• Journal of Wind Energy
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• v.10 no.4
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• pp.20-27
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• 2019

High-speed shaft coupling in a wind power system transmits power and absorbs variations in length and spindle dislocation between the gearbox and generator. Furthermore, the coupling has an insulation function that prevents electrical corrosion caused by the flow of the generator's current into the gearbox and prevents overload resulting from sudden power failure from being transferred to the gearbox. Its design, functions, and part verification are described in the IEC61400 and GL Guidelines, which specify that the part must have a durability life of 20 years or longer under distance variation and axial misalignment between the gearbox and the generator. This study presents the design of a high-speed coupling through composite stiffness calculation, structural analysis, and comparative analysis of test and theory to identify the characteristics of high-speed coupling for a large-capacity 6 MW wind power generator. A prototype was fabricated by optimizing the manufacturing process for each part based on the design, and the reliability of the fabricated prototype was verified by evaluating the performance of the target quantitative evaluation items.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.320-327
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• 2023

Capsicum annuum belongs to the Solanaceae family, crops of which are extensively cultivated worldwide. It is a food source containing various nutrients and vitamins and also serves as a medicine for treating ailments. The burning feeling experienced while consuming Capsicum fruits is due to the presence of capsaicinoids, particularly capsaicin and dihydrocapsaicin. This study aimed to assess the content of these two compounds in 34 varieties of capsicum and paprika. High-performance liquid chromatography with a gradient elution system and a reverse-phase YMC Pack-Pro column with UV detection at 280 nm was employed. The results revealed that, among the 34 samples, only six samples (samples 1, 15, 20, 29, 32, and 34) contained capsaicin and dihydrocapsaicin, and their highest contents were found in sample 1 - variety name: Sungil-c (capsaicin: 3.42 mg/g extract, dihydrocapsaicin: 1.20 mg/g extract). These findings suggest that the content of these two compounds is attributed to the variety and is influenced by geographical location and environmental factors. Additionally, this study provides a basis for establishing a C. annuum variety with high capsaicin and dihydrocapsaicin contents.

• Journal of Aerospace System Engineering
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• v.11 no.1
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• pp.28-34
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• 2017

Elastomeric o-ring performance and structure when subjected to a foreign object is studied using finite element analysis (FEA). Elastomeric o-rings have been studied using 2D analysis for a long time. Contact pressure is an important factor in o-ring design. When contact pressure is lower than applied pressure, leaking, vibration, and noise can occur; resulting in decreased output. In this study, we compared 2D and 3D analyses of elastomeric o-rings. Similar results were shown for 2D and 3D contact pressure. However, when an o-ring encounters foreign object matter, 3D analysis is required because contact pressure in every direction needs to be considered. We determined the influence of foreign matter on o-ring performance and structure by analyzing 10 cases with different clearances in a 3D model. Therefore, an o-ring encountering foreign object matter must be analyzed in 3D with the result included in the o-ring design.

• Korean Journal of Medicinal Crop Science
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• v.10 no.3
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• pp.200-205
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• 2002

Platycodin D was isolated from n-butanol extract of Platycodi radix(Platycodon grandiflorum and identified by the spectroscopic analysis using $^1H$ and $^{13}C$ NMR techniques. A new method of analysis of platycodin D by high performance liquid chromatography(HPLC) was established using a reversed phase system with YMC-Pack ODS-AM( 250 X 4.6 mm) column and 30% acetonitrile as a mobile phase. Evaporative light scattering detector was used as detector. The kinds of extraction solvents and methods were examined to determine the efficient extraction condition and HPLC analysis was carried out to establish the optimum drying condition for the root of Platycodon grandiflorum. The contents of Platycodin D was highest as 0.083% when platycodon roots were dried at $60^{\circ}C$ using dry oven.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.7 no.2
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• pp.6-11
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• 2001

Distribution status and economic analysis of packed radish in Korean markets(Chunbuk and Kangwon in producing area and Taebaek, Kyunggi, and Cheongyang for comparing tile quality) from November, 1999 to April, 2000 was surveyed. Distribution method and marketing of radish was different by producing areas and shipping methods. Quality of radish in the areas had a great difference, and especially standard deviation of volume of radish of Taebaek was highest. The packaging of radish was almost not, and in case of pack, corrugated paperboard was used as packaging material of outer packages. Non-packed radish in economic analysis was more economic than packed radish.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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• pp.523-530
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• 2018

The purpose of this study was to develop a technology commercialization strategy by analyzing the consumer preference for low-sodium instant noodle ramen, which has a sodium content of 1,730 mg or less. For the commercialization of such low-sodium ramen, this study examined how much consumers would pay through an analysis of consumer preference by conjoint analysis. This study surveyed 1,004 men and women in their 20 s and 50 s between the ages of 20 and 50 years in Korea using an online survey. If the price of conventional instant noodle ramen is KRW 4,000 (approximately USD 3.57) per 5 packs for one pack of 5 servings in a supermarket, this study surveyed how much more they respondents would pay if the sodium was reduced by 10.0, 20.0, and 30.0%. The study found that if sodium was reduced by 10.0, 20.0, and 30.0%, the respondents would pay as much as KRW 4,180, KRW 4,307, and KRW 4,515, respectively. The attributes of low-sodium instant noodle ramen were examined according to the degree of sodium reduction, vegetable protein ingredients, brand, where to buy and price with each level. The Marginal Willingness To Pay (MWTP) was analyzed as follows. If the sodium content of ramen soup is reduced by 1.0%, the amount that can be paid would be KRW 105.78. Respondents could pay KRW 1,673 more for famous brand ramen than an unknown brand ramen. The study results indicated that when a new product is developed and released, it can be expected to increase sales of the new product by understanding the foreseeable value that consumers could pay for and realize the technological commercialization of the technology.

• Journal of agricultural medicine and community health
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• v.35 no.4
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• pp.383-394
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• 2010

Objectives: This study aims to identify dietary factors related to metabolic syndrome in middle aged Korean men who were participants in the Fourth Korea National Health and Nutrition Examination Survey(KNHANES IV) in 2007. Methods: The study targeted 361 of the 709 men aged between 40 and 64 years for a final analysis; the other 348 surveys had incomplete data which did not allow for the determination of metabolic syndrome. The definition of metabolic syndrome was based on the National Cholesterol Education Program Adult Treatment Panel III(NCEP ATP III). Results: There were significant differences in the metabolic syndrome of middle-aged men according to age, smoking pack-years, and number of resturant meals per week. Dietary factors such as vitamins, riboflavin, natrium, carbohydrate, protein and lipid intakes were not significant. Conclusions: It was verified that metabolic syndrome in middle-aged men is related to age, smoking pack-years and number of resturant meals per week. Dietary factors were not significantly related. However, further detailed studies in this area are needed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.11
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• pp.239-253
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• 2020

This study is a descriptive research that provides basic data to develop customized emergency education programs for strengthening the emergency coping ability of facility and group home caregivers. Data were collected from 7.10~8.15 in 2020 in the S and G areas. A total of 236 questionnaires were included for the analysis. Data were analyzed using χ², t-test, ANOVA, and Pearson's correlation coefficients. Approximately 68.9% facilities and 50.7% group homes experienced emergencies, and there was a significant difference (χ²=8.42, p=0.004). First aid personnel were nurses (nurse aides) 55.3% facility and 42.7% of facility directors group home, showing differences (χ²=27.84, p<.001). 56.5% and 68.0% in the facility and group home, first aid care : ice pack, medication, Heimrich in the facility and 119 and guardian call, ice pack, Heimrich for the group home. First aid knowledge was determined to be significantly different between the facilities (11.60±2.09) and group homes (9.08±2.28) (t=8.39, p<0.001). Similarly, the emergency coping abilities showed a significant difference (t=8.00, p<0.001) between facilities (52.94±5.27) and group homes (47.33±4.39). In addition, a positive correlation was established between the experience of emergency situations and the emergency coping ability in the facilities. Overall, our data indicates that the emergency experience, emergency knowledge, and emergency coping abilities of the facility and group home caregivers are significantly different. We propose that emergency education tailored to the characteristics of each institution is needed.

• Journal of Korean Medicine Rehabilitation
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• v.26 no.2
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• pp.123-132
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• 2016

Objectives The aim of this study done as pilot study is to analyze the current state of patients who have low back pain through registry. Methods This study is done under approval of Gil Oriental Medical Hospital of Gachon University, Oriental Medical Hospital of Sangji University, Jecheon Oriental Medical Hospital of Se-Myung University IRB. Among subjects who signed the consent form by their own will, we decided whom to register as subjects of this study by the standard of selection and exception. We collected the sociological investigation, character of low pack pain, degree of symptom which they felt before and after the hospitalization from registered subjects. Results 1. The number of the subjects is 16. The average age is 41.0. 9 of them are female, 7 of them are male. Most of the subjects have history illness which has connection with low pack pain. 2. According to the patient's free description of the back pain, 6 of them suffered throbbing pain. And 8 of the patients have chronic pain, 6 of them have intermittent pain of back pain analysing the character of the low back pain. They answered the pain lasted for 47.6 minutes on average. 3. About the change on the average R.O.M. of L-spine, R.O.M. of Lateral bending, Extension, Flexion, Rotation has increased after leaving the hospital compared with before hospitalization. 4. The amount of discomfort or strength of pain, which was checked by VAS on the day of leaving the hospital, has decreased than they were before the hospitalization. And there was the improvement on the dysfunction score and EQ-5D. Conclusions Through this study, we specifically analyzed the symptoms of the low back pain by accumulating the analysis about the symptoms using several indicators and description which is freely spoken by patients about their symptoms. Further research is expected to complete multi-center registry by building registry and by using it, to get various epidemiologic informations about low back pain.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.89-95
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• 2017

Although the global coffee market is growing every year and the demand for coffee wrapping paper is increasing accordingly, research on the effect of PE material and PP material on the coffee aroma used in the sealant layer, which will directly contact the product, is lacking. In this study, we studied the change of aroma patterns and flavor materials by adding coffee to PP and PE pouches. In addition, we observed changes in aroma patterns depending on the temperature and the presence of the deoxidizer. As a result, it was found that the PP type packaging material was slightly better than the PE type packaging material, but the performance was hardly changed by the material. Rather, the change in the aroma pattern due to temperature was dominant rather than the material. It is ideal that refrigerated distribution ($4^{\circ}C$) is the best storage temperature and sales are done within a short period of time. Among the indicators, pyridine was the most suitable material to study and there are many data about pyridine. Therefore, it is expected that the results can be derived by using pyridine.