• 한국식품영양과학회지
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• 제18권3호
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• pp.300-306
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• 1989

선화녹두(sunhwa-nogchu ; SH)와 재래종 녹두(conventional variety : C) 2품종의 탈지녹두가루에서 분리녹두단백(mungbean protein isolate ; MPI)을 제조하고, 이들의 일반성분분석, nitrogen solubility, buffer capacity, gelation, foamability를 포함하는 기능적 특성을 연구하여 다음과 같은 결과를 얻었다. 즉, $88.7{\sim}92.3%$의 조단백질을 함유하는 MPI는 $pH\;4.0{\sim}5.0$ 부근에서 가장 낮은 용해성을 나타내었으나, pH 9에서는 $76.0{\sim}82.4%$의 높은 용해성을 나타냈다. 그리고 MPI-SH, MPI-C는 둘 다 pH 3.0에서 7.3, 9.9로 가장 높은 buffer capacity를 가지며, pH 4.0과 8.0에서는 낮은 수치를 나타내었다. 또한 MPI-SH에서는 14%, MPI-C에서는 16%의 단백질 농도(W/V)일 때 최초로 gel을 형성하였고, 그 이상의 농도에서는 보다 단단한 gel을 형성하였고, 8% 단백질 농도(W/V)에서 점성이 나타나기 시작했다. 그리고 whipping time을 5분으로 했을 때 MPI-SH에서는 76.4%, $2.1m{\ell}/g$, MPI-C에서는 70.9%, $2.0m{\ell}/g$의 % volume increase와 specific volume을 각각 나타냈고, whipping time을 10분으로 했을 때 더 높은 값을 나타냈으며 egg white 보다는 못하지만 좋은 foamability를 가지고 있었다.

• 한국조경학회지
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• 제43권4호
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• pp.37-49
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• 2015

본 연구는 도시 내 가로수 및 가로녹지의 수종, 식재유형, 가로녹지 구조, 녹량(녹지용적)에 따른 기온 변화량을 규명하고자 하였다. 수종별 비교 가능한 3종 이상의 가로수가 식재된 유형은 교목 1열+관목이었으며, 보차간 기온차이 평균값 간 분석에서 소나무 $1.35^{\circ}C$, 느티나무 $1.84^{\circ}C$, 은행나무 $2.00^{\circ}C$, 양버즘나무 $2.57^{\circ}C$이었다. 규격이 크고 수관폭이 넓은 수종은 가로변에 그늘을 제공하여 기온 저감에 상당한 영향을 주는 것으로 분석되었다. 가로수 식재유형과 기온과의 관계 분석결과는 교목 1열 유형은 평균기온 차이 $1.80^{\circ}C$, 교목 2열 유형은 평균기온 차이 $2.15^{\circ}C$로 교목 열수 증가에 따라 보차간 기온차이 평균값이 큰 것을 알 수 있었다. 가로녹지 구조별 기온 저감 효과 분석결과는 교목 유형 $1.94^{\circ}C$, 교목+관목 유형 $2.49^{\circ}C$, 교목+아교목+관목 유형 $2.57^{\circ}C$이었으며, 기온저감은 단층구조보다 다층구조에서 효과적이었다. 녹량(녹지용적량)과 기온저감량과의 관계 분석에서는 녹량이 많을수록 기온저감 효과가 커지는 것으로 분석되었다. 연구 결과 수관용적이 크고 교목층의 열수가 많으며, 다층구조인 식재형태는 가로 내 녹량과 관계가 있음을 의미하였다. 본 결과를 바탕으로 기온 저감 효과와 기능 강화를 위한 가로녹지 조성 기준을 제안하였다. 보도폭 3m 이하인 경우에는 수관용적이 작은 낙엽활엽수와 최대 1m의 띠녹지 조성을 통한 교목+관목의 구조를 제시하였다. 보도폭 3m 이상인 경우에는 수관용적이 큰 낙엽활엽수 다열 식재 및 1m 이상의 띠녹지 조성, 교목과 관목뿐만 아니라, 아교목 성상의 수목 식재를 통한 다층구조 녹지조성이 가능할 것으로 판단되었다.

• 동아시아식생활학회지
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• 제21권6호
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• pp.863-870
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• 2011

In this study, muffins containing Bokbunja, popularly known as a psychological activator and functional material, was made, and its preference levels and qualitative characteristics were evaluated. We measured the height and weight of muffins containing Bokbunja powder. Height decreased when the volume of Bokbunja powder increased (p<0.001). When weight was measured, there was no meaningful difference between the samples, although the Bokbunja powder-containing samples were heavier than the samples not containing Bokbunja powder. When we measured the weight and specific volume of the muffins containing Bokbunja powder, the specific volume decreased when the amount of Bokbunja powder increased (p<0.001). The moisture and pH levels of the muffins not containing Bokbunja powder were 17.04% and pH 8.59, respectively. As the volume of Bokbunja powder increased, the moisture level of Bokbunja muffin increased while the pH decreased, and there was a significant difference (p<0.001). As a result of measuring the colors of muffins, the brightness of the muffins containing Bokbunja powder decreased, and the muffins showed decreased yellowness index and increased redness. In measuring the texture of Bokbunja muffins, hardness decreased as the volume of Bokbunja power increased (p<0.001). Further, springness of the muffins decreased as the volume of Bokbunja powder increased, and there was a significant difference (p<0.001). The chewiness of the muffins not containing Bokbunja powder was higher than any other muffin sample, and there was a significant difference between the samples (p<0.001). Further, the cohesiveness of the decreased as the volume of Bokbunja powder increased (p<0.001). Bokbunja muffins showed a lower gumminess index than those not containing Bokbunja powder (p< 0.05). When the sensual qualities of the muffins were measured, the color, flavor, taste, and softness of all of the samples showed significant differences (p<0.001), and the muffins containing 8% Bokbunja powder showed the highest sensual quality indexes. When the general preference level for the muffins was measured, the muffins containing 8% Bokbunja powder showed the highest index, 7.03${\pm}$0.96. Based on this result, the ideal volume of Bokbunja powder when making muffins is 8%.

• 한국의학물리학회:학술대회논문집
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• 한국의학물리학회 2003년도 제27회 추계학술대회
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• pp.64-64
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• 2003

Objectives: Patient dose verification is clinically the most important parts in the treatment delivery of radiation therapy. The three dimensional(3D) reconstruction of dose distribution delivered to target volume helps to verify patient dose and determine the physical characteristics of beams used in intensity modulated radiation therapy(IMRT). We present Beam Intensity Scanner(BInS) system for the pre treatment dosimetric verification of two dimensional photon intensity. The BInS is a radiation detector with a custom made software for relative dose conversion of fluorescence signals from scintillator. Methods: This scintillator is fabricated by phosphor Gadolinium Oxysulphide and is used to produce fluorescence from the irradiation of 6MV photons on a Varian Clinac 21EX. The digitized fluoroscopic signals obtained by digital video camera will be processed by our custom made software to reproduce 3D relative dose distribution. For the intensity modulated beam(IMB), the BInS calculates absorbed dose in absolute beam fluence, which are used for the patient dose distribution. Results: Using BInS, we performed various measurements related to IMRT and found the followings: (1) The 3D dose profiles of the IMBs measured by the BInS demonstrate good agreement with radiographic film, pin type ionization chamber and Monte Carlo simulation. (2) The delivered beam intensity is altered by the mechanical and dosimetric properties of the collimating of dynamic and/or static MLC system. This is mostly due to leaf transmission, leaf penumbra, scattered photons from the round edges of leaves, and geometry of leaf. (3) The delivered dose depends on the operational detail of how to make multileaf opening. Conclusions: These phenomena result in a fluence distribution that can be substantially different from the initial and calculative intensity modulation and therefore, should be taken into account by the treatment planing for accurate dose calculations delivered to the target volume in IMRT.

• 한국조리학회지
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• 제24권1호
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• pp.96-104
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• 2018

The purpose of this study was to promote consumption of rice through production of jeungpyun added with blueberry attracting attention as a functional food material and to develop a functional blueberry supplement suited to the preference of Westernized consumers. For that pupose, we performed physicochemical quality test and sensory test after preparing the jeungpyun added with blueberry powder based on a ratio of 1%, 2%, 3%, and 4% of rice flour. The results of this experiment can be summarized as follows. When the addition of blueberry powder increased, the moisture content in jeungpyun decreased, but there was no significant difference between the samples. The lightness and the yellowness related to chromaticity decreased and redness increased when the addition of blueberry powder increased. The pH of the dough in jeungpyun increased significantly (p<0.001) when addition of blueberry powder increased. As the fermentation progressed, the pH tended to decline. The volume of dough decreased when addition of blueberry powder increased. The volume was the highest after the first fermentation, and decreased after the second fermentation. Viscosity decreased significantly as the addition of blueberry powder increased, and increased as fermentation time increased, and decreased after the third fermentation. A test was conducted to determine difference in characteristics, and the results showed that the color intensity, cell uniformity, blueberry flavor and sweetness were strong when the addition of blueberry powder increased. The results of preference test showed that JB3 containing 3% blueberry powder had the best appearance, flavor and overall acceptance.

• The Journal of Korean Physical Therapy
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• 제25권5호
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• pp.260-265
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• 2013

Purpose: This study was conducted in order to evaluate the quantitative effectiveness of region of interest (ROI) setting in MR-DTI analysis with and without fMRI activation results. Methods: Ten right-handed normal volunteers participated in this study. DTI and fMRI datasets for each subject were obtained using a 1.5T MRI system. For neural fiber tracking, ROIs were drawn using two methods: The drawing points were located in the fMRI activation areas or areas randomly selected by users. In this study, the neural fiber tract targeted the corticospinal tract (CST) Quantitative analyses were performed and compared. The pixel numbers passing through the fiber tract in the individual brain volume were counted. The ratios between the ROI pixel numbers and the extracted fiber pixel numbers, and the ratios between the fiber pixel numbers and the whole-brain pixel numbers were also calculated. Results: According to our results, extracted CST fiber tract in which the ROI was drawn with fMRI activation areas showed higher distribution than drawing the ROI by users' hands. In addition, the quantitatively measured values represented higher pixel distribution: The counted average pixel numbers were 4553.8 and 1943.3. The average ratios of the ROI areas were 33.87 and 22.52. The average percentages of the individual whole-brain volume numbers were 2.06 and 0.87. Conclusion: Results of this study appear to indicate that use of this method can allow for more objectives and significant for study of the recovery of neural fiber mechanisms and brain rehabilitation.

• 한국식품조리과학회지
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• 제32권6호
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• pp.704-715
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• 2016

Purpose: This study was conducted to optimize the conditions of manufacturing the wet noodle added with Aloe powder. Methods: The I-optimal design of response surface methodology (RSM) was used for the optimization of added amount of Aloe powder, water content, and kneading time as the independent variables. The quality characteristics (color, texture, water absorption ratio, volume, turbidity) and sensory characteristics (color, flavor, taste, mouth feel, overall acceptance) were analyzed as dependent variables. Results: The lightness, redness, and yellowness of the Aloe noodle were all lowered with the addition of Aloe powder. All texture characteristics such as hardness, elasticity and chewiness of Aloe noodle showed the tendency to increase with increasing amount of Aloe added and kneading time. The water uptake and the volume expansion tended to increase with increasing aloe addition and water addition. As the kneading time increased, the dissolution of solids decreased and the turbidity tended to decrease. Aloe powder content influenced the color, flavor and taste of the noodles most among independent variables, and the mouthfeel of the noodle influenced by the water addition and the kneading time. Conclusion: Aloe noodle showed the best desirability with 3.03% of Aloe powder, 43.56% of water content and 13.06 min of kneading time by RSM analysis. Aloe noodles prepared under these optimized conditions are expected to be able to manufacture and utilize functional Aloe noodles by meeting the content of isobarbaloin, which helps the intestinal functional activity.

• Journal of Advanced Marine Engineering and Technology
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• 제22권2호
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• pp.139-145
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• 1998

Filament winding method is widely used for composite fabrications using low viscosity liquid for-mation and processing asymmetrical structures of pressure vessel pipe rocket motor case etc. The filament winding method is affected by several parameters such as pot life of process time viscosi-ty of resin filament winding temperature and schedules curing condition and post curing condi-tion of resin. To develope high functional composite materials the rotation(5, 15, 20, 30rpm) of the winding machine was controlled by D.C motor. And the wiper to give proper tension was equipped between strand and resin bath. The resin is hooked by the design wiper. The adequate cure schedule was found by DSC. NOL ring test is carried out to investigate the basic physical properties such as design technology. The void contents in filament winding is generally higher than that of the prepreg laminated plate. These high contents of void can make a crack in resin in spite of low deformation. These problem was solved by giving tension in processing. To improve the characteristics of fiber volume fraction void contents resin/fiber bonding the winding speedc is changed under constant tension. It was found that resin impregnation was not different from in fiber contents void contents at the range of 0.5~1kg tension but it was found that resin was not impregnated at the above of 1.5kg tension. In burst test a pure PE liner was failed at a nozzle part under the $14kg/\textrm{cm}^2$ pressure but a pressure vessel of CNG was failed at a cylinder part under the $200kg/\textrm{cm}^2$ pressure.

• 대한치과교정학회지
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• 제50권2호
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• pp.86-97
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• 2020

Objective: To propose a three-dimensional (3D) method for evaluating temporomandibular joint (TMJ) changes during Twin-block treatment. Methods: Seventeen patients with Class II division 1 malocclusion treated using Twin-block and nine untreated patients with a similar malocclusion were included in this research. We collected their cone beam computed tomography (CBCT) data from before and 8 months after treatment. Segmentations were constructed using ITK-SNAP. Condylar volume and superficial area were measured using 3D Slicer. The 3D landmarks were identified on CBCT images by using Dolphin software to assess the condylar positional relationship. 3D models of the mandible and glenoid fossa of the patients were constructed and registered via voxel-based superimposition using 3D Slicer. Thereafter, skeletal changes could be visualized using 3DMeshMetric in any direction of the superimposition on a color-coded map. All the superimpositions were measured using the same scale on the distance color-coded map, in which red color represents overgrowth and blue color represents resorption. Results: Significant differences were observed in condylar volume, superficial area, and condylar position in both groups after 8 months. Compared with the control group (CG), the Twin-block group exhibited more obvious condyle-fossa modifications and joint positional changes. Moreover, on the color-coded map, more obvious condyle-fossa modifications could be observed in the posterior and superior directions in the Twin-block group than in the CG. Conclusions: We successfully established a 3D method for measuring and evaluating TMJ changes caused by Twin-block treatment. The treatment produced a larger condylar size and caused condylar positional changes.

• 한국산학기술학회논문지
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• 제16권5호
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• pp.3619-3626
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• 2015

본 연구대상인 화력발전소 석탄저장고는 우리나라 발전 산업 현장 중에서 원자력, 화력 등을 포함한 건축물 중 그 규모면에서 가장 크다. 이 옥내형 석탄저장고는 축구장 6개 크기의 평면에 높이가 73m인 mass volume이다. 또한 구조 및 기능적 요소가 미적요소보다 우선이므로 구조적 안전성과 기능적 석탄저장을 위해 중앙 옹벽과 부벽 합산이 $75,000m^3$에 달하는 콘크리트와 11,744ton의 PEB시스템을 이용한 철골을 사용하여 장대한 공간을 창출할 수 있게 설계되었다. 따라서 옥내형 석탄저장고에 적용된 옹벽과 철골구조에 대한 설계조건과 PEB 시스템의 특징 및 시공에 따른 주요 공정 특이사항을 조사하고, 아울러 이들 주요 공정상에 요구되는 시험 사항에 대해서 조사함으로써 이와 유사하게 지어질 옥내형 석탄저장고에 대한 설계조건과 기준 등을 제시하는 것이 본 연구의 목적이다.