• Journal of Convergence for Information Technology
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• v.10 no.12
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• pp.132-139
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• 2020

The purpose of this study is to analyze the effect of the height and insole height upon landing on the lower limb joint angle and muscle activity during maximum ground repulsion in young men. For a male in their twenties, a landing motion was performed with a force plate on a 40cm-high platform by wearing one of 0, 3, 5cm polyurethane insoles per week for a total of 3 weeks. During the landing motion, the joint angle of the lower extremities and the muscle activity of the rectus femoris, biceps femoris, anterior tibialis and calf muscles were measured during the maximum ground repulsion. In order to compare the changes in the joint angle and muscle activity of the lower limbs according to the height of the insole, a one-way ANOVA with repetitive factors was performed. As a result of the analysis of the lower limb joint angle, the higher the height of the insole affected the angle of the left ankle joint. As a result of the muscle activity analysis, the higher the height of the insole affected the right anterior tibialis muscle and biceps femoris. It is thought that it is possible to protect the body when landing through sufficient muscle strength increase of the lower limb muscles. As the angle of the affected muscle and lower limb joint may be different depending on the type of insole, it is considered necessary to study it.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.27 no.2
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• pp.63-70
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• 2014

Design sensitivity analysis and topology design optimization for a piezoelectric crystal resonator are developed. The piezoelectric crystal resonator is deformed mechanically when subjected to electric charge on the electrodes, or vice versa. The Mindlin plate theory with higher-order interpolations along thickness direction is employed for analyzing the thickness-shear vibrations of the crystal resonator. Thin electrode plates are masked on the top and bottom layers of the crystal plate in order to enforce to vibrate it or detect electric signals. Although the electrode is very thin, its weight and shape could change the performance of the resonators. Thus, the design variables are the bulk material densities corresponding to the mass of masking electrode plates. An optimization problem is formulated to find the optimal topology of electrodes, maximizing the thickness-shear contribution of strain energy at the desired motion and restricting the allowable volume and area of masking plates. The necessary design gradients for the thickness-shear frequency(eigenvalue) and the corresponding mode shape(eigenvector) are computed very efficiently and accurately using the analytical design sensitivity analysis method using the eigenvector expansion concept. Through some demonstrative numerical examples, the design sensitivity analysis method is verified to be very efficient and accurate by comparing with the finite difference method. It is also observed that the optimal electrode design yields an improved mode shape and thickness-shear energy.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.7 no.3
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• pp.384-392
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• 1997

Potassium lithium niobate(KLN) single crystal for a nonlinear-optic material, which changes the wavelength of lasers, has a ferroelectric tetragonal tungsten bronze structure at room temperature. It has been very hard to get single crystals of good quality due to the cracks during cooling process. In order to investigate the composition change due to the evaporation of solution during the growth, the thermogravimetric analysis was carried out. In atmospheric condition at $1000^{\circ}C$ which is about $10^{\circ}C$ higher than the crystal growing temperature, the weight change was negligible amount of $1.46{\times}10^{-5}$g/($\textrm{cm}^2$hr). By using both the Pt plate as the nucleation site and the slow cooling method with temperature fluctuation, KLN single crystal of good quality of size 1 cm could be obtained. The phase transition temperature was $490^{\circ}C$, which was higher than that reported by other researchers of the other composition. The optical anisotropy due to the absorption of OH-band exists in the range of IR.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.1
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• pp.1-11
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• 2013

In this study, in order to increase the span length, the temporary bridge which the center part of span is strengthened by small H-beam and the end part of span is strengthened by steel plate is designed and constructed. Real behavior of proposed temporary bridge is analyzed by field loading test. Analyzed shear buckling strengths and nonlinear behavior of suggested temporary bridge are compared with the those of general temporary bridge. From the field loading test results, it is analyzed that real static behavior of suggested temporary bridge is agree with the analyzed behavior which is considered in design process. Under the proposed design condition, it is investigated that the shear buckling strength of suggested temporary bridge is about 40% higher than that of general temporary bridge, and the ultimate strength of suggested temporary bridge is about higher than that of general temporary bridge. From the study results, it is concluded that the proposed temporary bridge can be applied by the needs of field condition.

• Korean journal of food and cookery science
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• v.25 no.2
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• pp.189-198
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• 2009

This study was conducted to analyse middle school students' perceptions of seafood as well as their eating experiences and favorite cooking methods for seafood. It also examined the frequency and use of seafood on school lunch menus. Questionnaires were distributed to 739 students in 5 middle schools in the Busan area. On a scale of 5.00, the average scores for perceptions toward seafood were as follows: 3.67 for health & nutrition, 3.53 for taste, 2.53 for smell, 2.77 for convenience. The male students had significantly_(p<0.05) higher perception scores for health & nutrition, taste, and smell than the female students. Among 38 types of seafoods, the highest percentages for eating experiences included seaweed_(99.2%), anchovies_(99.1%), fried fish paste_(98.6%), shrimp_(98.4%), crab_(98.2%), squid_(97.9%), sea mustard_(97.8%), mackerel_(97.7%), dried squid_(97.3%), and hair tail_(96.9%). However, the majority of students had eaten a limited amount of seafood. The degree of seafood intake at home was significantly_(p<0.01) higher than at school. The students' favorite cooking methods for seafood were in the order of grilling, stir-frying, steaming, deep-fat frying, and soup. However, the middle school lunch programs primarily served as soup, seasoning, stir-fried, braised, deep-fat fried, and grilled, respectively. The main reasons for leaving seafood on a plate were inconvenience due to the fishbones_(62.7%), tasteless_(45.4%), and disliking the smell_(35.7%). Improvements that students wanted for seafood on school lunch menus included removal of fishbone for convenience_(67.0%), taste_(52.0), and increased variety of seafood types_(38.2%).

• Korean journal of food and cookery science
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• v.27 no.2
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• pp.19-29
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• 2011

Sweet potato powders made from eight Korean varieties, including purple-fleshed, orange-fleshed, and commercial dry type sweet potatoes, were investigated for physicochemical and pasting properties to develop processed food. Crude protein and lipid contents of Shinjami and Borami were higher than those of other varieties. The lightness value of raw sweet potato flesh was the highest value in Shinchunmi, and the lowest in Shinjami. Using the color difference (${\Delta}E$), color similarities compared to the white plate occurred in the following order; purple-fleshed > orange-fleshed > commercial dry type sweet potatoes. Total and damaged starch contents were significantly different (p<0.05). Total starch content of sweet potatoes was higher in commercial dry sweet potatoes (61.89-70.46%), particularly Shinchunmi (70.46%) but lower in orange-fleshed sweet potato (48.87 and 49.53%, respectively). Water binding capacity of Yeonwhangmi, swelling power and solubility of Shinyulmi were the highest values (174.70, 25.54 and 87.49%, respectively) among them (p<0.05). But oil absorptions of Shinyulmi and Shinchunmi showed lower values (97.08 and 97.54%, respectively). All sweet potato powders had an A type x-ray diffraction pattern. The initial pasting temperatures of sweet potato powders ranged from 69.50 to $75.95^{\circ}C$ and the amylolytic enzyme in sweet potato powder lowered pasting viscosity.

• Computers and Concrete
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• v.26 no.2
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• pp.185-201
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• 2020

This research is devoted to investigate the bending and free vibration behaviour of laminated composite/sandwich plates and shells, by applying an analytical model based on a generalized and simple refined higher-order shear deformation theory (RHSDT) with four independent unknown variables. The kinematics of the proposed theoretical model is defined by an undetermined integral component and uses the hyperbolic shape function to include the effects of the transverse shear stresses through the plate/shell thickness; hence a shear correction factor is not required. The governing differential equations and associated boundary conditions are derived by employing the principle of virtual work and solved via Navier-type analytical procedure. To verify the validity and applicability of the present refined theory, some numerical results related to displacements, stresses and fundamental frequencies of simply supported laminated composite/sandwich plates and shells are presented and compared with those obtained by other shear deformation models considered in this paper. From the analysis, it can be concluded that the kinematics based on the undetermined integral component is very efficient, and its use leads to reach higher accuracy than conventional models in the study of laminated plates and shells.

• Nutrition Research and Practice
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• v.6 no.4
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• pp.366-374
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• 2012

In order to create a worker-friendly environment for institutional foodservice, facilities operating with a dry kitchen system have been recommended. This study was designed to compare the work safety and work environment of foodservice between wet and dry kitchen systems. Data were obtained using questionnaires with a target group of 303 staff at 57 foodservice operations. Dry kitchen facilities were constructed after 2006, which had a higher construction cost and more finishing floors with anti-slip tiles, and in which employees more wore non-slip footwear than wet kitchen (76.7%). The kitchen temperature and muscular pain were the most frequently reported employees' discomfort factors in the two systems, and, in the wet kitchen, "noise of kitchen" was also frequently reported as a discomfort. Dietitian and employees rated the less slippery and slip related incidents in dry kitchens than those of wet kitchen. Fryer area, ware-washing area, and plate waste table were the slippery areas and the causes were different between the functional areas. The risk for current leakage was rated significantly higher in wet kitchens by dietitians. In addition, the ware-washing area was found to be where employees felt the highest risk of electrical shock. Muscular pain (72.2%), arthritis (39.1%), hard-of-hearing (46.6%) and psychological stress (47.0%) were experienced by employees more than once a month, particularly in the wet kitchen. In conclusion, the dry kitchen system was found to be more efficient for food and work safety because of its superior design and well managed practices.

• Journal of Advanced Marine Engineering and Technology
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• v.11 no.3
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• pp.45-52
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• 1987

Generally the factors affected largely by the cold cracking sensitivity of the weld are the quantity of the diffusible hydrogen, the brittleness and hardness of the bond area and the tensile restraint stress. These factors have relation each other, and if we can reduce one of these factors, it becomes instrumental to the root cracks prevention of weld. This study deals with the gravity type-underwater-welding of KR Grade A-3 marine steel plate using E4303 welding electrode in order to compare wet-underwater-welding with in-air- welding, resulting in obtaining the tensile restraint characteristics, the hardness distribution, the quantity of diffusible hydrogen and the macro- and micro-crack properties in both underwater and in-air welds. The main results obtained are as follows: 1) The quantity of diffusible hydrogen measured for 48 hours is about 18cc/100g-weld-metal for the in-air-weld of one pass and about 48cc/100g-weld-metal for the underwater-weld of one pass which is about 3 times penetration of diffusible hydrogen compairing with the case of the in-air-weld. However, it was experimentally confirmed that, by the multi-pass welding of 2 to 5 passes, the diffusible hydrogen in the underwater weld metal can be reduced as much as 27 to 49%. 2) The hardness of the weld metal indicates the highest value in the heat affected zones of underwater weld for more rapid cooling rate, resulting in the higher sensitivity of cold cracking. So, it is desirable to soften the higher hardness in the HAZ by tempering effect such as the multi-pass welding in the underwater welding. 3) At the bond vicinity of the underwater weld HAZ, micro cracks were found as resulted by both more rapid cooling rate and more diffusible hydrogen and also by the stress corrosion cracking under the tensile restraint stress in the underwater. But this could be prevented by the tempering effect of the following weld bead such as the multi-pass welding.

• Journal of Environmental Health Sciences
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• v.19 no.1
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• pp.44-50
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• 1993

In order to investigate the hygienic conditions of potable water in farm area, we examined the hygienic bacteriological and chemical tests of the 159 waters in the farm areas of Kwangjugun, Namyangju-gun, Yangpyung-gun Paju-gun and Hwasung-gun.The results were as follows: 1. Of the 159 waters, the average numbers of standard plate count and coliform were 920 $\pm$ 250ml and 450 $\pm$ 380/100 ml, respectively. The average pH was 6.74 $\pm$ 0.08, KMnO$_4$ consumption 4.18 $\pm$ 0.23 mg/l, turbidity 0.74 $\pm$ 0.08 degree, NH$_3$-N 0.07 $\pm$ 0.02 mg/l, NO$_3$-N 7.76 $\pm$ 0.48 mg/l, total hardness 101.3 $\pm$ 4.7mg/l, chlorine 18.6 $\pm$ 1.3mg/l, sulfate 12.9 $\pm$ 1.0 mg/l, lead 0.036 $\pm$ 0.003 mg/l, manganese 0.017 $\pm$ 0.003 mg/l, zinc 0.064 $\pm$ 0.005 mg/l, and copper 0.010 $\pm$ 0.001 mg/l, respectively. 2. Of the 159 waters, 84 samples (52.8%) were over 100 per ml of SPC or detected coliform per 100 ml water and 63 samples (39.6%) exceed over physicochemical limited criteria for potable water. NO$_3$-N was the primary item among excess contents of potable water in farm areas. 3. The contents of total hardness, chlorine and NO$_3$-N in Hwasung-gun were higher than those in the other regions, but the numbers of SPC and coliform in Yangpyung-gun and Namyangjugun were higher than those in the other regions. 4. The correlationships among many items were highly significant (SPC, Coliform, KMnO$_4$ consumption NH$_4$-N, NO$_3$-N, KMnO$_4$, Total hardness, Chlorine, Sulfate).