• Food Science of Animal Resources
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• v.22 no.4
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• pp.352-357
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• 2002

Antimutagenic effects of extracts from curry powder and its individual fourteen kinds of spices, were investigated by Ames test. The antimutagenic effects against a direct mutagen, 2-nitrofluorene(2 -NF) and two indirect mutagens, 2-anthramine(2-AT) and 2-acetamidofluorene (2-AE) in the S. typhimurium TA98 were tested. For the 2-NF, the antimutagenicity of cinnamon, fenugreek, fennel, ginger, clove, turmeric and celery seed were determined as 42, 38, 32, 28, 24, 23 and 20%, respectively. The antimutagenicity of clove against the 2-AT was the highest (116%), and followed by the order of celery seed(103%), cardamon(100%), red pepper(99%), cinnamon(92%), cumin(83%), ginger(82%), fennel(82%), coriander (71%), nutmeg(68%) and turmeric (55%). The results also showed that the antimutagenic effect of clove against the 2-AF was superior to other spices. In case of curry powder among more than 10 kinds of spices, the antimutagenenicity against the 2-AT and 2-AF showed 23% and 6%, respectively, but no effect was observed against the 2-NF.

• The KIPS Transactions:PartA
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• v.11A no.2
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• pp.115-122
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• 2004

In this paper, the multiple-valued adders and multipliers are implemented by current-mode CMOS. First, we implement the 3-valued T-gate and the 4-valued T-gate using current-mode CMOS which have an effective availability of integrated circuit design. Second we implement the circuits to be realized 2-variable 3-valued addition table and multiplication table over finite fields $GF(3^2)$, and 2-variable 4-valued addition table and multiplication table over finite fields $GF(4^2)$ with the multiple-valued T-gates. Finally, these operation circuits are simulated under $1.5\mutextrm{m}$ CMOS standard technology, $15\mutextrm{A}$ unit current, and 3.3V VDD voltage Spice. The simulation results have shown the satisfying current characteristics. The 3-valued adder and multiplier, and the 4-valued adder and multiplier implemented by current-mode CMOS is simple and regular for wire routing and possesses the property of modularity with cell array. Also, since it is expansible for the addition and multiplication of two polynomials in the finite field with very large m, it is suitable for VLSI implementation.

• Journal of Bio-Environment Control
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• v.27 no.4
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• pp.356-362
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• 2018

Hot pepper is a kind of seasoning vegetables, which is a major item in the Korean vegetable market. Since the use of hot pepper is processed into pepper powder, which is a powder form of dried hot pepper, improvement of quality and productivity of dried hot pepper is important. Therefore, this experiment was conducted to suggest proper drying method by comparing the changes of hot pepper powder ingredients considering production cost according to the drying method. As a drying method, we used sun drying and heat drying which are widely used in practice. We also compared the productivity and quality of dried hot pepper by applying a dehumidifying drying method using a dehumidifier. Drying rate of hot pepper was highest of 85.1% at heat drying. Accordingly moisture content of hot pepper powder was lowest of 13.5% at heat drying. The American Spice Trade Association (ASTA) color value, which influenced the coloring of red pepper, showed higher in heat drying and dehumidified drying treatment than the sun drying treatment. The content of capsaicinoids was higher at sun drying treatment than that of at both heat drying and dehumidified drying treatments. The content of sugar was higher at heat drying and dehumidified drying treatment where drying time was relatively short than that of sun drying treatment. Also, there was no significant difference in sugar content between the two treatments. The production cost of dried hot pepper with dehumidified drying was 9.9% more efficient than heat drying. Through this study, it was found that heat and dehumidified drying method were effective in increasing sugar content and coloring of hot pepper powder. In order to improve the capsaicinoid content of red pepper, it is considered that appropriate drying temperature and drying time should be added in the process of heat drying and dehumidified drying.

• Journal of the Korean Institute of Telematics and Electronics C
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• v.36C no.9
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• pp.54-65
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• 1999

As the integration ratio and operating speed increase, it has become an important problem to estimate the dissipated power during the design procedure to reduce th TTM(time to market). This paper proposed a prediction model for the maximum dissipated power of a CMOS logic gate. This model uses a calculating method. It was constructed by including the characteristics of MOSFETs, the operational characteristics of the gate, and the characteristics of the input signals. As the construction procedure, a maximum power estimation model for CMOS inverter was formed first, And then, a conversion model to convert a multiple input CMOS gate into a corresponding CMOS inverter was proposed. Finally, the power model for inverter was applied to the converted result so that the model could be applied to a general CMOS gate. We designed several CMOS gates in layout level with $0.6{\mu}m$ design rule to apply both to HSPICE simulation and to the proposed models. The comparison between the two results showed that the gate conversion model and the power estimation model had within 5% and 10% of the relative errors, respectively. Those values show that the proposed models have sufficient accuracies. Also in calculation time, the proposed models were more than 30 times faster than HSPICE simulation. Consequently, it can be said that the proposed model could be used efficiently to estimate the maximum dissipated power of a CMOS logic gate during the design procedure.

• The Korean Journal of Mycology
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• v.48 no.2
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• pp.151-160
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• 2020

The goal of this study was to investigate the diversity present among wild yeasts obtained from soils of spice fields and from mountain soils, and to further, characterize previously unrecorded novel wild yeast strains. In total, 36 strains from 17 different species of wild yeasts were isolated from 35 soil samples obtained from garlic fields of Geumsan, Chungcheongnam-do, Korea. Among these, six yeast strains of Trichosporon moniliiforme, and four strains each of Papiliotrema flavescens and Candida melibiosica species were isolated. Additionally, 22 strains of 18 different species of wild yeasts were isolated from 32 soil samples collected from the ballonflower and ginger fields of Geumsan, Korea. Finally, 46 strains of wild yeasts were isolated from 35 soil samples obtained from Mt. Daedun in Geumsan, Korea. Among the total of 106 isolated wild yeast strains, 10 strains, including Debaryomyces vindobonensis GHY31-3 represented novel yeast strains which were previously unrecorded. All the 10 previously unrecorded yeasts were oval or global in shape, and five strains, including Filobasidium stepposum SFG1-4 formed ascospores. Three strains, including Pseudozyma alboarmeniaca CD 23-5 grew well in vitamin-free medium. Cell-free extract obtained from Filobasidium magnum SFG1-3 indicated 28.6% of xanthine oxidase inhibitory activity.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.13 no.1
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• pp.48-57
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• 2020

MCU used in applications such as wireless chargers and USB type-C require MTP memory with a small cell size and a small additional process mask. Conventional double poly EEPROM cells are small in size, but additional processing masks of about 3 to 5 sheets are required, and FN tunneling type single poly EEPROM cells have a large cell size. In this paper, a 110nm MTP cell using a vertical PIP capacitor is proposed. The erase operation of the proposed MTP cell uses FN tunneling between FG and EG, and the program operation uses CHEI injection method, which reduces the MTP cell size to 1.09㎛2 by sharing the PW of the MTP cell array. Meanwhile, MTP memory IP required for applications such as USB type-C needs to operate over a wide voltage range of 2.5V to 5.5V. However, the pumping current of the VPP charge pump is the lowest when the VCC voltage is the minimum 2.5V, while the ripple voltage is large when the VCC voltage is 5.5V. Therefore, in this paper, the VPP ripple voltage is reduced to within 0.19V through SPICE simulation because the pumping current is suppressed to 474.6㎂ even when VCC is increased by controlling the number of charge pumps turned on by using the VCC detector circuit.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.13 no.1
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• pp.64-71
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• 2020

eFuse OTP memory IP is required to trim the analog circuit of the gate driving chip of the power semiconductor device. Conventional NMOS diode-type eFuse OTP memory cells have a small cell size, but require one more deep N-well (DNW) mask. In this paper, we propose a small PMOS-diode type eFuse OTP memory cell without the need for additional processing in the CMOS process. The proposed PMOS-diode type eFuse OTP memory cell is composed of a PMOS transistor formed in the N-WELL and an eFuse link, which is a memory element and uses a pn junction diode parasitic in the PMOS transistor. A core driving circuit for driving the array of PMOS diode-type eFuse memory cells is proposed, and the SPICE simulation results show that the proposed core circuit can be used to sense post-program resistance of 61㏀. The layout sizes of PMOS-diode type eFuse OTP memory cell and 512b eFuse OTP memory IP designed using 0.13㎛ BCD process are 3.475㎛ × 4.21㎛ (= 14.62975㎛2) and 119.315㎛ × 341.95㎛ (= 0.0408mm2), respectively. After testing at the wafer level, it was confirmed that it was normally programmed.

• Journal of Food Hygiene and Safety
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• v.17 no.2
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• pp.101-105
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• 2002

A total of 53 vegetables and fruits, consisting of 23 leaf vegetables, 4 fruits vegetables, 4 edible roots,7 spice vegetables and 15 fruits were analyzed for contents of nitrate and nitrite by ion chromatography. Nitrite was detected 10 of 23 kinds of leaf vegetables, which was dominant in lettuce by average 349.9 mg/kg. Nitrate contents of leaf vegetables were average 578.3 mg/kg, 415.7 mg/kg, 348.6 mg/kg in wild plant, mustard leaf and chinese vegetable, respectively. Nitrite was not detected in fruits vegetables and rootcrops but the nitrate contents were abundant and the highest in squash(average, 86.2 mg/kg) and radish(average, 297.5 mg/kg), respectively. In spice vegetables, mate contents were from 0 to 29.8 mg/kg, but not detected in garlic. In welsh onion, its nitrite were higher in small type than large type, while nitrate contents were higher 3 times in the latter. Nitrate contents of fruits were lower in apple(average, 0.5 mg/kg) and higher in plum(average, 76.6 mg/kg) than other samples.

• Journal of Food Hygiene and Safety
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• v.38 no.1
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• pp.19-25
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• 2023

Addition of spice for inhibition of bacterial growth in ground chicken meat was investigated. The ground chicken meat approximately contained 72.98±0.15% moisture, 23.37±0.46% crude protein, 1.00±0.03% crude fat, and 1.90±0.03% ashes. Addition of rosemary showed the maximum bacterial inhibition, followed by garlic and mustard. The inhibitory effect increased with the addition of a greater quantity of spices. The optimal added concentration of spices for inhibition of total viable cell and proliferation of Escherichia coli in ground chicken meat was 2%, 4%, and 1.2% for rosemary, garlic, and mustard, respectively. The growth inhibition of total viable cells and E. coli differed during storage period for MixA (97.4%) > rosemary (96.9%) > MixB (96.3%) > garlic (53.7%) > mustard (33.3%). The addition of sterilized garlic to ground chicken meat showed that the total viable cells was low at 2.6-3.0 log CFU/g on the 0-day and 2.4-3.2 log CFU/g on the 9-day, and the number decreased as the storage lengthened. Non-sterilized garlic treatment showed a higher number of total viable cells than the control group, and this increased with elapse of storage time. The number of E. coli, was low at 0.4-1.0 log CFU/g on the 0-day and 0.5-1.5 log CFU/g on the 9-day for the sterilized group, and the change during the storage showed a similar trend for the total viable cells. In conclusion, the microbial safety of ground chicken meat products was improved by various mixed applications of rosemary, garlic, and mustard.

• Preventive Nutrition and Food Science
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• v.10 no.1
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• pp.11-16
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• 2005

Enzymatic hydrolysis of dark muscle of skipjack was optimized by using response surface methodology. Three factors of independent values were pH (4.2 to 9.8), time (0.6 to 3.4 hrs) and temperature (34℃ to 76℃), and independent values were optical density and brix. The optimum conditions for enzymatic hydrolysis were pH 7.0 to 8.0, 55℃ and 3 hrs. The headspace volatile compounds of reaction flavors using the enzymatic hydrolysate, cysteine and xylose were identified by using the combination of a canister system, gas chromatography and mass selective detector. Among 67 compounds, we identified 8 sulfur-containing compounds and 7 furans which were thought to be highly related to meat-like flavors.