| Patent application number | Description | Published |
|---|
| 20080272382 | Light emitting device and method of manufacturing the same - A light emitting device and a method of manufacturing the same are disclosed. The light emitting device includes a buffer layer formed on a substrate, a nitride semiconductor layer including a first semiconductor layer, an active layer, and a second semiconductor layer, which are sequentially stacked on the buffer layer, a portion of the first semiconductor layer being exposed to the outside by performing mesa etching from the second semiconductor layer to the portion of the first semiconductor layer, and at least one nanocone formed on the second semiconductor layer. | 11-06-2008 |
| 20100176416 | LIGHT EMITTING DEVICE AND METHOD OF MANUFACTURING THE SAME - A light emitting device and a method of manufacturing the same are disclosed. The light emitting device includes a buffer layer formed on a substrate, a nitride semiconductor layer including a first semiconductor layer, an active layer, and a second semiconductor layer, which are sequentially stacked on the buffer layer, a portion of the first semiconductor layer being exposed to the outside by performing mesa etching from the second semiconductor layer to the portion of the first semiconductor layer, and at least one nanocone formed on the second semiconductor layer. | 07-15-2010 |
| 20110059564 | LED HAVING VERTICAL STRUCTURE AND METHOD FOR FABRICATING THE SAME - A light emitting diode (LED) having a vertical structure and a method for fabricating the same. The light emitting diode (LED) having a vertical structure includes a support layer; a first electrode formed on the support layer; a plurality of semiconductor layers formed on the first electrode; a conductive semiconductor layer formed on the plurality of semiconductor layers, and provided with an outer surface having a tilt angle of a designated degree; and a second electrode formed on the conductive semiconductor layer. | 03-10-2011 |
| Patent application number | Description | Published |
|---|
| 20090155412 | Enzymatic Interesterification Using Stepwise Changes In Temperature For Development of Trans Fat-Free Fats and Oils - Disclosed herein is a method of preparing trans fat-free oils and fats by an enzymatic interesterification (EI), and trans fat-free oils and fats prepared by the method. Specifically, the method comprises the steps of: 1) mixing fully hydrogenated fat derived from vegetable oil with RBD olive oil; 2) adding lipase to the mixed oil and reacting the mixed oil with lipase at 65 to 80° C. for 1 to 4 hours (1 | 06-18-2009 |
| 20100076643 | FAILURE DETECTING METHOD FOR STEERING ANGLE SENSOR - Disclosed herein is a failure detecting method for a steering angle sensor that detects a turning angle, turning direction and central position of a steering wheel of a vehicle. It is determined whether the steering angle sensor has failed using traveling behavior of the vehicle, and therefore, the failure of the steering angle sensor is effectively detected even when the steering angle center or the turning angle is incorrectly detected. Also, it is determined whether the steering angle sensor has failed using characteristic differences among pulse signals of the sensor, and therefore, three pulse signals output from the steering angle sensor are effectively detected although any of the pulse signals has failed, whereby the vehicle is stably traveled. | 03-25-2010 |
| 20100171747 | DDC COMMUNICATION MODULE - Provided is a display data channel (DDC) communication module reading and storing extended display identification data (EDID) of a display device and providing the stored EDID to a host device. The DDC communication module includes: a serial electrically erasable and programmable read only memory (EEPFROM) in which the EDID is stored; a comparator outputting logic data indicating that the comparator is connected to the display device or the host device; and a controller reading and storing EDID, or providing EDID stored in the serial EEPROM to the host device, according to the logic data output from the comparator. | 07-08-2010 |
| 20100285188 | PROCESS FOR PREPARING SOONG-NEUNG IN ASEPTIC PACKAGE - The present invention relates to the process for preparing Soong-Neung in aseptic package by mixing roasted rice and polished rice and adding water-for-cooking rice which is hot water extracts of the roasted rice to prepare Soong-Neung and sealing Soong-Neung under the aseptic condition and boiling cooling followed by boiling to prepare instant Soong-Neung in aseptic package, the prepared Soong-Neung in aseptic package can be preserved for a long time of more than 6 month at room temperature by the sterilization process, and have maximized perfume peculiar to Soong-Neung as diffusing perfume of roasted rice, and have a peculiar stickiness and thus have no change in perfume of Soong-Neung, and is excellent characteristics in divergency and smooth taste as erupting starch material from rice to water-for-cooking rice, such that Soong-Neung of the present invention is equivalent in quality to that of prepared by conventional home cooking method and can be preserved for a long time. | 11-11-2010 |
| 20110033592 | METHOD FOR PREPARING STICK SHAPED INSTANT FLAVORED GLUTINOUS RICE BY USING RETORT PROCESS - Provided is a method for preparing a stick-shaped instant flavored glutinous rice. The method takes advantage of a retort process where sterilization and cooking processes are performed at the same time. Also, a stick-shaped instant flavored glutinous rice according to the method is disclosed. | 02-10-2011 |
| 20110274815 | METHOD FOR PREPARING ASEPTIC PACKAGED INSTANT WET SCORCHED RICE - The present invention relates to a method for preparing aseptic packaged instant wet scorched rice, which mixes roasted rice, polished rice, and dried scorched rice, sterilizes the mixture, and adds a concentrate extracted from roasted rice, a polygonatum concentrate, and rice cooking water with a rice starch to the mixture to produce wet scorched rice. Subsequently, the thus-produced wet scorched rice is sealed in an aseptic condition, steamed, and cooled to produce aseptic packaged instant wet scorched rice. As the aseptic packaged instant wet scorched rice prepared according to the method of the present invention is sterilized, the rice can be preserved over 6 months or longer at room temperature. Further, the flavor of the roasted rice and the scorched rice is diffused to maximize the unique flavor of the scorched rice. The starch of the scorched rice is eluted to the rice cooking water to provide a predetermined turbidity and to enrich the flavor of the scorched rice. The scorched rice of the present invention is well softened, and has the unique texture of scorched rice. Therefore, the scorched rice of the present invention has a superior quality rivaling that of homemade scorched rice, and can be preserved over a long period of time. | 11-10-2011 |
