• 대한가정학회지
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• 제32권5호
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• pp.135-142
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• 1994

This research was undertaken to investigate the state of lunchbox preperation and the opinion of operating school lunch program. The subjects were 180 mothers and their children in the 6th grade of elementary school in Seoul, where a school lunch program were not operated. The results were summarized as follows ; The age of mothers were from 30's to 40's and among them over 80% graduated from a high school and 26.1% had a job. 88.9% of mothers prepared lunchbox everytime and main dish was mostly bab. The average time spent in preparing meal for one day and lunchbox were 1 hour and 58 minutes, and 28.6 minutes respectively. The number of side dishes cooked per day and for lunchbox were 9 and 3, respectively. The side dishes for lunchbox were kimchi, dried layer, ham, dried squid, egg in decreased order, which were similar to preference of children. Animal protein foods were mainly used in lunchbox than vegetables. On preparing lunchbox, mothers considered preferance, nutrition, convenience of cook, economic, appearance of food in decreased order. 92% of mothers and 75% of their children approved of operating school lunch program, and the reason, answered by their mothers, was nutritional balance of their children. In conclusion, it's needed to operate of school lunch program for optimal nutritional intake and growth of children.

• 대한약학회:학술대회논문집
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• 대한약학회 2002년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2
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• pp.315.3-316
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• 2002

A universal set of genes encodes the components of dissociated. type II. fa11y acid synthase system that is responsible for producing the multitude of fa11y acid structures found in bacterial membranes. We examined the biochemical basis for the production of fatty acids by bacteria. Several genes from HaemophHus influenzae Rd and three genes from Enterococcus faecalis V583 were predicted to encode homologs of the ${\beta}$-ketoacyl-acyl carrier protein synthases I or II or III of Escherichia coli(FabB or BabF, or FabH)were identified in the genomic database. The protein products were expressed. purified, and biochemically characterized. efFabH and hF abH carried out the initial condensation reaction of fatty acid biosynthesis with acetyl-Coenzyme A as a primer. and hFabB and efFabF1 carried out the elongation condensation reaction of fatty acid biosynthesis with myrixtoyl-ACP.

• Earthquakes and Structures
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• 제6권5호
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• pp.539-560
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• 2014

Shaking tables are devices for testing structures or structural components models with a wide range of synthetic ground motions or real recorded earthquakes. They are essential tools in earthquake engineering research since they simulate the effects of the true inertial forces on the test specimens. The destructive earthquakes that occurred at the north part of Algeria during the period of 1954-2003 resulted in an initiative from the Algerian authorities for the construction of a shaking simulator at the National Earthquake Engineering Research Center, CGS. The acceleration tracking performance and specifically the inability of the earthquake simulator to accurately replicate the input signal can be considered as the main challenge during shaking table test. The objective of this study is to validate the uni-axial sinusoidal performances curves and to assess the accuracy and fidelity in signal reproduction using the advanced adaptive control techniques incorporated into the MTS Digital controller and software of the CGS shaking table. A set of shake table tests using harmonic and earthquake acceleration records as reference/commanded signals were performed for four test configurations: bare table, 60 t rigid mass and two 20 t elastic specimens with natural frequencies of 5 Hz and 10 Hz.

• Computers and Concrete
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• 제15권4호
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• pp.563-588
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• 2015

Piers are the most vulnerable part of a bridge structure during an earthquake event. During Kobe earthquake in 1995, several bridge piers of the Hanshin Expressway collapsed for more than 600m of the bridge length. In this paper, the most important results of an experimental and analytical investigation of ten reinforced concrete bridge piers specimens with the same cross section subjected to constant axial (or variable) load and reversed (or one direction) cycling loading are presented. The objective was to investigate the main parameters influencing the seismic performance of reinforced concrete bridge piers. It was found that loading history and axial load intensity had a great influence on the performance of piers, especially concerning strength and stiffness degradation as well as the energy dissipation. Controlling these parameters is one of the keys for an ideal seismic performance for a given structure during an eventual seismic event. Numerical models for the tested specimens were developed and analyzed using SeismoStruct software. The analytical results show reasonable agreement with the experimental ones. The analysis not only correctly predicted the stiffness, load, and deformation at the peak, but also captured the post-peak softening as well. The analytical results showed that, in all cases, the ratio, experimental peak strength to the analytical one, was greater than 0.95.

• 대한지역사회영양학회지
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• 제15권3호
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• pp.351-360
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• 2010

This study was carried out to investigate the Korean traditional foods cognition and preference classified by age in Busan. The survey was conducted from January 2 to March 31, 2008, by questionnaires and data analyzed by SPSS program. The results are summarized as follows: Thirty-four point nine percent of the subjects were interested the Korean traditional foods. Over 40's were more interested in the foods than under 30's. Most of the subjects (65.5%) were proud of the Korean traditional foods and the most proud food was kimchi in all of the subjects. The improvement for Korean traditional foods was indicated as cooking method. There was a significant positive correlation between preference of bab, juk, guksu, gug, jeon-juk-sun, gui-jjim, jigae, jorim, bokeum, kimchi, namul, eumcheong and cognition degree of the Korean traditional foods. Therefore, the understanding of the requirements and preference of the subjects according to age and sex is needed to develop our traditional food.

• 대한가정학회지
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• 제34권2호
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• pp.283-302
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• 1996

The Umsikbup is a book of Korean woman's life in the Yi-dynasty which published in middle of nineteenth century by unknown author. I have studied the food habits of the Yi-dynasty that wrote in umsikbup as followings ; The stape foods are Bab (boiled cooked rice) 1, Myons (noodles) 4 and Mandu 5 kinds. The side dishes are Guk (soup) 3, Sinsollo 1, Jim 9, Jijim 1, Nooruemi 6, Sun 2, Po 3, Muchim 1, Jabans 3, Jockpyuns 2, Pyunyuk 1, Chae 2, and Kimchi 1 kinds. Thare are D'ock 22, Kwajung 46, Beverages 9 and alcohol are 4 kinds. There are many kinds of Dasikk of the Kwajung in the Umsikbup than no other cooking books. The seasonings are soybean sauce 5, honey 6, oil 4 and sesame seeds 3, ect. There are the description of food types in the seasonal variation and also there are the wisdom of life and avoiding food ; toxic meats, fishes, vegetables and fruits in the taboo food. There are most of Kwajung in the Chanhap (food packed in nest of boxes) in addition to beverages, D'ock, Mandu, decoration methods in the seasonal variation. There are many food making terms which are 163 kinds of prepared cooking term 27 kinds of cutting terms and 17 kinds of boiling terms. And 18 kinds of expression of taste can be seen in this book. There are 24 kinds of table were and cooking kitchen utensils, but many of them came to usefulness 12 kinds of measuring units are very non-scientific because that is not by weight but by bulk or volume.

• Nutrition Research and Practice
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• 제6권1호
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• pp.28-34
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• 2012

The objective of this study was to estimate the contents of dietary insoluble and soluble fiber in school meal. Samples of the school meals were collected from May to June in 2008. Three elementary schools and three middle schools around Masan area were selected for analysis. Dietary soluble and insoluble fibers in the school meals were analyzed directly by the AOAC method. From the initial experiment phase, we used cellulose and pectin as a standard of dietary fiber, and average recovery rate of insoluble fiber and soluble fiber was calculated. The recovery rate was observed, the cellulose $109.7{\pm}11.7%$ (range 90~150%) and pectin $77.8{\pm}10.8%$ (range 64.7~96.7%), respectively. The amounts of insoluble fiber and soluble fiber were analyzed in the total of 66 dishes, which included 7 kinds of cooked rice (bab) made with some cereal products and vegetables, 19 kinds of soup (guk) made with meats or vegetables, 11 kinds of kimchi, 21 kinds of entr$\acute{e}$es or side dishes, and 8 special dishes. Conclusively the school meal, per serving size, would provide above 75% KDRI of total dietary fibers through mainly soups and special menu, with the exception to fruits. In addition, it might be expected that children could consume more soluble fiber from the meals with the special dishes than from the regular ones.

• 한국식생활문화학회지
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• 제20권2호
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• pp.204-213
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• 2005

This study was focused on the analysis of questionnaire that surveyed the uses, preference and recognition on apple. The subjects of this study consisted of 452 female(married 238, unmarried 214) in Daegu area. Among those respondents, 49.1% answered that they ate apple after dinner. Respondents preferred as purchase place fruits store(34.5%), traditional market(22.6%), and big discount store(21.7%), in order. Taste(46.0%) was the most important as purchase criterion. 49.1% of respondents preferred small amount below 2-3kg every one purchase. In preference survey on apples, 80.5% of total subjects responded 'like' or 'very like', and 73.6% of those subjects who favorably responded liked the 'taste' of apples. The preference survey study on apple foods revealed that respondents preferred the most apple juice(M=3.47), fellowed by apple jam(M=3.35) and apple vinegar(M=3.21). On the other hand, apple bab(M=2.29) and apple jook(M=2.23) had the most low preference score. The recognition survey study on apple revealed that respondents knew relatively well the followings: apple is natural food(M=4.25), apple is good for body and apple is good for beauty(M=4.20). Respondents required apple to be fresher(41.0%) and taster(37.4%). 89.4% of respondents expected that consumption of apples would be increased or maintain at the present level.

• Current Optics and Photonics
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• 제6권3호
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• pp.270-281
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• 2022

Based on the transfer-matrix method (TMM), we report the characteristics of the interface states in one-dimensional (1D) composite structures consisting of two photonic crystals (PCs) composed of binary dielectrics A and B, with unit-cell configurations ABA (PC I) and BAB (PC II). The dependence of the interface states on the number of unit cells N and the boundary factor x are displayed. It is verified that the interface states are independent of N when the PC has inversion symmetry (x = 0.5). Besides, the composite structures support the formation of interface states independent of the PC symmetry, except that the positions of the interface states will be varied within the photonic band gaps. Moreover, the robustness of the interface states against nonuniformities is investigated by adding Gaussian noise to the layer thickness. In the case of inversion symmetry (x = 0.5) the most robust interface states are achieved, while for the other cases (x ≠ 0.5) interface states decay linearly with position inside the band gap. This work could shed light on the development of robust photonic devices.

• 대한가정학회지
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• 제26권4호
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• pp.87-100
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• 1988

The purpose of this study was to investigate the dweller's housing needs through the connection between dwellers' living pattern and space usage. The objectives were (1) to examine how to eat and cook in the eating and cooking spaces, (2) to examine how to alter the original housing, (3) to research the dwellers' housing needs for the eating and cooking spaces, and the changing process of dwellers' housing needs, and (4) to classify the type of eating and cooking spcaces. The results of this study were (1) there were changed in eating pattern of space usage according to the season. The eating activities were a Korean living pattern : sitting on the floor and eating at the BAB SANG. (2) There was a difference in the pattern of space usage and the activity for main cooking and KIM CHI. (3) AN BANG (eating space for winter) as well as MARU (eating space for summer) has changed to a larger space. (4) By the changing of living patterns, BU AUK (a main cooking space ) has showed a various alternations: function, dimension of space, facilities, floor materials and floor level. (5) The dwellers' housing needs for eating space were a multipurpose room, and a dining kitchen of western living pattern (using a dining table and chairs) with the present changing life styles. (6) The dwellers' housing needs for cooking space were a multipurpose room of working area, a seperation of heating area, a western living pattern, a plan of flat fllor level and a dining kitchen. (7) BU AUK of eating and cooking spaces was classified into 4 types: a traditional type, a mixing type, a modernized type, and a western type.