• 산업경영시스템학회지
• /
• 제38권4호
• /
• pp.177-183
• /
• 2015

Incremental sheet metal forming is a manufacturing process to produce thin parts using sheet metals by a series of small incremental deformation. The process rarely needs dedicated dies and molds, thus, preparation time for the process is relatively short as to be compared to conventional metal forming. Spring back in sheet metal working is very common, which causes critical errors in dimensions. Incremental sheet metal forming is not fully investigated yet. Hence, incremental sheet metal forming frequently produces inaccurate parts. This paper proposes a method to minimize dimensional errors to improve shape accuracy of products manufactured by incremental forming. This study conducts experiments using an exclusive incremental forming machine and the material for these experiments are sheets of aluminum AL1015. This research defines a process parameter and selects a few factors for the experiments. The parameters employed in this paper are tool feed rate, tool diameter, step depth, material thickness, forming method, dies applied, and tool path method. In addition, their levels for each factor are determined. The plan of the experiments is designed using orthogonal array $L_8$ ($2^7$) which requires minimum number of experiments. Based on the measurements, dimensional errors are collected both on the tool contacted surfaces and on the non-contacted surfaces. The distances between the formed surfaces and the CAD models are scanned and recorded using a commercial software product. These collected data are statistically analyzed and ANOVAs (analysis of variances) are drawn up. From the ANOVAs, this paper concludes that the process parameters of tool diameter, forming depth, and forming method are the significant factors to reduce the errors on the tool contacted surface. On the other hand, the experimental factors of forming method and dies applied are the significant factors on the non-contacted surface. However, the negative forming method always produces better accuracy than the positive forming method.

• 대한건축학회논문집:구조계
• /
• 제36권5호
• /
• pp.155-164
• /
• 2020

This research used Analytic Hierarchy Process(AHP) to analyze the importance and priority of functional space and evaluation factors of each functional space of the military dining facility. Dining in the military is an important factor in restoring combat power and promoting morale. The military dining facility serves as a not only for meals, but also for watching TV, education and club activities. Workers working in dining facility spend most of their work hours in dining facility, perform tasks such as cooking, dishwashing, and leftover disposal, and take breaks. As such, the military dining facility is a space where various functions are performed, and space planning should take into account these various functions when planning the building of the dining facility. However, the criteria for defense and military facilities, which are the basis for planning the space of military dining facility, are calculated only by simply analyzing the standard floor plan to match the size of the person-to. Therefore, when there is space to be reduced in the total area, there are side effects such as leaving visible table space without consideration for priority or functional space, unseen office space, and adjusting the entire area through reduction of the lounge. Accordingly, based on the priority of the space that the staff of the military dining facility considers important, this research aims to analyze the characteristics of each functional space through classification according to its unique function. This can be an indicator that can be used as a basis for future revision of the building floor area standards of the defense and military facilities standards, and it can improve usability with an efficient space plan that takes into account the characteristics of the Korean military and the satisfaction of its workers. Furthermore, efficient use of the defense budget through rational building plans can contribute to budget reduction.

• 한국안전학회지
• /
• 제38권2호
• /
• pp.52-59
• /
• 2023

Due to the routine nature of social distancing in accordance with the COVID-19 pandemic, the logistics industry is under rapid development, given that offline demand is focused on online platforms. The number of warehouse workplaces and workers are steadily increasing per annum, and the industrial accident rate of transportation, warehouse, and telecommunication industries to which warehouse employees belong is higher than the total industrial accident rate in Korea. In previous studies, warehouse workers reported exposure to health hazards such as musculoskeletal disorders due to the handling of heavy objects and improper working postures. Accordingly, in this study, a survey was conducted to investigate symptoms of musculoskeletal disorders with focus on parcel delivery workers nationwide. The questionnaire included a musculoskeletal disorder symptom survey table to identify information such as worker occupational history, work type, and signs or symptoms of musculoskeletal disorders. Survey response data from 453 people were obtained to determine the influence of delivery business characteristics on occupational musculoskeletal disorders, and the influencing factors were analyzed. Based on the results, in the analysis of pain with respect to body part, the duration, degree, and frequency of pain were highest in the leg part, and as a result, the average value for the leg part exhibited a significant difference from those of other body parts. In addition, 52.32% of workers exhibited symptoms of musculoskeletal disorders, and a high number of patients with musculoskeletal disorders was observed in the work group with less than three years of service and with ages ranging from 30-39. The results of this study can serve as basic data for the derivation of a management plan that meets the characteristics of musculoskeletal disorders that impact logistics workers overburdened with work due to the rapid increase in parcel delivery volume in accordance with an increase in online consumption.

• Safety and Health at Work
• /
• 제14권1호
• /
• pp.66-70
• /
• 2023

Background: Online teaching and learning extend the duration of using gadgets such as mobile phones and tablets. A prolonged usage of these gadgets in a static position can lead to musculoskeletal disorders (MSD). Therefore, this study aims to identify the risk factors related to musculoskeletal symptoms while using gadgets during work from home due to the COVID-19 pandemic. Method: A cross-sectional survey with online-based questionnaires was collected from the University of Indonesia, consisting of lecturers, students, and managerial staff. The minimum number of respondents was 1,080 and was defined by stratified random sampling. Furthermore, the dependent variable was musculoskeletal symptoms, while the independent were age, gender, job position, duration, activity when using gadgets, and how to hold them. Result: Most of the respondents had mobile phones but only 16% had tablets. Furthermore, about 56.7% have used a mobile phone for more than 10 years, while about 89.7% have used a tablet for less than 10 years. A multivariate analysis found factors that were significantly associated with MSD symptoms while using a mobile phone, such as age, gender, web browsing activity, work, or college activities. These activities include doing assignments and holding the phone with two hands with two thumbs actively operating. The factors that were significantly associated with MSD symptoms when using tablets were gender, academic position, social media activity, and placing the tablet on a table with two actively working index fingers. Conclusion: Therefore, from the results of this study it is necessary to have WFH and e-learning policies to reduce MSD symptoms and enhance productivity at work.

• 한국수산과학회지
• /
• 제28권6호
• /
• pp.812-813
• /
• 1995

Lactococcal cells are nutritionally fastidious and thus, generally cultured either in milk or M17 medium (Terzaghi and Sandine, 1975). In this study, Lactococcus cremoris wild-type (KH) and its less­proteolytic mutant (KHA1) cells were grown on the M17 medium or with modified M17 medium by replicated parallel experiments. The modified M17 medium had the same composition as M17 medium, except that lactose was replaced by glucose. Analyses of culture-broth samples, in which the M17 and the modified M17 media were used, were conducted by high-performance liquid chromatography (HPLC). But, working with these media created noisy problems in analyses of samples. Therefore, a new semi-synthetic medium was developed on the basis of nutritional requirements (Morishita et al., 1981). The composition of the semi-synthetic medium determined on the basis of the nutritional requirements and the composition of milk, is presented in Table 1. The composition of M17 medium is also presented and compared in the table. L. cremoris KH and KHA1 cells were grown again on the new synthetic medium containing glucose or lactose. The broth samples were then drawn and analyzed by HPLC. Clearer separations of fermented products were achieved from the new medium than those with the M17 and the modified M17 media. In comparison with the M17 or the modified M17 media, growth on the new medium was good (Kim et al, 1993). Additional fermentations were also carried out at a controlled pH of 7.0, where enhanced growth of lactococcal cells was obtained. In the fermentations, samples were also analyzed for the concentrations of sugar and lactic acid. The results showed that the new synthetic medium was as good as or better than the M 17 and the modified M 17 media. This is because casein hydrolysate in the synthetic medium provided a ready supply of amino acids and peptides for L. cremoris KH and KHA1 cells. Lactic acid bacteria (LAB) including Lactococcal cells have been known to be an effective means of preserving foods, at the same time as giving particular tastes in fields of dairy products. LAB also have always occupied an important place in the technology of sea products, and marine LAB have known to be present in traditional fermented products (Ohhira et al, 1988). To apply the new synthetic medium to marine LAB, two different LAB were isolated from pickled anchovy and pollacks caviar and were grown on the new media in which various concentrations of NaCl $(3, 5, 7 and 10\%)$ added. They were also grown on the medium solution in natural seawater $(35\%o\;salinity)$ and on the solution of natural seawater itself, too. As seen in Fig. 1, Marine LAB were grown best on the synthetic medium solution in natural seawater and the higher concentrations of NaCl were added to the medium, the longer lag-phase of growth profile appeared. Marine LAB in natural seawater were not grown well. From these results, the synthetic medium seems good to cultivate cells which are essential to get salted fish aged. In this study, it showed that the new synthetic medium provided adequate nutrition for L. cremoris KH and KHA1 cells, which have been used as cheese starters (Stadhouders et al, 1988). Using this new medium, the acid production capability of starter cultures could be also measured quantitatively. Thus, this new medium was inferior to the M17 or the modified M17 medium in culturing the cheese starters and in measuring fermentation characteristics of the starter cells. Moreover, this new medium found to be good for selected and well-identified marine LAB which are used in rapid fermentations of low-salted fish.

• 한국주거학회논문집
• /
• 제20권1호
• /
• pp.59-70
• /
• 2009

The purpose of the study is to suggest the amount of space for each behavior according to the classification of behavior in the housing to plan the optimal floor space of the elderly housing. The method for calculating space for behavior begins with classifying behaviors, identifying them and then taking pictures of the model of elderly people who reproduce each behavior. Based on the pictures, body parts which are necessary for each behavior are assembled and the formula for behavioral space is created. The space for behavior is produced considering the body dimensions of Korean elderly in their sixty's as well as the furniture size and the psychological distance between people. 3D modeling is used to verify the result. Human behaviors can be classified into individual-related, housework-related, family-related, reception-related and other behaviors. These five behaviors are subdivided into more specific behaviors. The area for each specific behavior is calculated with the anthropometric data of the elderly, preferred furniture dimension and psychological area. As a result the required area for specific behaviors is as follows: the behavior of sleeping in a bed needs $4.3m^2$; the behavior of changing clothes on a chair, $1.7m^2$; the behavior of watching TV on the floor $1.3m^2$, the behavior of working and reading using a desk, $2.1m^2$, the behavior of exercise, $2.5m^2$; the behavior of showering on a chair, $1.3m^2$ and showering using a wheelchair, $1.9m^2$; the behavior of toileting using a wheelchair, $2.3m^2$; the behavior of washing up using a wheelchair, $1.9m^2$; the behavior of eating using a table for four persons, $4.4m^2$; the behavior of cooking and washing dishes, $0.9m^2$ per counter-top; the behavior of washing clothes using a washing machine, $0.9m^2$; the behavior of ironing on the floor $1.4m^2$; the behavior of reception(three persons) on the floor considering personal space, $4.0m^2$; the behavior of taking on and off shoes on a chair, $1.3m^2$. The result of the study is utilized as quantitative data to calculate optimal floor space for elderly housing. In addition, qualitative data such as characteristics of housing preference, spacial usage and storage capacity are necessary to produce the floor space which can provide convenient and safe living environment.

• 한국콘텐츠학회논문지
• /
• 제15권9호
• /
• pp.403-410
• /
• 2015

MRI는 1970년을 시작으로 자장 세기와 수신 채널 수, 촬영시간의 단축 등으로 많은 발전을 해 오고 있으며, 병원 또한 각종 전산 시스템과 무선 네트워크의 발전으로 인해 각종 진료 영상장비로부터 디지털 영상을 획득, 저장 및 관리하게 되었다. 하지만, 국내 대학들은 고가의 실습장비와 유지비로 인하여 자체에서는 실습을 하지 못하고 있으며 임상 실습에 의존하고 있다. 이에 윈도우즈 운영체제의 PC상에서 MR 환자의 검사 프로그램을 개발하여 학생들이 많이 다루어 봄으로써 임상에서 근무하기 전 많은 도움을 주고자 하였다. MRI Simulator의 Relational Database 설계는 각 기능과 자료의 특성에 따라 7개의 Table로 구성하였으며, 환자정보 설계는 임상에서의 환자등록 방법을 기준으로 각 단계별 기능을 분류 하였다. 또, 검사를 위한 기본 정보 설정을 가정하여 각각의 설정 값 및 그 내용을 분류 하였다. 실행 단계별 메뉴는 한 눈에 볼 수 있도록 왼편에 배열을 하였다. 환자 등록은 이름, 성별, 고유번호, 생년월일, 몸무게 등 기초정보를 입력하고, 환자의 자세와 검사 방향을 설정하였다. 또, 검사부위와 Pulse Sequence을 나열하고, 선택하도록 분류하였다. 그리고 Protocol 이름과 부가 인자들를 입력할 수 있도록 하였다. 최종 화면은 검사 영상과 환자 정보, 검사 조건 등을 확인할 수 있도록 설계하였다. 이 프로그램을 통해 환자정보의 입력과 검사조건의 변경을 학습해봄으로써 이론과 실습을 통한 용어의 이해에 많은 도움을 주어 실제 임상근무에서 배우는 시간을 단축시킬 수 있다.

• Journal of Nutrition and Health
• /
• 제30권6호
• /
• pp.704-714
• /
• 1997

The purpose of this survey was to investigate the operation and the environment of foodservice in elementary schools nationwide. A questionnaire about foodservice management to practice and foodservice operation was mailed to dietitians of each school . Of the 1, 416 schools that participated in this survey, 388 schools were selected for analysis. The main results of this study are as follows. More schools in small cities . Education levels of dietitians were significantly different from area to area. Mean total length of employment for dietitians at school foodservice was 4.7 years and varied significantly by area and the type of foodservice system. Foodservice has been operated for 2-5 years in most of schools. Schools in large cities served more people than those in small cities and rural areas. Also , schools adapting conventional foodservice system served more people than those adapting commissary or joint management system. Foodservice expense also veried significantly by area and foodservice systems. Mean foodservice expense per meal were significantly higher in schools adapting commissary system than those adapting other systems. Most schools employed dietitians, cooks, and assistant cooks, but not engineers not drivers. Mothers of students were working voluntarily. The degree of participation by mothers in cooking , serving , and cleaning was higher in schools of small cities and rural areas than those in large cities, in schools adapting commissary or joint management system than those adapting conventional system. Education and training ranked as personnel management had one of the hardest tasks. Education and training of employees were also difficult for dietitians, especially in commissary or joint management systems. Percentage of schools having separate lunchroom was higher in small cities rural areas than in large cities, in joint management or commissary system than conventional system. Most difficult matters in serving was the portion control. Over 40% of schools did not use standard recipes. Menu cycles were shorter in schools in small cities and rural areas which adapted the joint management system than area other schools. Except refrigerators, thermos , display racks, sterilizers, sinks, worktables, and table, all other equipment were insufficient in most of schools. More than half of the schools didn't have rice cookers, flatware racks, and distributing carts which are stated plainly in detailed enforcement regulations for school foodservice. Cooking equipments were described as the most needed by dietians. According to the results of this survey, many and urgent problems need to be addressed improve the quality of school foodservice . Lunchroom setups, effective personnel management and expenses, recipes standardization, serving size control and regular checking and repairing of equipments are all problems to be addressed.

• International Journal of Advanced Culture Technology
• /
• 제5권3호
• /
• pp.24-34
• /
• 2017

Nail art is a kind of nail painting or decoration that adds to the beauty. Throughout making nail art, the worker was on a dusty operation with the smoothing of chemicals and nails. People working at nail shops not only use a variety of chemicals, but also experience a lot of fine powder during the process of nail trimmings. While drying the chemical adhesive, the workers often complain of eye, nose and throat discomfort. In addition, the acrylic brush is characterized by a lot of smell when washed with washing solution. Also nail art workers directly influence the worker's breathing through the work done by placing the guest's hands in a work space called a nail table. Chemical ingredients used in nail art procedures include acetone, ethyl acetic acid, toluene, butyl acetic acid, glue, and top coating of nail varnishes. Prolonged inhalation of these substances may cause dizziness, vomiting, as well as impaired respiratory system. The purpose of this study is to investigate the respiratory symptoms of nail shop workers who are likely to be affected by work in nail shop and to find out which factors have the greatest influence if they have respiratory symptoms. Therefore this study is to provide basic data on the health management system of people engaged in nail shop and to develop health education program. For this study, the data collection was collected on July 7, 2017 for the nail shop workers attending the nail art trend seminar held in Gwangju, in Korea. The data were all 236. However, except for the poor data, 208 data were used for the final analysis. The questionnaire consisted of 30 in general questions, questions about self-efficacy in 24 questions. elf-efficacy measuring tool developed by A.Y, Kim, I. Y, Park(2001). The self-efficacy questionnaire consists of 24 items and is self-reported 7-point Likert scale. The reliability of this tool was cronbach alpha = .934.The collected data were analyzed using spss 18.0. Information of Research participant performed frequency analysis. To examine the effects of personal characteristics on self-efficacy, $X^2$ analysis was conducted. And also $X^2$ analysis was conducted to analyze the coughing symptom appearance according to individual and environmental factors. A hierarchical regression analysis was used to determine which of the personal and environmental factors influenced cough symptoms.

• 대한수학교육학회지:학교수학
• /
• 제13권1호
• /
• pp.65-88
• /
• 2011

본 연구에서는 먼저 수학사에서 미적분학의 기본정리의 발달 과정을 고찰하고 기하적, 대수적, 형식적 관점에서 그 발생과정을 구분하여 배열한 다음, 이를 바탕으로 학생들이 겪을 수 있는 인식론적 장애와 교과서의 관련 내용을 분석하였다. 그리고 미적분학의 기본정리와 관련된 수학사, 학생들의 오류, 교과서 분석 내용을 바탕으로 미적분학의 기본정리를 학생들에게 의미충실하게 지도할 수 있도록 교사의 'folding back 사고 모형'을 개발하였다([그림 V-1] 참조). 'folding back 사고 모형'은 미적분학의 기본정리와 관련된 수학사, 학생들의 오류, 교과서 분석 내용을 바탕으로 교사가 어떤 교수학적 중재를 활용하는지를 결정하는 단계와 미적분학의 기본정리 개념의 역사발생적 배열 및 학생의 개념 이해 수준을 고려하여 재구성한 '발생적 이해 수준에 따른 개념 모형'([그림 V-2])을 중심으로 제작되었다. 'folding back 사고 모형'의 교수학적 중재 단계에서는 교사가 실제 수업을 설계할 때 활용할 수 있는 자기질문 형식의 'folding back 사고의 적용 요령'(<표 V-1>)을 개발하여 제시하였다. 본 연구에서 제안한 'folding back 사고 모형'은 Pirie-Kieren(1991)의 이론에서 제시된 folding back 개념을 활용하여 교사가 실제로 수학 수업을 설계할 때 수학사와 학생의 오류를 고려할 수 있도록 개발된 사고 모형이다. 이는 수학 교사의 전문성 신장을 이끌고 학생에게는 교과 내용을 배우면서 사고력을 향상 시킬 수 있는 수업을 제공하는데 기여할 수 있을 것이다.