• Tuberculosis and Respiratory Diseases
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• v.80 no.2
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• pp.105-112
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• 2017

Spirometry is a physiological test for assessing the functional aspect of the lungs using an objective indicator to measure the maximum amount of air that a patient can inhale and exhale. Acceptable spirometry testing needs to be conducted three times by an acceptable and reproducible method for determining forced vital capacity (FVC). Until the results of three tests meet the criteria of reproducibility, the test should be repeated up to eight times. Interpretation of spirometry should be clear, concise, and informative. Additionally, spirometry should guarantee optimal quality prior to the interpreting spirometry results. Our guideline adopts a fixed normal predictive value instead of the lower limit of normal as the reference value because fixed value is more convenient and also accepts FVC instead of vital capacity (VC) because measurement of VC using a spirometer is impossible. The bronchodilator test is a method for measuring the changes in lung capacity after inhaling a short-acting ${\beta}-agonist$ that dilates the airway. When an obstructive ventilatory defect is observed, this test helps to diagnose and evaluate asthma and chronic obstructive pulmonary disease by measuring reversibility with the use of an inhaled bronchodilator. A positive response to a bronchodilator is generally defined as an increase of ${\geq}12%$ and ${\geq}200mL$ as an absolute value compared with a baseline in either forced expiratory volume at 1 second or FVC.

• Journal of Digital Convergence
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• v.16 no.7
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• pp.89-96
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• 2018

In this paper, we proposed a parametric estimation method for estimating H/W cost by using the development data of professional service robot in Korea. In addition, we derived the factors and weights that we can estimate the costs depending on the application environmental conditions of the robot. For the analysis, we developed the equation of professional service robot cost estimation using parametric method. We also derived the adjustment factors and following weights through FGI and Delphi for environmental conditions. We have developed a cost estimation equation that reflects the weight, volume, and manufacturing difficulty, and can derive a relational equation that reflects the environmental factors(dust/water, heat/cold, safety, test, technology innovation). This provides an objective basis for estimating the cost of professional service robots and will lead to ongoing research for estimating the H/W development cost of professional service robots. In the future, we will increase reliability by collecting abundant data, and will strengthen models through finding functional factors.

• Applied Chemistry for Engineering
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• v.16 no.6
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• pp.737-741
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• 2005

In this study, the effect of copper content on the NO removal efficiency by Cu/MCM-41 has been investigated. MCM-41 was prepared by hydrothermal synthesis using a gel mixture of colloidal silica solution and cetyltrimethylammonium. Cu/MCM-41 was manufactured with copper content (5, 10, 20, and 40%) in Cu(II) acetylacetonate. The surface properties of MCM-41 were investigated by using pH, XRD, and FT-IR analyses. $N_2/77K$ adsorption isotherm characteristics, including the specific surface area and micropore volume were studied by BET's equation and Boer's t-plot methods. NO removal efficiency was confirmed by gas chromatography technique. From the experimental results, the MCM-41 was analyzed to have the surface functional groups of Si-OH and Si-O-Si and the characteristic diffraction lines (100), (110), (200), and (210) corresponding to a hexagonal arrangement structure. The copper content supported on MCM-41 appeared to increase the NO removal efficiency in spite of decreasing the specific surface areas or micropore volumes. Consequently, it was found that the copper content in Cu/MCM-41 played an important role in improving the NO removal efficiency, which was mainly attributed to the catalytic reactions.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.15 no.6
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• pp.36-46
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• 2016

Separate transportation card readers that record the amount of transfer volume occurring during movement in-between lines within the metropolitan railway transfer stations do not exist. This research proposes a model to estimate passenger transit movements in transfer stations that adequately reproduces characteristics arising during a transfer trip. The model used in this study assumes that passengers adopt transfer behaviors that minimize their generalized costs during transfer trips. Further, two measures are sought in order to reflect attributes of the metropolitan railway. The first is that similar paths connect origin and destination stations. For this, the M-Similar Paths method is applied to the model to identify the similar paths that arise. The second is that passengers perceive increasing number of transfers as additional transfer costs, which is reflected by means of the Stepwise Transfer Coefficient. Two case studies of metropolitan railway are used to propose measures for analysis of transfer trips. Twenty directional transit phenomena are reproduced for Sindorim railway station. Aggregate directional transit(A), aggregate inter-line transit(B), and B/A are calculated on a percentage basis for 33 metropolitan railway transfer stations, and using this, the functional role of transfers is explored.

• Korean Journal of Food Science and Technology
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• v.41 no.3
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• pp.265-271
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• 2009

The quality attributes of bread made with milk protein (casein, C; whey protein, W) and polysaccharide (sodium alginate, A; ${\kappa}$-carrageenan, K) mixtures were investigated to study the method to suppressing quality deterioration during storage. Bread prepared with the CA mixture had a higher specific loaf volume compared to the control. And bread made with the WA mixture had reduced moisture loss during storage compared to the control. The hardness of control and breads containing protein-polysaccharide mixtures increased during storage, but hardness increased more in the control than the treatments. In terms of crumb color, the breads containing protein-polysaccharide mixtures had higher $L^{\ast}$ values, but lower $a^{\ast}$ and $b^{\ast}$ values than the control. Finally, there were no significant differences in sensory quality among the control and treatment breads. Overall, data indicate that the addition of CA and WA improved the baking quality of bread and retarded staling.

• Korean Journal of Poultry Science
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• v.42 no.4
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• pp.307-314
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• 2015

The study was carried out to investigate the effects of by-products of herbal medicines on performance, enteric microflora and blood biochemical profiles and immunological parameters in broiler chicks. A total of ninety-six, 3-d-old birds were assigned to a basal diet (CON) or a basal diet supplemented with 0.15 % (HM1), 0.3% (HM2) or 0.5% (HM3) by-products of herbal medicines. There was a significantly (p<0.05) improved feed conversion ratio (FCR) in birds fed diet supplemented with 0.15% by-products of herbal medicines (HM1) compared with the control birds during starter period (3~21 days). However, no difference in body weight, feed intake, total gain and FCR among treatment groups was observed during the entire feeding period (3~35 days). The colony forming units (CFU) of E. coli and Lactobacilli in the digesta of ileo-cecum was not also affected by dietary treatment. Serum AST (aspartate aminotransferase) and glucose decreased (p<0.05) in birds fed diets supplemented with herbal medicines compared with those fed the basal diet. In particular, the birds fed diets supplemented with herbal medicines showed a significant (p<0.05) increase in blood mean corpuscular volume (MCV) level compared with the control birds. However, the most of blood biochemical and hematological parameters and immunoglobulins (IgG and IgA) were not affected by the dietary treatment. In conclusion, the low level of dietary herbal medicines showed beneficial effects on FCR during starter period and liver functions, suggesting that by-products of herbal medicines may be applicable as functional feed additives in birds.

• Journal of the Korean Society of Radiology
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• v.6 no.1
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• pp.19-26
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• 2012

It is very important for early diagnosis and therapy with ischamic cerebral infarction patients. This study was to know the ischemic penumbra lesion which compared CT-perfusion and diffusion weighted MRI(DWMRI) with acute cerebral infarction patients. 12 acute cerebral infarction patients had performed perfusion CT and performed DWMRI. Perfusion images including cerebral blood volume(CBV), cerebral blood flow(CBF), time to peak(TTP) and mean transit time(MTT) maps obtained the values with defect lesion and contralateral normal cerebral hemisphere and DWMRI was measured by signal intensity and compared of lesion size between each perfusion map. All perfusion CT maps showed the perfusion defect lesions in all patients. There were remarkable TTP and MTT delay in perfusion defect lesions. The lesions on CBF map was the most closely correlated with the lesions on DWMRI. The size of perfusion defect lesions on TTP and MTT map was larger than that of lesions on DWMRI, suggesting that MTT map can evaluate the ischemic penumbra. Perfusion CT maps make it possible to evaluate not only ischemic core and ischemic penumbra, but also hemodynamic status in the perfusion defect area. These results demonstrate that perfusion CT can be useful to the diagnosis and treatment in the patients with acute cerebral ischemic infarction.

• Food Science and Preservation
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• v.16 no.1
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• pp.68-74
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• 2009

This study investigated the quality characteristics of breads made with addition of lotus(Nelumbo nucifera) seeds powder. Breads were prepared with 0, 5, 10, 15 and 20%(w/w) lotus seed powder instead of wheat flour. The moisture, crude protein, crude fat, crude ash and crude fiber contents of the breads increased as the proportion of lotus seed powder increased. The pH of the breads increased as lotus seed powder levels increased. The weight of breads increased with increasing lotus seed powder levels, whereas volume decreased. The specific volumes of breads with lotus seed powder were in the range of $3.59{\sim}4.68\;mL/g$, whereas the control value was 5.12 mL/g. The baking loss rates of breads prepared with 5%, 15% and 20% lotus seed powder were 8.95%, 8.17% and 7.67%, respectively. Lightness (L value) of breads was decreased by addition of lotus seed powder, whereas redness (a value) and yellowness (b value) increased in crumb and crust. Texture measurements showed that hardness and gumminess increased with increased lotus seed powder levels, but springiness decreased. In sensory evaluation, the highest scores for flavor, taste and overall preference were obtained when lotus seed powder content was 10%, and color and texture were the best when 5% of lotus seed powder was added. Thus, addition of $5{\sim}10%$ lotus seed powder may have a role in functional bread preparation, resulting in improved quality.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1442-1455
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• 2018

The objective of this study was to examinate the differences of general component, chromaticity, pH, weight, loss on baking, specific volume bulk, diameter of upper side and height, mechanical texture, DPPH radical, ABTS radical, Total amount of phenol, Monacolin-K content, sensory test on Muffin using no Red Yeast Rice and different levels (2%, 4%, 6%, 8%, 10%) of Red Yeast Rice. pH was decreased as the amount of added Red Yeast Rice increased(control 8.35, RM2% 7.93, RM4% 7.86, RM6% 7.69, RM8% 7.49, RM10% 7.30). Weight and loss on baking were showed not too different depending the amount of added Red Yeast Rice, and the baking loss were at very low point. Adhesion, cohesiveness, elasticity, viscosity, and chewiness showed no attentive differences on mechanical texture analysis. As the level of Red Yeast Rice increased, DPPH radical, ABTS radical, and Total phenol content decreased. Monacolin K were at higher point as the level of Red Yeast Rice increased. The sensory test showed Taste, Texture, and Overall acceptability gained the highest point when using 4% of Red Yeast Rice. On the sensory test, 4% of Red Yeast Rice was considered to be the best level based on Flavor and Color. The results of these tests show 4% of Red Yeast Rice is most preferred and considered to be most suited with flour and rice flour.

• Journal of the Korean Applied Science and Technology
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• v.34 no.2
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• pp.400-409
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• 2017

The purpose of this study was to measure the antioxidant and physiological activities of seed from Gardenia jasminoides Ellis fructus (GJE) in Namhae Korea. We determined proanthocyanidin. GJE seed were extracted by 70% ethanol, chloroform:methanol, 2:1 volume ratio (CM) and n-butanol of three solvents. To investigate by the solvent extract of flavonoid content and value as a functional food ingredient of GJE seed through various antioxidant activities were performed. Solvent extract antioxidant activity of increasing concentrations (0.2, 0.4, 0.6 mg/mL) were significantly increased (p<0.05). The content of proanthocyanidin in GJE seed was $70.035{\pm}0.772mg$ catechin eqivalents/g dry weight. As a result of bioactivity assay, by a solvent of seed were found that the relationship with the increase of flavonoid content increased bioactivities. The antioxidant activity of the extract from the other except for the n-butanol extract on seed was observed at a high level. The results suggest that Gardenia jasminoides Ellis fructus seed can be used as a natural antioxidant.