• 국제물리치료학회지
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• 제10권3호
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• pp.1849-1855
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• 2019

Background: Stroke patients require arm movement exercising for various stimulations in standing position for various stimulations rather than in a sitting position because they require integrated skillful movements, such as stretching, holding, and controlling. Objective: This study was conducted to provide foundational clinical data about lower limb global synkinesis in stroke patients using arm movements in a standing position. Design: Randomized controlled trial. Methods: The subjects were divided into a control group (n = 10) and an experimental group (n = 10), and a pre-test was conducted to evaluate leg global synkinesis (GS) and balance. Intervention method is stretching an arm to hold a ball, repeating supination and pronation of the hand only while maintaining the arm extended as much as possible, repeating shoulder abduction and adduction while holding the pegboard. This was followed by a three-week intervention during which re-measurement was conducted in the same way as was done for the pre-test. Results: The control group showed a significant difference in GS and balance during plantar flexion (p<.05), and the experimental group showed a significant difference in GS and balance during all movements (p<.05, p<.01, respectively). There was a significant difference in GS and balance between the two groups during dorsiflexion (p<.05, p<.01, respectively). Conclusion: The findings demonstrate that human arm movements in a standing position can reduce GS in the affected limb, and balance can be improved by stimulating the surrounding tissues of the affected limb and changing them positively.

• 드라이브 ㆍ 컨트롤
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• 제15권4호
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• pp.17-22
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• 2018

Mobile hydraulics require higher energy efficiency, and a simpler as well as robust design, than general industrial hydraulics. The 6/3-way directional control valve is widely used as a mobile hydraulic control valve. However, since the 6/3-way directional control valve is a spool type valve, it is difficult to maintain the load. A counterbalance valve is typically used, to maintain the load, and lift down. However, in an industrial field using a mobile hydraulics device, a pilot controlled check valve may be used to implement holding and lifting operation of the self-weight load, and a relief valve may be used simply to exert back pressure. But no comparative analysis of advantages and disadvantages of each method was revealed. In this study, various methods of holding and unloading load with self-weight in mobile hydraulics are investigated, and compared through simulation using AMESim software. This is experimentally verified by using Festo's mobile hydraulic test rig TP800.

• 한국환경과학회:학술대회논문집
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• 한국환경과학회 2003년도 International Symposium on Clean Environment
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• pp.135-138
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• 2003

Based on solid phase extraction, gas chromatography and mass spectrometry procedure for determining phenol and its derivatives in natural water was presented. In solid phase extraction, three types of techniques using solid phase adsorption material were treated with acid and salt, and converted second portion of acetyl derivatives. Under the these condition, extraction efficiency and detection ability dependent on extraction methods were discussed. Obtained results using optimized solid phase extraction techniques showed more convenience, simplifier and lower cost than the conventional analytical methods with holding wide dynamic range and lower detection limits.

• 수산해양기술연구
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• 제15권1호
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• pp.5-16
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• 1979

朴.李등 (1972)이 축양 시험을 할 때에는 축양조 이외에 소형의 예인조를 따로 썼으나, 예인조에서 축양조로 이송이 번거로우므로 업계에서는 축양조를 바로 예인하는 방법이 쓰이고 있다. 그러나, 축양조를 바로 예인하면 앞면의 망지가 뒤로 밀려서 축양조 내부의 용적이 작아지고, 또 예인중 축양조의 속도가 갑자기 느려지면 멸치는 유영 관성으로 말미암아 뒤로 밀린 망지 위로 올라가서, 비늘이 벗겨져서 폐사율이 높아진다. 이를 개량하기 위해 먼저 $\frac{1}{15}$크기의 모형 축양조를 만들어서, 회류수조에서 4가지 방식으로 예인시험을 실시하고, 그 중 합리적이라고 생각되는 2가지 방식을 다시 해상에서 실물시험을 실시하여, 실용상의 문제점을 규명함과 동시에, 축양조의 예인속도는 빠르게 하면서도 축양조 내부의 유속을 느리게 하는 방법도 고안했다

• Korean Journal of Radiology
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• 제20권1호
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• pp.114-125
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• 2019

Objective: Segmented cardiac cine magnetic resonance imaging (MRI) is the gold standard for cardiac ventricular volumetric assessment. In patients with difficulty in breath-holding or arrhythmia, this technique may generate images with inadequate quality for diagnosis. Real-time cardiac cine MRI has been developed to address this limitation. We aimed to assess the performance of retrospective electrocardiography-gated real-time cine MRI at 3T for left ventricular (LV) volume and mass measurement. Materials and Methods: Fifty-one patients were consecutively enrolled. A series of short-axis cine images covering the entire left ventricle using both segmented and real-time balanced steady-state free precession cardiac cine MRI were obtained. End-diastolic volume (EDV), end-systolic volume (ESV), stroke volume (SV), ejection fraction (EF), and LV mass were measured. The agreement and correlation of the parameters were assessed. Additionally, image quality was evaluated using European CMR Registry (Euro-CMR) score and structure visibility rating. Results: In patients without difficulty in breath-holding or arrhythmia, no significant difference was found in Euro-CMR score between the two techniques (0.3 ± 0.7 vs. 0.3 ± 0.5, p > 0.05). Good agreements and correlations were found between the techniques for measuring EDV, ESV, EF, SV, and LV mass. In patients with difficulty in breath-holding or arrhythmia, segmented cine MRI had a significant higher Euro-CMR score (2.3 ± 1.2 vs. 0.4 ± 0.5, p < 0.001). Conclusion: Real-time cine MRI at 3T allowed the assessment of LV volume with high accuracy and showed a significantly better image quality compared to that of segmented cine MRI in patients with difficulty in breath-holding and arrhythmia.

• Journal of Nutrition and Health
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• 제49권3호
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• pp.201-212
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• 2016

Purpose: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the rise. The purpose of the study was to propose updated standards for cooked foods of restaurants by testing whether or not experts agree to include them as a standard. Methods: Qualitative and quantitative research methods were applied via a survey by email and workshop hold for experts panel discussions. Results: Seven newly proposed standards were selected as follows: (1) sanitizing vegetables and fruits with no heating process after washing, (2) rapid cooling of cooked foods after heating process, (3) monitoring cooking temperatures, (4) minimum 2 hours holding after cooking for temperature control of safety (TCS) foods without temperature control, (5) banning practices for workers such as bare hands handling of ready-to-eat foods, (6) maintaining cleanliness of food contact surfaces for disposable products, and (7) cold holding standards for sushi. Conclusion: The proposed proposal can be utilized as control measures for preventing foodborne illness in restaurants. However, a feasibility study should be conducted to test whether they are applicable to the field of restaurant operation.

• 한국축산식품학회지
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• 제37권3호
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• pp.410-417
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• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• 한국축산식품학회지
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• 제21권2호
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• pp.126-132
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• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.

• 한국식품저장유통학회지
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• 제8권1호
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• pp.1-8
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• 2001

저장한 방법 및 기간이 탈삽감의 저장 후 shelf-life 동안의 품질변화에 미치는 영향을 검토하기 위하여, 떨은감인 '청도반시'를 $25^{\circ}C$에서 70% $CO_2$+5% $O_2$의 기체조성비로 39시간 동안 탈삽처리하고 $0^{\circ}C$의 CA(5% $CO_2$+3% $O_2$, 8% $CO_2$+3% $O_2$), MAP(0.06 mm LDPE, 5.2% $CO_2$+6.8% $O_2$) 및 air 방법으로 15, 45, 75, 105일 동안 각각 저장한 다음 1$0^{\circ}C$에서 보관하면서 품질변화를 조사하였다. 과육경도는 전반적으로 감소하는 경향을 나타내었으며 $0^{\circ}C$에서 저장한 기간이 45일 이상부터 저장방법 별 차이를 보여 CA(8% $CO_2$+3% $O_2$) 저장한 과실에서 감소가 가장 억제되었다. 가용성 고형물 함량은 $0^{\circ}C$에서의 저장 일수가 75일이 경과하면서부터 감소하는 경향을 나타내었고 CA와 MAP 저장보다 air 저장한 과실에서 약간 많은 감소를 보였다. 적정산도는 $0^{\circ}C$에서 저장한 기간이 75일 이하까지는 감소하는 경향이었으나 저장한 방법의 영향은 보이지 않았다. 관능적 품질특성중 color, hardness 및 overall acceptability는 CA저장한 과실이 다른 방법으로 저장한 과실보다 우수하게 유지되었으나 order, juiciness 및 sweetness는 저장한 방법별 뚜렷한 차이를 보이지 않았다 이상의 결과로 이산화탄소 탈삽감의 저장조건인 방법 및 기간은 저장 후 shelf-life 동안에도 과실의 품질변화에 지속적인 영향을 미치는 것으로 확인되었다.

• 제어로봇시스템학회논문지
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• 제12권4호
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• pp.380-388
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• 2006

A noisy behavior of the time domain passivity controller during the period of low velocity is analyzed. Main reasons of the noisy behavior are investigated through a simulation with a one-DOF (Degree of Freedom) haptic interface model. It is shown that the PO/PC is ineffective in dissipating the produced energy when the sign of the velocity, which is numerically calculated from the measured position, is suddenly changed, and when this velocity is zero. These cases happen during the period of low velocity due to the limited resolution of the position sensor. New methods, ignoring the produced energy from the velocity sign change, and holding the control force while the velocity is zero, are proposed for removing the noisy behavior. The feasibility of the developed methods is proved with both a simulation and a real experiment.