• Asian-Australasian Journal of Animal Sciences
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• v.22 no.5
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• pp.686-693
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• 2009

A 21- to 42-day feeding study was conducted in Ross male broilers to evaluate the use of dried bakery product (DBP) and the influence of adding fat at different points in the manufacturing process. Six dietary treatments were formulated using a factorial arrangement (3${\times}$2 design) with three levels of fat in the mixer (high: 4.8%, medium: 3.8% and low: 2.8%) with or without DBP (0 and 7%). Additional fat was sprayed on pellets in a post-pelleting liquid application to bring the fat content to a similar level in all diets. Data on pellet quality (before and after post-pelleting fat addition), broiler performance, nutrient digestibility and organ weights were studied. Pellets made with DBP showed higher hardness values when measured before post-pelleting fat addition (p<0.001), although DBP did not affect final pellet hardness or durability. Higher post-pelleting hardness and durability were shown by diets to which a lower level of fat had been added in the mixer (p<0.001). In general, post-pelleting fat application improved durability (p<0.05). However, broiler performance and ileal digestibility were not affected by any of the factors tested. Dietary treatments had a significant but variable effect on carcass yield (p<0.01), although there were no differences among treatments regarding breast and leg yield, abdominal fat or organ weights. The results indicate that up to 7% DBP could be used in the broiler diet without impairing performance, ileal digestibility or organ weights. The place or point of fat addition in the manufacturing process has a strong influence on pellet quality.

• Journal of Fashion Business
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• v.23 no.2
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• pp.18-33
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• 2019

The purpose of this study is to develop fashion cultural products that contain an example of cultural symbolism, which is based on the results of iconological analysis seen on imaginary animals. The method of research was to derive design ideas through a verbal association method, using the technique of mind map as based on the iconological analysis results. In the scarf design, four auspicious animals were used as the main motifs, and the background elements that appeared with each folk painting were used as sub-motifs for each of the four animals. In this case, the Yong was expressed with an image of clouds and flames as sub-motifs, and was strongly represented by the presence of a contrast color combination. In what follows, the Bonghwang was used with the sun and feathers in a stable structure due to its four-way arrangement, and was expressed with its soft light tone. The Shingoo was used with blue and khaki colors of dull and deep tone, and the image of aquatic plants and lotus were used. Finally, with the Kirin was represented by a symmetrical structure as characterized with a dull toned color and square border that provides a sense of stability. The clutch bags were as generally expressed using simple animal motifs, and were composed of a uniform motif and color. The design process used the Illustrator CS6 to perform motifs design. In the end, the process finally developed the actual product of eight scarves and four clutch handbags.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.666-680
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• 2006

To obtain basic data for the utilization of saltwort (Salicornia herbacea L.) as a functional ingredient in steamed foam cake, the optimum component ratios for major raw ingredients (saltwort, salt, and wheat flour) as independent variables that affect the product quality were scientifically determined using RSM (response surface methodology) technique. A three-factor and five-level rotational central composite design was used for treatment arrangement. The complete design consisted of 16 experimental points. The three independent variables selected for the RSM experiment were amounts of saltwort (X$_1$, 5${\sim}$25 g), salt (X$_2$, 0${\sim}$10 g), and wheat flour (X$_3$, 470${\sim}$530 g). The optimum responses in specific gravity of the batter and volume, color, texture, and sensory evaluation result of the cake were obtained. The specific gravity and viscosity of the batter at p<0.01 was verified from the regression curve. The characteristic of the batter was influenced by all independent variables, but was extremely dependent on the amount of saltwort ordinary points of the surface responses from the batter formed the minimum points for specific gravities of the batter while viscosities of the batter appeared with the saddle points. Analysis of the response indicated that the amount of saltwort was the most influential factor over the physical properties of the cake, among the dependent variables. Ordinary points of the surface responses from the cake formed the maximum points for loaf volume, hardness gumminess, and chewiness, while Hunter colorimetric parameters appeared with the saddle points. The result indicated that level of the saltwort deviating more or less from the optimal amount decreased the volume and increased the specific gravity with less tender product. Ordinary points of the surface responses of the sensory evaluation scores from the cake formed the maximum points for appearance, flavor, softness, and overall acceptability, while color values appeared with the saddle points. The result also indicated that the level of the saltwort deviating more or less from the optimal amount reduced the preference for the product. Integration of the optimum responses common to all dependent variables that overlapped all the contour maps finally indicated that the combination of 8.3${\sim}$13.8 g saltwort, 2.5${\sim}$6.6 g salt, and 486.5${\sim}$511.5 g wheat flour under the selected preparation recipe optimized the physical and sensory properties in the teamed foam cakes. Practical preparation of the product with median amounts of the ingredients, i.e., 11.0 g saltwort, 4.6 g salt, and 499.0 g wheat flour resulted in similar qualities to the predicted responses. In conclusion, these study results indicated that preparation of steamed foam cake with added saltwort ingredient could potentially produce a more nutritious product with less salt. Further research is required to acquire the optimum levels for sub-ingredients to improve the product quality.

• Journal of Digital Convergence
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• v.13 no.11
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• pp.349-355
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• 2015

It is crucial to a musical artist whether or not they have a musical identity. Major entertainment companies of Korea are strongly promoting a cultural product called 'Idol', where musical identity and musicianship are not important, with careful production and capital. It is important to take note of Prince, who remains to show clearly his philosophy and identity, in the state where lack of musical identity is being promoted. Many studies done on his musical brilliance and uniqueness can be a great incentive to rethink on the nature of music. As an arranger, Prince used tension notes effectively and even showed that avoid notes can be used to express a musical color. Studies on his musical brilliance and uniqueness must continue to be done and become an incentive to not just people who study music but for everyone to rethink the nature of music. There is no correct answer to music, but art has to be the essence of its nature.

• Membrane Journal
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• v.18 no.1
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• pp.35-43
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• 2008

In this study, we tried to solve membrane fouling with membranes made by fine nano-particle in MBR process. And we confirmed good fouling resistance in pilot test. In this test, we confirmed our membrane with titania out-standing quality by testing in the pilot long-term test by comparing to other company product. Our membrane keep up steadily $20{\sim}25 L/m^2{\cdot}hr$ high flux in $7,000{\sim}13,000mg/L$ MLSS high sludge concentration. In addition to this quality, we studied membrane flux character related membrane arrangement, membrane-air line arrangement, air-line hole size, cleaning solution concentration, treatment method, etc. Using the optimization of this additional parameter, we tried to search method of maximizing membrane quality.

• Journal of the Korean Wood Science and Technology
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• v.50 no.2
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• pp.134-147
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• 2022

The objective of this study is to determine the effect of fiber direction arrangement and layer composition of hybrid bamboo laminate boards on the physical and mechanical properties. The raw material used was tali bamboo (Gigantochloa apus (J.A. & J.H. Schultes) Kurs) rope in the form of flat sheets (zephyr) and falcata veneer (Paraserianthes falcataria (L) Nielsen). Zephyr bamboo was arranged in three layers using water-based isocyanate polymer (WBPI) with a glue spread rate of 300 g/m². There were variations in the substitution of the core layer with falcata veneers (hybrid) as much as two layers and using a glue spread rate of 170 g/m². The laminated bamboo board was cold-pressed at a pressure of 22.2 kgf/cm² for 1 h, and the physical and mechanical properties were evaluated. The results showed that the arrangement of the fiber direction significantly affected the dimensional stability, modulus of rupture, modulus of elasticity, shear strength, and screw withdrawal strength. However, the composition of the layers had no significant effect on the physical and mechanical properties. The bonding quality of bamboo laminate boards with WBPI was considered to be quite good, as shown by the absence of delamination in all test samples. The bamboo hybrid laminate board can be an alternative based on the physical and mechanical properties that can meet laminated board standards.

• Archives of design research
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• v.13 no.2
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• pp.45-53
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• 2000

All artists set the arrangement of relative probability subjectively by giving the contrast of color and chroma to give higher probability of some colors in their works and then perform the mechanical assignment. Also the analysis of plastic structure in all areas of design has been made by subjective and qualitative method based on the emotion, intuition and experience of interpreter of design structures and that of color structures was done by the same method. Therefore this study compares and suggests the style characteristics of modern and postmodern design with the object quantitative analysis of color structure by selecting and applying Ilya Chashinik's ceramic dishes as the analysis product of modern design and Jim Melchert's ceramic wall painting as that of postmodern design of 'analysis model of color structure' researched and developed for the quantitative information analysis based on information and communication theory and it is also meaningful in introducing and presenting the analytic procedure and methods centering around quantitative analysis model of color structure analysis.

• Proceedings of the KSME Conference
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• 2008.11a
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• pp.1048-1052
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• 2008

Difficulties in developing process of Liquid Crystal Display(LCD) products such as frequent design modifications, various design requirements, and short-term development period bring on the need of integrated design approach that is efficient and easy to handle. Back Light Unit(BLU) of the LCD, which drastically affects the optical performance of LCD products, is divided into in-coupling part and out-coupling part. Serration of the in-coupling part flattens the light received from point light sources and dot pattern of the out-coupling part regularizes the light sent to screen. Therefore, the optical performance of a LCD product is largely influenced by the shape of serration and the arrangement of dot pattern. In this research, a new design approach which enables to improve the optical performance of LCD products and overcome the prementioned difficulties in developing process of LCD products is proposed. The shape of serration is parameterized to 3 parameters and out-coupling part is partitioned into 10 partitions to apply the optimization technique to this problem. 3 parameters for the shape of serration and densities of 10 partitions are used as design variables in the design optimization. Optical simulation tool named SPEOS is used to evaluate the optical performance of the LCD product. Since the optical simulation uses the random ray tracing technique, numerical noise may possibly be included in the simulation process. To solve the problem caused by numerical noise, the PQRSM which can stably find the solution of the noise problem is used in this research.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.1 no.1
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• pp.73-79
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• 2003

In a pressurized water reactor, radioactive corrosion products (CRUD) in primary coolant system are one of the major sources for the occupational radiation exposure of the personnel in a nuclear power plant. Through the recent trend of long term fuel cycle in a nuclear power Plant, radioactive corrosion products deposited in reactor core for a long time are also the cause of Axial Offset Anomaly (AOA) having m effect on reactor power by the hideout of boron. CRUD consist primarily of magnetite, nickel ferrite, cobalt ferrite, and so on. They have the characteristic of strong magnetism. Therefore it is performed the conceptual design to develop the filter which removes the CRUD by magnetic field that is generated by an arrangement of permanent and electric magnets. Contrary to the conventional filter, the proposed filter does not interrupt the fluid flow, so there is little pressure drop and it can be used continuously. It is expected to be applied as one of the technologies for removal of the CRUB.

• The Research Journal of the Costume Culture
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• v.20 no.1
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• pp.83-98
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• 2012

In 2009, two national universities were integrated into one and the following was newly named Gangneung- Wonju National University. Therefore, this university requires consolidation and promotion of UI(University Identity) as a college brand in order to secure and enhance its competitiveness. The purpose of this study was to design and develop campus-wear, ultimately, it can be used as a part of the Gangeung-Wonju University's UIP policy. A qualitative approach of searching==incorporating books, dissertations, and web-based information==was taken to investigate theoretical backgrounds. The campus-wears were collected from the selected universities in Korea and abroad for the distinct design development. The result of the research are as follows. The concept for the design planning was "wit, exciting & challenge for campus life". The developed UI had focused on expressing positive images of the University. Six items were chosen for the campus-wear design. The goal was to demonstrate practicality and fashion trend. The color arrangement primarily focused on the University's official color and pursued a bright, breeze look. The detailed techniques used for the actual production were printing, embroidery, and accessories. The UI products may not only instill the members of the university with the spirit and pride by strengthening the sense of belonging, but also create a synergistic effect in education by boosting the university promotion and by newly establishing standing as the integrated university.