• Korean Journal of Community Nutrition
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• v.5 no.3
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• pp.452-460
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• 2000

Aspects of health food intake were investigated by conducting a questionnaire survey with over 480 of adults in Taejon and the data were analyzed by $\chi$$^2$-test, t-test and ANOVA, using an SAS program. Eighty two percent of the subjects had taken some kind of health food. The health foods they took frequently were, for example, health drinks, green tea, ginseng products, dietary fiber drinks, honey, general tea, vitamin B, vitamin C, and tonic medicines. The main reason for taking health foods was recovery from fatigue and the frequency of taking health foods was one time per day. Most of the subjects took health foods without knowledge of their components or effects. When they health foods with a perceived knowledge of their components and effects, they responded that the health foods were very helpful for them. Twenty percent of subjects experienced side effects, such as diarrhea, stomachache, headache, nettle rash, and stomach cramps. Information on health foods was obtained mainly from friends or family. The user group showed higher intention to continue health food intake than non users(p < 0.001). Health foods were taken without any knowledge about them. Health food intake was significantly correlated with consideration of disease, suffering or disease, medical examination, and self-perceived health status, but not with food habits and health food knowledge. As for the results from the adults consumption pattern of health food, an education program should be developed to choose proper health foods according to the consumers dietary life and health conditions. Also a proper guide line should be established to be chosen the authorized health foods.

• The Journal of Korea Robotics Society
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• v.12 no.4
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• pp.441-447
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• 2017

Robot arms are being increasingly used in various fields with special attention given to unmanned systems. In this research, we developed a high payload dual-arm robot, in which the forearm module is replaceable to meet the assigned task, such as object handling or lifting humans in a rescue operation. With each forearm module specialized for an assigned task (e.g. safety for rescue and redundant joints for object handling task), the robot can conduct various tasks more effectively than could be done previously. In this paper, the design of the high payload dual-arm robot with replaceable forearm function is described in detail. Two forearms are developed here. Each of forearm has quite a different goal. One of the forearms is specialized for human rescue in human familiar flat aspect and compliance parts. Other is for general heavy objects, more than 30 kg, handling with high degree of freedom more than 7.

• Korean Journal of Human Ecology
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• v.7 no.2
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• pp.139-148
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• 1998

This study was carried out to investigate the intake pattern and the experience on the kimchi-making, and to analyze the taste preference of kimchi. The questionnaires have been collected from 473 college students in Taejon. Most students had taken baechu-kimchi, kkakduki, yeolmu-kimchi, dongchimi, and cheonggak-kimchi. They liked baechu-kimchi best, and then cheonggak-kimchi. Twenty-seven percent of students took kimchi every meal time and 53 % once a day. The rest 19.4% replied that they could take meals without kimchi. The male students ate more kimchi than the female(p<0.01). Sixty-five percent of them had tried the foreign foods made with kimchi and female had more experience than male(p<0.01). The taste of kimchi-japchae and kimchi-woodong was indicated as edible or taste very good by over two thirds of the students. Kimchi-pizza, kimchi-hamburger, and kimchi-spaghetti were evaluated as edible or taste good by the over half. The aging of kimchi was believed to be the most important factor to determine the taste. Students preferred kimchi which was weak in salty, sweet, and jot-kal taste, strong in hot taste, and proper in sour taste(well-fermented). Compared with the male, the female enjoyed kimchi having stronger sour and weaker jot-kal taste(p<0.01). More female students(43.5%) had experenced kimchi-making than the male(26.5%)(p<0.001). Three-fourth of them had made kimchi with their mother. Baechu-kimchi, cheonggak-kimchi, and dongchimi were recommended as the global food.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.184-188
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• 2002

The fatty acid contents of egg yolk from various chicken eggs such as general egg, ginseng egg, gamgoal egg and docosahexaenoic acid (DHA) egg were analysed during storage at 4$^{\circ}C$ for 3 weeks. The major fatty acids of all egg yolk oils were oleic acid (18 : 1) and palmitic acid (16 : 0). The contents of both fatty acids reached maximum at the first or second week and decreased at the third week. DHA was detected from 4 kinds of eggs stored for 2 or 3 weeks. The n-6/n-3 ratio was obtained under recommended intake range in fresh gamgoal egg and in general and DHA eggs stored far 0~3 weeks. For 3 weeks, polyunsaturated fatty acid / monounsaturated fatty acid/ saturated fatty acid (P/M/S) ratio of DHA e99 did not chance, but that of ginseng e99 gradually increased. The P/M/S ratio was generally maintained under recommended intake range in general egg stored for 3 weeks, in ginseng egg stored for 2 weeks and in DHA egg during all the storage period.

• Journal of Institute of Control, Robotics and Systems
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• v.21 no.8
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• pp.753-757
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• 2015

This paper introduces an experimental rescue robot, HUBO T-100 and presents the optimal motion control method. The objective of the rescue robot is to extract patients or wounded soldiers in the battlefield and hazardous environments. Another mission is to dispose and transport an explosive ordnance to safe places. To execute these missions, the upper body of the rescue robot is humanoid in form to execute various kinds of tasks. The lower body features a hybrid tracked/legged design, which allows for a variety of mode of locomotion, depending on terrain conditions in order to increase traversability. The weight lifting motion is one of the most important task for performing rescue related missions because the robot must lift an object or impaired person lying on the ground for transferring. Here, dynamics based motion optimization is employed to minimize joint torques while maintaining stability simultaneously. Physical experiments with a real humanoid robot, HUBO T-100, are presented to verify the proposed method.

• Journal of Acupuncture Research
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• v.18 no.6
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• pp.250-263
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• 2001

Objective : I refered to oriental medical records to study on the use Ohaeng-acupuncture through compared ${\ll}$Classic on Difficulty${\gg}$ with . Methods : The original text about ${\ll}$Classic on Difficulty${\gg}$ was used ${\ll}$Nan Jing Ben YI${\gg}$, annotations were excerpted and record that were necessary for this study. The structural formula was composed together to compare ${\ll}$Classic on Difficulty${\gg}$ with . Results : ${\ll}$Classic on Difficulty${\gg}$ deals with fundamental medical theories and gives differentiation of syndromes of some diseases in the form of questions and answers. ${\ll}$The Sixty nineth Difficulty, Classic on Difficulty${\gg}$ 'Xu Ze Bu Qi Mu(虛者補其母), Shi Ze Xie Qi Zi (實者瀉其子)' that united ${\ll}$Ling Shu(靈樞) - Jing Mai(經脈篇)${\gg}$ 'Sheng Ze Xie Zhi(盛則瀉之) Xu Ze Bu Zhi(虛則補之)' with Ohaeng-xiangsheng theory is the base of the 'Bu Xie (補瀉)'. ${\ll}$The seventy fifth Difficulty, Classic on Difficulty${\gg}$ 'Xie Nan Huo (瀉南方火) Bu Bei Shui (補北方火)' that based Ohaeng-xiangke theory and the 'Qu Xue(取穴)' takes the form of the 'Bu Mu Xie Zi (補母瀉子)' in standard of internal organs which are etiologic al cause named 'Shi(實)'.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2018.11a
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• pp.170-172
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• 2018

지구 온난화로 인해 여름철 북극해의 해빙이 점차 감소함에 따라서 북극항로를 이용한 선박의 화물운송이 점차 증가하고 있다. IMO에서는 극지해역운항선박의 안전성과 해양오염방지를 위하여 2014년에 Polar Code를 개정하였으며, 2017년 1월부터 SOLAS협약과 MARPOL73/78협약에 추가되어 시행되고 있다. 본 연구는 해양수산부 해양안전 및 해양교통시설기술개발 사업으로 1) Polar Code 강제화에 따라 '극지해역 운항선박용 항해안전지원시스템의 개발'의 필요성과 2) 북극항로에 대한 국적선의 안전 운항 확보를 위한 '북극권 국가와의 국제협력 및 공조체계 구축'과 '극지 구난, 구조 및 환경보호 관련 국내법 및 규정 제정'을 위한 기반 연구의 필요성에 의거하여 2014년 11월 10일에 시작되었으며 2018년 12월 31일에 종료될 예정이다. 연구내용은 1) 고정밀도 북극항로 빙상정보 수치예측 시스템 개발, 2) 북극항로 안전속도 예측, 평가, DB구축 및 항행 모델 개발, 3) 북극항로 안전운항을 위한 항해계획 기술 개발, 4) 북극항로 운항선박 건조 및 안전항해 가이드라인 개발이다. 본 논문에서는 개발 중인 KRISO Arctic safe Routing System (KARS)에 대한 소개와 활용 결과 및 향후 계획에 대해서 설명하고자 한다. 본 KARS는 향후 지속적인 수정보완 작업을 통해서 완성도를 높여갈 예정이며, 검증단계를 거쳐서 최적하고 안전한 항로와 운항 관련 정보를 선사와 해기사에게 제공함으로서 북극항로 중 단기 운항계획 수립과 안전 운항을 지원할 수 있을 것으로 기대된다.

• Proceedings of the KOR-BRONCHOESO Conference
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• 1977.06a
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• pp.7.3-8
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• 1977

In the ENT fields, epidermoid cysts occur infrequently in the oral region and often situated on the floor of the mouth or the submental region. Moreover, epidermoid cyst on the laryngeal surface of the epiglottis occurs rarely. Authors experienced a case of epiglottic epidermoid cyst and treated successfully by transhyoid pharyngotomy approach and marsupialization. It was 46 years old male patient who has been suffered from intermittent sorethroat for 2 years prior to admission, hoarseness for 2 months and dyspnea for 1 month. Indirect laryngoscopy revealed a pigeon egg-sized, round, smooth tumor mass on the laryngeal surface of the epiglottis which had soft consistency on digital examination. Biopsy proved epidermoid cyst. Marsupialization of the cyst by transhyoid pharyngotomy approach was performed and the postoperative course was uneventful.

• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.117-127
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• 1999

This study was carried out to provide the improvable way of foodservice management to dietitian in the elementary schools. For this purpose the serving pattern of food, menu planning, nutrition education, leftover management and difficulties in foodservice were investigated. The survey was conducted through questionnaires, which were collected from 249 dietitions randomly selected in Taejon and Chung Nam. Data were analyzed by SAS program. The main results of this study are as follows. The children in Taejon took foods in the class room(65.7%) and those in Chung Nam in the dinning hall(89.9%)(p<0.01). In menu planning the balance of nutrition(42.6%) was mainly considered and then food preference(19.7%), variety of menus(16.1%), food cost(16.1%), composition of food color, taste and texture(3.2%), skills of food making(1.6%) and the number of students(0.8%). They referred cooking magazines(47.7%), the previous menu(42.2%), children's opinion(7.2%) for planning menu. The insufficiency of implements and devices for food(24.1%) and lack of season's food(20.4%) were indicated as difficulties in their job. 34.5% of dietitians used a standard menu, 79.5% investigated food preference of children, 74.3% evaluated taste of foods before serving, and 80.7% regularly checked leftover. The major reason for leftover was careless of the teacher in charge in Taejon and bad taste of foods nutrition in Chung Nam(p<0.001). 98.5% of them answered that they had the responsibility for nutrition education in elementary school. They had a hard time in relationship with the staffs in school(40.6%) and employees for food(39.8%), and lack of market information(38.2%). To efficiency of dietitian's work can be enhanced by reflecting the results of children's food preference and leftover, by using standard cooking method and proper cooking utensil, and by performing nutrition education for children by themselves.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2014.05a
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• pp.171-174
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• 2014

Increasingly important user based service on the smart media era, and increasing awareness about the user experience. In this study, by considering these realities, what impact location based constructs on smartphone environment, continuous intention to use you want to identification. Thus, this study conducted of preference the influencing factors for location based constructs. First steps, based constructs known empirical studies were categorized information, entertainment, safe&emergency, navigation&tracking and advertising& commerce. Second Steps, the categorized factors were analyzed preference relationship between constructs using AHP(analytic hierarchy process) technique. Questionnaire survey was conducted to those who employees S Telecom in Busan city and Gyeongnam province during 2000. 4. 15 and 2014. 4. 30. The result of the analysis might be summarized that the navigation(0.133) has the highest preference ran in the constructs. Based on these findings, several theoretical and practical implications were suggested and discussed.