• Journal of the Korean Society of Clothing and Textiles
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• v.41 no.1
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• pp.84-97
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• 2017

Water vapor and thermal transmission properties of high emotional garments are important to evaluate wear comfort; in addition, the measuring methods of these properties are also critical for breathable and warm suit fabrics. In this study, the water vapor and thermal properties of composite yarn fabrics made of CoolMax, Tencel, and Bamboo fibers with filaments were measured and compared according to the measuring method. Water Vapor Transmittance (WVT) of the fabric woven by the sheath/core composite yarn in the warp direction was the highest due to the small staple fiber volume in the sheath/core yarn structure and high air voids in the sheath/core yarn fabrics. This property was also the highest in fabrics woven by bamboo staple yarns in the weft direction, and was the lowest on hi-multi filament fabrics. However, water vapor resistance ($R_{ef}$) of these fabrics by KSK ISO 11092 showed the opposite results to the water vapor transmittance method ($CaCl_2$ method); in addition, its correlation coefficient was low. The correlation coefficient between $R_{ef}$ and the drying rate was 0.719; therefore, the measurement mechanism of $R_{ef}$ is analogous to the drying property measurement. The thermal conductivity of the fabrics woven with compact staple yarn showed a high value; however, the hi-multi filament fabric showed low thermal conductivity. Therefore, fiber characteristics affect thermal properties more than yarn structure. The correlation between thermal property and moisture transport was also low. This study showed that: water vapor transmittance was active at the loose yarn structure, dry heat transport was vigorous at the compact yarn structure, and heat transport was affected more by fiber characteristics than yarn structure. In conclusion, sheath/core composite yarns were relevant to the high absorptive cool suit along with siro-fil and CoolMax/Bamboo staple yarns that were relevant to the heat diffusive cool suit.

• Journal of Korea Water Resources Association
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• v.45 no.6
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• pp.557-568
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• 2012

In order to understand the hydrological processes on the mountainous forest, the configuration of soil evaporation (E) out of evapotranspiration (ET) is a challenging and important topic. In this study, we attempted to understand the soil evaporation process for a humid forest hillslope via measuring and analyzing soil moistures with a sampling interval in 2 hours at three locations for 10 days between May 22th and 31th 2009. Two methods were used to estimate soil evaporation in every 2hr; one is a method using soil moisture measurement ($E_{SM}$), the others methods are based on Penman equation (Penman (1948), Staple (1974), Konukcu (2007), Equilibrium Penman ($E_{equili}$)). As a critical parameter in determining $E_{SM}$, the dry surface layer (DSL), was estimated using energy balance equation. The accumulated soil evaporation ($E_{SM}$) of A, B, C points were estimated as 2.09, 1.08 and 2.88 mm, respectively. The estimated evaporation of Penman (1948), Staple (1974), Konukcu (2007), $E_{equili}$ were 4.91, 8.80, 8.63 and 3.28 mm. The proposed method with soil moisture measurement showed lower soil evaporations than the other conventional methods. The increasing soil temperature and interaction between soil and atmosphere due to existence of litter and DSL are considered as dominant factors for soil evaporation. The $E_{SM}$ has the apparent lag time between 2 and 4 hr compared with $E_{equili}$ and net radiation. The DSL and surface resistance ($r_s$) were increased as soil moisture was decreased for in this study. The estimated DSL through the temporal distribution analysis of soil moisture and tension measurements was also similar to that of the energy balance relationship.

• Journal of the Korean Society of Food Culture
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• v.9 no.3
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• pp.267-275
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• 1994

The purpose of this study was to understand dietary culture of the Buddhist priesthood in Seoul and Kyongnam. This survey was carried out through questionnaries for menu, pretreatment, seasoning and recipe and the subjects were 26 temples and hermitages. Foods of the Buddhist priesthood were divided into staple food and side dish. The results of this study can be summarized as follow: 1. Staple foods of the Buddhist priesthood divided into cooked rice, gruel, noodle and Sujebi. Main materials of cooked rice and gruel were rice, noodle and Sujebi were wheat flour. Menues of staple foods were used white cooked rice, white gruel, wheat noodle and wheat Sujebi, respectively. Soups of noodle and Sujebi were used mushroom and seaweed. 2. Side dishes of the Buddhist priesthood divided into soup(국), stew(찌게), hard-boiled food(조림), steaming food(찜), raw vegetables(생채), cooked vegetables(나물), roast vegetables(볶음), pan fried food(전), baked(구이), wrapped rice(쌈), raw fish(회), Mook(묵). Vegetables divided into green-steam vegetables, edible roots, fruit vegetables, edible mountain herbs and seaweeds. A great difference of used for vegetables had been observed kinds of side dishes. Main materials of wrapped rice, raw fish and Mook was lettuce, raw mushroom and acorn, respectively. Seasonings were red pepper, garlic, green onion and sesame oil.

• Fibers and Polymers
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• v.7 no.4
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• pp.424-431
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• 2006

Roll drafting, a mechanical operation attenuating fiber bundles to an appropriate thickness, is an important operation unit for manufacturing staple yams. It influences not only the linear density regularity of the slivers or staple yams that are produced, but also the quality of the textile product and the efficiency of the thereafter processes. In this research, the dynamic states of the fiber bundle in the roll drafting zone were analyzed by simulation, based on the mathematical model that describes the dynamic behavior of the flowing bundle. The state variables are the linear density and velocity of the fiber bundles and we simulated the dynamics states of the bundle flow, e.g., the profiles of the linear density and velocity in the draft zone for various values of the model parameters and boundary conditions, including the initial conditions to obtain their influence on the dynamic state. Results showed that the mean velocity profile of the fiber bundle was strongly influenced by draft ratio and process speed, while the input sliver linear density has hardly affected the process dynamics. Velocity variance of individual fibers that could be supposed to be a disturbing factor in drafting was also influenced by the process speed. But the major disturbance occurred due to the velocity slope discontinuity at the front roll, which was strongly influenced by the process speed. Thickness of input sliver didn't play any important role in the process dynamics.

• Journal of the Korean Dietetic Association
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• v.2 no.2
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• pp.141-157
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• 1996

This study was carried out to obtain the information concerning food preferences of 588 men working at industry in Ulsan area. The subjects of this study were composed of 245 clerical workers and 343 physical workers. The results of this study can be summarized as follows: 1. Average age of this subjects was 36.1 years(ranging from 21 to 57), in the educational background, most of subjects were high school graduates. The mean height and weight were l71.6cm and 67.5kg. 2. In the preference of food 1) The preference for staple foods, well-milled cooked rice was preferred the most by the subjects. Kalkooksoo(hot noodle), cooked rice covered with raw fish pieces, bread with red bean were preferred the most by the workers. 2) The acceptance for side-dishes were high in sirak(woogyogi) soup, bach tang, soybean paste soup, broiled fish, wild plant namul, small radish kimchi and crab steaming products by clerial and physical workers all together. 3) The preferences for fruits and beverages were high in water-melon, pear, fruit juice and Korean traditional beverage.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.92-108
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• 2014

"Eumsigbangmun(飮食方文)"is an old culinary archive written in 1880s and has been categorized into 144 parts, 86.5% of the archive deals with food, while the rest deals with clothing and dwelling. The contents of the food section are : recipe, storage, effect and taboo. The recipes are : 7 staple foods, 57 side dishes, 13 rice cakes, 5 Korean cookies and 7 drinks. The spices are : hot chilli pepper paste, soybean sauce and vinegar. The traditional alcoholic drinks are significant to the old culinary archive, but "Eumsigbangmun" has no record of it. Supplying food was a major problem during those times ; therefore, the archive introduces 17 methods of storing and engineering food, such as : storing vegetables and fruits, method of beef jerky, cleansing and storing of fishes. It also cautions about the traits and effects of fishes and meats. "Eumsigbangmun" is mostly similar to "Gyuhabchongseo(閨閤叢書)" and "Jusiksiui(酒食是儀)", however, it deals with / introduces unique foods such as doejomitang and yangjjim.

• The Journal of Asian Finance, Economics and Business
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• v.7 no.1
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• pp.313-320
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• 2020

This study aims to analyze the household economic behavior of salt farmers participants in Salt Business Empowerment Program (Pugar) including of salt production, work flow, household revenue, the behavior of consumption of food and non-food items and the welfare level. This research followed a survey method by engaging 32 household farmers as participants. The findings revealed that the empowerment program was carried out through the technical assistance of salting production and the assistance of equipment and technology from Thread of Screw Filter and geoisolators to improve the quality of salt. The problems come when the marketing of salt is still limited to the collectors of salt which led to the price of salt level, manufacturers have not remained stable. Household revenue sources for some salt farmers also come from non-salt pond business activities. Farmer household revenue can be used to meet staple food consumption and non-food staple consumption. Based on the indicators of family welfare, households participating in the empowerment program were group into the category of prosperous families. In order to stabilize the price of salt at the producer level, government intervention in the people's salt trading system is needed.

• Textile Coloration and Finishing
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• v.22 no.3
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• pp.272-281
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• 2010

This paper surveys the effects of drawing conditions of the worsted staple yarns on the mechanical properties of the knitted fabrics for highly aesthetical fabrics. The drawn worsted yarns were made on the yarn drawing system with various draw ratios under the fixed conditions of setting time, reduction and oxidation. The knitted fabric specimens were prepared on the 16 gauge circular knitting machine using these drawn worsted staple yarns. The tensile, shear, bending, compression and surface properties of these knitted fabrics were measured by KES-FB-AUTO-A system and also discussed with the drawing conditions. The tensile linearity, shear stiffness and bending rigidity decreased with increasing draw ratio. Any changes were not shown on the compressional properties with drawing conditions. But the friction coefficient of the knitted fabric on the course direction increased with increasing draw ratio, while there was no change according to the draw ratio on the wale direction.

• Korean Journal of Agricultural Science
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• v.27 no.2
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• pp.182-189
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• 2000

The issue of food security will become one of the most widely concerned area of public policy in North East Asia coming 21st century. Although those countries such as China, Japan, South and North Koreas and Mongolia places emphasis on the need to have stable and reliable capacity for food production, it will be highly possible for these regions to experience the shortage of food supply due to growing population, expanding urbanization and rapid industrialization within next decade. Since world food markets are characterized as unstable structure and dominated by large multinational firms, their reliances on importing staple food may create the aggravation of food shortage problem in emergency situations. One possible proposal for solving food security in north-east region might be movements toward multilateral food supply assurance agreements as a component of trade negotiations among these countries. As measures for cooperation for securing food supply in these regions, following principles would be suggested; 1) encouraging agricultural cooperation based on private business, 2) exchange of technical and human resources rather than material support, 3) developing mutual concern and benefits, 4) managing joint buffer stock for staple food.

• International Journal of Reliability and Applications
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• v.13 no.1
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• pp.1-17
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• 2012

This Paper deals with the stochastic behavior and failure analysis of a Viscose Staple Fibre Plant which produces fibre for making clothes. The fibre making plant is a complex system with various subsystems as: Vendor (supplies Charcoal and Sulphur, raw materials for the process), Carbon di sulphide Plant, Acid Plant, Pulp Plant and Processing Plant. The considered system can completely fail due to failure of any of the subsystems. The Carbon di Sulphide Plant can fail in two different ways, due to lack of Sulphur or Charcoal. Processing Plant has the configuration 5-out-of-10: d and 6-out-of-10: f. It is also assumed that the system can fail due to workers strike and catastrophic failure. All failures follow exponential time distribution whereas all repairs follow general time distribution. Preventive Maintenance policy has been applied to reduce the failure in the system. Various reliability characteristics such as transition state probabilities, steady state behavior, reliability, availability, M.T.T.F and the cost analysis have been obtained using supplementary variable technique and Gumbel-Hougaard copula methodology.