• Proceedings of the Korean Institute Of Construction Engineering and Management
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• 2004.11a
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• pp.203-209
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• 2004

Construction work noise has caused much annoyance for a number of dwellers nearby construction field and has become a very serious issue in our living environment. Therefore, practical solutions for reducing construction work noise are highly required in construction field. Practical solutions for the construction work noise, however, are very difficult because of the poorness of basic data and research. Especially, in order to establish a sound insulation plan about pilings work noise that has highly sound pressure level and impactive, it is necessary to investigate the characteristics of construction noise such as pilings work noise, mechanical operating noise, etc. Accordingly, the aim of this study is to get the basic data about construction noise by SDA(Separated Doughnut Auger) method. And in this study, we attempt to survey the characteristics of attenuation and propagation of construction equipment noise and to estimate the power level in pilings work, using SDA method.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.4
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• pp.409-414
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• 2019

Silica and polymethylsilsesquioxane (PMSQ) are silicone powders widely used as cosmetics. We synthesized silica-PMSQ composites via sol-gel method using tetraethoxysilane (TEOS) and methyltrimethoxysilane (MTMS) as precursors of silica and PMSQ, respectively. Shape of the composites was controlled by varying the ratios of TEOS and MTMS, which were used as silane monomers. Silica-PMSQ composites showed three different shapes, which were sphere-shape, raspberry- shape, and donut- shape. All of them had soft touch, easy water dispersion, and soft focus effect in common. However, each shape showed some differences in sense of use, adhesion, and strength of the soft focus effect. Raspberry-shape composite had the strongest soft focus effect, donut-shape one had the strongest adhesion, and sphere-shape one had the best in softness. Thus, it is concluded that by varying the ratios of TEOS and MTMS silica-PMSQ composites could be easily synthesized into different shapes, providing various functions. This method can be applied to manufacture functional cosmetics.

• Journal of the Korean Geotechnical Society
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• v.21 no.9
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• pp.5-12
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• 2005

SPT hammer energy and its delivery are hon to influence the N value. The SPT hammer energy is classified into theoretical energy, velocity energy, rod energy and dynamic efficiency. In this study, the rod energy and the velocity energy are measured directly by PDA and Digital Line-Scan Camera which are most widely used type of SPT apparatus in Korea. The Dynamic efficiency is calculated through measured data. As the results of this study, the averages of rod energy ratio of donut, safety and automatic hammer are measured at 49.57, 61.60, and at $87.04\%$ by FV method. The averages of hammer velocity of donut, safety and automatic hammer are measured at $3.177{\pm}0.872$, $3.385{\pm}0.681$, and at $3.651{\pm}0.550$ m/s by Digital Line-Scan Camera, with the dynamic efficiencies at 0.732, 0.801, and 0.973 respectively.

• Proceedings of the Korea Society for Energy Engineering kosee Conference
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• 1999.11a
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• pp.155-161
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• 1999

본 연구는 대표적인 혐오시설로 지역주민들에 의하여 기피되고 있는 방사성폐기물처분시설에 대한 주민들의 '수용의지'를 시스템 역학 모델을 통하여 분석하고, 개별요인들의 상대적 영향력의 크기를 규명하고자 하였다. 본 연구는 지역주민들의 정책수용거부에 대한 단선적이고 편협한 이해가 오히려 합리적인 시설입지전략의 구성을 어렵게 만들 수 있다는 인식 아래, 도넛효과(Doughnut-effect)가 발생하고 있는 울진원전 주변지역에 대한 실증분석을 통하여 지역사회의 정책결정과정 참여가 가장 중요한 문제해결요인임을 밝혔으며, 향후 사업추진측의 입지노력이 집중되어야 할 전략적 정책수행요인들을 제시하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.11
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• pp.1562-1568
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• 2011

We studied the amounts of trans fatty acids and saturated fatty acids in child-favored foods. Confectioneries, breads, donuts and hamburgers were included in this study. The total fatty acid content and the amount of each type of fatty acid were determined by gas chromatography with a flame-ionized detector. Confectioneries were shown to have the highest content of crude fat. The mean content was 24.2${\pm}$6.9 (range: 4.6~41.1) g/100 g food. The mean content of crude fat in donuts, bread and hamburgers was 23.9${\pm}$5.8 (range: 14.1~39.5) g/100 g food, 15.7${\pm}$7.9 (range: 1.4~30.0) g/100 g food, and 9.5${\pm}$3.4 (range: 4.5~18.5) g/100 g food, respectively. Bread had the most trans fatty acids at 1.3 g/100 g food. This result inferred that manufacturers have tried to reduce the trans fat content. The mean content of saturated fatty acids in confectioneries, donuts, bread, and hamburgers was 11.6${\pm}$4.8 (range: 2.0~22.7) g/100 g food, 11.2${\pm}$4.0 (range: 4.8~23.2) g/100 g food, 6.9${\pm}$4.1 (range: 0.6~15.4) g/100 g food, 3.0${\pm}$1.0 (range: 1.0~5.8) g/100 g food, respectively. This content depended on crude fat. The composition of fatty acids varied according to the oil and fat used in the manufacturing process of each food, and the natural content. Foods that were fried in vegetable oil tended to be especially low in saturated fat.

• Food Science of Animal Resources
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• v.27 no.4
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• pp.531-537
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• 2007

Small amounts of trans fatty acids exist naturally in beef and dairy foods. Also, they can be produced in the process of partial hydrogenation to manufacture shortning or margarine. They can provide a better palatability and shelf life. According to the recently studies, trans fatty acids can raise health risk such as heart diseases and coronary artery diseases. They can also increase low-density lipoprotein (LDL) cholesterol and decrease high-density lipoprotein (HDL) cholesterol in the blood plasma, therefore increasing the risk of atherosclerosis and diabetes. The aim of this study was to determine total lipids and trans fatty acids (TFAs) content in processed foods and meat products. The analysis of trans fatty acids was performed in 28 samples of donuts, 18 samples of bakeries, 4 samples of frozen doughs, 2 samples of popcorns, and 4 samples of meat products (ham, sausage, nuget, and bacon). Total lipids in processed foods and meat products were extracted by chloroform-Methanol method and acid digestion, respectively. They were analyzed by gas chromatography using a SP-2560 column and flame ionization detector. The amounts of TFAs per 100 g of foods were 0-3.3% (0.74% on average) in donuts, 0.2-5.8% (1.18% on average) in bakeries, 0.2-6.3% (1.93% on average) in frozen doughs, and 0-5.8% in popcorns. Meat products such as ham, sausage, and nuget analyzed 0.1% of TFAs, respectively and trans fatty acids in bacon were not detected. As a result, the distribution of TFAs in processed foods was widely ranged from O% to 6.3% according to manufacturers and types of products, whereas the content of TFAs in meat products ranged from 0% to 0.1%.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.723-730
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• 2011

Soybean oil used to fry French fries, chicken nuggets, and donuts was exposed to high temperature at $180^{\circ}C$ for 72 h. The effects of frying foods on the thermooxidative stability of soybean oil were evaluated by determining the contents of free fatty acids, peroxides, total polar compounds, and conjugated dienoic acids, and by analyzing dielectric constant, refractive index, iodine value, smoke point, and fatty acid composition. The contents of free fatty acids, total polar compounds, conjugated dienoic acids, dielectric constant, and refractive index increased, whereas iodine value, smoke point, and U/S ratio of fatty acids composition decreased with frying time. All samples of frying oils after 72 h presented free fatty acid contents of below 2.0% and total polar compounds of below 25%, which were within the legal limits. However, peroxide values of frying oils were not directly correlated with frying time. The type of fried food affected the thermooxidative stability of the frying oils, with chicken nuggets being more stable in thermooxidation than French fries and donust. Among physiochemical indicators of frying oil quality, a rapid method including dielectric constant and refractive index can be used in quantity food production.

• Restorative Dentistry and Endodontics
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• v.30 no.3
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• pp.170-177
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• 2005

This study was conducted in order to assess whether the form of the shade guide affects in deciding the color of the teeth using the shade guide Eight shade light cured composite resins (Esthet-X, Dentsply, Milford, USA) were used in this study. Shade guides including the model of maxillary central incisors, teeth-form shade guide, doughnut form shade guide, and shade guide with perforated gray shield were prepared with eight shade composite resins and provided the codes randomly After arranging the models of teeth, 19 dentists working at the clinic of the Dentistry of Chonnam University Hospital and 65 students of college of dentistry, Chonnnam University selected the shade guides corresponding to the color of each tooth on the gray board under the D$_{65}$ standard illuminant. Bl shade showed highest accuracy of about 95% among all shade guides of 3 forms applied to the test and regardless of observer, tooth form shade guide showed the highest accuracy (p < 0.05) , and the doughnut form showed the lowest accuracy (p < 0.05). At the time of deciding on the color of the teeth using the shade guides as a result of above, the forms of the shade guides can affect the accuracy, and it suggests that the development of the diversified forms of shade guides, which may obtain more accurate results, is required.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.9
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• pp.382-389
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• 2019

A novel folding process is proposed using a repeated cold-die forging and annealing to form a sterling silver ring. Sterling silver plate was cut into a doughnut shape, and lattices with 0.43-mm line-width were imprinted on it. The sample was folded by forging using dies with slopes of $45^{\circ}$, $60^{\circ}$, and $75^{\circ}$ and annealing. For comparison, samples were also fabricated without annealing. Strain was identified by measuring the length of lattices. Vernier calipers, a Vickers hardness tester, an optical microscope, and a UV-VIS colorimeter were used to determine the size, hardness, microstructure, and body color. Without annealing, cracks occurred. However, successful deformation was possible when annealing was used. The results of macro strain measurements show that the outer diameter and width decreased, while the inner diameter and thickness increased after the final process. The maximum strain was increased 0.128 toward the parallel direction. The Vickers hardness decreased after annealing and increased after the folding process. The microstructure results showed that the grain size increased after annealing but decreased after folding. The color difference based on the Lab index was under 10 for all processes. Eventually, a doughnut-shaped silver plate was successfully deformed into a ring shape by the folding process.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.26 no.6
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• pp.252-257
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• 2016

Dust-collecting behavior of tonpilz transducer was simulated with finite-element-method (FEM) software. In order to optimize the performance of tonpilz transducer, the shape factors including the thickness of head mass, the diameter of tail mass and the depth of bolt were analyzed as variables. As a vibrating energy source, the piezoelectric materials was also tested with PZT-4 and two kinds of piezoelectric single crystals. The output power of the transducer was maximized with the shape factors and then the behavior of the dust-collection was demonstrated with the multi-physics software, COMSOL.