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RISS 인기검색어
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- 저자 : 강창수(C. S. Kang) (검색결과 48 건)
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강창수,이재학,Kang, C.S.,Lee, Jae Hak 한국전기전자재료학회 2016 전기전자재료학회논문지 Vol.29 No.10
In this paper, the oxide currents of thin silicon oxides is investigated. The oxide currents associated with the on time of applied voltage were used to measure the distribution of voltage stress induced traps in thin silicon oxide films. The stress induced leakage currents were due to the charging and discharging of traps generated by stress voltage in the silicon oxides. The stress induced leakage current will affect data retention in memory devices. The oxide current for the thickness dependence of stress current and stress induced leakage currents has been measured in oxides with thicknesses between $109{\AA}$, $190{\AA}$, $387{\AA}$, and $818{\AA}$ which have the gate area $10^{-3}cm^2$. The oxide currents will affect data retention and the stress current, stress induced leakage current is used to estimate to fundamental limitations on oxide thicknesses.
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강창수,Kang, C.S. 국립한국농수산대학교 교육개발센터 2013 현장농업연구지 = Journal of practical agricultural resear Vol.15 No.1
This study was carried out to investigate the influence of black rice powder addition on quality attributes of cookies. The cookies was made with various black rice powder concentration(3%, 6%, and 9%). The specific volume of cookies didn't show significant difference, and the width determined by the water content in the dough was decreased with increasing content of black rice powder. The L value in the cookies was significantly the largest value in the control group. The a and b values were the highest in the 9% substituted sample group. According to the sensory evaluation of cookies, the scores of color, flavor, and texture were raised by the addition of black rice powder. Overall acceptance of 6% cookies showed higher value than that of the 3% and 9%.
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강창수,정달상,Kang, C.S.,Jeong, D.S. 국립한국농수산대학교 교육개발센터 2012 현장농업연구지 = Journal of practical agricultural resear Vol.14 No.1
This study was carried out to prepare anchovy hydrolysates by using Alcalase, Neutrase and Protamex, and to investigate its quality characteristics. The major free amino acids were glutamic acid and lysine. The total amino acid content of anchovy hydrolysate were glutamic acid(12.6%), lysine(8.56%), valine(7.06%), aspartic acid(5.73%). Major nucleotides content of anchov hydrolysate were 5'-IMP (22.462 mg/100g), 5'-GMP (18.674 mg/100g) and 5'-UMP (1.25 mg/100g). Histamine content of anchovy hydrolysate was 18.1 mg/100g. These results suggested that anchovy hydrolysate could be used as a sauce of basic seasoning.
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