• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.5
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• pp.655-666
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• 2013

Disposable protective coveralls that cover the entire face and body are essential for operations in contaminative or dangerous environments. This research studied disposable protective coveralls on Korean market in order to improve the products that agricultural workers wear. We investigated the size specifications of 22 disposable protective coverall products sold in Korean markets and analyzed how well the size specifications cover Koreans' sizes by comparing and analyzing the size specifications with Korean body measurements and Korean standards for protective clothing. We analyzed the consistency, regularity, and fitness to body measurements of Koreans for each size by measuring the sizes of 15 different parts for 22 products each. Current disposable protective coverall products for the Korean market are unsuitable for Korean body measurements, especially women's. It was expected that wearers would be unable to choose products that fit their bodies well just by the offered size specifications due to a lack of regularity between the measurements for each size. In this result, it was assumed that the development of KS standards and the coverall pattern that reflect the body measurements of Koreans are needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.328-332
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• 1994

The purpose of present paper is to compare and analyze the quality of imported Chinese products with the Korean local products in terms of proximate composition, character of external appearance , ingredient composition of dried bracken , dried radish cubers, meju , dried pollack, dried mussel , and dried brown seaweed(Undaria puinnatidifida) which were imported between Oct., and Dec. 1992 and distributed in the market. Moisture recovery of dried products resulted in changed shape and incomplete moisture recovery due to an excessive drying in consideration of hygroscopic property in the course of distribution. The amounts of water soluble brown pigment were two times greater in Korean dried pollack and bracken than those of Chinese products. The content of volatile basic nitrogen (VBN) were twice in Chinese dried pollack, and this may be due to foregin odor from a long transport time and distribution process. The contents of aflatoxin in Korean products were not detectable and these of Chinese products were 5 $\mu\textrm{g}$(%) in dried pollack, bracken and radish cuber. the remaining agricultural chemicals were not detectable in all products. Because of poor technique and facilities, the external appearance of Chinese products especially dried mussels and dried pollack were not uniformed in size and color. Discoloration and foregin substance such as hair, dust were checked , Korean products were mostly packed in small size in PP or bag, and Chinese products were packed in bulk size and distributed as a bulk.

• Fashion & Textile Research Journal
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• v.22 no.6
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• pp.834-843
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• 2020

This study develops 1/2 dress forms for draping. This study investigated the production status of domestic and foreign products in order to model their shape using CLO 3D. In addition, it developed torso-type and torso-crotch-type products that allowed for draping using a 3D printer. This study analyzed shape and size compared to developed ones after referring to the Size Korea 7th Survey data as well as seven domestic and foreign company websites. The results are follows. First, an investigation of the production status of the products for the size of most of the domestic ones (except K-4) indicated that the waist circumference was slimmer than Size Korea. Bust, waist, and hip circumferences ranged from 42.0 cm, 32.0 cm, and 45.0 cm - 49.0 cm, respectively, in Chinese products; 42.0 cm - 43.0 cm, 30.5 cm - 31.5 cm, and 46.0 cm - 46.5 cm in Japanese products; 43.0 cm, 35.0cm, and 46.5 cm in American products (Japanese body shape applied). Second, an avatar was produced on a 3D software with the average size of 20-24year-old women, and its file modified as a dress form for 3D printing with PLA filament to produce dress forms for draping, workable with pins, using quilting cotton and cotton cloth. Third, the comparisons of the form and flattening between the developed dress forms and the selling ones indicated that flattening was bigger in the waist part of the former than the latter. The waist is produced too slim in the existing dress forms; therefore, it is necessary to correct the waist circumference. Unlike existing dress forms, the developed ones were produced in proximity to the average size of 20-24 year-old women in the Size Korea 7th Survey.

• Journal of Korea Foundry Society
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• v.10 no.2
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• pp.154-161
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• 1990

The microstructures of sintered products of $Fe_2O_3$or $Fe_3O_4$-Oxide added cast iron powder was investigated. And the effects of particle size distribution was investigated too. As the result, the structures of sintered products did not related to the species of Fe-Oxide. Th porosity of sintered products was decreased in size and spherodized with increasing sintering temperature, decreasing Fe-Oxide quantity. Fe-Oxide itself did not hinder sintering of cast iron powder particularly, therefore sintering could be occurred without termination of reduction of it. And the sintered products of finer particle size distribution had finer and more spherodized porosity, and had minimized the deviation of size and shape of porosity.

• Korean Journal of Materials Research
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• v.12 no.11
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• pp.850-855
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• 2002

Silica powders were prepared from $SiCl_4$-$H_2$O system by chemical vapor deposition process, and investigated on size control of the products with reaction conditions. The products were amorphous and nearly spherical particles with 130nm~50nm in size. The size distribution became narrow with the increase of [$H_2$O]/[SiCl$_4$] concentration ratio. The particle size decreased with the increase of reaction temperature, [$H_2$O]/[SiCl$_4$] concentration ratio and total flow rate. The specific surface area measured by BET method was about three times larger than that of electron microscope method.

• Journal of Applied Reliability
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• v.14 no.3
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• pp.162-168
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• 2014

This paper discusses the application of Bayesian techniques with test data on similar products for performing the Economical Reliability Test of new one-shot device. Using the test data on similar products, reliability test required lower sample size currently being spent in order to demonstrate a target reliability with a specified confidence level. Furthermore, lower sample size reduces cost, time and various resources on reliability test. In this paper, we use similarity as calculating weight of similar products and analyze similarity between new and similar product for comparison of the essential function.

• Journal of Korean society of Dental Hygiene
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• v.4 no.2
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• pp.179-191
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• 2004

A series of experiments were conducted on dental denture base resins for their antibiosis. They were also compared in terms of physical and mechanical characteristics, which led to the following results: 1. As for bacterial deposition, the old products showed a wide range of distribution, while those products containing C. S. had restraints. 2. Among the products containing C. S., those ones of 7, 12 and 20% all had restraints of similar size to slop further bacterial growth. In the meanwhile, the old products had only small-size restraints for bacterial growth. 3. The following changes were observed in the aspect physical characteristics: There were no significance between the old products and the C. S. products. Thus, as for compressive force, the average${\pm}$standard deviation of the old products was $27.4083.{\pm}1.7397$, and those C. S. products of 20% showed the similar $27.5600{\pm}.1976$. In addition, there were no significance between the old products and those ones containing C. S. in terms of tensile force. The tensile force of the old products was $114.5600{\pm}.8916$ in average${\pm}$standard deviation, while there was no differences among the C. S. products of 7, 12, and 20% in that matter.

• Journal of Ginseng Research
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• v.15 no.3
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• pp.205-215
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• 1991

The current size, characteristics. and channels of distribution of the offshore export (non North American) market for ginseng products are described. The apparent size of the worlds export market for ginseng products in 1987 is 3,363 tonnes. The major export markets for ginseng are Hong Kong (1,972.4 tonnes) and Japan (540.9 tonnes). The volume of ginseng imported into Hong Kong has doubled over the past five years from 976.3 tonnes in 1983 to 1,972.4 tonnes in 1987. This increase is reflective of an expanding Chinese market. In terms of products forms, the toast majority of ginseng imported into China is in root form, while Japan imports both red and white ginseng as well as ginseng beverages and medical products. Hong Kong is the destination of over 86f; of the volume of North American ginseng exported between 1983 and 1987. North American ginseng products are distributed by ginseng brokers or importers/exporters.

• Journal of the Korean Statistical Society
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• v.9 no.2
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• pp.213-217
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• 1980

This paper aimed at studying an efficient sampling design of the survey for non-consignment fishery products including both marine fisheries and seaculture. An analysis was done on the relationship between precision and sample size. On the basis of the analysis, the sample size was determined to be 1,080 fishery house holds with the expected precision of 4%-5%. The molluscs and seaculture were recognized to be correlated with the non-consignment products. An attempt was made to investigate the coverage of the fish kinds by the sample about 100 fish kinds were found in the 80 selected sample villages, whereas the population includes about 120 in total. This shows that the sample represents the population with satisfaction.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.573-582
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• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.