Abstract:
PURPOSE: A bicycle driving apparatus is provided to effectively increase and decrease the number of rotations of the drive crank and the sprocket and to reduce the force for pedaling by employing a length-variable crank arm. CONSTITUTION: A bicycle driving apparatus comprises a housing(110) which is coupled with a bicycle frame, a crank arm(130) whose one end is connected to bicycle pedals so that the crank arm is rotated by pedaling of the bicycle rider, a drive crank(120) which has a rotary shaft to which the other end of the crank arm is connected so that the drive crank is rotated along with the rotation of the crank arm, an auxiliary gear(140) which is coupled with the housing and engaged with the drive crank, and an intermediate crank(150) which is engaged with the auxiliary gear and connected to a sprocket through a chain.
Abstract:
본 발명은 용출성이 뛰어난 상황버섯 차 및 그 제조방법에 관한 것으로, 더욱 상세하게는 지상재배 방법으로 재배한 상황버섯을 일정 크기로 분절하여 가열하는 가열단계와, 그 가열된 상황버섯을 실온에서 일정시간 동안 방치한 후 분쇄기로 분쇄하는 분쇄단계로 이루어지는 용출성이 뛰어난 상황버섯 차 제조방법 및 상기 방법으로 제조된 차에 관한 것이다. 상황버섯, 차, 추출, 용출, 보존성, 흡광도, 건조, 색도, 전처리
Abstract:
본 발명은 네트웍을 통하여 구매자를 확인할 수 있는 식별표시가 된 쓰레기봉투를 판매하는 방법 및 판매시스템에 관한 것이다. 본 발명에 의한 쓰레기봉투를 판매하는 방법은 쓰레기봉투 자동판매기에 쓰레기봉투 구입에 대한 결재방법을 출력하는 결재방법출력단계와, 구매자의 신원정보를 확인하는 구매자실명인증단계와, 인증된 구매자에 대하여 구매가능한 쓰레기봉투의 종류와 수량에 대한 정보를 전송하는 구매가능정보 전송단계와, 구매하고자 선택된 쓰레기봉투의 종류와 수량에 대한 정보를 쓰레기봉투 자동판매기로부터 전송받아, 회원사서버로 판매승인을 요청하는 판매승인요청단계와, 구매자에 관한 판매정보를 관리서버의 판매데이터베이스에 저장하고, 상기 판매정보를 관리기관서버로 전송하는 비용정산과 판매내역저장단계와, 상기 선택된 쓰레기봉투에 구매자의 신원을 확인할 수 있는 정보를 쓰레기봉투에 기록하여 배출하도록 하는 명령을 전송하는 배� ��명령전송단계를 포함하는 것을 특징으로 한다.
Abstract:
PURPOSE: A warming pad is provided to protect a user's body or to maintain a user's body temperature by preventing ambient cold air from being absorbed into the user's body and preventing a body heat from being effused outside by detachably installing the warming pad on user's skin or clothes. CONSTITUTION: The warming pad(100) comprises: a warming member(10) having a laminate structure of an inner coating(1), an outer coating(3), and a warming layer(2) laminated therebetween, the inner coating(1) and the outer coating(3) each having one or more layers made of at least one selected from the group consisting of woven fabric, knitted fabric and non-woven fabrics, and at least one selected from the group consisting of hard polyurethane foam, expanded polystyrene and polyisobutylene; and an adhesive fixing member(20) provided on either an inner surface of the inner coating(1) of the warming member(10) or an outer surface of the outer coating(3) of the warming member(10), for fixing the warming member(10) to the user's skin or clothes.
Abstract:
PURPOSE: A system and a method for selling a garbage bag having an ID mark confirming a buyer through the network are provided to sell the garbage bag by printing the ID mark to the garbage bag after confirming the buyer information through the network. CONSTITUTION: The system comprises garbage bag vending machines(10), a management server(30), a management organization server(60), and member company servers(40). The management server approves and manages the buyer of the garbage bag sold from the garbage bag vending machines. The management organization server keeps the ID information of the buyer, and is managed and operated by an organization supplying and managing the garbage bag. The member company servers keep the ID information of the buyer, and the benefit information accumulated by buying the garbage bag or other goods and services. The garbage bag vending machine comprises a money mechanism, a card reader, an input device, a communication part, a storing device, a printing part printing the certified buyer information, a discharging part, a display, and a controller.
Abstract:
PURPOSE: A kimchi composition with the content of chlorella is provided to prevent the rancidity of the kimchi product and to enhance the storage thereof by prohibiting decrease in the pH and increase in the acidity during the kimchi aging process. CONSTITUTION: In a method of making a kimchi composition, 0.01-0.5 wt.% of dried chlorella is added to the kimchi product. The chlorella additive is prepared through the steps of culturing, centrifuging, cleaning, concentrating, and drying. The chlorella additive much contains chlorophyll, and chlorella growth factor (CGF). When the amount of the chlorella additive is less than 0.01 wt.%, the desired control in the pH and the acidity is not made. When the amount of the chlorella additive is more than 0.5 wt.%, the kimchi product is deteriorated in the color sensitivity, and in the taste and flavors.