• Science of Emotion and Sensibility
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• v.16 no.3
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• pp.387-396
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• 2013

In this study, the influence of classroom smells (foot odor, hair smell, sour smell, and sweat smell) of male high school and sweat smell and the offensive odor substance (ammonia and butyric acid) on the electroencephalography (EEG) activities of 20 female volunteers, ranging in age from 30 to 50 were studied. The representative response of brainwave index by these smells stimuli was most pronounced on temporal lobes among the brain lobes. By comparison with background EEG activities on temporal lobes, the smells reduced the relative alpha band power (0.04~0.13) and increased the relative beta band power (0.02~0.06) and the relative gamma band power (0.03~0.09). The alpha wave was deactivated, high beta (18~30Hz) and gamma (30~50Hz) waves were remarkably activated. The order of EEG fluctuation caused by the smell stimulus is as follows; hair smell > butyric acid > foot odor, sour smell > ammonia > sweat smell. It means that the classroom smells cause an excessive brain arousal and straining and may be reducing one's attention and learning ability.

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.2104-2105
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• 2008

작업자들이 현장에서 착용하는 안전모는 안전모 본연의 기능 때문에 통풍의 제한을 받게 된다. 이로 인해 작업자들은 작업 시 많은 땀을 흘리게 되며 작업자들이 흘리는 땀은 머리받침 끈과 머리고정대등에 흡수되어 각종세균을 번식하게 되고 이로 인해 냄새가 나게 된다. 최근 들어 원적외선 방사율이 뛰어난 천연소재들이 개발되고 있으며 원적외선은 항균과 탈취능력이 탁월한 것으로 알려지고 있다. 본 논문에서는 상기 나열된 문제점을 해소하기 위하여 상온에서 원적외선 방사율이 높은 소재와 수분의 흡,배출 능력이 뛰어난 소재를 사용하여 안전모내부의 냄새와 세균번식을 줄이는 방안을 제시 하고자 한다.

• 주택과사람들
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• s.207
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• pp.88-89
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• 2007

건축가 민규암은 나긋나긋하게 말하지 않는다. 머뭇거림 없이 큰 목청으로, 자신이 하고 싶은 말을 직설적으로 내뱉는다. 쾌남아 같은 호괘한 말투와 몸짓을 가졌으면서도, 실상 그의 관심은 여전히 과거에 머물러 있다. 책상머리에 앉아서 도면만 들여다 보는 대신 직접 손으로 건축의 모든 과정을 통제하던 과거의 목수들은 여전히 그를 흥분시킨다.

• Venture DIGEST
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• s.102
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• pp.12-15
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• 2007

색감이 고급스러운 휴대폰, 백색을 탈피한 냉장고, 세계인이 쓴다는 MP3플레이어, 눈이 피곤하지 않은 PDP TV, 머리 아픈 냄새가 나지 않는 자동차. 이 제품들의 공통점은 무엇일까. 바로 기술과 디자인, 친환경 제품으로 보이지 않는 곳에서 우리의 삶을 풍요롭게 만드는 SSCP의 제품이다. 30여 년이 넘는 시간동안 특수 도료라는 분야에 뿌리를 내리고 성장해 온 SSCP. 그리고 그 뿌리 깊은 나무를 가꿔온 SSCP 오주언 회장. 그에게서 진정한 벤처정신을 들어본다.

• Korean Journal of Environment and Ecology
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• v.24 no.6
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• pp.744-750
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• 2010

This study examined the different polyphenism of larval salamander Hynobius ieechii according to two habitats, pond and stream. We collected salamander's eggs from three regions including Mountain Inwang, Surak and Gwangju. Eggs were treated by four different conditions according to predation level and habitat: high risk - which had a predation risk three times a day; low risk - which had no predation risk, pond and stream habitat. Predation risk was conducted by using chemical cue from Chinese minnows. The chemical cue treatment started from the day of collection and ended one week after the hatching. After the treatment phase, we measured the head width at the level of the eyes(HWE) and the largest head width(LHW) and snout-vent length of the each larva. We calculated the ratio of the head size by dividing HWE by LHW and made a comparison with each of the average ratio of head size according to the predation risk. The results showed that there was a significant difference in the ratio of the head size and snout-vent length according to the predation risk and habitat. From these results we found that predation risk and habitat condition can cause the different polyphenism to the larval salamander and these morphological changes could be affect their mortality.

• Journal of Wetlands Research
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• v.15 no.4
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• pp.485-491
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• 2013

This study examined the cannibalistic polyphenism of larval salamander Hynobius leechii by the level of predation risk. Salamander eggs were collected from three regions (Mountain Inwang, Mountain Surak and Gwangju). Eggs were treated by three different risk conditions: (1) high risk, predation risk three times a day; (2) medium risk, predation risk once a day; and (3) low risk, no predation risk. Predation risk was conducted using a chemical cue from Chinese minnows. The chemical cue treatment started from the day of collection and ended one week after hatching. Post-treatment measurements were head width at the level of the eyes (HWE), largest head width (LHW), and Snout-vent length of the each larva. To compare the morphological change according to the predation risk, we modified the two head size, HWE and LHW, to HWE/LHW. A significant difference in HWE/LHW and snout-vent length was evident according to the level of predation risk. And larval mortality was increase by the predation risk. The results indicate that predation risk can cause cannibalistic polyphenism of larval salamander and this morphological change could influence larval mortality.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.325-333
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• 2016

This study investigated the proximate compositions and sensory attributes of fresh and boiled soybean sprouts. The sensory attributes of cooked soybean sprouts (Kongnamulmuchim) were also assessed after boiling and seasoning. Proximate compositions were analyzed from the total sprout, cotyledon and hypocotyl without hair root. Soybean sprouts cultivated with four recommended soybean cultivars (Nokchae bean, Dawon bean, Seonam bean and Pungsannamul bean) in a lab and then used for analysis. Carbohydrate, protein, lipid and ash contents were lower, while moisture was lower, in the cotyledon than in the hypocotyl of fresh soybean sprouts, regardless of the bean type. Each soybean sprout showed different contents of chemical constituents in total sprout, cotyledon, and hypocotyl parts. Sensory attributes such as odor, flavor, and overall acceptability were evaluated. Each panels showed a response on a 9-point rating scale. The acceptability of fresh soybean sprouts was negatively correlated with beany and grassy tastes, but positively correlated with nutty and sweet tastes. The acceptability of boiled soybean sprouts was negatively correlated with beany and grassy flavors, and positively correlated with nutty odor and flavor. In addition, acceptability of cooked soybean sprouts (Kongnamulmuchim) was positively correlated with nutty and sweet flavors. The beany and grassy flavors limited acceptability of fresh soybean sprouts, whereas the prominence of nutty flavor might contribute to acceptance of boiled and cooked soybean sprouts.