• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2006년도 PAN PACIFIC CONFERENCE vol.2
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• pp.401-411
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• 2006

The cationic chitosan is prepared in this paper. This kind of cationic chitosan is a good retention aid for bleached hardwood pulp, the filler retention increased by 33.0% when the cationic chitosan (DS=1.27) dosage was 0.05%. Because many of the materials used in papermaking process are excellent microbiological nutrients, these nutrients will result in the growth of bacteria; uncontrolled growth of bacteria and fungi in the papermaking process adversely affects machine runnability. According to the standard methods of microbe growth inhibition test, cell counting was conducted after proper cultivated time. This paper explored the factors that affecting the cationic chitosan's antibacterial effect.

• 한국세라믹학회지
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• 제35권12호
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• pp.1280-1285
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• 1998

Foaming method is presented the preparation of porous materials from high-concentrated kaolin silica and flyash slurries. The slurries were foamed dried and sintered respectively. The porosity of sintered ma-terials was about 70-75% Mean pore-size was the range of 70-150$\mu\textrm{m}$ and pore structure was continuous Sodium lauryl sulfate anionic surfactant was used as a foaming agent. The foaming ability and the froth sta-bility were increased with increasing the concentration of the foaming agent. But the size of the constituent bubble of froth after foaming process was not affected by the concentration of the foaming agent. These results showed that the mean pore-size of sintered materials was closely related to the froth stability which is related to the change of bubble-size during the drying process.

• 한국생활과학회지
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• 제7권2호
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• pp.149-159
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• 1998

This study was carried out to examine the role soy milk in the preparation of Yukwa, possibility of substitution of soy milk to isolated soy protein and the effect of drying condition of Yukwa dough on the quality of Yukwa for the purpose of standardization of Yukwa preparation process. Although isolated soy protein did not make any particular effect on the gelatinization characteristics of waxy rice flour, soy milk lowered peak viscosity to half of waxy rice flour. The optimum moisture content of dried Yukwa dough was about 25%, and it can be reached by drying at $60^{\circ}C$ under atmosphere pressure for $4{\sim}5$ hours. On the basis of the results of morphological observations, mechanical and sensory measurement of hardness, and sensory test of the internal structure, mouthfeel and overall acceptability, soy milk was more desirable than isolated soy protein for the quality improvement of yukwa.

• 한국식품과학회지
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• 제8권4호
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• pp.247-252
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• 1976

The conventional meju samples were collected from various districts and the improved kokja were prepared in laboratory. The changes of components in the process of the conventional soysauce and the improved soysauce preparation was studied. The experimental results are as follows; 1. The conventional soysauce is less than the improved soysauce in the extent of utility of total nitrogen. 2. The former is less than the latter in amino-type nitrogen content.

• 지역사회간호학회지
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• 제23권3호
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• pp.316-326
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• 2012

Purpose: This study was to identify the factors associated with stages of exercise behavior change of residents in a community on the basis of the Transtheoretical Model. Methods: Data were collected from 520 residents of a community using a self-report questionnaire. The survey variables comprised the stages of exercise behavior change, the process of change, decisional balance and self efficacy. Results: There were significant differences in the process of change, decisional balance and self efficacy by the stages of exercise behavior change. The factors associated with transition from pre-contemplation to contemplation were consciousness raising and self efficacy; regarding those from contemplation to preparation, cons of the decisional balance and social liberation; regarding those from preparation to action, dramatic relief and counter conditioning; regarding that from action to maintenance, cons of the decisional balance. Conclusion: TTM would be applicable to explain the exercise behavior of some residents in a community, which suggested that the programs for improving exercise behavior of residents in a community need to be developed.

• 한국세라믹학회지
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• 제27권6호
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• pp.747-754
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• 1990

Aluminum hydrate gels were prepared from the mixtures of bauxite and ammonium sulfate by wet acid process. Optimum conditions for obtaining the maximum yield( 99%) of aluminum hydrates from the same amount of bauxite were confirmed as follows ; 1. Mixing ratio ; addition of 25mole% of ammonium sulfate to 1mole of bauxite. 2. Calcination ; heated at 350℃ for 1hr. 3. Extraction ; leached at 95℃ in 1% H2SO4 for 90min. 4. pH of precipitating solution; slight below 7.0. Amorphous aluminum hydrates were precipitated at the pH lower than 8.5, but the precipitates crystallized to bayerite at the pH was 10. Mean diameter of α-Al2O3 powders which were obtained by calcining the aluminum hydrates was below 0.2㎛, and EDS analysis revealed than SiO2 was it's primary impurity.

• 한국식품과학회지
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• 제9권1호
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• pp.81-83
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• 1977

A study was conducted on the preparation of Ramyon using composite flours of raked barley (20 or 30%)-wheat(80 or 70%) in commercial plant scale and on the quality evaluation of Ramyon made from those flours. The naked barley(20%)-wheat(80%) flour gave acceptable Ramyon-making characteristics during the continuous Ramyon manufacturing process. The composite flours had a higher water absorption rate in kneading process and oil absorption value of the Ramyon product than those of wheat flour alone. Even though the Ramyon of composite flours showed a little inferior value compared with wheat flour alone in the cooking and texture characteristics, sensory panel scores of Ramyon indicated that the naked barley (20%)-wheat(80%) flour was acceptable in Ramyon.

• 한국식품조리과학회지
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• 제20권1호
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• pp.34-41
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• 2004

The retention rate of riboflavin in two cooked vegetable salads (spinach salad and sesame leaf salad) were examined at every cooking stage, holding temperature and holding time, with various cooking methods, and a better food preparation method developed. The riboflavin contents of the samples were analyzed by HPLC, with fluoresence detection. The changes in the pH and water contents of the samples were measured during the holding stage at various temperatures and times. There were significant differences in the riboflavin contents during the various preparation and cooking processes, such as trimming, washing, boiling and parching etc. The retention rates of the riboflavin with the various holding methods and cooking temperature were also significantly different. The boiling process caused large losses of riboflavin: in the cases of spinach salad and sesame leaf salad these were 78％ and 52％ respectively. The pH and water contents showed faster change during 0-6 hours than during 6-12 hours.

• 한국표면공학회지
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• 제47권5호
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• pp.269-274
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• 2014

Electroless plating process as a solution deposition method is a viable means of preparing conductive metal films on non-conducting substrates through chemical reactions. In the present study, the preparation and properties of electroless Ni-plating on flexible silicone rubber are described. The process has been performed using a conventional Ni(P) chemical bath. Additives and complexing agents such as ammonium chloride and glycine were added and the reaction pH was controlled by NaOH aqueous solution. Ni deposition rate and crystallinity have been found to vary with pH and temperature of the plating bath. It was shown that Ni-films having the high crystallinity, enhanced adhesion and optimum electric conductivity were formed uniformly on silicone rubber substrates under pH 7 at $70^{\circ}C$. The conductive Ni-plated silicone rubber showed a high electromagnetic interference shielding effect in the 400 MHz-1 GHz range.

• 벤처창업연구
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• 제10권4호
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• pp.67-80
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• 2015

최근 우리나라는 창업과 관련된 육성정책이 다른 정책에 비해 우선시 되고 있지만 이를 뒷받침할 수 있는 국내 창업연구는 극히 부족하며 제한적인 실정이다. 연구 내용도 창업자의 개인적인 역량이나 기업가정신에 관한 연구가 주를 이루고 있으며, 연구결과도 명확히 검증되지 않고 있다. 이에 본 연구는 기존 연구주제와 다르게 창업자의 노력에 따라 달라질 수 있는 창업 준비 수준의 변수를 중심으로 창업 준비성과 경영성과 사이의 관계에 정부지원 정책의 효율성을 검증하기 위한 목적으로 첫째, 창업 준비성과 재무적성과 사이의 관계, 둘째, 창업 준비성과 비재무적성과 사이의 관계, 셋째, 창업 준비성과 경영성과 사이의 창업 준비 기간의 상호작용 효과를 분석하고 체계적인 창업지원 정책제언을 통해 창업실패의 사회적 비용을 줄이고자 한다. 연구를 위해 창업진흥원의 실태조사 자료 중 업력이 5년 미만의 창업초기 기업 400개를 선정하였으며 통계프로그램 SPSS 18.0을 이용하여 통계처리를 하였다. 자료의 특성 정리를 위해 빈도분석, 기술통계를 시행하였고 가설 검증을 위하여 창업 준비성을 측정하는 하위요인으로는 창업교육시간, 창업수혜금액, 배태조직경력을 독립변수로 경영성과를 측정하는 하위요인으로는 재무적 성과와 비재무적성과를 종속변수로 사용하였다, 상호작용 효과를 검증하기 위하여 창업 준비기간을 조절변수로 선정하여 위계적 회귀분석을 실시하였다. 분석결과 독립변수인 창업수혜금액은 재무적 성과와 비재무적성과에 정(+)의 영향을 미치는 것으로 검증되었다. 창업교육시간과 배태조직경력이 비재무적성과에 미치는 영향이 창업교육시간은 정(+)의 영향을 배태조직경력은 부(-)의 영향을 미치는 것을 알 수 있었으며, 재무적 성과에는 유의하지 않은 것을 검증하였다. 또한 창업 준비기간의 상호작용은 창업수혜금액과 비재무적성과 사이에서만 정(+)의 영향이 있고, 창업교육시간, 배태조직경력과 비재무적성과와 재무적 성과 사이에 상호작용은 유의하지 않은 것을 검증하였다. 연구결과를 통해 취업난 해소를 위한 창업정책 입안자들에게는 창업초기기업의 경영성과 향상을 위한 지원방안을 창업 준비성 수준에 따라 맞춤형 지원정책을 수립하고, 창업지원사업의 실효성을 위해서는 정책의 수립과 운용에 있어 양적인 증가보다는 개별 지원 사업들에 대한 구조적인 문제를 점검하고 질적 수준 향상을 위한 개선방안 마련 및 청년 예비 CEO들에게는 창업이 우선인지 아니면 창업을 위한 철저한 준비가 우선인지 방향을 제시할 수 있다는 점에서 연구의 의미가 있다.