• Journal of Integrative Natural Science
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• v.6 no.1
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• pp.1-7
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• 2013

Polyurethane resin containing isocyanate is marked by excellent tensile and mechanical strengths and this test aims to gauge its applicability as a medical high polymer. Tris [2-(acryloyloxy)ethyl]isocyanurate and hexamethylenediisocyanate were added to a basic mixing ratio of HEMA (2-hydroxyethyl methacrylate), MMA (methyl methacrylate), NVP (n-vinyl-2-pyrrolidone) and crosslink agent, EGDMA (ethylene glycol dimethacrylate) with increasing proportions and copolymerized respectively. Also, the basic physical properties of the polymerized high polymers including refraction rate, tensile strength, light transmission and water content were measured to confirm that they are appropriate as hydrogelcontact lenses. After measuring the physical properties of high performance polymers produced by adding tris [2-(acryloyloxy) ethyl]isocyanurate, it was found that the average tensile strengths of sample TRIS1 to TRIS10 were between 0.285 and 0.612 kgf, while the average values of refractive index were ranged from 1.441 to 1.449 with water content from 30.00 to 37.35%.The measurement of physical properties of the copolymers generated by adding hexamethylenediisocyanate showed that the average tensile strength of sample HEXA1 to HEXA10 ranged from 0.267 to 1.742 kgf, the refractive index ranged from 1.443 to 1.475 and water contents were in the range of 21.22 to 35.58%. In all combinations the transmission rates satisfied the transmittance of general hydrogel contact lenses. From theresults, it is possible to conclude that the produced copolymers can be used as contact lens materials with excellent tensile strength.

• Journal of Korean Clinical Health Science
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• v.11 no.1
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• pp.1639-1643
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• 2023

Purpose. We wanted to find out how the changes in brain function affected by the beats per minute (BPM) of music affected visual function. Methods. The subjects were 40 people in their 20s (30 men, 10 women) with no eye disease, strabismus, amblyopia and a corrected visual acuity of 1.0 or higher. Wearing headphones while excluding surrounding noise as much as possible, we played music while adjusting the beat rate at 40 BPM intervals from 80 to 200 BPM. Then, pupil size measurement, lag of accommodation test, and minus lens addition method maximum accommodation test were performed and analyzed. Results. As a result of analyzing changes in visual function according to beats per minute [BPM], it was found that although sound can be consciously affected, it does not directly affect visual function significantly in terms of accommodative lag and changes in pupil size. It was confirmed that the effect was limited to the maximum accommodation. Conclusions. In clinical practice, it is necessary to conduct a refraction test while keeping in mind that there are changes in visual function depending on the BPM of surrounding sounds.

• Journal of the Korea Institute of Construction Safety
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• v.2 no.1
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• pp.36-44
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• 2019

$21^{st}$ century is digitally civilized era. Technologies such as AI, Iot, Big Data, Mobile and etc makes this era digitally advanced. These advancement of the technology greatly impacted detection range of the radar. Human's eye sight can see about 20Km and hear 20 ~ 20000 Hz. These limitations can be overcome using radar. This radar technology is used in military, aircraft, ship, vehicle and etc. to replace human eye. However, radar technology is capable of making False Alarm Rate. This document will propose the fix of these problems. Radar's distortion includes beam refraction, diffraction and reflection. These inaccurate data result in deterioration of human judgements and my cause various casualties and damages. Radar goes through annual testing to test how many false alarm is being produced. Normal radar usually makes 10 to 20 False alarms. In emergency situation, if operator were to follow this false alarm, this might result in following false object or take 12 more seconds to follow the right object. This problem can be overcome by using different radar data from different places and angles. This helps reduces False Alarm rate and track the object twice as fast.

• Journal of Korean Ophthalmic Optics Society
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• v.19 no.2
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• pp.261-270
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• 2014

Purpose: To study the effect of an artificially induced dioptric blur on acuity and contrast sensitivity using the $Optec^{(R)}$ 6500. Methods: Healthy 31 subjects aged $22.90{\pm}1.92$ (male 16, female 15) who were recruited from university students with 6/6 (20/20) or better corrected visual acuity and normal binocularity. They were measured objective and subjective refraction for full correction and dioptric blur using 0.00 ~ +3.00 D (+0.50 D steps) trial lenses and trial frame. They were measured binocularly visual acuity and contrast sensitivity with the $Optec^{(R)}$ 6500 (Stereo Optical Co., Inc., Chicago, Illinois, USA) under day conditions (photopic condition, $85cd/m^2$). Results: The higher dioptric blur, the less distance visual acuity and decrease rate of visual acuity. The higher dioptric blur, the less contrast sensitivity at all frequencies, and the peak of contrast sensitivity was shifted from middle frequency (6 cpd) to low frequency (1.5 cpd). When the visual acuity was best visual acuity to 0.77, there was the peak point at 6 cpd which was normal contrast sensitivity peak point. Conclusions: If the low refractive error is uncorrected or the refractive error is inappropriate, the contrast sensitivity is decreased and the peak point of contrast sensitivity frequency is shifted abnormally though small uncorrected refractive error. So it will be considered that regular eye test and decision of refractive error correction is important.

• Food Science and Preservation
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• v.16 no.4
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• pp.534-540
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• 2009

To decrease human intake of animal fats, changes in the physicochemical characteristics of pork loins prepared by different cooking methods (boiling, steaming, baking, and frying) were investigated. The moisture content of the cooked meat decreased with all methods, and the crude lipid content decreased with all methods except frying. The cooking loss and the moisture drain rate of the cooked meats were greatest during frying, whereas the lipid drain rate was greatest with steaming. The pH value increased during all cooking processes tested. The acid value and refraction index of meat fat markedly increased by steaming and frying, respectively. The hardness, gumminess, chewiness, and cohesiveness of the meat increased notably during frying. The springiness decreased by both boiling and steaming, but rarely by baking or frying. The CIE $L^{\ast}$ (lightness) value markedly increased by both boiling and steaming, and the CIE $a^{\ast}$ (redness) value decreased notably during both boiling and steaming. The CIE $b^{\ast}$ (yellowness) value increased by both baking and frying, but usually did not increase with either boiling or steaming. The composition of fatty acids was not significantly affected by any cooking methods except frying.