• Journal of the Korean Society of Clothing and Textiles
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• v.41 no.2
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• pp.326-340
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• 2017

This study explores the daily life of Korean designers in New York. We use in-depth interviews within the daily lives of participants to first reveal the time structure and meaning of everyday life. In this everyday time frame, this study reveals the content and meaning of life in New York, which is especially useful for fashion majors. Participants were 11 single Korean women around 30 years old working as designers in New York. Data was collected from Manhattan, New York, from November 2013 to February 2014 through the use of in-depth interviews and participant observation. Data collected daily life information on time usage, money, and energy that is first summarized into 229 meaning units. In the following, 55 central meanings were derived from stories common to behaviors for study participants and 19 subcategories were compressed into academic language. Finally, the generalized categories are divided into six categories of study life, work life, future life, family life, leisure life and fashion life. As a result of the first study, the daily time structure consisted of customary public time and personal repeat time. Second, the customary public time categories included the studying for 'Beginning to jump again to the best', 'Now working as a designer in New York', and future life expecting 'Future growing as a career woman'. Repeated personal time categories include family life: 'A single life of a lonely and poor gentile', leisure life: 'Healing life that is supported by abundant advanced culture', and fashion life: 'New York fashion life coexist with harmony'. Third, work was the center of everyday life for study participants versus fashion and leisure that were central to everyday life when not working.

• Journal of the Korean institute of surface engineering
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• v.43 no.1
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• pp.25-30
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• 2010

Titanium and titanium alloys are widely used for orthopedic and dental implants for their superior mechanical properties, low modulus, excellent corrosion resistance and good biocompatibility. In this study, corrosion behaviors of nanotube formed on the bone plate of Ti-6Al-4V alloy for dental use have been investigated. $TiO_2$ nanotubes were formed on the dental bone plates by anodization in $H_3PO_4$ containing 0.6 wt % NaF solution at $25^{\circ}C$. Electrochemical experiments were performed using a conventional three-electrode configuration with a platinum counter electrode and a saturated calomel reference electrode. Anodization was carried out using a scanning potentiostat (EG&G Co, Model 263A USA), and all experiments were conducted at room temperature. The surface morphology was observed using field emission scanning electron microscopy (FE-SEM) and energy dispersive x-ray spectroscopy(EDS). The corrosion behavior of the dental bone plates was examined using potentiodynamic test(potential range of -1500~2000 mV) in a 0.9% NaCl solution by potentiostat (EG&G Co, PARSTAT 2273. USA). The inner diameter of nanotube was about 150~180 nm with wall thickness of about 20 nm. The interspace of nanotube to nanotube was 50 nm. The passive region of the nanotube formed bone plates showed the broad range compared to non-nanotube formed bone plates. The corrosion surface of sample was covered with corrosion products.

• Resources Recycling
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• v.33 no.1
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• pp.58-68
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• 2024

Critical minerals such as nickel, cobalt and lithium, are known as materials for cathodic active materials of lithium ion batteries. The consumption of the minerals is expected to grow with increasing the demands of electric vehicles, resulting from carbon neutrality. Especially, the demand for LIB (lithium ion battery) recycling is expected to increase to meet the supply of nickel, cobalt and lithium for LIB. The recycling of EOL (end-of-life) LIB can be achieved by leaching EOL LIB using inorganic acid such as HCl, HNO₃ and H₂SO₄, which are regarded as hazardous materials. In the present study, the potential use of MSA (Methanesulfonic acid), as an alternative lixiviant replacing sulfuric acid was investigated. In addition, leaching behaviors of NCM black mass leaching with MSA was also investigated by studying various leaching factors such as chemical concentration, leaching time, pulp density (P/D) and temperatures. The leaching efficiency of nickel (Ni), cobalt (Co), lithium (Li), and manganese (Mn) from LIB was enhanced by increasing concentration of lixiviant and reductant, leaching time and temperature. The maximum leaching of the metals was above 99% at 80℃. In addition, MSA can replace sulfuric acid to recover Ni, Co, Li, Mn from NCM black mass.

• Journal of Nutrition and Health
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• v.51 no.3
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• pp.254-263
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• 2018

Purpose: This study examined whether there was a difference in the nutrients and food intake of young children depending on their lunch places. Methods: The dietary survey data of the fifth Korea National Health and Nutrition Examination Survey (2010 ~ 2012) were used. The children were grouped into either a child care center lunch group (n = 728) or home lunch group (n = 592) and their nutrients and food intakes were compared. Results: No differences in the 24-hr energy intake and energy intakes from lunch and dinner according to the lunch places were observed. The percentage of breakfast energy was lower in the child care center lunch group, whereas the percentage of snack energy was higher. In children aged 3 ~ 5 years, the sodium, potassium, and vitamin C intakes were high in the child care center lunch group. The 1 ~ 2 years and 3 ~ 5 year old children's vegetable intake from lunch was significantly higher in the child care center lunch group than in the home lunch group. Children aged 3 ~ 5 years in the child care center lunch group consumed more beans and fish at lunch. The adequacy of nutrients and food diversity of child care center lunch appear better than home lunch. Conclusion: Parents and care providers need to make efforts to use diverse foods, such as vegetables and fish, in children's meals to provide balanced diets and promote healthy eating behaviors to their children.

• The Korean Journal of Food And Nutrition
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• v.16 no.3
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• pp.197-202
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• 2003

The purpose of this study was to investigate basic factors of obesity, nutrient intakes, behaviors of dietary life, daily energy expenditure and emphasize on the necessity of school education. Because the growing prevalence of obesity have required a need for health education in school. The results were as follows. 1. The average height of boys and girls was l59${\pm}$13cm(boys), l54${\pm}$11cm(girls). The average weight of them was 68${\pm}$16kg(boys), 70${\pm}$13kg(girls). BMI(body mass index) of them was 26.9${\pm}$3.4(boys), 29.5${\pm}$2.9(girls). 2. For energy and protein, the average intakes of subjects were higher than recommended dietary allowances for Koreans(7th Ed). The average intakes of vitamin A and ascorbic acid were much lower than the recommended dietary allowances. 3. Most of subjects prefer fast food, rich snacks and overeating, irregular meal amount and these dietary behaviors were severe problems. 4. Total energy expenditure was 1,933kcal in boys and 1,789kcal in girls. To reduce weight and treat obesity, the required energy intake to subjects was 1,546kcal(boys) and 1,431kcal(girls). If we prepared the effective program for obesity, school education should be integrated within the larger community. Parents of students and students may be educated to make good health changes in the home. Nutrition education has a direct impact on their life style of their food intake and nutritional status. The use of multi-component obesity treatments will be effective in a school setting. It is more effective to encourage health habits in school, house and it should be integrated within the larger community.

• Journal of Korea Foresty Energy
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• v.25 no.1
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• pp.9-17
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• 2006

Properties of wood charcoal made from the domestic wood species at $300-900^{\circ}C$ have investigated to understand the correlation between carbonization temperature and chemical and physical characteristics of wood charcoal. In terms of charcoal yield at particular carbonization temperatures, it was drastically decreased until the temperature reaches up to $600^{\circ}C$ and the decrease ratio of yield was reduced at higher temperatures. As the carbonization temperature increased, pH of the wood charcoal increased so that it became basic at last. The wood charcoal prepared at $600{\sim}700^{\circ}C$ showed the highest caloric value and those of wood charcoals made at higher temperature became plateau at a little lower level than the peak. The caloric value of Japanese larch charcoal was a bit higher than that of Red oak charcoal. The carbon content in the wood charcoal was increased as the carbonization temperature increased, whereas the hydrogen content was decreased. Specific surface area of the wood charcoal became larger with increase in temperature up to $600^{\circ}C$ but it was decreased or reduced in the increasing ratio after, and then it rose again at higher temperature than $800^{\circ}C$. Absorption capacity of the wood charcoal against iodine and gaseous acetic acid became greater as the carbonization temperature increased. Japanese larch charcoal presented higher absorption capacity than Red oak charcoal. As the above results, it is revealed that carbonization temperature affects the chemical and physical properties of wood charcoal. Therefore, to use wood charcoal with maximum effect it should be prepared at optimum temperature for proper use.

• The Journal of Engineering Geology
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• v.32 no.4
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• pp.597-610
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• 2022

Knowledge of the failure behavior of friction materials considering their intermediate principal stress is related to an understanding of situations where these materials might be used: for example, the stability of deep-seated boreholes and fault slip analysis. This study designed equipment for physically implementing true triaxial compression and used it to assess specimens of plaster, a friction material. The material's mechanical behaviors are discussed based on the results. The applicability of the 3D failure criteria are also reviewed. The tested specimens were molded cuboids of width, length, and height 52, 52, and 104 mm, respectively. A total of 24 true triaxial compression tests were performed under various combinations of 𝜎₃ and 𝜎₂ conditions. Conventional uniaxial and triaxial compression tests were employed to estimate the mechanical properties of the plaster for use as parameters for 3D failure criteria. Examining the stress-strain relations of the plaster materials showed that a large difference between the intermediate principal stress and the minimum principal stress indicated strong brittle behavior. The mechanical behavior of the plaster used here reflects the change of intermediate principal stress. Nonlinear multiple regression analysis on the test data in the principal space showed that the modified Wiebols-Cook failure criterion and the modified Lade failure criterion were the most suitable 3D failure criteria for the tested plaster.

• Korean Journal of Community Nutrition
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• v.29 no.1
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• pp.65-80
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• 2024

Objectives: This study aims to compare changes in physical factors, health behaviors, eating habits, and nutritional intake among Korean male and female adults over a period of three years (2019-2021) before and after the outbreak of coronavirus disease 2019 (COVID-19). Methods: This study utilized raw data from the 8th Korea National Health and Nutrition Examination Survey (2019-2021). The participants in this study included 6,235 individuals in 2019, 5,865 individuals in 2020, and 5,635 individuals in 2021. Individuals whose daily energy intake was less than 500 kcal or exceeded 5,000 kcal were excluded from the study. Results: In comparison to 2019, overweight/obesity rates, weight, waist circumference, weekend sleep hours, and resistance exercise days/week increased in both male and female during the COVID-19 pandemic. Regarding eating habits, the proportions of people skipping breakfast, not eating out, consuming health supplements, and recognizing nutritional labels increased in 2020 and 2021, whereas the rate of skipping dinner decreased. Total energy intake has continued to decrease for the two years since 2019. A comparison of nutrient intake per 1,000 kcal before and after the outbreak of COVID-19 revealed that intake of nutrients, including protein, phosphorus, iron, vitamin A, riboflavin, and niacin increased, while folic acid intake decreased. In male, calcium, phosphorus, riboflavin, and niacin intakes increased, whereas iron, vitamin C, and folic acid intakes decreased. In female, phosphorus, iron, vitamin A, and riboflavin intake increased significantly, while protein and niacin intake decreased significantly. Conclusions: After COVID-19, the obesity rate, breakfast skipping rate, health supplement intake, and nutritional label use increased, while the frequency of eating out, dinner skipping rate, and total energy intake decreased. These environmental changes and social factors highlight the need for nutritional education and management to ensure proper nutritional intake and reduce obesity rates in the post-COVID-19 era.

• Journal of the Korean Dietetic Association
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• v.10 no.1
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• pp.13-24
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• 2004

This study was designed to examine fast food consumption, nutritional knowledge, food behavior and dietary intake of university students and to investigate if there were differences in these variables by fast food consumption. The questionnaire was administered to university students in Daejeon. Data(n=269) was analyzed using $x^2$-test and analysis of variance. Subjects were mostly female(62%) and freshmen or sophomores(86%). Based on the frequency of fast food consumption, subjects were categorized into non-users(27.9%), users(<2 times/week, 42%) and frequent users($\geq$2 times/week, 30.1%). Those who used fast foods(n=194) consumed the foods 7.5 times per month, on the average. Subjects scored 15.6 out of 20 on a nutritional knowledge scale, showing the moderate level of knowledge. When examined by fast food use, the nutritional knowledge score was 15.5 for non-users, 16.1 for users, and 15.0 for frequent-users(p<0.05). Only two items, regarding 'fat type(animal, plant) and health' and 'importance of having breakfast', were significantly different by fast food consumption, with user group and non-users scoring higher than frequent-users(p<0.05). Food behaviors, measured by 20 items, were not desirable, with mean scores of 51.5(possible score: 20-100). Subjects showed problems in eating meals regularly, eating a variety of foods, eating breakfast, and consumption of some food groups(vegetables, fruits, and proteins). Fast food non-users showed more desirable food behaviors than users or frequent-users, such as having processed foods (p<0.001) and eating-out less frequently(p<0.01). Dietary intake data showed that some nutrient intakes, including energy, calcium, iron, zinc and folic acid were less than 75% of the RDA. Index of nutritional quality(INQ) was adequate except for calcium and zinc. Compared to non-users or user group, frequent-users of fast foods consumed higher amounts of lipids(p<0.05), and had lower INQ for calcium(p<0.01). This study described the status of fast food consumption, nutritional knowledge, food behavior of university students, and provided some baseline data for planning nutrition education for university students.

• Journal of Nutrition and Health
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• v.54 no.3
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• pp.277-291
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• 2021

Purpose: This study was undertaken to identify the alcohol drinking status of industrial workers, their health care practice, and dietary behavior, as well as their nutrient intake. Methods: In July 2019, 220 male subjects working in the Chungnam area were enrolled in the study. Their alcohol drinking status was evaluated by applying the Alcohol Use Disorder Identification-K (AUDIT-K) system. Demographic characteristics, status of health care practice, and dietary behaviors were assessed using a self-administered questionnaire; nutrient intakes were analyzed using 24-hour recalls. Data were analyzed by applying χ²-test, ANOVA, Duncan test, and Pearson's correlation analysis with SPSS v. 25.0. Results: Workers were classified by their alcohol drinking status as 'normal' (84, 38.2%), 'problem drinker' (45, 20.5%), 'alcohol dependence I' (60, 27.3%), and 'alcohol dependence II' (31, 16.0%). The alcohol drinking status showed significant differences with age (p < 0.05), monthly income (p < 0.05), smoking status (p < 0.05), and need for weight control (p < 0.05). Moreover, increased alcohol intake resulted in significantly decreased levels of health care practice and dietary behaviors (p < 0.05, p < 0.01, respectively). The energy intake was highest in the 'alcohol dependence I' group, followed by 'alcohol dependence II', 'problem drinker', and 'normal drinker' (p < 0.05). Intakes of vitamin E, vitamin C, and niacin in the 'alcohol dependence I' group were found to be higher than the other groups (p < 0.05). A negative correlation was obtained between alcohol drinking status, health care practice, and dietary behaviors, whereas a positive correlation was determined between alcohol drinking status, energy and water intakes. Conclusion: Considering these results, we conclude the necessity to consider nutritional and alcoholic education programs for improving the quality of work life of industrial workers, based on their alcohol drinking status.