• 베이커리
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• no.6 s.371
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• pp.90-92
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• 1999

• 베이커리
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• no.5 s.382
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• pp.96-97
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• 2000

• 베이커리
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• no.10 s.363
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• pp.148-148
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• 1998

• Journal of the Korean Home Economics Association
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• v.40 no.8
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• pp.13-21
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• 2002

본 연구의 목적은 유방절제수술을 받은 여성들을 위해 개발한 다섯 종류의 브래지어와 두 종류의 보정물 유형에 따른 착용감과 쾌적성을 검토하기 위한 것이다. 피험자로는 유방절제시술기간이 3년 이상이며 브래지어 사이즈 85에 컵사이즈 A컵인 여성 세 명을 선정하였다. 실험방법은 보정물을 삽입한 브래지어를 하루에 최소 15시간 이상 연속착용하도록 하고 실험복을 착용한 상태에서 피험자들의 일상과 그에 소요된 시간을 기록하도록 하였으며 이 때 착용한 브래지어와 보정물에 대한 느낌을 5점 척도로 표시하게 하였다. 실험기간은 다섯 종류의 브래지어를 하루에 한 가지씩 정해진 순서대로, 처음 5일은 옥보정물과 함께 착용하도록 하고 그 후 5일은 스펀지 보정물과 함께 착용하도록 하였으며 이러한 순서를 두 번 반복하게 하여 총 20일이 소요되었다. 각각의 피험자들에 대해서는 실험이 진행되는 동안 반복적인 면접을 통하여 진행상황을 기록하였으며 아울러 실험복에 대한 제언을 수렴하여 보다 나은 제품개발을 위한 기본 자료화하였다. 실험결과는 다음과 같다. 1. 브래지어에 있어서는 세 명의 피험자가 일치된 결과를 나타내어 일반적인 브래지어 형태와 가장 유사하면서 어깨 끈과 하변밴드 폭만 약간 넓혀준 실험복이 착용감에서 가장 높은 점수를 받았다. 착용자의 편의를 고려하여 앞트임으로 제작한 실험복의 경우에는 앞으로 구부렸을 때 밴드부분이 꺾이는 현상이 생겼으며 피험자들이 모두 뒤트임에 익숙하여 앞트임 브래지어 착용에 불편함을 나타내었다. 브래지어 착장평가에 있어서는 피험자들의 일상적인 행동이나 보정물의 종류가 영향을 미치지 않는 것으로 나타났다 2. 보정물 평가에 있어서는 모든 피험자가 옥가루 재질의 보정물만으로는 수술부위를 자극하는 느낌이 든다고 하였으나 3mm 두께의 스펀지와 함께 삽입했을 때는 아무런 문제가 없는 것으로 나타났다. 또한 보정물의 무게 조절이 가능하므로 실리콘재질의 보정물에서 쉽게 찾아볼 수 있는 무게에 대한 문제를 제기한 피험자는 없었다. 그러나 스펀지로 제작된 보정물에 대해서는 무게가 너무 가벼워 모든 피험자들이 양 쪽 가슴의 균형이 잘 맞지 않는다고 답하였으며 특히, 운동을 즐기고 활동이 많은 피험자의 경우 스펀지로 제작된 보정물에 대해 큰불만을 표시하였다.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.38 no.7
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• pp.601-605
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• 2014

Porous conductors are known to demonstrate excellent electrical, mechanical, and chemical resistance. These porous conductors demonstrated potential applications in various fields such as electrodes for supercapacitors, flexible heaters, catalytic electrodes, and sorbents. In this study, we described a pressure sensitive device using conductive and porous sponges. With an extremely simple "dipping and drying" process using a single-walled carbon nanotube (SWCNT) solution, we produced conductive sponges with sheet resistance of < $30k{\Omega}/sq$. These carbon nanotube sponges can be deformed into any shape elastically and repeatedly compressed to large strains without collapse. The pressure sensors developed from these sponges demonstrated high resistance change under pressure of up to a half of their initial resistance.

• Fire Science and Engineering
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• v.25 no.3
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• pp.20-27
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• 2011

This paper studied combustion characteristics of the sponge type sound-absorbing materials extensively used on building interior. To estimate of the combustion characteristics, we carried out combustion experiment of general type and incombustibility type sound-absorbing materials. And then to evaluate the suitability of the sponge type sound-absorbing materials, we measured heat release rate (HRR) and smoke density (Ds) of the sound-absorbing materials using by a cone-calorimeter. From the combustion experimental results, general type sound-absorbing materials were rapid burned simultaneously with ignition and the incombustibility type sound-absorbing materials had all gone out simultaneously with ignition. Measured results of HRR and Ds were not satisfied KS F ISO 5660-1 and IMO FTP Code, form the results, the sponge type sound-absorbing materials were ill-suited for using building interior.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.305-311
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• 2010

This study was carried out to investigate the availability of sorbitol and maltitol as alternative sweeteners for replacement of sucrose in sponge cake. Physical characteristics of batter such as specific gravity, pH of cake batter and volume, texture of sponge cake were analyzed lst specific gravities of batters contained 10~40% of sorbitol and maltitol were lower than that of the sucrose. 2nd specific gravity of batters showed the same results as the lst specific gravity. pH of the cake batters contained sorbitol and maltitol revealed high value compared to the control. As the amount of replacement increased, pH value showed higher. In terms of cake volume, as the amounts of sorbitol and maltitol were increased, the volume was larger than that of the control. Up to 20% of replacement, the cake contained sorbitol showed higher volume than that containing maltitol, but the cake contained maltitol showed higher volume in above 30% In terms of texture of sponge cake, the control showed the highest in hardness, as the amounts of sorbitol and maltitol were increased, hardness value has lowered compared to the control on the same storage day. In this study, addition of sorbitol and maltitol to sponge cake showed good results.

• Culinary science and hospitality research
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• v.22 no.5
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• pp.190-199
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• 2016

This study was conducted to evaluate the effect of mugwort powder on the quality characteristics of sponge cake. Mugwort powder sponge cake was prepared with different ration of mugwort powder(0, 5, 10, 15, 20%). The specific gravity, baking loss rate and cake weight increases as the ration of mugwort powder. The sponge cake's a, b level increased with the increasing level of mugwort powder 20% appeared to be the highest. In terms of textural characteristics, the samples containing 5, 10, and 20% mugwort powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the mugwort powder added. In sensory evaluation, overall acceptability and taste of the cake was better than the others when 10% mugwort powder was added. The results indicated that substituting 10% mugwort powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.

• Journal of the Korean Society of Radiology
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• v.12 no.3
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• pp.335-341
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• 2018

With the improvement of medical state, patients' expectations for the most advanced medical equipment are increasing. Particularly, Magnetic Resonance Image (MRI) is used as one of the core image diagnosis methods in all clinical area. However, it has been reported that many of patients who go through the examination suffer from anxiety to the severe noise level during the examination. In this study, both the noise reduction evaluation of headsets with sound-blocking materials added to existing sound-absorbing materials and the existence of sound blocking materials as artifacts on the examination image are tested. An MRI test noise is recorded as a speaker by cross-ordination the sound material (sponge) and the sound material (acrylic plate, copper plate, and 3D copper plate) inside the headset made from 3D pring. A quantitative assessment of headsets showed that the average headset value was 81.8 dB. The average dB value of the most soundproof material combination(Copper, acrylic plate, sponge, sponge) headsets on headsets with added charactering material was measured at 70.4 dB, and MRI showed that the copper was diamagnetic substance and excluded. The second most soundproof headset(Sponge, acrylic plate, 3D copper plate, sponge) was measured at 70.6 dB and MRI showed no artifacts. The same simulation of the material printed with a 3D copper PLA containing approximately 40 % copper powder resulted in no artifacts, therefore, the material output as a 3D printing was better suited for use. For MRI related research, the mutual development of 3D printing is highly anticipated.

• Culinary science and hospitality research
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• v.21 no.5
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• pp.88-97
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• 2015

This study was conducted to evaluate the effect of Citrus peel powder on the quality characteristics of sponge cake. Citrus peel powder sponge cake was prepared with different ration of Citrus peel powder(0, 10, 20, 30, 40%). The specific gravity, baking loss rate and cake weight increases as the ratio of Citrus peel powder. The sponge cake's a, b level increased with the increasing level of Citrus peel powder 40% appeared to be the highest. In terms of textural characteristics, the samples containing 10, 20, and 40% Citrus peel powder had significantly higher hardness than the control samples. The substance's level of springiness, and cohesiveness decreased as the Citrus peel powder additive increased. In sensory evaluation, overall acceptability and taste of the cake was better than others when 10% Citrus peel powder was added. The results indicated that substituting 10% Citrus peel powder to sponge cake is optimal for quality and provides a product with reasonable high overall acceptability.