• Journal of the Korea Concrete Institute
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• v.24 no.4
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• pp.415-422
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• 2012

This paper analyzed seventy eight previous test results to evaluate bond strength of Near Surface-Mounted (NSM) FRP and prediction formulas previously proposed by researchers. The results showed that the most reliable bond strength prediction was the one proposed by Seracino, who considered the shape coefficient (ratio of width-thickness) and stiffness of FRP. However, the equation tended to underestimate the bond strength, especially serious when FRP bond length was relatively short, because the equation did not consider the effect of bond length. Based on the analysis of previous test results, the relation between bond length and bond strength and the group effect due to close proximity of FRPs were determined. Based on the findings, the Seracino's formula was modified and it's applicability was evaluated. The result showed that the suggested formula can be used effectively to predict the bond strength of NSM FRP.

• Journal of Life Science
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• v.23 no.6
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• pp.789-795
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• 2013

Current study was to investigate the potential effects of silkworm, Bombyx mori L. fermented with Bacillus subtilis (BFSP) and Aspergillus kawachii (AFSP) at the 5% (w/w) levels in Sprague-Dawley rats, which was intoxicated with 1% (w/w) orotic acid (OA) for 10 days. The rat group administered silkworm powder showed improvements in fatty liver condition. Consumption of fermented silkworm powder reduced triglyceride concentrations in the liver tissues and serum and increased the serum lipid concentrations to normal levels, thereby aiding in improving fatty liver conditions. These effects were more pronounced in the BFSP than that in SP or AFSP in orotic acid-induced hepatotoxicity and oxidative stress. Based on these results, fermented silkworms are considered to be a material with significant potential for development into a functional health food that can improve fatty liver conditions.

• The Journal of Engineering Geology
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• v.13 no.2
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• pp.227-238
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• 2003

Understanding of a creep behavior in rocks under a constant load, due to visco-elastic properties of rock, is an essential element to predict a long term ground deformation. In order to clarify the creep characteristics of the mudstone in Duho formation at Pohang basin, deposited during Tertiary, a series of laboratory tests including physical properties, unconfined compressive strength and uniaxial creep tests, was performed. The mudstone showed a higher creep potential due to 26% of clay minerals such as illite and chlorite. The unconfined compressive strength of the rock was $462{\;}kg/\textrm{cm}^2$ in average, and four creep tests were performed under constant stress of 40 to 70 % of the strength. The creep constants in the empirical and theoretical equations were deduced from the time-strain curves obtained from the tests. Among the several equations, the empirical equation proposed by Griggs and theoretical equation of Burger’s model are appreciated as the best one to express the creep behavior of the mudstone. Instantaneous elastic strain was linearly increased with stress level but strain velocity during the first creep is decreased with a similar pattern by time lapse regardless the stress level.

• The korean journal of orthodontics
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• v.29 no.3 s.74
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• pp.349-360
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• 1999

The concept of denture frame, both the vertical and horizontal relationship of the dentitions are ultimately related to a skeletal configuration, leads to postulate that the vertical overbite will be determined by the jaw rotations and anteroposterior jaw relationship. Also, ODI is analyzed to be composed of the determinant factors of overbite such as FMA PPA and FABA. From the geometric analyses of an interrelationship between the ODT and the overbite determinants, the following formula can be induced. ODI norm=$85^{\circ} - 0.5 PMA-(1.08 - 0.01 FMA)(FABA - 81^{\circ})$. This formula indicates that the norm of ODI is not constant value but variable one according to the individual skeletal frames. Through the application of the formula to the various clinical cases, it is proved that the new concept, relativity of the ODI norm, is very diagnostically useful.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.4 no.1
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• pp.26-33
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• 1992

Physical experiments were conducted to investigate the suspension properties of silty mud in combined wave-current flow. Suspension mass when there was opposing current was much higher than that when there was following current. It is due to the fact which strong turbulent flow in the bottom is developed in the opposing current but oscillatory flow effect decreases in the following current. Critical bed shear stress for suspension of silty mud in combined wave-current flow was deduced to be $\tau$$_{c}$～0.045 N/$m^2$. Formulas expressing the relation with initial suspension rate with bed shear stress, and the relation between the former and measured significant wave height were deduced. The relationship of initial suspension rate with bed shear stress was significantly scattered, but the relationship with measured significant wave height was reasonably good. When there is wave only, vertical diffusion coefficients of sediment were calculated from the vertical concentration gradients of suspended sediment when the concentration of suspended sediment approached to nearly equilibrium state. The diffusion coefficient increased exponentially with height from the bottom in the lower half of the flow depth but were nearly constant in the upper half of the flow depth.h.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.351-356
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• 1986

The effects of drum spacing, steam pressure and drum speed on drying rate of minced fish flesh on both single and double drum dryers were studied. Starch additions in the form of tapioca flour up to 2.5% have been found satisfactory for aiding in sheet formation at the doctor blade. When the retention time was adjusted to maintain a constant product moisture, the highest production rate was obtained at the smallest drum spacing and the highest steam pressure within the limits of experimental conditions considered. The operating conditions suitable for producing the flakes with 5% moisture were: 100 kPa (steam pressure), 0.1 mm (drum spacing) and 3 rpm (drum speed). The production rate and overall heat transfer coefficient under these conditions were $12.1\;kg/m^2$hr and 950 $W\;/m^2K$ respectively. The drying data were fitted well to the conventional drying model, namely $MR\;=\;A\;\exp\;(-k{\theta})$, resulting in the various drying constants depending the operating conditions.

• Clinics in Shoulder and Elbow
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• v.11 no.2
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• pp.82-89
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• 2008

Ideal rotator cuff repair is to maintain high fixation strength and minimize gap formation for optimizing the environment of biologic healing of tendon to bone. Among the current repair techniques, the suture bridge technique is superior to single- or double-row repair in ultimate load to failure, gap formation, restoring anatomical footprint and achieving pressurized contact area. The suture bridge technique also minimizes gap formation and has rotational and torsional resistances allowing early rehabilitation. However, despite superior biomechanical characteristics of the suture bridge technique, there is no evidence that these mechanical advantages result in better clinical outcomes. Furthermore, there is no difference in failure rates between the double-row repair and suture bridge techniques. An appropriate repair technique should be determined based on tear size and pattern and tendon quality.

• Korean Journal of Oriental Medicine
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• v.13 no.2 s.20
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• pp.113-120
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• 2007

Objectives : This study was conducted to collect the basic data for the developments of moxibustion related technique and the efficient promotion of moxibustion research. Methods : We have analysed the moxibustion associated patents application informations searching by WIPS company. We searched and analyzed the total of 1.770 data base from the year 1976 to July, 2006. Results : Korea is mostly superior compared to the others in number of domestic patents. Korean applicant was as frequent as 1066 subjects(80%) of nationality. The most common field of patents was 'moxibustion body' 587 subjects(26%), 'heating material' 495 subjects(23%), 'heating control' 96 subjects(4%). 'manufacture method' 78 subjects(3%), 'etc'(3%). The most common applicant of moxibustion patents was Yu Tae Woo(131subjects). Kim Geun Sik(50subjects), Most moxibustion material and device was wormwood, wormwood moxibustion device. Conclusion : Moxibustion technological development is being recognized as a core capability of competitive advantage for sustainable growth of international alternative medicine. We are in need of inspecting the patents. We will have to work up for strengthen the competitiveness of Korea moxibustion patents.

• Food Science and Preservation
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• v.17 no.4
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• pp.513-518
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• 2010

This study was carried out to estimate the moisture sorption characteristics and prediction model of anchovy powders with different particle size as above 80 mesh, 80-60 mesh and 40-60 mesh. The equilibrium moisture content had higher values at lower storage temperatures, and higher water activity. The monolayer moisture content calculated using the GAB equation showed a higher level of significance than that of BET equation. The estimated monolayer moisture content was 0.024-0.052 g $H_2O/g$ dry solid. The absorption enthalpy was calculated with different particle size and various water activities. It showed that the absorption energy was decreased with increasing water activity but no difference was found on particle size increasement. The fitness of the isotherm curve was shown to be in the order of Khun, Halsey, Caurie and Oswin model. The prediction model equations for the moisture content were established by ln(time), water activity, and temperature, respectively. The model equation will be helpful for future work on drying and storage of anchovy powder.

• Journal of the Korean Society of Food Culture
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• v.17 no.4
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• pp.387-398
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• 2002

The purpose of the this study was to investigate the dietary behavior and the food habits of university freshman according to body mass index. Questionnaire were completed by 532 students in university freshman. The data were analyzed by SAS program. The results were as follows : The means of normal group's height, weight were $175.00{\pm}5.98cm,\;72.93{\pm}10.20kg$ for male students and $162.00{\pm}4.75cm,\;51.97{\pm}4.98kg$ for female students. Under 20 of BMI(body mass index) among students were 69.7% for male and 9.6% for female. $Twenty{\sim}twenty\;five(20{\sim}25)$ of BMI were 21.9% for male and 40.2% for female. The consumption of milk, oil and animal fat were significant according to BMI. There was high significant difference in the score of exercise and activity. In the self recognition of body shape 59.0% of male and 52.6% of female in normal weight group answered that their weight had to be a little thin. Self satisfaction rate was significantly higher in under weight group compared to normal weight group. This study suggest that a comprehensive nutrition education program is need for university students to improve desirable food habits and recognition of rate of figure.