• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2012년도 춘계 학술논문 발표대회
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• pp.133-135
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• 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).

• 한국감성과학회:학술대회논문집
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• 한국감성과학회 1999년도 춘계학술발표논문집 논문집
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• pp.243-248
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• 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
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• 제8권2호
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• pp.28-33
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• 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.

• 식품과학과 산업
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• 제49권3호
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• pp.17-28
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• 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.

• 대한영양사협회학술지
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• 제11권2호
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• pp.147-158
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• 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
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• 제20권4호
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• pp.767-774
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• 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.

• 한국가스학회지
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• 제10권3호
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• pp.1-6
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• 2006

본 연구는 석탄을 가스화한 저발열량 합성가스 연료의 가스엔진과 소형가스발전기로의 적용가능성을 보여준다. 석탄을 가스화한 저발열량 합성가스를 가스엔진의 연료로 사용하기 위해 상용 LPG엔진을 부분적으로 변경하였다. 석탄가스화 연료에 적합한 연료공급시스템 -공기유량조절 오리피스, 가스믹서, 기화기, 예열히터, 레귤레이터, 연료탱크-이 집중적으로 변경되었다. 엔진 운전 결과에서 비록 석탄가스화 연료의 엔진 출력이 LPG연료에 비해 다소 떨어지지만 석탄가스화 연료를 사용하는 엔진이 공회전 조건에서부터 교축밸브를 완전 개방한 전부하조건까지 잘 운전됨을 보여주었다. 또한 본 연구에서 개발된 가스엔진발전기는 다양한 부하에서도 잘 작동됨을 보여주었다.

• Journal of the Korean Wood Science and Technology
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• 제16권2호
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• pp.90-97
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• 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
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• 제38권6호
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• pp.480-489
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• 2010

국내 시판용 전통 목탄의 과학적인 성질 규명과 주요 기능성 분석과 이용 방안에 대한 분석을 실시하였다. 국내에서 구입 가능한 시판용 목탄의 범위 내에서 해부학적 특성, 원소 조성, 무기성분 조성, 발열량, 음이온 및 원적외선 방사량, 조습성 등의 분석을 통하여 기능성 재료로 이용 가능성에 대하여 판단하고자 하였다. 원소조성, 무기물 조성, 음이온 및 원적외선 방사량은 목탄 제조 방법과 제조회사에 따라서 큰 변이를 보였다. 특히 조습성은 흑탄의 경우 백탄이나 기계숯 보다 열등한 성능을 나타내었다. 전통숯을 기능성 재료로 사용하기 위해서는 해부학적 특성, 원소 조성, 무기물 조성, 발열량, 음이온 및 원적외선 방사량, 조습성을 분석하여 선택적 이용이 필요 할 것으로 생각한다. 또한 차후 원하는 기능에 맞는 목탄 제조 방법 기술의 개발이 필요할 것으로 생각한다.

• 대한가정학회지
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• 제24권3호
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• pp.69-78
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• 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.