• Smart Structures and Systems
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• v.24 no.1
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• pp.141-155
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• 2019

This work evaluates the influence of negative stiffness on the performances of various vehicle suspension systems, and proposes a re-centering negative stiffness device (NSD). The re-centering NSD consists of a passive magnetic negative stiffness spring and a positioning shaft with a re-centering function. The former produces negative stiffness control forces, and the latter prevents the amplification of static spring deflection. The numerical simulations reveal that negative stiffness can improve the ride comfort of a vehicle without affecting its road holding abilities for either passive or semi-active suspension systems. In general, the improvement degree of ride comfort increases as negative stiffness increases. For passive suspension system, negative stiffness brings in negative stiffness feature in the control forces, which is helpful for the ride comfort of a vehicle. For semi-active suspensions, negative stiffness can alleviate the impact of clipped damping in semi-active dampers, and thus the ride comfort of a vehicle can be improved.

• Korean Journal of Food Science and Technology
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• v.53 no.1
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• pp.85-91
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• 2021

The physicochemical properties of deodeok (Codonopsis lanceolate) was investigated in relation to the different steaming time and cycles of steaming and drying (S/D). Additionally, the quality characteristics of Makgeolli with different amount (0-0.45%) of steaming and drying deodeok (SD) were measured comparison to non-steaming and drying deodeok (NSD). L⁎ values of deodeok tended to decrease as the number of S/D cycles and steaming times increased, while BI showed the opposite trend for L⁎ values. Reducing sugar increased significantly from 1 to 3 S/D cycles and decreased thereafter (p<0.05). Also, processed with steaming for 4 h and 5 S/D cycles had the highest antioxidant properties. Principal component analysis (PCA) revealed that the S/D process notably influenced the properties of deodeok. Quality characteristics of Makgeolli showed that 0.45% SD resulted in higher antioxidant properties than control or NSD.

• Proceedings of the Microbiological Society of Korea Conference
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• 2003.05a
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• pp.46-48
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• 2003

• Proceedings of the Microbiological Society of Korea Conference
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• 2006.05a
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• pp.137-137
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• 2006

• Food Science and Preservation
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• v.23 no.5
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• pp.645-653
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• 2016

The objective of this study was to examine quality characteristics of a smoked duck marinated in natural curing agents containing extracts of pear by sugar, celery powder, and vitamin C. We evaluated the composition food additives residue and total plate count, chromaticity, sensory properties, total polyphenol contents, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging effect of general smoked duck (GSD) and natural smoked duck (NSD). The nitrite ion, antioxidant and sodium glutamate of NSD were not detected. The lightness, yellowness and redness of the two smoked duck decreased significantly as growing longer storage days. The total plate count (CFU/g) of coliform bacteria of two smoked duck were not grown. The sensory properties showed that NSD was higher than GSD in the aspect of taste, texture and overall preferences. The total polyphenol contents and DPPH radical scavenging effect of NSD were higher than those of GSD. These results suggested that it was possible to manufacture a smoked duck marinated in natural curing agents including extracts of pear by sugar, celery powder, and vitamin C for the improvement of safety and quality.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2004.06a
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• pp.342-346
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• 2004

• Proceedings of the Microbiological Society of Korea Conference
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• 2005.05a
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• pp.227.3-227
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• 2005

• Proceedings of the Microbiological Society of Korea Conference
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• 2005.05a
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• pp.229.3-229
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• 2005

• 한국경영정보학회:학술대회논문집
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• 2008.06a
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• pp.590-594
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• 2008

산업의 융합화 추세는 IT서비스 산업이 복잡한 서비스 시스템 통합과 더불어, 제품과 서비스의 융/복합화를 위한 PSS(Product Service System) 구현에 많은 노력을 요구하는 동인으로 작용하고 있다. 이는 제품의 서비스화(product servicize)와 서비스의 제품화(service productize) 현상의 가속화로 인해 제품과 서비스의 구분이 모호해지고 있는 산업변화에 대응하려는 산업의 노력으로 판단된다. 고객 가치 향상을 위해 IT서비스 제조산업(IT Service manufacturing)에서는 제품과 서비스의 모호한 경계를 극복하고, 서비스중심의 신규 IT서비스를 개발할 수 있는 무형의 프로세스 정립이 요구된다. 본 연구에서는 서비스 사이언스 측면에서 제공되는 기법들(PSS, NPD, NSD, UCD, Contingency theory)을 검토하여, IT서비스 제조산업의 특성이 반영된 마케팅 지원 process tool을 개발하는 데에 목적이 있다. 제안된 tool은 목표시장 및 기술환경의 분석과 동시에 IT서비스 제품 분석을 통해 IT서비스 사업 마케팅 기회를 전략적으로 탐색할 수 있는 도구가 될 수 있을 것으로 판단된다.

• The Korean Journal of Health Service Management
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• v.8 no.4
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• pp.131-140
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• 2014

This study analyzed and compared the oral health care knowledge, oral health behaviors and oral health status of elementary school students in schools with a dental clinic and those without. This study was carried out in November of 2012. The subjects were 188 elementary school students. Structured questionnaires were completed and the SPSS(Ver.17.0) Program was used for the collected data to perform frequency analysis, a t-test, and ANOVA. For oral health knowledge, the operating school dental clinic (OSD) group had a high score of 6.72 points, while the non-operating school dental clinic (NSD) group had 5.95 points. The results were statistically significant(p<0.01). For oral health behavior, the OSD group had a high score of 5.55 points, while the NSD group had 4.59 points, which was statistically significant(p<0.01). Students in schools with school dental clinics have much better knowledge and behavior about oral health than students without school dental clinics.