• Korean Membrane Journal
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• v.8 no.1
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• pp.21-30
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• 2006

A faujasite NaY zeolite membrane was prepared on a tubular ${\alpha}-Al_2O_3$ support by the secondary growth process, and effects of permeation test conditions on the $CO_2/N_2$ separation were investigated. A NaY zeolite membrane with good $CO_2/N_2$ separation was successfully synthesized by using the hydrothermal solution ($Al_2O_3:SiO_2:Na_2O:H_2O$ = 1:6:14:840 in a molar base): at a permeation temperature of $30^{\circ}C$, its $CO_2$ permeance and $CO_2/N_2$ separation factor were $2.5{\times}10^{-7}mol/m^2secPa$ and 34, respectively. The $CO_2$ and $N_2$ permeations were highly dependent on permeation test conditions (feed composition, feeding rate, feed pressure, He sweeping rate and permeation temperature). The results indicated that (i) $CO_2$ and $N_2$ permeations through NaY zeolite membrane are governed by surface and micropore diffusions, respectively, (ii) the preparation of NaY zeolite membrane with a large permeating area is one of the most difficult hurdles for its real applications, and (iii) the retardation of $N_2$ permeation is an effective key to improve $CO_2/N_2$ separation factor in NaY zeolite membrane.

• Journal of Korea Technology Innovation Society
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• v.17 no.3
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• pp.449-466
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• 2014

There have been various researches on the relationship between a company's R&D investment and the outcome from innovation. However, these studies failed to effectively analyze the decision-making process followed by companies in relation to knowledge production. Especially, in analyzing the patent of companies, the Poisson model has been commonly used, but its limitations have been pointed out. In recent years, many studies have adopted negative binomial models, but they still pose limitations in analyzing the selection process. This paper proposed a hurdle negative binomial model to effectively reflect the company's decision embedded within patent information and conduct an empirical analysis on a survey of businesses' activities. In particular, the study analyzed the selection process of companies in determining the number of patents. As a result of estimation, the presence of over-dispersion was identified. In addition, the Wald-test confirmed that setting up of hurdles was valid, and there was a difference between the results of hurdle models and those of general negative binomial settings.

• Korean Journal of Organic Agriculture
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• v.20 no.4
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• pp.491-502
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• 2012

The world's food production systems are becoming an area of great concern for both human and ecological health. Research has identified that one of the greatest threats to sustainability is conventional industrial agricultural systems and the high energy and material cost they require to function. The organic food movement is contributing as promising alternative to the current dominant model. Over the last 50 years it has developed into the most visible brand for a healthier and more environmentally sustainable food system. However, to achieve its full potential there are still a number of hurdles which must be overcome to make organic products a more viable and appealing option for consumers. This paper provides an overview of key research that has been conducted on why consumers are buying organic products, what they are buying and what is preventing them from purchasing more. It concludes that the key challenge is for the organic food movement to convince existing consumers of the superior 'value' of its products. In addition there are a number of methodological issues associated with analysing the market for organic products as well as issues of limited distribution, intermittent availability and high prices that are currently preventing increases in sales. Recognition and management of these barriers could contribute to more effective targeted research into consumer food purchasing motivations and subsequently the development of more sophisticated marketing strategies that assist in maintaining integrity with consumers and fending off challenges from conventional as well as other complementary food systems such as local food movement. And finally to achieve these market growth strategies the organic food movement will need to cope with its diverse constituency - ranging from global corporates through to local production and consumption - and provide attractive opportunities to individuals and business at all stages in supply chain whilst retaining credibility with government to ensure ongoing policy support.

• Korean Journal of Applied Biomechanics
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• v.19 no.4
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• pp.761-770
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• 2009

The purpose of this study was to observe the kinematic patterns of hurdling by domestic hurdlers and elite hurdlers from other countries in particular, we studied the hurdling motion and joint angles at the third hurdle in 110-m hurdle races. There were slight differences in the following variables at takeoff and landing: angle of the center of gravity(elite hurdler, $34.14^{\circ}$ domestic hurdler, $24.89^{\circ}$), angle variables the body angle(elite hurdler, $4.27^{\circ}$ domestic hurdler, $6.37^{\circ}$), the angle of trunk inclination(elite hurdler, $3.18^{\circ}$ domestic hurdler, $11.58^{\circ}$), and the hip angle(elite hurdler, $40.1^{\circ}$ domestic hurdler, $43.2^{\circ}$).

• Journal of Applied Biological Chemistry
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• v.60 no.4
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• pp.333-338
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• 2017

Cellulosic alcohol fermentation has recently gained more attention in the production of ethanol, butanol, and 2,3-butanediol. However, it was revealed that the process had several hurdles, such as, an expensive cost for biomass decomposition to yield fermentable sugars and a production of byproduct lignin. As an alternative for the process through biomass saccharification, the alcohol production through syngas from biomass has been studied. In this study, we reviewed acetogen and its central metabolic pathway, Wood-Ljungdahl route, capable of utilizing syngas. Furthermore, the metabolic engineering strategies of acetogen for bio-alcohol production from syngas was also reviewed with a brief perspective.

• Journal of the Korean Society of Food Culture
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• v.20 no.5
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• pp.499-507
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• 2005

The purpose of this study is to draw attention to the distinction of Korean food as well as to find ways to universalize Korean food. Not only does Korean food a big part of representing the Korean culture itself, the ingredients in the Korean food are extremely nutritious. The excellence in the ingredients has been verified through scientific studies over and over. Today, this is recognized widely by the food experts in the U.S. This study also points out some of the hurdles in universalizing Korean food. First of all, many people around the world are not aware of the positive aspects of the Korean food. There have been minimal efforts, if at all, to find ways to make fusion Korean food to be part of a world cuisine. The lack of research and development in the Korean food industry also does not help the situation much. Lastly, the limited knowledge of the actual people working in the food service sector regarding Korean food hinders the Korean food going universal. Currently, the food industry in the U.S. is quite favorable for Korean food to enter its markets to become part of the American cuisine. The Americans' appetite continues to change towards more healthy living leaning them naturally towards Asian food. For Korean food to become part of the American cuisine, the follow recommendations are given in the study: 1) Korean food must be localized, become a fusion cuisine; 2) standardize the cooking method; 3) change the focus to rice-centered trend food; 4) foster more Korean food experts; and, 5) promotion of strengthening food advertisements while increasing research and development. It is also important during this whole process, traditional Korean food be discovered and implemented to the overall food program in universalizing Korean food.

• Korean Journal of Applied Biomechanics
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• v.14 no.1
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• pp.83-98
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• 2004

The purpose of this study was to determine the kinematic variables of the hurdling for a korea record holder (A) and a national hurdle representative (B). after the kinematic variables such the distance and the distance and height of C.G, the velocity and the angle were analyzed about the hurdling. The results were summarized as follows; 1. In terms of the distance and the height of C.G, subject A showed long in horizontal distance from C.G to the take-off phase, but showed short in the landing phase. Subject B showed short in horizontal distance from C.G to the take-off phase, and showed long in the landing phase. 2. In terms of the velocity of C.G, Subject A showed fast C.G velocity in horizontal direction to the braking phase, Subject A and B showed slower C.G velority in the landing phase, but Subject A showed height C.G velocity in vertical direction to the to the take-off, the landing, and propulsion phase 3. In terms of the angle of C.G and lean of C.G to front at the braking and the take-off phase. Subject A kept the less angle in the maximum trunk lean to front at the flight phase as comparison with Subject B. 4. In terms of the velocity of the knee and the ankle joint. Subject A showed fast in the resultant velocity of the left ankle joint the take-off phase, but showed slow in the left knee joint. Subject B showed fast in the resultant velocity of the left knee joint the take-off phase, but showed slow in the right knee and the right ankle joint.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.242-250
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• 2007

This study evaluated the storage stability of a variety of sauce products in the Korean market, determined primary quality indices for three typical products, and proposed functional relationships that are useful for determining shelf life at different temperatures. Most of the products examined were found to combine hurdles of low pH, low water activity, and the use of heat processing as methods for producing the required storage stability while maintaining the sensory quality of the products. For a meat extract solution produced for cold noodles (pH=4.3; $a_w=0.98$), the primary quality change determining shelf life was lipid oxidation, determined here by the TBA value. The primary quality index of a soybean paste seasoning mix (pH=4.0; $a_w=0.78$), which had a microbial load of 2.8 log (CFU/g), was a decrease in its pH. The primary quality index for a sandwich spread (pH=4.0; $a_w=0.88$) was changes in its surface color. The temperature dependence of changes in the primary quality indices can be described by the Arrhenius equation, which can estimate the shelf life at any arbitrary limit as a function of temperature. The activation energies for changes in the primary quality indices of the meat extract solution, the soybean paste seasoning, and the sandwich spread were 20.3, 27.2, and 43.5 kJ/mol, respectively.

• Journal of the Ergonomics Society of Korea
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• v.35 no.6
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• pp.519-533
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• 2016

Objective: This study lays its aims at the definition of relevant operation method and function by researching on the value to be brought when applying smart device that can hand carry soft and flexible materials like jelly. Background: New technology and material play a role in bringing type transformation of interface and change of operation system. Recently, importance has been increased on the study of Organic User Interface (OUI) that conducts research on the value of new method of input and output adopting soft and flexible materials for various instruments. Method: For fulfillment of the study, 27 kinds of gestures have been defined that are usable in handheld device based on existing studies. Quantitative research of survey was conducted of adult male and female of 20s through 30s and an analysis was done on the function that can be linked to gestures with highest level of satisfaction. In order to analyze needs and hurdles of users for the defined gesture, a focus group interview was conducted aiming at the groups of early adopters and ordinary users. Results: As a result, it was found that users have much value regarding usability and fun for elastic device and analysis could be conducted on preferred gesture and its linkable functions. Conclusion: What is most significant with this study is that it sheds new light on the values of a device made of elastic material. Beyond finding and defining the gestures and functions that can be applied to a handheld elastic device, the present study identified the value elements of an elastic device - 'usability and 'fun' -, which users can basically desire from using it. Application: The data that this study brought forth through preference and satisfaction test with the gestures and associated functions will help commercialize an elastic device in future.

• Journal of the Korean Data and Information Science Society
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• v.21 no.6
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• pp.1071-1079
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• 2010

The decathlon is an athletic event consisting of ten track and field events. Events are held over two consecutive days and the winners are determined by the combined performance in all. We considered the best 200 decathletes who competed in the recent Olympics games and World Championship decathlon. We have used correspondence analysis to identify the relationship between ordered individual performance and the overall performance. Canonical correlation analysis of first day events versus second day events could shed light on the change of the level of performance between the two days. Correlation analysis was used to verify relation between cumulative event rank and final decathlon rank. Therefore, we conclude that the decathlon favors those atheletes who do well at the track events to become the best players. The best players in the decathlon performed relatively poorly in the 1,500 metres, but did well in the long jump, the 400 metres and the 110-metre hurdles. Decathletes in this study have a positive correlation between overall performance and maximal excellence in a particular discipline. Thus, to compete successfully at this level, a uniform, relatively high performance in all individual disciplines is required.