• Journal of the Korean Home Economics Association
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• v.20 no.4
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• pp.155-168
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• 1982

What is attempted here is to find out an optimum method for the design of physical environments that could save human energy expenditures and safely perform household duties. There are, if any, very little amount of research done in this area. This is particulary so when the work relates to the designing of household storage facilities in the light of the energy metabolism of human body. The first step to this study, therefore, is to find out the ways by which we can determine the energy metabolism of human body accurately. To measure the volume and the concentration of human respiration continuously and automatically, a new apparatus is selected here. This includes the recording system with the Wright Respirometer and the Expired Gas Analyzer as well as the computer system to multiply volume by concentration of human respiration and to integrate them for a given time. Then, the author experimented on the reliability of this apparatus and came to the conclusion that this apparatus satisfied our need to research the energy metabolism of human body. Next, the general plan and procedures to experiment with this apparatus have been determined as follows: 1) subjects are three young and sound females. Their physical characteristics are shown in Table 1 and most approximates the standard characteristics of Japanese females, 2) height of open shelves is selected in such away as to correspond to the respective height of each subject(see Table 2), 3) utensils to be stored are box shaped object, which weight is 0.5kg, 1.0kg, 2.0kg or 3.0kg, 4) working motions are given while one or two hands as to place utensil on each shelf from the standard working board, 85 cm in height and then to place back it on the board from the shelf and repeated in constant velocity as 10 times per a minute, 5) each posture of motion is chosen by each subject in free, 6) procedures of measurement of human energy metabolism ard shown at(6), 1, Section 3 as specific methods for using this apparatus. Findings of this study are as follows: 1. Human energy expenditures for storing utensils on shelves by each subject are shown in quantity more accurately than in any other studies, under varying conditions about height of shelves, load of utensils and working motion with one hand and two hands (see Fig. 8~13 and Table 3). 2. Experimental formulae of human energy expenditure for that work are shown as formula (8), (9) and (10), to generalize results of 1. and to apply those for working motion under given conditions. 3. As results of analysis on gained data, we are able to show the standard model of human energy expenditures for storing untensils on shelves by the standard Japanese female (see Table 7 and Fig. 14).

• Korean Journal of Applied Biomechanics
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• v.15 no.3
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• pp.143-152
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• 2005

The purpose of this study was to predict the failure or success of the Snatch-lifting trial as a consequence of the stand-up phase simulated in Kane's equation of motion that was effective for the dynamic analysis of multi-segment. This experiment was a case study in which one male athlete (age: 23yrs, height: 154.4cm, weight: 64.5kg) from K University was selected The system of a simulation included a multi-segment system that had one degree of freedom and one generalized coordinate for the shank segment angle. The reference frame was fixed by the Nonlinear Trans formation (NLT) method in order to set up a fixed Cartesian coordinate system in space. A weightlifter lifted a 90kg-barbell that was 75% of subject's maximum lifting capability (120kg). For this study, six cameras (Qualisys Proreflex MCU240s) and two force-plates (Kistler 9286AAs) were used for collecting data. The motion tracks of 11 land markers were attached on the major joints of the body and barbell. The sampling rates of cameras and force-plates were set up 100Hz and 1000Hz, respectively. Data were processed via the Qualisys Track manager (QTM) software. Landmark positions and force-plate amplitudes were simultaneously integrated by Qualisys system The coordinate data were filtered using a fourth-order Butterworth low pass filtering with an estimated optimum cut-off frequency of 9Hz calculated with Andrew & Yu's formula. The input data of the model were derived from experimental data processed in Matlab6.5 and the solution of a model made in Kane's method was solved in Matematica5.0. The conclusions were as follows; 1. The torque motor of the shank with 246Nm from this experiment could lift a maximum barbell weight (158.98kg) which was about 246 times as much as subject's body weight (64.5kg). 2. The torque motor with 166.5 Nm, simulated by angular displacement of the shank matched to the experimental result, could lift a maximum barbell weight (90kg) which was about 1.4 times as much as subject's body weight (64.5kg). 3. Comparing subject's maximum barbell weight (120kg) with a modeling maximum barbell weight (155.51kg) and with an experimental maximum barbell weight (90kg), the differences between these were about +35.7kg and -30kg. These results strongly suggest that if the maximum barbell weight is decided, coaches will be able to provide further knowledge and information to weightlifters for the performance improvement and then prevent injuries from training of weightlifters. It hopes to apply Kane's method to other sports skill as well as weightlifting to simulate its motion in the future study.

• Applied Chemistry for Engineering
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• v.32 no.2
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• pp.168-173
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• 2021

In this study, we measured total flavonoids after extracting the total flavonoids from lemongrass which is known to have a high content of antioxidant ingredients when using microwave energy. Also, optimal extraction conditions of active ingredients using central composite design-response surface methodology (CCD-RSM) were presented. Both ultrapure water and alcohol were used as extraction solvents and the volume ratio of ethanol/ultrapure water, microwave irradiation time, and microwave irradiation power were set as independence variables. And the extraction yield and total flavonoids were measured. The optimal extraction conditions using CCD-RSM were the volume ratio of ethanol/ultrapure water = 56.3 vol.%, the microwave irradiation time = 6.1 min, and the microwave irradiation power = 574.6 W. We could also obtain expected results of yield = 17.2 wt.% and total flavonoids = 44.7 ㎍ QE/mL dw under the optimum conditions. The comprehensive satisfaction degree of this formula was 0.8562. The P-value was calculated for the yield of 0.037 and the total flavonoids content of 0.002. The average error from actual experiments established for the verification of conclusions was lower than 2.5%. Therefore, a high favorable level could be obtained when the CCD-RSM was applied to the optimization of extraction process.

• Journal of the Korean Institute of Landscape Architecture
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• v.46 no.6
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• pp.17-25
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• 2018

This study was conducted to calculate the optimum height of trees, estimating a model for the prediction of tree growth for the landscape improvement of the Gyeonghoeru area. For the verification of measures for management, this study conducted a photographic survey of the Gyeonghoeru area and used the Pressler's formula to examine the growth rate of the pine forest of Mansesan. The results of the study are as follows. First, as a result of a field survey and landscape analysis, trees in the Gyeonghoeru area are large ones with more than a diameter at breast height of 30cm, except for weeping cherry trees and persimmon trees, and especially, it is necessary to manage them or replace with small trees through the landscape of Mansesan, which screens the landscape and pruning the trees in the terraced flower garden in the north. Second, as a result of a measurement of the growth rate of trees, for 10 years on average, they grew up by 14% in source diameter and 5% in tree height 5% in south of Mansesan and by 7% in source diameter and 2.4% in tree height in the north of Mansesan. Furthermore, when a simulation was prepared based on the measured growth rate of trees, it was found out that 20 years later, on the landscape on the second floor of Gyeonghoeru, the pine forest of Mansesan would cut off the skyline of Mt. Inwang-san. Third, this study analyzed a landscape improvement simulation and proposed a plan for tree management to take a view of the landscape of the Gyeonghoeru area. This study has a significance that it drew an efficient planting maintenance policy, considering the landscape characteristics of the Gyeonghoeru area.

• Food Engineering Progress
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• v.21 no.2
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• pp.167-173
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• 2017

Purple-fleshed potato powder (PFPP) was investigated to determine optimal mixing ratio with milk powder and dextrin to produce a ready-to-eat mashed potato powder. The rheological characteristics, color, and anthocyanin contents were studied at a different concentration of ingredients. The power-law model was applied to explain the mechanical spectra of mashed potatoes which represented the change in structure induced by different mixing ratios. Mixture design was used to obtain the experimental points used to establish the empirical models to describe the effects of each ingredient on the characteristic of the mashed potato. The results of mechanical spectra showed that both storage and loss moduli (G' and G'') were significantly influenced by PFPP and milk powder concentration. The power law parameters n' and n'' showed higher values for the mashed potato with a lower concentration of PFPP and a higher concentration of milk powder, which showed that the gel networks involved in the mashed potato were weaker. The optimum mixing ratio with the highest redness and anthocyanin content, while maintaining the rheological properties similar to the commercial mashed potato, was determined as PFPP:milk powder:dextrin = 90.49:4.86:4.65 (w/w). The proportions of PFPP and milk powder in the formulation significantly changed the characteristics of mashed potato, whereas no significant effect of dextrin was observed in this formulation.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.286-296
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• 2010

The purpose of this study is to develop fresh pasta added with mulberry leaf powder as functional fresh pasta. Through previous research, the mixture of 40% of flour and 60% of rice powder was optimum for making noodles with mulberry leaf powder. Making fresh pasta with 40% of wheat flour, 60% of rice powder (optimum moo for making noodles) and mulberry leaf powder(0.5% 1.0% 1.5% 2.0%) was done, followed by the mechanical test(moisture content, color value, texture, tension) and the sensory analysis(quantitative descriptive analysis, preference test). Moisture contents of raw pasta and cooked pasta were the highest in control; scores for moisture contents of cooked pasta were higher than those of raw pasta. The result indicated that the more mulberry leaf powder was, the lower L-value and a-value were in raw pasta and cooked pasta. While the b-vale(yellowness) of raw pasta was the highest in control(9.81), 1.0% of mulberry powder addition sample was the highest in cooked pasta. For hardness, the 2.0% of mulberry leaf powder addition sample has high scores, and adhesiveness and chewiness were no significant difference. The 0.5% of mulberry leaf powder addition sample was the longest in tension distance, which was resulted from the lack of water contents in mulberry leaf powder. In cooked pasta, tension distance had no significant difference between the samples, and force showed the highest score in control. The quantitative descriptive analysis showed that color intensity, savory taste, bitterness were the highest in the 2.0% of mulberry leaf powder addition sample. Gloss and chewiness were no significant difference between the samples. Grassy flavor, savory flavor, bitterness and grainess were intense as mulberry leaf powder was added The preference test showed that MRP 1.5 containing 1.5% of mulberry leaf powder was the most preferable for color, texture and overall quality. In conclusion, 40% of wheat flour, 60% of rice powder and 1.5% of mulberry leaf powder made the best formula of fresh pasta with mulberry leaves.

• Elastomers and Composites
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• v.22 no.3
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• pp.204-212
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• 1987

The purpose of this study is to investigate the reinforced effect between MGF treated silane coupling agents and rubber matrix under the configuration chemical bonds, also the effect of triazine thiol compounds. For this study, vulcanizates were prepared with fifteen different compounding formulas. Their vulcanization characteristics, physical properties were examined by means of the ODR(Oscillating Dist Rheometer), the tensile tester, the benzene swelling test. The results of this study obtained are as follows: 1. In the ODR test, the MA vulcanizate was the fastest one in terms of having reached to optimum cure time($t_{90}$) and, with the same formula, when MGF vulcanizates, the shortest optimum cure times has appeared. 2. The SA, SC vulcanizates were the best the other in the physical properties such as 100%modulus, 200%modulus, 300%modulus, tensile strength. The SB vulcanizate, with higher density of crosslinking than other vulcanizates. The vulcanizates, which were filled with MGF treated with silane coupling agents we were the higher density of crosslinking than vulcanizates filled with MGF only. 3. In aging properties, the silica vulcanizates appeared to be better than the other vulcanizates. The aging Properties of treated MGF vulcanizates were similar to the silica vulcanizates. The(CR+APS+silica) and(CR+APS+MCF) were easily crosslinked by exposure to the air, and the physical properties have been improved.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Korean Journal of Organic Agriculture
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• v.18 no.3
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• pp.401-418
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• 2010

This experiment was selected a $\beta$-glucan producing mushroom strain and developed industrial media, and used to $\beta$-glucan as an alternative for antibiotics in weaned pigs. Yields of mycelial biomass and extracellular $\beta$-glucan from Youngji (Ganoderma lucidum) mushroom was 8.52g/L and 4.49g/L respectively. Also, we prepared optimum formula for mushroom cultivations. A total of 144 pigs ($8.6{\pm}0.9$ kg average body weight, weaned $20{\pm}3$ days of age) were allotted to 4 different treatment groups and replicated 4 times with 8 pigs per replicate in randomized complete block design. Treatments were T1) NC (negative control, basal diet), T2) PC (positive control, basal diet+0.255% antibiotics), T3) NC+0.2% $\beta$-glucan and T4) PC+0.2% $\beta$-glucan. The T2 and T4 treatments were significantly higher in feed efficiency by antibiotics group (p<0.05), however, there was no significant differences in terms of average daily gain (ADG) and average daily feed intake (ADFI) during phase I (0~14 days). In phase II (15~28 days), Pigs fed with antibiotics and $\beta$-glucan (T4) had greater ADG than other treatments (p<0.05), while no differences were observed in ADFI and feed efficiency. During the whole experiment period, the ADG of T4 treatment was higher than other treatments. Pigs fed with $\beta$-glucan (T3 and T4) had greater diarrhea score and moisture content than other treatments (p<0.05). Pigs fed with $\beta$-glucan (T3 and T4) had greater moisture content than other treatments (p<0.05). However, there was no significant differences in diarrhea score and mortality of weaned pigs. There was marginal reductions in feed cost measured feed cost per weight gain used in antibiotics and $\beta$-glucan added diet during phase I. In the second phase, the treatment supplemented with antibiotics had a significantly lower feed cost per weight gain compared to the other treatments. The results from these experiments suggests that $\beta$-glucan is likely able to improve the growth performance, and reduce feed cost although they do not have similar effects like antibiotics in weaning pigs.

• Journal of Sericultural and Entomological Science
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• v.23 no.2
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• pp.11-36
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• 1982

Forty-nine plant species as additives to silkworm artificial diet and 5 species as cellulose sources for artificial diet were screened for their economic values as feed-resources for the silkworm. Feeding response to artificial diet was tested on 82 silkworm strains. The effect of rearing conditions on feeding response and enzyme activities in the silkworm was investigated. The results were summarized as follows. 1. Seven species out of 49, Vigna sinensis ENDL, Ipomoea vatatas Lamarck, Cyperus anuricus Var. Laxus, Alnus japonica Stendel, Trifolium repens L, Prunus serrulata Lindley. Var, Glycine max L increased feeding response, compared with the basic formula of artificial diet. 2. The economic values of Vigna sinensis ENDL, Ipomoea vatatas Lamarck, Cyperus anuricus Var. Laxus, Ainus japonica Stendel, Cassia tera L, Erigeron canedensis L as feed-resources for artificiale diet were recognized, through feeding experiment during the entire larval stage. 3. Mulberry cellulose showed the best results in rearing and cocoon characteristics. 4. The extent of feeding response varied according to strains and varieties. Varieties in japanese strains showed higher feeding response than those in chinese and european varieties, with considerable variations among a varieties in strains. 5. The begining of 4th instar seems to be a proper time to convert from mulberry to artificial diet, or artificial diet to mulberry, however the middle of 3rd instar seems acceptable. 6. The optimum temperature for artificial diet rearing is 30$^{\circ}C$ during the period of 1st-3rd instar and 28$^{\circ}C$ for 4th-5th instar. 7. Electrophoretic isozyme patterns of esterase and acid phosphatase on agarose gel, as affected by strain. rearing temperature and feed-resources, were observed as follow. (1) Isozyme patterns of mid-gut esterase varied, depending on instar. One or two more isozyme bands were observed in the larvae than feed on the mulberry fed for the artificial diet. (2) A strain, chinese-15 with a higher feeding response, had 1∼2 more bands than chinese-60 with a lower feeding response. (3) Five bands of mid-gut esterase in 3rd and 4th instar larvae reared at 28$^{\circ}C$. and 4 for 3rd instar and 6∼7 for 4th instar larvae at 35$^{\circ}C$ were observed. (4) No similar esterase bands could be found among mid-gut, blood and silkgland. There are five esterase bands in the midgut, one in blood and three in silkgland. (5) There was rather small digerence in acid phosphatase types of mid-gut and blood according to varieties and rearing temperature. No active band was shown in silkgland. In midgut, there was one acid phosphatase band at 3rd instar, two at 4th instar and three at 5th instar. In blood, one active band at 3rd or 4th instar and three bands at 5th inster wire detected.