• Journal of the Institute of Electronics Engineers of Korea SD
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• v.41 no.7
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• pp.63-70
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• 2004

This paper describes the link layer and physical layer of the Serial ATA which is the next generation for parallel ATA specification that defines data transfer between PC and peripheral storage devices. The link layer consists of CRC generation/error detection, 8b/10b decoding/encoding, primitive generation/detection block. For the physical layer, it includes CDR(Cock Data Recovery), transmission PLL, serializer/de-serializer. It also includes generation and receipt of OOB(Out-Of-Band) signal, impedance calibration, squelch circuit and comma detection/generation. Additionally, this chip includes TCB(Test Control Block) and BIST(Built-In Selt Test) block to ease debugging and verification. It is fabricated with 0.18${\mu}{\textrm}{m}$ standard CMOS cell library. All the function of the link layer operate properly. For the physical layer, all the blocks operate properly but the data transfer is limited to the 1.28Gbps. This is doe to the affection or parasitic elements and is verified with SPICE simulation.

• Journal of the Korean Institute of Telematics and Electronics D
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• v.35D no.10
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• pp.22-28
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• 1998

Signal transmission and crosstalk of coupled bondwires buried in plastic packages are analyzed using the Method of Moments and the Fourier Transform algorithm. It is also shown that the quasi-static crosstalk model of SPICE is inappropriate for designing the high-speed plastic packages. Plastic packaging material, increasing the self and mutual capacitances, is found to be helpful for the signal transmission integrity due to the dielectric compensation effect. However, it is also observed that the plastic material increases the crosstalk due to the radiation-enhanced mutual coupling effect. By investigating the geometrical and material dependence of the pulse transmission and crosstalk, it is found that the radiation-enhanced coupling effect is significant for most of typical bondwire geometries and plastic package materials. These calculation results can be effectively used for designing plastic packages of high-speed digital IC's and monolithic RFIC's.

• Korean Journal of Food Science and Technology
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• v.45 no.6
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• pp.735-741
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• 2013

Effects of cold plasma treatment (CPT) against Salmonella Typhimurium inoculated on cabbage and lettuce, naturally occurring bacteria in black pepper powder and red pepper powder, and Bacillus cereus inoculated onto red pepper powder were investigated. The numbers of S. Typhimurium on cabbage and lettuce were reduced by $1.5{\pm}0.2CFU/cm^2$ (900W, 5 min) and $1.1{\pm}0.1$ log $CFU/cm^2$ (900W, 10 min), respectively. The numbers of naturally occurring aerobic bacteria in both black pepper powder and red pepper powder were reduced by $2.3{\pm}0.3$ and $0.6{\pm}0.2$ log CFU/g, respectively. The numbers of B. cereus vegetative cells on red pepper powder were reduced by $1.5{\pm}0.1$ log CFU/g, but the numbers of spores remained unchanged. The inhibition of S. Typhimurium on cabbage was adequately described by Fermi's model and the Weibull model. The predicted optimum treatment power and time for S. Typhimurium inoculated onto cabbage were 746 W and 6.8 min, respectively. Our results indicate that CPT represents a useful method for microbial decontamination of vegetables and spices.

• JSTS:Journal of Semiconductor Technology and Science
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• v.15 no.6
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• pp.685-694
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• 2015

In this paper, a new dynamic reference scheme is proposed to improve the read voltage margin better than the previous static reference scheme. The proposed dynamic reference scheme can be helpful in compensating not only the background pattern dependence but also the cell position dependence. The proposed dynamic reference is verified by simulating the CMOS-memristor hybrid circuit using the practical CMOS SPICE and memristor Verilog-A models. In the simulation, the percentage read voltage margin is compared between the previous static reference scheme and the new dynamic reference scheme. Assuming that the critical percentage of read voltage margin is 5%, the memristor array size with the dynamic scheme can be larger by 60%, compared to the array size with the static one. In addition, for the array size of $64{\times}64$, the interconnect resistance in the array with the dynamic scheme can be increased by 30% than the static reference one. For the array size of $128{\times}128$, the interconnect resistance with the proposed scheme can be improved by 38% than the previous static one, allowing more margin on the variation of interconnect resistance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.2
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• pp.228-233
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• 1995

To make Natto, tradiational Japanese food fermented by Bacillus natto, more acceptable to Koreans, garlic(2%) and/or red pepper oleoresin(0.2%) were mixed with Natto. Through out the fermentation period, the changes in enzyme activities and sensory evaluation were compared with those of conventional Natto. Nattokinase activities were detected from 12 hour fermentation in all samples. After that period, steady increased in Nattokinase activity was observed. The activity of nattokinase decreased slightly when garlic and/or red pepper oleoresin was added. Changes in ${\gamma}-glutamyl$ transpeptidase(${\gamma}-GTP$) was not significant among samples and the similar tendency was observed in nattokinase activity. With addition of garlic, production of protease reached maximum after 8 hour of fermentation whereas it took 16 hour when red pepper oleoresin was added. However, after 24 hour of fermentation, any significant differences in protease activity were not observed. Sensory evaluation indicated that the tastes of Natto with either garlic and red pepper oleoresin or red pepper oleoresin only were much more acceptable than conventional Natto or one with garlic only.

• Proceedings of the CALSEC Conference
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• 2002.01a
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• pp.135-154
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• 2002

As the use of Information Technology is increasing, various kinds of IT service vendor proliferate. And most executives are trying to expand their field to online world. As the emphasis on Information Technology is inevitable, executives want to evaluate the service level they receive from IT service vendor. But. there's not yet the proper evaluation system for IT service. The evaluation systems like CMM, SPICE are process-focused. They don't give a look on the final product delivered to customer. On the other hand, the one that evaluate the customer satisfaction like ACSI, NCSI are too over-focused that they can't express the specific characteristics on the subjects that are deemed to evaluate. The focus is blurred. To overcome these limitations of existing framework, and to increase the value of evaluation, this study presents the evaluation system of IT service (afterwards, named as 'The new evaluation system') that derives process factors from IT service CMM, and evaluate customer satisfaction of IT service. Finally, the model was applied to the actual case to examine the practicality of the framework.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2008.10a
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• pp.600-603
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• 2008

In this paper, a new circuit design named memory-in-pixel for low power consumption of the liquid crystal display (LCD) is presented. Since each pixel has a memory, it is able to express 8 color grades using the data saved in the memory without the operation of the gate and source driver ICs so that it can reduce the power consumption of the LCD panel. A memory circuit consists of modified S-R flip-flop (NAND-type) implemented in the pixel, which can supply AC bias for operating the liquid crystal (LC) with the interlocking clocks (CLK_A and CLK_B). This circuit is more complex than the inverter-type memory circuit, but it has lower power consumption of approximately 50% than the circuit. We have investigated the power consumption both NAND and inverter-type memory circuit using a Smart SPICE for the resolution of $96{\times}128$. The estimated power consumption of the inverter-type memory was about 0.037mW. On the other hand, the NAND-type memory showed power consumption of about 0.007mW.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.3
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• pp.1700-1706
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• 2014

In this paper, a step down converter for LED backlight of mobile application has been proposed. The converter which is operated with 4 MHz high switching frequency is capable of reducing mounting area of passive devices consists of a power stage and a control block. Circuit elements of the power stage are inductor, output capacitor, MOS transistors and feedback resistors. The control block consists of pulse width modulator, error amplifier and oscillator etc. Proposed step down converter has been designed and verified using a $0.35{\mu}m$ 1-poly 4-metal BCD process technology. Simulation results show that the output voltage is 1.8 V in 3.7 V input voltage, output current 100 mA which is larger than 25 ~ 50 mA in conventional 500 KHz driven converter when the duty ratio is 0.4.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.4
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• pp.564-568
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• 2004

Restructuring had made it possible to utilize lower value cuts and meat trimmings from spent animals by providing convenience in product preparation besides enhancing tenderness, palatability and value. Milk co-precipitates (MCP) have been reported to improve the nutritional and functional properties of certain meat products. This study was undertaken to evaluate the influence of incorporation of milk co-precipitates at four different levels viz. 0, 10, 15 and 20% on the quality of restructured buffalo meat blocks. Low-calcium milk co-precipitates were prepared from skim milk by heat and salt coagulation of milk proteins. Meat chunks were mixed with the curing ingredients and chilled water in a Hobart mixer for 5 minutes, followed by addition of milk co-precipitates along with condiments and spice mix and again mixed for 5 minutes. Treated chunks were stuffed in aluminium moulds and cooked in steam without pressure for 1.5 h. After cooking, treated meat blocks were compared for different physico-chemical and sensory attributes. Meat blocks incorporated with 10% MCP were significantly better (p<0.05) than those incorporated with 0, 15 and 20% MCP in cooking yield, percent shrinkage and moisture retention. Sensory scores were also marginally higher for meat blocks incorporated with 10% MCP than product incorporated with 15 and 20% MCP, besides being significantly higher than control. On the basis of above results 10% MCP was considered optimum for the preparation of restructured buffalo meat blocks. Instrumental texture profile analysis revealed that meat blocks incorporated with 10% MCP were significantly better (p<0.05) in hardness/ firmness than control although, no significant (p>0.05) differences were observed in cohesiveness, springiness, gumminess and chewiness of both type of samples.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.15-19
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• 2006

The aim of this study was to determine the best processing conditions for producing of dried lean pork as a ready-to-serve product without using large-scale machines. Lean pork sausage was produced using 1.27% sodium chloride, 0.075% sodium polyphosphate, 0.06% sodium ascorbate, 0.075% sodium pyrophosphate, 0.009% sodium nitrite, 0.009% dextrin, 0.11% sodium glutamate and 1.4% spice mixture. The most appropriate slice thickness for drying was examined by slicing the sausage at a 0.5, 1 and 2 cm thickness. The drying temperatures were determined by drying the sausage slices at 35, 48 and $68^{\circ}$. The total drying period was for 12 hr, In order to examine the ability of this process to sterilize the pork, the raw meat materials were inoculated with Escherichia coli (E. coli). The optimal conditions for producing lean pork sausages were a 2 cm slice thickness and drying temperature of $68^{\circ}C$ for 12 hr, The moisture content water activity, color, hardness and pH were measured in the dried product. The product had a moisture content of 47.5% and a water activity of 0.93. There was a 47.7% percentage reduction in moisture. The dried product tested negative for E. coli even though the raw meat materials been inoculated with E. coli.