• Journal of Information Display
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• 제4권1호
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• pp.14-16
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• 2003

The study of confined liquid crystals flourished in the decade of the nineties. Liquid crystals properties have been probed after confinement in well-defined or interconnected geometries as those available in porous media and in polymer networks. In this work we emphasized the power of the nuclear magnetic resonance technique to determine the confined liquid crystal structures. We also present unexpected results on the dependence of the confined liquid crystal configuration on the chain length.

• Bulletin of the Korean Chemical Society
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• 제21권5호
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• pp.493-496
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• 2000

By use of the rotational distribution expression previously derived based on the collisional time correlation function formalism, the rotational distributions of $CO_2$ vibrational ground state (00°0) after collisions with hot H, D, or Cl atom have been constructed. Energy and rotational quantum number parameters which can characterize the rotational distributions are also calculated and compared with those deduced from the experimental distribution. The results from this work would be very useful in predicting the rotational distributions in the lower J region for which experimental data are not available due to the interference from the ambient $CO_2$.

• Steel and Composite Structures
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• 제18권2호
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• pp.395-408
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• 2015

The paper considers the free vibration analysis of FGM grid systems. Up to now, very little work has been done on this type of system and the paper aspires to fill this gap. Based on the hybrid-stress finite element formulation free vibration solutions for FGM grid systems of various aspect ratios, different types of gradations functions, and support conditions are determined. The tabulation of these results, not available thus far, should be useful to designers and researchers who may use them.

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.363.1-363.1
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• 2002

Costunolide. a sesquiterpene lactone is isolated from Magnolia Sieboldi. It is known to possess antitumour and anti-inflammatory activities. This compound is synthesized from Ihe easily available decalin dione using the ring cleavage approach to construct the ten-membered ring system. The two keys points in this work are the chiral inductionon the allyl alcohol moiety using Sharpless epoxidation reaction and opening of the eopxide with an organocuprate reagent which leads to a $\alpha$-exomethylene lactone. (omitted)

• East Asian Economic Review
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• 제26권4호
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• pp.257-277
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• 2022

Does servitization improve manufacturing firms' performance, and in what condition? Following the seminal work of Crozet and Milet (2017), this study analyzes disaggregated firm-level data that covers 40,000 South Korean manufacturing firms surveyed by the Survey of Business Activities of Korea. We compute firm-level servitization intensity with available sales data of each firm by two-digit SIC sub-sectors. We find two novel empirical regularities: Korean servitization intensity distribution shows a very different shape from the French benchmark; Servitized firms tend to perform higher profitability and higher productivity than non-servitized firms.

• 한국수산과학회지
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• 제15권4호
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• pp.271-282
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• 1982

The browning development, mainly through the Maillard reaction, occurring in the dried fish meat products during storage causes reduction of the nutritional value due to the loss of the essential amino acid such as available lysine as well as off -flavor resulting in the deterioration of the food quality thus shortening the shelflife. In the work, the changes in the amount of available lysine, extractable nitrogenous compounds (nonprotein-N, amino-N, trimethylamine oxide, trimethylamine, and free lysine) and development of browning were measured to assess the relationship between the shelflife and the quality loss in dried filefish under the steady state conditions (35,45, and $55^{\circ}C;a_{w}'s$ of 0.44 0.52, 0.65 and 0.75 at each temperature) and fluctuating temperature condition of $35/55^{\circ}C$ will. alternating 7 day periods at each water activity. The results indicated that the amount of available lysine and extractable nitrogenous compounds except TMA decreased rapidly with increasing temperatures and water activities while the rate of available lysine and extractable nitrogenous compounds must be involved in the initial stage of brown pigment formation. The available lysine loss of the dried filefish products stored under the fluctuating temperature conditions was greater than that stored under its fixed mean temperature, $45^{\circ}C$. The activation energies for lysine loss obtained from the Arrhenius plot ranged 6.9 to 4.4 Kcal/mol and $Q_{10}$ values at $40^{\circ}C$ were 1.4 to 1.2. The values for browning were 15.7 to 14.4 Kcal/mol and 2.2 to 2.0 respectively. Shelf-life, defined as the time to reach 0.15 O. D./g solid or the limit of off-color deterioration by browning reaction, was extented longer than the halflife of Iysine loss, actually corresponding $75\%$ loss of available lysine. This suggested that the halflife of lysine loss might not be adequate to assess the shelf-life of the food system with high potential of protein, nonproteinous nitrogen compounds, and lipids.

• 한국방재학회 논문집
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• 제9권4호
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• pp.67-70
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• 2009

본 연구는 산업현장의 산업재해를 저감시키기 위한 근본적인 대책을 제시하기 위하여 수행되었으며, 우리나라 산업체에 재해 방지 기관으로 핵심적인 역할을 담당하고 있는 대행기관들을 중점 조사하였다. 그래서 각 대행기관들이 안고 있는 문제점들을 파악하여 대행기관 및 대행사업장에 대한 안전상의 문제점들을 제시하며 한편으로는 대행을 받고 있는 사업장에 대한 유용한 시책들은 더욱 권장하여 중소사업장의 산재예방 전도기관으로 거듭날 수 있도록 한다. 그래서 대행기관에 활성화를 위한 실질적인 대안을 제시하고자 하는 것이 본 연구의 주요 목적이다.

• Ocean and Polar Research
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• 제37권4호
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• pp.249-263
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• 2015

Standardization work for the ocean data produced by a variety of national oceanographic research projects was conducted in order to establish a national ocean data sharing system. For this work, we first prepared standard proposals for the national research ocean data by reviewing and analyzing of existing international and domestic ocean-data standards. The proposed standards were reviewed and revised by experts in the field of oceanography and academic societies for documentation. The 125-page technical report on the standards of 25 data items was prepared as an output of this research work, which is available free of charge for the public and interested parties. This paper explains the proposed standards of metadata and codes regarding the common properties of all the oceanographic data items. Especially, the standards for the metadata, codes and data formats of 4 physical data items were described in detail. In order to be adopted as the national standards for ocean data, however, the standards suggested here require further development and/or modification based on additional reviews of and ample feedbacks from the relevant academic and technical communities.

• 건설안전기술
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• 통권54호
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• pp.29-35
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• 2011

본 연구는 산업현장의 산업재해를 저감시키기 위한 근본적인 대책을 제시하기 위하며 수행되었으며, 우리나라 산업체에 재해 방지 기관으로 핵심적인 역할을 담당하고 있는 대행기관들을 중점 조사하였다. 그래서 각 대행기관들이 안고 있는 문제점들을 파악하여 대행기관 및 대행사업장에 대한 안전상의 문제점들을 제시하며 한편으로는 대행을 받고 있는 사업장에 대한 유용한 시책들은 더욱 권장하여 중소사업장의 산재예방 전도기관으로 거듭날 수 있도록 한다. 그래서 대행기관에 활성화를 위한 실질적인 대안을 제시하고자 하는 것이 본 연구의 주요 목적이다.

• 대한영양사협회학술지
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• 제11권4호
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• pp.430-439
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• 2005

The purposes of this study were to evaluate the extent of dieticians' application of the curriculum of the food and nutrition major to their work and to suggest improvement measures for more efficiently applicable curriculum. A questionnaire survey of 552 dieticians at school food service and industry food service operations in Korea was conducted and 178 completed questionnaires were available for the purpose of the statistical evaluation. Statistical analyses were made of raw data by way of using the SPSS/win 7.2 program. The main results of this study were summarized as follows : Dietitian’s job could be categorized into 11 duties and 92 task elements. The application level was ranked at a level between 3 point and 4 pont(out of 5 scale) in the most area of the 92 task elements. Out of 11 duties, duty of sanitation management was applied at the highest level, while duty of nutrition education and duty of consultation management were utilized at the lowest level. Compared with the industry food service dieticians, dieticians at school food service operations employed the curriculum at the higher level. The effectiveness of experiments and practicum curriculum was ranked at the lower level than 3 point(out of 5 scale).