• Proceeding of Spring/Autumn Annual Conference of KHA
• /
• 2009.04a
• /
• pp.304-309
• /
• 2009

The purpose of this study is to develop kitchen furniture design for 40-pyung apartment Houses based on stored item of Cooking, Eating and Utility Area. The research data is gotten at a field study of stored items of Cooking, Eating and Utility Area and depth interview. The results of this study were as follows; 1)The kitchen furniture the preparation unit and the sink, the kitchen table, the heating unit and the service table, arranged at the tall storage. 2)The total bulk considered and holding volume ($2.7m^3$) with ground clearance (40%) planned with about $4.21m^3$. 3)Assumed at height and 162cm did a lower part height with 860mm and the upper depth 340mm, did with 700mm where raises. the storage the ceiling which raises will select and considered and with 2200mm did. 4)Arrangement of the kitchen the kitchen form which is an open type (L/DK or L.D.K) arranged many in forms of letter.

• Journal of Pharmaceutical Investigation
• /
• v.30 no.4
• /
• pp.289-293
• /
• 2000

Three polymorphic modifications and one amorphous form were prepared by recrystallization under various conditions and characterized by DSC and X-ray crystallography. At $37{\pm}0.5^{\circ}C$, the polymorphic modifications showed significant differences in the dissolution rate. The dissolution rate of Mod. 4, amorphous form, was faster than that of other polymorphic modifications. When all modifications were stored at 52% RH, 95% RH, and in silica gel desiccator, amorphous form was transformed at 95% humidity condition.

• 보존과학연구
• /
• s.19
• /
• pp.75-107
• /
• 1998

The cultural properties of paper made from 11 to 16th century of the Kirimsa temple were found in Birozana Buddhist Statue which was made from 15 to 16th century. These have been stored and exhibited in the exhibition showcase. To examine the environment of conservation and the state of paper, we investigated the temperature and the relative humidity in the inside and outside of the Kirimsa museum and examined the external form and the internal state (water content, acidity and whiteness) of paper. During the investigation period from 27 Aug. to 30 Aug. 1997. The average of temperature and relative humidity were $28.2^{\circ}C$, 67% in the outside and $27.1^{\circ}C$, 73% in the inside, respectively. These indicated the air conditioning was wrong. Among the cultural properties of 79 papers stored in the Kirimsa museum, 37 cases had been repaired but 42 cases not. From the result examining the external form, 20 cases needed to repair. In the internal state of the cultural properties of paper, the water contents were from 11.9% to 16.5%, the average was 15.7%, the acidities from pH 5.7 to pH 6.2 and the whiteness from 37 to 45. From these results, we could see the cultural properties of paper stored in the Kirimsa museum was damaged by the several factors (hydrolysis by fungi, repeated elongation and retraction of cellulose) caused mainly by the high temperature and relative humidity. Therefore, for the conservation of the cultural properties of paper stored in the Kirimsa museum, it need to control the temperature at $18~20^{\circ}C$ and the relative humidity at $55\pm5%$ by the appropriate air conditioning. In order to sterilize fungi occurred to the surface of paper, the cultural properties of paper needed to fumigate. The fungi occurred on the surface of paper were wiped out by using of 70%solution dissolved thymol in ethyl alcohol.

• Food Science and Preservation
• /
• v.5 no.2
• /
• pp.111-117
• /
• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• Korean Management Science Review
• /
• v.12 no.1
• /
• pp.19-34
• /
• 1995

The objective of this paper is to present a framework for an expert system for fault diagnosis in an FMS (Flexible Manufacturing Systyem). First, a system is analyzed structurally and functionally, giving the relationships between the system's components. These relationships, represented by strata, are are then stored in a deep knowledge base (DKB). Next, the specific knowledge, represented by echelons, about the symptoms and their probable causes for each component is stored in a shallow knowledge base (SKB) in the form of rule. When the fault diagnosis process begins, it starts to search the DKB and then the SKB, which is called hybrid reasoning in artificial intelligence.

• 제어로봇시스템학회:학술대회논문집
• /
• 1992.10b
• /
• pp.70-73
• /
• 1992

This paper describes the modeling of human memory using a nerve field model which is proposed for modeling the mechanism of brain mathematically. In our model, two phases of memory, retention and recollection, are focused on. The former consists of two stages, short-term memory (STM) and long-term memory (LTM). The proposed model consists of three parts, the STM Layer, LTM Layer and the Intermediate Layer between them. Each of these is constructed by a nerve field. In the STM Layer, memorized information is retained dynamically in the form of the reverberating states of units within the layer, while in the LTM Layer, it is stored statically in the form of structures of the weight on the links between units. the Intermediate Layer is introduced to translate this dynamic representation in the STM Layer to the LTNI Layer, and also to extract the static information from the STM Layer. In addition to this, we consider the recollection of information stored in the LTM. Finally, the behavior of this model is demonstrated by computer simulation.

• Journal of Pharmaceutical Investigation
• /
• v.32 no.2
• /
• pp.81-85
• /
• 2002

Three polymorphic modifications of CKD-602, water soluble derivative of camptothecin, were obtained by the recrystallization from different organic solvents and characterized by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) and X-ray powder diffraction (XRPD). The major endothermic peaks of the DSC curve of Form 1, Form 2 and Form 3 was shown at $268.71^{\circ}C$, $247.83^{\circ}C$, $244.76^{\circ}C$, respectively. Form 2 was elucidated to be an acetic acid solvate and Form 3 was elucidated to be a methanol solvate. The dissolution patterns of these three modifications were also checked in distilled water at $37{\pm}0.5^{\circ}C$, for 30 minutes. The polymorphic modifications showed differences in the dissolution rate. The dissolution rate of Form 1 was faster than that of other polymorphic modifications. When stored at different relative humidity over the period of 3 months, all of the polymorphic modifications did not undergo transformation.

• Korean journal of applied entomology
• /
• v.49 no.4
• /
• pp.273-276
• /
• 2010

One of stored food mites, Suidasia medanensis Oudemans, 1924 is first reported form Korea after the stored food surveys in 2008 and 2009. The morphological characteristic is given.

• Journal of Pharmaceutical Investigation
• /
• v.33 no.2
• /
• pp.99-103
• /
• 2003

Four different crystal forms of prednisolone, two polymorphic forms and two pseudopolymorphic forms, were obtained by the recrystallization from different organic solvents under varying conditions. The isolated crystal forms were characterized by differential scanning calorimetry (DSC), thermogravimetric analysis (TGA) and X-ray powder diffraction (XRD). Form 1 was the most stable form that had the highest melting point and melt at $250.1^{\circ}C$. Form 2 was a monohydrate and Form 3 was a methanol solvate. The endothermic peak of Form 4 was shown at $230.2^{\circ}C$. When stored at different relative humidity over the period of 3 months, all of the modifications did not undergo transformation. The dissolution patterns of these four modifications were also checked in distilled water at $37{\pm}0.5^{\circ}C$, for 120 minutes. The dissolution rate of Form 4 was highest and those of Form 3, Form 2, Form 1 followed. Form 2, Form 3 and Form 4 had higher dissolution rate than Form 1.

• Journal of Pharmaceutical Investigation
• /
• v.30 no.3
• /
• pp.201-205
• /
• 2000

Three new polymorphic modifications were prepared by recrystallization under various conditions and characterized by DSC and X-ray crystallography. In pH 4.0 buffer at $37{\pm}0.5^{\circ}C$, the polymorphic modifications showed significant differences in the dissolution rate. The dissolution rate of Mod. 4, amorphous form, was faster than that of marketed cefaclor (Mod. 1). When all modifications were stored at 52% RH, 95% RH and in silica gel desiccator, any polymorphic transformation was not observed.