Silicon carbide (SiC) has emerged as a promising material for next-generation power semiconductor materials, due to its high thermal conductivity and high critical electric field (~3 MV/cm) with a wide bandgap of 3.3 eV. This permits SiC devices to operate at lower on-resistance and higher breakdown voltage. However, to improve device performance, advanced research is still needed to reduce point defects in the SiC epitaxial layer. This work investigated the electrical characteristics and defect properties using DLTS analysis. Four deep level defects generated by the implantation process and during epitaxial layer growth were detected. Trap parameters such as energy level, capture-cross section, trap density were obtained from an Arrhenius plot. To investigate the impact of defects on the device, a 2D TCAD simulation was conducted using the same device structure, and the extracted defect parameters were added to confirm electrical characteristics. The degradation of device performance such as an increase in on-resistance by adding trap parameters was confirmed.

Isoflavones found in soybeans are present as glycosides and aglycones, which differ according to their chemical structure. The absorption rate and bioavailability of aglycones are greater than those of glycosides. It is known that aglycone isoflavones in soybean was converted from glycoside isoflavones by activating of endogenous β-glucosidase under drying (40~60℃) conditions after soaking. In this study, we compared and analyzed the proximate composition and isoflavone contents of soybean powders prepared under dried after soaking were analyzed. In the comparison of the proximate compositions, the moisture contents of white soybean powder dried after soaking (WSPDS) and black soybean powder dried after soaking (BSPDS) were decreased as compared with those of the control white soybean powder (CWSP) and control black soybean powder (CBSP). Whereas the contents of other proximate compositions were increased. The aglycone isoflavone contents were higher in WSPDS than in CWSP. Whereas the aglycone isoflavone contents of BSPDS had a similar content those of CBSP because of the component characteristics of black soybean. In conclusion, we believe that it is appropriate to identify and utilize the component characteristics of soybean varieties in order to induce an increase in the functional component content of soybeans under drying conditions after soaking.

목적 : 본 연구의 목적은 저상버스 이용현황을 파악하고, PEO 모델기반 해석 과정을 통해 개인적, 작업적, 그리고 환경적인 부분의 잠재적 문제 요인을 파악해보려고 한다. 연구방법 : 본 연구는 지체장애 및 뇌병변 장애를 경험하고 있는 48명의 대상자를 중심으로 설문조사를 실시하였 고, 장애인이 저상버스를 이용하는데 어려운 요인들을 PEO모델로 분류하여 해석하였다. 결과 : 본 연구결과, 작업과 환경요소에서는 운전자의 지원부족 및 승, 하차 과정의 작업수행문제가, 사람과 환경 요소에서는 이용자의 사회적 통합시도의 부족, 낮은 보조기기 사용률과 사회적 인식수준의 문제가, 사람과 작업 요소에서는 이용자의 건강상태 및 장애에 대한 부정적 인식과 성공적인 작업수행의 경험 부족이 잠재적인 문제 요소로 확인되었다. 결론 : 이동권 보장을 위한 서비스 개선을 위한 노력은 매우 중요할 것이며, 향후, 다각적인 분석을 통한 저상버 스 이용자의 서비스 개선을 위한 노력이 필요할 것이다.

This study analyzed the nutritional composition (proximate composition, total dietary fiber, calories, minerals, fatty acids, and amino acids) of 10 noodle products (tteok ramyun, jjamppong ramyun, kimchi ramyun, instant udon, cup ramyun, jajangmyun, bibimmyun, cream spaghetti, ssalguksu, and milmyun), which account for 85% of the cumulative intake of one or more key nutrients, using data from the 7th Korea National Health and Nutrition Examination Survey. The moisture contents of bibimmyun, jajangmyun, and cream spaghetti were lower than those of the other noodle products, whereas the crude fat, crude protein, carbohydrate, and calorie contents were the highest. Cream spaghetti had the highest mineral, fatty acid, and amino acid contents, followed by bibimmyun and jajangmyun. Ssalguksu had the lowest contents of most nutrients. These data could be used to populate a food composition database, which can provide consumers with the nutritional information about frequently consumed noodle products.