• 한국건축시공학회지
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• 제3권4호
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• pp.79-86
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• 2003

The purpose of study is to offer base data for high fluid concrete mix property, as grasp effect of aggregate to reach much more effect for producing high fluid concrete. For this study, there are three types of combined aggregates, river sand + river aggregate(type A), river sand + crusted aggregate(type B), washed sea sand + crushed aggregate(type C) and take a factor, water-contents, water-binder ratio and S/a. And so, we had following conclusion, resulting application-ability of high fluid mortar by K-slump tester to use a handy consistency measuring instrument. And so, we had following conclusion, resulting application-ability of high fluid concrete by K-slump tester to use a handy consistency measuring instrument. 1) In cafe of regular water binder ratio, high fluid concrete suffered much effect of combined aggregates and water binder ratio. Range of water binder ratio by combined aggregates is w/b 0.4 downward(type A and B), w/b 0.35 downward(type C). 2) Water contents to need for producing high fluid concrete is minimum 170kg/$\textrm{m}^3$ without regard to combined aggregates. 3) The effect of S/a on high fluid concrete by combined aggregates is approximately S/a 50% (type A and B), s/a 50-55% (type C). 4) Consistency measuring of high fluid concrete by K-slump tester is possible and first indication value, high fluid concrete can be produced, is 6~10.5cm.

• 한국프랜차이즈경영연구
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• 제3권1호
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• pp.92-110
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• 2012

최근 경제적 불안과 실업율의 증가 등의 사회적인 문제로 인하여 창업시장의 수요가 증가 하는 가운데 청년창업 지원방안, 중기청 창업지원 계획 등의 정부의 창업 지원정책을 바탕으로 창업 시장은 지속적인 성장 추세를 보이고 있다. 이 같은 창업 시장의 확대에 힘입은 프랜차이즈 시장의 동반 상승이 예상되는 바, 프랜차이즈 시장에 대한 보다 현실적이고 구체적인 연구는 그 중요성이 점차 커질 것으로 사료된다. 본 연구에서는 가맹희망자의 브랜드 선택에 있어 기존에 선행연구를 개선하여 브랜드 선택에 영향을 미지는 선행 변수로 브랜드이미지, 본사의 지원, 창업비용, 정보탐색활동으로 보고 브랜드 선택에 영향을 미치는 요인을 규명하였으며, 그 결과는 다음과 같다. 첫째, 첫째, 창업업종 연령, 성별, 결혼여부에 따라 브랜드 이미지에 대한 생각 및 창업가능성에는 차이가 있다. 둘째, 예비창업자의 가맹계약의향에 있어 가장 중요한 요소는 경제적 특성이다. 브랜드 이미지 및 가맹지원, 정보탐색활동은 가맹희망자에게 있어 큰 영향을 미치는 속성으로 보기는 어려우며, 오히려 가맹점을 운영하는데 드는 비용(초기 창업비용 및 자기자본과의 일치성, 홍보비용, 운영자금, 시설/장비 재투자 등)이 중요한 속성인 것으로 나타났다. 특히 초기 창업비용과 자기자본과의 일치성은 가맹희망자에게 있어 가장 중요한 요인인 것으로 나타났다.

• Food Science and Biotechnology
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• 제16권5호
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• pp.789-795
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• 2007

This study was undertaken to investigate the producibility of processed foods utilizing 6 newly developed non-glutinous rice cultivars. First, cooked rice, cake, cookies, bread, and slender rice cake sticks were prepared with the newly developed cultivars; then their physicochemical and textural properties were evaluated. The rice samples had similar pasting temperatures and peak times, but different viscosities and other pasting properties. The textural analysis results suggested that 'Chucheong' was appropriate for cooked rice due to its low amylose content; hardness, and springiness; 'Ilphumbyeo' for rice cakes due to its high amylose content, moderate cohesiveness and adhesiveness, and low hardness; 'Ilphumbyeo' for cookies due to its high amount of protein, and low cohesiveness and adhesiveness; 'Ilphumbyeo' for bread due to its high amylose content, moderate hardness, and low consistency; and 'Ilphumbyeo' for the slender rice cake sticks due to its low hardness, moderate breakdown, paste viscosity, and setback.

• Preventive Nutrition and Food Science
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• 제22권1호
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• pp.56-61
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• 2017

Rheological properties of waxy barley flour (WBF) dispersions mixed with various gums (carboxyl methyl celluleose, guar gum, gum arabic, konjac gum, locust bean gum, tara gum, and xanthan gum) at different gum concentrations were examined in steady and dynamic shear. WBF-gum mixture samples showed a clear trend of shear-thinning behavior and had a non-Newtonian nature with yield stress. Rheological tests indicated that the flow and dynamic rheological parameter (apparent viscosity, consistency index, yield stress, storage modulus, and loss modulus) values of WBF dispersions mixed with gums, except for gum arabic, were significantly higher than those of WBF with no gum, and also increased with an increase in gum concentration. In particular, konjac gum at 0.6% among other gums showed the highest rheological parameter values. Tan ${\delta}$ values of WBF-xanthan gum mixtures were lower than those of other gums, showing that there is a more pronounced synergistic effect on the elastic properties of WBF in the presence of xanthan gum. Such synergistic effect was hypothesized by considering thermodynamic compatibility between xanthan gum and WBF. These rheological results suggest that in the WBF-gum mixture systems, the addition of gums modified the flow and viscoelastic properties of WBF, and that these modifications were dependent on the type of gum and gum concentration.

• 한국식품위생안전성학회지
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• 제5권1호
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• pp.35-40
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• 1990

유산균이 생성하는 다당류에 관한 연구의 일환으로서 Str. themophilus 와 Lb. bulgaricus를 10% 환원탈지유와 12% 환원전지유에 배양하면서 다당류 생성에 따른 우유 배양액 점도의 경시적 변화 및 그의 유체역학적인 특성에 대하여 조사하였다. 1. Str. themophilus 510의 10% 탈지유 배양액의 의가소성 유체의 유동양식을 가장 강하게 나타냈다. 한편 14% 농도에서 가장 높은 점도의 경시적 변화 및 그의 유체역학적인 특성에 대하여 조사하였다. 1. 12% 전지유배양액의 경우 의가소성유체의 유동양식을 나타내지만 탈지유 배양액에 비해서 현저한 점도의 저하를 나타냈다. 1. Str. themophilus 510 배양액의 최대 점조도 계수와 최소 유동지수는 각각 43, 0.09 이며 Lb. bulgaricus는 35, 0.09이다.

• 한국조리학회지
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• 제14권3호
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• pp.178-195
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• 2008

This examination was conducted as follows; 189 copies were coated in total, and demonstratively analyzed by SPSS WIN 15.0 program. The methods used in data for this analysis are as follows; Sensitivity, Reliability, Frequency, Internal consistency, One way ANOVA(Scheffe's examination) Analysis, T-test, etc. The findings of this study are as follows; firstly, it was revealed that respondents who were regular customers of Italian restaurants regarded convenient transportation, property of space, property of pastoral, visibility, and accessibility as importance. This means that Italian restaurant marketers should consider some of factors of location for business with a good view, good parking lot, location at main street, smooth flow of traffic, luxury, atmosphere of freedom, clean area around restaurants, elegant interior of the building, comfortable, luxurious, and deluxe atmosphere, and so on. Secondly, it was revealed that respondents who were regular customers of buffet restaurant either considered the same factors as the Italian restaurants above or regarded those factors less important. This suggests that restaurants should be located on main streets, on trunk roads, and in large-scale residential districts of apartment complex. Thirdly, it was revealed that respondents who were regular customers of traditional restaurants did not consider the locational factors above. This shows that traditional restaurants should be located in nearby customers' houses or their working places, and that marketers should consider focusing on their restaurants' homelike atmosphere, cleanliness, food flavors, and so on.

• 한국세라믹학회지
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• 제47권5호
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• pp.387-393
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• 2010

To improve concrete quality one of the most widely used chemical admixtures is polycarboxylate type superplasticizer. Unlike lignosulfonate and naphthalene-sulfonate, it has high dispersion property and excellent sustainable dispersion property for cement and concrete. Thus, polycarboxylate type superplasticizer has been widely used as a high-performance water reducing admixture together with silica fume in high-performance concrete and other applications for the dispersion of high-strength concrete over 100 MPa. However, even though there have been many studied on the dispersion of concrete by the structure of polycarboxylate type superplasticizer, there have a few studied that clarified the relationships between its rheological properties and microstructure properties in the early hydration behavior of ordinary portland cement. To investigate the correlations between the rheological properties and microstructure of cementitious materials with polycarboxylate type superplasticizer, this study experimented on the rheology, pore structure, heat evolution, and consistency in early hydration as well as on the compressive strength by early dispersion characteristics.

• 한국식품과학회지
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• 제31권5호
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• pp.1254-1261
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• 1999

전분의 노화에 대한 새로운 억제물질의 탐색연구 일환으로 칡성분의 첨가 효과를 알아보기 위하며 칡 분말 및 이들의 한외여과 성분 분획의 첨가가 동진벼 쌀가루(8%, w/v) 호화액의 유동 특성에 미치는 영향을 조사하였다. 아울러 냉장 보관중의 유동 특성에 대한 경시변화를 측정하였으며, 이들 유동특성을 변화시키는 주 요인 성분을 탐색하였다. 칡 분말의 첨가로 쌀가루 호화액 유동 특성의 큰 변화를 동반하였으며, 특히 한외여과 투과분획의 저분자 물질종에서 쌀가루 호화액 및 이의 저장중의 유동 특성 변화가 가장 현저하였다. 한외여과 투과액 분획의 첨가는 쌀가루 수용액의 의가소성, 항복응력 및 점조지수값을 크게 감소시켰으며 비교적 저장중의 안정성을 나타내어 노화억제의 효과가 시사되었다. 이들 한외여과 투석액 분획의 저분자 물질은 칡뿌리의 isoflavonoid로 알려진 puerarin, deidzein 및 deidzin인 것으로 확인되었다.

• 한국세라믹학회지
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• 제40권10호
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• pp.936-942
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• 2003

In order to develop glass formulations for vitrifying Low-and Intermediate-Level radioactive Wastes (LILW) from nuclear power plants of Korea Hydro & Nuclear Power (KHNP) Co., Ltd., promising glass formulations were selected based on glass property model predictions for viscosity, electrical conductivity and leach resistance. Laboratory measurements were conducted to verify the model predictions. Based on the results, the models for electrical conductivity, US DOE 7-day Product Consistency Test (PCT) elemental release, and pH of PCT leachate are accurate for the LILW glass formulations. However, the model for viscosity was able to provide only qualitative results. A leachate conductivity test was conducted on several samples to estimate glass leach resistance. Test results from the leachate conductivity test were useful for comparison before PCT elemental release results were available. A glass formulation K11A meets all the KHNP glass property constraints, and use of this glass formulation on the pilot scale is recommended. Glass formulations K12A, K12B, and K12E meet nearly all of the processing constraints and may be suitable for additional testing. Based on the comparison between the measured and predicted glass properties, existing glass property models may be used to assist with the LILW glass formulation development.

• 한국유기농업학회지
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• 제21권4호
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• pp.501-522
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• 2013

This study has performed comparative analysis on benefit indicators in agricultural irrigation and drainage project cases between Korea and Japan. The irrigation and drainage project with publicity should do economic analysis of direct benefit factors as well as indirect benefit factors. However, traditional economic evaluations are used that benefit factors are lack of consistency and focused on direct benefits. Therefore, the purpose of this study was to develop indicators for the economic evaluation of irrigation and drainage projects. We conducted a case study between Korea and Japan. The resulting benefit factors was divided into direct factors and indirect factors. The direct benefit factors were increase in income, cost savings. The indirect benefit factors were protection of property due to flooding, agricultural promotion, aesthetic improvement. The implications of this study are that the indicators of economic analysis can be evaluated and easily applied. Moreover, these indicators could promote the feasibility of economic analysis.