• 약학회지
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• 제12권3_4호
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• pp.41-49
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• 1968

The optimum reaction conditions for the preparation of the precipitated calcium carbonate of an average particle size of 0.05.mu. in diameter was set in which the Box-Wilson Plan was applied. The reaction conditions are as follows; 1) concentration of milk of lime; 6.56% w/w 2) temperature; 14.24.deg. C #) velocity of carbon dioxide introducing; 1.95l/min. The crystal form was found that of calcite in X-ray diffraction analysis. The particle size was determined by the sedimentation volume measurement. The shape was identified by the elctron micro-diffraction pattern and the electron microscopic photographs.

• 한국분말야금학회:학술대회논문집
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• 한국분말야금학회 2006년도 Extended Abstracts of 2006 POWDER METALLURGY World Congress Part 1
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• pp.171-172
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• 2006

The effect of the preparation factors, such as the feeding mode and rate of raw materials, the reaction temperature and the surfactant on the size distribution of molybdenum trioxide particle were investigated by orthogonal test. The optimum conditions for the preparation of $MoO_3$ precursors are as following; opposite feeding fast, reaction temperature of $60^{\circ}C$ and adding dispersant.

• 한국콘텐츠학회논문지
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• 제13권12호
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• pp.738-747
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• 2013

본 연구의 목적은 베이비붐 세대의 노후준비도에 영향을 미치는 요인을 알아보고 이를 바탕으로 베이비붐 세대의 노후생활 준비 향상을 위한 기초 자료를 제공하고자 한다. 연구결과 인구사회학적 특성에서는 성별, 연령, 건강상태, 월평균소득이 그리고 노후태도, 노후불안이 노후준비도에 유의미한 영향력이 있는 것으로 나타났다. 즉 남자보다는 여자가, 연령이 높을수록, 건강상태가 좋을수록, 월평균소득이 높을수록 그리고 노후태도가 높을수록, 노후불안이 낮을수록 노후준비도가 높게 나타났다. 이러한 연구결과를 근거로 정책제언을 하면, 첫째, 인구사회학적 특성에 따라 세대별 욕구와 특성에 맞는 노후준비 서비스가 개발되어야 한다. 둘째, 노후태도를 높일 수 있는 의식변화와 단계별 노후생활 준비교육이 필요하다. 셋째, 노후불안을 낮출 수 있는 다양한 정신건강 프로그램이 개발 보급되어야 한다.

• 한국식생활문화학회지
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• 제9권1호
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• pp.87-93
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• 1994

This study was conducted to present a method that determine the optimum conditions for the preparation of chinese whole cabbage kimchi. After Sensory and chemical characteristics of kimchi with various salt concentration in brine, brining time and storage period at equal saltiness were measured, the optimum conditions for the preparation of chinese whole cabbage kimchi were determined with the use of the response surface methodology. The results are summarized as follows; 1. The more salt concentration in brine, the longer brining time and storage period, resulted in the lower pH and the higher titratable acidity of kimchis. As the salt concentration in brine and brining time increased, kimchi reaches at optimum titratable acidity of it within a shorter time. 2. As the salt concentration in brine and brining time increased, content of succinic acid decreased but that of lactic, acetic, and propionic acid increased. Amount of citric, malic and succinic acid decreased but that of lactic, acetic acid increased, with storage day. 3. Sensory data showed that firmness and green cabbage flavor of kimchi decreased while toughness, carbonic mouthfeel, sourness and staled flavor increased with increased salt concentration in brine, brining time and storage day. As the storage period increased, crispness of kimchi decreased. 4. The optimum conditions for the preparation of chinese whole cabbage kimchi were as follows: Optimum salt concentration in brine, brining time, and storage period were 19.5%, 3 hours and 45 minutes, and 12 hours.

• 한국결정성장학회:학술대회논문집
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• 한국결정성장학회 1997년도 Proceedings of the 12th KACG Technical Meeting and the 4th Korea-Japan EMGS (Electronic Materials Growth Symposium)
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• pp.3-5
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• 1997

Synthesis of ammonium aluminum hydrogen carbonate(AAHC) via reaction of aluminum bicarbonate and aluminum salt and thermal decomposition is oner of the important processes for preparation of high pure and ultra fine alumina. Kato and coworkers[1] developed this process, at same time Von Erdos and Altorfe[2] found AAHC in the corrosive products of aluminum in the atmosphere of carbon dioxide and ammonia. Murase and Iga[3] synthesized acicular AAHC in a autoclave under 60 to 12$0^{\circ}C$ Hayashi[4] optimized the conditions for preparation of AAHC and alumina. Attemp has been made in this paper to reveal the conditions affect the morphology of the synthesized AAHC and the consequently produced alumina.

• 한국식생활문화학회지
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• 제9권2호
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• pp.143-148
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• 1994

'Nochi' is one of Korean traditional panfried rice cakes made from glutinous rice or millet and malt. The optimum conditions for the preparation of 'Nochi' were investigated. The ${\alpha}-amylase$ activity of malt was 62.5 units/g dry malt and ${\beta}-amylase$ 1.43 units/g dry malt. Reducing sugar content of 'Nochi' increased with the content of malt and saccharifying time. Both the hardness and cohesiveness of 'Nochi', measured by rheometer, were decreased with increasing the content of malt, while adhesiveness and hardness increased with saccharifying time, but cohesiveness decreased. The optimum conditions for the preparation of 'Nochi' were 8.0%(w/w) of malt and 1 hour 45 minutes of saccharifying time.

• 한국식생활문화학회지
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• 제9권1호
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• 한국표면공학회지
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• 제27권3호
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• pp.134-142
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• 1994

$Al_2O_3$coatings on mild steel substrate by plasma spray process were produced to evaluate microstructural characterization and mechanical properties. As-coated $Al_2O_3$coating samplessd were subjected to two heat treat-ment conditions : ⅰ) annealing under vacuum circumstance, ⅱ) hot press treated condition. The two heat treat-ed coatings were investigated in terms of microhardness, adhesion strength, wear resistance, porosity forma-tion, and microstructures. In the case of the coatings which were subject to preparation step ⅰ, the porosity in the coating was decreased with the increase of temperature ($700^{\circ}C$-$1100^{\circ}C$), and the wear resistance, microhardnesss and adhesion strength were increased with the increase of temperature. On the other hand, in the case of the coatings which were subject to preparation step ⅱ, wear resistance and adhesion strength were improved with the increase of temperature and pressure. Experimental measurements of coatings which were produced by both preparation conditions were enhanced compare to those of as-coated coatings.

• Journal of Pharmaceutical Investigation
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• 제3권3호
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• pp.51-58
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• 1973

It is well known that lactobacillus products are a living bacterial preparation, which acts as the antibacterial and antidiarrhea agents. Beause of the specificity as the living bacterial preparation, this preparation should be remarkably considered to the stabilities in its manufacturing process and storage more than any others. In this report, it has been considered about its stabilities as the following items. 1) Selection of strains. 2) Control of seed strains. 3) Cultivation and its conditions. 4) Dry of microorganisms. 5) Manufacture of products. 6) Products storage. 7) Concerning to administration.

• Bulletin of the Korean Chemical Society
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• 제21권6호
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• pp.611-612
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• 2000

A facile synthetic route for the preparation of 4-halobutyl benzoates has been developed. 4-Chloro-, bromo-and iodobutyl benzoates can be easily prepared from the reaction of benzoyl chloride and metal halides in THF under extremely mild conditions. 4-Halo groups were easily controlled by selecting suitable metal halides.