• Journal of Korean Physical Therapy Science
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• v.27 no.1
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• pp.51-55
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• 2020

Background: A typical plank exercise (PE) strengthens the core muscles, stabilizes the spinal column, and provides stability around the pelvis and trunk when the trunk is aligned. However, because PE require that the hip joint be kept straight, they can activate the hamstring (HAM). Excessive HAM activation can induce tightness, which may cause low back pain. Therefore, it is necessary to explore PE methods that can minimize HAM activity while maximizing core muscle activity. Design: Cross-sectional study. Methods: This study included 30 healthy adults as subjects. We measured the activity of the HAM and the erector spinae (ES), rectus abdominis (RA), and external oblique (EO) muscles using surface electromyography during three PEs (typical PE, PE with balance pad, and PE with sling). Results: The RA, EO, and ES showed the highest muscular activity during PE with balance pad and the lowest during PE with sling; however, the differences were not significant. The HAM showed lower activity during PE with sling than during the other two PEs; however, these differences were also not significant. Conclusion: Although HAM activation was not significantly difference among PE positions, we should recognize altering activation of core and hamstring muscle according to PE postures.

• Food Science and Preservation
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• v.10 no.2
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• pp.136-141
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• 2003

This they was conducted to investigate the surface treated effect of Packaged kimchi on the PH, acidity, total microbe, number of lactic acid bacteria, browning and formation of off-flavor during storage at 10$^{\circ}C$. Kimchi was treated with 70% ethanol(1 time spraying) and attachment of polyethylene film(PE) on the surface of packaged kimchi and stored at 10$^{\circ}C$. pH of the control and ethanol treated kimchi stored for 15 days was decreased to 4.0 level but, the pH of PE-treated kimchi maintained over pH 4.0 until 21 days of storage. The aridity was the same tendency as the pH, which showed delaying of fermentation by PE treatment. Total microbe of PE treated kimchi was lower and number of lactic acid bacteria was higher than those of control and ethanol treated products, respectively. Degree of browning and off-flavor of control and ethanol treated kimchi increased from 13 days of storage, but the degrees of the PE-treated kimchi was lower during all storage periods.

• Journal of the Korean Society of Safety
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• v.16 no.2
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• pp.91-96
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• 2001

Theoretical definitions of mixed behavior of PE panel and connote should have preceded to cause a mixed behavior of connote and polyethylene which have different elastic module, one-line expansion coefficients, poison ratios, compressive strengths and tensile strengths. Consequently, changes are analyzed through experiment process to identify the effects on interpretation of mixed behavior on the basis of temperature change of structures, temperature rise of concrete other than PE panel due to hydration heat temperature rise of concrete other than PE panel due to drying and contraction, working of hydrostatic pressure by storage and temperature gradient From the results of interpretation of the analysis, it is concluded that PE panel have slight influences on the change of guess of structures and maintains structural stability compared with concrete structures without PE panel.

• International Journal of Advanced Culture Technology
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• v.6 no.4
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• pp.165-171
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• 2018

As the artificial intelligence (AI) plays a crucial role in machine translation (MT) which has loomed large as a new translation paradigm, concerns have also arisen if MT can produce a quality product as human translation (HT) can. In fact, several MT experimental studies report cases in which the MT product called post-editing (PE) as equally as HT or often superior ([1],[2],[6]). As motivated from those studies on translation quality between HT and PE, this study set up an experimental situation in which Korean literature was translated into English, comparatively, by 3 translators and 3 post-editors. Afterwards, a group of 3 other Koreans checked for accuracy of HT and PE; a group of 3 English native speakers scored for fluency of HT and PE. The findings are (1) HT took the translation time, at least, twice longer than PE. (2) Both HT and PE produced similar error types, and Mistranslation and Omission were the major errors for accuracy and Grammar for fluency. (3) HT turned to be inferior to PE for both accuracy and fluency.

• 월간 기계설비
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• no.12 s.209
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• pp.66-68
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• 2007

한국가스안전공사는 2006. 12. 01부터 PE배관 KS 규격(KS M 3514)이 ISO 규격을 인용한 신 KS규격으로 변경됨에 따라 신.구 KS규격 PE배관을 서로 연결할 경우 안전성을 확보할 필요가 있어 이를 식별할 기준을 마련했다. 따라서 2007. 11. 01 이후 제조된 배관은 신 KS M 3514 PE배관 검사기준을 적용해 검사 및 판정 받아야 한다.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.1
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• pp.15-20
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• 2002

Quality variation of plastic pouch packing of Changran-Jeotgal produced by improved process and conventional process were investigated during storage at 10, 20 and $30^{\circ}C$, respectively. The kind of plastic pouch used in this study were polyethylene/nylon/linear low density polyethylene (PE/Ny), polyethylene terephthalatefpolyethyleneflinear low density polyethylene (PET) and low density polyethylene (PE). In the higher storage temperature, the faster increase of$ CO_2$, concentration and volume of pouch packing in all kinds of pouch. However, the highest value of pH, L-value, volatile basic nitrogen (VBN) and viable cell counts were shown in PE, the next was PET and PE/Ny, Overall, Changran-Jeotgal produced by improved process showed a little change of physical and chemical characteristics than conventional process. From above results, relationship between quality parameters were predicted pH, L-value, VBN and sensory score were highly correlated, therefore, these parameters is expected to uses as shelf-life indicated elements in cease of plastic pouch packaging.

• Korean Journal of Food Science and Technology
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• v.44 no.1
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• pp.48-54
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• 2012

This study was conducted to improve the packaging technology used for Gangjung and the product's quality characteristics during storage. Packaging materials consisting of (1) IP: OPP (oriented polypropylene)/PE (polyethylene) + Paper, (2) LP1: OPP/PE + Paper, (3) LP2: OPP/PE + Can, (4) LP3: OPP/PE + Plastic, (5) BP1: OPP/PE, (6) BP2: OPP/DL/CPP (cast polypropylene), (7) BP3: PET/PE/CPP, and (8) BP4: OPP/PVDC (polyvinylidene chloride)/PE/CPP were used. The major fatty acids including 54.2% linoleic acid, 24.1% oleic acid, 11.2% palmitic acid and 6.0% linoleic acid were assessed. The packages effective in maintaining moisture were in the order of LP2, BP4 > IP > LP3, BP1, BP2 > LP1 > BP3. There were no significant differences in water content and the products in IP, BP3, and BP showed the highest level in the increase in hardness on day 60 of storage. Acid values of IP, LP1, LP2, LP3, BP1, and BP2 were maintained at <2.0 during 40 days of storage. IP, LP1, LP2 and BP1.

• Journal of the Korean Institute of Gas
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• v.27 no.2
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• pp.1-6
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• 2023

PE piping, which has advantages in terms of construction convenience and economy, is widely used for underground burial in the domestic urban gas field. These PE pipes use squeeze-off in many sites to block gas flow during maintenance and repair work. Squeeze-off refers to a method of compressing a PE pipe to block fluid flow, and damage may occur due to the nature of construction in which the pipe is deformed by physical force. In order to prevent damage to PE pipes due to squeeze-off, the main points to be reflected in the squeeze-off operation procedures such as proper compression range, use pressure, and diameter were derived through damage assessment and confidential test according to the compression rate. The compression experiment for PE pipe damage assessment was conducted while changing the compression rate (20%~40%), the pressure of use (2.8 kPa, 25 kPa, 70 kPa), and the pipe diameters (63 mm, 90 mm, 110 mm). As a result of damage assessment according to the compression rate, damage occurred in pipes with compression rates of 45%(110mm) and 73%(63mm), which are for analyzing the effect of excessive compression. In addition, the leakage test was conducted using Ar(argon) during the squeeze-off, and as a result of the experiment, leakage occurred under the conditions of 70kPa and 110mm of pipe. As a result of this study, it was confirmed that squeeze-off for airtightness should be carried out in pipes within a range not exceeding 25 kPa and 90 mm pipes, and the appropriate compression rate to prevent damage to PE pipes is 30%.

• Journal of the Korean Society of Safety
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• v.6 no.3
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• pp.27-34
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• 1991

This paper is for the properties of the oxidation-proof of the partially discharged and of the molecular motion on chlorinated PE Film. this paper also shows the properties of the molecular motion of the ${\gamma}$ ray irradiated PE Film. 1 In the surface of the PE Film enforce chlorination, C-Cl be distributed up to 10 $\mu$m deep. 2. In according to the development of the chlorination, the measure of crystalization decreased and cross link occured. 3. Chlorination PE Film control the oxidation on ozone to occuratlon by partial discharge and it lost bonding chlorine. 4. in according to chlorination, ${\gamma}$ absorption in motion of CH2 main chain of PE drcreased by chlorine stbstitution.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.1043-1047
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• 2002

This study was carried out to investigate the effect of packaging materials (Ny/PE, PET/Al/PE, PET/PE/LDPE/CPP, PET/Al/Ny/CPP films, and bottle) and packaging methods (atmosphere and vacuum) on the physicochemical properties of Onion Kimchi and Rosemary-onion Kimchi stored at $5^{\circ}C$. Reducing sugar contents and pHs of Onion Kimchi and Rosemary-onion Kimchi decreased, whereas levels of titratible acidity and vit C contents increased with increasing the storage time. The fermentation of Rosemary-onion Kimchi was slower than that of Onion Kimchi. PET/PE/LDPE/CPP film was the most effective for Onion Kimchi packaging among all packaging materials tested.