• Journal of Aerospace System Engineering
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• v.14 no.3
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• pp.42-50
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• 2020

For calibration of the non-uniformity characteristics of the space-borne infrared (IR) sensor, a black body system shall provide estimated representative surface temperature at various reference temperatures by using the limited number of temperature sensors. The black body system proposed in this study has an I/F flange integrated on the rear side of the black body for installation of the heat pipe to transfer the residual heat after the black body heat-up. This design allows for obtaining a circular symmetric thermal contour of black body with low surface temperature gradient, leading to much easier representative temperature estimation. Additionally, this provides mechanically stable thermal I/F under launch and on-orbit environmental loads, as well as allowing a fail safe design by using the two heat pipes. Also, a highly accurate temperature estimation is possible even if the temperature sensors are attached on the surface on the rear side of the black body. The effectiveness of the thermal design of the proposed black body has been verified through the on-orbit thermal analysis. Based on the results, the representative surface temperature was estimated according to the number and position of the temperature sensors.

• Journal of the Korean Society of Clothing and Textiles
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• v.20 no.6
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• pp.983-991
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• 1996

This study focusses on how the skirt or slacks wearing habit affects the female physiology in her daily life. The healthy female college students have been trained to wear either skirt (group A) or slacks (group B) from late August to early January in order to study the effects of clothing habit on thermoregulatory responses. Also, the themoregulatory responses have been compared the healthy students groups with a physical trained students group (group C) to examine the effects of clothing habit. The changes in body temperatures of students have been studied under the cool environmental condition (15$\pm$1$^{\circ}C$, 60$\pm$5% RH, 0.25 m/sec). The results were as follows: 1. Rectal temperature of the group A was 0.4$^{\circ}C$ lower at 36.9$^{\circ}C$ than that of the group B The groups A and B were found identical before the training, while the groups A and C were identical after the training. 2. Mean skin temperature of the group A was 1.2$^{\circ}C$ lower than that of the group B. The groups A and C were identical after the training. 3. The thermal sensation was reflected to be cool by the group A and to be cold by the group B. As for the humidity sensation, the group A felt average, whereas the group B reported between average and slightly humid. In the case of comfort sensation, the group A felt average, while the group B felt between average and slightly uncomfortable. In summary, the 18 weeks of training has provided the skirt group an improved acclimatization to the cold environment . This group also showed an insulative-hypothermic adapta lion in a cold ambient temperature, as was the case for the physical trained group. It is concluded that wearing a skirt for a long period of time can be helpful to human body through gaining of thermoregulatory abilities.

• Journal of Biosystems Engineering
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• v.40 no.4
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• pp.368-372
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• 2015

Purpose: The purpose of this study is to verify the feasibility of using an infrared sensor to measure the body temperature of a sow. We first conducted experiments on three pigs by using three infrared sensors and one indoor temperature sensor. Methods: The three infrared sensors were installed inside our model house and were used to take temperature measurements per second of the backs of the pigs. While feeding, the temperatures of the backs of the pigs were measured at distances of 10 cm, 20 cm, and 30 cm from the infrared sensors. Results: We concluded that the relation between the temperature of the pigs' backs and the indoor temperature was y =0.549x + 18.459 at a measuring distance of 30 cm. The relation was y = 0.645x + 15.461 for a distance of 20 cm and y = 0.760x + 11.913 for a distance of 10 cm. We found high correlation between the indoor temperature and the temperature of the pigs' backs. Conclusions: It is possible to use an infrared thermometer to monitor the temperature of pigs' backs. This system seems to be feasible and effective in monitoring pig temperature. The use of an infrared thermometer will also make daily monitoring easy. In later experiments, the possibility of developing a system that can determine if an error can be corrected by using infrared sensor is explored by considering humidity variables.

• Journal of Nutrition and Health
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• v.36 no.8
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• pp.870-881
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• 2003

We examined the effects of 5 g red pepper powder in soup preload given at breakfast on food intake, blood pressure, body core temperature, hunger, fullness and thirst scores in 29 female collage students. All subjects received two kind of soup preloads in random order. After ingesting a soup, subjects ate other food items as a breakfast ad libitum. Two soups were of the same composition and volume but differed only in 5 g red pepper. So one soup designated as "beef-vegetable" and the other soup designated as "red pepper". Red pepper soup consumption significantly enhanced energy and macronutrient intake by 17%. The hunger scores after test meals were inversely correlated with energy and nutrient intake in beef-vegetable meal. However, the postprandial hunger scores were not correlated with energy and nutrient intakes in red pepper meal. The fullness scores at 90 min after the red pepper meal were inversely correlated with energy and nutrient intake whereas the fullness scores after beef-vegetable meal were not correlated with energy and nutrient intake. These results suggest that hot red pepper ingestion may desensitize some gastrointestinal vagal afferents and disturb feeling of hunger and fullness. The postprandial changes of body temperatures in red pepper meal were higher for a longer time in comparison with those in beef-vegetable meal. For the red pepper meal there frequently were higher correlations between blood pressures and anthropometric measurements, compared to those in beef-vegetable meal. These results might be explained partly by the enhancing effects of capsaicin on thermogenesis and sympathetic nervous system activity. It is concluded that the ingestion of spicy soup with red pepper can increase appetite, energy and nutrient intakes in Korean females, and this effect might be related to disturbed feeling of hunger and fullness.hunger and fullness.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.2
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• pp.183-192
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• 1994

Spatial distribution patterns of Antarctic krill, Euphausia superba in the Atlantic Ocean sector were seasonally divided into three or four regions; South George Island, Laurie/Coronation Islands and Livingston/King George Islands. Antarctic krill were caught from the surface to about 150 m in depth. The vertical distribution of catch per hour (CPUE) did not show much differences between the 10 m layers, but there were gradually poorer CPUEs as trawl depth increased. It was estimated from relationship between water temperature and CPUE that the Antarctic krill abundance was maximal at water temperatures of $0.8{\sim}1.0^{\circ}C$. The length compositions of Antarctic krill showed that female fish were, on an average, significantly larger than males. Relationship between carapace length and body length, and body length-body weight relationship were well fitted. Sex ratio was $60.3\%$ for male and $39.7\%$ for female with significant difference at the $5\%$ level.

• Journal of the Korean Ceramic Society
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• v.31 no.2
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• pp.129-136
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• 1994

Si3N4 with 6w/o Y2O3 and 1.5w/o Al2O3 has been gas pressure sintered and its densification behavior and the effect of the sintering variables on the microstructure and mechanical properties were investigated. Densification rate was higher at temperature below 1775$^{\circ}C$ and between 187$0^{\circ}C$ and 195$0^{\circ}C$ than between 1775$^{\circ}C$ and 187$0^{\circ}C$. The faster densification at temperature between 187$0^{\circ}C$ and 195$0^{\circ}C$ was thought to be due to the increased amount of liquid phase resulting from the increased amount of Si3N4 dissolving in the liquid. $\beta$-Si3N4 and Y-disilicate at temperatures below 1775$^{\circ}C$, and only $\beta$-Si3N4 at 187$0^{\circ}C$ and above were detected by XRD analysis. Three different two-step schedules were employed to obtain sintered body with above 99% theoretical density and to investigate the effect of the sintering variables on the density, the microstructure and the mechanical properties of the sintered body. The sintered density did not change with the heating rate, and the microstructure became coarser as the temperature increased. The strength decreased with the width of $\beta$-Si3N4 grain, while the fracture toughness increased with the square root of it. A ceramic cutting tool made of the sintered body showed an uniform flank wear after the cutting test.

• Journal of the Korean Ceramic Society
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• v.52 no.1
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• pp.33-40
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• 2015

Onggi, described as a 'breathing' type of pottery' has significantly influenced the traditional food culture of Korea. It is known that Onggi is an optimal type of storage for fermented foods such as soy sauce, salted seafood, and Kimchi, as air or liquid can penetrate through the body of this material. These foods gain flavor due to the breeding of aerobic bacteria at the beginning of the fermentation process. In this study, Onggi materials from five regions, Gangjin, Yeoju, Ulsan, Yesan, and Jeju, were collected and analyzed to determine their chemical and physical properties before and after sintering. The differences in the raw materials of other mining regions are examined in terms of their chemical and mineralogical compositions, specific surface area, particle size, and particle distribution. Among them, the Gangjin raw material has the greatest mean particle size of $92.29{\mu}m$, as well as the widest particle size distribution. Differences in the levels of $SiO_2$ and $Fe_2O_3$ are shown among Onggi raw materials. However, the crystalline phases formed after sintering are identical, except for the Jeju samples. At all sintering temperatures tested here, Gangjin Onggi showed the greatest porosity, leading to complete air permeation through the body within 90 minutes. These results taken together indicate that air permeation is strongly related to the pore structures in the Onggi body. This is assumed to affect the fermentation behavior.

• The Korean Journal of Community Living Science
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• v.21 no.1
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• pp.117-124
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• 2010

Recently, research on variables associated with hair styles are increasing with the spreading of total coordinated intention in the fields of clothing and cosmetology. In the present study, we focused on examining the skin temperature on the scalp(the vertex, temporal, and occiput), humidity on the occiput, skin temperatures (the forehead, back of ear, back of neck, upper back, abdomen, forearm, hand, thigh, calf, and foot), rectal temperature, total body mass loss by hair styles in a thermal neutral environment. Four young females participated as subjects. For a certain period, each subject had the five different hair styles in a random order: (1)Straight short hair(SS), (2)Perm waved short hair(PS), (3) Straight long hair(SL), (4)Perm waved long hair(PL), (5)Ponytail style(PT). Subjects wore briefs, bra, shirts with long sleeves, long legged training pants, and socks. The environmental variables of a climatic chamber were kept constant at $21{\pm}0.5^{\circ}C$ of air temperature and 55${\pm}$5%RH of air humidity. The results indicated the following: The skin temperature and humidity on the scalp did not show any significant differences among five different hair styles, but straight long hair style(SL)was the highest on the vertex, temporal, and occiput. The temporal skin temperature($29.8\sim30.8^{\circ}C$) was the highest, while the vertex skin temperature($28.7\sim30.1^{\circ}C$) was the lowest. Humidity on the occiput was the highest in the perm waved long hair style(PL). The back of ear skin temperature was significantly lower in the ponytail style(PT) than in the other four hair styles(p<.001). In the straight long hair style(SL), the skin temperature on the back of the neck and on the upper back were significantly higher than those of the other four hair styles(p<.01). Mean skin temperature and rectal temperature had no significant differences among hair styles. Total body mass was the highest in the perm waved long hair style(PL)(p<.05). We acquired fundamental data to enable the improvement of the current hair clinic system, wigs, functional hats, and helmets.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.7
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• pp.963-967
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• 2002

Eighteen crossbred goats were selected from the Institute's goat herd to determine the changes in hormones, blood metabolites and yield and composition of milk during lactation. The blood and milk samples were collected from each goat in a heparinized vacutainer tubes at fortnightly interval for a period of 150 days. In milk samples, fat, protein and lactose contents were estimated while in blood plasma hormones viz., prolactin, GH, cortisol, insulin, $T_4$ and $T_3$ were measured using radioimmunoassay methods. The plasma concentration of prolactin, GH and cortisol were high during early lactation when the goats acquired peak milk yield. During remainder of lactation their concentration varied. The high NEFA concentration during early lactation indicated mobilization of body reserves as the body weights also decrease during early lactation. However, with the advancement of lactation, the body weights of the goats and the concentration of NEFA declined which indicated utilization of NEFA for energy yielding purposes in addition to fatty acid synthesis. The ambient temperatures did not influence plasma concentration of prolactin, GH, insulin, $T_3$ and $T_4$ during the lactation cycle. The fat content of milk varied significantly (p<0.01) but protein and lactose content of milk remains unchanged during different stages of lactation. Growth hormone was positively correlated with insulin (p<0.05) during lactation while prolactin had a positive correlation with lactose and plasma NEFA (p<0.01) and negative correlation with $T_3$ (p<0.05).

• Korean Journal of Adult Nursing
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• v.14 no.3
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• pp.428-437
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• 2002

Purpose: The purpose of this study is to examine the changes of surgical patients' body temperature in applying warming to patients. The study of an effective nursing intervention, which aims to prevent hypothermia during surgical operations, use of anesthesia, and to remove dermal discomforts. The nonequivalent control group pre-test/post-test design was used for this quasi-experimental study. Method: The study subjects were adult patients who would take a surgical operation under general anesthesia in C Hospital; the surgical operations done were, total abdominal hysterectomy or Myomectomy; 20 patients were included in experimental group I, 20 patients were included in experimental group II, and 20 patients were in the comparative group. The total number of study subjects was 60. The data was collected from September the 1st, 2001 to October the 20th, 2001. The data was analyzed by SPSS program, F-test and Repeated measures of ANOVA. Multi-comparison method of DUNCAN was used for the sections that show the significant differences at the level of p<.05, which was a posterior examination. Result: 1) "The body temperatures of the three groups of patients will be respectively different at the end of the operations; experimental group I to which warming was applied before the operations, experimental group II to which warming was applied during the operations, and the comparative group with no warming being given," showed (F=12.609, p=.000). 2) "Degrees of shivering symptoms for the three groups will be respectively different at the end of the operations; experimental group I which applied warming before operations, experimental group II which applied warming during operations and the comparative group with no warming." Showed assumed (F=6.626, p=.000). Conclusion: Summing up the above study, the warming assumed during operations was a more effective nursing intervention for preventing patients' hypothermia than the warming assumed before operations.