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Noh, Wan-Woo,Lee, Sin-Hyung,Lee, Gyujeong,Lee, In-Ho,Park, Hea-Lim,Kim, Min-Hoi,Lee, Sin-Doo American Scientific Publishers 2016 Journal of Nanoscience and Nanotechnology Vol.16 No.8
<P>We demonstrated the effect of the hydrophobicity of a gate insulator on the bias stress in a solution-processed organic thin-film transistor (OTFT). Without changing the surface morphology, only the hydrophobicity of the gate insulator was systematically tailored to achieve the electrical stability of the OTFT against the bias stress. The shift of the threshold voltage (V-TH) by the gate bias stress was found to decrease with increasing the hydrophobicity of the gate insulator. The shift of V-TH in the optimized OTFT was as small as -1.09 V under the gate bias stress for 1000 s.</P>
Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties
Sin-Woo Noh,Dong-Heon Song,Youn-Kyung Ham,Tae-Kyung Kim,Yun-Sang Choi,Hyun-Wook Kim 한국축산식품학회 2019 한국축산식품학회지 Vol.39 No.2
The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated from pork loin muscle (M. longissimus dorsi thoracis et lumborum). Control was prepared with only myofibrillar protein (60 mg/mL), and gelatin treatments were formulated with myofibrillar protein and each gelatin (9:1) at the same protein concentration. The myofibrillar protein-gelatin mixtures were heated from 10°C to 75°C (2°C/min). Little to no impacts of gelatin addition on pH value and color characteristics of heat-induced myofibrillar protein gels were observed (p>0.05). The addition of gelatin slightly decreased cooking yield of heat-induced myofibrillar protein gels, but the gels showed lower centrifugal weight loss compared to control (p<0.05). The addition of gelatin significantly decreased hardness, cohesiveness, gumminess, and chewiness of heat-induced myofibrillar gels. Further, sodium dodecyl poly-acrylamide gel electrophoresis (SDS-PAGE) showed no interaction between myofibrillar proteins and gelatin under non-thermal conditions. Only a slight change in the endothermic peak (probably myosin) of myofibrillar protein-gelatin mixtures was found. The results of this study show that the addition of gelatin attenuated the water-holding capacity and textural properties of heat-induced myofibrillar protein gel. Thus, it could be suggested that well-known positive impacts of gelatin on quality characteristics of processed meat products may be largely affected by the functional properties of gelatin per se, rather than its interaction with myofibrillar proteins.
노신우 ( Sin-woo Noh ),함윤경 ( Youn-kyung Ham ),송동헌 ( Dong-heon Song ),김현욱 ( Hyun-wook Kim ) 한국식품조리과학회 2021 한국식품조리과학회지 Vol.37 No.6
Purpose: This study was conducted to evaluate the effects of various gums on the physicochemical properties of senior-friendly gelatin gels. Methods: The concentrations of gelatin and gum were fixed at 6 g/100 g and 2.5 g/100 g, based on the minimum protein and dietary fiber content recommendations for nutritional components of the Korea senior-friendly food standard (KS H 4897). The control gelatin gel was prepared with only pork skin gelatin (6%, w/v), and gum-gelatin gels were formulated with 6% gelatin and 2.5% κ -carrageenan, 2.5% tamarind gum, and 2.5% sodium alginate, respectively. The pH, color, hardness, and heat denaturation properties of the gum-gelatin gels were determined. Results: The addition of 2.5% gums significantly affected the pH of the 6% gelatin gels, of which the sodium alginate-gelatin gel showed the highest pH value (p<0.05). In terms of color characteristics, all the gum-gelatin gels showed lower CIE L* (lightness) than the control gelatin gel (p<0.05). The addition of 2.5% sodium alginate significantly changed the CIE a* (redness) and CIE b* (yellowness) of the 6% gelatin gel. The addition of 2.5% gums significantly decreased the hardness of the 6% gelatin gel samples, of which the gum-gelatin gel with 2.5% κ-carrageenan showed the lowest hardness (p<0.05). Moreover, the results for thermal denaturation properties showed decreased onset temperature in the gum-gelatin gel samples with 2.5% tamarind gum or 2.5% sodium alginate. Conclusion: The results of this current study show that the addition of 2.5% κ-carrageenan could permit the manufacture of senior-friendly gum-gelatin gels that belong to the 3rd grade of hardness (gingiva intake) based on KS H 4897. Furthermore, it could be suggested that the use of gums could be one of the promising strategies to produce senior-friendly gelatin gels with a soft texture and high protein content.
Constant Output Control of Solar Power Generation System by the Digital I-PD Controller
Sin, D.R.,Hwang, Y.M.,Noh, I.B.,Woo, J.I. 동아대학교 생산기술연구소 2001 生産技術硏究所硏究論文集 Vol.6 No.1
본 논문에서는 독립형 태양광 발전 시스템에서 PWM기법에 의한 DC_-DC 컨버터의 듀티비를 조절하고 순시가변입력으로부터 일정 DC 출력을 얻기 위하여 디지털 I_-PD제어기를 제안한다. 이 제안된 제어기는 입력 전압의 변화에 부합하는 순시정정루프에 의한 샘플링 주기마다 안정한 일정 출력을 얻을 수 있다. 이 시스템은 오차의 급변치를 검출하기 위하여 디지털 비례선형 I_-PD 계어기로 구성되어 있다.
노택우 ( Tag-woo Noh ),윤석신 ( Seong-sin Yoo ) 대한화장품학회 1991 대한화장품학회지 Vol.17 No.1
As the suitable place of the forest bathing, Two places of the needle-leaf trees, which are located in the Oh-Saek mineral spring near place from the Sorak mountain, were selected. And then, Headspace gas trapping apparatus were setted in that two places and the aromatic components of the forest were adsorbed by Tenax-TA column for 24 hours. And Tenax-TA column were analyzed by the GC SE GC-MS. The analyzed components were found to contain up to between 70-80% of pollutants, which are Toluene, Methyl Chloride, Hexane, p-Xylene, Benzene, ... etc. On the other hand, the aromatic components of the forest, which give aromatheraphitical effectness, are as follow: alpha-Pinene, Limonene, 1, 8-Cin-eol, Benzaldehyde, . . . etc