• Journal of Fashion Business
• /
• v.11 no.6
• /
• pp.24-34
• /
• 2007

This study aims to suggest basic data for the production of hats for aged women. The subjects were 151 females who are 60 years old or above and live in Busan. Their hat-wearing reality was inquired and their head parts were measured, which led to the following conclusion: 1. Results of Hat-Wearing Reality Inquiry 64.9% answered they are unsatisfied with the size system of the available hats at present, implying the necessity for improving the current dimension system. 92.7% responded hat dimensions need to be subdivided, while 97.4% were for the necessity of hat size system. 74.8% expressed their will to buy ordered hats because they can find the hats of right sizes and designs. 2. Results of Head-Part Measurement Experiments According to head-part measurement, head circumference A was 53.26cm, head circumference B 54.19cm, and head circumference C 57.69cm on the average. Cluster analysis revealed three types. Type 1 (24%) with small head length and circumference is the smallest head with a wide upper part. Type 2 (33%) has long head height, short bitragion arc A, and thick head breadth. Type 3 (43%), owing to big head circumference and length as well as high values in vertical items. Considering head circumference B (HCB) and bitragion arc A (BAA), a new hat size system of 3 sizes (HCB: BAA) was chosen: S (52cm: 29cm), M (53-55cm: 30cm), and L (56-57cm: 31cm).

• Proceedings of the Korea Information Processing Society Conference
• /
• 2015.04a
• /
• pp.319-322
• /
• 2015

사람 몸의 약 70%를 구성하고 있는 물에 대한 현대인의 관심은 줄어만 가고 최근 들어 늘어가는 카페들과 각종 재료를 첨가한 달콤한 음료들이 생활 속에 깊숙이 파고 들고 있다. 아침에 일어나자마자 마시는 것은 물이 아닌 커피, 식사 후 지인들과의 대화에 함께 하는 것 또한 물이 아닌 카페 음료들, 각종 패스트푸드 섭취와 함께 마시는 탄산음료들은 물이 설 자리를 빼앗고 있다. 이러한 생활 습관은 현대인들의 물 섭취량 감소를 촉진하며 건강의 적신호를 보내고 있다. 이 어플리케이션의 목적은 지금의 위험 상황을 자각하지 못하는 현대인들을 위해 다양한 서비스를 통해 자동으로 물 섭취를 권장하고자 한다. 개개인에게 맞춤형 서비스를 제공함으로써 체내의 물 부족 현상에 대한 자각심을 일깨우고 스스로 점검할 수 있게 한다. 멀티 테넌트 환경으로 구현하고자 BaaS 플랫폼을 통해 서버 구축, DB 설계, 서비스 기능 개발 연구를 진행하고 모든 리소스가 공유되어 사용자에게 물 섭취 기록, 기록을 볼 수 있는 타임라인, GPS 를 활용한 주변의 물 위치 정보를 제공한다.

• Food Science of Animal Resources
• /
• v.35 no.3
• /
• pp.389-397
• /
• 2015

This study investigated the effects of Perilla frutescens var. acuta water extract (WEP) on the shelf life and physicochemical qualities of cooked beef patties. The WEP contained phenolic compounds (80.65 mg gallic acid equivalents/g) and had half-maximal effective concentrations of 0.437 and 4.509 mg/mL for scavenging of DPPH and ABTS⁺ radicals, respectively. Treatment with 0.6% WEP inhibited the growth of Escherichia coli O157:H7 (p<0.05). Based on the result of the antioxidative potential and antimicrobial potential of WEP, beef patties were prepared with three treatment groups: (1) beef patties without added antioxidant (control); (2) beef patties with 0.02% ʟ-ascorbic acid (BAA); and (3) beef patties with 0.6% WEP (BWEP). The pH and cooking loss of BWEP were lower and higher than those in the control, respectively (p<0.05). When cooked beef patties were stored for 21 d at 4℃, the total number of aerobic bacteria in BWEP was lower than those in the control on all days except day 14 (p<0.05). The TBARS values in BWEP were lower than those of controls on days 7, 14, and 21 (p<0.05). Compared to control and BAA, BWEP had lower L* and b* values and higher a* values throughout the storage period (p<0.05). Except on day 0, acceptability was higher in BWEP than in control and BAA (p<0.05). According to results, WEP can be used as a natural ingredient that improves the shelf life and sensorial qualities of meat products.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2001.05a
• /
• pp.571-576
• /
• 2001

Hydroforming, the new production technology, has been used to manufacture many parts of vehicle in the recent auto industry. When Hydroforming is applied, it is possible to make parts simplification and flexible alteration of section shape in many advantages such as weight reduction, number of parts reduction or performance improvement. This research into shape optimization which reduces number of parts and weight maintaining performance was achieved. In this paper, the COWL CROSS BAA and MT'g BAKT parts of A car STEERING support SYSTEM was introduced by using Hydroforming.

• Proceedings of the Korean Society of Plant Biotechnology Conference
• /
• 2005.11a
• /
• pp.219-219
• /
• 2005

• Korean Journal of Veterinary Service
• /
• v.32 no.3
• /
• pp.219-225
• /
• 2009

A cross sectional survey was conducted to determine the seroprevalence of brucellosis in cattle in Bangladesh Agricultural University (BAU) Veterinary Clinics, in BAU Dairy Farm and Vabokhali from June 2008 to November 2008. A total of 200 serum samples were collected from BAU Veterinary Clinic, from BAU Dairy Farm and Vabokhali. Among the serum samples 143 sera samples were collected from BAU Veterinary Clinic, 42 serum samples from BAU Dairy Farm and 15 serum samples from Vabokhali. Sera were separated from blood samples and tested with specific Brucella abortus antigen (BAA) test and B. melitensis antigen (BMA) test. The overall seroprevalence of brucellosis in cattle was 5% in BAA and 0.5% in BMA. It was observed that, a significant higher prevalence of B. abortus was found in female than male. An insignificant higher prevalence of brucellosis was found in adult cattle (aged above 5 years), in cross breed cattle, in cattle with grazing, cattle breed by natural breeding, and in pregnant cows. Although insignificant but a higher prevalence of brucellosis was found in aged cattle than young cattle, cross bred cattle, pregnant cattle than non pregnant cattle, cattle with grazing. A higher prevalence of brucellosis was found in female cattle than male.

• Korean Journal of Food Science and Technology
• /
• v.3 no.2
• /
• pp.101-104
• /
• 1971

The dye-binding method based on the reaction of acidic orange-G dye with basic groups of protein molecule was investigated to observe its applicability to the determination of protein, basic amino acid and lysine contents in brown rice of several high-protein rice lines. The protein content of rice samples ranged from 7.91 to 10.53% and from 8.93 to 11.96% in terms of wet and dry bases, respectively. The correlation between dye-binding absorbance and protein content in terms of both dry and wet bases was highly significant; their correlation coefficients being $-0.955^{**}\;and\;-0.975^{**}$, respectively. The correlation of dye-binding absorbance lysine and basic amino acids were highly significant and their correlation coefficients were similar. Dye-binding absorbance-lysine showed a lower correlation than dye-binding absorbance-protein but a higher correlation than protein-lysine.

• Korean Journal of Microbiology
• /
• v.45 no.4
• /
• pp.430-434
• /
• 2009

Bacterial 16S rRNA gene sequences have been widely used for the studies on molecular phylogeny, evolutional history, and molecular detections. Bacterial genomes have multiple rRNA operons, of which gene sequences sometimes are variable. In the present study, heterogeneity of the Vibrio 16S rRNA gene sequences were investigated. Vibrio 16S rRNA sequences were obtained from GenBank databases, considering the completion of gene annotation of Vibrio genome sequences. These included V. cholerae, V. harveyi, V. parahaemolyticus, V. splendidus, and V. vulnificus. Chromosome 1 of the studied Vibrio had 7~10 copies of the 16S rRNA gene, and their intragenomic variations were less than 0.9% dissimilarity (more than 99.1% DNA similarity). Chromosome 2 had none or single 16S rRNA gene. Intragenomic 16S rRNA genotypes were detected at least 5 types (V. vulnificus #CMCP6) to 8 types (V. parahaemolyticus #RIMD 2210633, V. harveyi #ATCC BAA-1116). These suggest that Vibrio has high heterogeneity of the 16S rRNA gene sequences.

• Journal of Microbiology and Biotechnology
• /
• v.23 no.1
• /
• pp.7-14
• /
• 2013

In the Bacillus amyloliquefaciens ${\alpha}$-amylase (BAA), the loop (residues 176-185; region I) that is the part of the calcium-binding site (CaI, II) has two more amino acid residues than the ${\alpha}$-amylase from Bacillus licheniformis (BLA). Arg176 in this region makes an ionic interaction with Glu126 from region II (residues 118-130), but this interaction is lost in BLA owing to substitution of R176Q and E126V. The goal of the present work was to quantitatively estimate the effect of ionic interaction on the overall stability of the enzyme. To clarify the functional and structural significance of the corresponding salt bridge, Glu126 was deleted (${\Delta}$E126) and converted to Val (E126V), Asp (E126D), and Lys (E126K) by site-directed mutagenesis. Kinetic constants, thermodynamic parameters, and structural changes were examined for the wild-type and mutated forms using UV-visible, atomic absoption, and fluorescence emission spectroscopy. Wild-type exhibited higher $k_{cat}$ and $K_m$ but lower catalytic efficiency than the mutant enzymes. A decreased thermostability and an increased flexibility were also found in all of the mutant enzymes when compared with the wild-type. Additionally, the calcium content of the wild-type was more than ${\Delta}E126$. Thus, it may be suggested that ionic interaction could decrease the mobility of the discussed region, prevent the diffusion of cations, and improve the thermostability of the whole enzyme. Based on these observations, the contribution of loop destabilization may be compensated by the formation of a salt bridge that has been used as an evolutionary mechanism or structural adaptation by the mesophilic enzyme.

• Journal of the Korea Society of Computer and Information
• /
• v.27 no.4
• /
• pp.231-239
• /
• 2022

In this paper, I analyze the difficulties of web service development education for non-IT majors through the Q&A of students posted in the k-mooc lecture, and propose methods to improve them. Through Q&A analysis, it was confirmed that non-majors mainly had difficulties in using unfamiliar tools, cost of cloud service, setting up server environment, and writing code while taking web service development courses. To solve this problem, I propose a method to reduce the server cost problem and the complexity of the server environment by using BaaS(Backend as a Service), which is one of the cloud service models. It also shows that it is possible to reduce the length of code that needs to be written at once by using the React library to modularize long code into smaller units. Finally, I propose an improvement plan that even non-IT majors can easily learn by implementing a web application that works by using the design output obtained by using Figma.