• Proceedings of the Korean Society of Grassland Science Conference
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• 1999.06a
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• pp.99.1-100
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• 1999

본 연구는 연맥 및 헤어리 베치를 사일리지로 이용하기 위하여 예건 및 젖산균 첨가에 따른 사일리지 품질에 미치는 영향을 구명코자 축산기술연구소 초지사료과에서 실시하였다. 젖산균 첨가량은 원물 100톤 기준으로 젖산균 1,135g에 물 100$\ell$ 혼합하여 24시간 배양하여 분무하였다. 연맥 및 헤어리 베치의 예취 직후 건물률이 각각 18.4%와 15.9%에서 3일 예건했을 경우 26.5%와 29.9%로 사일리지 조제에 좋은 조건이었다.(중략)

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1994.06b
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• pp.49-53
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• 1994

베인형 펌프, 모터 등의 마찰, 마모특성에 관해서 많은 연구가 있었으나, 베인펌프는 구조로부터의 제약이 많기 때문에, 대용량, 고압, 고속화라는 일련의 요구를 만족시키는 것이 쉽지 않아, 그 요구에 부응하기 위해 지금까지의 연구가 내마모성 작동유, 표면처리 기술, 특수 베인기구등의 개발을 제약에 부딪칠 때마다 필요에 따라 한결같이 경험적으로 이루어졌으며, 측정에 대한 면에서도 동적 조건 하에서의 측정은 거의 없으며, 해석에 관해서도 일반성이 상당히 결여된 상태라 할 수 있다. 따라서 본 연구에서는 유압 베인펌프의 베인과 캠링간의 접동 모델로써 동적 마찰 실험장치를 제작하여, 베인 선단의 마찰력을 측정하고 이를 기초로 하여 실기 유압 베인펌프의 베인과 켐링내면간의 접동부에 관한 마찰특성을 추정하는 것을 목적으로 하였다.

• Journal of The Korean Society of Grassland and Forage Science
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• v.29 no.1
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• pp.19-24
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• 2009

The plant height of hairy vetch was high to comparing with crimson clover, and that of crimson clover was the lowest while that of hairy vetch was the highest with one application of rare earth. The dry matter content of crimson clover and hairy vetch were 20.3% and 18.1%, respectively and the dry matter content between two species had little difference. In this study, the fresh yield of hairy vetch was higher than that of crimson clover, while the dry matter yield of crimson clover was higher than that of hairy vetch. But there were not significant difference between two species. Although the fresh and dry matter yield of both species were the high with one application of rare earth, there were not significant difference between three treatments of rare earth. The nutritive values of hairy vetch were higher than that of crimson clover Neural detergent fiber (NDF) and acid detergent fiber (ADF) content decreased with one application of rare earth. But crude protein (CP) and digestibility were not significant between rare earth applications.

• Industry Promotion Research
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• v.9 no.3
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• pp.185-192
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• 2024

This study investigates the F&B brand choice attributes preferred by Generation Z and the brand experience of the London Bagel Museum, resulting in the following findings. First, in-depth interviews with Generation Z revealed that they consider 'appearance' and 'sociability' to be the most important factors when choosing an F&B brand. The success of the London Bagel Museum can also be attributed to fulfilling these Generation Z F&B brand choice attributes of 'appearance' and 'sociability.' Additionally, 'taste' was found to have the greatest impact on word-of-mouth and revisit intentions. The brand experience of the London Bagel Museum received the highest score in sensory experience, which can be seen as satisfying the visual stimulation that Generation Z, who value 'appearance,' consider important. This was followed by cognitive experience, emotional experience, and behavioral experience, in that order. The significance of this study lies in providing insights for the development of successful F&B brands by elucidating the F&B brand choice attributes of Generation Z and the brand experience of the London Bagel Museum.

• Convergence Security Journal
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• v.2 no.2
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• pp.89-97
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• 2002

We use the call routing to interpret the number or name for routing address in multimedia internet. The routing address is used for connection setup. The traffic engineering consists of traffic management, capacity management and network planning. In this paper, in the traffic management function, the basic functions for call routing and connection/bearer-path routing will be presented.

• 베이커리
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• no.10 s.339
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• pp.120-121
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• 1996

• 주택과사람들
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• s.219
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• pp.111-112
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• 2008

• The Korean Publising Journal, Monthly
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• s.328
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• pp.152-152
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• 2003

• 베이커리
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• no.8 s.349
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• pp.130-131
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• 1997

• 베이커리
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• no.7 s.396
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• pp.133-133
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• 2001