• The Korea Journal of Herbology
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• v.30 no.2
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• pp.19-24
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• 2015

Objectives : The experiment was performed to investigate promotive effects of haeae-tang (HET) extract, a traditional Korean medicinal recipe, on hair growth, protein and gene expression in hair-removed C57BL/6. Methods : In experiment, animals were divided into 3 groups including normal (vehicle), HET ethanol extract and 5% minoxidil-treated groups (Minoxidil, positive control). The vehicle or testing samples were daily treated with 0.2ml per on hair-shaved dorsal skin of C57BL/6mice for 15 days. Effects of testing samples on hair growth was monitored through phototrichogram analysis by folliscope on the initial, $5^{th}$, $10^{th}$, $15^{th}$ day, respectively. Also, gene and protein expressions of vascular endothelial growth factor (VEGF) and Insulin like growth factor-1 (IGF-1), relevant to hair growth, were examined. Results : Hair density and hair thickness of Minoxidil treated-group was significantly increased compared to that of vehicle application on the $15^{th}$day, respectively. Dorsal hair density of HET treated-group was significantly increased compared to that of vehicle application on the $15^{th}$day. In addition, the Minoxidil group significantly increased the expression of cutaneous IGF-1 protein and mRNA compared to that of the vehicle-applied group on the $15^{th}$ day. And HET-treated group significantly increased the expression of dorsal VEGF protein compared to that of the vehicle-applied group on the $15^{th}$ day. Conclusions : These results suggest that this Korean medicinal recipe, HET has promoting activity on hair growth in an Alopecia animal model thus it can be used as a material of agent or products for improvement or prevention of alopecia.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.05a
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• pp.410-412
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• 2021

Recently, the amount of information and content has increased dramatically. Users can easily obtain recipe through various media. In addition, the water purifier market is growing without a downward trend and demand for more convenient and smart water purifiers are increasing. By using a smart water purifier with application, each individual can improve the quality of the dish by using a certain amount of water that each person prefers. A solenoid valve was used to allow only the amount of water set by individual to flow out and a solenoid valve and smartphones were linked using Bluetooth communication while using smartphone applications developed when setting the amount of water.

• Industrial Engineering and Management Systems
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• v.4 no.1
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• pp.54-67
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• 2005

This paper provides an evaluation of an optimization-based, multiple-input double-output (MIDO) run-to-run (R2R) control scheme for general semiconductor manufacturing processes. The controller in this research, termed adaptive dual response optimizing controller (ADROC), can serve as a process optimizer as well as a recipe regulator between consecutive runs of wafer fabrication. In evaluation, it is assumed that the equipment model could be appropriately described by a pair of second-order polynomial functions in terms of a set of controllable variables. Of practical relevance is to consider a drifting effect in the equipment model since in common semiconductor practice the process tends to drift due to machine aging and tool wearing. We select a typical application of R2R control to chemical mechanical planarization (CMP) in semiconductor manufacturing in this evaluation, and there are five different CMP process scenarios demonstrated, including mean shift, variance increase, and IMA disturbances. For the controller, ADROC, an on-line estimation technique is implemented in a self-tuning (ST) control manner for the adaptation purpose. Subsequently, an ad hoc global optimization algorithm based on the dual response approach, arising from the response surface methodology (RSM) literature, is used to seek the optimum recipe within the acceptability region for the execution of next run. The main components of ADROC are described and its control performance is assessed. It reveals from the evaluation that ADROC can provide excellent control actions for the MIDO R2R situations even though the process exhibits complicated, nonlinear interaction effects between control variables, and the drifting disturbances.

• Geomechanics and Engineering
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• v.33 no.1
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• pp.29-40
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• 2023

Xanthan gum and starch compound biopolymer (XS), an environmentally friendly soil-binding material produced from natural resources, has been suggested as a slope protection material to enhance soil strength and erosion resistance. Insufficient wet strength and the consequent durability concerns remain, despite XS biopolymer-soil treatment showing high strength and erosion resistance in the dried state, even with a small dosage of soil mass. These concerns need to be solved to improve the field applicability and post-stability of this treatment. This study explored the utilization of an alkaline-based cation crosslinking method using calcium hydroxide and sodium hydroxide to induce non-thermal gelation, resulting in the enhancement of the wet strength and durability of biopolymer-treated soil. Laboratory experiments were conducted to assess the unconfined compressive strength and cyclic wetting-drying durability performance of the treated soil using a selected recipe based on a preliminary gel formation test. The results demonstrated that the uniformity of the gel structure and gelling time varied depending on the ratio of crosslinkers to biopolymer; consequently, the strength of the soil was affected. Subsequently, site soil treated with the recipe, which showed the best performance in indoor assessment, was implemented on the field slope at the bridge abutment via compaction and pressurized spraying methods to assess feasibility in field implementation. Moreover, the variation in surface soil hardness was monitored periodically for one year. Both slopes implemented by the two construction methods showed sufficient stability against detachment and scouring, with a higher soil hardness index than the natural slope for a year.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1096-1106
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• 2014

This study was conducted to figure the usage status and satisfaction of food-related smartphone applications by generic characteristics and food purchase attributes of Seoul area workers. The results show that health vitality-oriented group, married compared to single, those with higher eating-out expenses possess more food-related applications (p<0.05). The primary reason for the usage of food-related applications was the need for food-related information (53.7%). The highest application subjects in use were restaurant-related information and recipe information. The real-life aid food-related applications utilized most were also restaurant information (60.7%) and recipe information (28.3%). Health vitality-oriented respondents especially turned out to use nutrition information and food functionality information often (p<0.01), and recipes or calories & diet information usage frequency was higher in women than in men (p<0.001). Restaurant-related information were more frequently used by singles, highly educated, and those with high income and eating-out expenses (p<0.05). Satisfaction of food-related applications was normal (3.06), showing that the satisfactory level is not yet high. Satisfaction regarding purchase attributes showed that the health vitality-oriented group (3.19) was more satisfied compared to other groups (p<0.05), and women (3.16) were more satisfied that men (2.89) were (p<0.05). Inconveniences of food-related applications were highest in usage fee (3.29), simplicity of information (3.28), lack of reliability of information and need for update (3.10). The results of this study implies that various subdivisions of food-related applications users should be implemented; at the same time, food-related applications covering diverse subjects that regard each group's characteristics should be developed in order to utilize food-related knowledge and information as a marketing tool in the food industry; this can efficiently be done by paying attention to the quality of information and updates within applications.

• The Korean Journal of Pesticide Science
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• v.2 no.1
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• pp.32-39
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• 1998

This study was performed to develop jumbo granules floated and spreaded on the water surface after application, having low production and formulation cost, and safe to environment for paddy herbicides and to establish the formulation recipe. The jumbo granules of azimsulfuron with molinate(0.075+7.5%) was formulated by KCl as water soluble carrier and paraffin oil as solvent to impose the floating and spreading force to granules. That showed 100% of total granules to be floated on and spreaded upto the water surface within 25 minutes after application. Change in carriers, surfactants and pH did not affected to improve the time-course degradation of azimsulfuron in jumbo granules, but salt formation of azimsulfuron added by 1.15M solution of NaOH a little. Addition of N-methyl acrylate and modification of formulation process affected decrease in degradation of azimsulfuron upto 1.2, 2.1, and 7.2% after 2, 6 and 12 weeks under storage at $40{\pm}2^{\circ}C$, respectively, which showed the establishment of formulation recipe of the jumbo granules.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.534-539
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• 2008

The purpose of this study was to demonstrate the inhibitory action and quality-improvement functions of sweetness inhibitor, Na$\pm$2-(4-Methoxyphenoxy) propanoate (Na-PMP) in pound cakes. Na-PMP was first used to evaluate the intensity of sweetness in different concentrations of sucrose and fructose solutions: Na-PMP (250 and 500 ppm) was added to the model solutions of 2.5, 5.0, 7.5, and 10% sucrose and the equi-sweetness levels of fructose with the sucrose solutions. Both concentrations of Na-PMP significantly modified the sweetness intensity for both model solutions. For practical application of Na-PMP, different levels of sucrose (10, 20, and 30%) were added to the basic recipe (a control) of pound cake preparation. Excessive sweetness due to the addition of high levels of sucrose to the basic recipe was modified by the addition of Na-PMP, which resulted in equi-sweetness as the control (p<0.05). Moreover, Na-PMP improved the texture and shelf-life of the pound cake.

• Journal of the Korean earth science society
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• v.40 no.4
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• pp.406-413
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• 2019

Red-Green-Blue (RGB) imagery techniques are useful for both forecasters and public users because they are intuitively understood, have advantageous visualization, and do not lose observational information. This study presents a novel RGB convective cloud product and its application to tropical cyclone analysis using Communication, Oceanography, and Meteorology (COMS) satellite observations. The RGB convective cloud product was developed using the brightness temperature differences between WV ($6.75{\mu}m$) and IR1 ($10.8{\mu}m$), and IR2 ($12.0{\mu}m$) and IR1 ($10.8{\mu}m$) as well as the brightness temperature in the IR1 bands of the COMS, with the threshold values estimated from the Korea Meteorological Administration (KMA) radar observations and the EUMETSAT RGB recipe. To verify the accuracy of the convective cloud RGB product, the product was applied to the center positions analysis of two typhoons in 2013. Thus, the convective cloud RGB product threshold values were estimated for WV-IR1 (-20 K to 15 K), IR1 (210 K to 300 K), and IR1-IR2 (-4 K to 2 K). The product application in typhoon analysis shows relatively low bias and root mean square errors (RMSE)s of 23 and 28 km for DANAS in 2013, and 17 and 22 km for FRANCISCO in 2013, as compared to the best tracks data from the Regional Specialized Meteorological Center (RSMC) in Tokyo. Consequently, our proposed RGB convective cloud product has the advantages of high accuracy and excellent visualization for a variety of meteorological applications.

• Journal of the Korean Dietetic Association
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• v.20 no.1
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• pp.1-11
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• 2014

This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects were distributed into three groups (Elementary=116, Middle=106, High=39) and their awareness, satisfaction, cooking method, and utilization status of medicial cuisine were assessed. Regarding awareness, responders showed highest mean score of 4.57 in perceiving medical cuisines as healthy meal. The preferred cooking method includes medicinal cuisines as noodle, boiled in soy sauce, steaming, roasting, and dessert. Good taste, easy recipe, nutrition, and reasonable price were statistically significant reasons for their preference for medicinal cuisine. However, low preference of students for medicinal cuisine made it difficult to include them into school meals. Methods currently used to serve more medicinal cuisine include the application of different recipes using the same ingredients. The results of this study suggest that having dietitians with a higher preference for medicinal cuisine can serve as a strategy to increase the exposure of school students to medicinal cuisine. The development of recipes applicable to school foodservices by dieticians and the adoption of policies and education programs for medicinal cuisine by the government and associations are recommended.

• The Journal of the Convergence on Culture Technology
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• v.2 no.3
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• pp.29-34
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• 2016

This study is about developing an app that offers tourist information and it was made to search festivals, camping, and glamping regions near the area. Also, by providing cooking recipe, it was made to provide convenience at the tour site. While searching recommended regions, it offers help in searching accommodations and checking in and checking out process. If the service is expanded nation-wide from the Gyeonggido area that this study was applied to, it will be more convenient for users and if the service is expanded and coupled with local coupons, quality services will be provided.