• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.5
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• pp.104-111
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• 2015

Factors influencing penetration of PVAm solution into paper during impregnation were investigated with ultrasonic Penetration Evenness Analyzer (PEA). Paper structure was varied by changing basis weight, freeness of pulp, calendering, and filler addition, and hydrophobicity of paper was varied by adding AKD. In addition, the viscosity of PVAm solution was varied by changing the concentration of PVAm solution. Important factors influencing penetration of PVAm solution into paper were found to be the pore structure and the hydrophobicity of paper, and the viscosity of PVAm solution. Pore structure of paper could be controlled by refining degree and filler addition and hydrophobicity of paper could be controlled by internal sizing. Denser structure of paper, higher hydrophobicity and higher liquid viscosity slowed down the penetration of PVAm solution into paper.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.3
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• pp.15-21
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• 2012

The optimum dewaxing ratio in dewaxing treatment by the heat and pressure method was investigated by considering aging stability of dewaxed Hanji. Commercial Hanji was coated with beeswax and thermally aged at $150^{\circ}C$ for 24 hours. Then it was dewaxed using the laboratory sheet press equipped with hot plates on both top and bottom sides. Dewaxing ratio was controlled by pressing temperature and time. Four type of dewaxed Hanji samples with different dewaxing ratio were prepared and thermally aged at $150^{\circ}C$. Then the aging stability of dewaxed Hanji samples was evaluated in terms of optical and strength properties. It was found that the aging stability of dewaxed Hanji was superior with higher dewaxing ratio. The result concluded that, in the aspect of aging stability, the coated beeswax in beeswax-treated Hanji shall be completely removed if the coated wax would be dewaxed.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.6
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• pp.98-105
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• 2015

Demands of thermal recording paper have been increased significantly by increase in usage of invoice, fax, and label. Thermal recording paper was mainly made based on virgin fiber. It is necessary to find a suitable alternative to virgin fiber in terms of environment protectional resources conservation. In this paper, deinking properties of different recovered papers were analyzed in order to use the recovered paper as raw material of thermal recording paper. Recovered paper were ONP, OMG and white ledger. Flotation reject of OMG was high because inorganic pigments in coating layer could be removed by upstream of froth. Brightness of white ledger and OMG were much higher than that of ONP. Therefore, properties of pulp made from the recovered paper could be enhanced with increase in blending ratio of white ledger and OMG. However, blending ratio of OMG caused the increase of flotation reject. Consequently, the optimum blending ratio of ONP, OMG, and white ledger was 3:3:3 for eco-friendly thermal recording paper. Under the condition, brightness was about 70% and ERIC was below 300 ppm.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.2
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• pp.34-41
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• 2015

Recovered paper has been widely used as a main raw material of papermaking in Korea. Recycling of recovered paper helps to reduce production cost and preserve an environment. To recycle recovered paper efficiently, de-inking is a key process in recycling mills. De-inking process would be affected by various influencing factors such as the type of de-inking agent, mixed ratio of recovered paper, season, and process conditions. In this study, fatty acid and nonionic surfactant were used as the de-inking agent in froth-flotation process of mixed recovered paper. De-inking properties of mixed recovered paper were investigated according to the addition level of each chemical. Nonionic surfactant had a small effect on de-inking efficiency of mixed recovered paper due to decreased reject. As the additional level of fatty acid increases, fragmented ink particles increased and then optical properties of recycled paper decreased because fragmented ink particles adsorbed onto the fiber surface.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.123-135
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• 1992

Time and temperature conditions, and microbiological qualities of six categories of menu items were assessed according to the process of food product Row in a 500 bed general hospital. The Harzard Analysis Critical Control Point (HACCP) system was applied to determine harzards, to assess their severity and risks, and to identity CCPs and memos for monitoring mem. The Critical Control Points identified for each category of menu items were: Meat Soup (Kyung Sang Do Gogi Guk): Pre-preparation, holding after pre-preration, and holding after cooking; Pot Stewed Stuffed Cabbage (Soe Yangbaechu Mali Chim): pre-preparation, holding after Pre-preparation, stuffing, cooking and holding after cooking; Boned Pork Sour Salad (Doeji Suyuk Muchim): Pre-preparation, holding after pre-preparation, and post-preparation after cooking; Sauteed Pork Ball (Jeyuk Wanja Jon): pre-preparation, holding after pre-preparation, shaping, and holding after cooking; Stir-fried Fragrant Mushroom (Pyogo Bosot Bokkum): basic ingredients, Pre-preparation, holding after pre-preparation, and holding after cooking; and Fried Corn with Vegetables (Oksusu Yachae Tuigim): pre-preparation, holding after pre-preparation, mixing, and holding after cooking.

• Journal of the Korean Society of Food Culture
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• v.9 no.1
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• pp.23-41
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• 1994

In this study kinds of Lamb cooking and preservation and the ingredients of lamb cooking are surveyed through the references written from 1670 to 1943. The lamb cooking found in the literature totaled to more than 53. They can be classified into fourteen different groups according to their processing features which as follows: Salnum and Pyunyuk(boiled and slices of boiled), Kui(roasted), Chim(steamed), Whe(raw meat), Hounjae(smoking), Po(dried), Juk(gruel), Tang(soup), Sundae(stuffed small interstines), Jokpyun(jellied foot), Jungol(happiness pot), Sikhae(salt+meat+malt), Oumjang(salted meat), Kunjo(dried). Korean lamb cooking methods were primarily adopted from Mogolia in late Korea Dynasty but they had unique characteristics different from Mongolian ones. Furthermore, they were creatively applied to other meat cooking such as beef, pork and dog. About twenty one ingredients were mainly used in lamb cooking, including fresh meat, ribs, breast, heart, liver and the like. In particular, most popularly used ones were fresh meat and the heart in internal organs, which coincide with the main ingredients in beef cooking of today. The number of seasoning used in lamb cooking was twelve and especially salt, vineger, ginger and stone leek were most commonly used ones. Fourteen other addition were put into lamb cooking and the rice(Korean) wine was the most frequently used addition.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.15 no.1
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• pp.162-175
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• 2002

Aromatherapy is used in many diseases nowdays. And, Aromatherapy is similar to historical oriental medicine. Moreover, Aroma is a popular alternative medicine like oriental medicine in these days. We used for all kinds of diseases with aroma herbs, especially in ENT and dermatological disese. We must be a bridge over oriental and western medicine with aromatherapy, because it will help reduce stress in pschosomatic disorder. We have to accept aromatherapy as oriental medicine paradigm for better holistic medicine. Method :We analyzed 20 herbs difference and similarity both aroma herb and oriental herb. We reseach for a scientific name, family, therapeutic region, efficacy, perfumery note, nature. The results were as follows: 1. Most of herbs are similar to each other in the treatment. Top, middle, bottom is similar to sam-cho(三焦) sang-cho, zhong-cho, ha-cho, and But futher reseach is needed for development of Oriental medicine. 2. We find out much similarity between oriental herbs and aromatic herbs and qi-mi ron(氣味論) is useful to analyze them 3. We find out difference mechanism between GI absortion and nasal inhalation. 4. Other Aroma herbs must be analyzed by oriental oriental medical thought, for example, seung-gang-bu-chim(昇降浮沈), gui-gyong(歸經), and so on. 5. Aromatic oriental medicine ways are developed like aromatic therapy.

• Journal of Acupuncture Research
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• v.23 no.5
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• pp.31-37
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• 2006

Objectives & Methods : We investigated the cases for which spleen tonifying Sa-Am acupuncture was applied in ${\ulcorner}$Sa-Am-chim-gu-jeong-jeon(舍巖鍼灸正傳)${\lrcorner}$ and classified them according to the concepts of cold-heat & deficiency-excess for a better understanding of the application of spleen tonifying Sa-Am acupuncture. Results : 1. Tonification of Spleen Sa-Am acupuncture can be used to treat heat syndromes such as deficient fire caused by collapse of the spleen qi, stagnation of evil qi or spleen yin deficiency, by way of tonifying spleen qi, activating the flow of qi and blood or harmonizing spleen yin and yang. 2. Tonification of Spleen Sa-Am acupuncture can be used to treat cold syndromes such as weakness of spleen yang by way of promoting fire to generate earth, strengthening spleen yang and raising the clear yang. 3. Tonification of Spleen Sa-Am acupuncture can be used to treat deficiency syndromes such as malnutrition or poor appetite caused by spleen deficiency by way of tonifying spleen qi. 4. Tonification of Spleen Sa-Am acupuncture can be used to treat excess syndromes such as stagnation of qi and blood, abdominal mass or toxication by way of tonifying spleen qi and promoting the flow of qi and blood.

• The KIPS Transactions:PartA
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• v.12A no.6 s.96
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• pp.477-484
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• 2005

Applications in ubiquitous environments should provide the best services to users by considering the changes of users requirements and service environments, and should adapt service behaviors to the underlying platform's behaviors according to contextual changes. To reflect users requirements actively and provide more flexible services, we propose 2-level context adaptation method for supporting dynamic application adaptability in contextual changes. We offend the range of contexts to users requirements for supporting context adaptation. It can reflect users preferences in offering application services. For application adaptability, we use adaptation policies to allow applications require how they adapt to specific contexts, and to make them react actively on such situations.

• Korean Journal of Oriental Medicine
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• v.15 no.3
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• pp.45-51
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• 2009

Objectives : The objective of this article is to compare acupuncture treatment of stroke in the medical documents of the Chosun-Korea dynasty. Through such inquisition, the development process of acupuncture of stroke treatment could be found. Methods : We used Cross-comparison analysis of the contents of five medical books, HyangYakZipSungBang (HYZSB), UiRimChwarYo(URCY), DongEuiBoGam(DEBG), ChimGuGyungHumBang(CGGHB) and Saam-Acupuncture(SA) of the Chosun-Korea dynasty. Results & Conclusion : 1. Distinction between Stroke of Viscera and Stroke of Bowel was important. Firts two books divided stroke into three type. But last three books separated into Stroke of Viscera and Stroke of Bowel. 2. They emphasized Symptoms of Five Visceral Disease. They devised Symptoms of Five Visceral Disease for Stroke of Viscera treatment. This method appears very rarely in clinical medicine. 3. They used common important acupoint for treatment of stroke. Most of these acupoints exist at the limbs. 4. They chose acupoints on the opposite side against the symptom.