• Archives of Plastic Surgery
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• v.32 no.4
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• pp.461-466
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• 2005

Despite the major advances in the microvascular surgery with success rates of up to 98%, failure and vascular complications still remain even in the experienced hands. Failure of blood to flow across an anastomosis is usually caused by three factors: (1) Technical errors; (2) Undetected damage more proximally or via vasospasm; or (3) A clot or a thrombus. The success of a microvascular surgery depends on the severity of the vascular injury and, proper debridement of an injured vessel, and the failure rate of microvascular anastomosis in cases of trauma is higher as the thrombogenic possibility is increased by the endothelial damage. From January to November in 2003, 460 patients were underwent microvascular surgery(270 replantations and 190 free flap transfers) and re-operations were performed in 15 cases. Cases were reviewed by clinical and operative records. In these cases, causes of post-operative circulation insufficiency were identified as 9 vascular spasms and 6 thromboses at the previous anastomotic site. The average of re-operative success rate was 73%(60% in replantations and 100% in free flaps). In conclusion, through precise postoperative monitoring and assessment, immediate surgical re-exploration could be performed when a vascular complication is suspicious, the success rate of microvascular surgery would be increased more.

• Journal of Korean Society of Transportation
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• v.18 no.4
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• pp.31-39
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• 2000

Cellular Phone use while driving is one of the critical causes of traffic accident by falling the driver into the improper lookout and inattention situations by disturbing the driving behaviors and by increasing the driver's mental workloads. These days, therefore, governments in many countries are trying to Prohibit the cellular Phone use while driving by the law focused on the hand-held type of cellular phone. This Paper investigated the impacts on the hands-free cellular Phone use while driving to the drivers Performance among normal and two different level of secondary task driving conditions in the urban of Japan. As the results, quantitative differences of drivers eye movement, subjective mental workload, steering wheel angle entropy, and cognitive Performance of secondary tasks were compared between straight and curve (right turn) section for each driving condition.

• Research in Community and Public Health Nursing
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• v.12 no.2
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• pp.437-449
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• 2001

Purpose: To understand the development of nursing education of North Korea after 1945. Method: First, collecting primary sources published in NK. Second, collecting secondary sources published in South Korea. Third, interview with South Korean medical personnels who visited NK. Forth, interview with medical personnels who escaped NK. Result: After 1945 NK increased health care facilities in short time and had the policy of training medical personnel in short time. Nursing education was focused on the basic practice. NK could begin free medical treatment for the laborer in 1947. Post Korean War restoration and free medical treatment system of national level in 1950s and 1960s served to the health promotion of NK population. The medical personnel training policy continued and the number of R.N. in NK had increased 13 times in 15 years. NK has tried to increase the quality of health care service and medical personnel since 1970s. Nursing education in medical colleges is three-year course but 6 month training courses in general hospitals continue. They focus on primary prevention and oriental medicine in nursing curriculum reflecting the characteristics of NK medial care. But English and high technology is very poor, and there is no computer related curriculum. Conclusion: nursing education in NK has developed reflecting the changes of NK society and health care since 1945. After 1980s NK is in deep economic depression and it is hard to recover from the state with their hands. In this state, we cannot expect the development of nursing education in NK.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2011.05a
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• pp.300-303
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• 2011

Owing to the improvement in CPU processing speed of Phones (hardware of smartphone), 3D engines loading, and expansion of the usable capacity, next-generation smartphone game markets are rising briskly. Therefore, in creating 3D game characters, realistic and free-form animations in a small screen of a smartphone are becoming important. Through this paper, as a method of creating characters and operating for game characters to cause user's feeling, with NURBS data of MAYA, We completed a face in turns of eyes, a nose, and a mouth, and with Polygon Cube tool, modeled hands and feet. After dividing a cube into half and modeling it, through mirror copying We completed the whole body and modeled the low-polygon. Then to model realistic and free-form characters, We completed each detail with ZBrush and applied Divide level up to 4. Though they might look rough and exaggerated, We tried to express stuck-out parts and fallen-in parts effectively and smoothly with Smooth brush effect, map and design the low-polygon 3D characters.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.378-387
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• 2007

In this study, we investigated the application of HACCP for a prepared side dish of sweet potato stems, within a free meal service system for the elderly in the Sungnam area. Total bacterial counts (TBC) and levels of coliforms and Esherichia coli (E.coli) were analyzed through an eight step cooking process. The TBCs of the raw samples ranged between 3.30 and 1.37${\times}10^4$ CFU/g per 100 cm$^2$ The trimmed, blanched, and drained sweet potato stems showed a mean TBC value of 1.37${\times}10^4$ CFU/g, and the level of coliforms was 1.48${\times}10^3$ CFU/g. Among the eight samples, however, after stir-frying and serving, the TBC decreased to a standard satisfactory level, and a coliforms and E. coli were not found. A five step process was used and samples were taken to check the microbial quality of the cook and cooking equipment. Here we tested for TBC, coliforms, Staphylococcus aureus (S. aureus), and Salmonella. Specifically, the TBC and number of coliforms were examined on the cook's hand's, cutting board, and knife, as they represented hazards for cross-contamination. The three inspection steps of preparation of the trimmed, rinsed, blanched, and drained sweet potato stems, cook's' hands, cutting board and knife were all considered CCPs, and a manual of cooking process management was established to improve the risk factors in this study. In conclusion, this study reinforces that microbiological analysis is as a valuable tool for checking what points and stages of the cooking process must be controlled.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.2
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• pp.215-221
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• 1993

This study aims to construct the conditions of thermal hydrolysis (40, 45, 5$0^{\circ}C$) of koji for the purpose of rapid soy sauce fermentation. Koji hydrolysate was stable for fermentation, when koji hydrolyzed at 4$0^{\circ}C$ with 12% NaCl or at 45$^{\circ}C$ with 8% NaCl. The highest extracted total nitrogen was 1.75%, when the salt level was 9% and at 45$^{\circ}C$. The amount of reducing sugar was 7.2% and that of formol nitrogen was 0.9% when NaCl concentration was 12% and at 45$^{\circ}C$. The viscosity of koji hydrolyzate was in good condition with 15% NaCl and at 45$^{\circ}C$ until after 12days. On the other hands, free amino acid extracted from koji hydrolyzates showed the highest levels of 3268mg% at 45$^{\circ}C$. Free amino acids consisted of glutamic acid, leucine, arginine, aspartic acid, lysine, valine and phenylalanine which dominated 50% of total amino acids.

• The Journal of the Acoustical Society of Korea
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• v.17 no.2E
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• pp.38-46
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• 1998

In this paper, we propose a remote speech input device, a new method of user-friendly speech input in spontaneous speech recognition system. We focus the user friendliness on hands-free and microphone independence in speech recognition applications. Our method adopts two algorithms, the automatic speech detection and the microphone array delay-and-sum beamforming (DSBF)-based speech enhancement. The automatic speech detection algorithm is composed of two stages; the detection of speech and nonspeech using the pitch information for the detected speech portion candidate. The DSBF algorithm adopts the time domain cross-correlation method as its time delay estimation. In the performance evaluation, the speech detection algorithm shows within-200 ms start point accuracy of 93%, 99% under 15dB, 20dB, and 25dB signal-to-noise ratio (SNR) environments, respectively and those for the end point are 72%, 89%, and 93% for the corresponding environments, respectively. The classification of speech and nonspeech for the start point detected region of input signal is performed by the pitch information-base method. The percentages of correct classification for speech and nonspeech input are 99% and 90%, respectively. The eight microphone array-based speech enhancement using the DSBF algorithm shows the maximum SNR gaing of 6dB over a single microphone and the error reductin of more than 15% in the spontaneous speech recognition domain.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.4
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• pp.605-615
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• 2000

This study was carried out to investigate sound characteristics including sound parameters and subjective sensation, and primary hand values related with sound of fabrics for blouse, and furthermore to predict subjective sound sensation with mechanical properties and sound parameters. Sound of specimens was analyzed by FFT. Level pressure of total sound(LPT), loudness(Z), coefficients of autoregressive(AR) functions for fitting the spectra, and sound color factors(ΔL and Δf) were obtained as sound parameters. Primary hand values for women's thin dress were calculated by using KES-FB. Subjective sensation for sound including softness, loudness, sharpness, clearness, roughness, highness, and pleasantness was evaluated by free modulus magnitude estimation. The results were as follows; 1. Fabrics for blouse showed similar spectral shapes to one another in that amplitude values were lower in most ranges of frequencies than fabrics for other uses. 2. It was found that fabrics for blouse were less louder because LPT, loudness(Z), and ARC values were lower than other fabrics. 3. Primary hand values indicated that specimens were soft-touched, flexible, and less crisp. Among primary hands related with sound, Shari values were higher for silk fabrics than for synthetic ones, while the values for Kishimi were similar, 4. Fabrics for blouse were rated more highly for softness, clearness, and pleasantness than for loudness, sharpness. roughness, and highness. Silk fabrics were evaluated more pleasant than synthetic fabrics. 5. Subjective sensation for sound of blouse fabrics were predicted with mechanical properties and physical sound parameters.

• Proceedings of the Acoustical Society of Korea Conference
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• spring
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• pp.169-172
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• 2000

본 논문에서는 차량 환경에서 핸즈프리 단말기를 위한 잔향반향제거 방법을 제안한다. 제안된 방법은 기존의 음향반향제거와 잡음제거의 결합구조에 근거하며, 음성신호의 스펙트럼 특성을 배경잡음화함으로써 잔여 반향제거 성능을 향상시킨다. 일반적으로 음향반향제거에서 실제 충격응답보다 적은 차수의 적응필터를 이용할 경우 잔여반향의 전력이 증가하며, 잡음제거기법을 적용하여 잔여반향성분을 줄일 수 있다. 음성신호가 입력되는 음향반향제거기의 잔여반향을 효과적으로 제거하기 위해 음성신호의 AR 스펙트럼에 따른 역필터링을 수행함으로써 잡음제거기에 의한 잔여반향제거 성능을 향상시킬 수 있다. 제안된 기법은 현재 상용화되고 있는 이동통신용 음성부호화기에 포함된 잡음제거기법과 결합하여 사용할 경우 매우 적은 부가 계산량만으로 구현할 수 있다.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.68-81
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• 2006

The purpose of this paper is to explore the possibility that green tourism involving traditional local foods could help reinvigorate local economy. The author examines some examples of developed countries to develop tour programs of the rural community and systematizes the local cuisine of Gwangju and Chonnam provinces. The source materials for this research include the data from the Office of Rural Development and interviews with the people concerned in June to July, 2005. The author starts with the literature review of written documents from various sources including the government, the Chonnam local government, periodicals and the internet. It seems necessary that we develop green tours involving unique local cuisines. To that purpose, the author claims that a variety of programs should be developed; (i) a public demonstration of traditional local foods, (ii) a hands-on experience program in which people can learn and cook by themselves, (iii) a tasting program of organic food and chemical-free produce, (iv) a program developing well-being food, and (v) lectures on healthy foods. The development of such green tours connected with the local cuisine will help vitalize the local economy and maintain tradition of the local cuisine.