• Journal of Biomedical Engineering Research
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• v.24 no.4
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• pp.281-286
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• 2003

Blood Pressure is one of the most fundamental Parameters which reflects physical conditions medically and the blood pressure measurement system using oscillometric method is a Non-Invasive Blood Pressure measurement device by measuring arterial Pressure through a cuff. In this paper. we designed a inflatable wrist blood pressure system which measures blood Pressure during the stepping inflation in the wrist cuff. The hardware system consists of a main power unit, a bladder in cuff unit, signal detection units, signal Processing units. a wireless data transmission unit, and a data display unit. We evaluated the reliability of this system by comparing and analyzing systolic. diastolic blood Pressure, and heart rate with other commercial blood Pressure measurement devices. Characteristic ratio values used to determine systolic and diastolic blood Pressure using MAA(Maximum Amplitude Algorithm) were 0.436 and 0.671 respectively.

• Journal of the Korean Society for Precision Engineering
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• v.22 no.5 s.170
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• pp.181-188
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• 2005

The purpose of this study is to develop the new cuff improving the accuracy of blood pressure measurement, and to evaluate the performance of the developed system. We added a small bladder to the normal cuff which is called the double bladder system. The developed system for blood pressure measurement was based on the oscillometric method using a double bladder. This system was developed in order to reduce the oscillation noise and to amplify the signal of pure blood pressure An oscillometric signal database based on the developed system were evaluated following the standard ANSI/AAMI/SP10-1992. The correlation coefficients between cuff of double bladder and normal cuff were 0.98 for systolic and 0.94 for diastolic. Mean differences and the standard deviations between average blood pressure of mercury sphygmomanometer and automated sphygmomanometer were -0.7mmHg and 4.9mmHg for systolic, and -1.4mmHg and 5.4mmHg for diatolic, respectively. We conclude that the proposed double bladder based cuff system improves the accuracy of the oscillometric blood pressure measurement. The developed system reduces the error range about $44\~62\%$ for systolic and about $6\~21\%$ for diastolic compared to the recently developed commercially available sphygmomanometers.

• Journal of the Korean Wood Science and Technology
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• v.32 no.5
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• pp.59-65
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• 2004

The present study aims to optimise the process parameters of fish glue and adhesion property through room temperature in terms of curing time and opened assembly time for attaining best adhesion strength to wood (Yellow birch, B. alleghaniensis). The uncured and cured fish glue have been characterised by TGA, DSC, FT-JR. It is observed that with increasing curing time up to 48 H, tensile lap shear strength of adhesive joint of fish glue to wood increases and decreases after 48 H. At 15 min. opened assembly time, lap shear strength increases up to 4833 kgf/cm² and decreases after 15 min.

• Archives of design research
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• v.11
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• pp.48-58
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• 1995

In 1981. KOREA applied YEAR OF WORLD DISABLED DESIGNNATED BY UN as starting point to begin noticing disabled and gradually improve and understand the problems of the disabled.This study considering the income level and welfare level selected basic most widely used wheelchair as subject of study. Design Application of this study's main analysis are as follolVs 1. MAN-MACHINE INTERFACE STUDY ANALYSIS!Basic concept of wheelchair is for persons uncapable of move by sitting down. so main focus of study was considered on equipment which on chair. 2. WHEELCHAm MOVEMENT STUDY ANALYSISlThrough movement and test measurement which can be considered as basic study of Ergonomics, observe movement changes accordingly. 3. BACK(MAIN) WHEEL AND HANDRIM MOVEMENT ANALYSIS / Seat and wheel as the most important component of a wheelchair, study the relation of handrim and hand movement and test the most effective and comfortable handrim. Direction of the study was concerntrated on three areas, with results and information collected, would like to suggest design change of X type collapsible chair in areas of size of SEAT(air pocket type), HANDRIM(anti-slip hump), ARMHEST(transfer movement, rubber padding. accent), and HANDLE(adjustable, round type). The content started this study is only one small position of understanding the disabled. Also, the importance of one of many business of assisting disabled rehabilitation. (IJISABLED, REHABILITATION. APPROACH)

• Journal of Naturopathy
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• v.11 no.1
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• pp.39-50
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• 2022

Background: It is essential to investigate the functionality of the newly developed knobble shoe. Purpose: The purpose was to explore how the body shape and balance change when wearing knobble shoes. Methods: Nine subjects wearing knobble shoes after walking for a month were analyzed. Results: For knobble shoes, we created various small air pockets in the insole to stimulate the soles of the feet to induce body changes. In particular, it was to promote the arch part of the foot by making a large lump inside and outside the center of the foot's arch. After wearing knobble shoes and using them for 30 days, the average blood sugar decreased by 31.1 mg. The lowering range was 5 to 120 mg. In one patient, the result of the hemoglobin test decreased by 7.5% to 6.5%. In the shoulder tapping test for a body balance test, seven subjects leaned to the right in a barefoot state, and two people to the left. However, after wearing shoes, all of them maintained equilibrium. knobble shoes fit, and balance was all stable. There were two subjects with a short left and four subjects with a short right. Conclusions: Blood sugar decreased after wearing the knobble shoes. The deformed shape of the body was restored to its original state by the knobble supporting the foot arch area. The balance of the sole directly affects the overall posture.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.41-51
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• 1987

This study was carried out to prepare powdered smoked-dried mackerel which can be used as a soup base, and to examine storage stability and the taste compounds of Products. Raw mackerel are filleted, toiled for 10 minutes and pressed to remove lipids, and then soaked in extract solution of skipjack meat. This soaked mackerel are smoked 3 times to $10-12\%$ moisture content at $80^{\circ}C$ for 8 hours. And the smoked-dried mackerel were pulverized to 50 mesh. Finally, the powdered smoked-dried mackerel were packed in a laminated film $bag(PET/Al\;foil/CPP:\;5{\mu}m/15{\mu}m/70{\mu}m,\;15\times17cm)$ with air(product C), nitrogen(product N) and oxygen absorber(product O), and then stored at room temperature for 100 days. The moisture and crude lipid content of powdered smoked-dried mackerel was $11.3-12.3\%,\;12\%$, respectively, and water activity is 0.52-0.56. And these values showed little changes during storage. The pH, VBN and amino nitrogen content increased slowly during storage. Hydrophilic and lipophilic brown pigment formation showed a tendency of increase in product(C) and showed little change in product(N) and (O). The TBA value, peroxide value and carbonyl value of product(N) and (O) were lower than those of product (C). The major fatty acids of products were 16:0, 18:1, 22:6, 18:0 and 20:5, and polyenoic acids decreased, while saturated and monoenoic acids increased during processing and storage of products. The IMP content in products were 420.2-454.2 mg/100 g and decreased slightly with storage period. And major non-volatile organic acids in products were lactic acid, succinic acid and $\alpha-ketoglutaric$ acid. In free amino acids and related compounds, major ones are histidine, alanine, hydroxyproline, lysine, glutamic acid and anserine, which occupied $80.8\%$ of total free amino acids. The taste compounds of powdered smoked-dried mackerel were free amino acids and related compounds (1,279.4 mg/100 g), non-volatile organic acids(948.1 mg/100 g), nucleotides and their related compounds (672.8 mg/100 g), total creatinine(430.4 ntg/100 g), tetaine(86.6 mg/100 g) and small amount of TMAO. The extraction condition of powdered smoked-dried mackerel in preparing soup stock is appropriate at $100^{\circ}C$ for 1 minute. Judging from the results of taste and sensory evaluation, it is concluded that the powdered smoked-dried mackerel can be used as natural flavoring substance in preparing soups and broth.