• 한국조리학회지
• /
• 제15권2호
• /
• pp.17-30
• /
• 2009

본 연구는 경주 포항지역 거주민을 대상으로 한국 전통음식에 대한 인식 및 지식 정도를 살펴보고, 지역 거주민들에게 한국 전통음식에 대해 올바르게 인식하도록 함으로써 한국 전통음식을 계승, 발전시키기 위한 방안을 모색하는데 있다. 본 연구는 모집단의 표본추출방법으로 경주와 포항지역 거주민을 대상으로 설문을 실시하였으며, 설문지는 총 500부를 배포하여 468부(회수율 93.6%)를 회수하였고, 응답이 불성실한 설문지 16부를 제외하고 경주지역이 227부, 포항지역이 225부로 총 452부(90.4%)를 통계 처리하여 분석에 이용하였다. 연구결과, 첫째, 남성들은 대체적으로 일품 요리를 선호하였으며, 여성들은 김치, 밥, 죽, 국수 등의 음식을 선호하였다. 둘째, 경상북도 경주 포항지역 거주민들이 가장 대표적으로 생각하는 한국 전통음식은 단연 '김치', 불고기, 비빔밥의 순으로 나타났으며, 셋째, 한국 전통음식에 대한 긍정적 인지도를 살펴본 결과, 남성에 비해 여성의 전통음식에 대한 인지도가 높은 것으로 나타났다. 마지막으로 대응일치분석을 통해서 한국 전통음식 요인과 연령/교육 수준/월평균 소득 간의 상호 관련성을 알아보았다. 이런 결과에 기초하여 한국 전통음식은 대중화되어 보다 친숙하고 보편적인 음식으로 빠르게 변해야 하며, 변화하는 입맛에 따라 다양한 전통음식과 관련된 다양한 상품 개발이 필요한 것으로 사료된다.

• 한국수소및신에너지학회논문집
• /
• 제27권6호
• /
• pp.660-669
• /
• 2016

A fluorinated-sulfonated, hydrophobic-hydrophilic copolymer was planed subsequently synthesized using typical nucleophilic substitution polycondensation reaction. A novel AB and ABA (or BAB) block copolymers were synthesized using sBCPSBP (sulfonated 4,4'-bis[4-chlorophenyl)sulfonyl]-1,1'-biphenyl), DHN (1,5-dihydroxynaphthalene), DFBP (decafluorobiphenyl) and HFIP (4,4'-hexafluoroisopropylidenediphenol). All block copolymers were easily cast and made into clear films. The structure and synthesized copolymers and corresponding membranes were analyzed using GPC (gel permeation chromatography), $^1H$-NMR ($^1H$ nuclear magnetic resonance) and FT-IR (Fourier transform infrared). TGA (Thermogravimetric analysis) and DSC (differential scanning calorimetry) analysis showed that the prepared membranes were thermally stable, so that elevated temperature fuel cell operation would be possible. Hydrophobic/hydrophilic phase separation and clear ionic aggregate block morpology was confirmed in both triblock and diblock copolymer in AFM (atomic force microscopy), which may be highly related to their proton transport ability. A sulfonated BAB triblock copolymer membrane with an ion-exchange capacity (IEC) of 0.6 meq/g has a maximum ion conductivity of 40.3 mS/cm at $90^{\circ}C$ and 100% relative humidity.

• Journal of Electrochemical Science and Technology
• /
• 제9권4호
• /
• pp.260-275
• /
• 2018

The corrosion inhibition of cast iron in 1 M HCl by Phenanthroline (Phen) was investigated using potentiodynamic polarization (PDP) curves, electrochemical impedance spectroscopy (EIS), surface analysis and theoretical calculations. It is found that Phen exhibits high inhibition activity towards the corrosive action of HCl and its adsorption obeys the Langmuir adsorption isotherm model. The results showed that inhibition efficiency increases with Phen concentration up to a maximum value of 96% at 1.4 mM, and decreases slightly with the increase in temperature. The free adsorption energy value indicates that Phen adsorbs on cast iron surface in 1 M HCl via a simultaneous physisorption and chemisorption mechanism. Scanning electron microscopy (SEM) micrographs, atomic force microscopy (AFM) and FTIR analysis confirmed the formation of a protective film on cast iron surface, resulting in the improvement of its corrosion resistance in the studied aggressive solution. Quantum chemical calculations at the DFT level were achieved to correlate electronic structure parameters of Phen molecules with their adsorption mode.

• 한국통신학회논문지
• /
• 제25권6B호
• /
• pp.1060-1067
• /
• 2000

MPEG-4 영상압축 방식은 객체지향적이다. 기존의 H.261, MPEG-1, MPEG-2에서 화면 전체를 부호화 해주는 것과 달리 MPEG-4에서는 한 화면을 물체, 배경 등 여러 객체들로 나누어 각각의 객체를 따로 부호화한다. 이렇게 전송된 객체들은 수신 단말기에서 다시 합성하여 완성된 화면으로 보여준다. MPEG-4의 형상 부호화는 화면에서 visual 객체에 해당하는 부분만을 부호화 해주는 부분이다. 본 논문에서는 MPEG-4 디코더가 형상 복호화의 표준 규격을 따르는지를 시험하는 방법을 제안한다. 본 논문은 BAB type을 결정하는 mode 복호화의 모든 경우와 Context-based Arithmetic 복호화의 Context computation에 대한 모든 경우에 대해 확인하는 방법을 제안하였다.

• 한국식품조리과학회지
• /
• 제1권1호
• /
• pp.82-93
• /
• 1985

An investigation was conducted on Seoulites' meals outside home by age group and sex, and the resultant findings are as follows: 1. To effectively conduct this survey were taken 201 teen males, 242 teen females, 202 young males, 232 young females, 219 men and 195 women. 2. For the kinds of meals they have outside home, breakfast forms 0.7%, lunch 35.7%, supper 22.2%, and snacks 14.4%. 3. Men subjects "lunch out everyday" by 39.9%, young males by 30.7%, and young females by 29%. 4. The reason why they lunch out indicates "convenient" by 37.4%, "carrying a lunch box is inconvenient" by 21.2%, "hard to prepare the lunch box" by 12.9%. 5. Regarding the favorite food taken for lunch, almost all the men prefer Korean food by 73.9% 6. Ra Myun and noodle occupy the highest Percentage of young females by 79.3% ; Chinese food the highest percentage of women by 27.7%, but the lowest percentage come from Japanese food by 1.1%. 7. The preference of kinds of food when having a meal outside home is ascribed to "prefer"by 50~75.7%, the highest percentage of all. 9. The price they pay for lunch outside home amounts to less than 900 wons in teens and young males 1, 000~2, 000 wons in men and women. The price of a meal outside home per capita a day, when taken by family unit, averages to 3, 694 wons. For the number of meals outside home, "more than once a month" forms 41.7%. 9. On the mooted points raised when having a meal outside home, "unsanitary' forms 36.7%, "expensive in prices" 26.1%, "lack of nutritution" 10.6%. 10. Teen males, when viewed from food preference for lunch outside home, take Ra Myun, Ddokbokki, Chinese noodle, while teen females, Ddokbokki, bread, Chinese noodle: young males, Sundubu Baekban, Bibim Bab, Ra Myun, Yokge Jang; young females, Sundubu Baekban, pork cutlet, Bibin Bab: men, Solnone Tang, Daenjang Chikae, Baekban, Kalbi Jongsik Bibim Bab : women, Bulkogi Jongsik, Neang Moyn, and Chinese noodle. 11. When seen from the nutrition of meals taken outside home, the prices of noodle and boiled rice range from 600 to 1, 000 wons, while their energy ranges from 407 to 745 kcal, Protein from 14.2 to 30.3g. On the other hand, the Price of western food averages to 1, 900~2, 500 wons, while its energy ranges from 1, 061 to 1, 129 kcal, proteio from 45.9 to 72.9g. It is revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.s revealed that noodle or boiled rice is not nutritious enough to be taken as a meal.

• East Asian mathematical journal
• /
• 제36권3호
• /
• pp.359-364
• /
• 2020

It is known that a 2-generator knot K has a cyclic Alexander module ℤ[t, t^―1]/(Δ(t)) where Δ(t) is the Alexander polynomial of K. In this paper we explicitly show how to reduce 2-generator Alexander modules to cyclic ones by using Chiswell, Glass and Wilsons presentations of 2-generator knot groups $$<\;x,\;y\;{\mid}\;(x^{{\alpha}_1})^{y^{{\gamma}_1}},\;{\cdots}\;,\;(x^{{\alpha}_k})^{y^{{\gamma}_k}}\;>$$ where a^b = bab^-1.

• 한국통신학회논문지
• /
• 제28권12C호
• /
• pp.1225-1238
• /
• 2003

본 논문에서는 PDA에 장착된 카메라를 사용하여 획득한 명함 영상에 대한 회전 보정 알고리듬을 제안한다. 제안된 방법은 크게 블록적응 이진화부, 스트라이프 생성부, 회전각 계산부, 그리고 영상 회전부로 구성된다. 블록적응 이진화부에서는 입력 영상의 불균일한 조명이나 그림자의 영향을 감소시키기 위하여 입력 영상을 블록별로 이진화한다. 스트라이프 생성부에서는 인접한 문자와 이들로 이루어진 문자열들을 병합하여 문자열 클러스터를 생성하고, 생성된 클러스터 중에서 회전각 계산에 유용한 것들을 스트라이프로 분류한다. 회전각 계산부에서는 스트라이프들의 방향각을 중심 모멘트를 이용하여 계산하고 이들 방향각을 평균하여 입력 영상의 회전각으로 결정한다. 영상 회전부에서는 입력 영상을 계산된 회전각 만큼 회전시킨다. 실험결과 제안된 방법은 여러 종류의 명함을 다양한 주변 여건에서 PDA로 획득한 시험 영상에 대하여 약 93%의 회전 보정률을 보였다.

• Bulletin of the Korean Chemical Society
• /
• 제30권9호
• /
• pp.1939-1945
• /
• 2009

Kinetic investigations on the oxidation of pyrazine and four 2-substituted pyrazines viz., 2-methylpyrazine, 2-ethylpyrazine, 2-methoxypyrazine and 2-aminopyrazine by bromamine-B (BAB) to the respective N-oxides have been studied in HCl$O_4$ medium at 303 K. The reactions show identical kinetics being first-order each in $[BAB]_o\;and\;[pyrazine]_o$, and a fractional- order dependence on $[H^+]$. Effect of ionic strength of the medium and addition of benzenesulfonamide or halide ions showed no significant effect on the reaction rate. The dielectric effect is positive. The solvent isotope effect was studied using $D_2$O. The reaction has been studied at different temperatures and activation parameters for the composite reaction have been evaluated from the Arrhenius plots. The reaction showed 1:1 stoichiometry and the oxidation products of pyrazines were characterized as their respective N-oxides. Under comparable experimental conditions, the oxidation rate of pyrazines increased in the order: 2-aminopyrazine > 2-methoxypyrazine > 2-ethylpyrazine > 2-methylpyrazine > pyrazine. The rates correlate with the Hammett $\sigma$ relationship and the reaction constant $\rho$ was found to be -0.8, indicating that electron donating centres enhance the rate of reaction. An isokinetic temperature of $\beta$ = 333 K, indicated that the reaction was enthalpy controlled. A mechanism consistent with the experimental results has been proposed in which the rate determining step is the formation of an intermediate complex between the substrate and the diprotonated species of the oxidant. The related rate law in consistent with observed results has been deduced.

• 한국식품영양학회지
• /
• 제19권1호
• /
• pp.91-102
• /
• 2006

The goal of this study was to find the way of reduction on food wastes in the university cafeteria. Four hundred and two students from three universities in Daejeon city were surveyed. The data were analyzed by SAS program. The results were summarized as followings: 24.95% of the total users use the university cafeteria everyday. Reasons for the utilization were listed as time saving 31.40%, near place 26.73%, low price 23.16% and no other place to eat 17.82%. Recommendations for the improvements of university cafeteria were listed as menu variation 38.26%, taste 37.83%, price decrease 10.43%. Female students left more food wastes than male students and most leaving food was side dish than Bab, Guk and Kimchi. The major reason of leaving foods was shown to be influenced by the taste and amount of foods supplied in university cafeteria. And they preferred kimchibock-kumbab to other kinds of bab. But they disliked Flounderjolim, pickled anchovies, Ggonchigui, Ginger, Burdock, Lotus root and Crown daisy. The perception of users on the reduction of food waste was 84.10% of total students. The students who know on the method of food wastes treatment were 58.26%. Improvement for reduction of food wastes of university cafeteria can be summarized to emphasize on taste, menu variation, adequate of serving size, also that should be conduct studies for systematic administration method and standard education for reduction of food waste.

• Kyungpook Mathematical Journal
• /
• 제64권2호
• /
• pp.205-218
• /
• 2024

Let 𝒜 be a Banach algebra. An element a ∈ 𝒜 has generalized Drazin inverse if there exists b ∈ 𝒜 such that b = bab, ab = ba, a - a²b ∈ 𝒜^qnil. New additive results for the generalized Drazin inverse of an operator over a Banach space are presented. we extend the main results of a paper of Shakoor, Yang and Ali from 2013 and of Wang, Huang and Chen from 2017. Appling these results to 2×2 operator matrices we also generalize results of a paper of Deng, Cvetković-Ilić and Wei from 2010.