• Nuclear Engineering and Technology
• /
• v.36 no.3
• /
• pp.210-218
• /
• 2004

In the interest of nuclear power plant safety, a self-diagnostic monitoring system (SDMS) is needed to monitor defects in safety-related components. An air-operated valve (AOV) is one of the components to be monitored since the failure of its operation could potentially have catastrophic consequences. In this paper, a model of the AOV is developed with the parameters that affect the operational characteristics. The model is useful for both understanding the operation and correlating parameters and defects. Various defects are introduced in the experiments to construct a fault library, which will be used in a pattern recognition approach. Finally, the validity of the fault library is examined.

• Journal of Korean Public Health Nursing
• /
• v.19 no.2
• /
• pp.274-283
• /
• 2005

Purpose: To survey the functional status, self-esteem and depression of a community of indwelling clients with total laryngectomy, and to evaluate the correlation among these three variances. Methods: From May 2002 to October 2002, 76 clients who had undergone total laryngectomy more than three months ago were surveyed with using Baker's functional status in head & neck cancer-self report, Rosenberg's self rating self-esteem scale and Zung's self rating depression scale. Results: 1. The functionaI status score was $48.67{\pm}10.12$. The subjects aged 70 years or older had significantly higher scores than the subjects aged $50{\sim}59$ years. The group of clients who were operated on more than five years ago showed higher scores than the patients operated on within a year. 2. The self-esteem score was $30.47{\pm}6.44$. 3. The depression score was $47.26{\pm}8.01$. The subjects who bad three family members and the subjects who had five family members had significantly higher scores than the subjects who had two family members. 4. A significant correlation found between the functional status and self-esteem. Significant negative correlations were found between the functional status and depression and also between self-esteem and depression. Conclusion: Remarkable correlations were observed among functional status, self-esteem and depression. Nurses should consider the status of layngectomy patients and pay more attention to their pre- and post- operative nursing care and rehabilitation.

• 제어로봇시스템학회:학술대회논문집
• /
• 2004.08a
• /
• pp.1516-1519
• /
• 2004

A tele-operated robot should be used to maintain and inspect nuclear power plants to reduce the radiation exposure to the human operators. During an overhaul of the nuclear power plants in Korea, a ROV(Remotely Operated Vehicle) may enter a cold-leg connected to the reactor to examine the state of the thermal sleeve and it's position in the safety injection nozzle. To measure the positions of the thermal sleeve or scratches from the video images captured during the examination, the camera parameters should be identified. However, the focal length of the CCD camera could be increased to a close up of the target and the aspect ratio and the center of the image could also be varied with capturing devices. So, it is desired to self-calibrated the intrinsic parameters of the camera and capturing device with the video images captured during the examination. In the video image of the safety injection nozzle, two or more circular grooves around the nozzle are shown as ellipse contours. In this paper, we propose a camera self-calibration method using a single image containing two circular grooves which are the greatest circles of the cylindrical nozzle whose radius and distance are known.

• 한국신재생에너지학회:학술대회논문집
• /
• 2008.05a
• /
• pp.57-60
• /
• 2008

KEPRI has studied planar type SOFC stacks using anode-supported single cells and kW class co-generation systems for residential power generation. A 1kW class SOFC system consisted of a hot box part, a cold BOP part and a water reservoir. A hot box part contains a SOFC stack made up of 48 single cells and ferritic stainless steel interconnectors, a fuel reformer, a catalytic combustor and heat exchangers. Thermal management and insulation system were especially designed for self-sustainable operation. A cold BOP part was composed of blowers, pumps, a water trap and system control units. When a 1kW class SOFC system was operated at $750^{\circ}C$ with hydrogen after pre-treatment process, the stack power was 1.2kW at 30 A and 1.6kW at 50A. Turning off an electric furnace, the SOFC system was operated using hydrogen and city gas without any external heat source. Under self-sustainable operation conditions, the stack power was about 1.3kW with hydrogen and 1.2kW with city gas respectively. The system also recuperated heat of about 1.1kW by making hot water.

• Korean journal of food and cookery science
• /
• v.16 no.2
• /
• pp.112-120
• /
• 2000

The purpose of this study was to examine the needs of high school students on foodservice. A survey from 8 high school foodservice operations in Seoul was undertaken and detailed information was collected from 538 high school students. Completed questionnaires were received from 3 self-operated and 5 contracted school foodservice operations. Statistical analyses were performed by SPSS including descriptive analysis and t-test. The 49.8% of the respondent students were male and 50.2% female. The whole students assessed the importance and performance of school foodservice as 4.18 and 2.83 out of 5 respectively, which suggests that the school foodservice needs to be improved. The Importance-Performance Analysis(IPA) used for obtaining information on high school foodservice management suggested that foodservice attributes with fair to poor performance but with high importance were sanitation of food, service of foodservice personnel, dealing with complaints and the reflection of students'opinion in menu.

• Journal of the Korean Dietetic Association
• /
• v.2 no.1
• /
• pp.1-9
• /
• 1996

This study was intended to observe the various aspects for the nutritional education, foodservice program and foodeervice management through the survey. The survey conducted for 72 elementary school dietitians in pusan area The results are as follows 1. Foodservice operation school were only 31.8% of all elementary school in pusan 2. Type of foodservice were 84.9% of self-operated foodservice, 3.8% of public foodservice, 1.3% of consignment foodservice. 3. Type of foods purchase were 452% with an open bid. 4. Elementary school student eat to lunch in classroom by 62.3% in pusan. 5. An association of supporter of elementary school organized 86.3 % of food service school in pusan.

• Journal of the Korean Home Economics Association
• /
• v.42 no.5
• /
• pp.39-52
• /
• 2004

The purpose of this study was to evaluate the meal pattern and the nutritional balance in university foodservices of Seoul. The survey was conducted using a questionnaire with 317 students at five different cafeterias that served 23 meals. We weighed all the meals offered by the university foodservices, separated the foods, and calculated their nutritional content using a computer program $\ulcorner$DS24$\lrcorner$. We also checked the dishes and those amount students consumed from the menu. The results of this study is summarized as follows. : 1) The most prevalent menu patterns included rice, soup, two side dishes, and kimchi. 2) Most nutrient contents per meal in a given menu was lower than one third of the recommended dietary allowance(RDA). 3) The mean energy content for the amount of rice that was served was 399㎉, for the side dish, it was 107㎉, and for the kimchi, it was 9.9㎉. 4) The number of total dishes and side dishes was five and two, respectively. The dietary variety score was 16.7, and the dietary diversity score was 3. 5) The mean energy intake by students at self-operated managements were 545㎉, and at one contracted management, the energy intake were 494㎉. Both of them did not serve enough to meet one third of the RDA. Nutrient adequacy ration(NAR) was 0.4∼0.9, and Index of nutritional quality(INQ) was above 0.9 for most nutrients with the exception of calcium and vitamin B$_2$.

• Korean Journal of Community Nutrition
• /
• v.14 no.5
• /
• pp.576-589
• /
• 2009

The purpose of this study was to analyze the status of school foodservice facilities, utilities and equipment & sanitary education in provinces, This study was carried out from September 2008 until December 2008 and is targeted towards schools' dietitians that work at schools with school foodservice. 1,623 schools participated in this research and Kangwondo, Choongchungdo including the metropolitan area with frequent occurrence of food bone disease were the targets of this research. The regional distribution of this research is as follows; 377 schools in Seoul, 648 schools in Gyeonggido, 160 schools in Kangwondo, 438 schools in Choongchungdo equaling 1,623 schools in total. And out of the total 1,623 schools, 815 (50.2%) were elementary schools and 808 (48.8%) were middle and high schools (p < 0.001). Most of the elementary schools, excluding 4 schools, were self-operated. In the case with middle and high schools, 81.5% (513 schools) were self-operated and 18.4% (295 schools) were contracted. When dealing with the sanitation management of school foodservice in Kangwondo and Seoul, elementary schools were less equipped with equipment and facilities than middle and high schools which proved that they were in need of improvements (p < 0.01). Schools with self-operated foodservice, in particular, were in need of preparation zone improvements. 52.3%~88.0% of stainless equipment such as utensils, spoons/chopsticks, subsidiary food tray, and food trays were sterilized by dryers. Work tables, vegetable slicers, and mincers were chemically sterilized and plastic materials were sterilized by ultraviolet rays. Data from newspapers, Internet and TV are collected beforehand and then an annual hygiene educations plan for employees are put together. Hygiene education for employees are carried out monthly through oral method.

• Korean Journal of Community Nutrition
• /
• v.2 no.4
• /
• pp.605-615
• /
• 1997

The job characteristics and competencies of 285 dietitians in employee foodservices were investigated by worker-oriented job analysis methodology. The purposes of this study were to : a) determine the knowledge, abilities, skills and other characteristics(KASO) needed for dietitians in two types of employee foodservice groups(self-operated vs. contracted), b) categorize KASO items by factor analysis and c) provide job information and job descriptions for dietitians in employee foodservices. The job analysis questionnaire was consisted of questions concerning the 134 KASO items. The questionnaire was mailed to 250 dietitians who are members of The Korean Dietetic Association Practice Group in self-operated foodservices(group A) and 250 dietitians who are employed in contracted foodservice companies(group B). Completed questionnaires were received from 285 dietitians(121 in self-operated, 164 in contracted) ; with response rate of 57%. Statistical data analysis was completed using the SPSS/win and the SAS/win packages. The results of this study can be summarized as follows. 1) Through factor analysis, the 134 KASO items were regrouped into 6 categories :‘primary dietetic tasks concerning menu management and administrative work regarding merchants’, ‘primary dietetic tasks concerning procurement and purchasing of food and supplies and meal production and service control’, ‘primary dietetic tasks concerning facility, sanitation and safety control’, ‘secondary dietetic tasks concerning nutrition education and research’, ‘secondary dietetic tasks concerning foodservice operation management’and‘human attributes’. 2) Analysis of the total scores(average scores of degree of frequency, importance and entry requirements of KASO items within 6 categories), group A showed high priorities placed on‘human attributes’, ‘procurement and purchasing of food and supplies and meal production and service control’, ‘menu management and administrative work regarding merchants’, ‘whereas group B showed high priorities placed on’‘human attributes’, ‘foodservice operation management’. (Korean J Community Nutrition 2(4) : 605-615, 1997)

• Proceedings of the Korean Society of Marine Engineers Conference
• /
• 2000.11a
• /
• pp.43-49
• /
• 2000

Heat transfer characteristics of self oscillating heat pipe were experimentally investigated for the effect of fill charge ratios and heat loads. The heat pipe used for this study is made of copper capillary, has 0.002m internal diameter, a 0.34m length in one turn and consists of 19 turns. Heating and cooling section each have a length of 70mm. Water was used as working fluid inside heat pipe. As the experimental results, the self oscillating heat pipe was operated by self-exited oscillation and circulation of working fluid and the oscillation within the self oscillating heat pipe assumed chaotic behavior.