• Proceedings of the Korean Society of Medical Physics Conference
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• 2002.09a
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• pp.248-251
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• 2002

The intensity modulated radiation therapy (IMRT) with a multileaf collimator (MLC) requires the conversion of a radiation fluence map into a leaf sequence file that controls the movement of the MLC during radiation treatment of patients. Patient dose verification is clinically one of the most important parts in the treatment delivery of the radiation therapy. The three dimensional (3D) reconstruction of dose distribution delivered to the target helps to verify patient dose and to determine the physical characteristics of beams used in IMRT. A new method is presented for the pretreatment dosimetric verification of two dimensional distributions of photon intensity by means of Beam Intensity Scanner System (BISS) as a radiation detector with a custom-made software for dose calculation of fluorescence signals from scintillator. The scintillator is used to produce fluorescence from the irradiation of 6MV photons on a Varian Clinac 21EX. The BISS reproduces 3D- relative dose distribution from the digitized fluoroscopic signals obtained by digital video camera-based scintillator(DVCS) device in the IMRT. For the intensity modulated beams (IMBs), the calculations of absorbed dose are performed in absolute beam fluence profiles which are used for calculation of the patient dose distribution. The 3D-dose profiles of the IMBs with the BISS were demonstrated by relative measurements of photon beams and shown good agreement with radiographic film. The mechanical and dosimetric properties of the collimating of dynamic and/or step MLC system alter the generated intensity. This is mostly due to leaf transmission, leaf penumbra and geometry of leaves. The variations of output according to the multileaf opening during the irradiation need to be accounted for as well. 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 planning for accurate dose calculations delivered to the target volume in IMRT.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.903-910
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• 2007

In order to make acquire a potential use for Opuntia humifusa as a natural functional food material, this study was performed to determine the quality properties of Jeung-pyun made with added Opuntia humifusa, or prickly pear powder. According to an analysis of its major components, we found that the prickly pear powder consisteds of nitrogen-free extracts (71.85%) and crude fiber (11.20%). Greater additions of prickly pear powder had resulted in significantly lower pH in the of Jeung-pyun. According to measurements on the degree of Jeung-pyun gelatinization, by means of ${\beta}$-amylase, greater additions of prickly pear powder led to the higher levels of isolated maltose, indicating that the gelatinization degree of the Jeung-pyun became higher. Also, samples with higher concentrations of prickly pear powder had a tendency toward lower water content, which allowed us to expect a longer storage duration for the Jeung-pyun. In the textural property tests the Jeung-pyun that had less hardness and greater adhesiveness (p<0.05) than the control group as the content of prickly pear powder became higher. Also, the Jeung-pyunhad lower gumminess and chewiness than the control group as the content of prickly pear powder became higher. Therefore, it is possible to prepare relatively soft Jeung-pyun using prickly pear powder. For the color differences of the Jeung-pyun samples, lower L- values, and higher a- and b -values (p<0.05) presented as the addition level of prickly pear powder became higher. According to SEM observations of the Jeung-pyun, the added prickly pear powder addition groups generally showed a smaller and more inconsistent pore size, but higher porosity, than the control group. According to sensory analyses of the Jeung-pyun, the P2 group scored highest for color item, and the P4 group generated the fermented scent. Higher additions content of prickly pear powder led to the lower score, but higher scores for adhesiveness. Finally, the P2 group achieved the highest score for overall taste.

• Journal of Popular Narrative
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• v.26 no.3
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• pp.255-288
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• 2020

The purpose of this study is to propose 'plot lamination methodology' for planning and analyzing of storytelling. The story contents with a certain volume of narrative might have several important characters. Most of the characters have meaningful influences on the context of the story through their choices and actions as they go through dynamic changes to construct and deconstruct relationships. The plot lamination methodology is the result of an attempt to look at the process from the 'strategic' point of view by focusing on the fact that the main characters with supplementary nature contribute to the independent formation of subplot based on the main plot driven by the protagonist. Regardless of how they live their own unique and autonomous life in the narrative, the main characters hold a relatively subordinate position within the centripetal force of the main plot. Their journeys tend to expand/emphasize/divide up the process of the main plot's 'persuasion via causality,' and also individualize into the functions of emotional sympathy (pathos), moral, ethical perspective (ethos), and rational logic (logos). As such, the subplots of main characters are laminated according to these three functional traits, which could become multi-layered through second or third laminations, depending on the number and roles of other characters. If the plot lamination methodology is further developed through follow-up studies, it will open up the possibilities of the strategic design (planning) and aesthetic criticism (analysis) regarding the procedure of conjugation /branching of subplot and/from the main plot.

• Journal of the Korean Magnetic Resonance Society
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• v.4 no.1
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• pp.19-28
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• 2000

Authors evaluated alterations of observable metabolite ratios between the cerebral lesion and the contralateral region related to the clinical symptomatic side in levodopa-treated Parkinson's disease (PD) and investigated correlation between age in patients with PD and metabolite ratios of the lesion. Patients with levodopa-treated PD (n = 54) and age-matched normal controls (n = 15) underwent magnetic resonance spectroscopy (MRS) examinations using a stimulated echo acquisition mode (STEAM) pulse sequence that provided 2$\times$2$\times$2 cm3 volume of interest in the selected regions of substantia nigra (SN) and putamed-globus pallidus (PG). To evaluate dependence of metabolite ratios on age, we divided into two groups (i.e., younger and older age). We quantitatively measured N-acetylaspartate (NAA), creatine (Cr), choline-containing compounds (Cho), inositols (Ins), and the sum of glutamate (Glx) and GABA levels and obtained proton metabolite ratios relative to Cr using a Marquart algorithm. Compared with the contralateral region, a significant neuronal laterality of the NAA/Cr ratio in the lesion of SN related to the clinical symptomatic side was established (P = 0.01), but was not established in the lesion of PG (P = 0.24). Also, Cho/Cr ratio tended toward significance in the lesion of SN (P = 0.07) and was statistically significant in the lesion of PG(P = 0.01). Compared with that in the younger age group, NAA/Cr ratio in the older age was decreased in the lesion of SN (P = 0.02), while NAA/Cr ratio was not statistically significant in the lesion of PG ( P = 0.21). Significant metabolic alterations of NAA/Cr and Cho/Cr ratios might be closely related with functional changes of neuropathological process in SN and PG of levodopa treated PD and could be a valuable finding for evaluation of the PD. A trend of NAA/Cr reduction, being statistically significant in older patients, could be indicative of more pronounced neuronal damage in the SN of the progressive PD.

• Food Science and Preservation
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• v.21 no.5
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• pp.668-675
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• 2014

This study investigated the quality characteristics and antioxidant activity of muffins prepared with different amounts (0%, 5%, 10%, and 15%) of aronia powder. The moisture content was higher in the groups that contained aronia powder than in the control muffin. The specific volume of the muffins was lowest in the group with 15% aronia powder added. The lightness and yellowness values decreased, while the redness values increased with increasing amounts of the aronia powder. The hardness of the control group was lower than that of the 10% and 15% treatment groups. The consumer acceptance test revealed no significant differences in the taste and texture of the muffin samples, but the overall acceptability scores were lowest for the muffins with 15% aronia powder added. The substitution of wheat flour for the aronia powder yielded muffins with a higher polyphenol content and total flavonoid content. The antioxidant activity measured via the DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, metal chelating effect, and reducing power increased as the concentration of the aronia powder increased. The results showed that up to 10% aronia powder can be incorporated into muffins to meet the sensory quality and functional needs of consumers.

• Applied Microscopy
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• v.41 no.1
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• pp.55-60
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• 2011

Reduced plants of Spirodela polyrhiza consisting only of fronds, stalks and roots form turions during dormancy. In development, mature fronds produce offspring fronds by vegetative reproduction, and turions arise laterally from the mother frond before dormancy. The turion primordium is derived from the frond, while the frond primordium forms within the turion tissue. In the present study, cellular features, especially those of the plastids, of the above four tissue types have been examined and compared using electron microscopy. Proplastids, found to be numerous in the frond and turion primordia, differentiated into chloroplasts rapidly upon growth. The proplastids were small and the thylakoidal membrane system was rudimentary, howerver the chloroplasts exhibited variation by cell type. Chloroplasts were found within cells of the frond, stalk and root tissue. The thylakoidal membrane system, which formed grana stacks, was moderately developed within frond chloroplasts, while only a few were present in those of the stalk and root cortical cells. One to two starch grains were accumulated within frond chloroplasts, but little to none were found in stalk and root cortical chloroplasts. Contrary to other types of root chloroplasts, those found in the root cap cells developed chloroplasts similar to the frond type. Unlike proplastids of the turion primordia, numerous large amyloplasts occupied most of the turion cell volume. Moreover, the turion cell produced quite large starch grain (s) within the amyloplasts. Accumulation of the starch grains continued until they occupied the most of the stroma and in some cases, individual starch grains reached up to $9.0{\mu}m$ in length. None to little, if any, thylakoidal or internal membranous systems were seldom detected in these amyloplasts. Although the degree of cellular and tissue differentiation was rather minimal within their reduced body, the functional differentiation of Spirodela polyrhiza was very efficient, as is the case in other advanced species.

• Archives of design research
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• v.11 no.1
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• pp.11-20
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• 1998

Display in commercial space is one of the most important fields in modem advanced industrial sectors as means of promoting the volume of sales. Additionally, consummers' preferences are more complicated and various than before because of improvement of quality of life. In order to satisfy the various comsumer's desire, the role of display must be an important factor in commercial space. On the other hand, the facade of commercial buildings in the concept of visual merchandising has important effect on the commercial space such as layout of a shop, setting up presentation space, and visual expression. The structure of the facade of the store provides not only an advertising function but also an important position to the composition of external space. Besides, enterance space is a part of a store, and it is closely related to outdoor space. Therefore, the relationship between a store and outdoor space should be carefully considered in terms of functional and expressional problems.This study introduces all sort of characteristics of the facade of enterance speac in the commercial buildings. It also investigates the relationship among the characteristics. Moreover, it analyzes the effect of facade style on shop environment such as zonning, inducement plan, and allocation plan. For the purpose of this study, 57 fashion stores, located in Myung-Dong(Seoul), are investigated. Based on the sample, this study analyzes the relationship between the facade style and visual presentation. Finally, it suggests the desirable direction of space composition based upon the concept of visual merchandising.

• Analytical Science and Technology
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• v.20 no.4
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• pp.279-288
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• 2007

We have studied a method for the preparation of $ACF/TiO_2$ composites involving the penetrationof titanium n-butoxide (TNB) solution into activated carbon fiber. It was focused on the characterization of $TiO_2$ formed in prorous carbon was which increased with surface functional groups by hydrochloric acid treatment. The conversion of TNB to $TiO_2$ for the acid treatment effect must be important for the preparationof $ACF/TiO_2$ composites. From the characterization of surface properties, both the BET surface area and the total pore volume decreased as the distribution of $TiO_2$ on the activated carbon fiber surfaces after acid treatments.The changes in XRD pattern showed the typical anatase type on $ACF/TiO_2$ composite for the sample named FT, FT1 and FT2 treated with 0.05, 0.1 and 0.5 M, respectively. However, XRD patern of FT3 treated with 0.5M showed mixed amatase-rutile structure. According to the results of SEM micrographs, the titanium complexe particles were irregularly distributed around carbon. And some large clusters were found when an amount of acid treatment increased. The EDX results of $ACF/TiO_2$ composites showed the presence of C, O and P with strong Ti peaks. Finally, the excellent photocatalytic activity of the $ACF/TiO_2$ composites between relative concentration($c/c_o$) of MB (methylene blue) and UV irradiation time could be attributed to the both effects between photocatalysis of the formation of titania complexes and adsorptivity of the activated carbon fiber.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.554-562
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• 2008

In this study, we attempted to assess the efficacy of a method to improve the quality of prepared bread via the addition Poria cocos powder to wheat flour at a range of concentrations from $0{\sim}5%$. The approximate composition for Poria cocos powder was as follow: moisture 7.67%, crude protein 0.61%, crude fat 0.58%, crude ash 0.32%, and crude fiber 0.30%, when using the flour to which the Poria cocos powder had been added, specific volume, falling number, and dough yield values all increased with increasing concentrations of added Poria cocos powder. The result of our microscopic observations revealed a relative scarcity of larger starch granules, and the bread prepared with the Poria cocos powder evidenced a sparse structure. With regard to the Hunters color value measurements, the L value decreased with increasing concentrations of Poria cocos powder. but the a and b values evidenced an inverse relationship with the concentration of added powder. The texture, hardness, and adhesiveness characteristics of the bread decreased with increasing concentration of added Poria cocos powder. but the gumminess and chewiness of the bread increased. However, we noted no significant differences in the springiness and cohesiveness characteristics among the experimental groups assessed herein. In the sensory evaluation, the quality of the 2% or 3% Poria cocos powder breads was optimal in terms of its taste and flavor.

• Korean journal of food and cookery science
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• v.18 no.4
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• pp.413-425
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• 2002

Quality characteristics of white bread added with lotus root powder(3, 6%) were investigated. Moisture content of white bread added with lotus root powder were higher than control. As the amount of added lotus root powder increased, the lightness, redness and yellowness of bread crust as well as the volume of the bread decreased, but the redness and yellowness of the crumb increased slightly. The content of free amino acids increased by the addition of lotus root powder and the major ones were L-glutamic acid, L-alanine, L-valine and threonine. The major flavor components were 2-methyl butanal and 3-methyl butanal, which were formed by the amino-carbonyl reaction in baking bread at high temperature. Aldehyde flavor components such as 2-ethylfuran, 2-butanedione and 3-butanedione were formed by yeast fermentation. Ethyl acetate and vinyl acetate also influenced the flavor of the bread. The addition of lotus root powder increased the hardness and fracturability, and decreased the gumminess, chewiness and cohesivenes of the bread. Sensory evaluation of white bread indicated that the addition of 3%, 6% lotus root bread enhanced the grain formation, color, mouth feeling, appearance, hardness, moistness, flavor and overall acceptability. Overall, the addition of 6% lotus root powder showed the best performance in the nutritional and functional aspects of the bread.