For fabricating silicon solar cells with high conversion efficiency, texturing is one of the most effective techniques to increase short circuit current by enhancing light trapping. In this study, four different types of textures, large V-groove, large U-groove, small V-groove, and small U-groove, were prepared by a wet etching process. Silicon substrates with V-grooves were fabricated by an anisotropic etching process using a KOH solution mixed with isopropyl alcohol (IPA), and the size of the V-grooves was controlled by varying the concentration of IPA. The isotropic etching process following anisotropic etching resulted in U-grooves and the isotropic etching time was determined to obtain U-grooves with an opening angle of approximately 60˚. The results indicated that U-grooves had a larger diffuse reflectance than V-grooves and the reflectances of small grooves was slightly higher than those of large grooves depending on the size of the grooves. Then amorphous Si:H thin film solar cells were fabricated on textured substrates to investigate the light trapping effect of textures with different shapes and sizes. Among the textures fabricated in this work, the solar cells on the substrate with small U-grooves had the largest short circuit current, 19.20 mA/cm2. External quantum efficiency data also demonstrated that the small, U-shape textures are more effective for light trapping than large, V-shape textures.

This study examined into property of flour dust explosion to get the basic data for safety of industry by protecting accident of dust explosion. The experiment was conducted to know the effect of distance between explodes in the experiment device, effect of flour dust concentration, effect of humidity, effect of explosion pressure to the dust concentration and effect of inactive substance additive. The study indicated that explosion was happened effectively at the optimum distance 100mm or less in inter-polar distance, and minimum ignition energy was measured at 6mm. The data of feed concentration to the probability of explosion showed that the smaller the particle diameter was, the larger probability of explosion was, and the higher the dust concentration was, the more increased the pressure of explosion was, but more than upper limit of dust concentration, then the explosion of pressure decreased. For the effect of humidity, the more it contained water, the more decreased the ignition energy of dust was, so increased minimum explosive concentration, and effective water content was minimum 10% or more. Inactive substance additive was effective in adding more than 15% CaCO3 and CaO as substance inhibiting dust explosion, in which CaCO3 was more effective than CaO. the analysis of the flame of dust explosion was performed by high-speed video camera, it showed the size of flame bacame smaller in order that sub feed, main feed, wheat powder. As a result, sub feed was expected to be less dangerous than others.

The object of this study is to develop a computer program that can help practical engineers to calculate sectional modulus and plastic moments of full composite girders with deck plates under positive and negative bending moments. The sectional modulus are equivalent moments of inertia for elastic analysis and plastic section modulus for plastic analysis. Results of Hwang's research are used to verify this developed program. AIK, KBC 2005 and 2009 are used to define effective widths of RC slab and to calculate positive plastic moments. For calculating negative plastic moments, this study proposed stress blocks and their equations. The developed program will be added about partial shear interactions and deflections of composite girders and finally proposed as GUI environment.

Changes in social, economical, and cultural environments affect the meal practices of children. The transmission of traditional Korean food culture is very important because it presents not only a well-balanced diet but also contributes to shaping identity. The purpose of this study was to investigate elementary school students' present meal practices and views, as well as demands on traditional food culture education to reflect future educational plans. Half of the students ate breakfast everyday and 72% ate a traditional Korean style breakfast. About 38% of the students participated 2-4 times per week in meal preparation and 34% participated in clean-up after the meal once a day. Although 6th graders had greater skills in basic cooking, they tended to be more passive upon applying their skills in daily meal practice. For traditional food culture education, 89% of the experienced and 86.2% of the inexperienced groups agreed on the necessity of traditional food culture education. Students attained traditional food culture knowledge through Silgwa, practical coursework within the curriculum, and by teachers leading classes. They were also educated by parents, mass media, and books outside of school. The preferred methods of class teaching were lecture and experiential learning. The preferred subjects to learn were 'cooking classes based on taste development', 'learning food ingredients through vegetable growing', 'traditional Korean food manners', and 'traditional Korean food culture and seasonal foods' as well as nutritional education. Fifth graders had more positive attitudes towards meal practices and traditional food culture education. Traditional Korean food culture and nutrition education should be integrated and developed into regular subject curricula to improve children's meal practice and inheritance of traditional food culture.

본 연구는 정부기술지원사업의 성과와 파급효과에 대한 영향 요인들에 대한 실증분석과 정책적 함의를 제시한다. 문헌연구를 바탕으로 영향 요인들을 3대 차원(수요자, 공급자, 정책)으로 구분하고 이들 요인들이 Outputs(1차성과/기술적성과), Outcomes(2차성과/경제적성과)에 미치는 영향에 대한 실증분석을 시도하였다. 2006년부터 2007년까지 2년간 光산업 기술력향상사업의 지원을 받은 37개 참여기업을 대상으로 설문조사를 시행하고 그 결과를 요인분석, 다중회귀분석 등의 기법을 사용하여 실증 분석하였다. 주요 실증분석 결과를 살펴보면 수요자 차원에서는 기업의 외형적 안정성이 Outputs(1차성과/기술적성과)에 영향 미치는 것으로 나타났으며, 흡수능력은 Outcomes에 영향을 미치는 것으로 분석되었다. 또한 공급자 차원에서는 오직 책임자 역량만이 Outputs에 영향을 미친 것으로 나타났고, Outcomes에는 어떠한 요인도 유의미한 영향을 미치지 못했다. 정책 차원에서는 과제선정 적절성만이 Outputs와 Outcomes 모두에 유의한 영향을 미치는 것으로 나타났다.이러한 연구결과는 정부기술지원사업의 효과를 개선하기 위해서는 기업은 흡수 능력을 제고하기 위해 노력하여야 하고, 이를 평가에 반영할 수 있는 정책이 필요하며, 공급자인 지원기관의 기술사업화 역량을 강화하는 조치가 필요함을 시사한다.

This study was conducted to determine the optimal cooking conditions for brown rice using an electric pressure rice cooker. The effects of steeping conditions and cooking pressure on the hydration, gelatinization, texture and palatable properties of cooked brown rice were evaluated. Based on water uptake and DSC data, the optimal steeping time and temperature for brown rice were determined to be 25 minutes and ~60℃, respectively. The cooking conditions for brown rice were then divided into the following 6 categories: steeping at 25℃ for 25 minutes and cooking at an atmospheric pressure of 1.7 (25P) or 1.9 (25HP), steeping at 57℃ for 25 minutes and cooking at an atmospheric pressure of 1.7 (57P) or 1.9 (57HP), steeping at 85℃ for 15 minutes and cooking at an atmospheric pressure of 1.7 (85P) or 1.9 (85HP). The susceptibility of cooked brown rice starch to degradation into maltose by α-amylase, which is related to the degree of gelatinization and in vitro digestibility, were then determined. The amount of maltose produced by cooked brown rice samples was highest in the 57HP group, followed by the 57P and 85HP groups. Storing cooked brown rice at 73℃ for 24 hours resulted in significantly higher amounts of starch being degraded into maltose in the 57P, 57HP and 85HP groups than in the other groups. Textural analysis demonstrated that the 57P, 57HP and 85HP groups had significantly lower gumminess and chewiness values when compared to the other groups, and that 57HP received had the lowest hardness of all treatments. These results were confirmed by the results of the sensory evaluations. Furthermore, the 57P and 57HP groups were found to have a higher glossiness, stickiness aroma and taste score than the other groups. These findings were taken to indicate that steeping conditions and pressure exerted a positive synergistic effect on the cooking quality of brown rice. The texture analyzer also revealed that storing the cooked rice at 73℃ for 24 hours only led to significantly lower scores in gumminess, hardness and chewiness in the 57P and 57HP groups, which indicates that these groups underwent a lesser degree of retrogradation than other groups. Taken together, the results of the present study demonstrate that steeping brown rice at 57℃ for 25 minutes and a higher cooking pressure improved the palatability and in vitro digestibility of brown rice significantly.

게이머가 얼마나 잘 경기에 집중하는가의 문제는 경기에 승리하기 위한 중요한 요소이다. 이는 난관이나 장애물에도 불구하고 목표를 추구해 나가기 위해 필요한 자기 조절의 핵심이라 할 수 있다. 본 연구의 목적은 프로게이머의 주의집중력에 관련된 인지, 정서, 동기 및 성격 등의 심리적 변인들을 알아보는 것이었다. 연구 결과 주의력 조절 기능은 인지 유형이나 정서와 관련성은 없었고, 보상 민감성이나 추동 등의 동기 요인, 그리고 외향적 성격과 개방성 등의 성격 요인들과 관련이 있었다.

Cross docking is a warehouse management concept in which items delivered to a distribution facility by inbound trucks are immediately sorted out and reorganized based on customer demands and are routed and loaded into outbound trucks for delivery to customers without actually being held in inventory in the distribution facility. In this research, the design of distribution facility for cross docking systems was studied. The objective of this research is to find the minimum number of receiving docks and shipping docks, respectively, in order to meet the daily demand of the distribution center. Two solution approaches are employed in modeling and solving the problem The first approach is mathematical modeling and the second approach is a simulation. The logic developed in the simulation model is expected to apply to the real world situation.

Different types of bap(cooked rice) was cooked using barley or/and SoRiTae with rice as the base. Total(TS), rapidly digestible(RDS), slowly digestible(SDS) and resistant(RS) starch fractions were determined. Other physicochemical properties such as moisture, protein, amylose contents, protein digestion in vitro and color values as well as sensory properties of different bap were also investigated. Cooked rice with SoRiTae(RiSo) showed the highest moisture content of 63.9%, whereas other bap showed simillar content ranging from 62.3-63.0%. Crude protein content of RiSo was the highest, while that of cooked rice(Ri) was the lowest(p<0.05). Amylose content of RiBa was the highest, while that of RiSo was the lowest(p<0.05). In in vitro protein digestibility(IVPD), cooked rice with barley and SoRiTae(RiBaSo) was the highest, while Ri was the lowest, showing no significant difference at p<0.05. In starch fractions, as barley or/and SoRiTae were added to rice, a decrease in RDS content and increases in SDS and RS contents were observed. In addition, starch digestion index(SDI), which derived as an indicator of their in vitro starch digestibility and rapidly available glucose(RAG) value, which determined as a predictor of potential glycemic response decreased. A decrease in L value from RiSo and RiBaSo, which comprised of SoRiTae and increases in a and b values in RiSo and RiBa were observed, respectively. All sensory parameters involving color, glossiness, sweet taste, wetness, roughness, hardness and stickiness were shown to be a significant difference except sweet taste among different bap(p<0.05). L value of instrumental characteristic was negatively correlated with color of sensory characteristic and a value was positively correlated. Significant negative correlation was found between RS content and glossiness, however, positive correlation with roughness and hardness, respectively. These results suggested that cooked rice mixed with barley and SoRiTae contain significant RS and SDS contents and may improve diabetes and hyperlipidemia, due to the lowering RDS and RAG, respectively.

느타리버섯 폐면재배법은 현재 우리나라에서 가장 많이 재배되고 있는 형태이며, 전국 농가수는 약 5,000호(추정) 로 전체 버섯재배농가수의 약 60%정도를 차지하고 있다. 느타리버섯 폐면재배시 반드시 배지살균과 후발효과정을 거쳐야 하며, 이 과정은 약 5∼7일 정도에 걸쳐 이루어지 는데 이때 소비되는 유류량은 농가당 300∼400ℓ(30평 당)로 많다. 전국적으로 연간 약 2.5회 재배시 배지살균과 후발효에만 약 10백만∼15백만ℓ가 소모되는 셈이다. 균상재배방법은 다른 재배방법(봉지재배, 병재배)과 달 리 배지발효과정이 필수적이며, 발효과정을 통해 폐면배 지 내부에 많은 미생물들이 증식하게 된다. 버섯연구소에서는 폐면의 발효과정의 이화학적 변화를 조사하였고, 폐면배지에서 증식하는 다양한 미생물을 분 리하였으며, 그 중 느타리버섯 재배에서 가장 문제시되는 Trichoderma virens 등 4종의 푸른곰팡이병균에 대한 항 균활성을 지니고 있으면서 느타리버섯 균사생장에는 영향 을 주지 않는 Bacillus pumilus 등 미생물 3종을 선발하였 다. 농가실증시험을 통해 분리된 미생물을 대량배양하여 폐면배지 야외발효시 인위적으로 첨가하여 약 7∼9일간의 야외발효를 실시한 후, 저온살균과정을 생략하고 후발효 만 55℃에서 1일간 실시하였을 때, 관행 대비 균사배양, 버섯생육, 유류소모량 등을 분석한 결과, 균배양율은 100%, 평당수량 43kg으로 관행과 대등한 수량을 얻을 수 있었으며, 관행 대비 살균 및 후발효기간 3∼4일 단축, 연 간 약 1,224천원(100평/2.4회)의 유류비 절감효과를 확인하였다.