• Membrane Journal
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• v.30 no.1
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• pp.9-20
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• 2020

Membranes are used in most processes of biopharmaceutical production. It is used for pretreatment of other processes, separation of impurities in the process, virus removal, control of products concentration and buffer solution exchange. Virus filters play an important role in ensuring product efficacy and stability because viral contamination of biopharmaceuticals for humans is a sensitive issue that is directly related to serious clinical outcomes. Virus filters typically have complex multilayer structures made of various polymers such as surface-modified PVDF, PES, CRC. Depending on the manufacturer, filters have different pore structures and shapes, such as symmetric or asymmetric, and is used in the form of pleated membrane, flat sheets or hollow fibers. Virus filters are exclusively supplied by few foreign companies such as Asahi Kasei, Millipore, Pall and Sartorius. Replacing virus filters can be time consuming and expensive, including approval from regulatory agencies through validation. As localization has become important due to Japan's recent export regulations, it is necessary to increase the degree of technical independence.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.17 no.2
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• pp.39-44
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• 2017

In this study, we compared the perception of absolute purchase of equipment for broadcasting equipment purchasing demand according to the rapid change of domestic content production and distribution method, and the degree of information such as technical reliability and system stability of domestic broadcasting equipment perceived by consumer The effects were analyzed through a research model. Due to the lack of existing research data on broadcasting equipment demand, we conducted in depth interviews with surveys of broadcasting equipment and surveys. As a result of analysis, compared to foreign equipments, there are many cases of purchase of domestic equipments, systems, and block purchases. To improve the preference and satisfaction of Korean broadcasting equipment, which is recognized by domestic demand for broadcasting equipment, it is urgent to improve the technical reliability and to develop core key equipment and to expand the demand of domestic equipment limited to small power transmitter antenna and monitor equipment. It is urgent to develop in order to develop overseas and to support the domestic market to secure the domestic market.

• Elastomers and Composites
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• v.6 no.1
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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.

• Journal of Fashion Business
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• v.15 no.6
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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.

• Journal of the Korean Professional Engineers Association
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• v.28 no.5
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• pp.12-19
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• 1995

Korean fresh elephant -foot (Amorphophalus Konjak K. Koch) and its powder were analyzed and compared with foreign samples for the purpose of investigating the physico -chemical characteristics of Korean konjak. The Korean fresh konjak contains 80.64% of moisture and most of the solid component comprises sugar, protein and trace of fat and fibre. The mannan content of Korean konjak powder is far smaller than those of Japanese and Chinese konjak powder. The analysis of the korean konjak protein tells that 45% of glutamic acid, aspartic acid and argi-nine is included other remaining amino acid is larger with the order of valine, serine, leucine, and gly-cine. The Korean konjak contains a moderate amount of K component and other inorganic component increases with the order of P Na and Ca. The yield of konjak refined powder from dried chip was 61% and 51.5% of korean and chinese re-spectively. The whiteness degree of chinese konjak powder was slightly higher than that of korean product but the difference could not be recognized by the naked eye.

• Korean journal of food and cookery science
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• v.25 no.4
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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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• v.7 no.2
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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.

• Korean Journal of Clinical Pharmacy
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• v.9 no.1
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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)

• Journal of the Korean Society of Food Culture
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• v.34 no.5
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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.

• Journal of the Korean Society of Food Culture
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• v.36 no.4
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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.