• Journal of Industrial Technology
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• v.31 no.A
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• pp.27-31
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• 2011

In many industrial experiments, some practical constraints often force factors in an experiment to be much harder to change than others. Such an experiment involves randomization restrictions and it can be thought of as split-plot experiment. This paper investigates the path of steepest ascent/descent within a split-plot structure. A method is proposed for calculating the coordinates along the path.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.2
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• pp.154-158
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• 1999

Volatile flavor compounds from perilla leaves were extracted and analyzed with different methods, head-space analysis (HS), simultaneous steam distillation and extraction (SDE) , and solvent extraction (SE), and to compare their efficiencies for quick analysis. Over 30 volatile compounds were isolated and 28 compounds were identified by GC/MSD. Major compound was perillaketone showing the compositions of which were 92% in SDE method, 86% in headspace analysis, and 62% in solvent extraction method. For quick evaluation of leaf flavor in perilla, it was desirable because the headspace analysis method had a shorter analyzing time and smaller sample amount than the other methods.

• Journal of Korean Home Economics Education Association
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• v.12 no.2
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• pp.29-45
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• 2000

The purpose of this study is (1) to develop the teaching plan based on Practical Problems solving on the area of food habits in home economics class and (2) to investigate the participation of teaching, the attitude of teaching method and food life. The subject of this study was two classes consisted off 66 students(male 26. female 40, 33 for each class) who are the first grade of middle school. The comparison group was taught by lecturing. while the experiment group by cooperative learning. The period of this experiment was three weeks: from June 7th to Jun 23th. 1999. The experiment was conducted through 5 classes. First of all students identify the problem of food habits and seek and evaluate information. Students evaluate actions and reflect on decision and evaluate action. The statistical method for the study was a paired T-test. The results of this study are as follows: 1. After experiment, the participation of teaching(p<.05) and the attitude of teaching method(p<.01) in the experiment group showed a statistically significant difference. Therefore the students in the class based on the practical problems solving took an active part in teaching 2. The practical problems solving is more effective than the lecturing in doing guide the positive attitude of teaching. 3. Through the experiment the attitude of food life in the experiment group showed a statistically significant difference(p<.05) Therefore the practical problems solving is more effective than the lecturing in changing positive attitude of food life.

• Proceedings of the Korean Society of Crop Science Conference
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• 1990.10a
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• pp.26-27
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• 1990

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1997.04a
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• pp.772-776
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• 1997

For a robot to perfom more versatile tasks, it is invitable for the robot's end-effector to come into contact with its environment. In thos case, to achieve better performance, it is necessary to properly control the contact force between the robot and the environment. In thos work, hybrid control theory is studied and is verified through experiment using a 3 DOF robot. In the experiment, two position/force controllers are used. Fist, proportional-integral-derivative controller is used as the controller for both position and force. Second, computed-torque method is used as the position controller, and proportional-integral-derivative controller is used as the force controller. For a proper modeling used in computed-torque method, the friction torque is measured by experiment, and compensation method is studied. The hybrid control method used in this experiment effectively control the contact force between the end-effector and the environment for various types of jobs.

• Journal of Sasang Constitutional Medicine
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• v.2 no.1
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• pp.123-134
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• 1990

In order to investigate experimentally the clinical effects of Taeuminkalkunhaeki-tang (太陰人葛根解肌湯) that was prescribed to cure the Kansuyolriyolbyong (肝受熱裏熱病) of Taeumin, the author experimented various activities of mixed extract from Taeuminkalkunhaeki-tang by the methods prescribed in the experimental part. The results of the studies were summarized as follows: 1. Sedative effects such as malfunction of the spontaneous motor activity in the wheel cage method experiment and muscle relaxation in the rotor rod method experiment were noted. 2. In mice, the prolongation of the duration of hypnosis Induced by thiopental-Na was noted. 3. In the acetic acid method experiment and the pressing hind paw method experiment, analgesic effects were noted. 4. Inhibitory effects were noted on the convulsions incuced by strychine and picrotoxin. 5. The expansion of blood vessels by relaxation of smooth muscle was noted. According to the above results, effects based on oriental medical references approximate to the actual experimental results.

• Proceedings of the Korean Society of Crop Science Conference
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• 2001.09a
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• pp.215-215
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• 2001

• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.19 no.6
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• pp.797-803
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• 2010

A method has been developed to tune the static stiffness at a rotation joint considering the whole machine tool system by interactive use of finite element method and experiment. This paper describes the procedure of this method and shows the results. The method uses the static experiment on measurement model which is set-up so that the effects of uncertain factors can be excluded. For FEM simulation, the rotation joint model is simplified using only spindle, bearing and spring. At the rotation joint, the damping coefficient is ignored, The spindle and bearing is connected by only spring. By static experiment, 500 N is forced to the front and behind portion of spindle and the deformation is measured by capacitive sensor. The deformation by FEM simulation is extracted with changing the static stiffness from the initial static stiffness considering only rotation joint. The tuning static stiffness is obtained by exploring the static stiffness directly trusting the deformation from the static experiment. Finally, the general tuning method of the static stiffness of machine tool joint is proposed using the force stream and the modal analysis of machine tool.

• Journal of radiological science and technology
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• v.43 no.6
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• pp.489-494
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• 2020

The Law method is observing the temporal bone. There are two types of methods: the double angle method, which manipulates the center ray angle of the tube twice, and the single angle method, which manipulates once. The purpose is to increase the reproducibility of the image by making vertical incidence by making an assistive device using a 3D printer. Two assistive devices with a wedge-shaped 8.5 × 10 × 2.3 cm, an inclined surface of 7.5 cm, and an inclination angle of 15° were fabricated. Assistive devices can be combined with each other in the form of grooves, and PLA (Poly Lactic Acid) is used as a material. In the first experiment, 10 examiners operated the tube 15° in the caudad direction and 15° in the anterior direction, and measured it with a protractor to conduct a reproducibility experiment. Second, two examiners acquired vertically incidence images using the existing law method and assistive devices, and measured the distance between each measurement point to evaluate the reproducibility. The tube center ray angle reproducibility experiment was not statistically significant, but the angle difference was up to 9° between examiners. The reproducibility experiment of radiographic images was not statistically significant with the conventional method, and the method using an assistive device was statistically significant. Therefore, regardless of skill level, an image capable of securing reproducibility, which is the advantage of vertical incidence, could be obtained.

• Korean journal of food and cookery science
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• v.32 no.3
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• pp.270-278
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• 2016

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.