• The Korean Journal of Community Living Science
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• v.18 no.4
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• pp.609-616
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• 2007

This study was to select the measurement points of the girdle and the all-in-one. 15 subjects (age 30-40) were chosen by % body fat to represent various physical types. Subjects tried on each garment; a girdle and a all-in-one, in turns. Measurement points in the underwear were selected according to the parts of the human body. The characteristics and the surface area of the each garment were considered carefully when the measurement points were selected. Selected measurement points on the girdle and the all-in-one were chosen from the anterior midsagittal line, the side-seam line, and the posterior midsagittal line. Four points on the girdle and four points on the all-in-one were selected as the measurement points. There was highly significant correlation between % body fat and mean garment pressure. There was no significant relationship between thickness of subcutaneous fat and mean garment pressure by measured parts.

• Journal of Institute of Control, Robotics and Systems
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• v.11 no.5
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• pp.451-456
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• 2005

This paper describes three kinds of experiments and analysis of their results related to human tactile sensitivity using an integrated tactile display system. The device can provide vibration, normal pressure and lateral slip/stretch which are important physical quantities to sense texture. We have tried to find out the efficient method of stimulating, limitation of surface discrimination by kinesthetic farce feedback and the effectiveness of the combination of kinesthetic force and tactile feedback. Seven kinds of different stimulating methods were carried out and they are single or combination of the kinesthetic force, normal static pressure, vibration, active/passive shear and moving wave. Both prototype specimen and stimulus using tactile display were provided to all examinees and they were allowed to answer the most similar sample. The experimental results show that static pressure is proper stimulus for the display of micro shape of the surface and vibrating stimulus is more effective for the display of fine surface. And the sensitivities of active touch and passive touch are compared. Since kinesthetic force feedback is appropriate to display shape and stiffness of an object, but roughness display has a limitation of resolution, the concurrent providing methods of kinesthetic and tactile feedback are applied to simulate physical properties during touching an object.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.30-37
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• 2007

The purpose of this study was to compare the nutrient intakes, blood pressure, and blood lipids in Korean adults according to BMI. Subjects were recruited and divided into three groups according to BMI, which included normal group (18.5$\leq$BMI<23), overweight group (23$\leq$BMI<25), obese group (25$\leq$BMI). The average age, height, weight, BMI of the subjects were 53.1years, 159.2cm, 54.5kg, 21.4kg/$m^2$ for normal group, 52.3years, 159.4cm, 61.4kg, 24.1kg/$m^2$ for overweight group, 55.9years, 158.7cm, 68.5kg, 27.2kg/$m^2$ for obese group, respectively. There were not significant differences in energy and food intakes by BMI groups. The blood pressure, serum cholesterol, serum triglyceride, serum LDL-cholesterol, and AI were significantly increased and serum HDL-cholesterol decreased with increment of BMI. The age and BMI were significantly positively correlated with blood pressure and serum lipids except HDL-cholesterol. There was significantly negative correlation between percentage of protein energy intake and AI. To summarize these results, energy, nutrient, and food intakes were not significantly correlated with BMI, and blood pressure and blood lipids increased with increment of BMI. Further systematic study of relation among nutrient intakes including various life factors, BMI, blood pressure, and blood lipid profile is needed.

• Journal of the Korean Society of Clothing and Textiles
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• v.37 no.8
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• pp.1060-1074
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• 2013

This study measured and analyzed pressure at each measurement part of imported compression stockings sold in Korea to provide basic information to establish a pressure standard and grade ranking. This study used 40 medical compression stockings imported from 6 countries. Pressure measurements were taken at 11 points: front side and back side of ankle, end-point of the gastrocnemius muscle, front, inner side, back, and outer side of calf, back side of below knew girth, inner side, and outer side of mid-thigh girth, and inner side of thigh girth. AMI 3037-10 and AMI 3037-2 were used for measurements taken inside an environmental chamber at a temperature of $21^{\circ}C$ and a relative humidity (RH) of 65%. For the measurements, 11 air pack sensors were attached to a wooden model leg (Hohenstein) and three measurements were taken at each measurement point in three minutes. The average of these measurements was used for analysis. The findings of this study were as follows. As for the front side of the ankle, of the 40 products, 14 products (6 USA, 2 Swiss, 3 Italian, and 2 Taiwanese) were within the pressure range indicated on the product label; however, no German products fell within the pressure range. A total of 8 products (5 USA, 1 Swiss, 1 Italian, and 1 German) were gradient compression type; however, no Japanese or Taiwanese product were of this type. The majority of products had the highest pressure at the end-point of the gastrocnemius muscle. Only 3 products, 1 USA (Jobst Opaque 30-40mmHg), 1 Swiss (Sigvaris Cotton 34-46mmHg) and 1 Italian (Jobstocking 25-32mmHg), had measurements that met the indicated standard pressure, were a gradient compression type, and met the overall standard for compression stockings.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.66 no.12
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• pp.1810-1814
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• 2017

This paper develops an approach to the algorithm of Gait pattern Analysis and step measurement with Multi-Pressure Sensors. The process of gait consists of 8 steps including stance and swing phase. As 3 parts of foot is supporting most of human weight, multiple pressure sensors are attached on the parts of foot: forefoot, big toe, heel. As 3 parts of foot is supporting most of human weight, multiple pressure sensors are attached on the parts of foot: forefoot, big toe, heel. normal gait proceed from heel, forefoot and big toe over time. While normal gait proceeds, values of heel, forefoot and big toe can be changed over time. So Each values of pressure sensors over time could discriminate whether it is normal or abnormal gait. Measuring Device consists of non-inverting amplifiers and low pass filter. Through timetable of values, normal gait pattern can be analyzed, because of supported weight of foot. Also, the peak value of pressure can judge whether it is walking or running. While people are running, insole of shoes is floating in the air on moment. Using this algorithm, gait analysis and step count can be measured.

• Proceedings of the IEEK Conference
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• 2002.06e
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• pp.137-140
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• 2002

We introduce a personal identification method which can find user's ID without any help of the user. To do this, there has been two approaches, vision-based and pressure-based. Pressure-based approach has some advantages compared than vision-based one in the aspects of illumination, occlusion, and the amount of data. In the previous study about pressure-based personal identification, there are some restrictions about human body posture for extracting normalized footprints. Since this approach cannot be extended unconscious and continuos identification, we suppose more natural method and verified it by experiments.

• Journal of Biomedical Engineering Research
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• v.26 no.4
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• pp.193-197
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• 2005

Shunt valves used to treat patients with hydrocephalus were tested to investigate influence of intracranial pressure pulsation on their flow control characteristics. Five commercial shunt valves were tested in the flow loop that simulates pulsed flow under pressure pulsation. As 20cc/hr of flow rate was adjusted at a constant pressure, application of $40mmH_2O$ of pressure pulse increased the flow rate by $67.9\%.$ As a 90cm length catheter was connected to the valve outlet, increase in the flow rate was substantially reduced to $17.5\%.$ As the flow rate was adjusted to 40cc/hr at a constant pressure, increase in the flow rate was $51.1\%$ with the same pressure pulsation of $40mmH_2O$. The results indicated that pressure-flow control characteristics of shunt valves implanted above human brain ventricle is quite different from those obtained by syringe pump test at constant pressures right after manufacture. The influence of pressure pulsation was observed to be more significant at low flow rate and the flexibility of the outlet silicone catheter was estimated to significantly reduce flow increase due to pressure pulsation.

• Journal of the Korean Society of Clothing and Textiles
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• v.46 no.5
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• pp.723-740
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• 2022

This study aimed to develop an Arduino-based garment pressure device (APD) on the basis of using Single-Tact sensor by suggesting the reliable clothing pressure range and coefficient of selected sensors through the APD calibration process. Once the APD was validated, the pressure of the experimental men's lower body compression wears was measured using the APD and was compared to the pressure measured using the existing air-pack type pressure meter. The subjects were one mannequin and eight men in their 20's, and the trial compression wears were calf sleeves and pants. Clothing pressures were measured in hip, mid-thigh, calf, and ankle. In terms of the 99% confidence level, the experimental clothing pressure measured at the designated measuring points using the APD was considered identical to the one measured using an existing clothing pressure meter. Therefore, on the basis of the experiment results, this study demonstrated that the APD is as reliable as the existing clothing pressure meter within the pressure ranges of 0.54-16.79 kPa and 0.18-25.47 kPa as provided by the SingleTact sensor supplier's data on the basis of using an external ADC (Analog to Digital Converter) module.

• Korean Journal of Medicinal Crop Science
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• v.15 no.6
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• pp.398-404
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• 2007

This study was performed to investigate the enhancement of anticancer activities and immuno modulatary activities from R. coreanus. by ultra high pressure extracts process. The cytotoxicity on human kidney cell (HEK293) was showed below 19.5% in adding 1.0 $mg/m{\ell}$ concentration. The anticancer activity was increased over 10% by high pressure processing in AGS and A549 cells. The immune cell growth using human immune B and T cells was improved by the high pressure extracts of Rubus coreanus in adding 1.0 $mg/m{\ell}$ concentration. The secretion of two kinds of cytokine, the IL-6 and $TNF-{\alpha}$ from human immune B and T cells were also enhanced in adding extracts by high pressure process of R. coreanus. The ultra high pressure extraction technique showed high efficiency in extracting of bioactive compound. The ultra high pressure technique could be used combined with other technique to improve the extracting rate and extracting efficiency.

• Journal of the Korean Society of Food Culture
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• v.24 no.1
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• pp.69-76
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• 2009

This study was conducted to determine the optimal cooking conditions for brown rice using an electric pressure rice cooker. The effects of steeping conditions and cooking pressure on the hydration, gelatinization, texture and palatable properties of cooked brown rice were evaluated. Based on water uptake and DSC data, the optimal steeping time and temperature for brown rice were determined to be 25 minutes and ${\sim}60^{\circ}C$, respectively. The cooking conditions for brown rice were then divided into the following 6 categories: steeping at $25^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (25P) or 1.9 (25HP), steeping at $57^{\circ}C$ for 25 minutes and cooking at an atmospheric pressure of 1.7 (57P) or 1.9 (57HP), steeping at $85^{\circ}C$ for 15 minutes and cooking at an atmospheric pressure of 1.7 (85P) or 1.9 (85HP). The susceptibility of cooked brown rice starch to degradation into maltose by ${\alpha}$-amylase, which is related to the degree of gelatinization and in vitro digestibility, were then determined. The amount of maltose produced by cooked brown rice samples was highest in the 57HP group, followed by the 57P and 85HP groups. Storing cooked brown rice at $73^{\circ}C$ for 24 hours resulted in significantly higher amounts of starch being degraded into maltose in the 57P, 57HP and 85HP groups than in the other groups. Textural analysis demonstrated that the 57P, 57HP and 85HP groups had significantly lower gumminess and chewiness values when compared to the other groups, and that 57HP received had the lowest hardness of all treatments. These results were confirmed by the results of the sensory evaluations. Furthermore, the 57P and 57HP groups were found to have a higher glossiness, stickiness aroma and taste score than the other groups. These findings were taken to indicate that steeping conditions and pressure exerted a positive synergistic effect on the cooking quality of brown rice. The texture analyzer also revealed that storing the cooked rice at $73^{\circ}C$ for 24 hours only led to significantly lower scores in gumminess, hardness and chewiness in the 57P and 57HP groups, which indicates that these groups underwent a lesser degree of retrogradation than other groups. Taken together, the results of the present study demonstrate that steeping brown rice at $57^{\circ}C$ for 25 minutes and a higher cooking pressure improved the palatability and in vitro digestibility of brown rice significantly.