• 제어로봇시스템학회:학술대회논문집
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• 2003.10a
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• pp.1826-1829
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• 2003

Fine chemical production must assure high-standard product quality as well as characterized as multi-product production in small volumes. Installing high-precision batch distillation is one of the common elements in the successful manufacturing of fine chemicals, and the importance of the process operation strategy with quality assurance cannot be overemphasized. In this study, we investigate the optimal operation strategy and production planning of a sequential multi-purpose plants consisting of batch processes and batch distillation with unlimited intermediate storage. We formulated this problem as an MILP model. A mixed-integer linear programming model is developed based on the time slot, which is used to determine the production sequence and the production path of each batch. Illustrative examples show the effectiveness of the approach.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.325-335
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• 2001

The pharmaceutical effects of Korean traditional foods made in ${\ulcorner$Eumsikdimibang${\lrcorner}$ were studied. Eumsikdimibangis a representative ancient book of cooking, which was published in 1653 by Mme. Jang. The type of food in Eumsikdimibang were Guksu(wheat vermicelli as like western noodles) Mandu(bun stuffed with seasoned meat and vegetables), Guk(soup), J'IM(steam meat or fish). Chae, Noorumi, Hyae(sliced raw fish), Jockpyun(jellied beef soup), Jockgall(salted seafood), Kimchi, Juk(skewer or broach) Jhee. Sun(steaming of stuffed vegetable), Bockuem, Jeon(pan fried fish), Gui(meat or fish grilled with seasoning), Dock(Korean rice cake), Jabgwa, Beverage and Junggwa. Each Korean foods has a phamarceutical action; enhancement of physical activity, thirst elimination, detoxication and treatment disease.

• The Journal of Internal Korean Medicine
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• v.12 no.2
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• pp.68-73
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• 1991

This study has been carried out to investigate Dam Su ( 痰嗽 ) by referring to 22 documents. The results were as follow ; 1. Dam Su ( 痰嗽 ) is caused by Dam ( 痰 ) made of irregular meals, Bi Hu ( 脾虛 ). Bi Seop ( 脾濕 ), Sik Juk ( 食積 ). 2. The symptom of Dam Su ( 痰嗽 ) is as follows ; Dam Chul Hae Ji ( 痰出咳止 ) Hung Kyuk Da Man ( 胸膈多滿 ) Da dam ( 多痰 ) Dam sung ( 痰聲 ) 3. The treatment of Dam Su ( 痰嗽 ) is as follows ; Chi Dam (治痰) Gun Bi Jo Seup ( 建脾燥濕 ) Chung Pae Wha Dam ( 淸肺化痰) Sun Gi ( 順氣 )

• Annals of Clinical Neurophysiology
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• v.15 no.2
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• pp.59-62
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• 2013

Man-in-the-barrel syndrome (MIBS) is a clinical syndrome of bilateral upper limb weakness with normal lower extremity function. It can be caused by various neurological conditions such as bilateral cerebral hypoperfusion, syringomyelia, motor neuron disease, or cervical myelopathies. We report a patient with MIBS after cervical spinal cord ischemia. It is postulated to be caused by ischemic insults of anterior spinal artery from repeated and prolonged neck extension.

• Proceedings of the KIPE Conference
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• 2018.07a
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• pp.171-173
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• 2018

섬이나 고립된 지역들은 디젤 발전기를 이용하여 전력 공급을 해왔다. 발전소와 송배전설비 증설에 대한 경제적 문제와 사회적 갈등이 심하기 때문이다. 최근 이러한 비용, 사회 그리고 환경 문제로 인해 에너지 자립섬에 대한 관심이 증가하고 있다. 에너지 자립섬이란, 태양광, 풍력 등 신재생에너지와 배터리를 이용해 필요한 에너지를 스스로 생산하고 사용하는 섬을 말한다. 따라서 디젤 발전기 화석연료 사용량과 유지보수 비용을 줄일 수 있다. 본 논문에서는 상위제어기에 해당하는 EMS(Energy Management System)를 이용해 디젤 발전기, 태양광 PCS(Power Conversion System)와 에너지저장장치(Energy Storage System: ESS)의 유기적인 운영으로 높은 에너지 자립률을 달성한 사례를 소개하고자 한다.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.369-384
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• 1996

The Buinpilji is a book of food and clothes which was published in 1915 by Binghugak, Lee. The food part of Buinpilji is as follows: (1) The staple food are 2 kinds of Bab, Juk, and Guksoo. (2) The side dishes are 7 kinds of Kimchi, 4 kinds of Tang and Marunchan, 3 kinds of Jim, Jockgall, and Po, 2 kinds of Namul, Jon, Kui, and Jockpyun, and 1 kinds of Son, Shinsonro, Pokkum, Hoe, and Sundae. (3) There are also 10 kinds of Dock, 13 kinds of Kwajungryu, and 8 kinds of Umchungryu. (4) There are 14 different kinds of wine. (5) For seasoning there are 6 kinds of soybean sauce and oils and 1 kinds of vinegar. (6) There are 177 ways of preparing the ingredient 18 kinds of cutting terms, 22 heating terms. 29 expressions of taste can be found in the book.

• Journal of Haehwa Medicine
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• v.16 no.1
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• pp.41-59
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• 2007

From the study of prescription on low back pain, the following conclusions are obtained. 1. Among classified cause of low back pain, ShinHur(腎虛) lowback pain and its prescription was most mentioned. 2. Prescriptions such as ChungAWhan(靑娥丸), KookBangAnShinWhan(局方安腎丸) BoSooDan(補髓丹) BaekBaeWhan(百倍丸) DooChungWhan(杜沖丸) JangBonDan(壯本丹) NokKakWhan(鹿角丸) were used in ShinHur(腎虛) type low back pain. 3. Prescription such as TaekRanTang(澤蘭湯) JiRyongSan(地龍散) YoeShinSan(如神散) ShinKookJoo(神麴酒) SoeGuenSan(舒筋散) were used in JwaSumJilBak(閃挫跌撲) type low back pain. 4. Prescription such as ChangChulTang(蒼朮湯) JumTongTang(拈痛湯) ChulBuTang(朮附湯) YiChoChangBaekSan(二炒蒼栢散) were used in SeupYoel(濕熱) type low back pain. 5. Prescription such as ChunGoongYookGaeTang(川芎肉桂湯) GaMiSaMulTang(加味四物湯) PaHoelSanDongTang(破血散疼湯) JiRyongSan(地龍散) were used in UhHoel(瘀血) type low back pain. 6. Prescription such as (蒼術復煎散) (五積散) (摩腰丹) (滲濕湯) were used in HanSeup(寒濕) type low back pain. 7. Prescription such as GaMiYiJinTang(加味二陳湯) GongYeonDan(控涎丹) SaMoolTangHapYiJinTangGaMi(四物湯合二陳湯加味) were used in DamUem(痰飮) type low back pain. 8. Prescription such as OhJukSanGaMi(五積散加味) OhYakSoonGiSanGaMi(烏藥順氣散加味) GaMiYongHoSan(加味龍虎散) SoSokMyoungTang(小續命湯) were used in Poong(風) type low back pain. 9. Prescription such as (四物湯合二陳湯) (仰腰湯) were used in SikJuk(食積) type low back pain and (五積散) (煨腎散) (三花神祐丸) in Seup(濕) type low back pain. 10. Prescription such as ChilKiTang(七氣湯) ChimHyangGangKiTang(沈香降氣湯) ChoKiSan(調氣散) InSamSoonKiSan(人參順氣散) were used in Ki(氣) type low back pain.

• Journal of Forest and Environmental Science
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• v.19 no.1
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• pp.25-38
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• 2003

This study was carried out to investigate the behavioral pattern of student. faculty. administration staff. and visitor by questionnaire about the campus forest of Kangwon National University. In the question of the necessity of the campus forest. 97% of students. 100% of faculty and 91% of adminstration staff agreed with the necessity of the campus forest and 80% of university members use the campus fores t. The most frequent site of the campus forest was the Yeon-Juk pond for students and adminstration staff and was the site behind the art building for faculty. The main reason for use of the campus forest was mostly a walk. About the questions dealt with one' s satisfaction regarding the campus forest. most members evaluated the average level. and the facilities of physical training were evaluated in the unsatisfied level. The improvements for the campus forest were suggested about conservation of the campus forest. increasing of physical training facilities and the jogging courses. and managing the mineral water and pond. The visitors using the campus forests were mostly retied people or housewives older than 50 years old. 80% of visitors visits mostly in the morning and 70% of the visitors comes to the campus forest by oneself. The main reasons for use of the campus forest were a walk and dipping the mineral water. The most frequent location was the Yeon-Juk pond for the visitors. Most visitors were strongly satisfied with using of the campus forest. In the questionnaire about improvements of the campus forest, the visitors suggested the increasing of physical training facilities. conservation of the campus forest, and establishing more walking roads and benches.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.415-427
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• 2008

The present study was conducted to survey the daily and speciality meals consumed by middle-aged residents of Gang-hwa. The data were analyzed by determining the frequencies at which daily and specialty meals were consumed with respect to the quantitative and qualitative data. The subjects mainly consumed Japgok-bap 28.6%, kong-bap 25.0%, ssal-bap 20.5%. The daily meals consumed included juk, 3 kinds; guksu 11 kinds; mandu, 2 kinds; tang and malgeon-guk, 37 kinds; doenjang-guk, 10 kinds; goum-guk, 13 kinds: naeng-buk, 4 kinds; jjigae, 23 kinds; jjim, 12 kinds; gui, 29 kinds; jeon 22 kinds; jijim, 3 kinds; namul, 33 kinds; saengchae, 6 kinds; japchae, 1 kind; jorim, 29 kinds; sun, 1 kind; bokkeum, 7 kinds; hoe, 2 kinds; ssam, 4 kinds; muchim, 5 kinds; jaban, 1 kind; jokpyun pyunyuk, 1 kind; bugak, 14 kinds; twigim, 1 kind; and muk, 4 kinds. The subjects prepared jangachi(272, 81%), jeot-gal (143, 42.6%), dried food (75, 24.4%), storage food (116, 36.1%), liquor (54, 16.1%), and tteok(162,48.2%) in their homes. There were 62 kinds of speciality food and 75 kinds of food inherited foods from the subject's mother or passed down from the husband's mother to daughter or daughter-in-law in Ganghwa. Therefore, we need to preserve and develop our traditional foods and our traditional cooking methods far our future generations.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.12 no.5
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• pp.92-100
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• 2009

This study was surveyed from May to October, 2008 in order to classify type distribution and evaluate the function of inland wetland as a ecological axis in Chungnam province. Assessment was done by modified-RAM (Rapid Assessment Method). RAM is consisted of total 8 functions and divided into high, moderate, low. The conservation grade of RAM is divided into 4 grades; absolute conservation, conservation, improvement and restoration. Throughout survey on total 13 wetlands of Lacustrine, Palustrine wetland which are distributed in Chungnam province, their function was assessed. As result, the 2 wetlands were judged as absolute conservation grade by assessment of 8 functional contents, and 7 sites were improvement wetlands and 4 sites were conservation wetlands. The function of wetlands assessed as conservation grade showed high in water quality protection and improvement. Also, showed high in vegetation diversity, wildlife habitat and aesthetic recreation. Meanwhile, showed low in Water quality purification, Shoreline/Stream Bank Protection. Of wetlands evaluated as conservation grade, Jeong-juk Ji and Dun-ri reservoir were assessed as absolute conservative area. These wetlands are essential to be managed continuously as a area having high ecological value. Farther, these wetlands will be done as a axis of ecological network related to 'Kumbuk jeongmaek' ecosystem.