• 복식문화연구
• /
• 제24권4호
• /
• pp.471-482
• /
• 2016

This study investigated the characteristics of cotton production of Damyang-gun & Hwasun-gun, Yeongsan River compared with that of Gurye-gun, Seomjingang River in modern times. To do this, research method was both literature and fieldwork research, results were as follows. First, as for cotton fiber cultivation in Damyang-gun & Hwasun-gun, Chinese cotton (在來綿) has been cultivated during Japanese Colonial era unlike Gurye-gun. Especially, Yellow cotton (黃綿) has been cultivated in Hwasungun. Second, as for spinning in Damyang-gun, Hwasun-gun and Gurye-gun, some of cotton spinning process have been gradually changed to mechanization by market shop equipped with mechanized cotton gin and cotton whipping tool since Japanese colonial era. Third, the loom types also, like spinning tools, have been changed from the traditional Korean back-strap loom to the treadle loom in Damyang-gun, Hwasungun and Gurye-gun. Chemical dyeing with chemical dyestuff also has been done since Japanese Colonial era. Fourth, since the 1970s, the outputs of cotton production have been reduced in both Damyang-gun & Hwasun-gun. For Damyang-gun, this has been connected with bamboo craft since the Joseon Dynasty period. So, Damyang-gun has more concentrated on bamboo craft than cotton production. For Hwasun-gun, since Japanese Colonial era, sericulture has been very important. So, Hwasun-gun also has more concentrated on sericulture than cotton production. The main reason to discontinue cotton production in Damyang-gun, Hwasun-gun and Gurye-gun was related to the local choice like economic added value.

• 대한조선학회논문집
• /
• 제50권4호
• /
• pp.217-223
• /
• 2013

This paper presents the wet damping estimation of the segmented hull model using the random decrement technique together with the continuous wavelet transform. The tested 16 sea states are grouped together based on the speed of the ship in order to figure out the possible influence of the ship speed on the damping ratio. The measured time histories of vertical bending moment for each tested sea state were processed with random decrement technique to derive the free decay signal, from which the damping ratios are estimated. Also, the autocorrelation functions of the filtered signal were calculated and comparison was made with the free decay signal obtained from the random decrement technique. Then the wet damping ratios for each sea state group, as well as precise wet natural frequencies, are estimated by using continuous wavelet transform. It turned out that the wet natural frequencies derived from the measured signal did not show any significant discrepancy compared with those obtained by wet hammering test, whereas the damping ratio did. It was considered that the discrepancy of the damping ratio between in calm and moving water may be attributed to the viscous effects caused by dramatically different flow pattern and relative velocity between the vibrating structure and surrounding fluid particles.

• Journal of Dairy Science and Biotechnology
• /
• 제16권2호
• /
• pp.106-118
• /
• 1998

유청은 치즈제조시 부산물로 얻어지는 천연물이며, 새로운 기술발전에 따라 유청단백질의 농축물과 유청분획물들이 여러모로 이용 가능하게 되었고, 또한 여러 종류의 식품의 원료로 제공하게 되었다. 농축 유청단백질은 겔화, 유화성, 휩핑, 수분결합성, 지방대체성 등의 다양한 기능성을 함유하고 있다. 유청의 새로운 분획물인 알파락트알부민, 락토페린, 락토페록시다아제, 펩타이드 등은 이들의 생활성이나 건강향상성때문에 전세계적으로 관심이 높다. 이들 분획물에서 천연 항생물질, 천연 보존료 및 면역 향상 물질 등으로 새롭게 사용이 가능한 것으로 발견되었다. 기능성 식품산업의 성장에 힘입어 증가 추세에 있는 많은 제조업자들이 새로운 제품개발을 성공적으로 하는데 유청의 영양적, 기능적 조건들이 유리하다. 미국은 유청생산이 전세계에서 가장 큰 유일한 생산국이고 또한 수출국이다. 1997년에는 백만톤 이상의 유청제품들이 미국에서 제조되었다.

• 동아시아식생활학회지
• /
• 제17권4호
• /
• pp.540-546
• /
• 2007

대전, 충청(청주, 천안)지역의 제과점에서 수거한 제빵류 42개의 시료에서 조지방을 추출하고 이것을 Gas Chromatography(GC)를 이용하여 트랜스 지방의 함량을 분석하였다. 수거한 시료는 생크림 케이크 9개, 페이스츄리 9개, 슈크림 7개, 크로켓 9개, 찹쌀 도넛 8개였다. 추출한 시료의 조지방 함량은 페이스츄리 10.67$\sim$34.26%로 가장 높은 조지방 함량을 보였으며, 찹쌀 도넛은 1.44$\sim$4.34%로 가장 낮은 조지방 함량을 보였다. 트랜스 지방의 함량은 생크림 케이크 0.03$\sim$1.31 g/100 g of food, 페이스츄리가 0.21$\sim$2.69 g/100 g of food, 슈크림 0.09$\sim$0.43 g/100 g of food, 크로켓 0.22$\sim$1.99g/100 g of food, 찹쌀 도넛 0.02$\sim$0.38 g/100 g of food로 페이스츄리가 시료들 중에서 가장 높은 함량을 나타내었으며, 분석한 시료들 중에서 트랜스지방의 함량이 2 g/100g of food를 초과하는 시료가 모두 페이스츄리에서 검출되었다.

• Earthquakes and Structures
• /
• 제11권6호
• /
• pp.1101-1121
• /
• 2016

Base isolation, one of the popular seismic protection approaches proven to be effective in practical applications, has been widely applied worldwide during the past few decades. As the techniques mature, it has been recognised that, the biggest issue faced in base isolation technique is the challenge of great base displacement demand, which leads to the potential of overturning of the structure, instability and permanent damage of the isolators. Meanwhile, drain, ventilation and regular maintenance at the base isolation level are quite difficult and rather time- and fund- consuming, especially in the highly populated areas. To address these challenges, a number of efforts have been dedicated to propose new isolation systems, including segmental building, additional storey isolation (ASI) and mid-storey isolation system, etc. However, such techniques have their own flaws, among which whipping effect is the most obvious one. Moreover, due to their inherent passive nature, all these techniques, including traditional base isolation system, show incapability to cope with the unpredictable and diverse nature of earthquakes. The solution for the aforementioned challenge is to develop an innovative vibration isolation system to realise variable structural stiffness to maximise the adaptability and controllability of the system. Recently, advances on the development of an adaptive magneto-rheological elastomer (MRE) vibration isolator has enlightened the development of adaptive base isolation systems due to its ability to alter stiffness by changing applied electrical current. In this study, an innovative semi-active storey isolation system inserting such novel MRE isolators between each floor is proposed. The stiffness of each level in the proposed isolation system can thus be changed according to characteristics of the MRE isolators. Non-dominated sorting genetic algorithm type II (NSGA-II) with dynamic crowding distance (DCD) is utilised for the optimisation of the parameters at isolation level in the system. Extensive comparative simulation studies have been conducted using 5-storey benchmark model to evaluate the performance of the proposed isolation system under different earthquake excitations. Simulation results compare the seismic responses of bare building, building with passive controlled MRE base isolation system, building with passive-controlled MRE storey isolation system and building with optimised storey isolation system.

• 한국식품조리과학회지
• /
• 제19권4호
• /
• pp.454-462
• /
• 2003

본 연구는 서울시에 위치한 소규모 베이커리 2곳을 대상으로 제빵류(단팥빵, 크림빵, 케익류)의 원료 및 공정별, 제빵기구$.$용기, 제빵종사자와 작업장환경에 대한 일반세균, 대장균군 및 급식소에서 위해세균으로 정의되어 있는 E. coli, Salmonella, Yersinia, Staphylococcus와 같은 식중독균에 대한 미생물 검색을 실시함으로써 소규모 베이커리에서의 HACCP적용을 위한 기초자료를 제공하고자 하였으며, 그 결과는 다음과 같았다. 1. 채취한 시료의 일반세균수 및 대장균군수는 대부분의 시료에서 안전성 수준을 초과하였다. 2. 대장균은 A점포의 혼합기, 수도꼭지, 쓰레기통, 작업장 바닥과 손잡이, 단팥빵 및 크림 빵 성형단계의 시료에서 균이 분리되었다. 3. 살모넬라균은 A점포의 원재료인 마가린과 단팥빵 성형단계의 시료에서 검출되었다. 4. 황색포도상구균은 A점포의 계란과 빵자르는 기계 및 B점포의 크림빵 성형단계의 시료에서 검출되었고, 독소형은 enterotoxin A인 것으로 확인되었다. 5. PCR분석 결과 E. coli O157은 음성인 반면, Salmonella균은 양성임이 판명되었다. 이상의 결과가 소규모 베이커리에서의 HACCP적용을 위한 미생물학적 위해도 평가의 전반적인 면을 대표할 수 없는 연구의 제한성을 가지고는 있으나 이연구를 기초로 더욱더 체계적인 연구들이 실시되리라 기대한다.

• 한국수산과학회지
• /
• 제55권2호
• /
• pp.102-110
• /
• 2022

This study was conducted to optimize the processing process for the oyster Crassostrea gigas gratin with cream sauce (OG-CS). The optimum concentration of added milk for oyster extract with milk (OE-M) was 35.0% based on the frozen-boiled oyster (F-BO), as suggested by the results of sensory evaluation. Response surface methodology was performed with whipping cream (WC)/[OE-M+mixed powder (garlic powder:onion powder=1:1) (MP)] (X₁) and OE-M/MP (X₂) as independent variables and viscosity (Y₁), amino acid nitrogen (Y₂), and overall acceptance for sensory evaluation (Y₃) as dependent variables. The optimal proportions were 74.55% of WC, 20.25% of OE-M, and 5.2% of MP, and the predicted multiple response optimal values for the dependent variables were 3,735.6 cP of Y₁, 197.0 mg/100 g of Y₂, and 6.2 score of Y₃. Under optimal conditions, the experimental values for Y₁, Y₂, and Y₃ were 3,711.9±30.0 cP, 198.1±1.9 mg/100 g, and 6.3±0.5 score, respectively, which were not significantly different from the predicted values (P>0.05). Further, the results of sensory evaluation suggested that the optimum concentration of macaroni:cheese (1:2) to be 46.2% based on the F-BO. The OG-CS prepared under these optimal conditions was superior to the commercial seafood gratin in overall acceptance.

• 한국운동역학회지
• /
• 제15권1호
• /
• pp.29-44
• /
• 2005

The purpose of this study is to reveal the effects of two different kicks, the drop kick and the punt kick, into the kicking motion, through the kinetic comparative analysis of the kicking motion, which is conducted when one kicks a soccer goal. To grasp kinetic changing factors, which is performed by individual's each body segment, I connected kicking motions, which were analyzed by a two dimension co-ordination, into the personal computer to concrete the digits of it and smoothed by 10Hz. Using the smoothed data, I found a needed kinematical data by inputting an analytical program into the computer. The result of comparative analysis of two kicking motions can be summarized as below. 1. There was not a big difference between the time of the loading phase and the time of the swing phase, which can affect the exact impact and the angle of balls aviation direction. 2. The two kicks were not affected the timing and the velocity of the kicking leg's segment. 3. In the goal kick motion, the maximum velocity timing of the kicking leg's lower segment showed the following orders: the thigh(-0.06sec), the lower leg(-0.05sec), the foot(-0.018sec) in the drop kick, and the thigh(-0.06sec), the lower leg(-0.05sec), the foot(-0.015sec) in the punt kick. It showed that whipping motion increases the velocity of the foot at the time of impact. 4. At the time of impact, there was not a significant difference in the supporting leg's knee and ankle. When one does the punt kick, the subject spreads out his hip joint more at the time of impact. 5. When the impact performed, kicking leg's every segment was similar. Because the height of the ball is higher in the punt kick than in the drop kick, the subject has to stretch the knees more when he kicks a ball, so there is a significant affect on the angle and the distance of the ball's flying. 6. When one performs the drop kick, the stride is 0.02m shorter than the punt kick, and the ratio of height of the drop kick is 0.05 smaller than the punt kick. This difference greatly affects the center of the ball, the supporting leg's location, and the location of the center of gravity with the center of the ball at the time of impact. 7. Right before the moment of the impact, the center of gravity was located from the center of the ball, the height of the drop kick was 0.67m ratio of height was 0.37, and the height of the punt kick was 0.65m ratio of height was 0.36. The drop kick was located more to the back 0.21m ratio of height was 0.12, the punt kick was located more to the back 0.28m ratio of height was 0.16. 8. There was not a significant difference in the absolute angle of incidence and the maximum distance, but the absolute velocity of incidence showed a significant difference. This difference is caused from that whether players have the time to perform of not; the drop kick is used when the players have time to perform, and punt kick is used when the players launch a shifting attack. 9. The surface reaction force of the supporting leg had some relation with the approaching angle. Vertical reaction force (Fz) showed some differences in the two movements(p<0.05). The maximum force of the right and left surface reaction force (Fx) didn't have much differences (p<0.05), but it showed the tendency that the maximum force occurs before the peak force of the front and back surface (Fy) occurs.

• 동양고전연구
• /
• 제54호
• /
• pp.289-318
• /
• 2014

이 연구는 "무예도보통지"의 권법을 종합적인 관점에서 해석하는 것이다. 권법에 대한 인용서목 분석과 "기효신서", "무예제보번역속집", "무비지"의 권법 자세를 비교하는 목적이 있다. 문헌고찰을 통해 얻은 결론은 다음과 같다. 첫째, "무예도보통지" 권법의 인용서목을 검토한 결과, 중국문헌 14개, 한국문헌 2개 등 총 16개로 나타났다. 일본의 문헌은 권법 내용에 실리지 않았다. 중국의 대표적인 문헌으로는 "한서", "기효신서", "무비지" 등이었고, 한국의 대표적인 문헌으로는 "무예제보번역속집" 이었다. 둘째, 중국의 "기효신서", "무비지", 한국의 "무예제보번역속집", "무예도보통지" 등 4개의 문헌을 통해 나타난 동일한 자세는 현각허이세, 기고세, 안시측신세, 염주세, 포가세 등이었다. "기효신서"를 제외한 3개의 문헌에서는 정란, 귀축각, 지당세, 수두세, 신권, 일조편, 작지룡, 조양수 등 8개의 동일한 자세가 나타났다. "무비지"와 "무예도보통지"의 문헌에서만 보이는 동일한 자세로는 나찰의출문가자변하세, 금계독립세였다. 셋째, 권법 자세를 비교한 결과, 무엇보다 한국의 "무예제보번역속집"에서는 축천과 응쇄익이라는 독특한 자세가 나타났고, "무예도보통지"에서는 오화전신세와 갑을상부라는 독특한 동작이 나타났다. 문헌 연대로는 "기효신서"가 가장 빠르지만 기술특성을 고려할 때 "무예제보번역속집"과 "무예도보통지"에서 자세에 대한 변화가 점차 생기기 시작하였고, 무엇보다 조선 시대상에 맞는 독특한 자세들이 개발되기 시작하였다고 볼 수 있다. 종합적으로, "무예도보통지"의 권법은 "한서", "기효신서", "무비지"의 중국 문헌과 "무예제보번역속집"의 한국 문헌을 참고해서 집필되었다. 권법의 자세는 중국의 "기효신서", "무비지", 한국의 "무예제보번역속집", "무예도보통지"에서 5개의 동일한 동작 외에 다른 동작들은 점차 변화하였고, "무예제보번역속집"부터 8가지의 새로운 자세가 나타나기 시작하였고, 축천세와 응쇄익세의 2개 동작은 "무예제보번역속집"에만 나타났다. 특히 우리나라 권법은 축천세와 응쇄익세, 갑을상부, 오화전신세는 중국문헌의 권법 관련내용에서는 찾아볼 수 없는 새로운 기술들을 개발함으로써 점차 우리나라 실정에 맞게 변화를 꾀하였음을 알 수 있다. 이 연구의 의의는 조선시대 권법의 무술사적 의미를 해석하고 오늘날 맨손무예로 각광받고 있는 태권도의 전통주의적 관점에서 역사해석의 토대마련을 위한 징검다리를 놓았다는 점이다. 후속연구에서는 "무예도보통지"와 태권도의 기술에 대한 차이와 유사성 분석을 통해 태권도와 권법 사이에 관련성을 확인할 것이다.