Abstract: The present invention relates to a bread comprising a saccharified rice solution and a method for preparing same and, more specifically, to a bread comprising a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees and a method for preparing same. According to the present invention, a saccharified rice solution prepared by using Aspergillus oryzae koji, Aspergillus kawachii koji, and lees is developed, and thus, as compared with an existing saccharified rice solution prepared by using Aspergillus oryzae koji or Aspergillus kawachii koji, sweetness may be reduced, and the amounts of glutamic acid and aspartic acid may be increased, thus giving further enhanced savory taste. Furthermore, various and rich flavors (aroma) may be enhanced. In addition, by addition of the saccharified rice solution of the present invention, a bread having savory taste and various and rich flavors (aroma) may be prepared.

Abstract: A full-duplex communication method in a high efficiency wireless local area network (WLAN), the full-duplex communication method being performed by an access point (AP) in a WLAN network, includes transmitting a reference frame to at least one station (STA); receiving an uplink frame from the at least one STA in a time period determined on the basis of the reference frame; and transmitting a downlink frame to the at least one STA in a specific time duration of the time period, wherein the uplink frame and the downlink frame are transmitted through the same channel.

Abstract: A full-duplex communication method in a target wake time (TWT) service period of a high-efficiency wireless local area network (WLAN) is performed by a TWT responding station, and includes transmitting TWT schedule information to at least one TWT requesting station; transmitting information regarding a resource unit (RU) to the at least one TWT requesting station through a reference frame in a TWT service period (SP); receiving an uplink frame from the TWT requesting station in a time period determined on the basis of the reference frame through the RU; and transmitting a downlink frame to the TWT requesting station in a specific time duration of the time period. The uplink frame and the downlink frame are transmitted through the same channel.

Abstract: A full-duplex communication method in a high efficiency wireless local area network (WLAN), the full-duplex communication method being performed by an access point (AP) in a WLAN network, includes transmitting a reference frame to at least one station (STA); receiving an uplink frame from the at least one STA in a time period determined on the basis of the reference frame; and transmitting a downlink frame to the at least one STA in a specific time duration of the time period, wherein the uplink frame and the downlink frame are transmitted through the same channel.

Abstract: A full-duplex communication method in a target wake time (TWT) service period of a high-efficiency wireless local area network (WLAN) is performed by a TWT responding station, and includes transmitting TWT schedule information to at least one TWT requesting station; transmitting information regarding a resource unit (RU) to the at least one TWT requesting station through a reference frame in a TWT service period (SP); receiving an uplink frame from the TWT requesting station in a time period determined on the basis of the reference frame through the RU; and transmitting a downlink frame to the TWT requesting station in a specific time duration of the time period. The uplink frame and the downlink frame are transmitted through the same channel.

Abstract: A method of preparing a natural sourdough starter capable of being continuously prepared while allowing bread to maintain uniform quality activities is provided. In particular, a method of preparing a natural sourdough starter for bread using a traditional Nuruk is provided. The method includes mixing purified water with a Songhak Nuruk, putting the resulting mixture into an incubator and separating and filtering a microorganism starter, mixing purified water, wheat flour and rye flour with the microorganism starter, putting the resulting mixture into a fermenter and fermenting the mixture at room temperature, mixing purified water, wheat flour and rye flour with the starter culture broth, putting the resulting mixture into an incubator and fermenting the mixture at a temperature of 11 to 13° C., and putting the sourdough starter into a refrigerator and refrigerating the sourdough starter at a temperature of 2 to 4° C.

Abstract: A method for protecting an alignment mark on a semiconductor substrate, includes forming a dielectric layer on the semiconductor substrate having the alignment mark, forming a cap oxide film on the dielectric layer, wherein the cap oxide film is formed to have a regular thickness and an additional thickness, etching a portion of the dielectric layer and the cap oxide film to expose the semiconductor substrate to thereby form a via hole, filling the via hole with a metal, and performing a chemical mechanical polishing process with the metal and the cap oxide film to form a via contact.