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스퍼터링 압력이 Co / Pd 다층박막의 자화반전 및 수직자기 이방성에 미치는 영향
오훈상(Hoon-Sang Oh),주승기(Seung-Ki Joo) 한국자기학회 1994 韓國磁氣學會誌 Vol.4 No.3
200Å thick Co /Pd multilayered thin films were fabricated by sputtering. Two thicknesses of cobalt sublayer, 2Å and 4Å were chosen and the effects of sputtering pressure on the perpendicular magnetic anisotropy were investigated.<br/> It has been found that the optimum pressure for maximum perpendicular magnetic anisotropy (PMA) existed and the pressure for maximum PMA was lower for the multilayer with 2Å cobalt layer than that with 4Å cobalt thickness. As the sputtering gas presssure increased, domain wall motion with magnetization became difficult and the predominant mode of magnetization reversal changed from domain wall motion to magnetic moment rotation.<br/> It turned out that the perpendicular magnetic anisotropy was higher in case of 2Å cobalt thickness than 4Å cobalt thickness.
고령층의 관광제약과 관광지 선택속성이 관광행동에 미치는 영향
오훈성 ( Oh¸ Hoon-seong ),서용석 ( Seo¸ Yong-seok ) 한국호텔리조트학회 2021 호텔리조트연구 Vol.20 No.5
In terms of income level and purchasing power, it is predicted that the elderly will emerge as a leading consumer class, not the underprivileged class of the past. This study attempted to find out how tourism constraints and tourist destination selection attributes affect tourism behavior through empirical analysis of elderly tourists aged 60 or older. To this end, a survey was conducted by 500 elderly people with travel experience within the last year, and 274 samples suitable for research purposes were used for analysis. Descriptive statistical analysis, frequency analysis, reliability analysis, exploratory factor analysis, regression analysis, and one-way variance analysis were used as analysis techniques. As a result of the analysis, it was found that there was a negative (-) causal relationship between internal and attractive factors among tourism constraints. In contrast, positive (+) effect on tourism behavior was discovered on both experiential and attractive factors among tourist selection attributes, and internal and personal constraints among tourism constraints. The implication of the study is that elderly tourists show different characteristics from ordinary tourists, so the differences between their constraints and optional attributes should be carefully reviewed when establishing elderly tourism policies.
고초균과 효모를 혼용첨가한 고추장의 숙성기간중 이화학적 특성 변화
오훈일(Hoon-Il Oh),손성현(Seong-Hyun Shon),김정미(Jeong-Mee Kim) 한국식품영양과학회 2000 한국식품영양과학회지 Vol.29 No.3
고추장의 품질을 향상시키고 재래식 전통 고추장과 유사한 맛을 지닌 고추장을 만들기 위해 재래식 전통 고추장에서 분리한 B. licheniformis 균주와 공장에서 대량 생산을 위해 개량해온 A. oryzae와, 비교적 호염성이며 알콜 발효 능력이 우수한 S. rouxii를 혼용하여 고추장을 담근 후 180일까지의 각 고추장의 이화학적 특성 변화를 조사한 결과는 다음과 같다. 산도는 모든 구에서 숙성 30일까지 급격히 증가한 후 180일까지는 거의 일정한 수준을 유지하였으며, 곰팡이 단용구에 비해 고초균과 효모 혼용구에서 숙성 기간 동안 높은 적정산도 값을 보였다. 조단백질은 숙성 기간 동안 대조구에서는 숙성 60일까지 약간 증가한 후 숙성 120일까지 급격히 감소하였으며 고초균 혼용구와 효모 첨가구는 숙성 90일 이후 감소한 후 숙성120일 이후부터는 거의 변화가 없었다. 숙성 90일 이후부터는 B. licheniformis와 효모 혼용구에서 A. oryzae 단용구보다 조단백질 함량이 높았다. 환원당은 세 구간 모두 숙성 60일 경까지는 증가하는 추세를 보였으며, A.oryzae 단용구보다 B. licheniformis 균주와의 혼용구에서 높은 수치를 보여주었다. 비휘발성 유기산은 숙성 기간이 경과하면서 증가하였고 가장 많이 검출된 유기산은 pyroglutamic acid와 citric acid의 순이었다. 따라서 고추장의 숙성 과정 중 이화학적 특성 변화의 측면에서 볼 때 고초균과 효모 혼용구로 제조된 고추장이 구수한 맛의 생성면에서 유용한 담금법인 것으로 사료된다. This study was carried out to investigate the changes in physicochemical characteristics of kochujang in order to improve the quality of traditional kochujang. Three different kinds of kochujang were prepared with Aspergillus oryzae, A. oryzae plus Bacillus licheniformis, and A. oryzae, B. licheniformis plus Saccharo- myces rouxii. Kochujang prepared with B. licheniformis and S. rouxii had higher total acidity than that prepared with A. oryzae only. The amount of crude protein in kochujang prepared with B. licheniformis and S. rouxii were higher than that prepared with A. oryzae only. The content of reducing sugars increased significantly up to 60 days of fermentation and then decreased thereafter in all three kochujang samples. Kochujang prepared with A. oryzae and B. licheniformis produced more reducing sugars than that prepared with A. oryzae only. The contents of non-volatile organic acids increased significantly up during the fermentation. The amounts of pyroglutamic, citric and succinic acids were higher than the other organic acids.