• Journal of the Korea Academia-Industrial cooperation Society
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• v.6 no.6
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• pp.521-524
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• 2005

This paper is the study on verification when there is a conflict fur degree of software completion. Therefore, in this paper, we propose an weight setting method and show the degree fur importance of each function to obtain the independence for verification. Eventually, we adapted the proposed contents to the specific verification event.

• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.1-12
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• 2003

Instead of sensory evaluation, we designed an evaluation method of the setting function of hairstyling products, based on an original theory focusing on changes in bending stress observed when a load with continuous bending is applied to human hair. Specifically, we developed a device to measure bending stress to quickly and objectively evaluate the condition of human hair, particularly its dynamic properties such as the setting function, following the application of hairstyling products. This device generates a load with continuous bending while applying a pendulum motion to a hair tress, one end of which is anchored. The setting function and holding power of resins of various molecular weight and ionic properties were evaluated using this device. The results demonstrated a close correlation with those obtained by experts' sensory evaluation. The evaluation results of bending stress and holding rate confirmed that the combined use of two different resins could improve the function of setting preparations. Evaluation using this device was able to substitute for sensory evaluation, and offers quick objective evaluation and detection of changes in the holding power of hairstyling products over time. We conclude that evaluation using this device is a promising new method.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.23-32
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• 2009

This study was conducted to generate fundamental data required by food coordinators and food space creators for planning and directing table settings. The results of this study were then used to suggest an ideal model of table settings for Korean-style food equipped with simple, sophisticated, and practical characteristics. Specifically, this study evaluated the importance of hygiene (safety, cleanness, arrangement), decoration (dignity, form, stylishness, presentation of food on plates), naturalness (seasonal beauty, comfortableness, natural beauty), and modernity (modern style, chic style, urban style). These factors were evaluated according to the preference of the table setting and the characteristics of the meeting, which fit various meal cultures, times, places, and objectives. The results of this study indicate that people prefer hygiene and decoration for family meetings (bansang setting), hygiene and modernity for friendly meetings (simple buffet setting), hygiene and decoration for company meetings (simple buffet setting), and hygiene and decoration for academic meetings (tea party). Hygiene and decoration were highly evaluated in most cases, which indicates that individuals at meetings for special purposes give weight to the meeting's atmosphere, but also consider the hygiene and cleanliness of the food.

• Journal of the Korea Concrete Institute
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• v.17 no.6 s.90
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• pp.879-884
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• 2005

The setting time is a very important factor affecting the quality of tunnel lining and reinforcement of inclined slope etc. Currently, however, the quality criteria of accelerating admixture to improve it is not established well. In this study, evaluation on setting time measuring methods of cement mixed a accelerating admixture (AA) was performed using Gillmore and Vicat needle test methods. For both test methods, the setting time for addition at a time was better than post addition regardless of initial setting and final setting. For Gillmore needle test method, two types of measuring methods were selected and it is noted that setting time with cement type under the same accelerating admixture can be different. Accordingly, manufacturing company shall develop a less sensitive accelerating admixture to cement type. For Vicat needle test method, six types of measuring methods were used and a proper measuring method of the admixture were proposed as follows: (1) the temperature of materials used shall be controlled exactly and (2) to evaluate its properties, an admixture usage of $5\%$ (ratio of cement weight) is recommended.

• Nutrition Research and Practice
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• v.15 no.6
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• pp.789-797
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• 2021

BACKGROUD/OBJECTIVES: Registered dietitian nutritionists (RDN) are providers of medical nutrition therapy (MNT) to address health and chronic disease. Traditionally, RDNs have provided care in healthcare facilities including hospitals and private care facilities. The purpose of this study was to determine how RDN individualized MNT in the home impacted nutrition, physical activity, and food security. SUBJECTS/METHODS: This is a secondary data analysis. The mean age of the participants (n = 1,007) was 51.6 years old with a mean body mass index (BMI) of 34.1 kg/m². Individualized MNT visits were delivered by an RDN in the home setting from January to December 2019. Participants were referred by healthcare professionals or self-referred. Participants had MNT benefits covered by their health insurance plan (43.3% Medicaid; 39.8% private insurance; 7.9% Medicare, 9% other). Health outcomes related to nutrition care were measured. Outcomes included self-reported consumption of nutrition factors and physical activity. Our secondary outcome focused on food security. The changes in weight, BMI, physical activity, and nutrition factors were analyzed by a linear regression model or linear mixed model, adjusting for age, sex, baseline value, and number of appointments. Food security was summarized in a 2 by 2 contingency table. RESULTS: Baseline values had significantly negative impacts for all changes and number of appointments was significant in the changes for weight and BMI. Increases in physical activity were significant for both female and male participants, 10.4 and 12.6 minutes per day, respectively, while the changes in weight and BMI were not. Regarding dietary factors, the consumption total servings per day of vegetables (0.13) and water (3.35) significantly increased, while the consumption of total servings of whole grain (-0.27), fruit (-0.32), dairy (-0.80) and fish (-0.81) significantly decreased. About 24% (of overall population) and 45% (of Medicaid population) reported improvements in food security. CONCLUSIONS: This study found that home visits were a useful setting for MNT delivered by RDNs. There is a strong need for individualized counseling to meet the participants' needs and personal goals.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47 no.5
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• pp.374-378
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• 2002

To evaluate growth habits, fresh pod yield potential, and possibility of early and late seeding, seeding dates were extended from March 21 to June 20 by PE mulching and non-mulching. Soil temperature, under 5cm from surface, above 15$^{\circ}C$ at 10 a.m. in early seeding reached about March 25 in mulching and April 5 to April 12 in non-mulching. Days to emergence and first flowering were accelerated owing to increasing temperature, as seeding was delayed. Days to emergence according to seeding dates reduced 21 to 8 day in mulching and 33 to 10 day in non-mulching. Days to flowering were ranged from 51 to 26 day in mulching and from 69 to 32 day in non-mulching and differences between mulching and non-mulching on each seeding date had 18 to 4 days. Early seedings till April 21 had 160-170 flowers per plant for 8 weeks, while late seedings from May 21 increased more speedily with 200 flower for 6 weeks. Harvesting of fresh peanut, at 80 days after first flowering, was possible from Aug. 1 to Oct. 7 (133-108 days to harvest) by mulching and from Aug. 19 to Oct. 12 (151 to 114 days) by non-mulching. Yields between mulching and non-mulching in early seeding until April 21 had more difference, but in late seeding after May 21 was higher and showed insignificance. Pod setting periods by early and late seeding were about 3 weeks equally. In late seeding pod setting were almost concentrated for front 15 days. In spite of difference of fresh pod weight between two seeding times, the distributions of average of seed weight showed nearly same tendency.

• Korean Journal of Medicinal Crop Science
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• v.25 no.3
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• pp.160-164
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• 2017

Background: This study were performed to determine the effect of root pruning of Zizyphus jujuba var. inermis (Bunge) Rehder. Root cutting inhibit vegetative growth and promote reproductive growth as temporarily reducing growth, net assimilation, water potential of leaf and cytokinin level. Methods and Results: The root pruning was treated of the root cutting widths 50, and 80 ㎝ and the root cutting depths 10, and 20 cm. The amount of root pruning and the number of suckers were the highest in the root-pruning treatment at a width of 50 cm and a depth of 20 cm. The blooming time was from June 18 to 20, and no difference was observed in the blooming time among the root-pruning treatments. The number of flowers was rather higher in the root-pruning treatment at a width of 50 cm and a depth of 20 cm and at a width of 80 cm and a depth of 20 cm. The percentage of fruit setting was higher in the plants whose roots were pruned at a depth of 20 cm than in the untreated plants. The fruit size, fruit weight, and sugar content showed no difference among the root-pruning treatments. Conclusions: The results showed that percentage of fruit setting increased with root pruning, while no difference was observed in the growth and fruit quality of plants.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.3
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• pp.520-529
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• 1994

High-ratio cakes made from the formulas with more sugar (140% based on flour weight) than flour have come to be preferred recently. To produced good light cake structure, cake batter must retain the many finely divided gas bubbles formed during mixing . Thermal setting of cake structure is mainly caused by starch gelatinization . The formula controls the temperature at which the cake batter changes from a fluid to a solid. Especially, the relatively large amount of sugar used in the formula delays gelatinization, so that air bubbles can be properly expanded by carbon dioxide gas and water vapor before the cake sets. To get a non collapsing high ratio cake structure after baking , the proper degree of gelatinization of the starch granule, the control of gelatinization temperature, and sufficient gel strength ar all important. The role of ingredients (flour , sugar, proteins, chemical leavening agents, water shortening , and emulsifiers) is reviewed with relation to the formation of satisfactory cake structure.

• Proceedings of the Korea Concrete Institute Conference
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• 2003.11a
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• pp.293-296
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• 2003

The purpose of this study is to examine the effect of aluminium sulfate on setting time and compressive strength of cement mortar as focused on formation of ettringite by the reaction between aluminium sulfate and calcium hydrate. The specific parameter was the addition ratio of aluminium sulfate to cement mortar. After specimens made by admixing aluminium of 0~7% by weight of cement, respectively, to cement mixtures, the experimental items such as setting time, compressive strength and heat of hydration in this study were carried out. As a result of this study, it is possible that aluminium sulfate could be added into cement mixture from a standpoint of increasing early compressive strength as considering the setting time and heat of hydration.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.11a
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• pp.317-320
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• 2004

The setting time is very important factor affecting the quality of tunnel lining and reinforcement of sloped slope etc. Currently, however, the quality criteria of accelerating admixture to improve it is not established well. In this study, evaluation on setting time measuring methods of a cement accelerating admixture was performed. Six types of measuring methods were checked and a proper measuring method of the admixture were proposed as fellows: (1) the temperature of materials used shall be controlled exactly and (2) to evaluate the properties of it, an admixture usage of $5\%$ (ratio of cement weight) is recommended.