• Journal of the Korean Home Economics Association
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• v.9 no.2
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• pp.17-29
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• 1971

Korean foods sold restrant and hotel accompaines so many kinds of side dishes. The menues never considered on the nutritional standpoint nor the volume that can be eaten by customers. The purpose of this study is to simplify and improve the menu of Korean foods sold in restrant. To find out the problem and the method of the betterment Korean food sold in restrant. The survey study was made for 100 restrants in Seoul city. Ther average number of side dish of the restrant food was 23. The average amount number of the side dish was 31 and smallest number was 4. The average amount of food served was 979 grams and the average number of food taken by people was 698 grams. The average percentage of intake of food was 62%. Protein Content of the foods sold restrant was from 54% to 240% over the recommended dietary allowances. Protein intake also exceeded from 19% to 147% of recommended dietary allowances. Age of the customers were surveyed to set up the standard amount of the nutrients. About 68% of the customers were from 30 to 40 years of age in the day time (lunch), whereas about 72% were from 20 to 30 years of age in the evening (supper). From the results of the survey study, two nutritional standard were decided to be used. One is the recommended dietary allowences of 25 years of man (reference man), and the other is that of 45 years of man. The actual standards are as follows : Standard 1 (25 years of man) Calories-900~1000Cal Protein-25-30g Vegetables-200~250g (include yellow, green vegetable), Amount of food-about 800g Standard 2 (45 years of man) Calories-700~800Cal Protein-25~30g Vegetables-150~200g (include yellow, green vegetable) Amount of food-700g The kinds of food recommended to be sold in the restrant are as follows : 1. Pansang-is a formal method of korean table setting 3 types, 7 chup, 5 chup, and 3 chup were studied and made, 2. Table for the quest with drink-2 types of table setting, 9 kinds of food and 7 kinds of foods were studied. 3. free meal-in this table, one pig protein dish with kimchi, one vegetable, and one salty flsh will be served, 19 kinds of foods were studies. 4. One dish meal-in one large dish, rice will be served with side dishes soup and kimch will be accompanied, 10 kinds of foods were studied. 5. Cafeteria style foods-one serving of food will be served in small dishes Customers should select the food want to eat.

• The Journal of Engineering Geology
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• v.31 no.2
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• pp.135-148
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• 2021

Ground subsidence risk ratings obtained from the site investigation during pre-excavation stages could be changed depending on the parameters revealed during construction activities. A method of correcting the pre-excavation ground subsidence risk ratings based on the site conditions observed in the field is suggested in this study. The elevation of groundwater table during the excavation may be different from the predicted value depending on the application of waterproofing methods and construction conditions. The drastic drawdown of groundwater table during the excavation could cause ground subsidence due to soil volume decrease related to consolidation or compression of the ground, whereas the rising of groundwater table caused by the intense rainfall may result in a high potential for ground subsidence due to heaving or boiling of the excavation bottom. Excessive displacements of retaining walls or ground settlements may cause ground subsidence, which also results in a high risk of ground subsidence caused by the destruction of buried pipelines. Reevaluation of ground subsidence risk ratings is suggested considering the fluctuation of groundwater table, condition of groundwater leakage, measured ground displacements, and soil types. Finally, the ground subsidence risk rating system is improved for better evaluation by using 12 factors in 5 categories.

• Geomechanics and Engineering
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• v.19 no.2
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• pp.153-165
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• 2019

A case study of monitoring and analysis of surface settlement induced by tunneling of Tabriz metro line 2 (TML2) is presented in this paper. The TML2 single tunnel has been excavated using earth pressure balanced TBM with a cutting-wheel diameter of 9.49 m since 2015. Presented measurements of surface settlements, were collected during the construction of western part of the project (between west depot and S02 station) where the tunnel was being excavated in sand and silt, below the water table and at an average axis depth of about 16 m. Settlement readings were back-analyzed using Gaussian formula, both in longitudinal and transversal directions, in order to estimate volume loss and settlement trough width factor. In addition to settlements, face support and tail grouting pressures were monitored, providing a comprehensive description of the EPB performance. Using the gap model, volume loss prediction was carried out. Also, COB empirical method for determination of the face pressure was employed in order to compare with field monitored data. Likewise, FE simulation was used in various sections employing the code Simulia ABAQUS, to investigate the efficiency of numerical modelling for the estimating of the tunneling induced-surface settlements under such a geotechnical condition. In this regard, the main aspects of a mechanized excavation were simulated. For the studied sections, numerical simulation is not capable of reproducing the high values of in-situ-measured surface settlements, applying Mohr-Coulomb constitutive law for soil. Based on results, for the mentioned case study, the range of estimated volume loss mostly varies from 0.2% to 0.7%, having an average value of 0.45%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1430-1437
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• 2009

Functional bread was manufactured with single cell detritus (SCD) of sea tangle. The optimum ingredient formula for SCD bread was determined based on mixture model. Flour and water reduced max weight, strength, hardness and specific loaf volume, whereas the increased SCD reversed the volume change of dough. Flour increased $L^*$ and $b^*$ values of SCD bread, while SCD decreased. Flour and water decreased $a^*$ value, while SCD increased. Max weight, strength, hardness, specific loaf volume, $b^*$ value and water holding capacity (WHC) were linear model on ANOVA table, whereas distance, volume change of dough, $L^*$ and $a^*$ values were nonlinear model. The response constraint coefficient showed that SCD influenced texture of SCD bread more than flour and water did, whereas water influenced the volume change of dough, specific loaf volume and WHC more than flour and SCD did. Moreover, flour influenced color value more than did water and SCD. Distance and $a^*$ value fitted nonlinear model with interaction terms for flour-SCD and water-SCD. Optimum ingredient formula for SCD bread was: flour, 48.25%; water, 30.89%; SCD, 3.86%. Sensory evaluation of SCD bread was a little lower than industrial bread and electrolyzed SCD bread.

• Journal of Navigation and Port Research
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• v.32 no.8
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• pp.569-576
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• 2008

By the development of international trade in last decades, Korean International Trade has been grown rapidly and Korean Port and Port facilities have been improved stimultaneously: finally volume of the marine traffic increased rapidly. Presently, 15 VTS centers have serving in Korean waters and since the introduction of the first VIS Center in Korea there is no quantitative analysis to find workload of VIS operator. After that Port-MIS and De-brief data have been gathered for 7 days and inbound-outbound vessels time-g/t table prepared and traffic volume examined for each V1S center. Hence $L^2$ conversion traffic volume and dangerous vessel ratio obtained Later on conversion controlled number obtained by denoting ratio 1.0 to directly controlled vessels by VTSO and denoting ratio 0.3 to indirectly controlled vessels by VTSO. Traffic volume, large vessel ratio, dangerous vessel ratio, dimension of VTS controlled area, marine accident occurrence frequency and communication volume of comm. log can be counted as a factor which influence to workload of VTSO. All those factors have been examined and analyzed. Finally, ship's size and dangerous vessel ratio have been chosen to derive the Number of composite conversion control for workload formula.

• Journal of Korean Society of Forest Science
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• v.61 no.1
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• pp.15-19
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• 1983

To establish the stand volume table of Pinus koraiensis S. et Z. and Larix leptolepsis Gord. mean diameter at breast height (D), mean height, basal area per ha, stand from height (H.F), basal area height, number of trees per ha, volume per ha, stand age and site were investigated for 107 plots of P. koraiensis and 82 plots of L. leptolepsis throughout the country. The obtained results are as follows; 1) the relationships between stand volume (V) and H.F. were log V=1.3855+0.1168 H.F and log V+0.9929+0.1543 H.F in P. koraiensis and L. leptolepsis, respectively. 2) The relationship between D and H.F was estimated as H.F = 1.2569+0.2576D for P. koraiensis and as H.F = 4.3045+0.1443D for L. leptolepsis 3) Estimated errors calculated with the application of these stand volume tables were 18.29% and 19.22%r for P. koraiensis and L. leptolepsis respectively.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.8
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• pp.65-72
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• 2004

For the burrs formed in machining are irregular and very sharp in shape, it is usually very difficult to measure burr accurately. It was proved that micro burr geometry can be measured imprecision by the Conoprobe sensor using conoscopic holography method. We developed 3D burr measurement system using this sensor. The system is composed of Conoprobe sensor, XY table, controller and 3D measurement program. Some measurements using the developed system are conducted for the burrs formed in micro drilling and piercing. Specific software fur burr measurement includes several function, calculation of burr volume, average burr height. Burs formed on a curved surface were compensated and measured successfully using the basic surface compensation function.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2006.11a
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• pp.903-908
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• 2006

As environmental vibration requirements on precision equipment become more stringent. use of pneumatic isolators has become more popular and their performance is subsequently required to be further improved. Dynamic performance of passive pneumatic isolators is related to various design parameters in a complicated manner and, hence, is very limited especially in low frequency range by volume of chambers. In this study, an active control technique, so called time delay control which is considered to be adequate for a low frequency or nonlinear system, is applied to a single chamber pneumatic isolator. The procedure of applying the time delay control law to the pneumatic isolator is presented and its effectiveness in enhancement of transmissibility performance is shown based on simulation and experiment. Comparison between passive and active pneumatic isolators is also presented.

• Proceedings of the KIEE Conference
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• 2006.07d
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• pp.2142-2143
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• 2006

Today any data storage system cannot satisfy all of these conditions, however holographic data storage system can perform faster data transfer rate because it is a page oriented memory system using volume hologram in writing and retrieving data. System can be constructed without mechanically actuating part therefore fast data transfer rate and high storage capacity about 1Tb/cm3 can be realized. In this research, to reduce errors of binary data stored in holographic data storage system, a new method for bit error reduction is suggested. Firstly, find fuzzy rule to use test bed system for Element of Holographic Digital Data System. Secondly, make fuzzy rule table using DNA coding method. Finally, reduce prior error element and recording digital data. Recording ratio and reconstruction ratio show good performance.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.29 no.8 s.239
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• pp.940-947
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• 2005

An immersed boundary method for simulation of density-stratified flows has been developed and applied to computation of viscous flows past three different types of obstacle under table density stratification, namely laminar flows past a vertical barrier, a cosine hill, and a sphere, respectively. Density forcing is introduced on the body surface or inside the body. Significant changes in flow characteristics are observed depending on Fr. The numerical results are in good agreement with other authors' experimental and numerical results currently available, and shed light on computation of density-stratified flows in complex geometries.