• Journal of Oral Medicine and Pain
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• v.32 no.3
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• pp.283-292
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• 2007

In several treatment modalities for snoring and obstructive sleep apnea (OSA), oral appliances mainly including mandibular advancement appliance (MAA) and tongue retaining device (TRD) are recognized as a non-invasive, reversible alternative with favorable results. Tongue bulb is a major component of TRD which prevents the tongue from approaching the posterior wall of the pharynx and can be combined with MAA. Determination of tongue bulb size for the patient is important for therapeutic effect, but frequently needs time-consuming work. For effective fabrication and standardization of tongue bulbs, this study aimed to categorize tongue bulb size for healthy young men and to examine its relation with maximum retention force and with physical parameters including tongue-related variables. 36 non-snoring, asymptomatic young men with normal occlusion were voluntarily participated in this study (mean age: $24.47{\pm}2.58$ years). Experimental procedures consisted of prefabrication of tongue bulb set (20 types with a width of 27-36mm and thickness of 8 and 10 mm), determination of tongue bulb size and the maximum retention force for each subject, and measurement of physical parameters including body mass index (BMI), neck circumference and width, thickness and length of tongue. This study showed that there was significant difference of retention force among the bulb size-related groups both in upright and supine position (p<0.05) and that retention force increased with bulb size. Correlation of tongue bulb size with physical parameters was not clearly verified and there was no significant difference in retention force between upright and supine positions. Based on our results, it can be suggested that retention force relates with tongue bulb size, ultimately with tongue volume. A further study needs to be performed in the patients with snoring and OSA.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1270-1277
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• 2014

This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.1-15
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• 2015

For the consumption extension of Chinese artichoke(Stachys sieboldii MIQ), the quality characteristics and sensory evaluation of white pan bread prepared with different levels of added Chinese artichoke powder(0, 3, 6, 9, and 12%) were investigated. Volume changes of dough, moisture contents(p<0.001), and baking loss rate(p<0.001) decreased with increasing levels of Chinese artichoke powder. In addition, with an increase in the level of Chinese artichoke powder, the volume and specific volume of white pan breads significantly decreased(p<0.001 and p<0.001, respectively) whereas the weight of white pan breads significantly increased (p<0.001). In terms of color, the lightness(L) decreased, but the redness(a) and yellowness(b) increased with increasing Chinese artichoke powder levels(p<0.001). From the texture profile analysis(TPA) of white pan breads, hardness, chewiness(p<0.05), gumminess(p<0.001), and adhesiveness(p<0.001) increased whereas springiness and cohesiveness(p<0.01) decreased according to the levels of added Chinese artichoke powder. In the attribute difference test, crumb color(p<0.001), grain size(p<0.05) decreased whereas grain uniformity, yeast flavor, acridity flavor(p<0.001), plainer taste(p<0.05), sweet taste(p<0.01), acridity taste(p<0.001), firmness, springiness, moistness, softness, and chewiness increased in accordance with levels of added Chinese artichoke powder. Overall acceptability showed that the sample containing 9% Chinese artichoke powder had the highest score (p<0.001). As a result, the optimal ratio of Chinese artichoke powder for white pan bread was determined to be 9%.

• Journal of the Korean Geotechnical Society
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• v.15 no.2
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• pp.153-164
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• 1999

The solubilization of BTEX was evaluated in aqueous surfactant solutions with and without several additives. Anionic surfactant(Sodium Dodecyl Sulfate, SDS) and nonionic surfactants (NEODOL(equation omitted)25-3 and $SOFTANOL\circledR-90$ were used as test surfactants. The effects of surfactant HLB(Hydrophile-Lipophile Balance) Number and hydrocarbon molar volume and polarity of BTEX on the MSR(Molar Solubilization Ratio), micelle-water partition coefficient of BTEX, and CMC(C,itical Micelle Concentration) were investigated. Optimizing treatment conditions applicable to enhanced solubilization was also studied by manupulating salinity or electrolyte control with additives of ethyl alcohol, hydrotrope, and electrolyte solution. The most effective surfactant for solubilization was found $SOFTANOL\circledR-90$, since HLB number of 13.6 is similar to those values of BTEX ranging between 11.4 and 12.2, which was also proved experimentally. Ethyl alchohol of 3% was the most effective additives in reducing CMC and improving solubilization among the conditions using SDS, NEODOL(equation omitted)25-3, and $SOFTANOL\circledR-90$ with three additives. The partitioning of BTEX between surfactant micelles and aqueous solutions was characterized by a mole fraction micelle-phase/aqueous phase partion coefficient, $K_m$. Values of log $K_m$. for BTEX compounds in surfactant solutions of this study range from 2.95 to 3.76(100mM SDS) and 2.95 to 3.49(117mM $SOFTANOL\circledR-90$. Log $K_m$ appears to be a linear function of log $K_{ow}$ for SDS and $SOFTANOL\circledR-90$. A knowledge of partitioning of BTEX in aqueous surfactant system can be a prerequisite for the understanding of the behavior of hydrophobic organic compounds in soil-water systems in which surfactants play a role in remediation of contaminated soil and facilitated transport.

• Progress in Medical Physics
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• v.23 no.4
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• pp.219-228
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• 2012

The tangential breast intensity modulated radiotherapy (T-B IMRT) technique, which uses the same tangential fields as conventional 3-dimensional conformal radiotherapy (3D-CRT) plans with physical wedges, was analyzed in terms of the calculated dose distribution feature and dosimetric accuracy of beam delivery during treatment. T-B IMRT plans were prepared for 15 patients with breast cancer who were already treated with conventional 3D-CRT. The homogeneity of the dose distribution to the target volume was improved, and the dose delivered to the normal tissues and critical organs was reduced compared with that in 3D-CRT plans. Quality assurance (QA) plans with the appropriate phantoms were used to analyze the dosimetric accuracy of T-B IMRT. An ionization chamber placed at the hole of an acrylic cylindrical phantom was used for the point dose measurement, and the mean error from the calculated dose was $0.7{\pm}1.4%$. The accuracy of the dose distribution was verified with a 2D diode detector array, and the mean pass rate calculated from the gamma evaluation was $97.3{\pm}2.9%$. We confirmed the advantages of a T-B IMRT in the dose distribution and verified the dosimetric accuracy from the QA performance which should still be regarded as an important process even in the simple technique as T-B IMRT in order to maintain a good quality.

• Progress in Medical Physics
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• v.25 no.4
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• pp.255-263
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• 2014

The dosimetry of very small fields is challenging for several reasons including a lack of lateral electronic equilibrium, large dose gradients, and the size of detector in respect to the field size. The objective of this work was to evaluate the suitability of a new commercial synthetic diamond detector, namely, the PTW 60019 microDiamond, for the small field dosimetry in cyberknife photon beams of 6 different collimator size (from 5 mm to 30 mm). Measurements included dose linearity, dose rate dependence, output factors (OF), percentage depth doses (PDD) and off center ratio (OCR). The results were compared to those of pinpoint ionization chamber, diamond detector, microLion liquid Ionization chamber and diode detector. The dose linearity results for the microDiamond detector showed good linearly proportional to dose. The microDiamond detector showed little dose rate dependency throughout the range of 100~600 MU/min, while microLion liquid Ionization chamber showed a significant discrepancy of approximately 5.8%. The OF measured with microDiamond detector agreed within 3.8% with those measured with diode. PDD curves measured with silicon diode and diamond detector agreed well for all the field sizes. In particular, slightly sharper penumbras are obtained by the microDiamond detector, indicating a good spatial resolution. The results obtained confirm that the new PTW 60019 microDiamond detector is suitable candidate for application in small radiation fields dosimetry.

• Progress in Medical Physics
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• v.25 no.4
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• pp.218-224
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• 2014

The small field dosimetry is very important in modern radiotherapy because it has been frequently used to treat the tumor with high dose hypo-fractionated radiotherapy or high dose single fraction stereotactic radiosurgery (SRS) with small size target. But, the dosimetry of a small field (< $3{\times}3cm^2$) has been great challenges in radiotherapy. Small field dosimetry is difficult because of (a) a lack of lateral electronic equilibrium, (b) steep dose gradients, and (c) partial blocking of the source. The objectives of this study were to measure and verify with the various detectors the output factors in a small field (<3 cm) for the 6 MV photon beams. Output factors were measured using the CC13, CC01, EDGE detector, thermoluminescence dosimeters (TLDs), and Gafchromic EBT2 films at the sizes of field such as $0.5{\times}0.5$, $1{\times}1$, $2{\times}2$, $3{\times}3$, $5{\times}5$, and $10{\times}10cm^2$. The differences in the output factors with the various detectors increased with decreasing field size. Our study demonstrates that the dosimetry for a small photon beam (< $3{\times}3cm^2$) should use CC01 or EDGE detectors with a small active volume. And also, Output factors with the EDGE detectors in a small field (< $3{\times}3cm^2$) coincided well with the Gafchromic EBT2 films.

• Geophysics and Geophysical Exploration
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• v.13 no.4
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• pp.357-363
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• 2010

In this study, we investigated the geologic structure of the basement and overlying sediments of the construction site of the dinosaur egg fossil museum in Hwasung, Gyeonggi Province through refraction seismology, drilling, and downward seismic velocity measurements in the drill holes. The construction site ($350{\times}750\;m^2$) is located in the reclaimed area south of Sihwa Lake, Gojeong-ri. About 6,950 m of seismic refraction data consisting of 11 lines were acquired using a sledge hammer source. Drilling to the basement was performed at five sites. Sediment samples from drilling were analysed for grain-size distribution and age dating. At two drill holes, seismic velocity was measured with depth using a hammer as a seismic source. The geological structure of the study area consists of, from top to bottom, a tidal flat layer (5 ~ 12 m thick), a weathered soil layer (2 ~ 8 m thick), and the basement. The basement is interpreted as Cretaceous sedimentary rocks that tend to be shallow eastward. The volume of the tidal flat sediments and weathered soil in the study area is estimated as $1.4{\times}10^6\;m^3$, weighing $3.5{\times}10^6$ tons. The rate of sea level rise since 8,000 yrs BP is estimated to be 0.1 ~ 0.15 cm/yr.

• Food Science and Preservation
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• v.23 no.7
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• pp.1065-1073
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• 2016

This study investigated the sensory attributes and quality characteristics of Fuji apples based on market commodity price to provide data for quality index of Fuji apples. Samples were purchased from the Garak market (Seoul Agro-Fisheries & Food Corporation) and divided into four groups depending on the price such as group A, B, C, D. There were no significant differences in their volume and weight among groups. In the soluble solid content and total free sugar, A and B group (high price) showed higher content than those of C and D (low price) group. And also, the A group and B, C, D group showed 386.29 mg% and 320.09~359.28 mg% in the total organic acid content, respectively. As an sensory evaluation results, A group and B group were evaluated higher score than those of C and D group in the uniformity of red color and glossiness of skin and unique apple sensory attributes using quantitative descriptive analysis. Consumer test showed similar to quantitative descriptive analysis results in the various sensory attributes. In the analysis results between quality characteristics and sensory attributes of Fuji apples, total acceptability was correlated positively with titratable acidity (r=0.58), soluble solid (r=0.89), soluble solid content/titratable acidity ratio (r=0.42), total free sugar (r=0.36) and total organic acid (r=0.38). Based on principal component analysis of apple's quality characteristics, apples were primary separated along the first principal component (pH, acidity, soluble solid content, total free sugar, organic acid), which accounted for 66.01% of total variance. In addition, principal component analysis of sensory evaluation revealed a total variance for the quantitative descriptive of 55. 65% and a total variance for the consumer test of 55.84%.

• Korean Journal of Food Science and Technology
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• v.36 no.2
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• pp.217-225
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• 2004

This study was carried out to reduce the loss of frozen dough quality during frozen storage. Using response surface method, ascorbic acid 160.4 ppm, L-cysteine 63.1 ppm, and SSL 0.6% were found to be optimum, with xanthan gum 0.3% (formula A) and Ultra tex-3 5% (formula B) added as cryoprotectants. During frozen storage at $-20^{\circ}C$, control rapidly deteriorated after 4 weeks, while formulas A and B showed slight deterioration with immutable quality after 10 weeks.