• 대한인간공학회지
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• 제32권4호
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• pp.381-387
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• 2013

Objective: This paper studies the method of measuring whole-body vibration in the car and terms associated. Background: Human exposure to vibration can be broadly classified as localized and whole-body vibration. The whole-body vibration affects the entire body of the exposed person. It is mainly transmitted through the seat surfaces, backrests, and through the floor to an individual sitting in the vehicle. It can affect the comfort, performance, and health of individuals. Method: Human responses to whole-body vibration can be evaluated by two main standards such as ISO 2631 and BS 6841. The vibration is measured at 8 axes - three translations at feet, 3 translations of hip and two translations of back proposed by Griffin. B&K's sensors used in this study are the 3-axes translational acceleration sensor to measure the translational accelerations at the hip, back and foot. Results: The parameters associated with the whole-body vibration in the car are frequency weightings, frequency weighted root-mean-square, vibration dose values, maximum transient vibration value, seat effective amplitude transmissibility, ride values and ride comfort. Conclusion: Studied the evaluating methods of vibration exposure and ride comfort. Application: Evaluation of whole-body vibration in the car.

• 한국초지조사료학회지
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• 제15권2호
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• pp.146-150
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• 1995

The yield performance and nutrient quality of barley for pellets making from whole crop material were discussed during 1993-1994. Barley (cv. Olbori) was grown on paddy land after rice cutivation and was harvested at early stage of physiological maturity. A column type of whole crop pellets was produced by 1.5cm diameter and 2.5cm height. Barley war evaluated as a suitable materials for whole crop pellet making. Barley produced higher yield and better qualitative roughage in the utilization of pellet making than in the silage making. Dry matter yields were obtained 12.02 MTha in pellet making and 11.70 MT/ha in silage making. Net energy value of barley pellet were 6.54 MJ in net energy lactation and 635 SV in starch equivalent net energy. Feeding of barley pellet improved milk production of daily cattle Daily milk yields per head were 25.1 liter in silage feeding and 25.9 liter in pellet feeding. Production cost of pellets and silages made from whole crop barley were 169.07 won/kg and 124.15 won/kg dry matter, respectively.

• Investigative Magnetic Resonance Imaging
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• 제23권3호
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• pp.220-227
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• 2019

Purpose: To evaluate the usefulness of wash-in color map in detecting early enhancement of prostate focal lesion compared to whole dynamic contrast-enhanced MRI (DEC MRI) images. Materials and Methods: This study engaged 50 prostate cancer patients who underwent multiparametric MRI and radical prostatectomy as subjects. An expert [R1] and a trainee [R2] independently evaluated early enhancement and recorded the time needed to review 1) a wash-in color map and 2) whole DCE MRI images. Results: The review of whole DCE images by R1 showed fair agreement with color map by R1, whole images by R2, and color map by R2 (weighted kappa values = 0.59, 0.44, and 0.58, respectively). Both readers took a significantly shorter time to review the color maps as compared to whole images (P < 0.001). Conclusion: A trainee could achieve better agreement with an expert when using wash-in color maps than when using whole DCE MRI images. Also, color maps took a significantly shorter evaluation time than whole images.

• 동아시아식생활학회지
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• 제16권3호
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• pp.299-307
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• 2006

Raw whole garlic was pickled in two different ways, in soy sauce and in brine, to test the change of flavor compounds with aging period. The changes of pH, acidity, hardness and flavors were measured, accompanied with sensory evaluation. The pH of whole garlic in soy sauce and in brine was decreased as the aging period increased. The acidity was increased as pH decreased. Hardness tended to decrease as the aging time increased. For whole garlic in soy sauce and in brine, trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl- 2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane were increased as the aging proceeded but allyl methyl disulfide and diallyl disulfide tended to decrease. Hardness through the sensory evaluation decreased as the aging time increased. When the overall quality was compared between whole garlic in soy sauce and in brine after 60 days, the latter could be better estimated. Pickled garlic increased the flavor compounds such as trans propenyl methyl disulfide, allyl methyl trisulfide, diallyl trisulfide, dimethyl trisulfide, allyl-2,3-epoxypropyl sulfide, and 2-methyl-l,3-dithiane as the aging proceeded. Therefore, the above flavor compounds are considered as the major ingredients of the characterized flavor of pickled garlic.

• 대한조선학회논문집
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• 제58권5호
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• pp.314-321
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• 2021

In the existing whole ship analysis, topside was modeled as mass element. However recently, the topside is modeled as beam element due to the owner's requirement to improve the maturity of the whole ship FE model. To follow the owner'srequirement, detailed information for topside drawing and modeling, which may delay analysis schedule, is needed. However, it is hard to respond effectively to this matter due to the lack of study on the topside from the hull perspective. Therefore in this study, the effect of the topside on the hull is investigated when the topside is modeled as a mass element or beam element respectively. In addition, the interface modeling method is analyzed to verify modeling method used in the existing whole ship analysis. The results indicate that the interface and topside modeling method used in existing whole ship analysis are appropriate. This conclusion will be the technical basis for responding to owner's requirement about the topside modeling method.

• 한국식품조리과학회지
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• 제11권1호
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• pp.13-19
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• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• 생약학회지
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• 제44권2호
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• pp.161-167
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• 2013

Aldose reductase (AR) has been shown to play an important role in the development of the diabetic complications. To discover novel treatments for diabetic complications from natural sources, 59 Chinese herbal medicines have been investigated for inhibitory activities on AR. Among them, 10 herbal medicines, Catalpa fargesii (stem and leaf), Saussurea Laniceps(whole plant), Alnus nepalensis(stem and leaf), Swertia macrosperma (whole plant), Woodfordia fruticosa (stem and leaf), Elsholtzia bodinieri (whole plant), Elsholtzia fruticosa (whole plant), Rosa multiflora (fruit), Nardostachys chinensis (whole plant), Eurya groffii (stem and leaf) exhibited a significant inhibitory activity compared with 3,3-tetramethyleneglutaric acid (TMG) as positive control. Particularly, 4 herbal medicines, C. fargesii (stem and leaf), S. Laniceps (whole plant), A. nepalensis (stem and leaf), S. macrosperma (whole plant) showed two times more potent inhibitory activity than TMG ($5.37{\mu}g/ml$).

• Journal of the Korean Data and Information Science Society
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• 제21권6호
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• pp.1101-1108
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• 2010

본 연구는 요추 추간판 탈출증 환자 30명을 대상으로 전신냉기치료와 감압치료를 병행한 그룹과 감압치료를 적용한 그룹으로 나누어 2주간 실시한 후 통증과 요추 굴곡 관절가동범위, 그리고 전반적 인지효과에 미치는 효과에 대해 알아보기 위해 실시하였다. 본 연구의 측정은 시각적 상사 척도 검사와 수정판 쇼버 검사, 그리고 전반적 인지효과척도를 검사하였다. 대응표본 T검사에서 두 그룹 모두 효과적이었다. 그러나 독립표본 T검정과 공분산분석 결과 전신냉기치료와 감압치료를 병행한 그룹에서 더욱 효과적이었다. 요추 추간판 탈출증의 통증과 관절가동범위, 그리고 전반적 인지효과를 개선시키기 위해 전신냉기치료와 감압치료 병용 시 효과적이란 것을 검증하였다.

• 한국운동역학회지
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• 제31권2호
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• pp.104-112
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• 2021

Objective: This study aimed to analyze the effects of consecutive whole body vibration through heel raise posture on the center of pressure and electromyography of anterior tibial muscle, lateral gastrocnemius and soleus muscles during single-leg stance. Method: The subjects of this study included 30 healthy males in their 20's, with the following inclusion criteria: no history of orthopaedic medical history, no participation in regular exercises, no history of whole body vibration exercise, and right leg being the dominant leg. The experimental procedure involved pretreatment measurement of eye open single-leg stance, application of whole body vibration for 30 seconds, post-treatment measurement (3 measurements in total). Static and dynamic movements have been measured over 2 separate experiments, with 72 hours gap between the experiments. Static movement involved maintaining single-leg heel raise posture for 30 seconds while applying whole body vibration, and dynamic movement involved heel raise (15 repetitions over 30 seconds) while applying whole body vibration. The strength of applied whole body vibration was 35 Hz frequency and 2~4 mm amplitude. Results: As the single-leg posture after static heel raise posture, mediolateral velocity of the center of pressure at post 2 and post 3 were significantly reduced compared to the pre-treatment measurement. In addition, the percentage for reference voluntary contraction in anterior tibial muscle and soleus and median frequency at anterior tibial muscle and lateral gastrocnemius muscle at post 3 were significantly decreased compared to the pre-treatment value. As the single-leg posture after dynamic heel raise posture, the mediolateral 95% edge frequency of the center of pressure and median frequency at anterior tibial muscle, lateral gastrocnemius muscle, and soleus muscle at post 3 were significantly reduced compared to the pre-treatment value. Conclusion: Acute whole body vibration via static and dynamic heel raise posture have positive effect on mediolateral posture control during single-leg stance.

• 한국가축번식학회지
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• 제3권2호
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• pp.57-63
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• 1979

In this study, pooled whole semen and diluted semen with skim milk lactose solution and yolk skim milk lactose solution were inseminated at 6 and 7 days interval during 90 days. Egg production, fertility and hatchability were investigated. The results obtained from this study are summarized as following: 1. The average fertility of 57.8% for whole semen was clearly higher than that of 35.2% for diluted semen during 90 days insemination trial. 2. The highest fertility was a, pp.ared from 35 to 99 days after insemination for the whole semen, but from 28 to 60 days for the diluted semen during 90 days insemination trial. 3. In case of 7 days insemination interval, highest fertility of 86.6 and 70.0% for the whole semen and the diluted semen was a, pp.ared on 2 days after insemination and thereafter the fertility was gradually decreased according to passage of insemination. The lowest fertility of 35.0 and 0.0% for the whole semen and diluted semen was a, pp.ared on 1 day after insemination. 4. In case of 6 days insemination interval, highest fertility of 80.0 and 55.8% for the whole semen and the diluted semen was also a, pp.ared on 2 days after insemination and thereafter the fertility was slowly decreased according to passage of insemination. However, lowest fertility of 25.0 and 20.0% for the whole semen and the diluted semen was a, pp.ared on 0 day after insemination. 5 It suggests that there was no difference in fertility between the skim milk lactose and the yolk skim milk lactose dilutors. 6. In case of whole semen, average fertility of 7 days insemnaition interval was a, pp.rently lower than that of 6 days, however there was no difference in fertility between 6 and 7 days insemination interval. 7. Insemination interval of 6 and 7 days and passage day after insemination did not alter egg production and hatchability of fertilized egg production and hatchability of fertilized egg in both whole and diluted semen.