• Composites Research
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• v.33 no.2
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• pp.44-49
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• 2020

The cure kinetics of carbon fiber-reinforced prepreg for Vacuum Bag Only(VBO) process was studied by differential scanning calorimetry (DSC). The total heat of reaction (ΔH_total = 537.1 J/g) was defined by the dynamic scanning test using prepregs and isothermal scanning tests were performed at 130℃~180℃. The test results of isothermal scanning were observed that the heat of reaction was increased as the temperature elevated. The Kratz model was applied to analyze the cure kinetics of resin based on the test results. To verify the simulation model, the degree of cure from panels using different cure cycles were compared with the measurement. The simulation model showed that the error against the experimental value was less than 3.4%.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1043-1050
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• 2000

The nutritional value of commercial instant noodles produced in summer and winter seasons were investigated. Only the noodle itself was used for the analysis. The content of carbohydrate was calculated by difference. The calorie was estimated by using a conversion factor of 4.32 for protein, 9.21 for fat and 4.20 for carbohydrate. Bag-type instant noodles had higher moisture, but lower content of fat and calorie compared with bowl-type products. No seasonal variations on composition and calorie were found. The calorie was negatively correlated with moisture or carbohydrate content, and positively correlated with fat content. The calorie estimated from linear regression equation of calorie vs. moisture was similar to the value calculated using a conversion factor, which implies that the calorie of the instant noodle can be simply estimated from the moisture content. The intakes of calorie from fat accounted for 30.8% and 34.1% from bag-type and bowl-type noodles, respectively. The content of ash and fat, and calorie were significantly decreased upon cooking, which were more pronounced in the bowl-type products. At the same moisture contents the loss of calorie for bag-type products was 3.5% and for bowl-type ones was 7.7%.

• Journal of the Korean Institute of Telematics and Electronics
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• v.19 no.3
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• pp.28-36
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• 1982

Petri nets have been used for medeling a wide variety of systems from computer to social systems. This paper disusses Petri nets in the context of mathematical representation and its associated bag theory. The method of modeling systems such as event-condition, computer progranm computer operation and PERT chart is discribed and their Petri net representation are presented. Finally Petri net representation of tunnel diode oscillator circuit and the analysis of the circuit using Petri net are discussed with the program and results.

• Journal of the Korean Society of Clothing and Textiles
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• v.19 no.6
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• pp.895-910
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• 1995

Journal of the Korean Society of Clothing and Textiles Vol. 19, No. 6 (1995) p. 895~910 The purpose of study was to estimate the consistency between brand image and shopping bag image, and also to find out the important factors which constructed the brand image. This study was conducted by means of a questionnaire survey of female students of moi or universities in Seoul. Frequency, percentage, mean, factor analysis, 1-test, ANOVA, Fisher's LSD, Coster analysis, MDS are used for data analysis. The result are as follows: 1) Brand image was devised into three factors: personality/modernity, nobility and usability. 2) The rate of consistency of brand image and shopping bag image was high in the brands of Benetton, System, Cresson, Be-art, Tomboy, Guess, Esprit, Anacapri, Mercoledi, Youngwoo in descending order. 3) The most important factor which represent the brand image was the choice of color. 4) This study found that shopping bags can be advertising media because they think that shopping bags played an important role as a walking advertising media on the street.

• Korean Journal of Human Ecology
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• v.8 no.3
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• pp.511-524
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• 1999

This research examines 13 Korean Web sites and 15 foreign Web Sites to explore how companies present apparel products by both layout of graphics and information at the Web sites. The results show that most Web sites display tiny icons next to the item's text description. Clicking on these icons takes the customers to another web page, where the full size photograph of the item appears. The results also revealed that most web sites offer shopping bag function and payment options such as on-line and credit cards. The results indicate that Web sites are constantly evolving and following functions such as virtual dressing room, FAQ, the links, E-Cash payment, currency converter and multilingual sites are becoming standards in the near future.

• Mycobiology
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• v.38 no.2
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• pp.137-143
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• 2010

The production of conidia of entomopathogenic Beauveria bassiana by solid-state fermentation was studied for the development of a biocontrol agent against aphid Myzus persicae. The optimal conditions for conidia production on polished white rice were 40% moisture content, $25^{\circ}C$ culture temperature, 2-day-old seeding culture grown in 3% corn meal, 2% rice bran, 2% corn steep powder medium, initial conidia concentration of $10^7$ conidia/g in the wet rice, 10% inoculum size, and use of a polyethylene bag as a container. The polyethylene bag containing inoculated rice was hand-shaken every 12 hr during fermentation. Using optimal conditions, the maximum conidia production obtained was 4.05 g conidia/100 g dry rice after 14 days of cultivation, a rate 2.83 times higher than conidia yield of pre-optimization.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.11
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• pp.1569-1574
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• 2005

The in situ nylon bag degradation and in vitro intestinal digestibility of dry matter (DM), and crude protein (CP) of mulberry (Morus alba) plant fractions was studied at four harvest stages, 3 (W3), 5 (W5), 7 (W7) and 9 (W9) weeks. Degradability of DM and CP of the whole plant and stem fractions declined significantly (p<0.01) with advancing plant maturity in the order W3>W5 and W7>W9 and W3>W5>W7>W9, respectively. The degradation of DM and CP of the leaf fraction was also influenced by plant maturity but no trend was observed. The degradation of DM and CP of the whole plant and leaves increased rapidly during the first 48 and 24 h of incubation, respectively, when maximum degradation was reached. In vitro intestinal digestibility of CP was more influenced by the residence time in the rumen than by plant maturity. This study showed that mulberry is suitable as a supplement, particularly to low-quality roughages, in providing a source of rapidly available nitrogen to the rumen microbes, hence improving the roughage degradability and intake.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.145-161
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• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.54 no.1
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• pp.12-24
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• 2018

This study was conducted in order to improve opening efficiency of the miniaturized large-scale net for anchovy boat seine gear to reduce the fleet size. Field experiments were performed to observe geometry of nets by catcher boats. When the distances between the two ships were 150, 300 and 450 m, and the speeds of towing nets were 0.6, 0.9, and 1.2 k't, respectively. The vertical opening and actual opening of each part of the miniaturized large-scale net was as follows: the front part of the wing net, 8.7-13.3 m, 51-78%; the middle part of the wing net, 28.1-34.2 m, 55-67%; the entrance of the inside wing net, 31.3-38.5 m, 60-73%; the square and bosom, 22.7-29.6 m, 47-62%; the entrance of the body net, 20.9-26.4 m, 42-52%; the entrance of the bag net, 17.2-21 m, 72-89%; the flapper, 13.2-15.3 m, 78-83%; and the end of the bag net, 13.2-15.7 m, 72-75%. By connecting the net pendants with the front part of the wing net, the opening of the front part of the wing net was significantly improved compared to the traditional gear, which ensured both the wing net and the inside wing net with a normal net height. This, in turn, increased the efficiency of herding. The height of the body and bag nets was also higher than that of the tradition gear. In particular, the body net attached to the gear significantly improved the pocket shape of the gear and reduced the number of fish that were caught and escaped from the bag net, which increased the rate of fishing. The tension of towing nets was measured approximately between 2,958 and 7,110 kg, which indicates that the fleet can tow nets with 350 ps, the standard engine horse power. The fishing operation time was shortened compared with of the existent net, and the large-scale buoy attachment operation was also possible to operate the ship without fish detecting boat.

• Korean journal of applied entomology
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• v.44 no.1 s.138
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• pp.67-72
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• 2005

In a flour milling facility, control ability of superheating effect on Indian meal moth population was teated. Thirty adults, thirty larvae and 100 eggs were placed in a paper bag ($10{\times}20cm$) containing 100 g flour and were exposed to the temperature higher than $60^{\circ}C$ for longer than 3 hours. Mortality of the Indian meal moth (${\pm}standard error$) varied with the developmental stage; mortality (${\pm}standard error$) of egg, larvae and adult were in the range of $91.40{\pm}0.93{\sim}98.80{\pm}0.20\%,\;96.00{\pm}0.67{\sim}100\%$) and $100\%$, respectively. The position of paper bag caused differences in temperature and its exposure time to the moth during the experiment, consequently. The mortality of moth was significantly different among the bag position. Exposure of the paper bag to the temperature of higher than $60^{\circ}C$ for longer than 11 hours was not sufficient to kill all the eggs.