• 한국초전도학회:학술대회논문집
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• 한국초전도학회 1999년도 High Temperature Superconductivity Vol.IX
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• pp.54-57
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• 1999

본 연구에서는 SQUID를 이용한 비파괴 평가 시스템을 제작, 측정하였다. 이 시스템은 비자기 차폐 환경에서 작동할 수 있도록 설계하였고, 측정 자기 센서로는 dc 및 rf-SQUID gradiometer를 사용하였다. 비자기 차폐 환경에서 ${\sim}$nT의 미세 자기 신호를 검출하였고, 공간적으로 변화하는 외부 자기 신호를 측정, 분석하였다. 또한, 측정된 자기 신호를 통해 dc-SQUID와 rf-SQUID에 대한 비교를 했다.

• 한국초전도학회:학술대회논문집
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• 한국초전도학회 1999년도 High Temperature Superconductivity Vol.IX
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• pp.27-32
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• 1999

We developed a 40-channel superconducting quantum interference device (SQUID) system for neuromagnetic measurements. The main features of the system are use of double relaxation oscillation SQUID (DROS), and planar gradiometer for measuring tangential field components. The DROSS with high flux-to-voltage transfers enabled direct readout of the SQUID output by room-temperature electronics and simple flux-locked loop circuits could be used for SQUID operation. The pickup coil is an integrated first-order planar gradiometer with a baseline of 40 mm. The average noise of the 40 channels is around 1.2 fT/cm/${\sqrt{Hz}}$ at 100 Hz, corresponding to the field noise of 5 fT/${\sqrt{Hz}}$ at 100 Hz, operated inside a magnetically shielded room. The 40-Channel system was applied to measure auditory-evoked neuromagnetic fields.

• 한국식품영양과학회지
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• 제28권5호
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• pp.1051-1057
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• 1999

The effects of gamma irradiation on taste compounds of low salted and fermented squid were investig ated. Salted and fermented squid products were prepared with salt concentrations of 5%, 10%, and 20% and was fermented at 15oC and 25oC after gamma irradiation with a dosage of 2.5~10 kGy. Amino nitrogen (AN), volatile basic nitrogen(VBN), trimethylamine(TMA), and hypoxanthine(Hx) contents were examined during the fermentation periods. Results showed that gamma irradiation had no effect on the initial con tents of AN, VBN, TMA, and Hx compared with non irradiated salted and fermented squid. During the fermentation periods, these contents rapidly increased in accordance with the decrease in NaCl concen tration and irradiation dose, and the increase in fermentation temperature. Specifically, the taste compounds of salted and fermented squid prepared with a NaCl concentration of 10% and an irradiation dose of 10 kGy maintained the appropriate level for the fermentation period at 15oC.

• Progress in Superconductivity
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• 제5권2호
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• pp.94-97
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• 2004

Step-edge Josephson junctions (SEJ) have been fabricated on sapphire substrates with in situ deposited films of CeO$_2$ buffer layer and YBa$_2$Cu$_3$O$_{7}$ films on the low angle steps. Direct coupled SQUID magnetometers with the SEJ were formed on 1 cm X 1 cm R-plane sapphire substrates. Typical 5-${\mu}{\textrm}{m}$-wide Josephson junctions have R$_{N}$ of 3 Ω and I$_{c}$ of 50 $mutextrm{A}$ at 77 K. The direct coupled SQUID magnetometers were designed to have pickup coils of 50-${\mu}{\textrm}{m}$-wide 16 parallel loops on the 1 cm X 1 cm substrates with outer dimension of 8.8 mm X 8.8 mm. The SEJ SQUID magnetometers exhibit relatively low 1/f noise even with dc bias control, and could be stably controlled by flux-locked loops in the magnetically disturbed environment. Field noise of the do SQUID was measured to be 200∼300 fT/Hz$^{1}$2/in the white noise region and about 2 pT/Hz$^{1}$2/ at 1 Hz when measured with dc bias method.hod.d.

• Progress in Superconductivity
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• 제2권1호
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• pp.20-26
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• 2000

A 40-channel superconducting quantum interference device (SQUID) system was constructed for measuring neuromagnetic fields. Main features of the system are the use of double relaxation oscillation SQUIDs (DROSs), and planar gradiometers measuring magnetic field components tangential to the head surface. The DROSs with high flux-to-voltage transfers enabled direct readout of the SQUID output by room-temperature dc preamplifiers and simple flux-locked loop circuits could be used for SQUID operation. The pickup coil is an integrated first-order planar gradiometer with a baseline of 40 mm. Average noise level of the 40 channels is around 1.2 $fT/cm/{\surd}Hz$ at 100 Hz, corresponding to a field noise of 5 $fT/{\surd}Hz$, operated inside a magnetically shielded room. The SQUID insert was designed to have low thermal load, minimizing the loss of liquid helium. The constructed system was applied to measure auditory-evoked neuromagnetic fields.

• 수산해양기술연구
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• 제49권3호
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• pp.227-237
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• 2013

In Jeju Island, red sea bream is mainly caught by long line with a live squid as bait. The movements of artificial jigs in the fishery are supposed to be an important factor for catching the target organism as well as bait. To develop new fishing method for long line fishery, movements of the bait which was squid were tried to be characterized. In a water tank experiment, a live squid was hooked by a fish hook attached to a model long line. And then movements of squids in the water tank were recorded for 20 minutes by a video camera. Recorded movement of the squid was just periodically up-and-down moving, with a dominant frequency of 0.125Hz, and amplitude of 10.8cm.

• Fisheries and Aquatic Sciences
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• 제16권2호
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• pp.71-78
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• 2013

Subcritical water hydrolysis was carried out in a batch reactor to produce valuable materials, such as low-molecular weight (MW) peptides and essential amino acids with antioxidant properties, from heat-dried squid viscera. Hydrolysis of squid viscera was performed at 160 to $280^{\circ}C$ for 3 min. The yield was increased by increasing the temperature and pressure, while the protein content of squid viscera hydrolysate decreased with increasing temperature. Low-MW peptides were detected in all hydrolysates by sodium dodecyl sulfate polyacrylamide gel electrophoresis. The highest yields of free and structural amino acids in heat-dried squid viscera hydrolysate were at $160^{\circ}C$ and were $411.95{\pm}1.15$ and $346.62{\pm}1.25$ mg/100 g, respectively. All essential amino acids were detected in viscera hydrolysates; leucine was the most abundant. Antioxidant activities of hydrolysates were highest at $220^{\circ}C$. Greater than $98{\pm}0.26%$ of the ABTS antioxidant activity was retained in hydrolysates after long-term heat treatment.

• 한국수산과학회지
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• 제39권1호
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• pp.42-48
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• 2006

Analysis of stomach content for common squid was carried out to investigate the difference in seasonal and ontogenetic feeding behavior. Totals of 1368 common squid were collected monthly off Busan from September 2004 to August, 2005. Size range of common squid was 8.5-31.8 cm mantle length (ML) during the study period. Of the 1368 stomachs examined, 599 specimens (43.8%) were empty. Stomach contents indicated that common squid was carnivore: Large portion of stomach contents consisted of fish and mollusca (mainly common squid). The stomach contents index (SCI) seemed to increase with size, though there was no statistical difference between size classes significantly. Cannibalism was minimum in size range of 15-20 cm ML, but was steadily increased with size. Cephalopods were the major prey during spring and summer when common squid were small, but fish replaced it during autumn and winter when they became large.

• 동아시아식생활학회지
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• 제9권4호
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• pp.468-474
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• 1999

To make rice cake with squid ink, the squid ink dilulted in fifteen times was added to rice flour in the ratio of 0%, 2%. 4%, 6% and 8% respectively. Then, the squid inky rice cake was tested in physical function and chromaticity. Rheometer test was also included in this experiment. In physical function test, it showed that the inky rice cake with 6% and 8% ratio was the best in preference. In the chromaticity test, as the adding ratio of squid ink increases, the brightness decreased. The red and yellow brightness of 8% inky rice cake showed high. The results of rheometer test are as follows. In hardness, the inky rice cake with 2% adding ratio was high and the 6% inky rice cake was low. In cohesiveness, the 0% inky rice cake was high and the 8% inky rice cake was low. In gumminess, the 2% inky rice cake was high and the 6% inky rice cake was low. In brittleness, the 2% inky rice cake was high and the 6% inky rice cake was low. With correlation analysis, 1 could reach the following. The overall quality of inky rice cake was correlated with all test items except chewiness. The moistness was correlated with flavor, grain and chewiness. Also, the 8% inky rice cake was correlated with the inky rice cakes with the other adding ratios in all aspects of test. Futhermore, in the results of rheometer test. the hardness was correlated with the other three kinds of characteristics.

• 수산해양기술연구
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• 제31권3호
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• pp.220-227
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• 1995

제주도 연안에서 조업하는 오징어 채낚이 어업에서 수중 음향집어법을 개발하기 위하여 제작한 수중확성기의 주파수 특성실험을 행하고, 또한 이 확성기로 수중 가청음을 수중에서 방성하였을 때 오징어 어군이 유집 반응을 조사.분석한 결과를 요약하면 다음과 같다. 1. 제작한 수중 확성기의 측정 주파수는 500Hz 측정에서 높은 음압을 나타내었다. 2. 제작한 수중 확성기의 육상 수조 및 해중 실험에서 측정 주파수 250~600Hz의 입력 파형과 츨력 파형은 거의 일치하였다. 3. 야간에 집어등으로 유집된 오징어 어군의 수중 소음의 중심 주파수는 300~400Hz 정도이었다. 4. 제작한 수중 확성기로 주파수 300Hz와 400Hz의 수중 가청 단속음을 수심 10m에서 방성하였을 때 오징어 어군은 유집 반응을 보였다.