• Progress in Superconductivity
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• v.14 no.2
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• pp.87-91
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• 2012

Metallic magnetic calorimeters (MMCs) are one of the most competitive low temperature detector (LTD) readout sensors. They have the advantages of high time resolution, no heat dissipation, and a wide range of operating temperature. We apply MMCs to our neutrinoless double beta decay ($0v{\beta}{\beta}$) search experiment. A $CaMoO_4$ crystal was employed as both a source of $0v{\beta}{\beta}$ and an energy absorber. The crystal was thermally connected to a MMC sensor. We set a simple thermal model for this detector and measured pulse shapes are compared with a numerical solution of the thermal model.

• Proceedings of the Korean Magnestics Society Conference
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• 2003.12a
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• pp.70-70
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• 2003

• Progress in Superconductivity
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• v.14 no.2
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• pp.102-105
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• 2012

We are developing meander-shaped metallic magnetic calorimeters using micro-fabrication methods. A planar Nb coil in a meander shape was fabricated on a Si substrate. The coil was designed to have a persistent current using a metal heater evaporated on a part of the coil. A paramagnetic sensor, $5{\mu}m$ thick Au:Er foil, was glued on top of the meander structure with epoxy. The magnetization and heat capacity were measured at different temperatures, and applied field currents matched well with expected values. The detector showed an energy resolution of 4 keV FWHM for the 5.5 MeV alpha particles.

• Proceedings of the Korean Vacuum Society Conference
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• 2009.02a
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• pp.122.2-122.2
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• 2009

• Proceedings of the Korean Vacuum Society Conference
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• 2009.02a
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• pp.232.1-232.1
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• 2009

• Proceedings of the Korean Vacuum Society Conference
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• 2009.02a
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• pp.231.2-231.2
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• 2009

• Food Science of Animal Resources
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• v.38 no.5
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• pp.1120-1130
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• 2018

This study was conducted to investigate the dressing percentage and physicochemical characteristics, such as fatty acid composition, water holding capacity (WHC), shear force, meat color, cooking loss, and sensory evaluation, of experimental pork obtained from a total of 12 standard pigs and sows. The water content of tenderloin (73.38%) was the highest in standard pork (p<0.05). A statistically significant difference in crude protein content was shown between standard pork and sow pork (p<0.05). There were significant differences between standard pork and sow pork in shear forces of loin and tenderloin (p<0.01). There was a significant difference in WHC between standard pork and sow pork in loin, tenderloin, and hind legs (p<0.05). The CIE $L^*$ and CIE $b^*$ values of standard loin were significantly higher than those of sow loin (p<0.05). The CIE $a^*$ values of sow loin were significantly higher than those of standard loin (p<0.05). The contents of arachidonic acid for standard pork and sow pork were 0.33% and 0.84%, respectively (p<0.05). However, there was no difference in the total content of unsaturated fatty acid between the two groups. There were no significant differences between standard pork and sow pork after sensory evaluation, except for color and tenderness. The overall acceptability of standard pork was significantly higher than that of sow pork (p<0.05).

• International Journal of Knowledge Content Development & Technology
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• v.13 no.1
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• pp.111-130
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• 2023

There are the national science and technology standard classification system used in Korea, the classification according to the standard classification system for educational organization units, and the Korean standard education classification by the National Statistical Office. It is not suitable for calculation or evaluation, and classification is still mixed depending on the purpose of use. Therefore, in this study, the current status of academic standard classification, issues related to the standard classification system such as research foundation associations and research institutes, and issues related to the academic standard classification through the analysis of existing prior research issues, etc. As a result of the research, first, it is necessary to maintain and strengthen the linkage of the academic classification system, such as maintaining the linkage between the relevant departmental classification systems and strengthening the linkage with the relevant classification system, as a result of analysis of major issues in the academic standard classification system, and the systematic improvement cycle of the revision process and management system and settings are required.

• Journal of Ginseng Research
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• v.42 no.2
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• pp.208-217
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• 2018

Background: The quality differences in seedlings of medicinal herbs often affect the quality of medicinal parts. The establishment of the grading standard of Panax notoginseng seedlings is significant for the stable quality of medicinal parts of P. notoginseng. Methods: To establish the grading standard of P. notoginseng seedlings, a total of 36,000 P. notoginseng seedlings were collected from 30 producing areas, of which the fresh weight, root length, root diameter, bud length, bud diameter, and rootlet number were measured. The K-means clustering method was applied to grade seedlings and establish the grading standard. Results: The fresh weight and rootlet number of P. notoginseng seedlings were determined as the final indices of grading. P. notoginseng seedlings from different regions of Yunnan could be preliminarily classified into four grades: the special grade, the premium grade, the standard grade, and culled seedlings. Conclusion: The grading standard was proven to be reasonable according to the agronomic characters, emergence rate, and photosynthetic efficiency of seedlings after transplantation, and the yields and contents of active constituents of the medicinal parts from different grades of seedlings.

• 한국초전도학회:학술대회논문집
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• v.15
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• pp.47-47
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• 2005