Na₂S 하부층을 이용한 Cu(In,Ga)Se₂ 광흡수층의 저온증착 및 Cu(In,Ga)Se₂ 박막태양전지에의 응용

신해나라,신영민,김지혜,윤재호,박병국,안병태,Shin, Hae Na Ra,Shin, Young Min,Kim, Ji Hye,Yun, Jae Ho,Park, Byung Kook,Ahn, Byung Tae 한국태양광발전학회 2014 Current Photovoltaic Research Vol.2 No.1

High-efficiency in $Cu(In,Ga)Se_2$ (CIGS) solar cells were usually achieved on soda-lime glass substrates due to Na incorporation that reduces deep-level defects. However, this supply of sodium from sodalime glass to CIGS through Mo back electrode could be limited at low deposition temperature. Na content could be more precisely controlled by supplying Na from known amount of an outside source. For the purpose, an $Na_2S$ layer was deposited on Mo electrode prior to CIGS film deposition and supplied to CIGS during CIGS film. With the $Na_2S$ underlayer a more uniform component distribution was possible at $350^{\circ}C$ and efficiency was improved compared to the cell without $Na_2S$ layer. With more precise control of bulk and surface component profile, CIGS film can be deposited at low temperature and could be useful for flexible CIGS solar cells.

Na₂S 하부층을 이용한 Cu(In,Ga)Se₂ 광흡수층의 저온증착 및 Cu(In,Ga)Se₂ 박막태양전지에의 응용

신해나라(Hae Na Ra Shin),신영민(Young Min Shin),김지혜(Ji Hye Kim),윤재호(Jae Ho Yun),박병국(Byung Kook Park),안병태(Byung Tae Ahn) 한국태양광발전학회 2014 Current Photovoltaic Research Vol.2 No.1

High-efficiency in Cu(In,Ga)Se₂ (CIGS) solar cells were usually achieved on soda-lime glass substrates due to Na incorporation that reduces deep-level defects. However, this supply of sodium from sodalime glass to CIGS through Mo back electrode could be limited at low deposition temperature. Na content could be more precisely controlled by supplying Na from known amount of an outside source. For the purpose, an Na₂S layer was deposited on Mo electrode prior to CIGS film deposition and supplied to CIGS during CIGS film. With the Na₂S underlayer a more uniform component distribution was possible at 350°C and efficiency was improved compared to the cell without Na₂S layer. With more precise control of bulk and surface component profile, CIGS film can be deposited at low temperature and could be useful for flexible CIGS solar cells.

웹 기반 학습에서 전자 텍스트 설계를 위한 시각적 조직자의 사용 편의성 효과

한안나(Han Ahn-na) 한국열린교육학회 2006 열린교육연구 Vol.14 No.1

  본 연구는 웹 기반 학습 환경에서 전자 텍스트 문서 공간의 이해를 도와줄 수 있는 인지적인 도구인 시각적 조직자(visual organizer)의 사용 편의성(usability) 효과를 알아보는데 목적이 있다. 이를 위해 전자 텍스트 문서 공간을 시각화한 5가지 유형의 시각적 조직자를 개발하고, 대학생 123명을 대상으로 통제집단을 포함한 총 여섯 개의 집단에 대해 시각적 조직자의 유형별로 만족도 및 시각적 조직자 활용에 대한 인식을 측정하였다. 검사 결과, 전반적인 활용의 용이성과 만족도(F=4.19, p=.00), 주제별 텍스트 분량 및 분포 파악(F=4.16, p=.00), 전체 구조 및 흐름 파악(F=4.07, p=.00), 내용 이해의 용이성(F=5.42, p=.00), 기억의 용이성(F=2.42, p=.04) 측면에서는 모두 전자 텍스트문서의 이미지를 상징적 추상화 형태로 제공하면서 언어적인 개요 및 구조적 단서를 제공한 시각적 조직자 유형이, 텍스트의 분량 및 분포 파악에는 전자 텍스트 문서 이미지의 단순 축소 형태를 제시하는 시각적 조직자 유형이(F=11.20, p=.00), 네비게이션의 용이성은 단순 축소 이미지 제공과 함께 언어적인 개요를 보여주는 시각적 조직자 유형이(F=2.77, p=.02) 가장 높은 평균값을 나타내었다. 연구결과를 토대로 전자 텍스트 설계를 위한 전략이 제언되었다.   The purpose of this study is to prepare design principles and utilization strategies of the visual organizers, which enables learners to comprehend the text and to understand text structure better in the electronic document space. In order to verify quantitatively the usability of newly developed principles and strategies of the visual organizers, an experimental study was performed. In the experimental study, 123 undergraduate students were divided into 5 groups in order to verify the usability of the developed visual organizers.<BR>  Findings were as follows; In the usability test, the presentation of Type 5 organizer (abstraction+overview+structure) was most efficient in ease of utility and satisfaction (F=4.19, p=.00), quantity and distribution of texts per topics(F=4.16, p=.00), comprehension of structure and overview(F=4.07, p=.00), ease of content understanding(F=5.42, p=.00), ease of remember(F=2.42, p=.04). And the presentation of Type 1 organizer (reduction) was most efficient in recognizing quantity and distribution of texts in advance(F=11.20, p=.00). And the presentation of Type 2 organizer (reduction+overview) was most efficient in ease of navigation (F=2.77, p=.02).<BR>  The results of this study seemed to demonstrate the positive potential of visual organizers in designing electronic text. By reflecting structural attributes, by arranging text structures, and by providing the information of location, form and length the visual organizers seemed to provide vital information to the learners in e-learning situation.

Nematicidal and egg‐hatching inhibition activities of Kaempferia galanga rhizome‐derived materials and constituents toward root‐knot nematode (Meloidogyne incognita)

Tae‐Kyun Hong,Kym‐Na‐Ra Hwang,Jun‐Ran Kim,Young‐Joon Ahn 한국응용곤충학회 2009 한국응용곤충학회 학술대회논문집 Vol.2009 No.10

The toxicity of Kaempferia galanga rhizome materials and constituents against Meloidogyne incognita second‐stage juveniles (J2) and eggs were examined. The active principles of K. galanga rhizome were identified as the phenylpropanoids ethyl (E)‐cinnamate (EC, 1) and ethyl (E)‐p‐methoxycinnamate (EMC, 2) by spectroscopic analysis. Results were compared with those of carbofuran, fosthiazate, and metam‐sodium. In direct‐contact mortality bioassay, EC (LC50, 0.037 mg/ml) was the most toxic constituent, followed by EMC (0.041 mg/ml). EC was more effective than carbofuran (LC50, 0.092 mg/ml) but less active than fosthiazate (0.002 mg/ml). EC, egg hatch was inhibited 100, 93, and 87% at 125, 62.5, and 31.25 μg/ml, respectively. EMC caused 100, 81, and 75% inhibition of egg hatch at 125, 62.5, and 31.25 μg/ml, respectively. The inhibition of two phenylpropanoids were similar or more inhibition to that of either carbofuran or metam‐sodium but was lower than that of fosthiazate. In contact + fumigant mortality bioassay, EC and EMC treatments resulted in 86 and c 73% mortality at 0.5 and 0.125 mg/g soil, respectively. The lethality of these phenylpropanoids was almost similar to that of either carbofuran or metam‐sodium but was lower than that of fosthiazate. In vapor‐phase mortality bioassay, EC and EMC were more effective in closed container than open containers, indicating that the mode of delivery of these compounds was, in part, a result of vapor action. K. galanga rhizome‐derived materials, merit further study as potential nematicides and hatching inhibitors for the control of M. incognita populations.

MCT 대체지방의 쿠키제조시 적합성에 관한 연구

안명수,우나리야 誠信女子大學校 生活文化硏究所 2003 生活文化硏究 Vol.17 No.-

The food industry has being researched and developed into new and various kinds of fat substitutes. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. In case of making cookies with MCT, generally the levels of substitution MCT for fats and oil are 10∼100%. In cookies prepared with MCT substituted for butter(BT), the volumes were increased without changing differently. The baking losses of cookies prepared with MCT were increased higher upon increasing of substitution amount those without MCT. The rheological properties of cookies were presented difference significantly(p<0.05) upon MCT substitution ratios. And springiness, cohesiveness of cookies were almost same in using MCT substituted at 10∼40% for BT or with BT, but gumminess and chewiness were decreased upon increasing of MCT substitution ratios. While hardness of cookies prepared with 10% MCT substituted for BT was similar to BT cookies, but it was decreased upon increasing of MCT substitution ratio above 10%. Specially in case of 100% MCT cookies appearance was changed seriously and also hardness was increased highly, so it could not be called cookies anymore because it lost cookie's characteristics were last already. And also brightness was almost same with 10∼50% as BT cookies. The redness was decreased highly upon increasing of substitution ratios and yellowness was similar to BT cookies in range of 30% MCT substitution. By the results of sensory evaluations, appearance, color, and flavor of cookies prepared with MCT substituted for BT at level of 10∼100% were shown to be better than BT cookies. The texture had the best acceptability when substituted by MCT at 40% levels, taste was better in the range of 10% MCT substitution and appearance, color, flavor, overall acceptance were better in the range of 40% MCT substitution than BT cookies. Respecting that the necessity of fat substitute will become real situation in dietaty in the near future, it will be recommended that MCT can be substitued as fat replacer. At level of 30∼40% in many fat containing foods by the above results. In order to apply fat substitute at high levels in foods widely, it is necessary that the methods for development of fat substitute functionality and wide range of the foods containing fat substitute will be researched.

대체지방으로 제조한 케이크의 품질 특성에 관한 연구

우나리야,안명수 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.5

This study was carried on the quality characteristics of cake prepared with Co(corn oil) containing MCT(medium chain triglycerides), which is used as a fat substitute. In the cake prepared with MCT-CO containing 10~30% MCT, the appearance and the degree of gelatinization were similar to those of cake prepared with NS-CO(non-substituted corn oil). Cake batter prepared with MCT-CO showed higher specific gravity and consistency than those of cake prepared with NS-CO and increased by increasing MCT contents. The baking loss of cake prepared with MCT-CO was more than that of cake prepared with NS-CO and increased by increasing MCT contents as well. The rheological properties of cake represented significant different by MCT substitution ratio(p<0.05). Gumminess, hardness and chewiness of cake prepared with MCT-CO containing 20~30 % MCT were about 2 times higher than those of cake prepared with NS-CO, while springiness and cohesiveness showed similar pattern between the cake prepared with MCT-CO or NS-CO. In sensory evaluation, appearance, color and flavor of cake prepared with CO substituted by MCT up to 100 % were better assessed and the taste was better in range of 30 % MCT-CO but the texture was less accepted than that of cake prepared with NS-CO.

귓바퀴에 발생한 Spitz 모반 1예

고나영,박준하,안효현,계영철,김수남 대한피부과학회 2006 大韓皮膚科學會誌 Vol.44 No.4

MCT 대체 마요네즈의 물성적 특성 및 기호도에 관한 연구

우나리야,안명수,김애정,김미원 혜전대학 식품산업연구소 2003 식품산업연구지 Vol.5 No.-

The study was carried on the rheological properties and sensory evaluations of mayonnaise substitued by MCT. Nowdays we are consideration of the fat replacer and fat substitutes. It was known that fat and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat replacer. MCT(medium chain triglyceride) is one of the fat bsed substitutes used as fat replacer. In case of making of mayonnaise substituted by MCT, springiness of mayonnaise prepared with SO substituted by over 20% MCT increased highly, cohesiveness of mayonnaise made of 10-20% MCT substitution was similar to that made without MCT. And hardness, gumminess, and chewiness of mayonnaise prepared with 10-30% MCT substitution were similar or increased more or less to that made with SO only. In the result of color measurement by colorimeter brightness of that made with SO substituted by 10-30% MCT was similar to that made with SO only, redness was almost same without differences significantly in all samples with or without MCT, but yellowness was decreased highly over 10% MCT substitution. By the results of sensory evaluations, appearance, color, and flavor of cakes prepared with CO substituted by MCT until 100% were shown to be better, and taste was better in range of 30% MCT substitution, but texture had lower acceptability than those of cake made without MCT. While in case of mayonnaise, appearance, color, flavor, texture, and taste were obtained worse score, overall acceptance was similar in the range of 10% MCT substitution but was decreased highly upon MCT substitution ratios increase over 20% substitution than that made with SO only. Respecting that the necessity of fat substitute become real situation in dietary in the future, it will be suggested that many foods containing fats and oils will substitute by MCT and another fat replacer.

心拍數에 따른 Figure Skating의 運動强度

張仁鉉,安那令 대구효성가톨릭대학교 응용과학연구소 1994 응용과학연구논문집 Vol.3 No.-

Figure skating의 과학적인 훈련처방을 위한 자료제공을 목적으로 여자 Figure skating 선수 10명을 대상으로 Figure skating의 Compulsory figure, Jump, Spin, Step, Forward skating, Crossing, Free skating등 7가지 형태의 운동을 실행시간의 장·단시간에 따라 구분하였고, 운동수행을 통한 심박수의 변화에 따른 운동강도를 분석하였으며 그 결과는 다음과 같다. 1. 단시간 운동형태에서 Compulsory figure는 운동개시 55초경에 HRmax의 73.04%(Peak HR 140.10beats)강도였고, Jump는 15초경에 HRmax의 81.91%(Peak HR 158.70beats)강도였다. 또 Spin은 운동개시 15초경에 HRmax의 79.37%(Peak HR 152.60beats)강도였고 Step은 15초경에 HRmax의 76.48%(Peak HR 146.60beats)강도였다. 또한 Jump와 Spin은 안정시에 비해 유의(p<0.05)한 증가를 나타냈으며 심폐기능의 유지 증진을 위한 수준의 운동강도이다. 2. 장시간 운동형태에서 Forward skating은 운동개시 2분경에 HRmax의 96.52%(Peak HR 186.50beats)강도였고 Crossing은 2분 20초경에 HRmax의 96.86%(Peak HR 186.10beats)강도였다. Free skating은 운동개시 3분경에 HRmax의 99.48%(Peak HR 191.40beats)로 최고 높은 강도였으며, 모두 안정시에 비해 유의(p<0.05)한 증가를 나타냈고, 3-5분 이상 지속할 수 없는 최대의 운동강도이다. 10 members of women Figure skaters were objects of this research. The above players were let perform seven kind of exercises such as Compulsory figure, Jump, Spin, Step, Forward skating, Crossing and Free skating. During the performance, the player's heart rates were measured by the hour. The result of the investigation how the intensity in each kind of exercise was revealed in accordance with the measured heart rates were as following. 1. In the short duration of the exercise performance, Jump and Spin revealed 81.91%(158.70 beats) and 79.37%(152.60 beats) of HRmax respectively in 15 seconds after the begin-ning of the exercises. 2. In the long duration, Free skating showed 99.48%(191.40 beats) of HRmax in 3 minutes after the beginning, and Crossing showed 96.86%(186.10 beats) of HRmax in 2 minutes and 20 seconds after the performance.

신라검무 및 동일강도의 트레드밀 운동시 심박수, RPE 및 혈중 젖산농도 변화의 비교

오향란,안나영,김기진 한국스포츠리서치 2004 한국 스포츠 리서치 Vol.15 No.6

This study was performed the comparison of physiological function between a sword dance and treadmill running, For the positive factors of sword dance through physical activity and music component on the psycho-hysiological change. Subjects were consisted of 20-aged 16 female sword dancer of 2 groups, as skillful dancer group(n=B) and novice group(n=B), The results were as follow: In graded maximal testing, VO₂max, anaerobic threshold, and recovery capacity after maximal exercise in skillful group showed a higher than novice group. Change of heart rate during a sword dancing is almost similar level to optimal intensity in aerobic exercise program, so sword dance could be suggested an effective exercise program Physiological stimulus to cardiopulmonary function is different response as the different career of sword dance, because novice group showed a significant(p<.05) higher heart rate in sword dance than treadmill running. Blood lactate concentration showed a similar response between sword dancing and treadmill running in both 2 groups. Novice group showed a higher RPE in sword dancing than treadmill running, but skillful group showed a lower RPE in sword dancing than treadmill running. These results mean that the acquainted level of sword dance affected to the psychological response during sword dancing In these result, hypothesis of the similar blood lactate change between sword dancing and treadmill running could be accepted, but RPE is different response as the different career of sword dance.