• Textile Coloration and Finishing
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• v.22 no.1
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• pp.8-13
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• 2010

Needle contamination was investigated using a test rig simulated the knitting points in the knitting machine in relation with the characteristics of knitting yarn such as yarn type and moisture contents. When used open-end yarn compared with combed and carded ring-spun yarns, the needle contamination was significantly increased because of the higher friction between yarn and needle by the fly and other impurities. Also Lower moisture content of the yarns aggravated the needle contamination. In addition knitting yarn breakage was substantially influenced by the higher needle contamination.

• 전기의세계
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• v.26 no.3
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• pp.69-72
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• 1977

The effects of sharpness of needle electode on the spark voltage in needle-plane and needle-needle spark gaps at atmospheric pressure was investigated experimentaly in this paper. As the sharpness of needle electrode increases, the spark voltage increases, and the rate of increase is greater in needle-needle electrode than in needle-plane gap. the effects of sharpness is greater in small gap length. These characteristics can be explained by the electric field strength at the needle tip depending on the sharpness of needle, electro-static capacity between the electrodes, and the polarity effect in needle-plane gap. These experimental results will be able to play an important roles on the design of needle-needle gap as high voltage measurement devices and of needle-plane gap as high voltage rectifier equipments.

• Korean Journal of Acupuncture
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• v.27 no.4
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• pp.35-47
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• 2010

Objectives : To characterize the thermal properties of traditional warm needle and new warm needle with various air flows as an important environmental factor and to suggest the necessity of maintaining suitable environment of clinics to maximize their efficacy. Methods : We measured the temperature characteristics of traditional moxa warm needle and new moxa charcoal warm needle by applying an automatic temperature acquisition system with thermocouples while external various air flows were supplied. Temperatures of two positions at the needle body were measured while a moxa cone burned. Typical temperature characteristics like peak temperature, duration, curve shape and the efficiency of the heat stimuli by heat amount analysis were executed. Results : Both warm needles showed similar temperature curve with an increase in the air flow. Peak temperature and duration of effective heat decreased with the air flow, as shown in indirect moxibustion on garlic. The temperature change pattern by the air flow became more apparent when the total combustion heat was compared with the effective heat. The values from two positions on the needle body were significantly different, showing a distance dependency from the heat source of warm needle acupuncture. Conclusions : Thermal properties of warm needle acupuncture was observed variously with surrounding air flow of 0.0 - 0.7 m/s. It emphasized the importance of environmental control as well as the warm needle itself such as heat source and needle. The latter has already been known to deliver designated heat to subjects. It also indicated the importance of education and skill of the practitioners of warm needle acupuncture.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.357-364
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• 2012

Quality characteristics of sausage with added pine needle powder (0%, 0.5%, 1.0%, 1.5%, 2.0%, and 2.5%) as an ingredient. The basic ingredients of sausage consisted of pork meat 60%, olive oil 20%, and ice water 20%. Sensory properties of sausage were analyzed by a sensory test, and the texture and color characteristics were measured using a texturometer and color meter, respectively. In the results of the sensory test, taste, texture, and overall preference were highest in the sample with added 1.5% pine needle powder. The sausage with added 1.5% pine needle powder was moderate in color intensity, pine needle flavor, and astringent taste. Hardness and gumminess of sausage were higher in 1.0% and 1.5% pine needle powder. However, springness and chewiness of sausage showed no significant differences. In terms of color intensity of sausage, L-value and a-value were lower and b-value was higher, depending on the pine needle powder amount. Development of off-flavor of sausage during storage was greater in 0% and 1.5% added sausages than in 2.0% sausage with increasing storage time. As a conclusion, sausages with added 1.5% and 2.0% pine needle powder were the most suitable for making functional sausage with added pine needle powder.

• Korean Journal of Acupuncture
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• v.30 no.3
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• pp.178-184
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• 2013

Objectives : The warm needling technique is the method combining the effects of acupuncture needle with those of moxibustion. We need to standardize the characteristics of the warm needling technique, in order to get more systematic and objective results in operation and effects and then get more clinical abilities in these fields. Methods : In this study, using labview system on the warm needling technique, we measured and compared partial temperature changes according to the kind of needle. We studied relations of moxa cones of various sizes with the peak combustion temperature. Results and Conclusions: When we measured the warm needling's partial temperature, temperature measured at 1 and 2 cm below the head, according to the kind of needle, gold needle got the higher result on the peak than SS304 stainless steel needle. In the case of combustion of the moxa cones, cones weighing 0.4 g and 0.8 g, respectively, and the apex ignition method with gold needle showed the higher result than the apex ignition method with stainless steel needle, when we measured the effective stimulus time at 2 cm below the head and the mean temperature during the effective stimulus time. Although more research to standardize the characteristics of the warm needling technique will be needed, we suggest, according to these results, that warm needling of gold needle combined with moxa cone of 0.4 or 0.8 g is effective.

• Journal of environmental and Sanitary engineering
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• v.21 no.1 s.59
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• pp.1-11
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• 2006

This study was to investigate concentration characteristics of atmospheric PCBs in soil sample and pine needle at rural area. Profiles of PCB congener detected in pine needle and soil sample have a difference that low molecular PCBs mainly existed in pine needle, whereas high molecular PCBs were mainly existed in soil sample because of their different vapor pressure and octanol-air partitioning coefficient($K_{OA}$) of each congeners. Correlation coefficients(r) of PCB congeners simultaneously detected in soil and pine needle were significant (r>0.71, p<0.01), which showed that PCB congeners patterns of atmosphere could be estimated in using pine needle and soil sample indirectly. The contributions(%) of higher molecular PCBs(>penta-CB) to total PCBs in soil sample were higher than those of pine needle and the contribution of lower molecular PCBs(

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.646-654
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• 2013

This study was conducted to investigate the effect of pine needle powder on antioxidant activity and the quality characteristics of Majakgwa (Korean traditional cookie). Majakgwa was prepared with different amounts of pine needle powder (in ratios of 0, 3, 6, 9 and 12% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and by the total phenol content in pine needle powder and Majakgwa. For analyzing the quality characteristics, bulk density and pH of the dough, moisture content, volume, color, texture profile analysis and sensory evaluations were measured. The bulk density, volume, total phenol contents and DPPH free radical scavenging activity of Majakgwa significantly increased with increasing pine needle powder (p<0.001), whereas the pH of the dough, L values and b values of the Majakgwa significantly decreased with increasing pine needle powder content (p<0.001). The consumer acceptability score for the 6% pine needle Majakgwa ranked significantly higher (p<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. Acid value and peroxide value was lower in Majakgwa with pine needle powder than control. From these results;we suggest that pine needle powder is a good ingredient for increasing consumer acceptability and functionality of Majakgwa.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.629-638
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• 2008

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

• Journal of the Korean Society for Precision Engineering
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• v.33 no.7
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• pp.565-570
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• 2016

This paper presents the characteristics related to needle insertion of a robotic device for the automated biopsy procedure. The automated biopsy device, a main component of the robotic needle insertion type intervention system, allows performance of the full biopsy procedure, except for anesthesia, without direct handling of a radiologist or a tele-operated control. In this study, the needle length parameters corresponding to various insertion depths and precision for needle insertion of the automated biopsy device, are discussed. There were two combinations of needle length parameters for appropriate needle insertion and motion capture-based measurement was performed; 0.156 mm error for the 90 mm length commanded insertion displacement was measured. The pre-defined goal is a maximum 1 mm error and thus our measured error is within the acceptable range. In the repeatability check, it was also shown that the device can implement a highly accurate insertion.

• Transactions of the Korean Society of Automotive Engineers
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• v.9 no.2
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• pp.11-18
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• 2001

To clarify the influence of SAC shape of hole-type diesel nozzle on injection characteristics and spray patterns, the injection rate of three nozzle types(standard SAC nozzle, Needle-cut VCO nozzle and VCO nozzle) were measured by Zeuch's method and pictures of the sprays were taken by CCD camera. As the pump speed became higher, the injection characteristics of the three nozzles were different. Injection rate and perssure curves at the high pressure pipe in Needle-cut VCO nozzle were much more similar to the VCO nozzle than those of the SAC nozzle. When the needle was at pre-lift period for all speeds, the spray of the Needle-cut VCO nozzle showed almost the same shape as the SAC type nozzle. There was no differense in spray pattern at the needle full-lift periods.