• Journal of the Architectural Institute of Korea Planning & Design
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• v.34 no.2
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• pp.95-106
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• 2018

This study aimed at revaluating Frank Gehry's freeform constructions. To this end, the study analyzed the way the space composition and circulation system of general constructions are connected with newly extended parts in the Art Gallery of Ontario and, based on this, comparatively analyzed freeform constructions before and after the art gallery, finding out what changes were made in the exterior and interior spaces of freeform constructions built after the art gallery. The results of the study are as follows. First, starting from extending the Art Gallery of Ontario, Gehry came to use glass instead of metal as main material of freeform constructions. In order to create the circulation connecting the existing building and the extended mass, Gehry applied continuing circulation for the first time to the gallery. Third, in addition to design motives, such as the woodblock print depicting a carp by Hiroshige, still life depicting a glass bottle by Morandi and the crease of the shawl in Vermeer's paintings, which Gehry applied to freeform constructions, the design motif which was recently acquired from Pyrenees rock was added. Fourth, the trend of mall construction appeared before and after the Art Gallery of Ontario. Finally, Gary used the shape of fish as a design motif for his work at an important turning point in his Freeform Architecture.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.419-425
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• 1995

General views of 1,436 housewives respondents through the country on commercial kochujang (fermented hot pepper-soybean paste) were surveyed by questionnaires. The 65.0% of total respondents had experience of purchasing commercial kochujang on the market, mostly super market (43.0%) of respondents, and the respondents who has job and live in apartment purchased the commercial products more often than the others (80.5%). The reason for purchasing commercial products were convenience (36.1%) and short of time (13.0%). The critera for purchasing commercial product were previous experience (40.1%) and well known trademark (20.6%) and not for purchasing were concerning of noxiousness (29.2%) and inferior taste (25.0%). Respondents prefered glass packing (44.3%) and plastic bottle (20.2%) of 500 g pack for single usage (42.3%). The most important standards for kochujang taste were pungency (59.1%) and savory taste (28.6%). The problems indicated to commercial products were inferior taste (32.2%), especially too sweet (52.6%), and safety (20.6%).

• Applied Biological Chemistry
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• v.32 no.3
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• pp.265-269
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• 1989

Effects of air-tighteness of packing material and aluminum phosphide fumigation on mortality of rice weevil were studied during rice storage. Air-tight storage of rice in sealed bag of 0.1mm PE film or sealed glass bottle reduced the deterioration of rice quality and killed all rice weevils after 60 days storage, while paper bag, PP bag and straw bag storage kept them alive. One tablet of aluminum phosphide in one cubic meter heap of rice packed in PP bag was sufficient to kill all rice weevil in it, when the heap was covered by 0.15 mm PE film during fumigation.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.627-635
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• 2012

This study was conducted to investigate the preference for and recognition of Makgeolli by foreign students to determine its potential for export. From March 15 to 29, 2010, 300 students from four universities (Kyung-Hee University, Hankuk University of Foreign Studies, Yonsei University, Chung-Ang University) were surveyed and data from 287 subjects were used for subsequent analyses. The recognition of Makgeolli was as follows: 40.3% knew that Makgeolli's was fermented alcohol; 49.5% knew its proof; 85.7% knew that rice and wheat were the main ingredients of Makgeolli; 72.8% knew it was Korean traditional alcohol. The preference for Makgeolli's was as follows: flavor (3.46), color (3.43), aroma (3.30), texture (3.28), reverberation (3.36), shape of glass (3.51) and Korean bar (3.72), which were slightly high. However, hangover (3.02) and plastic bottle (3.08) had lower values than the other variables. Overall, participants were likely to recommend Makgeolli to others (Male 3.57, Female 3.72), but they did not think that it is a good ingredient for food (2.91). The opportunity for the globalization of Makgeolli appeared to be high (Male 3.57, Female 3.74). To improve the export of Makgoelli, respondents reported that a better marketing strategy (37%) and new type of bottle (42.8%) were needed.

• Journal of Nutrition and Health
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• v.9 no.2
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• pp.54-58
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• 1976

Inadequacy of riboflavin intake among Koreans had been pointed out repeatedly in most dietary and nutritional surveys in Korea. The consumption rate of dairy products has been increasing markedly in recent years. Milk and milk products are known to be a good source of the vitamin which can easily be destroyed by the sunlight. Total riboflavin content of the pasteurized and homogenized milk, both plain and flavored, and the milk products were measured by the Lumiflavin method. It ranged from $62.4{\mu}g$ riboflavin per 100g of homogenized milk to $195.9{\mu}g$ for vanilla flavored ice cream. In general milk products in the form of cream contained about three times as much riboflavin as plain milk. The rates of destruction of riboflavin in chocolate milk and white milk in clear glass bottle and in polyethylene pack were different when measured in 30 min intervals after exposure to bright sunlight for two hours. In the case of the plain milk, the riboflavin content decreased rapidly and remained only about a quarter of the initial value within an hour of the exposure period. The destruction rate slowed down after the first hour of the exposure and resulted about 90% destruction of riboflavin in two hours. The chocolate milk however exhibited a protective effects of the riboflavin from the sunlight. It retained 65% of the initial riboflavin after an hour of the exposure to sun and 55% ofter two hours. Two most widely used milk containers, clear glass bottle and polyethylene pack were about equally affected by the sunlight.

• Korean Journal of Plant Tissue Culture
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• v.28 no.2
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• pp.103-108
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• 2001

The in vitro plantlets of cassava (Manihot esculenta Crantz cv. MColl 22) could be regenerated from nodal explant cultures in a liquid MS basal medium containing 0.01 mg/L zeatin for 2 weeks. The plantlets of 1.5∼2.5 cm in shoot length were transplanted to a glass bottle containing fine sand and acclimated under non-sterile conditions after excising their intact roots by: 1) prune leaving roots base of 1∼1.5 cm; 2) complete removal of roots; and 3) cutting off the rooting zone. The majority of in vitro-formed intact roots continued growth after transferred to soil, and all of the damaged roots stopped further growth. The plantlets with excised roots began to develop new roots within 7∼10 days after being transferred to a glass bottle, and a few of the pruned roots developed lateral roots from the remaining portion. Pruning and removal of in vitro roots resulted in a high survival rate (>87%), and did not significantly affect ex vitro root regeneration and acclimation, but the plantlets in which the rooting zone had been cut-off showed 73% survival rate. Pruning or removal of in vitro roots before transfer of plantlets is recommended for useful method of commercial micropropagation because of easier handling and high survival rate of plantlets.

• Journal of Trauma and Injury
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• v.31 no.1
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• pp.1-5
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• 2018

Purpose: Although there has been substantial progress for the treatment of thoracic trauma, the mortality of the penetrating neck injury is still high, has been reported about 10-15%. However, there has not been a report which is reflecting Korean medical present. We retrospectively analyzed the penetrating neck injury patients based on the Korean Trauma Data Base. Methods: Between December 2013 and June 2017 at the trauma center of the Pusan National University Hospital, Busan, Korea, total of 36 patients with isolated low-velocity penetrating neck injuries were included. We analyzed the patients' age, gender, injury mechanism and causes by medical chart review. Results: Among total of 36 patients, 26 (72.2%) were male and 10 (27.8%) were female. Homicidal neck injuries were most common, followed by accidental and suicidal injuries (47% vs. 33% vs. 19%, respectively). All penetrating injuries in our study were low-velocity trauma such as following: knife (n=16, 44.4%); glass or glass bottle (n=11, 30.6%); scissors (n=4, 11.1%); grinder (n=2, 5.6%); and three (8.3%) of miscellaneous injuries. Twenty-seven (75.0%) patients underwent emergency surgery, and only one (2.8%) patient underwent elective surgery. Eleven (30.6) patients were diagnosed with superficial injuries, including six patients who had conservative treatment. Twelve (33.3%) patients had arterial injuries and 10 (27.8%) patients had venous injuries. The patients who had deep injuries showed significant difference against the patient with superficial injury (98.0 vs. 129.1, p=0.008). Conclusions: Low velocity penetrating injury confined to the neck is able to be successfully treated with prompt surgical management. Regardless of the conditions which are evaluated at emergency department, all penetrating neck injury patients should be regarded as urgent surgical candidates.

• Design & Manufacturing
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• v.12 no.3
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• pp.5-12
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• 2018

Plastic containers which provides the opportunity to reduce transportation costs are lighter and less brittle than glass containers. As a results, efforts to replace glass with plastic are ongoing. The blow molding method is a typical approach in producing plastic containers. Single-stage injection blow molding (ISBM) is one of the blow molding methods. However, the difficulty in controlling the temperature during the injection molding process is considered its main disadvantage. In this study, ISBM process analysis of relatively thick walled containers such as cosmetic containers is carried out. The initial temperature distribution of the preform is deemed to be the most influential factor in the accuracy of blow molding for the thick vessel. In order to accurately predict this, all heat transfer processes of the preform are considered. The validity of this analytical procedure is verified by comparing the cross-sectional thickness with the actual product. Finally, the validated analytical method is used to evaluate the factors affecting the thickness of the final molded part. The ISBM analysis technique for thick walled vessels developed through this study can be used as an effective predictor for preform design and blow process.

• Journal of Sericultural and Entomological Science
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• v.51 no.2
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• pp.159-163
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• 2013

As mulberry fruit's functionalities are known to the media, the interest in promoting of consumption and processed products is increasing. But there is no C3G(Cyanidin-3-glucoside) data based on the stability of the pigment during processing. To solve this problems, and to expand the use of mulberry fruit, processing methods was developed for mulberry fruit juice improved cyanidin-3-glucoside(C3G) stability. The results obtained are summarized as follows. The food additive citric acid with 0.3 % improved C3G content and antioxidant ability in the treatment of mulberry fruit and sucrose the ratio of 50 % : 50 %(w/w). In the case of the addition of oligosaccharides, citric acid decreased antioxidant ability. Xylitol treatment showed up the lowest of C3 content, but by the addition of citric acid improved the pigment content and antioxidant activity of the mulberry fruit juice. Addition of citric acid was more affected C3G stability than containers (clear glass bottles, brown glass bottles, aluminum foil, green glass bottle, translucent glass bottles). In the processing of mulberry juice, 3 minutes blanching treatment using microwave dropped C3G content somewhat. Therefore, using this method is not recommended. However in the antioxidant ability, microwave blanching showed a stabilizing effect compared to the other treatments.

• Food Science and Preservation
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• v.17 no.6
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• pp.793-799
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• 2010

Kimchi was fermented in permeability-controlled polyethylene containers, in glazed onggi (Korean ethnic earthenware) or glass bottles at $5^{\circ}C$ for 8 weeks. During 4 weeks of storage, kimchi fermented in the permeability-controlled container showed a stable fermentation pattern, in terms of changes in pH and acidity, compared with kimchi fermented in the other containers. With respect to changes in bacterial counts, kimchi fermented in polyethylene containers showed vigorous multiplication of lactic acid bacteria, especially Lactobacillus sp., but slow growth of total aerobic bacteria. The springiness of kimchi fermented in the polyethylene containers was optimal (about 10% more than that of glass bottle-fermented kimchi), and the overall acceptability and hardness of container-fermented kimchi were excellent upon sensory evaluation. The DPPH radical-scavenging activity of kimchi fermented in polyethylene containers was also greater (91%) than that of kimchi fermented in glazed onggi (73%) or glass bottles (63%). The $O_2$ and $CO_2$ permeabilities of the polyethylene containers were higher (458 and $357\;mmol\;h^{-1}\;m^{-2}\;atm^{-1}$, respectively) than were those of the other containers; the permeability ratio was 0.8. Glass bottles showed no permeance. The results indicate that permeability-controlled polyethylene containers may be used for kimchi fermentation.