• 대한화장품학회지
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• 제25권4호
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• pp.97-110
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• 1999

The new stick make-up product was studied by using a gel, which is a viscous complex formed with clay minerals, vitamins A and E and fluorinated liquid polymer with a 1500 molecular weight. The gel cannot be obtained with any random combination of clay minerals and the ingredients described above. It takes the sequential manufacturing method as follows to get this kind of gel. Firstly, clay minerals and liquid polymers have to be pre-mixed in order to saturate the liquid polymers with the clay minerals. Then the on-processed gel has to be finely crystallized. The clay minerals, which are the core elements for this gel, were used as a function of Binder & Buffer and liquid polymer was mixed together for the deterioration of the surface tension of each component and to form a functional film in the gel. This liquid polymer was combined with clay minerals because it is not miscible with most oils and solvents. Waxes have a function of keeping a solid status in the stick. We reduced the usage of waxes by putting clay minerals as buffer in the proportion of 0.5:1 with oil phase. Ceramide takes care of the skin when used regularly and maintains the skin's moisture. Vitamins A and E contribute to preventing skin aging by the activation of skin cells. We could get the stable viscous gel, which has about 80% oil phase using clay minerals and liquid polymer. The crystalline structures of gel were surface-chemically-analyzed using SEM and Image Analyzer and were thermodynamically analyzed using DSC. Surface tension test and softness were done by Rheometer. In the end, these characteristics were verified by consumer panel tests in Seoul, Daegeon and Pusan in Korea and Hokkaido, Osaka and Miyazaki in Japan with correlation to the climate.

• 대한가정학회지
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• 제19권2호
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• pp.189-198
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• 1981

The Gwugonsiuebang is a book of Korean woman's life in the Yi dynasty which published I 1653 by Mme. Jang. I have studied the food habits of the Yi dynasty that wrote in Gwugonsiueband as following. The staple foods are Guksu (wheat vemicell as like western noodles) 5, Mandu (bun stuffed with seasoned meat and vegetables) 6 kinds in this book. the side dishes are Guk (soup) 8, J'm (steamed meat or fish) 6, chae6, Nooruemi 5, Hyae (sliced raw fish) 3, Jockpyun (jellied beef soup) 3, Jockgall (salted sea food) 2, Jock (skewer or broach) 2, jihee 2, Sun (Steaming of stuffed vegetable) 1, Bockuem (saute) 1, Jon (pan fried fish) 1, Gui (meat or fish grilled with seasoning) 1, and the other 13 kinds. The desserts are D,ock (Korean rice cake) 11, jabgwa 8, Beverages 5 kinds and Jungwa 1 kind. The alcohol and fruits wine are 51 kinds. The alcohol and fruits wine are 51 kinds. The seasonings are Soybean sauce, oil, Sesamol oil, pepper, Ginger, Garlic, Vinegar, Wine, Salt, Bean paste etc. Raw materials of Guksu, Mandu, D'ock, Jabgwa, Beverage, Wine, vinegar are all carbohydrates. It shows that a tendency of Korean people too much take a carbohydrates. Now and then, there are no special difference of winter over pass for vegetables, fruits, dried beef, dried fish and salt fishes. In yi dynasty, there are 62 kinds of table ware and cooking kitchen utensils, but many of them come to uselessness. 19 kinds of measuring unit are very non-scientific because that is not by weight but by bulk or volume. There are many food making terms which are 198 kinds of prepared cooking term, 11 kinds of cutting term and 20 kinds of boiling term. And 10 kinds of expression of taste can see this book.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 1999년도 IFSCC . ASCS 학술대회 발표 논문
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• pp.97-110
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• 1999

The new stick make-up product was studied by using a gel, which is a viscous complex formed with clay minerals, vitamins A and I and fluorinated liquid polymer with a 1500 molecular weight. The gel cannot be obtained with any random combination of clay minerals and the ingredients described above. It takes the sequential manufacturing method as follows to get this kind of gel. Firstly, clay minerals and liquid polymers have ·to be pre-mixed in order to saturate the liquid polymers with the clay minerals. Then tile on-processed gel has to be finely crystallized. The clay minerals, which are the core elements for this gel, were used as a function of Binder & Buffer and liquid polymer was mixed together for the deterioration of the surface tension of each component and to from a functional film in the gel. This liquid polymer was combined with clay minerals because it is not miscible with most oils and solvents. Waxes have a function of keeping a solid status in the stick. We reduced the usage of waxes by putting clay minerals as buffer in the proportion of 0.5 : 1 with oil phase. Ceramide takes care of the skin when used regularly and maintains the skin’s moisture. Vitamins A and I contribute to preventing skin’aging by the activation of skin cells. We could get the stable viscous gel, which has about 80% oil phase using clay minerals and liquid polymer, The crystal 1 me structures of gel were surface-chemical1y-analyzed using SEM and Image Analyzer and were thermodynamically analyzed using DSC, Surface tension test and softness were done by Rheometer. In the end, these characteristics were verified by consumer panel tests in Seoul, Baegeon and Pusan in Korea and Hokkaido, Oska and Miyazaki in Japan with correlation to the climate.

• 한국식생활문화학회지
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• 제19권2호
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• pp.223-238
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• 2004

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1) Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2) Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3) Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4) In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5) Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6) In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7) In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8) Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

• 한국식품조리과학회지
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• 제30권6호
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• pp.767-773
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• 2014

찹쌀풀과 생참기름을 이용한 전통적인 방법으로 제조한 연근, 김, 깻잎 부각의 산화방지활성과 산화방지 성분을 평가하였다. 깻잎 부각이 가장 높은 라디칼 소거 활성과 환원력을 보였으며 연근 부각의 활성이 가장 낮았는데 부각 원료인 데친 연근, 김, 깻잎의 활성과 동일한 순서이었다. 폴리페놀 화합물 함량은 연근, 김 부각보다는 깻잎 부각에서 더 높았고, 부각의 토코페롤은 대부분 튀김유인 참기름에서 유래하였다. 부각의 산화 방지 활성은 폴리페놀 화합물 함량과 높은 상관관계를 보였으나 토코페롤 함량과의 상관관계는 매우 낮아 폴리페놀 화합물이 부각의 산화 방지 활성에 더욱 긴밀하게 기여하고 있음을 의미하였다.

• 한국컴퓨터산업학회논문지
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• 제7권3호
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• pp.227-236
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• 2006

차세대 웹 환경을 위한 시맨틱 웹에 대한 관심이 날로 증대되고 있다. 이와 더불어 시맨틱 웹에서 자원의 의미적인 관계를 표현하기 위한 언어들에 대한 연구가 활발히 진행 중이다. 특히 이러한 연구의 시작점으로 RDF, DAML+OIL같은 여러 온톨로지 언어들이 등장하였지만 자원의 특성에 대한 기술이나 그들 간의 관계에 대한 정의를 명확하게 표현하기에는 미흡한 점이 많다. 그러나 최근에 제안된 OWL은 RDF나 RDF 스키마를 확장하여 보다 의미있는 자원의 관계를 정의할 수 있다. 본 논문에서는 OWL로 표현된 문서를 저장하기 위한 구조를 관계형 데이터베이스를 기반으로 제안한다. 본 논문에서 제안한 저장 구조는 기존의 RDF와 RDF 스키마를 위한 저장 구조를 확장하여, OWL을 통해 제공되는 클래스나 속성간의 동일성, 또는 이질성, 여러 클래스의 집합 관계 등의 추가적 기능을 지원하는데 목적을 두고 있다. 또한 제안한 저장구조를 이용한 OWL 문서의 질의 형태를 분석하고 추가 질의 형태를 제안하고, OWL 문서의 저장 모듈과 사용자 인터페이스, 질의 처리 모듈로 구성된 OWL 저장 시스템을 설계하고 구현한다.

• 한국포장학회지
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• 제28권1호
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• pp.23-30
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• 2022

본 연구에서는 바이오매스 부산물을 바이오 플라스틱에 첨가할 수 있는지 여부를 찾고자 바이오매스 부산물인 왕겨, 옥 피, 밀박, 대두박에 대해 일반성분을 조사하였다. 그리고 왕겨에 대해 분체화, 표면 개질 특성을 조사하였다. 부산물 중에서는 왕겨의 입도가 6.44 ㎛로 가장 적합하였으며, silane 처리 후 ESO(Epoxidiz soybean oil)와 3-aminopropyl triethoxysilane를 1:1로 혼합한 용액을 2% 첨가 시 표면개질 상태가 가장 우수하였고, SEM에 의한 입자형상도 가장 좋은 것으로 나타났다. 따라서 ACM(air classifying mill) 처리한 왕겨를 silane 처리한 후 혼합용액을 2% 첨가하는 것이 표면이 개질된 바이오플라스틱 원료로 첨가하여 사용할 수 있을 것으로 사료되었다.

• 대한기계학회논문집A
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• 제22권1호
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• pp.132-141
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• 1998

A parallel version of sheet forming analysis program was developed. This version is compatible with any parallel computers which support MPI that is one of the most recent and popular message passing libraries. For this purpose, SERI-SFA, a vector version which runs on Cray Y-MP C90, a sequential vector computer, was used as a source code. For the sake of the effectiveness of the work, the parallelization was focused on the selected part after checking the rank of CPU consumed from the exemplary calculation on Cray Y-MP C90. The subroutines associated with contact algorithm was selected as targe parts. For this work, MPI was used as a message passing library. For the performance verification, an oil pan and an S-rail forming simulation were carried out. The performance check was carried out by the kernel and total CPU time along with theoretical performance using Amdahl's Law. The results showed some performance improvement within the limit of the selective paralellization.

• 오토저널
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• 제11권1호
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• pp.57-67
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• 1989

본 연구에서는 음향 인텐시티법을 가솔린 엔진에 직접 적용하여, 각각의 중심주파수별 음향인텐시티 응답특성을 1/3옥타브 밴드로 구하였고, 오버올 레벨 및 최대 인텐시티레벨을 갖는 중심주파수에서의 음향 인텐시티 방사특성을 등고선 및 3차원 표시로 나타내었다. 또한 그 결 과를 분석 및 고찰하여 엔진의 중요 소음원을 검출하므로써 이 수법이 소음대책에 유효하다는 것을 검증하였다. 연구 결과, 오버올 레벨에서는 아이들링 상태의 경우 엔진 전면부에서, 2,000 rpm 상태의 경우 엔진 우측부에서 가장 높은 음향 인텐시티가 방사되었으며, 최대 인텐시티레 벨을 갖는 중심주파수에서는 오일팬과 흡, 배기매니홀드가 100Hz에서 가장 높은 음향 인텐시티를 나타내었다.

• 한국해양공학회지
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• 제23권6호
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• pp.99-104
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• 2009

PTFE has good mechanical and chemical stability at a wide range of temperatures and demonstrates a low friction coefficient value. PTFE is being used for self-lubricating parts in industry. But it shows a high wear rate. Thus, PTFE and nano-diamond powder were mixed into a composite and the wear properties of a PTFE coating layer on Al6061 was investigated. A ball-on-disk type of wear tester was used under a dry condition and different temperatures of oil. After the wear test, the wear track wasexamined by optical microscope. The PTFE-diamond showed the lowest friction coefficient (0.02) of all the lubricants in the experiments. The friction coefficient was shown to be directly related to the diamond powder in the PTFE coating. Adhesion estimations were performed by a scratch test, which is mainly used for coatings. The critical load between the coating and substrate was defined through analyses of the friction load, normal load curve, and acoustic emissions, along with optical microscope observations. The scratch test results showed that an import item (SWISS) gave the highest critical load values.