• 베이커리
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• no.8 s.457
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• pp.130-131
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• 2006

일본에서 오래전부터 제과점 실속 아이템으로 자리잡은 구움과자는 풍부한 맛과 향으로 선물 아이템으로 각광받고 있다. <베이커리>는 지난호부터 일본제과교육의 중심 '동경제과학교'와 함께 구움과자의 기본을 다져보고 있다. 그 두번째 주자로 홍차와 찰떡궁합을 이루는 영국의 대표적인 구움과자 '스콘'을 소개한다.

• 베이커리
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• no.4 s.357
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• pp.122-123
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• 1998

• 베이커리
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• no.2 s.355
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• pp.120-121
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• 1998

• 베이커리
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• no.9 s.350
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• pp.134-135
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• 1997

• Water for future
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• v.40 no.3 s.164
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• pp.52-58
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• 2007

• 베이커리
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• no.8 s.361
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• pp.28-47
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• 1998

• Proceedings of the Korea Water Resources Association Conference
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• 2007.05a
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• pp.1244-1248
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• 2007

This study aims at investigating the in situ applying grass concrete system in river environments which widely used nowadays and reviewing the effect and flow resistance for grass concrete structure through the physical experiments by hydraulic model test and developing application method in river bed which has rigid flood resistance. Grass concrete structure has been independently tested under high velocity flow under the super critical condition, as well as sud critical flow measuring velocity and water surface elevation along the cross section. This results shows grass concrete system is also suited to use in aggressive river environments such as repairing a flood damaged embankment that had placed at risk the adjacent drainage channel with vegetation.

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.1-5
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• 2023

In this study, scones were prepared using Cordyceps powder, described as 'immortal life'. Cordyceps powder was prepared in 0%, 2%, 4%, 6%, and 8% ratios, and salinity, color, texture, and antioxidant properties were analyzed. The salinity of Cordycepsscones did not show a difference according to the amount of Cordyceps powder added (p=0.364), and the a-, b-values increased significantly (p<0.001). In the case of texture, there was no significant difference in the amount of Cordyceps added. Flavonoids increased significantly as the amount of Cordyceps powder increased (p<0.001). ABTS-radical scavenging capacity increased significantly as the amount of Cordyceps powder increased (p<0.001). Through this study, the antioxidant properties of Cordycepsscones were confirmed.

• Korean Journal of Materials Research
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• v.7 no.3
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• pp.188-195
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• 1997

Copper ions were adsorbed on amorphous Si films by spincoating of Cu solutions and were employed as surface nucleation sites for low-temperature crystallization. The crystallization temperature can bc lo~vered down to $500^{\circ}C$ and rhe crystallization time can be shortened by Cu adsorption. The Cu-adsorbed amorphous films were crystallized by fractal growth with the shape of tree branches. The fractal size ranged from $30 to 300{\mu}m$, depending on the Cu solution concentration. The fractals consisted of f e a t h e r like elliptical grains with the size of $0.3~0.4{\mu}m$. which was comparable to that of the intrinsic films crystallized at $600^{\circ}C$. Both the nucleation activation energy and grotvth activation energy decreased as the Cu concentration in the solution increased. The results suggest thcit the adsorbed Cu increases preferred nucleation sites at the surface and enhmces crystallization by reducing thc activation energies of nucleation and growth.