• 보건의료산업학회지
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• 제11권4호
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• pp.203-211
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• 2017

Objectives : This study aims to design a method for drying forceps jars. As part of the process, holes were made in the forceps jars. Drying time, rate of wet pack, and cost of rewashing linen were then determined. Moreover, the study looked into the bacteria incidence rate in the forceps jars. This study suggests a practical way for preventing infection in a hospital through a surgical device. Methods : This study investigated the effect of forceps jars with holes on reducing drying time, rate of wet pack, and cost of rewashing linen. It also looked into the bacteria incidence rate in the forceps jars through a parallel design. Data was collected and analyzed using SPSS version 21. Results : The drying time of a forceps jars was remarkably reduced from $18.44{\pm}0.2$ minutes(non-hole forceps jars) to $0.58{\pm}0.02$ minutes(4-hole forceps jars). The rate of wet pack of non-hole forceps jars was 51.4%. However, the rate of 4-hole forceps jars reached 4.6%. The cost of rewashing linen saw a decline from 38,073 won to 3,381 won. In addition, no bacteria and virus were detected from the 24-hours usage of forceps jars even though the jars had holes. Conclusions : The 4-hole forceps jars greatly increased work efficiency as a result of the reduced drying time, rate of wet-pack and cost of rewashing linen. The 4-hole forceps jars did not influence their sterilizing effect.

• 한국조리학회지
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• 제6권3호
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• pp.357-371
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• 2000

Changes of Microflora, enzyme activity, and contents of several taste compounds in traditional Kanjang(Korean Soy Sauce) with the variation of fermentation jars and Meju(fermented soybean brick)concentration were studied. Substitution possibilities of clay jar with glass jar and improvement possibilities of taste and nutritional value with increased Meju concentration were examined. (1) Aerobic bacteria and lactic acid bacteria were enumerated during fermentation and ripening period. But yeast and molds were hardly isolated. The number of viable cells showed small changes during fermentation and ripening period. (2) Isolated Aerobic bacteria were identified as Bacillus subtilis, Bacillus lichenformis, and lactic acid bacteria were identified as Lactlbacillus lactis lactis and lactobacillus brevis. (3) The activities of $\alpha$-amylase and $\beta$-amylase increased during fermentation period, but did not show any trend by fermentation jars or Meju concentrations. Protense activity showed small difference among four samples, and increased during the fermentation period.

• 아태비즈니스연구
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• 제10권4호
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• pp.167-180
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• 2019

The purpose of this paper is to explore Laos mysterious 'Plain of Jars' area in a village. 'The Plain of Jars' site has been proposed for listing as a UNESCO World Heritage Monument. The study used convenience sampling and surveyed tourists who visited Tonghahin in Xieng Khouang. The results of this study are summarized as follows: First, Tonghahin is introduction stage from the tourism life cycle due to lack of basic infrastructure such as road condition, transportation, information service, etc,. Second, this study examined the ways to improve methods such as adminstration system and hospitality service manual for tourist site. Thereafter, third, to develop each attraction, they have come with better tourism products. These things are foresight-able to-do list for nomination as the UNESCO World Heritage. The recommendations and suggestions for future research are also discussed.

• 한국식품과학회지
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• 제20권6호
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• pp.845-849
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• 1988

저장실, 저장상자, 공기분배장치 등을 포함한 실험실 규모의 저장실을 설계, 제작하였다. 과실류를 수용할 수 있는 저장상자(1.7 l)는 투명아크릴을 재질로 일정 공기가 계속해서 순환되도록 하고 저장실은 $0{\sim}30^{\circ}C$ 범위내에서 ${\pm}0.5^{\circ}C$의 정확도로 온도제어가 가능하였다. 저장상자로 유입되는 공기는 공기분배 장치를 통하여 예냉과 공기압의 균일화가 이루어지도록 하였고 Solenoid valve를 사용한 저장상자 선택장치를 제작하였다. 이와 같은 저장시설의 환경제어와 계측을 전담할 수 있는 마이크로프로셰서 시스템을 8 bit 마이크로프로쎄서와 기억장치, 그리고 입출력장치 등의 IC chip을 이용하여 설계 제작하였다. 동 시스템을 활용하기 위하여 저장환경의 제어를 위한 소프트웨어를 개발하고 운영프로그램을 ROM화 할 수 있었다. 제작된 저장 자동제어장치 시스템을 이용 밀감류 저장에 적용하여 저장시설의 운영 및 온도의 자료수집을 성공적으로 수행할 수 있었다.

• Journal of Acupuncture Research
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• 제25권1호
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• pp.121-130
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• 2008

Objectives : Cupping therapy is a stimulation therapy similar to acupuncture and moxibustion with effects that differ depending on the degree of stimulus. To make the strength of the skin objective in cupping therapy for this study, we measured negative pressure in the cupping jar and calculated the expansion rate of the skin. Subjects and Methods : In this study, we experimented with cupping therapy jars made for sale and used in clinics. We studied the pressure in the jars and the changes on the skin surface by measuring properties. We used commercial jars of four different volumes and diameters and tried to discover the properties on the size of the jar. Results : The results of experiment with the cupping therapy are as follows: 1. The lowest pressure in a jar was measured at $-600{\sim}610mmHg$, and the number of operating of vacuum pump for reaching lowest pressure was increased recording where the volume of the jar would be big, but the lowest pressure was not increased recording where the size of that would be big. 2. As the vacuum pump continued to operate, the pressure gradient in the jar got smaller which shows that the expansion rate of the skin was not linear. The pressure gradient shows different operational numbers on the vacuum pump near 0mmHg/operation unrelated to jar volume. 3. When negative pressure worked on the jar, air in the jar decreased. The percentage of air gradually reduced as the negative pressure acted in the jar. For example, the percentage of skin was 37-66% when the negative pressure, reatched -500mmHg. According to out results, different test areas generate different percentages of air in the jar, presumably related to skin elasticity. This phenomenon was most pronounced with the smallest jars. 4. At -500mmHg, the expansion rate of the skin was 1.57-1.9 on the abdomen, and $1.52{\sim}1.68$ on the back. The expansion rate of the skin appeared greater when the jar was relatively small, and it appeared smaller when the jar volume was relatively large relatively.

• 한국화재소방학회논문지
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• 제27권2호
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• pp.70-74
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• 2013

화재 현장에서 수집된 화재증거물은 신뢰성 있는 용기에 수집, 보관 되어 감정기관으로 제공되어야 한다. 본 연구에서는 인화성 물질 5종(톨루엔, 노말옥탄, o-자일렌, 노말데칸, 노말헥사데칸)의 장판화재 증거물과 10 ${\mu}L$의 인화성 물질 5종을 적신 킴와이프스 종이를 4가지 용기(금속캔, 유리병, 나일론 지퍼백, 나일론 실링 백)에 두고, 온도 및 보관 기간에 따라 보관한 후 시료 속의 인화성 물질 잔존 유무를 가스크로마토그래프/질량분석기를 이용하여 확인하였는데, 그 결과 테프론이 코팅된 마개를 가진 유리병의 경우가 $60^{\circ}C$에서 22일 동안 보관하여도 5종의 화학물질이 검출이 가능하여, 유리병이 보관 성능이 가장 우수함을 확인하였다.

• Journal of Forest and Environmental Science
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• 제31권4호
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• pp.272-279
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• 2015

Xanthoceras sorbifolium is considered as bio-energy crops owing to the high oil content from kernel. This study was performed to analyze calorific value, crude ash content, ultimate ratio, crude lipid and fatty acid composition among seed sources. Calorific values ranged from $4,526.0\;cal\;g^{-1}$ to $7,377.2\;cal\;g^{-1}$ in seeds and kernels showed the highest value. Calorific values and crude ash contents were observed as significant difference among plantations and/or individuals (p>0.05). Kernel from SD-F plantation showed the highest calorific value and lower crude ash content. C content comprised 63.4%, the highest levels was detected from SD-F (64.8%). Crude lipid content in kernel observed as 54.5 g $100\;g^{-1}$ from SD-F. In contrast it was determined the lowest value from LN-JARS as 46.5 g $100\;g^{-1}$. The fatty acid composition of kernel was determined to those of oleic acid (31.3%) and linoleic acid (38.1%) from SD-F and LN-JARS. These results will be offered to useful information for breeding materials selection.

• 한국산학기술학회논문지
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• 제7권6호
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• pp.1040-1046
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• 2006

본 논문에서는 다양한 곡률반경의 연속에 의하여 살 두께 차가 큰 사출성형품이 불균일한 수축에 의한 변형 발생에 대하여 연구하였다. SAN 및 PMMA 재질의 Jar에 대한 균일냉각구조와 최적성형조건을 CAE 해석에서 구하여 금형설계에 적용하고자 사출성형의 중요인자인 사출압력, 수지온도, 금형온도, 냉각조건 등을 Moldflow 프로그램에서 사출압력, 수지온도, 냉각속도 등에 의한 변형 및 불량현상을 분석하였고 이들을 극소화시킬 수 있는 냉각구조와 사이클 시간을 단축시킬 수 있는 사출성형조건을 제시하였다.

• 헤리티지:역사와 과학
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• 제49권4호
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• pp.126-155
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• 2016

이 글에서는 분묘 출토품을 중심으로 마한 토기에 대하여 몇 가지 문제를 살펴보았다. 유개대부호, 원저소옹, 와질토기, 원통형토기 등은 낙랑을 포함하는 북방지역의 문물을 입수하기 위해 범한반도남부, 즉 '한(韓)'의 차원에서 활발하게 이루어진 교류 과정에서 등장한 것이다. 특히, 중서부지역, 충청내륙 및 영남지역을 연결하는 루트에서 중요한 역할을 수행하였다. 이 단계까지 철기문화는 한반도 남부지역이 유사하다. 내륙 루트 이외에도 서해안을 따라 연안항로도 이용된 흔적이 원통형토기, 유개대부호와 함께 사용된 뚜껑의 변화형 등에서 보인다. 이러한 문물교류의 결절점에 위치한 아산만 일대에서 마한의 중심적인 세력이 등장한 것은 어쩌면 당연한 현상일 것이다. 이후 이중구연호 등 마한 독자 형식의 토기 양식이 성립하는 것은 3세기부터이다. 3세기 이후 마한의 토기는 묘제의 선택에 따라 지역별로 달라지는데, 분구묘와 주구토광묘 축조 전통의 구분과 대개 일치한다. 그러나 분구묘 축조 집단에서도 지역에 따라 이중구연호 등 특정 기종을 선호하는 등의 차이가 보이며 좁은 범위 안에서 특수한 양식을 사용하기도 한다. 이러한 토기류는 상호 교류의 과정에서 주변지역으로 확산되며 매장의례에도 사용된다.

• 한국식품영양학회지
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• 제27권4호
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• pp.650-659
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• 2014

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.