• KSII Transactions on Internet and Information Systems (TIIS)
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• v.12 no.1
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• pp.227-247
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• 2018

For intermittently connected wireless sensor networks deployed in hash environments, sensor nodes may fail due to internal or external reasons at any time. In the process of data collection and recovery, we need to speed up as much as possible so that all the sensory data can be restored by accessing as few survivors as possible. In this paper a novel redundant data storage algorithm based on minimum spanning tree and quasi-randomized matrix-QRNCDS is proposed. QRNCDS disseminates k source data packets to n sensor nodes in the network (n>k) according to the minimum spanning tree traversal mechanism. Every node stores only one encoded data packet in its storage which is the XOR result of the received source data packets in accordance with the quasi-randomized matrix theory. The algorithm adopts the minimum spanning tree traversal rule to reduce the complexity of the traversal message of the source packets. In order to solve the problem that some source packets cannot be restored if the random matrix is not full column rank, the semi-randomized network coding method is used in QRNCDS. Each source node only needs to store its own source data packet, and the storage nodes choose to receive or not. In the decoding phase, Gaussian Elimination and Belief Propagation are combined to improve the probability and efficiency of data decoding. As a result, part of the source data can be recovered in the case of semi-random matrix without full column rank. The simulation results show that QRNCDS has lower energy consumption, higher data collection efficiency, higher decoding efficiency, smaller data storage redundancy and larger network fault tolerance.

• Archives of Plastic Surgery
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• v.33 no.4
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• pp.510-513
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• 2006

Purpose: The Rectus abdominis muscle free flap is utilized in various reconstruction surgeries due to easiness in harvesting, consistency of vascular pedicle and reduced donor site morbidity. But rarely, femoral nerve injury during rectus abdominis harvesting can be resulted. We report a case of femoral nerve injury after rectus muscle harvesting and discuss the injury mechanism with the follow-up process of this injury. Methods: To reconstruct the defect of middle cranial base after wide excision of cystic adenocarcinoma of the external ear, rectus muscle free flap was havested in usual manner. To achieve a long vessel, inferior epigastric artery was dissected to the dividing portion of femoral artery and cut. Results: One week after the surgery, the patient noted sensory decrease in the lower leg, weakness in muscle strength, and disabilities in extension of the knee joint resulting in immobilization. EMG and NCV results showed no response on stimulation of the femoral nerve of the left leg, due to the defects in femoral nerve superior to the inguinal ligament. With routine neurologic evaluations and physical therapy, on the 75th day after the operation, the patient showed improvement in pain, sensation and muscle strength, and was able to move with walking frame. In 6 months after the operation, recovery of the muscle strength of the knee joint was observed with normal flexion and extension movements. Conclusion: Rarely, during dissection of the inferior epigastric artery, injuries to the femoral nerve can be resulted, probably due to excessive traction or pressure from the blade of the traction device. Therefore, femoral nerve injury can be prevented by avoiding excessive traction during surgery.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.156-163
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• 2014

In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. As a result of the sensory tests, the steamed tea, stir-fried tea and fermented tea received higher evaluations than the dried leaf tea. In terms of efficiency, it is desired that the total number of steaming and stir-frying is only once, but the fermentation is found to be the most desirable for 2 days. There are no trends for changes in the general ingredients, mineral and free amino acid contents of stevia leaf teas by different manufacturing processes. As a result for the measurement of antioxidant activities, the steamed tea and dried leaf tea did not show significant differences, but the stir-fried tea and the fermented tea show significantly low antioxidant activities as compared to the steamed tea. The contents of stevioside in both the stir-fried tea and the fermented tea were less than that in the dried leaf tea, but in the steamed tea, there was no significant difference in the content of stevioside. Base on the present observations, this study supports high potentials of steaming process in order to produce new stevia leaf tea.

• Food Science of Animal Resources
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• v.33 no.6
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• pp.730-736
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• 2013

This study was to establish irradiation process for serving ginseng chicken porridge to immune-compromised patients. Raw chicken, glutinous rice, ginseng, garlic, dried jujube and carrot were used as raw materials for ginseng chicken porridge. The initial level of microorganisms contaminated in raw materials and their predominant species were determined. The level of microorganism detected in raw chicken and in ginseng were 3.4 Log CFU/g and 4.7 Log CFU/g, respectively. Major predominant microorganisms were Pseudomonas fragi in chicken, Enterobactor faecalis in carrot, and Bacillus subtilis in other materials. Chicken and carrot were excluded from irradiation treatment because ordinary thermal treatment can inactivate the microorganisms contaminated in those materials. Five kGy of gamma ray was the effective sterilizing dose required to inactivate B. subtilis in glutinous rice, garlic and jujube, and 10 kGy in ginseng. Ginseng chicken porridge was prepared with each of raw materials gamma-irradiated with the selected sterilizing doses. Control was ginseng chicken porridge prepared with non-irradiated materials. The growth of microorganisms was not observed in the chicken porridge prepared with irradiated raw materials. Sensory results showed that the score of flavor and off-flavor was slightly lower in ginseng chicken porridge prepared with irradiated raw materials than in control. This was considered to be due to the increase of TBARS values by gamma irradiation. However, there was no significant difference on overall acceptance between the porridge prepared with irradiated raw materials and control. The results showed that the individual gamma irradiation of raw materials can be applied to prepare ginseng chicken porridge as meals for the immunocompromised patients.

• Physical Therapy Korea
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• v.6 no.3
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• pp.11-21
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• 1999

Human balance is maintained through a complex process involving sensory detection of body motions, integration of sensorimotor information within the central nervous system, and execution of appropriate musculoskeletal responses. The basic task of balance is to position the body center of gravity (COG) over some portion of the support base. When the COG extends beyond the base of support, the person has exceeded the limits of stability (LOS). At this point, a step or stumble is required to prevent a fall. Automatic postural responses operate to keep the COG over the base of support. They are a set of functionally organized, long-loop responses that act to keep the body in a state of equilibrium. There are four commonly identified automatic postural responses, or strategies. These are ankle strategy, hip strategy, suspensory (knee) strategy, and stepping strategy. Thus, the purpose of this study was to evaluate the LOS using various knee strategies. Forty subjects participated in this study. The subjects were comprised of 20 males and 20 females who were without neurologic, orthopaedic or balance performance impairments. The LOS was measured with a Balance Performance Monitor (BPM) Dataprint Software Version 5.3. The results of this study were as follows: 1) Knee joint angle which is to increase stability of standing balance with using knee strategy was at mid-range. 2) There were statistically significant differences in anteroposterior LOSs according to the knee strategy. 3) There were no statistically significant differences in mediolateral LOSs according to the knee strategy. 4) There were statistically significant differences of anteroposterior LOSs with using knee strategy according to gender. 5) There were no statistically significant differences in mediolateral LOSs with using knee strategy according to gender.

• Journal of Korea Multimedia Society
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• v.13 no.1
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• pp.143-152
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• 2010

Because of a rising in the standard of living and the development of medical technology, Korea is expected to become an aging society more than 14% elderly population and the silver generation will be responsible for the large portion of economic activities. The silver generation has relatively diminished in perception, learning, and exercise due to the physical aging. Therefore, it is important the development of game contents which can constantly provide the maintenance function of physical and mental health and the functional exercise with spending the leisure time. In this paper, we suggest a design method for developing the game contents which are able to help the silver generation to strengthen their lower extremities and to enjoy their leisure time. The proposed method will enable to lead the silver generation to carry on the physical activities with the amusement of playing a game through the functional design concepts appropriate for the ability of the silver generation's perception and physical activities, an adaptive game process customized by the individual capability and a user-friendly sensory interface.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.7
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• pp.975-981
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• 2012

Setting is an important process for the control of surimi quality in industry because it can improve the gel texture and water-holding capacity of surimi-based products. Therefore, the effect of setting on giant squid surimi-based product was analyzed via a mixture model. Konjac flour and microbial transglutaminase were used as texture enhancers. Both texture enhancers improved the texture and water retention ability (WRA) of giant squid surimi-based products, while decreasing the whiteness. Setting also improved the gel texture and WRA, while having no effect on the whiteness. Based on the sensory evaluation, the product with gel texture enhancers was better than the control and similar to commercial surimi products. Therefore, the applications of gel texture enhancers and setting are very important for the manufacture of giant squid surimi-based products.

• Journal of the Korean Society of Costume
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• v.65 no.4
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• pp.76-90
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• 2015

Based on a concept of Nietzschean nihilism, this study aimed at interpreting the nihilism in arts and its expressions, also analyzing the modern fashion collection from the same angle. The research was centered on arts after 1980, when post-modern formal destruction expanded in earnest and on the fashion collection after the 20th century, easily accessible to data. Particularly, it set 1994 nihilism collection by Alexander McQueen, a representative nihilist fashion designer as a starting point. Nietzsche mentioned that true arts may be achieved when Apollonian characteristics including a bodily sensory system and an idealization process and Dionysian characteristics including every human feeling are integrated. Besides, he emphasized the importance of an artist being represented as an image of ${\ddot{U}}bermensch$. The ${\ddot{U}}bermensch$ image, reflected in arts and artistic nihilism, represents themes of violence/death, realistic/unrealistic expressions, human body/inhuman aversion materials and the transmutation of a form. Fashion collection expressions, owing to the special characteristic of the show form unlike other arts, were segmented as a realistic ${\ddot{U}}bermensch$ image using a model in a theme, expression, material and form. The theme of violence/death was divided into the death of human and a society. Human life/death was expressed as destruction of human weakness and self-identity, sexual objectification and violence, and social death as destruction and conflict of a class, nation, culture and nature. As for the expression, it was divided into the realistic expression of the primitive/natural and directing of an unrealistic atmosphere using a show.

• Korean Institute of Interior Design Journal
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• v.19 no.3
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• pp.77-85
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• 2010

The Therme Vals is a hotel and spa which combines a complete sensory experience designed by Peter Zumthor. This study aims to find emotional design approaches of the Therme Vals through references, observation from site visit, interview and discussion related to this topic. This space was designed for visitors to luxuriate and rediscover the ancient benefits of bathing. The combinations of light and shade, open and enclosed spaces and linear elements make for a highly sensuous and restorative experience. The study observed the emotional design characteristics of the Therme Vals through space approach, aesthetic and experiential sides. For space approach side, emotional experience in gradual process to approach the space was mentioned, for aesthetic side, mystical combination of light, stone and water was observed, for experiential side, 5 senses experience and space programing for adjusting the density of the space were observed. This study found that the spa has the quality of spiritual, soul-touching delight like religious experience. The fascination for the mystic qualities of a world of stone within the mountain, for darkness and light, for light reflections on the water or in the steam saturated air, pleasure in the unique acoustics of the bubbling water in a world of stone, the ritual of bathing-all these notions were explained in Peter Zumthor's construction details. In the result of the interview and discussion, people love the space and praised it highly for the emotional design regardless of space experience, age, sex or ethnicity. Emotional design approaches based on human nature, materiality, and memory of the places is more powerful than other emotional design ideas with technical devices, special themes, digital effects, vivid colors and shapes.

• Korean Journal of Poultry Science
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• v.15 no.1
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• pp.45-51
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• 1988

This experiment was conducted to determine yolk addition level for manufacturing the seasoned yolk Products. They were Prepared with 0, 10, 20, 40% yolk content in conduction with fish meat faste and spices. Yolk mixture was cooked at $90^{\circ}C$ for 1 hour and then dried with hot air at 5511 for 5 hours. The texture of non-dried seasoned product added with 10% yolk was remarkably increased as compared with any other treatment. For the drying process of seasoned yolk product, the more addition of egg yolk to the mure resulted in a slight difficulties on drying. As yolk level increased in dried seasoned product (egg jerky), moisture and fat content increased whereas protein and total amino acid content decreased. Most of amino acid except leucine, isoleucine and phenylalanine decreased by increasing level of egg ye The Predominant amino acids were glutamic acid, aspartic acid and lysine but only small amount of proline was detected in each treatment. Results of experiment indicated that yolk could be used up 20% level in view of physicochemical and sensory quality in seasoned products.