• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.334-341
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• 2010

The objective of this study was to examine the quality characteristics and antioxidant activity of yogurt containing hot water extract from maca. Four different levels (0, 4, 8, 12%) of maca extract were added to milk followed by fermentation with lactic acid bacteria at $37^{\circ}C$ for 12 hrs, and then the physicochemical properties of the samples were investigated. During 7 days of storage at $4{\pm}1^{\circ}C$, the acid production (pH and titratable acidity) of the yogurt increased with the addition of maca extract. The Hunter L value (lightness) decreased, while the b value (yellowness) increased as the maca extract level in the yogurt increased. Viable cell counts were not significantly different among the samples. The results of consumer acceptance tests showed that no significant differences in overall acceptability were observed between the yogurts containing 4% and 8% of maca extract and a control yogurt. The yogurt containing maca extract exhibited higher DPPH radical and superoxide anion radical scavenging activities than the control yogurt over the storage period.

• Journal of the Korean Society of Radiology
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• v.83 no.1
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• pp.199-205
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• 2022

Developmental venous anomalies (DVAs) are common intracranial vascular malformations and they are generally do not cause clinical complications. In cases showing DVA and hemorrhage, the hemorrhage is usually associated with adjacent cavernous malformations. Very few cases of intracerebral hemorrhage (ICH) caused by thrombosis in DVA have been reported in the literature. In this case report, we present an interesting case of a large ICH caused by thrombosis within a DVA with an unusual structure that may have potentiated the thrombosis.

• ALGAE
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• v.23 no.3
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• pp.231-240
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• 2008

The species composition and variation of benthic marine algae at Daejin and Jukbyeon on the mid-east coast of Korea were investigated seasonally from August 2006 to April 2007. As a result, the total of 85 species, including 8 chlorophytes, 26 phaeophytes, 50 rhodophytes and 1 sea grass were identified. 52 species were found at Daejin and 74 species at Jukbyeon. Dominant species in importance value were Corallina pilulifera, Chondrus ocellatus, melobesioidean algae, Sargassum horneri, Sargassum yezoense and Phyllospadix japonica at Daejin, and Corallina pilulifera, melobesioidean algae, Phyllospadix japonica, Acrosorium polyneurum, Sargassum siliquastrum and Hizikia fusiformis at Jukbyeon, respectively. The vertical distribution of algae were characterized by Corallina pilulifera, Hizikia fusiformis, Sargassum spp. (S. siliquastrum, S. yezoense) and Symphyocladia latiuscula at intertidal zone, Sargassum spp. (S. horneri, S. serratifolium, S. yezoense), melobesioidean algae, Phyllospadix japonica and Corallina pilulifera at 1 m depth, melobesioidean algae, Phyllospadix japonica and Sargassum spp. (S. horneri, S. yezoense) at 5 m depth and melobesioidean algae, Phyllospadix japonica and Sargassum spp. (S. horneri, S. micracanthum, S. yezoense) at 10 m depth.

• Journal of Digital Contents Society
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• v.19 no.7
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• pp.1237-1244
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• 2018

Currently the bottleneck in virtual reality's commercialization might be that high cost VR equipment is needed and interesting VR contents are not enough. The purpose of this paper is to solve these problems by implementing low-cost VR system with wireless controller and HMD(Head Mounted Display) using a smart phone and PC. The functions of real HMD are simulated by utilizing the display and embedded sensors of a smart phone. In that situation PC is in charge of processing huge data and is communicated with smart phone. And wireless controller is designed to make VR user's movement to be free. In addition, we made the several VR contents for testing our prototype system directly. Easy access to VR equipment could induce increasing number of users and investment. And it will be a big step toward improving VR technology and its commercialization.

• Resources Recycling
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• v.26 no.3
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• pp.61-68
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• 2017

Cyclone electrowinning method was used to recover tin to metal in hydrochloric acid solution. The effects of flow rate, current density, tin concentration, and hydrochloric acid concentration on the electrowinning of tin were investigated. As the flow rate increased and the concentration of tin and hydrochloric acid decreased, the tin recovery and current efficiency increased. As the current density increased, the recovery rate increased but the current efficiency decreased. Tin can be effectively recovered at flow rates of 18 L/min., $3A/dm^2$, 2.5 g/L Sn, and 5 wt.% HCl.

• BMB Reports
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• v.41 no.12
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• pp.868-874
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• 2008

Neurofilaments (NFs) are neuronal intermediate filaments composed of light (NF-L), middle (NF-M), and heavy (NF-H) subunits. NF-L self-assembles into a "core" filament with which NF-M or NF-H co-assembles to form the neuronal intermediate filament. Recent reports show that point mutations of the NF-L gene result in Charcot-Marie-Tooth disease (CMT). However, the most recently described rod domain mutant of human NF-L (A148V) has not been characterized in cellular level. We cloned human NF-L and used it to engineer the A148V. In phenotypic analysis using SW13 cells, A148V mutation completely abolished filament formation despite of presence of NF-M. Moreover, A148V mutation reduced the levels of in vitro self-assembly using GST-NF-L (H/R) fusion protein whereas control (A296T) mutant did not affect the filament formation. These results suggest that alanine at position 148 is essentially required for NF-L self-assembly leading to subsequent filament formation in neuronal cells.

• Journal of the Korean institute of surface engineering
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• v.48 no.3
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• pp.115-120
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• 2015

We studied white tandem organic light-emitting diodes using red and blue fluorescent materials. White 2 units tandem OLEDs were fabricated using $Alq_3$:Rubrene (3 vol.% 5 nm) and SH-1 : BD-2 (3 vol.% 25 nm) as emitting layer (EML). The device with $Alq_3$ : Rubrene (3 vol.% 5 nm) / SH-1 : BD-2 (3 vol.% 25 nm) showed yellowish white emission with a Commission Internationale de l'Eclairage (CIE) coordinates of (0.442, 0.473) at $1,000cd/m^2$, and variation of CIE coordinates was low with ($0.44{\pm}0.002$, $0.472{\pm}0.001$) from 500 to $3,000cd/m^2$. White 3 units tandem OLEDs were fabricated by additory stacking the blue or white layer as EML. CIE coordinates of 3 units tandem OLEDs with stacked blue and white layer was low variation of ($0.293{\pm}0.008$, $0.36{\pm}0.005$) and ($0.412{\pm}0.002$, $0.423{\pm}0.001$) from 500 to $3,000cd/m^2$, respectively. Our findings suggest that stacked OLED was possible to controlling CIE coordinates and producing excellent color stability.

• Journal of the Korean Dietetic Association
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• v.28 no.4
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• pp.267-280
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• 2022

The purpose of this study was to investigate the consumption status and perception of soy meat among university students and to compare their sensory evaluations of commercial meatballs and soy meatballs. The subjects were students at a university who were grouped into those majoring in food and nutrition and those not majoring in the subject. The results of the two groups were compared. The main sources through which the students became aware of meat analogs were examined. The food and nutrition major students were about three times more likely to learn about meat analogs through 'education', and those not majoring in the subject were about four times more likely to learn about them from the social media (P<0.01). The most common reason for having tried soy meat was 'curiosity' and that for not eating it was 'no opportunity'. Without significant differences between groups, the most common answer for questions relating to the product that they had eaten was 'Ramen flakes' (30.5%) and the most common answer for the routes for eating the product was in the order of: 'restaurants' (36.6%)>school lunches (24.9%)>large and medium-sized supermarkets (22.8%). The most common answer to the question inviting suggestions on 'improvement points to promote the consumption of soy meat' was 'taste'(19.2%), followed by 'product promotion' and 'reasonable price'. About half of the subjects failed to differentiate the soy meatballs from regular meatballs before the sensory test and 21.3% after that. The difference in the sensory test scores of the two types of meatballs with respect to 'texture' was significantly higher for the major students than for the non-major students (P<0.05). These results could provide basic information that could enable the promotion of soy meat.

• Journal of Korean Foot and Ankle Society
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• v.21 no.3
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• pp.108-112
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• 2017

The midtarsal joint is composed of the talonavicular and calcaneocuboid joints. It is also known as the Chopart joint. Midtarsal joint fracture and dislocation are relatively rare and frequently missed or misdiagnosed. A proper understanding about the anatomy of the midtarsal joint is an essential part in comprehending the mechanism of injury and rationale for treatment. Anatomical reduction of midtarsal joint with correction of the column in length and shape are important; however, it is technically challenging and may require open procedure. Herein, we described a case of initial open reduction and internal fixation for midtarsal joint fracture and dislocation with a brief literature review.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.267-272
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• 2004

This study was conducted to develop functional muffin in which grape seed extract(GSE) was added at 0, 0.5, 1 or 2% levels and to evaluate the quality characteristics. The volume of muffin decreased with the increasing GSE content, but no significant differences were observed. The weight and height of muffins increased with the increasing GSE content. The incorporation of GSE in the product lowered lightness (L value) and increased redness(a value). The mechanical texture parameters including hardness, springiness, gumminess and brittleness increased with the increasing GSE levels. Sensory analysis showed that muffin prepared with 0.5% GSE was considered to be as acceptable as control, based on hedonic scale ratings given by untrained taste panel.