• Journal of the Korean Society of Marine Environment & Safety
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• v.21 no.5
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• pp.558-570
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• 2015

A study on the green ship design for Ultra Large Container Ship (ULCS, 18,000 TEU Class Container Ship) was performed based on the four step procedures of the initial design and hull form optimization to maximize economic and propulsive performance. The first, the design procedure for ULCS was surveyed with economic evaluation considering environmental rules and regulations. The second, the characteristics of single and twin skeg container ships were investigated in view of initial design and performances. The third, the hull form optimization for single and twin skeg ships with the same dimensions was conducted to improve the resistance and propulsive performances at design draught and speed by several variations and the results of the optimization were verified by numerical calculations of CFD and model test. The last, for the estimated operating profile of draught and speed, the hull forms of single and twin sked ships were optimized by CFD. From this study, the methodologies to optimize the hull form of ULCS were proposed with considerations during the green ship design and the improvement of the energy efficiency for the optimized hull forms was confirmed by the proposed formula of the total energy considering design conditions, operating profile and fuel oil consumption.

• Journal of Advanced Marine Engineering and Technology
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• v.40 no.9
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• pp.812-817
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• 2016

This paper dealt with electrical and optical requirements of naval vessel's LED luminaires. And the products have been tested to determine whether the products meet these requirements or not. This study analyzes the cost-effectiveness of the LED luminaires which have been implemented for the application to naval vessel since 2012. The LED requirements were proposed based on comparison among other standards/specifications such as Korean Industrial Standard(KS), Korean Defense Specification(KDS) and US Navy Military Specification(MIL). Application of the proposed requirements were then be verified by analyzing and testing the electrical and optical characteristics of both fluorescent Luminaires and LED luminaires, and the LED luminaires were installed to A1 naval vessels according to the proposed requirements. As results, approximately 40% of power consumption was saved by using LED luminaires compared to using fluorescent luminaires while luminous flux was increased by 10~15%. Moreover, using LED luminaires of the proposed requirements exhibited the effect of reducing approximately 4,900 fluorescent luminaires in 10 naval vessels in the time period between 2012 to 2015, which is equivalent to cost reduction of \0.56M approximately. Such cost reduction is further expected considering the LED luminaires will continue to be applied to naval vessels in the future.

• Journal of Advanced Marine Engineering and Technology
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• v.40 no.9
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• pp.836-841
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• 2016

An indoor positioning system using Wi-Fi is essential to produce a radio map that combines the indoor space of two or more dimensions, the information of node positions, and etc. in processing for constructing the radio map, the measurement of the received signal strength indicator(RSSI) and the confirmation of node placement information counsume substantial time. Especially, when the installed wireless environment is changed or a new space is created, easy installation of the node and fast indoor radio mapping are needed to provide indoor location-based services. In this paper, to reduce the time consumption, we propose an algorithm to distinguish the straight and curve lines of a corridor section by RSSI visualization and Sobel filter-based edge detection that enable accurate node deployment and space analysis using cable-type Wi-Fi node installed at a 3 m interval. Because the cable type Wi-Fi is connected by a same power line, it has an advantage that the installation order of nodes at regular intervals could be confirmed accurately. To be able to analyze specific sections in space based on this advantage, the distribution of the signal was confirmed and analyzed by Sobel filter based edge detection and total RSSI distribution(TRD) computation through a visualization process based on the measured RSSI. As a result to compare the raw data with the performance of the proposed algorithm, the signal intensity of proposed algorithm is improved by 13.73 % in the curve section. Besides, the characteristics of the straight and the curve line were enhanced as the signal intensity of the straight line decreased by an average of 34.16 %.

• Food Science and Preservation
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• v.24 no.8
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• pp.1053-1059
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• 2017

Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, chemical, and sensory characteristics. The pH and density of cookie doughs ranged from 6.70-6.85 and 1.19-1.21, respectively, with no remarkable differences. Moisture content and spread factor of cookies appeared to increase with higher content of BP in the formulation but did not show significant differences (p>0.05). For color values of cookie surface, $L^*$, $a^*$, and $b^*$-values significantly decreased as a result of BP substitution (p<0.05). The cookies became crispier as indicated by the reduction in the breaking strength value from 26.71 to 17.83 N. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of BP, and they were well correlated. Hedonic sensory results indicated that cookies supplemented with 2% BP received the most favorable acceptance scores for all sensory attributes evaluated. Overall, cookies with BP could be developed with improved physicochemical qualities as well as consumer acceptability.

• Korean journal of applied entomology
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• v.51 no.4
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• pp.461-467
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• 2012

Developmental characteristics of Geocoris pallidipennis were investigated at a constant temperature ($20{\pm}1$, $25{\pm}1$, $30{\pm}1$, $35{\pm}1$, $37.5{\pm}1$ and $40{\pm}1^{\circ}C$), under long day illumination 16:8 (L:D) and constant relative humidity ($80{\pm}10%$). From egg to adulthood, the lower developmental threshold and the effective accumulative temperature were $14.8^{\circ}C$ and 399.1 day-degree, respectively. The experimental results at $35^{\circ}C$ were as follows. The egg period was 5.6 days (hatchability: 81.1%) and the nymphal period was 14.3 days (1st: 3.2, 2nd: 2.2, 3rd: 2.7, 4th: 2.7, 5th: 3.6). Female longevity was 33.8 days and the oviposition period was 29.2 days. Total egg production was 111.2 eggs and the maximum daily egg production was 14.8 eggs (in 7th days). However, although some eggs and nymphs developed at $37.5^{\circ}C$, G. pallidipennis could not develop at $40^{\circ}C$, The total egg production at $40^{\circ}C$ was only 22.1 eggs. When G. pallidipennis was fed on Bemisia tabaci pupae, daily prey consumption by nymphs (1st, 3rd and 5th) and adults was 1.9, 7.3, 18.7 and 29.5, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.290-297
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• 2012

The nutritional composition of thawed Hanwoo beef fed no mugwort (T0) and thawed Hanwoo beef fed mugwort (T1) were analyzed after freezing at $-20^{\circ}C$ for 12 months. Also the effect of feeding mugwort was investigated by comparing physicochemical and palatability changes by chilling the beef after thawing. There were no significant differences in general components of T0 and T1 Hanwoo beef. Among the minerals, there were no significant differences in the contents of Ca, P, K, Mg and Zn, however Na content in T0 and Fe content in T1 were significantly higher. The total amino acid did not show a significant difference but leucine was found to be higher in T0 than T1, and glycine, cysteine, histidine and arginine were higher in T1 than T0. Regarding fatty acids, stearic acid was higher in T0, while palmitoleic acid, oleic acid and total unsaturated fatty acid was significantly higher in T1. The hardness value became lower by chilling after thawing regardless mugwort consumption, and therefore the tenderness improved. The freshness, fat rancidity and antioxidant activity of thawed Hanwoo beef changed more slowly for T1 than T0, which indicates that feeding mugwort had a positive effect. There were no significant differences in taste, juiciness, tenderness or and palatability of the cooked beef between T0 and T1 for both 0 days and 3 days after thawing. However, the aroma of cooked T1 beef was significantly superior.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.397-404
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• 2008

The purpose of this study was to help promote the consumption of rice by substituting rice powder for wheat flour in bread preparation and examining the effect of rice powder particle size in baked rice bread samples. Several experiments were carried to analyze and compare the quality characteristics of prepared samples of wheat flour and rice powder breads. The loaf volume index of the wheat flour bread was 6.34, and the indices of the rice powder bread samples, which were made from powder milled through 20, 35, and 45 mesh (S1, S2 and S3), were 5.37, 5.56, and 5.85, respectively. These data indicated that the loaf volume index of the rice powder bread was lower than that of the wheat flour bread, but the volume of the rice powder bread increased as the particle size of the rice powder became finer. According to texture analysis results using a rheometer, the hardness value of the wheat flour bread was $1.34{\times}10^3\;g/cm^2$, and values of S1, S2, and S3 were $1.74{\times}10^3\;g/cm^2$, $1.57{\times}10^3\;g/cm^2$, and $1.47{\times}10^3\;g/cm^2$, respectively. Therefore, S3, which was made from the finest powder among the rice powder samples, showed the lowest level of hardness. No significant differences were observed for springiness, cohesiveness, and gumminess among the bread samples. However, the wheat flour and rice powder breads had significant differences for bread crumb color. The L-value of S3(76.20) was similar to that of the wheat flour bread(77.22). but the L-values of S1(70.30) and S2(71.21) were lower than that of the wheat flour bread. In terms of redness and yellowness, the values of the rice powder breads were significantly different from those of the wheat flour bread. In terms of overall preference, the sensory evaluation results indicated that S3 was significantly the more preferred and the wheat flour bread was the least preferred among the bread samples. This study also investigated texture changes and mold occurrence in bread samples stored at $25^{\circ}C$ for 5 days. From the 3rd day of storage, bread texture became harder in all samples however, S3 showed the least level of change among the rice powder breads. The occurrence of mold began to increase abruptly from the 4th day of storage, and S2 and S3 showed mold numbers that were 2-fold greater than those of S1 and the wheat flour bread.

• Korean Journal of Community Nutrition
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• v.23 no.5
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• pp.397-410
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• 2018

Objectives: An association between dietary patterns and mental health in children has been suggested in a series of studies, yet detailed analyses of dietary patterns and their effects on ADHD (attention deficit hyperactivity disorder) are limited. Methods: We included 4569 children who had dietary intake data as part of the CHEER (Children's Health and Environmental Research) study conducted nationwide from 2005 to 2010. We assessed ADHD (Attention Deficit Hyperactivity Disorder) by the DuPaul's ADHD Rating Scales and dietary intake by a semi-quantitative food frequency questionnaire. Using intake data, we constructed five dietary patterns: "Plant foods & fish," "Sweets," "Meat & fish," "Fruits & dairy products," and "Wheat based." Results: The overall proportion of ADHD was 12.3%. Boys (17.8%) showed a higher rate of ADHD than girls (6.5%). The total intake of calories (85 kcal) and plant fat (2g) in the ADHD group was significantly higher than that of the normal group. ADHD was significantly negatively associated with dietary habits such as having breakfast and meal frequency, and positively associated with eating speed, unbalanced diet, overeating, and rice consumption. Regarding dietary patterns, the "Sweets" category was relevant to high ADHD risk (OR 1.59, 95% CI: 1.18, 2.15 for Q5 vs. Q1) in a linear relationship. An inverse, non-linear association was found between "Fruits & dairy products" and ADHD (OR 0.55, 95% CI: 0.39, 0.76 for Q4 vs. Q1). Conclusions: Our study confirms both positive and negative associations between diet and ADHD in elementary school age children. Moreover, linear or nonlinear associations between diet and ADHD draw attention to the possible threshold role of nutrients. Further studies may consider characteristics of diet in more detail to develop better intervention or management in terms of diet and health.

• Journal of The Korean Association For Science Education
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• v.35 no.1
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• pp.169-177
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• 2015

Since socioscientific issues (SSI) reflect various characteristics of new technologies designed to meet the incessant human needs in the contemporary society, this study explores the feasibility of adapting nature of technology (NOT) to analyze students' socioscientific decision-making. To achieve the aim, forty-five college students enrolled in a liberal arts course on science and technology studies participated in the study and responded to a GMO (golden rice) scenario in a written form. Four major viewpoints were identified from their writing: 1) is the technological artifact able to solve a societal problem?, 2) are there some alternatives to solve the societal problem?, 3) what kinds of side effects or flaws could turn up during distribution and consumption of the technological artifact?, and 4) can we cope with the technological uncertainty? We revisited the viewpoints within the NOT framework (technology as a 'fix,' cultural context and role of values, technological trade-offs, technology as a system, and technological progression). As a result, unlike NOS, NOT were quite explicitly represented in their decision-making and students' level of understanding on NOT varied. It indicates that NOT can be a promising construct for cultivating informed SSI decision-making.

• Food Science and Preservation
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• v.15 no.1
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• pp.155-160
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• 2008

This study was conducted to examine the volatile flavor compounds of Hahyangju, a traditional Korean liquor, and to evaluate the effect of the beverage on alcohol metabolism in rats. By GC/MS analysis, 17 volatile flavor compounds including iso-butyl alcohol and iso-amyl alcohol were detected in Hahyangju. The concentrations of acetaldehyde and ethylacetate in Hahyangju were decreased by filtration. Alcohol (0.035 mg/dL) and acetaldehyde (0.29 mg/dL) levels in the blood of rats given Hahyangju (HT animals) were lower than in rats given 17% (v/v) alcohol (AT rats). Also, alcohol dehydrogenase (ADH) and acetaldehyde dehydrogenase (ALDH) activities in HT rats were $24.63{\pm}1.8{\mu}$moles/mg protein and $9.8{\pm}1.3{\mu}$moles/mg protein, respectively, and were higher than in AT animals. The increases in ADH and ALDH activity in HT animals resulted in decreases in alcohol and acetaldehyde concentrations in blood, compared to the levels seen in rats given 17% (v/v) alcohol. These results suggest that Hahyangju may increase alcohol metabolizing activity, and consumption of Hahyangju may result in less of a hangover than follows ingestion of beverages (such as wine) containing about 17% (v/v) alcohol.