• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 한국소음진동공학회 2012년도 추계학술대회 논문집
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• pp.280-285
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• 2012

The 1st assessment (performance test) was applied to assure the floor impact sound performance for developing the dry double- floor with the change of rubber hardness of the upper panel's support and the ceiling structure of the sub-floor. Depends on the change of the rubber hardness in substructure, the heavy-weight sound impact value is improved up to 3 dB, and the light-weight sound impact value is moved up to 21 dB, comparing with the bare-slab. Also, the improved value for the floor impact sound conjugating with the sub-floor's ceiling was 5dB. Based on this result, the 2nd assessment (performance test) was made the state that the rubber hardness of the sub-floor support was ranged between 50 and 70 for considering the stability of walking patients. In addition to this process, the assessment was carried out with a variety of ceiling structure applied to the dry doublefloor structure with the air flow system on the sub-floor's ceiling. The result for the 2nd assessment proved that TYPE-11 had the better sound reduction performance in the heavy-weight impact sound test than other types, and also for the light-weight impact sound TYPE-11 had the 29 dB sound reduction performance overall. Henceforth, based on the result the research for the sound reduction performance from the floor impact sound shall be ongoing process as well as the development of a double-dry floor and a sound reduction ceiling to suitable on the field.

• Journal of the Korean Society of Food Culture
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• 제18권2호
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• pp.181-191
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• 2003

This study was carried on the oxidative stability and the real practice possibilities in cooking of fat replacer MCT. Nowadays, it was known that fats and oils had become causes for cardiac disease, obesity and cancer, so the new materials were needed for fat substitute that has less fat contents and low calories. The food industry concerned about fats and oils had been researched and developed new and various kinds of substitute fats. MCT(medium chain triglycerides) is one of the fat based fat substitutes used as fat replacers. The POV of com germ oil(CO), soybean oil(SO), shortening(ST), butter(BT), their blended oil with MCT 10-50%(w/w), and MCT were determined and oxidative stability by POV was compared MCT with those of them. MCT has shown higher oxidative stability than CO, SO, ST, BT, so oxidative stabilities in all kinds of blended oils become higher and higher by the increased substitution ratios. In case of bread, the volume of bread prepared with MCT(MCT bread) substituted for ST at 10-40% level(w/w) were increased a little comparing to that made of shortening(ST bread). But degree of gelatinization of MCT bread were a little lower than ST bread, at the substitute ratio above 40%, the degree of gelatinization were reduced greatly. These phenomena were sustained in 9 stored days. While baking losses of MCT breads were almost same as ST bread until 30% substitute ratio, and the appearances of MCT breads were similar to ST bread until 40% substitute ratio. Also rheological properties and color(Lab) of MCT breads had shown no different significantly from ST bread until 20% substitute ratio, but by the results of sensory evaluation, overall acceptance including appearance, color, flavor, taste, texture of MCT breads were recognized almost same as ST bread by panel until 40% substitute ratio. Depends on the above results, we can suggest that 30-40% of MCT will substitute for shortening in making bread in order to reduce fat and calories intake amounts.

• Journal of the Korean Society of Food Culture
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• 제5권4호
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• pp.425-430
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• 1990

The taste describing terms of Monosodium glutamate(MSG) was surveyed by questionnaires, and the sensory threshold value of MSG solution was compared to those of other basic taste substances. The effects of MSG addition to the other basic tastes were also evaluated. From the 96 responders, the taste of MSG itself was expressed as greasy(58%) or nauseous(24%), but the taste expected when MSG was added to food was expressed as sapidity and relish(79%). From the sensory evaluation, the panel expressed greasy, bitter or sweet at the absolute threshold level(0.002 M) of MSG solution, but changed to greasy and salty at the recognition threshold level(0.006 M). When MSG was added to salt solution, it expanded the salty taste, but with citric acid solution it suppressed the sourness. When MSG was added to sugar solution, it expanded sweet taste at the lower concentration of MSG(0.01 M), but suppressed the sweet taste as MSG concentration increased.

• Food Quality and Culture
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• 제3권1호
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• Journal of the Korean Society of Safety
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• 제21권2호
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• pp.138-142
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• 2006

Occupational asthma is commonly known to be induced by isocyanate exposure. Spray painters generally use isocyanates for 2-pack spray painting to coat wooden panel surfaces in the furniture industry in South Australia. Due to a lack of actual exposure data, this study conducted environmental and dermal/ocular monitoring from a company in the furniture industry. According to this study, there was no significant airborne contamination, due to the use of high volume low pressure (HVLP) spray guns, low concentration of hardener in paint solutions and appropriate respirator like full face-air line respirator. There was no significant HDI detection in the general work area around the spray booths. Owing to the use of disposable nitrile gloves during the spray painting, no significant dermal exposure was found. According to color monitoring, there was a possible dermal exposure from surfaces in the workplace, unless either protective gloves were worn or appropriate working practices like clean-up process and storage in a secure places. No eye contamination was detected from the spray painters. No significant exposure levels from inhalational, dermal, ocular were found. The area of most concern was work practices.

• Journal of the Korea institute for structural maintenance and inspection
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• 제22권4호
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• pp.68-75
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• 2018

The introduction of advanced water treatment facilities has increased as the conventional purification method cannot remove the substance clearly. However, the internal waterproofing and Anticorrosion materials of the advanced water treatment facility using ozone deteriorate due to the oxidation power of ozone and affects the concrete, which causes a decrease in durability. This study is to evaluate the ozone resistance according to the type of spray metal and the surface treatment method of the coating, and the bond strength after ozone treatment in order to develope a finishing method to prevent deterioration of concrete structure of water treatment facility using metal spraying method as a way to construct metal panel with excellent ozone resistance and chemical resistance by an easier way than the previous. The Experimental results show that spray metal Ti has superior ozone resistance even after spraying. It is considered to be the most suitable method for ozone resistance and bond performance by finishing using Teflon sealing as surface treatment method.

• Korean Journal of Food Science and Technology
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• 제32권3호
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• pp.674-680
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• 2000

This study was conducted to investigate the effect of soaking and blanching of chicken- head on the quality of chicken-head broth. The longer soaking time, the lower the contents of free amino acids and nucleotide and its derivatives in chicken-head broth. Sensory panel showed that increased soaking time led to decreases in the degree of darkness, yellowness, turbidity and the intensity of bloody flavor and organ meat-like flavor. Optimal soaking time was determined to be 30 min according to the result of sensory evaluation. While the broth using unblanched chicken-head contained more free amino acids, nucleotide and its derivatives than the broth using blanched one, sensory test revealed no significant difference between two broths. Therefore, blanching was found to be unnecessary process for the preparation of chicken-head broth.

• Korean Journal of Fisheries and Aquatic Sciences
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• 제51권5호
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• pp.491-498
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• 2018

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

• Korea Journal of Hospital Management
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• 제20권3호
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• pp.36-44
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• 2015

The Activity Based Costing(ABC) means the process that makes clear how the actions and input resources have changed into service to calculate medical services costs. These days, the number of hospital which is using the ABC system is increasing to make their policy decision making efficient and run the hospitals more resonable. This study analyzes the unbalance in the level of health insurance service fee and the improvement plans based from 8 hospitals(ABC system) and 95 clinics(ABC survey). The cost recovery ratio has shown different levels according to each service type. A surgery service type recorded 76.8% and an evaluation & management service type is 84.6%, a treatment procedure type(85.8%), a function test type(91.6%) and health insurance fee even did not reach to the original cost. Meanwhile, a laboratory test type and imaging test type show high level of cost recovery ratio. they recorded 188.3% and 158.8%. Resultingly now of unbalance in the level of health insurance service fee accelerates supply of every test. so there is a need to make laboratory test type and imaging test type lower to keep balance with the surgery and medical service. These methods should be performed gradually with monitoring the unbalance fee ratio and for this, a panel medical institution have to be established for generalizations of studying result, fairness of selecting researching sample.

• Journal of Navigation and Port Research
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• 제34권2호
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• pp.131-136
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• 2010

The aim of the paper is to solve the problem of customer reduction due to the difficulty of parts sourcing which impacts production delay and delivery delay in SC networks. Furthermore, this paper is to suggest the new inventory policy of MTS in order to solve the problem of current inventory policy. In order to compare two policies, a LCD maker is selected as a case study and the real data for 2007 years is used for simulation input. The maker uses MTO policy for parts sourcing which has the problem of lead time even if it has some advantage of inventory cost. Based on current process. The simulation program of AS-IS model and TO-BE model using ARENA 10 version is developed for evaluation. In a result, the order number of two policies shows that MTO is 52 and MTS is 53. However the quantity of order shows big difference such that MTO is 168,460 and MTS is 225,106. Particularly, the lead time of new inventory policy shows much shorter that that of MTO such that MTO 100 is days and MTS is 16 days. In spite of short lead time by MTS policy, new policy has to take burden of inventory cost per year. Total inventory cost per year by MTS policy is US$ 11,254 and each part inventory cost is that POL is US$ 1,807, LDI is US$ 2,166 and Panel is US$ 7,281. The implication of the research is that the company has to consider the cost and the service simultaneously in deciding the inventory policy. In the paper, even if the optimal point of deciding is put into tactical area, the ground of decision is suggested in order to improve the problem in SC networks.