• Proceedings of the Korea Society of Design Studies Conference
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• 2005.10a
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• pp.140-141
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• 2005

• Proceedings of the Korea Society of Design Studies Conference
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• 2005.10a
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• pp.114-115
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• 2005

• Journal of the Korean Graphic Arts Communication Society
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• v.19 no.1
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• pp.1-3
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• 2001

No abstract, See Full-text.

• Proceedings of the Korea Society of Design Studies Conference
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• 2005.05a
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• pp.136-137
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• 2005

• The Pure and Applied Mathematics
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• v.23 no.2
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• pp.203-203
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• 2016

• Journal of the Korean Graphic Arts Communication Society
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• v.22 no.1
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• pp.39-52
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• 2004

A novel evaluation method is investigated for measuring the ability of acid amplification of acid amplifier. The method is based on the measurement of conductivity change by the acid generation according to UV radiation. It is found that the decrease of conductivity is caused by photopolymerization of epoxy monomer during UV curing process of ink film and the by the rate of UV curing. In this paper, the novel acid amplifiers were synthesized and measured thermal stability by means of DSC. It was found that mono-type acid amplifiers were more stable than di-type. It is possible to make the dynamical evaluation the curing rate of UV curable ink in curing process by this method.

• Journal of the Korean Graphic Arts Communication Society
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• v.27 no.1
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• pp.49-58
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• 2009

Computer to plate technology(CTP) have become fully commercial. The current wide range of computer to plate system and plate makes many potential customers insecure. This process which began around 1995 has now been successfully completed, so that a wide variety of high performance systems is available. The computer to plate method of producing printing plates eliminates films from the production process, thus reducing costs and shortening production times. To discover the optimization formulation of sensitized materials we were changed formulation of resin and violet solution in thermal sensitizers. Also we were analyzed the CTP plate's surface and the result of coating and development at each sample. we were analyzed the effects of development condition as temperature and speed, the plate wear of printing test in C, M, Y, Bk ink. This paper aims to find out suitable ways that we can develop a domestic CTP plate.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.510-514
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• 2015

Various parts of Kkujippong (Cudrania tricuspidata Bureau) tree (leaves, stems, roots, and fruit) were evaluated to determine their properties. The general components of Kkujippong tree were fat 1.3-5.9 g /100 g, protein 6.3-18.7 g /100 g, and ash 2.8-9.0 g /100 g. The fiber content of the stem was the highest amount at 69.2 g/100 g, followed by protein in the roots (49.9), leaves (45.5), and fruit (15.6). In addition, Kkujippong tree was found to contain high concentrations of several minerals (Ca, Fe, Mg, Na, P, Zn) in the leaves. The total polyphenol content was significantly higher in the leaves than in other areas at 571.3 mg% (p<0.05). Electron donating ability was also highest in the leaves at 83.55% (p<0.05).

• Journal of the Korean Chemical Society
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• v.61 no.4
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• pp.157-162
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• 2017

In the present study, nanocrystalline mixed metal oxide, $CuMnO_3$ catalyst have been synthesized by mechanochemical method with green chemistry approach. The synthesized catalyst was characterized by analytical techniques including FTIR, XRD, SEM, TEM and BET surface area. The synthesized catalyst shows high surface area is $121.06m^2/g$ with particle size 18 nm. The one pot four component synthesis of substituted 2-phenyl-4(3H) quinazolinone from the reaction of anthranilic acid, benzoyl chloride, hydrazine hydrate and substituted benzaldehyde in presence of $CuMnO_3$ nanocatalyst has been carried out. It affords the corresponding products with high yield (76-95%) in very short reaction time. All the obtained products were characterized with $^1HNMR$, $^{13}CNMR$, FTIR and EIMS.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.374-385
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• 2008

The principal objective of this study was to determine the street-food needs of culinary major and non-major university students. University students in Daejeon were assessed by surveys conducted between November 20, 2007 and November 25, 2007. The results of the surveys were as follows; 1. The reason for street-food usage: mainly snacks(37.4%). 2. Primary factor considered when choosing street-food: taste of the food(48.52%). 3. The frequency of street-food purchase: 2 times/month(52.4%) 4. The mean cost for the one-time purchase of street-food: $1,000{\sim}2,000$ won(62.4%). The Importance-Performance Analysis(IPA) used for obtaining information from the culinary major and non-major university students suggested that the attributes of street-food with fair to poor performance but high importance were as follows: sanitary quality in chicken skewers, soondae, ddeokbokki and fried foods and price and nutrition for hamburgers.