• Asian Journal of Turfgrass Science
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• v.14 no.1
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• pp.273-280
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• 2000

This study was conducted to evaluate an efficiency of plant growth regulator trinexapacethy(Primo) on the growth response of bentgrass and the change to soil water content in bentgrass green. Based on the results of the study, the following results were observed. 1. During four weeks after treatment, the visual color and turfgrass density of all the treated plots with trinexapac-ethyl(Primo) were more improved rather than without. Two treatments trinexapac-ethyl /$0.02mL\m^2$ and $0.04mL/\m^2$ were more favorable than other treatments. 2. It suggested that optimum rate to reduce the bentgrass growth and to increase the turfgrass density was the trinexapac-ethyl $0.04mL/\m^2$. 3. For six weeks after treatment, all treated plots were not significantly different (P<0.05) in turfgrass root length and root dry weitht. 4. In the treated plots with trinexapac-ethyl $0.04mL/\m^2$ for 25days in bentgrass green, soil water consumption was approximately 35% to 40% compare to the non-treated control.

• Culinary science and hospitality research
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• v.6 no.2
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• pp.271-290
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• 2000

The objectives of this study were to develop program in education & training of dietitians and cooks in contracted foodservice management company, The instruments were developed by reviewing extensive literatures on education programs and by interviewing with dietitians and cooks who were working in contracted foodservice management company. A total of 400 questionnaires was hand delivered at 14 contracted foodservice management companies by designated coordinators. A total of 286 questionnaires was usable; resulting in a 70.0%, response rate. Statistics data analysis was completed using the SPSS program for frequency analysis, reliability, mean value, t-test, ANOVA and Crohnbach's alpha coefficient. Crohnbach's alpha coefficients for dietitian's scale and cook's scale were 0.9548 and 0.9513. A few things were suggested according to the results of the survey: 1. The dietitians and the cooks wanted to take a continuing education to improve their job. Therefore the contracted foodservice management company should provide them with the systematic education according to their job experience. 2, As the continuing education for dietitians and the continuing education for cooks were disappeared, Korean Dietitian Association and Korean Culinary Association should make a certified continuing education program and give them a new knowledge and a changeable food culture.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.14 no.1
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• pp.38-46
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• 2000

This study have established proper mathematical equivalent model of Brushless DC (BLDC) motor and estimated the motor parameter by means of the back-emf measurement as being the step input to the controlled target BLDC motor. And the validity of proposed estimation method is confirmed by the test result of step response. As well, we have designed the reasonable digital controller as a consequence of the root locus method which is obtained from the open-loop transfer function of BLDC motor with hall sensor, and the determination of control gain for variable speed control. Here, revised Ziegler-Nichols tuning method is applied for the proper digital gain establishment, and the system stability is verified by the frequency domain analysis with Bode-plot and experimentation.

• The Korean Journal of Community Living Science
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• v.11 no.1
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• pp.9-18
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• 2000

The purposed of the study was to assess customer satisfaction concerning foodservice quality characteristics by using developed DINESERV model for university employee foodservices. Specially, it was intended to develop the tool which assesses the differences between customer importance and perceptions of customer with actual foodservice delivery by university employee foodservices. Questionnaires were distributed to 300 un9iversity employees. Total 230 university employees responded with a usable response rate of 67.7%. Statistical data analysis was completed using SAS programs for descriptive analysis and t-test. The results of the study are as follows: 1) Employees´first choice was distance when they select foodserveices. They answered their preference as the first factor when they order menu in the foodservices. The first complain factor concerning university foodservices was the taste of food. 2) Customers did not satisfied with the foodservice quality of university employee foodservices. Importance mean score of service quality was 3.81 out of 5 but percption mean score of service quality was 3.10. Importance mean score of food quality was 4.11 out of 5 but perception mean score of food quality was 2.96. 3) Customers´satisfaction of service quality by dimensions were as following order: assurance > reliability > responsiveness > empathy > tangibles. And customers´satisfaction of food quality by dimensions were as following order: nutrition > food > price > sanitation. There were no significant difference about customer satisfaction between contracted management and self-operated.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.12 no.4
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• pp.371-380
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• 2000

The turbulent heat transfer from a round oblique impinging jet on a concave surface were experimentally investigated. The transient measurement method using liquid crystal was used in this study. In this measurement, a preheated wall was suddenly exposed to an impinging jet while recording the response of liquid crystals to measure surface temperature. The Reynolds numbers were 11000, 23000 and 50000, nozzle-to-surface distance ratio was from 2 to 10 and the surface angles were a =$0^{\circ}\;15^{\circ},\;30^{\circ}and\;40^{\circ}$. Correlations of the stagnation point Nusselt numbers with Reynolds number, jet-to-surface distance ratio and dimensionless surface angle, which account for the surface inclined angle, are presented. The maximum Nusselt numbers, in this experiment, occurred in the direction of upstream. The displacement of the maximum Nusselt number from the stagnation point increases with increasing surface angle or decreasing nozzle-to-surface distance. In this experiment, the maximum displacement is about 0.7 times of the jet nozzle diameter when surface curvature, D/d is 10.

• The Journal of Korean Academy of Prosthodontics
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• v.38 no.3
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• pp.291-309
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• 2000

Statement of problem. There were several studies on the effects of irradiation to peri-implant bone tissue. However, no clear biological effect of irradiation on peri-implant bone tissue was reported yet. Purpose. This study compared the effect of irradiation on the surrounding tissue of a HA-coated implant fixture with controls. Material and methods. 6 Steri-Oss implants were implanted into the femur of 6 mongrels. The implanted dogs were divided into three groups and received irradiation. After 1 month, 2months and 4 months healing period, the histologic examination and mobility test and digital radiographic imaging analyses were performed to compare the control and experimental group respectively. Results. The irradiated group showed slower healing than control group in light microscopic observations. The mobility test demonstrated significant less number (Periotest) in control group than that of irradiated groups. The digital radiographic imaging analysis showed that the bone density of irradiated group was higher than control group. Conclusion. Generally, control group showed favorable biological response and less mobility than irradiated group. The conflict result of bone density value were measured by the digital radiographic imaging analysis. The digital radiographic imaging analysis needs more research in future.

• Proceedings of the Korean Geotechical Society Conference
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• 2000.03b
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• pp.239-246
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• 2000

It has been generally much fine contents in West Coast of Korea. When cyclic shear stress causing liquefaction was estimated as using cyclic triaxial tests in these grounds, it didn't appear linear relations between deviator stress and confining stress where σ'₃ was more than 150 kpa. Namely, due to no normalization of cyclic shear stress ratio, the errors of this is increased. Therefore, more confining stress is increased, more increment of deviator stress is decreased. So, using linear relations between tanø'/sub d/ of dynamic internal friction angle and CSR where σ'₃ was less than 150 kpa, liquefaction of these grounds was evaluated. Also, as doing detail evaluation which had carried response analysis of earthquake, this appeared good results which was well compatible with empirical methods using N-value of SPT. It was thought that these result evaluated vulnerable liquefaction area more correct than existing methods. Also, characteristics of liquefaction in West Coast grounds was compared with clean sands, with analysis of behavior of pore pressure ratio and axial strain affected by fine contents, as cyclic loading was applied.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.6
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• pp.1068-1074
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• 2000

젊은 세대들이 좋아하는 우수한 품질의 사과고추장을 개발하고자 부원료로서 사과를 사용하여 사과고추장의 배합비에 따른 관능적 특성을 반응표면분석법으로 최적화하고 물리적 특성을 모니터링하였다. 실험조건은 고춧가루는 130~210 g, 메주가루는 50~80 g, 사과퓨레는125~205 g의 범위로 설정되었으며, 실험계획에 따라 제조된 사과고추장은 물리적 및 관능적 특성을 조사하기 위해 사용되었다. 사과 고추장의 색상에 대한 관능평점은 고춧가루 140.61 g, 메줏가루 83.42 g 및 사과퓨레 169.05 g에서 가장 높았으며, 향에 대한 관능평점은 고춧가루 192.32 g, 메줏가루 56.14 g 및 사과퓨레 146.72 g에서 가장 높은 7.95를 나타내었다. 맛에 대한 관능평점은 고춧가루 함량 182 g, 메줏가루 함량 78 g 및 사과과즙 함량 199 g에서 가장 높은 7.46을 나타내었으며, 전반적인 기호도에서는 고춧가루 함량 200 g, 메줏가루 함량 57 g 및 사과과즙 함량 159 g에서 가장 높은 관능평점을 나타내었다. 사과고추장의 물리적 특성으로서 견고성은 고춧가루와 메줏가루의 함량이 높을수록 증가하였다. 고추장의 부착성과 거침성은 고춧가루 함량이 증가하고 사과과즙의 함량이 낮을수록 증가하였다.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.11 no.7
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• pp.1204-1210
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• 2000

An analysis method for obtaining transient response of electromagnetic pulse(EMP) coupled via a slot aperture into a parallel-plate waveguide, is considered. The mixed-potential integral equation(MPIE), in which the vector and scalar potential Green's functions for the unknown equivalent magnetic surface current of the aperture in parallel-plate region are expressed in closed forms derived by use of the improved complex image method, is formulated. When the method of moments(MoM) is used to solve the MPIE, the matrix-fill time is significantly reduced because of closed-form Green's functions. In order to check the validity of the present method, the numerical results obtained by the present method are compared with those obtained by the previous method. Fairly good agreements between them are observed.

• Journal of the Korean Society of Costume
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• v.66 no.3
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• pp.18-31
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• 2016

In response to increasing preference for tattoos during the 2000s, the demand for Japanesestyle tattoo fashion increased. Ukiyoe, the prototype of Japanese tattoo popular in the Edo period has been preserved traditional expression techniques to the present, It is characterized by the following: first, the tattoos share literary lyricism through plays borrowed from the classics. second, it displays harmony and equivocal expression of heterogeneous elements samurai and kabuki mono. third, humorous images are expressed in picture-in-picture form. And fourth, presence of fixed characters based on the publication culture. Tattoo fashion is characterized by the following: First, eclectic fashion based on pastiche; second, characters emphasizing fun and comicality; third, the adoption of tattoo models for establishing brand images; and fourth, Cultural association for the new composition of culture consumption. Pastiche, harmony of heterogeneous elements, fun and comicality, and fixed characters were found to be common between tattoo ukiyoe and tattoo fashion. That is, it attempted to meet the sensitive consumers' needs to keep up with the trends by adopting tattoo incorporated into the subculture of neo pop. This shows clearly the characteristics of fashion, which creates new trends through interacting with the contemporary culture.