• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.306-312
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• 2013

The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.

• Journal of Korean Society of Transportation
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• v.35 no.5
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• pp.423-433
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• 2017

During recent 5 years, it was recorded that 20% of total accident frequency and 30% of total number of death have been occurred due to drowsy driving. Drowsy driving accident is result from the loss of driving ability due to driver's accumulated fatigue. Continuous driving time can be measured as a surrogate variable to quantify the level of fatigue. The main purpose of this research is to investigate statistical correlation between the proportion of continuous driving vehicle (more than 2 hours) and the number of drowsy accidents. To carry this out, continuous driving time was measured using GPS route-guidance trajectory data. Also, accident frequency, traffic volume and segment length were collected to estimate safety performance function (SPF) for Jungbunearuk expressway in Korea. Through various types of estimated SPFs, statistical correlation was analyzed based on estimated statistical indices. This research can provide theoretical background for enforcement to regulate commercial vehicle driver's continuous driving time. In addition, throughout the trajectory data expansion, it is expected that strategy for anti-drowsy driving facilities installation can be established based on the suggested methodology.

• Culinary science and hospitality research
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• v.6 no.1
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• pp.57-78
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• 2000

In the 21st century the size of sales of food service business in Korea will be 30 trillion won which means Food service business in Koreas is a mega market, but it is only quantitative growth and might face the limit of growth. At the same time it is predicted that from the academic world Food service business will develop endlessly after IMF condition. Of course I hope so as a member of national. Al though I propose that quantitative side is important, qualitative side must not be disregarded the present and future customer is needs should be met because the 1st goal of company is to achieve a management goal and pursuit profit. The present situation requires a peculiar and specific strategy of its own which can not be followed by competing hotels so that value can be created and buying intention can be occurred after buying. Until now the goal of marketing campaign has been transacted marketing just for closing a transaction, but it must be related marketing which is seeking mutual interests of customer and company. The strategies to attain these goals are : 1) to change from products and service management-focused to customer management and relationship building-focused. 2) to establish a core strategy which needs to be changed from market occupancy of volume expansion to customer occupancy. 3) to change from one-way communication to two-way communication. 4) to change from large scale marketing by company dimension to small scale marketing by sections. If companies focus on core benefit and augmented service to be sought by customers and make every efforts to create a value customer occupancy will increase automatically, the reduction of marketing cost will be followed, and marketing efforts will be much more efficient. In introducing a new product it is still easier to diffuse through the existing customers, and also important market information can be obtained from customers using this close relationship. If this close relationship maintains well customers will say even a trivial inconvenience and complaint and propose an idea of new product. Kotler divides relationship marketing into 5 stages such as Basic, Reactive, Accountable, Proactive, and Partnership. From the 1st stage to the last stage customer management is absolutely important and also in management strategy. The last stage, Partnership can come into the stage which is actively participated in service development and problem solving by customers. so more loyal customers have more successful performance the company attain.

• Korean Chemical Engineering Research
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• v.60 no.3
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• pp.327-333
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• 2022

In this study, silicon/carbon nanotube/carbon (Si/CNT/C) composites for anode were prepared to improve the volume expansion of silicon used as a high-capacity anode material. Si/CNT were prepared by electrostatic attraction of the positively charged Si and negatively charged CNT and then hydrothermal synthesis was performed to obtain the spherical Si/CNT/C composites. Poly(vinylidene fluoride) (PVDF), polyacrylic acid (PAA), and styrene butadiene rubber (SBR) were used as binders for electrode preparation, and coin cell was assembled using 1.0 M LiPF₆ (EC:DMC:EMC = 1:1:1 vol%) electrolyte and fluoroethylene carbonate (FEC) additive. The physical properties of Si/CNT/C anode materials were analyzed using SEM, EDS, XRD and TGA, and the electrochemical performances of lithium-ion batteries were investigated by charge-discharge cycle, rate performance, dQ/dV and electrochemical impedance spectroscopy tests. Also, it was confirmed that both capacity and rate performance were significantly improved using the PAA/SBR binder and 10 wt% FEC-added electrolyte. It is found that Si/CNT/C have the reversible capacity of 914 mAh/g, the capacity retention ratio of 83% during 50 cycles and the rate performance of 70% in 2 C/0.1 C.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.6
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• pp.524-530
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• 1993

The experiment was carried out to investigate the changes in physicochemical properties of milled rice harvested in different year and stored for four to sixty four months. The fat acidity of milled rice increased sharply from four to sixteen months storage, and after then it was increased slowly to sixty four months. Amylose, magnesium, potassium content, and K/Mg ratio of milled rice were not changed by storage duration. Water absorption rates of milled rice at 21$^{\circ}C$ and 77$^{\circ}C$, and alkali digestion value were increased by longer storage duration. Difference of water absorption rate between rice samples was greater during initial forty minutes after soaking at 21$^{\circ}C$ and with longer the soaking time at 77$^{\circ}C$. Shorter gel length of rice flour was found with prolonged storage duration, while peak, minimum, cool, breakdown and setback viscosity of gelatinized rice flour on amylograph were increased along with increasing the storage duration. The volume expansion rate during cooking and degree of iodine coloration of cooking water were higher in the longer stored rice compared with shorter one, and the amount of soluble solid in cooking water was significantly decreased in rice stored longer period.

• Journal of Korean Society of Forest Science
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• v.113 no.2
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• pp.259-270
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• 2024

Since 2013, Korea has allocated significant budgets and manpower nationwide to prevent the spread of pine wilt disease and to reduce damage. As a result, the number of damaged trees decreased from 2.18 million in 2014 to 310,000 in 2021. However, the damage has increased again since then. Despite the overall decrease in the number of damaged trees, the scope of the damage continues to expand every year. Previous studies have develope In order to judge the control performance, a quantitative control performance analysis method to objectively evaluate control performance. This method takes into consideration two factors-quantity change and the change in the damage area, which is an area factor. This approach provides a more comprehensive assessment than the control guidelines that only suggest changes in damage grade based on the volume of damaged trees. The expansion of the damage range is also an important factor in analyzing control performance, but previous studies have not reflected this. Therefore, this study calculates the change in the distance of the pine wilt disease boundary area for Gyeongsangbuk-do, where changes in the damage range can easily be observed from year to year. The study then creates application criteria and coefficients and uses them to improves control performance index calculation formula. As a result, it was possible to calculate a quantitative analysis of the control performance, taking into account the changes in the damage range. When the improved formula was applied to 26 cities, counties, and districts in Gyeongsangbuk-do, it slightly decreased or increased compared to the existing calculation formula. This confirmed that the control performance index can change from a positive value (+), indicating increased damage, to a negative value (-), indicating reduced damage.

• Journal of the Korean Institute of Gas
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• v.15 no.5
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• pp.50-56
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• 2011

A preliminary experimental study of new concept air hybrid engine, which stores compressed air in the tank during braking and re-use it to propel vehicle during crusing or acceleration, was carried out in this study. A single cylinder engine was modified to realize the concept of air hybrid engine. Independent variable valve lift system was adopted in one of the exhaust valves to store the compressed air into the air tank during compression period. An air injector module was installed in the place of spark plug, and the stored compressed air was supplied during the expansion period to realize air motoring mode. For air compression mode, the tank with volume of 30 liter could be charged up to more than 13 bar. By utilizing this stored compressed air, motoring work of 0.41 bar of IMEP(Indicated mean effective pressure) at maximum can be generated at the 800rpm conditions, which is higher than the case of normal idle condition by 1.1 bar of IMEP.

• Korean Journal of Construction Engineering and Management
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• v.11 no.6
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• pp.111-121
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• 2010

As the customer's interest for sidewalk block in the street or apartment complex is increasing, the materials of block which had been a concrete block exclusively are varied to clay paver, native rock and wood etc. Especially, the sales volume of clay paver which is environment-friendly and ergonomic is dramatically increasing every year with two digits growth rate, however, many problems like "Edge Cracking" "Freezing Breakage" "Bending Breakage" "Joint Gap" are happening frequently within a couple of hours after installation due to the durabilities. Because of the characteristics of Ceramic products, clay pavers are very easy to be broken when they are bumped against each other. In addition, they are relatively fragile by a freezing expansion breakage when exposed to water due to hydrophilic property as well as the intensity and absorptance of the products are varied with small difference from the production process such as production equipment and process control. Therefore, it costs a lot of money to repair the breakdown unless production and installation is carried out according to the strict criteria of the quality control. In this study, the symptoms of breakdown frequently happened in clay paver are classified by each type and finally the solution for this problem in the production of brick, installation and criteria of quality control through compressive strength and absorptance test is suggested.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1215-1221
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• 2009

The purpose of this work was to improve the quality of Jeungpyun made with rice sourdough, which was prepared using a mixed culture of Saccharomyces cerevisiae (S. cerevisiae) and Leuconostoc mesenteroides (L. mesenteroides) strains, and to also develop a new process for Jeungpyun preparation using the rice sourdough. The Jeungpyun was manufactured through proofing for 3 hr at $30^{\circ}C$ and steaming steps after mixing the ingredients, including pre-fermented rice sourdough, rice powder and water. After proofing, the expansion ratio of the Jeungpyun dough ranged from 109 to 135% and the pH was decreased to pH 3.80$\sim$4.09. The volumes of the Jeungpyun samples prepared with rice sourdough were 18$\sim$45% greater than that of the control. In particular, the Jeungpyun made with rice sourdough containing 10% brown rice (CM-10) had a significantly greater volume (266 mL). Also the rice sourdough Jeungpyun samples had well developed dense porous structures compared to the control. According to sensory evaluations, the sample prepared with rice sourdough containing 10% brown rice was preferred. Finally, the physical quality (texture properties) and microbiological shelf-life of the Jeungpyun was improved by using the rice sourdough.

• Korean Journal of Optics and Photonics
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• v.15 no.4
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• pp.361-368
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• 2004

We separated the multilayer structure of CD-R(compact disk-recordable) and investigated optimal spot marking conditions and physical and chemical transitions in response to various laser beam energh levels. Spot marking(80 ${\mu}{\textrm}{m}$ spot size) was produced on the surface of each layer using a Q-switched Nd:YAG laser between 27 mJ and 373mJ. By investigating resulting pit formation with Optical Microscopy(OM) and Optical Coherence Tomography(OCT), we analyzed the formation process of spot marking in the multilayer structure of different chemical composition. The localized heating of the substrate in the multilayer thin film caused the short temporal thermal expansion, and absorbed optical energy between reflective and dye interfaces melted dye and increased the volume. During the cooling phase, formation of pit and surrounding rim can be explained by three distinct processes; effect of surface tension, evaporation by spontaneous temperature increase due to laser energy, and mass flow from the recoil pressure. Our results shows that the spot marking formation process in the multilayer thin film is closely related to the layers' physical, chemical, and optical properties, such as surface tension, melt viscosity, layer thickness, and chemical composition.