• Journal of the Korean Geotechnical Society
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• v.20 no.8
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• pp.113-121
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• 2004

The present study is suggested to estimate the degree of secondary consolidation caused by various changes of stress such as loading, unloading and reloading in improving poor subsoil through pre-compression loading construction method and, for this purpose, examined the characteristics of the consolidation of Kunsan clay through incremental loading test (IL) using standard consolidation tester and constant loading rate test (CLR), which were adapted from the constant rate of strain test (CRS). In addition, after CRS test, this study determined the characteristics of secondary consolidation and relationships among void ratio, effective stress and time according to the ratio of effective over-consolidation on reloading at the point of time of random expansion. Kunsan clay had larger expansion and smaller secondary consolidation settlement when the ratio of effective over-consolidation was high. In addition, when loading was applied after the load was removed at once, the secondary consolidation coefficient $C'_{\alpha}$ was smaller than that when the load was removed gradually, and when the ratio of effective over-consolidation was over 1.4 a similar value was produced. Based on the entire settlement resulting from reloading, the secondary consolidation coefficient $C"_{\alpha}$ increased non-linearly with the lapse of time but the final value was similar to that in the case of rapid removal. The strain velocity of void ratio was in a regular linear relationship with the increase of loading time regardless of the ratio of effective over-consolidation in both tests and it grew smaller with the increase of the ratio of effective over-consolidation.tion.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.6
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• pp.252-263
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• 2018

In this research, we performed a SWOT analysis to analyze the feasibility of cultivating tropical fruits in Korea, using the mango as a case study. The opportunities for domestic tropical fruit (mango) cultivation are that the domestic cultivation environment is improving due to global warming, the consumer market is expanding due to the increase in domestic demand, and some local governments are supporting the cultivation of tropical fruits as a new high-income crop. The strengths are that it is possible to produce high quality fresh fruits in Korea and that they are still distributed in small quantities, so they can be differentiated from imported ones. There are regular customers and the mango is recognized as a medicinally functional fruit. The threats are that the price competitiveness of imported goods is likely to be further strengthened due to the implementation of the FTA and that it is difficult to cope with the unpredictable climate changes, such as heavy snowfall and extremely cold weather. The weak points are that the initial investment cost is high, the operating costs such as heating bills are also very high, and there is no supply system for the chemicals, fertilizers and cultivation technology required for tropical fruits. In order for tropical fruits such as mangoes to become major fruits, we must make full use of these strengths and opportunities while, at the same time, complementing the weaknesses and eliminating the threats in the value chain.

• Journal of Nutrition and Health
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• v.9 no.1
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• pp.16-24
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• 1976

To determine patterns of preference for and consumption of milk and milk products in Seoul city, a study was conducted of 724 girls and 587 boys ranging in age from elementary school to collage level, from July to August, 1974. Findings are summarized as follows: In general, milk and milk products were liked by both children and adults. A contrasting low tendency to purchase such products was due to socioeconomics, habitual, and educational factors, as well as a lack of adequate nutritional information, especially with regard to milk. Knowledge of the value of milk as a source of calcium was lacking, especially among boys. The majority of homemakers understood that milk was nutritious, but not specifically as the best source of calcium for their families. Milk, especially in beverage form, was commonly regarded as food for the infant and small child. Grandparents would not drink it. Such a beliefe is similar to that found in under-developed or developing nations. The need for nutrition education must be emphasized. Milk and milk products are expensive foods, particularly for the low income family; but even in higher income levels, consumption was limited. Milk was consumed mostly by the younger family members, less by the older. Among the children, preference, knowledge, and concern with the nutritional value of milk increased with age of subjects. It is presumed that awareness improved with increasing length of school education. Greater frequency of milk intolerance was found with decreasing age of respondents: about 10 percent had some form of milk intolerance. This percentage will be found to be much higher in villages where milk is less familiar. This study indicated that respondents liked ice cream best of all the milk products. For beverage, they preferred cider and cola in summer, coffee and milk in winter. Smaller families consumed more milk than larger families. Household consumption of condensed milk was very low, mostly as coffeemate. Among households interviewed, as many had regular as irregular delivery of dairy milk. Average consumption ranged 0.5 to 1.5 Hop. Engel indices of these families ranged 20 to 60. Use of milk at home was very simple. Not many methods of preparation were found. The milk was used mostly as beverage. In order to improve the nutritional level of Korean children and adults who especially need additional calcium, milk and milk products are recommended as the best source of calcium. Nutrition education of children and their parents should receive greater emphasis.

• Journal of Korean Society of Forest Science
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• v.94 no.4 s.161
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• pp.269-276
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• 2005

This research was carried out in order to make clear population and community structure of Berchemia berchemiaefolia forest surveyed from October 1998 to October 2004 which was located in Janggok-Ri Gunwi-Gun, Kyungpook province. B. berchemiaefolia community was classified into 3 groups such as Picrasma quassioides group, Carex ciliata-marginata group and Typical group using ZM methods. In case of floristic composition structure according to crown stories, B. berchemiaefolia occupied 42.82%, 34.43%, and 5.28%, in tree layer, subtree layer and shrub layer, respectively. Importance value of Quercus variabilis, Platycarya strobilacea and Quercus serrate species was generally high. Species diversity of Picrasma quassioides group indicated 1.6669 which was highest value among the 3 vegetation groups. Population of B. berchemiaefolia showed overall the structure of reverse J type in DBH class showing the peak between 6 cm and 10 cm and reached 14 meters in height class, and the age structure of the population ranged from 11 years to 60 years showing regular distribution type. Stump sprout or/and epicormic branch made numerous stems around original stump of previous generation which was considered to be cut and disappeared by residents. Seedlings or/and saplings of B. berchemiaefolia were intensively occurred in the opened areas of forest road. Those things could be certainly considered to establish management plan of B. berchemiaefolia forest.

• Korean Journal of Applied Biomechanics
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• v.17 no.4
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• pp.17-25
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• 2007

The purpose of the study is to give basic data for the improvement of the skill and to show an exemplary position for squash club members or trainers thru a comparative analysis on the kinematics and kinetics variables on the forehand drive motion in playing squash. The objects of the research are divided into two sections, skilled group(n=8) and unskilled group(n=8). The skilled group is composed of professional players currently working and unskilled group is career of six month, both of lives in B city. In this research, to gather the data 3D motion analysis and test result analysis using force platform was used. The variables are duration, position, segment velocity, segment acceleration and etc. in using force platform. The results are as follows: 1. The duration per phase of the skilled is 0.18sec P1(DS) while that of unskilled is 0.32sec. in P2(FT), the duration of the skilled is 0.29sec, that of unskilled is 0.34sec. Average of the duration of the skilled is 0.48sec, while the unskilled, 0.66sec. 2. Regarding positional movements per event, the unskilled has a relatively higher position in center of gravity, shoulder joint, elbow joint compared with that of the skilled. Generally speaking, positions of the unskilled is higher than the skilled. 3. In segment velocity per event, R-shank, R-upper arm, R-forearm and racket. The skilled is faster than the unskilled. we found a big dig difference in shank. 4. In acceleration per event, there was a big difference in upper-arm and fore-arm of the impact. 5. The skilled group on the force platform shows relatively stable and regular changes while the unskilled shows unstable from the touch down to initial 20% the force value of central support period after the impact moment decreases rapidly and the center of gravity is not moved well. 6. The maximum force value of the skilled is 1019.7N. it is found 19.86% of the total duration. That of the unskilled is 639.2N, it is found 20.67% of total duration.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.414-420
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• 2014

This study was performed to increase the yield and to reduce the processing times for the preparation to improve the productivity and quality of rice jochung, a traditional food in Korea. In order to evaluate the quality characteristics and yield of jochung, the viscosity, color value, mineral contents and the sensory evaluation were measured. Jochung is prepared from steamed rice (STR), wet-milled rice flour (WRF) and dry-milled rice flour (DRF) by processing methods of rice and reacting times (6 hours or 13 hours) of liquefaction and saccharification. There is commonly added liquefying enzyme for rice liquefaction (0.4%/10 kg rice, at $85{\sim}90^{\circ}C$ for 1 hour or 4 hours) and saccharogenic enzyme with malt (2.5% or 4.5%/10 kg rice, at $56{\sim}60^{\circ}C$ for 5 hours or 9 hours). The inner structural properties of WRF showed the more distinct shape regular structure of uncombined starch particles but the DRF closely maintained particles of rice flour observed by SEM. If processing times for liquefation and saccharification were reduced from 13 hours to 6 hours, the yield of jochungs prepared with WRF increased 8%, the DRF 7%, and the STR 3% respectively and the sensory evaluation as well as color values and overall desirability received high scores. The viscosity, color a and b values of jochung processed with WRF for 6 hours were lower than that processed for 13 hours. The viscosity and color a, b value and Ca content were decreased in the jochung processed with WRF or DRF for 6 hours, but Mg, P and K were increased than that of STR. Jochung processed by 0.4% liquefying enzyme and 2.5% malt with WRF for 6 hours will increase the yield, save manufacturing times and costs and will thereby enable cost-effective techniques.

• Korean Journal of Construction Engineering and Management
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• v.10 no.3
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• pp.111-121
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• 2009

Value Engineering(VE) at design phase(so-called Design-VE) becomes quite a compulsory solution for better customer satisfaction, cost reduction, higher product performance, and, eventually, insured predominance in the competition. Unlike intended, however, the customer requirement on Design-VE has not been fully reflected in reality. Furthermore, the Design-VE occasionally does not progress in regular sequence; Preparation for measuring customer requirement - Function analysis - Idea creation. Therefore, this study suggests Axiomatic Design Theory to be adopted in Design-VE process expecting that the functions required by the customer could systematically reflected in VE process. Post-occupancy Evaluation(POE) is also represented as a method to measure and arrange the customer requirements. The customer satisfaction Design-VE process creates ideas defining functions in more detailed, to reflect the concrete user requirement. This approach helps function analysis and idea creation linked closely because function and idea are developed zigzag (i.e. function - idea - function...) in being decomposed into level down. The application of the process proposed by this study will be helpful to improve the customer requirement measurement and clarify a link between functions and ideas.

• Food Science and Preservation
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• v.13 no.6
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• pp.686-690
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• 2006

Quality properties of legumes (Seoritae and red bean) with soaking of 3% NaCl solution and microwave dying were evaluated. The samples were soaking with 3% NaCl at $25^{\circ}C$ for 6 hr(Seoritae) and 12 hr(red bean). Moisture content of Seoritae and red bean after soaking are 35.8%, and 35.1% respectively. The samples were dried with microwave treatment and cooling with microwave treatment combination secondly to $12{\sim}14%$ for moisture content Hardness of Seoritae was decreased from $12,863g_f$ to $3,309g_f$. There was a difference between varieties on color value. Hardness of cooked rice with ratio of milled rice and legumes(7:3) was $3,165g_f$ which is lower value compared to regular cooked mixed rice. Sensory evaluation of cooked mixed rice showed that treated samples have higher scores on color, flavor, taste, texture and overall acceptability values than those of control.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.373-379
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• 2000

Low salt fermented anchovy was stored at $25^{\circ}C$ for a period of 20 days from the time of ultra-high pressure treatment under different operating conditions, such as magnitude of pressure($(200{\sim}500\;MPa)$, temperature$(20{\sim}50^{\circ}C)$ and treatment time$(5{\sim}20\;min)$ with viable cell count(VCC) and quality assessments conducted at regular intervals. VCC decreased logarithmically during storage. Lower values of VCC in the treated samples were observed compared to the untreated. A gradual increase in peroxide value was noticed during storage, compared to those of the untreated which showed a sudden rise. Thiobarbituric acid value decreased initially and remained at that level before rising almost exponentially between 12 and 20 days. Volatile basic nitrogen increased gradually during storage. Amino nitrogen remained almost constant up to 20 days, regardless of any conditions investigated. High pressure treatment maintained better quality during storage at $25^{\circ}C$ by reducing the viable cell count in low salt fermented anchovy.

• Tunnel and Underground Space
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• v.28 no.6
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• pp.584-595
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• 2018

This study conducted direct shear test on about 290 sorts of materials such as sandy soil, clayey soil and gravely soil to present proper standard on shear strength of soil. Shear strength of soil in large scale tends to show that angle of internal friction increases as sand contents grow and it ranges $23.5^{\circ}{\sim}34.9^{\circ}C$ with cohesion of 2.0 kPa~15.7 kPa. Elastic modulus was visibly distinct by load, and which increased approximately 80% as vertical load grows. Angle of internal friction arranging $15.0^{\circ}{\sim}28.6^{\circ}$ on clayey soil decreased as clay contents rises and cohesion increase in regular scale. Elastic modulus tends to increase initial elastic modulus with almost same growing rate. While angle of internal friction on gravely soil indicates $29.9^{\circ}{\sim}36.7^{\circ}$ which hardly shows distinctive features. According to test in detail, cohesion of SW (well-graded sand), SP (poorly-graded sand), SC (clayey sand) and SM (silty sand) indicates value by 94%, 78% and 59% comparing to SC, SW and SP respectively. Angle of internal friction of ML (low-liquid limit silt) and CL (low-liquid limit clay) appears almost same features, and MH (high-liquid limit silt) despite of 88% value of ML. Cohesion among them varies with similar growing rate.