• 한국식품조리과학회지
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• 제14권4호
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• pp.367-374
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• 1998

The purpose of this study was to evaluate the microbiological quality of, and to assure the hygienic safety of, the kimbap production in the university foodservice facilities in accordance with the HACCP (Hazard Analysis Critical Control Point) Program. The time-temperature relationship and the microbiological quality (specifically, total plate count and coliform bacteria count) were assessed to find the critical control point (CCP) during each of the production phases. The average of the daily longest duration time of the kimbap at the facilities was 23.4 hours in summer, while 29.6 hours in winter. In the purchasing phase of the raw materials, the microbiological quality of laver, fish paste, carrot and cucumber in summer was not at an acceptable level according to the standard set by the Natick research center, especially the number of TPC and the coliform level of laver was higher than the threshold level. In the refrigerator storage phase, the temperature of the carrot was 7.4$^{\circ}C$. This temperature is far exceeding the standard so that the microbiological counts was increased by the 2 log cycle during the average storage time of 17 hours or more. In the preparation phase, the temperature of the blanching is too low compared to the standard. In the holding phase before serving, its time-temperature relationship was out of the FDA food code standard both in winter and summer. In the sewing phase, the number of microbiological count was higher than the threshold level in summer while that in winter was up to standard. According to the Harrigan and McCance standard, the number of microbiological count of the utensils was higher than the threshold level in summer while that in winter was up to standard.

• 한국의료질향상학회지
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• 제5권2호
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• pp.324-334
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• 1998

Background : Strategic planning is an organizationwide or systemwide, ongoing look into the future usually of 2~3 years, based on objective analysis of the current environment and trends, but it can incorporate both short-term and long-term goals. The strategic planning process includes external analysis, internal analysis, issue analysis, development of mission, vision and values, and lastly development of organizational goals and objectives. As a part of the strategic quality planning process, certain service lines, important organizationwide functions, or key processes supporting these functions can be prioritized to expedite and roll out certain strategic goals. This is called strategic quality initiatives. Methods : We organized a quality improvement team, a subgroup of 21st century vision planning corps of our medical center, and pursued QI activities for improvement of healthcare environment, particularly in the admission setting. We developed a strategic quality initiative based on the results of patient satisfaction surveys, and carried out functions of self-directed work team. Results : The strategic goal was to be the benchmark for peer group hospitals in Korea for providing cost-effective best-practice. The QI team included 3 medical doctors, 1 nurse, 1 social worker, and 1 QI consultant as well as many operational members to support services and quality initiatives met every Tuesday for 18 weeks. Outcome objectives were to improve patient satisfaction score. The issues included in the objectives were comfort, temperature, noise, cleanliness of the admission wards, quality and education of patient meals, matters regarding the admission process, and an appurtenant facility such as restaurant or convenience store. Every issue was discussed and recommendations, conclusions and opportunities were implemented. Conclusions : By developing a strategic quality initiative as a part of the strategic quality planning process, and pursuing a self-directed work team, certain sen/ice lines, important organizationwide functions, or key processes supporting these functions can be improved effectively within a short period. Strategic quality initiatives serve to support, or roll out, certain strategic goals that are relevant to performance improvement and development of specific measurable outcome objectives, and associated performance measure for each initiative. Each strategic quality initiative should include a statement of intent outcome objectives, and performance measures. We will come back with follow up of the strategic quality initiative, for improvement of healthcare environment, and results of patient satisfaction re-survey.

• 한국항공우주학회지
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• 제32권10호
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• pp.118-126
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• 2004

이산와류법(discrete vortex method)을 이용하여 진통하는 평판들로부터 추력발생을 연구하였다. 평판들과 후류들은 이산와류로 나타내었다. 진동하는 평판들 사이의 복잡한 공력상호작용을 정확히 계산하기 위하여 와핵모델(vortex core model)과 와핵첨가법(vortex core addition scheme)을 사용하였다. 단일 평판이 히빙진동을 할 경우 나타나는 후류를 계산하여 기존의 유동가시화 결과와 비교하였다. 피칭진동 시 평판에서 발생하는 후류형상이 평판들의 추진 특성에 미치는 영향을 조사하였다. 3가지 방식(1. 하나의 평판은 고정 다른 평판은 진동, 2. 두개의 평판이 같은 위상으로 진동, 3. 두개의 평판이 반대의 위상으로 진동)으로 진동하는 평판들의 추진특성을 계산하였다. 반대의 위상으로 진통하는 평판이 가장 큰 추진력을 보였다.

• 한국식생활문화학회지
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• 제14권4호
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• pp.385-393
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• 1999

The purpose of this paper on Hoe (raw beef) is to investigate various kinds of its recipes, with equal focus on seasonings and sauces as well as its main and sub ingredients. The recipes of Hoe can be broadly classified into four large groups such as Salkogi Hoe(Red meat Hoe), Hankazi Naechang-yook Hoe(made from internal organs), Jap Hoe(1)(miscellaneous Meat Hoe) and Jap Hoe(II)(rolled with a whole pinenut) while the cook books written before 1945 indicate that the number of recipes reaches up to 21. The recipe of Salkogi Hoe comprises following three steps. Cut raw beef into thin strips and season them if necessary, then sprinkling sufficient pinenut powder on the strips. Its main sauce is hot pepper paste with vinegar. The recipe of Hankazi Naechang-yook Hoe uses kidney, manyplies, liver and tripes as main ingredients. Kidney should be thinly sliced with mixture of salt, seasame salt, seasame oil, and pepper as its seasonings. Regarding Manyplies, liver and tripes, there exists two possible ways to season them after cutting into strips. You can season with sesame oil and pepper or only with salt. Main ingredients of Jap Hoe(I) consist of beef, pork, kidney, manyplies, liver and tripes, among which minimum two ingredients are selected. Ingredients selected are sprinkled with pinenut powder after cutting into thin strips. And Hot pepper paste with vinegar is used as main sauce. The recipe of Jap Hoe(II) is to cut manyplies into pieces of 2Cm by 5 Cm without removing their black part and roll each piece with a whole peanut in such a manner that the peanut sticks from rolled piece.

• 한국해양환경ㆍ에너지학회지
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• 제3권2호
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• pp.18-24
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• 2000

성질이 다른 두가지 유체가 복잡한 상호작용을 하는 경우의 유동을 살펴 보기 위하여 2차원 비점성 수치해법을 개발하고, 이를 감압된 수중 파이프에서의 기름 유출 문제에 적용하였다. 두 유체의 경계면은 보오텍스 쉬트로 모델링하고 보오텍스격자법 (vortex-in-cell method)을 적용하여 유동을 해석하며, 장시간의 유동 모사를 위하여 경계면의 분할과 접합이 가능하도록 하였다. Boussinesq 가정에서 외부유체의 관내로의 유입 속도가 기존의 수학모델과 거의 동일함을 확인하였고, 경계면에서의 복잡한 상호 유입과 보오텍스 유동에도 불구하고 Lock Exchange가 발생함을 보였다. 개발된 수치해법은 다양한 해양환경의 2상유체 문제에 효과적으로 이용될 수 있다고 사료된다.

• International Journal of Aeronautical and Space Sciences
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• 제18권2호
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• pp.290-299
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• 2017

Reconfigurable flight control using various kinds of adaptive control methods has been studied since the 1970s to enhance the survivability of aircraft in case of severe in-flight failure. Early studies were mainly focused on the failure of actuators. Recently, studies of reconfigurable flight controls that can accommodate complex damage (partial wing and tail loss) in conventional aircraft were reported. However, the partial wing loss effects on the aerodynamics of conventional type aircraft are quite different to those of BWB(blended wing body) aircraft. In this paper, a reconfigurable flight control algorithm was designed using a direct model reference adaptive method to overcome the instability caused by a complex damage of a BWB aircraft. A model reference adaptive control was incorporated into the inner loop rate control system enhancing the performance of the baseline control to cope with abrupt loss of stability. Gains of the model reference adaptive control were polled out using the Liapunov's stability theorem. Outer loop attitude autopilot was designed to manage roll and pitch of the BWB UAV as well. A 6-DOF dynamic model was built-up, where the normal flight can be made to switch to the damaged state abruptly reflecting the possible real flight situation. 22% of right wing loss as well as 25% loss for both vertical tail and rudder control surface were considered in this study. Static aerodynamic coefficients were obtained via wind tunnel test. Numerical simulations were conducted to demonstrate the performance of the reconfigurable flight control system.

• 농업과학연구
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• 제42권4호
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• pp.325-333
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• 2015

The ventilation systems composed three types of side vent (roll-up) 'SV', side vent+roof vent 'SV+RV', and side vent+roof fan 'SV+RF' with 7.5 m spacing, with specific set point temperatures for ventilation: SV ($35^{\circ}C$ open / $33^{\circ}C$ close), SV+RV or SV+RH ($35^{\circ}C$ open/$33^{\circ}C$ close for root ventilation and $37^{\circ}C$ open / $35^{\circ}C$ close for side vent). In the treatment of SV+RV, although the average daily maximum temperature inside the greenhouse temporarily increased by $38-40^{\circ}C$, thermal stress by high temperature did not occur and the disease incidence (%) of powdery mildew and downy mildew on the oriental melon were 25 - 75% lower than in the conventional SV treatment. In the SV treatment, the disease incidence (%) of powdery mildew and downy mildew were 1.4 - 7.7% and 4.2 - 15.9% for 'Deabakkul', and 20.3 - 22.8% and 2.8 - 11.3%, for 'Ildeungkkul'. The yield for one month was higher in the treatment of SV+RV than those in other treatments, with values of 2,105 kg/10a for 'Deabakkul' and 2,537 kg/10a for 'Ildeungkkul'. The simultaneous treatment with side vent and roof vent resulted in 16.2% higher yield (18.1% higher marketable yield) than that in the SV treatment for 'Deabakkul'.

• 한국과학교육학회지
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• 제24권3호
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• pp.544-555
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• 2004

이 연구에서는 고등학교 학생들, 화학교사들, 그리고 예비 교사들을 대상으로 하여 다니엘 전지에서의 염다리 역할에 대한 개념 유형을 설문과 면담을 통하여 알아보았다. 또한 교사와 학생들이 가지는 개념의 어려움에 대한 원인을 알아보기 위하여 고등학교 화학 II 교과서의 서술내용에 대한 분석도 병행하였다. 예비 교사들의 생각은 교사교육 프로그램의 문제점을 점검하기 위하여 조사되었다. 연구 결과, 교사들은 염다리를 통한 이온의 이동에 관한 관점은 가지고 있었으나,염다리가 닫힌 회로를 완성하는 역할을 한다는 사실에 대한 관점을 가지고 있지 않은 것으로 나타났다. 이러한 경향은 학생들과 예비교사의 경우에도 유사한 것으로 나타났다. 교사들과 학생들이 염다리에 대한 정확한 개념을 형성하는데 어려움을 겪는 원인은 교과서의 불충분하고 다양한 설명 때문일 가능성이 있었다.

• 한국세라믹학회지
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• 제54권4호
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• pp.292-297
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• 2017

${\beta}-SiAlON$, based on its high fracture toughness, good strength and low abrasion resistance, has been adopted in several industrial fields such as bearings, turbine blades and non-ferrous metal refractories. In general, ${\beta}-SiAlON$ is fabricated by reactive sintering using expensive $Si_3N_4$ and AlN as starting materials. On the other hand, in this study, a cheaper ${\beta}-SiAlON$ starting powder synthesized by SHS was employed to improve price competitiveness compared to that of the reactive sintering process. ${\beta}-SiAlON$ ceramics with various content of the sintering additive $Y_2O_3$ up to 7 wt% were fabricated by conventional pressureless sintering at $1800^{\circ}C$ for 2 to 8 h under $N_2$ pressure of 0.1 MPa. The specimen with 3 wt% $Y_2O_3$ exhibited the best mechanical properties: hardness of 14 GPa, biaxial strength of 830 MPa, fracture toughness of $5MPa{\cdot}m^{1/2}$ and wear rate of about $3{\times}10^{-6}mm^3/N{\cdot}m$.

• 대한조선학회논문집
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• 제39권2호
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• pp.69-80
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• 2002

선박의 곡외판은 냉간가공과 열간가공(선상가열) 과정을 거쳐 제작된다. 선상가열의 자동화 및 기계화에 대한 연구가 다양하게 수행되어 오고 있다. 특히 가열조건과 잔류 변형 사이의 관계규명은 자동화 및 기계화를 위한 주요 요소로 생각된다. 본 연구는 그러한 관계를 규명하기 위하여 일련의 체계적인 과정을 제시하고 관계식을 제안하였다. 선상가열에 의한 변형은 3차원 열탄소성 변형현상으로 정식화될 수 있으며, 열탄소성 변형현상을 유한요소해석을 이용하여 다양한 가열조건에 대한 수치해석을 수행하였다. 유한요소법의 유용성을 검증하기 위하여 실험을 수행하였고 그 유용성을 확인하였다 변형관계식에 사용된 입력변수는 차원해석을 통하여 선정하였다. 유한요소법을 이용하여 얻어진 결과를 활용하여 선상가열에 의한 변형관계식을 추정하기 위하여 다변수해석과 다차원 보관과정을 예시하였다. 일련의 과정을 통하여 본 연구는 선상가열의 가열조건과 잔류 변형 사이의 관계식을 선정하기 위한 방법을 제안하였다.