• 감성과학
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• 제1권2호
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• pp.13-22
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• 1998

The sense of touch has both objective and subjective characteristics. During hand evaluation of the fabrics. psycho physiological processes such as emotion and stimulation. On other site, the mode of touch (passive vs. active) is also capable to modulate somatosensory responses. I.e., suppress somatocensory perception during active electrocortical responses to passive and active touch of the textiles with different subjective emotional preference. The study was carried out on 36 female college students. Physiological signals were acquired by Grass and BIOPAC 100 systems with AcqKnowledge variables, namely heart rate (HR), respiratory sinus arrhythmia (RSA), pulse transit time (PTT), respiration rate (RSP) and skin conductance parameters (SCL, amplitude, risetime and number of SCRs) were analyzed for baseline and stimulation conditions. Analysis was manifested in a form of moderate HR acceleration. RSP increase, RSA decrease (lowered vagal tone), decreased PTT and increased electrodermal activity (increased SCL, several SCRs) that reflects general sympathetic activation. Parietal EEG effects (on contra-lateral side to stimulated hand)were featured by short-term alpha-blocking, slightly reduced theta, significantly increased delta and enhanced fast beta activity with few variations across stimuli. The main finding of the study was that most and least preferred textures exhibited significant differences in autonomic (HR, RSP, PTT, SCR, and at less extent in RSA and SCL) and electrocortical responses (delta, slow and fast alpha, fast beta relative power). These differences were recorded both in passive and active stimulation modes, thus demonstrating reproducibility of distinction between most and least emotionally preferred tactile stimuli, suggesting influence of psychological factors, such as emotional property of stimulus, on physiological outcome.

• 한국세라믹학회지
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• 제40권1호
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• pp.31-36
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• 2003

본 연구에서는 칩 인덕터용 코어 소재로 사용되는 NiCuZn-ferrite를 공침법을 이용하여 나노크기의 초미세 분말로 합성하고, 합성된 NiCuZn-ferrite의 하소 온도에 따른 저온소결 특성 및 전자기적 특성에 관하여 고찰하였다. 조성은 (N $i_{0.4-X}$C $u_{x}$Z $n_{0.6}$)$_{1+w}$(F $e_2$ $O_4$)$_{1-w}$에서 x 값을 0.2, w 값은 0.03으로 고정하였고, 하소는 30$0^{\circ}C$에서 7$50^{\circ}C$의 온도범위에서 진행하였다. 하소 후 90$0^{\circ}C$에서 소결한 시편의 특성을 측정한 결과, 공침법으로 합성한 NiCuZn-ferrite는 90$0^{\circ}C$의 저온에서 소결밀도 4.90g/㎤, 초기투자율 164, Q-factor 72임을 확인하였다. 또한, NiCuZn-ferrite의 미세구조는 하소온도가 증가함에 따라 입자가 커지고 불균일한 상태가 되며, 초기투자율 등의 ferrites의 전자기적 특성이 저하되었다.되었다.

• 디지털콘텐츠학회 논문지
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• 제17권1호
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• pp.11-21
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• 2016

사용자들에게 더욱 효율적이고 정확한 검색 결과를 제공하기 위하여, 인터넷시스템은 시맨틱웹과 같은 차세대 기술에 더욱 의존하게 된다. 시맨틱웹을 구현하는데 가장 중심적인 요소가 온톨로지이다. 온톨로지의 데이터는 시간이 흐르면 변하는 경향이 있으며, 변화 제어 시스템을 통하여 변화의 내용들을 추적하고 반영할 수 있다. 특히, 온톨로지가 변하기 전의 버전에 대하여 작성된 질의는 새로운 버전의 온톨로지에 대하여 실행되지 못할 가능성을 지니고 있다. 따라서, 이러한 경우에는 새로운 버전의 온톨로지에 대하여 실행이 가능하도록 질의를 수정하여 가장 최신의 데이터를 검색하도록 해야 한다. 이와 관련한 많은 연구들이 진행되었지만 아직 해결하지 못한 문제들이 있으며, 본 연구는 이를 해결하기 위하여 온톨로지 클래스와 속성에 대하여 변화 그래프를 제안하였다. 그래프는 온톨로지 데이터가 변화하여 새로운 버전이 생성될 때 만들어지도록 하였으며, 이를 이용하여 질의를 변형하여 실행하도록 하였다.

• 한국식품조리과학회지
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• 제33권3호
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• pp.247-255
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• 2017

Purpose: The aim of this study was to investigate the effects of various leaf powders on chocolate by analyzing quality characteristics, antioxidant activities, and sensory characteristics. Methods: Pine needles, mulberry leaves, ramie leaves, barley leaves, and squash leaves were freeze-dried, powdered, and added to the chocolate. Results: Water contents of all leaf powder-added groups were significantly higher than that of the control (15.78%). The pH values of chocolate with leaf powder were lower than that of the control (6.33) while that of mulberry leaf chocolate (6.56) was higher than that of the control. In color measurement, L-value, a-value, and b-value were highest in pine needle chocolate (30.31, 3.52, and 4.78, respectively). The ${\Delta}E$ value (total color difference compared to white board) was the highest in squash leaf chocolate (69.51) and significantly different from that of the control (67.69). The hardness of leaf powder-added chocolate was lower than that of the control (6.84 N), except for pine needles. In the antioxidant activity analysis, chocolate with pine needles and squash leaves had higher polyphenols, flavonoids, and ABTS radical scavenging antioxidant activity than those of the control. Overall consumer acceptability was the most preferred in the control compared to the other groups. However, chocolate with mulberry and barley leaves also received high scores (5.60 and 5.40, respectively) for overall acceptability. Conclusion: It can be concluded that chocolate with barley leaves is desirable for making functional chocolate due to its high consumer preference and positive effects on improving antioxidant activities.

• 대한전자공학회논문지TC
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• 제45권4호
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• pp.22-30
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• 2008

본 논문은 웨이브릿 변환을 이용하여 사전정보 없이 입사하는 디지털 신호의 변조타입 자동식별 방법에 관한 것이다. 변조인식에 사용되는 특징(key features)은 변조타입에 대한 민감도가 우수하고, SNR에 대한 변화가 적은 속성을 가져야 한다. 잡음에 대한 변화가 적은 속성을 가진 웨이브릿 변환 계수에서 변조인식을 위해 4개의 특징(key features)을 선정하였다. 또한 선정된 특징들을 이용하여 총 8종의 디지털변조 신호를 분류하기 위해 시뮬레이션을 수행하였다. 소프트웨어 라디오의 변조인식 모듈 탑재를 고려하여, 3 타입의 변조인식기에 대한 인식 정확도 및 수행시간을 비교 분석하였다. 시뮬레이션 결과 전체 인식시간은 MDC(Minimum Distance Classifier)와 DTC(Decision Tree Classifier)가 빠르게 수행되었고, 인식정확도는 MDC와 SVMC(Support Vector Machine Classifier)가 우수하게 제시되었다.

• 한국결정성장학회지
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• 제10권6호
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• pp.400-406
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• 2000

전구체인 (Y,Gd,Eu)(OH)$CO_3$.$H_2O$를 $900^{\circ}C$에서 열처리하여 얻은 분말을 플라즈마 디스플레이용 적색 형광체 $(Y,Gd)_2O_3$: Eu를 제조하기 위하여 이용하였다. 크기가 대략 1$\mu\textrm{m}$의 구형 형광체 $(Y,Gd)_2O_3$: Eu는 위의 분말에 소량의 융제를 첨가하여 $1350^{\circ}C$에서 2시간 소성하면 얻을 수 있다. 제조된 형광체의 발광 스펙트럼은 여기원이 254 nm와 147 nm인 파장에서 측정하였으며 최적인 활성제의 농도는 254 nm 하에서는 15 몰 %, 147 nm에서는 10 몰 %로 결정되었다. 또한 발광세기를 비교한 결과 BaCO$_3$, $AlF_3$및 $Li_3PO_4$중 $BaCO_3$가 가장 우수한 것으로 나타났다. 최적화된 형광체 $(Y,Gd)_2O_3$: Eu의 상대 휘도 및 색좌표는 상용품인 $Y_2O_3$: Eu 보다 개선되는 것으로 평가되고 있다.

• 한국재료학회지
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• 제22권10호
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• pp.504-507
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• 2012

Synthesis of RGO (reduced graphene oxide)-CdS composite material was performed through CBD (chemical bath deposition) method in which graphene oxide served as the support and Cadmium Sulfate Hydrate as the starting material. Graphene-based semiconductor photocatalysts have attracted extensive attention due to their usefulness for environmental and energy applications. The band gap (2.4 eV) of CdS corresponds well with the spectrum of sunlight because the crystalline phase, size, morphology, specic surface area and defects, etc., of CdS can affect its photocatalytic activity. The specific surface structure (morphology) of the photocatalyst can be effective for the suppression of recombination between photogenerated electrons and holes. Graphene (GN) has unique properties such as a high value of Young's modulus, large theoretical specific surface area, excellent thermal conductivity, high mobility of charge carriers, and good optical transmittance. These excellent properties make GN an ideal building block in nanocomposites. It can act as an excellent electron-acceptor/transport material. Therefore, the morphology, structural characterization and crystal structure were observed using various analytical tools, such as X-ray diffraction, scanning electron microscopy, transmission electron microscopy, and Raman spectroscopy. From this analysis, it is shown that CdS particles were well dispersed uniformly in the RGO sheet. Furthermore, the photocatalytic property of the resulting RGO-CdS composite is also discussed in relation to environmental applications such as the photocatalytic degradation of pollutants. It was found that the prepared RGO-CdS nanocomposites exhibited enhanced photocatalytic activity as compared with that of CdS nanoparticles. Therefore, better efficiency of photodegradation was found for water purification applications using RGO-CdS composite.

• 한국축산식품학회지
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• 제39권5호
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• pp.756-767
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• 2019

This study aimed to evaluate the effect of doneness on the microbial, nutritional, and quality characteristics of 1.5 cm- and 2.0 cm-thick pork neck steaks. Pork neck meat was obtained within 24 h after slaughtering, cut into 1.5 cm- and 2.0 cm-thick slices (n=5), packed in LLD-PE wrap, and stored at $4{\pm}2^{\circ}C$ for 7-10 days until aerobic plate counts (APC) reach 5.51-6.50 Log CFU/g. Then, the pork meat was cooked on a frying pan till it was medium-rare, medium, or well-done. The microbial inhibition rates of the 1.5 cm- and 2.0 cm-thick steak in medium-rare state were 58.26% and 51.70%, respectively, whereas it was 100% for medium-done pork steak of either thickness. The total calories of the 1.5 cm- and 2.0 cm-thick well-done pork steaks were 643.61 kcal/100 g and 675.00 kcal/100 g, respectively, which was higher than that in medium-rare and medium-done steaks. The retention ratios for Fe and K in the well-done steak were significantly lower than those in the medium and medium-rare steak of either thickness (p<0.05). The shear force of the medium-rare and medium steak did not differ, whereas that of the well-done steak was significantly higher than that of the medium-rare steak of either thickness (p<0.05). We observed that the well-done pork steak had tough texture, low mineral content, and high calories. Therefore, consumption of medium and medium-rare pork is more beneficial than that of well-done pork.

• 한국축산식품학회지
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• 제39권4호
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• pp.585-600
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• 2019

Gouda cheese, one of most popular cheeses in the Korea, has been produced from only pasteurized milk in Korean dairy farms. Recently, it has become legally possible to produce ripened cheese manufactured with raw milk in Korea. In the present study, we investigated the physico-chemical and microbiological characteristics of Gouda cheese manufactured with raw (R-GC) or pasteurized milk (P-GC) during manufacturing and ripening. Particularly, this study characterized the bacterial community structure of two cheese types, which are produced without pasteurization during ripening based on next generation sequencing of 16S rRNA gene amplicons. During ripening, protein and fat content increased slightly, whereas moisture content decreased in both P-GC and R-GC. At the 6 wk of ripening, R-GC became softer and smoother and hence, the values of hardness and gumminess, chewiness in R-GC was lower than that of P-GC. Metagenomic analysis revealed that the bacterial genera used a starter cultures, namely Lactococcus and Leuconostoc were predominant in both P-GC and R-GC. Moreover, in R-GC, the proportion of coliform bacteria such as Escherichia, Leclercia, Raoultella, and Pseudomonas were detected initially but not during ripening. Taken together, our finding indicates the potential of manufacturing with Gouda cheese from raw milk and the benefits of next generation sequencing for microbial community composition during cheese ripening.

• 한국수산과학회지
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• 제55권6호
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• pp.875-885
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• 2022

This study was performed to confirm the optimal extraction method for antimicrobial peptides from the Hard-shelled mussel. Extractions were performed with two processes including 1% HAc/boiling and 1% HAc/non-boiling methods and used extracts for the comparison of the antimicrobial activity, protease stability, action mechanism, AU-PAGE (acid-urea PAGE), and HPLC chromatograms. 1% HAc/boiling extract showed potent antibacterial activities both against Gram-positive and negative bacterium but 1% HAc/non-boiling extract showed antibacterial activity only against Gram-positive bacteria. Treatment of 1% HAc/boiling extract with proteases retained almost antibacterial activity against B. subtilis, but abolished significant antibacterial activity against E. coli D31. Only 1% HAc/boiling extract showed two discrete clearing antibacterial zones including slow migrating and rapid migrating zones. Both extracts showed strong DNA-binding ability but did not show bacterial membrane permeabilizing ability. In comparison of the chromatogram obtained from C₁₈ or cation-exchange HPLC, the eluted peaks from 1% HAc/boiling extract showed high hydrophobic property or absorbance compared to 1% HAc/non-boiling extract, respectively. The concentration of the purified antimicrobial peptide was also higher in 1% HAc/boiling extract than in 1% HAc/non-boiling extract. Our results suggest that the effective extraction condition for antimicrobial peptides from marine invertebrate is boiling process in a weak acetic acid solution (1%).