• Archives of design research
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• v.11 no.1
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• pp.81-88
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• 1998

In the history of the design movement since 18708 in Japan, four eras can be seen; the first era started with the opening of Meiji era and oontinued to the World War I, the second era to the World War II, the third era from right after the second world war to 1960, and the fourth era after 1960. Before the second world war, the design education of Japan had been influenced by plenty of modem design movements which brought about in Europe such as Art and Craft Movement of William Morris, Deutscher Werkbund, and Bauhaus and by American industrial design after the World War II. Japan which early introduced western civilization established design department in universities in 1940 professing itself to be a original design education. And Japan has kept making progresses with the help of design policies of the government until now, and has seen the tornadoes of education revolution in every university after the oollapse of bubble eoonomy.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.846-851
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• 1990

An attempt was made in this study to investigate the possibility of processing garlic into an garlic oleoresin and investigate on the storage stability of it. To obtain a garlic oleoresin, water, phosphoric acid, garlic extract, poly sorbate and KM-72 as antiform agent were mixed with lecithin, and then these mixtures were homogenized at $50{\sim}55^{\circ}C$ for $5{\sim}7\;min$, cooled down to $25^{\circ}C$, and finally mixed with TBHQ (tert-butylhydroquinone) as antioxidant and garlic essential oil. Optimum components for garlic oleoresin consisted of 1.0% garlic essential oil, 10.5% garlic extract, 10.0% poly sorbate, 0.01% KM-72, 18.0% lecithin, 0.05% TBHQ, 0.15% of phosphoric acid solution and 60.0% water. Judging from thiosulfinate and pyruvate content, and sensory evaluation, quality damage of garlic oleoresin hardly occurred at $5^{\circ}C$ but occurred considerable level at $25^{\circ}C$ during storage for 60 days.

• Journal of Chest Surgery
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• v.30 no.11
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• pp.1117-1120
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• 1997

Ten cases with esophageal foreign body were treated surgically from July 1980 to October 1995 at the Departme t of Thoracic and Cardiovascular Surgery, Chungnam National University Hospital. The mean age was 45.3 years, with a range from 25 to 71. Out of ten cases, 6 were female and four were male. Common symptoms were dysphagia, fever, foreign body sensation and neck pain. Three cases of foreign bodies were of fish bones, two of bubble paclcage of drugs, one case of a Eeer bottle cap, one of a piece glass, one of a bathtub plug, one of chicken and one of a bean. The diagnosis was established by esophagography using a water soluble contrast material and esophagoscopy. Among of ten cases, two had esophageal stricture due to the ingestion of Aye at a young age. One case had experienced psychological problems. All foreign bodies were removed by surgical procedures. Five cases were treated by cervical esophagostomy, one case by right thoracotomy, one case by retrograde bougienation through gastrostomy and two cases by cervical incision and drainage for cervical abscess. Three cases developed pos operative esophageal leaks which healed spontaneously and transient hoarseness developed in one case. One case developed traumatic pneumothorax and subcutaneous emphysema which was treated by closed thoracostomy. There were no operative deaths. C(ocean J Thorac Cardiovasc Surg 1997;30:1117-20)

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.815-824
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• 2006

This study was performed to determine the optimum ratio of each ingredient in the steamed foam cake with barley (Hordeum vulgare L.) sproutling powder. The experiment was designed according to the D-optimal design of mixture design, which showed 14 experimental points including 4 replicates for three independent variables (sugar 112${\sim}$139%, barley sproutling powder 1${\sim}$8%, and oil 5${\sim}$25%). The compositional and functional properties of test were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each ingredient on the mixture final product. The results of F-test, volume, color values (L, a, b), textural properties (hardness, gumminess, chewiness) and sensory characteristics (softness) decided a linear model, while the sensory characteristics (color, smell, taste, overall acceptance) decided a quadratic model. The volume of steamed foam cake was increased by sugar addition, and a negative effect was exerted by barley sproutling powder and oil. L and a of color values increased but the b value decreased with increasing sugar and oil content, whereas barley sproutling powder tended to decrease all color values. The addition of barley sproutling powder also had a positive effect on the textural properties (hardness, gumminess, chewiness). Sensory characteristics (color, smell, softness, taste, overall acceptance) could suffer counter results with the excessive addition of sugar, barley sproutling powder, and oil. The optimum formulations by numerical and graphical methods were similar: sugar, barley sproutling powder, and oil were 130.4%, 4.0%, and 10.7% by numerical method, compared to 130.4%, 4.0%, and 10.7% by graphical method, respectively.

• Journal of Korean Society of Environmental Engineers
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• v.28 no.7
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• pp.770-775
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• 2006

Biofilters packed with various materials commonly show problems such as low performance and clogging in a long-term operation. Recently, a bioactive foam reactor(BFR) using surfactants has been suggested to ensure efficient and stable VOCs removal performance. This study was mainly conducted to investigate the feasibility of the BFR system using styrene as a model compound. An abiotic md a biotic tests were conducted to estimate a mass transfer coefficient($K_La$) and a specific substrate utilization coefficient(k) for the BFR, showing the rate of mass transfer was greater in the BFR than in other diffuser systems. A dynamic loading test also indicated that the performance of the BFR was stable under a shock loading condition. Furthermore, the maximum elimination capacity of the BFR was determined to be 109 $g/m^3/hr$ for styrene, which was much higher than those for biofilter systems generally reported in the literature. Overall, the experimental results suggest that the BFR be a potential alternative to the conventional packed-bed biofilters.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.551-558
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• 1991

We investigated the physicochemical and functinal properties of rapeseed(Brassica napus var. Youngsan) protein prepared by combining various soluvent and purification procedures, such as ultrafiltration (UF) concentration and acid-washin. The lightness value(YCIE) of each protein was greadully improved and its hydrophobicity increased by the degree of purification. The analysis of each protein by sodium dodecyl sulfate-plyacrylamide gel electrophoresis (SDS-PAGE) had nine bands revealed without difference, the considerable portion of which were of $1.96~1.59{\times}10^4$ dalton molecular weight. The content of amino acid increased a little more in the other processed proteins than in the control, and decreased considerably in the proteins extracted by the mixed solvent of 1% sodium hexametaphosphate(SHMP) and 0.25M ethlene diamine tetraacetic acid (EDTA). The better proteins were purified, the lower the kinematic viscosities were in their values. The water absorption and foaming properties were scarcely different according to the processes. The oil absorption and the emulsion activity index normally increased according to the degree of purification. The properties of heat coagulation revealed high values only in the proteins processed by EDTA while they showed considerably low values the other proteins.

• Korean Chemical Engineering Research
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• v.51 no.4
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• pp.527-530
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• 2013

I present the behavior of colloidal adsorption to an oil-water interface in the presence of electrolyte in an aqueous subphase. The optical laser tweezers and the piezo controller are used to trap an individual polystyrene microsphere in water and forcibly transfer it to the interface in the vertical direction. Addition of an electrolyte (i.e., NaCl) in the aqueous subphase enables the particle to attach to the interface, whereas the particle escapes from the trap without the adsorption in the absence of the electrolyte. Based on the analytical calculations of the optical trapping force and the electrostatic disjoining pressure between the particle and the oil-water interface, it is found that a critical energy barrier between them should exist. This study will provide a fundamental understanding for applications of colloidal particles as solid surfactants that can stabilize the immiscible fluid-fluid interfaces, such as emulsions (i.e., Pickering emulsions) and foams.

• Journal of the Korean Society of Propulsion Engineers
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• v.21 no.3
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• pp.1-9
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• 2017

Numerical computations are performed to investigate the effect of pintle stroke on the performance of an internal pintle thruster. Results show that the thrust control ratio was less than 2% and the aerodynamic load ratio was 22% as the pintle stroke increased. The flow past the nozzle throat rapidly expanding because of the shape of the pintle, and a shock wave was generated. Particularly, at the pintle stroke distance of 4 and 5 mm, the shock wave hit the wall of the nozzle, results in peeling bubbles. Depending on the altitude, the thrust increased and the aerodynamic load decreased, but the difference was as small as 1.5%. In the presence of the bore, the reduction of the pintle tip area resulted in a decrease in aerodynamic load.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.743-752
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• 1993

To elucidate the effects of natural gums, i.e. carrageenan, locust bean gum and xanthan gum and synthetic gums, i.e. carboxymethyl cellulose(CMC) and methyl cellulose(MC) on the foaming properties of sodium caseinate, surface tension, absolute viscosity, turbidity, foaming ability, foam stability, and heat stability of the foams of the caseinate solutions with added gums were examined. The surface tension of sodium caseinate solution(5%) adding to gums at pH 4.0 and 5.0 were higher than those at pH 7.0 and 8.0. The viscosities of the solutions adding to gums(0.1, 0.2, 0.3 and 0.5%) ap pH 4.0, 5.0, 7.0 and 8.0 were 2.4~170.0, 2.5~190.0, 5.3~180.0 and 6.3~99.0 cps, respectively. Especially xanthan gums predominantly increased the viscosity. Turbidities were 97.3~98.2 at pH 4.0 and 5.0 and 93.0~95.8 at pH 7.0 and 8.0. Foaming abilities of the solution adding to xanthan gum, carrageenan and locust bean gum were increased, while those of CMC and MC were decreased. Additions of xantham gum, CMC and MC increased the foam stability, especially xanthan gum did predominantly. Xanthan gum, MC and locust bean gum were more effective than CMC and carrageenan for heat stability. For improving the foaming properties of sodium caseinate xanthan gum were best of five kinds of gums. Surface tensions and turbidities of the solution were related to foaming ability, and the viscosities were related to foam stability and heat stability.

• 한국만화애니메이션학회:학술대회논문집
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• 2011.05a
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• pp.4-11
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• 2011

<2010 만화산업백서>에서는 2009년과 2010년 상반기 주요 이슈 중 하나로 학습만화의 강세를 꼽았다. 시리즈(예림당)는 3천만 부를 돌파했고, <만화로 보는 그리스로마신화>(가나출판사)는 2천 3백만 부를, <먼나라 이웃나라>(김영사)는 1천 5백만 부, <마법천자문>(아울북)은 1천3백만 부, <코믹 메이플 스토리>(서울문화사)는 1천 1백만 부, <서바이벌 만화 과학상식>시리즈(아이세움)는 1천 만부를 각각 돌파했다고 한다. 초판 발행 부수가 2,000부도 넘지 못하고 있는 현 만화 단행본 시장에서 이러한 학습만화의 강세는 단순한 유행이나 교육열을 넘어, 학습만화가 한국 만화 산업에 중요한 위치로 자리매김 했음을 보여주고 있다. 실제로 2009년 출판만화 시장의 현황을 보면, 어린이만화는 총 927종이 발행되어 시장 규모가 2,362억 원에 달해, 출판만화 전체 시장의 67%를 차지하고 있을 정도로, 한국 만화 산업에서 중요한 위치를 점하고 있다.1) 1970년대 '만화전집' 형태로 출판되어 영업사원들에 의해 판매되던 한국 학습만화는 1987년 고려원에서 출간된 이원복의 <먼나라 이웃나라>에 이르러 대중들에게 주목받기 시작했다. 그러던 것이 2000년 초반 <만화로 보는 그리스로마신화>와 <서바이벌 만화 과학상식>시리즈와 <마법 천자문> 등이 참신한 기획력과 적극적인 마케팅 전략으로 천만 부 시대를 열었고, 시리즈에 이르러 3천 만부를 돌파하면서, 명실상부 학습만화 시대를 열었다. 물론 2000년대 중반 인기작의 아류작들이 쏟아져 나오고, 만화 출판 경험이 없는 출판사들이 학습만화 시장에 뛰어 들면서 학습만화 시장의 거품에 대한 우려의 목소리가 아주 없었던 것은 아니다. 실제로 학습만화 시장에 뛰어 들었던 많은 출판사들이 서점 가판대에 제대로 진열조차 못해본 체 사라져 가고 있다. 그럼에도 불구하고, 학습만화 시장은 꾸준한 성장세를 보이고 있다. 그렇다면, 천만 부 이상을 판매하고 있는 학습만화의 성공요인은 무엇일까? 본고에서는 성공한 학습만화의 스토리텔링을 유형별로 분류하여 분석해 보고, 변화한 스토리텔링 방식이 마케팅과 기획력과 결합해 어떻게 시너지 효과를 내고 있는지 사례별로 분석해 보고자 한다.