• Korean Journal of Applied Biomechanics
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• v.24 no.4
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• pp.349-357
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• 2014

The purpose of this study was to examine the differences in the performance of dancing motions depending on the level of skill by investigating pulmonary functions, ground reaction force, and jerk cost. The subjects of this study were 12 professional dancers (career: 16 yrs) and 12 amateur dancers (career: 9 yrs) who had similar physical conditions. We selected four motion phases which included the diagonal line motion, the deep flexion motion, the breath motion, and the turn motion with one leg after a small step walking motion, with Goodguri Jangdan. In the experiment, 6 infrared cameras were installed in order to analyze the value of the jerk costs and the force plate form. Finally, we measured the pulmonary functions of the subjects. For data analysis, independent t-tests according to each event, were carried out in the data processing. According to the results of FVC % Predicted, the professional dancers showed greater lung capacities than the amateur dancers, indicating that the level of dancing skill influences lung capacity. Based on the result of the balance test, the professional dancers used more vertical power than did the amateur dancers when performing maximal flexion motion. The professional dancers used a propulsive force of pushing their body forward by keeping the center of body higher while the amateur dancers used a braking power by keeping their bodies backward. When performing medial-lateral movements, the amateur dancers were less stable than the professional dancers. There were no differences in values of jerk costs between the amateur dancers and the professional dancers.

• Korean journal of food and cookery science
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• v.12 no.2
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• pp.193-199
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• 1996

Effects of addition of various additives, sucrose fatty acid ester 1170 (SE), carboxymethyl cellulose (CMC) and soy bean oil (SO) on textural characteristics for untreated and defatted corn and mung bean starch gels stored at room temperature for 24 hrs and 72 hrs were studied. In sensory and instrumental characteristics of starch gels with additives (0.5% for starch basis), the acceptability was highly correlated with cohesiveness and bend property of starch gels stored 24 hrs and springiness, cohesiveness, color, smoothness, bend property, hardness and clarity of starch gels stored 72 hrs. Regardless of adding additives, textural characteristics of defatted corn starch gels showed somewhat higher values than that of com starch gels. The acceptability of starch gels with additives was somewhat lowered in all the cases, which showed highly correlated in cohesiveness for 24 hrs and springiness for 72 hrs. Instrumental characteristics were similar to those of sensory evaluation, which showed no significant difference with additives.

• Journal of the Korean Society of Food Culture
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• v.22 no.3
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• pp.330-335
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• 2007

This study was conducted to investigate the mechanical and sensory characteristics of aloe Suffitteok prepared with the different ratio of aloe sap for 4 days. Moisture content of Sulgitteok without aloe vera sap was 33.79%, and that of Sulgitteok prepared with 12% aloe vera sap decreased. As the storage time of Sulgitteok increased, moisture content reduced. The cohesiveness, springiness, adhesiveness, gumminess and chewiness of Sulgitteok decreased as aloe vera sap increased. The L values of aloe Sulgitteok significantly decreased with increasing aloe vera sap. The a value of Sulgitteok without aioe vera sap was -0.56, but showed negative value as aloe vela sap increased. The more aloe sap added, the higher b values rose. The overall acceptability of color, flavor, taste, softness and moistness in sensory evaluation showed that Sulgitteok prepared with 9% aloe vera sap had the highest score.

• Korean journal of food and cookery science
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• v.13 no.2
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• pp.204-212
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• 1997

The characteristics of sponge cakes prepared with replacement of 30, 50, 75, or 100% of sucrose with isomaltooligosaccharide (IOS), fructooligosanharide (FOS), maltitol symp (MS), or maltitol powder (MP), were examined through physical measurement and sensory evaluation. The specific gravities of foams and cake batters were not significantly different among samples (p .0.05). The use of IOS increased the viscosity of cake batter. The cakes containing IOS, FOS, MS, or MP were softer than control cakes (sucrose 100%). Especially cakes prepared with 30, 50％ IOS, or 75, 100％ MP, appeared to be fragile. When increasing levels of IOS or FOS were incorporated in the cake formula, cake crust color was getting darker than that of control cake, whereas cake containing maltitol was getting lighter as the levels of replacement increased. Generally, the volume of cake containing FOS were superior to that of control cake, whereas those of cakes containing above 50% MP were inferior. Sensory analysis of experimental cakes did not show significant differences from the control cake for softness, springiness and gumminess. Sweetness increased replacing the sucrose with FOS, MS or MP (30, 50%) and moistness increased using IOS, FOS, MS, or MP without agreement with moisture contents of cakes. Replacement of 30, 50% sucrose with MS or 30％ with MP did not affect greatly the physical measurements or sensory characteristics studied.

• Therapeutic Science for Rehabilitation
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• v.7 no.3
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• pp.59-78
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• 2018

Objective : The purpose of this study was to investigate the effect of robot-assisted therapy on upper extremity function. Methods : This study used a single-subject experimental A-B-A' design. Three Parkinson's disease patients took part. Each subject received a robot-assisted therapy intervention (45 min/session, 5 sessions/week for 4 weeks). Upper extremity movement was evaluated with the Reo Assessment tool in Reogo. The Jebsen-Taylor hand motor function test, Fugle-Mayer Assessment score, Box and Block Test, and Nine-hole pegboard test were assessed pre- and post-intervention. Results : After intervention, all subjects underwent 3D motion analysis of reaching function. There was overall improvement in resistance, smoothness, direction accuracy, path efficiency, initiation time, and time to moving target with robot-assisted therapy. Robot-assisted therapy may have a positive effect on upper extremity movement in Parkinson's disease. Conclusion : Robot-assisted therapy is considered an alternative in clinical occupational therapy to improve upper extremity function in Parkinson's disease.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.391-396
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• 2005

This study investigated the optimal amount of FDKP(Freeze Dried Kimchi powder) to be added in BFS(breakfast sausage) in order to develop a new Korean style processed food, which can be used as a useful export item. The results of the study suggested that BFSs prepared with FDKP were more favored than BFS without FDKP. The specific findings are as follows: The BFS added with 3% FDKP was favored most in color, taste, softness and overall acceptability by the trained sensory panels. However, in case of unbaked BFS, 9% addition of FDKP was found to have preferred color. Overall, this study suggests that 3% of FDKP was optimal for the newly developed Kimchi BFS. On top of that this study also showed possibility of standardization of product using Korean traditional Kimchi.

• Cartoon and Animation Studies
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• s.40
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• pp.157-176
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• 2015

This research describes render pass synthetic techniques required to use for the effectiveness of them in 3D animation synthetic technology. As the render pass is divided by property and synthesized after rendering, elaborate, rapid synthesis can be achieved. In particular, occlusion pass creates a screen as if it had a soft, light shading, expressing a sense of depth and boundary softness. It is converted into 2D image through a process of pass rendering of animation projects created in 3D space, then completed in synthetic software. Namely, 3D animation realizes the completeness of work originally planned through compositing, a synthetic process in the last half. To complete in-depth image, a scene manufactured in 3D software can be sent as a synthetic program by rendering the scene by layer and property. As recently the occlusion pass can express depth notwithstanding conducting GI rendering of 3D graphic outputs, it is an important synthetic map not omitted in the post-production process. Nonetheless, for the importance of it, currently the occlusion pass leaves much to be desired for research support and books summarizing and analyzing the characteristics of properties, and the principles and usages of them. Hence, this research was aimed to summarize the principles and usages of occlusion map, and analyze differences in the results of synthesis. Furthermore, it also summarized a process designating renderers and the map utilizing the properties, and synthetic software usages. For the future, it is hoped that effective and diverse latter expression techniques will be studied beyond the limitation of graphic expression based on trends diversifying technique development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.2
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• pp.306-312
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• 2013

The purpose of this study was to evaluate the physicochemical and sensory characteristics of white bread and added 2%, 4%, 6%, or 8% Hallabong powder. Dough pH of the control group was 5.65, and it decreased as increasing amounts of Hallabong powder were added. Also, total titratable acidity of dough significantly increased with increases in Hallabong powder. The fermentation power and dough expansion significantly increased with increasing incubation time; the control was highest at 98.67%. White bread pH, specific volume, and baking loss decreased significantly as with increased Hallabong powder content. The bread moisture content was not significantly different between samples, differing only from 40.61~41.83%. Water activity was 0.960 Aw in the 6% Hallabong powder mixture, which was the highest in samples. In color, lightness of crust significantly decreased with increased Hallabong powder content, whereas redness showed the reverse effect. Lightness of crumbs significantly decreased, with increased Hallabong powder content, whereas redness and yellowness showed the reverse effect. In texture, hardness and fracturability significantly increased, while resilience showed the reverse effect. In the sensory evaluation, citrus flavor, bitterness, astringency, and off-flavor significantly increased with increased Hallabong powder content, and the control sample showed the highest score in color, flavor, softness and overall acceptability. The 2% and 4% samples showed more than average scores. Based on these results, Hallabong powder could be considered a functional material. The optimum amount of Hallabong powder to add for baking bread would be 2~4%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1294-1300
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• 2012

To investigate the effects of oyster mushroom on the quality of Sulgidduk and Gyeongdan, freeze-dried mushroom power and mushroom extract were prepared. Dough for Gyeongdan was held for 0~6 hours at room temperature before cooking in order to allow for enzyme reaction. Upon addition of 2~5% mushroom power or 1~2% mushroom extract, the hardness of Sulgidduk decreased while the storage periods could be extended 1~2 days. Avrami rate constant (k) was 0.0111 for 2% power-added rice cake and 0.044 for the control. In Gyeongdan, hardness also decreased by addition of mushroom. Avrami rate constant (k) was 0.0178 for 10% mushroom power-added Gyeongdan and 0.0652 for the control. In a sensory test, Sulgidduk with 1% mushroom powder showed the highest score. Overall, addition of 1% mushroom powder to rice was appropriate for Sulgidduk. For Gyeongdan, addition of 1~2% mushroom powder was appropriate.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.56-68
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• 2014

Yam Yackwa (YP) was made by addition of yam power (15%) into flour. Depending on extension of storage time, lightness and redness of YP were increased. Yellowness of YP was decreasing until 3 days and increased from 9 days of storage. However, the yellowness of Yackwa without Yam powder (Non-YP) was increasing until 3 days and decreased from 6 days of storage. Hardness, gumminess, and chewiness of YP were improved compared to Non-YP. It means that the addition of yam power makes Yackwa soft. Oil absorption of Non-YP was low. Acid value and peroxide value of YP were 1.57 and 19.04, respectively. Moisture contents, crude ash, crude fat, crude protein, and carbohydrate of YP were $2.55{\pm}0.08%$, $0.71{\pm}0.01%$, $6.11{\pm}0.06%$, $15.97{\pm}1.40%$, and $64.66{\pm}0.09%$, respectively.