• 대한공업교육학회지
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• v.40 no.2
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• pp.216-238
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• 2015

The purpose of this study was to identify the improvement plan of Korea Network for Occupations and Workers(KNOW) in terms of the information quality and usefulness for undergraduate students.'Homework of occupational information exploration'as research instrument was assigned to the engineering students taking career courses at KoreaTech in Chungnam province, Korea. Data was collected from two-hundred sixty six college students. The main results were as follows: The percentage of awareness of KNOW was very low(7.5%), but the mean of preference(73.5) and usefulness of career readiness(70.6) of KNOW were likely to be high. The information quality of KNOW was analysed in terms of both menu bar and evaluative components. In menu bar, the highest mean of information quality was'wage, job satisfaction, and job outlook'menu bar(71.7). On the other hand'task information on the job'had the lowest mean. In evaluative component, the highest mean of information quality was understandability(73.4), whereas the completeness was at the bottom(63.7). These results implied that the KNOW has the usefulness for engineering students to explore the occupational information and to make ready for career. Nevertheless, it is needed to publicize KNOW and to redeem menu bar and contents for the improvement of this online system.

• The monthly packaging world
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• s.201
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• pp.118-128
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• 2010

전 세계적으로 녹색성장, 이산화탄소 절감, 지구온난화 문제 등이 보다 중요시되면서, 기존 규제 일변도 정책, 생분해 플라스틱 중심으로 빠르게 분해가 되는 소재로 진행되고 있던 에코패키징에 대한 패러다임이 변화되고 있다. PVC, 스티로폼 등 인체 무해성 관련 소재에 대한 강력한 규제가 시행되고 있으며, 생분해성 플라스틱 감량을 우선시하고 있다. 또한 강도, 생산성, 재활용 용이성 등 포장재의 기본 기능을 중시하면서 생분해 플라스틱을 이용한 일회용품에서 바이오 플라스틱을 중심으로 자동차, 화장품, 산업용 완충재, 멀칭필름, 문구 파일류 등 다양하고 포괄적인 분야로의 상품화 적용이 빠르게 되고 있다.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.278-282
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• 1998

An attempt was made in this study to investigate the possibility of processing fresh garlic into an fresh garlic paste. The characteristics of fresh garlic paste and processing properties were investigated and the effect of salt, maltodextrin, acid and heat on product quality during storage were studied. After the processed fresh garlic paste was stored at 3$0^{\circ}C$ and 5$^{\circ}C$ without light for 6 months. The weight and pH of colve were 93% of total and 5.95, respectively. Addition of 10% salt, 10% maltodextrin, 01.% dl-malic acid, and heat on fresh garlic paste maintain color of fresh garlic could be preserved for 6 months at 5$^{\circ}C$. Judging from thiosulfinate and pyruvate content, and sensory evaluation, quality damage of fresh garlic paste which was make of 10% salt, 10% maltodextrin, 0.1% dl-malic acid, and heat on fresh garlic paste hardly occurred at 5$^{\circ}C$ but occurred considerable level at 3$0^{\circ}C$ during storage for 6 months.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.530-537
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• 2000

Quality characteristics of strawberry jams made of 2 different strawberry cultivars, Bogyo-joseng and Suhong, with 25, 50, 75, 100% fructo-oligosaccharide in place of sucrose were evaluated. Moisture content of Suhong jam was higher than Bogyo-joseng jam. pH of Bogyo-joseng and Suhong jam was not different. The lightness, redness and yellow-ness of Bogyo-joseoung jam were higher than those of Suhong jam. Spreadmeter value of jams decreased with addition of fructo-oligosaccharide. The sweetness of Suhong jam was higher than Bogyo-joseng. Reducing sugar content of Suhong jam was higher than Bogyo-joseng jam. More of fructo-oligosaccharide added, reducing sugar content of jam increased. Residual anthocyanin in Bogyo-joseng strawberry jam was decreased by addition of fructo-oligosaccharide. However, the residual anthocyanin content of Suhong strawberry jams with fructo-oligosaccharide was lower than that of sugar-only control jam with an exception of 50% fructo-oli-gosaccharide jam. The 50% fructo-oligosaccharide jam had a higher residual anthocyanin content than sugar-only jam. As the addition rate of fructo-oligosaccharide increased, springiness and cohesiveness of jam increased, while resilience decreased. In sensory evaluation, Bogyo-joseng strawberry jams obtained highest score with 50% fructo-oligosaccharide, while Suhong strawberry jam was favored most with 25% fructo-oligosaccharide.

• Clean Technology
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• v.23 no.2
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• pp.133-139
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• 2017

Bio-based plastics containing the biomass content higher than 25 wt% have been considered as environment-friendly materials due to their effects on the reduction in the $CO_2$ emission and petroleum consumption as well as biodegradability after use. In this study, poly vinyl chloride, plant-derived plasticizers, by adding a biodegradable catalyst was observed a change in the biodegradability and physical properties. To produce the oxidative decomposition transparent bio film, which is broken down in the initial percent elongation and physical properties such as tensile strength, it was to test the safety of the product as a food packaging material. Poly vinyl chloride, primary plasticizer, secondary plasticizer, anti fogging agent, the combined stabilizer were mixed in a high speed mixer, then extruded using an extrusion molding machine, after cooling, winding, to produce a oxidative decomposition transparent bio film and the control film, with a thickness of $12{\mu}m$ through winder role. Mechanical properties tensile strength, elongation, and the maximum load elongation and biodegradation test. Transparent bio film produced by biodegradation catalyst is compared with the control film. Tensile strength and elongation of films were found to be no significant difference. Further, as a result of the biodegradation test for 45 days based on the ASTM D6954-04 method, biodegrability of film is 61.4%.

• Korean Journal of Agricultural Science
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• v.30 no.1
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• pp.66-75
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• 2003

This experiment was carried out to examine the fermentation properties of yogurt added fresh mulberry, freeze dried-mulberry and heated air dried-mulberry at concentrations of 0%, 0.3%, 0.6% and 0.9%. Lactic acid bacteria was used mixed starter culture(Str.salivarius ssp. thermophilus and Lac. delbrueckii ssp. bulgaricus). We obtained excellent results from the yogurt added fresh mulberry. In yogurt added 0.9% fresh-mulberry, lactic acid contents and titratable acidity were higher than those of 0%, 0.3%, 0.6% fresh-mulberry added. Also, sensory scores of color, taste and overall acceptability of the yogurt with 0.9% fresh mulberry was higher than those of any other groups.

• Journal of Fashion Business
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• v.14 no.1
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• pp.163-175
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• 2010

This study is a part of the integrated investigation of the design of Yves Saint Laurent, and aims at examining the background of the appearance of art inspiration which the artistic quality and originality are particularly seen. And also, I would like to examine the source of the power that transcends periods, dealing with issues in the design. From the mid 1960 to 1970, Yves Saint Laurent who leaded the global fashion trend, displayed the Art Inspiration works with the innovation of fashion in Paris, rediscovery of the trends and colors in Modern Art, and background of Entourage and so forth. He brought in the various artistic genres to the fashion, and his Haute Couture collections which were created by the passion for the movie and theater art, expressed the freedom through his strong identity in the Modern Art & Culture and the atmosphere of that period. Eventually his works are reappeared transcending the generations as the fundamental power of Modernity, through the restricted line of his own, strong contrast of colors, and insight for the future.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2005.11a
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• pp.325-326
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• 2005

해양에 적조가 발생하면 해수의 산소결핍 현상을 유발하고 동식물의 성장과 생존에 필수적인 태양광을 차단하여 해양 동물뿐 아니라 식물에게까지 치명적 피해를 준다. 또한, 대형 선박의 안정수(ballast water) 유입시 안정수 내에 포함되어 그들의 생활공간을 이동하면서 선박으로부터 다시 유출될 때 신생활공간에 외래 생물체로 침입하여 그곳의 기존 생태계를 파괴시키거나 교란하는 외래침입생물체는 해양생태계 환경파괴의 주범이다. 따라서 이들 두 종류의 해양생물은 부분적으로 상관성을 지니는 해양수산업계의 천적이며, 해양생태환경 파괴의 원인 제공자로써 마땅히 과학적 방법으로 제거되거나 방지되어야 한다. 이 논문은 해양수산업 계에 막대한 피해를 끼치며 해양생태환경 파괴의 주범으로 등장한 적조생물과 외래침입생물체들이 해수로부터 제조한 플라즈마 반응생성물에 처리된 결과를 분석하여 그 응용성을 조사하였다.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 1998.06a
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• pp.87-90
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• 1998

본 연구의 목적은 방향족 화합물의 생분해능이 우수한 토양 방선균을 분리하여 방선균에 의한 방향족 화합물의 생분해 기작 및 생분해 특성을 연구하는 것이다. 본 연구실에서는 phenol을 model compound로 실험한 결과, 일반 토양에서 분리한 많은 방선균들이 비록 농노의 차이를 보이기는 하지만 phenol의 생분해능을 갖고 있었다. 그러나 이들 대다수의 방선균들을 낮은 농도의 phenol에서만 일정 기간 성장을 하며, morphological differentiation 및 포자의 형성과 같은 일반적인 방선균의 성장 특성은 전혀 관찰되지 않았다. 이들 중 몇 종류의 분리된 방선균들 낮은 농도에서의 우수한 성장은 물론이고 상당히 높은 농도 (7mM)에서도 phenol을 유일한 탄소 및 에너지원으로 사용하여 성장하며 정상적인 morphological differentiation을 진행시킴이 관찰되었다. 특히 PD001로 명명된 phenol 분해능이 우수한 방선균에서는 일반적인 방선균 성장 온도 (3$0^{\circ}C$) 보다 높은 45$^{\circ}C$의 고온에서 더 빠른 성장을 보이는 고온성 방선균의 특징도 관찰되었다.

• Journal of Nutrition and Health
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• v.19 no.6
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• pp.374-381
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• 1986

The effects of the hormonal factor (CCK) a and neural factor(carbachol) on the exocrine function of the pancreas were studied in th is experiment. A superfusion technique was used for in vitro study of stimulus-secreti- o on coupling in isolated pancreatic acinarce 11s frQm the rats fed heated or raw soybean diet. Chymotrypsin secretion was higher in cells from the raw soybean group than in those from the heated soybean group with both kinds of stimulants(CCK and carbachol), whereas, amylase secretion was higher inthe h heated soybean group than in the raw soy­b bean group. This indicated that chymotrvpsin a and amylase secretion from the acinar cells are not parallel with CCK and carbachol st­i imulation.