as compared to that of the native one, Brabender peak viscosities (6.5% w/v, db) were on the order of 2,500 units for the native potato starch, 3,700 for the XP with 2.300 anhydroglucose units per crosslinking (AGU/CL) and 3,400 for the XP with 2,100 AGU/CL, due to the decreased breakdown of the swollen granule resulting from the resistance to heat and shear. The XP with 1,900 AGU/CL, however, did not show the peak viscosity and the viscosity was on the order of 500 units because of the excessive unhibition of the swelling. Unlike the native potato starch, 6.5%(m/v, db) pastes of the crosslinked potato starches could form gels, which could be predicted from the Brabender setback and consistency index. When the degree of crosslinking is low, random contraction and radial swelling of the granule was possible. As the degree of crosslinking increased, morphological change became similar to the single dimensional tangential swelling observed from the lenticular wheat starch. These morphological change during heating in excess water explained the gelatinization behaviors of crosslinked starches tested.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.664-673
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• 2013

This study was conducted to investigate the physicochemical properties of mung bean starch and the quality characteristics of mung bean starch gels supplemented with gelatin and isolated soy protein (0, 2, 5%) during storage at $5^{\circ}C$ for 0, 24, 48, and 72 hours. The swelling power of mung bean starch supplemented with gelatin did not significantly change, whereas those supplemented with isolated soy protein (ISP) significantly increased. The solubility of mung bean starch supplemented with gelatin and ISP, however, significantly increased with increasing concentration. In addition, the soluble amylose and soluble carbohydrate of mung bean starch supplemented with gelatin and ISP significantly decreased with increasing concentration. In terms of pasting properties measured by the Rapid Visco Analyzer (RVA), the pasting temperature of mung bean starch supplemented with gelatin and ISP was not significantly different, whereas peak viscosity, minimum viscosity, final viscosity, breakdown, and consistency decreased. DSC thermograms showed that the onset temperature of mung bean starch supplemented with gelatin and ISP did not significantly change, whereas the enthalpy increased with the addition of 5% ISP. The lightness (L) and redness (a) of mung bean starch gels supplemented with gelatin, ISP, and without additives increased during cold storage, whereas the yellowness (b) decreased. The addition of gelatin and ISP suppressed changes in L, a and b of mung bean starch gel during cold storage. Synereses of mung bean starch gel supplemented with gelatin and ISP was lower than that without additives, with the addition of gelatin suppressing synereses more than ISP. The addition of gelatin and ISP also suppressed increases in hardness, chewiness, and gumminess of mung bean starch gels during cold storage. In the sensory evaluation, the addition of gelatin and ISP suppressed increases in hardness and brittleness of mung bean starch gels during cold storage. The addition of 2%, 5% gelatin and 2% ISP also suppressed a decrease in the overall acceptability of mung bean starch gels during 24-48 hr cold storage. Thus, the addition of 2-5% gelatin and 2% ISP to mung bean starch is appropriate for suppressing the quality deterioration of 24-48 hr cold-stored mung bean starch gels.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.17 no.6
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• pp.202-210
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• 2018

Recently, the subway running in metro environments has a problem in securing the safety of passengers due to the failure of announcement in emergency situations such as breakdown, train accidents and power outage in the underground tunnels. Thus, there is a need to develop an emergency broadcasting system that can provide the announcement to all passenger cars in any emergency situations on the railway route. In this paper, the applicability of various wireless communication technologies for the emergency broadcasting system through the measurement campaign was examined in Seoul metropolitan subway. A WAVE(Wireless Access in Vehicular Environments) is communication technology that can use 5.9GHz dedicated frequency band without charge and it is possible to directly communicate between terminals over 200m without the help of additional relay. Especially, it confirms robust communication performance in the various metro environments, and therefore, it is considered to be suitable as a communication method of a radio-connected emergency broadcasting system for urban subway.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.36 no.4
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• pp.413-417
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• 2023

Gallium Oxide (Ga₂O₃) is preferred as a material for next generation power semiconductors. The Ga₂O₃ should solve the disadvantages of low thermal resistance characteristics and difficulty in forming an inversion layer through p-type ion implantation. However, Ga₂O₃ is difficult to inject p-type ions, so it is being studied in a heterojunction structure using p-type oxides, such as NiO, SnO, and Cu₂O. Research the lateral-type FET structure of NiO/Ga₂O₃ heterojunction under the Gate contact using the Sentaurus TCAD simulation. At this time, the VG-ID and VD-ID curves were identified by the thickness of the Epi-region (channel) and the doping concentration of NiO of 1×10¹⁷ to 1×10¹⁹ cm-3. The increase in Epi region thickness has a lower threshold voltage from -4.4 V to -9.3 V at I_D = 1×10^-8 mA/mm, as current does not flow only when the depletion of the PN junction extends to the Epi/Sub interface. As an increase of NiO doping concentration, increases the depletion area in Ga₂O₃ region and a high electric field distribution on PN junction, and thus the breakdown voltage increases from 512 V to 636 V at I_D =1×10^-3 A/mm.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.31-40
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• 2017

This study was undertaken to evaluate the quality characteristics and antioxidant characteristics of commercially available mixed grains in Korea. The quality characteristics of mixed grain products studied were the mixing ratio, water binding capacity, water solubility, swelling power, and pasting characteristics. The antioxidant characteristics assessed the total polyphenol, flavonoid contents, DPPH and ABTS radical scavenging activities. The mixing ratio of commercially available mixed grain products consisted of 5~25 kinds of grains, with maximum products containing 15-grain products. The water binding capacity, water solubility, and swelling power in commercially available mixed grain products were 99.83~122.83%, 6.91~39.26% and 7.76~86.92%, respectively. The peak, trough, breakdown, final and setback viscosity were $31.53{\pm}20.17RVU$, $25.24{\pm}13.22RVU$, $6.29{\pm}7.43RVU$, $50.27{\pm}25.84RVU$ and $18.74{\pm}8.68RVU$, respectively. Total polyphenol and flavonoid contents were $817.14{\sim}2,524.29{\mu}g\;GAE/g$ and $106.36{\sim}1,099.09{\mu}g\;CE/g$, respectively. The DPPH and ABTS radical scavenging activities were 31.91~151.70 mg TE/100 g and 28.09~119.92 mg TE/100 g, respectively. Products with high phenol content and radical scavenging activity were found to contain greater proportion of brown rice, colored rice, barley and soybean.