• 한국의류산업학회지
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• 제15권4호
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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.

• 한국해양학회지:바다
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• 제14권1호
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• pp.41-47
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• 2009

최근 훼손된 잘피서식지의 복원이 다양한 이식방법을 통하여 시도되고 있다. 이식된 잘피는 이식시기와 이식방법에 따라 생존율과 착생기간 등이 차이를 보인다. Staple method는 잘피를 직접 식재하는 방법으로 잘피 이식에서 가장 일반적으로 이용되고 있는 방법이며, 다양한 퇴적물 환경에서 높은 생존율을 보이는 방법이다. 본 연구에서는 staple method로 이식된 잘피의 정착과정을 파악하기 위하여 초겨울에 잘피를 이식한 후, 이식된 잘피의 밀도, 형태적 특성, 생산성의 변화와 이식 장소의 환경요인을 2004년 12월부터 약 1년 동안 월별 조사하였다. 조사된 이식잘피의 생리생태학적 특성을 이식 장소 인근에 자생하고 있는 잘피 개체군과 비교하였다. 이식된 잘피는 초기 밀도 감소가 발생하지 않았으나, 잎의 폭, 엽초의 길이 등이 이식초기에 감소하여 이식개체들이 이식충격을 받은 것으로 보였다. 개체별 잎의 생산성도 이식 초기에는 자생개체들보다 현저히 낮은 값을 보이다가 약 4개월 후 이식개체와 자생개체의 생산성이 유사한 경향을 보였다. 이식된 잘피는 자생하는 잘피와 마찬가지로 봄에 급격히 성장하였으며, 자생개체보다 낮은 밀도로 이식되었으나, 약 1년 후에는 자생잘피 개체군의 밀도와 유사해졌다. 이식된 잘피들이 이식초기에 이식충격을 받았지만, 비교적 짧은 기간 내에 새로운 이식 장소에 잘 적응하는 것으로 나타났다.

• 한국의류학회지
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• 제41권1호
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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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• 제32권9호
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• pp.799-805
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• 1999

배경: 식도 및 분문부암에서 식도절제를 시행한 후 문합부에 생길 수 있는 중대한 합병증으로는 문합부 누출, 양성 협착, 그리고 종양재발 등을 들 수 있고 이러한 술후 합병증의 발생 빈도는 그 문합의 위치가 경부 또는 흉부 어디인가에 따라 달라질 수 있으므로 문합의 위치에 따른 합병증을 서로 비교할 필요가 있다. 대상 및 방법: 1987년부터 1998년까지 식도암 근치술을 시행 받은 36명의 환자를 대상으로 흉부절개에 의한 식도절제 후 그 문합 위치에 따라 경부 문합군(NA군, 20명) 및 흉부 문합군(C군, 16명)으로 각각 구분하여 비교하였다. 식도암환자의 병기는 2A기 13명, 2B기 7명, 3기 16명으로 술후 각각 판정되었고, 종양의 위치별로는 중흉부에 22명, 하흉부 및 분문부에 14명이 각각 위치하였다. 결과: 전체 수술사망률은 8.3%(경부 문합군 5%, 흉부 문합군 12.5%)였다. 문합부 누출율은 경부 문합군 15.0%, 흉부 문합군 12.5%으로 문합위치에 따른 차이는 없었으나, 문합 방법상 수봉합(27.3%)과 staple봉합(8.0%)에 따른 차이는 있었다(p＜0.05). 종양으로부터 근위부 절제연은 평균 9.6 cm(경부문합군) 및 5.8 cm(흉부문합군)였고, 문합부 종양 재발율은 5.3%(경부문합군) 및 28.6%(흉부문합군) (p＜0.05)였다. 양성 협착률-중등도 이상의 연하장해로 정의함-은 흉부문합군(21.4%)에 비해 경부문합군 (36.8%)에서 보다 높게 나타났고, 특히 staple봉합법에 의한 문합시에는 staple의 크기가 작을수록 협착의 빈도는 높았다(25-mm staple에서 41.7%, 28-mm에서 9.1%) (p＜0.05). 결론: 근위부 절제연을 크게 할수록 문합부의 종양 재발율을 줄일 수 있었고 staple봉합의 도입후 문합부 누출율은 크게 감소하였다. 양성 협착률은 경부 문합후 상대적으로 높았지만 작은(25-mm) sstaple이 사용과 술후 문합부 누출의 합병이 중등도 이상의 협착의 더욱 큰 위험 요소라고 사료된다.

• 대한지역사회영양학회지
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• 제6권4호
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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.

• 대한지역사회영양학회지
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• 제6권5호
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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.

• 한국수자원학회논문집
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• 제45권6호
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• pp.557-568
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• 2012

산림사면에서 수문학적 과정을 이해하는데, 증발산 중 토양증발을 구분하여 규명하고 정량화하는 것은 도전적이지만 중요한 연구 주제이다. 본 연구에서는 2009년 5월 22일부터 31일까지 총 10일 동안에 습윤한 산림사면에서 세 지점에서 깊이별 토양수분을 집중 측정하고, 분석하여 토양증발과 관련 기작에 대해 연구하였다. 토양증발을 평가하는 방법은 토양수분자료의 물질수지($E_{SM}$), Penman식(1948) 그리고 수정된 Penman식(Staple (1974), Konukcu (2007), 평형증발($E_{equili}$))이다. $E_{SM}$을 계산하기 위해서는 지표면의 에너지 균형식을 이용하여 토양내의 증발깊이(DSL, dry surface layer)를 평가하였다. 그 결과, 각 지점(A, B, C)의 2시간별 10일 동안의 누적 증발량($E_{SM}$)은 약 2.09, 1.80 그리고 2.88mm으로 평가되었다. Penman식(1948), Staple (1974), Konukcu (2007), 평형증발($E_{equili}$)의 누적 증발값은 각각 4.91, 8.80, 8.63 그리고 3.28mm으로 $E_{SM}$보다 높은 값들을 보여주고 있다. 산림 내 토양증발은 직접적인 복사량과 바람의 영향보다는 낙엽층과 DSL으로 인해 토양 내의온도상승과 대기와의 상호작용을 통해서 일어난다. 이는 $E_{SM}$는 복사량의 변화보다 2~4시간 정도의 시간적 지체(time lag)가 보이기 때문이다. DSL과 지표저항($r_s$)은 토양수분이 감소함에 따라 선형적으로 증가하였다. 관측된 장력 및 토양수분의 수직적 분포를 분석함으로써 확보되는 DSL 값은 에너지 방정식에 의해서 추정된 값과 유사하게 나타났다.

• ALGAE
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• 제20권4호
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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.

• 한국정보처리학회논문지
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• 제6권5호
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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.

• 한국식품조리과학회지
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• 제30권1호
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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.