• The Journal of Korean Physical Therapy
• /
• v.33 no.6
• /
• pp.265-271
• /
• 2021

Purpose: We aimed to analyze the reliability of the test for choice stepping reaction time (CSRT) under an unstable surface and determine whether there were differences in CSRT between support surface conditions (stable vs. unstable conditions) and between age groups (young adults vs. community-dwelling older adults). Methods: Twenty healthy community-dwelling older adults and twenty young adults performed the stepping task under an unstable condition over two visits. The mean of the two trials measured for each visit was used for the analysis. The test-retest reliability was analyzed using intra-class correlation coefficient (ICC) with a 95% confidence interval, standard error of measurement (SEM), and minimal detectable change (MDC). Differences in CSRT between support surface conditions and age groups were analyzed using the independent t-test with Bonferroni correction. Results: Excellent consistency was observed for ICC >0.90 in both groups. Moreover, the SEM and MDC values of the CSRT in older and young adults were 0.03 and 0.09 and 0.01 and 0.04, respectively. There was a significant difference in the CSRT between the age groups under stable (p<0.001) and unstable conditions (p<0.001). Conclusion: The findings demonstrated that the test for CSRT under an unstable condition had reliable results in both groups. Although older adults demonstrated longer reaction times than younger adults in all surface conditions, increasing the balance control demand by implementing a choice stepping task concomitant with a balance task had no influence on the reaction time in both age groups.

• Journal of Korea Society of Industrial Information Systems
• /
• v.14 no.4
• /
• pp.75-90
• /
• 2009

Improvement of productivity and efficient process management need to define the problem of the previous work. If it takes long time to gather necessary information, it becomes difficult to continuously manage processes to satisfy customers' needs and to enhance business efficiency. This paper proposes methods and a context awareness system for decision making to solve problems originated in management of manufacturing process through real-time information acquisition. We implement the context awareness by suggesting decision logics that automatically classify works with acquired information. And we also implement a system for case study which makes workers recognize problems and notifies instructions to them. Consistency between real object and stored data and continuous process monitoring with this system could find inefficient resources or delayed works, resolve them and improve processes efficiency.

• Proceedings of the Korean Journal of Food and Nutrition Conference
• /
• 2001.12a
• /
• pp.39-74
• /
• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• Journal of radiological science and technology
• /
• v.39 no.1
• /
• pp.59-69
• /
• 2016

The objective of this study was to analyze the factors influencing integrated bolus peak timing in contrast-enhanced computed tomographic angiography (CTA) and to determine a method of calculating personal peak time. The optimal time was calculated by performing multiple linear regression analysis, after finding the influence factors through correlation analysis between integrated peak time of contrast medium and personal measured value by monitoring CTA scans. The radiation exposure dose in CTA was $716.53mGy{\cdot}cm$ and the radiation exposure dose in monitoring scan was 15.52 mGy (2 - 34 mGy). The results were statistically significant (p < .01). Regression analysis revealed, a -0.160 times decrease with a one-step increase in heart rate in male, and -0.004, -0.174, and 0.006 times decrease with one-step in DBP, heart rate, and blood sugar, respectively, in female. In a consistency test of peak time by calculating measured peak time and peak time by using the regression equation, the consistency was determined to be very high for male and female. This study could prevent unnecessary dose exposure by encouraging in clinic calculation of personal integrated peak time of contrast medium prior to examination.

• Korean Journal of Food Science and Technology
• /
• v.42 no.3
• /
• pp.292-297
• /
• 2010

This study was conducted to determine and compare hardness, thermal properties (by DSC), pasting properties (by RVA) and texture of brown rice and white rice, either lodged or non-lodged, with respect to lodging time. The hardness and the thermal properties of lodged brown rice and white rice decreased with lodging time, while those of nonlodged brown and white rice increased. In addition, the rice kernel hardness and the thermal properties had high correlation coefficients. The pasting properties, with the exception of setback, and the textural properties of lodged brown and white rice decreased with lodging time, while those of non-lodged brown and white rice increased.

• Journal of Advanced Navigation Technology
• /
• v.17 no.1
• /
• pp.39-46
• /
• 2013

If a file system is damaged because of the unusual system close, the system performs the consistency test using fsch and it takes long time. Especially, if it is a big file system, it will take a lot of time. The journaling file system that uses journaling technique, can reduce the restoring time because it uses meta data and it may increase the chance of restoration when restoring. The goal of this paper compared performance evaluation journaling file systems focused on the reading and writing using Iozone tool which is the kernel based benchmarking tool in linux operating system. In this paper, Ex4 which is the current basic Linux file system. is 1.28x faster than XFS file system in terms of file read performance and 1.22x faster than Ext3 file system in terms of file write performance.

• Korean Journal of Cognitive Science
• /
• v.2 no.2
• /
• pp.279-307
• /
• 1990

The present research inverstigates the nature of contextual effects on pronoun reference resolution during text comprehesion.Through three experiments,this research examines how various contextuall informations influence on reference resolution and interact with syntactic variables.In experiment 1,the local context was controlled by biasing the pronoun-sentence context towards a certain preceding referent.The lexical decision time and the forced choice time for the correct referent were measured.The results showed that the local contexts have clear effect on reference resolution.The effects of syntactic ambiguity were also observed though the local context was biased towards a certain referent noun.In experiment 2,the global context effect was examined by introducing the text-thematic context in a preceding sentence while keeping the following pronoun-sentence context neutral.The results showed that the global thematic context bias towards a subject or object in a preceding sentence entails a faster response time than the thematically neutral context.In experiment 3,another aspects of context effects were inverstigated by manipulating the consistency of the preceding thematic context with the following pronoun-sentence context.The results showed that the lexical decision responses and forced referent choice responses were faster when the prethematic context and the post-anaphoric context match than when they mismatch.In sum,the overall results of three experiments of this research indicates that context has a clear effect on pronoun reference resolution during text comprehension.

• The Journal of the Korea Contents Association
• /
• v.15 no.1
• /
• pp.519-526
• /
• 2015

This article presents detailed explanations of the depreciation method using the accumulated depreciation rate function(ADRF) proposed by the author previously, for the practical application. ADRF provides a value of accumulated depreciation rate on the total depreciation charge at any given time, therefore it can be used in a time-based depreciation method. Since the depreciation charge of each period can be systematically computed with ADRF, in every case where the charge is constant or decreasing or increasing, we can choose diverse rational depreciation types for the characteristic of every asset. Also, since the ADRF is the continuous function of time, we can compute the depreciation charge with consistency in cases where assets are owned for partial period. However, we should determine the value of parameter of ADRF. We give some data on the problem.

• Journal of the Institute of Electronics Engineers of Korea SP
• /
• v.48 no.5
• /
• pp.55-62
• /
• 2011

In this paper, a temporal color and luminance variation suppression algorithm for a digital video sequence is proposed by considering time-varying light source. When a video sequence is sampled with the periodically emitting illuminant and with a short exposure time, the color rolling phenomenon occurs, where the color and the luminance of the image periodically change from field to field. In conventional signal processing techniques, the luminance variation remaining in the resultant video sequence degrades the constancy of the image sequence. In the proposed method, we obtain video sequences with constant luminance and color by compensating for the inter-field luminance variation. Based on a motion detection technique, the amount of the luminance variation for each channel is estimated on the background of the sequence without the effects of moving objects. The experimental results clearly show that our strategy efficiently estimated the illuminant change without being affected by moving objects, and the variations were efficiently reduced.

• The Journal of Korean Medicine
• /
• v.29 no.3
• /
• pp.11-20
• /
• 2008

Objectives: Warm-needling is a method combining the effects of acupuncture with the effects of moxibustion. We need to standardize the characteristics of warm-needling in order to achieve consistency in its operational mechanisms and effects, which will improve clinical ability in the field of Eastern medicine. Methods: In this study, using the LabVIEW system on the warm-needling technique, we measured and compared partial temperature changes which varied according to the density of the moxa cone and the moxa cone's core peak temperature. Results& Conclusions: Examination of the warm-needle's partial temperature in relation to the cone density of the 0.8g moxa specimen suggests that a lower density of the moxa cone corresponds to a higher peak temperature and but with a shorter duration. During the effective stimulus time, the lower the density of the moxa cone, the shorter the duration of the effective stimulus time and the higher the mean temperature. Conversely, the higher the density of the moxa cone, the longer the effective stimulus time and lower the mean temperature.