• 대한핵의학회:학술대회논문집
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• 1973.11a
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• pp.49.1-49.1
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• 1973

• The monthly packaging world
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• s.132
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• pp.135-141
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• 2004

• Journal of the Korean Society of Food Culture
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• v.5 no.2
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• pp.207-215
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• 1990

In this study, the types and characteristics of rice cake, cookies were investicated in the rice grown area-Korea, Japan (Tokyo, Osaka), China (Hongkong), Thai (Bangkok, ChiengMai), Indonesia (Bali, Jakarta), and Philippine (Manila). 1. Rice cakes and cookies were made from rice powder and rice granule. Specially, there were two kinds of basic rice powder one was rice powder in dry and the other was rice juice grinded with water on the millstone. Rice juices were named in China, MeeChang, in Manila, Galapong, in Bangkok, rice powder. 2. The kinds and numbers of steamed rice cakes were the most available in all investicated area. In Hongkong, Bangkok, ChiengMai, and Manila, beatened or kneaded rice cakes could not be seen almost. Only in Hongkong and Bangkok, fried rice cakes were available, while in Japan, boiled rice cakes were not seen almost, and also baked rice cakes were not seen in Korea, Hongkong, Bali, Jakarta. 3. In the east-south Asian area, except rice and glutinous rice, coconut and palm fruits and banana were using in recipies of rice cakes and cookies. They gave soft and tender mouth feeling, white color, and good emulsifying status. 4. The kinds and numbers of rice cookies were the most available in Bangkok, but in Bali and Jakarta, the least. The cookies of Japan had similar texture and shape to rice cake while most of cookies in Hongkong were fried in oils. In Korea, the kinds and numbers of rice cookies were less than those of rice cakes.

• Journal of Korean society of Dental Hygiene
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• v.11 no.6
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• pp.1027-1038
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• 2011

Objectives : This study carried out the agreement of old people who visited senior citizens' centers in section area from January 5to 15, 2010. This study aimed to arrange basic data for the development in oral health and for the elderly oral health program, by surveying on regular level and food habit in the eating habits of the elderly. Methods : The regular level of dietary life, meal volume, meal time, kinds of meal preference, the appearance of snack intake, and kinds in snack preference were analyzed by using the statistical processing SPSS WIN 18 targeting totally 140 subjects, by preparing 1:1 questionnaire through direct interview. Results : The regular level of dietary life in the elderly was surveyed to be regular in 76.4% of the whole and to be irregular in 23.6%. As for the daily meal volume of the elderly, it was indicated to be 36.4% for 'eating proper volume' and to be 51.4% for 'eating a little.' As for the meal time of the elderly, it was indicated to be 52.1% for under 10 minutes and to be 25% for having a meal for 16~20 minutes. In the results of having surveyed on kinds of meal preference in the elderly, it was indicated to be 57.7% for having a meal 'centering on vegetables.' In the survey on snack intake of the elderly, it was indicated to be 62.1% for 'enjoying eating snack.' As for snack kinds of being preferred, 69.3% of the elderly were indicated to be the highest in 'fruits.' Conclusions : The elderly meals on a regular basis as needed by vegetarian diet, however showed thar eating a very short time. I consider it is necessary that study on connection between old people meal time, eating habits and oral physical condition.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.104-112
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• 2018

The purpose of this study was to examine the quality characteristics of white pan bread according to the different types of water (tap water (still water), purified water, still water, light water, classical water, and bold water). Pan breads were statistically analyzed using texture profile analysis, fermentation, texture, suitability, image analysis, color, moisture content, and statistical analysis. This result will contribute to the commercialization of pan bread using various kinds of water. Ultimately, we analyzed the quality characteristics of various kinds of water, depending on the carbonic acid content on the dough and the pan bread, and to derive the optimum kinds and ratios of the water to be applied to the pan bread. As a result of the study, the best findings were obtained with water containing carbonic acid content more than the classical water according to overall characteristics, durability (Width of Tail and Integral), foot efficiency, softness, volume and preference check. Therefore, when white pan bread is produced by using water containing a carbonic acid content (5~7.5 mg/L) or more of the classical water, it affects the quality characteristics and a good obtains positive response to from consumers. In this study, the quality characteristics of pan bread based different kinds of water which were not available in the past, and the quality characteristics of pan bread, which can be used as the basic data for future research, were well analyzed.

• Journal of the Korea Fashion and Costume Design Association
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• v.19 no.4
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• pp.29-41
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• 2017

Because infants lack full communication skills and are not active main agents, nurturing and protection are essential. The value of smart devices that can help prevent potential threats and manage infant care is evaluated highly. This study offers basic research data that contributes to the development of devices for infant and parents as well as to future planning. This study compared and analyzed literature materials and visual materials based on news articles, advanced research, and official websites of brands. The research ranges and subjects are wearable devices for infants that were released or will be released between 2014 and 2017. Wearable devices that help protect and manage infant care are roughly separated into clothing, accessory, and the like. In this study, four kinds of clothing products, six kinds of accessories products, and fifteen kinds of other products were researched and a total of 25 kinds of products were analyzed. Categories was made in accordance with morphological characteristics, main features, materials and the design of wearable devices for infants depending on the device features. Wearable devices for infants that will be developed in the future must be based on a variety of suggestions in order to know best how to attach a sensor to an infant. From this study, the deduced trend analysis of wearable devices for infants can suggest new ways for follow-up studies as well as product development.

• Journal of radiological science and technology
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• v.16 no.1
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• pp.67-80
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• 1993

Recently, a large number of new screen-film systems have become available for use in diagnostic radiology. These new screens are made of materials generally known as rare-earth phosphors which have high x-ray absorption and high x-ray to light conversion efficiency compared to calcium tungstate phosphors. The major advantage of these new systesms is reduction of patient exposure due to their high speed or high sensitivity. However, a system with excessively high speed can result in a significant degradation of radiographic image quality. Therefore, th speed is important parameters for users of these system. Our aim of in this was to determine accurately and precisely the absolute speed and relative speeds of both new and conventional screen-film system. We determined the absolute speed in condition of BRH phantom beam qulity and the relative speed were measured by a split-screen technique in condition of BRH and ANSI phantom beam qulity. The absolute and the relative speed were determined for 8 kinds of screen-4 kinds of film in regular system and 7 kinds of screen-7 kinds of film in ortho system. In this study we could know the New Rx, T-MAT G has the highest film speed, also know Green system's stndard deviation of relative speed larger than blue system. It was realized that there were no relationship between the absolute speed and the blue system. It was realized that there were no relationship between the absolute speed and the relative speed in ortho or regular system.

• Korean Journal of Medicinal Crop Science
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• v.10 no.5
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• pp.366-374
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• 2002

Pen-tsao-kang-mu(Bon-cho-kang-mok), chinese medicinal plant book, was written by Lee sijin(1578), China. The subject of this study were 158 articles of vegetable part in Pen-tsao-kang-mu. Among them only 139 articles were able to be identified by authority of several references. By Engler's system they were classified into 8 divisions, 10 classes, 6 subclasses, 31 orders, 22 suborders, 52 families, 85 genera, 99 species, 12 varieties and 2 forma, and were confirmed 113 kinds of original plants. Among the divisions, Angiospermae was the most numerous division with 92 kinds(80.70%) and the second division was Fungi with 12 kinds(10.53%). The next was Rhodophyta with 4(3.51%) kinds. Other 19 articles were unable to be classified because of their ambiguous name.

• Journal of Acupuncture Research
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• v.30 no.5
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• pp.87-94
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• 2013

Objectives : In this study, we intended to make the foundation of the development of acupuncture tissue model as comparing the needle sensation of six kinds of tissue models and Zusanli ($ST_{36}$) with the needle force measurement system. Methods : When practitioners did twisting-rotating acupuncture needle manipulation after inserting the needle into six kinds of tissue models, they quantified the similarity sense to the sensation of Zusanli ($ST_{36}$) with the NRS (Numeric Rating scale). As needle force measurement system did twisting-rotating Acupuncture needle manipulation after inserting needle into Zusanli ($ST_{36}$) of human and six kinds of tissue models, it can calculate the coefficient of viscosity by measuring the torsion friction. We compare the NRS of practitioners' needle sensation to the coefficient of viscosity of needle force measurement systems. Result : As practitioners' NRS assessment to quantify needle sensation, apple and cucumber showed 70% similarity to Zusanli ($ST_{36}$). As needle force measurement system's coefficient of viscosity, apple and cucumber's coefficient of viscosity were similar to Zusanli ($ST_{36}$)'s. Conclusions : In this study, We compared the practitioners' needle sensation of Zusanli ($ST_{36}$) and six kinds of tissue models with needle force measurement system that can quantify the needle sensation. As the result, we concluded that practitioners' needle sensation is similar to measured needle sensation. It seems that the acupuncture practice model implementing the needle sensation to specific acupuncture points can be built based on the system in this study.

• Journal of Environmental Science International
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• v.2 no.4
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• pp.279-289
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• 1993

Light qualities and three kinds of plant hormones, NAA, GA3 and BA were treated on maize seedlings to investigate the effect on formation of the chlorophyll-protein complexes. Each three kinds of plant hormones accelerated the chlorophyll proteins formation, particularly LHCP-1 and LHCP-3, but two kinds of hormonal combinations didn't promote these proteins accumulation under sun light condition. The formation of chlorophyll proteins of LHCP-1, CPA and LHCP-3 associated with PSII was promoted under red light compared to sun light, on the contrary the formation of chlorophyll proteins was not affected by white light. Plant hormones under red light induced chlorophyll proteins formation associated with PSII at early state of chloroplast development and two kinds of hormonal combinations under red light were very effective in accumulation of chlorophyll proteins of PSII in contrast to sun light. The results obtained suggest that light may play an important role compared to plant hormones in the formation of chlorophyll proteins.