• Fashion & Textile Research Journal
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• v.15 no.4
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• pp.606-612
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• 2013

This paper investigates the physical properties of organic cotton staple yarns manufactured by ring and siro spinning methods as well as analyzes the physical properties of fabric specimens knitted with staple yarns made by these two methods. The breaking stress and evenness of organic ring staple yarns showed the same level for the Japanese specimens as the control yarns; in addition, the same coefficient for the friction of the manufactured yarns and Japanese specimens was also shown. These results makes it possible to manufacture organic staple ring yarns from organic cotton fibers. The tenacity and breaking strain of siro staple yarns were higher than ring staple yarns. The evenness and friction coefficient of siro staple yarns were lower than the ring staple yarns; in addition, hairiness and the number of siro staple yarns was significantly lower than the ring staple yarns. The dimensional stabilities of knitted fabrics by 20 Ne and 30 Ne siro staple yarns were superior to ring staple yarns. The color fastnesses of washing, perspiration and abrasion of knitted fabrics by two spinning methods showed the same level as the 4.5 grade; however, the light fastness of knitted fabric by siro staple yarns was superior to ring staple yarns. It was shown that the siro spinning method (using eco-friendly organic cotton fibers) was applicable to a high sensible knitted garment that overcame drawbacks of organic fibers related to shrinkable properties after washing and low color fastness to light.

• The Sea:JOURNAL OF THE KOREAN SOCIETY OF OCEANOGRAPHY
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• v.14 no.1
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• pp.41-47
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• 2009

Since significant losses of seagrass coverage have been reported from many parts of the world, numerous restoration projects through seagrass transplantation have been attempted worldwide. Different survival rates and establishment time of transplants have been reported depending on transplanting time and methods. The staple method, which is direct seagrass planting method using staples to anchor seagrass transplants on the sediments, have been widely adopted in seagrass transplanting because this method achieves high survival rates in various sediment environments. To assess the morphological plasticity and the growth characteristics of transplants, we transplanted eelgrass, Zostera marina in December 2004 using the staple method. Shoot density, morphological characteristics and leaf productivities of the transplanted shoots and shoots of natural eelgrass beds in the vicinity of the transplanting site and environmental parameters in the planting site were monitored for about 1 year postplanting monthly. Transplant shoot density increased without initial decline, while leaf width and sheath length of transplants decreased after transplanting. Leaf productivities per shoot of transplants also considerably lower than those of natural shoots for the first 3 months post-transplanting. Shoot density, morphological characteristics and leaf productivity per area of transplants became similar to those of natural population about 1 year after transplanting. Although eelgrass transplants might have experienced some transplanting stress during the early stage of the transplantation, transplants appeared to adapt well to new environments of the transplanting site.

• Journal of the Korean Society of Clothing and Textiles
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• v.41 no.1
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• pp.84-97
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• 2017

Water vapor and thermal transmission properties of high emotional garments are important to evaluate wear comfort; in addition, the measuring methods of these properties are also critical for breathable and warm suit fabrics. In this study, the water vapor and thermal properties of composite yarn fabrics made of CoolMax, Tencel, and Bamboo fibers with filaments were measured and compared according to the measuring method. Water Vapor Transmittance (WVT) of the fabric woven by the sheath/core composite yarn in the warp direction was the highest due to the small staple fiber volume in the sheath/core yarn structure and high air voids in the sheath/core yarn fabrics. This property was also the highest in fabrics woven by bamboo staple yarns in the weft direction, and was the lowest on hi-multi filament fabrics. However, water vapor resistance ($R_{ef}$) of these fabrics by KSK ISO 11092 showed the opposite results to the water vapor transmittance method ($CaCl_2$ method); in addition, its correlation coefficient was low. The correlation coefficient between $R_{ef}$ and the drying rate was 0.719; therefore, the measurement mechanism of $R_{ef}$ is analogous to the drying property measurement. The thermal conductivity of the fabrics woven with compact staple yarn showed a high value; however, the hi-multi filament fabric showed low thermal conductivity. Therefore, fiber characteristics affect thermal properties more than yarn structure. The correlation between thermal property and moisture transport was also low. This study showed that: water vapor transmittance was active at the loose yarn structure, dry heat transport was vigorous at the compact yarn structure, and heat transport was affected more by fiber characteristics than yarn structure. In conclusion, sheath/core composite yarns were relevant to the high absorptive cool suit along with siro-fil and CoolMax/Bamboo staple yarns that were relevant to the heat diffusive cool suit.

• Journal of Chest Surgery
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• v.32 no.9
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• pp.799-805
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• 1999

Background: Leakage, stricture formation, and tumor recurrence at the anastomotic site are serious problems after esophagectomy for cancer of the esophagus or cardia. The prevalence of these postoperative complications may be affected by whether an anastomosis is made in the neck or in the chest, therefore a comparison was made between anastomoses made at these two sites. Material and Method: Between 1987 and 1998, 36 patients with cancer of the esophagus underwent transthoracic esophagectomy with cervical(NA, n=20) or thoracic anastomosis(CA, n=16). The tumors were staged postoperatively(stage IIA, n=13; s tage IIB, n=7; stage III, n=16) and were located in the middle thoracic(n=22) or lower thoracic esophagus and cardia(n=14). Result: The overall operative mortality was 8.3%(5% for NA group, 12.5% for CA group). The anastomotic leak rate for the NA group was 15.0% and 12.5% for the CA group. The anastomotic leak rate differed according to the manual(27.3%) or stapled(8.0%) techniques(p < 0.05). The median proximal resection margins in the NA and CA groups were 9.6 cm and 5.8 cm, and the corresponding rates of anastomotic tumor recurrence were 5.3% and 28.6%(p < 0.05). The prevalence of benign stricture formation (defined as moderate/severe dysphagia) was higher in the NA group(36.8%) than in the CA group(21.4%). When an anastomosis was made by the stapled technique, smaller size of the staple increased the prevalence of stricture formation - 41.7% with 25-mm staple and 9.1% with 28-mm staple(p < 0.05). Conclusion: Wider resection margin could decrease the anastomotic tumor recurrence, and the stapled technique could decrease the anastomotic leak. The prevalence of benign stricture was higher in the cervical anastomosis but the anastomotic leak and smaller size(25-mm) of the staple should be considered as risk factors.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.686-702
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• 2001

The purpose of this study is to suggest the menu patters of people in Kangbukgu for the basic data of the nutrition education program in its health center. The dietary intake was investigated by the 24-hour recall method for 488 subjects. To analyze patterns, dishes were classified into major staple food, kimchi, soup and side dishes and also classified into 24 categories by cooking method. Patterns by the kind of dishes for the subjects were cooked rice + soup + kimchi 〉noodle + kimchi > cooked rice + kimchi in the order of frequency of use. Patterns for breakfast were, cooked rice + soup + kimchi > coated rice + soup + two dishes of kimchi. For lunch, patterns were, noodle + kimchi > footed rice + kimchi = cooked rice + soup + kimchi. For dinner, patterns were, cooked rice + soup + kimchi = cooked rice + kimchi > noodle + kimchi. Results of analyzing by the number of dishes, were cooked rice + soup + kimchi + one side dish 〉cooked rice + soup + kimchi + two side dishes. It was significantly different by meal(p<0.01). The results of analyzing patterns for the main staple foods were cooked rice〉noodle > bread in that order. It was significantly different by meal(p<0.01). The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, were cooked rice + soup > cooked rice > cooked rice + stew. It was significantly different by meal(p < 0.01). With these results, the menu patterns of people in Kangbukgu were different by meal. The main dish was mostly cooked rice and the menu has the traditional menu patters, composed of cooked rice, soup and kimchi.

• Korean Journal of Community Nutrition
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• v.6 no.5
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• pp.809-818
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• 2001

The purpose of this study was to fad the specific character of menu patterns by sex, age and health risk of subjects for the basic data of a nutrition education program. The dietary intake of the subjects was investigated by the 24-hour recall method. Subjects consisted of male 94, female 394, total 488. To analyze patterns, dishes were classified into major staple foods ; kimchi, soup and side dishes and also classified into 24 categories by the cooking method. For the men, a frequently served pattern was cooked rice + soup + kimchi. For the women, the pattern was also cooked rice + soup + kimchi. For the 20-49 year olds and the 50-64 year olds, frequently served patterns were cooked rice + soup + kimchi > noodle + kimchi. For the 65-74 year olds, those patterns were cooked rice + stew > cooked rice + kimchi. For the normal group and the risk group, the frequently served pattern was cooked rice + soup + kimchi. The most used menu pattern by the number of dishes was cooked rice + soup + kimchi in the male, female, normal group and risk group. For the 20-49 year olds, the pattern was cooked rice + soup + kimchi and noodle + kimchi. For the 50-64 year olds, it was cooked rice + soup + kimchi. For the 65-74 years old, it was cooked rice + stew. The result of analyzing patterns for the most used main staple food was cooked rice in all groups. The results of analyzing patterns, with those considered basic food, cooked rice, soup and stew, showed that frequently served patterns were cooked rice + soup > cooked rice > cooked rice + stew in all groups. With these results, we can summarize that the menu patterns of people in Kangbukgu was the younger, the more non-traditional. Also, the normal group had more various patterns than those of the risk group. Thus, we need further research about menu patterns to provide adequate nutrition education.

• Journal of Korea Water Resources Association
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• v.45 no.6
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• pp.557-568
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• 2012

In order to understand the hydrological processes on the mountainous forest, the configuration of soil evaporation (E) out of evapotranspiration (ET) is a challenging and important topic. In this study, we attempted to understand the soil evaporation process for a humid forest hillslope via measuring and analyzing soil moistures with a sampling interval in 2 hours at three locations for 10 days between May 22th and 31th 2009. Two methods were used to estimate soil evaporation in every 2hr; one is a method using soil moisture measurement ($E_{SM}$), the others methods are based on Penman equation (Penman (1948), Staple (1974), Konukcu (2007), Equilibrium Penman ($E_{equili}$)). As a critical parameter in determining $E_{SM}$, the dry surface layer (DSL), was estimated using energy balance equation. The accumulated soil evaporation ($E_{SM}$) of A, B, C points were estimated as 2.09, 1.08 and 2.88 mm, respectively. The estimated evaporation of Penman (1948), Staple (1974), Konukcu (2007), $E_{equili}$ were 4.91, 8.80, 8.63 and 3.28 mm. The proposed method with soil moisture measurement showed lower soil evaporations than the other conventional methods. The increasing soil temperature and interaction between soil and atmosphere due to existence of litter and DSL are considered as dominant factors for soil evaporation. The $E_{SM}$ has the apparent lag time between 2 and 4 hr compared with $E_{equili}$ and net radiation. The DSL and surface resistance ($r_s$) were increased as soil moisture was decreased for in this study. The estimated DSL through the temporal distribution analysis of soil moisture and tension measurements was also similar to that of the energy balance relationship.

• ALGAE
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• v.20 no.4
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• pp.379-388
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• 2005

Seagrass bed is an important component in coastal and estuarine ecosystems, providing food and shelter to a wide variety of fauna. Recently, seagrass coverage has declined significantly due to anthropogenic influences such as reclamation, dredging, and eutrophication and consequently, necessity of seagrass habitat restoration is rising. Transplantation experiments with Zostera marina using TERFS, staple method, and shell method have been conducted at Dadae Bay, Kosung Bay and Jindong Bay on the south coast of Korea to select an optimal transplanting method for restoration of Z. marina habitat. Three experimental sites located at the vicinity of natural Z. marina beds with an average water depth of about 4m. Z. marina plants, which were collected from donor bed in Koje Bay were also transplanted at 7 different time from October 2003 to July 2004 to find appropriate transplanting time. Density of Z. marina was monitored monthly at both transplanted areas and natural beds. Transplantation using the staple method showed the highest survival rate of transplant. Shell method was also an effective transplanting method at muddy areas in Kosung Bay and Jindong Bay, but not suitable at sandy areas in Dadae Bay. These results suggest that sediment composition of transplanting areas should be considered for the selection of the optimal transplanting method. Z. marina transplanted during fall usually showed the highest survival rate, while most Z. marina plants transplanted in summer died due to high lethal temperature during this period.

• The Transactions of the Korea Information Processing Society
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• v.6 no.5
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• pp.1272-1279
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• 1999

This paper suggests system development method with extended user participation. Context diagram, event diagram, information diagram, management diagram and interface STD are staple products. This method introduces interface STD, management diagram and context diagram with administrator as relator. We adapted to research business of professor and ATM(Automatic Teller machine), when it can be adaptable to business-oriented system.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.92-108
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• 2014

"Eumsigbangmun(飮食方文)"is an old culinary archive written in 1880s and has been categorized into 144 parts, 86.5% of the archive deals with food, while the rest deals with clothing and dwelling. The contents of the food section are : recipe, storage, effect and taboo. The recipes are : 7 staple foods, 57 side dishes, 13 rice cakes, 5 Korean cookies and 7 drinks. The spices are : hot chilli pepper paste, soybean sauce and vinegar. The traditional alcoholic drinks are significant to the old culinary archive, but "Eumsigbangmun" has no record of it. Supplying food was a major problem during those times ; therefore, the archive introduces 17 methods of storing and engineering food, such as : storing vegetables and fruits, method of beef jerky, cleansing and storing of fishes. It also cautions about the traits and effects of fishes and meats. "Eumsigbangmun" is mostly similar to "Gyuhabchongseo(閨閤叢書)" and "Jusiksiui(酒食是儀)", however, it deals with / introduces unique foods such as doejomitang and yangjjim.