• Journal of the Korean Society for Railway
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• v.13 no.1
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• pp.99-107
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• 2010

The design trend of train nose has been developed through interrelation of social culture and trains. Along with the changes of social culture and train nose of the advanced railway countries (United Kingdom, Germany, France, Japan, Korea) have been divided into the 6 periods from the 1800's to 2008. First, the design changes on the Image scale, Munsell system, Design positioning map of train nose have been confirmed. Second, the design trend of train nose through social culture has been analyzed. Last, the research on the design trend on train nose of each country has been done. The result shows that the design trend of train nose is a progressively structural, practical, popular, humane, eco-friendly and state-of-the-art design trend.

• The korean journal of orthodontics
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• v.19 no.2
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• pp.165-175
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• 1989

In evaluation of some area within the craniofacial complex posteroanterior cephalogram together with lateral cephalogram is used for assessment of the exact existence and posture by grasping 3-dimensional concept. The usages of posteroanterior cephalogram in orthodontics are following; 1. The use during diagnosis and treatment planning 1) Assessment of the area and amount of facial asymmetry. 2) Assessment of therapeutic position for diagnosis and treatment 2. The Assessment of success in orthodontic mechanics If we use posteroanterior cephalogram together with lateral cephalogram adequately and simultaneously we can establish the exact diagnosis and appropriate treatment planning.

• Korean Journal of Food Science and Technology
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• v.26 no.4
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• pp.355-358
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• 1994

The effect of concentration of coagulant and addition of phytic acid on physico-chemical properties of soybean curd was investigated. The results showed that the maximum protein yield in soybean curds was obtained with 0.029N Ca and the bound calcium per protein molecule significantly increased as the level of calcium increased. The highest precipitation of phytic acid occured at 0.029N Ca. When phytic acid was added to soybean milk during soybean curd preparation, the weight of soybean curd increased. The hardness of soybean curd was remarkably reduced by the increase of phytic acid level.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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• pp.107-122
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• 2002

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the flood composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were fur February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat ash and dietary fiber were 57.7~107.7% 42.9~131.9%, 79.2~118.3%, 54.5~ 100%, 40.7~80.8% and 42.1~113.2%, respectively.

• Journal of radiological science and technology
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• v.31 no.2
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• pp.171-175
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• 2008

The aim of this study is to assess the dose reduction of eye lens and availability of bismuth garments resulting from the use of radioprotective bismuth garments to shield the eyes of patients undergoing head CT. Rando phantom and TLDs were used to determine the amount of dose reduction by bismuth shielding of the eye in the following simulated CT scans : (a) scanning of the head including orbits, (b) scanning of the whole head, and (c) $20^{\circ}$ angled scanning of the head excluding orbits. The average dose reduction of eye lens was 43.2%, 36.0% and 1.4% for the three CT scans listed above. Significant reduction in the eye lens dose was achieved by using superficial orbital bismuth shielding during head CT scans. However, bismuth shields should not be used for the patients when their eyes are excluded from the primarily exposed region.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.202-210
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• 2003

This study aims at making a HACCP(Hazard Analysis Critical Control Point)plan to be applied to soybean curd and verifing its effectiveness. First, we develped a general model of HACCP according to the guidelines of Codex (FAO/WHO). And we applied the model to 4 soybean curd workshops for 3 months. The HACCP model is composed of these procedures; HACCP team organization, production description, work flow chart, hazatd analysis, CCP (critical control point) decision, CL (critical limit) establishment, monitoring method decision, correction, verification and documentation. CCP were selection procedure and refrigeration procedure in non-wrapped soybean curd. CCP were selection procedure, heat-sterilizing and refrigeration in wrapped soybean curd. The result of bacterial experiment after apling the model for 3 months, the bacterial numbers of soybean curd box, wrapper, and soybean curd production were lower after appling than before appling, the model. We could verify that the appications of the HACCP model were effective to the soybean curd workshops.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1068-1075
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• 2001

Effect of soybean-curd whey on the dongchimi fermentation was investigated by measuring physicochemical and sensory characteristics during fermentation at 1$0^{\circ}C$. Dongchimi was prepared with various levels (0, 2, 5, and 10%) of soybean-curd whey. During fermentation, whereas salt concentrations of dongchimi liquid (1.1 ~ 2.0%) were similar among treatments, greater decrease in pH, but greater increase of total acidity, reducing sugar content, number of lactic acid bacteria and turbidity were observed in dongchimi with soybean-curd whey than those of control from the 2nd to the 9th day of fermentation. But at the 16th day of fermentation, acidity, turbidity and number of lactic acid bacteria of dongchimi with soybean-curd whey were similar to those of control. Reducing sugar content of soybean-curd whey addition groups maintained higher than that of control. The Hunter color L value decreased gradually and that of dongchimi with soybean-curd whey was lower than that of control. b value of control increased, but soybean-curd whey addition groups decreased during fermentation. Hardness and fracturability, determined by texture analyser, were higher in soybean-curd whey addition groups than control. Sensory evaluation showed that the scores of turbidity, sweet taste, savory taste, hardness and over-all preference were significantly higher in soybean-curd whey addition groups than control (p<0.05) ; the highest with 5% soybean-curd whey addition followed by 2% addition. dongchimi with 5% soybean-curd whey addition was the most preferable one with the score of 6.5.

• The korean journal of orthodontics
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• v.37 no.6
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• pp.391-399
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• 2007

Three-dimensional approaches for the diagnosis and analysis of the dentofacial area are becoming more popular in accordance with the development of cone-beam CT (CBCT). The purposes of this study were to evaluate the reliability of cephalometric measurements of lateral cephalograms generated from a CBCT image by making comparisons with the traditional digital lateral cephalogram, and to evaluate the possibility of the clinical application of CBCT generated cephalogram images. Methods: Twenty patients whose external auditory meatus could be identified in the CBCT image were selected, and both CBCT and digital cephalograms were taken. Differences between the measurements of both cephalograms were tested by paired t-test. Results: Among the 22 measurements used, only U1-FH, Mx6 to PTV, and maxillomandibular difference showed statistically significant differences between the CBCT generated cephalogram and the digital cephalogram. Conclusions: The results suggest that the CBCT generated cephalogram can be used for some cephalometric measurements not requiring porion, PTV, condylion as a landmark (SNA, SNB, U1 to SN, IMPA, interincisal angle, etc.).

• Journal of Life Science
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• v.19 no.4
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• pp.486-491
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• 2009

This study was conducted to investigate microbial distribution in the processing steps and to estimate quality index and shelf life of packaged Tofu (soybean curd). Sanitation and safety of Tofu were analysed in aspects of total viable counts (TVCs) and coliforms. Organoleptic deterioration was observed from some packaged Tofu when their TVCs were over $10^6\;CFU/g$. The controlled simply packaged Tofu and sterilized Tofu with TVCs of under $10^5\;CFU/g$ were 32.0% and 86.9% of the total samples, respectively. Also, the controlled simply packaged Tofu and sterilized Tofu with negative coliforms were 12.0% and 83.7% of the total samples, respectively. TVCs and coliforms increased in some processing steps, which include washing and soaking of raw soybeans, and formation and 1st cooling of packaged Tofu. Increases of TVCs and coliforms in the washing and soaking step were due to contamination from the soaking tank and airborne bacteria, whereas increases of TVCs and coliforms in the grinding step were due to contaminations from the grinder, line and reserving tank. TVCs and coliforms increased in the formation and 1st cooling step of packaged Tofu due to contaminations from filter wools, trays, employee's hands, cooling water, formed products and filter wools.

• The korean journal of orthodontics
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• v.30 no.5 s.82
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• pp.543-552
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• 2000

The purposes of this study were to evaluate the reproducibility of posteroanterior(PA) cephalograms obtained by two methods, the Head Posture Aligner(HPA) method in natural head posture and the conventional method(operator-guided method), and to compare the vertical rotational differences of the head Posture between lateral and PA cephalograms according to the method. The sample was consisted of 30 adults. At first day, a PA cephalogram and a lateral cephalogram were obtained from each subject by two methods to investigate the difference of vertical rotational posture between lateral and PA cephalograms. Two weeks later, another PA cephalogram was obtained using each method to evaluate the reproducibility of head posture. Five height measurements and nine width measurements were used in the paired t-test to compare the reproducibility of the PA cephalometric measurements between two methods. The differences of vertical rotational posture between lateral and PA cephalograms were calculated from a computer program and compared according to the method used, and following results were obtained. 1. Height measurements obtained by operator-guided method showed significant differences according to the time interval and revealed low reproducibility. 2. Height measurements obtained by HPA method did not show significant differences according to the time interval and presented high reproducibility. 3. In the comparison of width measurement, two methods did not show distinct differences in reproducibility. 4. The difference of vertical rotational posture between lateral and PA cephalograms showed $0.8^{\circ}$ in the HPA method, more less than $2.5^{\circ}$ in the operator-guided method. The results of the present study suggest that the HPA may be helpful in the PA cephalometric radiography in terms of reproducibility.