• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.159-167
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• 2019

The purpose of this study is to provide basic information to improve understanding of contemporary kimchi culture in Korea. Many Koreans are now purchasing kimchi at markets, while the proportion of self-preparation is gradually decreasing. This commodification tendency of kimchi is considered to be associated with changes in consumer's behavior and attitude. In this study, a linear regression and a logistic regression model were used to identify relationships between kimchi consumption behavior and household characteristics. The results showed that the probability of kimjang activity was positively related with family size, possession of a kimchi refrigerator, self-preparation practice, and the intensity of sharing behavior. I also found that kimchi consumption volume per capita of 'purchasing' household was greater than that of 'self-preparing ' or 'sharing-dependent' households, and that the number of family members was inversely related with kimchi consumption volume per capita. The inverse relationship between family size and kimchi consumption volume per capita is considered to be contrary to the widespread thoughts in Korea, which have been developed while experiencing kimchi preparation and consumption in traditional extended families. I think that the relationship comes from differences in menu varieties, which appear to vary with family size. This issue will be investigated in subsequent studies.

• Journal of the Korea Furniture Society
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• v.11 no.1
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• pp.31-36
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• 2000

Woodceramics are new porous carbon materials obtained by carbonization of wood or woody materials impregnated with thermosetting resin in a vacuum furnace. This study examined the electrical properties of woodceramics made from thinned logs of Cryptomeria japonica as a use for electric articles. The summarized results were as follows: 1. The volume resistivity of woodceramics decreased with increasing density of woodceramics made from 3 type board. And the volume resistivity of woodceramics made from non- steamed board was somewhat higher than steamed board. 2. The consumption of electric power of woodceramics decreased with increasing density of woodceramics and resin contents made from 3 type board. And the consumption of electric power of woodceramics made from non-steamed board was somewhat higher than steamed board. 3. When the woodceramics were coated by silicon, the consumption of electric power increased about 7%.

• KIEAE Journal
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• v.13 no.1
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• pp.57-63
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• 2013

Building Energy Efficiency Rating system was enforced in 2001 to enhance spreading high-energy performance and saving buildings. It was only for the new apartments, but expanded to new office buildings in 2010, and moreover, government offices require 1st grade of Building Energy Efficiency Rating system. Green Building Act, which is established to reduce the emissivity of carbon dioxide by reducing building energy consumption, will be enforced in 2013, and new apartments and office buildings will be subjected to it. Henceforward, it will extend to other types of buildings and will be phased in. In general, pumps and fans consume approximately half of the air-conditioning energy consumption, and about a quarter of the total building energy consumption when office buildings have total floor area of more than 10000 square meters. This study analyzed the energy demand when applying VAV(Variable Air Volume) and VWV(Variable Water Volume) System to reduce energy returns of the pumps and the fans by ECO2, which is a computer simulation program used for Building Energy Efficiency Rating system.

• Journal of the Korean Dietetic Association
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• v.28 no.1
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• pp.19-29
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• 2022

This study examined the impact of perceived volume on satiety using 400 g kimchi fried rice in a normal rice bowl (Normal-400), 300 g kimchi fried rice in an augmented rice bowl with an elevated bottom (Illusion-300 and 300 g kimchi fried rice in a normal rice bowl (Normal-300). Thirty-six healthy women took part in this study once a week for three weeks. The Normal-400 (1st week), Illusion-300 (2nd week), and Normal-300 (3rd week) bowls were used to served kimchi fried rice to the same participants over three consecutive weeks. After each lunch, the consumption volume of fried rice, perception volume, and satiety rate were measured. The consumption volume of the fried rice was 313.8 g with the Normal-400, 248.9 g with the Illusion-300 and 240.2 g with the Normal-300. The perceived volume on an estimated five-point scale was 4.0 with the Normal-400, 4.1 with the Illusion-300 and 2.4 with the Normal-300. We compared the post-meal satiety of perceptually equal but quantitatively different amounts of food served in two different bowls (Normal-400 vs Illusion-300) and found that the participants felt equally full with both bowls despite having consumed significantly more food from the Normal-400. We also compared the post-meal satiety of perceptually different but quantitatively equal amounts of food in two different bowls (Illusion-300 vs Normal-300) and discovered that the subjects felt significantly fuller with the Illusion-300 although similar amounts of food were consumed from the two bowls. These two comparisons showed that visual cues play a critical role in determining satiety and that perceived volume is perhaps more important than the actual volume of consumed food, while in determining the level of fullness.

• Journal of the Korean Solar Energy Society
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• v.27 no.2
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• pp.103-109
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• 2007

This study was focused on the establishment of a fundamental DB(database) that is available in the building design process, so we performed the simulation analysis about the energy consumption on the various same volume buildings. Because energy consumption in building is affected by the exterior surface area, the ratio of long/short length in surface and the adjacent internal surface area etc.. For these purpose, we assumed the unit module and made a constructable 16 model buildings which are composed of the 16 unit modules. Then we analyzed the simulation using the TRNSYS 16 and the Seoul weather data. In results, energy consumption in building is more reduced that in case of the smaller exterior surface area, the lower stories building and the larger adjacent surface area etc.. Further study is to be required the sensitivity analysis on the various weather conditions, building shapes and window area etc..

• Food Science and Preservation
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• v.17 no.5
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• pp.571-580
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• 2010

We sought to define the main motivational factors promoting consumption of Prunus mume products. We surveyed both specialized high-volume consumers and public consumers, and focused on consumption of and preferences for Prunus mume and Prunus mume products. We investigated how products were preferentially consumed, purchase experience, purchase location, purchase price, consumption experience, factors important in a purchase decision, preference factors, dissatisfaction factors, consumption outlook, comments on new processed foods, and activation of consumption. A total of 534 responses were received and data were analyzed using the SAS program (Version 9.1) of the Frequency test; Chi-square test was used to detect significant factors. A greater percentage of high-volume(compared with low-volume) consumers processed personal products at home. The public consumer tended to buy commercial products. However, public consumers who were older, who had higher incomes, and who were heads of households, tended to both buy commercial products and to prepare foods at home. The common purchase methods used by high-volume consumers were internet and direct marketing, but the public consumer frequented department stores and hypermarkets. High-volume consumers observed that commercial products were expensive, and such consumers seemed to be particularly cost-sensitive. The decisive factor triggering purchase decisions in high-volume consumers was the geographical origin of the fruit, whereas the public consumer was more concerned with taste. In public, positive factors were that the product was good for health and had a pleasant taste. Some of those surveyed complained of a lack of variety in Prunus mume products and that the amount of Prunus mume in certain products was low. To promote and increase consumption, convenient-to-eat products with healthy images are needed.

• Transactions of the Korean Society of Automotive Engineers
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• v.15 no.2
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• pp.143-150
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• 2007

Ring and cylinder bore wear may not be a problem in most current automotive engines. However, a small change in ring face and cylinder bore diameter can significantly affect the lubrication characteristics and ring axial motion. This in turn can cause to change inter-ring pressure, blow-by and oil consumption in an engine. Therefore, by predicting the wear of piston ring face and cylinder bore altogether, the changed ring end gap and the changed volume of gas reservoir can be calculated. Then the excessive oil consumption can be predicted. Here, the oil amount through top ring gap into combustion chamber is estimated as engine oil consumption. Furthermore, the wear theories of ring and cylinder bore are included. The changed oil consumption caused by the new end gap and the new volume of oil reservoir around second land, can be calculated at some engine running interval. Meanwhile, the wear amount and oil consumption occurred during engine durability cycle are compared with the calculated values. The wear data of rings and cylinder bore are obtained from three engines after engine durability test. The calculated wear data of each part are turn out to be around the band of averaged test values or a little below. It is shown that the important factor regarding oil consumption increasement is the wear of ring face.

• Journal of the Korean Dietetic Association
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• v.19 no.2
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• pp.103-111
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• 2013

In this study, we examined chewing frequency, eating rates, and food consumption volume according to the body mass index of male and female college students. Twenty-five male college students were divided into a normal weight male group (<23 body mass index, n=14) and an obese male group (${\geq}23$ body mass index, n=11). Twenty-five female college students were divided into a normal weight female group (<23 body mass index, n=21) and an obese female group (${\geq}23$ body mass index, n=4). Subjects were provided with abundant fried rice and allowed to consume it at their own pace. Chewing frequency, total mealtime, rate of eating, consumption volume, calorie intake, and the amount of one bite were measured. There were no significant differences in chewing frequency, total mealtime, rate of eating, consumption volume, calorie intake, and the amount of one bite between the normal and obese male groups. There were also no significant differences in chewing frequency, consumption volume, calorie intake, and the amount of one bite between the normal and obese female groups. However, the obese female group had a significantly shorter mealtime and significantly higher eating rate compared with the normal group. Thus, our study suggests that females who eat a meal for a longer time may reduce their food intake, consequently inducing body weight loss.

• International Journal of Industrial Entomology and Biomaterials
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• v.23 no.2
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• pp.207-213
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• 2011

The diapause of $Telegryllus$ $emma$, the Emma field cricket, was investigated to study the ecological characteristics of the species. Changes in the volume, oxygen consumption, and water content of T. emma eggs were followed from oviposition. An increase in volume, oxygen consumption and water uptake occurred from 7 to 8 days following oviposition. The oxygen consumption of the eggs increased slowly for 7 days following oviposition, but then decreased until 15 days following oviposition. These results showed that a physiological change at diapause initiation affected the volume, water content, and oxygen consumption of the $T.$ $emma$ eggs. An experimental investigation of egg hatching showed that the eggs could be stocked at $10^{\circ}C$ for 40 days with a 14 day pre-period after laying and yield, 62.1% hatchability under these conditions. Maintaining the temperature at approximately $10^{\circ}C$ was favorable for hatching. Another experiment on egg hatching showed that the storage of eggs at $10^{\circ}C$ from 40 to 180 days would ensure satisfactory, hatching capacity.

• International Journal of High-Rise Buildings
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• v.8 no.1
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• pp.71-82
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• 2019

The purpose of this study is to evaluate the indoor air quality (IAQ) and energy benefits of a dedicated outdoor air system (DOAS) and compare them with a conventional variable air volume (VAV) system. The DOAS is a decoupled system that supplies only outdoor air, while reducing its consumption using an enthalpy wheel. The VAV system supplies air that is mixed outdoor and transferred indoor. The VAV has the issue of unbalanced ventilation in each room in multiple zones because it supplies mixing air. The DOAS does not have this problem because it supplies only outdoor air. That is, the DOAS is a 100% outdoor air system and the VAV is an air conditioning system. The transient simulations of carbon dioxide concentration and energy consumption were performed using a MATLAB program based on the thermal loads from the model predicted by the TRNSYS 18 program. The results indicated that when the air volume is large, such as in summer, the distribution of air is not appropriate in the VAV system. The DOAS however, supplies the outdoor air stably. Moreover, in terms of annual primary energy consumption, the DOAS consumed approximately 40% less energy than the VAV system.