• 동아시아식생활학회지
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• 제16권6호
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• pp.677-683
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• 2006

Glutinous rice cake(Chalduk) was made by varying the hours of soaking time of glutinous rice in the water(0, 4, 8, 12, 24 hours). After storage for various periods, the sensory and physical characteristics and the degree of gelatinization were examined in order to determine the effect of glutinous rice soaking period on the quality of Chalduk. The results of the study are summarized as follows. In the sensory test, 8-hour water soaking produced the significantly highest score for salty taste, while 0-hour water soaking had the lowest score. Four-hour water soaking had the significantly highest score for the degree of chewiness. Eight-hour water soaking had the significantly highest score for overall desirability. For the moisture content of Chalduk covered with bean flour, 8-hour water soaking produced the highest moisture content but the difference was not significant. For the degree of gelatinization, 8-hour water soaking had the highest maltose content, which confirmed the suitability of 8-hour water soaking glutinous rice. Eight-hour water soaking had the lowest hardness. With increasing storage period, the hardness sharply increased. Elasticity was higher for the long-period immersed samples than for the non-immersed samples. In conclusion, an 8-hour soaking time for glutinous rice in water was proposed to maximize the Chalduk quality.

• 생물환경조절학회지
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• 제23권3호
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• pp.192-198
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• 2014

To establish the design criteria for seasonal heating load calculation in greenhouses, standard weather data are required. However, they are being provided only at seven regions in Korea. So, instead of using standard weather data, in order to find the method to build design weather data for seasonal heating load calculation, heating degree-hour and heating degree-day were analyzed and compared by methods of fundamental equation, Mihara's equation and modified Mihara's equation using normal and thirty years from 1981 to 2010 hourly weather data provided by KMA and standard weather data provided by KSES. Average heating degree-hours calculated by fundamental equation using thirty years hourly weather data showed a good agreement with them using standard weather data. The 24 times of heating degree-day showed relatively big differences with heating degree-hour at the low setting temperature. Therefore, the heating degree-hour was considered more appropriate method to estimate the seasonal heating load. And to conclude, in regions which are not available standard weather data, we suggest that design weather data should be analyzed using thirty years hourly weather data. Average of heating degree-hours derived from every year hourly weather data during the whole period can be established as environmental design standards, and also minimum and maximum of them can be used as reference data for energy estimation.

• 현장농수산연구지
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• 제6권1호
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• pp.143-154
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• 2004

본 실험은 기존의 난방 부하 모델식을 검토하고 문제점을 수정 보완하여 국내에 적용 가능한 모델식을 선정하고 지역별 온실내 목표온도에 따른 Degree hour 값을 결정하기 위하여 수행하였다. 국내 기상환경에 적용 가능한 모델식을 선정하기 위하여 1961년부터 2000년의 기상자료를 이용하여 온실내 목표온도를 9, 13, 16, 20℃로 설정하여 현재까지 개발된 모델식과 기본식의 지역별 DH값을 산출하였다. 지역별로 산출된 기본의 DH값을 종속변수, Mihara(6식)식, Hayashi(7식)식과 각각의 수정식인 6-1식, 7-1식을 독립변수로 하여 온실내 설정온도에 따른 수정결정상관계수를 분석한 결과 수정 Mihara(6-1)식이 기본식에 가장 근접하였다. 따라서 본 실험 조건하에서 국내적용 가능한 DH모델식은 수정 Mihara식임이 판명되었다. 수정 Mihara식을 이용하여 온실내 목표온도 9, 13, 16, 20℃ 따른 DH값 등고선 그래프를 지역별로 제시하였다.

• 한국생물환경조절학회:학술대회논문집
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• 한국생물환경조절학회 1992년도 학술논문발표요지
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• pp.21-22
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• 1992

온실의 난방에 필요한 난방기기의 용량 및 연료소비량을 합리적으로 추정하기 위해서는 난방설계용 외기조건, 즉 표준기상 데이터가 필요하다. 그러나, 현재 국내에는 건물의 냉난방 설계를 위한 표준기상 자료가 대도시 지역의 일부에 대하여만 발표되어 있다. 이것은 농업시설에 대해서는 적용이 불가능하므로 농업 시설 설계를 위한 개략적인 표준기상 데이터의 선정이 요망된다. (중략)

• The Journal of Korean Physical Therapy
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• 제13권2호
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• pp.445-452
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• 2001

The purpose of this study to compare the muscle performances (peak torque (PT), relative strength (RS), average power (AP), and total work (TW)) between taping group and non-taping group after 1 hour extensive exercise. Twenty healthy male subjects were evaluated in this study. Each subject was divided with taping(n=10) and non-taping group (n=10) randomly. Muscle performances were measured at 60 degree/sec and 180 degree/sec on the Cybex 770. The PT, RS, AP, and TW were measured before and after 1 hour extensive exercise. The results showed that taping group demonstrated significantly higher PT, RS, AP, and TW during ankle dorsiflexion and plantar flexion at 60 degree/sec than those of non-taping group, except for total work during ankle plantar flexion. At the 180 degree/sec, PT and RS was significantly higher during ankle dorsiflexion and plantar flexion in taping group than in non-taping group. This results suggest that lower leg taping could be useful to maintain muscle performances during sport activities.

• 대한치과기공학회지
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• 제11권1호
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• pp.47-63
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• 1989

The study was made to clarify the degree of fatigue of dental technicians in service at the general &local hospital or the dental laboratories in the large cith of korea. The objectives of this study were 235 dental technicians who replied the questionaire which was sent by postal service out of 600 dental technicians selected by random sampling among the workers of the each dental laboratory. The instruments used in this study was the same one as developed by Industry Fatigue committee of Japan Industry Hygiene Association. This instrument was included total 30 items which is consisted of 10 perceived symptoms of fatigue in physical, mental and neuro-sensory dimension respectably. Reliability was tasted with the data of objectives, in which value of Cronbach's $\alpha$ was 9457. The following results were obtained. 1. It was revealed that the influencing demographic variables on the perceived symptoms of fatigue of dental technicians were sex, age, marital status, educational background, job carrier, working part, working hour and commuting hour. The shorted the age or job carrier, thge higher dearee of the perceived symptoms of fatigue. The longer working hours of commuting hours, the higher degree of the perceived symptoms of fatigue. The degree of the perceived symptoms of fatigue in females, unmarried person, the one with higher educational background, workers except orthodontic appliances and poorcelain contouring were higher than the other group. 2. The higher degree of the rest & leisure condition, the lower degree of the physical, mental and neuro-sensory perceived symptoms. 3. The higher degree of environmental condition of the working, the lower degree of the physical, mental and neurosensory perceived symptoms.

• 한국태양에너지학회 논문집
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• 제32권5호
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• pp.83-93
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• 2012

This study is to perform the effect of urbanization in urban and suburban districts, and to identify regional characters of climate according to the analysis of slope at rise, and descent of temperature and globe temperature, correlation between seasonal temperature analysis, and calculation of degree hour. According to this study, the result is summarized as follows. (1) The average temperature, rated from high to low, consists of residential area, Daegu weather station, intracity, green belt, water-front green belt, and suburban. (2) At the rise and descent of temperature, the result of the slope change of in each point may be one of the useful indexes to be able to perform the regional unique thermal characteristic, including the seasonal urbanization. (3) Although there is a difference between the surface of the earth and ambient environment. The result of the correlation of temperature between summer and winter is that temperature slope in urban districts was higher than in suburban districts, and the difference of slope was unvaried among the four observations in the same city region. (4) To show objectively, regional thermal characteristics in urban and suburban districts, the exponentiation of winter degree hour and summer degree hours were checked. The result of the exponentiation is that the more artificial a region, the lower index.

• 대한간호학회지
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• 제21권1호
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• pp.27-40
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• 1991

Perineal discomfort from episiotomy continues to be a problem for many postpartum women. The purposes of this study were to compare the effect of ice bag and heat lamp for the relief of perineal discomfort and to identify the sustaining time of each effect. Forty women took ice bag and heat lamp with random assignment of initial therapy. Women rated the degree of perineal discomfort before and after each therapy and at half-hour, tow-hour and four-hour intervals after each therapy. A discomfort scale, 18cm graphic rating scale, was used. The results of the study were as follows ; 1. The ice bag group showed significantly lower discomfort score than the heat lamp group at the half- hour and two - hour intervals after therapy. 2. The ice bag group showed significantly lower discomfort score for 4hrs after than before therapy, but the heat lamp group did not show significantly lower discomfort score. 3. Neither the type of episiotomy nor the previous experience of heat therapy influenced on the effect of ice bag relieving the perineal discomfort. Therefore ice bag was significantly mere effective in relieving perineal discomfort than heat lamp. Subjective responeses of patients who took both therapy were very favorable toward ice bag. I suggested that nurses should provide women with adequate information about the use of ice bag and encourage to apply ice bag instead of heat lamp after episiotomy in order to promote the relief of perineal discomfort and the healing of perineal wound.

• 미생물학회지
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• 제11권4호
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• pp.167-174
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• 1973

This study included two parts of investigation, the microfloral changes during the brewing process with the changes of pH, total acidity, temperature and alcoholic contents, as well as determination of survival times of major enteric pathogens in Takju. 1. Maximum number of Saccharomyces cerevisiae was $4.3{\times}10^7$ per milliliter on the 5th day of fermentation and gradually decreased. Saccharomyces cerevisiae was one of the predominant strains of the fermentation process. The number of Saccharomyces cerevisiae was $4.3{\times}10^6$ per milliliter at the completion of the brewing and human consumption. In a few days after the completion of the brewing. Bacillus subtilis and some species of Staphylococcus spp. began to grow and those organisms were responsible for the spoilage. 2. Maximum pH, during the brewing, was 5.8 on the first day of fermentation and rapidly decreased until 6th day of fermentation at pH 4.3. 3. Maximum alcholic content was 14.5 degree on the 4th day of fermentation, 10.3 degree on the 5th day and this degree was continued during the experimentation. 4. Maximum temperature, during Takju brewing was 34.deg.C on the 3rd day of fermentation and rapidly decreased up to 23.deg.C on the 6th day and this temperature was continued until the brewing process was finished. 5. Maximum total acidity was 0.57 percent on the 4th day of fermentation and gradually decreased by brewing process was completed. 6. Survival time of major enteric pathogenic bacteria in Takju was as follows : Shigella dysenteriae and Escherichia coli were isolated in two hours and 14 hours respectively, but Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Vibrio parahemolyticus were not isolated even in an hour after the inoculation of those organisms in undiluted Takju. In diluted Takju, Salmonella typhi, Shigella dysenteriae, and Escherichia coli were survived for 50-60 hours, but Vibrio cholerae and Vibrio parahemolyticus were not isolated even if treated within one hour.

• 한국주거학회논문집
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• 제12권2호
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• pp.191-198
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• 2001

The aim of this research was to examine the thermal performance of the flat roof in proportion to various directional changes, the results of which were drawn from the miniature model experiment. In this process, various thermal environmental factors were measured and compared with one another to research their aspects of changes. The brief results of this research are as follows: 1) The indoor temperature and load per hour in proportion to directional changes shows the same degree of changes. As for the results of the clear-sky and cloudy-sky experiments, both of them generally appear advantageous in the order of S, $S-30^{\cire}C$-E, $S-30^{\cire}C$-W, $S-60^{\cire}C$-W, E, $S-60^{\cire}C$-E, despite slight differences in the indoor temperature and load per hour in proportion to directional changes. 2) As for the total load of degree day per direction of the clear-sky and cloudy-sky experiments, both of them shows their advantageous results in the order of S, $S-30^{\cire}C$-E, $S-30^{\cire}C$-W, $S-60^{\cire}C$-W, E, $S-60^{\cire}C$-E, despite minor differences in their loads. 3) As for the peak load of degree hour, while the clear-sky experiment shows its advantage in the order of $S-30^{\cire}C$-E, S, $-30^{\cire}C$-W, $S-60^{\cire}C$-W, E, $S-60^{\cire}C$-E, the cloudy-sky experiment does so in the order of S, $S-30^{\cire}C$-E, $S-30^{\cire}C$-W, E, $S-60^{\cire}C$-W, $S-60^{\cire}C$-E.