• Fashion & Textile Research Journal
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• v.13 no.4
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• pp.538-547
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• 2011

The purpose of this study was to examine the evaluations and attitudes of workers in low temperature storages of discount stores toward their uniforms by carrying out a field study and a survey. The effects of evaluation attributes on their attitudes were also investigated. In this study, the reference of the evaluation of uniforms was based on the concepts of serviceability, which implies the fitness for purpose of products and consists of durability, care, comfort and aesthetic appearance. Of 400 questionnaires, 253 of them were used for data analysis. The data were analyzed by descriptives, t-test, factor analysis, reliability test and regression analysis with SPSS 12.0. As a result, it showed that workers have set low values on easy care, physiological comfort, aesthetic appearance and durability among the evaluation attributes. In attitudes toward the uniforms, emotional attitude was negative whereas behavioral attitude positive. It appeared that the evaluation attributes had influence on the attitude toward the uniforms and esthetic appearance among the attributes had the biggest effects on the workers' attitude. In conclusion, it was found that the discount store uniforms should be improved in the aspects of easy care and physiological comfort, and focused on the esthetic appearance for workers' positive attitudes to their uniforms.

• KIEAE Journal
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• v.10 no.2
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• pp.57-62
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• 2010

In case of earth-covered storage, the condensation occurs on surface of wall and stores in summer with high humidity because of low temperature of constructional mass. Therefore, the preventive plans should be considered to protect stores from the damage by corrosion in earth-covered storages. This study aims to suggest the methods of forced ventilation by the air, to solve the problems of construction's surface condensation at the Magazine of igloo type which is similar to earth-covered storages. A fan was installed at the air outlet for exhaust gas to conduct forced ventilation. The surface and indoor temperature were measured, and then the influence of those on condensation was analyzed. The results of this research are follows; 1) Forced ventilation by a fan affects the rise in surface temperature of walls and stores. 2) The condensation on surface of walls and stores was reduced after operating a fan.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.310-320
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• 1998

This study is aimed at identifying the socio-economic effects of storage of ginger in artificial caves. The gingers stored in artificial caves in Seochun, 12 sampled areas, were surveyed to get information on the socio-economic effects. The surveyed data were processed by TSP, Qbasic and B/C Ratio computer programs and analyzed the decision making criteria such as B/C ratio, NPV and IRR. The socio-economic effects of the storages of the gingers are as follows. 1. The storage benefits per ton was showed as 184,050won. 2. Considering 10% of the opportunity cost of capital, the uper limits of investments for the cave storages was analyzed as 6,784 thousand won for ginger. 3. The investment of the natural cave storages was revealed economically feasible considering the decision making criteria as B/C ratio = 1.33, NPV = 35.059 thousand won and IRR = more than 100%. The other socio-economic effects of the ginger storages was expected as ; 1. The cave storages will contribute to increase consumer's and producer's welfare through the control of supply and demand and price stability. 2. Long-term storage of ginger without damaging quality and grades will be made on account of the storage conditions as relatively low temperature, high humidity and indifferent affects from the outside climate. 3. Utilization of the underground space, the caves, for storage will maximize the land use and the sustainable environment considering the mountainous area, two third of the total national land area. 4. Construction costs of the underground storage facilities as caves are cheaper than the ground storage facilities by 15 to 20% in general. In conclusion, the underground space like natural and artificial caves are considered the most suitable for storage of ginger on account of the storage conditions as temperature, humidity and blocking the sun light. Accordingly a study on convenient utilization of new development of artificial caves should be made considering transportation and input-output of the farms. Financial support of the government should be institutionally rearranged for the successful implementation of storing farm products like ginger in natural and man-made caves.

• Food Science and Preservation
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• v.5 no.2
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• pp.111-117
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• 1998

Biochemical property changes of garlic during various storages and marketing after storage were investigated. Content of enzymatic pyruvic acid increased by room and low temperature storage but decreased by CA and MA storage. Fructan contents decreased rapidly by low temperature storage, but restrained decrement by CA and MA storage. Free sugar increased during storage, but did slowly by room temperature storage. Green pigment development was observed when garlics stored for 90days at low temperature were processed into crushed form. This discoloration was small for garlics stored in CA and MA, and never occurred for room temperature stored garlics. When marketed after storage, content of enzymatic pyruvic acid decreased in garlic stored in room and low temperature storage, but increased in garlics which decreased during CA and MA storage. Fructan contents deceased but free sugar contents continuously increased with marketing period. Green pigment development decreased in crushed garlic after 30days at room temperature marketing, but increased in low temperature marketing with marketing time progress.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.51 no.spc1
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• pp.25-29
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• 2006

This study was carried out to investigate physiochemical properties and factors related with eating quality in the rice and paddy rice with different storage methods. As storage period was longer and temperature was higher, the b values of chromaticity and degree of fatty acid were increased, and the b value of room temp. was higher than that of low temp. In the varieties, the b value of Samcheonbyeo was the highest among varieties. also b value of Gancheokbyeo and Sae-gyehwabyeo were more increased than those of Dongjinbyeo and Hojinbyeo. Toyo meter values were significantly different according to storage temperature and period. Toyo meter values in storage of low temp. small decreased from 8 month after storages and that of loom temp. was severe decreased from 2 month after storages. In storage of low temp, Toyo meter values in storage of low temp. $(5{\sim}10^{\circ}C)$ was the lowest, and those of the early varieties were the most decreased. Degree of fatty acid of brown rice was increased from 2 month after storages and those of low temp. was severe increased. So, they made rice quality and eating quality to be deteriorated.

• Food Science and Preservation
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• v.5 no.2
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• pp.105-110
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• 1998

To find out suitable storage and marketing condition, northern type 'seosan' garlic was stored for 3 months at controlled atmosphere(CA), modified atmosphere(MA), low(0~1$^{\circ}C$) and room temperature(20$\pm$5$^{\circ}C$), and then marketed at low(2~3$^{\circ}C$) and room temperature (20$\pm$5$^{\circ}C$)after storage. The physiological properties of garlic were investigated among treatments. The garlic respiration increased after 2 months at room temperature storage, which seem to be dormancy break time. During storage of garlic by CA, MA condition, sprouting and weight loss were prevented effectively by suppress of respiration, and hardness was maintained higher then those of the others. Decay rate occurred 8.1% at room temperature storage, 2% at MA storage but didn't occurred at CA and low temperature storages. When marketed at room and low temperature after storage, increment of respiration and sprouting were delayed, and changes of weight and hardness were low in garlics stored at CA and MA. Decay rate occurred high in garlics stored at MA and room temperature.

• Fashion & Textile Research Journal
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• v.12 no.4
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• pp.513-522
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• 2010

The aim of this study is to investigate the actual state for the development of the thermally comfortable uniform for workers on a low temperature storage. Observation, interview and survey were executed focusing on the environment, clothing, and human factors which have effects on the comfort of workers. Of 400 distributed, 253 questionnaires were analyzed through descriptives, frequency, ANOVA, t-test, multi-response analysis, correlation analysis with SPSS 12.0. The results are following. Coming and going between a selling area and cold storages, the workers showed to experience a big temperature gap. They indicated to feel cold on face and hands which were not covered by clothing and have got sick because of low temperature. The workers wanted the uniform made of functional fabrics, especially heat insulation fabrics. Female workers rather than male workers, the older, and the longer their working period were, the more uncomfortable they revealed to feel. The workers who works on the daily products part or mainly on the freezer appeared to feel cold more than any other workers. In conclusion, it was found that the uniform which consider steady state and unsteady state heat transfer together must be developed.

• Macromolecular Research
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• v.13 no.6
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• pp.521-528
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• 2005

Electrospun polyacrylonitrile (PAN) nanofibers were carbonized with or without iron (III) acetylacetonate to induce catalytic graphitization within the range of 900-1,500$^{circ}C$, resulting in ultrafine carbon fibers with a diameter of about 90-300 nm. Their structural properties and morphologies were investigated. The carbon nanofibers (CNF) prepared without a catalyst showed amorphous structures and very low surface areas of 22-31 $m^{2}$/g. The carbonization in the presence of the catalyst produced graphite nanofibers (GNF). The hydrogen storage capacities of these CNF and GNF materials were evaluated through the gravimetric method using magnetic suspension balance (MSB) at room temperature and 100 bar. The CNFs showed hydrogen storage capacities which increased in the range of 0.16-0.50 wt$\%$ with increasing carbonization temperature. The hydrogen storage capacities of the GNFs with low surface areas of 60-253 $m^{2}$/g were 0.14-1.01 wt$\%$. Micropore and mesopore, as calculated using the nitrogen gas adsorption-desorption isotherms, were not the effective pore for hydrogen storage.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.18 no.4
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• pp.143-147
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• 2018

Water levels are measured in various fields such as sewage treatment plants, water treatment plants, rivers, dams, factory storages' tanks. Ultrasonic instruments for water level measurement are expensive and are used for industrial field. Rapid advances in electronics have made it possible to build a wide variety of measurement, monitoring and control functions at low cost. This study was started to make ultrasonic level measurement system at low price. The system was constructed with an Arduino, an ultrasonic sensor and a temperature sensor for use in the experiment. The ultrasonic sensor measures the time from the sensor to the liquid surface. The temperature sensor measures the atmospheric temperature and improves the accuracy of the ultrasonic distance measurement by correcting the sound speed. Arduino controls measurements and calculates the water level. All components of the system are assembled into a device holder. Experiments with this system show that the water level measured by the system is very close to the actual value. This system is also inexpensive and easy to install and maintain, making it suitable for laboratory use.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.405-411
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• 1994

This study was conducted to know the quality of chou made with flour pastes which were stored at different conditions of quick freezing, slow freezing, cold and room temperature. Also, this study included investigation of the chou properties such as expansion, sensory evaluation, degree of gelatinization, and physical and structural properties of paste were observed. There were not significant differences m diameter, height, volume, appearance, hollow formation, and sensory evaluation between the chou made with the paste stored at freezing condition and chou directly baked after pasting. Quick and slow freezing storages did not significantly affect the properties of chou, and the same results were obtained among the chou made with pastes thawed at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and in microwave ovenrange. The chou of pastes stored at room temperature and stored in refrigerator showed lowed expansion and value of sensory evaluation than those of frozen pastes. The paste stored at room temperature had the lowest hardness and viscosity compared with the other storage conditions. According to the observation of light microscope. the lipid bodies of the paste of freezing storage smaller those of the room temperature and refrigerator storage. The expantion of chou made with paste stored at room temperature was greatly decreased due to the high coalescence of lipid bodies, and also the paste components such as lipid, starch granule gluten at room temperature had inferior dispersion condition. The general tendency of the degree of gelatinization of chou were low in all treatments of paste. The values were 23.5%~46.0% in freezing, 77.3% in room temperature, 68.7% in directly baked after pasting, and 61.0% in cold storage, respectively. The formation and the taste of chou made with frozen paste were similar to those of chou directly baked pasting.