• 한국표면공학회지
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• 제37권4호
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• pp.196-199
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• 2004

Seedlayers with low surface energy which increases the density of nucleation sites in the initial growth region of the recording layer deposited on them was studied to reduce grain size in recording layer. The seedlayer with low surface energy was so effective to attain finer grain in magnetic upper-layers. The Ni-Fe-O intermediate layer with low surface energy was found to be effective in reduction of grain size as well as magnetic cluster size of Co-Cr-Ta-Pt recording layer. Furthermore, the reduction of grain size in Co-Cr-Ta-Pt recording layer on Ni-Fe-O intermediate layer with low surface energy led to decrease the noise level in the high recording density region.

• 한국공작기계학회:학술대회논문집
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• 한국공작기계학회 1998년도 추계학술대회 논문집
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• pp.192-197
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• 1998

Abrasive flow machining is useful to abrasive polish a internal or external surface of the free shape dimensional parts, which are used in many fields such as machine tool parts, semi-conductor, and medical component industries. The machining process is that two hydraulic cylinders, which are located surface to surface, are enforce media to the passage between workpiece and tooling part alternately, and then the abrasives included in the media pass the passage and polish the surface of workpiece. The media which is made of polymer and abrasive plays complex have workpiece by its viscoelastic characteristics. In this study, the media for AMF was made by mixing viscoelastic polymer with alumina and silicon carbide abrasive respectively. As a result, alumina include media is also the experiments of deburring the inside burr of in order to analyse the deburring machinability of abrasive flow machining according to various machining parameters which were media flow rate extrusion pressure, passage gap, media viscosity, abrasive content, and abrasive grain size.

• 한국자기학회:학술대회 개요집
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• 한국자기학회 1998년도 춘계연구발표회 논문개요집
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• pp.26-27
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• 1998

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2003년도 하계학술연구발표회 및 한.일 공동심포지엄
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• pp.134-135
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• 2003

• 상하수도학회지
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• 제10권2호
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• pp.55-69
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• 1996

Backwashing is one of the most important processes in water treatment. Several models have been utilized to predict minimum fluidization velocity and expansion of media. However, it is not unusual that the actual bahavior of media dose not agree well with the prediction. This study has investigated the applicability of models in predicting the minimum fluidization velocity of sand media. However even the better model has predicted minimum fluidization velocity 1.1 to 1.8 times higher than actual fluidization velocity. The expansion rate of sand media was inspected. It is found that the actual expansion rate was greater than the predicted. In this study condition, use of $d_{10}$ instead of $d_{60}$ was better to predict the expansion of media. On the contrary to the sand media, the actual expansion of anthracite media was less than that predicted. Sometimes it is reported that the dual media has been overflown during backwashing and mixed severely at the interface. It is because the grain size distribution of anthracite has not been selected properly. The numerical values for media expansion found in this study could be referred as the useful data in operating and/or designing filter media.

• 한국균학회지
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• 제27권1호통권88호
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• pp.15-19
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• 1999

배양실내에서 인공적으로 자실체의 형성을 유도한 결과 PDA와 번데기분말을 혼합한 배지상에서는 자실체의 형성을 유도할 수 없었다. 쌀을 이용한 곡물 배지에 수분함량을 달리하고 번데기를 첨가하여 시험을 실시한 결과 알락미에서는 곡물:수분함량이 1:3.5의 비율로 한배양기에서 가장 왕성한 자실체 생산을 보여 주었으며 현미의 경우는 곡물: 수분함량이 1:2.5로 조성된 배양기와 번데기를 첨가한 배양기에서 우수한 자실체 형성을 보여주었다. 자실체 형성적정 온도로는 $20^{\circ}C$가 적합한 것으로 밝혀졌다. 현미와 번데기를 첨가하며 조제한 배양기내에서 자실체형성을 유도한 결과 자실체 형성 우수균주로서 최종 C. militaris 25균주, C. scarabaeicola 2균주 등 27개 균주를 선발할 수 있었다. 현미와 누에번데기를 넣어 만든 배양기내에서의 자실체 형성은 약 50일내지 65일 사이에 완전한 형태의 자실체 형성을 볼 수 있었다.

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2007년도 The 1st International Symposium on Advanced Magnetic Materials
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• pp.121.1-121.1
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• 2007

• 한국표면공학회:학술대회논문집
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• 한국표면공학회 2006년도 춘계학술발표회 초록집
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• pp.150-151
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• 2006

• 한국자기학회:학술대회 개요집
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• 한국자기학회 1999년도 춘계연구발표회 논문개요집
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• pp.22-23
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• 1999

• 한국조리학회지
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• 제7권3호
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• pp.163-178
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• 2001

The purpose of this study is analysis of fusion cuisine recipe a gathering datum and informations for development of the fusion cuisine. The fusion cuisine is a new creative cuisine that come from a mixing between different cuisine recipe especially eastern cuisine wi th western cuisine. The fusion food is becoming a world popular food since 1980's. In Korea, the fusion food is favorite food is needed for development of the fusion cuisine, and we are able to get the datum and informations from mass media such as cuisine journals, newspapers and internet web site. Results of the analysis are as follows : 1. The fusion cuisine that core stuff is the grain have features that make a use of a spice and fat such as butter and olive oil. Boiling is used most frequently as a way of cooking among the grain centred fusion cuisine. Spagetti is used very after as a stuff for the fusion food. 2. The fusion cuisine that core stuff is meat make use of unusual meat such as the pigeons and spicery, and its popular cooking way is a baking. 3, The fusion cuisine that core stuff is a fish make use of herbs and alchole to get rid of a fishy smell, and various sauces are used for promoting taste and styling. 4. The fusion cuisine that core stuff is fruit and vegetables make use of boiling as cooking ways most frequently, but in the case that cook try to keep nutritive qualities, baking is used most frequently. 5. In beverage centred fusion cuisine, mixing of alchole with juice is most popular, its taste and color is unusually gorgeous.