• Design & Manufacturing
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• 제10권1호
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• pp.19-25
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• 2016

Connectors are very important components that transmit electric signals to different parts. It must maintain intensity of the connector to prevent defects from impact and maintain contact to transmit electric signals. Most of the external parts of the connector, which act as the main framework, are formed by injection molding. However, bend deformation occurs for injection molded products due to the residual stress left inside the product after product molding. When the bend deformation is large, it does not come into complete contact when being assembled with other parts, which leads to connector contact intensity not being properly maintained. In result, the main role of the connector, which is to transmit electric signals, cannot be performed. In order to address this problem, this study conducted bend deformation cause analysis through bend deformation analysis to predict and prevent bend deformation of housings and wafers, which are injection molded products of pressure welded connectors that are normally applied in compact mobile and display products. Bend deformation analysis was carried out by checking the charging time, pressure distribution and temperature distribution through wire to board connector wafer and housing injection molding analysis. Based on the results of the bend deformation analysis results, the cause of the bend deformation was analyzed through deformation resulting from disproportional cooling, deformation resulting from disproportional contraction, and deformation resulting from ingredient orientation. In result, it was judged that the effects for bend deformation were biggest due to disproportional contraction for both the pressure welded connector wafer and housing.

• 한국식품조리과학회지
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• 제19권3호
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• pp.300-307
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• 2003

This research investigated the consumption of various rice-based processed foods of 279 housewives in Daegu. 70% of the housewives that responded to the question graduated from a high school or college, was 30∼40 years old and full-time housewives. The main places for purchasing the rice-based processed foods were large size discount store and supermarkets, as other industrial products and the family′s preference was the most critical factors in choosing the products. The fact that the main reason of purchasing the rice breads and cookies, instead of wheat, was "They may be good for health” indicated many housewives have a positive perception of rice-based foods. Among the rice-based processed foods, the using frequency of rice cake (dduk) was the highest, with rice cookies and rice drinks being the next most frequent. However, the frequencies of cooked rice (bob) and rice flour were very low. An analysis of the correlation for the using frequency of 15 rice-based processed foods showed that the use of rice cookies and breads, instead of wheat, was highly correlated to another 13 foods. The critical reasons why they do not consume cooked rice and rice flour were uncertainty of the purity of the rice and the addition of preservatives, and that with rice bread and noodles there was no information available about the products, and hey have a poor taste. The most common reasons of using cooked rice were no time to cook and simple curiosity about the products. However, the consumers were suspicious of containers, which were a potential cause of environmental hormones, and the high price of the products. Packed rice flour was mainly used as an ingredient to give the viscosity to a product. The advantages of using rice flour were that it was available to control the amount of buying and the convenience to buy. However, it was pointed out that the taste of products containing packed rice flour were poorer than that of rice flour ground at a mill.

• 한국식생활문화학회지
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• 제11권1호
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• pp.83-96
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• 1996

The purpose of this paper is to examine the various kinds of recipes of pheasant through classical cookbooks written from 1670 to 1943 which are the basic materials to the meat cooking. The recipes of pheasant are found 39 times in the literature, which can be classified into eleven groups. Chronologically, the recipe of mandu (ravioli) was first appeared, and guk, tang (soup), kui (roasted), jang (salted meat), chim (steamed), po (dried meat), whe (raw meat), gijim (boiled in soy sauce), cho (sparkly heated in soy sauce and sugar), jolim (hard boiled in soy sauce), and jungol (meat with vegetable cooked in pan) followed in the records. Kui was the most popular one with the frequency of 43.6%, which proves that kui is the most suitable one for pheasant among all of recipes. Mandu and guk, tang were 10.2%, chim and po were found with the same rate of 7.7% and the next ones were jang, gijim, cho, and jungol with the rate of 2.6%. The recipes of pheasant were recorded much less than those of beef, chicken, pork, lamb, and dog meat. Particularly, in comparison with chicken belonging to fowls, the frequency of pheasant cooking did not reach even to one third of that. The Korean recipes of pheasant have been independently developed with originality, having nothing to do with the Chinese ones. The recipes of pheasant before the late 1800s have based on the strict recipe principles along with the spirit of art and sincerity, but they were deteriorated to simple and easy ones discarding principles. The main ingredient was the flesh of pheasant and the sub-ingredients such as flour, pinenut, buckwheat powder, and mushroom were included in common. In additon, oil, soy sauce, black pepper, and stone leek were frequently used as main seasonings.

• 한국식품영양학회지
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• 제34권2호
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• pp.196-206
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• 2021

The main purpose of this study was to examine the correlation between the consumption of red ginseng-based 'SSR' for 30 days and the reduction in human fatigue, blood component changes, and immune cell activity in 35 human subjects. 'SSR' is composed of zinc oxide, folic acid, and D-α-tocopherol with red ginseng as the main component. According to the protocol criteria of the study, 35 subjects who understood the purpose of the study and signed an informed consent form were selected. The fatigue survey was conducted through a questionnaire, and after taking 'SSR', a decreased tendency of physical, mental, and neurosensory fatigue was observed. In hematological analysis, no significant changes were observed in the levels of WBC, RBC, and hemoglobin; however, AST (SGOT) and ALT (SGPT) levels were statistically significantly decreased. In immunological analysis, it was observed that the proliferative effect of T cells (CD3+CD4+) was greater than that of NK cells (CD16+CD56+). The collected data were subjected to t-test analysis using the SPSS 25.0 statistical program. The result from this study proposes that 'SSR' can be used as a functional food material as it reduces human fatigue and enhances immune function.

• 대한한의학방제학회지
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• 제31권4호
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• pp.295-313
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• 2023

Objectives : While treatments for cancer are advancing, the development of effective treatments for cancer metastasis, the main cause of cancer patient death, remains insufficient. Recent studies on Dichroae Radix have revealed that its active ingredients have the potential to inhibit cancer metastasis. This study aimed to investigate the cancer metastasis inhibitory effect of Dichroae Radix using network pharmacological analysis. Methods : The active compounds of Dichroae Radix have been identified using Traditional Chinese Medicine System Pharmacology Database and Analysis Platform. The UniProt database was used to collect each of information of all target proteins associated with the active compounds. To find the bio-metabolic processes associated with each target, the DAVID6.8 Gene Functional classifier tool was used. Compound-Target and Target-Pathway networks were analyzed via Cytoscape 3.40. Results : In total, 25 active compounds and their 62 non-redundant targets were selected through the TCMSP database and analysis platform. The target genes underwent gene ontology and pathway enrichment analysis. The gene list applied to the gene ontology analysis revealed associations with various biological processes, including signal transduction, chemical synaptic transmission, G-protein-coupled receptor signaling pathways, response to xenobiotic stimulus, and response to drugs, among others. A total of eleven genes, including HSP90AB1, CALM1, F2, AR, PAKACA, PTGS2, NOS2, RXRA, ESR1, ESR2, and NCOA1, were found to be associated with biological pathways related to cancer metastasis. Furthermore, nineteen of the active compounds from Dichroae Radix were confirmed to interact with these genes. Conclusions : The results provide valuable insights into the mechanism of action and molecular targets of Dichroae Radix. Notably, Berberine, the main active ingredient of Dichroae Radix, plays a significant role in degrading AR proteins in advanced prostate cancer. Further studies and validations can provide crucial data to advance cancer metastasis prevention and treatment strategies.

• 한국지반환경공학회 논문집
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• 제11권7호
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• pp.25-31
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• 2010

본 연구에서는 국내 최초로 플라즈마 토치를 사용한 재(ash) 용융설비에서 발생한 슬래그를 대상으로 기존에 제시되지 않은 새로운 냉각방식(분체냉각방식)을 적용하여 현재 적용되고 있는 슬래그 냉각방법보다 적용성 및 부가가치를 높일 수 있는 냉각방식을 제시했다. 재료적 특성분석 및 토공재료로의 재활용 가능성을 검토하여 향후 공정 개발에 적용할 수 있는 방안을 제시하고자 한다. 소각재(ash)는 Y시의 fluidized bed method에서 배출되는 하수슬러지를 소각하여 실험재료로 사용하였다. 하수슬러지 소각 잔재의 XRF 분석결과는 $SiO_2$가 전체 32%로 가장 많은 비율을 차지하고 있으며, CaO, $Al_2O_3$, $Fe_2O_3$ 등이 주성분 원소로 구성되어 있다. XRD 분석결과에서는 냉각슬래그 입자로부터 전형적인 유리화 진행을 찾을 수 있었으며 냉각슬래그 분말로부터 크리스탈상이 관찰되었는데 그 이유는 분말이 녹지 않은 상태로 표면에 존재하기 때문이라 판단된다. EDX 분석으로부터 냉각매체로 사용된 전후에 분체의 성분이 바뀌지 않았으며 만약 다른 형태를 사용한다면 활용성이 더해진 분말을 생산할 수 있을 거라 판단된다.

• Asian-Australasian Journal of Animal Sciences
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• 제25권12호
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• pp.1701-1711
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• 2012

Okinawan Awamori is produced by fermenting steamed indica rice with black mold, yeast, and water. Awamori-pressed lees is a by-product of the Awamori production process. Tofu lees is a by-product of the Tofu production process. This research consisted of two experiments conducted to elucidate whether or not dried Awamori-pressed lees and Tofu lees can be used as a mixed feed ingredient for raising female goats. In experiment 1, digestion trials were conducted to ascertain the nutritive values of dried Awamori-pressed lees and dried Tofu lees for goats. The digestible crude protein (DCP) and total digestible nutrients (TDN) contents of dried Awamori-pressed lees and Tofu lees were 22.5%, 22.5% (DCP), and 87.2%, 94.4% (TDN) respectively. In experiment 2, 18 female goats (Japanese Saanen${\times}$Nubian, three months old, body weight $15.4{\pm}0.53$ kg) were divided into three groups of six animals (control feed group (CFG), Awamori-pressed lees mixed feed group (AMFG), Tofu lees mixed feed group (TMFG)). The CFG control used feed containing 20% soybean meal as the main protein source, while the AMFG and TMFG treatments used feed mixed with 20% dried Awamori-pressed lees or dried Tofu lees. The groups were fed mixed feed (volume to provide 100 g/d increase in body weight) twice a day (10:00, 16:00). The klein grass hay and water was given ad libitum. The hay intake was measured at 08:00 and 16:00. Body weight and size measurements were taken once a month. At the end of the experiment, a blood sample was drawn from the jugular vein of each animal. The DCP and TDN intakes in AMFG and TMFG showed no significant difference to the CFG. Cumulative measurements of growth in body weight, withers height, chest depth, chest girth, and hip width over the 10 mo period in the AMFG and TMFG were similar to the CFG. By contrast, cumulative growth in body length and hip height in the AMFG and TMFG tended to be larger than the CFG. Cumulative growth in chest width in the AMFG was significantly larger (p<0.05) than the CFG. Blood parameter values were similar to those in normal goats reported by other scientists. The coats of the AMFG and TMFG animals looked shinier than the animals in the CFG. The results demonstrate that dried Awamori-pressed lees and Tofu lees can be used as a feed ingredient for the raising female goats.

• Asian-Australasian Journal of Animal Sciences
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• 제28권11호
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• pp.1641-1648
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• 2015

This study was conducted to evaluate the effects of various protein sources (soybean meal, SBM; cottonseed protein, CSP; double-zero rapeseed meal, DRM) on the internal quality of refrigerated eggs. A total of 360 laying hens (32 wk of age) were randomly allotted to six treatment groups (five replicates per treatment) and fed diets containing SBM, CSP, or DRM individually or in combination with equal crude protein content (SBM-CSP, SBM-DRM, and CSP-DRM) as the protein ingredient(s). A $6{\times}3$ factorial arrangement was employed with dietary types and storage time (0 d, 2 wk, and 4 wk) as the main effects. After 12 wk of diet feeding, a total of 270 eggs were collected for egg quality determination. The egg Haugh unit (HU) in the CSP, SBM-DRM, and DRM groups were significantly lower than those in the SBM and SBM-CSP groups. The hardness and springiness of the cooked yolk in the CSP group were significantly higher than those in the other treatment groups. A lower HU, lower yolk index and higher albumen pH were observed in the DRM group compared to the SBM and SBM-CSP groups when the eggs were stored to 4 wk, and the HU was improved in the CSP-DRM group compared to the DRM group (p<0.05). Higher yolk hardness was observed in the CSP group compared to the other groups during storage (p<0.05), but the hardness of the cooked yolk in the SBM-CSP and CSP-DRM groups showed no difference in comparison to the SBM group. In conclusion, CSP may ameliorate the negative effects of DRM on the HU of refrigerated eggs, and SBM or DRM may alleviate the adverse effects of CSP on yolk hardness.

• 한국식품영양과학회지
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• 제41권8호
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• pp.1144-1150
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• 2012

본 연구는 김치원료의 다양화를 위해 기존의 김치 주원료인 배추를 대체할 수 있는 근채류를 발굴하고자 하였으며, 이를 위하여 연근과 더덕의 이화학적 및 미생물학적 절임특성을 분석하였다. 연근과 더덕의 김치원료로서의 적합성을 확인하기 위하여 염도, pH, 산도, 환원당, 경도, 색도, 수분, 일반세균, 젖산균을 측정하였다. 절임시간에 따라 더덕의 수분함량 감소가 연근에 비해 높게 나타났으며, 이로 인해 경도의 변화 역시 더덕에서 더 높게 나타났다. 연근과 더덕의 초기 pH는 각각 5.7과 6.3이었으며, 절임기간이 늘어날수록 pH는 내려가는 경향을 보였다. 김치는 발효과정이 진행됨에 따라 발효성 당류가 유기산 등 다른 물질로 전환되므로 발효를 위해서는 환원당이 필수요소로 더덕의 경우는 환원당이 25~39 mg/g의 범위로 나타났으나, 연근의 경우는 환원당이 1.1~2.5 mg/g의 범위로 나타나 환원당이 거의 없어 김치의 주원료로는 적합하지 않은 것으로 나타났다. 미생물학적 특성도 연근의 경우 김치의 발효에 영향을 미치는 젖산균의 증식이 거의 관찰되지 않아 김치의 주원료로는 적합하지 않았으나, 더덕의 경우는 절임 48시간 후 젖산균수가 $2.1{\times}10^4CFU/mL$로 나타나 김치 원료로 적합하다고 판단되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제26권9호
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• pp.1262-1275
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• 2013

Awamori is produced by fermenting steamed indica rice. Awamori-pressed lees is a by-product of the Awamori production process. Tofu lees is a by-product of the Tofu production process. Research was conducted to test if dried Awamori-pressed lees and Tofu lees can be used as a mixed feed ingredient for raising male goats. Eighteen male kids were divided into three groups of six animals (control feed group (CFG), Awamori-pressed lees mixed feed group (AMFG), Tofu lees mixed feed group (TMFG)). The CFG used feed containing 20% soybean meal as the main protein source, while the AMFG and TMFG used feed mixed with 20% dried Awamori-pressed lees or dried Tofu lees. The groups were fed mixed feed (volume to provide 100 g/d increase in body weight) and alfalfa hay cubes (2.0 kg/d) twice a day (10:00, 16:00). Klein grass hay and water was given ad libitum. Hay intake was measured at 10:00 and 16:00. Body weight and size measurements were taken once a month. At the end of the experiment, a blood sample was drawn from the jugular vein of each animal and the carcass characteristics, the physical and chemical characteristics of loin were analyzed. DCP and TDN intakes in AMFG and TMFG showed no significant difference to the CFG. Cumulative measurements of growth in body weight and size over the 10 mo period in the AMFG and TMFG were similar to the CFG. Blood parameter values were similar to those in normal goats. Dressing carcass weight and percentages, and total weight of meat in the AMFG were similar to that in the CFG, but smaller in the TMFG. The compressed meat juice ratio was higher in both the TMFG and AMFG than the CFG. While the fat in corn, Awamori-pressed lees, and Tofu lees contains more than 50% linoleic acid, the loin fat in both the AMFG and TMFG was very low in linoleic acid due to the increase in the content of oleic acid, stearic acid, and palmitic acid. This indicates that feeding on AMF and TMF does not inhibit hydrogenation by ruminal microorganisms. As in the CFG, the total essential and non-essential amino acids in the loin of the AMFG and TMFG were well balanced. Compared to the CFG, the AMFG and TMFG were high in taurine and carnosine. The results indicate dried Awamori-pressed lees and Tofu lees can be used as a feed ingredient for raising male goats.