• Journal of the Mineralogical Society of Korea
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• v.18 no.2
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• pp.117-125
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• 2005

It is common to find lots of organic and inorganic precipitates inside of industrial cooling system. Analytical instruments including ICP-AES, IC, XRD, and SEM were used to investigate the effects of application of Mg on reaction among coolant, precipitates and suspended matters within chiller system. Magnesium (Mg) has a decreasing effect on total dissolved material in the coolant suggesting a significant improvement of quality of coolant. Disappearance of most organic materials in the cooling devices also suggests an inhibitive effect on the growth of organic matters.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.41 no.12
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• pp.967-974
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• 2013

Recently the authors had proposed the z-pinning patch concept to simply manufacture z-pinned composite structures at industrial production site and manufactured composite single-lap shear joint specimens using the concept. Through static tensile test on the specimens they had obtained 54~68% improvement of the joint strength. As a sequential study of it, in this study, fatigue test has performed to measure an improvement of joint strength under cyclic loading. The z-pin's material is stainless steel and its surface was specially machined into zagged shapes and chemically corroded to increase the connection force with composite materials. Approximately 98~125% improvement of the joint strength under cyclic loading was obtained.

• Journal of Service Research and Studies
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• v.1 no.1
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• pp.81-90
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• 2011

The unemployed graduates who got a higher education aggravate unstable employment in our society. However, the existing College of education in employment guidance course still get the effect of students' direct employment and the stale, simply an information delivery functionality of college students after graduation could not serve the needs of industries.. Thus, this paper suggests a mentoring service, which will be proceeding for career guidance and college life guidance. The expert and field evaluation were frequently executed so that the systematic and continuous mentoring activities to occur. These mentoring service model for work guidance are expected to improve the employment rate of University as well as to decline the rate of jobless.

• Journal of Digital Convergence
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• v.10 no.7
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• pp.1-10
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• 2012

The purpose of this study is to present a stabilized supporting plan of the special high-school in Gwangju area. For this, It is to analysis the general present situation and explore the supporting plan in Gwangju area. Based on the findings, the study showed the future supporting plan and the current events of the special high-school in Gwangju area.

• Journal of the Korean Society of Food Culture
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• v.8 no.2
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• pp.91-101
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• 1993

Unit price of meal provision in industrial foodservice differs with each business. It is believed that menu management work, contents of menu, and nutrition supply performed by dietitian are different with unit price of meal provision. In this sense, purposes of this study are to examine meal management work and contents of menu, by food cost, at industrial foodservice in Taegu, Kyungbuk area and to evaluate variety of menu and nutrition supply. Results of the study are as follows: 1. Average number of side dishes provided at meal, including Kimchi, was 2 at low unit price, 3.0 at middle unit price and 3.1 at high unit price. 2. Possession ratio of account books using for menu management was low. 3. With regard to kind of menu, high unit price was most various and showed more various, compared to low unit price, especially in cooking oil-used cook methods such as broil, pan-fried food, fry, and roast. 4. High unit price was found as the highest in kind of used food and supply volume. 5. Sugar, Mineral, Vitamine, and Protein were satisfied with standard food content, but fat and calcium were not. 6. Supply volume of food was positively correlated to supply volume of nutrient, but kinds of cook methods and food type were not correlated to that of nutrient.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.13 no.12
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• pp.2743-2752
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• 2009

This research is about the development of RFID education system which is designed for experience use to understand concepts and characteristics of RFID not in the industry but in the education field. We implemented the RFID education system on the basis of the design which is focused to induce the participation and interests of trainees. We applied technologies such as RFID tag reader, database, image processing, visual program and web program for this system. Also, we applied the system in the education field and checked an education quality from trainees. Thus, we expect that this study is a framework of RFID education system and is used widely for basic education of understanding and utilization of RFID in the educational institutions and industries.

• The monthly packaging world
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• s.240
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• pp.42-61
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• 2013

물류 표준화의 핵심은 수송, 보관, 포장, 상/하역, 정보/보안의 물류활동간의 호환성과 연계성의 확보이다. 국제표준 채택을 의무화하고 있는 WTO/TBT 협정을 차치하더라도 물류표준화의 정도는 국가의 물류경쟁력을 결정짓는 가장 중요한 척도라고 할 수 있다. 특히 한 중 일 3국의 경우 교역랑만 5조 3,236억불로 전 세계 교역량의 17.6%(2010년 기준), GDP 합계 12조3443억 달러로(2010년 기준) 세계전체 GDP 62조 9093억 달러 중 19.6%, 해운물동량은 전 세계 물동량의 60% 이상을 차지하고 있는 상황에서 물류경쟁력은 곧 국가경쟁력으로 보아도 무방하다. 아직도 국내에서는 물류분야 간 연계와 첨단정보기술이 결합된 현장중심의 융 복합 표준이 미비하고 대부분의 경우 해외국가들이 자신들의 입장대로 추진하거나 선점한 표준을 따라가기 바쁜 실정이었다. 스마트물류표준화는 이러한 현실에서 탈피하여 글로벌 물류표준을 선도하고 국내 현실에 적합한 현장물류표준을 반영하자는 취지에서 출발한다. 스마트물류는 i-ULS(Intelligent-Unified Logistics System) 체계, 즉 IT와 각 물류기술을 융합하여 표준화시키는 것은 물론 기존 표준을 산업현실에 맞게 반영해 나가는 것이 국가표준코디네이터로서의 주요한 목표가 되고 있다. 본 고는 전년도 스마트물류 표준화로드업에 작성된 표준화기술 중 산업체 설문을 통하여 10대 주요 표준화 트렌드를 선정하여 정리한 것이다. 10대 표준화 기술로는 순환물류포장시스템, 실시간 위치추적기술, 스마트컨테이너(Smart Freight Containers), 해상용 컨테이너 모니터링 시스템(CTMS), 글로벌 포장 표준모듈, 친환경물류 표준지표, 스마트물류 포장용기, 스마트그린물류센터(Passive Warehouse), 모바일 RFID 물류 적용 기술, Modal Shift(전환교통) 등이 선정되었다. 이번 4월호 특집에서는 10대 표준화 전략트렌드 가운데, 스마트물류에 대해 알아보도록 한다.

• Journal of the Korean Society of Industry Convergence
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• v.13 no.3
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• pp.153-160
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• 2010

This study analyzes the difference of perspectives between companies and students for tax science education in order to present plans to enhance the efficiencies of tax science education. Analyses were made on a total of 93 subjects composed of companies and seniors majoring in tax science at the department of taxation in K University. After analyzing the perspectives on the need for the current curriculum, there was no difference in the overall average between companies and students. For the need for revising the education course, there was a difference in perspective between the two groups at about 1%. There was no difference between the groups for perception on theoretical, lab and on-site experience education, but there was a high difference from the current education course for its perception level. For certification instructions there was a noticeable difference between companies and students at about 1%, and companies responded that guidance on computerized taxation accounting was needed, while students stated that they needed guidance on financial administrator certification. In brief, the significance of this study is that it shows that in order to enhance the efficiency of education on tax sciences, the rapidly changing educational environment must be reflected, and the demands of companies and students.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.71-79
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• 1988

This study is written to look into microbiological quality by passage of time and holding methods after making foods, by means of evaluating time, temperature and microbiological quality during various phases in product flow of cold soybean noodles serviced by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting microbiological growth conditions. The results were as follows: 1. According to phases in product flow of cold soybean noodles, it showed 15.6 hours of mean of needed time, $24.2^{\circ}C$ of room temperature, 5.1~7.6 of pH value & 0.95~0.98 of Aw except dry noodles. These conditions were good for multipling of microbe, and the phases with potential sanitary danger were ingredient, pre-preparation, holding before assembly and service and assembly & service. 2. As for holding methods and passage of time, holding at cold table was more effective than holding at room temperature as time past. 3. As for equipments using for making food, dipper, basket, kitchen board & kitchen towel showed high microbiological value in total aerobic plate counts and kitchen towel and stainless-steel were showed high microbioloical value in coliform counts. 4. E. coli, food poisoning bacteria was detected from barrel filled with soybean soup and also soybean itself.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.277-283
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• 1994

This is a study on plate waste, management of the facilities and utensil, and for their hygenic management through the survey conducted at 106 enterprise located in Seoul institutional foodservice. Which were evenly divided into two groups; the white color and the blue color. The results are below: 1. Volume of food and menu were set in advance with no free choice. A campaign was launched to reduce food wastes. It was shown that free choice feeding was better in wastes reduction than none free choice feeding. 2. Hygenic management was relatively good in two groups. Machine and utensil usually sterilized by heating or disinfectant sterilization was performed at every using time or one time a day, but with no differentiation between two groups.