• Journal of the Korean Society of Propulsion Engineers
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• v.5 no.3
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• pp.1-9
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• 2001

Impact tests are performed on the high strength structural steel that is being developed for the submarine material. Especially, the impact characteristics of this structural steels at low temperatures are investigated by charpy impact testing. Hyperbolic tangent curve fitting method is used to evaluate the LSE(lower shelf energy), USE(upper shelf energy) and DBTT(ductile-brittle transition temperature). Proportional equations between charpy impact energy and lateral expansion are obtained using the test results. Effect of temperature on the fracture appearance is investigated by using SEM.

• The Journal of the Korean dental association
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• v.54 no.9
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• pp.704-711
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• 2016

Radiologic images in dentistry are essential to perform the diagnosis, treatment, and tracking process of prognosis, thus the ability of accurate evaluation in the diagnostic images is requested for dental clinician. Radiologic interpretation means recognition of a normality and an abnormality and to report the possible diagnosis and differential diagnosis list. Therefore, dental clinicians should be familiar with the basic principle of interpretation of intraoral and extraoral radiographic images primarily used in dental clinics. Recently, dental cone beam CT is widely used for diagnositc process, thus understanding the three dimensional images is requested. The objective of this manuscript is to help the dental clinicians to interpret accurately the diagnostic images by introducing the basic principles of the step by step analytic process in the appearance of a lesion.

• Journal of the Korean Society of Clothing and Textiles
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• v.23 no.5
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• pp.635-644
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• 1999

The purpose of this study is to investigate the visual sensibilities of brassiere design. Brassieres were divided into three types according to connection of a cup and a strap. In each type Lace was used where the part of the cup divided by lines which were constructed such as a mold horizontal a vertical a mixed and an oblique design. As a result 39 brassieres were obtained. The experiment has been done for the 39 brassieres with 17 semantic differential bi-polar scales. The subjects were 60 female students majoring in clothing and textiles, The data was analyzed using the statistical SPSS package. The major findings of this research were as follows. 1. As a results of the factor analysis, 3 factors(Attractiveness Appearance. Cuteness) were found to be constructing factors for brassiere image. 2. There were significant differences in the visual evaluation of brassiere design especially in the change of lace. 3. As a result of the regression analysis the images affecting preferences were pretty fascinating natural appropriate sexy and clean.

• Bulletin of the Korean Chemical Society
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• v.18 no.7
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• pp.695-702
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• 1997

The objective of this work is to determine the sugar profiles in commercial fruit juices, and to obtain chemometric characteristics. Sugar compositions of fruit juices were determined by HPLC-RID and GC-FID via methoxymation and trimethylsilylation with BSTFA. The appearance of multiple peaks in GC analysis for carbohydrates was disadvantageous as described in earlier literatures. Fructose, glucose, and sucrose were major carbohydrates in most fruit juices. Glucose/fructose ratios obtained by GC were lower than those by HPLC. Orange juices are similar to pineapple juices in the sugar profiles. However, grape juices are characterized by its lower or no detectable sucrose content. In addition, it was also found that unsweeten juices contained considerable level of sucrose. Chemometric technique such as principal components analysis was applied to provide an overview of the distinguishability of fruit juices based on HPLC or GC data. Principal components plot showed that different fruit juices grouped into distinct cluster. Principal components analysis was very useful in fruit juices industry for many aspects such as pattern recognition, detection of adulterants, and quality evaluation.

• Journal of the Korea Society of Computer and Information
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• v.23 no.9
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• pp.133-139
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• 2018

This paper draws attention on the importance of computational thinking, which is being utilized more and more in recent educational environment. Also, it suggests a teaching and learning model for improving computational thinking within early childhood education. With the advent of the Fourth Industrial Revolution, this era demands people to possess integrative thinking and problem-solving skills. As a result, education on computational thinking is done beginning from the early childhood, enabling children to take the leading part in the future digital generation. However, despite the appearance of many education services and products regarding computational thinking, the field lacks evaluation and academic verification. Thus, this study will complement the methodological aspect of computational thinking.

• Journal of Chest Surgery
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• v.56 no.5
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• pp.367-370
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• 2023

Perivascular epithelioid cell tumors (PEComas) are very rare mesenchymal neoplasms, composed of histologically and immunohistochemically distinctive cells that form a sheet-like appearance around vessel lumens. Although most are benign, a malignant subset does exist, complicating clinical diagnostic efforts. Proper evaluation and management are thus essential for long-term patient survival. Herein, we present a rare case of a benign pulmonary PEComa that was diagnosed postoperatively in a 45-year-old woman.

• The Korean Journal of Food And Nutrition
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• v.37 no.3
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• pp.152-161
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• 2024

This study investigated the influence of incorporating chestnut inner shell powder (CISP) at varying levels (0%, 3%, 6%, 9%, and 12% w/w) on the quality, antioxidant potential, and consumer preference of garaetteok, a Korean rice cake. Findings revealed a decrease in moisture content and pH with increasing CISP content. Color analysis indicated a reduction in lightness (L) and yellowness (b) values, while redness (a) values increased. Textural properties displayed an increase in hardness, chewiness, and gumminess, but a decrease in springiness, adhesiveness, and cohesiveness with increasing CISP levels. Sensory evaluation for appearance, taste, flavor, texture, and overall preference revealed the sample containing 6% CISP to be the most favorable. Moreover, the antioxidant activity of the garaetteok exhibited a positive correlation with increasing CISP content. In conclusion, incorporating 6% CISP resulted in improved quality characteristics for garaetteok development, offering enhanced nutritional value, antioxidant properties, and overall consumer preference.

• Korean Journal of Radiology
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• v.2 no.1
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• pp.61-62
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• 2001

We present the characteristic plain radiographic and intravenous urographic (IVU) findings of calculus formed over a hair. A 66-year-old man who had been quadriplegic for 40 years because of vertebral injury was admitted for further evaluation of frequent urinary tract infection. Plain radiography showed a linear, serpiginous calcification in the lower abdomen, and IVU revealed a round filling defect with linear radiopacity in the bladder, suggesting calculus. The gross appearance of the stone after extraction demonstrated that calcification had formed over a hair.

• Journal of Intelligence and Information Systems
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• v.27 no.2
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• pp.55-78
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• 2021

Tosolve complex and diverse social problems and ensure the quality of life of individuals, social robots that can interact with humans are attracting attention. In the past, robots were recognized as beings that provide labor force as they put into industrial sites on behalf of humans. However, the concept of today's robot has been extended to social robots that coexist with humans and enable social interaction with the advent of Smart technology, which is considered an important driver in most industries. Specifically, there are service robots that respond to customers, the robots that have the purpose of edutainment, and the emotionalrobots that can interact with humans intimately. However, popularization of robots is not felt despite the current information environment in the modern ICT service environment and the 4th industrial revolution. Considering social interaction with users which is an important function of social robots, not only the technology of the robots but also other factors should be considered. The design elements of the robot are more important than other factors tomake consumers purchase essentially a social robot. In fact, existing studies on social robots are at the level of proposing "robot development methodology" or testing the effects provided by social robots to users in pieces. On the other hand, consumer emotions felt from the robot's appearance has an important influence in the process of forming user's perception, reasoning, evaluation and expectation. Furthermore, it can affect attitude toward robots and good feeling and performance reasoning, etc. Therefore, this study aims to verify the effect of appearance of social robot and consumer emotions on consumer's attitude toward social robot. At this time, a social robot design evaluation model is constructed by combining heterogeneous data from different sources. Specifically, the three quantitative indicator data for the appearance of social robots from the ABOT Database is included in the model. The consumer emotions of social robot design has been collected through (1) the existing design evaluation literature and (2) online buzzsuch as product reviews and blogs, (3) qualitative interviews for social robot design. Later, we collected the score of consumer emotions and attitudes toward various social robots through a large-scale consumer survey. First, we have derived the six major dimensions of consumer emotions for 23 pieces of detailed emotions through dimension reduction methodology. Then, statistical analysis was performed to verify the effect of derived consumer emotionson attitude toward social robots. Finally, the moderated regression analysis was performed to verify the effect of quantitatively collected indicators of social robot appearance on the relationship between consumer emotions and attitudes toward social robots. Interestingly, several significant moderation effects were identified, these effects are visualized with two-way interaction effect to interpret them from multidisciplinary perspectives. This study has theoretical contributions from the perspective of empirically verifying all stages from technical properties to consumer's emotion and attitudes toward social robots by linking the data from heterogeneous sources. It has practical significance that the result helps to develop the design guidelines based on consumer emotions in the design stage of social robot development.

• Korean journal of food and cookery science
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• v.7 no.4
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• pp.71-86
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• 1991

This study was attempted to enhance nutritional value of cooked rice by adding milk in cooking water. Cooked and soaked rice with five different levels of milk in cooking water (0%, A: 30%, B: 50%, C: 70%, D: 100%, E) was tested for rheological parameters, fine structural changes, sensory evaluation. 1. Water absorbance of raw rice in cooking water with varying amountes of milk, was tested at $5^{\circ}C$ and $15^{\circ}C$ for 2 hours. Water absorption ratio was decreased as milk content was increased and soaking temperature was low. Time for maximum water absorption of sample A was 40 min at 1$15^{\circ}C$ but for sample B to D, it was not reached until 120 min. 2. Electronmicroscopic observation revealed that starch granules of rice lost their regular forms by soaking for 90 minutes, but recovered most of initial regularity after 24 hours. Increase in milk content of soaking water decreased marginal sharpness of the starch granule, presumably due to reduced swelling of the granule. 3. Degree of gelatinization of cooked rice was highest in sample A and progressively decreased as milk content was increased. It was, however, increased in all samples when the cooking water to rice ratio was raised from 160% to 180%. During 4 hour storage, rates of retrogradation were not different between A and B samples, but those of C, D and E were about 2.5 times higher than A and B under the optimal condition of 170% cooking water to rice ratio. This was in the order reverse to hardness order of AC>A, D＞E at cooking water to rice ratios of 160% and 170%, above which A sample surpassed the rest of samples. 4. Sensory evaluation conducted by fifteen university students as panelists showed that there were more significant differences among five samples in flavour, texture than appearance and a notable preference for b and C over A, D and E.