• The Korean Journal of Health Service Management
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• v.11 no.4
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• pp.203-211
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• 2017

Objectives : This study aims to design a method for drying forceps jars. As part of the process, holes were made in the forceps jars. Drying time, rate of wet pack, and cost of rewashing linen were then determined. Moreover, the study looked into the bacteria incidence rate in the forceps jars. This study suggests a practical way for preventing infection in a hospital through a surgical device. Methods : This study investigated the effect of forceps jars with holes on reducing drying time, rate of wet pack, and cost of rewashing linen. It also looked into the bacteria incidence rate in the forceps jars through a parallel design. Data was collected and analyzed using SPSS version 21. Results : The drying time of a forceps jars was remarkably reduced from $18.44{\pm}0.2$ minutes(non-hole forceps jars) to $0.58{\pm}0.02$ minutes(4-hole forceps jars). The rate of wet pack of non-hole forceps jars was 51.4%. However, the rate of 4-hole forceps jars reached 4.6%. The cost of rewashing linen saw a decline from 38,073 won to 3,381 won. In addition, no bacteria and virus were detected from the 24-hours usage of forceps jars even though the jars had holes. Conclusions : The 4-hole forceps jars greatly increased work efficiency as a result of the reduced drying time, rate of wet-pack and cost of rewashing linen. The 4-hole forceps jars did not influence their sterilizing effect.

• Culinary science and hospitality research
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• v.6 no.3
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• pp.357-371
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• 2000

Changes of Microflora, enzyme activity, and contents of several taste compounds in traditional Kanjang(Korean Soy Sauce) with the variation of fermentation jars and Meju(fermented soybean brick)concentration were studied. Substitution possibilities of clay jar with glass jar and improvement possibilities of taste and nutritional value with increased Meju concentration were examined. (1) Aerobic bacteria and lactic acid bacteria were enumerated during fermentation and ripening period. But yeast and molds were hardly isolated. The number of viable cells showed small changes during fermentation and ripening period. (2) Isolated Aerobic bacteria were identified as Bacillus subtilis, Bacillus lichenformis, and lactic acid bacteria were identified as Lactlbacillus lactis lactis and lactobacillus brevis. (3) The activities of $\alpha$-amylase and $\beta$-amylase increased during fermentation period, but did not show any trend by fermentation jars or Meju concentrations. Protense activity showed small difference among four samples, and increased during the fermentation period.

• Asia-Pacific Journal of Business
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• v.10 no.4
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• pp.167-180
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• 2019

The purpose of this paper is to explore Laos mysterious 'Plain of Jars' area in a village. 'The Plain of Jars' site has been proposed for listing as a UNESCO World Heritage Monument. The study used convenience sampling and surveyed tourists who visited Tonghahin in Xieng Khouang. The results of this study are summarized as follows: First, Tonghahin is introduction stage from the tourism life cycle due to lack of basic infrastructure such as road condition, transportation, information service, etc,. Second, this study examined the ways to improve methods such as adminstration system and hospitality service manual for tourist site. Thereafter, third, to develop each attraction, they have come with better tourism products. These things are foresight-able to-do list for nomination as the UNESCO World Heritage. The recommendations and suggestions for future research are also discussed.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.845-849
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• 1988

A laboratory scale storage facility consisting of a cold room, sample jars and a ventilation device was designed and built. Storaging sample jars (1.7 l) for fruit were fabricated with transparent acryl and provided with a constant air flow. For the supplying of air to sample jars, the air distributing system was built with solenoid valves, an air precooling coil and a pressure equalizing tank. To provide the programmable storaging environment of the facility a microprocessor-based controller was designed and installed. The controller was built with the 8 bit microprocessor (Z-80), EPROM, RAM, programmable peripheral interface(8255 PPI), and A/D converter. Softwares for the auto-temperature measurement and control of the storage system were developed and systemized in ROM. The automated storage system was applied to citrus storage, and the temperature of the storage facilities was successfully acquisited to the computer and controlled.

• Journal of Acupuncture Research
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• v.25 no.1
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• pp.121-130
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• 2008

Objectives : Cupping therapy is a stimulation therapy similar to acupuncture and moxibustion with effects that differ depending on the degree of stimulus. To make the strength of the skin objective in cupping therapy for this study, we measured negative pressure in the cupping jar and calculated the expansion rate of the skin. Subjects and Methods : In this study, we experimented with cupping therapy jars made for sale and used in clinics. We studied the pressure in the jars and the changes on the skin surface by measuring properties. We used commercial jars of four different volumes and diameters and tried to discover the properties on the size of the jar. Results : The results of experiment with the cupping therapy are as follows: 1. The lowest pressure in a jar was measured at $-600{\sim}610mmHg$, and the number of operating of vacuum pump for reaching lowest pressure was increased recording where the volume of the jar would be big, but the lowest pressure was not increased recording where the size of that would be big. 2. As the vacuum pump continued to operate, the pressure gradient in the jar got smaller which shows that the expansion rate of the skin was not linear. The pressure gradient shows different operational numbers on the vacuum pump near 0mmHg/operation unrelated to jar volume. 3. When negative pressure worked on the jar, air in the jar decreased. The percentage of air gradually reduced as the negative pressure acted in the jar. For example, the percentage of skin was 37-66% when the negative pressure, reatched -500mmHg. According to out results, different test areas generate different percentages of air in the jar, presumably related to skin elasticity. This phenomenon was most pronounced with the smallest jars. 4. At -500mmHg, the expansion rate of the skin was 1.57-1.9 on the abdomen, and $1.52{\sim}1.68$ on the back. The expansion rate of the skin appeared greater when the jar was relatively small, and it appeared smaller when the jar volume was relatively large relatively.

• Fire Science and Engineering
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• v.27 no.2
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• pp.70-74
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• 2013

It is very important for the collected samples at fire scenes to be properly preserved for laboratory analysis. Preserving abilities of four type containers, metal cans, glass jars, zipper and heat sealed polymer bags, with the five ignitable liquids (toluene, n-octane, o-xylene, n-decane and n-hexadecane) were examined with gas chromatography-mass spectrometry. The glass jars with Teflon (PTFE) liner were the best ability to prevent the evaporation of the ignitable liquids.

• Journal of Forest and Environmental Science
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• v.31 no.4
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• pp.272-279
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• 2015

Xanthoceras sorbifolium is considered as bio-energy crops owing to the high oil content from kernel. This study was performed to analyze calorific value, crude ash content, ultimate ratio, crude lipid and fatty acid composition among seed sources. Calorific values ranged from $4,526.0\;cal\;g^{-1}$ to $7,377.2\;cal\;g^{-1}$ in seeds and kernels showed the highest value. Calorific values and crude ash contents were observed as significant difference among plantations and/or individuals (p>0.05). Kernel from SD-F plantation showed the highest calorific value and lower crude ash content. C content comprised 63.4%, the highest levels was detected from SD-F (64.8%). Crude lipid content in kernel observed as 54.5 g $100\;g^{-1}$ from SD-F. In contrast it was determined the lowest value from LN-JARS as 46.5 g $100\;g^{-1}$. The fatty acid composition of kernel was determined to those of oleic acid (31.3%) and linoleic acid (38.1%) from SD-F and LN-JARS. These results will be offered to useful information for breeding materials selection.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.7 no.6
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• pp.1040-1046
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• 2006

This paper is aimed to investigate the deformation caused by ununiform contraction of injection molding with highly big differences of thickness by the continuity of various curvature radius. By CAE analysis, the uniform cooling structure and optimum molding conditions are found for Jars made of SAN and PMMA materials and applied to the design of chill. In order toevaluate the molding pressure, resin temperature, molding temperature, cooling conditions, Moldflow program is applied. As results of experiments, the deformation and inferiority phenomena in Jars are analyzed for each factor and proposed the injection molding conditions to minimize the cooling structure and reduce the cycle time.

• Korean Journal of Heritage: History & Science
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• v.49 no.4
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• pp.126-155
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• 2016

This article deals with some issues with respect to the Mahan pottery excavated from the tombs. Pedestal jars with cover, small round-bottom jars, cylindrical pottery etc. had appeared in the interaction with the northern region in the dimension of the southern Korean peninsula. Especially, these relics had an important role at the route connecting the midwest region, Chungcheong(忠淸) inland and Yeongnam(嶺南) region. By this stage, the iron culture was similar to each other in the southern Korean peninsula. In addition to the inland route, the coastal passage along the west coast seems to have been used. Such signs are found in cylindrical pottery and Pedestal jars with cover. It was probably a natural phenomenon that the most powerful forces of Mahan appeared at this crossroad of cultural exchange. The unique style of Mahan pottery such as double-rim pottery had been established since the third century. After the third century, Mahan pottery varied by region depending on the tomb style. The difference roughly matches with the variations of the tomb style. But at the region of Bungumyo(mounded tomb), specific pottery such double-rim pottery had been prevalent than in other regions. And a specific style had been used in a narrow range. The pottery spread to the neighboring regions in the course of interaction and were also used in ritual practices.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.650-659
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• 2014

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.