• Proceedings of the Korea Society of Design Studies Conference
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• 2004.10a
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• pp.106-107
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• 2004

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

• Proceedings of the Korea Society of Design Studies Conference
• /
• 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

• Proceedings of the Acoustical Society of Korea Conference
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• spring
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• pp.287-290
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• 2004

• 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

• 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.

• Journal of the Korean Chemical Society
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• v.11 no.4
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• pp.143-149
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• 1967

The Transient State Theory of Significant Liquid Structure is applied to a binary liquid solution of benzene and carbon tetrachloride, which gives slightly positive deviation from Raoults law. The partition function for the solution is derived according to the proposed theory. The various thermodynamic properties such as total and partial vapor pressures, molar volumes, entropies of mixing, and compressibilities are calculated at three different temperatures, 298.15^{\circ}K$, 313.15^{\circ}K$ and 343.1515^{\circ}K$. The calculated values agree satisfactorily with experimental data.

• 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).