• Journal of the Korean Society of Manufacturing Process Engineers
• /
• v.17 no.3
• /
• pp.148-154
• /
• 2018

When shooting small arms, the inner surface temperature is heated up to about $700{\sim}1,000^{\circ}C$ by the friction of the bullet and the inner wall of the barrel and the combustion of propellant. High-temperature propellant gas and high-speed movement of the bullet cause corrosion of the inner wall, which is noticeable immediately in front of the chamber. In this study, the mechanical properties of Cr-Mo-V steel, which is the base material, were tested using Taguchi experimental design to find the best nitriding treatment conditions. For the nitriding process, the working time, salt bath temperature, and salt concentration were combined as three conditions and placed in the $L_9(3^4)$, orthogonal array table. The thicknesses of the white layer and the nitrogen diffusion layer were measured after nitriding under each condition in a salt bath furnace. Durability was evaluated by measuring the degree of dispersion through actual shooting because it was difficult to evaluate the mechanical properties of the cylinder inner structure. As a result, it was confirmed that the durability was optimal at $565^{\circ}C$, 1 hour, 0.5%. These optimal conditions were selected by the statistical analysis of the Minitab program(ver.17).

• Culinary science and hospitality research
• /
• v.9 no.4
• /
• pp.81-97
• /
• 2003

The purpose of this study was to evaluate hazard factors in the steps of production, holding and assembly and service of jabchae that were served by contracted management in school meal foodservice. And method of control with the Hazard Analysis Critical Control Point (HACCP)program was suggested. The hazard factors in jabchae product had come from the temperature, time, growth of microbiological equipment and utensils. Almost of raw materials, prepreparation and storage, cooking, holding, serving established the critical control point. It has shown that the microbiological quality of raw materials for jabchae was a little inferior at the time of receiving based on the total plate count(10$^3$∼10 $^{5}$ ), coliform(0∼10$^3$). However microbiological quality become acceptable level by washing and a few disinfection method. Microbiological growth has increased in 3hr at room temperature up to 5.1${\times}$10$^2$ after preparation of jobchae. In conclusion, it is extremly important to reduce hoiding and serving time and to avoid treating food within the danger zone for food safeness. In addition, the prevention of cross-contamination during mixing the ingredients with improper equipment and with insanitary treatments by workers was also important to keep the food safe in this foodservice facility.

• Journal of the Korean Society of Environmental Restoration Technology
• /
• v.6 no.1
• /
• pp.57-64
• /
• 2003

This study aims to discuss the characteristics on marketing distribution of landscape materials after consideration in the side of cognition on the present condition of marketing which is important factors for analysis in understanding the market of landscape materials. To do this, the investigation of marketing distribution are to collect data refer to purchases and sales reports and questionnaires, these results are used to analyzed the operative factor of forming market structure and problematic, improvement spot of marketing distribution. The periodic range of this paper is limited on 609 landscape materials and examination was performed from 21.Feb. to 15.Mar, in 2002. The results of the whole prices trends and marketing distribution survey can be summarized as follows : 1. Differences of cognition on marketing distribution among four group toward problematic spot on product and marketing of landscape materials was summarized as follows : 1) Group of landscape design : Interest of government, Various articles. 2) Group of landscape construction : Communication of marketing information, Role of intermediary ecc. 3) Group of landscape materials and cooperation between company and university : Interest of government ecc, 2. Differences of cognition on marketing distribution among four group toward improvemental spot on product and marketing of landscape materials was summarized as follows : 1) Group of landscape design and construction : Network of marketing distribution on landscape materials, Criterion of articles, Quality adiministration through establishment of sale level ecc.. 2) Group of landscape materials : Employment of specialist education program ecc.. 3) Group of cooperation between company and university : Conscious reformation of comsumer ecc.

• Journal of Korean Society of Rural Planning
• /
• v.17 no.1
• /
• pp.89-98
• /
• 2011

Recently, the food industry has evolved into a new and innovative trend according to its globalization and change of food consumption patterns. However, it is hard for the traditional food industry in Korea to meet the changing consumers' needs because of its poorer quality control and lower industrialization technology than other advanced industries. Also the knowledges acquired through a lot of time and efforts would be lost after the human resources with tacit knowledges leave by their too much aging. Especially, the 21st century would be called as knowledge based society which means that knowledge be the important contributing factor in the economic growth. In this regard, this study aimed at proposing the knowledge based system for systematically managing or preserving knowledges of Mosisongpyun industry in Yeonggwang County to seek for the sustainable development of the traditional food industry in Korea. The knowledge based system of Mosisongpyun industry in Yeonggwang County is finally proposed as follows; First, hardware is composed with the necessary unit facilities such as interpretive center, learning and experience room, library, etc. And the integrating facilities such as Mosisongpyun theme park, traditional village, and knowledge industrialization support center are proposed. Second, software is composed with the necessary unit softwares such as the preservation manual of traditional knowledge and skill, web-site administrator, development of graded textbooks, development database software, etc. And the integrating softwares such as development of innovation and management ability in Mosisongpyun industry are proposed. Third, humanware is composed with the necessary unit programs such as exhibition, own training program, incubator support system, etc. And the integrating programs such as the farm association corporation, the testing and research institute, the institution of learning and training are proposed.

• Journal of the Korean Society of Radiology
• /
• v.11 no.7
• /
• pp.679-685
• /
• 2017

Computed tomography has widely been used to diagnose patient disease, and patient dose also increase rapidly. To reduce the patient dose by CT, various techniques have been applied. The iterative reconstruction is used in view of image reconstruction. Image quality of the reconstructed section image through algebraic reconstruction technique, one of iterative reconstruction methods, was examined by the normalized root mean square error. The computer program was written with the Visual C++ under the parallel beam geometry, Shepp-Logan head phantom of $512{\times}512$ size, projections of 360, and detector-pixels of 1,024. The forward and backward projection was realized by Joseph method. The minimum NRMS of 0.108 was obtained after 10 iterations in the regularization parameter of 0.09-0.12, and the optimum image was obtained after 8 and 6 iterations for 0.1% and 0.2% noise. Variation of optimum value of the regularization parameter was observed according to the phantom used. If the ART was used in the reconstruction, the optimal value of the regularization parameter should be found in the case-by-case. By finding the optimal regularization parameter in the algebraic reconstruction technique, the reconstruction time can be reduced.

• Korean Journal of Human Ecology
• /
• v.24 no.3
• /
• pp.387-406
• /
• 2015

This study was to investigate consumers' recognition, knowledge and purchase attitude on genetically modified(GM) foods in Daejeon area. Data of 283 questionnaires were analyzed by using the SPSS(Ver. 17.0)program. Most of the subjects were women (91.9%), distributed 30's(41.7%) or 40's(31.8%), and graduated from university(41.3%). The kinds of GM foods that many subjects had known were soybean, corn, tomatoes and potatoes. The subjects answered that there were GM foods in supermarket items were 71%. Consumers' recognition on the safety of GM foods was 'somewhat anxious'(65.4%). After confirming which their purchasing item is GM foods, 'they will buy it case by case'(60.1%) or 'they will never buy it'(27.9%). The most reason of never buying GM foods was 'harmful to health'(82.3%). The first reliable information sources on GM foods were medical institutes and professionals. The knowledges about GM foods were significantly higher in 20's and 'less than 1year' of marriage duration than the other groups(p<0.05). On the purchase attitude of GM foods, the 20's responded favorably compared to other groups (p<0.01). Subjects' opinion on the necessity of development on GM foods tended to higher in 40's and 'less than 2 million won' of monthly income than the other groups. For the reason about necessity of it's development, 'nutritional, functionality and quality improvement' was 53.7%. In conclusion, many consumers regard that GM foods is not yet safe for health. Accordingly, government and research institutes should examine thoroughly and research continuously for the safety of GM foods. They must announce to consumers accurate information about GM foods.

• Korean Journal of Community Nutrition
• /
• v.18 no.6
• /
• pp.565-576
• /
• 2013

The purpose of this study was to investigate the effects of nutrition education on nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea. The subjects were 64 Chinese college students in Korea (educated group, 32 students vs. non-educated group, 32 students). Educated group was lessoned as group and/or individual. Nutrition education program consisted of four lessons (40min/lesson), '6 major nutrients & function (group lesson)', '6 food group and sources (group lesson)', 'personalized daily needed energy and food exchange units using Food Exchange System (individual lesson)', and 'smart choice of snacks and eating-out foods (group lesson)'. We examined the differences between educated group and non-educated group in nutrition knowledge, dietary attitudes and nutrients intake. After education, there were positive improvements on nutrition knowledge: 'function and foods of 6 nutrients', on dietary attitudes: 'type of breakfast' in educated group. In the evaluation of nutrient intakes according to Dietary Reference Intakes for Korean (KDRI), there were positive improvements on intake levels of riboflavin, fiber, vitamin B6, vitamin C, folate, Ca and K in the educated group. In the index of nutrition quality (INQ), nutrition adequacy ratio (NAR) and mean nutrition adequacy ratio (MAR) were significantly increased in the educated group. In conclusion, it is possible to improve nutrition knowledge, dietary attitude and dietary intake of Chinese college students in Korea through the nutrition education focused on personalized daily needed energy and food exchange units.

• Journal of the Korea Convergence Society
• /
• v.8 no.7
• /
• pp.47-62
• /
• 2017

This study aimed to provide a convergent understanding of the change of compassion ward nurses in general hospital by analyzing their empathic activity in a subjective and collective way. The data collection was performed from July 21 to August 30, 2016; a total of 6 nurses deemed to have an empathic experience in the compassion ward were interviewed. The results were acquired using Giorgi phenomenological qualitative research methodology on 26 themes and 5 essential categories. The top five categories were as follows: empathy goal, empathy precedent factor, empathy facilitation factor, empathy obstacle factor, and changes after the experience of the compassion ward activity. Our results provide meaningful insights for a better understanding of the essence of empathic experience. Moreover, effective data management under the prospective program improving nurses' empathic abilities can provide high-quality nursing in the future.

• Journal of Home Health Care Nursing
• /
• v.7 no.1
• /
• pp.73-82
• /
• 2000

Twenty-first century coming of health care in our country is in a situation of much conflict because the relationship between nurses and doctors is seen in terms of a traditional and vertical structure. Accordingly. it is very difficult to find collaboration amongst individuals of these two professions. Now nursing is trying to find independence and autonomy by carrying out independent professional skills. This study on collaboration and the obstacles hindering its pursuit. The strategies of collaboration to give better health care quality are as follows; First, a program for professionals should be developed to enhance professional knowledge and technology and train nursing professionals so that nursing can be acknowledged as a profession with a power to carry out on independent job. Second, collaboration reduces expenses and results in satisfactory performances of duty, high productivity, low incidence of medical accident, and higher satisfaction of the patient. Therefore the leader in the higher position should take positive stance for collaboration and help create a cooperative situation through the development of practical orders for collaboration. opening cooperative wards, and meeting for collaboration. Third, a collaboration model should be introduced into the courses of the nursing and medical school curriculum, which would influence job atmosphere after graduation. Fourth, nurses should have pride in their jobs as professionals and have confidence in their professional skill, knowledge and ability. Nurses should make an effort to share responsibility and have independence and autonomy. Fifth, common people as well as doctors know little about professional practice and the role of nurses, so a publicity campaign is also required.

• Journal of Food Hygiene and Safety
• /
• v.15 no.4
• /
• pp.304-314
• /
• 2000

Following the recent policy, enlargement of foodservice and contracted management systems of high school foodservices have been accelerated, and the scales of foodservices have been gradually increased. A sudden growth of domestic foodservice companies have remarkably disparated. Yet compared to that of the foodseuice control in advanced countries, domestic foodservice control has a lot more to learn. Due to the characteristics of foodservice establishment serving many people at a time, there is always a high potential of food bone outbreak. The purpose of this study was to evluate hazard factors in the steps of production, holding and assembly and service of fried curry hair-tail, cold seaweed and cucumber, fried pork cutlet, that were served by contracted management in high school foodservice centre, then to suggest method of control with the Hazard Analysis Critical Control Point(HACCP) program. Also we suggested the possibility that the contracted management of foodservice system can be established and utilized to identify the variation of holding temperature among floods up to 6 hours after cooking. The results are as follows; The hazard factors in food product had come from the temperature, time, pH, Aw, equipment and utensils. The critical control point(CCP) of each food product; curry hair-tail, cold seaweed and cucumber and pork cutlet was cooked and held before serving, prepared and held before serving, cooked and held before serving, and prepared, cooked and held before serving, respectively.