As environmental concerns escalate, the increase in recycling of aluminum scrap is notable within the aluminum alloy production sector. Precise control of essential components such as Al, Cu, and Si is crucial in aluminum alloy production. However, recycled metal products comprise various metal components, leading to inherent uncertainty in component concentrations. Thus, meticulous determination of input quantities of recycled metal products is necessary to adjust the composition ratio of components. This study proposes a stable input determination heuristic algorithm considering the uncertainty arising from utilizing recycled metal products. The objective is to minimize total costs while satisfying the desired component ratio in aluminum manufacturing processes. The proposed algorithm is designed to handle increased complexity due to introduced uncertainty. Validation of the proposed heuristic algorithm's effectiveness is conducted by comparing its performance with an algorithm mimicking the input determination method used in the field. The proposed heuristic algorithm demonstrates superior results compared to the field-mimicking algorithm and is anticipated to serve as a useful tool for decision-making in realistic scenarios.

For motor controller designers, building a simulation environment is not a difficult process. After verifying the controller by simulation, it is common to select 20kHz for the current control loop, 1kHz for the speed loop, and 100Hz for the position loop when implementing the actual HW embedded system. This is because maximized cycles (20kHz) for each control loop are unnecessary in control theory and are a waste of cost and HW resources. However, in a simulation environment, each loop will often have the same control cycle (20kHz maximum). This is because we think it is unnecessary to reflect this part in the simulation. In this paper, it is shown that the difference in the sampling time of each control loop makes a big difference in the simulation result, and as a solution, it is proposed to apply LPF to the position loop output stage. In the process, the reasons for the differences were analyzed, and the effect of LPF, the reason for application, and the feasibility of implementation were proved by actual software coding.

판타지스포츠(Fantasy Sports)는 가상의 리 그에서 현실의 스포츠선수들을 조합하여 자신의 팀을 구성하고, 현실에서 벌어진 스포츠경기의 결과를 위 가상의 리그에 반영하여 다른 이용자와의 승패를 겨루는 게임이다. 미국을 중심으로 기 존의 스포츠 산업과 상호작용하며 발전 중에 있으며 2019년에는 전체 규모가 186억달러에 이르는 시장으로 성장했다. 그런데 판타지스포츠는 그 특성상 도박과의 관련성이 문제가 된다. 판타지스포츠는 다양한 방식으로 서비스가 가능하지만 일반적으로 미국에서 가장 인기를 얻고 있는 판타지스포츠는, 이용료를 내고 가상의 리그에 입장한 후 위와 같은 방식으로 승패를 겨루며, 그 결과에 따라 현금으로 인출이 가능한 게임머니를 상금으로 획득하는 방식으로 서비스된다. 이러한 판타지스포츠의 게임 방식은 ‘대가’, ‘우연성’, ‘보상’이라는 도박의 3가지 구성요소를 모두 충족한다. 이용료는 대가에, 이용자가 개입할 수 없는 요소인 현실의 스포츠 경기 결과의 반영은 우연성에, 상금은 보상에 대응 될 수 있기 때문이다. 이들 중 보상 요건의 경우 에는 일반적으로 판타지스포츠 서비스 제공자가 직접 상금을 수여하는 이상 충족될 수밖에 없다. 그러나 대가 및 우연성 요건, 특히 우연성 요건의 경우에는 추가적인 검토의 여지가 있다. 먼저 대가 요건의 경우, 이용자들이 지불하는 이용료가 단순히 판타지스포츠 게임을 즐기기 위한 이용료에 불과하다면, 그 자체로 도박의 대가에 해당한다고 볼 수는 없다. 판타지스포츠 이용료가 도박의 대가에 해당하기 위해서는 그 이용료가 곧 우연에 의하여 재물을 얻기 위한 수단으 로서의 성격도 가져야 하기 때문이다. 이 점에서 대가 요건의 인정 여부는 우연성 요건의 인정 여부와 결론을 같이 하게 되며 판타지스포츠가 도박인지에 대한 판단에 우연성 요건이 핵심이 된다. 현재 우리나라의 경우 다소라도 우연이 개입되는 이상 우연성 요건을 인정 해야 한다는 것이 판례인 바, 이러한 관점에 따르면 판타지스포츠는 항상 도박이 될 수밖에 없다. 그러나 이는 원칙적 금지⋅예외적 허용 형태의 규제로 이어져 통해 판타지스포츠 산업의 출발을 가로막고, 도박 내지 사행행위의 범위를 지나치게 확대하는 결과로 이어질 수 있다는 점에서 부당하다. 따라서 우연성의 정도에 따라 도박에 해당하는지를 달리 판단할 필요가 있다.

본 연구는 고등학생의 자아존중감, 분노표현, SNS중독경향성의 정도 및 그들 변수 간의 관계와 SNS중독경향성에 미치는 영향 요인을 알아보고자 하는 서술적 조사연구이다. 대상자는 2020년 5월 18일~28일까지 총 10일 간 S시, G도 고등학교에 재학 중이며 SNS을 이용하고 있는 대상자에게 온라인 설문지를 이용하여 총 100부의 자료를 수집하였다. 연구결과, SNS중독경향성과 자아존중감(r=-.385, p<.001), 분노조절(r=-.354, p<.001)과는 보통의 역 상관관계, 분노표출(r=.321, p=.001), 분노억압(r=.308, p=.002)과는 보통의 순 상관관계를 나타냈다. SNS중독경향성에 미치는 영향 요인은 자아존중감(β =-.297, p=.001), 성별(β=.266, p=.003), 분노표출(β=.247, p=.007) 순으로 회귀모형의 설명력은 27.7% 로 나타났다(F=12.279, p<.001). 따라서 SNS중독경향성을 낮추기 위해 고등학생의 자아존중감을 높이고 분노표출을 낮추기 위한 프로그램 개발이 필요하며 특히 성별에서 여자 고등학생의 SNS중독경향성을 낮추기 위한 방안이 모색되어야 할 것이다.

본 연구는 75세 이상 후기 노인을 대상으로 인지기능향상프로그램을 시행하여 고독감, 우울, 자아존중감의 효과를 검증하기 위한 단일집단 사전 사후 설계(one-group pretest-posttest design)의 유사실험 연구이다. C북도 G군에 거주하는 자 중 75세 이상 후기 노인 대상자 6명으로, 2016년 9월26일~12월 17일까지 총 10주간 프로그램을 시행하여 고독감, 우울, 자아존중감의 변화를 비교하였다. 그 결과, 우울 감은 프로그램 적용 이후 의미 있게 감소하였으며 자아존중감은 유의하게 향상된 것으로 나타났다. 따라서 인지기능향상프로그램은 후기 노인의 우울 감소와 자아존중감 향상을 위한 간호중재로 활용할 수 있을 것으로 사료된다.

This study examined the quality characteristics and anti-oral microbial activity of bamboo leaf jelly prepared with different 5 levels (0, 10, 20, 30, and 40%) of bamboo (Phyllostachys nigra var. henonis) leaf extract. The sugar contents of bamboo leaf jelly were increased significantly by increasing the level of bamboo leaf extract. The luminance and Hunter’s a values of the jelly samples increased with increasing bamboo leaf extract, but the 40% bamboo leaf jelly had the lowest Hunter’s b values. The hardness, adhesiveness, gumminess, and chewiness increased significantly with increasing bamboo leaf extract. Among the mechanical properties, only the flavor of the jelly with 30 and 40% bamboo leaf extract were increased significantly. The extract of bamboo leaves had strong antimicrobial activity against S. mutans, S. sobriuns, P. gingivalis, and P. intermedia at a concentration of 40%. These results suggest that bamboo leaf extract can be useful in the production of high quality jelly.

This study was performed to evaluate the quality characteristics of functional Dasik prepared with a mixture of freeze-dried mealworm (Tenebrio molitor) powder and dried pollack powder along with assessment of the general and fatty acid compositions of mealworms. General compositions, except for moisture content of freeze-dried mealworm powder, were higher than those of raw mealworms. The ratios of saturated fatty acids and unsaturated fatty acids of freeze-dried mealworm powder and raw mealworms were 1:3.31 and 1:3.19, respectively. Amounts of oleic acid, which was the most abundant among unsaturated fatty acids, of freeze-dried mealworm powder and raw mealworms were 41.12 and 37.84%, respectively. For color values, greater content of freeze-dried mealworm powder in functional Dasik resulted in lower L and b scores, whereas a value increased. In the case of mechanical properties, greater content of freeze-dried mealworm powder resulted in significant reduction of hardness, chewiness, and gumminess. In the case of sensory evaluation, color, taste, and overall quality of DPMD50, which was prepared with a 1:1 ratio of freeze-dried mealworm powder and dried pollack, were the highest. It was concluded that DPMD50 is a nutritious combination of edible insects and fish for protein fortification for growth and the elderly.

This study was performed to determine the prevalence and associated risk factors of osteoarthritis in the elderly using the Korea National Health and Nutrition Examination Survey (2013~2014 KNHANES VI). A total of 2,148 (936 males, 1212 females) elderly participants aged 65 years or older were selected. Prevalence of osteoarthritis was higher in 460 female (80.7%) and 167 rural (29.1%) groups, than in 110 male (19.3%) and 404 urban (70.9%) groups. While the mean values of LDL-cholesterol, triglyceride level, and waist circumference were significantly higher in the osteoarthritis group than the normal group, other parameters including height, HDL-cholesterol, fasting blood glucose, hemoglobin and hematocrit values were not. Quality of life (EQ-5D) was also significantly lower in the osteoarthritis group. The results of logistic regression analysis showed that smoking, alcohol intake, obesity, hypercholesterolemia and energy intakes were significantly different in regards to the prevalence of osteoarthritis. This study suggests that obesity and energy intakes were associated with osteoarthritis, whereas risk factors of chronic disease, such as hypertension, Hypo-high density lipoprotein, hypertriglyceridemia, anemia, diabetes, vigorous physical activity, moderate physical activity and walking were not. Long-term prospective study is necessary to investigate the effects of these factors on osteoarthritis.

In this study, we aimed to develop a mixed tea prepared with roasted mulberry leaf and fruit using response surface methodology (RSM). Roasting of mulberry leaf was by 6 stages, as shown in Fig. 1; and mulberry fruit was roasted in 4 stages, as shown in Fig. 2. Subsequently, physicochemical measurements such as total polyphenol content, nitric oxide production content, and α-glucosidase inhibitory effect were obtained for each sample. Central composite design was applied to prepare samples containing varying contents of roasted mulberry leaf (RoML) and roasted mulberry fruit (RoMF); subsequently, sensory evaluation was conducted. The total polyphenol content of roasted samples (RoML and RoMF) were significantly higher than that of raw samples (RaML and RaMF), respectively. The nitric oxide (NO) production of roasted samples were significantly lower than that of control (LPS induced RAW 264.7 cell). The α-glucosidase inhibitory effect of roasted samples was significantly higher than that of raw samples, respectively. Based on the RSM estimation for determination of optimum ratio by sensory evaluation (taste, color, and flavor) among 13 mixed samples, the optimum mixing ratio of RoML and RoMF for taste, color, and flavor were 1.64 g (RoML) and 0.88 g (RoMF), 1.35 g (RoML) and 0.92 g (RoMF), 1.65 g (RoML) 1.03 g (RoMF), respectively. Based on results of three sensory evaluations, mixing ratio comprising 1.54 g of RoML and 0.92 g of RoMF is desirable for delicious tea with functionality.

Recently, the incidence of cardiovascular diseases including high blood pressure and heart disease has increased with increased meat consumption in Korea. This study was performed to determine the optimal mixing ratio among ratios of 0, 1:0, 0:1, 1:1, 2:1, and 1:2 of mulberry leaf powder to mulberry fruit powder based on the anti-inflammatory effects. Then, the quality characteristics of the sauce for meat prepared with different mixing ratios (0, 1:1, 1:2, 1:3, 1:4, and 1:5) of mulberry leaf powder to mulberry fruit powder were assessed. The inhibitory effects of ML2MF1 (2:1 ratio of mulberry leaf powder to mulberry fruit powder) on NO and TNF-α production were superior to those of other mixing ratios. With respect to color values of the sauce for meat prepared with different mixing ratio of mulberry leaf powder to mulberry fruit powder, as the mulberry fruit powder mixing ratios was increased, redness was increased but lightness and yellowness were decreased. The sensory evaluation of ML1MF5S (1:5 ratio of mulberry leaf powder to mulberry fruit powder) sauce for meat showed the highest score with respect to color, smell, taste, harmony with meat and the overall preference. In conclusion, as the mulberry leaf powder mixing ratio was increased, the anti-inflammatory activities were increased. But sensory evaluation scores were increased as the mulberry fruit powder mixing ratio was increased. Therefore, by performing further study, the method to increase mulberry leaf powder in the mixing ratio for improving the sensory evaluation should be provided.

본 연구의 목적은 한반도의 고유한 지진-지체구조 특성이 반영된 입력자료를 사용하여 한반도의 확률론적 지진 위험지도를 제작하는 것이다. 지진입력자료들은 다수의 전문가에 의해 제공받았으며, 최대지반가속도(Peak Ground Acceleration: PGA)에 대한 지진위험도값은 USGS 지진재해도 프로그램(Harmsen, 2008)을 일부 수정하여 산출하였다. 전문가들로부터 제공된 지진입력자료들의 불확실성은 논리수목 방법을 적용하여 최종 지진재해도 계산에 반영하였다. PGA 분포 패턴은 각 전문가들이 제시한 면적지진원도 형상에 매우 민감하며, 그 형상과 유사한 모양을 보여준다. 지진 위험지도는 5, 10, 20, 50, 100, 250, 500년 동안 초과확률 10%에 해당하는 최대지반가속도를 등치선 형태로 나타내었다. 모든 재현주기에서 황해도 일대를 제외한 북한지역이 남한지역보다 현저하게 낮은(약 50%) PGA 기댓값을 나타낸 다. 전체적으로 남한의 동남부 일대와 북한의 황해도 일대가 약간 높은 값을 보이면서 북서-남동 방향으로 등치도 값의 분포가 신장되어 나타남을 보인다. 또한, 강원도 북부 일대가 타 지역에 비해 약간 낮아지는 경향을 보인다. 본 연구 결과는 국내 주요 구조물의 내진성능 향상을 위한 기초자료로서 유용하게 활용될 수 있을 것으로 사료된다.

This study was performed to develop and evaluate cookies prepared with various amounts (0 g, 12.5 g, 25 g and 37.5 g) of mealworm powder to serve as not only sports snacks but also for the general population as a new protein source. In the chromaticity of mealworm cookies, lightness and yellowness decreased whereas redness increased with more mealworm powder. The hardness of the mealworm cookies increased as more mealworm powder was added. In sensory evaluation, higher preference was shown with the measure of color, taste, and overall preference for mealworm cookies prepared with 50% mealworm powder (MP2). For the general composition of MP2, the moisture, carbohydrate, crude protein, crude fat and crude ash were higher compared with the control cookie. For the mineral contents of MP2, the contents of Ca (33.44 mg/100 g), P (225.13 mg/100 g), Mg (82.21 mg/100 g), Na (246.22 mg/100 g), and K (503.49 mg/100 g) were higher compared with the control cookie. The essential amino acids (valine, isoleucine, leucine, methionine, threonine, phenylalanine, and histidine) in MP2 were also higher compared with the control cookie. It was concluded that MP2 can be used as a new protein source for not only the maintenance of muscle but also for the prevention of muscle loss in old people.