• Monthly Korean Chicken
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• v.19 no.4
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• pp.54-55
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• 2013

• Monthly Korean Chicken
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• v.19 no.4
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• pp.56-57
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• 2013

• Journal of the Korean Professional Engineers Association
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• v.15 no.1
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• pp.14-23
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• 1982

1) The characteristic of the recipe for GAL-SOO is to make odorous, pharmaceutical cereal into plaster by honey-mixed boiling so as to be drunken whenever it needed. But the cereal which included sugar was boiled without adding sugar. 2) The part of cereal which was used mostly in making GAL-SOO was seeds of cereals. 3) The history of GAL-SOO was derived from GU GA PIL YONG, a document of WON dynasty of GHINA, but it was developped according to our taste in this county. 4) The pharmaceutical action of GAL-SOO was mainly to strengthen stomach, digestion and appeasing thirst. 5) GAL-SOO tastes so sour and sweet that it was splendid to drink especially in summer as a beverage. 6) The Value of developping GAL-SOO as a beverage is highly approved because of its expediency of recipe and tough endurance storing under ordinary temperature.

• Journal of the Korean Home Economics Association
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• v.8 no.1
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• pp.100-119
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• 1970

In finding an improved and generalized method of making Jung-pyun, a type of scientific experimental cookey has been attempted with the use of yeast in place of Korean native rice wine named "Takju" The result is shown as follows; 1. Starta prepared with yeast and rice powder was mixed again with fresh rice powder as fermenting and aging agents in Jung-pyum making. 2. Recommendable methods of starta making are shown as follows; a. Recipe Rice powder--Certain amount Yeast--1% Sugar--10% Water--65%(by volume) b. Temperature and Time of Fermentation Temperature--30$^{\circ}C$ Time--20 hrs. 3. Recommendable method of dough making are shown as follows; a. Recipe Starta--Certain amount Rice powder--Two times the starta(2-3 times) Sugar--10% Water--50%(by volume) b. Temperature and Time of Aging Temperature--35$^{\circ}C$ Time--3 hrs. (3-4 hrs) 4. Steaming Time 25-30 min.

• Proceedings of the KAIS Fall Conference
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• 2011.05a
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• pp.347-350
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• 2011

본 논문에서는 습식식각 설비의 Process 동작 간에 발생되는 설비의 비 가동 시간을 최소화하여 Throughput을 향상시키기 위하여 Monitoring 한 결과 Recipe 변경, 액 교환 발생, Tact 변경 등의 공정간 조건에 따라 대기시간이 발생(생산 지연시간 발생) 하는 것을 확인 하고 이를 개선하기 위한 연구이다. 연구 방법으로, Recipe Data 적용 시점을 약액 구간 처리 완료 시점에서 후속 기판이 대기하지 않고 연속 투입을 실시, Chamber Drain과 약액 Tank 전환이 동시에 이루어지고 액 교환 동작 중 Pump Spray의 연속성을 유지하는 무정지 액 교환 Sequence 적용, Tact 적용 시점을 전 기판 배출 확인 후 실시하는 것을 약액 구간 처리 완료 후 적용의 3가지 방법을 6시그마의 DMAIC 기법을 활용하였다. 연구 결과 개선 전 비 가동 시간이 설비 대당 1일 28분 시그마 Level 3.40 이었던 것을 개선 후 설비 대당 1일 17분 시그마 Level 5.3 으로 개선됨을 확인 할 수 있다.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.3
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• pp.309-315
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• 1998

The optimum recipe of persimmon chokochujang using persimmon vinegar and kochujang was established by four-dimensional response surface methodology. The organoleptic color of persimmon chokochujang showed maximum score in 18.16g of persimmon vinegar, 5.58g of garlic and 1.62 g of sucrose. The organoleptic aroma of persimmon chokochujang showed macimum score in 18.19g of persimmon vinegar, 4.57g of garlic and 2.06g of sucrose. The organoleptic taste of persimmon chokochujang showed maximum score in 19.28g of persimmon vinegar, 4.97g of garlic and 2.34g of sucrose. The organoleptic color of persimmon chokochujang showed maximum score in 18.81g of persimmon vinegar, 4.81g of garlic and 2.65g of sucrose. Optimum mixing ranges for organoleptic properties of persimmon chokkochujang were 18.25~19.25g of persimmon vinegar, 4.60~5.00g of garlic and 2.06~2.65g of sucrose.

• The Journal of the Korean dental association
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• v.58 no.8
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• pp.513-520
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• 2020

Occasionally, complete dentures constructed in accord with the best clinical and laboratory procedures fail to serve successfully. These failures probably result from present ignorance of the occlusion and functions of living tissues. Nonetheless, in each case, the whole treatment procedure, both clinical and laboratory, must be reexamined in order to ascertain the point of failure. One can employ a technique more intelligently, and often improve on it, if the reasons for its use are known. When one is guided only by a recipe, the outcome will be doubtful whenever conditions are not the same as in the recipe. In this manuscript, occlusal consideration of edentulous patients will be discussed thoroughly.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.05a
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• pp.474-476
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• 2016

Facing the smartphone era, many applications have emerged with a smartphone. This study is to develop an application that can easily obtain cooking recipe and information about a place of the high quality, low-cost materials with the recipe information using GPS.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.259-266
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• 1994

This study was done to evaluate the effects of grape variety, pH and sugar contents on textural and sensory properties of grape pectin jelly. As a gelling agent, pectin 1% was selected due to highest sensory scores in preparatory experiments and also nutritional and economical reasons. To get the proximate composition of grape extract, moisture, pH, reducing sugar, and total titratable acidity was measured. Grape pectin jellies, made by 12 different recipies, were tested by sensory and instrumental evaluatoin. The results were as follows; 1) Hardness and chewiness were lowered in grape jelly which has lower pH and lower sugar contents. 2) People preferred grape jelly which has lower hardness, brittleness and sweetness, and higher sourness. 3) Comparing overall quality, Recipe C1 in Jelly 1 and recipe B1 in Jelly 2 were chosen as best. 4) Sensory hardness showed positive correlation with instrumental hardness, brittleness and chewiness.

• Mass Spectrometry Letters
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• v.12 no.1
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• pp.26-30
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• 2021

The impurity concentration is a crucial parameter for semiconductor thin films. Evaluating the impurity distribution in silicon thin film is another challenge. In this study, we have investigated the doping concentration of boron in silicon thin film using time of flight secondary ion mass spectrometry in dynamic mode of operation. Boron doped silicon film was grown on i) p-type silicon wafer and ii) borosilicate glass using hot wire chemical vapor deposition technique for possible applications in optoelectronic devices. Using well-tuned SIMS measurement recipe, we have detected the boron counts 101~104 along with the silicon matrix element. The secondary ion beam sputtering area, sputtering duration and mass analyser analysing duration were used as key variables for the tuning of the recipe. The quantitative analysis of counts to concentration conversion was done following standard relative sensitivity factor. The concentration of boron in silicon was determined 1017~1021 atoms/㎤. The technique will be useful for evaluating distributions of various dopants (arsenic, phosphorous, bismuth etc.) in silicon thin film efficiently.