• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.32 no.2
• /
• pp.132-147
• /
• 1996

The optimal design of floating type fisheries facilities in the open sea is demanded considering with the severe hydrodynamic forces on floating body, mooring tension and holding force of anchor. For conserving the facilities in most effective state, design and selection of anchor system is one of the most important fundamental subject. To enhance the design procedure of anchor system the holding forces of anchor are investigated by the hydraulic model test and are compared with the typical conventional results for various anchors. Applicability of previous estimation methods of holding force are checked and holding mechanism of anchor is discussed. Using the results a new computational concept of holding force is suggested considering mainly the effects of passive soil pressure (resistance), steady soil pressure, and surface friction etc. The new estimation method is proved as a feasible one by comparing the results of hydraulic model experiments. Applicability of various anchors to the anchor system on open sea fisheries structures is comprehensively reviewed using the present model tests and previous study results in the viewpoint of economy, construction and stability etc. Using the results, fundamental anchoring system design procedures are suggested to apply huge marine ranching complex with increase of the holding capacity of anchor under the optimum cost.

• Korean journal of food and cookery science
• /
• v.5 no.2
• /
• pp.35-41
• /
• 1989

This study was written to assess microbilogical quality by passage of time and holding method after making foods, by means of evaluating time, temperature and microbiological quality during vairous phases in product flow of hard-boiled mackerel served by an industry feeding operation for 500 persons a day, measuring pH & Aw and analyzing factors affecting nicrobiological growth conditions. The results were as fallows: 1. According to phases in product flow of hard-boiled mackerel, it showed 4.9 hours of mean of needed time, $27.5^{\circ}C$ of room temperature, 4.8~5.7 of pH value and 0.95~0.98 of Aw. these conditions were suitable for microbiological growth, and the phases with potential hygienic danger were pre-preparation and assembly & service. 2. As for holding methods and passage of time, holding as steam table was more effective than holding at room temperature as time past. 3. Food poisoning bacteria were not dectected from phases in product flow of hard-boiled mackerel.

• Design & Manufacturing
• /
• v.10 no.1
• /
• pp.31-35
• /
• 2016

In sheet metal forming process, drawing is typical process. And the key factor of drawing is blank holding force (BHF) A low BHF can cause wrinkling, whereas a high BHF can cause fracture during a deep drawing process. Thus, formability can be influenced by application appropriate BHF. In this study, a variable blank holding force (VBHF) is applied to extend the forming limit by avoiding both wrinkling and fracture. To determine VBHF in drawing process, numerical simulations and statistical analysis are carried out using commercial FEM software.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.31 no.2
• /
• pp.43-50
• /
• 2008

In this paper we suggest the methods that compute the total inventory cost based on EOQ and the total inventory cost based on OMMIP. The total inventory cost consists of purchasing cost, ordering cost, inventory holding cost, stockout cost and so on. This papers also proposes the method that decides optimum order quantity as the order amount to minimize the total inventory cost with comparison of EOQ total inventory cost and OMMIP total inventory cost according to inventory holding cost as a fraction of unit cost.

• Journal of Korea Technology Innovation Society
• /
• v.16 no.1
• /
• pp.367-389
• /
• 2013

The Industry-Academia Technology Holding Company has been established and operated in universities for supporting technology transfer and promoting commercialization since 2008. In the meantime, necessity for operating and methods for vitalizing of the Industry-Academia Technology Holding Company, reviews for legal and institutional requirements and case studies have been performed in various ways. However, a comprehensive actual survey for overall operation of the Industry-Academia Technology Holding Company was insufficient for researchers of universities who were participating in National R&D programs and the projects for the S&T policy. In particular, this is the very time for an interim and overall review now that it has been 5 years since the Industry-Academia Technology Holding Company was introduced. Accordingly, the comprehensive surveys and interviews were conducted on the status of driving the project by the Industry-Academia Technology Holding Company in this study. Based on this analysis result, we have suggested the improvement of Industry-Academia Technology Holding Company in three different ways - (1) expanding the basement of technological business development in universities (2) improving legal and institutional support system, and (3) expanding elites of organizations and securing responsibilities.

• Journal of Korean Institute of Industrial Engineers
• /
• v.31 no.4
• /
• pp.289-296
• /
• 2005

This study aims to measure maximum holding times(MHTs) of symmetric and asymmetric whole body postures, and to compare three representative observational methods including OWAS, RULA, REBA, based on the MHTs. An experiment was conducted for obtaining the MHTs, in which hand position was used as experimental variable, and the MHT and subjective discomfort rating as dependent variables. The hand position was defined by the percentage of the shoulder height(%SH), the percentage of the arm reach(%AR) and rotation angle(R). The results showed that three independent variables of %SH, %AR and R significantly affected on the MHTs at ${\alpha}$=0.01, and that the MHTs were negatively linearly related to the discomfort scores of Borg CR10. It was also revealed that OWAS and REBA were less sensitive to postural stress than RULA. In addition, OWAS and REBA underestimated postural load of given postures compared to RULA. Therefore, it is recommended that among the three observational methods investigated in this study, RULA be used for a more precise evaluation of postural load.

• Korean journal of food and cookery science
• /
• v.18 no.4
• /
• pp.461-469
• /
• 2002

In order to develop a better food preparation method in terms of vitamin retention in food service establishments, the retention rate of riboflavin in two kinds of Korean dish (stir-fried sausage with vegetables, stir-fried garlic young stems) were examined during various cooking stages, holding temperature and duration time. Riboflavin content of the sample was analyzed using by using a HPLC with a fluorescent detector at various holding durations and temperatures. Also the changes in the pH and water contents of the samples were measured during holding at various temperatures to find any relation among the pH, water contents and riboflavin content. In the results, there were significant differences in riboflavin contents at various cooking processes such as washing, slicing, blanching, soaking, etc. Also, the retention rates of riboflavin at various holding methods and temperature were significantly different from one another. Especially 50% reduction of riboflavin content occurred during blanching of young garlic stem and only 38% of riboflavin was left after slicing carrots for stir-frying of sausage.

• Journal of The Korean Society of Integrative Medicine
• /
• v.11 no.3
• /
• pp.91-98
• /
• 2023

Purpose : The purpose of this study was to investigate the effect of the posture holding band on muscle activity of the rectus femoris, medial vastus, and vastus lateralis muscles and weight distribution during squat exercise. Methods : This study was conducted with 30 healthy adult men and women in their 20s, and all subjects were randomly assigned to the experimental group and the control group. Squat exercise was performed for 6 weeks. The experimental group received squat exercise while wearing a posture holding band, and the control group applied without wearing a posture holding band. Muscle activity of the quadriceps femoris (rectus femoris, vastus medialis, and vastus lateralis) and weight distribution (knee flexion 0 °, 30 °, 60 °, and 90 °) was measured. Results : According to the results of this study, all three muscles showed a main effect on time and group, and a significant interaction was shown only in the vastus lateralis. In addition, the value of the weight distribution difference according to the knee flexion angle did not show a main effect according to time and group at 30 ° of knee flexion, but showed an interaction. Conclusion : It was confirmed that the application of the posture holding band during squat exercise increased the muscle activity of the quadriceps muscle, and showed greater changes in the vastus lateralis muscle. In addition, it was confirmed that the difference in weight distribution was reduced in the knee flexion, and in particular, a greater change was shown in reducing the difference in weight distribution in the knee flexion of 30 °. Therefore, it is considered that the effect of the exercise can be further enhanced if the unnecessary movement of the trunk is controlled by using equipment such as a posture holding band during squat exercise.

• Phonetics and Speech Sciences
• /
• v.7 no.4
• /
• pp.93-99
• /
• 2015

In case of PAS test, the air is sometimes leaked although the mask is tightly attached to the face, which is not reliable on the measured values. Therefore, this study aimed to assist the clinical practice suggesting the test method of PAS without air leakage. In the healthy subjects with 12 males and 12 females over 19 years old, three types of tests were performed on the voicing efficiency among the protocol of PAS Model 6600. They are; first, to attach the mask tightly to the face holding the handle of PAS with the subject's two hands (Method 1); second, to attach the mask tightly to the face holding the handle of PAS with the subject's one hand and pushing the body of PAS strongly with the other hand (Method 2); and third, to attach the mask tightly to the face pushing the upper part of the mask by the tester when the subject attached the mask to his or her face holding the handle of PAS with two hands (Method 3). Upon the study analyses, the mean negative pressure, the mean phonogram, subglottic air pressure, and voicing efficiency were shown to be statistically significantly different during PAS test in males depending on the methods. (p<.05) In case of females, only the target airflow rate showed significant difference depending on the methods during PAS test. (p<.001) In conclusion, Method 2 enhanced the noise level and strength while Method 1 was likely to leak the air more compared to the other two methods in males. In case of females, Method 1 showed significant leakage of the air flow. Not to allow the air flow leakage without affecting the outcome of PAS test, it will be the most useful for the tester to push the mask to the subject's face tightly (Method 3).

• Journal of the Korean Society of Food Culture
• /
• v.13 no.1
• /
• pp.9-17
• /
• 1998

The objective of this study is to provide a fundamental data to improve meals of the college foodservice operations serving more than 300 meals per day through evaluating changes in; total vitamin C contests, water contents, and pH, in the process of handling such foods as soybean sprout cooked and of fresh vegetable salads. This study, also, tried to identify nutrition reduction, step by step, to minimize nutrition loss. 1. In handing COOKED SOYBEAN SPROUTS, total vitamin C contents were higher after wash(1.54%mg%) than other cooking methods adopted in university meals(1.08mg%), however, total vitamin C contents was significantly lost during boiling step. 2. Significant loss of total vitamin C and water content in the FRESH VEGITABLE SALADS was detected in the process of washing and cutting vegitables. Especially,'cabbage' lost 20% of total vitamin C in the process of 'soaking in water', which was one of preparation process 3. Significant loss of vitamin C was observed after 6 hours of HOLDINC AFTER COOKING but it can be reduced through holding under lower temparature, in case of soybean sprouts and fresh vegitable salads. pH became acidic as holding time expanded. WATER CONTENT of cooked soybean sprouts decreased up to 4 hours holding time, however, it increased when we checked at after 6 hours' of holding time. Water content continuously decreased up to 6 hours of holding time in case of FRESH VESITABLE SALADS with the statistically significance level.