• Proceedings of the Korean Vacuum Society Conference
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• 2014.02a
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• pp.150.1-150.1
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• 2014

Showerhead is used as a main part in the semiconductor equipment. The face plate flatness should remain constant and the cleaning performance must be gained to keep the uniformity level of etching or deposition in chemical vapor deposition process. High operating temperature or long period of thermal loading could lead the showerhead to be deformed thermally. In some case, the thermal deformation appears very sensitive to showerhead performance. This paper describes the methods for robust design using computational fluid dynamics. To reveal the influence of the post distribution on flow pattern in the showerhead cavity, numerical simulation was performed for several post distributions. The flow structure appears similar to an impinging flow near a centered baffle in showerhead cavity. We took the structure as an index to estimate diffusion path. A robust design to reduce the thermal deformation of showerhead can be achieved using post number increase without ill effect on flow. To prevent the showerhead deformation by heat loading, its face plate thickness was determined additionally using numerical simulation. The face plate has thousands of impinging holes. The design key is to keep pressure drop distribution on the showerhead face plate with the holes. This study reads the methodology to apply to a showerhead hole design. A Hagen-Poiseuille equation gives the pressure drop in a fluid flowing through such hole. The assumptions of the equation are the fluid is viscous-incompressible and the flow is laminar fully developed in a through hole. An equation can be expressed with radius R and length L related to the volume flow rate Q from the Hagen-Poiseuille equation, $Q={\pi}R4{\Delta}p/8{\mu}L$, where ${\mu}$ is the viscosity and ${\Delta}p$ is the pressure drop. In present case, each hole has steps at both the inlet and the outlet, and the fluid appears compressible. So we simplify the equation as $Q=C(R,L){\Delta}p$. A series of performance curves for a through hole with geometric parameters were obtained using two-dimensional numerical simulation. We obtained a relation between the hole diameter and hole length from the test cases to determine hole diameter at fixed hole length. A numerical simulation has been performed as a tool for enhancing showerhead robust design from flow structure. Geometric parameters for the design were post distribution and face plate thickness. The reinforced showerhead has been installed and its effective deposition profile is being shown in factory.

• Economic and Environmental Geology
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• v.26 no.1
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• pp.67-81
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• 1993

This dissertation is a basic research on the degradation of rocks and aims at clarifying the relations between the progression of degree of weathering and the variation of chemical composition. The author wants to make clear the degradation of rocks and the process of formation of sedimentary rocks from a standpoint of elucidation of migration of elements. This study is considered to be significant not only as a part of research on the distribution of earth crust materials but as the petrogenesis of rocks. The chemical studies on the weathered rocks have been started relatively early and there are not a few researches on them: Goldich, 1938; Harris, et al., 1966; Ruxton, 1968; Berner, et al., 1982; Kanuss, 1983; Lasaga, 1984; Siagel, 1984. The degree of migration of elements in weathering is the composite result of various factors. Because, at the present time, it is difficult to clarify the individual and composite effects of each factor theoretically and quanititatively, we must accumulate empirical data and use them relatively. In such consideration the author acquired some data of chemical weathering from the chemical analysis of granitic and basaltic rocks in and around Fukuoka city, Japan and granitic rocks in and around Chonju and Iri cities, Korea. Because both rock types studied can be considered as representative materials of acidic and basic rocks compsing the earth crust, it is significant to examine the phenomena of weathering of both rock types. The following results are obtained from the analysis and examinations of chemical compositions of the original and weathered rocks. The loss rate of major elements has no uniformity, but the following relation holds in general; Ca, Na> K, Si> Mg> Fe, Al. As weathering proceeds, the ratio of $Al_2O_3/CaO$ shows increasing phenomena, and that of $Na_2O/CaO$ decreasing. The range of migration of composition is broad in basaltic rocks but narrow in granitic rocks. The reason is that the chemical weathering of basaltic rocks progresses more easily than that of granitic rocks. The chemical weathering potenitial index of basaltic rocks in larger than that of granitic rocks. The reason is that the chemical weathering of basaltic rocks proceeds more easily than that of granitic rocks. In weathering, the decrease of mobile cations such as $Ca^{2+}$, $Na^{2+}$, $Mg^{2+}$ and the increase of $H_2O$ in basaltic rocks are more obvious than in granitic rocks.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1109-1113
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• 2005

The objective of this study was to determine the effect of extrusion temperature on puffing of white and red ginseng powder. The extrusion variables were feed material (red and white ginseng powder) and die temperature $(100\;and\;115^{\circ}C)$. The analyzed characteristics of ginseng extrudates were sectional expansion index, microstructure and rheological properties. Most of biopolymer was highly puffed at higher extrusion temperature, but the cross-sectional expansion of white and red ginseng powder was higher at 1000e and longitudinal expansion seems to higher at $115^{\circ}C$. White and red ginseng powder were puffed inconsistently and discontinuously at $115^{\circ}C$. The scanning electron microphotograph of extruded white ginseng was uniform air cell distribution at 100oe, but pore size increased at $115^{\circ}C$ and had fine uniformity due to pore explosion. White ginseng and its extrudate were pseudoplastic. Intrinsic viscosity was lower as a result of increased die temperature. The cross-sectional expansion seems to be inconsistent and decreased due to decrease in melt viscosity at $115^{\circ}C$.

• Journal of Life Science
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• v.26 no.8
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• pp.881-886
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• 2016

Cephalanthera erecta (Thunb. ex, Murray) is an herbaceous and a member of the genus Cephalanthera in the family Orchidaceae. The species is an herbaceous and has reputed Chinese medicinal value. It has been investigated the population density and spatial distribution of this species at Mt. Ahop in Korea during 2015. The spatial pattern of C. erecta was analyzed according to several patchiness indexes, population uniformity or aggregation under different sizes of plots by dispersion indices, and spatial autocorrelation. The mean crowding (M*) and patchiness index (PAI) showed positive values except one small plot (2 m × 2 m). Most natural individuals of C. erecta for plots were not uniformly distributed in the forest community. The small plots (2 m × 2 m, to 8 m × 16 m) of C. erecta were uniformly distributed in the forest community and large plots (16 m × 16 m and 16 m × 32 m) were aggregately distributed. Significant aggregations by Moran's I of C. erecta were partially observed within IV classes (12 m). Dissimilarity among pairs of individuals could found by more than 18.0 m. In conclusion, the geographic distribution of C. erecta is not even with varying degrees of size of plots and human activities give rise to density effects in the plots at Mt. Ahop in Korea.

• Korean Journal of Medicinal Crop Science
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• v.21 no.5
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• pp.329-333
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• 2013

This study was carried out to compare the characteristics of seed germination and the first stage of growth in Cynanchum wilfordii (Maxim.) by different light conditions such ass fluorescent light, dark and light emitting diode (LED). There was not much difference from the germination rate of C. wilfordii (Maxim.) in different light conditions for 10 days. The highest of germination rate occurred over 91.11 percentage by LED red condition at $26^{\circ}C$. Also mean germination velocity and promptness index were represented the highest results of 2.3 ea/day and 52.67 under red light, respectively. But mean germination time under both LED red and blue light was represented low data that it takes over three days for germinating of seed. Even though handling both LED red and blue lights, the germination uniformity was not constant. These results may help our understanding of variations in germination characteristics for C. wilfordii (Maxim.) seeds treated under different light conditions.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.473-478
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• 2012

This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.

• Korean Chemical Engineering Research
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• v.62 no.1
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• pp.27-35
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• 2024

Fuel gases such as methane and propane are used in explosion hazardous area of domestic plants and can form non-uniform mixtures with the influence of process conditions due to leakage. The fire-explosion risk assessment using literature data measured under uniform mixtures, damage prediction can be obtained the different results from actual explosion accidents by gas leaks. An explosion characteristics such as explosion pressure and flame velocity of non-uniform gas mixtures with concentration change similar to that of facility leak were examined. The experiments were conducted in a closed 0.82 m long stainless steel duct with observation recorded by color high speed camera and piezo pressure sensor. Also we proposed the quantification method of non-uniform mixtures from a regression analysis model on the change of concentration difference with time in explosion duct. For the non-uniform condition of this study, the area of flame surface enlarged with increasing the concentration non-uniform in the flame propagation of methane and was similar to the wrinkled flame structure existing in a turbulent flame. The time to peak pressure of methane decreased as the non-uniform increased and the explosion pressure increased with increasing the non-uniform. The ranges of K_G (Deflagration index) of methane with the concentration non-uniform were 1.30 to 1.58 [MPa·m/s] and the increase rate of K_G was 17.7% in methane with changing from uniform to non-uniform.

• Korean Journal of Poultry Science
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• v.42 no.2
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• pp.117-124
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• 2015

This study was conducted to investigate the performance of crossbreed Korean native ducks for production of Korean native commercial ducks which are adapted to Korean environment. A total of four hundred eighty ducklings (1-d-old) of crossbreds from A and B lines (derived from National Institute of Animal Science) were used in this work and divided into 8 treatments (4 replicates/group, 15 birds/replicate) with $4{\times}2$ factors (4 groups, AA, AB, BB, BA; 2 genders, male and female). Ducks were fed diets based on corn-soybean meal for 0 to 3 wk (22.0% [CP], 2,904 kcal/kg [ME]) and 3 to 8 wk (18.0% [CP], 3,002 kcal/kg [ME]). Body weight of AA group was higher than BB and BA groups (P<0.05), but there was no significant difference on body weight at 8 wk old. Body weight gain of AB group was the highest among groups (P<0.05), but there was no significant difference on body weight gain among crossbreds at 0~3, 3~8 and 0~8 wk old. On body weight gain, feed intake, and feed conversion ratio, male was higher than female at the age of 3 and 8 wk old (P<0.05, P<0.01). There was no significant difference on uniformity and livability. However, production index of male was higher than that of female (P<0.01). These results may provide the basic data on growing performance and productivity of crossbreed Korean native ducks for the production of commercial Korean native duck.

• Journal of Distribution Research
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• v.16 no.1
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• pp.95-115
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• 2011

Food service is the major part of franchise business in Korea, accounting for 69.9% of the brands in the market. As the food service industry becomes mature, many franchisees have struggled to survive in the market. In general, consumers have higher levels of expectation toward service quality of franchised outlets compared that of (non-franchised) independent ones. They also tend to believe that franchisees deliver standardized service at the uniform food price, regardless of their locations. Such beliefs seem to be important reasons that consumers prefer franchised outlets to independent ones. Nevertheless, few studies examined the impact of qualify features of franchisees on customer satisfaction so far. To this end, this study examined the characteristics of various quality features of franchisees in the food service industry, regarding their relationship with customer satisfaction and dissatisfaction. The quality perception of heavy-users was also compared with that of light-users in order to find insights for developing differentiated marketing strategy for the two segments. Customer satisfaction has been understood as a one-dimensional construct while there are recent studies that insist two-dimensional nature of the construct. In this regard, Kano et al. (1984) suggested to categorize quality features of a product or service into five types, based on their relation to customer satisfaction and dissatisfaction: Must-be quality, Attractive quality, One-dimensional quality, Indifferent quality, and Reverse quality. According to the Kano model, customers are more dissatisfied when Must-be quality(M) are not fulfilled, but their satisfaction does not arise above neutral no matter how fully the quality fulfilled. In comparison, customers are more satisfied with a full provision of Attactive quality(A) but manage to accept its dysfunction. One-dimensional quality(O) results in satisfaction when fulfilled and dissatisfaction when not fulfilled. For Indifferent quality(I), its presence or absence influences neither customer satisfaction nor dissatisfaction. Lastly, Reverse quality(R) refers to the features whose high degree of achievement results in customer dissatisfaction rather than satisfaction. Meanwhile, the basic guidelines of the Kano model have a limitation in that the quality type of each feature is simply determined by calculating the mode statistics. In order to overcome such limitation, the relative importance of each feature on customer satisfaction (Better value; b) and dissatisfaction (Worse value; w) were calculated following the formulas below (Timko, 1993). The Better value indicates how much customer satisfaction is increased by providing the quality feature in question. In contrast, the Worse value indicates how much customer dissatisfaction is decreased by providing the quality feature. Better = (A + O)/(A+O+M+I) Worse = (O+M)/(A+O+M+I)(-1) An on-line survey was performed in order to understand the nature of quality features of franchisees in the food service industry by applying the Kano Model. A total of twenty quality features (refer to the Table 2) were identified as the result of literature review in franchise business and a pre-test with fifty college students in Seoul. The potential respondents of our main survey was limited to the customers who have visited more than two restaurants/stores of the same franchise brand. Survey invitation e-mails were sent out to the panels of a market research company and a total of 257 responses were used for analysis. Following the guidelines of Kano model, each of the twenty quality features was classified into one of the five types based on customers' responses to a set of questions: "(1) how do you feel if the following quality feature is fulfilled in the franchise restaurant that you visit," and "(2) how do you feel if the following quality feature is not fulfilled in the franchise restaurant that you visit." The analyses revealed that customers' dissatisfaction with franchisees is commonly associated with the poor level of cleanliness of the store (w=-0.872), kindness of the staffs(w=-0.890), conveniences such as parking lot and restroom(w=-0.669), and expertise of the staffs(w=-0.492). Such quality features were categorized as Must-be quality in this study. While standardization or uniformity across franchisees has been emphasized in franchise business, this study found that consumers are interested only in uniformity of price across franchisees(w=-0.608), but not interested in standardizations of menu items, interior designs, customer service procedures, and food tastes. Customers appeared to be more satisfied when the franchise brand has promotional events such as giveaways(b=0.767), good accessibility(b=0.699), customer loyalty programs(b=0.659), award winning history(b=0.641), and outlets in the overseas market(b=0.506). The results are summarized in a matrix form in Table 1. Better(b) and Worse(w) index indicate relative importance of each quality feature on customer satisfaction and dissatisfaction, respectively. Meanwhile, there were differences in perceiving the quality features between light users and heavy users of any specific franchise brand in the food service industry. Expertise of the staffs was labeled as Must-be quality for heavy users but Indifferent quality for light users. Light users seemed indifferent to overseas expansion of the brand and offering new menu items on a regular basis, while heavy users appeared to perceive them as Attractive quality. Such difference may come from their different levels of involvement when they eat out. The results are shown in Table 2. The findings of this study help practitioners understand the quality features they need to focus on to strengthen the competitive power in the food service market. Above all, removing the factors that cause customer dissatisfaction seems to be the most critical for franchisees. To retain loyal customers of the franchise brand, it is also recommended for franchisor to invest resources in the development of new menu items as well as training programs for the staffs. Lastly, if resources allow, promotional events, loyalty programs, overseas expansion, award-winning history can be considered as tools for attracting more customers to the business.

• Food Science and Preservation
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• v.23 no.7
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• pp.1065-1073
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• 2016

This study investigated the sensory attributes and quality characteristics of Fuji apples based on market commodity price to provide data for quality index of Fuji apples. Samples were purchased from the Garak market (Seoul Agro-Fisheries & Food Corporation) and divided into four groups depending on the price such as group A, B, C, D. There were no significant differences in their volume and weight among groups. In the soluble solid content and total free sugar, A and B group (high price) showed higher content than those of C and D (low price) group. And also, the A group and B, C, D group showed 386.29 mg% and 320.09~359.28 mg% in the total organic acid content, respectively. As an sensory evaluation results, A group and B group were evaluated higher score than those of C and D group in the uniformity of red color and glossiness of skin and unique apple sensory attributes using quantitative descriptive analysis. Consumer test showed similar to quantitative descriptive analysis results in the various sensory attributes. In the analysis results between quality characteristics and sensory attributes of Fuji apples, total acceptability was correlated positively with titratable acidity (r=0.58), soluble solid (r=0.89), soluble solid content/titratable acidity ratio (r=0.42), total free sugar (r=0.36) and total organic acid (r=0.38). Based on principal component analysis of apple's quality characteristics, apples were primary separated along the first principal component (pH, acidity, soluble solid content, total free sugar, organic acid), which accounted for 66.01% of total variance. In addition, principal component analysis of sensory evaluation revealed a total variance for the quantitative descriptive of 55. 65% and a total variance for the consumer test of 55.84%.