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자가 형성된 보머-웨버(Volmer-Weber)형 산화아연 나노 결정체의 시분해 광발광 특성 연구
박세정,황윤회,김형국,박소현,주태하,이익재,김진우,이재호,김양도 한국물리학회 2009 새물리 Vol.58 No.4
Self-assembled Volmer-Weber-type ZnO nanocrystals were fabricated on Pt(111)/TiO2/SiO2/Si(100) substrates by using a RF sputtering method. The structure was analyzed by using a synchrotron X-ray method (at beamline 5C2, Pohang Acceleration Laboratory). The temperature-dependent photoluminescence of the Volmer-Weber ZnO nanocrystals was measured from 6 K to 300 K, and the time-resolved photoluminescence was measured at 12 K. We found from the X-ray experiment that the Volmer-Weber-type ZnO nanocrystals had a c-axis orientation. In the temperature-dependent photoluminescence experiment, two intensive UV emissions, 3.368 eV and 3.312 eV, were observed between 6 K and 20 K. As the temperature was increased, the two peaks combined into one at 3.299 eV. In the time-resolved photoluminescence experiment at 12 K, the dynamics of the peaks at 3.368 eV had one relaxation time of approximately 180 ps and that of the peak at 3.312 eV had three relaxation times of 79 ps, 870 ps and 2.2 ns. 라디오 주파수 마그네트론 스퍼터링 방법을 이용하여 제작한 자가 형성된 보머-웨버 (Volmer-Weber)형 산화아연 나노 결정체의 광학적 특성을 연구하였다. 먼저, 방사광 엑스선 회절 실험 (포항가속기 연구소 5C2 빔라인)을 이용하여 산화아연 나노 결정체의 구조를 분석하였고, 헬륨-카드뮴 레이저 (325 nm)를 이용하여 6 K~ 300 K 범위에서 온도 의존성 광발광 (temperature dependent photoluminescence) 특성과 펨토초 레이저를 이용한 저온 시분해 발광 (low-temperature time-resolved photoluminescence) 특성을 연구하였다. 엑스선 회절 실험에서는 보머-웨버형 산화아연 나노 결정체들이 c축 우선 방향성을 보였다. 온도 의존 광발광 실험에서는 보머-웨버형 산화아연 나노 결정체가 낮은 온도 영역 (6 K~20 K)에서 3.368 eV와 3.312 eV의 두 개의 강한 자외선 발광 특성을 보이나 온도가 증가하면서 두 봉우리가 상온에서 3.299 eV의 에너지를 가지는 하나의 봉우리로 합쳐졌다. 12 K에서 수행된 시분해 광발광 실험에서 측정한 감쇄 함수는 3.368 eV 발광 봉우리의 경우 하나의 완화시간으로 분석할 수 있었으나, 3.312 eV 발광 봉우리는 세 개의 완화시간으로 분석이 가능하였다.
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Zygosaccharomyces rouxii의 고정화(固定化)
박세정,박윤중,Park, Se Jeong,Park, Yoon Joong 충남대학교 농업과학연구소 1987 Korean Journal of Agricultural Science Vol.14 No.1
간장의 숙성(熟成)에 관여하는 내염성 효모(酵母)인 Zygosaccharomyces rouxii의 Na-alginate에 의(依)한 포괄고정화(包括固定化)에 있어서 그 고정화조건(固定化條件)을 검토(檢討)하고, 간장국(麴) 가수분해액(加水分解液)을 조제(調製)하여 고정화(固定化) 효모(酵母) 의(依)한 발효(醱酵), 숙성(熟成)을 시도(試圖)하여 다음과 같은 결과(結果)를 얻었다. 1. Zygosaccharomyces rouxii 의 고정화(固定化) 조건(條件) 가. Na-alginate 용액(溶液)의 농도(濃度)가 2.0~2.5% 일때 bead의 형성(形成)이 가장 좋았으며, Na-alginate 용액(溶液)의 농도(濃度)가 고정화(固定化) 효모(酵母)의 발효력(醱酵力)에 미치는 영향(影響)은 인정(認定)되지 않았다. 나. 효모배양액(酵母培養液)과 Na-alginate 용액(溶液)의 혼합비율(混合比率)이 고정화(固定化) 효모(酵母)의 발효력(醱酵力)에 미치는 영향은 크게 인정(認定)되지는 않았으나 효모배양액(酵母培養液)의 비율(比率)이 높아짐에 따라 발효력(醱酵力)은 약간 증가(增加)하는 경향을 보였다. 다. 고정화(固定化) 효모(酵母)의 증식시간(增殖時間) 36 시간(時間) 이상(以上)일때 발효력(醱酵力)이 양호(良好)하였으며, 24 시간(時間) 이상(以上)일 때는 발효력(醱酵力)이 약간 떨어졌다. 라. 발효배지량(醱酵培地量)에 대(對)한 효모(酵母)의 고정화(固定化) gel 량(量)의 비율(比率)이 증가(增加)함에 따라 발효력(醱酵力)이 높아지는 경향을 보였다. 2. 고정화(固定化) 효모(酵母)에 의(依)한 간장국(麴) 가수분해액(加水分解液)의 발효시험(醱酵試驗) 간장국(麴) 가수분해액(加水分解液)을 고정화(固定化) 효모(酵母)에 의(依)하여 96 시간(時間) 발효(醱酵)시켰을 때 alcohol 발효(醱酵)는 거의 완료(完了)되었으며, 그때의 alcohol 농도(濃度)는 약2.6% (v/v) 이었다. In these experiment, the conditions of entrapping immobilization of Zygosaccharomyces rouxii that participate in the soysauce brewing are investigated. And carried out the fermentation and aging test by immobilized Zygosaccharomyces rouxii with the hydrolyzed solution prepared from soysauce koji. The results obtained were as follows: 1. Immobilizing conditions of Zygosaccharomyces rouxii. 1) When the concentration of Na-alginate solution is 2.0-2.5%, the bead formation was very good. And the concentration of Na-alginate solution not influenced on the fermentation activity of immobilized Zygosaccharomyces rouxii. 2) Effect of ratio of the precultured Zygosaccharomyces rouxii solution and Na-alginate solution on the fermentation activity of immobilized Zygosaccharomyces rouxii was not highly recognized. But if the ratio of precultured Zygosaccharomyces rouxii solution increased, the fermentation activity of immobilized Zygosaccharomyces rouxii was slightly high. 3) The fermentation activity of immobilized Zygosaccharomyces rouxii that grew over 36hrs was higher than that grew below 24hrs. 4) Increasing the ratio of immobilized Zygosaccharomyces rouxii gel to the fermentative medium, the fermentation activity of Zygosaccharomyces rouxii was higher. 2. The fermentation test by immobilized Zygosaccharomyces rouxii with the hydrolyzed solution of soysauce koji. 1) When fermented for about 96 hrs, the alcoholic fermentation almost stopped and alcohol concentration into the hydrolyzed solution of soysauce koji was 2.6%(v/v) approximately.
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박세정,이선아 예금보험공사 2008 金融安定硏究 Vol.9 No.1
This paper examines the significance of the variables which are used in predicting the defaults of saving institutions. Cox’s proportional hazard model, considered to be a complementary method to the dichotomous classification, has been used in making the predictions. The results for all the variables, except the loss weighted asset ratio, were shown to be consistent with the expected results. It was revealed that a 1% increase in the return on assets reduces the default ratio 0.68 times, a 1% increase in the operating income to equity capital reduces the default ratio 0.97 times and a 1% increase in the BIS capital ratio reduces the default ratio by 0.91 times. 본 논문에서는 부실예측연구를 금융기관인 상호저축은행으로 확장하여 2001년 6월말부터 최근까지의 도산 집단과 생존 집단을 표본으로 현행 CAMEL 지표 및 특성을 반영하여 도산 예측 모형을 추정하였다. 특히 기존의 이분류 예측 모형의 한계를 보완할 수 있는 생존분석 기법을 응용하여 비례위험 모형을 도산예측에 이용하였다. 비례위험 모형을 이용하여 개별기업의 위험함수를 추정한 결과는 손실위험도가중여신비율을 제외하면 모두 예상 부호와 일치하는 결과를 보였다. 각 변수의 민감도 분석을 실시한 결과 총 자산이익률의 1% 증가는 도산 위험률을 약 0.68배 감소시키며, 자기자본대영업수익의 1% 증가는 도산 위험률을 약 0.97배, BIS기준기본자본비율의 1% 증가는 도산 위험률을 약 0.91배 감소시키는 것으로 나타났다. 비례위험 모형은 이와 같이 개별 공변량들의 민감도 분석에 매우 용이하다.
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한국인 체력 백분위 제시: 국민체력 100 사업 데이터를 중심으로 (2017-2019)
박세정,이승희,이용희,이미현 한국운동생리학회 2022 운동과학 Vol.31 No.4
PURPOSE: This study aimed to develop age- and sex-specific smoothed percentile curves for fitness items using LMS methods in Koreans aged 13–85 years or older. METHODS: A total of 559,430 individuals aged 13-85 years or older (adolescents: 13-18 years, adults: 19-64 years; older adults: >65 years) participated in the National Fitness Award (NFA) project in 2017, 2018, and 2019 in Korea. In this study, the results of body composition (body fat percent), muscle strength (absolute handgrip strength and relative handgrip strength), and flexibility (sit and reach) tests performed by adolescents, adults, and older adults, were analyzed. Cardiorespiratory fitness (20-m PACER, VO2max) was performed only by adolescents and adults. Percentile curves of fitness items smoothed by age- and sex-specific variables were calculated for fit using the LMS method. RESULTS: Percentile curves for each age- and sex-specific group were presented for each physical fitness component. Percent body fat in men and women increased from the age of 25 and 30 years, respectively. Flexibility showed a tendency to decrease sharply after the age of 65 and 70 years in men and women, respectively. Muscle strength decreased gradually after 40 years, and sharply after 60 years. Cardiorespiratory fitness tended to decrease from the age of 25 years in men and from 19 years in women. CONCLUSIONS: The NFA project dataset provided the opportunity to establish normative values for fitness items in Korean men and women aged 13-85 years or older. The use of the LMS method enabled factoring age in the analysis. Normative reference values of fitness items can be used to interpret individuals’ fitness levels during the everyday practice of fitness and/or in clinical settings.
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朴世正,朴允仲 충남대학교 농업과학연구소 1987 農業技術硏究報告 Vol.14 No.1
In these experiment, the conditions of entrapping immobilization of Zygosaccharomyces rouxii that participate in the soysauce brewing are investigated. And carried out the fermentation and aging test by immobilized Zygosaccharomyces rouxii with the hydrolyzed solution prepared from soysauce koji. The results obtained were as follows: 1. Immobilizing conditions of Zygosaccharomyces rouxii. 1) When the concentration of Na-alginate solution is 2.0-2.5%, the bead formation was very good. And the concentration of Na-alginate solution not influenced on the fermentation activity of immobilized Zygosaccharomyces rouxii. 2) Effect of ratio of the precultured Zygosaccharomyces rouxii solution and Na-alginate solution on the fermentation activity of immobilized Zygosaccharomyces rouxii was not highly recognized. But if the ratio of precultured Zygosaccharomyces rouxii solution increased, the fermentation activity of immobilized Zygosaccharomyces rouxii was slightly high. 3) The fermentation activity of immobilized Zygosaccharomyces rouxii that grew over 36hrs was higher than that grew below 24hrs. 4) Increasing the ratio of immobilized Zygosaccharomyces rouxii gel to the fermentative medium, the fermentation activity of Zygosaccharomyces rouxii was higher. 2. The fermentation test by immobilized Zygosaccharomyces rouxii with the hydrolyzed solution of soysauce koji. 1) When fermented for about 96 hrs, the alcoholic fermentation almost stopped and alcohol concentration into the hydrolyzed solution of soysauce koji was 2.6%(v/v) approximately.
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