• Journal of Fashion Business
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• v.19 no.2
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• pp.149-170
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• 2015

The purpose of this study is to link the Yi tribe's traditional patterns to bag design. Yi tribe is a minor ethic group in China, whose traditional pattern has a high artistic value in that its shapes are diverse and each one has peculiar elegance. Traditional patterns are also indicative of spiritual dept or symbolic stories, rather than being indicative of simple formative beauty. Thus, reorganizing these patterns and applying them artistically to design- in terms of resource utilization- would be significant. Out of all of the Yi tribe's traditional patterns, the cherry blossom_(马樱花), water wave_(水波), sky father and earth mother_(天父地母), pomegranate blossom, triangle, sheep' horn, wisteria vine_(藤条), square and diaper_(四角菱形) and the zigzag_(曲折) patterns were chosen for use during the development of a bag design. This study is based upon document study, including research papers and internet web sites, the point of which was to investigate the form of the traditional patterns, and the creative design process. The design procedure includes these sub-processes: selection, arrangement and color-scheme. In the selection process, the form of the pattern was edited using Adobe Photoshop. The pattern was freely arranged to reflect various emotions. In terms of the color-scheme of the patterns, the colors used by Henri Matisse(1869-1954) in his work were selected and adapted when dyeing the patterns. Subsequently, the final design resulting from these design development processes was applied to the actual production of the bag by using canvas fabric and leather, after which the bag image was proposed using computer simulation. In conclusion, six bag designs were created using traditional patterns from the Yi tribe. Through the processes explained above, this study confirmed that traditional patterns could be widely applied as design motifs and that more sophisticated, modern, and creative designs could be developed based on traditional patterns.

• Environmental Analysis Health and Toxicology
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• v.16 no.1
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• pp.35-41
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• 2001

Barley or corn tea, which is usually prepared with municipal chlorinated tap water, is commonly consumed by the public as a substitute for the supplied water itself. This is because most people believe that harmful organic and inorganic compounds can be removed from the tap water by the adsorption mechanism during the tea preparation. In this study, three kinds of commercial grain tea materials-roasted barley grains, a tea bag containing barley grain pieces, and roasted corn grains-were tested for metal removal by preparing 1 liter of tea with deionized/distilled water according the manufacturer's recommended preparation procedures, assuming that the water is contaminated with eight selected metals at levels of 50$\mu\textrm{g}$/l. Of the tested teas, barley tea prepared with roasted grains showed the highest removal efficiency for Cu, As, Ni, Co, Pb, and Cd, ranging from 48 to 71%, followed by corn tea with roasted grains and barley tea with a tea bag. Cr was nearly maintained at the initial concentration in all kinds of tea. The Mn levels. however, were elevated during the tea preparation, particularly in both barley teas, probably because the metal was extracted into the water from the tea materials without significant adsorption. Therefore, it should be considered in the ingestion exposure analysis for metals that their concentrations are altered during the tea preparation with roasted barley or corn grain materials.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.5 no.1
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• pp.7-12
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• 2004

The steps related to the nutrient solution management were divided into 4 categories. The resistance for water movement in every steps was proposed. The priorities among the steps were set according to the cultural situation, which were used as the basis for the management in perlite bag culture. The enhancement of historical root development is especially critical, as well as how to supply essential water efficiently by minimizing the water movement distance to the root, which is the narrowest neck of a bottle in solution management.

• The monthly packaging world
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• s.316
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• pp.77-80
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• 2019

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.296-299
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• 1990

As an improved preparation method of Shikhae, a tea-bag system containing malt and amylolytic enzymes was developed in which extraction of malt enzymes and saccharification occured efficiently. The amylolytic activity of the malt was increased by adding the mixture of ${\alpha}-amylase$, glucoamylase and glucoisomerase. Malt and the mixture of enzymes were placed in tea-bag $(16{\times}20cm)$, extracted in water at $30-40^{\circ}C$ for 1-2 hours and followed by saccharification of the cooked rice at $60-70^{\circ}C$ for 3-4 hours. In the conventional Shikhae, content of maltose was about 50% and that of oligosaccharides larger than trisaccharides was about 40% of total sugar. The content of monosaccharides such as glucose and fructose was about 95% and this improved method would be effective for increasing the sweetness and the monosaccharide contents in the product.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.11a
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• pp.193-199
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• 2006

Fruit bagging paper is used for protecting of fruits from insect and/or microorganisms. Generally, fruit bagging paper controled light, temperature and humidity and then it is used for good fruit color, size and taste. The physical properties of conventional(domestic and abroad) fruiting bag and wrapping paper were analyzed and compared to each other. And also, the optical properties of conventional(domestic and abroad) fruiting bag and wrapping paper were analyzed and compared to each other. The chemical additives and residual herbicide in conventional fruiting bag and wrapping paper were analyzed and compared to each other. The analyzed data was bench marked for developing water repelling paper and embossing paper.

• Journal of the Society of Naval Architects of Korea
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• v.30 no.3
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• pp.51-61
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• 1993

The hydrodynamic problem when the pressurized bag submerges partially into water and oscillates was formulated by Lee(1992), and the solution method was given. In his formulation, however, the compressibility of air was neglected and the pressure inside the bag was assumed to be constant. In this paper, the formulation was done including the air compressibility and the wall to block fling around phenomenon. The compression process was assumed to be a isothermal process for a static problem, isentropic process for a dynamic problem. And the stability was analyzed for the static problem. Through the various numerical calculations, the forces and the shape of the bag were compared with those of a rigid body case, constant pressure case, and variable pressure case.

• Asian-Australasian Journal of Animal Sciences
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• v.3 no.2
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• pp.75-83
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• 1990

An experiment was conducted with three ruminally and intestinally cannulated non-lactating cows of Finnish Ayrshire breed, to assess the ruminal degradation characteristics of oat (Avena sativa), rye (Secale cereale) and rice (Oryza sativa) straw by the nylon bag technique, and the subsequent post-ruminal degradation of their rumen-undegraded residues by using the mobile bag technique, respectively. The straw samples were untreated or treated with aqueous $NH_3$ or with urea solution in cold or hot water. The untreated straw samples were milled or chopped, and the treated straw samples were chopped. The constant values a, b, and c were computed according to the exponential equation, where a = intercept of degradation curve at time 0, b = potentially degradable material, c = rate of degradation of band (a+b) = maximum potential degradability (asymptote). It was found that nitrogen contents of chemically treated straw were markedly increased by both $NH_3$ and urea treatments. Milling the samples attributed to a remarkable loss at 0 h incubation time as compared to chopping of the respective samples. However, chemical treatment markedly improved the b value and the subsequent (a+b) values for dry matter, organic matter, neutral-detergent fiber, and acid-detergent fiber of the samples. Furthermore, temperature of the water used in the urea solutions was considered essential, since urea in hot water rather than in cold water seemed to enhance the overall degradability. The disappearance of rumen-incubated straw residues from the mobile bags ranged from 4.5 to 9.6% for the parameters measured. On average, the OM disappearance from bags was clearly higher for the residues of urea treated straw compared to those of ammonia treated straw, but the disappearance of NDF tended, however, to be higher on the ammonia treatment.

• The Korean Nurse
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• v.28 no.3
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• pp.68-82
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• 1989

This study was a quasi-experimental research study to test the characteristics of temperature regulation according to sponge bath methods of cold application. Thirteen volunteers were selected from among nursing college students according to an established criteria using a purposive sampling technique. Four different cold application methods were used: $\circled1$ tepid water sponge bath at $28^{\circ}C$, $\circled2$ 20% alcohol sponge bath at $28^{\circ}C$, $\circled3$ 40% alcohol sponge bath at $28^{\circ}C$ and $\circled4$ tepid water sponge bath at 28$^{\circ}$C plus an ice bag to the head. Changes in rectal temperature, mean skin temperature, mean body temperature, heat content change and thermal discomfort during the cold application were measured at 5 minute intervals over a 120 minute period. The data collection period was from Dec. 20, 1988 to Feb. 3, 1989. The data were analyzed using descriptive statistics, simple regression, ANOVA, Duncan's multiple range test and Pearson correlation coefficient using the SPSS-X Program. The results of the study are summarized as follows. Five general hypothesis were tested. Hypothesis 1 that "Change in heat content will be decreased for each cold application method according to the cold application time" was rejected. (tepid water sponge bath: after 10 minutes of cold application, 20% alcohol sponge bath: after 25 minutes of cold application: 40% alcohol sponge bath: after 45 minutes of cold application, tepid water sponge bath plus an ice bag to the head: after 80 minutes of cold application) Hypothesis 2 that "Thermal discomfort will be changed for each cold application method according to the cold application time" was rejected after 5minutes of cold application. Hypothesis 3 that "Change in heat content will differ among the cold application methods" was accepted except 0~5, 0~10, 0~65, 0~105 and 0~120 minute. This difference showed significance only between sponge bath methods and tepid water sponge bath plus an ice bag to the head. Hypothesis 4 that "Thermal discomfort will differ among the cold application methods" was accepted at 15, 20, 35, 45, 75, 80, 90, 95, 100, 105, 110, 115 and 120 minute of cold application time. This difference showed significance only between sponge bath methods and tepid water sponge bath plus an ice bag to the head. Hypothesis 5 that "The higher the change in heat content, the higher the thermal discomfort during the cold application time" was accepted for between 10~60 and 75 minute of cold application. In conclusion, this study showed that in sponge bath at $28^{\circ}C$, 10~80 minute was a effective cold application time in the view of heat loss through the skin. Concerning the effects of evaporation and thermal discomfort, it was found that there was no difference with regard to the solutions; tepid water sponge bath; 20% alcohol sponge bath or 40% alcohol sponge bath at a $28^{\circ}C$ controlled solution temperature. So it was thought that the type of solution itself did not have a big influence on the heat loss through skin. The combined effect of sponge bath with an ice bag to the head showed a significant difference and also showed a slight increase in thermal discomfort. On the basis of this research it can be concluded that cold application, for example, an ice bag to the head during a tepid water sponge bath is a good method as it increase heat loss through conduction, although fit can also cause a slight increase in thermal discomfort. The correlation between changes in heat content and thermal discomfort were not high. So factors other than change in heat content are considered to have an effect on the cognition of thermal discomfort.

• Proceedings of the Korea Water Resources Association Conference
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• 2005.09a
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• pp.237-238
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• 2005