• 대한본초학회지
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• 제30권2호
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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.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2021년도 춘계학술대회
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• pp.410-412
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• 2021

최근 정보와 콘텐츠의 양이 급격히 증가하면서 다양한 매체를 통해 사용자들이 요리 정보를 쉽게 얻을 수 있다. 또한 국내 정수기 시장은 하락세 없이 성장하고 있고 더 편리하고 스마트한 정수기에 대한 수요가 높아지고 있다. 어플리케이션 연동을 통한 스마트 정수기를 이용함으로써 개인마다 선호하는 정량의 물을 활용해 요리의 질을 높일 수 있다. 개인이 설정한 정량만 물이 나오게 하기 위해서 솔레노이드 밸브를 사용하였고, 정량을 설정할 때는 개발된 스마트폰 어플을 사용하면서 블루투스 통신을 이용해 솔레노이드 밸브와 스마트폰을 연동시켰다.

• Industrial Engineering and Management Systems
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• 제4권1호
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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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• 제33권1호
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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.

• 한국식품영양학회지
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• 제27권6호
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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.

• 농약과학회지
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• 제2권1호
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• pp.32-39
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• 1998

노력절감형 생력화제형인 수면부상성 점보형입제를 개발하는 데 있어서 대상 제초제인 sulfonyl urea의 경시분해 안정성 해결이 필수적이므로, 본 연구는 azimsulfuron+molinate (0.075+7.5%)를 대상약제로 선정하여 우수한 수면부상성과 주성분인 azimsulfuron의 경시분해 안정성 확립 및 이에 따른 제조공정을 확립하고자 하였다. 용제로는 paraffin oil이 선정되었고, 증량제로는 수면부상성에 더 효과적인 KCl이 선정되었으며, 이를 적용시켜 제제된 제품은 25분 안에 입자들의 100%가 부상하고 확산하는 우수한 수면부상성 및 확산성을 나타내었다. 주성분의 경시분해 안정성을 확보하고자 수행한 실험의 결과는 증량제, 계면활성제, pH의 변화에 따른 유의성 있는 개선 효과는 확인되지 않았으나 NaOH의 첨가량 변화에 따른 azimsulfuron의 염형성을 변화시킬 경우 NaOH 1.15M 조합에 다소 개선된 결과를 보였지만 충분하지 않았다. 그러나 제조공정을 변형시켜 실험한 결과 azimsulfuron을 white carbon에 액상인 sodium dialkyl sulfosuccinate로 흡착시킨뒤 분쇄하여 별도의 분상부분을 만들고 KCl, N-methyl acrylate, xanthan gum을 혼합시켜 고상 혼합부분과 재혼합한 후 반죽${\rightarrow}$조립${\rightarrow}$건조${\rightarrow}$액상부 살포 등의 방법으로 제제하였을 때, $40^{\circ}C$ 경시안정성 실험 결과 2주, 6주, 12주 후의 주성분 분해율이 1.2, 2.1, 7.2%로서 안정성이 뛰어난 제조 공정법을 확립할 수 있었다.

• 한국식품과학회지
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• 제40권5호
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• pp.534-539
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• 2008

본 연구에서는 표준 당 용액과 파운드 케익에서 단맛 억제제인 Na-PMP의 단맛 조절 기능을 증명하였다. 설탕은 여러 식품에서 수분 보유력, 조직감 그리고 맛과 관련된 식품의 특성과 같은 성질을 제공하는 중요한 성분 중의 하나이다. 그러나 식품에서 이러한 장점을 얻기 위하여 첨가하는 설탕의 양은 적절한 단맛의 범위를 벗어나는 과도한 양이므로 식품의 향미를 저해하는 결과를 초래하게 된다. 이러한 문제점을 해결하기 위하여 단맛 억제물질인 Na$\pm$2-(4-methoxyphenoxy)propanoate(Na-PMP)을 식품에 적용하였다. 먼저 2.5, 5.0, 7.5, 10.0%의 설탕 용액과 이 농도의 설탕 용액과 같은 단맛 강도를 갖도록 과당 용액을 제조하였다. 이 용액 각각에 250과 500 ppm의 두 가지 수준으로 Na-PMP를 혼합하여 저해 정도를 측정하였다. 이 두 가지 단맛 억제제의 농도에서 모두 단맛 강도가 유의적으로 저해되었다. 이 표준 용액에 대한 결과를 바탕으로 단맛 억제제를 파운드 케익에 적용하였다. 우선 과량의 설탕(10, 20, 30%)이 첨가된 파운드 케익에 대한 부피, 경도, 수분함량, 저장성에 대한 검사를 실시하였다. 물리적 측정 결과 설탕이 30% 더 첨가된 케익이 조직감과 저장성면에서 품질이 가장 좋았기 때문에 이 케익에 단맛 억제제를 45 ppm(1.5% of 10,000 ppm Na-PMP), 52.5 ppm(1.7% of 10,000 ppm Na-PMP,) 60 ppm(2.0% of 10,000 ppm Na-PMP)의 세가지 수준으로 첨가하여 관능검사를 실시하였다. 45 ppm의 Na-PMP를 첨가한 것이 파운드 케익의 기본 배합비와 단맛에 있어서 유의적 차이를 보이지 않았다. Na-PMP의 첨가는 설탕의 장점을 유지하면서 파운드 케익의 과량의 단맛을 효과적으로 억제하였다.

• 한국지구과학회지
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• 제40권4호
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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.

• 대한영양사협회학술지
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• 제20권1호
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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.

• 문화기술의 융합
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• 제2권3호
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• pp.29-34
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• 2016

본 연구는 모바일 앱을 활용한 관광정보 제공하는 APP을 개발하여 사용자가 여가시간에 관광지에 방문할 때 주변지역의 축제와 캠핑, 글램핑지역을 검색하도록 연구하였다. 또한, 자가 조리 레시피를 제공하여 현장에서 활용 편의성을 높였다. 추천지역에 대한 검색을 할때는 숙박시설을 조회하여 체크인과 체크아웃을 처리하도록 도움주었다. 본 연구에서 적용한 경기권지역외에 전국적인 정보제공으로 확대한다면 이용객들에게 보다 편리하게 사용될 것이며, 자역 쿠폰과 결합하여 서비스를 확장하면 양질의 서비스가 이루어질 것이다.