• Korean Journal of Acupuncture
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• v.21 no.3
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• pp.21-38
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• 2004

Objectives : Moxibustion has been become very useful tool to prevent and treat various diseases with acupuncture in oriental medicine. Expecially, moxibustion combining the heat stimulation and chemical stimulation of Artemisiae Argyi has a non-invasive characteristics comparing to the other therapeutic tools. However, because the moxibustion makes the patient's skin be burn by the combustible feature of moxibustion, most of people have been scared of being scald. Methods : In this study, we have developed new non-combustible moxibustion tools in collaboration with company (Hana Medical, co. and ICURE, co.) and tested the efficacy through effects of moxibustion of Cheon-chu $(ST_{25})$ on the abdominal thermography of health subject. The non-combustible moxibustion has main characteristics of controlled heating to inhibit being scald and heat stimulation lasting over 1 hrs. Also, to induce the chemical stimulation, the bottom contacting with skin was coated by the extract of artemisiae argyi. The volunteers who participating in this study had taken rest for 20 - 30 mins in room temperature $(23-25^{\circ}C)$ before the examination and informed them what to prohibit smoking, drinking and administration of drug for the previous day The thermography of abdomen including a below part of the chest was taken using Infra-Red Imaging System (IR 2000, MEDI-CORE Co., Korea) by time interval of 15 minutes. Results : The results showed that moxibustion of Cheon-chu $(ST_{25})$ had more potencies of changes on all the ROIs of abdominal thermography than those of control group. Also, it was observed that the quantities of thermal changes following moxibustion of Cheon-chu $(ST_{25})$ been increased significantly comparing that of control group at all the ROIs (region of interest). Observed the thermography classified by ROI, however, moxibustion of Cheon-chu $(ST_{25})$ could modulate ipsilateral specific areas concerning to the abdominal pathway of Stomach Meridian. Conclusion : These results suggest that new non-combustible moxibusion has some similarity as like as the conventional moxibustion and moxibustion of Cheon-chu $(ST_{25})$ may modulate thermal changes of abdominal areas.

• Proceedings of the Korean Society for Bio-Environment Control Conference
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• 2001.04b
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• pp.29-30
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• 2001

자연에너지원중 태양에너지를 이용한 자갈축열 태양열 온실의 난방에너지 절감효과를 분석하기 위하여 야간에 내부설정온도를 18℃로 했을 때의 자갈축열 태양열 온실과 동일한 제원의 대조온실의 난방연료소비량을 비교하였다. 자갈축열 태양열 온실의 경우 난방초기에는 연료가 대조온실에 비해 약 10%정도 더 소모되었으나 2일이 경과한 후에는 점차 난방연료소비량이 감소하였다(Fig. 2) 이러한 결과는 자갈축열 태양열 온실의 경우 주간에 온실에 투여되는 일사에 의해 축열이 이루어 질뿐만 아니라 야간에 난방을 할 경우에도 축열층의 온도가 설정온도에 도달할 때까지 축열이 이루지기 때문인 것으로 분석되었다 (Fig. 1). 3월 10일부터 3월 15일까지 6일간의 난방연료소비량이 대조온실은 167℃였으나, 자갈축열 태양열 온실은 109℃로써 대조온실에 비해 약 35%정도 난방연료 절감효과가 있는 것으로 분석되었다(Fig. 2). 6일간의 난방 후 자갈축열 태양열 온실에 난방을 중단한 결과 온실외부의 최저기온이 -2.4℃일 때 자갈축열 태양열 온실의 내부최저온도는 14℃를 유지하였으며, 이후 계속 난방을 수행하지 않은 상태에서도 주간에 축열효과로 인하여 최저외기온이 3℃전후일 때 자갈축열 태양열 온실의 내부온도는 15℃를 유지하였으나 대조온실은 5℃ 전후였다. 그리고, 일기온차가 심한 3월말에는 야간설정온도가 18℃인 경우에 자갈축열 태양열 온실의 난방연료소비량이 대조온실에 비해 월등히 적음을 알 수 있었다(Fig. 1, 2). 3월에 자갈축열 태양열 온실의 난방연료소비량은 대조온실에 비해 약 50%이상의 절감효과가 있는 것으로 나타났다./TEX>3.1cm, 2cm$\times$4.2cm 순으로 나타났다. 5. 저고리의 옆길이 곡선에 대한 평가는 진종의 중심인 겨드랑이가 5cm인 것이 가장 우수한 것으로 나타났으며, 그 다음으로 4cm, 6cm, 3cm 순으로 나타났다. 6. 이에 위의 항목들을 종합하여 제작한 연구저고리는 등길이가 28cm, 어깨선 위치는 1.75cm, 깃크기는 5cm$\times$21.5cm, 소매통 크기는 3cm$\times$4.3cm, 옆길이 곡선은 5cm로써 그 형태에 따른 신체적합성에 대한 외관 관능검사 결과로 3.83의 평균값으로 나타났고, 심미성에 대한 외관 관능검사를 항목별 평균치 값으로 종합하면 4.00의 값으로 나타났다. 또한 각 부위별 동작적합성 관능검사는 7가지 동작을 부위별 항목 평균치 결과 3.95의 유수한 저고리로 평가되었다. 본 연구 실험 결과 앞으로도 전통 저고리를 피복함에 있어 외관과 동작적합성이 좋은 저고리를 만들기 위해 지속적 연구가 요청된다. turned back than the Korean women's. Based on the above findings, a torso prototype was developed for the Chinese women by setting the body measurements in reference with their average body measurements plus minimum reserve. The reference lines were set for front/back central line, front/

• Journal of Bio-Environment Control
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• v.14 no.1
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• pp.22-28
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• 2005

The use of blankets to preserve heat in oriental melon cultivation is a common practise without artificial heating and warming systems. Efficiency of blanket decreased with annually usage. This experiment was conducted to investigate the effect of double layer nonwoven fabrics on heat conservation, plant growth, fruit quality and yield of oriental melon in greenhouse. The results were compared among the non-woven fabrics of 9+3, 6+6, 6+3 and 12 ounce from transplanting to April 20, 2001, 2002. Night temperature within tunnel was high at 9+3, 6+6, 6+3 and 12 ounce in order. In plant growth, stem length, leaf numbers and exudate, under double layer nonwoven fabrics were better than single layer blanket of 12 ounce especially, 9+3 double layer blanket was the best. Fruit weight, flesh thickness, soluble solid and marketable yield rate remained same in all treatments. Fermented fruit rate was the highest in 12 ounce as $32.9\%,\;19.6\%\;under\;9+3,\;17.1\%\;under\;6+6,\;16.6\%$ under 6+3 double layer nonwoven fabric, respectively. Compared to 2,260kg yield per 10a of 12 ounce single layer nonwoven fabrics, $7\%$ was increased under 9+3 but $3\%\;and\;13\%$ were decreased under 6+6 and 6+3 double layer nonwoven fabrics, respectively. Compared to income, 4,499-thousand-won per 10a, of 12 ounce single layer blanket, $13\%\;and\;3$ were increased under 9+3 and 6+6 double layer nonwoven fabrics, respectively. Whereas, $10\%$ decreased under 6+3 double layer nonwoven fabrics. From this results it is evident that 9+3 double layer nonwoven fabrics was the best for thermokeeping, fruit quality, and was most economic under non heating system.

• Journal of Animal Environmental Science
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• v.7 no.1
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• pp.1-12
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• 2001

This study was conducted to develope an automatic liquid feeder for early weaning piglets and to test the efficacy of the system. The liquid feeder consists of water heating and discharge unit, dry diet storing and discharge unit, mixing and discharge unit, mixed liquid feed-delivering unit, and the central control part which control each unit, feeding frequency and the amount of feeding. For investigating the possibility of practical use, a feeding trial was carried out using eighteen three way crossbred piglets weaned on 19 days of age for the experimental period of six weeks. Experimental diet was provided in liquid form using the automatic liquid feeder for the first three weeks and in dry form for the later three weeks. The water heating and discharge unit exactly supplied warm water by 27 $m\ell$/s, into the mixing unit. The dry diet storing and discharge unit supplied dry feed by 3.7g/s, into the mixing unit. Being compared with the standard growth rate suggested by NRC, average daily gain of the piglets during the first three weeks of liquid feeding was lower by 10%, while it was higher during three weeks of dry feeding and over the whole experimental period by 24 and 17%, respectively. Feed/gain was 1.09, 2.14 and 1.89 for the first 3 weeks, later 3 weeks, and whole period, respectively. Diarrhea was observed for three days from day 3 to day 7 after feeding liquid diet, but no pig died of it. In conclusion, a preliminary test for the newly developed an automatic liquid feeder using 19 days of age weaning piglets showed that the unit was successfully operated without any major problems. Piglets raised on a liquid diet through the unit developed grew less during the first three weeks, but their growth and feed intake were greatly improved thereafter, indicating the developed automatic liquid feeder may be practically used in swine industry.

• Asian-Australasian Journal of Animal Sciences
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• v.12 no.4
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• pp.537-543
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• 1999

Whole horse beans (Vicia faba cv. Alfred) (WHB) were pressure toasted at different temperatures of 100, 118 and $136^{\circ}C$ for 3, 7, 15 and 30 minutes in order to determine an optimal heating conditions to increase bypass starch (BPSt) as glucose source which is usually limiting nutrient in highly producing dairy cows in the Netherlands. Starch (St) Ruminal Degradative Kinetics and Fermentation Characteristics of (SRDC) of WHB were determined using in sacco technique in 4 lactating dairy cows fed 47% hay and 53% concentrate according to Dutch dairy cow requirements. Measured characteristics of St were soluble fraction (S), potentially degradable fraction (D) and rate of degradation (Kd) of insoluble but degradable fraction. Based on measured characteristics, percentage bypass starch (BPSt) was calculated according to the Dutch new feed evaluation system: the DVE/OEB system. Pressure toasting temperatures significantly affected starch gelatinization (p<0.01). Degradability of Starch in the rumen was highly reduced by pressure toasting (p<0.01). S varied from 58.2% in the raw WHB (RWHB as a control) to 19.6% in $136^{\circ}C/15min$. S was reduced rapidly with increasing time and temperature (p<0.01). D varied from 41.8% in RWHB to 80.5% in $136^{\circ}C/15min$. D fraction was enormously increased with increasing time and temperature (p<0.01). Kd varied from 4.9%h in RWHB to 3.4%/h in $136^{\circ}C/15min$. All these effects resulted in increasing %BPSt from 29.0% in RWHB to 53.1% in $136^{\circ}C/15min$. Therefore BPSt increased from 93.5 g/kg in RWHB to 173.5 g/kg in $136^{\circ}C/15min$. The effects of pressure toasting on %BPSt and BPSt seemed to be linear up to the highest values tested. Therefore no optimal pressure toasting conditions could be determined at this stage. But among 10 treatments, The treatment of $136^{\circ}C/15min$was the best with the highest BPSt content. It was concluded that pressure toasting was effective in shifting starch degradation from rumen to small intestine to increase bypass starch.

• Korean Journal of Construction Engineering and Management
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• v.13 no.3
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• pp.25-33
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• 2012

The purpose of this study is an analysis of importance and requirement factors in the aspect of facility manager for correctional facility. For this study, It limited ranges of study in 11 correctional facilities that have been completed after 2000 years. It had survey and interview with managers of correctional facilities that are selected for study and then it derived the requirement factors of correctional facilities. Based on those requirement factors, Importance analysis is performed by using AHP method. The result of this study are as follows: 1) The fields are divided into architecture, building finishing, machinery, electricity fields and it derives details of each field. 2) The results of importance on requirements of managers in correctional facilities are as follows. Planing of building arrangement (10.9%) in architecture, secure plan for soundproof partition (14.1%) in building finishing, isolation lining of heating and cooling system(11.9%) in machinery, and improvement of control system(12.2%) in electricity.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.461-468
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• 2001

The effectiveness and safety of Enzyme Food, a group of dietary supplements designated by Korean Food Law, were evaluated and the possibility of HACCP (Hazard Analysis Critical Control Point) application was investigated. Chemical composition, enzyme activities and the degree of bacterial contamination in 12 samples of different brands sold in Korean market were measured. The chemical composition of the selected products varied and inconsistent to those claimed in the label description. It is known that effectiveness of Enzyme Food depends on enzyme activity, but enzyme activities of ${\alpha}-amylase$ varied from $1,793\;{\mu}g/min$ g to $159\;{\mu}g/min$ g and those of ${\beta}-amylase$ ranged from $171\;{\mu}g/min$ g to $11\;{\mu}g/min$ g. The protease activities varied from $27.57\;{\mu}g/min$ g to $0.18\;{\mu}g/min$ g. In coli-form bacterial test, positive reactions were appeared in the 50 % of the samples. Numbers of bacteria ranged from $1.3\;{\times}\;10^5\;to\;1.2\;{\times}\;10^9$. Five CCPs were identified; heating, inoculation, cultivation, drying and granulation. Consideration of HACCP system indicated that the pretreatment of raw material, checking of bacterial contamination and stability of enzyme activity during fermentation process were important factors for the quality of Enzyme Foods.

• Korean Journal of Acupuncture
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• v.38 no.4
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• pp.282-289
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• 2021

Objectives : The purpose of this study is to construct a model of the possible thermal runaway of electronic moxibustion and to implement an appropriate risk management method. Methods : To reproduce the system error situation of the electronic moxibustion circuit equipped with microcontroller unit, temperature sensor and heater, a code was set to disable the signal input to temperature sensor and maintain "high" heating signal to heater. The temperature change of electronic moxibustion was compared between 3 types of heater module; module 1 consisting of a combination of heater+0 ohm+0 ohm resistance, module 2 consisting of a combination of heater+Polymeric Positive Temperature Coefficient (PPTC)+0 ohm resistance, and module 3 consisting of a combination of heater+PPTC+10 ohm resistance. The temperature change was measured using a polydimethylsiloxane (PDMS) silicone phantom. After maintaining surface temperature of the phantom at 31~32℃ for 20 seconds, electronic moxibustion was applied. After operating electronic moxibustion, the temperature change was measured for 660 seconds on the surface and 900 seconds at 2 mm depth. Results : Regardless of the module type, the time-dependent change in temperature showed a rapid rise followed by a gentle curve, and a sharp drop in temperature after reaching the maximum temperature about 10 minutes after the switching the moxibustion on. Temperature measured at the depth of 2 mm below the surface increased slower and to a lesser extent. Module 1 reached highest peak temperature with largest change of temperature at both depths followed by module 2, and 3. Conclusions : Through the combination of PPTC+resistance with the heater of electronic moxibustion, it is possible to limit the rise in temperature even with the software error. Thus, this setting can be used as an independent safety measure for the electronic moxibustion control unit.

• Journal of Bio-Environment Control
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• v.17 no.2
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• pp.90-95
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• 2008

It has become a big matter of concerns that the skill and measures against reduction of energy and cost for heating a protected horticultural greenhouse were prepared. But in these days necessity of cooling a protected horticultural greenhouse is on the rise from partial high value added farm products. In this study, therefore, a horizontal type geothermal heat pump system with 10 RT scale to heat and cool a protected horticultural greenhouse and be considered to be cheaper than a vertical type geothermal heat pump system was installed in greenhouse with area of $240\;m^2$. And cooling performances of this system were analysed. As condenser outlet temperature of heat transfer medium fluid rose from $40^{\circ}C$ to $58^{\circ}C$, power consumption of the heat pump was an upturn from 11.5 kW to 15 kW and high pressure rose from 1,617 kPa to 2,450 kPa. Cooling COP had the trend that the higher the ground temperature at 1.75 m went, the lower the COP went. The COP was 2.7 at ground temperature at 1.75 m depth of $25.5^{\circ}C$ and 2.0 at the temperature of $33.5^{\circ}C$ and the heat extraction rate from the greenhouse were 28.8 kW, 26.5 kW respectively at the same ground temperature range. 8 hours after the heat pump was operated, the temperature of ground at 60 cm and 150 cm depth buried a geothermal heat exchanger rose $14.3^{\circ}C$, $15.3^{\circ}C$ respectively, but the temperature of ground at the same depth not buried rose $2.4^{\circ}C$, $4.3^{\circ}C$ respectively. The temperature of heat transfer medium fluid fell $7.5^{\circ}C$ after the fluid passed through geothermal heat exchanger and the fluid rejected average 46 kW to the 1.5 m depth ground. It analyzed the geothermal heat exchanger rejected average 36.8 W/m of the geothermal heat exchanger. Fan coil units in the greenhouse extracted average 28.2 kW from the greenhouse air and the temperature of heat transfer medium fluid rose $4.2^{\circ}C$after the fluid passing through fan coil units. It was analyzed the accumulation energy of thermal storage thank was 321 MJ in 3 hours and the rejection energy of the tank was 313 MJ in 4 hours.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.290-300
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• 2005

Increased sanitation management of foodservice establishments is required because most of the reported foodborne-disease outbreaks were in the foodservice industry. The purpose of this study was to determine the important control points for good sanitation. In this study, we inspected twenty foodservice establishments in Seoul, Kyunggi, Kyungnam with a self-developed monitoring tool. These foodservice establishments included secondary schools, universities, and industries. Six of them had appointed as the HACCP-certified establishments from the Korea Food and Drug Administration. The inspection was conducted from June to August in 2002. The inspection tool consisted of nine dimensions and sixty-five items. The dimensions were 'personal sanitation', 'supply of raw food', 'food storage', 'handling of raw food and ready-to-eat', 'cleaning and sterilization', 'waste control', 'pest control', and 'control of establishment and equipment' The highest possible score of this inspection tool is 105 points. Statistical data analysis was completed using the SPSS Package(11.0) for descriptive analysis Kruskal-Wallis. The score for the secondary schools (83.6 points) was higher than for the others and number of in compliance item was 50.9 on average. Therefore, we concluded that the secondary schools' sanitation condition was good. The foodservice establishments acquired HACCP certification was 89.7 points, which was significantly higher than that of establishments not applying foodservices in total score. Instituting the HACCP system in a foodservice is very effective for sanitation management. Many out of the compliance observations were found in the dimensions of 'waste control', 'control of establishment and equipment', and 'supply of raw food' 'Clean condition of refrigerator' item was $65\%$ out of the compliance that was the highest percent in this study. 'Notify and observance of heating/reheating temperature' was $45\%$ out of compliance. Items which were over $30\%$ out of compliance were 'sterilization of knifes and chopping boards in cooking', 'education of workers', 'maintain refrigerator temperature blow $5^{\circ}C$', and 'countermeasure of infection workers' In the results, most of the foodservice establishments were poorly managed in temperature control and cross-contamination. The important control points revealed in this study were preventing contamination, cooking temperature compliance, management of raw food and refrigerator. Therefore foodservice establishments should pay attention to education and training about important control points. The systematic sanitation management monitoring tool developed in this study can be effectively applied for conducting self-inspection and improving the sanitary conditions of their own foodservice operations.