• The Korean Journal of Pain
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• v.22 no.1
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• pp.92-95
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• 2009

Transverse myelitis is a focal inflammatory disorder of the spinal cord characterized by motor, sensory, and autonomic dysfunction. A 41-year-old man with transverse myelitis and no pre-existing neurologic disease presented with hypesthesia, numbness, weakness in the both lower extremities, back pain, decreased libido, constipation, and dysuria. A MRI test showed intramedullary high signal intensity between T4 and T8 on a T2-weighted image. After high-dose intravenous methylprednisolone and oral prednisolone therapy, he showed facial swelling and acneiform eruption. Therefore, we injected 40 mg methylprednisolone via an epidural route. A 7-dose serial treatment improved most symptoms. A follow up MRI showed radiological improvement. We report a case of transverse myelitis treated by epidural steroids.

• Korean Institute of Interior Design Journal
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• v.23 no.4
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• pp.83-93
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• 2014

Because the 'image' is the 'reality' in this era, there are the characteristics dematerialized between reality and non-reality in the contemporary architecture. These are promoting individualization, differentiation and multi-layered time with the development of electronic technology. This trend emphasizes the importance of imagines that are not only homogenized, simultaneous but also overlapped, multi-layered, discriminatory. Perspectives and essential characteristics of the architectural skin are changing in terms of the technical and social awareness and that means the skin has features as a complex body. Recently as an imagine creator, the architectural skin make form of media boundaries reflecting the various relationships between the observer and the external environment and also, the interior space become another sensory skin by removing the boundaries of the internal and external. It is important that making an identity of the architecture defined by the media or the imagine as well as the importance of space in architecture. These changes of skin make the third space based on the viewer's imagination and show the potential of new architectural skin with the expansion space by blurring the boundary between reality and illusion. It occurs to the diversity of the architectural skin with the identity. It will more diversified and be recognized immediately and sensibly through the interface attributes in contact with the city directly. In addition, it is more important that the skin become a unified body related with urban, social and cultural context.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.38 no.6
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• pp.46-56
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• 2001

In this paper we propose an efficient approach for real-time eye-gaze tracking from image sequence and magnetic sensory information. The inputs to the eye-gaze tracking system are images taken by a camera and data from a magnetic sensor. The measuring data are sufficient to describe the eye and head movement, because the camera and the receiver of a magnetic sensor are stationary with respect to the head. Experimental result shows the validity of real time application aspect of the proposed system and also shows the feasibility of the system as using a new computer interface instead of the mouse.

• The Journal of Korean Physical Therapy
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• v.31 no.5
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• pp.298-303
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• 2019

Purpose: This study examined the effects of slashpipe exercise on reducing the thickness of the left and right external oblique, internal oblique, transverse abdominis, erector spinae, and multifidus muscles. Methods: A total of 29 healthy adult men and women were included in the study. They performed trunk flexion in the supine position and trunk extension in the prone position with a slashpipe and weight bar. The external oblique, internal oblique, and transverse abdominis muscles were measured in the supine position, while the erector spinae and multifidus muscles were measured in the prone position. The data were analyzed using the SPSS ver 21.0 statistical program. The difference in thickness between the right and left sides of the trunk muscle was analyzed by repeated measures analysis. The statistical significance level was set to p<0.05. Results: The results showed that the slashpipe exercise reduced significantly the difference in thickness of the oblique internus and erector spinae muscles compared to the weight bar exercise. Conclusion: The chaotic fluidity of the fluid filled inside the slashpipe could be used as sensory feedback information on body mal-alignment, which would have positively affected the symmetrical contraction of the trunk muscles as a trigger for self-correction. Therefore, it will have a useful effect not only on the health of the general public, but also on low back patients and athletes with muscle asymmetry.

• Journal of the Korean Society of Industry Convergence
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• v.22 no.4
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• pp.447-457
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• 2019

The intelligent sensory system is required to ensure the accurate welding performance. This paper describes the development of an intelligent vision sensor for the robotic laser welding. The sensor system includes a PC based vision camera and a stripe-type laser diode. A set of robust image processing algorithms are implemented. The laser-stripe sensor can measure the profile of the welding object and obtain the seam line. Moreover, the working distance of the sensor can be changed and other configuration is adjusted accordingly. The robot, the seam tracking system, and CW Nd:YAG laser are used for the laser welding robot system. The simple and efficient control scheme of the whole system is also presented. The profile measurement and the seam tracking experiments were carried out to validate the operation of the system.

• Journal of the Korean Society of Food Culture
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• v.25 no.2
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• pp.141-149
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• 2010

A number of factors are thought to influence people's food choices, and there has recently been an increasing emphasis on understanding the consumer's motives behind choice of food types. For one thing, an individual's personal food-related tastes are thought to certainly influence personal food choice. This study aimed to discover the new motives for food, and what motives determine the food choice of foreigners living in Korea. Subjects (N=210) completed a Food Choice Questionnaire (65 questions) measuring specific motives and sociodemographic conditions (9 questions). Factor analysis and ANOVA were used to ascertain the food choice motives. Fourteen factors emerged, which were labeled health, mood, convenience, sensory appeal, natural content, price, weight control, familarity, political value, ecological protection. and religion. We also found that motives for new food choices include national image and information, ethnic food, and sanitation. Items were analysed to determine differences according to nationality, religion, occupation, and length of residence in Korea. All subjects thought sanitation is the most important motive in choice of food, and health, natural content, and ethnic food were also important.

• Cartoon and Animation Studies
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• s.33
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• pp.99-126
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• 2013

This study is meant to be seeing how fun of animation works by reviewing it theoretically and coordinating it to suggest the structure which integrates fun of animation and validates the proposed fun model. After reviewing fun theoretically, the fun of animation could be able to coordinate that fun of animation is consist of perceptive fun, cognitive fun, and psychological fun. Perceptive fun is induced by visual, auditory and other sensory information and it is directly affected the image, sound, and movement. Cognitive fun can be obtained by reasoning and interpretation to mobilize their knowledge with sensuously perceived stimulation and it is directly affected the story. Psychological fun occurs when the audience see the animation. The psychological fun is the psychological emotional state when the audience watches animation by relieving psychological congestion. It consists of fun of unfamiliarity or identification. By suggesting research model and validating it how the perceptive fun, cognitive fun, and psychological fun affects each other, perceptive fun enhances cognitive fun and psychological fun. Although cognitive fun enhances psychological fun, cognitive fun enhances psychological fun twice than perceptive fun. Also when perceptive fun affects psychological fun, cognitive fun shows the indirect effect as a parameter. In conclusion, perceptive fun affects psychological fun directly and be enhanced through cognitive fun. Fun of animation can be experienced when perceptive fun caused by accepting sensory information of animation instantly, cognitive fun caused by interpretation and understanding sensory information of animation, and psychological fun caused by relieving psychological identity through recognition fuses and acts as one. An animation emphasized a certain element is difficult to be loved by the audience. In this reason, an harmonical combination among the elements of story, image, sound and movement are important to combinate harmoniously for a successful animation to make the audiences fun by arising funny emotions.

• Cartoon and Animation Studies
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• s.41
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• pp.511-531
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• 2015

The underlying impetus of the birth of animated film is attraction about a moving image. And the animation image occurs from the process of performative relationship between an animator and apparatus. Therefore, analysing the method how the moving image is constructed will be the focal starting point to deal with an animated film as a text. In this context, that conveys the theme in more sensuous way will be examined in a dimension of the material, technique and image-making method. KIM Jin-man's is a Stop Motion Animated Film with Noodlescreen about a journey of a fish that wishes to go outside of the water. KIM created original and friendly images out of plain thin noodle which is a common ingredient in Korea, and dealt with the ontological introspection based of the concept of Nondualism. Nondualism based on the interconnected and cyclical eastern philosophy which is different from the western dualistic theory points to the idea that the universe and all its multiplicity are ultimately expressions or appearances of one essential reality. This paper focuses on KIM's recent work and sees how Nondualism is applied throughout the animated film by analysing the performative method of mediums, technique, and structure. First of all, the form of Noodlescreen will be reviewed in Chapter Two. Pinscreen Animation which was invented by Alexander Alexeieff and Claire Parker will be also compared with Noodlescreen in the aesthetic viewpoint here. In Chapter Three, it will be analysed how the description of the image of binary opposition itself provides expanded sense and rich metaphor. Lastly, the format of Mise-en-abyme going constantly towards outer space will be dealt how it exposes the cinematic illusion and spatiality in Chapter Four. Throughout the whole chapters, it will reviewed how the concept of Nondualism relates the images of and deactivate the boundary of binary opposition in terms of both the story development and the visualization method. By this methodology, it will be confirmed that image of animated film not only explains the narrative but also activates the perception about the theme and provides integrated sensory experiences in the independent and expanded dimension.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.717-722
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• 2016

The purpose of this study was to evaluate the quality of madeleine added with different concentrations (0, 1, 3, 5, and 7%) of organic ginseng leaves. The study results found that the pH and moisture of madeleine with control were higher than those of the samples. On the other hand, specific gravity of madeleine was highest at 7% leaf content (1.04). The loss rate of madeleine was not significantly different among the samples. The Hunter L, a, and b values of crust decreased as the concentration of organic ginseng leaves increased. The Hunter L and a values of crumb decreased as the concentration of organic ginseng leaves increased, whereas b values of crumb increased. The hardness of madeleine increased after addition of organic ginseng leaves, whereas adhesiveness, chewiness, gumminess, and cohesiveness of madeleine decreased. 2,2'-Diphenyl-1-picrylhydrazyl radical scavenging activity of madeleine was significantly elevated with increasing content of organic ginseng leaves (P<0.05). In a sensory evaluation, healthy image and color were highest at 3% leaf content, whereas moistness, softness, and chewiness decreased as the concentration of organic ginseng leaves increased. The flavor and overall acceptability of madeleine added with 3% organic ginseng leaves were higher than those of both control and other samples. Therefore, the results suggest that 3% organic ginseng leaves addition to madeleine could be helpful for improving physical quality and taste.

• Food Science of Animal Resources
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• v.40 no.4
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• pp.497-511
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• 2020

This study aimed at comparing the storage stability, fatty acids profile, volatile flavor compounds and eating quality of Hanwoo beef longissimus thoracis (LT) muscles between two marbling morphological groups (fineness and coarseness). The 1⁺ grade Hanwoo LT muscles were measured for marbling fleck morphology at the 13^th thoracic vertebrae location by using computerized image analysis. Results reveal that both marbling groups had similar proximate composition (protein, fat, moisture and collagen), color and technological quality traits (p>0.05). However, the coarse marbling group presented greater C18:2n6 and polyunsaturated fatty acids contents compared to the fine marbling group (p<0.05). Furthermore, the fine marbling group presented lower volatile basic nitrogen (VBN) and 2-thiobarbituric acid reactive substance (TBARS) contents compared to the coarse marbling group after 14 d storage (p<0.05). Also, higher amounts of C18:2n6 oxidation-derived volatile compounds such as hexanal and 3-ethyl-2-methyl-1,3-hexadiene, were found in the coarse marbling group. In term of sensory aspects, the finely-marbled group received higher scores of flavor and taste compared to the coarse marbling group (p<0.05). Overall, the marbling flecks morphology partially showed its effects on the storage stability, fatty acids profile and eating quality of the 1⁺ grade Hanwoo beef LT muscle.