• Korean Journal of Radiology
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• v.22 no.1
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• pp.106-117
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• 2021

Objective: To explore the value of magnetic resonance imaging (MRI)-based whole tumor texture analysis in differentiating borderline epithelial ovarian tumors (BEOTs) from FIGO stage I/II malignant epithelial ovarian tumors (MEOTs). Materials and Methods: A total of 88 patients with histopathologically confirmed ovarian epithelial tumors after surgical resection, including 30 BEOT and 58 MEOT patients, were divided into a training group (n = 62) and a test group (n = 26). The clinical and conventional MRI features were retrospectively reviewed. The texture features of tumors, based on T2-weighted imaging, diffusion-weighted imaging, and contrast-enhanced T1-weighted imaging, were extracted using MaZda software and the three top weighted texture features were selected by using the Random Forest algorithm. A non-texture logistic regression model in the training group was built to include those clinical and conventional MRI variables with p value < 0.10. Subsequently, a combined model integrating non-texture information and texture features was built for the training group. The model, evaluated using patients in the training group, was then applied to patients in the test group. Finally, receiver operating characteristic (ROC) curves were used to assess the diagnostic performance of the models. Results: The combined model showed superior performance in categorizing BEOTs and MEOTs (sensitivity, 92.5%; specificity, 86.4%; accuracy, 90.3%; area under the ROC curve [AUC], 0.962) than the non-texture model (sensitivity, 78.3%; specificity, 84.6%; accuracy, 82.3%; AUC, 0.818). The AUCs were statistically different (p value = 0.038). In the test group, the AUCs, sensitivity, specificity, and accuracy were 0.840, 73.3%, 90.1%, and 80.8% when the non-texture model was used and 0.896, 75.0%, 94.0%, and 88.5% when the combined model was used. Conclusion: MRI-based texture features combined with clinical and conventional MRI features may assist in differentitating between BEOT and FIGO stage I/II MEOT patients.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.21-27
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• 2000

In order to investigate the changes of rice qualities during 4 years storage of paddy in warehouse of normal temperature condition. As storage period go by, head ratio was deduced and broken rice was increased according as a change of temperature during the long term storage. A color of rice was became more dark gray than that of entering time as L value was decreased from 64.07 to 61.62 a 4 years late. As a results of studies on the cooking quality of milled rice, water uptake ratio and expanded volume were increased in proporation to storage period, wherease total solids and iodine blue value were decreased. In the characteristic of texture of cooked rice, viscosity/hardness ratio(-H/H) had a decreasing tendency, while adhesiveness and cohesiveness increased with increased storage time. The qualities of cooked milled rice studied were sensory attributies of odor, taste, stickiness and appearance which were evaluvated by multiple comparsion method. The sensory results showed that all of descriptions were deterirated with a increased storage period. The taste and stickiness were changed from good score to bad score a 2 years later.

• Transactions on Electrical and Electronic Materials
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• v.17 no.6
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• pp.375-379
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• 2016

Increasing fat tissue of obese people, increases the rate of cardiovascular disease, diabetes, metabolic syndromes and dyslipidemia. An increase in the focal tissue of pancreas is a known risk factor of these diseases. Although there exists sufficient research on the diagnosis and treatment of pancreatic cancer, studies have been done on fatty pancreas. In this study, based on ultrasound imaging and using a texture characteristic of GLCM, fatty pancreas was divided into three categories: mild, moderate and severe. We compared and analyzed the three groups was by Pancreatic ultrasonography and body characteristics, serological tests, pressure and the degree of arteriosclerosis, against normal control group. The following parameters of control and test groups were measured: WC (waist circumference),BMI (body mass index), TC (total cholesterol), TG (triglyceride), HDL-C (High-density lipoprotein cholesterol) and LDL-C (Low-density lipoprotein cholesterol), SBP (systolic blood pressure), BST (Blood Sugar Test) and aortic PWV (pulse wave velocity). We observed the values correspondingly increasing fat deposition. However, ABI (Ankle Brachial pressure index) stenosis and HDL-C levels decreased with increasing fat deposit (p <0.05); a drop in these parameters are known to be harmful to the human body. The difference in texture characteristics between normal control group and pancreatic fatty group (mild, moderate, and severe) was statistically confirmed. Ultrasound imaging of pancreatic steatosis categorized the disease as mild, moderate and severe based on the characteristic texture. In conclusion, we observed on increase in metabolic syndrome, dyslipidemia, and arteriosclerosis, proportional to the degree of pancreatic fat deposition. The escalation of these diseases was confirmed and was directly related with predictors of cardiovascular diseases.

• Journal of the Korean Society of Costume
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• v.58 no.10
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• pp.65-77
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• 2008

The purpose of this study is to analyze the correlation between the density, the Count and the width of cross section in 2D function through comparison the difference of simulated fabrics based on the various yarns, and to compare the 3D effect by Lay Mapping of diverse fabrics. The method of research is to weave the eight fabrics composed of cotton, linen, worsted, slender yarn, loop, $m{\acute{e}}lange$, woolen, and yarn twist with Hi-Tex program, and to practice 3D mapping with Hi-Print program. As a mapping object, the flared skirt which is a basic costume item is selected. As a result, the thickness of yarn in CAD system was fixed by the width of cross section rather than Count, especially by the width of core section not including the fluff section. The type of yarn such as cotton yarn, linen yarn, and worsted had effect on the shape of texture, but had few interrelations with dimension. In the case of 3D mapping, the textural characteristic and the dimension were presented precisely, whereas there were several limitations. First, the thickness of tissue has not been represented. Secondly, the effect of texture such as fuzzy look, loop was not expressed on the skirt outline including sideline and hemline. Thirdly, the difference of silhouette was not distinct. The common point in 2D and 3D operations is that the representation of texture is relatively accurate and that is difficult to measure and manifest of thickness, the side. For more professional digitalizing in fashion industry, above all in the domain of 3D, it must be supplement the subdivided and differentiated mapping process according to the texture, deviating from the existing analog-based organization which has to designate the form and silhouette suitable for tissue.

• Journal of the Korean Society of Clothing and Textiles
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• v.36 no.8
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• pp.849-859
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• 2012

This study contributes to the development of a creative fashion design and provides concrete data regarding the process of creative ideas through an analysis of the characteristics of the fashion design idea and the characteristics of fashion design from a formative perspective according to Osborn's checklist method. The data collection involved 466 pages that focused on the work of 30 designers (2005 S/S-2009 F/W) extracted from the websites style.com and ifb.co.kr. In the cases of pictures collected, a content analysis was applied based on statistical analysis and design analysis criteria. First, as a result of the examination of the characteristics of ideas for fashion design based on the checklist, it turned out that elimination method is most frequently employed, followed by addition, conversion, limit and combination. In addition, every idea showed a significant difference in terms of the applied item, expression method, and balance. Second, due to the study of the formative characteristics of fashion design (based on the checklist), it turned out that square-shaped silhouette, achromatic and chromatic colors, combined tones, identical color combination, complex texture, and identical texture combination are frequently used. In addition, every idea showed a significant difference in terms of form, color, and fabric. We believe that the use of the checklist is useful for the development of a creative design because formative characteristics vary based on the characteristic of ideas of fashion design.

• Korean Institute of Interior Design Journal
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• v.19 no.4
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• pp.58-65
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• 2010

The purpose of this study is to be applied with the basic data for the design method in the housing space which is differential. So, we analyzed the expression method and the application characteristic to materials of units in housing complex. To that, we researched on the condition of finishing material about the kind of material, color, texture and pattern for components in living room space. The results of this study are as follows : First, at the present time, the Object concept is expressed by 'mixing' and 'juxtaposition' of material, texture and pattern of finishing materials in housing space. But, we could find that the Object concept was used restrictively in housing space. So, we have to find different expression methods to be the effective and differential design by being applied Object concept for the housing space. Second, the 'mixing' which is the method to express the Object concept is showed in only 'art wall'. so, we can estimate that the method is the limited method to plan the varied housing. It is needed various expression methods to design components for the housing space. Third, it showed that the 'mixing' was a passive expression method using a little differential for design of housing space. We could estimate that similar methods were applied to the housing design. By results of this study, we can think that the develop study is needed to find design methods for expression of the Object in housing space.

• Korean Institute of Interior Design Journal
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• v.24 no.5
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• pp.99-107
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• 2015

The purpose of this study is to analyze the change of visual stimulus of users to the space through the experiment of EEG and the satisfaction of users depends on the lighting. To do that, the results measured with EEG experiment focusing on Beta ${\beta}$ were compared to each other to figure out difference in the changes of the activation of human brain on lighting's situation as the lighting off and on in the same space. The difference in the results was verified according to the characteristic of users which classified with 4 types of the spatial sensitivities. The results of this study are as following. Firstly, the spacial sensitivity of user is to communicate well with the different senses with stimulus through interaction among the elements. At this time, the brain plays a major role in build the spacial sensitivity of users as the place to make form. Secondly, there are the differences in the activation of brain depends on lighting situation even in the same space. The stimulus into the brain became generally stronger in images with lighting on than off. Especially, the response in the occipital lobe which connected with the visual center turn out strongly in the image of 'modern natural'. Because the visual stimulus interact well with the bright color, the reflectional texture and the rough texture painted the dark color. Thirdly, the satisfaction of users changed with lighting in the space. But we could know that the satisfaction of users isn't be related to the visual stimulus through the results of this study. Finally, there isn't the difference in the activation degree of brain according to the characteristic which are preference of users into 4 types of the spatial sensitivity through the results came from ANCOVA(analysis of covariance) with SPSS Program 22.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.1
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• pp.119-125
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• 2005

A kind of mineral water obtained from the basing of deep under the sea was reported to have a characteristic mineral composition and its effect on the quality of Kimchi was evaluated in this study. Kimchi samples were prepared with NaCl and the mineral water under rock floor as sources of salt together with fermented seafoods and fermented at 20 for 6 days. The qualities of Kimchi were evaluated by analyzing the pH, acidity, number of viable cell, lactic acid bacteria, sensory properties and texture profiles during fermentation. The pH and total acid contents were not different among Kimchi samples. The microbiological changes were not observed in the samples. The sensory scores of Kimchi containing NaCI and fermented sandlance sauce, and of Kimchi containing the mineral water under sea rock floor with fermented seafoods were significantly higher than those of the others. On the other hand, Kimchis prepared with NaCl alone or mineral water under sea rock floor alone earned the lowest sensory scores among the tested samples with an exception of firmness of the sample made with the mineral water. As the Kimchi fermentation proceeds, the hardness value of Kimchi prepared with the mineral water became higher than that of Kimchi with NaCl. This study suggests that the mineral water under sea rock floor could be useful to keep the texture of Kimchi firm during the fermentation.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• Journal of the Korean Society for Precision Engineering
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• v.21 no.1
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• pp.51-60
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• 2004

Ball-end milling is one of the most common manufacturing processes for the parts with sculptured surface. However, the conventional roughness model is not suitable for the evaluation of surface texture and roughness under highly efficient machining conditions. Therefore, a different approach is needed for the accurate evaluation of machined surface. In this study, a new method, named ‘Ridge method’, is proposed for the effective prediction of the geometrical roughness and the surface topology in ball-end milling. Theoretical analysis of a machined surface texture was performed considering the actual trochoidal trajectories of cutting edge. The characteristic lines of cut remainder are defined as three-types of ‘Ridges’ and their mathematical equations are derived from the surface generation mechanism of ball-end milling process. The predicted results are compared with the results of conventional method. The agreement between the results predicted by the proposed method and the values calculated by the simulation method shows that the analytic equations presented in this paper are useful for evaluating a geometrical surface roughness of ball -end milling process.