• Journal of the Korean Society of Food Culture
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• v.10 no.1
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• pp.67-74
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• 1995

This study researched microbial change of quality according to the various phases of product flow of cooked pea and rice, cold cucumber and seaweed soup, soybean sprouts japchae feeding urban type of a commissary school and a satellite school in Daejeon area, also it suggested the possibility that the central commissary foodservice system can be established and utilized more developmental to identify its food of variation of temperature and state of safety unitl 3 hours after cooking for the case of delay of distribution and holding because of the satellite school of geographical location and traffic problem. The critical Control Points identified for each category of menu items were: Boiled pea and rice: inadequate distribution, holding and storing before assembly; Cold cucumber and seaweed soup: pre-preparation and post-preparation after cooking; Soybean sprouts japchae: Pre-preparation, post-preparation and storing. As the result of observation of the variation of temperature and microbial safety according to the delay of distribution and holding for each food, all of them were relatively safe until 3 hours after cooking, but cold cucumber and seaweed soup being stored for 3 hours, the value of E. coli is $10^3$ CFU/g. The variation of temperature was more extreme in soybean sprouts japchae than cooked pea and rice and cold cucumber and seaweed soup. It was proved that the stainless container was excellent and that adequate holding container should be used.

• Korean Journal of Materials Research
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• v.16 no.1
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• pp.11-18
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• 2006

[ $Co_3O_4$ ] particles with non-aggregation characteristics were prepared by various conditions such as preparation temperature, flow rate of carrier gas, and concentration of spray solution using spray pyrolysis. The morphology and crystallinity of the preformed particles obtained by spray pyrolysis at various conditions affected the mean size and morphology of the post-treated $Co_3O_4$ particles. The preformed particles with hollow and porous morphology obtained from spray solution with citric acid and ethylene glycol turned to $Co_3O_4$ particles with nano size, regular morphology and non-aggregation characteristics after post-treatment at $800^{\circ}C$. On the other hand, the preformed particles obtained by the preparation conditions of short residence time of particles inside hot wall reactor and high reactor temperature turned to $Co_3O_4$ particles with aggregated morphology after post-treatment. The mean crystallite size and particle size of the $Co_3O_4$ particles prepared from optimum preparation conditions were 47 nm and 210 nm at post-treatment temperature of $800^{\circ}C$.

• The Journal of Advanced Prosthodontics
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• v.8 no.1
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• pp.30-36
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• 2016

PURPOSE. The aim of this study was to evaluate the fracture resistance and fracture behavior of monolithic zirconia crowns in accordance with the preparation design and aging simulation method. MATERIALS AND METHODS. An upper first molar was prepared sequentially with three different preparation designs: shoulderless preparation, 0.4 mm chamfer and 0.8 mm chamfer preparation. For each preparation design, 30 monolithic zirconia crowns were fabricated. After cementation on Cr-Co alloy dies, the following artificial aging procedures were performed: (1) thermal cycling and mechanical loading (TCML): 5000 cycles of thermal cycling $5^{\circ}C-55^{\circ}C$ and chewing simulation (1,200,000 cycles, 50 N); (2) Low Temperature Degradation simulation (LTD): autoclave treatment at $137^{\circ}C$, 2 bar for 3 hours and chewing simulation; and (3) no pre-treatment (control group). After artificial aging, the crowns were loaded until fracture. RESULTS. The mean values of fracture resistance varied between 3414 N (LTD; 0.8 mm chamfer preparation) and 5712 N (control group; shoulderless preparation). Two-way ANOVA analysis showed a significantly higher fracture loads for the shoulderless preparation, whereas no difference was found between the chamfer preparations. In contrast to TCML, after LTD simulation the fracture strength of monolithic zirconia crowns decreased significantly. CONCLUSION. The monolithic crowns tested in this study showed generally high fracture load values. Preparation design and LTD simulation had a significant influence on the fracture strength of monolithic zirconia crowns.

• Proceedings of the KIEE Conference
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• 2003.10a
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• pp.45-48
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• 2003

In the research of proteomics, mass spectrometry analysis is the essential method for identification of the unknown proteins. Trypsin treatment for the sample preparation of mass spectrometry is the inevitable procedure[1]. However, sample preparation procedure is cumbersome and time consuming. To resolve these problems, Temperature controllable microreactor was designed and fabricated. It consists of metering chamber, micro channel, reaction chamber, platinum (Pt) thin film heater and a temperature sensor so that micro metering and mixture of reagent with temperature control can be done on the same chip. The total size of the fabricated microreactor was $37{\times}30{\times}1\;mm^3$ and the size of channel cross section was $200{\times}100{\mu}m^2$. PID temperature controller was realized using NI DAQ, PCI-MIO-l6E-1 board and LabVIEW program.

• Korean Journal of Clinical Pharmacy
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• v.8 no.1
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• pp.54-58
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• 1998

The stability of ceftriaxone sodium 100 mg/ml in the water for injection was tested at two temperature conditions (refrigerator and room temperature) and two storage containers (vitro and syringe). The stability of each sample was determined by high-performance liquid chromatography while storing for 5 days at room temperature and 27 days at refrigerator. The concentration of ceftriaxone sodium was 100 mg/ml which the hospital usually use as a filling preparation for I.V. push or Y-site injection. There was no significant difference between the storage in vials and syringes. There was no significant difference in the change of concentration until storing the reconstituted ceftriaxone sodium injection for 2 days at room temperature and 14 days at refrigerator. In conclusion, the ceftriaxone sodium 100 mg/ml in the water for injection can be stored in vial or syringe for 2 days at room temperature and 14 days at refrigerator after preparation.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2000.07a
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• pp.905-908
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• 2000

The growth properties of diamond grain were examined by Raman spectroscopy and microscope images. Diamond thin films were prepared on single crystal Si wafers by microwave Plasma chemical vapor deposition. Preparation conditions, substrate temperature, boron concentration and deposition time were controlled differently. Prepared diamond thin films have different surface morphology and grain size respectively Diamond grain size was gradually changed by substrate temperature. The biggest diamond grain size was observed in the substrate, which has highest temperature. The diamond grain size by boron concentration was slightly changed but morphology of diamond grain became amorphous according to increasing of boron concentration. Time was also needed to be a big diamond grain. However, time was not a main factor for being a big diamond grain. Raman spectra of diamond film, which was deposited at high substrate temperature, showed sharp peaks at 1334$cm^{-1}$ / and these were characteristics of crystalline diamond. A broad peak centered at 1550$cm^{-1}$ /, corresponding to non-diamond component (sp$^2$carbon), could be observed in the substrate, which has low temperature.

• 한국전기화학회:학술대회논문집
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• 2002.07a
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• pp.135-138
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• 2002

• 한국전기화학회:학술대회논문집
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• 2004.04a
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• pp.69-69
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• 2004

• Proceedings of the Korean Fiber Society Conference
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• 1995.10a
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• pp.119-119
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• 1995

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.557-564
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• 1995

This study was attempted to standardize preparation methods of Korean foods; Pibimbab (mixed rice) and Kongnamul Pibimbab (sprout mixed rice with soybean). We followed cooking method by using cookbooks, food service operation recipes , materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before those recipes were standardized, we thoroughly analyzed and modified. The total yield and portions were determined together with weights and procedures. And we evaluated food made by standardized recipes for acceptability by taste panels from Sookmyung Women's University. It concluded that yield volume for Pibimbab and Kongnamul Pibimbab after cooking for 10 persons was 6.5 kg, optimum service temperature was 7$0^{\circ}C$, preparation time was 6 hours, service volumes by one person was 650 g. This presentation for above on food materials and material weights, preparation methodsas well as cautions and references are attached in this research paper.