• Nutrition Research and Practice
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• v.5 no.5
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• pp.443-449
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• 2011

Instant noodles are widely consumed in Asian countries. The Korean population consumed the largest quantity of instant noodles in the world in 2008, However, few studies have investigated the relationship between instant noodles and nutritional status in Koreans. The objective of this study was to examine the association between instant noodle consumption and food and nutrient intake in Korean adults. We used dietary data of 6,440 subjects aged 20 years and older who participated in the Korean National Health and Nutrition Examination Survey III. The average age of the instant noodle consumers (INC) was 36.2 and that of the non-instant noodle consumers (non-INC) was 44.9; men consumed more instant noodles than women (P<0.001), With the exception of cereals and grain products, legumes, seaweeds, eggs, and milk and dairy products, INC consumed significantly fewer potatoes and starches, sugars, seeds and nuts, vegetables, mushrooms, fruits, seasonings, beverages, meals, fishes, and oils and fats compared with those in the non-INC group. The INC group showed significantly higher nutrient intake of energy, fat, sodium, thiamine, and riboflavin; however, the INC group showed a significantly lower intake of protein, calcium, phosphorus, iron, potassium, vitamin A, niacin, and vitamin C compared with those in the non-INC group. This study revealed that consuming instant noodles may lead to excessive intake of energy, fats, and sodium but may also cause increased intake of thiamine and riboflavin. Therefore, nutritional education helping adults to choose a balanced meal while consuming instant noodles should be implemented, Additionally, instant noodle manufacturers should consider nutritional aspects when developing new products.

• International Journal of Automotive Technology
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• v.7 no.7
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• pp.833-839
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• 2006

In this paper, roll behavior of three planar half car models are compared. The first model is a simple model whose contact point between a wheel and the ground is assumed to be fixed with a revolute joint. The second model is a modified model of the fIrst model, whose wheel tread width can vary. In this model, the instant center of a wheel with respect to the ground, which is crucial to find the roll center, is assumed to be at the contact point of a wheel and the ground. The last model uses the pole of a wheel with respect to the ground for small displacement as the instant center of a wheel with respect to the ground. Loci of the center of gravity point, the fixed and the moving centrodes which are traces of roll center position in the ground and the body frame respectively, wheel contact points, and instant centers of a wheel with respect to the ground are calculated.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.698-703
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• 2006

We investigated how the addition of polypeptides to instant fried noodle dough affects the dough properties, starch gelatinization, and textural properties of cup-type instant fried noodles. After comparing farinograph results of 100% wheat flour with 1% wheat flour substituted with gluten, there was a small difference in the mechanical dough properties. However, in the case of 1% wheat flour substituted with gluten peptides, the dough development time increased, dough stability decreased, and weakness increased. On the other hand, when gluten or gluten peptides were added, starch gelatinization did not change significantly. At the steaming stage, substitution with gluten peptides or soybean peptides markedly changed the molecular weight distributions of extractable polypeptides. Especially in the case of wheat flour substituted with 1% gluten peptides, the relative portion of low Mw extractable polypeptides (2.5-50 kDa) decreased more compared to a control. Also, the hardness and chewiness decreased in cooked cup-type instant fried noodles containing gluten peptides. This suggests that the addition of gluten peptides can reduce the rehydration time of cup-type instant fried noodles.

• Nutrition Research and Practice
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• v.11 no.3
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• pp.232-239
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• 2017

BACKGROUND/OBJECTIVES: Increased consumption of instant noodles has recently been reported to be positively associated with obesity and cardiometabolic syndrome in South Korea, which has the highest per capita instant noodle consumption worldwide. This study aimed to investigate the association between instant noodle consumption and cardiometabolic risk factors among college students in Seoul. SUBJECTS/METHODS: The study subjects consisted of 3,397 college students (1,782 male; 1,615 female) aged 18-29 years who participated in a health checkup. Information on instant noodle consumption was obtained from the participants' answers to a question about their average frequency of instant noodle intake over the 1 year period prior to the survey. RESULTS: Statistical analysis using a general linear model that adjusted for age, body mass index, gender, family income, health-related behaviors, and other dietary factors important for cardiometabolic risk, showed a positive association between the frequency of instant noodle consumption and plasma triglyceride levels, diastolic blood pressure, and fasting blood glucose levels in all subjects. Compared to the group with the lowest frequency of instant noodle intake (${\leq}1/month$), the odds ratio for hypertriglyceridemia in the group with an intake of ${\geq}3/week$ was 2.639 [95% confidence interval (CI), 1.393-5.000] for all subjects, while it was 2.149 (95% CI, 1.045-4.419) and 5.992 (95% CI, 1.859-21.824) for male and female students, respectively. In female students, diastolic blood pressure was also higher among more frequent consumers of instant noodles. CONCLUSIONS: Our results suggest that frequent consumption of instant noodles may be associated with increased cardiometabolic risk factors among apparently healthy college students aged 18-29 years.

• 연구논문집
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• s.28
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• pp.89-100
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• 1998

This paper deals with the design and analysis of a beating cam. The beating device of a high speed rapier loom, weaving fabric by completion of warp-weft patterns, is driven by double cam type on the same axis. As the double cam, coupled with two cams, performs the mutual conjugate motion, the double cam must be very preciously designed for smooth. For the shape design of a double cam, an instant velocity center method is proposed. This method can determine the cam profile from the contact conditions of the cam and roller follower and the velocity relationships at the instant velocity center. And the practical applicability was verified by developing “DISKCAM of a CAD program. As the results in this paper, the shapes of two cams, which are in the conjugate motion, are designed by instant velocity center method. We applied 8-order polynominals for the beating as displace¬ment curves for shape determination of double cams. The data of displacement, velocity, and acceleration of beating cam can be used adjust in accurate operation and to develope an advanced beating device.

• Proceedings of the KIEE Conference
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• 1999.07a
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• pp.354-356
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• 1999

Through the Standard of MCCB, the Adjustable Type Instant Trip Unit should NO trip at -20% of each current from $5{\times}In$ to $10{\times}In$ and trip +20% of those. In this paper, we obtain the attraction force between Fixing Magnet and Moving Armature. So we first made some samples. do experiments of weight, and simulated the modelling by 3D Maxwell S/W. With values of experiment and simulated values, we do design instant trip springs by using the ADAMS S/W of kinematic simulation. Finally we product the 250A Adjustable Instant Trip Unit, and it is very useful to our customers.

• Proceedings of the KIEE Conference
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• 1998.07a
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• pp.134-136
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• 1998

When a MCCB Instant trip spring which is adjusted to notrip at -20% of each current from $5{\times}In$ to $10{\times}In$ and trip +20% of those is designed, we should know attraction force between Fixed Magnet and Armature. So we first made some samples, do experiments of weight, and simulated the modelling by 3D Maxwell S/W. With values of experiment and simulated values, we do design instant trip springs and repeat the above process. Finally we set up the Process of designing Instant spring. With it, we can save time and R&D cost.

• Journal of Nutrition and Health
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• v.42 no.8
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• pp.723-731
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• 2009

Instant noodle is one of the most popular foods in Korea. The objective of this study was to examine the association of instant noodle consumption and food and nutrient intake among children and teenagers in Korea. We used dietary data from 24-h recall of 1,748 subjects aged 7-19 years who participated in the 2005 Korea National Health and Nutrition Examination Survey. Those who consumed instant noodle once or more during the survey period were categorized as "instant noodle consumer (INC)" and were compared for food and nutrient intakes with the others (non-INC). The average age of the INC was 13.4 and that of the non-INC was 12.4; girls consumed more instant noodles than boys (p < 0.05). There was no significant difference in BMI between the two groups. With the exception of grains, as compared to the non-INC, the INC consumed significantly less amounts of potatoes, vegetables, mush-rooms, fruits, spices, seafood, and milk and dairy products. With respect to nutrient intakes, the INC-group showed significantly higher nutrient intakes of energy, fat, carbohydrate, sodium, thiamine, and riboflavin; however, as compared to the non-INC-group, the INC-group showed significantly less intakes of calcium, niacin, and vitamin C. The overall result suggests that consuming instant noodles may lead to excessive intake of fat and sodium, but it may cause an increased intake of thiamine and riboflavin. Therefore, nutrition education that helps children and teenagers choose a balanced meal while consuming instant noodle should be carried out. In addition, manufactures of instant noodles should consider nutritional aspects in product development processes.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2004.10a
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• pp.1398-1401
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• 2004

This paper proposes a new approach for the shape design of the rotating outer-ring type epicycloid plate gear by using instant velocity center. First, this method defines the instant velocity centers for rotating outer-ring type epicycloid plate gear and calculates the contact angles and the contact points by using the geometric relationships and the kinematic properties of the reducer. Second, it generates the full shape of the cycloidal plate gear. Finally, the paper develops CAD-program for construction of the design automation using the proposed method. This CAD-program is developed to have the functions of the friendly user interface and the simulation of the real operation for the cycloid reducer.

• Journal of the Korean Society for Precision Engineering
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• v.31 no.11
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• pp.1023-1030
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• 2014

This paper presents a new method to control swarm robots so that they can keep the formation while following a curved path. The main idea is to utilize the information on the instant center of gyration. For a given path, location of the instant center of the formation center is calculated, and individual robots follow the circular path around the calculated instant center. Performance of curvature-radius based method is compared with leader-follower referenced method via MATLAB simulation.