• Culinary science and hospitality research
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• v.14 no.4
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.10 no.5
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• pp.131-136
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• 2011

Many researchers are recently studying about Electroactive polymer(EAP). But it has a physical limitation, because of property of material. Carbon nanotube(CNT) is known as the promising material which has excellent electro-mechanical characteristics and is mostly defect-free. It is expected that a successful synthesis of CNT and Nafion known as a primary material for IPMC would make a great improvement on its electro-mechanic feature. This study focuses on the method of synthesis of CNT with Nafion which improves electro-mechanical characteristic. To come up with mechanical dispersion with Nafion and Isopropyl Alcohol(IPA), we dispersed Single-walled carbon nanotubes(SWCNTs). For a uniformly layer of CNT, we used a spray gun on a hot plate by a simplified method. We fabricated a disperse SWCNT/Nafion composite uniformly. Through the use of the E-beam evaporator to form an uniform electrode layer, we consummated the IPMC actuator. This result shows improving 1.5 times mechanical properties about driving force in IPMC.

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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• pp.374-385
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• 2008

The principal objective of this study was to determine the street-food needs of culinary major and non-major university students. University students in Daejeon were assessed by surveys conducted between November 20, 2007 and November 25, 2007. The results of the surveys were as follows; 1. The reason for street-food usage: mainly snacks(37.4%). 2. Primary factor considered when choosing street-food: taste of the food(48.52%). 3. The frequency of street-food purchase: 2 times/month(52.4%) 4. The mean cost for the one-time purchase of street-food: $1,000{\sim}2,000$ won(62.4%). The Importance-Performance Analysis(IPA) used for obtaining information from the culinary major and non-major university students suggested that the attributes of street-food with fair to poor performance but high importance were as follows: sanitary quality in chicken skewers, soondae, ddeokbokki and fried foods and price and nutrition for hamburgers.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.346-354
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• 2006

The purpose of this study was to gather useful information for establishing an efficient marketing direction by investigating the performance (satisfaction) and importance for the quality, popularization and merchandising of local foods in the Ulsan area. A questionnaire was answered by 500 citizens over 16 years old living in the Ulsan area. The study data were analyzed by Importance-Performance Analysis method(IPA), frequency analysis, T-test, and ANOVA. The analysis of the quality attributes of local foods for tourist merchandising showed that importance was generally higher than performance. 'Sanitation', 'taste', 'freshness', 'healthfulness', 'nutrition' and 'service' were revealed to be significant ones in the quality attributes. The respondents thought that a lot of emphasis needs to be placed on 'generalizing and globalizing local cuisine', 'passing down traditional recipes','hosting various cultural events related with traditional foods', and 'increasing the number of restaurants specializing in local traditional foods'.

• Journal of Engineering Education Research
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• v.23 no.4
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• pp.3-13
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• 2020

The purpose of this study is to analyze the differences in the perception and education requirements between industry and engineering students on engineering convergence competency, and to suggest implications for fostering engineers suitable to industry demand and direction of focus improvement in the current engineering education field. To this end, 73 industrial representatives and 104 engineering students are surveyed the engineering convergence competency and educational needs. The results of this analysis are as follows: first, the difference in engineering convergence competency by background variable was significantly different in gender of engineering students. Second, it is found that there is a significant difference between the current level and the required level of engineering convergence competency from an industry perspective. In the IPA results, it shows that new knowledge generation and future-oriented vision skills are urgently needed to be improved. And it is showed that the creative thinking, knowledge utilization, communication, and cooperation capabilities skills need to be maintained continuously. Third, as a result of the analysis of the differences in recognition of the current competency levels between industry and engineering students, there is statistically significant differences in systemic thinking, communication and cooperation, understanding of other academic fields, humanities, and future-oriented perspectives. Therefore, it is necessary to specific plans and efforts to reduce this perception gap should be prepared at the university.

• Journal of the Korean Society of Visualization
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• v.10 no.3
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• pp.21-24
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• 2012

Although the motion of the three-phase contact line on a solid substrate has been extensively studied thus far, the understanding of the dynamics of the contact line of liquid/liquid/gas phases is far from complete. Here we deposit a drop of isopropyl alcohol (IPA) on water and HFE-7100 whose free surfaces are exposed to air to observe the flow field around the contact line. By combining the shadowgraph and high-speed imaging techniques, we find that vortices are spontaneously generated at the contact line, which grow in size with time. The flow is attributed to the Marangoni stress that pulls a liquid of lower-surface tension toward a liquid surface having a higher surface tension. However, it is not still clear why the entrained lower-surface-tension liquid should whirl rapidly beneath the contact line. We also visualize the flow by the particle image velocimetry (PIV) to find out that the rotational velocity reaches the order of 1 mm/s near the free surface.

• Journal of Korean Society on Water Environment
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• v.31 no.1
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• pp.42-48
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• 2015

This study focused on effective decomposition methods for low concentrated organic compounds from the reuse of industrial wastewater, and confirmed the possibility through photocatalyst media. Photocatalyst immobilized media was developed to carry on this experiment which confirmed the removal possibility of low concentrated organic compounds. Considering the stability and efficiency of photocatalyst immobilization, inorganic support, hollow bead, and $TiO_2$ nano powder were used. As a result of the removal experiment, the removal efficiencies of acetonitrile, ethanol, IPA(Isopropyl alcohol), methanol were above 75% after 15 minutes while those of acetone, acetaldehyde, urea were 10%, 45%, 20%, respectively after 60 minutes. If further studies were made to increase the surface area of the photocatalyst immobilized media, the efficiency of the removal of low concentrated organic compounds can be improved and this solution can also be used in an actual treatment process.

• Mass Spectrometry Letters
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• v.9 no.2
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• pp.51-55
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• 2018

Capture of non-glycoproteins during lectin affinity chromatography is frequently observed, although it would seem to be anomalous. In actuality, lectin affinity chromatography works at post-translational modification (PTM) sites on a glycoprotein which is not involved in protein-protein interactions (PPIs). In this study, serial affinity column set (SACS) using lectins followed by proteomics methods was used to identify PPI mechanisms of captured proteins in human plasma. MetaCore, STRING, Ingenuity Pathway Analysis (IPA), and IntAct were individually used to elucidate the interactions of the identified abundant proteins and to obtain the corresponding interaction maps. The abundant non-glycoproteins were captured with the binding to the selected glycoproteins. Therefore, depletion process in sample pretreatment for abundant protein removal should be considered with more caution because it may lose precious disease-related low abundant proteins through PPIs of the removed abundant proteins in human plasma during the depletion process in biomarker discovery. Glycoproteins bearing specific glycans are frequently associated with cancer and can be specifically isolated by lectin affinity chromatography. Therefore, SACS using Lycopersicon esculentum lectin (LEL) can also be used to study disease interactomes.

• Convergence Security Journal
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• v.15 no.1
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• pp.115-138
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• 2015

Expenses in the form of personnel expenses in the past, in modern times, machine guards to gradually transition has been. This is because the machine guard is more efficient than personnel expenses. But due to false alarms, despite the high expectations of the effects of electronic security in the operation of the electronic security system due to factors that hinder the development of machine guards growth slows. Defect removal aspects of this paper, using IPA (Importance Performance Analysis) techniques to study the operation of electronic security systems and its importance in the development of machine guards, look at how high the technical aspects of electronic security systems composite type of malfunction to minimize crime sensor are presented.

• Culinary science and hospitality research
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• v.23 no.3
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• pp.227-241
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• 2017

This study was conducted to examine the importance and satisfaction of quality attribute, popularization and tourism commercialization of Pohang local food. The purpose of this study was to provide useful information for establishing efficient marketing direction that serves the popularization and the activation of the Pohang local food. On the prospects and improvement of Pohang local foods and its use, 86.1% of subjects stated that the status quo was being maintained or only a portion of the foods was being transmitted. On the dissemination of local foods as world foods, subjects stated 'cooking methods' and 'simplified cooking methods' were required. In the IPA result of Pohang local food quality attributes, it is important to continuously keep 'health', 'nutrition', 'hygiene', 'preference (taste)', 'freshness', and 'credibility toward the ingredients', while 'service' needs to do intensive care and operation. The importance and satisfaction of attributes regarding plans for popularizing local foods and commercializing tourism differed, with importance and satisfaction on average being high, although attributes on plans for popularizing local foods and commercializing tourism was lower than the expectation of customers. Such results mean that residents have high expectations for Pohang local foods, on the other hand, the quality of local foods fails to satisfy the expectations of residents. Therefore, it is important to improve the quality of local foods overall.