• 전기의세계
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• v.27 no.5
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• pp.33-54
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• 1978

(차례) 1.산학협동심포지업 (1)우리나라에서의 연구개발과 산학협동 (2)산학협동과 산업계의 역할 (3)산학협동의 현황과 진로 2.학술회의A (1)전력게통의 계층구조와 협조원리에 관한 연구 (2)2중층괴상회전자 유도전동기의 이론해석 (3)초고주파가열장치에 사용하는 철공진변압기의 해석적 설계 (4)한국전기기시험연구소 대전력단락 시험설비설계 (5)직류전동기제어를 위한 Thyristor Chopper정류회로에 관한 연구 (6)선로의 개폐정보를 포함하는 전력계통의 상태추정 (7)단일신경세포에 대한 ITEM 신호 특성 3.학술회의B (1)MMM-1 Computer System의 설계 및 제작 (2)Adaptive Delta Modulation System의 성능비교 연구 (3)6GHZ FMD마이크로파 무선전송장치의 개발 (4)적선도에 의한 회로망함수의 결정 (5)동맥혈압의 해석과 그의 전기적 유사모델 (6)피부감각의 정보전달 특성에 관하여 (7)선형직접회로의 공정설계 및 그 특성 조성 (8)DH L.D의 전기적포화현상에 관한 이론적 해석 (9)Potocoupler를 이용한 Isolator 4.학술회의C (1)Al-Al$_{2}$O$_{3}$ -Al박막구조의 전기적 특성 (2)이종금속에 샌드위치된 고분자물질의 단락전조 (3)유전체가 일부체워진 직 6면체의 캐비티의 다중모오드 해석 (4)반도체 가스 검지소자의 제조 및 그의 전기적 특성 (5)실리콘 산화공정에 대한 실험적 고찰 (6)진공증착법에 의한 InSb 박막제도에서 열처리효과 (7)(Ba$_{1}$-xBix) Tio$_{3}$ PTC thermistor의 첨가량의 최적건안 (8)금속박막증착시 두께조절 5.특별강연회 (1)일본에 있어서의 절력계통공학연구 (2)Linear Motor의 최근개발동향량도 높았다. valine과 leucine 및 aspartic acid, glycine과 glutamic acid, leucine과 aspartic acid 간에는 고도의 정상관, glycine과 serine, valine과 phenylalanine, threonine과 proline, phenylalanine과 arginine, methionine과 glutamic acid, histidine과 lysine 간에는 유의 정상관, 그리고 isoleucine과 lysine 간에는 유의한 부상관이 있었다. 4. lysine 함량은 단백질 함량과 정산곤, isoleucine 함량은 단빅질 함량과 부상관을 보였으며, alanine, valine, leucine 함량은 지방함량과 각각 유의한 정산관을 보였다. 5. 대두 단백질은 7.5% acrylamide gel 전기영동에 의해 품종에 따라 12～16개의 구성분으로 분리되었으며, 이들중 주구성분들은 상대이동도가 0.06(a), 0.14(b). 0.24(d) 이었고, 구성분 b의 함량이 품종간에 가장 변이가 컸으며, 구성분 b는 그밖의 주요 구성분들의 함량과 부의 상관이 있었고, 구성분 a는 단백질 함량과 정상관이 있었다. 6. 종실단백질 구성분들의 조합 특성 면에서 공시 86품종은 11개 유형군으로 분류되었으며, 우리나라와 일본품종은 미국품종에 비해 단백질구성분 조성이 훨씬 다양하였다. 7. 이동도가 매우 빠른 단백질 구성분 o(Rm 0.77) p(Rm 0.81)를 모두 갖고 있는 품종은 3품종, 모두 갖고 있지 않은 품종은 1품종이었고, 나머지 82품종은 o나 p중 한 구성분을 갖고 있었으며 그 분포율은 30 : 65 이었는데 미국계 품종은 우리나라 품종에 비해 구성분 o를 간고 있는 비율이 현저히 적었다. 8. 대두 종실은 개화후 22일까지 완만히, 그 이후 20～30일간 급속히

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.33 no.2
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• pp.54-60
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• 2023

In this study, microstructure and basic property analysis of DG (Desulfurization gypsum) and CCMs (Carbondioxide conversion capture materials) made by reacting CO₂ with DG were conducted to analyze applicability as a cement admixture. The main crystalline phases of DG were CaO and CaSO₄, and CCMs were CaSO₄, CaCO₃, Ca(OH)₂ and CaSO₄·H₂O. As a result of particle size analysis, the difference in average particle sizes between the two materials was about 7 ㎛. No major heavy metals were detected in the CCMs, and as a result o f TGA, the CO₂ decomposition of CCMs was more than twice as high as that of DG. Therefore, it was judged that CCMs could be used as a cement admixture through optimization of manufacturing conditions. As a results of measuring the strength behavior of DG and CCMs mixture ratios, the long-term strength of CCMs-mixed mortar was higher, and this is due to the filler effect of CaCO₃ in CCMs.

• Information Systems Review
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• v.22 no.4
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• pp.185-203
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• 2020

With the advent of 4th industrial revolution, the manufacturing industry is converging with ICT and changing into the era of smart manufacturing. In the smart factory, all machines and facilities are connected based on ICT, and thus security should be further strengthened as it is exposed to complex security threats that were not previously recognized. To reduce the risk of security incidents and successfully implement smart factories, it is necessary to identify key security factors to be applied, taking into account the characteristics of the industrial environment of smart factories utilizing ICT. In this study, we propose a 'hierarchical classification model of security factors in smart factory' that includes terminal, network, platform/service categories and analyze the importance of security factors to be applied when developing smart factories. We conducted an assessment of importance of security factors to the groups of smart factories and security experts. In this study, the relative importance of security factors of smart factory was derived by using AHP technique, and the priority among the security factors is presented. Based on the results of this research, it contributes to building the smart factory more securely and establishing information security required in the era of smart manufacturing.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.11a
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• pp.247-251
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• 2004

반도체 소자의 제조에 있어 실리콘 표면에 성장한 자연산화막을 제거하기 위해 일반적으로 습식 세정 기술이 이용되어 왔다. 하지만 소자의 최소 선폭(design rule)이 nano급으로 고집적화 됨에 따라 contact hole 바닥의 자연산화막을 깨끗이 제거하는데 있어서 그 한계를 나타나고 있다. 이에 대한 효과적인 대안 공정으로 가스 건식 세정 기술이 연구되고 있다. 본 논문에서는 한 번에 50매 이상의 웨이퍼를 처리함으로써 생산성 측면에서 월등한 배치식 설비에서 원거리 플라즈마(remote plasma) 장치에서 2.450Hz의 마이크로웨이브(${\mu}$-wave)에 의해 형성시킨 수소라디칼과 $NF_3$ 가스를 이용하여 실리콘에 결함을 주지 않고 자연산화막을 선택적으로 제거하는 공정에 대해 고찰하였다. AFM을 이용한 표면분석, TEM을 이용한 물성분석, 그리고 ToF-SIMS 및 XPS를 이용한 화학 분석을 습식 및 건식 세정을 비교 평가한 결과, 건식 세정 공정이 실리콘 표면에 결함을 주지 않고 자연산화막을 제거 할 수 있음을 확인하였다. 산화막$(SiO_2)$, 질화막$(Si_3N_4)$, 그리고 다결정 실리콘(Poly-Si) 등의 각 막질별 식각 특성을 고찰하였으며, $NH_3$의 캐리어 가스인 $N_2$의 주입량을 조절함으로써 수소라디칼 형성 효율의 개선이 가능하였으며, 이로부터 게이트와 소스/드레인 사이를 절연하기 위해 이용되는 질화막의 식각 선택비를 2배 정도 개선할 수 있었다. nano급 소자에 실장하여 평가한 결과에서 불산(HF)에 의한 습식 세정 방식에 비하여 약 $20{\sim}50%$ 정도의 contact 저항 감소 효과가 있음이 확인되었다.두 소자 모두 $40mA/cm^2$ 에서 이상적인 화이트 발란스와 같은(0.33,0.33)의 색좌표를 보였다.epsilon}_0=1345$의 빼어난 압전 및 유전특성과 $330^{\circ}C$의 높은 $T_c$를 보였고 그 조성의 vibration velocity는 약4.5 m/s로 나타났다.한 관심이 높아지고 있다. 그러나 고 자장 영상에서의 rf field 에 의한 SAR 증가는 중요한 제한 요소로 부각되고 있다. 나선주사영상은 SAR 문제가 근원적으로 발생하지 않고, EPI에 비하여 하드웨어 요구 조건이 낮아 고 자장에서의 고속영상방법으로 적합하다. 본 논문에서는 고차 shimming 을 통하여 불균일도를 개선하고, single shot 과 interleaving 을 적용한 multi-shot 나선주사영상 기법으로 $100{\times}100$에서 $256{\times}256$의 고해상도 영상을 얻어 고 자장에서 초고속영상기법으로 다양한 적용 가능성을 보였다. 연구에서 연구된 $[^{18}F]F_2$가스는 친핵성 치환반응으로 방사성동위원소를 도입하기 어려운 다양한 방사성의 약품개발에 유용하게 이용될 수 있을 것이다.었으나 움직임 보정 후 영상을 이용하여 비교한 경우, 결합능 변화가 선조체 영역에서 국한되어 나타나며 그 유의성이 움직임 보정 전에 비하여 낮음을 알 수 있었다. 결론: 뇌활성화 과제 수행시에 동반되는 피험자의 머리 움직임에 의하여 도파민 유리가 과대평가되었으며 이는 이 연구에서 제안한 영상정합을 이용한 움직임 보정기법에 의해서 개선되었다. 답이 없는 문제, 문제 만들기, 일반화가 가능한 문제 등으로 보고, 수학적 창의성 중 특히 확산적 사고에 초점을 맞추어 개방형 문제가 확

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.650-663
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• 2007

The purpose of this study was to identify the sanitation management items of school foodservice suppliers that require improvement, by assessing their sanitation practices with food commodities. Our field assessment was performed using a total of 20 vendors supplying agricultural products, meat products, seafoods and processed products; all were located in the Seoul and Gyeonggi areas. The assessment tool for sanitation management was composed of 93 checklist items and was used to evaluate seven different categories; the facility and environment, management of the facility and equipment, food materials management, process control, water management, personal hygiene management, and laboratory instrument management. A score of two was given for "satisfactory", one for "fair", and zero for "unsatisfactory". The overall average supplier score was 1.7/2.0 (85.8%). The score of the seafood vendors was highest at 1.9 (95.4%), while the lowest score of 1.3 (65.7%) occurred with the processed product suppliers. Among the sanitation management categories, water management was scored at 2.0, while inspection management was lowest at 1.4. The subcategories indicating needed improvements for the processed product suppliers were raw materials, storage, transport and recall. For the agricultural product suppliers it was preparation management. furthermore, one item within the laboratory instrument management category was unsatisfactory for both the agricultural and processed product suppliers. In conclusion, these results can be used to develop sanitation management procedures for suppliers, as well as by administration agencies to evaluate and guide those suppliers.

• 대한공업교육학회지
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• v.38 no.1
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• pp.221-238
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• 2013

The purpose of this study was to revise and reorganize the direction of the department of ${\bigcirc}{\bigcirc}$Industrial High School though analysis of manufacturing status and workforce demand in Chungnam province focused on the Geumsan Area. In the study, ${\bigcirc}{\bigcirc}$Industrial High School of the status and actual conditions were identified through interview, literature review and data analysis. Surveys of the school teachers, parents and students was conducted in order to investigate the awareness of renaming and reorganization of school departments, curriculum revision of the school. Statistical data was collected and analyzed in order to figure out manufacturing industry and its workforce demand of Chungnam Province in Korea. Findings of the study were as follows: Small and medium enterprises of manufacturing industry have been developed a lot in Geumsan Area in Chungnam province. Four major industries including (1) automobile parts, (2) electronic and information equipment, (3) Cutting edge culture, and (4) Agricultural-livestock and bio are intensively fostered as regional strategic industries in the Chungnam province. The manufacturing industry has a 33.6-percent, and then service-mining and manufacturing industry has a 80.0-percent of total number of employee in Geumsan Area. It is expected that industrial workforce demand of Geumsan Area come out of manufacturing and service-mining industrial sector. The following is recommended for the school curriculum revision: (1) focussing on mechanical control for the revision of computer applying mechanical department, (2) focussing on automation electric equipment for the revision of electric control department, (3) focussing on food process control for revising of bio-food industrial department. It's helpful to make a progress of the school that establish identification of industrial specialized high school as an institution of vocational education at the secondary level through supplying qualified workforce to Manufacturing industry in Chungnam Province.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.602-612
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• 2010

This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.15 no.5
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• pp.208-215
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• 2005

The 10mm diameter aggregates made of clay, carbon and $Fe_2O_3$ were prepared to investigate the mechanism of black core formation. The specific gravity, absorption rate, percent of black core area, fracture strength, total Fe analysis, and XRF were measured at various compositions, sintering temperatures, sintering times, sintering atmospheres, and sintering methods. Small addition of $Fe_2O_3$ did not affect physical properties of the aggregates; however, the percent of black core area increased with increasing carbon contents and increasing sintering temperature. Specific gravity of the aggregates decreased and the water absorption ratio increased with increasing percent of black core area. The aggregates sintered at oxidation atmosphere showed clear border between shell and black core area. Hence, the aggregates sintered at reduction atmosphere showed only black core area in the cross-section of the aggregates. The specific gravity of the aggregates sintered at reduction atmosphere increased with increasing carbon contents and that was the lowest of all comparing other aggregates sintered at different atmospheres. Adsorption rate increased with increasing carbon contents at all atmospheres. The fast sintered aggregates showed lower specific gravity, higher absorption rate, and more black core area than the normally sintered aggregates. It was turned out that the aggregates having more black core area showed higher fracture strength than that of aggregates with no black core area. From the total Fe analysis, the concentration of Fe and FeO was higher at black core area than at shell. Because the concentration of $Fe_2O_3$ in the shell was higher than other area, the color of the shell appeared red. It was also turned out from the XRF analysis that carbon was exist only at black core area.

• Journal of Food Hygiene and Safety
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• v.23 no.2
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• pp.98-107
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• 2008

The ozone has the oxidizing power which is powerful the fluorine and the antimicrobial spectrum of wide scope. Researches were carried out to use the merits that ozone has in various fields including the food industry, and many studies are also conducted nowadays for more efficient use of ozone. The ozone was permitted legally as a food additive and was practically used in the United States, Australia, Japanese etc. In November 2007, ozone water was permitted as a food additive in Korea and the interest in the use of ozone water has been on the rise in the Korea's food industry. As a olisinfectant method, ozone has many advantages. The maintenance and management expenses of ozone are lower than the installation cost at early stages and no by-products are generated after use it compared to others. Recently the demand of ozone as a olisinfectant method is increasing drastically. Although ozone water is popularly used to sterilize raw foods like fruits, vegetables and meats, the cases are still limited and were verified by the survey results. However, the use of ozone water is gradually being increased and is focused on food services. Ozone water refers to a state where ozone is dissolved into water to more conveniently use ozone. Accordingly, ozone water should be managed in regards with the amount and time of water-dissolved ozone, and the control of discharged ozone concentration is required for safe use of ozone water. The items to control mentioned above are directly related to the performance of the devices, and therefore, it is required to newly establish the performance criteria of ozone water manufacturing devices.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1535-1544
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• 2010

This study was conducted to evaluate the sanitation management practices in food manufacturing companies that supply food and food ingredients to school foodservice operations. Subjects consisted of 34 food manufacturing factories located in the Daegu and Gyeongbuk areas. Sanitation performance was self-evaluated using a Likert 5-point scale. The total mean score for factory sanitation performance was 4.72. Scores for perceived sanitation management performance in the factories were as follows: management of material (4.90); personal hygiene (4.78); management of work (4.71); management of workplace and vicinity (4.68); and food and raw material transportation (4.67). Participating companies that had HACCP certification programs scored high on the following sanitation inspection items: washing and sanitation guides, adequate equipment for correct hand washing, and sanitation of raw material delivery vans. The mean frequency for employee sanitation education was 2.8 times per month. Factory managers believed that their sanitation management programs kept their food safe and that the food was produced and delivered with a high degree of safety. However, they thought that food sanitation standardization was needed in order to supply high-quality and safe food items. In terms of traceability, 58.8% of the raw materials were traceable and 61.8% of the manufactured products were traceable. Sanitation management performance scores for the participating food manufacturing companies were high, although the soybean sprouts processing companies had comparatively low scores. Management reinforcement of employee sanitation education and a sense of duty and pride among factory employees will promote adequate and appropriate sanitation management performance for food safety and quality in factories that supply food and ingredients to school foodservice operations.