• Journal of the Korean Society of Radiology
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• v.85 no.1
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• pp.36-53
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• 2024

As the number of spinal surgeries being performed expands, the number of medical imaging procedures such as radiography, CT, and MRI is also increasing, and the importance of their interpretation is becoming more significant. Herein, we present the radiological findings of a variety of complications that can occur after spinal surgery and discuss how effectively and accurately they can be diagnosed through imaging. In particular, this study details the characteristic imaging findings specific to the early and long-term postoperative periods. Early complications of spinal surgery include improper placement of surgical instruments (instrument malpositioning), seromas, hematomas, pseudomeningoceles, and infections in the region surrounding the surgical site. Conversely, long-term complications may include osteolysis around surgical instruments, failure of fusion, adjacent segment disease, and the formation of epidural fibrosis or scar tissue. A precise understanding of the imaging assessments related to complications arising after spinal surgery is crucial to ensure timely and accurate diagnosis, which is necessary to achieve effective treatment.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.7
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• pp.862-869
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• 2009

This research was performed to acquire fundamental data to be used in developing school foodservice monitoring programs by investigating the actual operational conditions and views of dietitians and students' parents on foodservice monitoring. A questionnaire was provided to the parents and the dietitians of 100 school foodservice establishments in Ulsan area for one month (June, 2007). The questionnaires of 51 foodservice establishments from dietitians and parents were collected (response rate 51%). The collected data from the questionnaires were statistically analyzed using the SAS package program. In terms of the study subjects, 98.0% of the school foodservices were direct managed. The knowledge of HACCP of the students' parents included 'know well' (52.6%), 'know a little bit' (8.8%), and 'do not know' (38.6%). 90.2% of the subjects were monitoring school foodservice regularly. The performance rates of school foodservice monitoring by the students' parents were in the order of: inspecting food materials (95.4%), food preparation (92.7%), and cleaning and facilities sanitation (88.1%). Of the students' parent respondents, 64.1% received preliminary monitoring education regularly, in the order of inspecting food materials (70.9%), food preparation (67.5%), and cleaning and facilities sanitation (60.9%); menu planning (45.5%) was the most highly required item for preliminary education. The understanding degree, in terms of the foodservice preliminary education, was 3.10 points, and the effects evaluation scores of the preliminary education by the dietitians was 3.18 points out of 5 points. The evaluation results for both the importance and performance about the foodservice monitoring items, as evaluated by the students' parents, indicating that importance was higher than performance in 7 of the foodservice monitoring items. The highest item for both importance and performance was 'food preparation'. There were no differences between the importance and performance of the foodservice monitoring items, regardless of whether or not the students' parents had preliminary education, suggesting that the preliminary education of the students' parents was not effective so far. In conclusion, in order to maximize the effectiveness of students' parent foodservice monitoring programs, it is necessary that students' parents participate voluntarily and perform foodservice monitoring regularly. Also, the preliminary education should be offered prior to performing monitoring, considering the demands and the characteristic of the students' parents.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.550-556
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• 2014

Rice bran contains both excellent nutritional value and functional advantages. Its utilization is limited due to reducing texture and low storage. To satisfy various tastes, Bacillus spp. having high amylase and protease activities were selected. Using the strains, we made whole grain soybean Meju with a reduced manufacturing period by increasing the concentration of total nitrogen. We made soy sauces with mashing ratios of soy bean and rice bran at 10:0, 9:1, 7:3, and 5:5, and then compared their physiochemical properties. After 2 weeks of fermentation, the sugar content increased from 21~22% to 30~32%. However, pH and salinity showed no differences. At a ratio of 9:1, total nitrogen, amino nitrogen content, and total free amino acid contents were the highest at 1.62%, 652.52 mg%, and 8,804.03 mg/kg, respectively, compared to other mashing ratios of soy bean and rice bran. Especially, the contents of aspartic and glutamic acid, which increase delicate flavoring, were higher in our soy sauce compared to those of general traditional soy sauce and brewed soy sauce, which were 504.25 and 1,262.25 mg/kg, respectively. Serine and alanine, which are related to sweet taste, were present at 49.50 and 518.75 mg/kg, respectively, which were the highest among all mixing ratios, at a ratio of 9:1. Compared to general traditional soy sauce and brewed soy sauce, the contents of histamine and tyramine among biogenic amines decreased to 35.85 and 41.04 mg/kg, respectively. Finally, a soy bean and rice bran mixing ratio of 9:1 was determined to be the optimal mixing ratio in the sensory evaluation.

• Journal of the Korean Institute of Landscape Architecture
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• v.46 no.3
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• pp.1-13
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• 2018

Landscape Architecture is a minority manpower field that requires wide knowledge and experience. Therefore, the service market is narrower than other fields, and education service for practitioners is lacking. The purpose of this study is to propose e-learning content development methodology that can provide customized landscaping practical education according to the level of education and increase the economic efficiency of the development process. First, in theoretical review, the ADDIE model was modified to select the curriculum development model that pursues efficiency and introduced the concept of reusing learning objects in the SCORM-based model. In particular, to overcome the problems presented in the precious studies, the analysis and design stages have been strengthened and faculty designers with integrated knowledge of Landscape Architecture and ICT have led the overall phase. The actual development process is based on a step by step procedure--analysis of landscaping practitioners needs and environments, etc., teaching and learning procedures and the design of activities considering contents reuse, the first development such as actual shooting and editing, and the second development reusing the first development content--and was done in the order of evaluation and revision of professionalism and satisfaction. As a result of the study, the space-based courses composed of modular learning objects were first developed as 216 courses in 8 subjects, as 208 courses in 3 subjects in total, in which the modularized learning object are crossed and combined in units and difficulty-based courses were second developed in 216 courses with 3 subjects in total. As a result of the evaluation the satisfaction assessment of the overall satisfaction was 4.20 and the average value of the eight measures was 3.97, both being close to 4.0. For the professional assessment, the scores of 8 subjects were very high at 84.8 to 96.4 points. in context, the scores of 5 subjects were equal to from 89.9 to 96.4 points. In conclusion, as the study was conducted based on a clear understanding of the digital characteristics of e-learning contents and general characteristic of the landscaping industry, it was possible to develop a curriculum by developing a course composed of modular learning objects and reusing learning objects by unit. In particular, it has been proven to be effective in conveying professional knowledge and experiences via general procedures and provided an opportunity to overcome some analog problems that may occur in offline education. In the future, further studies need to be done by expanding the content and by focusing on segmented subjects.

• Journal of radiological science and technology
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• v.39 no.2
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• pp.171-176
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• 2016

The quality assurance (QA) is very important for diagnostic field and radiation therapy field to evaluate the characteristic of devices. The purpose of this study was to compare different NPS methodologies results which are measuring NPS with regard to horizontal and vertical directions by using megavoltage X-ray energies. The NPS evaluation methods were applied to the International Electro-technical Commission standard (IEC 62220-1). The electronic portal imaging devices (EPID) devices such as Siemens BEAMVIEW$^{PLUS}$, Elekta iViewGT and Varian Clinac$^R$ iX aS1000 were used. NPS data were expressed by corresponding each frequency about average of noise value corresponding the each frequency, and NPS were evaluated quantitatively by totaling up the noise values of average frequency which are on horizontal and vertical directions. In NPS results for Elekta iViewGT, NPS of horizontal and vertical by using 4 methods were indicated the difference of 3~5% between horizontal and vertical direction. In the results of Siemens BEAMVIEW$^{PLUS}$ and Varian Clinac$^R$ iX aS1000, the NPS of horizontal and vertical direction were indicated the difference of 15% when averaging the whole values. This study were evaluated the NPS of each devices by totaling up the noise values of average frequency which are on horizontal and vertical directions suggesting the quantitative evaluation method using the data.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.163-179
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• 2012

This study was prepared to develop American sauce with different amounts of salt through high pressure extraction and examined difference in its mechanical and sensory characteristics. Furthermore, it aimed to provide practical materials for the mass production of American sauce and other crustacean sauce products and to contribute to the development of products with superior quality and functionality by standardizing traditional cooking techniques in the food service industry. In American sauce, salt content did not have a significant effect on water content and ash content but had a significant effect on color, pH and salinity. Na and K contents increased with increasing salt content. In addition, Mg and P contents were highest in J4 containing 0.4% of salt, but they did not show any regular tendency according to salt content. For total free amino acids, 29 kinds were detected in J0 and J1, 30 in J2, 31 in J3, and 33 in J4. Detection was highest in J3 containing 0.3% of salt, and the content level was highest particularly for arginine among essential amino acids, for glutamic acid, alanine, serine, ${\beta}$-alanine and ${\alpha}$-aminoadipic acid among flavor enhancing amino acids, and for ${\gamma}$-Aminoisobutyric acid among other amino acids. We measured lipid peroxidation in American sauce using lipid extracted from a mouse brain and confirmed that the amount of antioxidant substances extracted was largest in J0 containing no salt. The results of measuring lipid peroxidation and DPPH showed that the antioxidant effect was high when salt was not contained. In the results of the sensory test, overall quality was highest in J3 containing 0.3% of salt, showing that the addition of salt affects the evaluation of overall quality. Summing up the presents of this study as presented above, we cannot expect an effect of antioxidant functionality; however, according to the results of the mechanical quality evaluation and the sensory test, American sauce containing 0.3% of salt is considered the optimal product in terms of quality. Using these results as practical materials for the mass production of crustacean sauce products, we expect to standardize traditional cooking techniques in the food service industry and to develop products with high quality and functionality.

• Journal of the Korean Society of Radiology
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• v.6 no.6
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• pp.455-464
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• 2012

This study suggested evaluation of approximately exposure to low-dose ionization radiation from medical images using a computed radiography (CR) system in standard X-ray examination and experimental model can compare diagnostic reference level (DRL) will suggest on optimization condition of guard about medical radiation of low dose space. Entrance surface dose (ESD) cross-measuring by standard dosimeter and optically stimulated luminescence dosimeters (OSLDs) in experiment condition about tube voltage and current of X-ray generator. Also, Hounsfield unit (HU) scale measured about each experiment condition in CR system and after character relationship table and graph tabulate about ESD and HU scale, approximately radiation dose about head, neck, thoracic, abdomen, and pelvis draw a measurement. In result measuring head, neck, thoracic, abdomen, and pelvis, average of ESD is 2.10, 2.01, 1.13, 2.97, and 1.95 mGy, respectively. HU scale is $3,276{\pm}3.72$, $3,217{\pm}2.93$, $2,768{\pm}3.13$, $3,782{\pm}5.19$, and $2,318{\pm}4.64$, respectively, in CR image. At this moment, using characteristic relationship table and graph, ESD measured approximately 2.16, 2.06, 1.19, 3.05, and 2.07 mGy, respectively. Average error of measuring value and ESD measured approximately smaller than 3%, this have credibility cover all the bases radiology area of measurement 5%. In its final analysis, this study suggest new experimental model approximately can assess radiation dose of patient in standard X-ray examination and can apply to CR examination, digital radiography and even film-cassette system.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.738-743
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• 2005

This study was performed to investigate the quality characteristics of pine mushroom yanggaeng prepared with different additions and different preparations of pine mushroom. Yanggaeng was prepared with three concentration of pine mushroom after different preparations of pine mushroom, A hot wind drying 0.1%, 0.3%, 0.5%, Frozen pine mushroom grinding 0.1%, 0.3%, 0.5%, Freezed drying 0.1%, 0.3%, 0.5%, to which was added cooked red bean, agar, oligosaccharide, salt and water. Proximate composition, hunter's color, texture profile analysis and sensory evaluation of yanggaeng were examined. Lightness of pine mushroom yangaeng increased with increasing pine mushroom content and frozen pine mushroom grinding products were higher than those of the preparation products. In the texture profile analysis, hardness of pine mushroom yangaeng increased with increasing pine mushroom content and cohesiveness, springiness of Frozen pine mushroom grinding 0.1% were the highest. In sensory evaluation, the taste and viscosity scores of Freezed drying 0.1% higher than those of the other products. Also the overall acceptability of freezed drying 0.1% pine mushroom yanggaeng was the highest of the all products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.201-211
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• 1981

For the effective utilization of sardine, sardinops melanosticta, one of the major coastal fish in Korea, of which annual catch has been increasing from year to year since 1970, it was processed in form of fermented fish paste. The fish were treated with BHA and Teaox-Ⅱ in concentration of $0.01\%\;and\;0.02\%$ to prevent the oxidation of lipid during fermentation and then salted with $20\%$ table salt and fermented at room temperature of $25\pm3^{\circ}C$. The duration of fermentation necessary for the final product with an acceptable taste was determined by sensory evaluation by means of profile method. From the result of sensory evaluation, one month was found to be suitable as the reasonable duration of fermentation. Both BHA and Tenox-Ⅱ in conceatration of $0.02\%$showed a good preventing effect on the lipid oxidation during fermentation. In case of fermented sardine treated with both antioxidants, lipid oxidation occurred little up to two months, whereas the control showed a remarkable deterioration during one month of fermentation. Most of the nucleotides in sardine was decomposed from adenosing triphosphate to inosine and hypoxanthine during the fermentation of one month. The great portion of free amino acids in the extractives of product was occupied by leucine, glutamic acid, isoleucine, alanine, valine and ysine in turn, and their coatent was $59.4\%$ of the total free amino acids. The amount of essential amino acids was $59.4\%$ of the total free amino acids. The contents of 5'-IMP, betaine, trimethylamine oxide and total creatinine in the extractives of product were $1.9{\mu}mole/g,\;4.9mg\%,\;1.0mg\%\;and\;475mg\%$, respectively. According to the omission test, the main constituents of the characteristic taste of fermented sardine could be assumed as free amino acids and a little amount of 5'-IMP.

• Journal of the Korean Institute of Landscape Architecture
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• v.44 no.4
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• pp.57-65
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• 2016

This study was conducted a visual landscape resources inventory and grade assessment on natural resources and cultural resources of Chiaksan National Park. Landscapes of National Parks are categorized into four types: seascape, mountain landscape, village landscape, and temple historical landscape. Landscape lists were constructed for each district for a total of 120 lists through field research on 7 trails. The landscape list per trail has Guryong~Birobong(31%), Seungnam~Namdaebong(22%), Geumdae~Namdaebong(16%), Bugok~Hanenggu(165), Hwanggol~Ipseoksa(6%), Hyangrobong~Nandaebong(5%) and Godeunjae~Wontonggol(4%). Landscape Assessment items were divided into five characteristics of view, unique, use, history culture, natural reflected by item. Items were divided into three grades of landscape by 4, 3, 2, 1 for each item of the assessment criteria and Delphi survey. Mountain landscapes were assessed in I grade of 72 sites, II grade of 26 sites, III grade of 7 sites. Temple Historical landscapes were assessed in I grade of 4 sites, II grade of 7 sites, III grade of 4 sites. The study results can be used as a basis for mountain parks management. It is necessary to focus on managing the landscape of I grade site. The higher ratings of the Mountain landscapes are related to the view and natural score. Also, the grading of Temple Historical landscapes is related to the history cultural, natural and use score. In addition, the mountain landscape were identified as being included outside landscape resources, the place of landscape resources with outside ratings were higher and the view was related. Landscape management is needed for the conservation of Mountain landscape and Temple Historical landscape type rating as excellent areas on the basis of the results of the inventory and assessment. For future improvement the Guryong-Birobong trail is judged as a harmonious representative landscape of the Mountain and Temple Historical landscape and will require conservation as a focus management area. In the case of Mountain landscape improvements, maintenance such as pruning trees, wood observatory and interpretation sign for a landscape with minimal inhibitory landscaping is needed. When installing artificial facilities in the Temple Historical landscapes, the use of materials harmonizing with the surroundings landscape must be considered as well as the standards of facilities limitation.