• International Journal of Highway Engineering
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• v.9 no.3
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• pp.83-89
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• 2007

When allocating traffic signal at the signalized intersection, minimum green time and clearance time for bicyclists should be significantly considered in order to enhance safety aspects to bicyclists when crossing intersections, especially where intersections with exclusive bicycle paths that are physically separated from pedestrians. In this study, field measurements related to bicycle crossing time, including minimum peen time and clearance time, were collected and analyzed according to bicycles crossing types at the signalized intersections where high rate of bicyclists exists. Three types of bicycle crossing are defined as follows 1) stopping: completely stop before crossing (at least one foot on found) 2) riding: crossing with riding bicycle 3) pulling: crossing without riding bicycles. Minimum green time based on pedestrian speeds should be used as crossing time in this case. For bicyclists, speed of bicycle that is applicable to estimate the minimum green time is in the 1.36m/sec($15^{th}$ percentile) to 1.60m/sec($25^{th}$ percentile) range in case of its stopping. Also it is in the 0.75($15^{th}$ percentile) to 0.87($25^{th}$ percentile) range for pulling at crosswalk. In addition, speed of bicycle to consider for calculating the clearance time is in the 2.51m/sec($15^{th}$ percentile) to 2.79m/sec($25^{th}$ percentile). These values also resulted from $15^{th}$ percentile or $25^{th}$ percentile speeds of riding. The results of this study are expected to be supported in traffic signal allocation process, reflecting bicyclists' characteristics.

• Korean Journal of Food Science and Technology
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• v.48 no.3
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• pp.208-213
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• 2016

This study evaluated the in vitro radical scavenging and ${\alpha}$-glucosidase inhibitory activities of dried daraesoon (shoot of hardy kiwi) during cooking involving rehydration and subsequent heating at $180^{\circ}C$ with or without perilla oil. Pigments and antioxidants were quantified by HPLC and spectrophotometry. Unlike the tocopherol content, the polyphenol, flavonoid, chlorophyll, and carotenoid contents as well as the DPPH radical scavenging and ${\alpha}$-glucosidase inhibitory activities of daraesoon extract were significantly decreased by rehydration (p<0.05). Heating the rehydrated daraesoon for 10 or 20 min increased its radical scavenging activity irrespective of perilla oil addition, whereas the ${\alpha}$-glucosidase inhibitory activity increased significantly only after heating with perilla oil (p<0.05). During cooking, changes in both activities showed a similar pattern to that showed by polyphenol content changes. These results suggest that the health functionality of daraesoon can be enhanced by an appropriate cooking process that retains polyphenols.

• Journal of KIISE:Software and Applications
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• v.36 no.12
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• pp.967-976
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• 2009

In this paper, we propose an automatic lower extremity vessel extraction based on rigid registration and bone elimination techniques in CT and CT angiography images. First, automatic partitioning of the lower extremity based on the anatomy is proposed to consider the local movement of the bone. Second, rigid registration based on distance map is performed to estimate the movement of the bone between CT and CT angiography images. Third, bone elimination and vessel masking techniques are proposed to remove bones in CT angiography image and to prevent the vessel near to bone from eroding. Fourth, post-processing based on vessel tracking is proposed to reduce the effect of misalignment and noises like a cartilage. For the evaluation of our method, we performed the visual inspection, accuracy measures and processing time. For visual inspection, the results of applying general subtraction, registered subtraction and proposed method are compared using volume rendering and maximum intensity projection. For accuracy evaluation, intensity distributions of CT angiography image, subtraction based method and proposed method are analyzed. Experimental result shows that bones are accurately eliminated and vessels are robustly extracted without the loss of other structure. The total processing time of thirteen patient datasets was 40 seconds on average.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.403-409
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• 2004

Onion, licorice, abgelia root, Chinese date, pine needle, and mulberry leaf were used to extract functional components far onion complex drink. No differences were observed between water extraction at room temperature and methanol extraction in electron-donating ability (EDA), thiosulfinate content (TSC), and ascorbic acid content (AAC), whereas water extraction resulted in higher nitrite-scavenging ability at pH 1.2 and 3.0, and lower superoxide dismutase-like ability than methanol extraction. Level of water extracts prepared by hard-boiling for 3 hr at above $100^{\circ}C$ was higher in all functional abilities except TSC than those prepared at room temperature. Optimal conditions for water extraction and storage were $100-120^{\circ}C$ for 6 hr and low-temperature storage, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1784-1791
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• 2016

Garlic was subjected to eight different cooking methods (raw, boiling, steaming, microwave cooking, deep-frying, oven-roasting, pan-frying, and pan-roasting) utilized for typical Korean cuisine. Garlic was analyzed for antioxidant activities and physicochemical properties to elucidate effects of cooking. Garlic cooked at higher temperatures showed significantly lower lightness and higher yellowness (P<0.001). In particular, deep-frying and pan-frying resulted in lowest lightness and soluble solid content, indicating that non-enzymatic browning reactions were more facilitated. Compared with raw garlic, all cooked garlic tended to have lower thiosulfinates, presumably due to decomposition into polysulfides and/or leaching into cooking water and oil. Microwave cooking retained organic acids, total reducing capacity, and flavonoids, which can be attributed to low microwave intensity and shorter cooking time under which heat-labile bioactive components might have undergone less decomposition. Cooking significantly increased metal-chelating activity (P<0.001). In addition, oven-roasting and pan-roasting enhanced total reducing capacity and flavonoid content, indicating that thermal treatments increased the extractability of bioactive components from garlic. However, boiling, deep-frying, and pan-frying, in which garlic is in contact directly with a hot cooking medium, reduced antioxidant activities. Deep-frying resulted in largest reduction in DPPH radical scavenging activity of garlic, which correlated well with reduction of total reducing capacity and flavonoid content. The results show that the antioxidant activity of garlic could be affected by cooking method, particularly heat intensity and/or direct contact of the cooking medium.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.466-473
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• 2016

This study was performed to investigate the reduction in bitter taste and quality characteristics by pretreatments (brining; 1, 5% and blanching; 1, 3 min) in pickled bitter melon, respectively. We prepared picked bitter melon samples at 1%-1 min, 1%-3 min, 5%-1 min, 5%-3 min. Total polyphenol and total flavonoid contents were found to be the highest in 5%-1 min at $14.23{\pm}0.40mg\;CE/g$ (dry) and $4.46{\pm}0.10mg\;RE/g$ (dry), respectively. L-ascorbic acid level was the highest in control samples. Arginine and glutamic acid were increased by brining and blanching. ABTS and DPPH radical scavenging activity were found to be the highest at $43.60{\pm}0.40$ and $44.88{\pm}0.20%$ at 5%-1 min, respectively. ${\alpha}-glucosidase$ inhibitory activity was the highest at 5%-1 min. The a value was statistically different, whereas L and b values were similar among different pretreatments. Hardness in pretreated samples was decreased as compared to that in the control. Among sensory evaluations, 'color' did not indicate any statistical difference, while 'texture', 'bitterness preference' and 'overall preference' increased with pretreatments, and 'bitter intensity' decreased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.399-405
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• 2010

After Gomchui tea was prepared from leaves of Ligularia fischeri (Ledeb.) Turcz by blanching method, the antioxidant activity of major compounds in Gomchui tea was assessed. On-line HPLC-ABTS analysis revealed that caffeoylquinic acids (chlorogenic acids), such as 5-O-caffeoylquinic acid (5-CQA), 3,4-di-O-caffeoylquinic acid (3,4-DCQA), 3,5-di-O-caffeoylquinic acid (3,5-DCQA) and 4,5-di-O-caffeoylquinic acid (4,5-DCQA), were the major antioxidant compounds in Gomchui tea. The extraction efficiency of these compounds were examined in the various conditions such as extraction temperature, time and solvent. The results demonstrated that the extraction amount with water increased in proportion to extraction time (1~10 min) and temperature ($8{\sim}80^{\circ}C$). These active compounds were also extracted with water even at $8^{\circ}C$ (60% of $80^{\circ}C$), indicating that water is very good extraction solvent for extraction of these antioxidant constituents. However, the extraction efficiency of these compounds decreased when ethanol percentage in water increased. The extraction efficiency between Gomchui powder (no blanching) and tea was significantly different, and 60% of total antioxidant compounds in tea was removed from fresh leaves into water in blanching process, especially 3,5-DCQA (over 90%). Meanwhile, the sonication method didn't affect the extraction of these compounds in all solvents. These results suggest that Gomchui tea can be a good candidate for the tea beneficial to human health.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.616-621
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• 2020

Sinapinic acid is a widely-distributed phenolic acid in various edible plants. In this study, changes in chemical stability and biological activities of sinapinic acid by heat treatment were evaluated at different pH values. The decomposition of sinapinic acid with heating at 95℃ was accelerated at higher pH; the residual levels after 10 min of heating were 80, 45 and 24% at pH 6, 7 and 8, respectively. Levels of reactive oxygen species derived from sinapinic acid also increased after heating at pH 7 and 8. ABTS radical scavenging activities and ferric reducing antioxidant power of sinapinic acid were reduced significantly after heating at pH 7 and 8. The cytotoxic activity of sinapinic acid against HCT116 cells was significantly enhanced after heating at pH 8 with decreased glutathione levels. The results suggest that heat treatment causes changes in the chemical stability and biological activities of sinapinic acid, and such changes are more prominent at higher pH.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.13 no.2
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• pp.173-182
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• 1993

This paper presents an algorithm to derive the representative unit hydrograph for the real environment of a watershed. For a given watershed, the conventional methods give several different unit hydrographs by storm events. In this study the LP model is somewhat modified based on the previous study by Mays et also as follows: the objective function is designed to minimize the sum of weighted residuals. An additional constraint of moving average is added to prevent the unit hydrograph from the occurence of oscillation which was not active in Mays's paper. Configuration of rainfall matrix was improved to reduce its dimension in accordance with Diskin's review point. In spite of the superiority of LP approach in terms of representativeness, all the methods were very sensitive to the validity of baseflow separation and rainfall-loss. Several methods of the separations for rainfall excesses and direct runoffs were applied and no preferred methods were identified. This is the matter of judgement considering catchment and rainfall characteristics. This algorithm was applied to a real watershed of the Wi stream in the Nak-dong river. Compared with the IHP results by conventional methods, this optimized representative unit hydrograph demonstrated relatively smaller and shorter values in terms of the peak discharge and the basin lag respectively, and the oscillation of its falling limb successfully eliminated owing to the additional constraints of moving averages.