• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2017.05a
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• pp.513-516
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• 2017

When stored for long periods in a powder-based device (PMD), the explosive power in the device is aged and the explosive power is changed. Thus, The gunpowder used in the PMD must be chemically and physically stable for both internal and external factors. Since $BKNO_3$ and THPP are used as representative gunpowder, thermodynamic and kinetic analyzes were performed based on these gunpowders. Differential scanning calorimeter (DSC) was used to analyze the calorific value and reaction rate. As a result, there was no significant change in caloric value and reaction rate in THPP. In addition, XPS and TEM-EDS analyzes were performed to confirm the formation of oxide films directly related to aging, and no oxide films were observed as a result of thermal analysis. In addition, XPS and TEM-EDS analyzes were performed to confirm the formation of oxide films directly related to aging. As a results, no oxide films were observed. It can be concluded that THPP is the most famous gunpowder in terms of long-term stability.

• Journal of the Korean Institute of Gas
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• v.12 no.3
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• pp.81-84
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• 2008

In this paper, the research was applied the mixture gas of Propane-DME (dimethyl ether) for being commercialization to residential gas ranges. In order to examine a correspondence between Korean Standard and thermal efficiency characteristics at each burner, experiments were performed with 100% Propane and the mixture gas of 80% Propane-20% DME. The experimental results were shown that the higher a mixture ratio of DME was used, the lower a thermal efficiency was gained. Those were due to low caloric value of DME. With 80% Propane-20% DME mixture gas, one of residential gas ranges was not satisfied the condition for the thermal efficiency value, 40%, Korean Standard. Consequently, the research needs about the standard for being commercialization to the mixture gas of Propane-DME.

• Korean Journal of Community Nutrition
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• v.17 no.1
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• pp.101-108
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• 2012

The purpose of this survey is to investigate the nutritional status and dietary intake of gastrectomized cancer patients in Asan Medical Center. The subjects were 98 patients, who underwent a gastrectomy due to gastric cancer and were admitted to the General Surgery Department during March 2007 to December 2007. We examined general characteristics (sex, age, clinicopathological stage, type of operation), anthropometric data (height, weight change), biochemical data (red blood cell RBC, hemoglobin HGB, hematocrit HCT, mean corpuscular volume MCV, total lymphocyte count TLC, albumin, total cholesterol), dietary intake and dietary intake related symptoms. Weight loss of gastrectomized patients was $9.0{\pm}4.3$% from preillness weight to visiting out-patient department (OPD) weight. Biochemical data (RBC, HGB, HCT, MCV, TLC, albumin, total cholesterol) significantly deteriorated after gastrectomy. However, outpatient visits were all restored to the normal range. Postoperative energy intake was $785.0{\pm}164.2$ kcal, which corresponds to $41.6{\pm}9.6$% of daily energy requirement. The cause of poor oral intake is mostly fear, abdominal pain and abdominal discomfort. Therefore, to control pre-or post-operative weight change in the future requires, focusing on the body weight to maintain a normal or usual nutrition by interventions and increased caloric intake during hospitalization for the development of nutrient-dense meals. In addition, as the main reason of the lack of intake of meals after the gastrectomy was fear, the patients should be actively encouraged to consider the importance of eating proper meals.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.1
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• pp.29-34
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• 2008

The charcoal has been used not only as fuel but also as human health care material since it was used. Charcoal's performances were generally investigated in aspects of energy efficiency and caloric values. This study was conducted in order to increase charcoal's application area and to develop functional paper. Five types of charcoal were used on a basis of gas absorption properties from previous study. Handsheets were made by two methods by internal loading and surface spray on interlayer. Strength properties of internal loading and interlayer spray handsheets were decreased as the charcoal loading increased. Ethylene gas absorption property was higher in both of oak's black charcoal and white charcoal than others. In terms of strength, 5-10% charcoal loading was efficient. Above 10% loading, a rate of strength decrease was higher than that of ethylene gas absorption rate. Formaldehyde absorption property was higher at both of oak's black charcoal and mixed charcoal than others. However, to guarantee enough charcoal loading should be higher than 95 $g/m^2$ for sufficient formaldehyde absorption.

• Nutrition Research and Practice
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• v.11 no.6
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• pp.479-486
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• 2017

BACKGROUND/OBJECTIVES: Timing of almond intake during a day may result differently in the perspectives of body composition and changes of lipid profile. The current study was conducted to compare the effects of daily almond intake as a preload versus as a snack on body composition, blood lipid profile, and oxidative and inflammation indicators among young Korean adults aged 20-39 years old. SUBJECTS/METHODS: Participants were randomly assigned to one of three groups: a pre-meal almond group (PM), a snack almond group (SN) in which participants were instructed to consume 56 g of almonds either as a preload before meals or as a snack between meals, respectively, and a control group (CL) in which participants were provided high-carbohydrate iso-caloric control food. Measurements were performed at baseline, weeks 8 and 16. RESULTS: A total of 169 (M 77 / F 92) out of the 227 participants completed the study between June 2014 and June 2015 (n = 58 for PM; 55 for SN; and 56 for CL). A significant decrease in body fat mass was observed in the PM group at both weeks 8 and 16 compared with the CL. There were significant intervention effects on changes of body fat mass (P = 0.025), body fat percentages (P = 0.019), and visceral fat levels (P < 0.001). Consuming almonds as a daily snack reduced the levels of total cholesterol (P = 0.043) and low-density lipoprotein (LDL) cholesterol (P = 0.011) without changing high-density lipoprotein (HDL) cholesterol compared with the CL. CONCLUSION: Almond consumption as a preload modified body fat percentages, whereas snacking on almonds between meals improved blood lipid profiles. This trial was registered at ClinicalTrials.gov as NCT03014531.

• Journal of Nutrition and Health
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• v.52 no.6
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• pp.593-603
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• 2019

Purpose: Previous studies have highlighted that the nutritional behaviors among South Korean workers are far from ideal. This study examined the organizational influences affecting the eating practices of office workers in South Korea. Methods: We conducted in-depth interviews with 22 office workers at 12 companies in South Korea. The interviewer inquired about the employees' daily routines on food and beverage intake. The various factors that influence their food choices in their work environments were also explored. The interviews were transcribed and then analyzed using a content analysis. Results: A framework analysis revealed 7 key recurring themes, and these were grouped under three levels: team-, company-, and corporate group-levels. First, team dinners are core social events for all the workers and they tend to include high-caloric food and alcoholic beverages. The frequency of team meals and the food associated with them depend on various team characteristics such as gender composition, the nature of a team's work and the team leaders' emphasis on group meals. Second, the company's policies and practices regarding budget allocation for team meals and subsidies for cafeteria meals affect the workers' food intake practices. In addition, the physical environment of the worksite cafeterias can influence the choices of foods. Third, various corporate group policies that were not designed to target food intake had additional positive effects on the workers' eating behaviors. Conclusion: This study provides important insights into the broader organizational influences on the food consumption of employees in their workplace. These insights can be used to design and implement more effective intervention strategies for improving the nutritional behaviors of office workers.

• Korean Journal of Community Nutrition
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• v.8 no.2
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• pp.220-230
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• 2003

The purpose of this study was to investigate consumer preferred formats of nutrition labels: the type of nutritional information provided on the labels. A survey was conducted on 222 housewives between the age of 20 and 65 in Daejeon city in 1998, using an interview questionnaire showing illustrated nutritional label formats. Among twelve nutrients and caloric values listed on the nutrition labels, the housewives ranked their interest in the items in the following order of calorie (58.56%), calcium (56.76%), cholesterol (54.05%), protein (39.19%) and vitamin C (36.04%). The majority of the subjects (69.37%) checked labels when they bought milk or dairy products, whereas only 8.11% looked at labels when they bought Ramyon or noodles. Most of the subjects (90.99%) preferred products with labels with nutritional information as compared with products without labels. this was especially so true of the younger individuals and of pc-ople who checked food labels more frequently. The subjects preferred labeling which described the nutrient content per Package (55.41%), sewing size (32.88%) and food weight of 1009 (11.71%) as a standard nit. Generally, they prefer-red a simplified list to a detailed list of the number of nutrients, a figure graph to bar graph in nutrition claim, vertical bar graph to horizontal bar graph showing the nutritional content of foods and a web-type graphic format to a radiation-format when describing the item's percentage of the Korean RDA's nutrient content. The subjects who checked labels frequently especially preferred detailed list, while housewives with job or with unhealthy family members preferred a simplified list and graphic, rather than a numerical display. From this result, it is suggested that providing consumers with more nutrients information in a more easily understood graphic format would encourage the consumers to check nutritional labels. Therefore this should be considered when developing the regulations far nutrition labeling or when educating the Public about nutrition. (Korean J Community Nutrition 8(2) : 220∼230, 2003)

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1068-1079
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• 2017

This study was applied to the PCA (Primary Components Analysis) for the sixteen table setting at the 2017 Yeongju local food contest. In this contest, we have developed a seonbibansang and a temple one-dish meal. As a result of the correlation analysis, the applicability and composition were 0.7980, harmony and taste were 0.7747 and easiness and composition were 0.7435. In the Primary Component $Y_1$, all the variables $X_1{\cdots}X_{10}$ mean that the quality of the food had positive values greater than zero. The second Primary Component $Y_2$ has a large positive value while $X_4$, $X_5$, $X_6$, $X_7$, $X_9$ have negative values. $Y_2$ is a value representing the sanitation variable, and can be considered a traditional and characteristic table setting natural to the native food in Yeongju. In addition, we developed an-hyangbansang and seonmyoaecheong food content by applying PCA factors (the elements of harmony, ease and sanitation). Table setting of an-hyangbansang provided energy 61.5%, protein 20.0% and fat 18.5% and seonmyoaecheong provided energy 62.7%, protein 15.4% and fat 22.2%. This satisfied the necessary amount of caloric nutrient intake that could be provided in a meal. Especially through story-telling, a modern interpretation - or rebranding - of local and traditional foods could make these traditional food products familiar to consumers currently. The developed table setting is felt to be conductive to the possible commercialization and introduction of traditional food into the mainstream commercial food service industry.

• Journal of Nutrition and Health
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• v.32 no.5
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• pp.570-576
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• 1999

This study was carried out to examine the effects of alcohol on serum lipid levels. Subjects of this study were 50 military officers living in Honsung, Korea, 25 of whom consumed alcohol on a regular basis and 25 of whom did not. All subjects were previously informed of the purpose of the study and the methods of food intake reporting and blood testing. The age distribution range of subjects was 30-49 years. Weight, height, and body mass index(BMI) were not significantly different between the two groups. Blood pressure was compared, and it was found that the drinker group had mean systolic(SBP) and diastolic blood pressures(DBP) 10mmHg higher than the non-drinker group. Nutrient intake levels of the two groups were not significantly different and were adequate with respect to the recommended dietary allowances. It was found that the drinker group ingested more calories, protein, fat and vitamn B1 than the non-drinker group, while the non-drinker group ingested more carbohydrate, calcium, iron, vitamin A, niacin and ascorbic acid. These differences were believed caused by increased caloric intake from alcohol and additional intake of meat served with drinks for the drinking group. Fourteen of the twenty-five drinkers(56%) had drank regularly for five to ten years. Most drinkers drank 2-3 times per week, with alcohol intake less than two bottles(720ml)of distilled liquor(Soju) at a time. Meat was often served with alcohol as reported by 72% of the drinker group, and was believed to contribute to raised intake of calories, protein and fat in this group. Serum lipid levels of both groups were classified as normal, but the components of total cholesterol, triglycerides were significantly higher in drinkers than non-drinkers. The correlation between triglyceride levels and alcohol intake at one sitting was shown to be significantly positive(r=0.57, p<0.01), so it was believed that triglyceride elevation was associated more with heavy drinking than light drinking. We can conclude that if alcohol is consumed with a normal diet, then serum cholesterol, triglyceride and total lipid levels are expected to increase.

• Journal of Nutrition and Health
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• v.32 no.8
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• pp.908-917
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• 1999

This study was done to compare nutrient intakes, anthropometric indices, and psychosocial factors related to smoking by smoking status among adolescent girls in Seoul. Subjects were high school students, and smokers were 17.6%. Nutrient intakes were analyzed by convenient method, and anthropometric measurements were done by Inbody 2.0. Psychosocial factors of smoking were examined based on the Theory of Planned Behavior : 26 attitudinal, 9 normative, and 17 control beliefs were used. Smokers smoked 5-7 cigarettes a day on average, with 1.26 pack-years of smoking, There were no significant differences in anthropometric characteristics, except fat distribution, between smoking(n=92) and nonsmoking(n=92) and nonsmoking(n=94) group. The percentage of alcohol groups. Especially, caloric intake (63.6% of RDA) were much below the recommended level. With respect to psychosocial factors, 18 out of 26 attitudinal beliefs were significantly different between smokers and nonsmokers. Smokers responded less negatively on the items of bad health effects of relax(p<0.001). In addition, smokers were more convinced of advantages of smoking (test, etc.)but responded less negatively on the disadvantages of smoking(bothering others, yellow teeth, bad breath, etc.). Smokers expressed less pressure for not smoking from siblings, friends, school seniors than nonsmokers. In addition, smokers, expressed less confidence in controlling the urge to smoker or quitting smoking in several situations, such as 'after a meal', 'feel bored', 'with friends', 'when angry' offered a cigarette by friends', 'drinking coffee or tea', 'drinking alcohol', 'seeing others smoke'(p<0.001). Smokers also felt less developing in applying specific skills for controlling the urge to smoker or quitting smoking. These findings suggest the need for developing smoking cessation programs for adolescent females, focusing on specific beliefs identified in this study.