• The Journal of the Korea Contents Association
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• v.10 no.2
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• pp.35-42
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• 2010

The increasing regular medical check up rate for early diagnosis in disease has increasing sleep endoscopy rate because of reduction with discomfort. The purpose of this study was to determine the number of recovery bed as increasing sleep endoscopy rate using check up time, waiting time & recovery time at a general hospital in Seoul. This study was analyzed using ARENA 10.0 program. At present and as increasing of sleep endoscopy rate 10%, 20% was increased recovery time, waiting time & the rate of bed inflection. So at present, the number of recovery bed has to increase for client's safety and as increasing of sleep endoscopy rate 10%, 20% has to increase 3 and then waiting time decreased in 2 minutes.

• Proceedings of the Korea Water Resources Association Conference
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• 2009.05a
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• pp.1316-1320
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• 2009

최근 한반도지역의 시공간적 수문변화 및 지속시간 연최대강우 추세분석을 위하여 기상청에서 제공 되어지는 관측자료를 이용하여 분석을 실시하였다. 분석을 위하여 서울, 인천, 속초, 부산, 군산등 전국적인 분포를 보이는 60개소의 일강수량, 일평균기온, 일최고 및 최저기온, 일평균풍속, 일습도 자료를 수집하였다. 더불어 지속시간별 연최대강우 추세분석을 위하여 동일기간에 대한 시간자료를 수집하여 분석을 실시하였다. 일자료를 이용한 분석결과 분석기간의 년평균강수량은 1998년 이전 1342.2mm였으나, 1998년 이후는 1,511.6mm로서 최근의 강수량 증가를 확인할 수 있었다. 계절적으로는 비홍수기에 비하여 홍수기에 강수량 증가가 더욱 두드러졌으며, 수계별로는 낙동강과 섬진강의 경우가 한강과 금강등 기타 수계에 비하여 최근의 강수량 증가추세가 상대적으로 뚜렷한 것으로 분석되었다. 내륙과 해안지역의 분석결과에서는 해안지역의 년강수량이 내륙에 비하여 90mm 정도 높게 나타났으며, 지역별로는 동해안지역이 서해안과 남해안에 비하여 변화경향이 크게 나타났다. 일최고강수량 및 집중호우빈도 분석결과 수계별 분석의 경우 한강수계가 다른 수계에 비하여 상대적으로 큰 증가경향을 보였으며, 한편 섬진강수계는 다소 완만한 경향을 나타내고 있었다. 집중호우빈도 분석결과 역시 년강수량과 마찬가지로 동해안지역에서의 변화경향이 크게 나타나고 있었다. 무강수일수는 전국적으로 감소경향을 보이고 있어, 강수발생일당 강수량은 증가하는 경향을 보이고 있었다. 이러한 수문학적 변화경향을 세부적으로 살펴보기 위하여 수계별 대표지점을 선정하여 지속시간별(1hr, 2hr, 3hr, 4hr, 6hr, 12hr) 강우강도 추세분석을 실시하였다. 분석결과 지속시간에 따른 강우강도 역시 증가하는 경향을 나타내는 것을 확인하였으며 짧은 지속시간이 상대적으로 큰 증가경향을 나타내는 것으로 확인하였다. 하지만 정확한 분석을 위하여 보다 많은 관측소에 대한 추가분석이 필요할 것으로 판단되어 진다.

• The Korean Journal of Zoology
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• v.21 no.3
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• pp.79-86
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• 1978

0.02 mg of Korean ginseng total saponins, and/or 0.01 mg of diol- and/or triol-saponin per 10g of boby weight per day were subcutaneously injected in mice weighing about 20g. The changes of tryptophan pyrrolase (TP) activity in vivo were determined and the following results were obtained. 1. With total saponins treatment, TP activity increased slightly after 3 hours, which was not statistically significant. The activity returned to its control level after 24 hours. One week treatment caused a significant. The activity returned to its control level after 24 hours. One week treatment caused a significant 61.11% increase. 2. With diol-saponin treatment, TP activity increased slightly after 3 hours, which was not significant. The activity increased 64.98% after 12 hours, and then again returned to its control level after 24 hours. One week treatment caused a significant 100.58% increase. 3. With triol-saponin treatment, TP activity increased 59.17% after 3 hours and it returned to its control level after 24 hours. One week treatment caused a significant 66.98% increase.

• The Journal of Engineering Geology
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• v.18 no.2
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• pp.207-214
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• 2008

We conducted uniaxial consolidation tests in mudstone samples with different clay content, in order to investigate time-dependent deformation and its characteristics. A significant amount of time-dependent strain was observed at a constant stress level immediately after a jump of stress was applied. For a given mudstone, the amount of time-dependent deformation was nearly proportional to the increment of stress, suggesting a linear viscous rheology. The amount of time-dependent strain increases with clay content, implying that clay plays an important role in creep of the unconsolidated mudstone. A power-law model was suitably applied to our results, suggesting that a short-term prediction of time-dependent deformation of the mudstone is tentatively feasible.

• Journal of Family Resource Management and Policy Review
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• v.26 no.1
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• pp.43-58
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• 2022

In this study, I analyzed how the hours and frequency of housework change after older couples' retire, using data from the 1st(2007) to 7th(2018) years of the Women's Family Panel (KLoWF) conducted at the Korea Women's Policy Research Institute. In this study, couples where both the wife and the husband were 65 years of age or older were selected for the survey. A total of 2,482 people participated. The results as follows. First, as comparing between two time points, when the weekday housework hours of the wife and husband at t1 time point increased, the weekday housework hours of the wife and husband at t2 time point also increased. Second, on weekdays, when the wife's housework increased, the husband's housework also increased. On the other hand, on weekend, when the wife's housework increased, then the husband's housework decreased on weekdays.

• Korean Journal of Poultry Science
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• v.20 no.3
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• pp.133-140
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• 1993

A study was conducted to investigate the concentrations of Ca, P and ash in metatarsal bone of broiler chicks exposed to UV light in different Interval. Day-old Hubbard broiler chicks (199＝10 control＋3 irradiation interval $\times$ 9 elapsed time $\times$ 7 replicate) were fed vitamin D3 deficient diet for 3 wk in a windowless subdued-light room and exposed to 297 nm UVB light by 0.068 mJ/$\textrm{cm}^2$ three times In 0, 12 or 24 h interval. The metatarsal bones were taken at 0, 6, 12, 18, 24, 48, 96, 144 or 240 h after last irradiation, separated from adhering tissue, ether extracted, dried and ashed. The Ca concentration was measured by atomic absorption spectrophotometry and P by ammonium metavanadate colorimetry. When the birds were continuously exposed to UVB light for 30 min without interval, the Ca content in metatarsus increased gradually according to the time after irradiation and reached the highest value 16.75% at 240 h after exposure. The P content also increased gradually until 144 h, where it was 9.75%. The ash content in metatarsus increased continuously until 240 h, the final time in this research, where 42.75% was shown. As 10 min three times irradiation in 12 h interval was applied to the chicks, the metatarsal Ca presented a small peak(13.31%) at 12 h after irradiation and a large peak(16.91%) at 144 h. P content showed a small peak(7.18%) at 12 h and a large level(8.34%) at 240 h. Ash content increased continuously until 240 h, where it was 46.53%. The small peaks in Ca and P concentration were thought to be derived from preirradiation at 12 and 24 h before final irradiation for 10 min. When 24 h interval system was treated, the peak value of Ca content(24.18%) occurred earlier(96 h) than those in 0 and 12 h interval systems. P content also showed the maximum value at 96 h(7.29%). Ash content presented an increasing trend until 240 h, where 45.75% was appeared. In respecting the method of UVB irradiation, the peak value of Ca content in metatarsus appeared earlier in 24 h interval system than in other systems. Meanwhile the ash contents in metatarsus of birds exposed to UVB light in 12 and 24 h interval procedures were higher than those in 0 h interval one. Therefore, it was concluded that a daily 10 min irradiation of UVB light would be desirable for increasing the Ca and ash content in metatarsus of brolier chicks.

• Korean journal of food and cookery science
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• v.2 no.2
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• pp.43-54
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• 1986

Back-pyun is a kind of rice cake made by steaming rice flour added sugar, water and salt and garnished with shredded chestnuts, dates, mushrooms and pinenuts. The Back-pyun has been widely used in Korean celebrations. This study aimed to compare and determine the effects on sensory characteristics and texture of Back-pyun 1) when the proportion of glutinous rice, added i.1 making Back-pyun, is 0%, 5%, 10%, 15%, 20%, 25% and 30% 2) then it reheated after storage for 0,24, 48 and 72 hours. Evaluation was conducted through sensory evaluation and objective evaluation. The results are as follows : 1. In sensory evaluation, color of Back-pyun turned yellow as the addition level of glutinous rice increased and then by reheating after storage for 24, 48 and 73 hours. Coarseness was not significantly different as the addition level of glutinous rice increased before storage. But Back-pyun reheated after storage for 24,48 and 72 hours were significantly different by the addition level of glutinous rice. Softness, dryness and crumblyness tended to decrease as the addition level of glutinous rice increased and by reheating after storage for 24, 48 and 72 hours. The most favorite tendency on the appearance was at the addition level of glutinous rice of 5%. Texture and overall preference were better at the addition level from 10% to 20% than any other levels. 2. Rheometer measurement indicated that compression force, gumminess ana chewiness tended to increase as the addition level of glutinous rice increased and decrease by the storage conditions. But work ratio and recovered height did not have much effect the addition level of glutinous rice and the storage conditions. Compression force of Back-pyun (not reheated) tended to increase by the storage time and the addition level of glutious rice. Especially it showed remakably increasing tendency during 24 hours storage (at $4^{\circ}C$) 3. Moisture content tended to increase by the addition level of glutinous rice and decrease by the storage time. But moisture content of Back-pyun reheated after storage for 24 hours stowed the increasing tendency. 4. Softness of Back-pyun had significant relationship with compression force and work ratio. Dryness and crumblyness had significant relationship with work ratio. Therefore compression force and work ratio represented the texture of Back-pyun.

• Proceedings of the Korean Information Science Society Conference
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• 2000.10c
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• pp.508-510
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• 2000

본 논문에서는 프레임 릴레이(Frame Relay : FR) 망과 ATM(Asynchronous Transfer Mode) 망이 연동할 때, 분석 대상인 연동장치(InterWorking Unit : IWU) 수신부에서 프레임이 처리되는데 걸리는 지연시간을 분석하였다. ATM과 FR 사이의 데이터 처리속도의 차이로 인하여 연동장치의 버퍼에서 프레임이 기다리게 된다. 이 때 지연시간을 IWU에서 ATM 망에서 들어오는 프레임의 평균값을 구한 다음에 Little's formula를 이용하여 수학적으로 분석하였다. 결과적으로 FR 연결된 수가 증가할수록 연동장치에서 프레임의 지연시간은 지수적으로 증가함을 알 수 있었다. 또한 지연시간을 분석하므로 해서 연동장치에서 timeout의 시간을 결정하여 프레임을 재전송할 수 있는 시간을 결정할 수 있었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.15 no.3
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• pp.243-248
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• 1986

This study was examined the contents of calcium, phosphorus, magnesium, sodium, potassium, total nitrogen (total N) and free amino acid in shank bone stock as results of boiling for eight, twelve, sixteen and twenty hours. The results were as follows. 1) Contents of calium, sodium and potassium were increased according to boiling time, Content of calcium was more than two times after boiling for twenty hours as compared with eight hours. The contents of potassium and sodium were increased slightly but that of magnesium was constant in the course of boiling. The content of phosphorus was showed maximum value after toiling for eight hours and was decreased after boiling for twelve hours. 2) The content of total N was increased according to boiling time and showed moximum value after boiling for twenty hours. Total N was extracted more than two times after boiling for twenty hours as compared with eight hours. The content of free amino acid was little at various boiling time. The contents of glycine, glutamic acid and serine were increased according to boiling time. Glycine was the most abundant free amino acid and was followed in order of glutamic acid. alanine and serine.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.28-33
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• 2012

The effect of puffing conditions on the physical properties and sensory evaluations of a puffed snack (ppeongtuigi) made of purple sweet potato flour was investigated. The snacks consisted of coated artificial rice with purple sweet potato flour with water, tempered to 7%, 9% and 11% moisture. The coated material was puffed at 236, 241, or $246^{\circ}C$ for 4, 5, or 6 s. The $L^*$ value decreased as the heating time increased. The $a^*$ and $b^*$ values, specific volume, and hardness increased with increasing heating temperature and heating time. Puffed snacks produced under conditions of higher moisture (7%), higher heating temperature ($246^{\circ}C$), or longer heating time (5 s) showed high scores for appearance, color, taste, and overall acceptability in sensory evaluations.