• Wind and Structures
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• 제23권4호
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• pp.351-366
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• 2016

Nowadays, wind energy is the most rapidly developing technology and energy source and it is reusable. Due to its cleanliness and reusability, there have been rapid developments made on transferring the wind energy systems to electric energy systems. Converting the wind energy to electrical energy can be done only with the wind turbines. So installing a wind turbine depends on the wind speed at that location. The expected wind power can be estimated using a perfect probability distribution. In this paper Weibull and Weibull distribution with multiple parameters has been used in deriving the mathematical expression for estimating the wind power. Statistically the parameters of Weibull and Weibull distribution are estimated using the maximum likelihood techniques. We derive a probability distribution for the power output of a wind turbine with given rated wind speeds for the regions where the wind speed histograms present a bimodal pdf and compute the first order moment of this distribution.

• 한국재난정보학회 논문집
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• 제5권2호
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• pp.24-37
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• 2009

In the political and economic circles of our society, the security and secretary is always accompanying the society leaders, like shadows. The job of the security and secretary is a very difficult one that requires comprehensive and extensive capability and talent. From results of the prior studies, qualities of the security and secretary are divided into three groups. i.e. personal qualities, mental qualities and physical qualities. Each quality can be summarized as follows. Firstly, personal qualities mean honesty, responsibility, initiative, work ethic, sense of duty, modest attitude, kindness and loyalty. Secondly, mental qualities represent agility & composure, judgement, adaptability, memory, prediction, accuracy & reliability, observation and secret. Finally, physical qualities such as health, cleanliness, decent appearance, good feeling voice, physical strength and Martial arts for Protection. The security and secretary equipped with the above three requisites can be said to be the most ideal the security and secretary whom this age want and need.

• Journal of Dairy Science and Biotechnology
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• 제31권2호
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• pp.195-200
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• 2013

The ripening of cheese allows for the development of characteristic taste and flavour, nutritional substances, bio-active components and texture, helping to improve quality. Many different microbiological, biochemical and nutritional changes occur during the process depending on the quality of raw milk, added cultures and enzymes, as well as specific processing and ripening conditions. During the ripening lactose is hydrolyzed to lactic, propionic and acetic acid, helping to reduce potential effects of the problem of lactose intolerance. Fat is hydrolyzed to butyric, propionic and conjugated linoleic acid, which function as bio-active substances. Protein is hydrolyzed to different peptides and amino acids which all show various bio-activities. However, errors of cheese ripening can happen and affect the quality of the product. To guarantee good quality cheese the process needs to be managed carefully with the right microbes used and ensuring cleanliness of processing facilities, staff, ventilation and hazard analysis and critical control points (HACCP). Research into and controlling of ripening technology is crucial for producing high quality cheeses.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2007년도 추계학술대회 논문집
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• pp.391-394
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• 2007

Wind turbine gearbox is a complex mechanical system that includes gear trains, shafts, bearings, and gearbox housings. All these components are interacting with each other therefore it is important to assess the whole performance by considering the individual component design. In this paper, the performance assessment of 2MW wind turbine gearbox was conducted under various operating conditions at test bench and test result was compared with the design calculation.

• 한국응용과학기술학회지
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• 제26권3호
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• pp.240-247
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• 2009

The purpose of this study is to develop a method to evaluate solubility parameter interactions of cosmetic ingredients in formulations. This experimentation relates to the fabrication of new multi-layer cleansing oil which can remove make-up products such as lipstick, foundation, mascara, eye shadow, etc., and also can wash away dirt and sebum from the skin just in one stage process. Solubility parameter and specific gravity of various cosmetic ingredients are measured to explain the cleanliness of interface, detergency of make-up cosmetics on the skin surface. The results suggest that it is possible for cosmetic chemists to use solubility parameter of cosmetic materials for fabrication of new formulation of 3-layer cleansing oil.

• Applied Science and Convergence Technology
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• 제26권5호
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• pp.95-109
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• 2017

There are several contributions to the gas load of a system of which often the most important is outgassing. Adsorption occurs via two main processes, physisorption and chemisorption, and can be described using five (or six) classifying isotherms. Outgassing is the result of desorption of previously adsorbed molecules, bulk diffusion, permeation and vapourisation. Looking at the desorption rate, pumping speed and readsorption on surfaces, the net outgassing of the system can be calculated. There is significant variation in measured outgassing rates between different materials but also between published rates for the same materials, in part due to the number of different methods used to measure outgassing. This article aims to review the outgassing process, outgassing rates, measurement methods and techniques that can be used to reduce the outgassing of a system.

• 한국식품영양과학회지
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• 제30권2호
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• pp.357-363
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• 2001

This study examined the experience of vitamin/mineral supplement among adults in Seoul. Using a self-completed questionnaire including demographic information and use of vitamin/mineral supplement, 618 participants completed the study. The majority of respondents were female (72.2%), 40~49 years old (42.2%), and over college graduates (53.4%). Among the 618 respondents surveyed, 56% had experience of supplement use. The reasons for vitamin/mineral supplement use were health maintenance (56%), fatigue recovery (18%), disease prevention (8%), disease treatment (8%), and nutrition (8%) in order. The main considering factors for selecting vitamin/mineral supplement were side effect, cleanliness and reliability of company. The information sources for vitamin/mineral supplement were physician/pharmacist (45%), TV & advertisement (29%), family and relatives (19%). The main purchasing place for their supplement reported by the most of the respondents (84%) was from pharmacy.

• 대한기계학회:학술대회논문집
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• 대한기계학회 2000년도 춘계학술대회논문집B
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• pp.13-18
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• 2000

The objective of the Present study is to investigate the performance of electronic scale mitigation unit(ESMU), which reduces the amount of scale in a heat exchanger. A plate heat exchanger with 20 thermal plates is used for the tests. In order to accelerate the rate of fouling in a laboratory test artificial hard water of 2000 ppm(as $CaCO_3$) is recirculated at a flow rate 5L/min throughout the tests. The overall heat trans(or coefficients and fouling factors are examined. Results show that the ESMU technology can significantly reduce the scale deposits.

• 한국식생활문화학회지
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• 제4권3호
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• pp.237-243
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• 1989

A secondary survey was conducted to investigate the customers' opinions on fast foods at thirty noodle chain restaurants in Seoul from November 16 to 25, 1988. The results are summarized as follows: 584 customers were surveyed consisting 42% of male and 58% of female. Proportion of age groups was 32.9% of adolescents, 38.7% of young adults, and 28.4% of adults. Females and young adults visited more than once or twice a week. The majority of customers had a favorable opinions to 'convenience in diet' and 'use on busy', but unfavorable to 'consistant quality of meals is keeping', and 'consistency in service is keeping'. The priority of important factors in purchasing fast foods were the cleanliness, taste of meals, convenience, and the price. Customers were most satisfied with atmosphere, while least satisfied with the price.

• 한국조리학회지
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• 제13권2호
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• pp.223-239
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• 2007

This study aims at providing managerial insight into researchers and marketers who are intending to maintain and develop a loyal group and long-term relationships in fast food restaurants. The summary of results is as follows : There was a wide difference in evaluation of perceived value, trust and customer loyalty according to sex, age, occupation and customer's visit behavior. Customers considered the convenient and quick service as the most important selective factor. And also, the important attribute of fast food restaurants was taste of food, followed by price, cleanliness, kindly service, quick service. We are able to classify the four customer groups according to analysis results. If we lay great emphasis on the above mentioned selective factors and also develop needs in each customer group, it does much for delivering profits of fast food restaurants.