• Journal of the Korean Geotechnical Society
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• v.23 no.10
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• pp.5-11
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• 2007

This paper is to investigate the removal of the smear at elevated temperatures. This study utilized both small cylinder cell and large consolidometer apparatus to investigate the combination of PVD with heat and without heat. Two types of heaters are used in this study. The heater drain made of copper tube is used for all tests except large consolidometer and flexible wire heater is used for large consolidometer. Specimens demonstrated volume contraction upon heat and without heat. This contraction is dependent on temperature magnitude. When the specimen is heated, the magnitude of settlements is higher and rate of consolidation is faster. After treatment using PVD combined without heat and with heat for undisturbed specimens the $C_h$ values obtained were $3.45m^2/yr$ and $3.83m^2/yr$, respectively, from $3.2m^2/yr$ before treatment. The $K_h/K_s$ ratios were 3 for the specimen without heat and 2 for the specimen with heat. Similarly, in reconstituted specimens without heat and with heat, the $C_h$ values were $2.1m^2/yr$ and $2.5m^2/yr$ with $K_h/K_s$ ratios of 1.75 and 1.5, respectively.

• Food Science and Preservation
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• v.30 no.5
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• pp.875-884
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• 2023

In this study, the quality characteristics of texturized vegetable proteins (TVP) produced from defatted soy flour (DSF) were analytically compared with those of texturized vegetable proteins produced with isolated soy protein (ISP) and non-defatted soy flour (SF). The base raw material formulation consisted of 50% soy proteins, 30% gluten, and 20% corn starch. A cooling die-equipped extruder was used with a barrel temperature set at 190℃ and screw rotation speed of 250 rpm. With respect to the hardness of isolate soy proteins, that of soy flour and defatted soy flour was 22.4% and 68.8%, respectively, and gumminess was 17.6% and 44.3%, respectively. Defatting increased chewiness, shear strength, and springiness. Moisture content was higher in soy flour than in defatted soy flour, while there were no significant differences in terms of water absorption and turbidity. The pH was higher with soy flour than with defatted soy flour. Concerning color, the L and b values were higher with soy flour, while the a value was higher with defatted soy flour. These results suggest that defatting soybeans can improve the quality of plant-based proteins. Further research is needed to address the quality differences from those of isolated soy proteins.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.783-793
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• 2003

The effects of various kinds of starch (mungbean, potato, corn and a blend of potato and com starch) on the quality characteristics of muhwakwa-pyun were studied according to the storage duration. The sweetness, pH and total acidity of muhwakwa extract were analyzed, as were the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches. For quality characteristics, color difference, instrumental texture characteristics and sensory characteristics were compared. The sweetness of muhwakwa extract was satisfactory but the total acidity was low for Kwa-pyun manufacture. Therefore, its pH was adjusted to 3.4 by adding 10％ citric acid with an amount of 1％ of total liquid. From the Visco/Amylograph viscosity profile and DSC thermodynamic characteristics of starches, a blend of potato and com starch was found to be easy to cook and form a gel but a little more resistant than the other starches in terms of retrogradatin. Lightness (L) and yellowness (b) of Kwa-pyun increased while its redness (a) decreased by the storage. The color became whiter and the clarity decrease regardless of the kinds of starch, which became obvious after 3 days of storage. The hardness, springiness, adhesiveness and cohesiveness tended to decrease with storage, which was weak in a blend starch. The overall acceptability of Kwa-pyun made with a blend of potato and com starch was evaluated as being the best among the samples tested. Therefore, for traditional kwa-pyun manufacture manufacture mungbean starch might be replaced with a blend of potato and corn starch which is less expensive and easily available in the market nowadays.

• Restorative Dentistry and Endodontics
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• v.30 no.2
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• pp.128-137
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• 2005

In this study we measured the amount of light energy that was projected through the tooth material and analyzed the degree of polymerization by measuring the surface hardness of composites. For polymerization, Optilux 501 (Demetron, USA) with two types of light guide was used: a 12 mm diameter light guide with 840 nW/$cm^2$ light intensity and a 7 mm diameter turbo light guide with 1100 nW/$cm^2$. Specimens were divided into three groups according to thickness of penetrating tooth (1 mm, 2 mm, 0 mm). Each group was further divided into four subgroups according to type of light guide and curing time (20 seconds, 40 seconds). Vickers' hardness was measured by using a microhardness tester. In 0 mm and 1 mm penetrating tooth group, which were polymerized by a turbo light guide for 40 seconds, showed the highest hardness values. The specimens from 2 mm penetrating tooth group, which were polymerized for 20 seconds, demonstrated the lowest hardness regardless of the types of light guides (p < 0.05). The results of this study suggest that, when projecting tooth material over a specified thickness, the increase of polymerization will be limited even if light intensity or curing time is increased.

• Journal of Chest Surgery
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• v.32 no.3
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• pp.255-261
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• 1999

Background: Atrial fibrillation is one of the most prevalent of all arrhythmias and in up to 79% of the patients with mitral valve disease. This study examined whether the atrial fibrillation that occur in patients with mitral valve operation could be eliminated by a concommitant maze operation without cryoablation. Material and Method: From May 1997 to April 1998, 14 patients with atrial fibrillation associated with mitral valve disease underwent Maze III operation without cryoablation. Preoperatively there were 6 men and 8 women with an average age of 46.2${\pm}$10.7 years. Eleven patients had mitral stenosis, and three had mitral insufficiency. The associated heart diseases were aortic valve disease in 4, tricuspid valve regurgitation in 1 and ASD in 2. Using transthoracic echocardiography, the mean left atrial diameters was 54.7${\pm}$5.3 mm and thrombi were found in the left atrium of 2 patients. Postoperatively the ratio between the peak speed of the early filling wave and that of the atrial contraction wave (A/E ratio) was determined from transmitral flow measurement. Operations were mitral valve replacement in 13 including 4 aortic valve replacements, 1 DeVega annuloplasty and 2 ASD closures. Maze III operation was performed in 1 patient. Result: Five patients (38%) had recurred atrial fibrillation, which was reversed with flecainide or amiodarone at the average time of postoperative 38.8${\pm}$23.5 days. Postoperative complications were postoperative transient junctional rhythm in 6, transient atrial fibrillation in 5, reoperation for bleeding in 3, postpericardiotomy syndrome(1), unilateral vocal cord palsy(1), postoperative psychosis(1), and myocardial infarction(1). Postoperatively A/E ratio was 0.43${\pm}$0.22 and A wave found in 9(64%) patients. 3 to 14 months postoperatively (average follow- up, 8.1 months), all of patients had normal sinus rhythm and 9(64%) patients had left atrial contraction and 11(79%) patients were not on a regimen of antiarrhythmic medication. Conclusion: We conclude that Maze III operation without cryoablation is an effective surgical treatment in atrial fibrillation associated with the mitral valve disease.

• Journal of Chest Surgery
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• v.32 no.3
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• pp.224-236
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• 1999

Background: To evaluate the short-term effect of dynamic cardiomyoplasty on circulatory function and detect the related factors that can affect it, experimental cardiomyoplasties were performed under the state of normal cardiac function and heart failure. Material and Method: A total of 10 mongrel dogs weighing 20 to 30kg were divided arbitrarily into two groups. Five dogs of group A underwent cardiomyoplasty with latissimus dorsi(LD) muscle mobilization followed by a 2-week vascular delay and 6-week muscle training. Then, hemodynamic studies were conducted. In group B, doxorubicin was given to 5 dogs in an IV dose of 1 mg/kg once a week for 8 weeks to induce chronic heart failure, and simultaneous muscle training was given for preconditioning during this period. Then, cardiomyoplasties were performed and hemodynamic studies were conducted immediately after these cardiomyoplasties in group B. Result: In group A, under the state of normal cardiac function, only mean right atrial pressure significantly increased with the pacer-on(p<0.05) and the left ventricular hemodynamic parameters did not change significantly. However, with pacer-on in group B, cardiac output(CO), rate of left ventricular pressure development(dp/dt), stroke volume(SV), and left ventricular stroke work(SW) increased by 16.7${\pm}$7.2%, 9.3${\pm}$3.2%, 16.8${\pm}$8.6%, and 23.1${\pm}$9.7%, respectively, whereas left ventricular end-diastole pressure(LVEDP) and mean pulmonary capillary wedge pressure(mPCWP) decreased by 32.1${\pm}$4.6% and 17.7${\pm}$9.1%, respectively(p<0.05). In group A, imipramine was infused at the rate of 7.5mg/kg/hour for 34${\pm}$2.6 minutes to induce acute heart failure, which resulted in the reduction of cardiac output by 17.5${\pm}$2.7%, systolic left ventricular pressure by 15.8${\pm}$2.5% and the elevation of left ventricular end-diastole pressure by 54.3${\pm}$15.2%(p<0.05). With pacer-on under this state of acute heart failu e, CO, dp/dt, SV, and SW increased by 4.5${\pm}$1.8% and 3.1${\pm}$1.1%, 5.7${\pm}$3.6%, and 6.9${\pm}$4.4%, respectively, whereas LVEDP decreased by 11.7${\pm}$4.7%(p<0.05). Comparing CO, dp/dt, SV, SW and LVEDP that changed significantly with pacer-on, both under the state of acute and chronic heart failure, augmentation widths of these left ventricular hemodynamic parameters were significantly larger under the state of chronic heart failure(group B) than acute heart failure(group A)(p<0.05). On gross inspection, variable degrees of adhesion and inflammation were present in all 5 dogs of group A, including 2 dogs that showed no muscle contraction. No adhesion and inflammation were, however, present in all 5 dogs of group B, which showed vivid muscle contractions. Considering these differences in gross findings along with the following premise that the acute heart failure state was not statistically different from the chronic one in terms of left ventricular parameters(p>0.05), the larger augmentation effect seen in group B is presumed to be mainly attributed to the viability and contractility of the LD muscle. Conclusion: These results indicate that the positive circulatory augmentation effect of cardiomyoplasty is apparent only under the state of heart failure and the preservation of muscle contractility is important to maximize this effect.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.22 no.6
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• pp.1210-1230
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• 1997

In this paper, we suggest an architecture of DS/CDMA tranceiver composed of one pilot channel used as reference and multiple traffic channels. The pilot channel-an unmodulated PN code-is used as the reference signal for synchronization of PN code and data demondulation. The coherent demodulation architecture is also exploited for the reverse link as well as for the forward link. Here are the characteristics of the suggested DS/CDMA system. First, we suggest an interlaced quadrature spreading(IQS) method. In this method, the PN coe for I-phase 1st channel is used for Q-phase 2nd channels and the PN code for Q-phase 1st channel is used for I-phase 2nd channel, and so on-which is quite different from the eisting spreading schemes of DS/CDMA systems, such as IS-95 digital CDMA cellular or W-CDMA for PCS. By doing IQS spreading, we can drastically reduce the zero crossing rate of the RF signals. Second, we introduce an adaptive threshold setting for the synchronization of PN code, an initial acquistion method that uses a single PN code generator and reduces the acquistion time by a half compared the existing ones, and exploit the state machines to reduce the reacquistion time Third, various kinds of functions, such as automatic frequency control(AFC), automatic level control(ALC), bit-error-rate(BER) estimator, and spectral shaping for reducing the adjacent channel interference, are introduced to improve the system performance. Fourth, we designed and implemented the DS/CDMA MODEM to be used for variable transmission rate applications-from 16Kbps to 1.024Mbps. We developed and confirmed the DS/CDMA MODEM architecture through mathematical analysis and various kind of simulations. The ASIC design was done using VHDL coding and synthesis. To cope with several different kinds of applications, we developed transmitter and receiver ASICs separately. While a single transmitter or receiver ASC contains three channels (one for the pilot and the others for the traffic channels), by combining several transmitter ASICs, we can expand the number of channels up to 64. The ASICs are now under use for implementing a line-of-sight (LOS) radio equipment.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.30 no.9B
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• pp.610-618
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• 2005

As developed Internet and Computer Capability, Many Users take the many information through the network. So requirement of User that use to network was rapidly increased and become various. But it spend much time to accept user requirement on current network, so studied such as Active network for solved it. This Active node on Active network have the capability that stored and processed execution code aside from capability of forwarding packet on current network. So required execution code for executed packet arrived in active node, if execution code should not be in active node, have to take by request previous Action node and Code Server to it. But if this execution code take from previous active node and Code Server, bring to time delay by transport execution code and increased traffic of network and execution time. So, As used execution code stored in cache on active node, it need to increase execution time and decreased number of request. So, our paper suggest ANC caching technique that able to decrease number of execution code request and time of execution code by efficiently store execution code to active node. ANC caching technique may decrease the network traffic and execution time of code, to decrease request of execution code from previous active node.

• Journal of Food Hygiene and Safety
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• v.30 no.2
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• pp.178-188
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• 2015

Microbial quality of baked egg products was evaluated by counting the levels of sanitary indicative bacteria (aerobic plate counts, coliforms, and E. coli), L. monocytogenes and Salmonella spp. at the critical control points (CCPs) of manufacturing process. In addition, the survival and growth of foodborne pathogens in various egg products (cheese, tuna, tteokgalbi, pizza omelets, baked egg, and steamed egg) were investigated at 4, 10, and $15^{\circ}C$. The contamination level of aerobic plate counts decreased from 4.67 log CFU/g at CCP 1 to 0.56 log CFU/g at CCP 3 in baked egg products. No coliforms and E. coli were detected at all CCPs. Although L. innocua and Salmonella spp. were identified at CCP 1, no L. monocytogenes and Salmonella spp. were detected in the final products. The contamination levels of aerobic plate counts and coliforms in egg strips and number of aerobic plate counts in Tteokgalbi omelet are higher than the microbiological standard of processed egg products. At $10^{\circ}C$, the growth of all pathogens was not prevented in omelet and baked egg, but the populations of S. Typhimurium and E. coli were reduced in steamed egg at $10^{\circ}C$, regardless of the presence of other pathogens. The growth of L. monocytogenes was faster than that of S. Typhimurium and E. coli in omelet. More rapid growth of S. Enteritidis than S. Typhimurium was observed in egg products, indicating the greater risk of S. Enteritidis than S. Typhimurium in egg products.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.267-271
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• 2000

The present study was designed to develop the standardized formula for the preparation Jeung-Pyun with added raw soy flour and to investigate the applicability of Jeung-Pyun as the substitute of regular pizza crust made with wheat flour. The effect of adding raw soy flour at 3%, 5% level on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza were also studied. As the level of raw soy flour was increased the time required for 1 st and 2nd fermentation decreased and viscosity of batters increased significantly. Jeung-Pyun crust after steaming found to have appropriate texture and form for a substitute of wheat flour pizza crust. Texture parameters determined by QST showed that Jeung-Pyun crust with added raw soy flour had lower values in hardness, cohesiveness and gumminess without any significant difference. However, chewiness of 5% raw soy flour group was significantly lower than control group. Texture of Jeung-Pyun crust and general desirability of Jeung-Pyun pizza were determined by sensory evaluation. Textural parameters of Jeung-Pyun crust were evaluated on the basis of hardness, cohesiveness, adhesiveness, tenderness and wetness. As a result of sensory evaluation Jeung-Pyun crust made with 5% raw soy flour had significant lower values in hardness, cohesiveness, tenderness and wetness than the control. However, the textural parameters between control and 3 % raw soy flour group were not significantly different. Jeung-Pyun pizza with topping were evaluated by sensory panel. Jeung-Pyun pizza made with 3% raw soy flour received the highest score in apperance and general desirability without any significant difference. 5% raw soy flour group had significantly lower score in general desirability among 3 treatment groups. In conclusion, Jeung-Pyun crust made by traditional Jeung-Pyun preparation method will be a good alternative to replace wheat flour pizza crust. Adding raw soy flour at 3% level did not affect the quality of Jeung-Pyun crust and had an effect of promoting fermentation. Jeung-Pyun Pizza crust was expected to have tender texture and slower retrogradation rate than regular pizza crust with wheat flour.