CDMA 시스템의 Ec/Io 개선을 위한 순방향 채널의 전력분배에 관한 연구

김선미,최동유,류광진,박창균 조선대학교 전자정보통신연구소 2002 電子情報通信硏究所論文誌 Vol.5 No.2

This study defined the way to distribute power of forward channel and suggested a new model for prediction power in order to minimize the deterioration of call quality and performance in the CDMA mobile communication system of narrow band using 1.2288MHz of narrow band. Each change in Ec/Io was measured for the factors affecting wireless environment(e.g. the changes in power of overhead channel, the changes in a number of call channel, and the increase in interference from the additional facilities of adjacent base station or other systems) to know the influence on the wireless environment of forward link. The new way for power distribution to a base station in operation and its validity was checked by comparing before and after test.

음성인식을 이용한 컴퓨터 게임의 구현에 관한 연구

윤재선,최광표,이두성,홍광석 成均館大學校 科學技術硏究所 1999 論文集 Vol.50 No.1

In this paper, we present a speech recognition game, "Voice Illust Magic". "Voice Illust Magic" is on-line windows game using speech recognition algorithm HMM. Because this game can be performed by not only the mouse and keyboard but also speech recognition, the users can use the computer easily. The speech recognition process of computer games detects the endpoint of input speech automatically which is received through the microphone and then extracts the feature parameter, Mel cepstrum. The VQ sequences of input speech are compared with the reference models of word unit and the optimal model is selected among reference HMMs. The puzzle games transfer the message of the recognized game command which performs the same operation as the keyboard and mouse into the windows interface. Since input speech is not compared with all reference patterns but the reference patterns of each state, this method can reduce the recognition time and can improve the recognition rate.

日長과 溫度가 葡萄의 生長에 미치는 影響

安光厚,金善圭,崔東龍,李英喆 충북대학교 농업과학기술연구소 1988 農業科學硏究 Vol.6 No.1

Ten grape cultivars with diverse genetic background were subjected to 2 levels of daylength(16-hour and 12-hour day) and 2 levels of temperature range (Table 2) combinations. 1.Daylength played a major role in shoot elongation. Shoot growth was stimulated by long days(16-hour) while inhibited by short days (12-hour). 2.Lower temperature range(22.4 to 26.5℃) was more favorable than higher temperature range(24.8 to 28.7℃ for shoot growth. 3.In 16-hour photoperiods, S.9110, GW 8, GW 10, and Tannat showed vigorous growth at both temperature ranges, Pinot Gris favored the lower temperature ranges ; Aramon, Chasselas Dore, Riesling, and Vidal 256 exhibited a reduced growth irrespective of the temperature regimes. 4.Riesling seemed to be indifferent to daylength and temperature. 5.Long days increased the length and number of internodes, and lower temperature ranges tended to increase the number of nodes. 6.Vigorous growth cycle came 30 to 50 days after treatment, and the growth ceased after 70 days.

열처리 조건이 시금치의 이화학적 특성 및 영양 조성에 미치는 효과

이지선, 황인국, 유선미, 민상기, 김광일, 조연지, 최미정 忠北大學校 農業科學硏究所 2015 農業科學硏究 Vol.31 No.1

This study investigated the effect of thermal treatment (blanching) conditions on the physicochemical and nutritional properties of spinach. For thermal treatments, fresh spinach was treated by three blanching methods including boiled water, steam and pan frying treatments. At the varying time intervals of treatments, pH, color, shear force, proximate composition, organic acid content, peroxidase activity and microbial counts were evaluated. The pH of all treatments tended to increase with increasing blanching time, however, no significant differences among treatments were obtained. The shear force of spinach decreased with blanching time, particularly hot water treatment showed the rapid decrease in the shear force of spinach. The lightness of spinach showed similar pattern with shear force. For proximate compositions, the highest moisture content was found in hot water treatment, while crude protein and ash were highest in steam treatment. Due to the usage oil, pan frying treatment involved in the highest lipid content. The organic acid content treatment was in the order of hot water, pan frying and steam treatment. The thermal treatments attributed to low total plate count of spinach. In addition, thermophilic bacteria, coliform, mold and yeast were not detected in all thermal treatments. Peroxidase activity was lowered by applied thermal treatments. Based on the results, the best blanching condition for spinach was found in steam treatment for 60 s where the spinach showed the minimal changes in physicochemical and nutritional properties of spinach.

化學反應蒸着에 의한 CdS 多結晶 薄膜制作 및 그 特性硏究 (Ⅰ)

강현식,남궁윤,최선우,홍광준,최용대 全北大學校 敎育大學院 1986 敎育論叢 Vol.6 No.-

CdS thin film was fabricated by chemical bath deposition method and polycrystallined by the proper heat treatment. The physical properties of the amorphous and polycrystal of CdS thin film were observed and calculated by measuring the X-ray diffraction patterns, optical absorption, transmission and photoconductivity. From the present experiments, we obtained the energy band gap of the CdS polycrystal thin film to be 2.42eV and the In donor impurity level to be 0.025 eV below the conduction band : Another result was to be a_o=4.13Å and c_o=6.75Å for lattice constants of the hexagonal structure. Also, we attempted it to find the possibility of the application to photosensor. To apply cds this film to the photosensor more sufficiently, further experiments are required to accumulate data on such problems.

한국재래메주에서 분리한 Scopulariopsis brevicaulis가 생성하는 Protease의 특성 및 작용양상

최청,최광수,김성,이선호,손준호,최희진,이상선,안봉전 한국산업미생물학회 1997 한국미생물·생명공학회지 Vol.25 No.1

한국재래간장에서 분리한 Scopulariopsis brevicaulis가 생성하는 protease생산의 최적배양조건은 2% soluble starch, 0.2% tryptophan, 0.1% (NH_4)_2S_2O_8, 0.2% NaHPO4, pH 7.5, 35℃에서 배양 했을때이다. 효소의 최적 작용 pH와 온도는 pH 9.0, 50℃였으며, pH 6.0∼11.0의 범위와 40℃이하에서 안정하였다. 금속이온중 Cu^2+에 의하여 활성이 증대되었으나, Hg^2+등에 의하여 효소활성이 저해되었다. Phenylmethanesulfonyl fluoride와 ethylendiaminetetraacetic acid 처리에 의해 활성이 저해되어 금속이온의 영향을 받는 metallo serine protease로 확인되었다. Km값은 0.124 mM/L, V_max값은 25.99 ㎍/min이었으며, hemoglobin보다 casein을 더 잘 가수분해하였다. An alkaline protease producing microorganism was isolated from korean traditional Meju and identified as Scopulariopsis brevicaulis. The optimum culture condition of Scopulariopsis brevicaulis for the production of alkaline protease was as follow: 2% soluble starch, 0.2%, tryptophan, 0.1% (NH_4)_2S_2O_8, 0.2% NaHPO_4, pH 7.5, 35℃. The optimum pH and temperature for the enzyme activity of alkaline protease producing Scopulariopsis brevicaulis were pH 9.0 and 50℃, respectively. The enzyme was relatively stable at pH 6.0∼11.0 and at temperature below 40℃. The activity of the enzyme was inhibited by Hg^2+ whereas Cu^2+ gave rather activating effects on the enzyme activity. Phenylmethanesulfonyl fluoride inhibited the enzyme activity. This result indicates that serine is very important role in this enzyme. Km value for casein was 1.2410^-4 M/L, V_max value for casein was 25.99㎍/min. This enzyme hydrolyzed casein more rapidly than the hemoglobin.

Active Packaging Systems for Preventing Oxidation

Choi, Kwang Seon,Hong, Seok In,Son, Seok Min 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.4

The rapid growth of the food packaging field is powered by the ever growing health conscious consumers and demand for fresher and higher quality foods. Active packaging technologies provide solutions for extending products shelf life with specially altered packaging systems. Among the several shelf life enchancer systems, active packaging system for preventing oxidation is discussed in this paper. Oxidation is generally regarded as the main factor in the development of rancidity of fats and oils. The oxidative processes result in the food becoming unacceptable for consumers. Such oxidation is inhibited by exclusion of oxygen and by the presence of antioxidants. First if all, oxygen scavengers made up of substances which chemically or enzymically react with oxaygen were developed to remove oxaygen. The commerical oxaygen scavengers such as "ageless schet", "platinum catalyst", and "glucose/oxidase enzyme" have been greatly discussed in their action mechanisms and applications. The use of antioxidants in packaging manufacture has so far been limited to stablizing the polymer during the processing or retarding the change of polymer's physical properties during storage when UV irradiated. However, a futher benefit derived from incorporation of an antioxidant into the polymer is more interesting for its ability to retard lipid oxidation of the packaged food via slow migration of an antioxidant from the polymer to food. In view of which, in this paper we will review some oxaygen scavenger system as well as antioxidant-impregnated or antioxidant-coated polymer packaging material.

Active Packaging Systems for Preventing Oxidation

Kwang Seon Choi,Seok In Hong,Seok Min Son 한국산업식품공학회 2003 산업 식품공학 Vol.7 No.4

The rapid growth of the food packaging field is powered by the ever growing health conscious consumers and demand for fresher and higher quality foods. Active packaging technologies provide solutions for extending products shelf life with specially altered packaging systems. Among the several shelf life enhancer systems, active packaging system for preventing oxidation is discussed in this paper. Oxidation is generally regarded as the main factor in the development of rancidity of fats and oils. The oxidative processes result in the food becoming unacceptable for consumers. Such oxidation is inhibited by exclusion of oxygen and by the presence of antioxidants. First of all, oxygen scavengers made up of substances which chemically or enzymically react with oxygen were developed to remove oxygen. The commercial oxygen scavengers such as “ageless sachet”, “platinum catalyst”, and “glucose/oxidase enzyme” have been greatly discussed in their action mechanisms and applications. The use of antioxidants in packaging manufacture has so far been limited to stabilizing the polymer during the processing or retarding the change of polymer's physical properties during storage when UV irradiated. However, a further benefit derived from incorporation of an antioxidant into the polymer is more interesting for its ability to retard lipid oxidation of the packaged food via slow migration of an antioxidant from the polymer to food. In view of which, in this paper we will review some oxygen scavenger systems as well as antioxidant-impregnated or antioxidant-coated polymer packaging material.

백묵병원균에 대한 허브식물 추출물의 항균활성

최선우(Choi Seon-Wu),이만영(Man-Young Lee),홍인표(In-pyo Hong),최용수(Yong-Soo Choi),김혜경(Hye-Kyung Kim),김남숙(Nam-Suk Kim),이광길(Kwang-Gill Lee),김정만(Jeong-Man Kim),황창연(Chang-Yeon Hwang) 한국양봉학회 2013 韓國養蜂學會誌 Vol.28 No.3

연구소원 연구논문초록 ( 재록 , 1998 년 ~ 1999 년 ) : 한국 재래식 간장의 품질 향상을 위한 메주 제조법 개선

최광수(Kwang Soo Choi),최청(Cheong Choi),정현채(Hyun Chae Chung),임무혁(Moo Hyeog Im),최종동(Jong Dong Choi),이춘우(Coon Woo Lee),이선호(Seon Ho Lee) 영남대학교 장류연구소 2000 영남대학교 장류연구소 연구업적집 Vol.2 No.-