• 멤브레인
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• 제30권1호
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• pp.9-20
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• 2020

바이오 의약품 생산과정의 대부분 공정에서 분리막이 사용되고 있다. 분리막 공정은 다른 공정의 전처리, 공정 자체의 불순물 분리, 바이러스 제거, 목표 생성물 농도 조절 및 완충 용액 교환 등에 사용된다. 인체에 사용하는 바이오 의약품의 바이러스 오염은 심각한 임상 결과와 직결되는 민감한 문제이기 때문에 바이러스 필터는 제품의 효능과 안정성을 보장하기 위해 중요한 역할을 한다. 바이러스 필터는 일반적으로 표면 개질된 PVDF, PES, CRC 등 다양한 고분자로 만들어진 복합다층 구조를 가지고 있다. 제조업체에 따라 대칭(symmetric) 또는 비대칭(asymmetric) 등 다른 기공 구조와 형태를 가지고 있으며, 주름막, 평판 시트 또는 중공사 형태로 사용된다. 바이러스 필터는 Asahi Kasei 를 비롯해 Millipore, Pall, Sartorius 등 몇몇 해외 업체들이 독점적으로 국내에 공급하고 있다. 바이러스 필터를 대체하려면 검증작업을 통해 규제기관의 승인을 받는 등 상당한 시간과 비용이 소요된다. 최근 일본의 수출규제로 국산화가 중요해진 만큼 제거 성능 고도화 등 선제적으로 기술자립도를 높여가야 한다.

• 한국인터넷방송통신학회논문지
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• 제17권2호
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• pp.39-44
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• 2017

본 연구에서는 국내 콘텐츠 생산 및 유통방식의 급격한 변화에 따른 방송장비 구매 수요처의 절대적인 장비구매 인식을 비교하였으며 이에 수요자가 지각하는 국산 방송장비의 기술 신뢰도, 시스템 안정성 등의 정보의 정도가 장비구매에 미치는 영향을 연구모델을 통해 분석하였다. 방송 장비 수요에 관한, 기존 연구 데이터의 미진함으로 인하여 방송장비 전문가들과의 심층인터뷰와 설문조사를 병행하였다. 분석 결과로 외산장비에 비해 국내 장비의 단품구매와 시스템, Block구매의 경우가 많아 호환 경쟁력이 미흡하고 기술발전이 늦다. 국내 방송장비수요처가 인식하고 있는 국산방송 장비에 대한 선호, 만족도의 향상을 기하기 위한 기술 신뢰도 증진과 핵심 주요장비의 개발이 시급하며 소출력 송신기 안테나, 모니터장비에 국한되어있는 국산 장비의 공급을 확장하기 위한 개발이 시급하고 해외진출과 시장을 확보하기 위한 국내육성 지원도 요구된다.

• Elastomers and Composites
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• 제6권1호
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• pp.71-81
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• 1971

The intention of this study is to investigate the properties of polymer blend, NBR/PVC vulcanizates and blending procedures such as roll-mixing temperatures and sequences for polymer blending of NBR and PVC(resin type). The results obtained are as follows: 1. The roll temperature applied for polymer blending is around $150^{\circ}C$. At this temperature region, the degradation of rubber stock, which may be caused by heat, can be minimized and mill processing in practical application in industries can also be facilitated. 2. It is obviously necessary that a small amount of plasticizers should be added to the stock for improving processibility of roll mixing and physical properties. 3. On roll-mixing sequence, it is more effective that PVC compounded with plasticizer is added to NBR milled on hot roll. 4. The vulcanizates of the blends with different degree of polymerization of PVC ale similar to one another in properties. 5. NBR/PVC(70/30) blends shows the better physical characters than eve,-made foreign latex blend except abrasion-resistance. 6. As PVC addition ratio is increased, the physical properties such as resistance to ozone, tear, heat and oil and tensile strength, modulus, hardness have also improved, on the other hand, tension set and rebound character decreased. 7. The curve of ultimate elongation have point of inflection at the ratio of $30\sim40$ part of PVC. 8. While CR is blended, the physical properties such as brittle point, rebound and resistance to oil in high temperature have improved. 9. Polymer blend of NBR and domestic PVC is applied for the industrial utility such as rubber sole and heel, electric wire cover and oil-resistant packing, coating and gasket, printing roll, film for food packing etc.

• 패션비즈니스
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• 제15권6호
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• pp.1-22
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• 2011

This paper is a study on the information required for developing Korean clothing products intended for Chinese students in Korea and for opening markets of Korean clothing and brands in China. It analyses the buying behaviors, purchasing ability, the favourite apparel type for clothing, and satisfaction with Korean clothing and brands of Chinese students in Korea, with which it seeks a program for South Korea branding to enter into the Chinese clothing market. Three hundred fifty seven students of Hannam University and PaiChai University Chung nam National University in Daejeon-city took part in this study. This paper adopts Descriptive Analysis, Crossing Analysis, Bivariate Correlations, and One-way ANOVA in SPSS 17.0 with Post Hoc Multiple Comparisons to know about the impact of demographic variables of Chinese students in Korea on buying information sources, the criteria for store selection, buying capacity, praise degree on various properties of Korean clothes products and their satisfaction with Korean clothes products. The first proposal of expanding China market for Korean merchants is to achieve maximum sales based on sales promotion strategies, such as the credit card corporations, the store display and sales person service development, SPA, design size development, and to upgrade consumption values. The second proposal is Korean clothes corporations should open the Internet shopping corresponding to the physical stores, the most frequently used information source of Chinese students is the network, from the age distribution of Internet users in 2008 in China, population above 10 and below 30 accounts for 66.7% of all users, In recommending clothes made in Korea to Chinese young people, on-line advertising will get better effects than other strategies, specially during advertisement, they should take good use of Korean television shows and variety shows or help Chinese poor areas to do the social contribution hereby to improve the public image of Korean clothes corporations, which can bring good sale promotion effects as well.

• 기술사
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• 제28권5호
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• pp.12-19
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• 1995

한국산 구약 감자(elephant-foot=Amorphoph-alus Konjak K.Koch)의 이화학적 성분 조성을 조사하기 위하여 국산 생감자와 분말을 시료로 하여 외국산 정분과 같이 분석한 결과 생감자는 수분이 80.64%였고 고형분의 대부분은 당류, 단백질, 희분이고 섬유나 지방은 미량 존재하였다. 건조 분말 정제품인 정분은 당류 74.42-80.41%, 수분은 10% 전후였고 만난 함량은 한국산이 일본, 중국산보다 상당히 적었고 역시 가용성 유리당도 일본산이 높고 한국산이 낮았는데 구성당은 한국산은 Sucrose가 많은 대신 외국산은 Fructose, Glu-cose 함량이 높았다. 한국산 정분의 단백질 함량은 외국산보다 2배 많았고 이의 amino acid 조성은 Glutamic acid, Aspartic acid, Arginine 등이 총아미노산의 45%를 차지하고 Valine, Serine, Leucines, Glycine의 순서로 많았다. 정분의 무기물은 K가 많고 P>Na>Ca순으로 많게 함유하였고 chip의 정분 수율은 한국산이 61%, 중국산은 57.6%였으며 정분의 백도는 색도 측정치는 중국산이 약간 높았으나 육안으로는 별 차이가 없이 비슷하였다.

• 한국식품조리과학회지
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• 제25권4호
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• pp.506-512
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• 2009

The principal objective of this study is to determine the most appropriate methods to increase global recognition of Korean food. In service of this objective, interviews were conducted with Korean food specialists who worked for a Korean culinary educational institute in Seoul, as well as cooking experts who worked for restaurants in super deluxe hotels. The study was conducted for 10 days from Feb $21^{st}$ to March $2^{nd}$ in 2009. The results of the study were summarized and synthesized into some key opinions. First, one of the main concepts in Korean culinary education should involve the selection of a small group of the best members and training them to a world class level at a traditional HanOk style institute. Second, to establish a standard for trainee recruitment, we selected a group of members consisting of about 20 persons over the age of 18 years who had earned a degree or were scheduled to graduate from university chef training and had also worked for over 5 years in the field, additionally, foreigners were allowed to apply to the institute. The educational term is one year and some benefits, such as a fixed amount of subsidies to help in daily living, free dormitory housing a certificate of course completion, and an employment guarantee. Third, the educational program consisted of two stages one was the specialist course in which traditional foods were covered and the other was the menu development course, which dealt with the creation of new Korean foods. Fourth, unique programs, including specialized foreign foods experience halls or commission education, were instituted in an effort to raise the level of world recognition of the superiority of Korean food.

• Journal of Nutrition and Health
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• 제7권2호
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• pp.17-35
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• 1974

I. Subject of the Study A study on the nutritive composition and utilization of wheat or barley for the improvement in our national dietary life. II. Purpose and Importance of the Stu요 1. Korea has long depended on rice for its staple food, but a sharp increase in population in recent years has brought about the shortage of rice, which makes it inevitable to import a great quantity of foreign rice. It is considered therefore that the development and utilization of other cereals than rice is a serious and pressing problem facing Korea. 2. Wheat and barley are the second largest products next to rice in Korea and it is desired that the composition of several kinds of wheat and barley be analysed and their nutrition which rates with differing degrees of hulling process be specified. 3. In this study, the experiment has been carried out in the following order: first, seven species were selected among various kinds of wheat and barley produced in Korea to analyze their respective composition, and to determine the most ideal degree of hulling process on 5 kinds among the 7 kinds: second, ratio of mixing rice with wheat or barley is increase the nutrition value and to seek selfsufficiency in staple food supply: third, economical and reasonable way of improving the nutrition value in the national dietary life is suggested by developing a simple and easy recipe which is also to the taste of the population. III. Contents and Scope of the Study 1. Objectives of the study The objectives will come under five items.

• 한국임상약학회지
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• 제9권1호
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• pp.15-18
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• 1999

Ascertainment of accurate pharmacokinetic parameters for aminoglycoside dosing remains critical, as the serum drug concentration relates directly to both the therapeutic response and toxic effect. In the initial dosing of aminoglycosides, the volume of distribution is especially important because the dosage is calculated by multiplying the volume of distribution by the desired serum concentration. Aminoglycosides distribute into mainly the extracellular fluid and it has been reported that the volume of distribution is 0.25 L/kg. Penetration of polar aminoglycosides into adipose tissue occurs to some extent, but varies according to the degree of obesity. Therefore, dosages may be overestimated or underestimated according to the type of the dosing weight in overweight or underweight patients. Prior investigations have suggested various dosing weights which are multiplied by the popular volume of distribution to calculate the total volume of distribution. Based on other investigations, we calculated a new dosing weight which was applicable to all patients regardless of obesity in order to use the popular volume of distribution. We estimated IBW+$0.414^{\ast}$(TBW-IBW) as a new dosing weight with the SAS program. A new dosing weight is similar to those of other studies which examined in morbidly obese patients. Consequently we suggests that the dosing weight reported in morbidly obese patients can be extended to a broader patients population. But we found that the volume of distribution per kilogram from our patients was significantly larger than that for foreign patients(0.343L/kg vs 0.25 L/kg)(Kor. J. Clin. Pharm. 1999; 9(1): 15-18)

• 한국식생활문화학회지
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• 제34권5호
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• pp.553-566
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• 2019

This study was undertaken to examine the dietary adaptation in Korea, and utilization of university foodservice (UF), according to the nationality of foreign students. The survey was conducted from April to June in 2017, and included 604 subjects studying in a university in Busan. The questionnaire was designed to examine the adaptability to Korean food and the consumption of UF. The nationalities included students from China (63.4%), Vietnam (13.2%), Central Asia (8.9%), Southeast Asia (5.0%), and others (9.4%). Vietnamese and Southeast Asians showed higher adaptation to Korean food than Chinese or Central Asians. The degree of contribution of UF to diet was highest amongst the Chinese, followed by Vietnamese. The main reason for not consuming UF for the Chinese and Southeast Asians was 'lack of menu variety', and for Central Asians was 'no menu that can be eaten, including due to religious reasons'. In order to improve UF, all groups asked for increased 'variety of menu', and Vietnamese and Southeast Asians also asked for 'decrease in price'. In meat, fish, and vegetable menus, there were significant differences in the types and recipes of foods preferred, as per the nationality. These results indicate that different approaches by considering the national characteristics are required, to help international students adapt to Korean food, and to increase their consumption of UF.

• 한국식생활문화학회지
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• 제36권4호
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• pp.349-361
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• 2021

This study was conducted to investigate the dietary adaptation and use of the university foodservice (UF) in Korea according to the residence period of foreign students. The average length of residence in Korea of t he subjects was 8.2 months. The period of residence was divided into quartiles: 1-4 months in the first quartile (average 2.2 months), 5-7 months in the second quartile (average 6.3 months), 8 months in the third quartile, and 9-66 months in the fourth quartile (average 18.3 months). The regularity of meals tended to be the highest in the 1st quartile and lowest in the 2nd quartile and then increased in the 3rd and 4th quartiles. The frequency of consumption of delivery food and convenience store food was lowest in the first quartile and highest in the second quartile and then decreased with the period of residence. The frequency of night eating increased according to the period of residence after the second quartile. The degree of adaptation to Korean foods was highest in the first quartile. The use of the university cafeteria was significantly higher in the 1st and 4th quartiles than in the 2nd and 3rd quartiles (p<0.05, p<0.01, respectively). The satisfaction with the UF decreased as the residence period increased. Based on these results, since international students are very positive and try to adapt to the dietary life in Korea in their early years of studying in Korea, it would be desirable to intensively support them to adjust to their dietary life at this time. In addition, since it takes about 18 months or more to assimilate the Korean food culture and show positive changes, it is necessary to continuously operate the Korean food culture adaptation program for international students over this period.