• Journal of the Korean Institute of Electrical and Electronic Material Engineers
• /
• v.29 no.11
• /
• pp.671-675
• /
• 2016

Skutterudite materials show PGEC (phonon glass electron crystal) characteristics which is an optimal strategy for designing high performance thermoelectric materials. Now two methods are in parallel to control thermal conductivity of skutterudites, a rattler-atoms doping method and a process for nanostructured bulk materials. Amount of rattler atoms in p-type skutterudite are depends on a Fe/Co ratio of matrix, and the optimal Fe/Co ratio has been reported about from 3:1 to 3.5:0.5 in $R(Fe,Co)_4Sb_{12}$ structure. In this paper, our discussion for rattler doping research was concentrated on double-rattler systems and DD-doped systems in p-type skutterudites. A melt spinning precess combined with high energy ball milling were suggested as a strategy for nanostructured bulk materials with PGEC (phonon glass electron crystal) characteristics in p-type skutterudites.

• Proceedings of the Technology Innovation Conference
• /
• 1997.07a
• /
• pp.224-243
• /
• 1997

The study examines the similarities of competitive strategy between fashion industry and high-tech industry through a case study of a Japanese maker. From the study, some implications are drawn for the Korean fashion industry. It is hoped that this, will help towards establishing a suitable competitive strategy for firms in this industry. In the fashion industry, the product life cycle is so short as to prompt a new product obsolete too quickly, and the extent of product differentiation is remarkably extensive compared to any other industry. Generally speaking, firms in this industry focus more of their resources on product development and marketing rattler than on production and they attempt to maneuver the speed when they are required to enhance their competitive edge. This is enabled through being, as one might expect, information- and technology- intensive as are high-tech industries. In this sense, that of the competitive strategy of a firm in fashion industry to be similar to high-tech industry. The Japanese firm Y has transformed itself a leading firm in fashion uniform segment. The firm could achieve this status by integrating each function needed for creating customer*s value, that is, product development, production and marketing within one Quick Response System. For this purpose, Y introduced a bundle of high-tech communication systems such as SPD, SDS, ATOM, NICS and so on. In this sense it can be said that Y was aware of what sort of competitive strategy was required in the industry. Implications for Korean firms is that, first, the magnitude of understanding the industry specific factors in establishing competitive strategy in the fashion industry, are speed, flexibility and systematic integration supported by high technology which are characteristic of high-tech industries. Secondly, as can be seen in the fact that Y emphasized logistics in its technological transformation, the significance of logistics control is a key to manipulating speed and flexibility in the industry. To sum up, those who have insight into above findings will be likely to keep their competitiveness in the industry not only in the Korean market but also in global market in the near future.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.6
• /
• pp.864-869
• /
• 2003

In order to expand the acceptability of irradiated foods by public, substantial basic data about the change of nutrient contents during irradiation are needed. The nutrient contents and digestibility of macronutrients such as carbohydrates, proteins and lipids in foods are known to be not significantly influenced by irradiation treatment. However, some of the vitamins among micronutrients are susceptible to irradiation to a large extent depending upon the food composition, food process and storage condition. This study was conducted to investigate change of thiamin in chicken breast, and vitamin C in strawberry and mandarine orange after irradiation. The effects of irradiation at frozen or refrigerated state and the effects of cooking such as heating or micron ave on thiamin contents in chicken breast were observed. Irradiation reduced the thiamin content, however, temperature condition during irradiation was much more important factor to the loss of thiamin contents. In strawberry, vitamin C content was significantly affected by original content or the variety rattler than treatments such as irradiation, heating or microwave. These results indicated that the losses of water-soluble vitamins, especially thiamin or vitamin C, are affected by food temperature during irradiation process and variety or composition of foods rallier than irradiation itself, within an acceptable range of irradiation.