• Korean Journal of Community Nutrition
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• v.6 no.3
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• pp.290-296
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• 2001

This study investigated the intake of alcoholic and non-alcoholic beverages in college students. Five hundred and eighty seven students age 19-30 (432 male and 155 female) responded to the beverage consumption survey. Of the students 19.9% were freshman, 42.2% sophomore, 23% junior, and 15% seniors. Results are summarized as follows : 1) Beer and soju were the most commonly consumed alcoholic beverages by the college students. The amount of beverage normally consumed was 3 cans of beer or 1 bottle of soju. 2) There was no age related change in amount of alcoholic beverage consumed, but preference for liquor rather than beer increased with age. 3) Foods most commonly consumed prior to drinking were cooked rice and milk. 4) Following the drinking of alcoholic beverages the most commonly consumed food or beverage was cold water for both males and females. The next most commonly foods were cooked rice, instant noodles, and cola for males ; and cooked rice, milk, and fruit for females. 5) Cola and pear juice were the preferred non-alcoholic beverages for college students. Also popular among students were date juice for males and orange juice for females. Milk and non-cola carbonated beverages were not commonly consumed. This study provides information for the identification of possible alcoholic beverage related public health risks among college students.

• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.105-108
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• 1978

This experiment was designed to observe some influence on the serum components in rats by feeding basal diet (Protein contents: 20.0%; lipid contents: 3.5%) with soft water (Water, Carbonated cider, Cola and Fanta). Fourty male Albino rats were used as the experimental animals and the subjects were devided into four feeding group and each group was fed on the corresponding diet for six weeks. The contents of protein, lipid and cholesterol were determined in their serum. The obtained results are summarized as follows. 1) The protein contents in the serum was decreased by the feeding of the Carbonated cider, Cola and Fanta compared with Water experimental group. 2) The lipid contents in the serum was similar to each feeding experimental group. 3) The total cholesterol and ester form cholesterol in the serum were decreased by the feeding of the Carbonated cider compared with Water, but were similar to the feeding of the Cola and Fanta.

• IE interfaces
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• v.5 no.1
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• pp.25-34
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• 1992

A study to analyze and solve inherent problems of a pilot cola machine has been presented in this paper. The product considered in this study involves at least 16 variables(factors) which simultaneously affect the product performance. For this multi-variate statistical problem, we first carefully examined their relationships and selected four variables considered as the most important. We have taken Taguchi's parameter design approach, specifically the $L_8\:(2^7)$ orthogonal array, and determined the optimal levels of the selected variables through the analysis of the experimental results. Finally, we conclude this study with providing general comments drawn from the analysis and verification experiments.

• Journal of the Korean Ceramic Society
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• v.36 no.3
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• pp.301-306
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• 1999

CO2 감지용 La2O3-SnO2 계 후막형 소자를 제조하여 CO2가스에 대한 기초 감지 특성을 조사하였고, 감지 분말의 입자크기와 제조방법에 따른 감도 변화를 고찰하였다. 후막 소자는 40$0^{\circ}C$의 작동온도와 4wt.%의 La2O3가 첨가되 srjt에서 가장 좋은 감도를 나타내었고, 낮은 습도영역에서 우수한 감지 특성을 보였다. 분말 혼합법에 의해 제조된 소자에 있어서 La2O3와SnO2 분말의 입자가 미세할수록 우수한 감도를 나타내었고, La2O3의 입도가 SnO2의 입도 보다 감도에 더 큰 영향을 주었다. SnO2 후막 표면에 La 용액을 코팅하여 제조된 센서는 가장 우수한 CO2 감도특성을 보였다.

• Journal of the korean academy of Pediatric Dentistry
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• v.24 no.4
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• pp.719-726
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• 1997

The aim of this study was to evaluate the in vitro effects of exposure to acidic beverages on microhardness of enamel and dentin. Thirty enamel specimens and thirty dentin specimens were obtained from extracted bovine maxillay incisiors. Enamel and dentin specimens were divided into three groups and treated with acidic beverages as follows; Group 1 : cola(pH 2.52), Group 2 : plain soda water(pH 2.93) and Group 3 : orange juice(pH 3.75). Erosive treatment was performed by storing each specimens for 5 min in 50ml solution of cola, soda water and orange juice. Average microhardness values(VHN) were determined before and after erosive treatment. All beverages produced significant loss of microhardness of enamel and dentin. Microhardness of enamel was reduced in the following order: Group 1 : $42.71{\pm}4.36(%)$, Group 2 : $37.09{\pm}6.25(%)$, Group 3 : $35.46{\pm}4.98(%)$. Microhardness of dentin was reduced in the following order: Group 1 : $17.14{\pm}3.42(%)$, Group 2 : $13.89{\pm}3.18(%)$, Group 3 : $13.82{\pm}3.50(%)$. The differences between group 1 and group 2, 3 were statistically significant(p< 0.05).

• Journal of the Korean Home Economics Association
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• v.26 no.4
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• pp.31-41
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• 1988

The purpose of the present study was to test the behavior of dietary life, the preception of body image and the attitude of body weight control of the subjects, and to imagine difference of value evaluation about thirteen foods. the subjects were 570 high school students who were living in Seoul. The results can be summarized as follows: 1. In selecting actual and ideal body sizes from a series of five outline drawings of female figures that ranged form 20% underweight to 20% overweight, 64% of the subjects selected overweight drawing s as their actual sizes, and 85.1% of the subjects selected underweight ones as the ideal sizes. 59.3% of the subjects had a desire to lose weight, 20.8% to gain weight. Those who think they are thinner than standard body weight were more satisfied with their body sizes than those who think they are fatter than that. Most subjects (79.8%) were concerned about their weight control, and the majority of them (36.1%) began to take concerns about it in their high school days, through the conversation with their friends about their body sizes. 2. In this study, thirteen foods were chosen as samples; rice, bread, salad, milk, cola, cider, juice, duck-bok-ki, chocolate, batterfriend foods, chinese noodles, cookies, fruits. Most of them evaluated foods on the basis of the taste. They valued fruits over any other foods as least fattened food, while they thought of such foods as rice, cola, cider, ice-cream, chocolate, batter-fried food, chinese noodles as fattened foods.

• Advances in aircraft and spacecraft science
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• v.5 no.2
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• pp.225-237
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• 2018

The difficulties of satellite vibration testing are due to the commonly expressed qualification requirements being incompatible with the limited performance of the entire controlled system (satellite + interface + shaker + controller). Two features cause the problem: firstly, the main satellite modes (i.e., the first structural mode and the high and low tank modes) are very weakly damped; secondly, the controller is just too basic to achieve the expected performance in such cases. The combination of these two issues results in oscillations around the notching levels and high amplitude beating immediately after the mode. The beating overshoots are a major risk source because they can result in the test being aborted if the qualification upper limit is exceeded. Although the abort is, in itself, a safety measure protecting the tested satellite, it increases the risk of structural fatigue, firstly because the abort threshold has been already reached, and secondly, because the test must restart at the same close-resonance frequency and remain there until the qualification level is reached and the sweep frequency can continue. The beat minimum relates only to small successive frequency ranges in which the qualification level is not reached. Although they are less problematic because they do not cause an inadvertent test shutdown, such situations inevitably result in waiver requests from the client. A controlled-system analysis indicates an operating principle that cannot provide sufficient stability: the drive calculation (which controls the process) simply multiplies the frequency reference (usually called cola) and a function of the following setpoint, the ratio between the amplitude already reached and the previous setpoint, and the compression factor. This function value changes at each cola interval, but it never takes into account the sensor signal phase. Because of these limitations, we firstly examined whether it was possible to empirically determine, using a series of tests with a very simple dummy, a controller setting process that significantly improves the results. As the attempt failed, we have performed simulations seeking an optimum adjustment by finding the Least Mean Square of the difference between the reference and response signal. The simulations showed a significant improvement during the notch beat and a small reduction in the beat amplitude. However, the small improvement in this process was not useful because it highlighted the need to change the reference at each cola interval, sometimes with instructions almost twice the qualification level. Another uncertainty regarding the consequences of such an approach involves the impact of differences between the estimated model (used in the simulation) and the actual system. As limitations in the current controller were identified in different approaches, we considered the feasibility of a new controller that takes into account an estimated single-input multi-output (SIMO) model. Its parameters were estimated from a very low-level throughput. Against this backdrop, we analyzed the feasibility of an LQG control in cancelling beating, and this article highlights the relevance of such an approach.

• Journal of the korean academy of Pediatric Dentistry
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• v.44 no.3
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• pp.306-316
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• 2017

The purpose of this study was to evaluate the effects of exposure to various children's drinks on the color stability of anterior primary teeth and different esthetic restorative materials clinically used in pediatric dentistry. Exfoliated maxillary primary central incisors that had been unaffected by caries were chosen as control group. Maxillary primary central incisor-shaped specimens made of strip crown and Nu-smile zirconia crowns were chosen as test groups. Polished strip resin crowns were additionally prepared to compare with unpolished strip resin crown. Each specimen and teeth were divided into 4 groups in which the test samples (n=5 each) were immersed in 4 different drinks (distilled water, cola, grape juice, jelly juice) for 6 days. In all 4 drink groups, all specimens generally showed increasing ${\Delta}E^*$ value (color difference) with time. Polished resin strip crown had higher ${\Delta}E^*$ value than the unpolished in cola, grape juice and jelly juice groups. ${\Delta}E^*$ value of zirconia crown in cola, grape juice and jelly juice groups were significantly different (p < 0.05). In conclusion, dietary control of children's drinks is required for preventing discoloration of restorative materials.

• Journal of dental hygiene science
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• v.20 no.1
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• pp.9-15
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• 2020

Background: Although the consumption of vitamin beverages has increased because of the recent interest in health and beauty, guidelines addressing appropriate consumption habits are lacking. Thus, the aim of this study was to investigate the erosive potential of several vitamin beverages and to propose guidelines for the appropriate intake of these drinks. Methods: Five vitamin beverages were selected after a pre-investigation of the current beverage market. Coca-Cola and mineral water were selected as the control beverages. The pH of the beverages was measured with a calibrated pH meter, and the titratable acidity (TA) was determined by using 1 M sodium hydroxide to reach pH 5.5 (TA5.5) and 7.0 (TA7.0). The screening method suggested by the International Organization for Standardization was used to measure pH variation (ΔpH) by using an under-saturated hydroxyapatite solution to determine the difference between the initial and final pH of the screening solution. All measurements were performed in triplicate. Results: All vitamin beverages tested in this study exhibited a low pH (2.53~2.99), similar to Coca-Cola, which is known to be a highly acidic beverage. The highest TA5.5 and TA7.0 values of the vitamin beverages were 7.03 ml and 8.81 ml, respectively. The largest change in pH determined by using the screening solution was found in Bacchus D (ΔpH 1.44±0.05). The mean ΔpH of the vitamin beverages was 1.12±0.29, which was higher than that of Coca-Cola (positive control, ΔpH 0.58±0.05). Conclusion: Vitamin beverages exhibited an erosive potential capable of damaging enamel surfaces. Therefore, the frequency of vitamin beverage intake should be limited, and individuals consuming these drinks should try to restore normal oral pH as quickly as possible.

• Proceedings of the Korean Society of Crop Science Conference
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• 2003.05a
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• pp.69-69
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• 2003