• Journal of the Korean Society for Environmental Technology
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• v.19 no.6
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• pp.528-535
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• 2018

In this study, the effect of obstacle aspect ratio on vortex in building canyon was numerically investigated using a computational fluid dynamics(CFD) model. The sensitivity experiments were performed in the cases of increasing building length(L) and height(H) by the width(W) of building canyon. The wind vector fields and secondary reverse vortex in building canyon were discussed in this study. For the horizontal vortex, the vortex zone increased as the building length increases, but the vectors at the middle of building canyon began to change in the case of L/W=2.5. In the case of L/W=3.0, the smaller primary vortex was presented with the secondary reverse vortex. For the vertical vortex, the vortex zone increased as the building height increases, but the direction of vectors at the bottom of building canyon began to change in the case of H/W=2.5. In the case of H/W=3.5, the smaller primary vortex was presented with the secondary reverse vortex.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.21 no.3
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• pp.29-34
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• 2021

For the purpose of Application to the small radar sensor, the MMIC Chips, which are the core component of the W-band, was designed in Korea according to the characteristics of the transceiver and manufactured by 60nm GaN and 0.1㎛ GaAs pHEMT process. The output power of PA is 28 dBm at center frequency of W-band and Noise figure is 6.7 dB of switch and LNA MMIC. Output power and Noise figure of MMIC chips developed in domestic was applied to the transmitter and receiver module through W-band waveguide low loss transition structure design and impedance matching to verify the performance after the fabrication are 26.1~27.7 dBm and 7.85~10.57 dB including thermal testing, and which are close to the analysis result. As a result, these are judged that the PA and Switch and LNA MMICs can be applied to the small radar sensor.

• Progress in Superconductivity and Cryogenics
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• v.24 no.2
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• pp.7-18
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• 2022

European efforts to design superconducting conductors for a future tokamak have involved Nb₃Sn cable-in-conduit conductor (CICC). Nb₃Sn coils which undergo heat treatment to activate the Nb₃Sn material are mostly produced through the wind-then-react route. However, some Nb₃Sn coils have been proposed with CICCs of the react-then-wind route. The latter CICCs are physically constrained due to handling limitations which if not adhered to will result in irrecoverable damage to the Nb₃Sn cable inside, nullifying any performance advantage. A group at the Swiss Plasma Center has proposed such CICC designs, constructing samples and testing them for performance. The characteristics and performance of these react & wind (R&W) CICCs are compared with the more common wind & react (W&R) CICCs, and it is found that the R&W designs show more extreme characteristics than typical W&R Nb₃Sn CICCs for some parameters that are known to influence CICC performance. Where the R&W CICCs extend the range of those parameters, they also continue trends formed by the W&R CICCs with the parameters. The main observation, however, is that although the current sharing temperature performances of the R&W samples are above the average of the W&R samples they were compared to, they are not the highest. A similar observation applies to a cost comparison of the superconducting material where the R&W CICCs are found to be relatively cheap but not the cheapest. Given these results, clear practical advantages to the R&W CICC design is not evident.

• Journal of Internet of Things and Convergence
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• v.9 no.2
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• pp.47-54
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• 2023

The MyData service makes anyone possible to apply the personal information for the personal credit management or the financial management by proactive managing his/her own information. The MyData means that the anyone is able to control or manage the its own information by changing from the company-oriented or the organization-oriented information to his/her own information. It is mandatory to develop the API G/W which transforms the different user format to the standard format to support the MyData service. This study is to design the API G/W for the MyData service and the designed API G/W supports the 4 major functions - Validation function, Throttling function, Authentication&Authorization function, Mediation function. The designed API G/W make it possible to support the safely and efficient MyData service by serving the various queries with the different formats.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.326-335
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• 1988

In order to increase the availability of filefish scrap, the ordinary and low salt sauce were prepared, and identified their taste compounds in their products. To process the filefish scrap sauce, chopped filefish scrap was mixed with koji, 25% brine, slat and glucose (25.0 : 65.0 : 12.5 : 7.0, w/w) and fermented at $25{\pm}4^{\circ}C$ for 120 days. The same process was also carried out to process the low salt sauce adding sorbitol, lactic acid and ethyl alcohol (7.0 : 0.7 : 9.0. w/w) instead of salt. While amino nitrogen and volatile basic nitrogen(VBN) of products were decreased, pH and reducing sugar were increased all alone the fermentation period. The major free amino acids of products at final stage of fermentation were glutamic acid, alanine, leucine, lysine and aspartic acid. And the contents of total amino acid in the ordinary and low salt sauce were 4126.6(mg/100m1 sauce), 4519.5(mg/100m1 sauce) after fermentation. Hypoxanthine was revealed as the major constituent among nucleotides and their related compounds through fermentation. Free amino acid-N in the filefish scrap sauces were from 56.3%(ordinary) to 60.7%(low salted) of extractive nitrogen. From the sensory evaluation, the quality of products from filefish scrap sauce were almost equal to sold soy sauce on the market.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.49-58
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• 1989

For the effective utilization of anchovy as a food source, this work was undertaken the com-parison in food quality of anchovy snacks and its changes during storage at room temperature ($24\pm4^{\circ}C$). Chopped anchovy was mixed with soft flour($340.0\%$, w/w), corn starch($10.0\%$, w/w), sodium chloride($2.5\%$, w/w), monosodium glutamate($0.1\%$, w/w), sodium bicarbonate ($2.5\%$, w/w), water($5.6\%$, w/w), onion powder($0.3\%$, w/w), garlic powder($0.3\%$, w/w), red pepper powder($0.3\%$, w/w) and sodium erythorbate($0.2\%$, w/w), The mixture were rolled, aged, co沇ed, dried and finally parched or deep-fried at $190\pm10^{\circ}C$. The anchovy snacks were packed in the casted polypropylene film bag ($16cm{\times}14cm$), The changes in moisture contents, water activity, pH, volatile basic nitrogen, contents of amino acid and color values of products were negligible during storage. The results of TBA value and peroxide value showed that lipid oxidation can be retarded by adding antioxidant and spices. Judging from contents of amino acid and mineral, the products were more nutritive than the sold shrimp snack on the market. From the results of sensory evaluation and chemical experiments, the product prepared with sodium erythorbate could be preserved in good quality during storage of 120 days.

• Food Science and Preservation
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• v.16 no.4
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• pp.472-481
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• 2009

Response surface methodology (RSM) is frequently used for optimization studies. In the present work, RSM was used to determine the antimicrobial activitiesof grapefruit seed extract (GFSE) and a lactic acid mixture (LA) against Staphylococcus aureus, Bacillus cereus, Escherichia coli, Salmonella typhimurium, Pseudomonas fluorescens, and Vibrio parahaemolyticus. A central composite design was used to investigate the effects of independent variables on dependent parameters. One set of antimicrobial preparations included mixtures of 1% (w/w) GFSE and 10% (w/w) LA, in which the relative proportions of component antimicrobials varied between 0 and 100%. In further experiments, the relative proportions were between 20% and 100%. Antimicrobial effects against various microorganisms were mathematically encoded for analysis. The codes are given in parentheses after the bacterial names, and were S. aureus ($Y_1$), B. cereus ($Y_2$), E. coli ($Y_3$), S. typhimurium ($Y_4$), P. fluorescens ($Y_5$), and V. parahaemolyticus ($Y_6$). The optimum antimicrobial activity of the 1% (w/w) GFSE:10% (w/w) LA mixture against each microorganism was obtained by superimposing contour plots ofantimicrobial activities on measures of response obtained under various conditions. The optimum rangesfor maximum antimicrobial activity of a mixture with a ratio of 1:10 (by weight) GFSE and LA were 35.73:64.27 and 56.58:43.42 (v/v), and the optimum mixture ratio was 51.70-100%. Under the tested conditions (a ratio of 1% [w/w] GFSE to 10% [w/w] LA of 40:60, and a concentration of 1% [w/w] GFSE and 10% [w/w] LA, 70% of the highest value tested), and within optimum antimicrobial activity ranges, the antimicrobial activities of the 1% (w/w) GFSE:10% (w/w) LA mixture against S. aureus ($Y_1$), B. cereus ($Y_2$), E. coli ($Y_3$), S. typhimurium ($Y_4$), P. fluorescens ($Y_5$), and V. parahaemolyticus ($Y_6$) were 24.55, 25.22, 20.20, 22.49, 23.89, and 28.04 mm, respectively. The predicted values at optimum conditions were similar to experimental values.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.5
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• pp.447-454
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• 1985

As a part of serial study for comparing lipid components in freshwater fishes, this work was undertaken to compare the lipid components among wild and cultured carp, Cyprinus carpio, and Israeli carp, Cyprinus carpio nudus. The lipid components of cultured carp were analyzed and compared with those of wild and Israeli carp. In the content of total lipid, the lipid content in cultured carp was slightly lower than that in wild one, but similar to that in Israeli carp. The lipid contents in viscera of wild and cultured carp were 2 times higher than those in edible portion, but the lipid content in viscera of Israeli carp showed a similar trend to that in edible portion. In the fatty acid composition of neutral lipid in edible portion, percentages of $C_{18:1},\;C_{18:2},\;C_{18:3},\;C_{22:5}\;and\;C_{22:6}$ in cultured carp wire higher than those in wild one, while percentages of $C_{16:0},\;C_{18:0},\;C_{16:1},\;C_{20:4}\;and\;C_{20:5}$ lower, and percentage of $C_{18:2}$ in Israeli carp was noticeably higher than that in wild and cultured carp. In the case of phospholipid in edible portion, percentages of $C_{18:0},\;C_{18:1},\;C_{18:2},\;C_{18:3}\;and\;_C{22:6}$ in cultured carp were higher than those in wild one, while percentages of $C_{16:0},\;C_{16:1},\;C_{20:4},\;C_{20:5}\;and\;C_{22:5}$ lower. The unsaturation (TUFA/TSFA) of neutral lipid in cultured carp was slightly higher than that in wild one, but slightly lower than that in Israeli carp. In the case of phospholipid, the unsaturation showed a similar trend to that of neutral lipid. The essential fatty acid content(TEFA) of neutral lipid in edible portion of cultured carp was higher than that of wild one, but that in viscera lower. In the case of phospholipid in edible portion, the essential fatty acid content in Israeli carp was slightly higher than that in wild and cultured carp, and that in wild one was higher than that in cultured one. The w3 highly unsaturated fatty acid contents(w3 HUFA) of neutral lipid almost showed a similar trend to the essential fatty acid contents in wild and cultured carp, and Israeli carp. In the case of phospholipid, the w3 HUFA in Israeli carp was considerably higher than those in cultured and wild carp. In the ratio (A/C) of fatty acid content(A) in cultured carp to that(C) in diet, the A/C ratios of $C_{20:5}\;w3(0.12),\;C_{22:5}\;w6(0.53),\;C_{22:5}\;w3(0.68)\;and\;C_{22:6}\;w3(0.26)$ were much lower and in the ratio (B/C) of fatty acid content (B) in Israeli carp, the B/C ratios of $C_{18:3}\;w3(0.61),\;C_{20:5}\;w3(0.11),\;C_{22:4}\;w6(0.16),\;C_{22:5}\;w6(0.07)\;and\;C_{22:6}\;w3(0.79)$ were also lower than the other fatty acid. Consequently, it is considered that the ratios of w3 HUFA is related to the biosynthesis of polyenoic acid and growth rates of cultured and Israeli carp.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.1
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• pp.60-67
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• 2011

This study was conducted to investigate the anti-oxidative abilities of certain products in Ulleungdo, such as sweet pumpkin (Danhobak), goat's beard (Samnamul), and Aster glegni (Bugigangyi), quality characteristics of sweet pumpkin taffy containing these products. Total polyphenolic contents of the Samnamul water and ethanol extracts were 2.95 mg% and 3.57 mg%, respectively, whereas those of the Bugigangyi water and ethanol extracts were 2.77 mg% and 2.75 mg, respectively. However, the total polyphenolic contents of the pumpkin water and ethanol extracts were 0.32 mg%. Reducing power ($OD_{700}$) of the Samnamul and Bugigangyi water and ethanol extracts (0.01%, w/v) was in the range of 1.62~1.91, which was higher compared to those of sweet pumpkin (0.02~0.03). Electron donating abilities (EDA) of the 0.01% Samnamul and Bugigangyi water and ethanol extracts were in the range of 74.91~79.21%, whereas those of the sweet pumpkin water and ethanol extracts were 3.79~14.99%. Optimum mixing ratio of steamed sweet pumpkin and water taffy for the preparation of taffy was 25:75 (w/w), as evaluated by sensory evaluation. Optimum adding ratio of Samanmul and Bugigangyi ethanol extracts to pumpkin taffy were 0.4% and 3%, respectively. However, the adding ratios of Samanmul and Bugigangyi powder to pumpkin taffy were 0.5~1.0% (w/w) and 1% (w/w), respectively.

• Journal of the Microelectronics and Packaging Society
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• v.22 no.3
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• pp.19-23
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• 2015

In this study, two types of Au/TiW bump samples were fabricated by the electroplating process onto Al/Si and SiN/Si wafers for the COG (Chip On Glass) packaging. TiW was used as the UBM (Under Bump Metallurgy) material of the Au bump and it was deposited by a sputtering method under the sputtering powers ranges from 500 to 5000 Watt. We investigated the delamination phenomenas for the prepared samples as a function of the input sputtering powers. The stable interfacial adhesion condition was found to be 1500 Watt in sputtering power. In addition, the SAICAS (Surface And Interfacial Cutting Analysis System) measurement was used to find the adhesion strength of Au bumps for the prepared samples. TiW UBM films were deposited at the 1500 Watt sputtering power. As a results, there was a similar adhesion strengths between TiW/Au interfacial films on Al/Si and SiN/Si wafers. However, the adhesion strength of TiW UBM sputtering films on Al and SiN under films were 2.2 times differences, indicating 0.475 kN/m for Al/Si wafer and 0.093 kN/m for SiN/Si wafer, respectively.