• Korean Journal of Human Ecology
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• v.23 no.4
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• pp.681-695
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• 2014

This study has the purpose to find basic materials for development of kindergarten's uniform and suggest the improvement of its design based on the survey results from Suncheon area in Jeollanam-do of Korea. Such study methods were conducted as literature review, survey with direct visit, interview, and photographing of dresses regarding the kindergarten uniform. The following are research results. First, kindergarten teachers presented a positive opinion about the necessity for children to wear the uniform. In selection of design, they regarded the activity as most important factor. Kindergartens applying active wear compatible as townwear also accounted for 57.1%, which is more than half. Second, the formal wear, in the winter season was found to consist with jacket or knit cardigan, knit vest, shirts, skirts or pants, and necktie. For color, most of them are in dark tone, which need to be brighter. For pattern, they are in plain color, which needs to have various patterns. As to the cloth material, such problems should be improved as warmth retentivity in consideration of seasonal nature, moisture retentivity, breathability, color retentivity when washing, and harmless to human body. Third, active wear is mostly the casual sportswear type. But it has no characteristic unique to kindergarten in design and needs to be altered for differentiated design. Especially, it is simply divided into winter wear and summer wear in kind. Therefore, it is required to have differentiation for seasonal characteristic and diversity in number of item and improvement in terms of cloth material.

• Journal of Nutrition and Health
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• v.49 no.3
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• pp.201-212
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• 2016

Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.

• Restorative Dentistry and Endodontics
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• v.19 no.2
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• pp.447-459
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• 1994

The purpose of this study is to evaluate of shear bond strength of light-curing composite resin to light-curing glass ionomer cement. Composite resin and glass ionomer cement have been widely used as an esthetic filling materials in dental clinics. To achieve better clinical results, sandwich technic was developed with conpensating for disadvantages of these two materials. Especially, light-curing glass ionomer cement provided greately improved bonding strength of teeth or composite resin, and then excellent clinical results can be acquired. In this study, 6 commercial light-curing glass ionomer cements(3 commercial restorative materials : Fuji II LC, Variglass VLC, Vitremer, and 3 commercial lining materials : Fuji Lining LC, Baseline VLC, Vitrebond) were devided two groups. According to manufacturer's appointment, no surface treatment was referred to N groups. Supposing. of clinical practice, surface grinding with water spray at 320 grit sand paper, 40 seconds etching with 37% phosphoric acid, 20 seconds washing, 20 seconds air drying was referred to N groups. Totally 12 experimental groups were devided, and all 120 specimens from 10 specimens of each groups were made. After light-curing composite resin was bonded to light-curing glass ionomer cement, shear bond strength was tested by Instron universal testing machine between glass ionomer cement and composit resin. The data were analyzed statistically by Student's t-test and ANOVA. The obtained results were as follows; 1. In light-curing glass ionomer cement, restorative materials showed higher shear bond strength to composite resin than lining materials(p<0.05). 2. Variglass VLC of restorative material group and Baseline VLC of lining material group have highest shear bond strength to composite resin(p<0.001). 3. In light-curing glass ionomer cement, surface grinding and acid etching reduced shear bond strength to composite resin(p<0.001)}. 4. VGN group 1s highest shear bond strength to composite resin, VBE group is lowest shear bond strength to composite resin(p<0.001).

• Korea-Australia Rheology Journal
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• v.17 no.3
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• pp.117-123
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• 2005

Background: Reduced deformability of red blood cells (RBCs) may play an important role on the pathogenesis of chronic vascular complications of diabetes mellitus. However, available techniques for measuring RBC deformability often require washing process after each measurement, which is not optimal for day­to-day clinical use at point of care. The objectives of the present study are to develop a device and to delineate the correlation of impaired RBC deformability with diabetic nephropathy. Methods: We developed a disposable ektacytometry to measure RBC deformability, which adopted a laser diffraction technique and slit rheometry. The essential features of this design are its simplicity (ease of operation and no moving parts) and a disposable element which is in contact with the blood sample. We studied adult diabetic patients divided into three groups according to diabetic complications. Group I comprised 57 diabetic patients with normal renal function. Group II comprised 26 diabetic patients with chronic renal failure (CRF). Group III consisted of 30 diabetic subjects with end-stage renal disease (ESRD) on hemo-dialysis. According to the renal function for the diabetic groups, matched non-diabetic groups were served as control. Results: We found substantially impaired red blood cell deformability in those with normal renal function (group I) compared to non-diabetic control (P = 0.0005). As renal function decreases, an increased impairment in RBC deformability was found. Diabetic patients with chronic renal failure (group II) when compared to non-diabetic controls (CRF) had an apparently greater impairment in RBC deformability (P = 0.07). The non-diabetic cohort (CRF), on the other hand, manifested significant impairment in red blood cell deformability compared to healthy: control (P = 0.0001). Conclusions: The newly developed slit ektacytometer can measure the RBC deformability with ease and accuracy. In addition, progressive impairment in cell deformability is associated with renal function loss in all patients regardless of the presence or absence of diabetes. In diabetic patients, early impairment in RBC deformability appears in patients with normal renal function.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.264-269
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• 1986

This study was undertaken to investigate the removal efficiency of heavy metals (Cd, Pb) in rice and wheat flour by cooking and processing. After four times washing of rice grains with water, the removal ratios of cadmium and lead from artificially-contaminated samples were 39.271 and 34.9%, respectively. In cookingof rice grains washed three-times with water, the residue levels of cadmium and lead decreased to 85.7%, 83.0% in electric rice cooker and 74.51%, 72.6% in pressure rice cooker, respectively. No significant difference was observed in the removal of the metals between naturally-contaminated and artificially contaminated rice samples, and between the electric and pressure rice cookers. In baking of artificially-contaminated wheat flour into cookie and loaf bread, the removal ratios of cadmium and lead were negligible as expected. When knife-cut noodle was made from artificially-contaminated wheat flour and boiled in water, 75% of the metals were found in the noodle solids and only 25% of them were removed into the broth.

• Textile Coloration and Finishing
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• v.28 no.3
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• pp.189-194
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• 2016

The objectives of this research were to study the effect of salt-shrinkage finishing of silk on shrinkage degree and dyeing property of cochineal, and to investigate the efficacy of obtained results for imparting surface design effect on silk fabric. Ultimately it was aimed to suggest a technical process for developing natural dyed silk products with diverse design. Premordanted silk fabric was treated with $Ca(NO_3)_2$ solution(gravity: 1.45) at $90^{\circ}C$ for 1 min, washed, dried for further evaluation. The shrinkage of salt-treated fabric was calculated. The effects of salt treatment on the dye uptake of cochineal and colorfastness were investigated. The degrees of shrinkage were 10% and 3% for warp and weft, respectively. The salt treatment resulted in improving dye uptake of cochineal slightly. In addition, it improved colorfastness to washing and light. On the basis of the results, a technical process composed of premordanting, salt treatment and natural dyeing was suggested and using the process, two examples of textile design were presented. It can be concluded to impart various three dimensional surface design effect on silk fabric by applying salt-shrinkage finishing with combination of natural dyeing and mordanting.

• Textile Coloration and Finishing
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• v.28 no.3
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• pp.208-218
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• 2016

This study investigated the effects of the working mechanisms of proteins, mordants, and dyes, as well as the mordanting order, on dye uptake by silk fabric pre-treated with proteins and dyed with freeze-dried sappan wood water extract. Soybean protein and sodium caseinate were used as the proteins. 1. When Al mordants were not used, the dyeability of the fabrics increased upon protein pre-treatment as compared to the case without treatment. 2. Dyeing with protein pre-treatment, followed by mordanting, led to the highest dye uptake, and the optimal protein concentration was 5%. 3. The K/S values slightly decreased with an increase in the dyeing temperature, and the fabric turned dark red in color when dyeing was carried out at increasing temperature. Fabrics showed the highest dye uptake at $40^{\circ}C$. 4. Regarding the effect of time, the K/S values of the fabrics with and without protein treatment showed almost no increase after the initial dyeing time of 10min; further, there was hardly any difference in the cases with and without protein pre-treatment. 5. In case of protein pre-treatment fabrics, the washing fastness was level 2. The dry cleaning fastness showed very excellent result with level 4-5. The rubbing fastness was better in dry rubbing than in wet rubbing of the fabrics. For the light fastness, all dyed fabrics showed low fastness.

• Journal of Animal Environmental Science
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• v.15 no.1
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• pp.29-36
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• 2009

The authors of this study have developed a robot milking system composed of a multi-articular manipulator, a teat-cup attachment system, and an image processing system. In order to verify the efficacy of this system, we have conducted a performance analysis and measurement experiment of milk yield, using dairy cattle. It was concluded that teat recognition using the image processing system, teat-cup attachment, and detachment system did not binder milking. The milking yield of the robot milking system was analyzed based on a lactation curve. As a result, it was determined that the use of a robot milking system had no significant effects on milking yields. The robot milking system described in this study is designed specifically with a focus on teat-cup attachment and detachment performance, as well as the effect of these factors on milking yield. In the future, in-depth studies regarding the washing of the teats prior to milking, teat massage, pre-treatment and post-treatment processes after milking, and disinfection processes shall be conducted, in order to render this system feasible for use in an actual milking parlor.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.659-662
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• 2007

In order to determine the optimal storage conditions of Capsosiphon fulvescens (maesaengi), 2 types of wash solutions (distilled water and seawater) and storage temperatures (-20 and $-80^{\circ}C$) were evaluated for the effectiveness of microbial growth inhibition and the changes of texture, color, and proximate composition. Thawed samples that had been washed with seawater and stored at $-20^{\circ}C$ for 50 days showed a 1.1-fold increase in hardness compared to the initial hardness of the sample ($1.9{\times}10^5\;dyne/cm^2$). There was no change in moisture, ash, or crude lipid during storage at -20 and $-80^{\circ}C$ for 60 days, while there was a $1{\pm}0.2%$ decrease in crude protein content for the control during storage at both -20 and $-80^{\circ}C$ for 60 days. In conclusion, the recommended optimal storage conditions for retaining the quality of C. fulvescens are: temperatures at or below $-20^{\circ}C$ and washings with either distilled water or seawater for inhibiting microbial growth, temperatures at or below $-20^{\circ}C$ and a washing with seawater to prevent reductions in hardness, and a temperature of $-80^{\circ}C$ and washings with either distilled water or seawater to protect against color changes.

• Journal of Fashion Business
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• v.15 no.4
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• pp.122-134
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• 2011

The peanut-shaped cloth diaper has cut uncomfortable crotch region off the square-shaped cloth diaper into a peanut-shape, and finished the edge by bias with multi-layers of fabric. This study has the purpose on providing the basic data for designing the peanut-shaped cloth diaper. For this purpose, the peanut-shaped cloth diapers on market were collected and analyzed by their shape and size, and also the patterns and differences in making were compared. 26 products from 17 brands were collected as samples. The analysis factors are the shape and size of the peanut-shaped cloth diaper, and characteristics and patterns in making. Among the samples, only 3 diapers were straight-shaped; the rest of them were peanut-shaped. The size difference between the big and small peanut-shaped cloth diapers was very large; the total length of the small one was 36.5cm-39cm which was very common, and the total length of the big one was more than 44cm. All diapers had longer width in the back than the front. The width of the front and back was different for each sample, therefore, it seemed to have some difficulties to set the standard. The peanut-shaped cloth diaper had different make-up depending on its characteristics including. absorbance, washing and drying. It was usually made by cotton woven of diamond jacquard or knit, and finished the edge by woven bias or knit bias. The peanut-shaped cloth diapers were various including a sheet of diaper, two sheets of diapers fixed with velcro, three sheets of diapers, and etc. For the patterns of the diapers, only two samples out of all had three dimensional shape, and the rest were produced using flat shape. There were no distinction between the diapers of girls and boys. Therefore, it is necessary to make the product based on scientific data about the peanut-shaped cloth diaper.