• Journal of the Korean Society of Radiology
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• v.11 no.3
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• pp.153-159
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• 2017

Chronic kidney disease can be treated if it is detected early, but as the disease progresses, it becomes impossible to recover. Finally, renal replacement therapy such as transplantation or dialysis should be used. Ultrasonography is used to diagnose kidney cancer, inflammatory disease, nodular disease, and chronic kidney disease. It is used to identify information about degree of inflammation using information such as kidney size, internal echo characteristics. Currently, the degree of disease in the clinic uses the value of glomerular filtration rate. However, even in ultrasound, changes in the degree of inflammation and disease can be observed. In this study, we used ultrasound images to quantify the changes in brightness, size, cortex, and subclinical changes of the kidney with progression of the disease, and compared them with the glomerular filtration rate used in clinical practice. In 105 cases, we performed 35 cases of normal kidney, 35 cases of early kidney disease, and 35 cases of terminal kidney. The brightness of the cortex of the image was obtained and the difference in brightness between the cortex and the proximal portion was obtained by the slope. The graph of the portion which was not smooth due to the ultrasonic characteristics was used as the function regrass. The size reduction was obtained from the original data. The results were as follows: It was proportional to the glomerular filtration rate. It is considered that the algorithm can be applied to the disease if the algorithm study continues.

• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.355-361
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• 2009

Polycyclic aromatic hydrocarbons (PAHs) are environmental carcinogenic compounds that arise by several means including food processing methods such as smoking and direct drying and cooking. This study examined the concentration of PAHs in sesame oils with various roasting temperatures (190, 220 and $250^{\circ}C$), methods (direct heating vs. indirect hot air heating), and times (5, 10, 15, 20 and 25 min). The PAHs in the sesame oils were analyzed using liquid-liquid extraction and solid-phase clean up (Florisil), followed by HPLC with fluorescence detection. According to the results, mean levels of total PAHs increased when the sesame oils were roasted at increasing temperatures and times. The sesame oil roasted at $250^{\circ}C$ for 25 min had the highest mean value of total PAHs (4.66 ${\mu}g$/kg). The results of this study suggest that the indirect hot air roasting method decreased PAH formation during sesame oil processing.

• Journal of the Korean Wood Science and Technology
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• v.32 no.5
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• pp.39-44
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• 2004

This study was carried out to investigate the tenderizing effect of Neungi mushroom (Sarcodon aspratus) powder and its protease. The addition of Neungi mushroom powder and its protease enhanced water retention values (WRY) of meat. The WRY of meat was increased 26.8% by protease addition, compared to 13.8% WRV by sugar addition. This increase in WRY derived to the increase of water soluble fraction in the meat texture by hydrolysis of meat protein, and had the meat tenderized. Concerned to the meat tenderizing effect, the addition of Neungi mushroom powder and its protease have decreased of meat hardness and gave similar tenderizing effect, as compared to commercial tenderizer, papain. The decreasing rates of meat hardness were 51.6% of Neungi mushroom powder, 58.5% of its protease, and 563% of commercial tenderizer, papain. This tenderizing effect of protease attributed to the degradation of muscle fiber protein in meat, such as actin, myosin and connectin etc. The addition of Neungi mushroom to foods gives significant changes in food color, mainly decreasing lightness.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.10
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• pp.4717-4724
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• 2012

This study is to examine the relation between Korean fermented food and discoloration on teeth, which have undergone profession tooth whitening. The color change of natural tooth, which has undergone professional tooth whitening, is objectively measured by dental colorimeter after being immersed in Korean fermented food for certain period. The tooth specimens used in this study are 30 pieces and measured 30 times per one tooth, 900 times totally by dental colorimeter ShadeEye NCC$^{(R)}$ Dental Chroma Meter. As a result of analyzing the collected data by using PASW(statistical package) 18.0, the significant difference is found (p<0.001) in lightness and yellowness before and after of professional tooth whitening. The lightness and yellowness after immersion is changed (p<0.001) according to time. As a result of examining the degree of discoloration based on type of fluids, the similar difference is indicated (p=0.001, p<0.001 1,2 and 3 weeks after getting professional tooth whitening. As a result, Korean traditional fermented food influences on discoloration on bleached tooth depended on the duration of immersion and the type of fluids. However, this study failed to represent internal oral condition accurately therefore the results of this study could be altered by the internal oral condition, frequency of consumption of food, and the management oral hygiene.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.563-569
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• 2000

Since there has not been a pickle made out of radish and carrots among the foods. We come up with the idea of making a pickle with radish and carrot. To examine the value that two kinds of pickle can carry out as a food, we utilize several methods : such as the examination of changes of color, hardness. PH, total bacteria and sensory test to investigate characteristics of a radish and carrot pickle during the storage.

• Journal of the Korea Computer Industry Society
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• v.3 no.7
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• pp.871-880
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• 2002

In this paper, I proposed the adaptive watermarking based on the discrete wavelet transform for the very robust watermarking against intentional distortion which attacks on image. A watermark is an binary image such as document(sign), and such watermark image is embedded in the LH and HL band of wavelet transformed domain for copyright protection of image data. To evaluate robustness of the proposed method, we applied some basic algorithm of image processing such as brightening, darkening, sharpening, blurring, cropping, histogram equalizing and lossy compression(JPEG, gif). As a result of experiment, the proposed method has the good image quality and the high perceptibility of watermark. It was demonstrated by experiments that the proposed algorithm can provide an excellent protection under various attacks.

• Proceedings of the Optical Society of Korea Conference
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• 2000.08a
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• pp.172-173
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• 2000

TiN 박막은 부착력이 좋은 기계적 성질을 갖고 있으며 화학적 안정성이 뛰어난 장점을 갖고 있어 수명이 긴 박막으로 사용 할 수 있다. 또한 반도체 집적 회로소자에서는 Al과 Si 사이의 확산 방지막으로 널리 사용하고 있으며, 티타늄과 질소의 화학 조성비를 적절히 조절하여 노란 금빛을 띠는 TiN 박막을 시계나 장신구 등의 표면에 코팅하여 장식에도 많이 사용하고 있다$^{[1]}$ . 최근에는 얇은 전도성 TiN 박막을 사용하여 무반사 영역을 넓히고, 무정전 효과를 지니며, TiN 박막의 두께를 변화시켜 투과율을 조절하여 명도대비(contrast)를 향상시킬 수 있는 2층 무반사 무정전 박막을 연구하고 있다.$^{[2]}$ 여기서는 티타늄과 질소의 원소조성비에 따른 TiN 박막의 복소수 굴절률의 분산이 단 2층으로 넓은 가시광선 영역에서 무반사 효과를 가질 수 있도록 TiN 박막을 증착해야 한다. (중략)

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.640-646
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• 2008

This study was conducted to evaluate the breadmaking characteristics of white bread when rice bran (RB), fermented rice bran (FRB) and rice bran oil (RBO) were added to the dough. Addition of RB to dough generally showed a decrease of the bread volume and increase of the bread weight which is related to the comparative decrease of gluten in the dough. Addition of RB also showed a decrease of lightness with yellowish color of RB and showed some rheological changes in dough. However, up to 5% RB addition, the dough showed a similar property of breadmaking with giving functional benefits compared to the control. Moreover 5% FRB addition to the dough improved the taste, flavor, and texture important to quality of bread. Substitutional use of RBO for shortening in dough result in comparative decrease of volume of dough. Addition of yellowish RBO influenced the increasing yellowness score, hardness, gumminess and brittleness, which is disadvantageous for the quality of white bread. However up to 50% RBO substitution for shortening made little rheological differences compared to the control. The 50% RBO substitution for shortening increased the score of flavor in sensory test even if there was an unfavorable quality point of white bread caused by a decreased volume and an increased hardness. From these results it could be suggested that the proper use of RB, FRB and RBO in breadmaking could improve the taste and flavor, giving beneficial function originated from rice bran to white bread.

• Korean Journal of Plant Resources
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• v.19 no.1
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• pp.59-67
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• 2006

This study was conducted to investigate the changes in some physicochemical properties, including pH, moisture and ash content, Ca, Na, Mg, K, crude saponin and codonoposide, of cultivated Codonopsis lanceolata, which were packed with woven polypropylene(WP) or low density polyethylene(LDPE, thickness 0.04 mm) bag and stored at $4^{\circ}C\;or\;20^{\circ}C$ for 30 days. pH of the juice of fresh Codonopsis lanceolata was 5.3 and decreased significantly during storage. Storage temperature exerted more influence upon the content of moisture and ash than package materials. The concentration of Ca, Mg, Na and K were 427.3mg, 203.4mg, 10.2mg, and 619mg per 100g dry matter respectively. The contents of Ca and Na were not changed significantly, but the contents of Mg and K were decreased during room temperature storage. It was revealed that the juices of stored sample had darkened and redness and yellowness were somewhat deeper than those of fresh sample. 1g of the cultivated Codonopsis lanceolata had 29.3mg of crude saponin and 3.78mg of codonoposide, and the changes of them during storage at various conditions were not significant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.420-424
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• 2000

적과 단감은 비타민 A와 C등의 영양 성분이 함유되어 있으나 전량 폐기 처분되고 있다. 이러한 적과 단감의 이용가능성을 발견하기 위해 적과 부유 단감으로 15$^{\circ}C$, 60일간 숙성 중의 경도, 색도, pH 및 염도의 변화와 기호도, 색, 냄새, 염도 및 조직감 등을 10일간은 감소하였으나 이후 일시적으로 증가하였으며 30일 이후에는 감소하여 연화되었다. 색도의 변화는 명도(L)는 염수 장아찌와 고추장 장아찌 모두 숙성기간 중 감소하였으며 ΔE 값은 고추장 장아찌의 경우 처음 30일간, 염수 장아찌는 40일 RK지 증가 후 감소하였다. 고추장 장아찌와 염수 장아찌 pH의 변화는 처음 10일간은 큰 감소 폭을 나타내었지만 이후에는 서서히 감소하여 숙성 60일째에는 각각 4.5와 4.0을 나타내었다. 염도는 장아찌의 경우 점차 증가하여 60일째에는 고추장 장아찌 5.8, 염수 장아찌는 6.1이 되었으며 침지액의 염도는 점차 감소하여 60일 후에 각각 5.8과 5.4로 나타내었다. 각각의 장아찌에 대한 관능 검사를 실시한 결과 숙성 40일째에 기호도가 가장 높았으며 전반적인 기호도는 고추장 장아찌는 5.9, 염수 장아찌는 4.3으로 나타나 적과 단감을 이용한 고추장 장아찌의 이용 가능성을 발견할 수 있었다.