• Korean Journal of Community Nutrition
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• v.19 no.3
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• pp.250-257
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• 2014

Objectives: This study examined the impact of perceived volume on satiety using normal rice bowl, diet rice bowl and small rice bowl. Methods: Thirty-six normal weight college female students participated in this study once a week for 3 weeks. Three hundred grams of fried rice in a normal rice bowl (1st week), 300 g of fried rice in a diet rice bowl (2nd week), and 300 g of fried rice in small rice bowl (3rd week) were served to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice and the satiety rate were measured. Results: The consumption volume of fried rice was 248 g (414.5 kcal) with a normal rice bowl, 254 g (429.8 kcal) with a diet bowl, and 270 g (456.8 kcal) with a small rice bowl. Results showed that the subjects who were eating from the small rice bowl ate more fried rice (p<0.05) than eating from the normal rice bowl and diet rice bowl. However, the satiety rate of fried rice in a diet rice bowl was significantly higher than that of normal rice bowl and small rice bowl (p<0.05). The five point scale of perceived volume on fried rice served normal rice bowl, diet rice bowl and small rice bowl were 2.4, 4.0 and 2.1. Conclusions: The visual cue plays a critical role in determining satiety and that perceived volume is perhaps more important than actual volume of consumed food in determining the level of fullness.

• Journal of ILASS-Korea
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• v.1 no.4
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• pp.54-62
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• 1996

Effect of reentrant type bowl geometry on combustion characteristics was investigated in a D.1.diesel engine. The main factor was the aspect ratio (Bowl Diameter/Bowl Depth) of bowl of combustion chamber, and the measured data include the cylinder pressure, engine performance and emissions of the engine using the 4 kinds of the combustion chamber. Experimental results indicate that the effect of dc/H and nozzle protrusion are relatively small and there exists an optimum dc/H according to the combustion conditions. It is also found that the smoke emission is quite sensitive the overall combustion time where the 90 percentage of the combustion heat is released. The smoke mission increases by shortening the 90% combustion time while it decreases by delaying the 90% combustion time.

• Journal of the Korean Society of Manufacturing Process Engineers
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• v.19 no.11
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• pp.70-77
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• 2020

Vibratory bowl feeders are widely utilized to align and feed the parts stacked inside the bowl of a feeder. The electro-magnetic force of the electromagnet in a bowl feeder generates the excitation force for the bowl to vibrate in both the horizontal and vertical directions to continuously feed the parts on the track. The feed rate of the part depends on the associated displacement in each direction during the vibration. Therefore, the excitation force induced by the electromagnet should be estimated in advance to ensure the suitable design of the bowl feeder. In this study, a theoretical solution was developed to calculate the electro-magnetic force of the electromagnet for a bowl feeder. Using the proposed solution, the electro-magnetic forces corresponding to a variation in the input parameters of the electromagnet, such as the voltage, frequency, and air gap, could be obtained. The force values obtained using the theoretical solution exhibited a satisfactory agreement with the results obtained using the finite element method, thereby demonstrating the validity of the approach. Subsequently, the bowl displacements were analyzed using the motion equation for the bowl feeder when the theoretically obtained excitation force were applied to vibrate the feeder. The correlation between the vertical displacements of the bowl and input parameters of the electromagnet could be obtained.

• Journal of the Korean Dietetic Association
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• v.21 no.3
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• pp.194-202
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• 2015

The study examined dietary intake, satiety rate, and eating rate using rice bowls with an elevated bottom (diet rice bowl) and rice bowls with an elevated bottom and monitoring line (monitoring rice bowl). The monitoring rice bowl was used to help subjects monitor amounts they had eaten as they ate. Eighteen normal weight college female students participated in this study once a week for 2 weeks. Three hundred grams of fried rice in a diet rice bowl (1st week), and 300 g of fried rice in a monitoring rice bowl were served to the participants over 2 consecutive weeks. After each lunch, dietary intake, satiety rate, and eating rate were measured. The consumption amount of fried rice was 261.6 g in the diet rice bowl group, and 264.8 g in the monitoring rice bowl group. There was no significant difference in fried rice intake between the two groups. The satiety rate of fried rice in the monitoring rice bowl group was significantly higher than that of the diet rice bowl group after 1 hour and 2 hours (P<0.05). The eating rate of the diet rice bowl group (21.3 g/min) was significantly faster than that of the monitoring rice bowl group (18.7 g/min) (P<0.05). This result shows that food consumption monitoring can affect not only eating rate but also the subjective feelings of satiety after meal eating. Although more study is needed, these data suggest consumption monitoring in a rice bowl may help to control obesity and weight.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.639-645
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• 2007

Using the diet rice bowl, this study examined whether visual cues related to portion size can influence intake volume without altering satiation. 24 subjects ate lunch and subsequent dinner meal in the lab once a week for 2 weeks. Each week at noon, they were served one of two different sizes of a rice (150 g of rice by the diet rice bowl and 210 g of rice by the general rice bowl) but recognized the same volume of which they could eat as much as they wanted of side dishes. Subjects returned to the lab five hours later for a standard dinner, which was consumed ad libitum. Results showed that the subjects who were eating from the diet rice bowl ate less rice (222.4 Kcal vs 306.5 Kcal, p < 0.001) and total energy intake (412.5 Kcal vs 499.2 Kcal, p < 0.001) than those eating from a general rice bowl at lunch. However, despite consuming 21% less energy intake at lunch, the rates of satiety were not significantly different after eating from the diet rice bowl and from the general diet bowl. And there were no significant difference in rice intake and energy intake at dinner between the diet rice bowl and the general rice bowl. These results suggest decreasing the portion size by the diet rice bowl with biased visual cues leads to decreased rice intake and energy intake without altering the satiation. This is, the decreased amount of rice in a diet rice bowl may implicitly suggest what might be construed as an appropriate amount to consume and eventually it suggests smaller consumption norms.

• Korean Journal of Optics and Photonics
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• v.11 no.5
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• pp.312-316
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• 2000

Vole lllvesnguted the surface roughness charactenstics of the super~polished mirror substrate made by bowl-feed technique. in comparison with the case of fresh-feed technique. Fresh-feed techmque and bowl-feed technique were tried lor substrate surface polishing, and the surface roughne~s was estimated by phase-measunng interferometry. l11e slilface roughness of the substrate after bowl-feed procedure was Improved approxImately three times as fine as that after fresh-feed procedure. and tbe nns roughness of less than $0.5\AA$ and up to $0.3\AA$ at its best was obtained for the bowl-feed procedure. The surface roughness changes by (he bowl-feed technique. compated with tbe fresh-feeclleclmique. were analyzed witb tbe help of both 1 -dimensional roughne,>s profde and rougbness amplItude spect1U1l1 of the polished substrate, whIch ascertained that the final polishing partIcle size of the bowl-feed ptocedure was much smaller than that of the fresh~feed procedure. edure.

• Journal of the Korean Society for Precision Engineering
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• v.20 no.11
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• pp.108-116
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• 2003

In this paper, based on the concept of solid particles' sediment problem the working formula determining the bowl length of a Decanter-type centrifuge were derived. Assuming that particles are uniformly distributed along the vertical line of the liquid inlet position, it was possible to derive a constant value k used for determining the bowl length. It was shown from the sample calculations that the bowl length should be increased as the particle size to be removed from the liquid is decreased. The length also should be increased for the same particle size as the bowl diameter is decreased. To help the engineers choose a reasonable bowl diameter, the statistical relationship between the bowl diameter and the capacity of the international products is obtained and presented.

• Journal of the Korean Dietetic Association
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• v.16 no.3
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• pp.270-278
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• 2010

We examined whether visual perception related to consumption norms could influence food consumption and satiety by using modified soup bowls with elevated bottoms. Twenty-six healthy women (BMI 19.9 $kg/m^2$ Age 24 yr) participated in the study once a week for 2 weeks. The subjects were served beef shank soup in one of two soup bowls (180 g soup in the modified bowl or 250 g soup in the normal bowl). The results showed that subjects who ate from the modified soup bowl consumed less soup (135.3 kcal vs 180.0 kcal, P<0.001) and had lower total energy intake (390.6 kcal vs 438.1 kcal, P<0.01) than those who ate from the normal soup bowl. However, despite consuming fewer calories, satiety levels of those who ate from the modifed soup bowl were not significantly different from those using the normal soup bowl. In conclusion, these results indicate that the modified soup bowl which created a distorted visual perception ot the amount of soup in the bowl leads to decreased soup intake and total energy intake without altering satiety. The reduced amount of soup in the modified soup bowl may also implicitly suggest what might be interpreted as an appropriate amount to consume, and also in essence suggest reduced consumption norm.

• Proceedings of the KSME Conference
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• 2001.06c
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• pp.376-379
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• 2001

This paper describes the design and fabrication process of super water-saving toilet bowl system by the theory of inventive problem solving (TRIZ). The physical contradiction in TRIZ is defined to obtain the conceptual design for saving water in toilet bowl system with preventing the bad smell from septic tank. The super water-saving toilet bowl system is obtained by using the separation principle in time for resolving the physical contradiction. The consumption of water in the prototype system fabricated, is estimated about $3{\ell}$ comparing with $13{\ell}$ of that in conventional toilet bowl system. The noise from water in the prototype toilet bowl system is decreased by 1/3 of that in conventional toilet bowl system.

• Transactions of the Korean Society of Automotive Engineers
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• v.3 no.3
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• pp.37-45
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• 1995

Effect of reentrant type bowl geometry on combustion characteristics was investigated in a D.I. diesel engine. The main factor was the cupola height of bowl center and the reentrant angle of combustion chamber, and the cylinder pressure, engine performance and emissions of the engine using the total 11 kinds of the combustion chamber were measured by test. The results are as follows. The NOx decreases by increasing the cupola height of bowl center because it makes the decreasing of maximum combustion pressure by the heat loss and smooth combustion from good airflow. The smoke increases by increasing the reentrant angle at high speed range of the engine, but decrease at low and medium speed range until the reentrant angle becomes $15^{\circ}$.