• Korean Journal of Community Nutrition
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• v.23 no.2
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• pp.93-101
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• 2018

Objectives: With the increasing number of single households and so-called Honbab-jok, those who eat alone, people tend to enjoy convenient and simple meals, such as single dish meals. This study was performed to provide data on the energy and nutrient content, and nutritional adequacy of single-dish meal. Methods: From the literature reviews, 61 types of single-dish meals were selected, and divided into 4 groups (steamed rice, noodle, porridge, and sandwich burger), and a further 11 sub-groups (bibimbab, fried rice, topped rice, rolled rice/ warm noodle, cold noodle, seasoned noodle, dukgook/ porridge/, and sandwich, burger). In addition, 382 junior high school students from Gyeonggi, Sejong, Jeonbuk, and Chungnam areas were recruited for the survey. The survey questionnaires were composed of the characteristics, preference, and intake frequency of single-dish meals. The representative energy content (arithmetic mean) of single-dish meals were calculated, and compared with the energy contents of preference and intake frequency-weighted values adjusted. The representative nutrient contents, energy contribution ratio, and INQ (index of nutritional quality) of a single-dish meal were calculated for a nutritional adequacy evaluation. Results: The study subjects considered a single-dish meal as tasty, simple and fast to prepare, inexpensive, nutritious, and no low calorie food. The preference scores of all but 1 sub-group of singledish meals were ${\geq}5.00$ (5.00~5.97), and 1 sub-group (porridge) was 4.67 on a 7-point scale. The intake frequency of 11 sub-groups were 0.31~1.71/week, porridge was the lowest at 0.31 and warm noodles was the highest at 1.71. Fried rice, rolled rice, and warm noodle' intake frequency were ${\geq}1/week$. The representative energy of steamed rice, noodle, sandwich burger were 443, 429, and 428 kcal, respectively, and that of porridge was 264 kcal. Less than 5% differences in the representative energy of 4 groups were observed when adjusted for the preference or intake frequency-weighted values. The energy contribution ratio of macro-nutrients calculations showed that porridge was a high carbohydrate and low fat food, whereas sandwich burger were high fat and low carbohydrate foods. The INQ of calcium and vitamin C were less than 1.0 in all 4 food groups, but the INQ of protein and thiamin were > 1.0 in all 4 single-dish food groups. Conclusions: The representative energy in the 4 groups of single-dish meal was 264~450 kcal, which is a rather low calorie meal, and the energy contribution ratio of macro-nutrients were inadequate. The protein and thiamin levels were sufficient but the calcium and vitamin C levels were insufficient in all 4 groups of a single-dish meal judged by the INQ. The additional intake of fruits and milk dairy products between meals with a single-dish meal, supply of calcium and vitamin C may increase, which will result in an improved nutritional balance.

• East Asian Journal of Business Economics (EAJBE)
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• v.5 no.4
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• pp.39-49
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• 2017

Purpose - This study is to propose a creative idea for constant business growth and development by examining characteristics of business outcomes by phase, which are "growth" and "erosion and stagnation," respectively. Research design, data, methodology - It is necessary to identify an occurrence of crisis and its diffusion with a dynamic model in order to identify a success and failure of businesses in an organic way, not on a binary structure. The static perspective is to understand a crisis as a simply one-time event or as a linear causation. Thus, it has a limited understanding of the overall situation and has limits to investigating a foundational cause and developing long-term countermeasures. On the contrary, the dynamic perspective is to understand the crisis as circulation process of the overall system. Thus, it divides elements of the crisis as external and internal ones to understand it as the causal relationship of each element. Results - During the growth period of Burger King, the company promoted its brand very successfully with aggressive and creative marketing activities. However, due to the founder's disposal of management rights and the following changes in the management, the company had no choice but to lose focus on its business philosophy and brand management, and eventually it had to face the big crisis (resonance) which was delisting from the stock market because of the external threat; well-being trend. However, Burger King resumed lifting on the stock exchange by making great efforts to clearly identify the current issues and seek solutions. Under the spirit of "perseverance" and its slogan "Have it your way" the company is now going head to head with McDonald's in the North American region and emerging countries. Conclusions - Then, what is the most crucial factor in the success and failure of businesses? Answers may vary, however, as learned from the case study of Burger King, corporations should inspect the present and focus on developing a long-term strategy for the future and actively fulfill the actions. McDonald's may not be able to innovate by itself in the future as it may become routinized to the growth. There will be chances of winning if we change conditions of individuals or organizations to an organic system in terms of being creative. There is a hopeful message here that an individual or small business may have more advantages in the era of the idea and innovation.

• Korean Journal of Community Nutrition
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• v.22 no.5
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• pp.375-386
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• 2017

Objectives: Rapid economic growth and industrial development in South Korea have led to a great change in dietary patterns, and the use of convenience foods has continuously increased. This study was performed to evaluate the energy and nutrient contents of convenience foods at convenience stores near the universities as a meal. Methods: Data was collected by visiting 22 convenience stores near some universities in Chungbuk and Seoul and by checking nutrition labels on convenience foods at the stores. Data of a total of 338 food items were collected, and divided into five groups according to the food categories; rice products (n=156), noodles (n=101), burger/sandwiches (n=62), Tteokbokkis (n=11), and dumplings (n=8). Further, rice products, noodles, and burger/sandwiches were divided into subcategories. Results: The proportion of calories from carbohydrates was high in the rice products and tteokbokki, while the rate of calories from fat was high in burger/sandwiches and dumplings. Among the rice products, the proportion of carbohydrate calories was high in a one-dish food, rice with soup, and triangular kimbap, while the proportion of calories from fat in lunch boxes was high. In the noodles category, ramyeon and spaghetti had a high percentage of fat calories, while udong had a high percentage of carbohydrate calories. The ratio of the calorie content in relation to the KDRIs for adults aged 19-29 years, lunch boxes provided about 1/3 of daily required energy. However, the amount of calories as one meal was not enough for other types of rice products except for lunch boxes. Ramyeon was high in calories, fat, and sodium, but low in protein content. The burger/sandwiches had a high percentage of fat and sodium. Conclusions: Our results showed several nutritional limitations of convenience meals in convenience stores according to the type of food. Therefore, college students should limit excessive intake of convenience meals on a regular basis in order to avoid unhealthy food intake patterns. Our results demonstrate the need for educating college students with regard to checking nutrition labels when choosing convenience meals in order to facilitate the selection of food items that contribute to a balanced diet.

• Journal of Korea Society of Digital Industry and Information Management
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• v.13 no.4
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• pp.171-178
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• 2017

The controversy about the burger button triggered in 2013 is that it is difficult to know what the hamburger button itself means and that it is difficult to predict what will happen when the button is clicked, Could. This controversy was found to be fundamentally out of touch, and it could be seen that it caused conflict with Apple's navigation structure with iOS. Therefore, in the case of Apple, it is often used in the form of a tab at the bottom instead of using the slide menu, but it is preferable to be used for the purpose of the hamburger button. I've looked through a variety of documents and found that the amount of content you want to offer on your app or the web is large, and there are five or more categories. And if a sub-category needs to exist in the main category like a large shopping mall, the hamburger button could provide the best UI. Apps and webs that can be curated, such as news and pinterest, are better used to enhance the search filter than to place a hamburger button, and for apps or the web that has a longer amount of content on a page Scrolling was available as an alternative to the burger button. In other words, depending on the amount of content to be provided, it is possible to decide whether to use the hamburger menu from the time of designing the information architecture.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.6 no.2
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• pp.194-202
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• 1996

Transmission electron microscopy has been used to characterize the dislocation structure in hot-pressed titanium diboride. The thin foil samples were prepared by the conventional ion beam thinning technique and reveal the main features associated with the dislocations ; low-angle grain boundaries with dislocation arrays, high-angle grain boundaries with ledges/steps on the boundary planes. The ledges/steps on the grain boundaries were characterized as the origin of defect structures such as dislocation formation or crack propagation near grain boundaries. A fraction of the high angle grain boundaries contained periodic arrays of grain boundary dislocations. The Burger's vectors of the dislocations in the $TiB_{2}$specimens were determined.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.134-149
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• 2008

This thesis is aimed to analyze the importance, satisfaction, perception and intake frequency of fusion menu in order to develop the market segmentations and marketing strategies for useful information on the fusion menu and its improvement in the food industries. The findings of the study are as follows: First, the study revealed that diet menu(low fat, low-cal) and vegetarian menu items have more influence on females than males in regard to the importance of fusion menu when examining gender. Second, the study revealed that Bulgogi pizza, Bulgogi burger, cheese cutlet, cheese kimbab, sweet and sour pork items have great influence on customers in their 10s while green tea latte, rice burger, Bulgogi pizza, kimchi hamburger items have a high effect on customers in their 20s in regard to the perception of fusion menu when examining age. Finally, the study revealed that the taste of food, the cleanliness of vessels, food hygiene, the freshness of food, the quality of menu, the portions of food, the nutrition of food, the speed of food service, food material harmony, the temperature of food, the flavor of food, distinctions from existing food, environment-friendly organic agriculture food material items have maintaining the good performance of fusion menus. It also showed that various strategies for price of fusion menu should be made when examining the IPA analysis.

• Geomechanics and Engineering
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• v.20 no.6
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• pp.517-525
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• 2020

The long-term stability of rock engineering is significantly affected by the time-dependent deformation behavior of rock, which is an important mechanical property of rock for engineering design. Although the hard rocks show small creep deformation, it cannot be ignored under high-stress condition during deep excavation. The inner mechanism of creep is complicated, therefore, it is necessary to investigate the relationship between microscopic creep mechanism and the macro creep behavior of rock. Microscopic numerical modeling of sandstone creep was performed in the investigation. A numerical sandstone sample was generated and Parallel Bond contact and Burger's contact model were assigned to the contacts between particles in DEM simulation. Sensitivity analysis of the microscopic creep parameters was conducted to explore how microscopic parameters affect the macroscopic creep deformation. The results show that the microscopic creep parameters have linear correlations with the corresponding macroscopic creep parameters, whereas the friction coefficient shows power function with peak strength and Young's modulus, respectively. Moreover, the microscopic parameters were calibrated. The creep modeling curve is in good agreement with the verification test result. Finally, the creep curves under one-step loading and multi-step loading were compared. This investigation can act as a helpful reference for modeling rock creep behavior from a microscopic mechanism perspective.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.2
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• pp.403-408
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• 1999

This study was conducted to investigate chemical properties, quality stability and utilization of approved sardine surimi(ASS) which is developed our laboratory. The product yield of the ASS was about 3 times higher than that of usual sardine surimi(SS). The proper addition concentration of sodium bicarbonate was 0.1% for the neutralization of the ASS. The content of salt soluble protein nitrogen in the ASS was about the half of that in the SS, while the content of water soluble protein nitrogen was 2.4 times higher in ASS. The total amount of free amino acids in the ASS was about 11 times higher than that of the SS. Predominant free amino acids in the ASS were histidine, taurine, glutamic acid and alanine, and those four amino acids occupied 94% of total amount of free amino acids. During cold storage at 21oC for 6 months, the quality of ASS was more stable than that of SS in judging from changes of water soluble and salt soluble protein nitrogen, AV and POV. Quality of fish burger, fish sausage and fried fish paste processed in accordance with commercial processing preparation using the ASS or SS exclusively and mixtures which other white meat fish surimi(alaska pollack, hair tail and sole) were proportionallly added to each of two types of sardine meat were evaluated. In case of fish burger, the product processed from the ASS only were superior.

• Journal of Biosystems Engineering
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• v.14 no.3
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• pp.181-187
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• 1989

The mechanical and rheological properties of agricultural materials which influence the machine design or handling are not completely understood. Agricultural materials do not react in a purely elastic manner, and their responses when subjected to stress and strain appear a combination of elastic and viscous behavior. Many researchers have studied the mechanical and rheological properties of the various agricultural materials, but those properties are available mostly for foreign varieties of agricultural products. Rheological properties of rice seedlings become important to formulate the principles governing their mechanical behavior. The objectives of this study were to experimentally determine the creep and recovery behavior of rice seedlings of one japonica-type and one Indica x japonica hybrid in the transplanting age. The results of this study are summarized as follows; 1. The compression creep and recovery behavior of mat-type seedlings could be described by 4-element Burger's model. 2. The steady-state creep appeared at the stress larger than 0.8 MPa and the logarithmic creep appeared at the stress smaller than 0.8 MPa. 3. In the compression creep test of the rice seedlings, the instantaneous elastic modulus of Burger's model showed the range from 20 to 40 MPa. The higher value of absolute viscosity for the rice seedling explained that the rice seedlings were viscoelastic materials. 4. In the recovery test of the rice seedlings, there was a tendency that the higher permanent strain of all samples was observed under the smaller stress being appeared, and the larger permanent strain in Dongjin was observed than in Samkang.

• Geomechanics and Engineering
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• v.29 no.1
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• pp.41-51
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• 2022

Tunneling in rocks having the time-dependent behavior, causes some difficulties like tunnel convergence and, as a result, pressure on concrete lining; and so instability on this structure. In this paper the time-dependent behaviour of squeezing phenomenon in a large cross section tunnel was investigated as a case study: Alborz tunnel. Then, time-dependent behaviour of Alborz tunnel was evaluated using FLAC2D based on the finite difference numerical method. A Burger-creep viscoelastic model was used in numerical analysis. Using numerical analysis, the long-time effect of squeezing on lining stability was simulated.This study is done for primary lining (for 2 years) and permanent lining (for 100 years), under squeezing situations. The response of lining is discussed base on Thrust Force-Bending Moment and Thrust Force-Shear Force diagrams analysing. The results determined the importance of consideration of time-dependent behaviour of tunnel that structural forces in concrete lining will grow in consider with time pass and after 70 years can cause instability in creepy rock masses section of tunnel. To show the importance of time-dependent behavior consideration of rocks, elastic and Mohr-Coulomb models are evaluated at the end.