• IE interfaces
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• v.25 no.2
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• pp.216-228
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• 2012

BIM-based 4D simulation makes people easily understand complex construction process using 3D graphics model and helps them review and identify the construction schedule in each phase of the construction process. Moreover, 4D simulation can be used as reference data to determine the validity of the process in the design phase and will be utilized as a measure for checking the construction process. Therefore 4D simulation of construction improves efficiency of project management. However, current commercial applications available for 4D simulation do not provide sufficient functions for connection of 3D models and process information. In this paper, we propose an automated generation method through the definition of the process based on a work method template and developed the template based schedule generation system (TSGS).

• KSBB Journal
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• v.17 no.1
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• pp.106-109
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• 2002

Gel electrophoresis of DNA is a well known technique in molecular biology. This technique is simple, rapid to perform, and capable of adequately separating fragments of DNA. A number of mixtures of DNA fragments ("DNA size markers") are frequently employed in a purpose of extrapolating the sizes or the amount of DNA molecules during gel electrophoresis. DNA size markers are constructed by digesting plasmid DNA, bacteriophage DNA, or recombinant DNA molecules with one or more restriction enzymes. However, liquid suspension containing DNA size marker needs to be kept at a low temperature during storage and shipping. In an attempt to maintain the DNA samples at room temperature for extended period of time, lyophilization of DNA with addition of nuclease inhibitor was studied. Gel loading buffer was also added to the lyophilized DNA to provide additional convenience such that DNA size marker was the "ready-to-use" followed by simply reconstituting with distilled water.

• Journal of the Korea Furniture Society
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• v.14 no.2
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• pp.53-61
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• 2003

Wharton Esherick (1887-1970) is the pioneer of the Studio Furniture movement which was emerging after the Second World War in the United States. As Esherick began to work on his studio at Paoli, Pennsylvania from 1926, he became enormously influential in the Stuido Furniture movement until his death in 1972. He was connecting the English Arts and Crafts ideal to the post-war craft revival. As the work of William Morris did, in the period of consumerism Esherick's furniture gave a chance to purchase unique furniture to people who wanted a different taste. Not only his furniture is unique and hand-crafted also has sculptural quality which made his followers to see furniture as a different possibilities. His work was influential to the people who followed him after the war such as Arthur Carpenter, Wendell Castle, and Sam Maloof. In the roots of the craft revival, it is hard to underestimate the contribution of Esherick's notion of sculptural furniture.

• Journal of the Korea Furniture Society
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• v.13 no.2
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• pp.53-62
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• 2002

Due to the industrial development some scholars insist that homo sapiens has become a new race--homo sedens. Since this great degree of behavioral change often cause problems in the spinal column, the appropriate sitting became critical. The nineteenth-century idea of sitting upright position is not considered as a proper sitting any longer. Recent studies by such psychological scientists as A. C. Mandal, Ernest McCormick, and Karl Kroemer show that the spinal column in s-curve with forward bends should be efficiently supported in that manner. Designing a chair sometimes focuses on aesthetic points rather than true ergonomic considerations. Therefore, these result in deleterious effects on human bodies such as lordosis and kyphosis. In fact, it has been overlooked due to the lack of technical and scientific supports. Also, in a mass production, it is hard to meet everyone's need. However, the well adapted ergonomic considerations should meet the needs for wide ranges of people. Indeed, in this study we will examine designing chairs in ergonomic perspectives and suggest additional controversial points and alternatives.

• Journal of the Korea Furniture Society
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• v.23 no.4
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• pp.333-341
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• 2012

This study intended to be designed at the level of furniture users' eyes for the users in designing furniture. Children's furniture follows parents' point of view mostly because the parents purchase the pieces for their children. Most of the children's furniture tends to rule out their psychological phenomenon and behavioral development. Therefore, children's furniture must be designed for children to be able to learn through their cognitive development and creative learning experience from having fun naturally by using the pieces combining with the typical play in their everyday lives like coloring, puzzling, and acting with movement.

• Journal of the Korean Society for Precision Engineering
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• v.11 no.2
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• pp.65-74
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• 1994

Backcap is an electric remote control system for the operation of directional flow control valves. This paper presents a new type of basckcap system which is characterized by its simple construction. The backcap is essentially a hydraulic cylinder of which the piston is connected to a spool of hydraulic valve and controlled by input current. An inherent feedback is imposed on its mechanism so that no artificial noe is needed. Characteristics of the backcap is verified by stability analysis, transient motion and steady state positioning for step inputs. Design parameter analyses have been executer by some analytical approaches and computer simulations, which lead to their optimal valves. These results contributed to an effective new backcap system and its design strategy.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.401-408
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• 2001

The ethanol extract and n-hexane fraction of Commiphora molmol Engl. showed minimum inhibitory concentration of 50 ppm and 25 ppm, respectively, on 5 strains of Listeria monocytogenes at $32^{\circ}C$. The purified substance, C3-3-2 fraction, was isolated by silica gel column and preparative thin layer chromatography from n-hexane fraction of Commiphora molmol Engl. The C3-3-2 fraction showed a strong bactericidal activity on 5 strains of L. monocytogenes at the concentration of 10 ppm in tryptic soy broth medium. At that concentration, the viable count was reduced $5{\sim}6$ log cycle from initial cell number. The n-hexane fraction of Commiphora molmol Engl. showed strong growth inhibition at the concentration of 25 ppm on Bacillus cereus and Staphylococcus aureus, at 50 ppm in broth on Salmonella enteritidis, and at 500 ppm on Vibrio parahaemolyticus. The purified antimicrobial substance, the C3-3-2 fraction, was identified as m-nonylphenol by on the basis of the $^1H-,\;^{13}C-NMR$ and EI/MS data. For the application test, the C3-3-2 fraction which was purely isolated from Commiphora molmol Engl. at 100 ppm were applied to minced Alaska pollack and ground beef at $32^{\circ}C$ and $5^{\circ}C$. The antimicrobial substances did not reduce L. monocytogenes ATCC 19113 at $32^{\circ}C$, while they reduced L. monocytogenes ATCC 19113 in viable number at $5^{\circ}C$. However, the antimicrobial effect of C3-3-2 fraction in food system was lower than that of broth condition.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.247-258
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• 1994

A total of 31 commercial dried marine food products, consisting of 14 fishes, 2 shellfishes and 2 seaweeds species were analyzed for their contents of precusors of N-nitrosamine such as dimethylamine(DMA), trimethylamine(TMA), trimethylamine oxide (TMAO), betaine and nitrate and nitrite nitrogen as factors of N-nitrosamine formation. Carcinogenic N-nitrosamines were extracted by a steam distillation apparatus and were analyzed for their components using a gas chromatography-thermal energy analyzer. N-nitrosodimethylamine(NDMA) was confirmed by a gas chromatography-mass spectrometry. The contents of betaine nitrogen in samples were in the range of $5.2{\sim}373.8mg\%$ and were significantly higher than tertiary amines such as TMA and TMAO. DMA nitrogen in those samples was in the range of trace-31.2ppm and was high, in the dried shark(31.2ppm), alaska pollack($22.9{\sim}24.3ppm$) and octopus($17.9{\sim}18.4ppm$). In dried laver and sea mustard, however, amines were not detected at all. The levels of nitrate nitrogen in the dried marine samples ranged from zero to 16.8ppm and were high in the dried stingray(16.8ppm), alaska pollack(16.3ppm) and squid($2.2{\sim}12.4ppm$), but were less than 1.0 ppm in other samples. The levels of nitrite nitrogen were lower than those of nitrate nitrogen and it was not detected in dried sea cucumber, laver and sea mustard. Twenty eight of 31 samples contained NDMA($range=1.2{\sim}86.0ppb$), which was the only volatile N-nitroso compound found. The NDMA levels of dried stingray($2.8{\sim}86.0ppb$), alaska pollack($8.2{\sim}55.5ppb$), squid($3.3{\sim}53.2ppb$), yellow corvenia($45.9ppb$) and plain dried shrimp($15.4{\sim}17.9ppb$) were high. However, it was not detected in dried sea cucumber, laver and sea mustard. Samples, containing high levels of NDMA, also contained high nitrate and nitrite nitrogen. From above results, it can be concluded that nitrate and nitrite were major factors for the formation of NDMA in dried marine food products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.8 no.3
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• pp.157-165
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• 1975

This experiment was carried out to evaluate the sanitary quality of commercially frozen sea foods. One hundred and sixteen samples in six different items from several refrigeration plant in Busan city were examined from March to December in 1974. In addition, the changes in bacterial density through the process from thawing, round or semifilleted frozen alaska pollack to the finishing as frozen fillet blocks were observed. To evaluate the sanitary quality, sanitary indicative bacteria such as total coliform, fecal coliform, fecal streptococci and enterococci as well as plate counts were determined. From the results, the median value of fecal coliform MPN was 20 per 100 grams of the samples and that of enterococci was 790. The median value of plate counts was $2.2\times10^4$ per gram. The plate counts were not correlated with the number of sanitary indicative bacteria. The results suggest that enterococci could be used advantageously in preference to coliform organisms as indicative bacteria for the evaluation of sanitary quality of frozen sea foods. The plate counts at $20^{\circ}C$ of the samples were 14 times higher than that at $35^{\circ}C$. Geometric mean of total coliform MPN was 310 and that of enterococci was 143. Bacterial density was reduced by fleering. Morethan 50 percent for total coliform MPN and $35^{\circ}C$ plate counts, and about 35 percent for enterococci MPN and $20^{\circ}C$ plate counts were reduced under the contact freezing unit which was generally operated at $-40^{\circ}C$. About fifty-five percent of the samples were negative in fecal coliform test and 10 percent of those were exceeded $1.0\times10^5$ per gram in $35^{\circ}C$ plate counts.

• Journal of Life Science
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• v.25 no.11
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• pp.1280-1289
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• 2015

Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.