• Korea journal of population studies
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• v.33 no.3
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• pp.123-142
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• 2010

This study explores the patterns of meal related activities of couples of pre-retirement age in Korea. Using 2004 Time Use Survey of Korea conducted by Korea National Statistics Office, the study examines whether the couple have breakfast and dinner together, who prepares the meal and who does the dishes after meal. The descriptive and statistical analysis, as expected, shows the patterns of such activities are heavily influenced by the working status of the couple. Currently working men or women are less likely to have meals together nor do participate in preparing meals or doing dishes. Nonetheless, it is apparent that women are more likely to involve preparation and clean-ups regardless of their working status. As a whole, the activities of meal preparation and doing the dishes remains in the domain of women's work while the proportion of married women working outside home is substantial.

• Archives of design research
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• v.17 no.2
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• pp.351-362
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• 2004

Generally, they respond to a phenomenon, with their any way, which they have looked at in their surroundings, and also put into their action successively and variously according as what it is. A person who has not so much problems in experiential education added to mental and physical ability prefers controlling his manner by himself as seeing, listening and feeling to being cured it by other physical support. Meanwhile, even though there are tools that we use conveniently in everyday life, it is sometimes required that user is able to control his action by himself with a certain interactive function to deal with a accidental situation. For example, in the home, when they were cooking, washing dishes and taking a bath they would not often control their minds on how to act about flowing water through the faucet going back and forth between saving and easygoing. By reasons of those statements, the project has been studied to propose the new conceptual faucet which digital technology is applied to, for recognizing the volume of water flowed through water pipe as counting it with built-in flow meter, and then saving water as controling the water-flow with faucet lever. It means that homemakers can observe the flow rate of water from the faucet placed in front of the sink in kitchen and control it right away for saving water. For studying this project, the kinds and features of the various flow-meters that measure the volume of water-flow were researched and analyzed for taking a reasonable type to the new ideal faucet. According to this analyzing, turbine-flow-meter was selected as appropriate form for the digital display-built-in faucet that would be presented in this project. As the next step, the basic structure was created for developing a new conceptual faucet. Finally two models have been presented through several steps for making the suitable shape to the new style faucet.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.12
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• pp.978-981
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• 2013

This study selected representative popular bowls used in daily life and laboratory and investigated the amount of residual surfactant resided in the bowls that were dish-washed. The bowls were washed by a scourer soaking 8 mL-detergent and then rinsed by flowing water for 7 or 15 seconds. One hundred milliliter of distilled water was placed in the washed-bowls to extract residual surfactant on the bowl surface and then analysed. All washed-bowls included residual surfactant after 7 second-rinsing. Residual surfactant concentrations in Ttukbaegi (earthen bowl), flying pan, glass bowl, and plastic bowl were 4.68, 1.22, 0.57, and 0.25 mg/L, respectively. However, the 15 second-rinsing showed that surfactant was detected only in Ttukbaegi and other bowls were clean. The results showed that surfactant would reside on the porous or rough surface of the bowl even after final rinsing. This study imply that all bowls and glasses should be throughly rinsed after detergent-washing to reduce continuos ingestion. Furthermore, residual surfactant in the glassware of laboratory may significantly affect experiment results.