• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.5
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• pp.681-691
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• 2008

Taking into consideration both the inconveniences reported with current working uniform for the aircraft mechanics and the subjects' requirements mentioned in preceded survey, the researchers designed an ergonomic sample garments with improved motional flexibility and comfort. To improve motional flexibility, extra folds were added to the back of the garments to allow for ease of motion of limbs, so that the material would not be drawn up by the motion of the arms. Darts were added to the elbow, hip, the knee. Furthermore, by increasing the length of the waist centerline, the hip region would not be drawn up. For improved comfort, $CoolMax^{(R)}$ was used as lining material for the armpit and back region to discharge swear promptly. Subjects and panels were asked to evaluate the sample garment that followed an ergonomic design and pattern. According to the results, the sample garment was evaluated more highly than the existing working uniform in appearance and motional flexibility. The field tests by three aircraft mechanics working in the Office of Forestry were also demonstrated that the sample garment was advanced in terms of motional flexibility and comfort.

• Transactions of the Korean Society of Automotive Engineers
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• v.5 no.1
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• pp.129-135
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• 1997

Previous studies has shown that the curve of low-cycle fatigue life was not expressed with the single line subjected to Manson-Coffin's law type and bent to short life in low ${\Delta}{\varepsilon}_p$ region. The main cause of this phenomenon has been considered that the localization of plastic strain in the crack initiation process fosters the crack initiation. In this study, the low-cycle fatigue life was investigated for each specimens omitted crack initiation process and it was found that fatigue life curve in log(${\Delta}{\varepsilon}_p$)-log($N_f$)was bent in low ${\Delta}{\varepsilon}_p$ region as ever. Therefore, the main cause of appearance of knee point in fatigue life curve is not found in the crack initiation process but in the crack propagation process. In the crack propagation process, the localization of the plastic strain in the vicinity of crack tip and the influence of test environment on the crack propagation rate were observed and these inclinations were more remarkable in low ${\Delta}{\varepsilon}_p$ region. Hence, it was concluded that these two phenomena in the crack propagation process were proved to the main cause which accelerates the crack propagation in low ${\Delta}{\varepsilon}_p$ region and bent the fatigue life curve in result.

• Journal of the Korean Society of Food Culture
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• v.26 no.3
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• pp.283-294
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• 2011

The purpose of this study was to determine the optimal mixing conditions for three different amounts of mulberry juice, sugar, and agar powder for Yanggaeng prepared with mulberry juice. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 16 experimental points including 2 replicates for mulberry juice, sugar and agar powder each?? The mechanical and sensory properties of test materials were measured, and these values were applied to the mathematical models. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the mechanical properties showed a significant increase or decrease?? in pH, sugar content, water content, viscosity, l-value, a-value, b-value, hardness, springiness, chewiness, gumminess, cohesiveness. Also the sensory measurements showed a significant improvement?? in appearance, flavor, color, sweetness, texture, overall quality. As a result, the optimum formulation by numerical and graphical methods was calculated as mulberry juice 41.99 g, sugar 90.00 g, agar powder 3.18 g.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.125-134
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• 2017

This study aimed to examine quality properties of muffin by the amount of addition of Korean whole wheat flour (0%, 25%, 50%, 75%, 100%) as there is increasingly higher interest in the healthy food. The effect of Korean whole wheat flour were evaluated in terms of height, volume, weight, specific volume, baking loss rate, colorimeter, and sensory evaluation. Texture and moisture contents of muffins when storage (1, 3, 5 days) was measured. As the ratio of Korean whole wheat flour increased, the baking loss rate and weight increased, whereas the volume and specific volume was not significant. During storage, moisture content of muffins decreased significantly. The addition of Korean whole wheat flour increased lightness (L value) of crust and crumb decreased, whereas redness (a value) and yellowness (b value) increased. The control group (CON) showed the highest springiness lowest hardness. The muffin with 25% of Korean whole wheat flour (WHF25) in test group showed the high springiness low hardness. According to the sensory evaluation, the control group showed the highest score in terms of taste, however WHF25 showed the highest score in appearance, color, flavor, texture and overall acceptance, WHF25 showed the best result and the optimum addition of Korean whole wheat flour. Furthermore, this study proposes the possibility of development of various confectionery with using Korean whole wheat flour.

• Proceedings of the KWS Conference
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• 2005.06a
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• pp.370-376
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• 2005

Magnesium alloys are becoming important material for light weight car body, due to their low specific density but high specific strength. However they have a poor weldability, caused high oxidization tendency and low vapor temperature. In this study, the welding performance of magnesium alloys was investigated for automobile application. The materials were rolled magnesium alloy sheet contains Al and Zn such as AZ3l , AZ6l and AZ9l. Three types of welding process were studied, that were GTAW, Laser beam welding and FSW. To evaluate the weldability, we examined the appearance of welding bead. Also we checked bead shape and internal defects such as crack and porosity on cross section of welding bead. The mechanical property was measured for welded specimen by tensile test. For determination of the strength change by welding process, the hardness profile across the welding center was measured. For the results, the tensile properties of welded specimen were decreased obviously on all welding process. For the fusion welding process such as GTAW and laser beam welding, the surface of the welding bead was covered with oxidized magnesium dust but it was removed by simple cleaning work as wipe-out with tissue. Also under cut, that caused vaporization of base metal was occurred. for the friction stir welding, there was no oxidation, under-cut or internal defects. However it had poor weld performance, the reason was cleavage fracture occurred at plastic deformation zone. For welding of magnesium alloy, the laser beam welding process was recommended.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.860-867
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• 2012

Codonopsis lanceolata serves as, an appetizing health food for its, characteristic flavor, taste, and texture:however, it requires a long and complicated cooking process. Therefore, this study conducted pre-processing procedures to improve the cooking process and Codonopsis lanceolata more easily. For processing efficiency, freezing and blanching were efficient for peeling and the rate of peel disuse. In addition the freezing process, effectively reduced the time spent in beating raw material. In the salinity test, freezing and blanching quickly increased salinity over 28 days. As the result of SEM cross-section tests showed that frozen Codonopsis lanceolata become porous, it's assumed that seasoning permeates into this cross-section efficiently. As the appearance of Deodeok-gui as significant differences according to the pre-processing methods, this study examined pre-processing methods(time spent in peeling, rate of peel disuse, time spent in beating out material, salinity, moisture content, texture, and the color) of Codonopsis lanceolata. After testing Deodeok-gui, it was found that freezing is effective, not only for process efficiency and cooking time reduction, but also for improving its qualities.

• Journal of the Korea Fashion and Costume Design Association
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• v.17 no.4
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• pp.131-144
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• 2015

The object of this study was to find out the influence of female consumers' cosmetics purchase experience on image-making efficacy and cosmetics pursuit benefits. Total 405 surveys of women working at the industrial complex in Daegu-Kyoungbuk area were used for data analysis. Frequency, factor analysis, reliability analysis, regression analysis, and ${\chi}^2$-test were used for data analysis. Our findings are as follows. Cosmetics purchase experience of female consumers had factors as recognition experience, relationship experience, emotional experience, visit experience, and sensual experience. The factors of image-making efficacy were self-confidence in displaying, ability of facial expression and display ability while those of cosmetics purchase experience turned out to be trend/brand pursuit, appearance improvement pursuit, functionality pursuit and economic feasibility pursuit. Cosmetics purchase experience was found to have significant effects on the factors of image-making efficacy, and cosmetics purchase experience on factors of cosmetics pursuit benefits. The differences by ages variable was examined with relation to the level of make-up and how they chose products when buying.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.299-319
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• 2006

The purpose of this study was to investigate the changes of hardness and microstructure of Dongchimi cooked with various sources of sugar(xylitol, xylose, sugar, pear juice). It was fermented at $10^{\circ}C$ for 60 days. The changes of pH in Dongchimi used different kinds of sugar decreased in all samples during the fermentation period, and then showed a slow decrease after 12 days of fermentation. The total acidity of Dongchimi using xylitol arrived slowly at the best tasting condition($0.3\sim0.4$ point) compared with other conditions. The changes of salt content were showed high as compared with other test conditions in 0 day, the day of fermentation. At the early stage of fermentation, the changes of turbidity of Dongchimi using sugar, pear juice were showed high as compared with those of Dongchimi using xylitol, xylose for $5\sim15$ days of fermentation. The maximum cutting force of Chinese radish Dongchimi showed the highest value among al at the 25 th day of ripening and then decreased gradually. The maximum cutting force of Dongchimi using sugar showed the lowest. The calcium and magnesium contents of Dongchimi juice and Chinese radish Dongchimi juice using xylitol were observed high at the early stage of fermentation and showed the highest value during the fermentation period. The microstructure showed disintegration appearance of middle lamella and cell wall during the fermentation period.

• Preventive Nutrition and Food Science
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• v.20 no.3
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• pp.190-197
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• 2015

The aim of this study was to investigate the acute and subacute oral toxicity of crude antifungal compounds produced by Lactobacillus plantarum HD1 in Sprague-Dawley rats. In the acute toxicity study, the crude antifungal compounds (0.625, 1.25, 2.5, and 5.0 g/kg) did not produce mortality, significant changes in general behavior, or changes in the gross appearance of the organs. In the subacute toxicity study, the crude antifungal compounds were administered orally to rats at doses of 0, 0.5, 1.0, and 2.0 g/kg daily for 28 days. There were no test article-related deaths, abnormal clinical signs, or body weight changes. The study also showed no significant differences between the control and treated groups in hematological and serum biochemical parameters, histopathological examination, or any other findings. These results suggest that acute or subacute oral administration of crude antifungal compounds from L. plantarum HD1 is not toxic in rats.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.33 no.5
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• pp.419-425
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• 2007

We have found out the relationship of nanoemulsion containing nano vitamin C, E and propolis and gingival disease. We've confirmed effect of nanoemulsion through the experiment of in vivo and in vitro. We tested cell viability of gingival fibroblast cells by MTT assay and mRNA appearance of interleukin-$1{\beta}$, using mouse that was guided inflammation. Anti-microbacterial activity for Antibacterial effect's experiment was carried out by using S.aureus and E.coli. In addition, inflammation tissue has been observed with scanning electrical microscopy. In this study, expression of interleukin-$1{\beta}$ was decreased after adding nanoemulsion containing nanovitamin C, E and propolis. We've also obtained good results from the test of Antibacterial effect against S.aureus and E.coli. Also, swelling of inflammation tissues observed by scanning electrical microscopy has gone down. In conclusion, we have gained confidence that nanoemulsion containing nano vitamin C, E and propolis has very high Antibacterial effect against bacteria in oral. And it made us guess that inflammation of gingival reduces after decreasing interleukin-$1{\beta}$. Thus, we expect that nanoemulsion containing nano vitamin C, E and propolis gives good effects to patient having gingival disease.