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졸-겔법으로 제조된 Bismuth ferrite의 가시광 광촉매 특성
박병건 ( Byung-geon Park ),정경환 ( Kyong-hwan Chung ) 한국화학공학회 2020 Korean Chemical Engineering Research(HWAHAK KONGHA Vol.58 No.3
The method for preparing a perovskite-type bismuth ferrite (BFO) photocatalyst which reacts to visible LED light and the characteristics of visible light photocatalysis were investigated. BFO was prepared according to the sol-gel method. The prepared BFO consisted mainly of BiFeO<sub>3</sub> structure and formed a nano-sized crystal including Bi<sub>24</sub>Fe<sub>2</sub>O<sub>39</sub> structure. The BFO nano crystallines were identified from the UV-visible diffuse reflectance spectra to absorb UV and visible light up to about 600 nm. The bandgap of the BFO determined from the diffuse reflectance spectrum was about 2.2 eV. Formaldehyde was decomposed by the photoreaction of BFO photocatalysts with the visible light LED lamps with wavelengths of 585 nm and 613 nm. The narrow bandgap of BFO led to elicit BFO photocatalytic activity in visible LED light.
마이크로파에 의한 동·식물성 폐유지로부터 바이오디젤 제조
박병건 ( Byung-geon Park ) 한국환경기술학회 2014 한국환경기술학회지 Vol.15 No.1
마이크로파를 적용한 전이에스터화 반응에 의해 식물성 유지와 동물성 폐유지, 그리고 동·식물성혼합 폐유지로부터 바이오디젤을 제조하였다. 동·식물성 유지 원료에 대한 전처리 조건은 상온에서 30분간 교반시키며 숙성시킨 경우, 반응 후 바이오디젤 제조수율이 가장 높았다. 마이크로파를 이용하여 식물성 유지와 동물성 폐유지로부터 제조한 바이오디젤의 수율은 수산화칼륨 촉매에서 약 80 %로 가장 높았다. 이 공정과 촉매조건에서 동·식물성 혼합 폐유지 원료에 대한 바이오디젤 수율도 이와 비슷하게 77 % 정도로 얻어졌다. 마이크로파를 적용한 회분식 반응기에서 바이오디젤 제조공정은 반응 시작 후 5분이 경과하면, 바이오디젤 생성 최고 수율에 도달할 정도로 반응 속도가 매우 빨랐다. Biodiesel was prepared using a microwave energy from vegetable oil, animal tallows, and a mixed animal-vegetable waste oil. Microwave was induced as an energy to the batch-type reactor with 2450 MHz of wavelength and 1 kW of power. In the comparison of pretreatment conditions to the feedstock for biodiesel production, the highest yield of biodiesel was obtained in the pretreatment condition of aging with stirring for 30 min at 25 ℃. The highest yield of biodiesel was obtained on the KOH catalyst about 80 % in the transesterification using microwave energy. It was also obtained about 77 % from the mixed animal-vegetable waste oil in the reaction on the KOH catalyst. The reaction equilibrium reaching to maximum yield of biodiesel was fast as 5 min in the transesterification using microwave energy.
CORBA기반에서의 SNMP와 연동에 관한 설계 및 구현
박병건(Byung-Geon Park),박순철(Soon-Cheol Park) 한국정보과학회 1998 한국정보과학회 학술발표논문집 Vol.25 No.2Ⅲ
오늘날의 네트웍은 다양한 종류의 장치들로 이루어져 있고 사용자들은 이들 장치들간에 단순하면서도 효과적인 망관리 툴을 필요로한다. SNMP는 오늘날의 이질적인 네트웍을 다루기 위해 많이 이용되고 있다. 또한 OMG에서 정의한 CORBA는 객체지향프로그램을 위한 구조를 제공한다. 사용자는 정보가 어떤 소프트웨어나 하드웨어 플랫폼상에 있든지 혹은 어디에 위치하든지 알 필요없이 CORBA를 이용해서 이를 접근할 수 있다. 이러한 두 개의 영역을 연동시키기 위해서는 CORBA 영역에 있는 객체참조에 대한 메소트 호출을 에이전트의 SNMP 메소드로 동적으로 변환시키는 게이트웨이가 필요하다. 본 논문에서는 현재 JIDM (Joint Inter-domain Management)에 의해 표준화되고 있는 SNMP MIB 규격을 CORBA-IDL로 변환하는 알고리즘을 토대로 CORBA영역에 있는 관리응용프로그램과 SNMP영역에 있는 에이전트 사이의 게이트웨이를 설계 및 구현하여 서로 연동시키고자 한다.
박병건(Byung-Geon Park),정재우(Jae Woo Jeong),고종수(Jong Soo Ko) 대한설비공학회 2018 설비공학 논문집 Vol.30 No.12
A novel micro shock switch with very small size at micro-scales, was designed and fabricated with establishment of simple fabrication protocols, compared to existing recipes so far. The switch is composed of three main parts-the spring, fixed electrode, and movable electrode with additional mass. Main components are made of nickel, which has many benefits for shock switches. Theoretical and experimental investigations were performed to design a shock switch. A system for evaluating performance of the shock switch was set up, and performance tests were conducted, to obtain threshold impact which can be detected, using the fabricated device. The fabricated device was turned on at 670 g in the vertical direction, and had a much faster response time of 0.3 ms, than conventional devices.
HCI 방법론 기반의 현실감 있는 VR 소방훈련 요소 파악 및 검증
박병건(Byung Geon Park),전승곤(Seung-Gon Jeon),한경식(Kyungsik Han) 한국HCI학회 2020 한국HCI학회 학술대회 Vol.2020 No.2
최근 재난 안전에 대한 관심이 높아지면서 위급 상황에 대비하고자 하는 노력이 진행되고 있고, 이를 위해 재난 상황에서의 대피 및 행동 요령을 교육받을 수 있는 가상 현실(Virtual Reality) 모의 훈련에 대한 수요가 높아지고 있다. 그러나 현재 시행되고 있는 많은 VR 소방 훈련 프로그램들은 교육 대상자들의 요구사항, 그리고 재난 상황에 대한 정확한 이해가 진행되지 않은 상태에서 개발된 경우가 많다. 본 연구에서는 소방관 훈련을 위해 화재 상황 VR 훈련 시스템을 개발하고 HCI (Human-Computer Interaction) 방법론을 기반으로 지속적인 개선을 진행하였다. 또한, 시스템의 효과성을 검증하기 위해 18 명의 실험자와의 user study 를 통하여 개발한 시스템을 현재 운영되고 있는 다른 VR 소방 훈련 시스템과 4 가지 인간 요인(i.e. presence, reality, meaning, play) 관점에서 비교 및 분석하였다. 그 결과, 실험자들은 우리가 개발한 소방 훈련이 meaning 을 제외한 나머지 인간 요인 관점에서 더 높은 사용자 경험을 제공한 것을 확인할 수 있었다.
오원정,한인화,박병건,이지순,양해통,신현재,Wu, Yuanzheng,Han, Inhwa,Park, Byung-Geon,Li, Jishun,Yang, Hetong,Shin, Hyun-Jae The Korean Society for Biotechnology and Bioengine 2016 KSBB Journal Vol.17 No.3
The effects of medicinal mushroom (Sparassis crispa) powder supplementation on the rheological property of dough and the quality of bread were investigated. Naturally dried S. crispa powders (NDSCP) and freeze-dried ones (FDSCP) were prepared. Farinograph profiles of dough showed that mushroom powder addition at levels higher than 1% led to reduced dough stability suggested by decreased development time and increased weakness. The incorporation of S. crispa powders was significantly (p<0.05) lower compared to other mushrooms which might be attributed to its high content of beta-glucan. FDSCP was chosen over NDSCP because of its fragrant flavor which could be ascribed to the preservation of volatile polyphenol components. The quality of FDSCP bread was evaluated with respect to specific volume, texture, color, and organoleptic qualities. The specific volume of bread with S. crispa powder decreased compared to the control, while textural properties, such as hardness, chewiness, and gumminess, were enhanced. Sensory evaluation showed that 0.3% FDSCP incorporation presented the highest bread quality. With its daily consumption, S. crispa supplemented bread can provide consumers with multiple health benefits.
기능성 소재를 첨가한 우리밀 제빵 제품의 항산화 활성과 단백질 소화도
한인화(Inhwa Han),박병건(Byung Geon Park) 동아시아식생활학회 2014 동아시아식생활학회지 Vol.24 No.6
Cookies, muffins and baguettes were formulated with Korean wheat flour and compared with those made from imported wheat flour in terms of total phenol content, antioxidant activity, and in vitro protein digestibility (IVPD). Chunnyencho and Honghawsi were added to improve quality of the bakery products. Addition of Chunnyencho did not show any significant improvement, whereas Honghawsi increased total phenol content of cookies. Total phenol content in 80% ethanol extract of muffins prepared with Korean wheat flour was 1.5 times higher than those made from imported wheat flour, whereas total phenol content was 1.2 times higher in the 80% methanol extract of baguettes prepared with imported wheat flour compared to those made with Korean wheat flour. Overall, total phenol content of Korean wheat flour was higher than that of imported wheat flour because total phenol content was higher in 80% ethanol extracts than in 80% methanol extracts. Antioxidant activity was not significantly different between ethyl acetate extracts of bakery products from imported wheat and Korean wheat, whereas antioxidant activity of 80% methanol extract of muffins with Korean wheat was 2.4 times higher than that from imported wheat. IVPD was not significantly different in any bakery products made from imported wheat or Korean wheat but was higher in baguettes than cookies or muffins. Conclusively, bakery products made from Korean wheat had higher total phenol content and antioxidant activity than imported wheat.