• Korean Journal of Materials Research
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• v.9 no.11
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• pp.1062-1068
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• 1999

고정원으로부터 배출되는 질소산화물의 저감 기술 중에서 선택적 촉매 환원법(SCR법)은 가장 경제적이고 효율적인 방법으로 알려져 있다. 이 SCR 촉매의 탈질능을 향상시키기 위하여,$ TiOSO_4$ 및 Ti($SO_4$)$_2$용액으로부터 비표면적이 넓은 $TiO_2$의 비표면적 및 결정구조에 미치는 영향과 이들의 상관관계에 대하여 조사하였다. $TiOSO_4$용액으로부터 합성한 $TiO_2$의 최대 비표면적은 $382\m^2$/g이었고, Ti($SO_4$)$_2$용액으로부터 합성한 $TiO_2$의 최대 비표면적은 $335\m^2$/g이었으며, $TiO_2$는 비정질 형태의 결정구조를 보였다. 하소처리에 의해 비정질 $TiO_2$는 결정화되었고, 결정 중에 함유되어 있는 불순물은 $TiO_2$의 결정화를 억제하였다.

• Journal of Convergence for Information Technology
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• v.10 no.8
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• pp.239-249
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• 2020

In this study, 205 graduates of beauty majors were surveyed for the purpose of the study to analyze the differences between factors in each major by examining the impact of the perception of beauty education courses on site utilization, job utilization, and job satisfaction. The study found that practical skills were required as a supplemental major subject, and the theory

• Proceedings of the Korea Society of Information Technology Applications Conference
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• 2001.11a
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• pp.129-129
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• 2001

• Journal of the Korean Wood Science and Technology
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• v.2 no.1
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• pp.19-22
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• 1974

• Journal of the Korean Wood Science and Technology
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• v.21 no.1
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• pp.65-73
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• 1993

• Journal of the Korean Wood Science and Technology
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• v.2 no.4
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• pp.38-41
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• 1974

• Proceedings of the Korean Society of Crop Science Conference
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• 2019.09a
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• pp.17-17
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• 2019

• Journal of the Korean Home Economics Association
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• v.43 no.9 s.211
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• pp.97-107
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• 2005

The purpose of this study was to investigate the elementary, middle and high school food service utilization of traditional Korean food in Gwangju and Jeonnam Area dietitians, and to provide basic data for the utilization of traditional food in school food service. The conclusions of this study are as follows. The utilizations of traditional Korean food was remarkable among the dietitians who are elderly, have worked for a long time, are married and in elementary schools. For the elementary, middle and high schools, the utilization of rice was remarkable in Bombop(boiled rice and nuts)(p<.001), Okeukbop(boiled rice mixed with five grains)(p<.001), Potbop(boiled rice and red-bean)(p<.001), Boribop(boiled rice and barley)(p<.01), and Kongbop(boiled rice and beans)(p<.01) The utilization of one-dish meals was remarkable in Kongnamulbop(boiled rice and bean sprouts)(p<.001). The utilization of porridge was remarkable in Hobakjuk(pumpkin porridge)(p<.001) and Potjuk(red-bean porridge)(p<.001). The utilization of noodles was remarkable in Mandu soup(a bun stuffed with seasoned meat and vegetables)(p<.001) and Kalkuksu(cut noodles)(p<.001). The utilization of soup and pot stew was remarkable in Kongnamul soup(p<.001), sagolugeoji soup(p<.001), Calbitang(p<.001) and sullungtang(p<.001), kongbiji stew(p<.01), and soondubu stew(p<.05). The utilization of steamed dish and hard-boiled food was remarkable in green perilla stew(p<.001), fish stew(p<.001) and seasoned and steamed pollack(p<.01). The utilization of pan-boiled food stew was remarkable in small octopus stew(p<.001). The utilization of fried food or grilled food was remarkable in grilled fish(p<.001), bindaetteok(vegetable pancake)(p<.001), fried green pumpkin(p<.001), fried sea food with stone-leek(p<.001) and Buchu fried food(p<.001). The utilization of salad and cooked vegetables was remarkable in spinach salad(p<.001), cucumber salad(p<.001) and Kongnamul(bean sprouts)(p<.05). The utilization of Kimchi was remarkable in Baek kimchi(p<.001), Gat(leaf-mustard) kimchi(p<.001), Youlmu(young radish) kimchi(p<.01) and Oisobaki(p<.01). The utilization of desserts was remarkable in seasonable fruits(p<.001), Kangjung(p<.01), Tteok(rice cake)(p<.01) and Sik Hye(Cinnamon flavored persimmon punch)(p<.01).

• The Science & Technology
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• v.2 no.4 s.8
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• pp.14-22
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• 1969

• Bulletin of Food Technology
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• v.22 no.1
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• pp.104-109
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• 2009