• 한국임상수의학회지
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• 제28권4호
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• pp.408-414
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• 2011

This study was carried out to analyze the utilization of ultrasound machines in animal hospitals and focused on surveying the present condition of diagnostic ultrasound on veterinary medicine in South Korea. Total 279 veterinary hospitals were surveyed with e-mail questionnaires or telephone survey. E-mail questionnaires consist of 17 items of questions including existence of ultrasound machine, types of ultrasound machine, ultrasound examination costs, frequency, purposes, other diagnostic imaging equipments, and referring system of ultrasound. Telephone surveys asked about the existence of the ultrasound machine and types of the ultrasound machine to 279 animal hospitals. Two hundred and seventy-one out of 279 animal hospitals holds ultrasound machine. Seventy-two percents clinics purchased used ultrasonographic machines and mean years after the date of manufacture is 7.5 years and the proportion of superannuated machines are relatively high. Also many clinicians prefer single organ scanning rather than general scan technique and more than 60% of clinics perform ultrasonographic examination less than 5 times a week. Clinics located in Seoul area tend to have more expensive and brand-new ultrasonographic machines and the distribution of radiology specialist are higher in this area. Problems associated with the present condition were oversupply of machines, unequal distribution of the medical equipment in different localities, ineffective use of the medical equipment, and high percentage of old poor-quality medical equipments. There should be a viable alternative proposal to control amount and quality of the ultrasound machines. Also, the improved management system for the ultrasound machine is required.

• 항공우주산업기술동향
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• 제7권2호
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• pp.68-75
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• 2009

통신을 비롯한 각종 수요로 위성에 대한 수요가 급증하고 있는 가운데 미국, 러시아, 유럽, 일본, 중국 등 우주기술 분야 선진국에서는 대형 위성을 원하는 궤도에 올릴 수 있는 발사체 기술을 확보하고 있다. 대형 위성 발사체 추진기관 관련 기술은 장거리 미사일을 등 군사적인 목적으로 이용될 가능성과 첨단 기술 유출의 기피와 같은 문제점으로 기술 도입이 어려운 실정이다. 이를 위해 밸브 국산화 설계 및 시제품 제작을 통한 기술 축적은 추진기관시스템 밸브 국산화에 기여할 것이며 국내 밸브 설계 및 개발 수준 향상에 크게 기여할 것이다. 본 논문에서는 해외에서 개발된 밸브들과 국내에서 개발된 밸브들의 현황을 소개한다. 밸브 개발 기술은 KSLV-II 엔진시스템 및 추진기관의 안정적인 운용에 필요한 엔진 제어 시스템 구성에 기초가 될 것이다.

• Journal of Nutrition and Health
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• 제30권3호
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• pp.360-369
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• 1997

Food/nutrition related views, beliefs, attitudes, and behaviors were investigated for three hundred randomly selected men and women, aged 20-60 years, residing in Seoul metropolitan area. Food/nutrition views, attitudes, and beliefs were found to vary greatly between groups of different age, sex, education and income level. Adults of 20-35 years of age showed significantly less strong views about keeping traditional food habits, while exhibiting a significantly high level of acceptance towards the use of convenience foods as compared to the adults aged 36 years or older. Food safety was found to be a major concern to most of the subjects accounting 69.7% for pesticides residues in fresh produce items, 94.7% for food additives in processed food, and 56.3% for food poisoning in foods eaten outside of the home. Male adults aged 45 years or older showed a strong tendency to rely on a few promotional food products for the maintenance of their health and for them the development and implementation of a sensible feed nutritin/health education program including a way to avoid nutrition quackery might be beneficial. Eighty percent of the subjects were found to read food labels with higher rates shown among young adults and females. Due to the virtual absence of nutrition labeling however, the percentage of subjects who idicated that they are looking for the information on nutrient content was low (<10%) compared to the rates for other informations such as date of manufacture(80.2%), expiration data(55.8%), ingredients(40.9), and additives(40.9%). Ninety one percent of the subjects indicated that they would like to see the sources for nutrition label the nutritional value of the foods. The top five most frequently (68.3%), food packages(50.7%), and radio(43.3%). Health professionals such as physicians, nurses, and nutritionists/dietitians were utilized less frequently as sources of nutrition information than lay sources, with reported rate of only 38%, 22%, and 0.7%, respectively. These results collectively suggest that strategies are to be developed to provide accurate nutrition information to adults.

• 한국전자통신학회논문지
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• 제2권4호
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• pp.203-208
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• 2007

정보통신부는 우리나라의 IT 산업을 총체적으로 발전시킬 수 있는 8대 서비스와 3대 인프라, 9대 신 성장 동력을 주요 골자로 하는 "IT 839 전략"을 추진하고 있다. 이 중 RFID/USN 활용 서비스는 우리의 삶과 밀접한 분야에서부터 국방, 조달, 건설, 교통, 물류, 제조, 유통, 서비스에 이르기까지 산업전반에 걸쳐 큰 영향을 미칠 수 있을 것으로 예상되고 있다. 국내의 경우 RFID/USN 분야는 선진국에 비해 출발이 다소 늦은 편이며, 2년 정도의 기술 격차를 나타내고 있다. 이러한 상황에서 RFID 태그와 연동된 다양한 분야의 미들웨어를 효율적으로 개발하기 위해서는 미들웨어에서 공통으로 사용되는 사용자 인터페이스 및 데이터 분석기법에 대한 연구가 필요하다. 본 논문에서는 사용자 인터페이스 분야의 최신기법으로 등장하고 있는 WPF에 대해 알아보고, WPF를 활용하여 3차원 시각화 정보 시스템을 구현한다.

• 한국식품영양학회지
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• 제31권5호
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• pp.677-688
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• 2018

The purpose of this study was to examine the extent of purchase of processed foods and the awareness about food label among middle school students. This survey was conducted by involving 350 middle school students in Incheon city, Korea from June 17~19, 2015. Middle school students consumed confectioneries, bread, carbonated drinks, and juices and ice creams once or twice a week at the rate of 53.4, 53.0, 40.6, and 36.9%, respectively. The most frequent place, time, and reason to purchase the processed foods were 'convenience store (36.2%)', 'after school (26.8%)', and 'hunger (77.9%)'. The subjects exhibited top priority (57.0%) on the taste at the time of purchasing the processed foods. Interestingly, the girl-students (44.7%) checked the labels of food more than the boy students (34.0%). The reasons for checking the food labels included acquiring significant information about the shelf life (27.0%), price (18.1%), nutrient (19.1%), and food additives (14.1%). Among the food labeling information, the name of the product (55.7%), the date of manufacture (49.3%) and the content (32.6%) were checked mainly by the subjects. In addition, the major reason for not confirming the food labeling was 'the food label was too small or crude (31.9%)'. It is necessary to inform about the processing methods and ingredients of the processed to middle school students so that they can make the correct choice of processed foods. Development of proper education methods on nutrition for middle school students is necessitated for healthy living.

• Korean Journal of Acupuncture
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• 제34권4호
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• pp.191-208
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• 2017

Objectives : The purpose of this study was to analyze the trend of pharmacopuncture in Korean patent in order to establish database for patent technology. Methods : Electronic literature searches for Korean patents related to pharmacopuncture were performed in two electronic databases (Korea Intellectual Property Right Information Service and National Digital Science Library) to June 2017. Patents that were not Korean ones, did not use medicinal herb, only described method of manufacture, or had nothing to do with pharmacopuncture were excluded in this study. The status and application date of patents, Medicinal herb, target diseases, International Patent Classification (IPC), model of experiment and extracting methods were analyzed. Results : A total of 379 patents were retrieved. Based on our inclusion/exclusion criteria, 297 patents were excluded. Of 82 included patents, 27 patents did not include experiments using pharmacopuncture, and 9 patents were invented for treating animals such as pig or calf. In IPC analysis, Bee Venom, Panax (ginseng), Angelica, and Paeoniaceae were used frequently. Musculoskeletal diseases were the most targeted diseases followed by nervous diseases. For extracting, hot water extraction, distillation extraction, and solvent extraction using alcohol, ethanol, or methanol for solvent were commonly used. Conclusions : These data are useful for inventing new patent and extending range of pharmacopuncture in clinical use, however, more systematically analyzed patent studies and pharmacopuncture-related studies for new application on various diseases are needed in further studies.

• 한국한의학연구원논문집
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• 제15권2호
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• pp.85-91
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• 2009

The manufacture date of the number 198 wooden tablet excavated at Anapji is estimated to be between year 751 and 774. As medical artifacts around this period of time is scarce, the discovery of an artifact with distinct medical information such as names of medicinal drugs recorded in hand writing holds great value in the history of medicine. This wooden tablet was presumably a prescription for a medicinal formula. That the '灸' character which is a method of processing drugs is found after '甘草' indicates the possibility of this wooden tablet to be a practical form of prescription. On this slip, a certain sign can be found at the upper right corner of the names of drugs. This is thought to be an additional sign added to the original text. It seems to have been originated from the letter '了', based on the composition and finishing touches of the strokes, presumably to confirm the end of a work by adding the letter '了' which means 'to finish'. The base material of 靑黛 and 藍淀 are the same, and the two often took each other's place in a prescription. It is difficult to find an example of a formula where both drugs are included. Therefore, the prescription on the front with 靑黛, and the one on the back with 藍淀 of tablet 198 can be understood as separate formulas.

• 대한지역사회영양학회지
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• 제5권4호
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• pp.683-696
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• 2000

The purpose of this study was to investigate the perception and use of flavor enhancer products. This study was carried out through questionnaire and the subjects were 503 housewives in Inchon. The results are summarized as follows. As for age, 51.9% of the subjects were 40 years or older. Also, 60.0% of the subjects had received a high school education. As for occupation, full-time housewives accounted for 63.7%. Monthly household income of most subjects were 1 million won or more, and monthly food expenses of most subjects were 300 thousand won or more. Also 71.0% of subjects lived in apartments. As for taste of flavor enhancer products, 58.3% of subjects perceived that it was mediocre, 31.3% said good, 6.2% said bad, and 1.8% said very bad. Most subjects perceived that the convenience of flavor enhancer products was good and there was a significant difference among the groups divided by education level. As for economy of flavor enhancer products, there were significant differences among groups divided by household income and food expenses. Most subjects perceived that the safety of flavor enhancer products was not good. Most subjects considered the date of manufacture, manufacturers, food additives, packaging and price when they purchased flavor enhancer products. Also, 70.0% of subjects were going to reduce the amount of flavor enhancer products they use in the future. Most subjects needed flavor enhancer products good for health. Therefore, it may be necessary to develop and to produce safe, nutritious, tasty, cheap and various flavor enhancer products.

• 대한영양사협회학술지
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• 제27권1호
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• pp.15-25
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• 2021

This study sought to analyze the need for nutritional education to enhance the selection of desirable foods by adolescents. A total of 480 high school students in Incheon were surveyed and their responses were analyzed for the recognition of nutrition labeling and their consumption of processed foods and snacks. Almost all the students (93.1%) recognized nutrition labeling, but 54.6% rarely checked the nutrition labeling. The nutrients recognized as important in the nutrition label of processed foods were total fat/saturated fat/trans fat (3.75 out of 5), calories (3.68), and sodium (3.67) in that order. The recognition of the importance of calories was significantly higher in female students compared to male students (3.78 vs. 3.58, P<0.05). The information identified as important were the date of manufacture and expiration (4.21 out of 5), price (4.14), and the nutrition label (3.15). The preference for processed foods was highest in the order of beverages (4.03 out of 5), noodles (4.02), and frozen desserts (3.97), and the preference of females for processed foods was significantly higher than males (P<0.001). The time when snacks were most frequently consumed were before going to the academy (21.0%), after school (19.4%), and after attending private institutes (15.0%). The main reasons for using processed foods as snacks were taste (44.4%), 'no time to eat a meal' (26.4%), and low price (17.7%). In conclusion, while students mostly recognized nutrition labeling, the actual usage rate was low, and snacks were selected and consumed instead of meals for reasons such as attending academic institutes after school. Thus, to encourage the choice of proper processed foods and snacks for adolescents, practical nutrition education using nutrition labeling is needed.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2020년도 봄 학술논문 발표대회
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• pp.148-149
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• 2020

Currently, the most commonly used EPS insulation material has been mainly used because its ease of adhesion with concrete. However, due to poor adhesion with wallpaper, separate adhesion needs to be strengthened and there are cases of breakage or grooves in the process of dismantling the mold. The biggest problem is that when a fire breaks out, various harmful substances are present and highly flammable. Cork used in this study is a truly eco-friendly building material that is taken from between the outer and inner bark of cork trees and does not damage the wood. Also, it is a porous material that is made up of countless cells and contains an air gap between the cells. It is very light in weight between 0.06 and 0.07 and has excellent insulation with a heat conductivity of 0.04W/mK. In addition, it has high stability in the topic of conversation because it does not produce harmful gas when burned and has self-sustaining properties. However, research on cork, an eco-friendly building material with excellent performance to date, is scarce Therefore, we encourage existing scholars to raise interest in new eco-friendly building materials through this study. It also aims to manufacture insulation boards with new inorganic properties using the low weight and heat conductivity held by the cork.