• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.313-320
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• 2017

This study was conducted to investigate the intakes and preferences related to Korean traditional teas in each of the age groups. The survey was conducted from March $9^{th}$ to $23^{rd}$, 2015. The subjects in this study were 642 adults aged more than 20 years that resided in the Seoul and Gyeonggi areas. The health status score was 3.57, and the health concern score was 3.54. The reason for preferring traditional tea was 'health' (40.5%) and 'good taste, color, and aroma' (29.7%). The most important factor in drinking a traditional tea was health (37.1%). Acceptance of each type of traditional tea was ranked in order of 'grain tea', 'fruit tea', 'floral leaf tea', 'assorted tea', 'medical root tea', and 'tonic tea'. A total of 92.8% of respondents said traditional teas should be popularized. Regarding problems for popularization of traditional teas, the most common response was 'not popularized yet' (39.7%). Regarding the method for popularization of traditional teas, the most common response was 'convenience of purchase for ingredients'. As a result, preferences for traditional tea and popularization method were different according to age. It is thus necessary to develop traditional tea products considering the age range.

• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.163.2-163.2
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• 2012

다목적실용위성 3호는 2012년 5월 발사되어, 위성 기능점검을 위한 시험을 성공적으로 완료하였다. 위성이 발사체로부터 분리된 이후 임무궤도(고도 685km, 승교점 지방시 13시 30분을 갖는 태양동기궤도)를 획득하기 위해서는 궤도조정이 필요하다. 본 논문에서는 다목적실용위성 3호의 초기운영 기간 동안 수행한 총 10번의 궤도조정 계획 및 결과에 대해 기술하였다. 궤도조정 1 단계에서는 궤도조정 절차 및 기능을 점검하기 위해 6번의 시험 궤도조정을 순차적으로 수행하였고 이후 2 단계에서는 임무궤도 진입을 위해 4번의 궤도조정을 실시하였다. 궤도조정을 위해서는 원하는 추력분사 방향을 맞추기 위해 롤 방향 또는 피치 방향의 자세제어가 필요한데, 추력기를 사용하여 자세를 기동하는 모드(Del-V Mode)와 휠을 사용하여 자세를 기동하는 모드(Fine Del-V Mode)로 구분된다. 시험 궤도조정에서는 우선적으로 두 가지 모드에 대한 모드전환 시험을 실시하여 위성체 및 지상국 운영절차에 대한 이상 유무를 점검하였고, 이후 추력기 분사량을 10초로 설정하여 예측 대비 실제 궤도변경 결과값을 확인하였다. 시험 궤도조정의 결과를 토대로 본 궤도조정에서는 임무궤도를 획득하기 위한 경사각 조정 및 고도 조정을 수행하였다. 경사각 조정 시에는 승교점 지방시의 변화량을 줄이고, 이후 자연 교란력에 의한 궤도변화를 고려하여 목표궤도를 계획하였다. 또한, 고도 조정 단계에서는 연료 사용량 및 이심률 변화를 최소화 할 수 있도록 전형적인 호만 궤도천이 방식을 적용하였다. 궤도조정 결과 당초 목표한 값을 정확하게 달성하였고, 궤도조정 이후 궤도변화도 장기간 동안 임무궤도 범위를 유지함을 확인할 수 있었다.

• Korean Journal of Community Nutrition
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• v.24 no.1
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• pp.38-46
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• 2019

Objectives: This study examined the relationship among personality characteristics, eating habits and food neophobia of high school students. Methods: A self-administered questionnaire was applied to 512 students who were in the first and second grade in four different high schools in Gyeong-gi-province. The questionnaire was designed to examine the personality characteristics, eating habits, and food neophobia. Results: The personality characteristics of both boys and girls had intimacy, openness/intelligence, extroversion, sincerity, and emotional stability from highest to lowest. The girls (2.00) had better eating habits than the boys (1.90)(p<0.05). To examine the level of food neophobia using the FNS (Food Neophobia Scale), girls tended to score higher in the FNS than boys (36.36 vs. 34.06). The relationship between the personal characteristics and eating habits showed a positive correlation (p<0.01). The relationship between the personal characteristics and food neophoia revealed a negative correlation with all personal characteristics (p<0.01). Conclusions: The findings of the study confirmed the relationship among personal characteristics, eating habits, and food neophobia. This study is expected to provide ways to teach teenagers how to support their proper eating habits and personality characteristics.

• 한국해양학회지
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• v.27 no.4
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• pp.290-302
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• 1992

Seasonal variations of salinity in the upper 500 m of the tropical Atlantic Ocean are examined, based on both climatological seasonal salinity observations and numerical simulations with hydrological forcing. The seasonal cycle of sea surface salinity has strong seasonal variations caused by shifts of the freshwater surplus zone (i.e. the intertropical convergence zone) and the river outflow. The climatological seasonal salinity in this analysis concurs with other independent observations described by Default (1981) and Levitus (1982), but provides more consistent patterns with temperature structure. The effect of salinity on density below 100 m depth in the tropical Atlantic is negligible compared to tat of temperature, which in the mixed layer salinity affects density significantly. The systematic difference between observed and simulated salinity is found to be the fact that the simulated salinity is higher in the subtropics than the observed salinity, and possible sources about the difference are also discussed.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.215-225
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• 2006

This study was peformed to evaluate the served menu and investigate the management of food service in Korean Buddhist temples. Among the available temples in the nation, 34 temples were carefully selected considering practice type, location and the gender characteristics. A survey about meal preparation and management was conducted to the cooking staff in each the temple using questionnaire by interview between Jan 2004 and Aug 2004. The menus over A five consecutive days menu was were also collected for analysis to analyse. Civilian cooking staffs were preparing meals in 23(67.6%) of the temples and the proportion 18(52.9%) of the temples were planning their own the menus was 52.9%. Most kitchens in the temples were equipped with modernized kitchen appliances. The major food supply was the conventional market Even though the majority of the temples were using processed food, Korean fermented sauces as the most traditional temple food products were prepared by themselves. There were 114 menu patterns and the most frequently served meal pattern was ${\ulcorner}Rice+Soup+Kimchi+3{\sim}4\;side\;dishes{\lrcorner}$. Analyzing from the cultural characteristics point of view, the most frequently served dish type was 'Korean'(90%), while other types were 'modified Korean'(3.7%) and 'Western'(2.7%). The varieties of Various 438 different dishes provided were 438 provided and with Kimchies (19.8%), Seasoned vegetables(16.8%) and Rice(11.0%) being the highest were high in frequency when dishes were categorized into dish classes. Among the main dishes, the frequency of gruel(13.7%) was relatively high. These results suggest the need to conduct Based upon the results found, it was required to continue further research about preserving and inheriting the originality and uniqueness of the temple food.

• Journal of the Korean Institute of Telematics and Electronics
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• v.11 no.4
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• pp.23-28
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• 1974

One of the consistent nuisances in accurate design of circuits containing coils with core is how to take into account the frequency dependence of Q of actual coils. The conventional equivalent circuit consisting of an inductance and a series (constant) resistance and possibly a parallel (constant) capacitance is of little use in this situation since the core loss itself is strongly dependent on the frequency. In order to circumvent this difficulty, in this paper, a mathematical expression for Q of a given core as a function of inductance and frequency is first assumed and parameters in this expression are optimiged so as to best fit the data provided by the core manufacturer or obtained experimentally. This expression is then utilized in accurate calculation of the frequency response of a given circuit required in the optimal design of circuits containing coils. In other words the proposed approach is an effective combination of an approximate expression of coil's Q and circuit optimisation technique, which seems to have solved, to a great extent, the stated difficulty associated with actual coils. As for the optimization technique, ths Fletcher-Powell procedure was employed and one example was given to illustrate the proposed approach.

• Korean Journal of Community Nutrition
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• v.20 no.5
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• pp.338-350
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• 2015

Objectives: This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional food service menu. Methods: To make out the menu, 153 typical types of temple food were selected, under several conditions, thus including balanced food groups, natural foods in season, preparation time, preparation methods, and foods appropriated for institutional foodservice. Results: Developed menu contained 1905.8 kcal, had low fat content, high dietary fiber, vitamin, and mineral content, and good protein content in the nutritional respect, and fit protein requirements with low calorie content and high nutritional value. In the assessment of the food preference for 73 temple food items, most of the foods scored high (4 out of 5 points) for preference in general; therefore, the menu tended to be satisfied to the adults' preference. In particular, boiled rice (rice with chwi, rice with cirsium, rice with mushroom, rice with mushroom & vegetable and gimbap with tofu) and fried foods (fried shiitake with sweet & sour sauce and fried kelp) were highly preferred. Conclusions: The menu using temple foods can be a healthy choice for adults if it is well planned and managed. This study may be expected to provide basic data that would help developing menu to popularize temple foods. The above results could be applied at home as well as at foodservice institutes and furthermore could offer information for developing temple food products.

• Journal of the Institute of Electronics Engineers of Korea SC
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• v.43 no.5 s.311
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• pp.80-88
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• 2006

In this paper we developed a novel system for automatic detection of mass type breast cancer on dense digital mammogram images. The new approaches presented in this paper are as follows: 1) we presented a method that stably decides the mass center and radius without being affected by image signal irregularity. 2) We developed a radial directional filter that is suitable to process mass image signal. 3) And we developed the multiple feature function based on mass shape spiculation, mass center homogeneity, and mass eccentricity, so as to determine mass-type breast cancer. When the proposed system is applied to dense mammographic images, the true 기arm rate is improved by 10% over a conventional system while the false alarm is increased by 1 per image.

• Physical Therapy Korea
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• v.17 no.1
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• pp.17-25
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• 2010

The aim of this study was to investigate the effect of supporting surface instability to trunk and lower extremity muscle activities during bridging exercise combined with core-stabilization exercise. Thirty young healthy adults (15 males and 15 females) voluntarily participated in this study. Each subject was asked to perform bridging exercise combined with core-stabilization exercise on three different supporting surfaces (stable ground surface, the wooden balancing board, and the air cushion). The muscle activities were measured using surface electromyography (EMG) during performing exercise. To test statistical significance, one-way ANOVA with repeated measures was used with the significance level of .05. The findings of this study are summarized as follows. (1) There were significant differences in muscle activities on internal oblique, external oblique, gluteus medius, semitendinosus, biceps femoris, medial gastrocnemius and lateral gastrocnemius during exercise (p<.05). (2) The biceps femoris and lateral gastrocnemius showed significantly higher muscle activity on the wooden balancing board rather than on the ground, and semitendinosus, biceps femoris, medial gastrocnemius and lateral gastrocnemius showed significantly higher muscle activity on the air cushion rather than on the ground (p<.05). Therefore, it is concluded that muscle activities in the trunk and the lower limbs during bridging exercise combined with core-stabilization exercise was affected with instability of supporting surface. Further researches are needed to investigate the long term effect of bridging exercise on muscle activity with patient group.

• Analytical Science and Technology
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• v.6 no.3
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• pp.307-311
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• 1993

Ionophore, which contains 5-membered heterocyclic compound, was prepared. $Mg^{2+}$ was determined by salting-out technique using ionophore as a chelating reagent. After $Mg^{2+}$ was extracted into the acetonitrile layer as a Mg-$(Ionophore)_2$ complex from acetate buffered aqueous solution by salting-out extraction technique, absorbance of complex was recorded by atomic absorption spectrophotometry. Optimum pH was between 2.5 and 5.0 for extraction and 1:2([$Mg^{2+}$]/[ionophore]) complex were formed. The range of detection was 0.24ppm~2.4ppm and $Ca^{2+}$ and EDTA were interfered in the determination of $Mg^{2+}$.