• Current Optics and Photonics
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• v.1 no.4
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• pp.295-307
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• 2017

An innovative system for the alternative continuous wide spectral spatial heterodyne spectrometer (ACWS-SHS) is proposed. The relationship between the ACWS-SHS and the wide spectral spatial heterodyne spectrometer (WS-SHS) at the resolution limit, the spectral range, the grating diffraction efficiency and the interference fringes contrast ratio has been analyzed theoretically. Through the comparison of the theoretical analysis and simulation results, it is found that the two systems for the WS-SHS and the ACWS-SHS have the same resolution limit and spectral range, which are ${\delta}{\sigma}$ and ${\sigma}_{01}$, while in the ACWS-SHS system the critical diffraction efficiency of echelle grating is 68.39% and the critical contrast ratio of interference fringes is 0.4135, which is much better than the performance of the WS-SHS system. Therefore, the ACWS-SHS reduces the high requirements for the precision of equipment and expands the application field of SHS effectively.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.57 no.4
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• pp.625-628
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• 2008

Ba-Zn ferrite powders for electromagnetic insulator were synthesized by self-propagating high-temperature synthesis(SHS) with a reaction of $xBaO_2+(1-x)ZnO+0.5Fe_2O_3+Fe{\rightarrow}Ba_xZn_{1-x}Fe_2O_4$. In this study, phase indentification of SHS products was carried out by using x-ray diffractometry and quasi-nano sized Ba-Zn powders were prepared by a pulverizing process. SHS mechanism was studied by thermodynamical analysis about oxidation reaction among $BaO_2,\;ZnO,\;Fe_2O_3$, and Fe. As oxygen pressure increases from 0.25 MPa to 1.0 MPa, the SHS reactions occur well and make clearly the SHS products. X-ray analysis shows that final SHS products formed with the ratio of $BaO_2/ZnO$ of 0.25, 1.0 and 4.0, are mainly $Ba_xZn_{1-x}Fe_2O_4$. Based on thermodynamical evaluation, the heat of formation increases in the order of $ZnFe_2O_4,\;BaFe_2O_4$, and $Ba_xZn_{1-x}Fe_2O_4$. This supports that $Ba_xZn_{1-x}Fe_2O_4$ phase is predominately formed during SHS reaction. The SHS reactions to form $Ba_xZn_{1-x}Fe_2O_4$ depends on oxygen partial pressure, and the heat of formation during the SHS reaction. The SHS reactions tends to occur well with increasing the oxygen partial pressure and BaO2/ZnO ratio in the reactants This means that the SHS reaction for the formation of Ba-Zn ferrite includes the reduction of BaO2/ZnO and the oxidation of Fe. $Ba_xZn_{1-x}Fe_2O_4$ powders after pulverizing is agglomeratedwith a size of about $50{\mu}m$, in which quasi-nano sized particles with about 300nm are present.

• Journal of Physiology & Pathology in Korean Medicine
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• v.20 no.3
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• pp.596-602
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• 2006

This study evaluated neuroprotective effect of Sunghyangjungki-San (SHS) on the focal cerebral ischemia. The rats were induced infarct in cerebral cortex and caudoputamen by using temporal occlussion of the middle cerebral artery (MCAO), then water extract of SHS was treated for MCAO rats. Neuroprotective effect was evaluated by neurological score, infarct sizes and total volume, positive neurons against Bax, Caspase-3, HSP-72, and $HIF-1{\alpha}$ in infarct area with immunohistochemistry. The results obtained were as follows: Treatment of SHS improved neurological score of MCAO rats, but there was not a statistical significance. Treatment of SHS reduced significantly infarct sizes in the brain sections of MCAO rats. Treatment of SHS reduced significantly total volume of infarct of MCAO rats. Treatment of SHS reduced significantly Bax positive neurons in penumbra of cerebral cortex of MCAO rats. Treatment of SHS reduced significantly Caspase-3 positive neurons in caudoputamen and penumbra of cerebral cortex of MCAO rats. Treatment of SHS reduced significantly HSP-72 positive neurons in penumbra of cerebral cortex of MCAO rats. Treatment of SHS reduced significantly $IF-1{\alpha}$ positive neurons in penumbra of cerebral cortex of MCAO rats.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.183-192
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• 2014

This study was conducted to investigate the effect of superheated steam (SHS) on the improvement of quality during the manufacturing process of Samgyetang products. SHS cooking showed the increase in moisture content and the decrease in protein. In terms of chromaticity, the value of L was significantly higher in the $2^{nd}$ SHS cooking compared to conventional cooking. As for texture, the hardness decreased in Samgyetang with SHS cooking than conventional cooking. According to the results of the safety experiment with a 14-day refrigerations storage the total number of bacteria was lower in the SHS cooking compared to conventional cooking. The TBA value increased to 0.59-5.70 mg MD/kg after 15 days; VBN values were also 0.70-4.54 mg% in SHS cooking indicating a slight decomposition. Overall, it was found that SHS cooking and HHP were more preferred and also had an effect of reducing microorganisms, which were improvements in product quality and sanitation.

• New & Renewable Energy
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• v.1 no.4 s.4
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• pp.55-59
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• 2005

In this paper, a new drive system(SHS) for hybrid electric vehicle is proposed. As dual rotor hybrid electric vehicle using planetary gearsets, the SHS has the advantages of both series and parallel systems. The output speed and torque of SHS can be determined at specific point regardless of the engine's operating point. When the size of generator which is used in SHS is same as in THS, the SHS has more activities of engine control due to the ability that is operated in lower speed range. To maximize the performance of system, we carried out optimization for the three parameters that are engine, motorl and motor2. As the result of the optimization, we confirmed the SHS is more preferable to THS in fuel consumption and acceleration area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1423-1430
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• 2014

This study investigated the effects of superheated steam (SHS) and high hydrostatic pressure (HHP) on the quality of Galbijjim. SHS cooking increased moisture and crude fat contents and decreased crude protein contents (P<0.05). The value of L was significantly higher upon SHS cooking compared to conventional cooking (CC), whereas a and b values were not significantly different among the samples. Hardness decreased more upon CC than SHS. The results of the safety storage experiment at refrigeration temperature showed that the total number of bacteria was lower in SHS-HHP than in CC-HHP. The thiobarbituric acid value increased to 0.70~1.56 mg malonaldehyde (MA)/kg in CC-HHP after 15 days, and SHS-HHP showed 0.69 (0 day)~1.24 (15 days, $10^{\circ}C$) mg MA/kg. Volatile basic nitrogen value was 18.07~36.76 mg% in CC-HHP, and that in SHS-HHP also increased to 17.06 (0 day)~35.76 mg% (15 days, $10^{\circ}C$). Overall, SHS cooking and HHP reduced microorganisms, which could improve product quality and sanitation.

• Food Science and Preservation
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• v.24 no.5
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• pp.593-599
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• 2017

The objective of this study was to investigate the effect of superheated steam (SHS) and high hydrostatic pressure (HHP) techniques on the improvement of the quality of Bulgogi product during manufacturing process. Bulgogi product was treated with four different cooking/treatment process: conventional cooking (CC), SHS cooking (SHS), CC and then HHP cooking (CC-HHP), and SHS and HHP cooking (SHS-HHP) samples. SHS treated product increased moisture content, and decreased crude protein. Additionally, hardness, gumminess and shear force values were significantly different among the samples (p<0.05). In safety experiment after 14 days of storage at refrigeration temperature indicated that the bacterial population was lower in the case of SHS-HHP as compared to CC-HHP. Changes in texture during the storage periods at $10^{\circ}C$ for SHS-HHP was lowest values with compared to the initial, while shear force values for both tended to decrease with increasing storage period. The TBA and VBN values for SHS-HHP increased to 0.48 ($5^{\circ}C$)-1.68 ($10^{\circ}C$) mg MD/kg and 25.14 ($5^{\circ}C$)-45.14 ($10^{\circ}C$) mg%, respectively after 15 days of storage. Overall, it was found that the combination of SHS and HHP reduced microbial growth, thus leading to improved product quality and sanitation.

• Korean Journal of Biological Psychiatry
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• v.27 no.2
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• pp.101-111
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• 2020

Objectives The aim of this study is to investigate the association between secondhand smoke (SHS) exposure and depressive symptoms among Korean adults. This study also explored the mediating role of self-rated health (SRH) and perceived usual stress (PUS) in the association between depressive symptoms, suicidal ideation and SHS exposure. Methods Data from the Korea National Health and Nutrition Examination Surveys (KNHANES) in 2014 and 2016 was analyzed for 10539 participants aged 19 years or older. Odds ratios (ORs) with 95% confidence intervals (CIs) were calculated in the logistic regression analysis with adjustment for the potential confounding factors. We also adopted the mediation analysis method by Hayes and Preacher. Results After adjusting for the potential confounding factors, SHS at home and at public places were associated with depressive symptoms and suicidal ideation among non-smokers. After adjusting for the potential confounding factors, SHS at home and at public places was associated with depressive symptoms and suicidal ideation among non-smokers. Meanwhile SHS at workplaces was associated with depressive symptoms among former smokers and with suicidal ideation among current smokers. There was an additive effect of SHS on depressive symptoms only among non-smokers. SRH mediated the association between SHS and depressive symptoms and suicidal ideation among non-smokers. We did not observe any significant mediating effect of SRH nor PUS on the association between SHS and depressive symptoms among former and current smokers. Conclusions SHS may be associated with depressive symptoms and suicidal ideation in Korean adults. Our study elucidated how SHS interacted with depressive symptoms among non-smokers through the mediation by SRH.

• Journal of Korean Academy of Nursing
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• v.25 no.4
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• pp.653-667
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• 1995

Post - operative wound infections have been a serious problem in nursing care in the operating room and appear to be strongly related to the infection occurring during the performance of operation. The purpose of this study is to identify patterns in duration of surgical hand scrub (SHS), to evaluate the method of SHS and to examine the rate of glove perforation. Subjects for this study include 244 doctors and 169 nurses working in the operative theatre of a hospital in Seoul area. Test samples and related data were collected from this medical facility between April 1, through 15, and July 1, through 5, 1995 by the author and a staff member working in the operating room. For the study, data on the SHS of doctors and nurses were obtained at the time of operation and multiple batches of surgical gloves worn by the operating doctors were collected after each operation. The duration of SHS was measured with a stop watch and the method of SHS was evaluated according to Scoring Hand Scrub Criteria (SHS Criteria) and expressed as SHS scores. For the analysis of the data, t-test was used to compare the differences in the duration and the SHS scores of doctors and nurses, and Pearson's correlation coefficient was used to examine the relationship between the SHS duration and the SHS scores. The results of the study are summarized as follows. 1) The mean time spent in each SHS was 167 seconds in nurses, and 127 seconds in doctors. The data comparing nurses and doctors indicated that there were significant differences in Our ation of SH S between these two groups (t=5.58, p=.000). 2) The mean time spent in the first SHS was 145 seconds and that in the End SHS, 135 seconds, and there was not a significant difference in the duration of the SHS between doctors and nurses (t=1.44, P=.156). 3) The mean time spent in the SHS by OS (Orthopaedic surgery) doctors was 162 seconds, 150 seconds by NS(Neurologic surgery), 121 seconds by GS(General surgery), 94 seconds by OPH(Opthalmology) and DS(Dental surgery), 82 seconds by URO(Urology), 78 seconds by PS(Plastic surgery) and 40 seconds by ENT(Ear, Nose & Throat) These also showed a significant difference in the duration of the SHS among the medical specialities (t=4.8, P=.0001). 4) The average SHS score of the nurses was 15.2, while that of doctors was 13.1. The statistical analysis showed that t-value was 3.66, p was. 000. This indicates that the nurses actually clean their hands more thoroughly than the doctors do. 5) The average SHS score of NS doctors was 15.5, 15.3 for doctors for OPH,14.3 for OS,12.7 for GS, 12.0 for DS, 11.7 for URO, 10.1 for PS, 7.5 for ENT. Comparison of the average SHS scores from 8 specialties showed that there was a significant differences in the patterns of the SHS (F=5.08, P=.000) among medical specialties. 6) It appears that the operating personnel scrub the palms and dorsum of their hand relatively well, however, less thorough the nails and fingers. 7) The more the operating personnel spend their time in hand scrubbing, the more correctly they clean their hands(r=.6427, P<.001). 8) The overall frequencies of perforation in all post-operative gloves tested was 38 out of 389 gloves (10.3%). The perforation rate for PS was 13%, 12.1% for GS,8.8% for 05, and 3.3% for NS.

• Korean Journal of Materials Research
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• v.18 no.3
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• pp.153-158
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• 2008

Fe-aluminides have the potential to replace many types of stainless steels that are currently used in structural applications. Once commercialized, it is expected that they will be twice as strong as stainless steels with higher corrosion resistance at high temperatures, while their average production cost will be approximately 10% of that of stainless steels. Self-propagating, high-temperature Synthesis (SHS) has been used to produce intermetallic and ceramic compounds from reactions between elemental constituents. The driving force for the SHS is the high thermodynamic stability during the formation of the intermetallic compound. Therefore, the advantages of the SHS method include a higher purity of the products, low energy requirements and the relative simplicity of the process. In this work, a Fe-aluminide intermetallic compound was formed from high-purity elemental Fe and Al foils via a SHS reaction in a hot press. The formation of iron aluminides at the interface between the Fe and Al foil was observed to be controlled by the temperature, pressure and heating rate. Particularly, the heating rate plays the most important role in the formation of the intermetallic compound during the SHS reaction. According to a DSC analysis, a SHS reaction appeared at two different temperatures below and above the metaling point of Al. It was also observed that the SHS reaction temperatures increased as the heating rate increased. A fully dense, well-bonded intermetallic composite sheet with a thickness of $700\;{\mu}m$ was formed by a heat treatment at $665^{\circ}C$ for 15 hours after a SHS reaction of alternatively layered 10 Fe and 9 Al foils. The phases and microstructures of the intermetallic composite sheets were confirmed by EPMA and XRD analyses.