• Journal of Nutrition and Health
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• v.9 no.1
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• pp.99-103
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• 1976

농축생선단백질(Fish Protein Concentrate, FPC)로 보충된 국수의 영양가를 연구하기 위하여 25일된 쥐를 사용하여 4주 동안 동물 실험을 하였다. 각각 10마리씩 네 group으로 나누어 0, 10, 15% FPC와 표준 casein diets를 주고 매일 섭취량을 기록하고, 매주 동물의 체중을 재서 Protein Efficiency Ratio (PER)를 계산함으로써 단백질의 질(質)을 평가하였다. 4주 후에 동물의 간을 취하여 수분과 지방의 양을 측정하였다. 또한 농축생선 단백질로 보충된 국수가 음식으로서의 적응도를 측정하기 위하여 어른 10명과 아이들 5명에게 관능 검사를 실시하였다. FPC 15% diet group의 체중은 4주 동안에 157.2g이 증가했고, FPC 10%는 135.7g, casein은 103.0g, FPC 0%(plain noodle)은 25.8g 밖에 되지 않았다. 이것들의 PER은 FPC 15% diet group 이 3.83으로 제일 높았고, 다음이 FPC 10%로 3.35였고, casein은 이보다 낮은 3.31이였다. 간의 지방양은 FPC 15% diet group이 2.94%로 제일 낮았으며, FPC 10%가 3.98%, casein이 5.57%의 순서였다. 지방의 양이 적을수록 단백질의 질(質)이 높다는 것을 말하며, 5%정도가 보통이다. PER, 동물의 체중과 지방의 양으로 단백질의 질(質)을 측정한 결과 FPC 15% 국수가 질(質)이 제일 좋다는 것이 판명되었다. 관능검사 결과 전체적 계수는 FPC 15% 국수가 제일 낮은 2.7 (1.0에서 5.0까지 사용)이고 다음이 FPC 10% 국수로 3.5였으나 plain noodle만 못하였다. 특히 색갈(color)에 많은 차이를 보였기 때문이며, 맛(flavor)과 질(texture)에는 별 차이가 없었다. FPC 15% 국수는 색갈이 plain noodle에 비해 검은 편이였으나 모밀국수 보다는 색갈이 희므로 그렇게 문제가 될것 같지는 않다. 어린 아이들에게는 닭 국물에 국수를 넣어 주였더니 라면과 맛이 비슷해 아주 좋아했다.

• Korean Journal of Community Nutrition
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• v.8 no.4
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• pp.485-494
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• 2003

In order to investigate the ramyeon intake patterns, food value recognition, and their effects on blood pressure and blood lipid levels, a total of 385 male students aged 13- 15 years living in rural area were sampled randomly, and they were surveyed using questionnaire. Blood pressure and fasting serum lipids levels of 123 subjects selected among the total were determined. Of the total subjects 80.3％ either liked or liked very much ramyeon and 42.2％ of them were eating ramyeon from 1 to 2 times a week,21.1％ 5-6 times a week, while 11.7％ more than once a day, and 13.1％ less than once a month. They took ramyeon from one (56.8％) to two (25.4％) packs each time. Two-third of subjects consumed entire ramyeon soup or more than half of it. Mostly they added egg or onion to ramyeon and took along with kimchi, cooked rice, danmuji, or dried laver. The food value recognition score about ramyeon was 41.33 out of 100 full grade. Comparing to underweight or normal weight subjects, overweight students tended to take ramyeon more frequently when playing with friends and tended to consume less soup of ramyeon. There was a significant negative correlation between ramyeon intake frequencies and HDL-cholesterol levels (r = -.223 p < .05). Moreover, among the normal body weight students (n = 72) adjusted with relative weight, ramyeon intake frequencies showed not only a significant negative correlation with HDL-cholesterol level (r = -.244 p < .05), but also significant positive correlations with atherogenic index (r : .249 p < .05) and systolic blood pressure (r : .259 p < .05) . These results suggested that frequent intake of ramyeon with limited sidedishes as a whole meal might have negative influences on blood pressure and serum lipid levels. Nutrition education is needed to have correct food value recognition and proper consumption of ramyeon along with the balanced diet. (Korean J Community Nutrition 8(4) : 485-494, 2003)

• Archives of design research
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• v.13 no.1
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• pp.237-245
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• 2000

The designer get through a doorstep of ideation to obtain a design concept, which consequently achieves the successful design. However, the ideation with creativeness may not always be given as much as an effort is made. It is readily recognized as the ideation released is naturally limited to a resonable and logical frame structure. Conversely, the successful ideation can be obtained through illogical thought given in a while. The thinking method suggested in effect preview can thus satisfy the demand of lateral thinking, which can lead to the creativeness as a thinking model as well as amenably advertising concept in a final step of advertising plan. Finally, it is concluded that from the brain function theory, the unique role of each side of brain can not practically influence on an art work performance successfully achieved.

• The Journal of the Korea Contents Association
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• v.19 no.11
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• pp.644-652
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• 2019

This study recognizes the problem of terminology surrounding the concept of transmedia and attempts to arrange and examine the concept by applying the syntagmes theory of linguistics. In transmedia, the prefix 'trans' means transversal, transformation, and transcendence. This versatility of the word transmedia itself provides a starting point for recognizing the concept of transmedia as an incomplete syntagmes with the verbal paradigm of transversal, transformation and transcendence. Depending on who is the subject of media content, such as media companies, creators, and users, syntagmes of transmedia is linked to terms such as transmedia franchise, transmedia storytelling, and prosumer. The purposes of the three subjects in the discourse of transmedia are different, using IP, expanding the story world, and enjoying the work. However, the common desires of 'repeat', 'extension', 'secure' and 'connection' are found in the purpose of three subjects. If terms like transmedia franchise, transmedia storytelling, and prosumer are 'parols' of the transmedia concept, then repetition, extension, securing and linking are the 'langues' of the transmedia concept.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.192-199
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• 1991

The rheological properties of various flour blends of HRW-WW and DNS-WW having protein contents of $9.12{\sim}9.78%$ in the presence or absence of salt and alkaline reagent (an equal mixture of$Na_2CO_3\;and\;K_2CO_3$) were studied. The farinograph absorptions of HRW-WW and DNS-WW blends was increased by 1% and 0.6%, respectively, with increasing protein content by 0.33%. Salt (0.17%) decreased the absorption by 1% regardless protein contents. Alkaline reagent (0.17%) or a combination of salt and alkaline reagent had no effect on absorption of flours, indicating that the effect of salt on decreasing absorption is masked by alkaline reagent. The protein content of the flour in the presence or absence of salt, alkaline reagent or both showed a highly positive correlation with all reference points of farinograph and extensograph, but the peak viscosity of amylograph was negatively correlated with protein content only in the presence of salt, alkaline reagent or both.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.37 no.11
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• pp.1323-1330
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• 2013

A wheel loader is a type of construction machinery that is capable of performing a variety of tasks, and demands on its functional diversity and structural reliability are growing. A wheel bearing is one of the core components that determine the life of the loader; taper roller bearings are commonly used for this purpose. The lifetime of a bearing is typically calculated based only on its load and revolution speed. The initial preload of a taper roller bearing is a critical factor that directly affects its endurance life. In this study, the relations between the endurance life and preload characteristics including the amount of preload according to the weight, rotational speed, and thermal modification applied to tapered roller bearings are presented. When the temperature is $100^{\circ}C$, an excessive preload condition is expected compared with that at room temperature, and the durable life decreases by 20.3 %.

• Proceedings of the Korea Water Resources Association Conference
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• 2007.05a
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• pp.527-531
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• 2007

하천내에서 작은 물고기의 국지적인 회유 또는 이동 습성은 먹이를 구하고, 산란 및 성장과 집단에서 분산하고, 위험으로부터 도피하는 것에 밀접한 연관이 있다. 하천의 합류부와 연결부에 제방(levee), 도로(road) 등이 설치되는 경우 일반적으로 암거형태의 인공수로로 상 하류를 연결되는데, 암거내 수리특성상 평수시 저유량, 고유속, 저수심의 수리특성을 보인다. 이러한 수리특성은 물고기가 이동하는데 장애(barrier)가 되어 생태적으로 하천내 종다양성 감소와 일부 어종의 멸종을 초래한다. 어도 설치시 설계기준에서 가장 주목할 부분은 어도를 이용할 대상어종의 범위와 유영능력이다. 하천설계기준(2005, 한국수자원학회)에서 제시된 물고기의 유영능력은 대부분 국외 어종을 대상으로 외국에서 실험한 결과를 이용하고 있다. 그러므로 이러한 기준이 국내 어종에 대해 적합한지에 대한 검토가 필요하다. 본 실험의 목적은 국지회유성인 피라미와 각시붕어가 인공수로를 통과할 때의 유영행동 중 소상성공율과 유영속력을 평가하고자 함이다. 유영행동의 실험방법은 Brett(1967)에 의해 제안된 2가지 방법인 증진유속방법과 고정유속 방법중에서 물고기의 이동경로와 소상능력을 확인하기에 용이한 고정유속방법을 사용하였다. 또한, 효과적인 실험을 위해 실험어종(피라미 100마리, 각시붕어 100마리)이 실험 중에 최적의 건강상태를 유지할 수 있도록 물고기의 적응 기간(24시간)과 실험 중 휴식기간을 두었다. 실험결과 체형이 방추형(fujiform)인 피라미의 경우 평균유속 $0.7{\sim}0.8m/s$구간에서 소상성공율이 61%에서 26%로 급격하게 하락하는 현상이 나타났다. 그리고 측편형(compressiform)의 체형을 가진 각시붕어의 경우 평균유속 0.4m/s에서 소상성공율이 25%로 나타났으며 그 이상의 유속에서는 10%이하로 나타났다. 실험어종의 이동경로를 분석한 결과 대부분 수로바닥에 밀착하여 최저유속구간을 이용하여 이동하는 것으로 나타났으며, 이동경로의 지점유속은 평균 유속의 70%정도로 나타났다. 실제 하천에 설치된 인공수로가 생태통로의 기능을 유지하기 위해서는 평상시 수리특성이 대상어종의 유영능력을 초과하지 않도록 설계되어야 한다. 특히, 하천에 설치된 인공수로의 길이가 $5{\sim}10m$정도일 경우라면 피라미의 소상 가능성을 50% 이상 확보하기 위해서는 평수시 설계유속이 0.7m/s를 초과하지 않아야 할 것으로 판단된다.

• Journal of Nutrition and Health
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• v.42 no.8
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• pp.723-731
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• 2009

Instant noodle is one of the most popular foods in Korea. The objective of this study was to examine the association of instant noodle consumption and food and nutrient intake among children and teenagers in Korea. We used dietary data from 24-h recall of 1,748 subjects aged 7-19 years who participated in the 2005 Korea National Health and Nutrition Examination Survey. Those who consumed instant noodle once or more during the survey period were categorized as "instant noodle consumer (INC)" and were compared for food and nutrient intakes with the others (non-INC). The average age of the INC was 13.4 and that of the non-INC was 12.4; girls consumed more instant noodles than boys (p < 0.05). There was no significant difference in BMI between the two groups. With the exception of grains, as compared to the non-INC, the INC consumed significantly less amounts of potatoes, vegetables, mush-rooms, fruits, spices, seafood, and milk and dairy products. With respect to nutrient intakes, the INC-group showed significantly higher nutrient intakes of energy, fat, carbohydrate, sodium, thiamine, and riboflavin; however, as compared to the non-INC-group, the INC-group showed significantly less intakes of calcium, niacin, and vitamin C. The overall result suggests that consuming instant noodles may lead to excessive intake of fat and sodium, but it may cause an increased intake of thiamine and riboflavin. Therefore, nutrition education that helps children and teenagers choose a balanced meal while consuming instant noodle should be carried out. In addition, manufactures of instant noodles should consider nutritional aspects in product development processes.

• Journal of Food Hygiene and Safety
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• v.6 no.3
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• pp.139-145
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• 1991

In order to observe the Na contents, Korean common foods, especially processed foods were analyzed by Atomic Absorption Spectrophotometer. 1. The Na contents of instant noodle (ramen) was 400-900 mg/100 g and Na contents of their soup powder was 10000-16000 mg/100 g. 2. The Na contents of corns and beans was very low but their processed foods, com Dake and soybean milk, had relatively high Na contents. 3. The Na contents of meats was 40-60 mg/100 g but the Na contents of meats products was 700-900 mg/100 g. 4. The Na contents of Davoring salt was 12000-38000 mg/100 g, those of soybean products was 3000-6OOO mg/100 g, and that of seasoning MSG was 8000-17000 mg/100 g. 5. There was no statistical difference between the results of wet ash method and dry ash method in the Na contents of all food groups.

• Fire Science and Engineering
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• v.13 no.3
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• pp.19-26
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• 1999

$CO_2$ extinguishing system is the most $\phi$pular among the gas extinguishing system. $CO_2$ is usually stored with liquified state. But, it gasifies at the tip of nozzle when $CO_2$ was released through the pipe and head. A ro$\alpha$n temperature is very low when $CO_2$ was released. So electrical instrument, magnetic storage equipment and memory semiconductor are electrically or physically injured by cooling effect in a few minutes. So, we intend to find out temperature profile and electrical damage in compartment area, and supply basic d data for research and making standards and code through the full scale experiment. As result of experiment on the damage due to cooling effect from $CO_2$ extinguishing system, i instantaneous discharging temperature. was $-82.5^{\circ}C$ in average. An average temp. in the compartment after discharging $CO_2$ was $-40^{\circ}C$.