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제한된 피드백 하에서의 Extended Orthogonal Space-Time Block Codes의 개선에 대한 연구
배태한(Tae-Han Bae),김운경(Woonkyung M. Kim) 대한전자공학회 2007 대한전자공학회 학술대회 Vol.2007 No.11
We propose a improved extended orthogonal space-time block code for a m transmit antenna system. This code achieves full diversity gain and full rate with m-1 phase feedback. The performance of this new code is evaluated by using Monte Carlo simulation.
향신재료를 이용한 Oleoresin제조에 관한 연구 - 1. 고추 Oleoresin의 추출
배태진(Tae-Jin Bae),최옥수(Ok-Soo Choi),박재림(Jae-Rim Bahk),김무남(Mu-Nam Kim),한봉호(Bong-Ho Han) 한국식품영양과학회 1991 한국식품영양과학회지 Vol.20 No.6
고추의 효율적인 이용의 한 방안으로서 고추 oleoresin추출조건의 구명(究明)과 저장중의 품질변화에 대해서 실험하였다. 고추 oleoresin의 최적 추출용매로는 사용한 8가지 용매중에서 acetone이 가장 좋았으며, 분쇄한 건조고추의 입자크기는 100 mesh, 시료중량에 대한 용매의 혼합비율은 1 : 3(w/w) 및 추출온도는 25℃에서 가장 효과적으로 추출되었다. 추출수율을 기준으로 적정 추출시간은 5시간이였으며, 이상의 최적 추출조건에서의 oleoresin 수율은 18.7%였다. To improve the utilization of red pepper, the extracting conditions of oleoresin, such as kind of solvents, particle sizes of a sample, sample to solvent ratios, extracting temperatures and times, were studied. Among eight solvents used for oleoresin extraction from red pepper, the optimal solvent was acetone. The most appropriate particle size of red pepper powder, extracting temperature and mixing ratio of red pepper to acetone were 100 mesh, 25℃ and 1 to 3(w/w), respectively. The basis of yield in oleoresin extraction, optimum extracting time was about 5 hours. The yield of oleoresin under the above-mentioned conditions was 18.7%.
효소분해법에 의한 개량어장유의 속성제조 및 품질에 관한 연구 4. 정어리 전어체를 이용한 어장유의 냄새 성분
배태진,한봉호,조현덕,김병삼,이현숙,BAE Tae-Jin,HAN Bong-Ho,CHO Hyun-Duk,KIM Byeong-Sam,LEE Hyun-Suk 한국수산과학회 1990 한국수산과학회지 Vol.23 No.5
Volatile components of whole sardine sauce which was prepared with $7\%$ of complex enzyme-2000($2.18{\cdot}10^4\;U/g solid$), mixed with $6\%$ of invert sugar and heated at $90^{\circ}C$ for 2 hours were compared with those of without invert sugar. Thirty seven kinds were identified from the whole volatile components of hydrolysate heated without invert sugar and fourty three kinds were identified from the hydrolysate heated with $6\%$ of invert sugar. Amines were not detected from the whole volatile components of the chopped whole sardine hydrolysate. Considerable amount of 2,3-dihydrobenzofuran and 2-acetylpyrrole, a little amount of 2,5-hydrofuran, 2-ethylbutanol, 2-pyrone, 2-acetylfuran, 2,6-dimethylpyrazine, 2-acetylpyrazine, 5-methyl-2-furfural, furfuryl acetate, butylpyrrole and 2-methyl-3-hydroxypyrone were detected in the hydrolysate thermally treated with $6\%$ of invert sugar while these were not found in the hydrolysate heated without invert sugar. But the amount of 2-methyt-1-propa-not, hexane, butyl acetate and butyl alcohol were decreased, and acetic acid and butanoic acid were detected as volatile fatty acids.
효소분해법에 의한 개량어장유의 속성제조 및 품질에 관한 연구 3. 정어리 전어체를 이용한 어장유의 속성제조 및 품질
배태진,한봉호,조현덕,김병삼,이현숙,BAE Tae-Jin,HAN Bong-Ho,CHO Hyun-Duk,KIM Byeong-Sam,LEE Hyun-Suk 한국수산과학회 1990 한국수산과학회지 Vol.23 No.5
Processing conditions of whole sardine into modified fish sauce were investigated. Thawed and chopped sardine was homogenized and hydrolyzed using commercial proteolytic enzymes such as complex enzyme-2000($2.18{\cdot}10^4U/g solid$) and alcalase($1.94{\cdot}10^4\;U/g solid$) in a cylindrical vessel with 4 baffles and 6-bladed impeller. Optimal pH, enzyme concentration and temperature for the hydrolysis with complex enzyme-2000 were 7.0, $7\%$ (W/W) and $52^{\circ}C$, and-those with alcalase were 8.0, $6\%$ (W/W) and $60^{\circ}C$. In both cases, the reasonable amount of water for homogenization, agitation speed and hydrolyzing time were $100\%$ (W/W), 100 rpm and 210 minutes. Thermal treatment of the filtered hydrolysate at $90^{\circ}C$ for 2 hours with $6\%$ of invert sugar was adequated to inactivation of the enzymes and pasteurization of the hydrolysate. Flavor, taste and color of the hydrolysate were improved during the heating process in which the browning products might participate. The content of free amino nitrogen in the fish sauce seasoned with $15\%$ of table salt was ca. $1,640 mg\%$. Yield of the fish sauce based on the contents of proteinous and free amino nitrogen in the raw whole sardine was ca. $86\%$, and ca. $96\%$ of these compounds of the fish sauce was in the form of free amino nitrogen. The pH, salinity and histamine content of the fish sauce were $6.1\~6.3,\;14.2\~14.3\%$ and less than $10\;mg\%$.
온성방법과 단면형태가 수종의 의치상 수리레진의 결합강도에 미치는 영향
김강남,배태성,한중석,Kim, Kang-Nam,Bae, Tae-Sung,Han, Jung-Suk 대한치과보철학회 1996 대한치과보철학회지 Vol.34 No.4
This study was designed to evaluate the effect of processing method and surface design on the transverse strength of repaired denture base resin. Three heat-cured denture base resins(Vertex, Lucitone, Lang), one cold-cured resin(Lang), and one light-cured resin(Dentacolor gingiva material) were used for repair purpose. The specimens for 3-point flexure test were fabricated by five processing methods such as self-curing, pressure pot, boiling water, processing, and light curing. Finally to evaluate the effect of surface designs for repaired resin, three surface designs(butt, bevel, inverse bevel) were tested. Within the limit of this study, following conclusions were drawn. 1. Lucitone denture base material showed highest flexural strength of $131.37{\pm}2.15MPa$, and there were significant differences in stength between Lucitone and other resins. 2. Between two different self curing methods, self curing repair resin, Lang, cured by pressure pot method showed highest flexural strength, $58.49{\pm}4.89MPa$. 3. Among the heat cured repair resins, maximum transverse strength value of $88.69{\pm}16.60MPa$ was recorded in Lucitone group cured by processing method. 4. Inverse bevel joint design showed significantly higher bond strength than butt joint group, Maximum bond strength was $59.36{\pm}1.33MPa$ in inverse bevel joint design group.