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Lithium Tantalate 적외선 센서의 광전특성에 관한 연구
송재용,장충근,김석원 경북대학교 센서기술연구소 1990 센서技術學術大會論文集 Vol.1 No.1
스퍼터링(sputtering)으로 실리콘 기판위에 LiTaO_(3) 박막을 성장시켜서 비정질 적외선 센서를 제작하고, Crystal Technology회사에서 제공한 LiTaO_(3) 단결정으로 적외선 센서를 제작하여 그 특성을 비교하였다. 센서들의 출력신호, 잡음 및 검지도 등을 조사하여 본 결과 비정질 박막센서의 잡음은 두께가 얇을 수록 적었으며 단결정센서의 잡음 보다 적었다. 그러나 검지도는 단결정센서가 더 높았으며 전반적으로는 비정질 박막센서의 광전특성은 단결정 센서 보다 저조하였다. Amorphus LiTaO_(3) infrared sensors are fabricated with the thin film deposited by RF sputtering technique on silicon wafers, and single crystal infrared sensors were fabricated with the commerical LiTaO_(3) single crystal offered by Crystal Technology Ltd. The signal, the noise and the detectivity are measured, respectively. the noise of the thin film sensors decreases as the thickness decreases and it is smaller than that of the crystal sensors. But the detectivity of the single crystal sensors are higher and the overall photoelectric characteristics of the amorphous thin film sensors were inferior to those of the single crystal sensors.
Prelexical Coordinate Structure in Some English Verbs
Song,Young Sok 建國大學校 人文科學硏究所 1980 인문과학논총 Vol.12 No.-
變形文法論者들에게는 이미 陳腐한 이야기지만, 生成意味論이 내세우는 最低深層構造로서의 意味構造(Semantic Structure)란 表面構造상에 나타나는 語? 또는 形態素로 이루어져 있는 것이 아니라, 이보다 아주 根源的인 意味單位(Semantic Units)가 「나무(tree)」의 관계를 이루고 있다고 한다. 또한 모든 어휘가 삽입된 구조에만 變形規則이 適用된다고 보던, 소위 標準理論과는 달리 이 어휘이전 구조(Prelexical Structure)인 의미구조에 직접 변형규칙이 적용되어 표면구조를 유도하는 가운데 어떤 中間裏面構造(Intermediate Underlying Structure)가 個別 언어의 어휘체제에 적절한 단계에 到達하였을 때 어휘삽입이 이루어진다고 보고 있다. 生成意味論者들은 이러한 가정하에 어휘이전 구조에 많은 관심을 보여 왔다. 이들은 거위 대부분, 裏面構造에서 單一한 낱말로 나타나는 意味論的 單位간에는 補文構造(??????????) 등의 종속적 관계가 존재한다는 것을 보이는데 注力 해왔다. 그러나 이런 어휘이전 구조의 假定이 言語硏究上 타당성이 있는 것이라면,表面構造上 單文이라 할지라도 의미구조에 있어서는 意味單位 사이에 等位關係도 당연히 존재할 수 있다고 볼 수 있다. 本考에서는 일부의 영어단문의 本動詞가 의미구조에서는 等位構造로 나타내져야 한다는 것과 이 表現方法의 제시를 시도하였다.
Physicochemical Properties of Oat (Avena sativa) Flour According to Various Roasting Conditions
In-Sok Lee,Young-Eun Song,Eun-Ju Song,So-Ra Choi,Jang-Ho Lee,Ki-Kwon Lee,Young-Ju Song 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.04
Oat! It entices us with its awesome components such as β-glucan and unsaturated fatty acid. This study was performed to investigate the changes of flour size distribution, pH, moisture content, Hunter color value, polyphenol, protein, flavonoid, lipid rancidity, β-glucan content and sensory evaluation of covered and naked oat flour that heated at 80, 120, 160 and 200℃. It was roasted for 5min to begin with, followed by complete cool, and for 10min at the second time. There was some difference in flour size distribution before and after of roasting. With increasing temperature, oat was more broken finely. For the Hunter b value representing the blackish color of the surface, after oats went through a roasting process, one went through until 160℃ showed same color statistically. Moisture content declined more as the roasting temperature became higher. As for pH, its range of variation was small from 6.2 to 6.6. While a polyphenol was on the reduction, protein was on the rise by the increase of temperature. In total, a flavonoid was declined at 80℃ but increased from 120 until 200℃ compared to control. A MAD (malonaldehyde) related with lipid acidification was statistically identical until 160℃ and sharply risen at 200℃. Roasting conditions had significant effect on β-glucan content. A covered oat’s β-glucan was declined as opposite to naked oat’s β-glucan with temperature being increased. Variation in sensory evaluation such as color, taste, smell and preference was observed. There is no statistically significant difference in specimens heated at 160℃ and 200℃ of covered and naked oat in sensory evaluation(p<5%). All things considered including MDA, β-glucan content and sensory evaluation, a optimum temperature for roasting oat to develop processed goods was verified as about 160℃.