• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 1997.04a
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• pp.266-271
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• 1997

본 연구는 믹서기의 다지기칼날(Mincing Knife)이 구조적으로 가지고 있는 모멘트불평형(Couple Unbalance) 문제를 해결하기 위한 밸런싱방법을 제시한다. 유한요소법에 의하여 칼날에 작용하는 원심력, 정적 불평형량(Static Unbalance) 및 불평형각위치(Unbalance Angle)를 계산하고, 이를 바탕으로 반고리(Semiannular) 형상의 질량을 설계하여 모멘트 밸런싱을 수행하였다. 밸런싱을 수행한 후의 다지기칼날은 분해칼날(Cutting Knife)과 거의 비슷한 동적거동을 가지게 됨을 확인하였다.

• Journal of Trauma and Injury
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• v.37 no.1
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• pp.1-5
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• 2024

The aim of this paper was to review the biomechanics of knife injuries, including those that occur during stabbing rampages. In knife stab attacks, axial force and energy were found to be 1,885 N and 69 J, respectively. The mean velocity of a stabbing motion has been reported to range from 5 to 10 m/sec, with knife motions occurring between 0.62 and 1.07 seconds. This speed appears to surpass the defensive capabilities of unarmed, ordinarily trained law enforcement officers. Therefore, it is advisable to maintain a minimum distance of more than an arm's length from an individual visibly armed with a knife. In training for knife defense, particularly in preparation for close-quarter knife attacks, this timing should be kept in mind. Self-inflicted stab wounds exhibited a higher proportion of wounds to the neck and abdomen than assault wounds. Injuries from assault wounds presented a higher Injury Severity Score, but more procedures were performed on self-inflicted stab wounds. Wound characteristics are not different between nonsuicidal self-injury and suicidal self-wrist cutting injuries. Consequently, trauma surgeons cannot determine a patient's suicidal intent based solely on the characteristics of the wound. In Korea, percent of usage of lethal weapon is increasing. In violence as well as murders, the most frequently used weapon is knife. In the crimes using knife, 4.8% of victims are killed. Therefore, the provision of prehospital care by an emergency medical technician is crucial.

• Journal of the Korean Society of Costume
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• v.24
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• pp.83-101
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• 1995

The purpose of this study is to investigate relation between kucha and Korea by comparing costume. The results are as follows. First, During 508th century, wall paintings of Kizil and Kuizilkargha showed traditional costume such as cutting hair , lapel coller and fitting sleeve coat, pants, boots , belts and knife. Kumtura were also in 6 th, but under the influence of China and Hoehol (회골) after 7th. Second, Men and women cutting hair except king, they put on cone shaped hat and Kun (건), clothing were made of felt and kun(면). Third, it was influenced by Iran that cutting hair in Silla (신라) and Kucha. In Silla , round neckline and V neckline were existed except lapel collar. Jeweled knife of Silla and Kuncha , pattern of Kumdonglee(금동복) showed cultural exchange of centural Asia and Korea along the Silk Rood. It is conscious that Silla preferred centural asia of texture and jewels by prohibition of costume.

• Journal of Biosystems Engineering
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• v.32 no.3
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• pp.153-159
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• 2007

This study was conducted to measure and analyze the noise from a combine head. The combine head, comprised of a cutting knife assembly, pick-up chains, horizontally conveying chains and vertically conveying chains, had an overall sound level of 101 dBA. The sound levels of each component were, respectively, 98.3 dBA for the cutting knife assembly, 88.9 dBA for the pick-up chains, 79.8 dBA for the horizontally conveying chains and 86.3 dBA for the vertically conveying chains, being equivalent to 54.4%, 18.4%, 6.5% and 13.7% of the overall head noise. The main cause of the head noise was considered the impacts that the joint of the cutting knife assembly made with frame when it oscillated. The impact sound was also generated when the chain lug collided with the chain case. To reduce these impact sound, anti-vibration rubbers were installed on the knife assembly joint and the chain cases. It reduced the head noise by 4 dBA but the overall noise level of the combine head was still high. In order to protect the combine operators more effectively from the noise, a safety cab needs to be installed on the combine.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.702-709
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• 2020

The purpose of this study was to evaluate microbiological contamination of knives and cutting boards in child-care centers. Materials used in this study were swabbed of cutting boards and knives (blade, handle of knife, and joint of handle and blade) in 129 child-care centers. Mean values of total aerobic bacteria of swabs of knives and cutting boards were 1.7±0.7 log cfu/100 ㎠ and 1.7±0.9 log cfu/100 ㎠, respectively. Contamination levels of coliform bacteria from knives and cutting boards were 1.5±0.6 log cfu/100 ㎠ and 1.7±0.8 log cfu/100 ㎠, respectively. Comparing microbiological contamination levels of knives and cutting boards according to type and size of child-care centers, there was no significant difference. Bacillus cereus was detected in knife handles and cutting boards. Diarrhea-type toxin gene (entFM) was detected in B. cereus isolates. Antibiotic resistance tests showed that B. cereus was resistant to β-lactam antibiotics. To reduce microbiological contamination levels of knives and cutting boards in child-care centers and prevent food poisoning from bacteria contamination, continuous education by children's food-service management center is needed for sterilization and disinfection of knives and cutting boards.

• Korean Journal of Head & Neck Oncology
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• v.26 no.1
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• pp.19-23
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• 2010

Objectives : In parotidectomy, facial nerve dissection technique had been evolved for its safety. Surgical landmarks are important and good guides to facial nerve detection. Conventional exposure and release of the nerve requires hemostat for elevation of parotid tissue from nerve and #11 blade for cutting the parotid away from the nerve. Material and Methods : The rolling the parotid tissue over the nerve after dissecting with Metzembaum scissors instead of knife, lessen pulling trauma and nerve cutting by knife. Eleven superficial parotidectomies since June 2009 were done with rolling technique and preliminary report is presented. Results : Total 11 parotidectomies were done using proposed technique with tolerable complications(temporary facial dysfunction in 4 cases). Conclusion : Rolling method using metzembaum scissors could be applied to parotid operation.

• Journal of Biosystems Engineering
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• v.19 no.3
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• pp.175-184
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• 1994

This study was conducted to investigate experimentally the basic characteristics of the torque of the cutterbar driving shaft as the double-knife was used instead of the conventional standard single-knife type. A new design for inclined setting of the cutterbar relative to the direction perpendicular to combine harvester movement was investigated to test a possible reduction of concentrated load caused by the simultaneous cutting of many rows. It was evaluated that the maximum torque and mean total power of the driving shaft due to the cutting resistance of the rice straw were largely depended upon the rotational shaft-speed and straw feeding rate, but were resepectively 1.1~2.3 and 1.15~1.34 times higher compared to those while idling. It was also proved that the inclined setting of the cutterbar could save a considerable amount of energy required for its driving shaft.

• Journal of Powder Materials
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• v.2 no.2
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• pp.135-141
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• 1995

As the first step of study on fabrication of ceramic powders from phytoliths in rice, especially in rice husks, pulverization method of rice husks and the properties of milled rice husks were investigated. Impact methods, such as ball milling, were not meaningful for pulverizing elastic and thin fabric structure of rice husks. The most effective one was cutting method. In the present work, a rotating knife cutting method was applied to pulverizing rice husks. A 40-mesh screen was inserted under the rotating knives. The most portion of the milled powder was found in -50/+100 mesh section. Morphology of the milled rice husks revealed that the husks larger than 70 mesh were flake-like shape, at -70/+100 mesh section relatively equi-axed shape, at -170/+325 mesh section rod-like shape, and below 325 mesh section dust-like shape. Tap density of raw rice husks was about 0.1 $g/cm^3$, while those of milled rice husks were over $0.4 g/cm^3$. This meant that, for a given volume of reactor, raw material charge can be increased more that 4 times when using milled rice husks than unmilled one. True densities of unmilled and milled rice husks were higher than $1.4 g/cm^3$, and increased with decreasing milled sizes.

• Journal of Animal Science and Technology
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• v.62 no.6
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• pp.912-921
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• 2020

We examined the rates of pathogenic bacterial cross-contamination from gloves to meat and from meat to gloves during pork processing under meat-handling scenarios in transfer rate experiments of inoculated pathogens. The inoculated pork contained ~5-6 Log10 CFU/g pathogenic bacteria like Escherichia coli (E. coli), Staphylococcus aureus (S. aureus), Listeria monocytogenes (L. monocytogenes), and Salmonella enterica subsp. enterica (Sal. enteritidis). On cotton gloves, after cutting the pork, the cutting board, knife, and cotton gloves showed 3.07-3.50, 3.29-3.92 and 4.48-4.86 Log10 CFU/g bacteria. However, when using polyethylene gloves, fewer bacteria (3.12-3.75, 3.20-3.33, and 3.07-3.97 Log10 CFU/g, respectively) were transferred. When four pathogens (6 Log10 CFU/g) were inoculated onto the gloves, polyethylene gloves showed a lower transition rate (cutting board 2.47-3.40, knife 2.01-3.98, and polyethylene glove 2.40-2.98 Log10 CFU/g) than cotton gloves. For cotton gloves, these values were 3.46-3.96, 3.37-4.06, and 3.55-4.00 Log10 CFU/g, respectively. Use of cotton gloves, polyethylene gloves, knives and cutting boards for up to 10 hours in a meat butchering environment has not exceeded HACCP regulations. However, after 10 h of use, 3.09, 3.27, and 2.94 Log10 CFU/g of plate count bacteria were detected on the cotton gloves, cutting board, and knives but polyethylene gloves showed no bacterial count. Our results reveal the transfer efficiency of pathogenic bacteria and that gloved hands may act as a transfer route of pathogenic bacteria between meat and hands. The best hand hygiene was achieved when wearing polyethylene gloves. Thus, use of polyethylene rather than cotton gloves reduces cross-contamination during meat processing.

• Journal of computational fluids engineering
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• v.13 no.4
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• pp.1-7
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• 2008

In the process of continuous hot-dip galvanizing, it is well known that the gas wiping through an air knife system is most effective because of its uniformity in coating thickness, possibility of thin coating, workability in high speed, and simplicity of control. However, gas wiping used in the galvanizing process brings about a problem of splashing at the strip edge above a certain high speed of process. It is also known that the problem of edge splashing is more harmful than that at the mid strip surface. For a given liquid(of a certain viscosity and surface tension), the onset of splashing mainly depends upon the strip velocity, the gas-jet pressure, and the nozzle's stand-off distance. In these connections in the present study, we proposed three kinds of air knife system having nozzles of constant expansion rate, and compared the jet structures issuing from newly proposed nozzle systems with the result by a conventional one. In numerical analysis, the governing equations are consisted of two-dimensional time dependent Navier-Stokes equations, and the standard k-${\varepsilon}$ turbulence model is employed to solve turbulence stress and so on. As the result, it is found that we had better use the constant expansion-rate nozzle which can be interpreted from the point view of the energy saving for the same coating thickness. Also, we better reduce the size of separation bubble and enhance the cutting ability at the strip surface, by using an air-knife having constant expansion-rate nozzle.