• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2002.11b
• /
• pp.156-159
• /
• 2002

This study reports on physical properties of the noise radiation caused by expansion of exhaust gas and vibration of pumps according to change of vaccum degree. The fundamental responses show that the sound power level radiated is proportional to the common logarithm of the degree of vaccum.

• Journal of Physiology & Pathology in Korean Medicine
• /
• v.20 no.5
• /
• pp.1223-1225
• /
• 2006

The purpose of this study was to examine the effects of enlarging the breast by the B-secret I , II( vaccum vibrator) in women. This study was one group in a pre-test / post-test desgian with repeated measures. The experimental group of 30 patients were selected through sampling from L-oriental medicine in the P-city. The subjects received B-secret 1 , 11 ( vaccum vibrator) for 15 - 20minutes / 1 day during three months . All of the subjects were examined on the volume-size of the breast & the degree on the improvement. Prior and post surveys were measured before and after the experiment. The volume and size of the breast were measured the girth of the chest on the breast and below breast, the range on nipple and the middle point of the clavicle, the range on nipple and the middle point of the sternum, the range out of two nipple, the lineal and obligue line distance on nipple and the under crumples of breast, the height on the nipple and the under crumples of the breast, the diameter of the girth of nipple. As the effect on enlargement and the degree on the improvement of breast by B-secret 1 , 11 ( vaccum vibrator) were observed the girth of the chest on the breast, the range on nipple and the middle point of the clavicle, the range on nipple and the sternum, the height on the nipple and the under crumples of the breast.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2002.11a
• /
• pp.322.1-322
• /
• 2002

국내외의 반도체 회사의 반도체 제작공정에서 여러 종류의 가스를 흡입하여 웨이퍼의 증착에 이용하게 되는데 각각의 과정에서 요구되는 진공도를 유지하기 위하여 사용되는 것이 드라이 진공펌프이다. 이때 사용되는 질소가스의 흡입압력에 의해 발생되는 진공도의 변화에 따른 진공펌프의 소음 특성을 실험을 통해 분석하였다.

• The Korean Journal of Food And Nutrition
• /
• v.13 no.2
• /
• pp.152-157
• /
• 2000

In order to select the optimum drying method for the production of cinnamon extract, water extract and 70% ethanol extract of cinnamon were prepared. And then several drying method of oven drying, vacuum evaporation, spray drying and freeze drying were performed. Content of cinnamic acid, cinnamic aldehyde, eugenol, tannin and free sugar, and antioxidant activity, degree of browning, pH, color value, turbity and solubility were compared. In water extract, contents of cinnamic acid, cinnamic aldehyde, eugenol were 29.45mg/100g, 94.86mg/100g, 120.75mg/100g and decreased to 4.76%∼44.21%, 5.30%∼48.05%, 3.66%∼21.83% by oven dyring, vaccum drying, spray drying respectively, but freeze drying showed a little decrease of those components. In 70% ethanol extract, effectual components decreased to 76.05%∼88.38% and 26.86%∼78.76% by freeze drying and vacuum evaporation respectively. Antioxidant activity decreased by drying and decreasing rate in 70% ethanol extract was lower than water extract. Degree of browning increased as the drying temperature increased. Tannin and free sugars were little affected by drying temperature. Solubility decreased in oven drying and 70% ethanol extract. Overall data suggested that optimum drying methods of cinnamon extract were freeze drying in case of water extract and freeze drying and vaccum drying in case of 70% ethanol extract.

• Journal of Acupuncture Research
• /
• v.17 no.4
• /
• pp.79-87
• /
• 2000

Objectives : To evaluate the findings useful for differential diagnosis and associated abnormaiities of isthmic spondylolisthesis and degenerative spondylolisthesis on CT. Materials and methods : We reviewed retrospectively the CT images of 65 patients who were diagnosed spondylolisthesis during 3 years period. Our technique was 5mm slices at 5mm intervals with gantry angle to parallel the interspaces. Also reformatted sagittal views were taken. 41 patients were isthmic spondylolisthesis and 24 patients were degenerative spondylolisthesis. Resuits : Isthmic spondylolisthesis. 1. Isthmic type was more common at L5-S1. 2. The degree of anterior displacement was grade I and II. 3. The plane of defect was more horizontal than the usual facet joint. 4. The defect had an irregular shape. 5. Medial aspect of bone just anterior to defect had a small round prominence. 6. Anteroposterior elongation of the spinal canal was common. 7. Pseudobulging disk was common. 8. The most common associated abnormality was a HNP at the upper level of the defect. Degenerative spondylolisthesis. 1. Degenerative type was more common at L4-5. 2. The degree of anterior disptacement was grade I and II. 3. The Plane of facet joint was oriented obliquely instead of horizontally. 4. The posterior facet(inferior facet of superior vertebra) was anteriorly displaced. 5. Bony spur of the posterior portion of anterior facet was seen. 6. The facet joints often contain gas(vaccum phenomenum). 7. The most common associated abnormality was a HNP at the level of the displacement. Conclusions : CT is a highly accurate and most sensitive technique for recognition, differential diagnosis of isthmic and degenerative types and the detection of associated abnormalities.

• Journal of Animal Science and Technology
• /
• v.48 no.1
• /
• pp.107-114
• /
• 2006

A total of 180 Arbor Acre broilers (35 days of age) were fed a diet containing 0%, 0.6%, 1.2%, 1.8%, 2.4% or 4.8% conjugated linoleic acid (CLA) for 3 weeks then slaughtered at week 1, 2 and 3. Thigh and breast muscles were seamed out, vaccum-packed prior to storage in a chill for days 7 to analyse thiobarbituric acid reactive substances (TBARS). The accumulation of CLA in breast and thigh muscles was increased significantly (P<0.05) as the CLA level was increased, but no significant difference amongst the treatments. The contents of saturated fatty acids were significantly increased(P<0.05) with an increase of dietary CLA level, but those of unsaturated fatty acids were significantly decreased (P<0.05). The content of mono unsaturated fatty acid (MUFA) was decreased as dietary CLA level increased, even though that of poly unsaturated fatty acid (PUFA) had a little difference between dietary CLA level. Dietary CLA reduced the degree of lipid oxidation in raw chicken meat during storage.

• Korean Journal of Food Science and Technology
• /
• v.19 no.3
• /
• pp.206-211
• /
• 1987

In an attempt to improve the quality stability of dried layer (Porphyra yezoensis Ueda), during longterm storage and distribution, a 6 months storage trial at different temperature and packaging condition was conducted. Dried layer samples were prepared by conventional procedure with different washing condition and $5^{\circ}C$ and $30^{\circ}C$ were employed as storage temperature. The moisture sorption isotherm was drawn at $5^{\circ}C$ and $25^{\circ}C$ and BET equation was prepared from the moisture sorption isotherm. The monolayer moisture contents of dried layer were 7.4% at $5^{\circ}C$ and 6.4% at $25^{\circ}C$, respectively. It was also found that the changes in comprehensive quality of dried layer during storage was much less at low temperature and the degree of washing before drying process as far as its moisture contents are lower than monolayer moisture contents. With regard to the packing methods, vaccum packing was superior to air containing packaging for the maintainance of quality during storage.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2004.10a
• /
• pp.1434-1439
• /
• 2004

CFRP composite materials have wide application in structure materials of airplane, ships, and aero space vehicles because of their high strength and stiffness. This paper is to study the effects of curvature and orientation angle on the penetration characteristics of CFRP laminate shell. They are staked with 8 Ply specimens [0$_2$/90$_2$]$_{s}$, [0/90$_2$/0]$_{s}$ and the stacked of outer plates degree with 12 Ply specimens [0$_3$/90$_3$]$_{s}$, [0$_2$/90$_2$/0]$_{s}$ and [90$_3$/0$_3$], [90$_2$/0$_2$/90]S. They are manufactured to varied curvature radius (R=100,150,200mm and $\infty$). They are cured by heating to the appropriate harding temperature(13$0^{\circ}C$) by mean of a heater at the vaccum bag of the autoclave. Test specimens were prepared with dimensions 100mm$\times$140mm. When the specimen is subjected to transverse impact by a steel ball, the velocity of the steel ball was measured both before and after impact by determining the time for it to pass two ballistic-screen sensor located a known distance apart. In general, kinetic energy after impact-kinetic energy before impact rised in all specimens. This study observed a fracture mode inside the specimen after a penetration test using a digital camera and it examined a fracture mode and a penetration mode to stack of outer orientation angle and curvature.rvature.

• KSBB Journal
• /
• v.23 no.5
• /
• pp.375-380
• /
• 2008

We made an experiment of keeping extension of raw and semi-dried flounder (Pleuronectes herzensteini). Effect of with(WG) or without gill (OG), drying degree (20% drying：20D, 40% drying：40D) and storage temperature (5 and $10^{\circ}C$) and 0.1% chitosan-ascorbate (CA) treatment of vacuum packaging flounder on growth of contaminated microorganism during storage for 10 days were investigated. Total aerobacter (TA) in the OG-treated raw flounder was $0.3{\sim}0.5$ log cycle lower than that of WG-treated flounder and also, number of coliform (CF) and E. coli (CO) in OG were lower compared with WG. Number of TA,. Especially, the TA was $0.42{\sim}1.20$ log cycle lower compared with raw flounder. The TA of the raw flounder stored at $5^{\circ}C$ compared to $10^{\circ}C$ was $0.6{\sim}1.3$ log cycle lower. The growth of total aerobacter, coliform (and E. coli separated from raw flounder in tryptic soy broth were completely inhibited by 0.1% CA. But the growth of TA in the raw and 20% dried flounder was 1.5 log cycle inhibited by 0.1% CA, and the growth of CF and CO were also slightly inhibited. We did value raw sample that treated CA 0D and 20D, and did vaccum packaging at the $10^{\circ}C$ for 10 days, Sensory quality such as appearance, freshness, and texture and overall acceptability after cooking of the 0.1% CA-treated raw and 20% dried flounder were evaluated from good to very good, while CA non-treated products were evaluated to moderate.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.35 no.5
• /
• pp.635-640
• /
• 2006

This study was conducted to determine the effect of far infrared ray drying on the microbial and quality changes of vacuum packaged waxy corns, such as microbial growth, rehydration, color differences, weight loss and hardness during the storage at $4^{\circ}C$ and $25^{\circ}C$ for 7 months. After far infrared ray drying for 6 hours at $60^{\circ}C$, 2.32 log CFU/g of total microbial counts in raw waxy corns was enumerated, but no microorganism was detected in steamed or sugar-treated waxy corns. However, no microorganism was observed in all treatments except for control samples until 3 month storage at $4^{\circ}C$, whereas steamed and sugar-treated waxy corns showed 2 and 2.7 log reduction compared to that of control after 3 month storage. Yeasts and molds were more resistant than bacteria against far infrared ray drying at the same conditions. Similar results were observed in $25^{\circ}C$ storage. The degree of gelatinization in raw waxy corns far infrared ray drying changed from 98% to 96.2% after 7 month storage at $4^{\circ}C$, whereas steamed waxy corns with far infrared ray drying changed from 81.14% to 58.73%. Water contents in sugar-treated waxy corns with far infrared ray drying gradually reduced compared to steamed waxy corns as drying time increased. The L values in raw waxy corns far infrared ray drying increased as drying time increased, but L values in steamed or sugar-treated waxy corns significantly reduced after 12 hour far infrared ray drying. Hardness in raw waxy corns was higher than in steamed or sugar-treated waxy corns before storage, but similar hardness was observed between raw- and sugar-treated waxy corns after 9 hour drying. This results showed that the microbial reduction, the enhancement of shelf life and quality establishment of steamed or sugar-treated waxy corns could be maximized by using far infrared ray drying.