• Journal of the Korean Institute of Gas
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• v.24 no.4
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• pp.84-92
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• 2020

Most facilities in chemical plants operate in environments that are outside the range of temperature and pressure that can be encountered on a daily basis, and are vulnerable to aging due to these stresses and environmental conditions. The facilities exposed to these conditions are not only likely to fail due to cumulative damage, but also lead to accidents if maintenance and replacement are not performed.Recommendation guidelines called risk-based inspection are widely used around the world-wide. However, limits exist for facilities that have already elapsed for a certain. As a result of the survey on the aging of Ulsan industrial complex in Korea, which carries out proper inspection, many of the facilities have been used for 20 years. Also, most of the facilities where the accident occurred have been in operation for more than 20 years. Therefore, this study suggested criteria for classifying devices that have exceeded a certain period of use as obsolete facilities. In addition, quantitative risk assessment was conducted. The safety investment method using the cost-benefit analysis method was proposed in order to calculate the loss cost and reduce the risk by expressing the risks of the corresponding aged facility as an Economic index. By utilizing the method of cost-benefit analysis of old facilities using the quantitative risk assessment presented in this study, it can be expected to improve the performance and life of old facilities, improve production efficiency and reliability of the system of facilities, change the recognition of safety management costs, increase employee stability, and reduce loss costs.

• Journal of the Korea institute for structural maintenance and inspection
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• v.24 no.6
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• pp.206-216
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• 2020

As the number of aging railway bridges in Korea increases, maintenance costs due to aging are increasing and continuous management is becoming more important. However, while the number of old facilities to be managed increases, there is a shortage of professional personnel capable of inspecting and diagnosing these old facilities. To solve these problems, this study presents an improved model that can detect Local damage to structures using machine learning techniques of AI technology. To construct a damage detection machine learning model, an analysis model of the bridge was set by referring to the design drawing of a non-ballasted plate-girder railroad bridge. Static strain data according to the damage scenario was extracted with the analysis model, and the Local damage index based on the reliability of the bridge was presented using statistical techniques. Damage was performed in a three-step process of identifying the damage existence, the damage location, and the damage severity. In the estimation of the damage severity, a linear regression model was additionally considered to detect random damage. Finally, the random damage location was estimated and verified using a machine learning-based damage detection classification learning model and a regression model.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.397-402
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• 2005

This study was carried out to evaluate the physical characteristics of seasoned pork using low fat loin portion. The samples, pork loins were cut by the shape of cube $(5\times15\times5cm)$ and seasoned pork with Korean traditional sauces such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were aging at $1\pm1^{\circ}C$ for 28 days. pH of seasoned pork with soybean sauce and red pepper sauce were higher compared to seasoned pork with soy sauce at 1 day of aging and pH of all treatments were not much changed during aging periods. Shear force was decreased in seasoned pore with soybean sauce and red pepper sauce, however seasoned pork with soy sauce was increased during aging periods. Water holding capacity (WHC) was decreased in seasoned pork with soy sauce and red pepper sauce, but seasoned pork with soybean sauce was maintained during aging periods. Cooking loss of seasoned pork with soy sauce was higher than other treatment. Myofibrillar fragmentation index (MFI) or all treatment was increased during in Periods (T3>T2>T1). Tenderness or seasoned pork could be improved by the soybean sauce and red pepper sauce. Both soybean and red pepper sauce were decreased shear lone and increased MFI and WHC of seasoned pork Tenderness of seasoned pork were improved by the soybean sauce and red pepper sauce.

• Korean Journal of Applied Biomechanics
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• v.26 no.2
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• pp.175-181
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• 2016

Objective: The aim of this study was to investigate age-related changes of multi-finger synergy during a constant force production task with and without an additional mechanical constraint. Method: Fourteen elderly subjects (age: $78.50{\pm}4.63yrs$, height: $157.29{\pm}8.97cm$, weight: $65.13{\pm}6.93kg$) and 14 young subjects (age: $21.13{\pm}1.35yrs$, height: $171.57{\pm}8.43cm$, weight: $70.29{\pm}16.77kg$) participated in this study. The subjects were asked to place their index and middle fingers on two force transducers fixed on a small non-moving teeterboard and produce 10 N by pressing the sensors while watching force feedback on a computer screen under the no additional constraint condition (NAC). The subjects also performed the same task with an additional mechanical constraint (AC) where the subjects were asked to balance a teeterboard that could be rotated by finger forces. An uncontrolled manifold approach was used to calculate within-trial and between-trial multi-finger synergy indices, variance in uncontrolled subspace ($V_{UCM}$), and variance in subspace orthogonal to UCM subspace ($V_{ORT}$). Two-way repeated measured ANOVA was performed with the within-factor of task condition (with and without an additional constraint) and the between factor of groups (elderly and young). Results: The elderly group showed significantly increased within-trial $V_{ORT}$ in AC compared with NAC (p < .05) while the young group showed no significant difference between AC and NAC. There was no significant group difference for within-trial $V_{UCM}$. Between-trial $V_{ORT}$ remained unchanged between groups and conditions. However, between-trial $V_{UCM}$ for the elderly group significantly decreased in AC as compared to NAC, along with no significant difference for the young group. For multi-finger synergy, there was no significant group difference of within-trial synergy. However, between-trial synergy for the elderly group significantly decreased in AC as compared to NAC (p < .05). Conclusion: Our results indicate that aging decreased consistency (i.e., ability to perform the task on a moment-to-moment basis) with an additional mechanical constraint. In addition, aging was associated with decreased multi-finger synergy on a trial-to-trial basis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1744-1752
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• 2013

We investigated the protective effect of UVB inducing photodamage from mulberry extract (ME) and Lithospermum erythrorhizon extract (LE). The contents of total anthocyanin and shikonin as a color compound of ME and LE were 4.92 mg/g and 9.58 mg/g, respectively. The electron donating ability and superoxide radical scavenging activity of ME were 84.32% and 76.34%, respectively. The oxygen radical absorbance capacity of the ME ($545.37{\mu}moles$ TE/g) was higher than LE ($427.18{\mu}moles$ TE/g). MMP-1 production in the HS68 cells were exposed to UVB suppressed by treatment with $200{\mu}g/mL$ of ME (68.6%) and LE (32.7%). ME and LE were applied to a skin aging mouse model, which was induced by the irradiation of UVB to the backs of hairless mice. The value of skin erythema index, wrinkle depth and thickness, epidermis thickness, and collagenous fiber damage in the experiment groups (MEL: ME 3%, MEM: ME 5%, MEH: ME 7%, LEL: LE 3%, LEM: LE 5%, LEH: LE 7%) were remarkably reduced than in the control group (only UVB exposure group), while water capacity increased. The level of total wrinkles depth in the skin was decreased to be 30% of the control group by MEH and LEM. These results suggest that ME and LE are useful cosmetic materials for skin protection against UVB-inducing.

• Journal of the Korea Fashion and Costume Design Association
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• v.16 no.3
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• pp.201-217
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• 2014

There is likely to be a fit problem when women aged in their 30s-40s purchase down-age clothing from brands that target women in their 20s. To identify the part of the lower body that causes the fit problem, the sizes and types of lower body of women in their 30s-40s were compared with those of women in their 20s. The data for this study was from the 2010 Size Korea survey of body measurements of 1675 female adults in their 20s-40s. To examine differences in the average sizes of the lower body between women in their 20s and 30s-40s, descriptive statistics and t-tests were conducted. Factor and cluster analysis were used to classify body types by age groups. On the whole, compared to women in their 30s-40s, women in their 20s were found to be higher for all height items and smaller for size, thickness and width items. The result of the Glycemic index analysis showed that the body type of women in their 20s was generally larger than that of women in their 30s-40s. In addition, women in their 20s had a large drop value compared to those in their 30s-40s, whereas flatness of body cross section was bigger in the group of women in their 30s-40s. Four factors related to the lower body type of female adults in their 20s-40s were identified in the factor analysis, and three categories of body type were identified by cluster analysis. A Type 1 individual had abdominal obesity and chubby lower limbs, Type 2 had short legs and slightly chubby lower limbs, and Type 3 had long legs and a skinny lower body. A significant number of women in their 30s-40s were included in the Type 1 group, which was the least common category for women in their 20s.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.78-88
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• 2013

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

• Journal of the Korean Society of Hazard Mitigation
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• v.8 no.3
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• pp.51-58
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• 2008

Development of a new design guide which is based on empirical-mechanistic concept for pavement design is in action. It is called AASHTO 2002 Design Guide in USA and the KPRP(Korean Pavement Research Project) in Korea. The material characteristic of hot mix asphalt is a key role in the design guide. Therefore it is urgent to get a proper materials database, especially the dynamic modulus of hot mix asphalt. In this research, dynamic modulus test, which is based on aged asphalt binder, has been carried out and proposed the predicted equation of dynamic modulus. Nine different hot mix asphalt with three different asphalt binder have been used for the dynamic modulus test. Short-term aging, which is covers the time for the production of asphalt plant, transportation, lay-down, and compaction, can be simulated at $135^{\circ}C$ with 2 hour curing. Long-term aging has been carried out for a performance period of asphalt pavement. The dynamic modulus of asphalt pavement increases with aging time. As the nominal aggregate size increases, the change of dynamic modulus is not big.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.2
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• pp.183-193
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• 2016

This study attempted to investigate the possibility of the use of Morinda citrifolia (MC) as a cosmetic ingredient from its physiological activities such as antioxidant activity, cytotoxicity and anti-aging effect. MC is a tropical plant that has been used as traditional polynesian foods and medicines for over two thousand years. It has been reported that this shrub can improve antimicrobial, anti-cancer and anti-inflammatory effects and strengthen an immune system. The in vitro antioxidant activity of MC was performed to see the DPPH scavenging activity by measuring total polyphenol content and total flavonoid content. As a result, a lack of any cytotoxicity was confirmed in human dermal fibroblasts (HDF) cell. When MC extract at a concentration of over $50{\sim}100{\mu}g/mL$ was added, MMP-1 expression considerably diminished. In an in vivo test, in addition, cream containing MC extract was prepared and applied to a total of 22 women in their 30 ~ 50s in ages in the morning and in the evening for four weeks. Changes in keratin, melanin index, pore, skin color and wrinkles under the naked eyes were then comparatively measured. Keratin levels slightly increased in the control group but decreased in the experimental group. In addition, wrinkles diminished in the experimental group. This study found that MC extract controls many MMP-1 related mechanisms with great potential for use as a natural ingredient of anti-aging cosmetics.

• Journal of Animal Science and Technology
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• v.63 no.6
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• pp.1355-1361
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• 2021

Digestibility of pet food can affect the health of dog, especially of aged animals. To maintain the health of dogs in an overall good status it is necessary to provide nutritionally balanced food. For example, the digestibility of dogs was known to be decreased along aging. In addition, losing teethes is an often event in aged dogs that could induce a problem to eat a large size dry pet food. Nonetheless, few detailed information is available on the most suited feeding for aged dogs. As part of the nutritional study of food for aged dogs, in this study, we tested whether food type impacts on digestibility on adult versus senior dogs. The methodology to measure the digestibility of nutrients was chosen the index method using chromium oxide. Dogs were fed the same commercial dry or wet diets, which were supplemented with 0.5% chromium oxide. The wet food was prepared by adding twice volume of water in the dry food prior to incubated overnight (14-16 hours) at room temperature. After five days, their feces were collected up to a total weight of > 200 g which was the amount to analyze undigested nutrients in feces as 3 repeats. In the apparent total tract digestibility analysis of the experimental breed, no difference in the digestibility of crude protein, crude fat, crude fiber, ash, and energy was observed regarding the moisture content of the food. Noteworthy, the digestibility of nitrogen free extract was significantly increased in senior dogs fed dry dog food compared with adult dogs fed the same diet, whereas no difference was observed between senior and adult dogs fed wet food. The small breed dogs showed similar results to the experimental breed dogs. However, the digestibility of crude fat was additionally affected by age and food type unlike the experimental breed dogs. This finding suggests that the food moisture content affects the digestibility of nutrients in dogs with aging. Hence, it may be helpful to determine the nutrient contents in foods for senior dogs depending on the food type.