• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.14 no.12
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• pp.1329-1334
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• 2003

We prepared EM wave absorbers by using recycled Ba ferrite far GHz frequency, and investigated the effects of carbon additions and preparation temperatures on their EM wave absorption properties. We clarified that it is very important to consider carbon amounts in Ba ferrite and preparation temperature for Ba ferrite EM wave absorbers with high quality.

• International Journal of Computer Science & Network Security
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• v.23 no.9
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• pp.91-94
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• 2023

This study aims to evaluate the Higher Diploma in English for the Primary Stage from the diploma students' perspectives. A questionnaire was designed consisting of 25 items distributed in two areas: cognitive/academic preparation and professional/skill preparation. The following statistical analyses were used: means, standard deviations, t-test, and one-way analysis of variance (ANOVA). The study results showed that the level of evaluation of the two domains in the program was low. The study also showed no statistically significant differences between the means of educational diploma students when evaluating the Higher Diploma in English for the Primary Stage due to their academic specialization (Arabic language, social sciences, and Islamic studies). In conclusion, the researcher suggested a developmental mechanism derived from the study results to improve the higher Diploma in English for the Primary Stage.

• Korea Journal of Hospital Management
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• v.20 no.3
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• pp.45-55
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• 2015

While the influence of healthcare accreditation system to the quality improvement of hospitals has more increased, regarding the preparation costs for healthcare accreditation, it has never been empirically studied about the costs that are actually invested by hospitals. This study is going to determine the difficulties in the preparation process of accreditation and details of accreditation preparation costs for hospitals that participated in the healthcare accreditation system and acquired accreditation. The survey was performed in a self-reported form from February 28 to March 21 2014 for 189 acute hospitals accredited as a hospital from 2011 to February 2014. Of all questionaries of survey participants, 98 were recovered; the response rate was 51.9%. A total of 40 questionnaires were used except for 58 containing insincere answers. Main findings are followings: Firstly, findings showed that advanced general hospitals spent the most statistically significantly highest in terms of equipments and total costs among cost items for accreditation preparation. When accreditation preparation costs items were classified according to classification of hospitals, advanced general hospitals spent the most statistically significantly highest in the equipments and total costs. Also in terms of regional, Gyeonggi, Incheon regions were found to spend statistically significantly higher costs in the equipments costs. Secondly, as a result of the survey in the distribution of the total accreditation preparation costs, advanced general hospitals have disbursed the most out of all. However, the result in hospitals does not show significant difference to the expense of advanced general hospitals and that especially other regional hospitals spent higher costs. As such, all hospitals are under a heavy burden of higher costs on accreditation preparation, especially hospitals. The build-up of infrastructures by hospitals through an accreditation system consequently led to a higher initial investment; if the accreditation system is effective in improving the quality of health care and patient safety, appropriate responses are needed. In other words, financial support for investment costs needs to be given to allow hospitals to actively participate in the accreditation system.

• Culinary science and hospitality research
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• v.9 no.3
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• pp.102-113
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• 2003

This study was conducted to investigate Korean soy sauces and Japanese soy sauces for their flavor and taste when they are used for Teriyaki sauce preparation. The results showed the followings; 1. The panelists liked more naturally brewed soy sauce (NBS) than mixed (NBS + acid-hydrolyzed) soy sauces, especially S company's NBS, 501S and Japanese K company's koikuchi NBS were preferred sauces. 2. The preference of Chicken Teriyaki preparation were also appeared to be the highest with S company's NBS, 501S and Japanese K company's koikuchi NBS. Both of them are naturally brewed soy sauces. 3. Chicken Teriyaki Sauce's preference were also high that made from the highly preferred soy sauces, therefore, it would be the better selection with the highly preferred soy sauces for the Chicken Teriyaki preparation. 4. There were no significant difference in preferences between imported NBS and domestic NBS, so it would be good to use Korean NBS for Chicken Teriyaki preparation.

• Proceedings of the Korean Society of Sericultural Science Conference
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• 2001.10a
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• pp.45-45
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• 2001

no Abstract, See Full Text

• Journal of the Korean Ceramic Society
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• v.42 no.7 s.278
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• pp.469-474
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• 2005

Activated Carbon Fibers (ACFs) are widely used as adsorbents in technologies related to pollution abatement due to their highly porous structure and large adsorption capacity. The porous structure and surface area of ACFs depends strongly on both the activation processes arid the nature .of the precursors. The chemical activation with hydroxides has recently been, of great interest as it permits the preparation of activated carbon fibers with highly developed porosity. In this work, OXI-PAN fiber used as precursor for the preparation of activated carbon fibers by chemical activation with KOH and NaOH. The affects of several activation conditions on the surface properties, pore size distribution and adsorption capacity of Ag ion and Iodine ion on ACFs studied.

• Polymer(Korea)
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• v.28 no.5
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• pp.391-396
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• 2004

In order to overcome drawbacks in the conventional preparation of epoxy/silica nanocomposites, such as formation of micro voids and dimensional instability caused by evolution of volatile by-products during curing reaction, a novel preparation method using Si-N precursor has been proposed. When prepared through in-situ reaction of epoxy curing reaction with sol-gel reaction of Si-N precursor, methyltripiperidinylsilane (MTPS) which does not produce by-products during reaction, epoxy/silica nanocomposites of extremely even dispersion of inorganic phase could be successfully prepared, resulting in high enhancement of mechanical and thermal properties as well as outstanding transparency.

• The Bulletin of The Korean Astronomical Society
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• v.38 no.1
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• pp.67.2-67.2
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• 2013

The GMT project is in its final stage of Design Development Phase in 2013, moving toward the Construction Phase planned to begin on Jan. 1st, 2014. In this contribution, we present the current status and progress of the GMT project including selection of the first generation instruments, development of primary mirror segments, site preparation, and science case revision along with plans for 2013 when the preparation of construction phase will be made.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.2
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• pp.102-108
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• 2019

Pericarp thickness of vegetable corns such as sweet and waxy corn is one of the crucial traits, contributing to their edible quality. This study was carried out to compare the pericarp thickness of super sweet and waxy corn hybrids measured with kernel samples prepared using different methods at different grain filling periods. The samples comprised excised pericarp from dried, frozen (at $-4^{\circ}C$), and fresh kernels. Analysis of variance performed separately on super sweet and waxy corn hybrids indicated a significant three-way interaction among cultivars, kernel sample preparation methods, and days after pollination (DAP). Dried samples of super sweet corn hybrids presented reasonably stable pericarp thickness measurements during grain filling, while all the sample preparation methods fluctuated less as grains of waxy corn hybrids matured. Waxy corn is best consumed at around 24 days after pollination. Pericarp thickness of waxy kernel samples regardless of preparation methods investigated was the same at 24 DAP with a few exceptions. Overall, the common method of drying kernel samples before pericarp excision can provide reliable data for estimating the tenderness of vegetable corn hybrids.