• Korean Journal of Applied Biomechanics
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• v.15 no.1
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• pp.63-74
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• 2005

J. R. PARK. The Analysis of Electrimyography and Kinematic of Kumdo Player's Head Hitting. Korean Journal of Sport Biomechanics, Vol. 15, No. 1, pp. 63-74, 2005. The purpose of this study were to describe and compare the selected electromyographical muscle activities of arm and kinematic data of kumdo player's head hitting. Using surface electrode electromyography, we evaluated muscle activity in 6 male players during head hitting motion. Surface electrodes were used to record the level of muscle activity in the carpi radialis, deltoid, triceps, biceps muscles during the player's head hitting. These signals were compared with %RVC(Reference voluntary contraction) which was normalized by IEMG(Integrated EMG). The kumdo head hitting motion was divided into two phases: back swing, down swing. we observed patterns of arm muscle activity throughout two phases of the kumdo head hiting The results can be summarized as follows: right elbow angle had decreased and left deltoid muscle's activation had higher than right deltoid muscle's activation, right carpi radialis muscle's activation had higher than left carpi radialis muscle's activation in back swing phase, knee angle had decreased and left triceps muscle's activation had higher than right triceps muscle's activation, right deltoid muscle's activation had higher than left deltoid muscle's activation, right carpi radialis muscle's activation had higher than left carpi radialis muscle's activation in down swing phase

• Korean Journal of Child Studies
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• v.38 no.1
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• pp.63-76
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• 2017

Objective: The aim of this study was to examine the meanings of onomatopoeia and mimetic words contextually used contextually when children play together. Methods: The participants included 40 children (ages 3-5 years) attending "M Daycare Center" in Seoul and "S Daycare Center" in Seongnam (a city in Gyeonggi-do). Twenty rounds of play observations were conducted at the centers. Once per week from May to October 2015. Results: The onomatopoeia and mimetic words observed were primarily relate to physical movements, sounds, and shapes. These types relate to Max van Manen's life-world existentials, correlating with spatiality, corporeality, and relationality. The characteristics of onomatopoeic and mimetic words used were additive and were used by the children to refine and diversify their language skills and enrich their linguistic imaginations. Conclusion: Onomatopoeic and mimetic words help children design their own play situations based on their creativity and help them share the play with their peers.

• Korean Journal of Crystallography
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• v.14 no.1
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• pp.32-34
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• 2003

A helminth glutathione S-transferase. 28 kDa isozyme from Clonorchis sinensis has been crystallized under several conditions. One of the crystals, grown from a 10% polyehtylene glycol MME 550 (PEG MME 5 K) solution in 0.05 M potassium phosphate buffer (pH 7.0), diffracts to $3.0{\AA}$ resolution, and belongs to monoclinic space group C2, with unit cell parameters $a=95.83{\AA}$, $b=63.82{\AA}$, $c=235.09{\AA}$, and ${\beta}=97.2^{\circ}$.

• The Journal of the Korea institute of electronic communication sciences
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• v.4 no.2
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• pp.82-86
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• 2009

In this paper, we have studied on the microstrip antenna for satellite DMB from 2.63 to 2.65 GHz. Microstrip patch antenna was designed using HFSS simulation program and fabricated by FR4 substrate that has substrate thickness of 1.6mm, metal thickness of $17{\mu}m$, and dielectric constant of 4.4, respectively.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.63-67
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• 1989

The alkali solution consisting of 5% NaOH, 5% NaCl, 2% Tea is most suitable for making pidan. During the soaking period, the values of pH increased from pH 9.02~ 9.19 to pH 12 in the egg white and increased from PH 6.1 to PH 11.63 in the egg yolk. Quail's egg jelled on the 7th day of immersion and the hen's egg and duck's egg jelled on the 10th day of immersion. The Quail's egg ripened at $25^{\circ}C$ in 30~35 days, and Sunghua crystals were formed at the end of the ripening period The moisture content of pidans decreased by 3.5~4.0%, but relatively crude protein, crude fat and crude ash increased by 1.0%, 1.9% and twice respectively. The content of Ca in the hen's pidan and quail's pidan increased about 40%, that of K in the duck's pidan increased about 13% and that of Mg in the hen's pidan and duck's pidan increased about 23~28%. The content of Na in the 3 groups all increased approximately 7 times. The content of total cholesterol level in pidan yolks decreased by 21~40% in each pidan. As a result of a sensory evaluation, the white hen's pidan was most agreeable in flavor and the quail's pidan was most agreeable.

• Computational Structural Engineering
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• v.19 no.2 s.72
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• pp.47-63
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• 2006

• Proceedings of the Korea Society of Costume Conference
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• 2002.10a
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• pp.63-64
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• 2002

• Proceedings of the Costume Culture Conference
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• 1998.09a
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• pp.60-63
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• 1998

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2009.10a
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• pp.63-64
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• 2009

• Proceedings of the Korean Magnestics Society Conference
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• 2016.11a
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• pp.62-63
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• 2016