• Proceedings of the Korean Society of Machine Tool Engineers Conference
• /
• 2003.04a
• /
• pp.398-404
• /
• 2003

Most previous researches for the hybrid composite materials such as FRMLs(Al/AFRP, Al/GFRP) have evaluated the fatigue delamination behavior using the traditional fracture mechanism. However, most previous researches have not generally been firmed yet. Because delamination growth behavior in hybrid composite should be consider delamination growth rate, $dA_D$/da using the delamination shape factors, fs instead of traditional fracture mechanic parameters. The major purpose of this study was to evaluate the relationship between delamination shape factor, fs and delamination growth rate, $dA_D$ . And a propose parameter on the delamination aspect ratio, b/a. The details of the study are as follow : 1) Relationship between crack length, a and delamination width,b. 2) Relationship between delamination aspect ration, b/a and delamination area rate,($(A_D)_{N}(A_D)_{ALL}$. 3) Variation of delamination growth rate, $dA_D/da$ was attendant on delamination shape factors, $fs_1$, $fs_2$, $fs_3$. The test results indicated the delamination growth rate depends on delamination shape factors.

• Korean Journal of Community Nutrition
• /
• v.2 no.2
• /
• pp.218-231
• /
• 1997

• The Korea Journal of Herbology
• /
• v.28 no.2
• /
• pp.61-65
• /
• 2013

Objectives : Samchulgeonbi-tang (shenzhujianpi-tang) has been prescribed as one of traditional herbal medicine for treatment of stomach diseases since ancient time in Korea. Samchulgeonbi-tang extract was fermented by Lactobacillus spp. for improving the effect. However, the toxicity and safety of fermented Samchulgeonbi-tang (FS) extract were not confirmed. Therefore, this study was performed to evaluate the acute toxicity and safety of FS extract. Methods : To evaluate the acute toxicity and safety of FS extract, several doses of FS extract, 0, 500, 1000 and 2000 mg/kg, were orally administered to 20 male and 20 female ICR mice, respectively. After treatment with FS extract, we observed mortality, general toxicity, behavior and change of body weight for the 14 days. After 14 days of oral administration, all mice were sacrificed and hematological parameters were analyzed from blood serum. Results : In present study, the toxic signs such as mortality or abnormal behaviors by FS extract were not observed. There are no significant differences between FS-treated group and control group in body weight, organ weights, and hematological parameters. Conclusions : The remarkable adverse effects by FS extract were not observed in ICR mice. Also, any death was not occurred at all treated FS doses, 500, 1000 and 2000 mg/kg. Therefore, the approximate lethal dose (ALD) of FS extract may be more than 2000 mg/kg.

• Journal of the Korean Home Economics Association
• /
• v.19 no.2
• /
• pp.165-174
• /
• 1981

The survey was conducted through circulating questionares to three hundred sampled college students in Seoul. the findings are as follows. 1. 52% of MS (Male Students) and 25% of FS(Female Students) brought home-made lunches with them, while 39.2% of MS and 51.6% of FS used food services in campus. 2. Contents of home-made lunches were steamed rice(57%) or steamed ricebarley mix(24%) as a major diet, and Kimchi (Korean style pickled vegetable), fried eggs, soy-sauced sardins as side-dish. The favorite eating places for the students with home-made lunches were found to be campus dining hall for MS, classrooms for FS. 3. The primary reason for not having home-made lunches are the difficulties for handing. 4. The preference for the food served in campus dining hall was the traditional Korean food for MS and western style Snack (bakery and soft drinks) for the FS. 5. Costs spent for lunches were in the range of 200~600 won. 6. Followings are the comparison table for each ingredient compared with recommended daily requirement (RDR).

• Korean journal of food and cookery science
• /
• v.10 no.1
• /
• pp.29-34
• /
• 1994

In this stydy, Korean traditional Meju adjusted with: the salt contents of 12%, 16%, 20% and the ripeming periods of 90, 135 and 180 days. The results were summerized as follows; 1 The changes of moisture content in soy sauce by 16% salt content was slightly high and the protein was 5.88 by 12%, salt content 2. As the ripening periods was increased, the pH was decreased, on the other hand the total acidity was increased slightly. 3. In the 180 day ripened sample, the salt content increa-sed and the 12% salt content represented 30.6ft salt content. 4. The reduced sugar decreased 135 day ripening, but it increased 180 day ripening at 12fs, 16fs, 20fs salt content. 5. The amino acid content siginificantly decreased by salt content (Serine, Arginine), ripeming periods (Glutamic acid, Asparagine, Glycine, Threomine, Alanine, Methionine, Valine, Isoleucine, Lysine) and ripening time and salt content (Phenylalanine, Leucine) 6. The Fe content decreased 12% salt content while it increa-sed 16% 20% salt content. 7. According to the ripening time, there were significant changes in color, clearance, taste, flavor and over all acceptabilities. As the lower the acceptabilities on flavor or taste increase.

• Journal of Power Electronics
• /
• v.17 no.1
• /
• pp.76-87
• /
• 2017

Finite-set predictive current control (FS-PCC) is advantageous for power converters due to its high dynamic performance and has received increasing interest in multilevel inverters. Among multilevel inverter topologies, the cascaded H-bridge (CHB) inverter is popular and mature in the industry. However, a main drawback of FS-PCC is its large computational burden, especially for the application of CHB inverters. In this paper, an FS-PCC method based on a deadbeat solution for three-phase zero-common-mode-voltage CHB inverters is proposed. In the proposed method, an inverse model of the load is utilized to calculate the reference voltage based on the reference current. In addition, a cost function is directly expressed in the terms of the voltage errors. An optimal control actuation is selected by minimizing the cost function. In the proposed method, only three instead of all of the control actuations are used for the calculations in one sampling period. This leads to a significant reduction in computations. The proposed method is tested on a three-phase 5-level CHB inverter. Simulation and experimental results show a very similar and comparable control performance from the proposed method compared with the traditional FS-PCC method which evaluates the cost function for all of the control actuations.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
• /
• v.11 no.1
• /
• pp.70-75
• /
• 2018

Smart Factory is an intelligent factory that can enhance productivity, quality, customer satisfaction, etc. by applying information and communications technology to the entire production process including design & development, manufacture, and distribution & logistics. The precise amount of data generated in a smart factory varies depending on the factory's size and state of facilities. Regardless, it would be difficult to apply traditional production management systems to a smart factory environment, as it generates vast amounts of data. For this reason, the need for a distributed big-data processing system has risen, which can process a large amount of data. Therefore, this article has designed a Gluster File System (GlusterFS)-based distributed big-data processing system that can be used in a smart factory environment. Compared to existing distributed processing systems, the proposed distributed big-data processing system reduces the system load and the risk of data loss through the distribution and management of network traffic.

• Food Science of Animal Resources
• /
• v.39 no.2
• /
• pp.240-254
• /
• 2019

This study investigated the effect of storage state (chilled state on sous-vide, CS; frozen state without thawing on sous-vide, FS; and frozen/thawed states on sous-vide, TS) and sous-vide cooking temperature ($65^{\circ}C$ and $72^{\circ}C$) on the longissimus dorsi muscle quality of pork. FS showed a higher moisture content than that of CS and TS (p<0.001), whereas both FS and CS showed higher expressible moisture loss than that of TS (p<0.001). FS showed a lower cooking loss (p<0.001) than that of CS and TS. FS and TS exhibited significantly higher lipid oxidation than that of CS. Carbonyl and sulfhydryl content were not significantly affected by the storage treatment. FS and TS exhibited lower shear force than that of CS (p<0.001). FS and TS showed higher springiness than that of CS (p<0.001), FS exhibited lower gumminess than that of CS and TS (p<0.01). Sous-vide treatment at $65^{\circ}C$ exhibited significantly higher moisture content and lower expressible moisture loss, cooking loss, and total and sarcoplasmic protein than those at $72^{\circ}C$. Shear force and springiness of $65^{\circ}C$-treated groups were lower than those of $72^{\circ}C$-treated groups (p<0.01). Cooking temperature significantly influenced overall acceptability, whereas the storage state did not affect the overall acceptability. These results indicated that meat quality might be improved upon cooking from the frozen or frozen/thawed state using sous-vide when compared with traditional processing.

• Korean Journal of Food Science and Technology
• /
• v.53 no.3
• /
• pp.356-363
• /
• 2021

This study investigated the quality characteristics of anchovy sauce fermented using Nuruk to maintain a unique flavor, reduce fishy smell, and improve the fermentation rate. Six kinds of fermented fish sauces, including the control, fermentation using traditional Nuruk; SH Koji (Fs-A), JJ Koji (Fs-B), GJ Koji (Fs-C); and fermentation with improved Nuruk; Aspergillus luchuensis (Fs-D) and Aspergillus oryzae (Fs-E), were prepared. Samples were collected at 15 days intervals with 10% Nuruk added to raw anchovy and fermented at 25o C for 60 days. The free amino acids, especially glutamic acid content and amino nitrogen, were the highest in Fs-C, reflecting the high protease activity of Nuruk C (GJ). Regarding overall sensory evaluation, the control was the lowest, whereas Fs-C was highly evaluated among the sample groups. The addition of Nuruk not only shortened the fermentation period, but also increased the overall sensory level by adding umami and reducing fishy odor.

• Journal of Pharmacopuncture
• /
• v.27 no.1
• /
• pp.14-20
• /
• 2024

Objectives: Frozen shoulder (FS) is one of the most challenging shoulder disorders for patients and clinicians. Its symptoms mainly include any combination of stiffness, nocturnal pain, and limitation of active and passive glenohumeral joint movement. Conventional treatment options for FS are physical therapy, nonsteroidal anti-inflammatory drugs, injection therapy, and arthroscopic capsular release, but adverse and limited effects continue to present problems. As a result, pharmacoacupuncture (PA) is getting attention as an alternative therapy for patients with FS. PA is a new form of acupuncture treatment in traditional Korean medicine (TKM) that is mainly used for musculoskeletal diseases. It has similarity and specificity compared to corticosteroid injection and hydrodilatation, making it a potential alternative injection therapy for FS. However, no systematic reviews investigating the utilization of PA for FS have been published. Therefore, this review aims to standardize the clinical use of PA for FS and validate its therapeutic effect. Methods: The protocol was registered in Prospero (CRD42023445708) on 18 July 2023. Until Aug. 31, 2023, seven electronic databases will be searched for randomized controlled trials of PA for FS. Authors will be contacted, and manual searches will also be performed. Two reviewers will independently screen and collect data from retrieved articles according to predefined criteria. The primary outcome will be pain intensity, and secondary outcomes will be effective rate, Constant-Murley Score, Shoulder Pain and Disability Index, range of motion, quality of life, and adverse events. Bias and quality of the included trials will be assessed using the Cochrane handbook's risk-of-bias tool for randomized trials. Meta analyses will be conducted using Review Manager V.5.3 software. GRADE will be used to evaluate the level of evidence for each outcome. Results: This systematic review and meta-analysis will be conducted following PRISMA statement. The results will be published in a peer-reviewed journal. Conclusion: This review will provide scientific evidence to support health insurance policy as well as the standardization of PA in clinical practice.