• Journal of Acupuncture Research
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• 제30권5호
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• pp.169-174
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• 2013

Objectives : This study was accomplished to find out clinical features of knee pain of female after menopausal and their recognition of moxibustion treatment. Methods : Before and after 8 times moxibustion treatment(mostly 2 times a weak), survey was done. Moxibustion treatment was done on painful location, 3 times per each point. Results & Conclusions : Other symptom with Knee pain was Click 30.8 %, stiffness 25.6 %, press pain 16.7 %, swelling 14.1 %, fever 5.1 %, none 7.7 %. VAS of moxibustion treatment is significantly increased after treatment. Expectation of moxibustion treatmen is not. "Bad smell" is the first cause of evasion of moxibustion therapy. It should have been considered to reduce bad smell in development of moxibustion.

• 한국식품조리과학회지
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• 제22권1호
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• pp.30-36
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• 2006

Tofu samples with added herbs (green tea, rosemary, lavender and thyme) were prepared. The yield of the herb tofus was higher than that of the control tofu. The L value of the control tofu was higher than that of the herb tofus, whereas the b values were lower. The herb tofus had generally lower pH than the control tofu. Especially, lavender tofu showed the lowest pH. Under SEM examination, the control tofu showed a rough folding surface, whereas the green tea and lavender tofus had small air cell size and smooth surface. Most textural characteristics did not show significant difference among the tofu groups. However, chewiness and hardness of the thyme tofu were the lowest. In the sensory evaluation, the herb tofus had low scores in air cell size and a beany smell, but high scores in herb smell and hardness.

• 한국식품영양학회지
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• 제22권3호
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• pp.443-448
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• 2009

In this study, we investigated the effects of sweeteners on the quality of Kakdugi through the addition of 1.8% sugar, 0.006% sodium saccharin or 0.006% stevioside using a physicochemical test and sensory evaluation during fermentation at $20^{\circ}C$. The addition of sugar to Kakdugi resulted in the lowest pH and the highest total acidity relative to the control and experimental groups during the fermentation period. The number of lactic acid microorganism gradually increased and then decreased. The sensory evaluation revealed that the addition of sodium saccharin to Kakdugi resulted in the highest sweet smell and taste followed by the addition of stevioside. The addition of sodium saccharin to Kakdugi showed the highest sweet taste and the best texture, and the sweetness compensated for the sour smell and taste.

• 대한한방내과학회지
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• 제25권4호
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• pp.186-191
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• 2004

The following case illustrates the efficacy of Yanghyulgupung-tang and accupuncture therapy in the treatment of Dupung caused by cerebral infarction. The chief symptoms of the Dupung are dysesthesia in face, dizziness, and a disorder in the sense of smell (such as oversensibility or insensibility to the smell of food). Yanghyulgupung-tang is the medicine which treats women's Dupung with the deficiency syndrome of Liver. After medication to patient, the symptoms of Dupung decreases rapidily within the first week. This result supports the clinical efficacy of Yanghyulgupung-tang for the treatment of Dupung caused by cerebral infarction.

• 한국한의학연구원논문집
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• 제7권1호
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• pp.17-37
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• 2001

This report studies the history of diagnostic development of Myeong Dynasty(明代). This period is the success of Keum-Won Dynasty(金元代) when the special development of medicin was taken, and is the origin of the developement of medicine of Cheong Dynasty(淸代). The conclusion is like this. The palpitation was developed to be papular, to illustrate and to be simple. The development of seeing diagnostics of Myeong Dynasty was characterized the entrance of special book of seeing diagnostics, the study of finger print of child and the development of seeing tongue diagnostics. In Myeong Dynasty, discrimination of smell(辨氣) theory was developed with the development of fever school. The development of discrimination of symptoms of Myeong Dynasty was finished in every realms, specially in discrimination of symptoms of fever.

• 한국컴퓨터정보학회:학술대회논문집
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• 한국컴퓨터정보학회 2020년도 제62차 하계학술대회논문집 28권2호
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• pp.389-390
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• 2020

배포된 소프트웨어는 고객의 새로운 요구사항을 반영하면서 기능을 추가하거나 수정한다. 수정된 소프트웨어는 문제없이 동작하지만, 내부의 구조는 점점 더 복잡해지면서 유지보수가 어려워지고, 수정 시 버그 발생 확률이 높아지게 된다. 이에 따라 잘못된 코드 구조를 개선하고, 소프트웨어의 품질을 향상시켜야한다. 본 논문에서는 개발된 ERP 근태관리 시스템이 지속적인 요구사항을 반영하면서 발생한 잘못된 코드 구조인 코드 스멜을 탐지하고 분석하는 연구를 진행하였다.

• International Journal of Internet, Broadcasting and Communication
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• 제16권3호
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• pp.184-191
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• 2024

The focus of this paper is secure code development and maintenance. When it comes to safe code, it is most important to consider code readability and maintainability. This is because complex code has a code smell, that is, a structural problem that complicates code understanding and modification. In this paper, the goal is to improve code quality by detecting and removing smells existing in code. We target the encryption and decryption code SEED.c and evaluate the quality level of the code using several metrics such as lines of code (LOC), number of methods (NOM), number of attributes (NOA), cyclo, and maximum nesting level. We improved the quality of SEED.c through systematic detection and refactoring of code smells. Studies have shown that refactoring processes such as splitting long methods, modularizing large classes, reducing redundant code, and simplifying long parameter lists improve code quality. Through this study, we found that encryption code requires refactoring measures to maintain code security.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2002년도 봄 학술발표회 논문집
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• pp.274-275
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• 2002

• 한국대기환경학회:학술대회논문집
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• 한국대기환경학회 2004년도 추계학술대회 논문집
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• pp.375-376
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• 2004

• 건축사
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• 통권598호
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• pp.125-127
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• 2019