• 한국전산유체공학회:학술대회논문집
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• 2010.05a
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• pp.326-334
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• 2010

In this study, we provide a comprehensive review of the CIP(Constrained Interpolation Pro file/Cubic Interpolated Propagation) method with a pressure-based algorithm that is known as a general numerical solver for soled liquid, gas and plasmas. And also we introduce a body-fitted grid system(Soroban grid) for computation of strongly nonlinear marine hydrodynamic problems such as slamming water on deck, wave impact by green water. This grid system can keep the third-order accuracy in time and space with the help of the CIP method. The grid system consists of the straight lines and grid points. In the 2-dimensional grid case, each grid points moving in these lines like abacus - Soroban in Japanese. The length of each line can be different and the number of grid points in each line can be different. Mesh generation and searching of upstream departure point are very simple and possible to mesh-free treatment. To optimize computation of free-surface and multi-fluid flows, We adopt the C-CUP method. In most of the earlier computations, the C-CUP method was used with a staggered-grid approach. Here, because of the mesh free nature of the Soroban grid, we use the C-CUP method with a collocated-grid approach.

• Transactions of Materials Processing
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• v.9 no.4
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• pp.348-355
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• 2000

The backward tracing scheme(BWT) of the finite element method has been extended lot the design of sheet blank in three-dimensional deformation. Originally the scheme was developed for preform design in bulk forming, and applied to several forming processes successfully. Its key concept is to trace backward from the final desirable configuration to an intermediate preform or initial blocker. A program for initial blank design in sheet forming which contains the capabilities of forward loading simulation by the finite element method and backward tracing simulation, has been developed and proved the effectiveness by applying to a square cup stamping process. In the blank design of square cup stamping, the backward tracing program can produce an optimum blank configuration which forms a sound net-shape cup product without machining after forming. For the confirmation of the analytic result derived from the backward tracing simulations as well as forward loading simulations, a series of experiment were carried out. The experiments include the first trial sheet forming process with a rectangular blank, an improved process with a modified blank preform and the final process with an optimum blank resulted from the backward tracing scheme. The experiments show that the backward tracing scheme has been implemented successfully in blank design of sheet metal forming.

• Journal of the Korean Society of Clothing and Textiles
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• v.48 no.4
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• pp.632-656
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• 2024

This study presents a pattern drafting method for designing a slim-fit blouse for women in their twenties with a D cup bra size and various bust sizes within the standard body type range using the 3D virtual clothing system. Three participants were scanned using a body scanner, and three similar princess blouse patterns were selected. A total of nine virtual blouses were produced, with three sets made for each participant. In the initial evaluations, Pattern C received the highest score. The second pattern was designed by mending the flaws in Pattern C. However, in the eases of the front and back busts, back width and back waist were still insufficient and sleeve length was short. In the similarity evaluation between virtual and real blouses, the overall appearance was similar. Most of the corrected elements received significantly higher ratings in the third real blouse. However, the ease of the rear bust area was slightly large. In general, when drafting blouse patterns for women with large bust sizes, it is essential to increase the ease in the front bust, reduce the ease in the back bust, enlarge the waist dart, and decrease the armhole depth.

• Fashion & Textile Research Journal
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• v.16 no.4
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• pp.635-644
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• 2014

This study provides basic reference data for brassiere wearing conditions, design preferences of new silver women (50s-60s) and development of brassiere products. We compiled and compared 163 pieces of brassiere (considering of 105 domestic general brassieres and 58 foreign silver brassieres) analyzed using SPSS Statistics 21 program. A survey was then conducted on the actual wearing, purchasing conditions, design preferences for 176 females (50s-60s). The result of this study are as follows: First, comparing actual product conditions (domestic general products and foreign silver products), the ratio of full cup in cup height, V-shape type in neckline shape, long type in front-end length, wide type in wing width, U-shape type in shoulder strap form, wide type in shoulder strap width, no-wire brassieres in breast wire type, all-in-one type in shoulder strap separation, back type in closure type appeared higher than other types of brassiere in domestic general product. Second, a study also showed that 60s women's wearing time is lower than 50s women's; however, 60s women expressed a higher figure and preference for the purchasing ratio in the department store, full cup in cup height, short type in length of brassieres, wide type in wing width, U-shape in shoulder strap form, small type in shoulder strap width, back type in closure type and no-wire brassieres than those in their 50s. It was found they prefer fabric with a high natural content, nude tone color without decoration & pattern and camisole brassieres.

• The Journal of Internal Korean Medicine
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• v.23 no.1
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• pp.25-31
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• 2002

Objectives : To prevent stroke, it is very important to reduce risk factors which might cause stroke. However, previous studies that having investigated coffee consumption associated with stroke reported various results. In addition, there were only a few studies based on the Korean population. Therefore, we studied the association of coffee consumption and the possibility of getting stroke among Koreans. Methods : A case-control study was carried out on 207 cases(stroke patients) and 207 controls(non-stroke patients) in a hospital. Information on characteristics, health habits, dietary habits and coffee consumption were obtained through direct interview by using an organized questionnaire; WHR(Waist-Hip Ratio) was determined through physical examination. The coffee consumption was classified by the average frequency of intake, such as less than 1 cup/day, 2-3 cups/day, more than 5 cups/day). Possible confounding effects of age, sex, smoking and alcohol drinking were controlled by multiple logistically regressive analysis. Results : After adjusting age and sex, coffee consumption significantly increased risk factors of stroke(${\leq}$1 cup/day OR=1.018, 95% CI=0.631-1.644; 2-3 cup/day OR=1.782, 95%CI=1.032-3.079;${\geq}$5 cup/day OR=1.210, 95% CI=0.588-2.490). When other factors were controlled, the risk factors of stroke were associated with alcohol drinking, whereas no significant association was observed with coffee consumption. Conclusion : Coffee consumption is not a major risk factor of causing stroke in this study. Prospective and cohort study on the association between coffee consumption and the possibility of getting strokes among the Korean population will be needed in the future.

• Journal of the Korean Society of Food Culture
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• v.7 no.1
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• pp.43-54
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• 1992

To analyze reception dishes of Choson Dynasty, studied historic book ‘Youngjeob Dogam Younhyangsek Euigwae’ (1609, 1634, 1643 year) described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. 1. The feast dishes consisted of the first main feast dishes (下馬宴, 上馬宴), the second main feast dishes (翌日宴, 請宴 and etc) and the third main feast dishes (別茶啖). 2. 下馬宴, 上馬宴 were arranged in four kinds of tale, the first one called the main table, the second the right side table, the third the left side table, the fourth the confronting side table. Dishes of main table were oil and honey pastry and fruits. Dishes of the second table and the third table were oil and honey pastry, and small cake made of honey and rice with patterns pressed in it. Dishes of the fourth table were cooked vegetable, dried slices of meat seasoned with spices, cooked meat, and fried fish. In feast, Chinese envoy drank 11 cups (1609 year) and 5 cups (1634 year) of liquor. At the first cup they abalones soup, others in a small round table (初味), a small boiled meet (小膳) and a large boiled meat (大膳), at a second cup eat (二味), at third cup eat (三味)..., at eleventh cup, they eat (十一味) and fruits.

• Journal of Conservation Science
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• v.30 no.3
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• pp.277-286
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• 2014

This is the scientific analysis of lacquered pottery cup and lacquered pottery plate excavated from Pyongyang Tomb No.53 at Namjeong-ri, Nangnang Tomb, which were under conservation treatment as a part of the Project of Unregistered Artefacts Uncovered in the Japanese Colonial Era. It is very rare to have a lacquered pottery cup and plate, lying on a lacquered pottery table, as a set of grave goods. In particular, they are not wooden but pottery items. Of that on this analysis Lacquered pottery cup and lacquered pottery plate use red pigment and black pigment mixed with lacquer. Analysis results of red pigment is cinnabar(HgS) and black pigment is estimated carbon-based pigment.

• Journal of Fashion Business
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• v.9 no.6
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• pp.12-28
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• 2005

The purpose of this study is to help develop high quality brassieres with functionality and comfort, fitting adolescents' physical features during their growth period. This study conducts a comparative analysis of juvenile brassiere and adult brassiere to identify the problems of brassieres in the market. The raw data for this study was processed by SPSS 10.1. The results of this study are summarized as follows: 1. The results of this survey show that the girls' satisfaction of their breasts has correlations between breast protrusion degree and volume. The girls think that if they have protrusive breasts their breast volume is big, and their breast satisfaction level shows high. 2. The results show that the objective of brassiere wearing is to prevent breasts sag and rupture, make good breast shape, balance their entire body shape, and make beautiful outer garment line. Brassiere functions are to prevent jiggle of breasts, make a good body line, and cover the nipples. For the grader school students, they are wearing brassiere to make a good balanced body and as their breasts developed, they are wearing brassiere for beautiful body shape not just to cover up their breasts. 3. In regard to brassiere cup size recognition, as students have higher grade at school, they have better recognition abouxt their cup size. As they are better aware of their cup size, they have better satisfaction with their cup size. Therefore, choosing the right size of brassiere for their bust is very important. 4. Girl students' brassiere preference shows that 317 students (56.9%) prefer white for brassiere colors, following pink and flesh color. Their most preferred brassiere material is cotton (354 people, 63.6%) because cotton is not sensitive even for weak skin. For brassiere style, 273 students (49%) prefer round style, following spots and mold. Their most preferred brassiere style is stake. In addition, brassiere should not press their breasts because their breasts are developing during puberty period.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.1240-1243
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• 2005

The wrinkling in the flange and wall of a part is a predominant failure mode in stamping of sheet metal parts. In many cases this wrinkling may be eliminated by appropriate control of the blank holding force(BHF), but BHF affects the draw depth. Gotoh had studied the wrinkles under $20{\mu}$ in height. In general, the height of wrinkles could be limited under $200{\mu}$ practically. Therefore small BHF can be allowed so that the depth of drawing could be increased. This paper represents the variation of the wrinkles of flange in the part of cup drawing by using aluminium alloy A1050 and A5052. This simulation is used by the explicit finite elements code $PAM-STAMP^{TM}$. The computed results are compared with the experimental results to show the validity of the analysis.

• Transactions of Materials Processing
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• v.10 no.3
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• pp.253-260
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• 2001

This study was performed to investigate the optimized warm forming conditions which gave the maximum drawing depth in square cup drawing of clad sheet metals, by changing the temperatures of die and blankholder and also shapes and materials of blanks. Two kinds of clad sheet metals, STS304-A1050-STS304 and STS304-A1050-STS430 were selected for experiments. The relative drawing depth of STS304-A1050-STS304 clad sheet was increased up to 4.4 at $150^{\circ}C$ that was 29% higher than at room temperature, whereas STS304-A1050-STS430 material was improved to 3.9 at $120^{\circ}C$ which was 15% better than at room temperature. In addition, comparison of wall thickness and hardness of a warm drawn cup with those of room temperature showed more even distributions. No separation between each laminated material after drawing occurred through inspection by microscope as well as application of penetrant test and bond strength test. Therefore, warm forming technique was confirmed to give better results in deep drawing of stainless clad sheet metal.