• 대한기계학회논문집
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• 제13권3호
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• pp.373-384
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• 1989

본 논문에서는 상기와 같은 문제들을 규명하기 위하여 비교적 긴 원통에 액체를 내장할 수 있도록 회전체를 제작하여 액체의 종류, 점도, 액체의 양 등을 파라미터로 하여 불안정영역의 범위와 진동진폭에 관해서 실험적으로 조사하였고, 비중이 다른 2액체를 동시에 내장한 경우 액체의 자유표면과 경계면에 의한 진동특성을 을 검토하였다.

• Preventive Nutrition and Food Science
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• 제15권4호
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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.

• 한국산학기술학회논문지
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• 제7권6호
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• pp.1167-1174
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• 2006

자연이미지로부터 텍스트 영역 추출은 자동차 번호판 인식 등과 같은 많은 응용프로그램에서 유용하다. 따라서 본 논문은 문자-에지 맵의 패턴 히스토그램을 이용한 텍스트 영역을 추출하는 방법을 제안한다. 16종류의 에지맵을 생성하고, 이것을 조합하여 문자 특징을 갖는 8종류 문자-에지 맵 특징을 추출한다. 문자-에지 맵의 특징을 이용하여 텍스트 후보 영역을 추출하고, 텍스트 후보 영역에 대한 검증은 문자-에지 맵의 패턴 히스토그램 및 텍스트 영역의 구조적 특징을 이용하였다. 실험결과 제안한 방법은 복잡한 배경, 다양한 글꼴, 다양한 텍스트 컬러로 구성된 자연이미지로부터 텍스트 영역을 효과적으로 추출하였다.

• 보건의료산업학회지
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• 제5권2호
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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.

• 약학회지
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• 제38권5호
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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.

• 턱관절균형의학회지
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• 제12권1호
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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.

• 한국식생활문화학회지
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• 제7권3호
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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.

• 한국의상디자인학회지
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• 제15권3호
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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.

• 한국식생활문화학회지
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• 제1권1호
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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.

• 한국산업보건학회지
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• 제21권1호
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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.