• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2012.05a
• /
• pp.133-135
• /
• 2012

The Fire growth rate(kW/s²) is significant impact on initial fire behavior in fire safety design of buildings. As a result of domestic existing combustibles, this study analyzed considering matters in techniques for calculating caloric values, and then made an investigation sheet. By utilizing written combustion sheets, the study could suggest a standard model at common houses and dense ones after getting caloric value information in dense ones. As a result, fire growth rate is experiment 1(0.01), experiment 2(0.0048), FDS(0.0072), MATSUYAMA equation(0.0144).

• Proceedings of the Korean Society for Emotion and Sensibility Conference
• /
• 1999.03a
• /
• pp.243-248
• /
• 1999

There is substantial evidence that anatomical connections and functional interactions exist between vestibular and autonomic systems. Heart rate variability (HRV) including mean, standard deviation, coefficient of variation (CV), power spectrum was analyzed for evaluation of the physiological role of the vestibular system on control of heart rate in rabbits. In anesthetized rabbits, electrical stimulation of the vagus nerve decreased heart rate and decreased LF/HF by increasing HF. On the cervical sympathetic nerve increased heart rate and increased LF/HF by increasing LF. Atropine, cholinergic blocker, increased heart rate and increased LF/HF by reducing HF, and propranolol, ${\beta}$-adrenergic blocker, decreased heart rate and decreased LF/HF by reducing LF> In unanesthetized rabbits, stimulation of the vestibular system induced by rotation or caloric increased heart rate and increased LF/HF by increasing LF> Also electrical stimulation of the vestibular nerve produced the same of effects as rotation or caloric in anesthetized rabbits. These results suggest that Stimulation of the vestibular system increased heart rate not by inhibiting the parasympathetic nerve but by activating the sympathetic nerve.

• International Journal of Advanced Culture Technology
• /
• v.8 no.2
• /
• pp.28-33
• /
• 2020

The Chemist Antoine-Laurent Lavoisier and mathematician Pierre Simon Laplace, who conducted a collaborative research on heat phenomena, are two of the key figures that represent French scientific community in the late 18th century. They joined hands together to understand heat phenomena that had not been fully explained until that time. They studied heat phenomena based on a heat particle model called 'caloric' and this study further expanded into light, magnetism and electricity, laying groundwork for many other research achievements afterwards. This article goes through their individual researches and looks into the process of their joint research based on the analysis of their publications. Further to these, it emphasizes its continuity with the Laplacian Program, a large-scale research project conducted in the early 19th century. Lastly, this article presents how science can merge with history, and at the same time, introduces the prerequisites for successful convergence research through existing research cases.

• Food Science and Industry
• /
• v.49 no.3
• /
• pp.17-28
• /
• 2016

The concerns over obesity and obesity-related health problems are increasing as many consumers relate these health problems with sugar. The demand for sugar reduction is also rising and regulatory movement by governments including Korea is driven to reflect such demand. For the past decades, there have been diverse development and marketing of various sweeteners to substitute sucrose and high fructose corn syrup. Low caloric alternative sweeteners can be divided into high intensity sweeteners that have greater sweetness potency compared to sucrose, and low intensity sweeteners such as polyols, oligosaccharides and rare sugars that have less sweetness potency. This paper discusses representative low caloric alternative sweeteners, their market and trend.

• Journal of the Korean Dietetic Association
• /
• v.11 no.2
• /
• pp.147-158
• /
• 2005

The objectives of this study were to conduct preliminary research to investigate full course meals in Korean style restaurants in order: i) to analyze the nutrient contents of full course meals per servings, and ⅱ) by analyzing the above, to examine the amount and the quality of the foods served in the full course meals by Korean style restaurants in Changwon. A total of 20 restaurants in Changwon participated in this study, and two investigators visited there, consumed and investigated it. A key finding was that restaurant patrons tended to overconsume nutrients as compared to the Korean Recommended Daily Allowance(RDA), and restaurants generated large amounts of food wastes due to the excess food served. Other findings were as follows: 1) 1,821.2Kcal were served, 1,052.6Kcal were consumed and 768.6Kcal which is equivalent to 1/3RDA were thrown away on average. 2) The average carbohydrate:protein:fat(CPF) ratio of caloric nutrients was 42:27:31. 3) The correlation between the consumed and unconsumed calories was r=0.661 and the correlation between served and unconsumed calories was r=0.819. Both consumed and unconsumed calories were closely related to the served calories. 4) The result of the research showed that mean INQ in most nutrients was higher than 1.0, especially INQ in unconsumed food is mostly higher than INQ in provided and consumed food. 5) The unconsumed food and the meal prices were closely correlated in terms of price loss. These findings indicate the Korean style full course meals consisted of a high-protein, high-fat and high-caloric intake, which is similar to a westernized caloric nutrient pattern. They should also be strongly encouraged to play an active role in improving their customers’ nutritional status, as well as reducing the restaurants wastage of food. Lastly, further research should be conducted to improve the quality of the menus in Korean restaurants.

• Journal of Microbiology and Biotechnology
• /
• v.20 no.4
• /
• pp.767-774
• /
• 2010

In this study, the problems of high caloric content, increased maturation time, and off-flavors in commercial beer manufacture arising from residual sugar, diacetyl, and acetaldehyde levels were addressed. A recombinant industrial brewing yeast strain (TQ1) was generated from T1 [Lipomyces starkeyi dextranase gene (LSD1) introduced, ${\alpha}$-acetohydroxyacid synthase gene (ILV2) disrupted] by introducing Saccharomyces cerevisiae glucoamylase (SGA1) and a strong promoter (PGK1), while disrupting the gene coding alcohol dehydrogenase (ADH2). The highest glucoamylase activity for TQ1 was 93.26 U/ml compared with host strain T1 (12.36 U/ml) and wild-type industrial yeast strain YSF5 (10.39 U/ml), respectively. European Brewery Convention (EBC) tube fermentation tests comparing the fermentation broths of TQ1 with T1 and YSF5 showed that the real extracts were reduced by 15.79% and 22.47%; the main residual maltotriose concentrations were reduced by 13.75% and 18.82%; the caloric contents were reduced by 27.18 and 35.39 calories per 12 oz. Owing to the disruption of the ADH2 gene in TQ1, the off-flavor acetaldehyde concentrations in the fermentation broth were 9.43% and 13.28%, respectively, lower than that of T1 and YSF5. No heterologous DNA sequences or drug resistance genes were introduced into TQ1. Hence, the gene manipulations in this work properly solved the addressed problems in commercial beer manufacture.

• Journal of the Korean Institute of Gas
• /
• v.10 no.3 s.32
• /
• pp.1-6
• /
• 2006

This paper presents the applicability of low caloric synthetic gas from coal gasification to a gas engine system and small sized generator. A commercial LPG engine is modified to use the low caloric synthetic gas from coal gasification as the gas engine fuel. The modification is focused on the fuel supplying system, which includes air flowrate adjusting orifice, gas mixer, vaporizer, preheater, regulators, and fuel tank. From the results of engine performance data, we have demonstrated that the engine modified by using the coal gasification gas is well operated from idle to wide open throttle conditions although the engine power is somewhat reduced relative to LPG fueled engine. And we have also demonstrated that the generator is well operated with various loads.

• Journal of the Korean Wood Science and Technology
• /
• v.16 no.2
• /
• pp.90-97
• /
• 1988

The rate of utilization of the oak cork (bark of Quercus variabilis Blume) ranges only 40-50%. Therefore, this study was carried out to investigate the chemical properties of the oak cork for increasing the utility. 1) The contents of alkali extractives, organic solvent extractives and ash in the oak cork are similar to those of other barks, but hot and cold water extractives and lignin contents are lower than those of the wood. The carbohydrate (cellulose and hemicellulose) content of the oak cork is similar to that of other barks. The suberin contents in the first and the second bark of the oak cork are 34.8 and 32.2% respectively, in the dry weight. 2) Inorganic component contents of the first bark are similar to those of the second. The pH of the first and the second bark are 3.9 and 4.2%. The caloric values of the first and second bark are 6,263 Kcal/kg, and 5,828 Kcal/kg, respectively, and these caloric values are higher than those of other barks. The sclerencymatous cell content of the first bark which is related to the quality of the oak cork is lower than that of second bark, the contents of the sclerenchymatous cell and lignin show the positive correlation. 3) In the dimension of the cross sectioned cork cell, the first bark is bigger than that of the second. The shape of the cork cell is globular shape in the early bark and discoid shape in the late bark. The cross and the radial section are the same shape, but the tangential section shows difference from the other section.

• Journal of the Korean Wood Science and Technology
• /
• v.38 no.6
• /
• pp.480-489
• /
• 2010

We investigated the functional characteristics of commercial wood charcoal in Korea and their application as functional raw materials. The areas of analysis were anatomical features, elementary composition, mineral composition, caloric values, anion and far-infrared ray emission, and moisture absorption capacity. Based on the analyses as above mentioned, it is considered that charcoal can be evaluated as functional raw material. In commercial wood charcoal in Korea, there were highly varied depending on manufacturing methods as black charcoal, white charcoal and mechanical charcoal and manufactures for elementary composition, mineral composition, anion emission, far infrared ray emission. Especially, black charcoal showed lower moisture absorption capacity than white charcoal and mechanical charcoal. For charcoal as functional raw material, selective usage are needed based on the analyses of anatomical features, elementary composition, mineral composition, caloric values, anion and far-infrared ray emission, and moisture absorption capacity. Specific charcoal making methods for improving specific functionality, required as functional raw material, are necessary in further research.

• Journal of the Korean Home Economics Association
• /
• v.24 no.3
• /
• pp.69-78
• /
• 1986

Meals served in school cafeteria for teachers were evaluated in terms of calorie and nutrient level and food composition. Daily energy expenditure of teachers was compared with caloric content of the meal. The followings are results of the study. 1) Twelve different foodstuffs were used in each meal of school cafeteria for teachers. The average amount of food served meal was 396.0g. The ratio of animal food to total food served was 13.2%. The meal was consisted of 44.8% of basic food group 4, 34.7% of basic food group 3, 19.3% of basic food group 1, 0.4% of basic food group 2 and 0.9% of basic food group 5. 2) The average caloric content of the meal was 629.9Kcal. The caloric ratio of carbohydrate, protein and fat to total calorie was 72.4% : 15.3% : 12.3% respectively. The ratio of animal protein to total protein was 43.2%. In meals of school cafeteria, the level o fall nutrients except iron and niacin was lower than RDA for male, whereas the level of all nutrients except protein and niacin was lower than RDA for female. 3) The average daily energy expenditures of teachers were 2,017.2Kcal for male and 1,735.3Kcal for female. The meal in school cafeteria supplied 93.7% of daily energy expenditure of male teachers and 110.0% of daily energy expenditure of female teachers. When planning meals in school cafeteria, recommended allowance, actual energy expenditure and food preference of teachers should be considered to improve the quality of meals. Also it seems desirable to give teachers the nutritional education for taking balanced diet.