• 한국환경과학회지
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• 제18권5호
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• pp.569-578
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• 2009

Aircraft Measurements of gaseous pollutants($SO_2$, NOx and $O_3$) in the Yellow Sea area, were carried out on 1997-2007. Main measurement site in 124$^{\circ}$-127$^{\circ}$E, 35$^{\circ}$-37$^{\circ}$N (in the Yellow Sea), have been done along the paths classified vertically and zonally. To understand how the air stream affects Long-range transboundary pollutants in Northease Asia (LTP), the tracks of pollutants in northeast Asia have been analyzed by dividing into 6 different regions(regions I-V and L). Compared with Korea's local sources and western north Pacific influenced by the Yellow Sea, when the air stream from region II is dominant, the $SO_2$ concentrations are 3-6times higher. In region II and III, $SO_2$ concentrations are represented highest at 25.0 and 14.7 ppb, respectively. However, in other regions, $SO_2$ concentration was recorderd the highest at 1.1-3.8 ppb, which is 7-15% higher then the highest one over the region II and III. During 1997-2007, the mean amount of incoming pollutants is 0.162 $ton/km{\cdot}hr$ exceeding about 5-times mean amount of outgoing pollutants over the West Sea. During the observed period, the amount of incoming and outgoing $SO_2$ over the Yellow Sea is the highest in winter, at 0.224 $ton/(km{\cdot}hr)$ and 0.120 $ton/(km{\cdot}hr)$, respectively.

• 동아시아식생활학회지
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• 제14권3호
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• pp.251-256
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• 2004

This study was conducted to find the optimum pretreatment method to improve the quality of Pleurotus eryngii pickled with the fermented soybean paste. Blanching(70 , 10min), salting(5%, 20 , 72hr) and drying(50 , 3hr) were used as pretreatment methods. The moisture loss of the mushrooms during pickling was accelerated more by salting and drying. Salinity increase was retarded by salting. Surface and internal browning of the mushrooms were suppressed by blanching. Hardness tended to increase sharply until 20 days of pickling and then slowly decreased. In the sensory evaluation, mushrooms pickled for 40 days were scored as the highest. Blanching was a superior treatment compared to the others in term of color, taste, flavor, texture and overall acceptability.

• 한국결정성장학회:학술대회논문집
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• 한국결정성장학회 1998년도 PROCEEDINGS OF THE 14TH KACG TECHNICAL MEETING AND THE 5TH KOREA-JAPAN EMGS (ELECTRONIC MATERIALS GROWTH SYMPOSIUM)
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• pp.161-164
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• 1998

Erbium doped garnet crystals were grown by Czochralski method. Relationshipes between crystal quality and crystal growth factors such as pulling rate, rotation rate and concentration of active ions and sensitizers were investigated. Optimum pulling and rotation rate for high quality Er:YAG crystal were 1 mm/hr and 20 rpm and for Er,Cr:YSGG crystal 2-4 mm/hr and 10 rpm respectively. The size of the crystals grown was up to 20-30 mm in diameters and 95-135 mm in length. Er:YAG crystal grown under the nitrogen atmosphere was pink and transparent and Er,Cr:YSGG under the 98% {{{{ { N}_{ 2} }}}} and 2% {{{{ { O}_{2 } }}}} was dark green and transparent. Under the polarizing microscopic observations with crossed polar, striations and {211} core facets were detected. Spectroscopic properties for Er,Cr:YSGG laser rods with <111> axis, 80 mm in length and 6.3 mm in diameter for medical laser applications of 2.79 ${\mu}$m wavelength were manufactured and then laser oscillation was achieved.

• 한국세라믹학회지
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• 제27권5호
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• pp.597-604
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• 1990

In Cubic ZrO2 crystal growth by Skull method, it was examined on effect of homonization on melt as keeping ZrO2(90mol%)-Y2O3(10mol%) melt with 1hr, 2hr, 4hrs, 8hrs, 16hrs, respectively. The optimum homonizing condition in this system was obtained by the examination between quality of grown crystals and soaking time of melt. It was obtained that the lower quality crystal could be produced in the longer holding melt than the optimum soaking time of melt in spite of the supposedly well homonized state, because the melt stability is sensibly dependent on the convective state of melt in skull method (cold crucible process).

• The Journal of Asian Finance, Economics and Business
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• 제2권2호
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• pp.27-34
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• 2015

The 21st century belongs to biotechnology as it made profound impact in the field of health, food, agriculture and environmental protection. India's biotechnology industry is poised to record substantial growth, perhaps even overtake the robust IT industry. The objectives of the study are to determine the existing HR practices in Biotech Industry and to understand the need for the up gradation in existing HR Policies. Conclusive and descriptive research design has been used. Data is collected from 122 employees in 23 companies of Biotech Industry. It was found that Biotechnology companies require managers with unique qualities. The lack of solid managerial training and the associated risk of failure often have long-term consequences for the careers of research professionals. The efforts to achieve excellence through a focus on learning, quality, teamwork, and reengineering are driven by the way organizations get things done and how they treat people. Biotech industry is trying to establish itself in India for last one decade but is not showing any phenomenal growth because they still do not valuing their human resource as much they should be.

• 한국식품저장유통학회지
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• 제13권2호
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• pp.174-179
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• 2006

백설기의 최적 배합비(쌀가루 100%, 수분 60%, 소금 1.5%, 설탕 15%)를 선정하여 찌는 압력(0.5, 1.0, 1.5 bar)과 찌는 시란(5, 10, 15분)을 달리하여 시료를 제조 후 저장기간(0, 4, 8, 12, 24시간)에 따른 백설기의 굳기변화와 굳기속도 및 관능적 특성의 결과를 살펴보았다. 굳기는 저장기간 0시간에서 8시간은 완만하게 증가하였지만 12시간 이후에는 급격하게 증가하는 경향을 나타내었지만 찌는 압력이 1.0 bar에서 10, 15분간 편 시료는 12시간 이후에도 완만하게 증가하였다. 한편 굳기속도상수는 찌는 시간 $8{\sim}10$분과 찌는 압력 $0.8{\sim}1.0bar$에서 상대적으로 낮은 $0.175{\sim}0.184hr^{-1}$의 값을 보여 최적 조건으로 판단되었다. 찌는 압력과 시간 및 저장기간이 증가할수록 견고성과 탄성은 증가하는 경향을 보였지만 응집성은 찌는 압력과 저장기간이 증가할 수록 감소하는 경향을 나타내었다. 전체적인 기호도는 찌는 압력 1.0 bar, 찌는 시간 10분에서 저장기간 12시간일 때 가장 높은 값을 보였다. 결론적으로 백설기의 저장기간과 함께 제조공정변수인 찌는 압력과 시간에 따라 굳기 및 굳기속도와 관능적 품질특성이 변화하였다.

• 한국의료질향상학회지
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• 제27권2호
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• pp.18-29
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• 2021

Purpose: Patients with hematologic malignancy (HM) typically have a high mortality rate when their condition deteriorates. The chronic progressive course of the disease makes it difficult to assess the effect of intervention on acute events. We investigated the effectiveness of a rapid response team (RRT) on in-hospital mortality in patients with HM. Methods: We retrospectively analyzed the data of patients with HM who admitted to the medical intensive care unit between 2006 and 2015. Clinical outcomes before and after RRT implementation were evaluated. Results: A total of 228 patients in the pre-RRT period and 781 patients in the post-RRT period were included. The overall in-hospital mortality was 55.4%. Patients in the post-RRT period had improved survival; however, they required more vasopressor therapy, continuous renal replacement therapy, and extracorporeal membrane oxygenation. Multivariate analysis revealed that in-hospital mortality was associated with RRT activation (hazard ratio [HR], 0.634; 95% confidence interval [CI], 0.498-0.807; p < .001), neurological disease (HR, 2.007; 95% CI, 1.439-2.800; p < .001), sequential organ failure assessment score (HR, 1.085; 95% CI, 1.057-1.112; p < .001), need for continuous renal replacement therapy (HR, 1.608; 95% CI, 1.206-1.895; p< .001), mechanical ventilation (HR, 1.512; 95% CI, 1.206-1.895; p< .001), vasopressor (HR, 1.598; 95% CI, 1.105-2.311; p = .013), and extracorporeal membrane oxygenation (HR, 1.728; 95% CI, 1.105-2.311; p = .030). Conclusion: RRT activation may be associated with improved survival in patients with HM.

• 품질경영학회지
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• 제39권2호
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• pp.188-198
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• 2011

The purpose of this research is to identify the effect of quality circles activities upon quality circles performance and business performance. Empirical results indicate that quality circle activities influence on quality circles performance in both individual and enterprise level, Quality circles performance influences on not employment satisfaction but customer satisfaction, business performance (profitability and market values) of companies with quality circles is higher than that of companies without quality circles. In conclusion, quality circle activities influence on quality circles performance that effect on business performance.

• 한국식품과학회지
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• 제20권3호
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• pp.447-452
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• 1988

냉동육에 대한 동결속도의 영향을 살펴보고자 송풍동 결기를 이용하여 직경 10cm, 높이 10cm규격의 세절된 원통형 쇠고기를 0.97cm/hr, 2.05cm/hr, 3.71cm/hr의 속도로 동결시켰으며 $-20^{\circ}C$ 냉동고에서 16주간 저장하여 저장 중 쇠고기의 이화학적 성질을 조사하였다. 저장기간이 길어짐에 따라 pH는 다소 증가하여 16주 저장육에서 $0.1{\sim}0.2\;unit$의 pH상승을 보여주고 있으며, 동결속도가 빠를수록 pH 변화는 적었다. 유리지방산 함량 및 TBA가 역시 저장기간이 길어질수록 계속 증가하고 있으나 3. 71cm/hr의 동결속도에서 가장 낮은값을 유지 하고 있었으며, TBA 가와 유리지방산 함량과의 상관계수가 0.804로 나타나 지방산패 에 유리 지방산이 관여하는 것으로 나타났다. 0.97cm/hr, 2.05cm/hr, 3.71cm/hr의 동결속도에서 16주 저장육의 염용성단백질 추출성은 각각 17.7%, 6.1%, 1.6% 감소를 보여준 반면 수용성단백질 추출성은 26.0%, 21.2%, 18.5%의 감소를 나타내고 있어 동결속도의 영향이 염용성단백질추출성에 더욱 크게 나타났으나 동결변성은 오히려 수용성단백질이 더욱 빨리 진행되는 것으로 나타났다.

• 한국식품조리과학회지
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• 제15권1호
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• pp.61-67
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• 1999

The effects of salting methods on Kakdugi (cubed radish kimchi) fermentation were evaluated. Kakdugi was prepared with various salting methods, salt concentrations, and settling times, and fermented at 10$^{\circ}C$ for up to 52 days. Radish (Raphanus sativus L.) cubes (2 cm size) were salted by using the following methods salt concentration of about 1.5% which was known appropriate for the organoleptic quality of Kakdugi: 1) Treatment S-1: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.5% (w/w) and cured for 1 hr, 2) Treatment S-5: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.2% (w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5% (w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0% (w/v) salt solution for 5 hr. As the fermentation continued, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was more significantly noted from B-1 and B-5 than S-1 and S-5. The pH of the Kakdugi which showed a good eating quality dropped to 4.3∼4.8 with the accumulation of total acids. Total vitamin C increased sharply at the palatable period of Kakdugi during the initial fermentation and then decreased gradually following a sigmoidal changing pattern. The reducing sugar levels were also influenced by salting methods and fermentation as sugars are converted into acids. High initial contents of reducing sugars and their subsequent rapid decrease were observed in “S” group than “B” group during fermentation. For nonvolatile organic acids, lactic acid increased consistently throughout the fermentation while malic acid, which was high at the initiation of fermentation, decreased rapidly afterwards at the palatable period of Kakdugi.