• Transactions of the Korean Society of Mechanical Engineers
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• v.13 no.3
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• pp.373-384
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• 1989

The motions of a spinning rotor and a fluid enclosed in its cavity are known to have mutual interactions, which change the frequencies of forced vibrations and cause instabilities. These phenomena are of technical importance for fluid-cooled turbines as well as spin-stabilized satellites or rockets containing liquid fuels. In this paper the characteristics of unstable whirling of a rotor containing a partitioned cavity filled with two kinds of liquids are investigated experimentally. It studies the influence of rotational speed and filling ratio of two kinds of liquids on unstable whiring. As a result, it is found that the whirl velocity is approximately equal to, or slightly lower for large masses of trapped fluid than rotor critical speed. In case of a spinning rotor partially filled with two kinds of liquids the boundary surface plays a similar role to the free surface, and cases unstable forward whirl.

• Preventive Nutrition and Food Science
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• v.15 no.4
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• pp.322-328
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• 2010

This study was conducted to examine the sensory attributes, gingerol content and volatile components of ginger paste resulting from microbial fermentation. In the ginger samples, a total of eighteen attributes were determined to characterize the sensory attributes from descriptive analysis. These eighteen attributes consisted of the following: one appearance, eight odor/aroma, eight taste, and one aftertaste attribute. The ginger fermented using Lactobacillus plantarum produced a ginger aroma and putrid taste, whereas the sample fermented with Lactobacillus brevis showed a decreased ginger aroma and taste, and generated a lemon flavor. A total gingerol content of fresh and fermented ginger was 100.19 mg% and 89.55 mg%, respectively. Sixty-one volatile components in the fresh and fermented ginger were identified, and constituted eight kinds of monoterpenes, twenty-one kinds of sesquiterpenes, eight kinds of oxygenated monoterpenes and nine kinds of oxygenated sesquiterpenes. The most abundant volatile component identified in the fresh ginger was $\alpha$-gingerberine (26.52%), whereas fermented ginger was increased in its alcohol components.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.6
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• pp.1167-1174
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• 2006

Text region detection from a natural scene is useful in many applications such as vehicle license plate recognition. Therefore, in this paper, we propose a text region extraction method using pattern histogram of character-edge maps. We create 16 kinds of edge maps from the extracted edges and then, we create the 8 kinds of edge maps which compound 16 kinds of edge maps, and have a character feature. We extract a candidate of text regions using the 8 kinds of character-edge maps. The verification about candidate of text region used pattern histogram of character-edge maps and structural features of text region. Experimental results show that the proposed method extracts a text regions composed of complex background, various font sizes and font colors effectively.

• The Korean Journal of Health Service Management
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• v.5 no.2
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• pp.63-76
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• 2011

It is necessary to access managing human resources of hospitals with diversity in order to operate hospital organization successfully and efficiently. The research tries to analyze affecting factors of organizational effectiveness of hospital workers according to their positions. The research has been performed on the 836 hospital workers of 8 different positions in the Busan & Gyeong-nam area, utilizing SPSS version 19.0 for processing and analyzing the data. The major results of the research are as following. First, among such factors of organizational effectiveness as sense of belonging to work, pride, work settlement, wage satisfaction, job satisfaction, colleague perception, and unstable consciousness of their job, there is a meaningful difference according to the kinds of working institution and positions. Second, there was higher organizational effectiveness(a sense of belonging and pride) as to higher work settlement and wage satisfaction within all kinds of positions. In addition, there was higher organizational effectiveness(a sense of belonging and pride) as to higher job satisfaction and colleague perception within all kinds of positions except for physical therapist, general adminstration, facilities, nutrition, and etc. There was higher organizational effectiveness(a sense of belonging and pride) within all kinds of positions except for general adminstration, facilities, nutrition, and etc, as to lower job or work complaint.

• YAKHAK HOEJI
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• v.38 no.5
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• pp.562-567
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• 1994

Now para-phenylenediamine(PPDA) is generally used as component of most hairdyes because it can be used more conveniently and effectively than the others. But PPDA become known to cause side effects such as skin sensitization, contact dermatitis and eye irritation. So this study was done to restudy the safety of hairdyes containing PPDA. The results of experiment were as follows. 1. As a result of primary skin irritation test and eye irritation test in white rabbits, the solution containing 5% PPDA(in saline) were classified as weak irritant but four kinds of commercial hairdyes containing PPDA were proved not to have any irritation. 2. As a result of skin sensitization test in guinea pig, four kinds of commercial hairdyes were classified as Calss I(week irritant) but three kinds of commercial hairdyes induced skin sensitization for guinea pig to 5% in test groups. These results indicate that the actual toxicity of commercial hairdyes(four kinds) is negligible. But based on the results of experiment, it is thought that there is possibility of some commercial hairdyes to induce skin sensititization.

• Journal of TMJ Balancing Medicine
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• v.12 no.1
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• pp.7-14
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• 2022

Objectives: Dementia is a disease in which a person maintains a normal intellectual level during the growth period, but has acquired cognitive impairment and personality change. In this study, we tried to check whether the network pharmacology analysis method is useful in the search for herbal medicine resources for the treatment of dementia. Methods: The Traditional Chinese Medicine Systems Pharmacology Database and Analysis Platform (TCMSP) database is a database frequently used in Chinese medicine research. We used the TCMSP to identify herbal medicines and their molecular targets that can be used for dementia by using network pharmacology research methods. Results: It was possible to select 28 types of components that are expected to be active by applying them to the living body, and 75 types of targets that these components act on were secured. In addition, 16 kinds of drugs were identified by checking the drugs containing 28 kinds of ingredients, and it was found that Radix Salviae contained 2 kinds of the selected 28 kinds of ingredients. Conclusions: Through this study, we were able to identify ingredients, drugs, and targets that can be used for basic and clinical research on dementia.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.223-235
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• 1992

1. There were 21 kinds foods and preservation of beef and the number of dishes were 346 in the literatures written before 1943. 2.Soup(羹) was appeared first, and followed by dried beef(肉脯), steamed(蒸), sliced of boiled beef(熟肉과 片肉), preservation(貯臟), pan broiled beef(濕熱炒), salted beef(肉醬), raw beef(膾), shish kebab(算炙), roasted with seasoning(炙), beef with vegetables cooked in pan(煎鐵), calf`s-hoof jelly(gelatin)(足片), jaban(佐飯), hardboiled beef(boiled in soy sauce), ravioli (饅頭), beef juice(肉汁), thick broth(heavy soup, 助致), grilled beef (煎油魚), mix with the season(muchim), sun(膳) and gruel(粥). 3.The total of 14 different names of soup were found in the literatures which are Yang tang(stomach soup), Dunggol tang(marrow soup), Dogol tang(medulla soup), Sungi kuk(ox-blood soup), Sogogi kuk(beef soup), Gom kuk(bone attached beef and organs soup), Jap tang(bone attached beef, organs and tough beef soup), Yukgaejang(fresh beef, organs and green onion soup), Joujeo tang(foot starched soup), Jok tang(foot soup), Kori tang(ox-tail soup), Kalbi tang(rib soup), Malgun jangkuk(clear soup), Wan ja tang(beef ball soup). 4.The number of staple ingredient were Tripe and fresh meat among 26 kinds of major ingredient, radish, wheat flour, egg among 21 kinds of miner ingredient black pepper, soy sauce and seasame among 22 kinds of seasonings, and Thin layer-fried egg among 9 kinds of decorating ingredient were used commonly in cooking for soup.

• Journal of the Korea Fashion and Costume Design Association
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• v.15 no.3
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• pp.33-40
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• 2013

This paper focused on investigating the seam strength by cutting direction depending on the fabrics and weave by comparing the tensile strength and elongation of bias, warp and weft of 4 kinds of find cotton fabrics and combining 6 kinds of seam cutting directions. The cutting directions are selected the warp direction, weft direction and 45-degree bias direction. Then, three kinds of directions, the warp/warp direction, the weft/weft direction and the bias/bias directions, and the three different kinds of directions, the warp/weft direction, the warp/bias direction and the weft/bias directions, were finally selected. The results are as follows: The tensile strength of all fabrics was higher in the order of warp, bias and weft direction and tensile elongation was higher in the order of bias, warp and weft direction in almost all fabrics. 100's and 150's cotton fabrics showed the highest seam strength when they were cut in the bias/bias direction. The seam strength of the fabrics cut in the same direction was the highest in the fabrics cut in the bias/bias direction. Four kinds of fabrics demonstrated the similar seam strength. However, for the seam strength of fabrics cut in the different directions, 100's cotton fabrics had the difference of seam strength by direction and weave, but 150's cotton fabrics didn't have any difference in seam strength by direction and weave. As described above, the seam strength was influenced by the cutting direction of fabrics. Accordingly, the seam strength can be improved by changing the cutting direction of seam when making the clothing.

• Journal of the Korean Society of Food Culture
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• v.1 no.1
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• pp.7-29
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• 1986

The food used in the royal palace of Chosun dynasty(朝鮮王朝) are viewed from various aspects of the dishes for ordinary meal, royal banquet, reception for the foreign representatives, wedding feast, and ancestral rites. Unfortunately most of knowledge on the food used in the royal palace is not accurate as it had been delivered orally and includes only that of the late Chosun dynasty era. Accordingly more accurate knowledge on its historical change could be illustrated by the ancient literature, including uigue(full account, 儀軌), dungrok(memorandum, 膳錄) or balgi(list, 件記). Though it is different from the preparation of King´s dinner table in kitchen, the uigue on ordinary meal, while King Jungcho(正祖) and his troupe visited the Hwasung(華城) has been handed down as the literature on the ordinary meal of the royal palace. Twenty seven kinds of uigue and dungrok on royal banquet for a celebration, from the 45th year of Sook Jong(肅宗, 1715) to the 6th year of Kwang Moo(光武, 1902), remain & reveal the change of features on dishes and food materials for royal banquet. Twenty kinds of uigue and dungrok on foods for reception of Chinese representatives, from the first year of Kwang Hae Koon(光海君, 1609) to the 21st year of Injo(仁祖, 1643), remain and antedate those on foods for royal banquet approximately 100 years. These have been precious materials for historical view on foods used in the royal palace. Twenty kinds of dungrok and uigue of karaedogam(嘉禮都監), in which dishes, food materials, and table setting diagram for dongrae feast (同牢宴) were put on record, remain as the litherature of wedding feast. Wangchosilrok(dynastic record, 王朝實錄) and numerous kinds of uigue have been helpful for study on foods used in ancestral rites. Detailed kinds and cooking procedures of foods for ancestral rites were clearly explained in Taesangji(太常志). A full view on foods used in the royal palace will be reproduced only through analytic study of these ancient litheratures.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.21 no.1
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• pp.40-48
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• 2011

This study was intended to resolve problems caused by different classification criteria and management methods of carcinogenicity, which have made industrial safety & health institutions and business employers difficult to execute projects or to carry out occupational safety and health related works, and have affected how civic groups perceive carcinogens. The content of this study contained the comparison of management and categorization standards for carcinogens between Korea and other countries as well as the current carcinogenicity-related information supply status of each professional institution. Furthermore, this research examined the current state of supplying information on carcinogenicity among major institutional information supply according to the categorization standard for carcinogens by UN GHS, Ministry of Employment and Labor in Korea(KMoEL), and GHS MSDS provided by Korea Occupational Safety & Health Agency(KOSHA). Now, professional agency provide 927 kinds of IARC, 237 kinds of NTP, 351 kinds of ACGIH and 1,006 kinds of EU ECHA information on carcinogenic agents. KMoEL provides carcinogenicity-related information of 58 chemical agents in accordance with the category of carcinogens guided by ACGIH. KOSHA offers 13,232 kinds of GHS MSDS information including 2,484 carcinogenic substances. Therefore, carcinogenicity-related information of chemical substances, which are not available on the existing GHS MSDS DB, should be updated for the future reference.