• Journal of the Korean Society of Radiology
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• v.12 no.5
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• pp.677-682
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• 2018

This study evaluated the usefulness of the elasticity score and elasticity ratio in the differential diagnosis of benign and malignant lesion in breast elastography. We performed a retrospective analysis based on the results of core needle biopsy histology. The Mann-Whitney U test was used to confirm the difference between the 5-degree elasticity score and the Fisher's Exact test. ROC curve analysis was used to determine the elasticity score and the best cut-off value of the elasticity ratio for the prediction of malignant lesions. There was a statistically significant difference (p= .000) between the homogeneity of the elasticity score and the difference of the elasticity ratio between the benign and malignant lesion groups. On the ROC curve analysis, the elasticity score and the elasticity ratio for predicting benign and malignant lesion were determined as AUC 0.806, 0.824, cut-off value 3, 4.4 (p= .001). Therefore, the elasticity score and elasticity ratio may be useful in the differential diagnosis of breast mass.

• Journal of the Korean Society of Radiology
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• v.11 no.4
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• pp.227-234
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• 2017

This study evaluated the usefulness of the elasticity score and strain ratio in the differential diagnosis of benign and malignant nodules in thyroid elastography. We performed a retrospective analysis based on the results of fine needle aspiration cytology. The Chi-square test and the Mann-Whitney U test were used to analyze the difference between the five degrees of elasticity score and strain ratio according to the benign and malignant thyroid nodules. ROC curve analysis was used to determine the elasticity score and the best cut-off value of the strain ratio for the prediction of malignant nodules. There was a statistically significant difference (p=0.000) between the homogeneity of the elasticity score and the difference of the strain ratio between the benign and malignant nodule groups. On the ROC curve analysis, the elasticity score and the srain ratio for predicting benign and malignant nodules were determined as AUC 0.842, 0.700, cut-off value 3, 2.49 (p=0.001). Therefore, the elasticity score and strain ratio may be useful in the differential diagnosis of thyroid nodules.

• Journal of the Korean Geotechnical Society
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• v.25 no.10
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• pp.111-122
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• 2009

Dissolution of some of geo-materials may yield the loss of the soil strength and the settlement of earth structures. The goal of this study is to monitor the several physical behaviors of soluble mixtures during dissolution. Sand-salt mixtures are used to monitor the meso to macro response including the settlements and shear waves. The mixtures of photoelastic and ice disks are used to monitor micro to meso behavior of soluble mixture including the void ratio, force chain, coordination number and horizontal force changes. In the sand-salt mixtures, shear waves are measured by using bender elements in conventional oedometer cells. In the photoelastic disk - ice disk mixtures, micro to meso response are measured by digital images and load cells. The shear wave velocity decreases at the initial stage of the dissolution, and then increases and approaches to asymptotic value. The larger dissoluble particle and the more random packing produces the severe horizontal fore change. After dissolution, the void increases and the coordination number decreases. This study demonstrates that the particle level behavior such as the changes of the force chain, void ratio, and coordination number affects the global behavior such as the change of the shear wave velocity and horizontal force of the system.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.218-225
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• 2011

This study analyzed the quality changes of Yakgwa in terms of the amount of oil assumption, acid value, TBA value, sensory evaluation and texture with different contents of vegetable power which provides vitamins, minerals and fiber, at 0, 3, 6, 9 and 12% levels. As for the acid value, the control sample showed the lowest figure of 0.33 while 9% and 12% added samples showed the highest of 1.46. As for TBA, 3% added sample had the lowest of 0.140, and 12% added sample had the highest of 0.328. As the amount of vegetable powder increased, texture, cohesiveness, hardness, gumminess, and chewiness increased while springiness decreased In the sensory evaluation, overall acceptability of different contents of vegetable powder samples at 0%~9% showed little difference, but taste significantly decreased at 12% added sample. The 3% added sample got the highest scores in the overall evaluation.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.12 no.1
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• pp.1-8
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• 1992

A method analizing contact pressure between plate and elastic half space is presented by using F.E.M. With the method, the pressure intensities at surface nodes of half space cae be directly calculated by using flexibility matrix of half space. The method is originally presented by Y.K. Cheung et al.(3) Insted of Y.K. Cheung's method, which use a conception of equi-contact pressure area around each surface nodes of half space in the noded rectanqular element area. We use the equi-contact pressure area around the Gaussian integration points of half space surface in the noded isoparametric element area. Numarical examples are presented and compared with other's studies.

• Journal of the Korean Society of Radiology
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• v.84 no.6
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• pp.1397-1402
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• 2023

Nodular fasciitis is a benign fibroblastic proliferation rarely reported in the breast. We report the case of a 55-year-old woman who presented with imaging findings that resembled a malignancy. Mammography revealed an isodense nodule with partially indistinct margin in the right breast, showing the abnormality score 75% on artificial intelligence. Ultrasonography revealed an oval hypoechoic nodule with microlobulated margin, echogenic halo, increased blood flow, and soft elasticity. After core needle biopsy and excision, nodular fasciitis was diagnosed. Although nodular fasciitis of the breast is rare, it may mimic malignancy; therefore, it should be considered as a differential diagnosis to prevent unnecessary intervention.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.138-143
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• 2004

This study was performed to investigate the quality characteristics of yanggeng prepared with different ratios of pumpkin. Yanggeng was prepared with three concentrations of pumpkin paste, 87% (sample A), 90%(sample B), and 93%(sample C), to which was added agar, sugar, millet jelly and salt. Proximate composition, Hunter's color, texture profile analysis and sensory evaluation of yanggeng were examined. Lightness of pumpkin yanggeng increased with increasing pumpkin content. In the texture profile analysis, the hardness, cohesiveness and springiness of sample A were significantly higher than those of the other products. The gumminess of sample C was the highest, followed in order by A and B. The tendency of the pumpkin yanggeng to fracture increased with decreasing pumpkin content whereas the elasticity decreased. In the sensory evaluation, the color and taste scores of sample B were significantly higher than those of A and C. Also the overall acceptability of sample B was the highest of the three products.

• Food Science and Preservation
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• v.17 no.6
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• pp.793-799
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• 2010

Kimchi was fermented in permeability-controlled polyethylene containers, in glazed onggi (Korean ethnic earthenware) or glass bottles at $5^{\circ}C$ for 8 weeks. During 4 weeks of storage, kimchi fermented in the permeability-controlled container showed a stable fermentation pattern, in terms of changes in pH and acidity, compared with kimchi fermented in the other containers. With respect to changes in bacterial counts, kimchi fermented in polyethylene containers showed vigorous multiplication of lactic acid bacteria, especially Lactobacillus sp., but slow growth of total aerobic bacteria. The springiness of kimchi fermented in the polyethylene containers was optimal (about 10% more than that of glass bottle-fermented kimchi), and the overall acceptability and hardness of container-fermented kimchi were excellent upon sensory evaluation. The DPPH radical-scavenging activity of kimchi fermented in polyethylene containers was also greater (91%) than that of kimchi fermented in glazed onggi (73%) or glass bottles (63%). The $O_2$ and $CO_2$ permeabilities of the polyethylene containers were higher (458 and $357\;mmol\;h^{-1}\;m^{-2}\;atm^{-1}$, respectively) than were those of the other containers; the permeability ratio was 0.8. Glass bottles showed no permeance. The results indicate that permeability-controlled polyethylene containers may be used for kimchi fermentation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.302-306
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• 2015

This study evaluated the quality characteristics of noodles added with dried Beta vulgaris L. root powder (BV powder) in order to determine the most preferred noodle recipe. When amount of BV powder increased, both L and b color values decreased, whereas a value increased due to the red betalain pigments in BV powder. Weight, volume, and water absorption of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of BV powder to cooked noodles increased springiness, chewiness, and brittleness. Overall, according to the results of the sensory evaluation, noodles added with 1% BV powder were the most preferred.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.10
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• pp.1656-1663
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• 2013

Processing conditions of mackerel sausage were optimized for number of washes (0, 1, 2, and 3 times) and percentages of various additives: salt (1, 1.5, 2, 3%), phosphate complex (0.1, 0.3, 0.5%), sugar (1, 2, 3%), and corn starch (1, 3, 5%). The whiteness of mackerel sausage significantly increased with increasing washing time, but the whiteness of mackerel sausage prepared with additives did not show large differences. Conditions consisting of two washes, 2% salt, 2% sugar, and 5% corn starch showed the highest hardness and gel strength, whereas the group supplemented with phosphate complex showed no considerable differences compared to the control. In the sensory evaluation, the mackerel sausage prepared with two washes compared to the control scored higher for color, aroma, and overall preference. In addition, mackerel sausage supplemented with 2% salt, 2% sugar, and 5% corn starch scored highest in overall preference. There was no significant difference in mackerel sausage supplemented with phosphate complex. Therefore, these results suggest the optimal conditions for improving the texture and sensory properties of mackerel sausage were two washes, 2% salt, 0.5% phosphate complex, 2% sugar, and 5% corn starch.