• Journal of the Korea institute for structural maintenance and inspection
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• v.22 no.5
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• pp.72-81
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• 2018

Fireproof structures using concrete, built-up panels and dry walls are usually used in walls inside fire compartments. However, demand for glass walls is emerging due to increase in interest in visibility and external appearance. In this study on steel fire resistance walls using insulation glass, fire resistance tests and performance evaluations were conducted on 60 minute fire resistance walls and exterior walls which could be applied to interior fire compartments and 90 minute fire resistance walls which could be applied to curtain walls. According to the tests, the specimens satisfied the required fire resistance performance. The finite element analysis was conducted after the tests to evaluate the fire resistance performance of the glass walls. The analysis results showed that the preliminary evaluation of fire resistance performance would be feasible.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.469-476
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• 2018

The purpose of this study was to collect basic data that could be used in the manufacture of two kinds of canned oyster Crassostrea gigas. The steamed oyster was prepared by shucking after boiling for 6 min at $105^{\circ}C$ and then washing and dewatering. The roasted oyster was prepared by baking steamed oyster at $140^{\circ}C$ for 20 min. The manufacturing methods of canned seasoned boiled oyster and canned seasoned roasted oyster were as follows. The boiled or roasted oyster (50 g) was added to a can (RR-90) along with a mixture of seasoning sauce 40 and then seamed using a vacuum seamer under 20 cm Hg after pre-exhausting at $90^{\circ}C$ for 20 min. The two kinds of canned oyster products produced under sterilization of Fo 12 min were tested for cultured bacteria, external appearance, proximate composition, pH, VBN (Volatile basic nitrogen), TBA (Thiobarbiuric aicd) value, amino-N, salinity, color value sensory evaluation, etc. Results showed that the canned seasoned roasted oyster had higher overall acceptability than the canned seasoned boiled oyster. The reason for this was judged to be that the process of roasting at $140^{\circ}C$ for 20 min influenced the sensory evaluation.

• The Journal of the Korea Contents Association
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• v.8 no.8
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• pp.90-102
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• 2008

One of the most distinctive characteristic of the animations of Miyazaki Hayao is appearance of heroines with firm beliefs as well as compassion and generosity.. This study aimed to conduct research into the common points and differences in personality structures targeting <Nausicca of the Valley of WInd>, <Laputa: the Castle in the Sky>, <Mononoke Hime>, and <The Spiriting Away of Sen and Chihiro>, in which heroines appear out of long animation films created and directed by Hayao, In order to analyze the personality types, the study applied the classification criteria of MBTI and enneargram, and it analyzed the personality structures in comprehensive consideration of organic relationships and external characteristics according to the roles of the characters. This study analyzes that their personality type could be created very indivisually by changing their behavior motives, though Miyazaki's heroines are both Savior and idealist. Also, the study defined the characteristics of the personality structures of heroines created by Miyazaki Hayao and prepared data about them based on the results.

• International Journal of Human Ecology
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• v.15 no.2
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• pp.33-41
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• 2014

The bra is one of the most essential pieces of women's underwear which gives support for the breasts and holds them in position to make better outer appearance of upper body. Despite being worn by most women of all ages, brassiere manufacturers often use brassiere sizes and shapes that are close to the body measurements of women in their 20s, which raises questions whether the bras are suitable for older women's physique. Also, many lingerie markets tend to center on designs and tastes of younger women, leaving those of older women are largely ignored in the manufacturing process despite the fact that their purchasing power and market shares are expected to grow in conjunction with the aging of the global population. Against this backdrop, this study attempts to provide information about bra preferences and breast perceptions of the middle-aged and older US women over the age of 40 years to help manufacturers better understand the bra purchasing priorities and bra elements of older women and prompt them to design bras with a high level of fit and comfort that are appreciated by the population groups as a means to ultimately acquire competitive edge in the fast growing aging market. An email survey and interviews were conducted with 301 US women who live in New York City. The findings of this study suggest that there are internal and external factors such as changes in body and breast shapes with age influence the level of fitness and effectiveness of bra components, and thus the responses to the questions on bra preferences and breast perceptions varied between the researched age groups.

• Journal of Plant Biology
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• v.5 no.2
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• pp.13-16
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• 1962

Without annual ring, the bamboo can not measured by ordinary mensuration method. Other methods yet tried failed to prove the reliability. That means, as often pointed out, that the bamboo lumbering (including forest management) is not free from being precarious. Noting the fact, this author performed a serieds of comparative observations on a group of bamboos in different stages of growth in order to find out if there is any surer mensurability. A conclusion has been reached that the external feature of joints of branch has close connection with the age of bamboo, that the joints of the third major branch counting from the ground have, as shown in the first table, the most probability, its mean being 94.3 per cent, and that those in ages of 3 to 5 have the probability of 100 per cent, showing the far greater accuracy as compared with those in older ages. The above conclusion needs to be adjusted with the following findings; 1) When observed disregarding the joint-tongue(the remainder of the preceeding year's sheath), the major branches show no better probability than the minor ones. 54 to 78 per cent of them shows no difference between them. Probability is averaged by 60 per cent. 2) When in spring the old sheaths drop away from the joints, the new ones sprout out in their places and consequently the joints present an appearance of a kind of joint-ring. But since this joint-ring does not always exactly represent the plant age, some other method must be sought after to count the age. This author noticed what is called "joint-tongue" the tongue-like part of triangle shape which remains at the base of the sheath of the fallen leaf. A fact was ascertained that when the number of the joint-ring coincides with that of the remaining joint-tongue, it exactly indicates the age of the plant.the plant.

• Journal of Veterinary Clinics
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• v.35 no.3
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• pp.103-106
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• 2018

A 12-year-old castrated male Shih Tzu presented with suspected hearing loss. The patient had no history of head trauma or exposure to ototoxic drugs. The results of neurologic and physical examinations were normal. An otoscopic examination showed that both the tympanic membranes and the external ear canals had a normal appearance. However, the results of brainstem auditory evoked response tests confirmed sensorineural deafness in the right ear and indicated conduction disturbances and brainstem abnormalities in the left ear. Magnetic resonance imaging was performed to confirm the causes of the conduction disturbances and brainstem abnormalities. Inflammatory changes in the left middle ear were highly suspected to be responsible for the findings in the left ear. The results of these examinations confirmed complete hearing loss in the right ear and indicated otitis media in the left ear, which could have been the cause of the conduction disturbances.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.813-830
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• 2020

In this study, the potential of infrared assisted freeze-drying (IRAFD) was tested for the production of shelf-stable edible insects: Protaetia brevitarsis larva (larva of white-spotted flower chafer). The IRAFD system was customized using an infrared lamp, K-type thermocouple, controller, and data acquisition system. The infrared lamp provided the sublimation energy for rapid freeze-drying (FD). The IRAFD conditions were continuous IRAFD-5.0 kW/㎡ and IRAFD-5.0 kW/㎡ at different weight reduction (WR) (10%, 20%, and 30%). The continuous IRAFD reduced the drying time to 247 min compared to the 2,833 min duration of FD (p<0.05). The electrical energy could be reduced by more than 90% through infrared radiation during FD (p<0.05). The Page model resulted in the best prediction among the tested drying kinetic models. In terms of quality, IRAFD showed significantly lower hardness, chewiness, and higher protein levels than hot air drying and FD (p<0.05). IRAFD better preserved the glutamic acid (6.30-7.29 g/100 g) and proline (3.84-5.54 g/100 g). The external product appearance after IRAFD exhibited more air pockets and volume expansion, which might result in a good consumer appeal. In conclusion, this study reports the potential of IRAFD in producing shelf-stable and value-added edible insects.

• Korean journal of food and cookery science
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• v.27 no.5
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• pp.507-522
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• 2011

In this study, samples of wheat flour and dough were prepared by adding of 1, 3, or 5% branched dextrin, which is produced from the amylopectin of waxy corn starch using a cyclization reaction with a branching enzyme. The samples were then evaluated qualitatively in terms of farinogram, viscogram, and extensogram characteristics. The fermentation power of dough expansion, extensogram characteristics, specific volume, baking loss, external/internal surface appearance, and sensory qualities were also examined after 4 weeks of storage at -20$^{\circ}C$ to determine the effect on freeze-thaw stability and quality improvement of branched dextrins in the soft roll bread formulation. Furthermore, the samples along with a control were compared regarding their quality characteristics, including changes in moisture content, water activity, color, and textural characteristics during a storage period of 4 days at 20$^{\circ}C$ to determine the effect on preventing retrogradation of the branched dextrin. As the branched dextrin content increased, area and extensibility increased, whereas water absorption, fermentation power of dough expansion, resistance/extensibility ratio, baking loss, and brownness of the crust decreased. However, the control group presented significantly higher peak viscosity, resistance, specific volume, taste, overall acceptability, moisture content, water activity, springiness, cohesiveness, and resilience values than those of the branched dextrin samples, whereas lightness, hardness, and chewiness showed the reverse effect. As the storage period increased, lightness, hardness, and chewiness increased, whereas cohesiveness decreased. In conclusion, the results indicate that adding 1~3% branched dextrin into a soft roll bread formulation from frozen dough had no positive effect on freeze-thaw stability or preventing retrogradation but may provide good nutritional properties.

• Journal of the Korean Solar Energy Society
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• v.33 no.5
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• pp.105-112
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• 2013

The new renewable energy became popular as a clean and sustainable alternative energy under the circumstances that the entire world is facing severe abnormal climate due to the use of fossil fuel, and among which, solar energy can be obtained anywhere and is not difficult to apply it into the existing buildings, which makes it possible to be widely distributed. However, as PV module is installed into a single plate system, it shows structural weaknesses which are vulnerable to wind load and give loss to design elements in external appearance. Accordingly, this study planned one-step parallel system to complement the problems occurring from a single plate system and used STAR-CCM+ V.8 made by CD-Adapco, a computational fluid dynamics(CFD) simulation tool to measure wind load stability and support based on the design standards for a single plate system and one-step parallel system. Building height was limited to less than 10m and wind speed was given when increasing from 35m/s to 50m/s by 5m/s on PV system installed into the flat roof. In this case, our analysis suggested that step-one parallel system was in class 7-9 according to Beaufort's wind power classification, which did not have an impact on the fixed PV system, and the single plate system is considered to cause risks in designing wind speed in central districts because it is more than wind power class 12.

• Korean Journal of Agricultural Science
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• v.29 no.1
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• pp.1-7
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• 2002

Postharvest characteristics of 'Pingguoli' fruit produced between China and Korea were compared to find an ecological difference. There was a difference in fresh weight per fruit, thus, fruit weight produced in Korea was much higher than those in China. However, no significant differences were confirmed in the level of soluble solid content and flesh firmness. The acidity of Korean 'Pingguoli' was higher than Chinese ones. The external appearance of Korean 'Pingguoli' was not attractive due to the rough and rugged surface. Thus, the prospect of 'Pingguoli' cultivation in Korea seems not to be promised. The general trend of respiration and ethylene evolution during storage did not significantly differed but the amount of $CO_2$ and ethylene production was higher in fruits produced in China. There was a strong similarity in respiration and ethylene evolution pattern to typical climacteric fruits. Thus, 'Pingguoli' is considered as a climacteric fruit. Even though the rate of ethylene production of 'Pingguoli' was relatively high, the storability of 'Pingguoli' showed a strong potential. The further studies in postharvest physiology of pear using 'Pingguoli' and in its breeding potentials as a source of long storage life are needed.