• Korean Journal of Materials Research
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• v.12 no.2
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• pp.121-128
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• 2002

Anodic alumina layer can be used as templates for preparation of nano-structured materials, because porous oxide layer on aluminum shows a uniform pore size and a high pore density. In order to find out possibility for template material to prepare nano wire, the effects of the anodic applied potential, anodic time and the temperature of electrolyte on pore diameter of anodic alumina layer were studied using SEM and AFM. The pore diameter of anodic alumina layer increased with applied anodic potential and electrolytic temperature. Especially, the pore diameter of anodic oxide layers formed in chromic acid can be well replicated by widening process in $H_3$$PO_4$solution.

• Journal of Korean Society of Disaster and Security
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• v.6 no.1
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• pp.87-91
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• 2013

Establish standards and review procedures for on-site implementation of the emergency response plan required to establish by substances requiring preparation for accidents. Investigated for the examination content and standards for Process Safety Management (PSM) and Safety Management System (SMS). Safety Management System operator's comments and problems to be expected in the review process. Standards for on-site implementation and review of a person's ability to do the job does not require a high level of expertise. However, it has been created mainly to determine whether appropriate items to be included in the report and the contents presented.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.2
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• pp.23-28
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• 2008

As well as crop cultivation, they could not avoid automatizing and using more environmental friendly process in cultivation of fruit. And also, the consumer ask more safe fruit which is produced with more clean method. This is why the usage of aid materials for fruit cultivation like as fruiting bags are increasing. Practical utilization of wax emulsion treated water repelling fruiting bags are developed continuously and it's properties is compared properties of nomal fruiting bags. The water repelling process was developed with wax emulsion coating. After the experiment of wax emulsion preparation from paraffin and DEA and/or OA in Lab. scale, the wax emulsion was manufactured on pilot scale. The wax emulsion coated paper was prepared in mill scale coater. The water repellency and properties of emulsion coated fruiting bags were evaluated and compared with that of current fruiting bags.

• International journal of advanced smart convergence
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• v.9 no.2
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• pp.90-104
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• 2020

It is difficult for non-experts to build machine learning (ML) models at the level that satisfies their needs. Deep learning models are even more challenging because it is unclear how to improve the model, and a trial-and-error approach is not feasible since training these models are time-consuming. To assist these novice users, we examined how interactive and explainable feedback while training a deep learning network can contribute to model performance and users' satisfaction, focusing on the data preparation process. We conducted a user study with 31 participants without expertise, where they were asked to improve the accuracy of a deep learning model, varying feedback conditions. While no significant performance gain was observed, we identified potential barriers during the process and found that interactive and explainable feedback provide complementary benefits for improving users' understanding of ML. We conclude with implications for designing an interface for building ML models for novice users.

• Journal of Nutrition and Health
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• v.37 no.8
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• pp.722-731
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• 2004

The objective of this study was to evaluate the microbiological quality of non-heat-processed foods for implementation of a HACCP (Hazard Analysis and Critical Control Point) system in day-care center foodservice operations. The evaluating points were microbial assessment of foods, utensils, and employee's hands during preparation, cooking, and serving. The temperature of non-heated food being served was also measured. Microbiological quality was assessed using 3 M Petrifilm/syp TM/ to measure total plate count and coliforms for food and utensils and Staphylococcus aureus for hands in five Gumi day-care centers. Results showed low microbiological quality of non-heated foods. This was probably due to contaminated raw ingredients and cross-contamination that occurred during preparation and cooking (e.g., unsatisfactory washing and disinfection of raw materials and utensils). These results suggest that it is essential to educate employees on good personal hygiene (hand washing) , prevention of cross-contamination through use of properly washed and sanitized utensils, and proper washing and disinfection of raw vegetables. Establishing Sanitation Standard Operating Procedures (SSOPs) are an essential part of any RACCP system in day-care center foodservice operations.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.10a
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• pp.957-962
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• 2003

The preparation of $Al_2$O$_3$-SiO$_2$ thin films from less than one micron to several tens of microns in thickness had been prepared from metal alkoxide sols. Two methods, dip-withdrawal and electrophoretic deposition, were employed for thin films and sheets formation. The requirements to be satisfied by the solution for preparing uniform and strong films and by the factors affecting thickness and other properties of the films were examined. for the preparation of thin, continuous $Al_2$O$_3$-SiO$_2$ films, therefore, metal-organic-derived precursor solutions contained Si and Al in a chemically polymerized form has been developed and produced in a clear liquid state. In the process of applying to substrates, this liquid left a transparent, continuous film that could be converted to crystalline $Al_2$O$_3$-SiO$_2$ upon heating to 100$0^{\circ}C$. And, a significant change of the film density took place in the crystallization process, thus leading to the strict requirements as to the film thickness, which could survive crystallization.

• Korean Journal of Food Science and Technology
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• v.2 no.2
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• pp.1-7
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• 1970

1) A process was described for the preparation of drum-dried weaning food containing about 20% protein and based on a blend of sweet potato, full-fat soy flour, minerals, vitamins and methionine. 2) The protein efficiency ratio of this product was 2.63 as compared to 3.30 for the blend containing corn starch in place of sweet potato. This is attributed to the partial destruction of available lysine in the presence of sweet potato during the drum-drying process. 3) Overall nutritive value of the weaning food was comparable to milk food and control food based on corn starch and soy flour in terms of feed efficiency, body composition and protein retention.

• Journal of the Korean Ceramic Society
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• v.45 no.11
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• pp.725-733
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• 2008

In this study the preparation method of the spherical ADU droplets, intermediate compound of a HTGR nuclear fuel, was detailed-reviewed and then, the characteristics on an ageing and a washing steps among the wet process and the thermal treatment process on the died-ADU${\rightarrow}UO_3$ conversion with the high temperature furnaces were studied. The key parameters for spherical droplets forming are a precise control of feed rate and a suitable viscosity value selection of a broth solution. Also, a harmony of vibrating frequency and amplitude of a vibration dropping system are important factor. In our case, an uranium concentration is $0.5{\sim}0.7mol/l$, viscosity is $50{\sim}80$ centi-Poise, vibration frequency is about 100Hz. In thermal treatment for no crack spherical $UO_3$ particle, the heating rate in the calcination must be operated below $2^{\circ}C$/min, in air atmosphere.

• Journal of the Korean Ceramic Society
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• v.41 no.11
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• pp.804-811
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• 2004

We have studied microwave extraction process of boric acid from one of calcium borate ores, colemanite. Calcium and boron have separated by addition of sulfuric acid, and calcium has been separated out as calcium sulfate. It was possible to extract boron with the smaller amount of sulfuric acid and with short heating time in microwave heating compared to conventional heating process. The products of boric acid was the same purity and thermal characteristic, but smaller in particle size.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2018.04a
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• pp.71-71
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• 2018

The aim of this study was to prepare a new functional food with enriched bioactive compound by the combination of Tartary buckwheat and bean flour mixes. Two types of bean such as: black bean and white bean with the ratio of 5, 10, 15 % were used to develope a food formulation. The solid formulation of functional food was prepared by the hot melt extrusion process (HME) at the temperature of 60, 90, $120^{\circ}C$. Total phenolic content (TPC), total flavonoid (TF) and DPPH were analysed of the prepared food by the use of spectrophotometer. Results demonstrated that TPC (254 mg/g), TF (18.22 mg/g) and DPPH (88%) were significanlty increased in the receipe of 10% black bean and 90% Tartary buckwheat mixes among the formulation at $90^{\circ}C$. As therefore, it is concluded that the optimum ratio of bean and Tartary buckwheat flour mixes should be considerd for the preparation of high quality functional food.