• Korean Journal of Applied Biomechanics
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• v.27 no.2
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• pp.117-124
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• 2017

Objective: The purpose of this study was to examine the effect of changes in degrees of freedom of the fingers (i.e., the number of the fingers involved in tasks) on the task performance during force production and releasing task. Method: Eight right-handed young men (age: $29.63{\pm}3.02yr$, height: $1.73{\pm}0.04m$, weight: $70.25{\pm}9.05kg$) participated in this study. The subjects were required to press the transducers with three combinations of fingers, including the index-middle (IM), index-middle-ring (IMR), and index-middle-ring-little (IMRL). During the trials, they were instructed to maintain a steady-state level of both normal and tangential forces within the first 5 sec. After the first 5 sec, the subjects were instructed to release the fingers on the transducers as quickly as possible at a self-selected manner within the next 5 sec, resulting in zero force at the end. Customized MATLAB codes (MathWorks Inc., Natick, MA, USA) were written for data analysis. The following variables were quantified: 1) finger force sharing pattern, 2) root mean square error (RMSE) of force to the target force in three axes at the aiming phase, 3) the time duration of the release phase (release time), and 4) the accuracy and precision indexes of the virtual firing position. Results: The RMSE was decreased with the number of fingers increased in both normal and tangential forces at the steady-state phase. The precision index was smaller (more precise) in the IMR condition than in the IM condition, while no significant difference in the accuracy index was observed between the conditions. In addition, no significant difference in release time was found between the conditions. Conclusion: The study provides evidence that the increased number of fingers resulted in better error compensation at the aiming phase and performed a more constant shooting (i.e., smaller precision index). However, the increased number of fingers did not affect the release time, which may influence the consistency of terminal performance. Thus, the number of fingers led to positive results for the current task.

• Journal of Fashion Business
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• v.5 no.2
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• pp.129-147
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• 2001

The purpose of this study is to survey and analyze domestic fashion education institution's program on apparel prototype and thereupon, address the problems and find their solutions, and thereby, provide for some basic data useful to improve the basic patterns of apparel and ultimately, help reinforce the professional and practical apparel design education. The results of this study can be summarized as follows; 1. 85.1% of the subjects finished graduate or higher courses. Almost all of the college and junior college teachers finished graduate or higher courses, while only 31.6% of those teaching at technical institutes finished graduate or higher courses. Such a finding suggests that colleges tend to employ their faculty members based on their academic background but that technical institutes value the practical ability of their faculty more. 2. As a result of surveying the types of basic patterns used by teachers, it was found that 72.3% of them were using two or more patterns. The basic pattern preferred most by our teachers was Japanese culture institute's type (71.3%), followed by the US FIT type (24.5%), Lim Won-Ja's type (22.3%), French ESMOD type (17.0%). 96.3% of our apparel design students were making their basic patterns as instructed by their teachers. 3. 67.0% of our students were using their conceived sizes for production of their basic patterns, 14.9% were referring to the ready-made sizes, 8.5% were relying on their teachers' individual experiences, and 9.6% were using their own cord sizes. In order to survey the difference between teachers' sizes (ready-made sizes or individual experienced ones) and business sizes used, the basic body measurements used for ready-made apparels were surveyed to be compared with the national standard body sizes set in 1997 for women aged between 18 and 24. As a result, it was found that the ready-made sizes used for apparel production prototypes than teachers' ones were nearer the national standard sizes. Such a finding suggests that it may well be necessary for teachers to be more connected with the apparel businesses and thereby, teach their students in a more realistic way with correct information. 4. 83.0% of the subject teachers were tacking their basic patterns to be well fitting, and 76.9% of these teachers were tacking the patterns in reference with students' individual body sizes. In all, 97.4% of the subject teachers were guiding the tacking process, which suggests that the flat patternmaking is taught primarily for customized apparels. As a result of comparing the fitness of basic patterns with those of each body part, it was found that teachers were most dissatisfied with the fitness of shoulders and arm hole depth. Therefore, it will be necessary to reclassify the body types or find other drawing techniques to improve the fitness of such body parts. Nevertheless, teachers were willing much (4.18) to develop their own educational basic patterns for themselves. Lastly, it is hoped that this study will be followed up by future studies on educational prototypes covering diverse body shapes and those on practical implementations of those prototypes for students.

• Journal of Practical Engineering Education
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• v.10 no.1
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• pp.17-24
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• 2018

Through the design and production of works for the third semester as a major unit, It is proposed the process of satisfying the graduation standards with the design and production process of the drone which can be applied to various mobile environments. Using the shape of Ring Propeller, it is made to be able to play both the role of generating lift as a propeller and the role of a wheel that touches the ground through the surface of the rim. In addition, the Servo Motor is used to convert the drive shaft of the motor to the correct angle according to the command. Then, based on the idea, the 3D printing is implemented to confirm the result of the configuration, and the circuit for driving the propulsion is designed and manufactured. As a result, the conversion of the desired propulsion system during air navigation and operation failed due to the weight increase of the propellant. It is confirmed that the size of the thrust and the tolerance limit of the ring propeller are the errors. Through these processes, it has been recognized to have experience of creative thinking and cooperation through engineering approach and comprehensive design, and confirmed to satisfy the graduation criteria by writing an engineering paper on the result.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.2
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• pp.558-564
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• 2021

The water purifier market has increased rapidly in recent years. The welding technology of the evaporator is a key component that determines the level of ice production and the cold water performance of an ice purifier. The finger type evaporator of an ice purifier can remove ice and is divided largely into an instant heat method and a hot gas method. In the hot gas type evaporator, particularly during the production process, the pinhole phenomenon inside the copper pipe and clogging problems occur intermittently when welding high-pressure pipes due to the high-temperature oxygen welding. Its use in a water purifier can cause a problem in that ice and cold water do not form, and repairs cannot be made on site. To solve this problem, in this study, a cap jig was applied to improve the welding defect of the hot gas evaporator. In addition, the oxygen welding flame size was adjusted so that the heat source could be well supplied to the cap jig, and the effectiveness was confirmed through a wave pressure test, a test, and a thermal shock test.

• Journal of Digital Convergence
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• v.6 no.3
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• pp.149-158
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• 2008

This study identifies the present status of multicultural broadcasting programs as multicultural phenomenon is spreading throughout Korean society and it discusses how a local broadcasting has to reflect locality and multicultural characteristic. A notion on the local of multimedia and multichannel time is expanding as a concept of emotional and psychological territory over geographical space. Therefore the locality should reflect attachment and interests of its members as well as disseminating multicultural reality. A locality for broadcasting should accept differences, reflect a cultural diversity, and satisfy its dynamics. The purpose of this study is to inquire whether a local broadcasting is performing its function as a local press and a place forpublic opinions by examining how they reflect reality of local, where an inflow of Immigrants and their cultures are altering the place as a multicultural society, and what Programs they propose. This study also presents media education for immigrants, revitalization of community, multicultural education about local citizens, and practical use of multicultural contents and small output radio as a source of supply for local broadcasting program in order to harmonize production of multlcultural media contents In local society.

• Journal of the Korean Society of Food Culture
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• v.31 no.2
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• pp.194-203
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• 2016

This study aims to develop the processed foods with chestnut and support their commercialization. Interview was performed with owner of Gongju chestnut food processing company and sensory evaluation was carried out by 103 male and female adults aged 20-70 using Likert 5 point scale-scoring test for chestnut processed food items developed. Nutrient contents of processed foods with chestnut were analyzed by Korea Food Research Institute. Commercialization support contents were high calorie low nutrition distinction, nutrition facts production and expiration date determination. We suggested 27 kinds of feasible chestnut processed foods. Among these, 10 items, chestnut pudding, chestnut glutinous rice cake bread, chestnut poundcake, chestnut burrito, chestnut millet pancake, chestnut soup, Yulpyeon, chestnut yakgwa, chestnut yeot, and chestnut yanggaeng were selected after consultants' assessment. Considering sensory evaluation, consultants' opinions, and company owners' opinion and status, chestnut poundcake and chestnut yakgwa were ultimately selected for commercialization support. Nutrient contents showed that chestnut pound cake and chestnut yakgwa were not high calorie low nutrition food. Expiration date was 10 days for chestnut pound cake and 6 months for chestnut yakgwa. By developing chestnut processed foods with high marketability, and supporting immediate commercialization, it is expected to increase high added value of chestnut.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.1
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• pp.19-23
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• 2014

Here, we studied the genetic diversity of native fowls in Laos by analyzing a mitochondrial DNA (mtDNA) sequence polymorphism. A 546-bp fragment of the mtDNA D-loop region was sequenced in 129 chickens from the areas of Vientiane, Luang Prabang and Pakse. In total, 29 haplotypes were identified and formed five clades. Haplotype diversity and nucleotide diversity of the native fowls in Laos were $0.85536{\pm}0.0172$ and $0.010158{\pm}0.005555$, respectively. Although the Laotian native fowls were distributed across five clades, most of them were clustered in two main clades (A and B), which were originated in China. The other haplotypes were contained in clades D, F, and I, which originated from continental southeast Asia. These results suggest that multiple maternal lineages were involved in the origin of domestic chicken in Laos. Moreover, there appear to be at least two maternal lineages, one from China and the other from the southeast Asian continent.

• Journal of the Korean Dietetic Association
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• v.11 no.1
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• pp.105-113
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• 2005

The purpose of the study was to evaluate the perception of importance about HACCP guidelines of dietitians. A questionnaire was developed to achieve research objectives and sent to random samples of 500 dietitians by a mail ; 418(84%) responses were analyzed. The respondents used three-point-scale to rate their perception of importance about HACCP from 1-"will be necessary" to 3-"very important". All statistical analyses were conducted using SAS package(version 8.12) for Windows. Means and standard deviations were computed for all variables. One-way analysis of variance and Duncan's multiple range test were used to assess differences in the perception of importance about HACCP guidelines among business and industry, health care and school foodservice managers. The study results were summarized as follows. Dietitians especially had lower perception of importance on the contents of Critical Control Points(CCPs), such as; adequate thawing methods and keeping records(1.95) and correct cleaning and sterilizing for raw vegetables and fruits(1.93). The rates of perception of importance about HACCP guidelines were significantly different from 19 of the 37 contents among business and industry, health care and school foodservice(p<.05 or p<.01 or p<.001). Generally, the item related to purchasing and inspection management had the highest perception level score and the item related to pre-preparation management had the lowest perception level score in foodservice production process(p<.001). Results indicate that there is a need for increased education of dietitians about HACCP principles and appropriate practices.

• Journal of Fisheries and Marine Sciences Education
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• v.25 no.3
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• pp.705-715
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• 2013

This Paper presented the reduction methods of $CO_2$ emission from ships during voyage. In order to decrease $CO_2$ emission during voyage the equation was established and conducted the study about the relationship between ship speed, the propulsive efficiency and its $CO_2$ production. The results obtained from the examinations are as follows : 1. $CO_2$ emission from sailing ships can be decreased by reducing specific fuel oil consumption of main diesel engine, coefficient of total resistance and ship speed and also by increasing propeller efficiency. 2. Diesel-electric propulsion system is more effective than diesel-mechanical system to decrease the level of $CO_2$ emission during long voyage. 3. Good condition of ship's hull surface, rudder and propeller's surface can decrease the quantity of fuel oil and $CO_2$ emission by reducing the resistance of ship that can rise the propeller efficiency 4. $CO_2$ emitted from ships can be decreased in a global scale by giving attention to the synthetic transport efficiency.

• Preventive Nutrition and Food Science
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• v.22 no.3
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• pp.231-236
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• 2017

Fermented kale juices using four types of lactobacilli were produced in the present study. After 48 h of fermentation time, viable cell counts of all ferments reached an above $10^9CFU/mL$. The viability of the ferments after cold storage in the refrigerator for 4 weeks showed $10^8CFU/mL$ in all ferments. Among four types of fermented kale juices, the ferment of Lactobacillus acidophilus IFO 3025 indicated a good nutritional composition, including neutral sugar ($1,909.76{\mu}g/mL$), reducing sugar ($564.00{\mu}g/mL$, P<0.05), and protein contents ($160.06{\mu}g/mL$, P<0.05). The results of mineral composition analysis had the highest potassium value in all ferments ($854.16{\sim}895.07{\mu}g/mL$), particularly in the ferment of Lactobacillus brevis FSB-1 (P<0.001), which is necessary to sustain osmotic pressure, prevention of high blood pressure, and protein synthesis. Moreover, calcium, phosphorus, and magnesium contents related to bone health were generally sufficient in all ferments. Consequently, in this study, fermented kale juices may be suggested as a healthy fermented beverage with essential nutrients. However, the acceptability of the fermented kale juice to the Korean taste should be further investigated with a trained taste panel to determine whether inoculated fermentation could be an option for the consumers.