• Korean Institute of Interior Design Journal
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• v.19 no.1
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• pp.121-127
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• 2010

Technological development are now encouraging new concepts in various fields of design, including material applications. Metal can be considered as the major material that represents modern design and technology since the industrial revolution. The objective of this study was to understand characteristics of metal as design material and various application methods in interior design. This study first examined basic qualities of metal and its history used in architectural design. Secondly, based on three qualities of metal such as physical, chemical, and mechanical the authors have analyzed projects built within recent 10 years regarding aspects of metal qualities, treatments. As results projects that uses a combination of two or more qualities and treatment seem to have a more interesting affects in interior space. Moreover, each affects are related to these four design keyword: visual distortion, de-materialization, hi-technology, and time-concept. The framework developed is hopes to be used as a basic design guideline, where metal is considered not just as a mere interior finish material but as a major creative source and inspiration in interior design.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.

• Journal of Korean Physical Therapy Science
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• v.16 no.3
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• pp.67-74
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• 2009

Background: Various functional factors should be incorporated during assessment and intervention for patient rehabilitation. Stable respiratory function is one of required factors for functional restoration. To maximize respiratory physical therapy intervention outcome, it is required to understand clinical features of respiratory diseases and physical therapy approaches. Methods: Previous studies were systematically reviewed through computerized search. Methodological qualities of selected studies were evaluated and the levels of recommendations were determined. Results: Assessment for respiratory pattern and thoracic mobility is of importance to improve cardiopulmonary fitness during physical reconditioning. Application of optimal therapeutic protocol can increase thoracic mobility and respiratory function. Interdisciplinary communication is critical during rehabilitation for respiratory patients. Health care provider should have professional knowledge and experience for cardiopulmonary fitness and obligation to endeavor for patients' respiratory rehabilitation. It is necessary to standardize therapeutic intervention, and rehabilitative respiratory exercise should be applied to confirm the effects of intervention. Conclusion: Respiratory diseases that may reduce patients' quality of life and cardiopulmonary fitness should be resolved through physical therapy approaches. Through conducting research, effect of evidence-based and patients' function-oriented intervention can be determined.

• The Journal of Korean Physical Therapy
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• v.12 no.1
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• pp.113-118
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• 2000

The purpose of this study was to review the Japanese home care service and analyse the necessity for the home care service and the team approaching. The subjects of this study were 23 Korean students who visited on the Japanese home n due to the curriculum of university. The data were collected from sep. 1 to nov. 30, 1999. The main results of this study were as follows : 1. There was consisted of some nurses, physical therapists, medical doctors, occupational therapists as a team of home care service. They visited patients as multidisciplinary team. 2. The qualities of service was good, and the attitude of patient was positive. 3. There was necessity for rehabilitation home care service in Korea. 4. There was necessity for team work through the rehabilitation home care service in Korea.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.783-790
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• 2003

Tetranychus urticae Koch and Panonychus ulmi Koch were identified as quarantine pests in apple samples and were controlled soon after the commercial treatment of methyl bromide (MeBr) and with irradiation doses $(0.5{\sim}3kGy)$ after irradiation. The physical qualities of apples, such as rotting, withering, weight changes, hardness, and color, were apparently affected by MeBr. Furthermore, more than 2 kGy irradiation resulted from the lapse of storage time. Associated with the physical qualities of stored apples, irradiation and fumigation for quarantine purposes were more adequate after 40 days of storage at $0{\pm}1^{\circ}C\;(85{\pm}2%\;RH)$ immediately following harvest, rather than soon after harvest. Less than 1 kGy irradiation, based on its accumulated control effect on pests, can potentially be applied as a quarantine procedure without causing significant changes in the physical qualities of fresh apples, in contrast to MeBr.

• Journal of the Institute of Electronics and Information Engineers
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• v.51 no.7
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• pp.180-189
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• 2014

Display quality assessment has been a long standing issue due to the diversity of display devices and the rapid growth of display technology. The conventional display quality assessment methods are mostly those methods which evaluate qualities of a display by measuring physical quantities, but the results from the methods are not equal to the perceived results which are acquired with subjective experiments. Thus, we need to solve the above contrariety as well as establish the quantitative correlation between physical and perceived results. This paper proposes the systematic method of evaluating relative perceived qualities among various display devices and quantifies these relative perceived qualities. The proposed method is based on Analytic Network Process(ANP), which is one of the most popular decision making methods in the business administration field. We also adopted three evaluation criteria, which consist of color, shape and depth, in order to reflect the human visual system and chose eight sub-criteria related to display characteristics via question investigation. We carried out a subjective experiment and the proposed method which evaluated perceived qualities of two display devices(TFT-LCD, OLED) in order to prove the similarity between their results. As a result, it is proved that the order relationship between perceived qualities was the same as the order of results got through the subjective experiment.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.106-111
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• 2005

The gamma irradiation effect of dried fernbraken was investigated on the physical and sensory qualities during and after soaking process. Dried fernbraken packaged in vacuum was irradiated up to 7 kGy with v-ray produced by 132 Cs at 0℃. Moisture content and rehydration rate of gamma-irradiated fernbraken after soaking increased significantly depending on the irradiation doses(p<0.05). Lightness(L), redness(a) and yellowness(b) values of Hunter color system increased significantly in the gamma-irradiated fernbraken after soaking, compared with control, while the hardness and chewiness by the texture analyser decreased significantly in irradiated ones. Sensory evaluation results showed that the mean scores of flavor, appearance, taste, texture and over-all acceptability in soaked fernbraken irradiated were not significantly different from those in control, except higher preference score of texture in irradiated ones. From these results, it might be concluded that the irradiation does not affect the physical and sensory qualities of dried fernbraken during and after soaking, especially in texture.

• Korean Journal of Food Science and Technology
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• v.52 no.4
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• pp.377-384
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• 2020

Paprika is a popular vegetable with high visual appeal and desirable flavor, the health benefits of which are increasingly attracting interest. In this study, the physical qualities, antioxidant content, and activities of six mini paprika cultivars were investigated. Both the edible part (flesh) and the by-products were studied. The average total phenolics and total antioxidant activities were higher in the flesh than in the by-products. The total flavonoids of the flesh and the byproducts were 16.41 and 37.80 mg/100 g FW, respectively. "YW glory" and "Raon yellow" flesh had the highest (245.52 mg/100 g FW) and lowest (179.96 mg/100 g FW) total phenolics among the six cultivars, respectively. However, the "RD glory" cultivar showed the highest total phenolic content (232.70 mg/100 g FW) among the by-product samples. The total phenolics in the flesh and by-products were highly correlated to the ABTS radical scavenging activity, with R=0.961 and 0.984, respectively.

• 한국초전도학회:학술대회논문집
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• v.10
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• pp.140-140
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• 2000

The effects of partial pressures of various gases on the qualities of coated conductors are studied, where the long samples were fabricated in a vacuum of a large physical vapour deposition system. The various gases such as $0_25,$H_2$,H_20$,$C_n H_m$, and CO come out from the large heating system and gives somewhat complicated effects on the interfacial chemistry at CeO/Ni which Is Important for the epitaxial growth of the film. The results of XRD measurements on the films fabricated in the controlled partial pressures of thoes gases will be presented.

• Journal of Forest and Environmental Science
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• v.23 no.2
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• pp.73-78
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• 2007

Ultrasonic deinkings of white ledger were carried out to confirm whether the ink removal efficiency and pulp qualities can be improved by the ultrasonic deinking. The effects of conventional pulping and ultrasonic treatment of white ledger on the ink particle size distribution and ink removal coefficient were compared. The physical properties of paper, energy consumption and effluent qualities were measured. The ultrasonic treatment of white ledger resulted in the ink particle size distribution suitable for flotation. The ink removal efficiency, brightness, breaking length and effluent quality were improved by the ultrasonic deinking. It is expected that the competitiveness of ultrasonic deinking system can be improved by the optimization of treatment condition.