• The korean journal of orthodontics
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• v.43 no.1
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• pp.35-41
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• 2013

Objective: To assess the prevalence of malocclusion and its relationship with dental caries among school children in southern India. Methods: This cross-sectional study included 1,800 students aged 11 - 15 years whose Dental Aesthetic Index (DAI) and dentition status were recorded and analyzed. The chi-square test, ANOVA, and Spearman's correlation tests were carried out. Results: The mean DAI score ${\pm}$ the standard deviation was $18.61{\pm}6.1$. Approximately 85% of the students (83.0% males, 86.8% females) had DAI scores of < 26 and were classified as not requiring orthodontic treatment. One tenth of the sample had mean DAI scores between 26 - 30 (indicating definite malocclusion and elective treatment), while about 3% had mean scores between 31 - 35 (indicating severe malocclusion and treatment desirability). Only 29 children (1.6%; 16 boys, 13 girls) had a DAI score of > 35, which suggested very severe or handicapping malocclusion requiring mandatory treatment. The mean decayed, missing, filled teeth (DMFT) was $2.28{\pm}1.47$. A DMFT of > 0 was observed in 91.8% of the study subjects. Children with a DAI score of > 35 were found to have significantly (p < 0.001) higher caries experience as compared to other children. Moreover, the DAI scores showed a significant correlation with the mean DMFT scores (r = 0.368, p < 0.05). Conclusions: A positive correlation was found between the severity of malocclusion and dental caries.

• Informatization Policy
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• v.17 no.3
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• pp.57-73
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• 2010

The objective of this study is to assess the economic impacts that ensue from the ubiquitous spectrum monitoring project(u-SMP) by employing a contingent valuation method(CVM) to provide policy-makers with useful and responsible information. Importance of investigating the u-SMP service and its economic desirability cannot be overemphasized to actively cope with varying environment for spectrum use in that the spectrum monitoring contributes to the public welfare. According to estimating results, annually WTP per household is 1,268 Korean Won. Consequently, the annual benefit of u-SMP is about 7.9 billion Korean won. This result contributes to robust policy-makings for the u-SMP, to uncovering the economic value of the u-SMP, and to obtaining policy implications for activating the spectrum use.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.160-164
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• 1992

Cooking, texture and sensory properties of sweet potato Tangmyon (starch noodle), common Tangmyon (50% sweet potato starch+50% corn starch) and corn Tangmyon were evaluated. The weight gain of Tangmyon showed a linear relationship with the square root of cooking time, in which the common Tangmyon showed the highest value. The solid loss during cooking was the highest in common Tangmyon followed by corn Tangmyon. The sweet potato Tangmyon showed the highest value for compression strength and stretching ratio, but lowest value for elongation elastic modulus. At the same compression strength, corn Tangmyon had the highest tensile strength and sweet potato Tangmyon the lowest value. Sweet potato Tangmyon showed the highest sensory scores of gloss, clarity, adhesiveness, gumminess, extensibility and overall desirability, and corn Tangmyon the lowest scores. Except adhesiveness (by appearance) and the gumminess of common and corn Tangmyon, significant differences (p<0.05) were observed for other sensory properties among samples.

• Journal of Environmental Science International
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• v.25 no.5
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• pp.737-744
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• 2016

For electrolysis process using an insoluble electrode, electrochemical performance was greatly affected by the manufacturing method and procedure, such as the firing temperature, pre-treatment, type of precursor solution, coating method, electrode material, etc. Components of the electrode therein is one of the most important factors in electrochemical reaction. To achieve such characteristics, a appropriate ratio of the electrode material should be carefully chosen. The aim of this research was to apply experimental design method in the optimization of electrode component for the maximum generation of oxidants in electrochemical oxidation process. Mixture design, especially expanded simplex lattice design, in DOME (design of mixture experiments) with Design Expert - commercial software - was used to analyze the data. Analysis of variance (ANOVA) showed a high coefficient of determination ($R^2$) value of 0.9470, thus ensuring a satisfactory adjustment of the $3^{rd}$ order special cubic regression model with the experimental data. The application of response surface methodology (RSM) yielded the following regression equation, which is an empirical relationship between the TRO generation concentration and independent variables(mol ratio of 3 electrode components) in a real unit: TRO generation concentration $(mg/L)=TRO\;conc.=98.25{\times}[Ir]+49.71{\times}[Sn]+95.29{\times}[Sb]-16.91{\times}[Ir]{\times}[Sn]-29.47{\times}[Ir]{\times}[Sb]-22.65{\times}[Sn]{\times}[Sb]+703.19{\times}[Ir]{\times}[Sn]{\times}[Sb]$. The optimized formulation of the 3 component electrode for an high TRO (total residual oxidants) generation was acquired at mol ratio of Ir 0.406, Sn 0.210, Sb 0.384 (desirability d value, 1).

• Transactions of the Korean Society of Mechanical Engineers A
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• v.41 no.4
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• pp.321-327
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• 2017

In this study, to investigate the shape of the back bead as a weld quality parameter and to select the optimal condition of the root-pass TIG welding of a horizontal butt-joint, an experimental design and the response surface method (RSM) have been employed. Three parameters are used as input variables, which include the base current, peak current, and welding speed. The back bead width is selected as an output variable representing the weld quality, the target value of the width is 5.4 mm. Conducting the experiments according to the Box-Behnken experimental design, a $2^{nd}$ regression model for the back bead width was made, and the validation of the model was confirmed by using the F-test. The desirability function was designed through the nominal-the-best formula for the appropriate back bead width. Finally, the following optimal condition for welding was selected using the RSM: base current of 0.9204, peak current of 0.8676, and welding speed of 0.3776 in coded values. For verification, a test welding process under the optimal condition was executed and the result showed the back bead width of 5.38 mm that matched the target value well.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• v.1
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• pp.379-384
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• 2006

Since the monolithic ceramic substrate was introduced for automotive catalytic converters, the durability of the substrate has been a continuing requirement to reduce the emission gas of vehicle. The substrate can occupy a volume as small as 82 $cm^3$ and as large as 8200 $cm^3$ to provide the required substrate for catalytic activity. The long-term durability varies with the size of the substrate from manufacture's point of view. Therefore This study presents that the response surface model using central composite design can explain size effect on the modulus of rupture in a cordierite ceramic monolithic substrate.

• Archives of design research
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• v.12 no.4
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• pp.263-272
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• 1999

Creative environment for sales that a company's image can be effectively delivered to consumers increases consumption desirability and puts confidence in products. Thus, it can be resulted in increasing company's profit. However, nowadays commercial spaces do not show their differences from others due to an excessive competition. Therefore, groping a differentiated composition for commercial spaces should be importantly considered because consumers wants to meet their own individuality in the fashion speciality store. The purpose of this paper is in present the way of differentiating images for commercial spaces. In order to investigate, the role of a wall in commercial spaces should be reconsidered. The concept of a wall in fashion store in the past was understood as one of the structures in the building and a place that displays commodities for sales. However, this paper introduces a new concept of a wall as an important visual function in the fashion store. In other words, the new concept emphasized functions and compositions of a wall in the perspective of symbolic and visual sides, instead of a physical side. Moreover, this paper presents the relationship between the internal side of a wall which has a high frequency of visually and the external side of a wall which has a signaling effect to the consumers. Finally, this paper shows effective way of expressing company's image in the fashion store by adopting the new concept of a wall composition.

• Journal of the Korea institute for structural maintenance and inspection
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• v.24 no.3
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• pp.26-38
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• 2020

Mixture design of self-compacting concrete is a typical multi-criteria decision making problem and conventional mixture designs are based on the low level engineering method like trials and errors through iteration method to satisfy the various requirements. This study concerns with performing the straightforward multiobjective design optimization of economic SCC mixture considering relative importances of the various requirements and cost-effectives of SCC. Total five requirements of 28day compressive strength, filling ability, segregation stability, material cost and mass were taken into consideration to prepare the objective function to be formulated in form of the weighted-multiobjective mixture design optimization problem. Economic SCC mixture computational design can be given in a rational way which considering material costs and the relative importances of the requiremets and from the result of this study it is expected that the development of SCC mixtue computational design and the consequent univeral concrete material design optimization methodology can be advanced.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1306-1312
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• 2000

This study was conducted to examine the effects of levels of flavoring materials on the sensory characteristics of chicken feet Jokpyun (Korean traditional gel type food) and to determine the optimum levels. Consumer desirability of Jokpyun flavored with different levels of black pepper and ginger was evaluated. Optimum levels of variables were obtained using response surface methodology. The levels were 0.33% and 0.1% for black pepper and ginger extract, respectively. The shelf-life of the optimized Jokpyun at $4^{\circ}C$ was determined as 6 days. Addition of powdered chicken broth in the Jokpyun preparation at the level of 1.5%(w/w) markedly increased boiled chicken flavor without resulting in undesirable properties.

• Journal of the Korean Society of Food Culture
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• v.11 no.5
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• pp.711-719
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• 1996

Fermentation characteristics of kwahaju (a typical Korean traditional alcoholic beverage) base were investigated during fermentation with different contents of nuruk (Korean-style bran koji) extract. The nuruk extract which was prepared by incubating the mixture of nuruk powder and water at $25^{\circ}C$ overnight and by filtering it was used to be 0.6%, 2.7%, 5% and 10% (v/v). Total and reducing sugar contents as well as acidity of the kwahaju base with 0.6% nuruk extract were higher than those with 2.7%, 5% and 10% at the fermentation end. Final pH values of all the base samples were ranged from 3.3 to 4.1. Alcohol concentrations of the base samples with 2.7%, 5% and 10% nuruk extract were higher than those with 0.6%. Microbial growth rate was great and inner temperature was high in the sample with high content of nuruk extract, but fermentation period was short. Total sugar consumption and alcohol production increased as the content of nuruk extract increased, but total acid production decreased. The base sample with 10% nuruk extract showed the most excellent fermentation efficiency. Fusel oil content of the base sample with 2.7% nuruk extract was the highest (457.3 ppm), and those wity 5% and 10% nuruk extract were 438.9 ppm and 442.6 ppm, respectively. The sample with 0.6% nuruk extract had the lowest content (409.5 ppm). Sensory evaluation of both the kwahaju base and kwahaju mix with 25% and 40% alcohol by adding soju (Korean distilled liquor) showed that the base with 2.7% nuruk extract had the highest score, and that the kwahaju mix with 25% alcohol had higher score than that with 40%. The sensory results on overall desirability were consistent to those on color and alcohol concentration, and it turned out that the two factors were important to make kwahaju.