물리센서 / 저출력저항의 박막 크로멜 - 알루멜 다중접합 열전변환기

조현덕(Hyun Duk Cho),김진섭(Jin Sup Kim),신장규(Jang Kyoo Shin),이종현(Jong Hyun Lee),이정희(Jung Hee Lee),박세일(Se Il Park),권성원(Sung Won Kwon) 한국센서학회 2000 센서학회지 Vol.9 No.4

Thin-film chromel-alumel multijunction thermal converters with a low output resistance of 64-85 S2 showed approximately the square law-dependent input-output relation. The voltage responsivities were very low with 0.34∼0.67 V/W in air and 1.15∼1.48 V/W in vacuum, respectively, and the ac-do voltage transfer error was very large with about +340 ppm in the frequency range of 40 Hz∼10 KHz in the case of 1 V-input sinewave rms voltage. It can be concluded that the large transfer error of the thermal converter was mainly caused by the low voltage responsivity and the large heat loss due to low output resistance, which implies that the optimization for small ac-do transfer error is required.

Development of $F_o-value$ Measuring System

조현덕,한봉호,김상봉,옥영건,CHO Hyun-Duk,HAN Bong-Ho,KIM Sang-Bong,OK Young-Gun The Korean Society of Fisheries and Aquatic Scienc 1992 한국수산과학회지 Vol.25 No.6

In order to establish the standard conditions for thermal sterilization of foods, a microcomputer based $F_o-value$ measuring system was developed upon the basis of the time-temperature profile in food. $F_o-value$ was calculated simultaneously from the time-temperature profile, and described as integrated lethality during the whole sterilization process. The accuracy of system was evaluated by the analysis of thermal diffusivity of the model solid food, Alaska pollack surimi. The $F_o-value$ could be measured precisely under the different sterilizing conditions as the varied time and temperature. The practical thermal diffusivities from various sterilizing conditions agreed well to the values predicted by some experimental equations suggested in the literatures. The differences were within the range of $\pm12\%$. 식품의 가열살균공정의 최적화는 에너지 소비의 성력화를 위한 공정 자동화와 제품의 미생물학적 안전성 및 영양적, 기호적 품질을 감안하여 이루어져야 한다. 본 연구에서는 이미 개발한 마이크로컴퓨터를 이용한 자동화 시스템을 개선하여 미생물학적 안전성 확보를 위한 가열살균기준 설정에 필수적인 $F_o-값 측정 시스템을 개발하였다. $F_o-값은 가열살균 중인 명태 고기풀의 냉점에서의 온도변화에 따라 순간치사율(lethal rate)을 구하고 전체 공정에서의 치사율의 합(integrated lethality)을 $F_o-값으로 나타내었다. 또한 정확도는 냉점에서의 열침투곡선으로부터 계산된 열확산도의 정확도로써 검토하였다. $F_o-값은 다양한 온도에서의 미세한 조건의 변화에도 불구하고 정확한 측정이 가능하였다. 또한 다양한 조건에서 동시에 계산된 명태 고기풀의 열확산도는 문헌상에 보고된 추정식으로 구한 열확산도와 큰 차이를 보이지 않았으며, 그 차이는 $\pm12\%$이내였다.

악성 질 흑색종 광범위 국소 질 및 직장 절제술의 시도

서명덕(Myeong Deok Seo),이영희(Young Hee Lee),정소용(So Yong Jung),이종민(Jong Min Lee),박찬용(Chan Yong Park),최유덕(Yu Duk Choi),조현이(Hyun I Cho) 대한산부인과학회 1999 Obstetrics & Gynecology Science Vol.42 No.8

Primary malignant melanoma of the vagina is an exceedingly rare entity, accounting for about 3% of all primary vagina1 malignant tumors and 0.3% of all melanoma. The overall 5-year survival in patients with primary vaginal melanoma is notoriously poor, estimated to be between 13% and 19%. A case of primary malignant melanoma of the vagina treated with the wide local excision of vagina and rectum was presented with a brief review of literature.

이동 휴대 단말기의 IMPP 서비스를 제공하기 위한 SIP 서버 설계 및 구현

조현덕(Hyun-Duk Cho),나재욱(Jae-Wook Nah),박종태(Jong-Tae Park) 한국멀티미디어학회 2005 한국멀티미디어학회 학술발표논문집 Vol.2005 No.1

A Control System for Automization of Food Sterilizing Process

안희우,조현덕,한봉호,김상봉,AN Hee-Woo,CHO Hyun-Duk,HAN Bong-Ho,KIM Sang-Bong The Korean Society of Fisheries and Aquatic Scienc 1992 한국수산과학회지 Vol.25 No.6

식품의 가열살균공정에 있어서 자동화는 에너지 소비의 성력화와 품질과의 관계 최적화를 위한 필수조건 중의 하나이다. 이를 위하여 마이크로컴퓨터를 이음한 자동화 시스템을 개발하였다. 시스템의 성능 및 정확도는 고형식품으로 사용한 명태 고기풀의 가열살균과정에서의 열침투곡선과 열확산도의 정확도로써 검토하였다. 자동화 시스템을 이용하여 측정한 명태 고기풀의 열침투곡선은 전형적인 고형식품의 열침투곡선을 나타내었다. 열침투곡선으로 부터 계산된 열확산도의 경우, 일정 살균온도에서는 다른 조건의 변화에 관계없이 일정한 값을 나타내었다. 가열살균온도를 변화시켜 구한 열확산도를 문헌상에 보고된 열확산도 추정식으로 구한 값과 비교하였을 때, 큰 차이를 보이지 않았으며 그 차이는 $\pm10.0\%$이내였다. A microcomputer based control system was constructed to save energy consumption in the thermal sterilizing process. The functional accuracy of system was evaluated through the analysis of the thermal diffusivities of the model solid food, Alaska pollack surimi. The heat penetration curves obtained through the experiments were typical for solid foods. The practical thermal diffusivity calculated from heat penetration curve was a constant value at steady sterilizing temperature, and this was independent of the holding time. At different temperatures, the thermal diffusivity values did not show remarkable differences when compared with those predicted by some experimental equations cited from the literatures. The maximal difference was within the range of $\pm10.0\%$.

비냉각 금속 박막형 열전퇴 적외선 검지기

오광식,조현덕,김진섭,이용현,이종현,이정희,박세일,Oh, Kwang-Sik,Cho, Hyun-Duk,Kim, Jin-Sup,Lee, Yong-Hyun,Lee, Jong-Hyun,Lee, Jung-Hee,Park, Se-Il 대한전자공학회 2000 電子工學會論文誌-SD (Semiconductor and devices) Vol.37 No.2

Uncooled metallic thin-film thermopile infrared detectors have been fabricated, and the figures of merit for the detectors were examined. The hot junctions of a thermopile were prepared on a $Si_{3}N_{4}/SiO_{2}/Si_{3}N_{4}$-membrane which acts as a thermal isolation layer, the cold junctions on the membrane supported with the silicon rim which functions as a heat sink, and Au-black was used as an infrared absorber. Infrared absorbance of Au-black, which strongly depends on the chamber pressure during Au-evaporation and its mass per area, was found to be about 90 % in the wavelength range from 3${\mu}{\textrm}{m}$ to 14${\mu}{\textrm}{m}$. Voltage responsivity, noise equivalent power, and specific detectivity of Bi-Sb thermopile infrared detector at 5 Hz-chopping frequency were about 10.5V/W, 2.3 nW/Hz$^{1/2}$, 및 $1.9\times10^{7}$ cm.Hz$^{1/2}$/w at room temperature in air, respectively. 열전퇴의 고온 접합부가 Si/sub 3/N/sub 4//SiO/sub 2//Si/sub 3/N/sub 4/ 멤브레인에 의해 실리콘 기판으로부터 열차단되고, 열전퇴의 저온 접합부는 방열판 역할을 하는 실리콘 림(rim)에 의해 지지되는 멤브레인위에 놓여지며, Au-black이 적외선 흡수체로 사용되는 비냉각 금속 박막형 열전퇴 적외선 검지기를 제작하고, 적외선 검지기의 성능지수에 대해 논의하였다. 3∼14㎛의 파장범위에서 Au-black의 적외선 흡수도는 대개 90%정도였고, Au 증발시의 챔버압력 및 증착된 Au-black의 단위면적당 질량에 크게 의존하였다. 쵸핑 주파수가 5 Hz일 때 Bi-Sb 열전퇴 적외선 검지기의 전압 감응도, 잡음등가전력 및 비검지도는 실온의 공기중에서 각각 약 10.5V/W, 2.3 ㎻/㎐½, 및 1.9×10/sup 7/㎝·㎐½/w였다.

효소분해법에 의한 페이스트형 속성 멸치젓의 제조 및 품질에 관한 연구

한봉호,김상호,조현덕,조만기,배태진,HAN Bong-Ho,KIM Sang-Ho,CHO Hyun-Duk,CHO Man-Gi,BAE Tae-Jin 한국수산과학회 1997 한국수산과학회지 Vol.30 No.1

A study on the processing method of anchovy hydrolysate paste (AHP) was carried out to improve the sensory quality of salted and fermented fish. Homogenized whole anchovy was hydrolyzed using commercial pretenses, Complex enzyme-2000 (CE, Pacific Chem. Co.) and Alcalase (AL, Novo), in a cylindrical vessel with 4 baffle plates and 6-bladed turbine impeller. Optimal pH, temperature, and enzyme concentration for the hydrolysis with CE and AL were $7.0,\;52^{\circ}C,\;7\%$, and $8.0,\;60^{\circ}C,\;6\%$, respectively. The rational amount of water for homogenization, agitation speed, and hydrolyzing time were $100\%\;(w/w)$, 100 rpm, and 210 min, respectively. To make the hydrolysate to paste type, it was effective to mix the additives, such as starch, soybean protein, agar, and carrageenan gum to the hydrolysate 5 min before the end of boiling at $100^{\circ}C$ for 30 min. Minimal NaCl concentration for long-term preservation was $15\%$, and this could be reduced to $12\%$ by adding $5\%$ of KCl. yield of the AHP based on the total nitrogen content was $94.6\~97.0\%,\;and\;86.0\~89.2\%$, of the nitrogen was amino nitrogen. Salinity, pH and histamine content of the AHP prepared with $12\%$ NaCl and $5\%$ KCl were $9.3\~9.9\%,\;6.1\~6.2$, and below 13 mg/100 g, respectively. The AHP was stable at $26{\pm}3^{\circ}C$ for 60 days on bacterial growth, and addition of $0.05\%$ of rosemary (Herbalox) extract was effective to inhibit the lipid oxidation of the AHP during storage.

효소분해법에 의한 개량어장유의 속성제조 및 품질에 관한 연구 4. 정어리 전어체를 이용한 어장유의 냄새 성분

배태진,한봉호,조현덕,김병삼,이현숙,BAE Tae-Jin,HAN Bong-Ho,CHO Hyun-Duk,KIM Byeong-Sam,LEE Hyun-Suk 한국수산과학회 1990 한국수산과학회지 Vol.23 No.5

Volatile components of whole sardine sauce which was prepared with $7\%$ of complex enzyme-2000($2.18{\cdot}10^4\;U/g solid$), mixed with $6\%$ of invert sugar and heated at $90^{\circ}C$ for 2 hours were compared with those of without invert sugar. Thirty seven kinds were identified from the whole volatile components of hydrolysate heated without invert sugar and fourty three kinds were identified from the hydrolysate heated with $6\%$ of invert sugar. Amines were not detected from the whole volatile components of the chopped whole sardine hydrolysate. Considerable amount of 2,3-dihydrobenzofuran and 2-acetylpyrrole, a little amount of 2,5-hydrofuran, 2-ethylbutanol, 2-pyrone, 2-acetylfuran, 2,6-dimethylpyrazine, 2-acetylpyrazine, 5-methyl-2-furfural, furfuryl acetate, butylpyrrole and 2-methyl-3-hydroxypyrone were detected in the hydrolysate thermally treated with $6\%$ of invert sugar while these were not found in the hydrolysate heated without invert sugar. But the amount of 2-methyt-1-propa-not, hexane, butyl acetate and butyl alcohol were decreased, and acetic acid and butanoic acid were detected as volatile fatty acids.

효소분해법에 의한 개량어장유의 속성제조 및 품질에 관한 연구 3. 정어리 전어체를 이용한 어장유의 속성제조 및 품질

배태진,한봉호,조현덕,김병삼,이현숙,BAE Tae-Jin,HAN Bong-Ho,CHO Hyun-Duk,KIM Byeong-Sam,LEE Hyun-Suk 한국수산과학회 1990 한국수산과학회지 Vol.23 No.5

Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000($2.18{\cdot}10^4U/g solid$) and alcalase($1.94{\cdot}10^4\;U/g solid$) in a cylindrical vessel with 4 baffles and 6-bladed impeller. Optimal pH, enzyme concentration and temperature for the hydrolysis with complex enzyme-2000 were 7.0, $7\%$ (W/W) and $52^{\circ}C$, and-those with alcalase were 8.0, $6\%$ (W/W) and $60^{\circ}C$. In both cases, the reasonable amount of water for homogenization, agitation speed and hydrolyzing time were $100\%$ (W/W), 100 rpm and 210 minutes. Thermal treatment of the filtered hydrolysate at $90^{\circ}C$ for 2 hours with $6\%$ of invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the heating process in which the browning products might participate. The content of free amino nitrogen in the fish sauce seasoned with $15\%$ of table salt was ca. $1,640 mg\%$. Yield of the fish sauce based on the contents of proteinous and free amino nitrogen in the raw whole sardine was ca. $86\%$, and ca. $96\%$ of these compounds of the fish sauce was in the form of free amino nitrogen. The pH, salinity and histamine content of the fish sauce were $6.1\~6.3,\;14.2\~14.3\%$ and less than $10\;mg\%$.

출혈성 쇼크로 유도된 흰쥐의 위병변에 대한 Allopurinol의 보호 효과에 관한 연구

임종찬 ( Jong Chan Lim ),조현덕 ( Hyun Duk Cho ),김종숙 ( Jong Suk Kim ),이일남 ( Il Nam Lee ),장세경 ( Sei Keung Chang ) 대한소화기학회 1990 대한소화기학회지 Vol.22 No.1

This study was designed to determine whether oxygen derived free radicals play a role in the pathogenesis of gastric lesions produced by hypotensive ischemia and whether allopurinol, an in-hibitor of xanthine oxidase (the enzyme responsible for the formation of superoxide radicals) has the protective effect on ischemic gastric lesions. To achieve this goal, the changes of antioxidant enzyme activity; xanthine oxidase, superoxide dismutase (a scavenger of superoxide radicals <O-2 >), catalase and peroxidase were measured in control group, in hemorrhagic shock groups and in allopurinol pretreated hemorragic shock groups. Allopurinol pretreated hemorrhagic shock groups were subclassed by dose of administration (25 mg, 50 mg, 75 mg/kg). The resuits were summarized as follows; 1) In hemorrhagic shock group, the activities of total SOD and xanthine oxidase were significantly higher than those in control group (p<0.05). 2) In allopurinol pretreated hemorragic shock groups, the activities of total SOD and xanthine oxidase were lower than those of hemorragic shock group (p<0.05). But there was no linear relation between the increased dose of administration and the inhibition of activities of SOD and xanthine oxidase. 3) The activities of catalase and peroxidase were not significantly different in all groups of this study. 4) The gastric lesions (hemorrhage, edema, erosion) were significantly severe in hemorrhagic shock induced rats irrespective of allopurinol pretreatment compared to control group. And the lesions were more severe in antrum and cardia than the fundus. From the above resu]ts, oxygen derived free radicals may play an important role in the formation of gastric lesions produced by ischemia plus HCI. Allopurinol could have the protective effect on hemorrhagic shock induced gastric lesions by inhibition of xanthine oxidase ivhich is reponsible for the formation of superoxide radicals.