• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.4 s.34
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• pp.97-110
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• 1999

The new stick make-up product was studied by using a gel, which is a viscous complex formed with clay minerals, vitamins A and E and fluorinated liquid polymer with a 1500 molecular weight. The gel cannot be obtained with any random combination of clay minerals and the ingredients described above. It takes the sequential manufacturing method as follows to get this kind of gel. Firstly, clay minerals and liquid polymers have to be pre-mixed in order to saturate the liquid polymers with the clay minerals. Then the on-processed gel has to be finely crystallized. The clay minerals, which are the core elements for this gel, were used as a function of Binder & Buffer and liquid polymer was mixed together for the deterioration of the surface tension of each component and to form a functional film in the gel. This liquid polymer was combined with clay minerals because it is not miscible with most oils and solvents. Waxes have a function of keeping a solid status in the stick. We reduced the usage of waxes by putting clay minerals as buffer in the proportion of 0.5:1 with oil phase. Ceramide takes care of the skin when used regularly and maintains the skin's moisture. Vitamins A and E contribute to preventing skin aging by the activation of skin cells. We could get the stable viscous gel, which has about 80% oil phase using clay minerals and liquid polymer. The crystalline structures of gel were surface-chemically-analyzed using SEM and Image Analyzer and were thermodynamically analyzed using DSC. Surface tension test and softness were done by Rheometer. In the end, these characteristics were verified by consumer panel tests in Seoul, Daegeon and Pusan in Korea and Hokkaido, Osaka and Miyazaki in Japan with correlation to the climate.

• Journal of the Korean Home Economics Association
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• v.19 no.2
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• Proceedings of the SCSK Conference
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• 1999.10a
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• pp.97-110
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• 1999

The new stick make-up product was studied by using a gel, which is a viscous complex formed with clay minerals, vitamins A and I and fluorinated liquid polymer with a 1500 molecular weight. The gel cannot be obtained with any random combination of clay minerals and the ingredients described above. It takes the sequential manufacturing method as follows to get this kind of gel. Firstly, clay minerals and liquid polymers have ·to be pre-mixed in order to saturate the liquid polymers with the clay minerals. Then tile on-processed gel has to be finely crystallized. The clay minerals, which are the core elements for this gel, were used as a function of Binder & Buffer and liquid polymer was mixed together for the deterioration of the surface tension of each component and to from a functional film in the gel. This liquid polymer was combined with clay minerals because it is not miscible with most oils and solvents. Waxes have a function of keeping a solid status in the stick. We reduced the usage of waxes by putting clay minerals as buffer in the proportion of 0.5 : 1 with oil phase. Ceramide takes care of the skin when used regularly and maintains the skin’s moisture. Vitamins A and I contribute to preventing skin’aging by the activation of skin cells. We could get the stable viscous gel, which has about 80% oil phase using clay minerals and liquid polymer, The crystal 1 me structures of gel were surface-chemical1y-analyzed using SEM and Image Analyzer and were thermodynamically analyzed using DSC, Surface tension test and softness were done by Rheometer. In the end, these characteristics were verified by consumer panel tests in Seoul, Baegeon and Pusan in Korea and Hokkaido, Oska and Miyazaki in Japan with correlation to the climate.

• Journal of the Korean Society of Food Culture
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• v.19 no.2
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• pp.223-238
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• 2004

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.767-773
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• 2014

In vitro antioxidative activities and antioxidants of the lotus root, dried laver, and perilla leaf bugak, Korean traditional fried cuisine, were evaluated. The bugak was prepared with fermented glutinous rice batter and unroasted sesame oil for use in the pan-frying. The perilla leaf bugak showed the highest radical scavenging activity and reducing power, with the lowest in the lotus root bugak. The antioxidative activity of the blanched lotus root was lower than the dried laver or the perilla leaf. Polyphenol content was higher in the perilla leaf bugak than the lotus root or the dried laver bugak, and tocopherols were mainly derived from frying oil. The antioxidative activity of bugak was correlated well with polyphenol contents, but there was no correlation between tocopherol contents and the antioxidative activity.

• Journal of the Korea Computer Industry Society
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• v.7 no.3
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• pp.227-236
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• 2006

Semantic Web is getting popular to next web environment. Additionally, ontology language research is also activating to represent semantic relation of resource in semantic web. Specially, Ontology language as RDF and DAML+OIL appear on start point of research. But Ontology Language limited to describing characters of resource and to making a clear definition of relation of resource. So W3C suggest OWL at the next standard language for describing resource. OWL supply the lack of representation for RDF and RDF Schema. In this paper, we make Ontology to implement Online Retrieval System using OWL and propose the structure of storing Ontology document at the RDB. The structure support characters of OWL that are equivalent relationship, heterogeneous relationship, inverse relationship, union relationship and one of relationship between classes or properties. In this paper, we classify the extended elements for OWL from RDF Schema. And we propose the method of storing OWL using RDB for interoperability with many applications based on RDB. Finally, implement the storage and retrieval system based on OWL to provide advanced search function.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.28 no.1
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• pp.23-30
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• 2022

This study investigated the characteristics for rice husk pulverization and surface modification of biomass byproducts composed of rice husk, corn extract gourd, wheat bran, and soybean curd. The size of particles of rice husk was at 6.44 ㎛ and represented the most affordable material for preparing the bio-degradable film among the tested byproducts. The silane treatment and adding 2% of ESO (Epoxidized soybean oil) and 3-aminopropyl triethoxysilane solution mixed in a 1:1 ratio were best to the surface modification and SEM-based particle shape. Above the results, adding 2% of mixed solution after silane treatment of rice husks processed through an air classifying mill (ACM) allows for its use as a raw material of bio-degradable plastic film.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.22 no.1
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• pp.132-141
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• 1998

A parallel version of sheet forming analysis program was developed. This version is compatible with any parallel computers which support MPI that is one of the most recent and popular message passing libraries. For this purpose, SERI-SFA, a vector version which runs on Cray Y-MP C90, a sequential vector computer, was used as a source code. For the sake of the effectiveness of the work, the parallelization was focused on the selected part after checking the rank of CPU consumed from the exemplary calculation on Cray Y-MP C90. The subroutines associated with contact algorithm was selected as targe parts. For this work, MPI was used as a message passing library. For the performance verification, an oil pan and an S-rail forming simulation were carried out. The performance check was carried out by the kernel and total CPU time along with theoretical performance using Amdahl's Law. The results showed some performance improvement within the limit of the selective paralellization.

• Journal of the korean Society of Automotive Engineers
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• v.11 no.1
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• pp.57-67
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• 1989

Acoustic intensity method is applied to a 4-cylinder gasoline engine in order to identify the noise sources and the response characteristics. Acoustic intensity is analyzed by 1/3 octave band filter for each center frequency. Radiational characteristics of acoustic intensity at overall and the maximum intensity level are represented by using the contour and three-dimensional plot. It is verified that this method is effective to the assessment of engine noise. It can be found that the maximum intensity is radiated from the front side of the engine under idling condition and the right side of it under 2, 000 rpm running with no loading condition at overall level, and also that the maximum intensity is radiated from the oil pan and the intake and exhaust manifold at the center frequency of 100 Hz.

• Journal of Ocean Engineering and Technology
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• v.23 no.6
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• pp.99-104
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• 2009

PTFE has good mechanical and chemical stability at a wide range of temperatures and demonstrates a low friction coefficient value. PTFE is being used for self-lubricating parts in industry. But it shows a high wear rate. Thus, PTFE and nano-diamond powder were mixed into a composite and the wear properties of a PTFE coating layer on Al6061 was investigated. A ball-on-disk type of wear tester was used under a dry condition and different temperatures of oil. After the wear test, the wear track wasexamined by optical microscope. The PTFE-diamond showed the lowest friction coefficient (0.02) of all the lubricants in the experiments. The friction coefficient was shown to be directly related to the diamond powder in the PTFE coating. Adhesion estimations were performed by a scratch test, which is mainly used for coatings. The critical load between the coating and substrate was defined through analyses of the friction load, normal load curve, and acoustic emissions, along with optical microscope observations. The scratch test results showed that an import item (SWISS) gave the highest critical load values.