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박범영,조수현,황인호,김진형,오석중,이종문,윤상기,Park Beom-Young,Cho Soo-Hyun,Hwang In-Ho,Kim Jin-Hyoung,Oh Suk-Jung,Lee Jong-Moon,Yun Sang-Gi 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.3
이유자돈 시기 25∼70일령까지 글루코사민 유도체를 1일 1두당 3 mL급여한 돼지와 급여하지 않은 돼지의 도체등급 특성과 육질특성을 비교한 결과는 다음과 같다. 도체중과 등지방층 두께는 시험구와 대조구간 유의적인 차이를 보이지 않았으나, 시험구가 표준오차가 적어 균일도가 높은 것으로 조사되었다. 도체등급 판정결과 최종 A등급 출현율을 비교했을 경우에는 시험구 및 대조구에서 각각 48.7%, 29.2%로 시험구가 약 19.5% 높은 출현율을 보였다. 돼지고기의 육질을 비교한 결과 육색, 가열감량, 전단력, pH 보수성, 육즙분리율 등 대부분의 육질에서 유의적인 차이를 보이지 않았으나(p>0.05), 일반성분중 단백질과 회분은 시험구가 유의적으로 높은 경향을 보였다. 본 시험결과 이유후 육성돈 시기에 글루코사민 유도체의 급여는 육질에는 큰 차이가 없으나, 출하일령 단축과 도체등 급에서의 규격돈 생산에는 효과가 있는 것으로 나타났다. The feeding group, composed of weaning pigs fed 3 mL of glucosamine derivatives, was compared for the carcass and quality characteristics with the unfeeding control group for 25∼70 days since they were born. The results were as follows; There were no significant differences in carcass weight and back-fat thickness between the feeding group and the unfeeding group although the feeding group had low ranges of standard error when compared to the control. Feeding group had higher incidence frequencies of A grade (42.7%) than the control (29.2%). The feeding group and unfeeding group had no significant differences in meat color, cooking loss, WBS, pH, WHC and purge loss. Results from this study showed that feeding GD had effect on the decrease the market weight and production of consist carcass weight, however, the feeding GD had no effect on pork quality during rearing times after weaning.
박범영,이현섭,박기현,정석훈,서헌덕,정해도,김호윤,김형재,Park, Boumyoung,Lee, Hyunseop,Park, Kiyhun,Jeong, Sukhoon,Seo, Heondeok,Jeong, Haedo,Kim, Hoyoun,Kim, Hyoungjae 한국전기전자재료학회 2005 전기전자재료학회논문지 Vol.18 No.9
Chemical mechanical polishing(CMP) has become the process of choice for modem semiconductor devices to achieve both local and global planarization. CMP is a complex process which depends on numerous variables such as macro, micro and nano-geometry of pad, relative velocity between pad and wafer stiffness and dampening characteristics of pad, slurry, pH, chemical components of slurry, abrasive concentration, abrasive size, abrasive shape, etc. Especially, an oxidizer of chemical components is very important remove a target material in metal CMP process. This paper introduces the effect of oxidizer such as $H_2O_2,\;Fe(NO_3)_3\;and\;KIO_3$ in slurry for tungsten which is used in via or/and plug. Finally the duplex reacting mechanism of $oxidizer(H_2O_2)$ through adding the $catalyst(Fe(NO_3)_3)$ could acquire the sufficient removal rate in tungsten CMP.
박범영,조수현,김진형,성필남,강근호,정다운,김철욱,박화춘,정종현,최종순,김동훈,Park, Beom-Young,Cho, Soo-Hyun,Kim, Jin-Hyoung,Seong, Pil-Nam,Kang, Geun-Ho,Jeong, Da-Woon,Kim, Chul-Wook,Park, Hwa-Chun,Jeong, Jong-Hyun,Choi, Jong-Soon,Ki 한국축산식품학회 2010 한국축산식품학회지 Vol.30 No.5
체계적인 종돈관리와 우리의 식문화 특성을 고려하여 육질이 우수한 버크셔 계통조성을 위하여 총 8농장에서 종돈을 구입하여 유전적인 교류 유무에 따라 총 448두의 버크셔를 가계에 따라 5계통으로 분류하고 도축하여 육질을 비교한 결과 도축 후 45분 pH($pH_{45\;min}$)는 성장계통이 6.08로 육질 1계통과 3계통에 비하여 유의적으로 높았지만, 사후 24시간 pH($pH_{24\;h}$)는 육질 1계통과 계통5가 각각 5.69, 5.65로 유의적으로 낮았다. 수분함량은 계통5가 가장 높았고, 근내지방 함량은 계통 4가 3.07%으로 높았다. 보수력은 계통 3이 58.36%로 가장 높았고, 전단력은 계통 4가 2.84 kg로 가장 낮았다(p<0.05). 육색 명도(CIE L) 값에서는 계통5가 51.59로 다른 계통들에 비하여 유의적으로 높았고, 적색도(a)와 황색도(b)는 유의적인 차이를 보이지 않았다. 전반적인 결과를 볼 때 육질 측면에서 계통 4가 근내지방 함량과 pH가 높고, 육색 명도, 드립감량, 전단력가가 낮아 육질형, 계통 5는 성장형으로서의 한국형 버크셔 계통조성에 활용성이 높을 것으로 판단되었다. Objective of this study was to develop a Korean Berkshire line produced using organized management techniques. A total of 448 pigs divided into five line groups were slaughtered and analyzed for their meat quality. $pH_{45}$ values were significantly higher in lines 1~4 (pH 6.08). However, $pH_{24}$ values were lower in line 1 (pH 5.69) and line 3 (pH 5.65) (p<0.05) than in the other lines. Moisture contents were significantly higher in line 5, and the intramuscular fat contents (3.07%) were significantly higher in the other four lines. Water holding capacity (WHC) was higher for line 3 (58.36%) while Warner-Bratzler shear force (WBS) values were significantly higher for line 4 (2.84 kg/$0.5inch^2$) than in the other lines (p<0.05). For meat color properties, L values (CIE L) were 51.59 for line 5, and this value was higher than the other lines. There were no significant differences in $a^*$ values and $b^*$ values among the five lines (p>0.05). Therefore, line 5 was selected as the growth type, whereas line 4 was selected as the Korean Berkshire line that produced pork significantly higher in pH and significantly lower in meat color (lightness), drip loss, and WBS.
박범영,조수현,성필남,김진형,강근호,이성훈,김완영,이종문,김동훈,Park, B.Y.,Cho, S.H.,Seong, P.N.,Kim, J.H.,Kang, G.H.,Lee, S.H.,Kim, W.Y.,Lee, J.M.,Kim, D.H. 한국축산식품학회 2009 한국축산식품학회지 Vol.29 No.5
유기태 셀레늄 급여가 쇠고기의 육색의 안정성에 미치는 영향을 구명하기 위하여 유기태 셀레늄(효모, 미국 Sel-Plex)군, 유기태 셀레늄 강화버섯을 생산하고 폐기되는 셀레늄이 다량 함유되어 있는 폐배지(Se-SMC : Se-spent mushroom compost)를 급여한 쇠고기와 급여하지 않은 쇠고기의 육색 안정성을 비교한 결과는 다음과 같다. 육색(Hunter $L^*$, $a^*$, $b^*$), chroma(채도, 색도), hue(색조, 색상) 및 총색차(${\Delta}E$)값을 측정한 결과 처리구간에 차이가 없는 것을 볼 때 최대 홍화시점으로 알려진 절개 후 30분이 경과한 육색측정 값으로는 유기태 셀레늄의 급여효과를 구명하기 어려웠다. 반면 냉장($4{\pm}1^{\circ}C$) 14일 및 21일 저장한 시료를 분쇄한 후, $20^{\circ}C$의 항온기에서 48시간 산화시킨 후 육색소의 화학적 조성을 비교한 결과, OxyMb은 저장 14일차 대조구 26.04, 유기태 셀레늄 효모급여구 28.52, 셀레늄 강화 버섯폐배지 급여구 33.78이었고, 21일차는 대조구 12.65, 유기태 셀레늄 급여구 18.98, 셀레늄 강화 버섯폐배지 급여구 18.72로 대조구에 비하여 유기태 셀레늄 효모급여구와 셀레늄 강화 버섯폐배지 급여구가 높은(p<0.05) 결과를 보였다. MetMb의 함량에 있어서는 대조구가 유기태 셀레늄 효모급여구와 셀레늄 강화 버섯폐배지 급여구에 비하여 높은(p<0.05) 결과를 보여 셀레늄 급여 쇠고기는 Mb의 산화 및 갈변화를 억제하고 선홍색의 육색을 유지하는데 효과적인 것으로 판단된다.
박범영,이현섭,김형재,서헌덕,김구연,정해도,Park, Boumyoung,Lee, Hyunseop,Kim, Hyoungjae,Seo, Heondeok,Kim, Gooyoun,Jeong, Haedo 한국전기전자재료학회 2004 전기전자재료학회논문지 Vol.17 No.10
Chemical mechanical polishing (CMP) process was studied in terms of tribology in this paper. CMP performed by the down force and the relative motion of pad and wafer with slurry is typically tribological system composed of friction, wear and lubrication. The piezoelectric quartz sensor for friction force measurement was installed and the friction force was detected during CMP process. Various friction signals were attained and analyzed with the kind of pad, abrasive and abrasive concentration. As a result of experiment, the lubrication regime is classified with ηv/p(η, v and p; the viscosity, relative velocity and pressure). The characteristics of friction and material removal mechanism is also different as a function of the kind of abrasive and the abrasive concentration in slurry. Especially, the material removal per unit distance is directly proportional to the friction force and the non~uniformity has relation to the coefficient of friction.
Self-conditioning 고정입자패드를 이용한 CMP
박범영,이현섭,박기현,서헌덕,정해도,김호윤,김형재,Park, Boumyoung,Lee, Hyunseop,Park, Kihyun,Seo, Heondeok,Jeong, Haedo,Kim, Hoyoun,Kim, Hyoungjae 한국전기전자재료학회 2005 전기전자재료학회논문지 Vol.18 No.4
Chemical mechanical polishing(CMP) process is essential technology to be applied to manufacturing the dielectric layer and metal line in semiconductor devices. It has been known that overpolishing in CMP depends on pattern selectivity as a function of density and pitch, and use of fixed abrasive pad(FAP) is one method which can improve the pattern selectivity. Thus, dishing & erosion defects can be reduced. This paper introduces the manufacturing technique of FAP using hydrophilic polymers with swelling characteristic in water and explains the self-conditioning phenomenon. When applied to tungsten blanket wafers, the FAP resulted in appropriate performance in point of uniformity, material selectivity and roughness. Especially, reduced dishing and erosion was observed in CMP of tungsten pattern wafer with the proposed FAP.
한우 암적색 ( DFD ) 육의 이화학적 특성에 관한 연구
박범영,유영모,김진형,이종문,김승태,조수현,김용곤,박구부 ( B . Y . Park,Y . M . Yoo,J . H . Kim,J . M . Lee,S . T . Kim,S . H . Cho,Y . K . Kim,G . B . Park ) 한국축산학회 1998 한국축산학회지 Vol.40 No.6
N/A Five hundred forty four heads of Hanwoo castles (131 cows, 327 bulls, and 86 steers) were slaughtered at meat laboratory of National Livestock Research Institute, RDA, and graded at 24 hours postmortem by meat graders of Animal Products Grading Service. Carcasses were divided into 3 groups based on the lean color grades: (1) Control(486 heads) was the meat graded for standard lean color scores of No. 3, 4. or 5: (2) light dark firm dry meat (LDFD)(41 heads) was the meat graded for color scores of No. 6; (3) Severe dark firm dry meat (SDFD)(17 heads) was the meat graded for color scores of No. 7. Approximately 1.5㎏ of longissimus muscles were separated for the measurement of physico-chemical characteristics. There were no significant differences in the contents of crude protein, fat, ash, and moisture among 3 groups(p $gt; .05). SDFD were highest in water holding capacity(WHC) (67%). followed by LDFD(56.56%) and control (48.41%). Cooking loss and shear force were lowest for SDFD(26.10%. 3.04㎏/0.5 inch²) and followed by LDFD(36.71%, 5.11㎏/0.5 inch=), and control(48.41%, 5.43㎏/0.5 inch²). The highest amounts of sarcoplasmic proteins(11㎎/g) and the lowest amounts of myofibrillar proteins(6.86㎎/g) were extracted from SDFD, whereas the lowest amounts of sarcoplasmic proteins(7.53㎎/g) and the highest amounts of myofibrillar proteins(7.98㎎/g) were extracted from control. The control revealed the highest CIE values(L, a, b). Sensory evaluation showed that SDFD had the highest score for tenderness(p$lt;.05), however, there were no significant differences in juiciness and flavor (p$gt;.05). In conclusions, DFD had the higher WHC. and the lower cooking loss and shear forces when they were compared with control. Also. DFD were more tender than control.