스테인 에칭기법을 이용한 실리콘 마이크로머시닝

설정훈,신장규,심준환,류인식,이종현 경북대학교 센서기술연구소 1994 센서技術學術大會論文集 Vol.5 No.1

스테인 에칭기법을 이용하여 실리콘의 도핑 농도가 높은 영역을 선택적으로 식각하는 방법을 개발하였다. 이 방법은 양극 반응을 이용한 마이코로머시닝 방법에서와 같이 반응 시편의 뒷면에 전극을 연결하거나 특수한 반응기를 이용해 전류를 공급할 필요성이 없으므로 공정 단계가 간단해지고 표준적인 집적회로 공정에서도 응용될 수 있을 것이다. 또한 양극반응에서는 불가능한 n^(+)/p 구조 시편의 선택적인 식각도 가능하다. 본 연구에서는 스테인 에칭기법을 이용하여 n/n^(+)/n 3층 구조의 시편으로 켈틸레버 및 에어 브릿지 등을 실현하므로써 미세기계구조의 제조 가능성을 확인하였다. We have developed a preferential silicon etching method using stain etching technique. Current supply to the backside contact of silicon wafer and special reactor are not required in this method. Therefore this method is much simpler than anodic reaction method and could be applied to standard VLSI process. In addition, the n^(+) layer in n^(+)/p structure could be preferentially etched by this technique, which could not be implemented by anodic reaction method. We have also fabricated micromechanical structures like cantilevers and air-bridges on the n/n^(+)/n wafer using this stain etching technique.

제어기 출력오차 방법을 이용한 적응 퍼지제어

설재훈,정영호,장종승,임영도,최부귀 東亞大學校 附設 情報通信硏究所 1998 情報通信硏究所論文誌 Vol.6 No.1

In this paper, we apply the controller output error method to the adaptive fuzzy control design. This method employs a gradient descent algorithm to minimize a error function which is beased on the error at the controller output. This contrasts with more conventional methods which use the error at the plant output. The error function is minimized by adapting some or allof the parameters of the fuzzy controller. In this paper, we propose to revise the consequent parameter. The proposed adaptive fuzzy controller is applied to the adaptive control of a nonlinear plant and is shown to be capable of providing good overall system performance.

냉동마쇄고추를 첨가한 깍두기의 저장기간에 따른 이화학적 성분 변화 및 관능적 특성

설민숙,황성연,박소희,이현자,김종군 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.5

The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi. those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation. respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally. the total acidity of Kakdugi liquid was the higher than that of Kakdtegi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugiuitlr red pepper powder. From the third week, the values of all samples generally decreased. The 'a' value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kukdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugr with mashed red pepper was higher than that of Kakdugi with red pepper powder. The 'L' value of the juice from Kakdugi with red pepper powder was highest until the second week, but trout the third week that of Kalotugi with trashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during tcrrnentatton progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test. Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, hut in overall acceptability in the QDA, appearance and taste in the acceptance test. 'Therefore, our results indicate that mashed red pepper particularly increased the 'a' value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.

고감도 다공질 실리콘 수광 다이오드의 제조 및 특성

설정훈,이정희,이종현,권대혁,신장규 경북대학교 센서기술연구소 1995 센서技術學術大會論文集 Vol.6 No.1

A porous silicon-based photodiode has been fabricated by selective anodization of Si wafer and deposition of ITO(Indium Tin Oxide) as a transparent electrode. PECVD silicon nitride was deposited for the passivation of the device. The fabricated photodiode shows a very high photo-responsivity of 0.73A/W at 800nm wave length and a rise time of about 8ns at 100Ω load resistance. In order to find out the electrical conduction mechanism in the photodiode, metal/porous silicon Schottky diodes have also been fabricated. Their I-V characteristics are similar to those of p-i-n diodes and amorphous silicon diodes, unlike those of conventional Schottky diodes.

마쇄처리 고추의 냉동저장중 이화학적 성분의 변화

설민숙,황성연,이현자,박소희,김종군 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.2

To investigate physico-chemical changes of mashed red repper and red pepper powder during frozen storage, we analyzed the quality of samples after mashing, mashing and blanching, mashing and addition of vitamin C, mashing and addition of NaCl. The most important quality factor of red pepper is red color. α value of red pepper powder of Pochungchun was 31.51. These results showed that those processing methods were effective to preserve red color. Capsanthiin contents of mashed red pepper treated with vitamii C were decreased 1.8% after 180 days of frozen storage. Thii decrease was the Least, showing that addition of vitamin C helped retaining capsanthiin contents. Capsaicin and dihydrocapsaicin contents in Pochungchun powder were decreased 11.9 and 18.3% during frozen storage respectively. These results showed that capsaicin was more stable than dhycrocapsaicin during frozen storage. Generally capsaicin and dhycrocapsaicinin the Pochungchun red pepper frozen-stored after mashing were less decreased than red pepper powder, and addition of vitamin C to the mashed red pepper was the most effective to retain capsaicin and dihydrocapsaicin than others. The content of vitamin C in the red pepper frozen-stored after mashing and blanching was 12.0 mg/100g, compared with 44.0mg/100g in the sample stored after only mashing. This suggested that blanching process destroyed vitamin C in the mashed red pepper. Addition of salt in the mashed red pepper showed the same inclination. But, addition of vitamin C to the mashed red pepper was decreased 32.9%, compared with 69.0% in the mashed red repper during frozen storage. Theser results indicated that addition of vitamin C could retain vitamin C in the mashed red repper.

Estrogen의 白鼠의 排尿筋 收縮에 미치는 影響

薛鍾求,朴鍾雨 충남대학교 의과대학 지역사회의학연구소 1988 충남의대잡지 Vol.15 No.2

This study was attempted to investigate the influence of estrogen on the contractile function of rat urinary bladder. Animals were pretreated for 1,5 or 10 weeks with estrogen and the contractile response of the detrusor muscle was induced by the treatment with acetylcholine, phenylephrine, ATP or KC1. 3^H-nitrendipine binding was also carried out with the homogena of the rat urinary bladder. The results were as follows: 1. Acetylcholine (10^-6 or 5 × 10 exp (-6)M)-induced contraction was significantly increased in estrog treated group for 1 or 5 weeks (p<0.05), and atropine (10^-6M) completely inhibted the acti of acetylcholine in control and estrogen treated group. 2. Phenylephrine (10^-3M)-induced contraction was significantly increased in estrogen treated group for 1 or 5 weeks (p<0.05), and prazosin(2.2 × 10 exp (-6)M) inhibited the action of phenylephrin about 70-75% in both groups. 3. .ATP(10^-3M)-induced phasic contraction was significantly increased in estrogen treated group for 1, 5 or 10 weeks (p<0.05), and diltiazem(l0 ^-6M) inhibited the action of ATP about 45~74% in both groups. 4. KC1(27mM)-induced contraction was slightly increased in estrogen treated group, and diltiazem(10^-6M) inhibited the action of KCl about 72~75% in both groups. From the above results, it was suggested that the increased response to acetylycholine, phenyl ephrine, ATP or KC1, with the treatment of estrogen, may be related to the alteration of cell membrane and/or the numbers of calcium channels.

스피아민트(Mentha spicata)와 타임(Thymus vulgaris)의 삽목시 IBA의 발근촉진 효과

설종호,홍현경,장매희 서울여자대학교 자연과학연구소 1997 자연과학연구논문집 Vol.9 No.-

스피아민트와 타임의 재배법 확립을 위하여 본 연구는 IBA 처리를 통한 삽목 발근 촉진 효과를 조사하였다. 스피아민트는 모래 삽목시 IBA 100㎎/ℓ 처리구의 발근율이 좋았고, 신초발생은 IBA 50㎎/ℓ 처리가 유리하였다. 부위별로는 줄기의 하부에서 채취한 삽수의 발근율이 상부 삽수보다 높았으며, 줄기보다는 측지의 삽수 발근율이 높았다. 스피아민트의 수삽에서는 IBA 농도가 증가할수록 발근률은 높아졌고, 신초의 발생률은 감소하는 것으로 나타났으며, 이 때 에틸렌 합성량이 증가하였다. 스피아민트의 발근시 삽수의 조직내 변화가 IBA처리구에서 수돗물처리구에 비해 빠르게 진행되었으며, 타임은 모래 삽목에 비해 수삽을 이용한 삽수의 발근율이 높았다. This experiment was conducted to find out the effect of IBA on the rooting of spearmint (Mentha spicata) and thyme (Thymus vulgaris). In sand medium cuttings of spearmint, the highest root growth was obtained from IBA 100mg/ℓ pretreatment, and the low concentration of IBA was more effective on the shooting. Branch cuttings rooted better than stem cuttings, and root growth rates in lower part of stem were better than those in upper part of stem. In water culture system of spearmint stem cutting, the higher concentration of IBA in hydroponic solution increased the rooting and decreased the shoot growth, however the ethylene increased with higher concentration of IBA treatment. The rooting of spearmint was investigated under microscope, where adventitious root formation was initiated at 3 days after IBA treatment. In thyme stem cuttings, the water culture system with IBA solution showed much better root growth than sand medium cuttings.

체육교사의 직무특성과 직무만족간의 관계에 대한 실증연구

육종술 한국스포츠리서치 2005 한국 스포츠 리서치 Vol.16 No.2

This study was conducted to compare and analyze the job characteristics, and job satisfaction of physical education teachers on the basis of socio-demographic variables. In this study, research data were gathered and collected by questionnaire from 221 teachers who are working at the middle and high school. Statistical techniques to analyze the data were one-way ANOVA, multiple correlation analysis and multiple regression analysis. The major findings of this study were as follows; Firstly, the significant differences were appeared by socio-demographic characteristics such as age in job challenge. Secondly, the significant differences were appeared by job satisfaction such as age, education in personnel relation. age in compensation system and administration support. Thirdly, the relationship between job characteristics and job satisfaction was influenced by various factors, according to the compensation system, the ethics of teachers, the personnel relation, administration support.

LiTaO₃단결정을 이용한 압전진동자 제작의 최적조건

손종윤,이수대,설정식 慶南大學校 附設 基礎科學硏究所 1997 硏究論文集 Vol.10 No.-

We studied the method to find the optimal menufacturing conditions for the longitudinal and the transversal piezoelectric vibrators with LiTaO₃single crystal. We calculated the magnitude of strain due to the antipiezoelectric effect at spherical coordinates. And then it is projected to the plane by the stereographic projection method. From these charts, we found the directions with the maximum value of vibrational efficiency and with the minimum value of vibrational noise for applied electric field. The optimal directions with minimum noise for the longitudinal piezoelectric vibrator are (16.6˚, 59.9˚), (16.6˚, 179.9˚), (16.6˚, 299.9˚). Longitudinal strain of these optimal directions is 1.29789×10-11. These ratio of the noise to the signal of this vibrator is 0.45%. The optimal directions with minimum noise for the transversal piezolectric vibrator are (60.0˚, 40.0˚), (60.0˚, 160.0˚), (60.0˚, 280.0˚), and strain of transversal mode is 3.50427×10-17. In this case, the ratio of the noise to the signal is 5.9%.

組織 獻身度와 職務成果에 關한 分析

陸鍾術,鄭宇鎭 한국스포츠산업경영학회 1996 한국스포츠산업경영학회지 Vol.1 No.-

교사들의 학교조직 목표달성과 관련된 변수에 대하여는 교육행정학 분야에서 종종 다루어 지고 있으나 체육교사를 대상으로 조직 효과성 제고를 위한 연구가 그다지 많지 않다. 체육학 뿐 아니라 학문간 종합적 접근을 위한 기초자료의 확보나, 학교조직의 경영적 측면에 기여하는 변인에 대한 실증적 규명이 이루어 질 수 있다는데 의의를 두고 있는 본 연구에서는 학교조직의 목표달성에 협조적인 참여를 유발케 하는 태도 요인으로서 조직헌신도와 교육목표와 과업을 달성하기 위한 교사들의 노력의 과정이나 결과를 나타내는 직무성과를 체육교사의 인구사회학적 관점에서 고찰하였다. 자료분석 결과를 토대로 학교조직 헌신도는 연령에 있어서는 고연령층 교사가, 교육수준에서는 고학력 교사가, 학교유형에서는 사립학교 교사가 학교 조직의 목표와 가치를 수용하고 조직에 일체감을 지님으로써 조직을 위해 고도의 노력을 경주하려는 경향을 보이고 있다. 직무성과는 연령이 많을수록 또한 다경력의 교사일수록 교육목표나 과업을 달성하기 위하여 시도하는 노력의 정도가 확연히 높았으며 학교조직 헌신도와 직무성과 요인간에는 아무런 관계가 없는 것으로 나타났다. The study was conducted to analyze the organizational commitment and job performance in physical education teachers on the basis of demosociological variables. In this study, research data was gathered and collected by questionnaire and interviews from 382 physical education teachers who are working at the private and public secondary school in Seoul. Statistical techniques to analyze the data were one-way ANOVA, Pearson's correlation analysis, Canonical correlation analysis. The major findings of the study were as follows: Firstly, in case of organizational commitment of physical education teachers, the perception of value commitment among age, the level of education, the type of school were significant difference. Older teachers, the high level of education teachers, private school teachers had significantly greater organizational commitment than their counterparts. Secondly, in the perception of job performance, age, the career of teaching profession were significant difference, Older teachers, more experienced teachers had significantly greater job performance than counterparts. Thirdly, the relationship between the organizational commitment and job performance was not appeared.