• The Journal of Korean Society for Radiation Therapy
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• v.19 no.1
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• pp.43-49
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• 2007

Purpose: The aim of this study was the clinical implementation of IGRT using KV CBCT for setup correction in radiation therapy. Materials and Methods: We selected 9 patients (3 patient for each region; head, body, pelvis)and acquired 135 CBCT images with CLINAC iX (Varian medical system, USA). During the scan, the required time was measured. We analyzed the result in 3 direction; vertical, longitudinal, lateral. Results: The mean setup errors at the couch position of vertical, lateral, and longitudinal direction were 0.07, 0.12, and 0.1 cm in the head region, 0.3, 0.26, and 0.22 cm in the body region, 0.21, 0.18, and 0.15 cm in the pelvis region respectively. The mean time required for CBCT was $6{\sim}7$ minute. Conclusion: The CBCT on the LINAC provides the capacity for soft tissue imaging in the treatment position and real time monitoring during treatment delivery. With presented workflow, the setup correction within reasonable time for more accurate radiation therapy is possible. And it's image can be very useful for adaptive radiation therapy(ART) in the future with improved image quality.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.8
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• pp.495-500
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• 2020

As the prevention of dementia is more important than the treatment after the onset, attention has focused on the prevention of dementia in the elderly. For this study based on 11 integrated programs, we analyzed the domestic research trends of dementia prevention programs for the elderly from 2000 to 2018 in the study of Yang Su-gyeong, Ko Bo-sook, and Park Jeong-hwan (2019) We reviewed the literature research on the elderly's dementia prevention program centered on play. By activity type, music, language, and physical activity were 4 (40.0%), respectively, and games, art, and work were 3 (30.0%), respectively. Dance, literature, traditional play, and recreation were 2 (20.0%), and yoga and life were 1 (10.0%), respectively. In this study, for the purpose of exploring the possibility of using the contents of early childhood education in the elderly dementia prevention program, play shows very positive aspects such as physical exercise ability, positive emotions, and emotional characteristics for the elderly. It is considered that if dementia prevention programs are developed using the contents of early childhood education for the elderly, they will be able to utilize leisure time positively while providing continuous services and maintaining group experiences and mental health.

• The Journal of the Korea Contents Association
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• v.7 no.2
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• pp.246-254
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• 2007

As for comics and animation, the specific gravity came to become still larger in all the art fields together with the importance in various image media now which is useful and goes the time of the 21st century new media. Especially the demand of users to the vision culture which develops day by day, Sensitivity Engineering Department is trying to realize the necessity for a sensitivity design acutely together. The influence of the comics which have toxicity most also in Japanese culture in a geographical position like South Korea on it, and animation is the actual condition in the reason which has reached from youth universally to the layer for years, to be inquired systematic to a Korean comics language. This research was conducted as we thought sufficient study on various situations are required, and among them for the research of expressions of cartoons's characters, we've divided the expressions of characters that comes out in Japanese cartoons into categories of 'happiness, anger, sadness, pleasure' and 'fear, astonishment and dislike' and based on these categories, we've drawn out the minimum elements to express emotions in cartoon and prepared image-map by relating them with languages that express emotions of people and based on this, we've made a calculating tools on how our readers would recognize the expression languages. Samples of Japanese cartoons of which we've chosen for the purpose of drawing out the elements of expressions were limited to only published cartoons and we've made a foot steps for expression analysis of animation characters in the future.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.72-87
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• 2016

The study is to investigate whether the transforming leadership of the owners who run the small-sized restaurants in Busan has a moderating effect of gender on influential relationship between TMX and organizational citizenship behavior. To achieve the goal, the moderating effect of gender, systematic causality and the degree of connection of the whole pattern were investigated using Structural Equation Modeling between the factors drawn with the software packages, SPSS statistics (V 21.0) and AMOS (V 18.0). According to the result from the investigation, there is the meaningful causality both in the relationship between transforming leadership of the owners who run small restaurants and TMX, and in the relationship between TMX and organizational citizenship behavior. The moderating effect of gender was shown from the effect of intellectual stimulus on TMX and the causality between TMX and organizational citizenship behavior. The outcome suggests that the transforming leadership of the owners and the free communication with employees would be helpful for the prosperity of their businesses. In addition, intellectual stimulus has a moderating effect on TMX while TMX has the same effect on organizational citizenship behavior. This also implies that the degree of the effect on TMX an organizational citizenship behavior depends on the gender.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2000.05a
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• pp.50-55
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• 2000

The United States has had the superiority in the global trading market, and focused on the deregulation, decentralization, and often competitiveness. Also, it has adhered to pluralistic and uncoordinated systems for its various standard related activities. But with the WTO TBT entering into force late in 1990s, international standards have become more important in the global telecommunication market. So it has been recognized that the progressive standard activity would lead to keep the superiority of the nation in global telecommunication market. Specially, as the EU has been most active in building an agreed-upon technical standards among Its members, the US has faced with a serious problem that it has lack of agreed-upon infrastructure for standards. Hence, to keep the leadership in international telecommunications market, now it has been focusing on the national approach to standardization activities through the governmental support. For the implementation of above purposes, it amended 2 Acts. One is the Telecommunication Act of 1996. The other is NTTAA(National Technology Transfer and Advancement Art) of 1996, which was enacted according to the 1995 report "Standards, Conformity Assessment, and Trade into the 21 Century" by )TRC(National Research Council). In this paper, we analyse the US legal system in telecommunication standardization field including above arts and their Implementing plans. And we suggest the need for the active system of government in our telecommunication standardization.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.252-265
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• 2012

This study was intended to develop a value-added and functional sauce with addition of Chungkukjang powder. This study was conducted as the following procedure. 10%, 20%, 30%, and 40% of Chungkukjang powder was respectively added to make different Bechamel sauces. And then, physical testing (moisture, color value, viscosity, salinity, spreadability and pH) and sensory testing (a quantitative descriptive analysis and an acceptance test) were performed. After that, the correlation between the physical testing and the sensory testing was investigated to choose an optimal mixture ratio. The study results are presented as follows. As the addition percentage of Chungkukjang powder increased, a-value, b-value, salinity, spreadability, and pH significantly increased (p<0.001), but moisture content, L-value and viscosity decreased. The QDA result indicated that, regarding color intensity(5.89), Chungkukjang flavor(5.32) and Chungkukjang taste(6.26), the 40% addition group had the highest value, and that, regarding thickness(6.42), milk flavor(5.00), oily taste(5.21), mouth feel(5.32), the control group had the highest value. As a result, as the addition percentage of Chungkukjang powder increased, color intensity, Chungkukjang flavor, and Chungkukjang taste increased, but thickness, milk flavor, oily taste, and mouth feel decreased. According to the result of acceptance test, the 20% addition group had the highest value in terms of appearance, flavor, taste, glossy and overall acceptance. As shown earlier, it is considered that proper addition of Chungkukjang powder positively affects the overall acceptance, and that the 20% addition of Chungkukjang powder is most suitable to improve the sensory and physical quality-characteristics of Bechamel sauce.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.75-84
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• 2015

In this study, a Yanggaeng with added loquat fruits puree was developed and studied on quality characteristics. The mixed ratio were 0%, 20%, 40%, 60%, 80%, 100% of loquat fruits puree. Loquat fruits puree have 83.49% of water, 0.36% of crude protein, 0.04% of crude fat, 0.46% of crude ash, $14.3^{\circ}Brix$ of sweetness, 75.10(mg/kg) of polyphenol and 4.01 of pH. The water contents of Yanggaeng were 41.78~53.37%, and showed significant increase (p<0.001). The sugar contents of Yanggaeng were increased from $28.7^{\circ}Brix$ at control group to $36.0^{\circ}Brix$ at 100% mixing group (p<0.001), while pH were decreased from 6.4 at control group to 4.26 to 6.4 at 100% mixing group. In color, the brightness (L-value) gradually decreased from 72.69 at control group to 43.64 at 100% mixing group (p<0.001), the redness (a-value) of control group was the lowest by -1.72 while 100% mixing group was the highest by 8.64 (p<0.001). The yellowness (b-value) of control group was 15.91 while that of 100% mixing group was 21.98 (p<0.001). The DPPH radical scavenging activity of control group was the lowest by 9.24% while that of the group 100% mixing was the highest by 46.17%. Total polyphenol was not detected from control group and 20% mixing groups, and 100% mixing group was The highest by 16.69 mg/100 g (p<0.001). Preference test showed the groups with mixing loquat fruits puree 60% or more were preferred (p<0.001) in color. There were no significant difference from sweet taste but sour taste of 100% mixing group was The highest by 4.85 (p<0.01). For texture and overall preference the most preferred groups were the groups of mixing of 60% and 80% of loquat fruits puree.

• Journal of Convergence for Information Technology
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• v.10 no.5
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• pp.206-215
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• 2020

This study sought to find out the need for NCS education, Education awareness, and class satisfaction among professors and learners of nail art classes based on NCS. From April 21, 2017, to May 31, 2017, the questionnaire of 70 professors and 290 learners using NCS education located in Seoul and Gyeonggi Province was finally analyzed using the SPSS WIN 20.0 program. Analysis result, Professionals have a sense of self-efficiency (r=.466, p<.01), and appropriateness (r=.474, p<.01) has been confirmed. The learners identified static (+) relationships in the necessity of education (r=.338, p<.01), recognition (r=.193, p<.01), and self-efficiency (r=.586, p<.01), and appropriateness (r=.609, p<.01). Through this study, it is believed that NCS education necessity, Education awareness, and class satisfaction of professors and learners can be utilized as basic data.

• Journal of the Korean Wood Science and Technology
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• v.38 no.3
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• pp.185-190
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• 2010

This study was focused to make a wooden plate that is engraved with writings or pictures on the medium density fiberboard (MDF), and then to produce a calligraphy-carving artwork by carbonization of the carved MDF. The external appearances and anatomical changes were investigated on the carbonized MDF and aesthetic characteristics was also discussed. No split and no twist were found after the carbonization (at $850^{\circ}C$) of the calligraphy-encarved MDF, shrinkages of the MDF were observed with portions of 21.8% in length, 18.8% in width and 43.5% in thickness, and 69.2% of weight loss with density decrease of 14.8% were observed as well. From the observation of the carbonized board by a scanning electron microscope, specific phenomena were found: the adhesives, surrounding the fiber's surface and pits, were carbonized, the woody fibers were changed smoothly, the pits were opened, the fiber' size was uniformized, and the organization was compacted. By the combination of handmade calligraphy-woodcarving and crack-free carbonizing methods, it was able to find a new method for manufacture carbonized calligraphy-woodcarving artwork. It is concluded that the calligraphy-woodcarving artwork using carbonized board can be a new access for the eco-friendly art that has the advantage of the functionality of charcoal and the aesthetic of calligraphy-woodcarving simultaneously.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.1-13
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• 2014

This study aims to determine the physicochemical and sensory qualities of yogurt dressing prepared with mulberry juice(0, 10, 20, 30 and 40%). As the amount of organic acid added with mulberry juice increased, malic acid, acetic acid and citric acid contents increased, while tartaric acid content decreased. The viscosity of the control group(5033.33 cP) was higher than that of the others(3043.33~736.67 cP). The pH of the control group(3.38) was lower than that of the others(3.38~3.45). The sweetness of the control group(15.80) was lower than that of the others(16.30~16.83). As for the colors, L value decreased significantly, whereas a value and b value increased significantly with more mulberry juice added. DPPH radical scavenging activity of the control group was 8.61%, whereas that of yogurt dressing samples with mulberry juice ranged from 21.98~50.65%. The sensory property results showed that yogurt dressing with 20% mulberry juice added group had the highest value in terms of color, taste, mouth feel and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 20% of mulberry juice was most preferred among the groups.