• The Research Journal of the Costume Culture
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• v.24 no.4
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• pp.471-482
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• 2016

This study investigated the characteristics of cotton production of Damyang-gun & Hwasun-gun, Yeongsan River compared with that of Gurye-gun, Seomjingang River in modern times. To do this, research method was both literature and fieldwork research, results were as follows. First, as for cotton fiber cultivation in Damyang-gun & Hwasun-gun, Chinese cotton (在來綿) has been cultivated during Japanese Colonial era unlike Gurye-gun. Especially, Yellow cotton (黃綿) has been cultivated in Hwasungun. Second, as for spinning in Damyang-gun, Hwasun-gun and Gurye-gun, some of cotton spinning process have been gradually changed to mechanization by market shop equipped with mechanized cotton gin and cotton whipping tool since Japanese colonial era. Third, the loom types also, like spinning tools, have been changed from the traditional Korean back-strap loom to the treadle loom in Damyang-gun, Hwasungun and Gurye-gun. Chemical dyeing with chemical dyestuff also has been done since Japanese Colonial era. Fourth, since the 1970s, the outputs of cotton production have been reduced in both Damyang-gun & Hwasun-gun. For Damyang-gun, this has been connected with bamboo craft since the Joseon Dynasty period. So, Damyang-gun has more concentrated on bamboo craft than cotton production. For Hwasun-gun, since Japanese Colonial era, sericulture has been very important. So, Hwasun-gun also has more concentrated on sericulture than cotton production. The main reason to discontinue cotton production in Damyang-gun, Hwasun-gun and Gurye-gun was related to the local choice like economic added value.

• Journal of the Society of Naval Architects of Korea
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• v.50 no.4
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• pp.217-223
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• 2013

This paper presents the wet damping estimation of the segmented hull model using the random decrement technique together with the continuous wavelet transform. The tested 16 sea states are grouped together based on the speed of the ship in order to figure out the possible influence of the ship speed on the damping ratio. The measured time histories of vertical bending moment for each tested sea state were processed with random decrement technique to derive the free decay signal, from which the damping ratios are estimated. Also, the autocorrelation functions of the filtered signal were calculated and comparison was made with the free decay signal obtained from the random decrement technique. Then the wet damping ratios for each sea state group, as well as precise wet natural frequencies, are estimated by using continuous wavelet transform. It turned out that the wet natural frequencies derived from the measured signal did not show any significant discrepancy compared with those obtained by wet hammering test, whereas the damping ratio did. It was considered that the discrepancy of the damping ratio between in calm and moving water may be attributed to the viscous effects caused by dramatically different flow pattern and relative velocity between the vibrating structure and surrounding fluid particles.

• Journal of Dairy Science and Biotechnology
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• v.16 no.2
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• pp.106-118
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• 1998

Whey is a natural product obtained during cheese production. With the advent of new technology, whey protein concentrates and whey fractions have become readily available and versatile food ingredients. Whey protein concentrates are highly functional ingredients that have gelling, emulsifying, whipping, water-binding and fat-replacement properties. New fractions derived from whey (such as alpha-lactalbumin, lactoferrin, lactoperoxidase and peptides) attract considerable interest worldwide because of their bioactive or health-enhancing properties. Some of these fractions also find new uses as natural antibiotic, natural preservative and immunity-enhancing agents. With the growth of the functional foods industry sector, an increasing number of manufacturers take advantage of whey's nutritional and functional benefits to develop successful new products. The United States is the world's largest single producer and exporter of whey products. In 1997, more than 1 million metric tons of whey products were manufacturers in the U.S.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.4
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• pp.540-546
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• 2007

Bakery food items distributed in Chung-cheong province Daejeon, Cheonan, and Cheongju) were studied to determine their contents of total crude fat and trans fatty acids (TFA). After fat extraction by the Folch method, methylation was carried out to analyze the fatty acid compositions by GC, using a SP-2560 column and flame ionization detector. The total fat contents of the foods were in the approximate range of 2$\sim$34%. The total fat contents of the items were as follows: whipping cream cake : 0.03$\sim$1.31 (g/100 g food), pastries = 0.21$\sim$2.64 (g/100 g food), cream puff = 0.09$\sim$0.43 (g/100 g food), croquette = 0.22$\sim$1.99 (g/100 g food), and glutinous rice doughnut = 0.03$\sim$0.38 (g/100 g food).

• Earthquakes and Structures
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• v.11 no.6
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• pp.1101-1121
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• 2016

Base isolation, one of the popular seismic protection approaches proven to be effective in practical applications, has been widely applied worldwide during the past few decades. As the techniques mature, it has been recognised that, the biggest issue faced in base isolation technique is the challenge of great base displacement demand, which leads to the potential of overturning of the structure, instability and permanent damage of the isolators. Meanwhile, drain, ventilation and regular maintenance at the base isolation level are quite difficult and rather time- and fund- consuming, especially in the highly populated areas. To address these challenges, a number of efforts have been dedicated to propose new isolation systems, including segmental building, additional storey isolation (ASI) and mid-storey isolation system, etc. However, such techniques have their own flaws, among which whipping effect is the most obvious one. Moreover, due to their inherent passive nature, all these techniques, including traditional base isolation system, show incapability to cope with the unpredictable and diverse nature of earthquakes. The solution for the aforementioned challenge is to develop an innovative vibration isolation system to realise variable structural stiffness to maximise the adaptability and controllability of the system. Recently, advances on the development of an adaptive magneto-rheological elastomer (MRE) vibration isolator has enlightened the development of adaptive base isolation systems due to its ability to alter stiffness by changing applied electrical current. In this study, an innovative semi-active storey isolation system inserting such novel MRE isolators between each floor is proposed. The stiffness of each level in the proposed isolation system can thus be changed according to characteristics of the MRE isolators. Non-dominated sorting genetic algorithm type II (NSGA-II) with dynamic crowding distance (DCD) is utilised for the optimisation of the parameters at isolation level in the system. Extensive comparative simulation studies have been conducted using 5-storey benchmark model to evaluate the performance of the proposed isolation system under different earthquake excitations. Simulation results compare the seismic responses of bare building, building with passive controlled MRE base isolation system, building with passive-controlled MRE storey isolation system and building with optimised storey isolation system.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.454-462
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• 2003

Recently, the HACCP(Hazard Analysis Critical Control Point) system has been emphasized in food processing industries throughout the world. However, the system has, as yet, not been applied very well to domestic food industries. Due to the increase in the consumption of bakery products, more studies are required on the application of HACCP to establish the system in small-scale bakeries. This study was designed to provide basic data for setting management standards for HACCP, based on microbiological hazard evaluations of bakery products. Red bean paste filled breads, custard cream filled breads and cakes covered with fresh whipping cream were collected, and microbiological evaluations conducted on the raw materials, the manufacturing processes and potential hazards. The result showed the presence of coliforms in fresh cream of cakes and the soybean paste of soybean paste breads at levels as high as 105 CFU/g on the hazard analysis of the raw materials. Moreover, the general levels of bacteria and coliforms were over those of the standards during the intermediate fermentation and molding processes. Furthermore, high levels of coliforms were detected on the hands of the salesmen and bakers themselves. This suggests that the CCPs (Critical Control Points), such as fresh cream and red bean paste manufacturing process desperately require better management. There is also a requirement for education relating to personal hygiene for the production of hygienic bakery products and for the publics health.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.55 no.2
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• pp.102-110
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• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• Korean Journal of Applied Biomechanics
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• v.15 no.1
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• pp.29-44
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• 2005

The purpose of this study is to reveal the effects of two different kicks, the drop kick and the punt kick, into the kicking motion, through the kinetic comparative analysis of the kicking motion, which is conducted when one kicks a soccer goal. To grasp kinetic changing factors, which is performed by individual's each body segment, I connected kicking motions, which were analyzed by a two dimension co-ordination, into the personal computer to concrete the digits of it and smoothed by 10Hz. Using the smoothed data, I found a needed kinematical data by inputting an analytical program into the computer. The result of comparative analysis of two kicking motions can be summarized as below. 1. There was not a big difference between the time of the loading phase and the time of the swing phase, which can affect the exact impact and the angle of balls aviation direction. 2. The two kicks were not affected the timing and the velocity of the kicking leg's segment. 3. In the goal kick motion, the maximum velocity timing of the kicking leg's lower segment showed the following orders: the thigh(-0.06sec), the lower leg(-0.05sec), the foot(-0.018sec) in the drop kick, and the thigh(-0.06sec), the lower leg(-0.05sec), the foot(-0.015sec) in the punt kick. It showed that whipping motion increases the velocity of the foot at the time of impact. 4. At the time of impact, there was not a significant difference in the supporting leg's knee and ankle. When one does the punt kick, the subject spreads out his hip joint more at the time of impact. 5. When the impact performed, kicking leg's every segment was similar. Because the height of the ball is higher in the punt kick than in the drop kick, the subject has to stretch the knees more when he kicks a ball, so there is a significant affect on the angle and the distance of the ball's flying. 6. When one performs the drop kick, the stride is 0.02m shorter than the punt kick, and the ratio of height of the drop kick is 0.05 smaller than the punt kick. This difference greatly affects the center of the ball, the supporting leg's location, and the location of the center of gravity with the center of the ball at the time of impact. 7. Right before the moment of the impact, the center of gravity was located from the center of the ball, the height of the drop kick was 0.67m ratio of height was 0.37, and the height of the punt kick was 0.65m ratio of height was 0.36. The drop kick was located more to the back 0.21m ratio of height was 0.12, the punt kick was located more to the back 0.28m ratio of height was 0.16. 8. There was not a significant difference in the absolute angle of incidence and the maximum distance, but the absolute velocity of incidence showed a significant difference. This difference is caused from that whether players have the time to perform of not; the drop kick is used when the players have time to perform, and punt kick is used when the players launch a shifting attack. 9. The surface reaction force of the supporting leg had some relation with the approaching angle. Vertical reaction force (Fz) showed some differences in the two movements(p<0.05). The maximum force of the right and left surface reaction force (Fx) didn't have much differences (p<0.05), but it showed the tendency that the maximum force occurs before the peak force of the front and back surface (Fy) occurs.

• (The)Study of the Eastern Classic
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• no.54
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• pp.289-318
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• 2014

The purpose of this study was to compare Gwonbeop motions among "Gihyosinseo", "Mubiji", "Muyejaebobunyuksokjib" and to analysis catalogue of books on Gwonbeop for comprehensive interpretation in "Muyedobotongji". the conclusion through literature review was as follows. First, There were total 16 references which were composed of 14 references of China and 2 references of Korea. In particular there was no reference of Japan for Gwonbeop. In detail, unrepresentative references of China were "Hanseo", "Gihyosinseo", "Mubiji" and unrepresentative reference of Korea was Muyejaebobunyuksokjib". Second, We compared motions of Gwonbeop between China and Korea. There were located 5 motions such as Gyungakguheese(False Prey Posture), Gigose(Flag Beating Posture), Ahnshichukshinse(Goose Wing Posture), Jumjoose(Picking Elbow Posture), Pogase(Throwing Shelf Postere). In other three references unmentioned "Mubiji" there were located 8 motions such as Jungranse(Spring Railing Posture), Gichukgakse(Ghost Kicking and Leg Striking Postere), Jidangse(Open Finger Attacking Posture), Soodoose(Beast Head Shield Posture) Shingwon(Heavenly Fist Posture), Il-jopyunse(Whipping Lunging Posture), Jakjiryongse(Dragon Prey Snatching Posture), Joyangsoose(Slanting Hero Hand Posture), In two references of Korea there were located 2 unique motions such as Nachaluichoolmun Gakabyunhase(Low Encountering Posture), Gumgyedongnipse(Single Leg Throwing Postere). Third, Most of all we found two kinds of unique motions such as Chukcheonse and Eungswaeik on "Muyejaebobunyuksokjib" and such as Nachaluichoolmun Gakabyunhase(Low Encountering Posture), Gumgyedongnipse (Single Leg Throwing Postere) on "Muyedobotongji". Based on chronological table although "Gihyosinseo" is the longest literature, there was begun changing techniques in details on literatures of Korea. Transformed into techniques of Gwonbeop on Korea could be supposed that those skills were reflected in society and culture of the Joseon Dynasty. To sum it up, Gwonbeop of "Muyedobotongji" was written by "Gihyosinseo", "Mubiji", "Muyejaebobunyuksokjib" but most motions of Gwonbeop were begun to change gradually except 5 motions of "Gihyosinseo". Especially, there were 8 unique motions which could not be found in references of China. Those unique motions of Korea literatures were living proof of attempting transfiguration from motions of China. The significance of this study was to be able to put stepping-stone to interpretate history of Taekwondo which takes center stage on bare hands martial arts and analyzed the meaning of historical martial arts on Gwonbeop in Joseon Dynasty.