• Journal of the korean Society of Automotive Engineers
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• v.8 no.2
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• pp.65-74
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• 1986

A computer program was developed to predict swirling steady axisymmetric turbulent flows by extending TEACH Code. It was applied to a reciprocating engine cylinder with a intake valve on the flat head. Flows were assumed to be steady and swirling. Effects of Reynolds number, the valve lift, and the swirl ratio on flow patterns and turbulence were investigated numerically. Flow patterns were reasonably predicted in comparison with experimental results. Length of the recirculation zone was shortened with increasing valve lifts and swirl ratios. Static pressure distributions show maximum value near the reattachment point of the incoming circular jet and minimum value near the maximum width of the valve attached recirculation zone.

• Journal of the Korean Professional Engineers Association
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• v.35 no.4
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• pp.62-67
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• 2002

Soondae is one of the traditional food in Korea. In order to develop the quality of Soondae, Mulberry leaf, safflower, DF-100 and Chitosan were added and their effect on the property change of Soondae during storage periods were investigated. There was no significant difference in proximate compositions among samples. TBA value of all sample increased as storage periods and TBA value of Soondae with DF-100 was lowest during storage periods. The content VBN of Soondae with was lowest during the storage periods. Microbiology was inhibited by adding the DF-100 and Chitosan at Soondae. Adding Chitosan of Soondae was highest point ati Sensory test. 18:1 content of lipid acid composition was the highest among samples.

• Journal of the Korean Society of Food Culture
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• v.25 no.6
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• pp.764-769
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• 2010

The aim of this study was to examine how customers perceive storytelling at a real local restaurant and to understand how consumption reflects their evaluation by understanding their values. Participants received information from a real local restaurant in the Gangneung area to examine the effects of storytelling and to evaluate their affective attitudes towards local restaurant stories, word-of-mouth intentions, and purchasing intentions using a seven-point Likert scale. A total of 310 consumers were used. A factor analysis was performed to identify consumption value characteristics and factor structure, which consisted economic value, emotional value, and epistemic value. To test whether local restaurant consumers could be classified into homogenous groups based on their consumption values, a three cluster solution was selected, and a Kmeans cluster analysis was performed. As a result, three groups were identified and labeled appropriate for their scores based on each of the consumption values; emotional value-oriented consumers to cluster 1, epistemic value-oriented consumers to cluster 2, and economic value-oriented consumers to cluster 3. An analysis of variance was used to examine the differences in the affective attitudes towards storytelling at the local restaurant, purchasing intentions, and word-of-mouth intentions across the three clusters. The epistemic value-oriented consumers had the highest score for all three variables. In contrast, economic value-oriented consumers had the lowest scores for the three variables. A regression analysis revealed that affective attitudes towards storytelling were significantly affected by these three consumption values. It also showed that positive affective attitudes towards storytelling were associated with higher purchasing intention and word-of-mouth. The significance of this study was to show how customers perceive storytelling at a real restaurant and reflect on their evaluation by understanding their consumption values. As a result, this study examined the potential power of storytelling as an effective marketing communication tool for local restaurants.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1997.11a
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• pp.356-359
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• 1997

The Effects of different melting temperature and holding time in the melting temperature on J$\sub$c/ of YBa$_2$Cu$_3$O$\sub$x/ based superconducting bulk using MPMG process were investigated. the value of critical current density was the largest at l120$^{\circ}C$, the melting temperature which is appointed to the mid point of (Y$_2$BaCuO$\sub$5/ + Liquid)region. With the melting temperature in which the value of J$\sub$c/ is the largest, J$\sub$c/ was again measured to see whether the holding time at this proper melting temperature has the effect on the critical characteristics. From the result above it was concluded that the melting temperature and holding time were important to improve the J$\sub$c/ and the formation of the Y$_2$BaCuO$\sub$5/. In this paper, the melting temperature obtained was l120$^{\circ}C$ and propel holding time could be obtained as 20 minute and the more holding time was not effective in the J$\sub$c/ improvement as well as the formation of Y$_2$BaCuO$\sub$5/.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.296-308
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• 2019

Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was subjected to different heat temperature ($55^{\circ}C$, $75^{\circ}C$, and $95^{\circ}C$) with different time (20, 40, and 60 min) to evaluate the functional properties and protein oxidation. Different heat temperature treatment significantly affected the exposure of surface hydrophobicity of the proteins and protein molecule aggregation, which reached maximum levels at $95^{\circ}C$ for 60 min. Protein oxidation was inversely proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg protein) and lowest thiol value (22.94 nmol/mg protein) were observed at $95^{\circ}C$ for 60 min. The heating time-temperature interaction affected several functional properties, including solubility, emulsifying potential, and gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6). As the temperature and heating time increased, emulsifying properties decreased and GS increased. The oil absorption capacity and foaming properties decreased and the water absorption capacity increased. These results confirmed that PEYM is a suitable source of proteins for processing and applications in the food industry.

• Nuclear Engineering and Technology
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• v.56 no.1
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• pp.189-194
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• 2024

This paper presents a radiation-hardened-by-design preamplifier that utilizes a self-compensation technique with a charge-sensitive amplifier (CSA) and replica for total ionizing dose (TID) effects. The CSA consists of an operational amplifier (OPAMP) with a 6-bit binary weighted current source (BWCS) and feedback network. The replica circuit is utilized to compensate for the TID effects of the CSA. Two comparators can detect the operating point of the replica OPAMP and generate appropriate signals to control the switches of the BWCS. The proposed preamplifier was fabricated using a general-purpose complementary metal-oxide-silicon field effect transistor 0.18 ㎛ process and verified through a test up to 230 kGy (SiO₂) at a rate of 10.46 kGy (SiO₂)/h. The code of the BWCS control circuit varied with the total radiation dose. During the verification test, the initial value of the digital code was 39, and a final value of 30 was observed. Furthermore, the preamplifier output exhibited a maximum variation error of 2.39%, while the maximum rise-time error was 1.96%. A minimum signal-to-noise ratio of 49.64 dB was measured.

• The Journal of Korean Association of Computer Education
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• v.21 no.6
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• pp.15-26
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• 2018

This study aims to examine whether software education has effects on improving creative competency. To this end, the study designed software education lessons to strengthen creative competency for 15 weeks and developed assessment tools. Based on the designed lessons, the 15-week lessons were provided for university students, including a pre-test in the first week and a post-test in the 15th week. The result showed that there was a significant difference in the effects of the lessons, with the mean value of creative competency 0.31 point higher and p-value of 0.002 in the post-test than in the pre-test. The sub-factors of creative competency, including flexibility, originality, openness, and creative implementing skills showed significant differences with p-value all lower than 0.05.

• Korean journal of food and cookery science
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• v.9 no.1
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• pp.43-51
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• 1993

Buckwheat protein isolate was tested for the effects of pH, addition of sodium chloride and heat treatment on solubility, emulsion capacities, emulsion stability, surface hydrophobicity, foam capacities and foam stability. The solubility of buckwheat protein isolate was affected by pH and showed the lowest value at pH 4.5, the isoelectric point of buckwheat protein isolate. The solubility significantly as the pH value reached closer to either ends of the pH, i.e., pH 1.0 and 11.0. The effects of NaCl concentration on solubility were as follows; at pH 2.0, the solubility significantly decreased when NaCl was added; at pH 4.5, it increased above 0.6 M; at pH 7.0 it increased; and at pH 9.0 it decreased. The solubility increased above $80^{\circ}C$, at all pH ranges. The emulsion capacity was the lowest at pH 4.5. It significantly increased as the pH approached higher acidic or alkalic regions. At pH 2.0, when NaCl was added, the emulsion capacity decreased, but it increased at pH 4.5 and showed the maximum value at pH 7.0 and 9.0 with 0.6 M and 0.8 M NaCl concentrations. Upon heating, the emulsion capacity decreased at acidic pH's but was maximised at pH 7.0 and 9.0 on $60^{\circ}C$ heat treatment. The emulsion stability was the lowest at pH 4.5 but increased with heat treatment. At acidic pH, the emulsion stability increased with the increase in NaCl concentration but decreased at pH 7.0 and 9.0. Generally, at other pH ranges, the emulsion stability was decreased with increased heating temperature. The surface hydrophobicity showed the highest value at pH 2.0 and the lowest value at pH 11.0. As NaCl concentrationed, the surface hydrophobicity decreased at acidic pH. The NaCl concentration had no significant effects on surface hydrophobicity at pH 7.0, 9.0 except for the highest value observed at 0.8 M and 0.4 M. At all pH ranges, the surface hydrophobicity was increased, when the temperature increased. The foam capacity decreased, with increased in pH value. At acidic pH, the foam capacity was decreased with the increased in NaCl concentration. The highest value was observed upon adding 0.2 M or 0.4 M NaCl at pH 7.0 and 9.0. Heat treatments of $60^{\circ}C$ and $40^{\circ}C$ showed the highest foam capacity values at pH 2.0 and 4.5, respectively. At pH 7.0 and 9.0, the foam capacity decreased with the increased in temperature. The foam stability was not significantly related to different pH values. The addition of 0.4 M NaCl at pH 2.0, 7.0 and 9.0 showed the highest stability and the addition of 1.0 M at pH 4.5 showed the lowest. The higher the heating temperature, the lower the foam stability at pH 2.0 and 9.0. However, the foam stability increased at pH 4.5 and 7.0 before reaching $80^{\circ}C$.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.6
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• pp.2812-2818
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• 2013

Medicine such as Korean oriental medicine and alternative medicine is inferior to western medicine in diagnostic skills and treatment regimen but despite going through a lot of in western medicine preference to that is situations. Likewise, in Korean oriental medicine and alternative medicine have been closely linked to that effect not proven scientifically to be solved is regarded as the biggest drawback. In this paper, auricular therapy that is often used in alternative medicine to help strengthen the internal organs function which whether the conduct of stimulating ear is effective or not by applying to ocular inspection of Korean oriental medicine is proposed. For this purpose, lung ear reflex points to stimulate were performed after the right cheek color by measuring stimulation before comparison and analysis of the experiments. In addition, in order to examine this first analysis of the human body to the lungs and the elements of image analysis is to study. Experimental result, derived b value increased to a value of the right cheek and the results by lung ear to stimulate reflex point.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.6
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• pp.873-883
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• 2000

The purpose of this study were to investigate the relationships of situation variables, product variables. consumer variables and impulse buying behavior in apparel store. We collected data from 462 consumers of adult women living in Pusan and analysed by factor analysis, cluster analysis, analysis of variance, t-test and discriminant analysis. The results were as follows: First, The purchase situation influenced on the impulse buying behavior consisted of the Pre-purchase condition and the Point-of-purchase state. The in-store situation consisted of the Salesman/store atmosphere, the Low price and the Possibility of out of stock. And the consumption values of apparel are divided into four factors ; Emotional/aesthetical value, Epistemic value, Functional value and Social value. The clothing shopping orientation as consumer variable extracted six factors ; Recreational orientation, Economical orientation, Brand/store loyalty orientation, Careful orientation, Apathetic orientation and Positive orientation. Consumers were classified by the cloting shopping orientation into the Convenience shopper, the Recreational shopper, the Economical shopper and the Careful shopper. Second, In comparison with the unimpulse-buyin groups, the impulse-buying group is more effected by in-store situation than purchase situation, and were more effected by Emotional/aesthetical value, Social value and Epistemic value of the consumption value. In consumer types, the more was the Recreational shopper and the Convenience shopper, the more showed impulse buying behavior. And the important factor distinguished between the impulse buying group and the unimpulse buying group was the Salesman/store atmosphere of the in-store situation.