• Journal of Fashion Business
• /
• v.6 no.4
• /
• pp.151-162
• /
• 2002

This study aims to reveal the effects of shoe size room on the inner environment of shoes by examining the changes of footskin temperature, temperature and humidity of the shoes, and psychological responses. The following conclusions were made: 1. Skin temperature had significant differences according to shoe sizes in the inner foot parts (right/left) and the outer foot part (left). As time went, skin temperature was distributed as follows: Type A > Type C > Type B. 2. Skin temperature appeared in the following order: instep > inner foot > outer foot. 3. The temperature within the shoes had significant differences: Type A > Type C > Type B. But no significance was recognized in the humidity within the shoes: Type B > Type C > Type A. 4. Some significance was noticed in the psychological responses of size fitness and comfortableness. In size fitness, Type B was responded to be fitting, Type A little small, and Type C rather big. Moisture had similar changes according to three shoe sizes, but humid was the response as time went. Comfortableness appeared in the order of Type C > Type B > Type A.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.17 no.6
• /
• pp.199-206
• /
• 2016

The aim of this study was to establish the optimal conditions to design a shoe rack that could effectively sterilize and deodorize shoes contaminated by various bacteria. The manufacture and evaluation of a shoe rock was conducted for one year from October 2014 to September 2015. The antibacterial efficacies were evaluated using Escherichia coli and Staphylococcus aureus by JIS Z 2801:2010. The deodorization efficiency was identified by the standard method for deodorization efficiency evaluation of an indoor air cleaner established by Korea Air Cleaning Association, SPS-KACA002-132:2006. The results showed that antibacterial evaluation showed more than 99.9% of the sterilization effects on Escherichia coli and Staphylococcus aureus after exposure to ultraviolet (UV) light for 30 seconds. The average deodorization efficiency for the test gases was 42.5%. The temperature in the shoes and in the shoe rack was lower than $40^{\circ}C$ and $25^{\circ}C$, respectively, when the UV lamp was turned on for 5 minutes and off for 25 minutes repeatedly. This was controlled by turning the UV lamp on and off to maintain the appropriate temperature in the shoes. In conclusion, the real deodorization efficiency is expected to be higher than the measured value because the internal volume of the shoe rack was smaller than the test chamber used to measure the deodorization efficiency. The deodorization effect could be increased further by the sterilization of bacteria causing bad odors in shoes. Further studies will be needed to determine the temperature deviations within the shoe rack to provide constant conditions.

• Journal of Adhesion and Interface
• /
• v.24 no.1
• /
• pp.26-35
• /
• 2023

Generally, solvent-type coatings generate a large amount of volatile organic chemicals(VOC), which are carcinogenic substances, in the manufacturing process, and their use is regulated due to environmental problems. There is also the problem of resource depletion due to limited fossil fuels. Therefore, in this study, UV-curable urethane acrylate oligomers were synthesized with different contents of isosorbide, which is a biomass material, and proceeded to evaluate the physical properties of coatings. As the isosorbide contents increased, the viscosity, glass transition temperature, tensile strength, stain resistance, and pencil hardness increased, but elongation and flexibility decreased, and BOI-3 showed the best adhesion. The isosorbide content of the oligomer fixed at 20%, UV-curable urethane acrylate oligomer was synthesized according to the content ratio of polycaprolactone diol(PCL) and Ecoprol H1000(Ecoprol). As the PCL/Ecoprol content ratio increased, the glass transition temperature, elongation, and flexibility increased, but the tensile strength and pencil hardness decreased. It was confirmed that the adhesion and stain resistance increased by improving the surface bonding strength of PCL. All films of oligomers synthesized were transparent without discoloration.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.26 no.1
• /
• pp.74-82
• /
• 2002

The present study is aimed to investigate the effect of the safety hat on the balance of body temperature by observation of the physiological response under hot working environment. The experiment was carried out in a climate chamber of 3$0^{\circ}C$, 50%RH for 70 minutes. To compare the two kinds of safety hat, 5 healthy male subjects worn safety hat without hole (called 'without hole') or safety hat with hole (called 'with hole') according to a randomized cross-over design. The main results of this study are as fellows: Rectal temperature and heart rate were significantly lower level in 'with hole'than in 'without hole'. The mean skin temperature was significantly higher in 'without hole'than in 'with hole'. Blood pressure were significantly low in 'with hole'. Sweat rate which was measured by weight loss before and after experiment was higher in 'without hole'. In subjective ratings, subjects replied more hot, more uncomfortable and more wet, they felt more fatigue in condition of 'without hole'. Work ability which was measured by a grip strength dynamometer was higher in 'with hole'. Safety hat which can be used for safety of the brain in work place is meaningful device of behavioral thermoregulatory response under the hot working environment. The safety hat which is designed for proper ventilation and hygiene can maintain the homeostasis of body temperature by releasing body temperature efficiently.

• Journal of the Korean Society of Food Culture
• /
• v.7 no.4
• /
• pp.329-338
• /
• 1992

This study was attempted aimed to prepare of Andong sikhe by pure culture inoculation and to improve storage stability by the addition of stabilizers to the product. Lactobacillus delbreuckii was selected for pure culture inoculation in the fermentation. The effect of stabilizers on the sedimentation, sensory evaluation and viscosity of Sikhe were investigated during the fermentation of traditional Andong Sikhe stored at $4^{\circ}C$ Morphological characteristics of Sikhe were determined by scanning electromicrograpy. Among the stabilizers added to the traditional Andong sikhe Na-alginate was found to be best stabilizers. When the product was evaluated by the sensory panel, the addition of stabilizers up to 0.1% level actually increased the acceptability of the product, while the concentration of more than 0.2% stabilizers affected the acceptability of the negatively. Sikhe added Na-carboxymethyl cellulose and Na-alginate showed highest viscosity on the 2nd day of fermentation, while homogenized Andong sikhe with Carrageenan showed the highest peak in viscosity on the first day of fermentation. Lactic acid bacterial count reached to $3.2{\times}10^8/ml$ after 20 days of storage. The surface and cross section of rice was observed by scanning electron microscope. As the fermentation proceeded holes on the surface increased, and nearly empty cell wall remained at the later stage of fermentation. Use of pure cultured inoculum of L. delbreuckii supported the rapid build up of the lactic acid bacteria and consequently the whole process of the fermentation was shortened. The acceptability and product quality were improved by use of L. delbreuckii inoculum.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.4
• /
• pp.747-759
• /
• 2001

The sanitary status of 264 restaurants was investigated to develop a program of sanitary education at restaurants for improving sanitary levels of restaurant and consumers’ food safety. This investigation was performed through direct interviews on general items and sanitations for employees, facilities, equipments and food treatment. The restaurants are grouped into four different types according to the food served: Korean style food, Japanese style raw fish, roasted ribs, and western style food. It is found that sanitary education for employees are conducted at 66.5% of the total restaurants. The highest percentages are obtained by Korean style food restaurants (83.1%) and the lowest by western style food restaurants (55.6%).Washing facilities for employees are equipped at only 66.8% of the total restaurants. In the personal sanitation, 96.6% of the employees wash their hand after touching a dirty stuff, 77.5% after touching money and 57.1% after using telephone. It is also revealed that during food preparation shoes, overgarments, and caps are worn by 58.5%, 55.5%, and 20.6% of the employees, respectively. 73.5% of the restaurants are equipped with dish storages facilities while only 59.2% of restaurants have sterilizers for dishes. Also, chopping boards are sterilized more than once a week by 74.8% of them and knives everyday by 71.6%, 15.4% of restaurants sterilize their knives only once a week. 56.8% of restaurants check temperatures of the refrigerators and 26.2% of restaurants do not even sterilize the refrigerators. 31.8% of restaurants sterilize the kitchens with sodium hopochlorite after cooking. 93.3% of the restaurants store the raw food and the cooked foods separately. 49.8% of the restaurants refroze thawed food and 19.4% of the restaurants reuse leftovers. The frozen foods are thawed at room temperature by 49.4% of the total restaurants and 66.7% of the roasted rib restaurants.

• Journal of KIISE:Information Networking
• /
• v.30 no.3
• /
• pp.329-342
• /
• 2003

Most of the existing multicast routing protocols for ad-hoc networks do not take into account the efficiency of the protocol for the cases when there are large number of sources in the multicast group, resulting in either large overhead or poor data delivery ratio when the number of sources is large. In this paper, we propose a multicast routing protocol for ad-hoc networks, which particularly considers the scalability of the protocol in terms of the number of sources in the multicast groups. The proposed protocol designates a set of sources as the core sources. Each core source is a root of each tree that reaches all the destinations of the multicast group. The union of these trees constitutes the data delivery mesh, and each of the non-core sources finds the nearest core source in order to delegate its data delivery. For the efficient operation of the proposed protocol, it is important to have an appropriate number of core sources. Having too many of the core sources incurs excessive control and data packet overhead, whereas having too little of them results in a vulnerable and overloaded data delivery mesh. The data delivery mesh is optimally reconfigured through the periodic control message flooding from the core sources, whereas the connectivity of the mesh is maintained by a persistent local mesh recovery mechanism. The simulation results show that the proposed protocol achieves an efficient multicast communication with high data delivery ratio and low communication overhead compared with the other existing multicast routing protocols when there are multiple sources in the multicast group.