• Korean Journal of Family Social Work
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• no.56
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• pp.39-68
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• 2017

This study aimed to explore the life experiences of middle-aged and older women with disabilities using the photovoice method. Six middle-aged and older women with physical disabilities or brain lesions selected four themes through group discussion and shared their experiences using photos they took that reflect the four themes: my worsening health and the way I manage my health (identifying red flags for ill health, trying to coping with poor health), my leisure life (my limited leisure activities, enjoying my own leisure time), my social participation (participating in social activities that give me pleasure, participating in social activities to help make a better society), and my later life (worryingabout financial hardships and being alone in my later life, hoping for happiness in my later life). Study findings indicate the value of services and policies for middle-aged and older women with disabilities that provide guidance for health management and psychological counseling, extend opportunities for leisure and community participation, and provide skill training and educational programs for promoting financial and emotional independence in later life.

• Imaging Science in Dentistry
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• v.51 no.1
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• pp.73-80
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• 2021

Purpose: The purpose of this study was to evaluate the cone-beam computed tomographic (CBCT) imaging and histopathological characteristics of osteoradionecrosis(ORN) and medication-related osteonecrosis of the jaw(MRONJ). Materials and Methods: Ten surgical specimens from segmental mandibulectomy (3 ORN and 7 MRONJ) were analyzed using CBCT. The CBCT parameters were as follows: high-resolution mode (tube voltage, 90.0 kV; tube current, 4.00 mA; rotation time, 16.8 s; field of view, 56 mm×56 mm; thickness, 0.099 mm). Histopathological characteristics were evaluated using histological slides of the surgical specimens. The Pearson chi-square test was used to compare ORN and MRONJ in terms of CBCT findings(internal texture, sequestrum, periosteal reaction and cortical perforation) and histopathological characteristics(necrotic bone, inflammatory cells, reactive bone formation, bacteria, Actinomyces, and osteoclasts). A P value less than 0.05 was considered to indicate statistical significance. Results: MRONJ showed periosteal reaction on CBCT more frequently than ORN (7 of 7 [100%] vs. 0 of 3 [0%], P<0.05). Regarding histopathological characteristics, MRONJ showed osteoclasts more frequently than ORN (6 of 7 [85.7%] vs. 0 of 3 [0%], P<0.05). Conclusion: This study evaluated the CBCT imaging and histopathological characteristics of ORN and MRONJ, and the findings suggest that CBCT could be useful for the evaluation of ORN and MRONJ.

• International Journal of Naval Architecture and Ocean Engineering
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• v.12 no.1
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• pp.657-666
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• 2020

A reliable and cost-effective technique for the development of corrosion damage model is introduced to predict nonlinear time-dependent corrosion wastage of steel structures. A detailed explanation on how to propose a generalised mathematical formulation of the corrosion model is investigated in this paper (Part I), and verification and application of the developed method are covered in the following paper (Part II) by adopting corrosion data of a ship's ballast tank structure. In this study, probabilistic approaches including statistical analysis were applied to select the best fit probability density function (PDF) for the measured corrosion data. The sub-parameters of selected PDF, e.g., the largest extreme value distribution consisting of scale, and shape parameters, can be formulated as a function of time using curve fitting method. The proposed technique to formulate the refined time-dependent corrosion wastage model (TDCWM) will be useful for engineers as it provides an easy and accurate prediction of the 1) starting time of corrosion, 2) remaining life of the structure, and 3) nonlinear corrosion damage amount over time. In addition, the obtained outcome can be utilised for the development of simplified engineering software shown in Appendix B.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.925-931
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• 1997

An attempt was made in this study to investigate the possibility of processing seasoned and semi-dried horse mackerel (Tracharus japonnicus) and to examine its keeping quality, by analyzing the factors such as water content, pH, volatile basic nitrogen, viable cell count, peroxide value, color value and sensory evaluation. For processing of the seasoned and semi-dried product, optimum conditions of drying temperature and drying time were $20^{\circ}C$ and 4 hr, respectively, under $50{\pm}5%$ of relative humidity and 2 m/sec of air blast speed. The shelf-life of the products, vacuum-packaging method in nylon/polyethylene/linear low density polyethylene $(0.015/0.045/0.04\;{\mu}m)$ film bag, was 42 days during storage at $-3{\pm}0.5^{\circ}C$, while that of unpackaged one was only 28 days.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.4
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• pp.321-334
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• 2000

This study was performed by questionnaire to investigation the nutrition knowledge, the recognition, the preference and the actual state of use of sea mustard. The subjects of this study were consisted of 901 people (426 males and 475 females) in the Daegu and Kyungpook area. The results were summarized as follows: The nutrition knowledge score of sea mustard was 11.1 for male and 12.8 for female, respectively. The recognition non sea mustard dishes showed a high mean value of 4.11 to "healthy food". 54% of the respondent liked sea mustard and favorite dish was in the order of soup, fresh, cold soup, Wrapped, salted, fried sea mustard. Soup of sea mustard was the best favorite dish, followed by fresh sea mustard, cold soup, wrapped, salted, fried sea mustard, in descending order. Soaking time of sea mustard was 11~20 minutes and its percentage is 31.1%, 39.6% of responders suggested ′good quality′ as facts that has been improved in the commercial sea mustard.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.524-530
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• 2010

The purpose of this study was to determine the characteristics of noodles with added Polygonati odoratum powder. Noodles' water binding capacity increased with increasing amounts of Polygonati odoratum powder. Solubility and swelling power increased with the temperature increasing proportionally to the amounts of added Polygonati odoratum powder. The gelatinization time decreased with increasing of Polygonati odoratum powder. The rate of weight increase and water absorption of cooking noodles decreased with increasing Polygonati odoratum powder. But the turbidity of the soup increased. With increasing Polygonati odoratum powder, L-values were shown to decrease and a and b value were increased. The results of sensory evaluation were that noodles containing under 5% Polygonati odoratum powder were rated as high-quality noodles.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.2
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• pp.155-161
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• 1998

Response surface methodology (RSM) was used for optimizing preparation conditions and monitoring the quality of buckwheat mook prepared using buckwheat starch. The textures(hardness, adhesiveness, cohesiveness and gumminess) of buckwheat mook were decreased in inverse proportion to the increase of water content. the L and b values of Hunter color parameters in buckwheat mook were increased in proportion to the increase of water content. However, The a value of Hunter color parameters of buckwheat mook were decreased in inverse proportion to the increase of water content. Organoleptic properties(color, form, taste and mouth-feel) of buckwheat mook showed a maximum score in 700ml(water content), 14min(gelatinization time)

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.295-304
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• 2001

This study was conducted to investigate the cooking properties of noodles made from composite flour blended with green tea powder. As the ratio of green tea powder increased, development time was longer than that of the control. The stability of dough showed higher value than the control except 2% addition group. The highest viscosity was at the 4% addition group. but 2% addition group showed the lowest viscosity. As the additional ratio of green tea powder was increased. the volume expansion ratio was increased, but water soluble solid matters contents in all addition groups had a lower level than that of the control. Also, the yellowness level of noodle was increased, but the brightness, redness and color and flavor acceptability was decreased, as the additional ratio was increased. However. 2~4% addition group of green tea powder had a similar acceptability profile to that of the control group.

• Biomedical Science Letters
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• v.15 no.2
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• pp.147-152
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• 2009

Lycopus lucid us Turcz is well known as traditional Chinese medicine, and it has been shown to exhibit antiinflammatory, -allergic and -oxidative effect. However, its anti-cancer properties have not been examined yet. In this study, we investigated the effect of the methanol extract of Lycopus lucid us Turcz on anti-cancer effect in MCF-7 human breast cancer cells. Treatment of Lycopus lucidus Turcz extract induced apoptosis and inhibition of cell proliferation in dose- and time-dependent manner. Apoptosis in the MCF-7 cells was characterized with the changes in nuclear morphology; decrease of Bcl-2 and caspase-7 expression; and increase of cleaved poly ADP-ribose polymerase(PARP). Furthermore, treatment of Lycopus lucidus Turcz extract caused the down-regulation of cell cycle-related protein including, cdk4, cyclin D1 and E2F-1. These results suggest that Lycopus lucidus Turcz might have the therapeutic value against human breast cancer cells.

• Journal of the Korean housing association
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• v.14 no.3
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• pp.51-56
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• 2003

All the outdoor and indoor spaces are connected with each other. The human being moves toward those spaces with temperature fluctuation between the natural and artificial temperature. We conducted an experiment which subjects were wearing the data logger in urban life, and measured 24 hours' exposed temperature and thermal comfort in summer. Results were as follows. 1. Subjects controls their micro climate like this. Most of them(84.6%) get weather information. Fashion(46.2%) and weather(30.8%) are the reasons to select clothes. They spend their time in indoor environment for 84.92% hours of a day and have an air-conditioner(61.5%) in their houses. 2. Temperature fluctuation which subjects were exposed for 24 hours were from 15.6$^{\circ}C$ to 33.8$^{\circ}C$ and average fluctuation was 9.02$^{\circ}C$. The median value of experienced temperature were 26-26.5$^{\circ}C$ and average temperature was 26.18$^{\circ}C$. They experienced cold shock of 3.96 times in a day.