• Transactions of the Korean hydrogen and new energy society
• /
• v.28 no.2
• /
• pp.181-189
• /
• 2017

This paper describes experimental results on combustion characteristics with hydrogen contents of synthetic natural gas (SNG) in low swirl combustor. To investigate the effect of hydrogen contents for premixed SNG flame, stability map, CH chemiluminescence images, flame spectrum analysis and emission performances were measured. In the results, as the hydrogen content was increased, the lean flammable limit was expanded and the flame length was decreased. The hydrogen contents affected the flame liftoff height, and it has different tendency according to the equivalence ratio and flame shape. The change of height and length of flame according to hydrogen contents is caused by the fast burning velocity of hydrogen, which can be confirmed by GRI 3.0 reaction mechanism in PREMIX code. The intensity of $OH^*$, $CH^*$ and $C_2^*$ was confirmed by spectrum analysis of flame. As a result, the $CH^*$ intensity was not significantly different according to hydrogen content. The increase of hydrogen contents influenced positively CO and NOx emission performances.

• Journal of the Korean Society of Food Culture
• /
• v.18 no.4
• /
• pp.356-364
• /
• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.

• 한국정보디스플레이학회:학술대회논문집
• /
• 2009.10a
• /
• pp.917-919
• /
• 2009

Effects of nano-silver contents(15~50wt%) on screen printed-etched gate electrodes and electrical characteristics of OTFTs were investigated. As Ag contents increased, the screen-printed film was transferred exactly without spreading and obtained the densely-packed layer with a stable and excellent conductivity but, its thickness was increased and surface became rougher. It was found that the leakage current of MIM devices and off-state currents of OTFTs became larger due to poor step coverage of PVP dielectric layer on the thick and rough gate electrodes for nano-Ag inks with Ag contents more than 30wt%.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.27 no.1
• /
• pp.162-168
• /
• 2003

The purpose of this research is to develop the multimedia contents for the subject . is the subject to understand and analyze the characteristics of the textile materials and to be putting the key point to utilize the textile materials as the fashion materials. 1 developed the contents using multimedia system standing on the basis of Internet. The developed contents were organized to induce the interest. The sounds, pictures. computer graphics, animations, text, AOD and AOD etc. were utilized in these contents. These contents were consisted of preview, restudy, and the feedback through question. These contents can be executed directly in Web browser through Internet. Address is http://web.cnu.ac.kr/-fabric. Ⅰ applied this multimedia contents to actual class. It was utilized much more than textbook and it was turned out to be efficient in the experiment class. It was inspected that the most of students were satisfied with the utilizing these multimedia contents.

• Proceedings of the Korea Contents Association Conference
• /
• 2004.05a
• /
• pp.535-539
• /
• 2004

This paper is concerned with structurizing contents of the ergonomic resources and constructing DB of these resources. Through this internet system developed using ultra 2 DB Server, Sun Solaris(UNIX) OS, UniSql DBMS, Apache Web server, the interface (www.gamsung.or.kr), by which ergonomic resources can be provided, has been completed. Information retrieval concerning ergonomic resources produced by the project "Business of Development in Technology of Human Sensibility Ergonomics" is possible. For example, 35 reports and 262 ergonomic characteristics issued from the first step of this project, 255 ergonomic characteristics issued from the second step. In addition, there are also voice data, sound data, expression data, questionnaire data, sensibility data, and information about researchers, manufactories, references.

• Korea Journal of Hospital Management
• /
• v.16 no.4
• /
• pp.131-160
• /
• 2011

The purpose of this study was 1) to understand the job transfer in education & training(E&T) programs & organizational situational characteristics, and 2) to analyze the effects of the E&T programs & organizational situational characteristic groups on each of the levels of job transfer. There is intimate relationship between E&T programs characteristics & organizational situational characteristics and job transfer, so we can't think of them separately. With this point of view the most frequently discussed problem is how to apply the theory in actual job, but in reality it's true that the improvement of job transfer can't reach the expectations of the E&T programs. In literature view study, the concepts of job transfer in E&T, the general theory on E&T, and the actual condition and points at issue of the existing E&T practices in the medium and small-sized hospitals were defined. As the results from empirical analysis, we could find followings: First, in evaluation of the job transfer, demographic characteristics (seniority, occupational category, position) variables have a significant different. Second, in degree of the job transfer, E&T programs characteristics(contents of E&T, design of E&T, conditions of E&T, teaching ability of lecturer, methods of E&T) variables have a different influence upon each of the evaluation levels of E&T. Third, support of CEO variables have a different influence on the job transfer according to contents, design, conditions of the E&T programs. Fourth, support of co-works variables have a different influence on the job transfer according to design, conditions, method of the E&T programs. Fifty, support of organizational atmosphere variables have a different influence on the job transfer according to contents, design, conditions of the E&T programs.

• The Korean Journal of Franchise Management
• /
• v.10 no.4
• /
• pp.43-52
• /
• 2019

Purpose: As a research on the effects of the characteristics of franchise educational institution and contents on the educational transition, commitment, and recommendation intention, this study aimed to suggest the basic data that could be used for the performance of educational training of franchise headquarters, and also to suggest an empirical research helpful for the development of actual educational system and the operation of curriculum for franchise educational institutions. Research design, data, and methodology: This study selected the trainees who recently completed the training in a franchise educational institution as the samples. The survey was conducted for 20 days from October 1st to October 20th 2018, targeting total 230 people, and total 207 questionnaires were collected (Missing value 23). To verify the validity of the measurement tool used for this study, this study reviewed the factor loading of each factor by conducting the confirmatory factor analysis(CFA), and then verified the average variance extracted(AVE) and the composite construct reliability(CCR). Lastly, the structural equation model(SEM) was verified based on the research hypotheses and research model. The SPSS Win Ver. 20.0 & AMOS 20.0 were used for every analysis of this study. Results: The results of this study could be summarized as follows. First, the reputation and interaction of the characteristics of franchise educational institution had significantly positive(+) effects on the educational transition. Second, all the sub - variables of educational contents such as job relevance, education method, and instructors' professionalism had positive(+) effects on the educational transition while the educational transition had positive effects on the organizational commitment, career commitment, and job commitment. Lastly, the organizational commitment and job commitment had positive(+) effects on the recommendation intention. Thus, the trainees with higher organizational commitment and job commitment in a franchise educational institution, showed higher intention to recommend the educational institution to others. Conclusions: The results of this study imply that the franchise educational institutions could increase the actual performance of education such as educational transition, commitment, and recommendation intention by increasing interactions within educational institutions and also designing effective educational contents, so that the trainees could highly perceive the educational transition of education.

• The Journal of the Institute of Internet, Broadcasting and Communication
• /
• v.23 no.1
• /
• pp.23-28
• /
• 2023

This study aims to examine the characteristics of YouTube space, focusing on YouTube contents related to conflict. From 2012 to 2022, conflict-related contents posted on YouTube was collected and the major topics and characteristics were identified through topic modeling analysis. The results reveal that YouTube contents related to conflict consisted mainly of news reports on social structural conflicts and broadcast programs dealing with family conflicts. These results make us worry that YouTube space will function as a means of generating profits for existing broadcasting contents rather than expecting that it can be used as the public sphere for conflict-related issues. It is time for in-depth discussions on how our society will use YouTube in the future.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.26 no.6
• /
• pp.1044-1049
• /
• 1997

Physicochemical characteristics of kochujangs prepared with the powders from 4 different red pepper varieties, were investigated during 90 days fermentation to obtain information for the industrial production of traditional kochujang. Water activities and consistencies of all varities slightly decreased during fermentation, but in consistency Jangter kochujang was higher than others. The red values in color of all sample remarkably increased after 15 days. Especially L, a and b values of Hongkwang kochujang were higher than those of others. The acidities of 4 kochujangs linearly increased during fermentation. Reducing sugar contents of kochujang increased until 30 days but thereafter decreased slightly, showing highest value for Hongkwang kochujang. Ethanol contents increased until 75 days and were higher in Kumtop and Jangter kochujang. Amino and ammonia nitrogen contents rapidly increased until 30 days. Ammonia nitrogen content was gradually decreased after 30 days. Amino nitrogen contents were higher in Hongkwang kochujang.

• Journal of the East Asian Society of Dietary Life
• /
• v.19 no.5
• /
• pp.791-797
• /
• 2009

We investigated the quality and sensory characteristics of model tomato sauces which was made from fresh Vitaking tomatoes and American canned tomatoes in the mixture ratios of 0:100% ($S_1$), 25:75% ($S_2$), 50:50% ($S_3$), 75:25% ($S_4$) and 100:0% ($S_5$). Soluble solids, reducing sugars, vitamin C and organic acids increased as the contents of fresh tomatoes increased. pH and contents of $\beta$-carotene and lycopene decreased as the contents of fresh tomatoes increased. Lightness(L value) and yellowness (b value) increased as the contents of fresh tomatoes increased whereas redness (a value) didn't show any significant differences among samples. In the preference test, $S_3$ was the most preferred in red color, taste and overall preference. In the descriptive test, $S_1$ ranked the highest in redness, viscosity, palatability and flavor except for sweet and sour taste. $S_5$ was the lowest in redness, viscosity and palatability, being the highest in sour taste. From this result, we found that the mixture ratio of half fresh tomatoes and canned tomatoes was the best condition to make tomato sauce with preferred red color.