• Korean journal of food and cookery science
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• v.21 no.1 s.85
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• pp.24-32
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• 2005

Changes in apple slices during cold storage were investigated by evaluating the physical properties such as degree of browning and compression force. Chemical properties such as PPO activity and total phenol contents were also determined and sensory evaluation was carried out. The correlation analysis between browning parameters was conducted. Degree of browning was increased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. PPO activity was increased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP(caramelization product) from sucrose-dipped apple slice. Amongst several treatments, CP from sucrose-dipped apple slice showed the lowest degree of browning and PPO activity. Total phenol contents were decreased from 60 to 56.2 mg and from 59.6 to 56.0 mg in fresh apple slice and water-dipped apple slice, respectively, but CP from sucrose-dipped apple slice and $0.5\%$ ascorbic acid solution-dipped apple slice were increased from 51.9 to 52.8 mg and from 54.1 to 54.4 mg, respectively, showing the smallest changes when compared with fresh apple slice and water-dipped apple slice. Compression forces of apple slices during cold storage were decreased in the order of fresh apple slice, water-dipped apple slice, $0.5\%$ ascorbic acid solution-dipped apple slice and CP from sucrose-dipped apple slice. In sensory evaluation of apple slices during cold storage, CP from sucrose-dipped apple slice had higher score than the other treatments. In addition, a significant correlation was observed among degree of browning, PPO activity and phenol content. Therefore, CP from sucrose-dipped apple slice seems to be effective in controlling of enzymatic browning during cold storage. In addition, CP from sucrose-dipped apple slice seems to be effective on other several factors. These results suggest that CP from sucrose should be a potential source for controlling enzymatic browning during storage of vegetables and fruits.

• Clinics in Shoulder and Elbow
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• v.12 no.2
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• pp.173-179
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• 2009

Purpose: On the hypothesis that the acromion morphology is changed according to the its site, we identified the morphology of the acromion on the oblique slices of MRI and we investigated the association of the acromial shape with the clinical stages of rotator cuff disorder on the magnetic resonance (MR) images. In addition, we compared the acromion morphology on MRI and simple X-rays. Material and Methods: The MR images of seventy one patients with rotator cuff disorder and who underwent arthroscopic surgery were compared with that of a control group of sixteen patients who didn't have rotator cuff disorder on MRI. On three subsequent oblique sagittal slices from the lateral edge of the acromion (S1, S2 and S3), each acromion morphology on the MRI slices was classified according to Epstein et al: flat, curved or hooked. We investigated the changing parttern of the acromion shape and we compared the acromion shape on MRI and that on simple X-rays. We classified the rotator cuff tear by the severity: bursitis, partial thickness tear or full thickness tear. We investigated which acromial type on the MRI oblique slice was associated with the severity of rotator cuff disease. Results: Changes of the acromial shape occurred in 54 patients (76.1%). The most frequent pattern was that the types are same on S1 and S2 and different on S3 (22 cases, 31.0%). The acromial type on S1 and S2 was significantly associated with the severity of rotator cuff disorder (p=0.001 and 0.022), respectively. There was no reliability of the acromial shape on MRI and roentgenography (p>0.05) Conclusion: The type of acromion changed from lateral to medial. Among the three positions, the shape of the acromion on S1 and S2 had meaningful correlation with the clinical stage of rotator cuff disorder. There was no statistical correlation of the acromial shape between MRI and simple X-ray.

• Journal of the Korean Society of Food Culture
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• v.7 no.2
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• pp.141-148
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• 1992

To analyze cookery of meal in reception dishes of Choson dynasty, studied historic book 'Youngjeob Dogam Euigwae' described feast dishes for Chinese envoy in Choson Dynasty. The results obtained from this study are as follows. Kinds of dishes served a meal generally were noodles(麵), bun stuffed with seasoned meat and vegetables(饅頭), steamed bread(床花), soup(湯), fried fish and meat(煎魚肉), dried fish and meat(切肉), minced raw meat(肉膾), slices of boiled meat(片肉), stew(蒸, 乾南), rice cake(餠), patterned savory cake(茶食), various fruits preserved in honey(正果), fried cake made of wheat flour, honey and oil(造果), fried glutinous rice cake(强精), rice gruel(粥), salted fish shrimp and etc, jerked meat(佐飯), meat fish and others broiled with seasoning(炙), cooked potherbs and potherbs(菜), pickled vegetables(沈菜), fruits(實果), soysauce mixed with vinegar and pinenut meal(醋醬), mustard(茶子), soybean sauce(民醬), honey(追淸), honey water(水正果, 正味子水) and etc.

• Natural Product Sciences
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• v.11 no.3
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• pp.179-182
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• 2005

We investigated that water extract of Acanthopanax sessiliflorus roots rescued the N-methyl-D-aspartate (NMDA), agonist of glutamate receptor, -induced toxicity in rat organotypic hippocampal slice culture. When the cell death in NMDA only-treated hippocampal slices was set 100%, A. sessiliflorus decreased the cell death to 75.4, 51.6, 48.9, and 40.6% at 1, 10, 50, and $100\;{\mu}g/ml$ treatment, respectively. On the basis of these results, the water extract of A. sessiliflorus roots may be a preventive agent against NMDA-induced cytotoxicity.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2012.05a
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• pp.690-692
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• 2012

This pape presents the efficient test data compression method considering test power dissipation in scan test of IP core. There are many researches about test data compression using scan slice selective encoding except power dissipation. We present the new algorithm that assigns the don't care value to be a minimal hamming distance between adjacent slices. Experimental results show that the power dissipation is reduced.

• The Research Journal of the Costume Culture
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• v.5 no.4
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• pp.54-67
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• 1997

Now, this time we regarde as daylife is a part of culture in novelty view of modern culture study. Specially, we can see terms about style surfing supermarket style through visulization process for critic, combination, reconstruction, of modernism, that is post modernism. Not new style show up any more but displayed union of past style history complex, slices of decoration series. A designer group called as memphis, they designed such like that. Our view for fashion could be new in the technology, mixed media, cyber situation is stimulated us and accepted in extened concept of culture. In this study, I approched as a view of streetism cyber punkism haute couture Romanticism linked extension concept of culture. Haute couture fashion has the most historical, and constructive and decorative aspects, and regarded as principle of construction of deconstruction. And this season trend is romantic & emotional image are complexed.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.8
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• pp.106-111
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• 2004

Micro-stereolithography technology has made it possible to fabricate any form of three-dimensional microstructures. It makes a 3D structure by dividing the shape into many slices of relevant thickness along horizontal surface, hardening each layer of slice with a laser, and stacking them up to a desired shape. Until now, however, the micro-stereolithography device was not designed systematically because the key factors governing the device were not considered. In this paper, we designed micro-stereolithography device using axiomatic approach. This paper contains an overview and an analysis of a new proposed system for development of micro-stereolithegraphy device, and detailed descriptions of the activities in this system. The newly designed system offers reduced machine size by minimizing of optical components and decoupled design matrix.

• Proceedings of the KAIS Fall Conference
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• 2002.11a
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• pp.246-248
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• 2002

This paper presents computer simulations of the stacking and transfer system for the fast freeform fabrication system. The stacking and transfer system is essential for the fast freeform fabrication system and its stable motion is very important fer the consistent stacking of the cut slices. The stacking and transfer system cane be modeled as a pneumatic system. The system consists of air compressor, the control valve, and the cylinder. The governing parameters have been changed and the simulation results are shown to predict the time response of the system. The results shows some parameters should be correctly tuned to obtain stable system response.

• Journal of Electrical Engineering and Technology
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• v.11 no.1
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• pp.93-99
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• 2016

The present study aims to increase the amount of surface flux by changing the magnetic directions of a spherical magnet (NdFeB) consisting of four poles. For this purpose, the magnetic directions of quartile spherical slices constituting the spherical magnet are manipulated and their three-dimensional analyses are carried out by using finite-element method via Maxwell environment. The analysis of the magnetic quartile spheres with four different magnetic directions are compared to the each other, and then the quartile sphere with the best surface flux distribution is suggested for rotor structure. It is clear emphasized that the induced torque of the spherical motor, in which such a rotor is used, will be improved as well.

• Korean Journal Plant Pathology
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• v.10 no.3
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• pp.163-168
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• 1994

Erwinia rhapontici causes soft-rot disease in a number of plants such as rhubarb, onion, hyacinth and garlic. Pectate lyase (Pel) depolymerizes pectin and other polygalacturonates, which is though to play a role in bacterial invasion of plants. Pel activity was not detected in E. rhapontici cultured in a minimal salts medium containing glycerol, polygalacturonate, or citrus pectin as a carbon source. However, when sterilized potato tuber and Chinese cabbage slices were added to minimal salts polygalacturonate (0.5%) medium, E. rhapontici produced pectate lyase enzyme. Also Pel activity was consistently detected from macerated potato tubers, Chinese cabbage leaves, lettuce leaves and celery petioles tissue. Pel in the extract of macerated Chinese cabbage caused by E. rhapontici strain 1, resulted in electrolyte loss, tissue maceration and cell death of potato tuber tissue. These results indicate that E. rhapontici produces pectate lyase only in the presence of non-diffusible plant components, and that this enzyme probably contributes to its pathogenicity.