• The Korean Journal of Nuclear Medicine Technology
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• v.14 no.1
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• pp.18-23
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• 2010

Purpose: PET/CT combines functional and morphologic data and increases diagnostic accuracy in a variety of malignancies. Especially reconstructed Fusion PET/CT images or MIP (Maximum Intensity Projection) images from a 2-dimensional image to a 3-dimensional one are useful in visualization of the lesion. But in Fusion & MIP 3D reconstruction image, due to hot uptake by urine or urostomy bag, lesion is overlapped so it is difficult that we can distinguish the lesion with the naked eye. This research tries to improve a distinction by removing parts of hot uptake. Materials and Methods: This research has been conducted the object of patients who have went to our hospital from September 2008 to March 2009 and have a lot of urine of remaining volume as disease of uterus, bladder, rectum in the result of PET/CT examination. We used GE Company's Advantage Workstation AW4.3 05 Version Volume Viewer program. As an analysis method, set up ROI in region of removal in axial volume image, select Cut Outside and apply same method in coronal volume image. Next, adjust minimum value in Threshold of 3D Tools, select subtraction in Advanced Processing. It makes Fusion & MIP images and compares them with the image no using Region Cut Definition. Results: In Fusion & MIP 3D reconstruction image, it makes Fusion & MIP images and compares them by using Advantage Workstation AW4.3 05's Region Cut Subtraction, parts of hot uptake according to patient's urine can be removed. Distinction of lesion was clearly reconstructed in image using Region Cut Definition. Conclusion: After examining the patients showing hot uptake on account of volume of urine intake in bladder, in process of reconstruction image, if parts of hot uptake would be removed, it could contribute to offering much better diagnostic information than image subtraction of conventional method. Especially in case of disease of uterus, bladder and rectum, it will be helpful for qualitative improvement of image.

• Journal of agriculture & life science
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• v.50 no.4
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• pp.169-177
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• 2016

This study was carried out to compare microbiological and hygienic quality characteristics of the products reached expiration date among meat products distributing in markets. A total of 20 meat products(6 hams, 3 bacons and 11 sausages) were examined for analyses of pH, Aw, TBARS, VBN, total aerobic microbial counts, and meat colors. The pH values of samples were between 5.33 and 6.59. The water activity (Aw) of samples ranged 0.90-0.93. TBARS and VBN values of samples were 0.11-0.59 and 2.37~14.75, respectively. The contaminated levels of total aerobic bacteria were less than 2.80 CFU/g. In meat color, L*, a*, and b* values of samples were in the range of 56-72, 5.2-34 and 0.7-16, respectively. It is suggested that the quality difference of meat products is attributed to the different additives and manufacturing processes. Therefore, we suggest that the results of this study are not only applied for evaluation of the microbiological and hygienic safety but also served as fundamental information for re-establishing the shelf-life of meat products.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.241-253
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• 2003

Changes in chemical, microbiological quality of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok in wrap packaging, top sealing, vacuum packaging were evaluated during storage 25$^{\circ}C$, 4$^{\circ}C$, -18$^{\circ}C$ for 5 days. The results were as follows: 1) The cases of chilled and frozen storage, there were small increases in the pH from the first day, with no differences between the different packaging methods, with the exception of the vacuum packaging, which was lower. The pH and Aw of the roasted dodok were lower than those of the other foods. The Aw for all three foods at room temperature significantly decreased in the wrap packaging and top sealing on day one, but the rate of reduction was lower when in chilled storage. The VBN increased with increasing length of storage, and temperatures, but the rate of increase was lower in the top sealing and vacuum packaging. The VBN of roasted dodok was considerably lower than with the other foods. The POV increased significantly on the first day or room temperature storage and the rate or increase was low in chilled End frozen storages, and in the vacuum packaging. 2) SPC of the roasted dodok at room temperature increased significantly within five days of storage. but was inhibited within five days in the vacuum packaging with chilled storage. The SPC of the soy sauce glazed hair tail was low in the top sealing and vacuum packaging when in chilled storage. The coliform of the pan fried oak mushroom and meat. on the fifth day of room temperature storage, was close to hazardous conditions for the wrap packaging. From the third day of chilled storage, few coliform were detected in the pan fried oak mushroom and meat, or the soy sauce glazed hair tail, but not in the vacuum packaging, within five days, for all three foods in frozen storage. The S. spp. had exceeded the standard in the wrap packaging and top sealing with the pan fried oak mushroom and meat on the third day at room temperature, but was not detected in the vacuum packaging within five days, and exceeded the standard in the wrap packaging on the fifth day of chilled storage. S. spp. was not detected in the soy sauce glazed hair tail within five days at all storage temperatures. S. spp. was not detected in the roasted dodok within five days of chilled and frozen storage, but was detected from the third day in the wrap packaging. and the fifth in the top sealing, at room temperature, which exceeded the standard. Sal. spp., V parahaemolyticus, E. coli O157:H7, L. monocytogenes were not detected. 3) The Aw was found to be influenced by storage temperature, period and packaging method, while the VBN was significantly influenced by the storage temperature and period. Regarding the SPC, the pan fried oak mushroom and meat was affected by the storage temperature and period, while the soy sauce glazed hair tail was influenced by the packaging method and storage period. The roasted dodok's microbiological quality was influenced by the method of packaging. The chemical, microbiological quality of home-delivered meals were preserved to be five days in the vacuum packaging, at. chilled and frozen storage.

• Journal of Korean Institute of Industrial Engineers
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• v.35 no.3
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• pp.213-217
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• 2009

We consider the online scheduling problems of three and four machines under eligibility constraint. Respectively for the cases of three and four machines, we prove that AW algorithm has competitive ratios of $\frac{5}{2}$ and 3 which are shown to be optimal. Also, we show that the same results hold for the semi-online cases with prior knowledge of the total and the largest processing time.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.551-559
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• 2010

This study aimed to determine the physicochemical, microbiological and sensory qualities of salad dressing with added Prunus mume extracts. For this study, dressing was blended with Prunus mume extracts to different concentrations of 0, 10, and 20%. Physicochemical and microbiological effects of dressing with added Prunus mume extracts were assessed during production and storage days by measuring pH and Aw and by determining total plate counts and coliforms. Effects of salad dressing added Prunus mume extracts on the total plate counts and coliforms of salad dressing were observed during storage at $3^{\circ}C$ and $25{\pm}1^{\circ}C$ for 30 days. Prunus mume extracts showed antibacterial properties, and improved the microbiological quality. Sensory scores for salad dressing with added Prunus mume extracts were higher than those for the control group.

• Proceedings of the Korea Information Processing Society Conference
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• 2006.05a
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• pp.127-130
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• 2006

본 논문에서는 MPEG-7 의 특징 기술자를 이용하고, 초기 중요도 가중치를 고려한 관심영역(ROI: Region-Of-Interest) 기반의 의료 영상 검색 시스템을 제안한다. 의료 영상에서 의미 없는 배경 부분을 제거하고, 영역 추출 처리 시간을 줄이는 관심 윈도우(AW: Attention Window)를 생성하여 관심 영역 세그먼테이션을 수행한다. 또한 인간 시각에 부합하는 검색 성능의 향상을 위해 특징 벡터 거리 계산에서 영역의 초기 가중치를 설정하였다. 실험에서 구현된 시스템은 의료 영상을 효과적으로 찾아내며, 조합된 특징과 가중치를 이용한 유사도 측정으로 검색 성능이 향상됨을 보여준다.

• Proceedings of the Korean Society of Broadcast Engineers Conference
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• 2008.11a
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• pp.165-168
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• 2008

이 연구는 HDTV 방송 서비스를 제공하기 위해 새로이 주목받고 있는 Ka대역에서의 강우로 인한 위성신호의 감쇠량을 추정하였다. 강우 자료는 서비스 가입자 수를 고려하여 최대 인구 밀집 지역인 서울지역을 기준으로 서울대학교 AWS에서 측정한 2003년부터 2007년까지의 최근 5년간의 10분 강우강도를 ITU-R 기준인 분 강우강도로 변환하였고, 이를 ITU-RP. 618-9의 강우 추정 모델에 적용하여 감쇠 량을 도출하였다. 또한 도출된 감쇠 값을 최근 우리나라 기후변화의 추이를 반영하여 기상청에서 획득한 자료로부터 도출된 1990년부터 1999년의 서울지역의 감쇠 량과 비교 분석하였다. 본 연구를 바탕으로 우리나라 전 지역을 하나의 강우 단위로 일괄 적용하는 ITU-R P.837-5의 단점을 극복할 수 있으며, 강우의 지역적 편이가 매우 높은 우리나라의 강수 특성을 유연하게 반영할 수 있다.

• 제어로봇시스템학회:학술대회논문집
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• 1993.10b
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• pp.355-359
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• 1993

This paper deals with the problem of robust TDF(Two Degree of Freedom) H$_{\infty}$ control design for a linear system with parameter uncertainty in the state space model. The uncertain system considered here is with the time-invariant norm-bounded parameter uncertainty in the state matrix. A TDF H$_{\infty}$ control design is presented which robustly stabilizes the plant, guarantees the robust H$_{\infty}$ performance and improves the tracking performance for the closed-loop system in the face of parameter uncertainty. It is shwon that a suitable stabilizing control law can be constructed in terms of a positive definite solution to a certain parameter-dependent algebraic Riccati equation and a good tracking performance can be constructed in terms of suitable feedforward control law.aw.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.816-821
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• 1994

The physicochemical properties and cooking qualities of six cultivars of covered barley, four malting barley and six naked barley were investigated. The 1, 000 kernel weight was heavier in the malting barley and ash content was the highest in covered barley. The varietal variation of amylose content was 17.7 to 20.2%. $\beta$-Glucan viscosity was generally lower in the malting barely, and varied greatly among barley cutivars with 2.16 to 8.47 cSt. The pearling rate was highest in naked barley with a mean of 75.5% and protein content of aw and pearled barely was significantly different with cultivars. In the cultivars tested, Doosan 8, Youngsan and Iri 5 showed the higher milling rate. Amylose patterns showed that the covered barley cultivars has lower gelatinization temperature and higher peak height and height at 50 $^{\circ}C$ than the malting and naked barley. The water absorptions were highest in covered barley cultivars , and lowest in naked barley cultivars. The soluble solid was highest in naked barley cultivars.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.495-504
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• 2002

With the rapid growth of high-school food service in a short period as a result of the extensive implementation of school service, contract food service as well as the use of pre-prepared food ingredients has been increased. The purpose of this study was to evaluate the time required in various phases of product flow, temperature, pH, Aw, microbiological quality of foods served in high school in Seoul area and to analyze the hazardous factors to find out efficient control methods. Comparison was made between the schools using prepared food and raw materials in terms of microbiological quality. However, no distinguishable difference in the quality of foods was found between them. Therefore, the use of prepared food seemed no impose more hazard than using raw materials.