• Journal of Nutrition and Health
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• v.16 no.4
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• pp.233-242
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• 1983

This study was attempted to investigate Korean women divers' nutritional status and the effect of their putting on rubber diving suits on the energy balance. For these investigations, measurements of nutrients intake, energy intake and energy consumption during diving work were performed. This study was conducted in summer and winter of 1981. Nutrition survey was carried out by interviewing each individual and the energy consumption during diving work was calculated from the extra oxygen consumption over the resting value and the change in mean body temperature in sea water. The results obtained were summarized as follows : 1) In summer, the divers' dietary intake were 2,454 Kcal for energy, 69g of protein, 16g of fat 578mg of calcium, 11mg of iron, 526 Retinol Equivalent of vitamin A, 1.1mg of thiamin, 1.3mg of riboflavin, 19mg of niacin and 50mg of ascorbic acid. These results showed that the intakes of energy, thiamin, riboflavin, niacin and ascorbic acid were higher than the Korean Recommended Dietary Allowances (RDA). Whereas in winter, the nutrients intake except iron, riboflavin, and vitamin A were higher than the RDA. 2) The energy consumption, measured by oxygen consumption and changes in body heat content, used in diving work were 260 Kcal per day in summer and 370 Kcal per day in winter. These values were about 600-700 Kcal per day lower than 1960s' 1,000 Kcal per day. The divers' energy intake were 2,454 Kcal per day in summer and 2,487 Kcal per day in winter. These data were about 550 Kcal per day lower than 1960s' intake. Since divers have worn the rubber diving suits, the energy consumption decreased as compared with the energy consumed while wearing cotton suits. And this seemed to be resulted in decreasing the energy intake. This result also showed that the balance between energy expenditure and energy intake were kept. 3) The mean subcutaneous fat thickness of divers and nondivers were 8.85 and 9.03 mm respectively. These values were as high as four times as those of 1960s'. The total body fat contents wers 25.8 percent in both diver and nondiver groups and showed an increase as high as twice as compared with 1960s' values.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.2
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• pp.14-22
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• 2017

The frequency and scale of natural disasters due to the abnormal climate phenomena caused by global warming have being increasing all over the world. Various natural disasters, such as typhoons, earthquakes, floods, heavy rain, drought, sweltering heat, wind waves, tsunamis and so on, can cause damage to human life. Especially, the damage caused by natural disasters such as the Earthquake of Japan, hurricane Katrina in the United States, typhoon Maemi and so on, have been enormous. At this stage, it is difficult to estimate the scale of damage due to (future) natural disasters and cope with them. However, if we could predict the scale of damage at the disaster response level, the damage could be reduced by responding to them promptly. In the present study, therefore, among the many types of natural disaster, we developed a function to estimate the damage due to wind waves caused by sea winds and waves. We collected the damage records from the Disaster Report ('91~'14) published by the Ministry of Public Safety and Security about wind waves and typhoons in the western coastal zone and, in order to reflect the inflation rate, we converted the amount of damage each year into the equivalent amount in 2014. Finally, the meteorological data, such as the wave height, wind speed, tide level, wave direction, wave period and so on, were collected from the KMA (Korea Meteorological Administration) and KHOA (Korea Hydrographic and Oceanographic Agency)'s web sites, for the periods when wind wave and typhoon damage occurred. After that, the function used to estimate the wind wave damage was developed by reflecting the regional characteristics for the 9 areas of the western coastal zone.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.37 no.2
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• pp.5-12
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• 2000

Uncooled metallic thin-film thermopile infrared detectors have been fabricated, and the figures of merit for the detectors were examined. The hot junctions of a thermopile were prepared on a $Si_{3}N_{4}/SiO_{2}/Si_{3}N_{4}$-membrane which acts as a thermal isolation layer, the cold junctions on the membrane supported with the silicon rim which functions as a heat sink, and Au-black was used as an infrared absorber. Infrared absorbance of Au-black, which strongly depends on the chamber pressure during Au-evaporation and its mass per area, was found to be about 90 ％ in the wavelength range from 3${\mu}{\textrm}{m}$ to 14${\mu}{\textrm}{m}$. Voltage responsivity, noise equivalent power, and specific detectivity of Bi-Sb thermopile infrared detector at 5 Hz-chopping frequency were about 10.5V/W, 2.3 nW/Hz$^{1/2}$, 및 $1.9\times10^{7}$ cm.Hz$^{1/2}$/w at room temperature in air, respectively.

• Journal of the Korean Recycled Construction Resources Institute
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• v.1 no.1
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• pp.81-88
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• 2005

The fly ash has been widely used in the latest to complement the performance and economical efficiency of the concrete which uses only a normal portland cement, the pulp ash gained through the incineration of paper sludge is possible to be used as the material of concrete because it contains the properties similar to the previous fly ash in ingredients and physical characteristics. Therefore, this research has tested physical characteristics by replacing 20% of fly ash used with the paper ash to solve the problem which lowers the early strength caused when the fly ash was used. As a result, it showed that the fluidity becomes lower and the compressive strength becomes increased by using paper ash. In addition, after mixing the paper ash with the fly ash, it showed that time and heating amount of the 2nd peak of the minor heat of hydration affecting the revelation of strength was equivalent to the combination for normal portland cement, and also indicated that the compressive strength for 3 days is superior to the combination of the fly ash. Therefore, if the paper ash having a regular fineness is used, it was effective in improving the early strength of concrete used the fly ash.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.689-695
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• 2007

Antioxidative activity and polyphenol contents of heated licorice in Korea extracted by ethyl.acetate (EtOAc) and ethyl.alcohol (EtOH) were evaluated at various heating temperatures (110, 120, 130, 140, and $150^{\circ}C$), times (1, 2, 3, 4, and 5 hr), and moisture contents (10, 20, 30, 40, and 50%). Maximum extraction yields of EtOAc extract was 10.9% at $130^{\circ}C$, 3 hr, and 50% moisture content and that of EtOH extract was 25.0% at $120^{\circ}C$, 2 hr, and 20% moisture content, whereas those of control were 0.8 and 15.8%, respectively. The highest total polyphenol content was 845.67 mg/100 g in EtOH extract at $120^{\circ}C$, 2 hr, and 20% moisture content (control: 277.00 mg/100 g). The antioxidative activity ($IC_{50}$) was the highest value of 0.53 mg/mL in EtOAc extract at $120^{\circ}C$, 2 hr, and 20% moisture content (control: 12.34 mg/mL). The highest ascorbic acid equivalent antioxidant activity value of 1,584 mg ascorbic acid (AA) eq was obtained from EtOAc extract at $120^{\circ}C$, 2hr, and 40% moisture content (control: 1,263 mg AA eq). Optimum heating conditions for the improvement of antioxidative activity of licorice in Korea was $120^{\circ}C$, 2 hr, and $20{\sim}40%$ moisture content.

• Journal of Korean Society of Steel Construction
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• v.20 no.6
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• pp.773-781
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• 2008

As buildings are becoming taller and longer-spanned, the requirements of high-strength and reliable steels are becoming increasingly stringent. Structural steels, however, acquire significantly different mechanical properties when their strength becomes higher. In this study, the mechanical properties, welding characteristics, and conformities of the 600MPa-grade high-strength steel were tested. The 600MPa-grade steel plates exhibited stable criterion strengthvalues and showed low carbon equivalents (${\mathcal{Ceq}}$) and composition (${\mathcal{Pcm}}$) as well as excellent welding hardness. In the tensile strength test, all the specimens were found to have strengths of over 600MPa. In the Sharphy impact test, the impact-absorbed energy of the V-notch specimens was shown to be 47J at the KS limit. Moreover, the maximum hardness of the specimens in the weld-heat-affected zone at a normal temperature was the same as that before welding. Their weld metal properties, however, were found not to be as good as those of high-strength steel. As such, the details of high-strength steel must be determined.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.805-811
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• 2012

This study was carried out in order to optimize the manufacturing condition of fried garlic flakes as well as to investigate the physicochemical properties of the flakes. Fried garlic flake samples were prepared as follows: garlic was sliced by a thickness of 1.5 mm, 2.0 mm, 2.5 mm, which were measured by a thickness gage. The samples were fried in vegetable oil under different temperatures of $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$. The compression strength depending on the height (h) was measured in order to find the thickness effect by the rheometer (force control: 50 N, h: 3.25 mm). Moreover, the sample with 1.5 mm thickness showed crisp phenomena of the split compared with the crush shape of the 2.0 mm and 2.5 mm thick samples. The result of strength for time dependence showed a sample with a thickness of 1.5 mm, which was measured 5~9 times more than the 2.0 mm and 2.5 mm thick samples. We thought the reason that the 1.5 mm sample had less response power equivalent to compression force than the other samples. Alliin has been found to affect the immune responses in the blood, it is a derivative of the amino acid cysteine and is also quite heat stable. The LC system with a UV detection at 210 nm consists of a separation on a Zorbax TMS column and isocratic elution with water and ACN as a mobile phase. The alliin contents of raw and fried garlic flake under $140{\sim}150^{\circ}C$, $160{\sim}170^{\circ}C$ and $180{\sim}185^{\circ}C$ were 18.10 mg/mL, 14.0 mg/mL, 11.6 mg/mL and 11.1 mg/mL, respectively. The decrement of alliin content under different temperature was a small quantity hence, we confirmed that the increasing manufacturing temperature was not affected by the alliin content. Examining for the particle structure of fried garlic flakes by a polarization microscope, the color of the sample treated at $160{\sim}170^{\circ}C$ was pure yellow. Furder, the fiber shaped particle, which has an effect on the tough texture, almost did not appear compared to the different temperature conditions. Finally, the sensory test for the preference of fried garlic flake under different conditions was carried out and the scores for various sensory characteristics were surveyed. According to the physicochemical measurements and sensory evaluation, we confirmed that the optimum manufacturing condition of fried garlic flake was 1.5 mm thick at a temperature of $160{\sim}170^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.86-96
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• 1984

In order to provide basic data for food processors and to improve eating habits and healthy diets, four primary tastes and hot taste threshold of Koreans, physio-chemical properties of foods and food preference were investigated. The results of this study were as follows; 1. The recognition threshold concentration of four primary tastes was 0.016 % of salt, 0.245${\sim}$0.249 % of sweet, 0.004${\sim}$0.008 % of sour and 0.008${\sim}$0.012 % of bitter. Threshold concentration of hot taste was 170,000${\sim}$600,000 Scoville Heat Unit(S.H.U.) 2. The most acceptable tastes were 0.3 % saltiness in 0.375 % broth(at $60^{\circ}C$), 6 % sweetness in 2 % instant coffee(at $60^{\circ}C$) and 19.3 sugar-acid ratio(16.8 brix/0.8736 % citric acid) in 100 % valencia orange juice(at $20^{\circ}C$). 3. The salt concentrations of soup were 1.127 % in average. S. H. U. (scale of hot taste) of soybean sprout soup and spinach bean paste soup ranged between 12,500 and 47,500 equivalent to oleoresin capsicum content of 1.990${\sim}$5.911 (mg %). 4. 'Jigae' (Korean style stew) was the most favorable food and it was revealed that the father influences the formation of his children's eating habits.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.33 no.2
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• pp.95-101
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• 2020

The wind turbine blades should be designed to possess a high stiffness and should be fabricated with a light and high strength material because they serve under extreme combination of lift and drag forces, converting kinetic energy of wind into shaft work. The goal of this study is to understand the basic knowledge required to curtail the process time consumed during the construction of small wind turbine blades using carbon fiber reinforced polymer (CFRP) prepeg composites. The configuration of turbine rotor was determined using the QBlade freeware program. The fluid dynamics module simulated the loads exerted by the wind of a specific speed, and the stress analysis module predicted the distributions of equivalent von Mises stress for representing the blade structures. It was suggested to modify the shape of test specimen from ASTM D638 to decrease the variance in measured tensile strengths. Then, a series of experiments were performed to confirm that the bladder compression molded CFRP prepreg can provide sufficient strength to small wind turbine blades and decrease the cure time simultaneously.

• Tunnel and Underground Space
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• v.31 no.6
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• pp.593-609
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• 2021

We proposed a numerical method for the thermo-mechanical behavior of rock fracture using a grain-based distinct element model (GBDEM) and simulated thermally induced fracture slip. The present study is the benchmark simulation performed as part of DECOVALEX-2023 Task G, which aims to develop a numerical method to estimate the coupled thermo-hydro-mechanical processes within the crystalline rock fracture network. We represented the rock sample as an assembly of Voronoi grains and calculated the interaction of the grains (blocks) and their interfaces (contacts) using a distinct element code, 3DEC. Based on an equivalent continuum approach, the micro-parameters of grains and contacts were determined to reproduce rock as an elastic material. Then, the behavior of the fracture embedded in the rock was characterized by the contacts with Coulomb shear strength and tensile strength. In the benchmark simulation, we quantitatively examined the effects of the boundary stress and thermal stress due to heat conduction on fracture behavior, focusing on the mechanism of thermally induced fracture slip. The simulation results showed that the developed numerical model reasonably reproduced the thermal expansion and thermal stress increment, the fracture stress and displacement and the effect of boundary condition. We expect the numerical model to be enhanced by continuing collaboration and interaction with other research teams of DECOVALEX-2023 Task G and validated in further study experiments.