• Tuberculosis and Respiratory Diseases
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• v.60 no.6
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• pp.631-637
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• 2006

Background: Patients with COPD generally complain of very different degrees of dyspnea regardless of their pulmonary function. The study, we assessed the right ventricular ejection fraction in relation to dyspnea in COPD patient. Methods: The pulmonary function including the diffusion capacity was measured. The right ventricle ejection fraction (RVEF) was measured using a first-pass radionuclide scan by multigated acquisition (MUGA). Forty patients with chronic obstructive pulmonary disease (COPD) were stratified for dyspnea according to the Medical Research Council (MRC) scale. Moderate dyspnea and severe dyspnea is defined as MRC 2/3 (n = 16) and MRC 4/5 (n = 24) respectively. Results: The baseline pulmonary function tests including DLCO and the resting arterial blood gas were similar in the moderate and severe dyspnea group, with the exception of the residual volume (% predicted) (moderate $160{\pm}27$, severe $210{\pm}87$, p < 0.03). The right ventricle ejection fraction was significantly (p < 0.001) lower in the severe dyspnea group ($25{\pm}8$) than in the moderate group ($35{\pm}6$). The independent factor assessed by multiple logistic regression revealed only the severity of dyspnea to be significantly associated with RVEF (p < 0.02). Conclusion: This study showed that the right ventricle ejection fraction would contributes to severity of dyspnea in patients with a similar pulmonary function.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.156-161
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• 2020

This study was designed to evaluate the quality characteristics and antioxidant activities of noodles containing Allium senescens L. powder (0, 2, 4, 6, and 8%). With an increase in the consumption of Allium senescens L., there was a decrease in pH (p<0.001), water absorption ratio, volume expansion ratio, and turbidity (p<0.05). The colorvalue showed that the addition of Allium senescens L. decreased the L and b values. On the other hand, a value was increased (p<0.001). The mechanical texture of the noodles containing Allium senescens L. was decreased by the addition of Allium senescens L. considering its hardness and chewiness; however, it increased the adhesiveness, springiness, and cohesiveness (p<0.001). In the sensory evaluation, the noodles with 4% Allium senescens L. powder showed the best results (p<0.001). The total polyphenol content, total flavonoid content, DPPH radical scavenging, and reducing power were increased upon addition of Allium senescens L. powder (p<0.001).

• Journal of the Korea Society for Simulation
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• v.30 no.1
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• pp.55-63
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• 2021

As a study on ballistic protection performance of a weapon system that is used in combat simulation, this paper aims to propose an improvement effect of the ballistic protection performance varying with incident angle of a bullet. For this, live-fire ballistic tests were performed to determine either complete penetration(CP) and partial penetration(PP) of three types of general armor plates made of uniformly rolled steel plates against a small caliber threat using 5.45 mm bullets with various speed. The major test parameter was the material of the weapon system and incident angle of the bullet with the target. Further, to quantitatively analyze the ballistic protection performance, three existing measurement methods were used for ballistic limit velocity. The test results showed that the ballistic protection performance with the incident angle of 30 degrees was 4% to 14% varying with the material of the armor plates greater than that of 0 degrees, which was approximately 1.1 times the performance improvement on average when compared to the conventional angle of incidence of the 0 degree. Those test results are expected to contribute to developing a more realistic combat simulation addressing the parameter improving the ballistic protection performance of an armor plate.

• Korean Journal of Food Science and Technology
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• v.54 no.4
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• pp.414-421
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• 2022

The purpose of this study was to evaluate the quality characteristics and antioxidant activity of Jeung-pyun containing 0, 2.5, 5, 7.5, and 10% Rudbeckia laciniata L. powder. In this study, increase in the content of Rudbeckia laciniata L. powder led to an increase in pH, hardness, adhesiveness, chewiness, and gumminess while moisture of Jeung-pyun had decreased. Scanning electron microscopy analysis showed that the pores in Jeung-pyun merged leading to a decrease in the number of pores, while the pore size increased along with the increase in R. laciniata L. content. In the sensory evaluation tests, Jeung-pyun with 5% R. laciniata L. powder showed the best results. Moreover, the antioxidant activity of Jeung-pyun increased with the addition of R. laciniata L. powder. Based on these results, we conclude that R. laciniata L. has good quality characteristics and antioxidant activity, making it a good ingredient for Jeung-pyun.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.34 no.5
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• pp.19-29
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• 2006

In this study, numerical simulation of airframes separating from a missile system has been preformed. For the time-accurate trajectory simulation, six D.O.F equations of motion of multiply connected bodies were derived and these equations have been coupled with the unstructured overset mesh technique for the treatment of independent mesh blocks moving with each body component. Applications were made for the simulation of the airframe separation at missile angles of attack of 0 and 5 degrees. It was demonstrated that the present method is efficient and robust for the prediction of unsteady time-accurate flow fields involving multiple bodies in relative motion.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2003.05c
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• pp.240-244
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• 2003

후막 리소그라피 기술은 기판 위에 감광성 페이스트를 도포한 후 자외선과 패턴마스크를 사용하는 광식각(photolithography) 방법을 이용하여 세부 패턴을 형성시키는 기술이다, 이 기술은 후막기술로서는 높은 해상도인 선폭 $30{\mu}m$ 이하의 미세도선을 구현할 수 있어, 후막기술을 이용한 고주파 모듈의 제조에 있어서 새로운 대안으로 주목받고 있다. 본 연구에서는 알루미나 기판 상에 수십 ${\mu}m$ 이하의 마이크로 비아를 가지는 유전체 층을 형성시킬 수 있는 저온소결용 감광성 유전체 페이스트를 개발하였다. 저온소결용 유전체 파우더와 폴리머, 모노머, 광개시제 등의 양을 조절하여 마이크로 비아를 형성할 수 있는 최적 페이스트 조성을 연구하였으며, 노광량 및 현상시간과 같은 공정변수가 마이크로 비아의 해상도에 미치는 영향을 평가하였다. 알루미나 기판에 전면 프린팅 한 후 건조, 노광, 현상, 소성 과정을 거쳐 소결전 $37{\mu}m$, 소결후 $49{\mu}m$의 해상도를 가지는 마이크로 비아를 형성할 수 있었다.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.2
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• pp.201-207
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• 2014

This study was conducted to evaluate the quality characteristics of sulgidduck with addition of 0, 1, 3, 5 and 7% turmeric powder. The moisture content of sulgidduck ranged from 33.71% to 37.75. The addition of turmeric powder to sulgidduck tended to decrease the pH value, whereas it did not change $brix^{\circ}$ values of the samples. For Hunter color values, addition of turmeric powder to sulgidduck tended to decrease lightness (L) and increase redness (a) and yellowness (b). For textural characteristics, addition of turmeric powder decreased hardness, whereas adhesiveness and springiness of the samples were unaffected. The addition of turmeric powder to sulgidduk tended to increase gumminess. The addition of turmeric powder to sulgidduk tended to decrease chewiness. In the sensory evaluation, addition of 3% turmeric powder resulted in the best score in terms of taste and overall preference. Therefore, these results suggest that addition of 3% turmeric powder could be applied for making turmeric powder sulgidduk.

• Journal of Food Hygiene and Safety
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• v.2 no.1
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• pp.29-34
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• 1987

ABSTRACT$.$ Ethylene oxide (E.O) fumigation and gamma irradiation were applied to compar$.$ ative researches on the microbiological, physical and cooking quality of dried oak mushroom stored at $25^{\circ}C$ and different relative humidities. The equivalent moisture contents of dried oak mushroom for the limiting growth of general molds and xerophilic mold at $25^{\circ}C$ were shown to be 17% and 27% respectively. Total aerobic bacteria, molds and coliforms were sterilized at 5 kGy irradiation but E.O. fumigation was proved insufficient to eliminate the molds. The hydration rate of dried oak mushroom increased according to the increase of irradiation dose and soaking temperatures. and an irradiation by 5 kGy could shorten the hydration time of the sample as compared to E.O. treatment and control group. Sensory evaluation for the irradiated cooked sample was not significantly different in flavour but the texture of the gamma irradiated sample was significantly better(p < 0.01) than that of E. O. fumigated sample.sample.

• 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 Society of Food Science and Nutrition
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• v.38 no.6
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• pp.773-779
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• 2009

The physicochemical characteristics of abalone meat aged in Kochujang at $20^{\circ}C$ were studied. Moisture contents of Kochujang, which contained raw, roasted, and steamed abalone, increased to 14.9, 10.7, and 7.8%, respectively, compared to control at day 1. The moisture contents of all products were equilibrated at 53.5% approximately after 2 weeks. Hunter's L, a, and b values increased in all products. Total microbial counts were 5.74, 5.70, and 5.83 log CFU/g in the products and increased to 0.28, 0.30, 0.11 log CFU/g, respectively, after 28 days storage at $20^{\circ}C$. After 8 days, the pH in the steamed abalone meat decreased gradually from 5.48 to 5.16 and the titratable acidity was the highest at day 14. Volatile base nitrogens of raw, roast, and steamed abalone were 1.4, 0.9, and 2.7 mg%, but the values in the Kochujang products were 14.0, 13.8, and 11.6 mg% at day 1, and 15.5, 13.3 and 11.3 mg% at day 8, respectively. Quality of the product prepared with steamed abalone was the most acceptable by sensory evaluation.