• Journal of the Korean Wood Science and Technology
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• v.45 no.5
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• pp.580-587
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• 2017

Woodfiber insulation board can be considered as a one of the key material for low energy consumption, comfortable and safety construction of residential space because of its eco-friendly and high thermal insulation performance. This study was carried out to investigate the formaldehyde (HCHO) total volatile organic compounds (TVOC) emission properties and combustion shapes by flame test of low density fiberboards (LDFs) prepared with different adhesives. HCHO TVOC emission and combustion properties of LDFs prepared by melamine urea formaldehyde (MUF), phenol formaldehyde (PF), emulsified methylene diphenyl diisocyanate (eMDI) and latex resin adhesives were measured by desiccator method, 20 L chamber method, and flame test, respectively. As results, LDFs manufactured by MUF, eMDI and latex resin adhesives satisfied the Super $E_0$ grade of HCHO emission performance except PF resin. Furthermore, TVOC emission of all LDFs were satisfied the Korean indoor air quality standard (below $400{\mu}g/m^2{\cdot}h$). Especially, LDF with eMDI resin adhesive showed the lowest HCHO and TVOC emissivity, that $0.14mg/{\ell}$, $12{\mu}g/m^2{\cdot}h$, respectively. However, eMDI emitted the small amount ($3{\mu}g/m^2{\cdot}h$) of toluene in VOC components. In the flame test, LDF with MUF resin adhesives showed the most favorable shape after flame test compare to LDFs prepared other adhesives. Based on HCHO and TVOC emission, and combustion shapes, MUF resin adhesive may be recommended to prepare LDF for insulation purpose.

• Journal of Animal Science and Technology
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• v.44 no.1
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• pp.123-134
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• 2002

An experiment was conducted to establish the most suitable ventilation system for the enclosed nursery pig house in Korea, comparing four different ventilation systems ; i) air enters through perforated ceiling and exhausts through chimney (NA), ii) air enters through perforated ceiling and exhausts through side walls (NB), iii) air enters through perforated ducts and exhausts through side walls (NC) and iv) air enters through perforated ducts and exhausts through chimney(ND). The experiment was carried out during winter and summer separately. The experimental pigs were weaned at fourteen days old in winter (December-February) and at twenty one days old in summer (June-August). The main results of the experiment are as follows : A preliminary experiment showed that in the NC system during summer, air can reach all the pig rooms in the house and the air flow rates of the upper, middle (1.2 m height of the room) and low (at the height of pig stature) parts of the room were measured at 7.0-8.08, over 0.5 and over 0.2 m/s, respectively, which flow rates were much higher(p$<$0.05) than those in other system. At the minimum ventilation efficiency during winter, air flow rates of upper, middle and low parts of the room equipped with the NC system were detected at over 1, less than 0.5 and around 0.07 m/s, respectively. It is concluded that the separated ventilation system air-entering through ducts is the most suitable for the ventilation system of the enclosed nursery pig house and the exhausting system through side walls is more efficient for ventilation than the system through roof. Furthermore, to sustain proper temperature and reduce energy waste as well as heat consumption, a future research should be carried out to develop the environmental control system in relation to developing a heat regulator.

• Journal of Nutrition and Health
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• v.49 no.5
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• pp.358-366
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• 2016

Purpose: This study was conducted to assess the nutritional status of female marriage immigrants attending Korean language class in Gwangju, Korea by analyzing daily food and nutrient intake. Methods: Eighty-three female immigrants completed a survey. Anthropometric measurements were obtained, and dietary food intake was assessed using a 1-day 24 hour recall method. Results: The average length of residence in Korea was 5.3 years, and mean age of subjects was 31.0 years old. The home countries of subjects were Vietnam (50.6%), China (24.1%), Philippines (13.3%), and others (12%). Due to the length of residence, there were significant differences in body weight (p < 0.05), BMI (p < 0.05), percent body fat (p < 0.05), and diastolic blood pressure (p < 0.05). The subjects who were 30~49 years old consumed more vegetables and less seaweed than the subjects who were 20~29 years old. The other kinds of consumed foods were similar among groups in different age groups or lengths of residence in Korea. Average energy intake of subjects was 1,641.0 Kcal. The group with less than 5 years of residence showed higher cholesterol intake than the group with 5 or more years of residence in Korea (p < 0.05). There was no significant difference in nutrient intake between the groups of different age or length of residence. There was a positive association among dietary cholesterol intake and consumption of eggs, milk. and dairy products, and blood pressure. Conclusion: The study shows that length of residence affects rate of obesity and nutritional status. Further extensive research is needed to understand the effect of dietary changes and nutritional status of female marriage immigrants as well as for their successful adaptation to develop a more active and long-term nutrition education program.

• Journal of Nutrition and Health
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• v.48 no.3
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• pp.269-276
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• 2015

Purpose: The aim of the current study was to compare the vegetable and fruit intake between one person households and those living with family. Methods: The 24-hour recall data of 14,914 persons over 20 years old who participated in the Korean National Health and Nutrition Examination Survey (KNHANES) from 2010 to 2012 were used for the final analysis. Consumption of non-salted vegetables and fruits (${\geq}400g/day$), fruits (${\geq}200g/day$), and kimchi (${\geq}120g/day$) was compared between one person households and those living with family. Logistic regression models were used to assess the associations between potential determinants and adequate vegetable and fruit intake. Results: After additional adjustments for age, household income, and total energy intake, no statistically significant differences in likelihood of low intake of nonsalted vegetable and fruit and kimchi were observed between one person households and those living with family. (Nonsalted vegetables and fruits: odds ratio (OR) = 1.15, 95% confidence interval (CI) = 0.79-1.68 for the men; OR = 1.25, 95% CI = 0.98-1.59 for women). However one person households have greater likelihood of low intake of kimchi than those living with family in women (OR = 1.72, 95% CI = 1.31-2.26). Conclusion: Although there were no differences in likelihood of low intake of non-salted vegetables and between individuals living alone and those living with family, women of one person households were great likelihood of low intake of kimchi compared to those living with family.

• Journal of Nutrition and Health
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• v.48 no.3
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• pp.248-257
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• 2015

Purpose: The aim of this study was to estimate total sugar intake and sugar intake-related dietary habit and nutrient intake of middle school students. Methods: Subjects included 1,184 middle school students (476 males and 708 females) residing in Jeju. This research analyzed daily dietary intakes of subjects using the 24 hour recall method and surveyed the dietary habit related to total sugar intake using questionnaires. Descriptive analysis, chi-square test, t-test, and ANOVA, using the SAS program were used for analysis of data. Results: The average daily total sugar intake was 60.3 g (male 50.5 g, female 66.9 g). Total sugar intake per meal was 6.5 g (10.8%) from breakfast, 9.0 g (14.9%) from lunch, 11.8 g (19.6%) from dinner, and 33.0 g (54.7%) from snacks. Food groups that contribute to the majority of total sugar intake were grains and their products (23.0 g), milk (11.0 g), fruits and their products (7.3 g), sugars and sweets (6.1 g), and vegetables and their products (5.8 g). In terms of total sugar intakes by cooking methods, desserts showed a greater amount than main and side dishes, and indicated in order of amount as follows: bread and cookies (11.5 g), dairy products (7.5 g), ice cakes (6.2 g), beverages (5.3 g), and fruits (4.5 g). Total sugar consumption was high for rice and side dishes such as noodles (10.2 g), fried foods (2.9 g), stir-fried foods (2.0 g), and cooked rice with seasoning (1.7 g). The daily intake of natural sugar, added sugar, and natural and added sugar was 18.3 g, 35.8 g, and 6.2 g, respectively. The high sugar intake group, which was over 20% of the energy from total sugar intakes, consumed significantly less Fe, Zn, vitamin B6, niacin, and vitamin E than the low sugar intake group, which was below 20%. Conclusion: Total sugar intake of second graders of middle schools on Jeju Island was 60.3 g/day, mostly obtained from snacks (54.7%). Therefore, nutritional education for proper selection of better snacks and for reduction of dietary sugar intake is needed for middle school students.

• Journal of Global Scholars of Marketing Science
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• v.20 no.2
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• pp.164-172
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• 2010

This study reviews the influence of culture in interpersonal servicescapes by examining the restaurant retail setting. Two cultures (Canada and France) are surveyed in order to better understand their retail expectations towards interpersonal servicescapes. Using Hofstede's (1991) cultural dimensions to explain some of the differences between Canadian and French restaurant patrons, this study demonstrates a potentially interesting research avenue in the field of cross-cultural interpersonal services marketing. It demonstrates that cultural dimensions do not operate independently but interdependently. Understanding this can help retailers better explain complex service interactions between countries that may appear similar in terms of various socio-demographic features. In this exploratory research, a measure via exploratory factor analysis was developed, one that encompasses both the physical and service aspects common to interpersonal servicescape by using personality traits. This measure was tested in order to better understand the service expectations between two cultures, Canada and France. Five dimensional structures were uncovered in both cultures but with different traits and groupings. The differences between the traits uncovered and the overall Canadian and French personality structures find some explanation using Hofstede's (1991) cultural dimensions. The results of this survey point to a possible explanation as to why when services are transferred between cultures, the perceptions of them can be different and sometimes even lead to service failure. There are clearly some cultural differences between the Canadian and French consumers and their overall expectations regarding their consumption experience. Reviewing the first factor of the French and Canadian personality structures shows that the individualist/collectivist differences are apparent between the Canadian and the French cultures. The second dimension also has quite a few traits in common, five, all of which have the personal treatment aspect of the restaurant experience that a service provider would be responsible for: polite, respectful, and dedicated. Notable is that the French dimension does not include the authenticity or the hospitable aspect of the experience but includes even more features that are inherent to the personal interaction, such as charming and courteous. The third dimension of the Canadian and French structures reflects completely different expectations. Whereas the French dimension centers around energy and enthusiasm, the Canadian version is more laid-back and relaxed. There is extroversion in the French dimension to introversion in the Canadian dimension. This could be explained by differences on the Uncertainty Avoidance dimension as outlined by Hofstede (1991). The fourth dimension seems to confirm previously outlined cultural differences. Whereas Canadians, being a bit lower on uncertainty avoidance and power distance, prefer an intimate and private experience, the French continue to expect extraversion and inclusive features to their experience. The fifth dimension is in the French personality structure a clear expression of the high power distance society, where the roles of the players in the restaurant experience are clearly defined and the rules of engagement preserved. This study demonstrates that different cultures clearly do relate to different expectations regarding interpersonal services. This is apparent in the dimensions that come up in both the French and the Canadian personality structures, not only in terms of how different they are but also in with which cultural dimensions these can be explained. For interpersonal servicescapes, the use of personality traits is interesting as it allows for both physical and service features to be accounted for. Furthermore, the social component inherent to interpersonal servicescapes surfaces in most of the dimensions of the service personality structures. The quality of social exchanges is extremely important, and this even more so in cross-cultural situations, where the expec tations regarding the service experience may vary. As demonstrated by this research and using Hofstede's (1991) paradigm, not all societies will have the same expectations pertaining to the interpersonal services. Furthermore, the traditions surrounding the type of service can also have an impact on the service evaluations and differ between countries and cultures. However, using personality traits may also allow for retailers to see which service traits are common to two or more cultures where they seek to be present, and focus on these in the offering. The findings demonstrate the importance of the individualist and collectivist dimension for interpersonal servicescapes. This difference between the French and the Canadian personality structure is apparent in the most dominant dimension as well as within others. The findings are a step in explaining how retailers can transfer and then measure interpersonal services across cultures.

• Journal of Gastric Cancer
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• v.5 no.4 s.20
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• pp.238-245
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• 2005

Purpose: Ghrelin, produced primarily in the gastrointestinal tract, including the stomach, has been reported to reflect nutritional status and to control homeostasis by influencing food intake and adiposity. The purpose of this study is to evaluate nutritional status, as well as plasma and gastric tissue ghrelin levels, in patients with gastric cancer who underwent a gastrectomy. Materials and Methods: Eighty patients were analyzed by the degree of weight loss $(weight\;loss{\geq}5%\;or\;<5%)$ and the extent of gastrectomy (subtotal or total gastrectomy). Blood samples were collected from all patients preoperatively and postoperatively especially at seven days. Gastric tissues, including tumor and normal tissues, were obtained from the resected stomach. levels of plasma and tissue ghrelin were measured with a commercial ELISA kit. Results: There were no significant differences in the clinical characteristics and ghrelin levels of plasma, gastric tumor tissue and normal tissue by the degree of weight loss. The ghrelin levels in plasma and tumor tissue showed no correlations with each other while the ghrelin level in tumor tissue was significantly lower than that in normal tissue. The degree of cellular differentiation also had an association with ghrelin production. A gastrectomy proved to decrease significantly plasma ghrelin levels, body mass index, and biochemical markers, regardless of the extent of gastric resection. Conclusion: These results show that gastric cancer affects the production of ghrelin in the gastric mucosa and that ghrelin is mainly produced in stomach even though it could be partially covered by endogenous ghrelin from other organs following a gastrectomy. However, we should further investigate which other factors have an impact on energy consumption, ghrelin secretion, and changes in ghrelin levels after a gastrectomy.

• The Journal of Engineering Research
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• v.3 no.1
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• pp.199-205
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• 1998

Cullet Quality Control in auto glass bottle factory is the most important in recent days because of the increasing cost of materials in glass bottle. Since the composition of plate glass cullet is similar, the cullet quality using plate cullet in glass bottle factory is easily controlled. In addition to this, the price of plate glass cullet is so low that the cost reduction can be achieved. If the ratio of plate glass cullet and gush is over 25%, the liquidity of glass water become worse, which is caused by different compositions and viscosity of the components. As a results, Furnace bottom temperature becomes low and glass water becomes inhomogeneous. Thus production efficiency of glass bottle becomes low because of increasing devitrification in Dead Corner part in glass melting furnace. Three experimental methods – (1) increasing melting temperature, (2) using Booster, (3) using bubbler – were performed to increase the furnace bottom temperature and glass water homogeneity. The amounts of plate glass cullet was able to increase up to 90%, 70% and 60% without any devitrification using booster, bubbler and the method of glass melting temperature increase from $1480^{\circ}C$ to $1560^{\circ}C$ respectively. It is not possible to increase the glass melting temperature without the reduction of furnace operation time and the increase of fuel cost. The booster process has disadvantage of much electric energy consumption. Since the bubbler process uses physical convection of melting glass based on compression air, the homogeneity of molten glass is not so good as that of booster process but it can reduce the cost of glass bottle.

• Journal of Environmental Policy
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• v.7 no.3
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• pp.89-120
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• 2008

With petroleum being a major source of energy in Korea, the quantity of petroleum transported via ocean routes is on its way up due to increased consumption. Due to the increase, more than 300 cases of pollution caused by petroleum occur annually. Moreover, the number of oil-spill accidents is also on the rise. Causes of such accidents, not including the disposal of waste oil on purpose, turn out to be human error during navigation or defects in the vessels, showing that most accidents are caused by humans. Therefore, to prevent future oil spills, it is imperative that navigation efficiency be enhanced by improving the quality of navigators and replacing old vessels with newer ones. Nevertheless, such improvements cannot occur overnight, so long- and mid-term efforts should be made to achieve it institutionally. As large-scale oil-spill accidents can happen at anytime along the coastal waters of Korea, it is necessary to set-up institutional devices which go beyond the compensation limit of 92FC. The current special law regarding this issue has its limits in that it prescribes compensation be supplemented solely by national taxes. Therefore, the setting-up of a new 'national fund' is recommended for consideration rather than to subscribe to the '2003 Convention for the Supplementary Fund'. It is strongly suggested that a National fund be created from fees collected from oil companies based on the risks involved in oil transportation and according to the profiteers pay principle. In addition, a public fund should be created to handle general environmental damage, such as the large-scale destruction of the ecosystem, which is distinct from the economic damage that harms the local people. The posterior responses to the large-scale oil spill have always been unsatisfactory because of the symbolic nature of the disasters included in such accidents. Oil-spills can be prevented in advance, because they are caused by human beings. But once they occur, they inflict long-term damage to both human life and the natural ecosystem. Therefore, the best response to future oil-spills is to work to prevent them.

• Journal of Intelligence and Information Systems
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• v.17 no.2
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• pp.119-128
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• 2011

The Sensor technology and portable device capability able to collect recent user information and the information about the surrounding environment haven been highly developed. A user can be made use of various contents and the option is also extending with this technology development. In particular, the initial portable device had simply a call function, but now that has evolved into 'the 4th screen' which including movie, television, PC ability. also, in the past, a portable device to provided only the services of a SMS, in recent years, it provided to interactive video service, and it include technology which providing various contents. Also, it is rising as media which leading the consumption of contents, because it can be used anytime, anywhere. However, the contents available for the nature of user's handheld devices are limited. because it is very difficult for making the contents separately according to various device specification. To find a solution to this problem, the study on one contents from several device has been progressing. The contents conversion technology making use of the profile of device out of this study comes to the force and profile study has been progressing for this. Furthermore, Demand for a user is also increased and the study on the technology collecting, analyzing demands has been making active progress. And what is more, Grasping user's demands by making use of this technology and the study on the technology analyzing, providing contents has been making active progress as well. First of all, there is a method making good use of ZigBee, Bluetooth technology about the sensor for gathering user's information. ZigBee uses low-power digital radio for wireless headphone, wireless communication network, and being utilized for smart energy, automatic home system, wireless communication application and wireless sensor application. Bluetooth, as industry standards of PAN(Personal Area Networks), is being made of use of low power wireless device for the technology supporting data transmission such as drawing file, video file among Bluetooth device. With analyzing the collected information making use of this technology, it utilizes personalized service based on network knowledge developed by ETRI to service contents tailor-made for a user. Now that personalized service builds up network knowledge about user's various environments, the technology provides context friendly service constructed dynamically on the basis of this. The contents to service dynamically like this offer the contents that it converses with utilizing device profile to working well. Therefore, this paper suggests the system as follow. It collects the information, for example of user's sensitivity, context and location by using sensor technology, and generates the profile as a means of collected information as sensor. It collects the user's propensity to the information by user's input and event and generates profile in the same way besides the gathered information by sensor. Device transmits a generated profile and the profile about a device specification to proxy server. And proxy server transmits a profile to each profile management server. It analyzes profile in proxy server so that it selects the contents user demand and requests in contents server. Contents server receives a profile of user portable device from device profile server and converses the contents by using this. Original source code of contents convert into XML code using the device profile and XML code convert into source code available in user portable device. Thus, contents conversion process is terminated and user friendly system is completed as the user transmits optimal contents for user portable device.