• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.05a
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• pp.125-128
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• 2006

Since the diversification, complication of the construction industry, construction conflicts have been increased these days. Expansion of scale of construction has brought conflict treatment cost increase. Thus, needs of the study on construction conflict risk factors and its management is getting important. But the existing studies about construction conflicts and risk factors that need to be cared to decrease construction cost are almost focused on analysis of number of conflict proposed. It means those studies can be helpful when want to know how many conflict have been instituted, however, they do not contain a close examination between types of conflict and cost of conflict treatment. The purpose of this study, therefore, is an extraction of conflict causes based on the conflict treatment cost and the choice of significant risk factors to be managed to prevent conflict and its treatment cost, which enables reducing the conflict treatment colt on control the risk factors.

• Journal of Korean Society of Water and Wastewater
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• v.14 no.2
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• pp.164-173
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• 2000

Fluoridation of drinking water to a level of about 0.8mg/l (below 1.5mg/l) for reducing the incidence of tooth decay is recommended. However, concerns about potential problems of unknown effects and overdosing hinders the fluoridation. This study describes the work performed to obtain information on the behavior of fluoride under various conditions in the process of water fluoridation. Effects of water treatment chemicals, water treatment unit, and water distribution on water fluoridation were investigated at both lab and an actual water treatment plant. Residual fluoride concentration was not affected by lime and chlorine dosage up to 20mg/l. Flocculation with PAC slightly decreased the residual fluoride concentration as PAC dosage increased. Average fluoride concentration of 0.87mg/l at an intake basin was decreased to 0.83mg/l by sedimentation, 0.81mg/l by dual media(sand+anthracite) filtration, and 0.79mg/l by granular activated carbon filtration in the water treatment plant.

• Journal of Korea Multimedia Society
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• v.21 no.12
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• pp.1379-1386
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• 2018

In this paper, we proposed eyeglass type periorbital wrinkle treatment device for reducing and improving periorbital wrinkles using near infrared LED of 850nm wavelength and galvanic current. The proposed periorbital wrinkle treatment device is equipped with a control system based on F-PCB. It consists of eight near-infrared LEDs and four indicator LEDs for treatment of right and left periorbital wrinkles. The eyeglass frame is coated with conductive material, so galvanic current can flow to the skin of periorbital wrinkle contacted to it. One male adult in the mid-40s was allowed to use the device for 10 minutes every day for 4 weeks. After 4 weeks, image analysis using optical equipment for measuring wrinkles indicated that wrinkle indexes were reduced.

• Journal of Advanced Information Technology and Convergence
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• v.9 no.1
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• pp.47-56
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• 2019

Treatment for hypertension is basically done through drug administration, which is likely to suffer a number of side effects. Various non-drug treatments are presented to solve this problem. In this paper, we proposed a treatment method through breathing induction known as an effective method during non-drug treatment. This treatment encourages patients to reduce the number of breaths. By reducing the number of breaths, it can lower the patient's sympathetic nerves and relax the muscles, thereby lowering blood pressure. We presented these breathing algorithms that could reduce the number of breaths on the patient's own without expert help, and we enabled patients to train their own breathing techniques through a device that implements these breathing induction algorithms.

• Horticultural Science & Technology
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• v.18 no.5
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• pp.605-611
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• 2000

This experiment was conducted to examine the effects of foliar application of ethychlozate and ethyclozate mixed with different calcium formulae (clef-non, suical, cell-bine, and calcium acetate monohydrate) on the fruit quality and peel puffing of 'Miyagawa Wase' satsuma mandarin cultivated in a plastic film house. Foliar application of ethychlozate mixed with clef-non or suical showed a result that the 'a' value of peel chromaticity was increased, which are supposed to accelerate peel coloration without peel puffing. The reducing sugar levels of fruits in control, ethychlozate, ethychlozate+celef-non, ethychlozate+suical, ethychlozate+cell-bine, and ethychlozate+calcium acetate monohydrate treatment were 4.98, 5.30, 5.59, 5.00, 5.20, and 4.27%, respectively. Especially, in the case of ethychlozate mixed with clef-non, the reducing sugar level was 0.61% higher than that of control. Sucrose and total sugar content also had a similar trend as that in the reducing sugar contents. The sugar contents of fruits in various ethychlozate treatments mixed with different calcium formulae except those in ethychlozate treatment or ethychlozate treatment mixed with calcium acetate monohydrate were higher than $12^{\circ}Brix$. Especially, the treatment of ethychlozate treatment mixed with clef-non showed the highest sugar content with $12.7^{\circ}Brix$. The ratio of soluble solids to acidity also showed the similar tendency, but there was no significant difference in acidity among the treatments.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1176-1181
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• 2012

This study was conducted to examine changes in the microbial and physicochemical properties of single-brewed Makgeolli in response to high hydrostatic pressure (HHP) treatment during various fermentation stages. HHP was applied in 2-day intervals at 400 MPa for 5 min during fermentation at $25^{\circ}C$. As a result, lactic acid bacteria showed 5~6 log reduction and reappeared at approximately 3~6 log cfu/mL as fermentation proceeded. Yeast also showed 5~6 log reduction but did not reappear during later fermentation period. HPP treatment did not result in any alcohol production on day 0 and 2. However, HPP treatment altered the pH and titratable acidity by reducing the number of microorganism. Reducing sugar contents of the samples increased continuously to 8.99% in 0 day treated sample and 5.01% in 2 day treated sample, whereas untreated Makgeolli contained 1.53% reducing sugars on 6 day due to alcohol conversion by yeast. Based on these results, HPP treatment during various fermentation stages altered the physicochemical properties of Makgeolli by changing the microbial community.

• Korean Journal of Environmental Agriculture
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• v.27 no.4
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• pp.368-372
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• 2008

Composting is a good strategy for management of livestock manure. However, it leads to large ammonia emissions and has a potential phosphorus runoff due to high content of soluble phosphorus. The objective of this study was to evaluate the efficiency of alum on reducing ammonia emissions and stabilizing phosphorus during composting of pig manure. For this study, alum was applied at rates of 0 (No-Alum), 1.0 (Alum-L), and 3.0 (Alum-H) g Al $kg^{-1}$ pig manure and sawdust mixture (fresh matter basis). The thermophilic stage was quickly achieved in Alum-L and No-alum treatment, but it was delayed to 5 days in Alum-H treatment. The thermophilic stage was maintained for 2 weeks in all treatment. The pH of compost treated with alum remained below 8.0 for the 35 d but it was above 8.0 in No-Alum treatment. For the first 15 days of composting process, 93, 87, and 58% of total ammonia emissions were occurred in No-Alum-L and Alum-H, respectively. The Alum-H and Alum-L treatments reduced $NH_3$ volatilization by 31 and 78% compared with No-Alum treatment. Alum treatments shifted manure P form $H_2O$ and $NaHCO_3$ extractable P into NaOH extractable P which is very stable under acid and alkaline condition. Therefore, alum is a good chemical amendment for reducing ammonia emission during composting and potential losses of P following compost applications.

• Proceedings of the Korean Society of Marine Engineers Conference
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• 2011.06a
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• pp.203-203
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• 2011

• Korean Journal of Acupuncture
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• v.25 no.2
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• pp.199-210
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• 2008

Objectives : This study was performed to investigate the effect of invasive laser acupuncture therapy with green light (LAT-G) at HT7(Sinmun), SP3(Taebaek) on the blood pressure in hypertensive rat induced by two kidney one clip. Methods : The experiments were performed on Sprague Dawley rats. 2K1C hypertension model was prepared by constricting the left renal artery with a sliver clip. Animals were divided into four groups, which were simple acupuncture treatment group with straight needle insertion on the square(AT-SS), acupuncture treatment group with reducing manipulation in the opposite channel direction(AT-RD), laser acupuncture treatment group with green light 532 nm, 10mW power in the opposite channel direction(LAT-G10) and laser acupuncture treatment group with green light 532 nm, 20mW power in the opposite channel direction(LAT-G20). The treatments were performed once per two days for 10 days. Results : Body weight was increased significantly in LAT-G20 group compared with AT-RD group. The blood pressure was significantly decreased in LAT-G20 and LAT-G10 groups compared with AT-SS group. Conclusions : These results suggest that green laser acupuncture therapy at SP3 ${\cdot}$ HT7 is more effective than straight needle insertion on the square for controlling hypertension. It is possible that invasive green laser acupuncture therapy (532 nm) can be used as a reducing method of the traditional acupuncture techniques.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.61-67
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• 1999

The effects of salting methods on Kakdugi (cubed radish kimchi) fermentation were evaluated. Kakdugi was prepared with various salting methods, salt concentrations, and settling times, and fermented at 10$^{\circ}C$ for up to 52 days. Radish (Raphanus sativus L.) cubes (2 cm size) were salted by using the following methods salt concentration of about 1.5% which was known appropriate for the organoleptic quality of Kakdugi: 1) Treatment S-1: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.5% (w/w) and cured for 1 hr, 2) Treatment S-5: applying dry salt uniformly onto the radish cubes, with a salt concentration of about 1.2% (w/w) and cured for 5 hr, 3) Treatment B-1: brining radish cubes in a 8.5% (w/v) salt solution for 1 hr, 4) Treatment B-5: brining radish cubes in a 4.0% (w/v) salt solution for 5 hr. As the fermentation continued, the initial high decrease in pH has been retarded in all the treatments, of which the delaying extent was more significantly noted from B-1 and B-5 than S-1 and S-5. The pH of the Kakdugi which showed a good eating quality dropped to 4.3∼4.8 with the accumulation of total acids. Total vitamin C increased sharply at the palatable period of Kakdugi during the initial fermentation and then decreased gradually following a sigmoidal changing pattern. The reducing sugar levels were also influenced by salting methods and fermentation as sugars are converted into acids. High initial contents of reducing sugars and their subsequent rapid decrease were observed in “S” group than “B” group during fermentation. For nonvolatile organic acids, lactic acid increased consistently throughout the fermentation while malic acid, which was high at the initiation of fermentation, decreased rapidly afterwards at the palatable period of Kakdugi.