• Nuclear Medicine and Molecular Imaging
• /
• v.41 no.1
• /
• pp.68-69
• /
• 2007

A 44-year-old female underwent three-phase bone scintigraphy for an evaluation of right hip joint pain. The blood-flow and blood-pool images show a pelvic blush with a photopenic center (doughnut) prior to bladder filling. On the three hour delayed image, the pelvic uptake disappeared. The scintigraphic findings indicated the possibility of an early pregnancy. However, plain radiography demonstrated an intrauterine device. A uterine doughnut developed as a result of photon attenuation of intrauterine device.

• The KIPS Transactions:PartC
• /
• v.16C no.2
• /
• pp.245-256
• /
• 2009

Pastry overlay network is one of structured P2Ps using DHT(Distributed Hash Table). To reduce the number of messages among nodes, Rosary and LAR have been proposed by exploiting spatial locality and caching, respectively, in the Pastry. Rosary consists of Inter-Pastry and Intra-Pastry. A root node is assigned as a representative in each Intra-Pastry and it has the responsibility of Inter-Pastry and Intra-Pastry routing. Therefore, Rosary has several disadvantages; 1) low fault tolerance in case of root node failure 2) routing hop count increases because of the use of root nodes compared to the existing structured P2Ps, and 3) the communication load is concentrated in some specific areas. LAR has inefficient problems in that caching is not distributed among nodes in Intra-Pastry and caching is used by only nodes in the Intra-Pastry. In this paper, we propose an improved Pastry called Doughnut to overcome the above problems of Rosary and LAR. By dividing nodes with the local characteristics, the Doughnut consists of Inter-Pastry and Intra-Pastry, and all nodes have the responsibility of Inter-Pastry and Intra-Pastry routing. This results in that all nodes perform the role of the existing root node. This solves the problems of the reducing of fault-tolerance, the increasing of routing hop count, and the not-distributed communication load. Also Doughnut can use cache effectively because it guarantees the even cache distribution in local(Intra-Pastry) and the cache contents in local can be used in the other local. The proposed algorithm is implemented using simulator and the experimental results show the effectiveness of the proposed method compared to the existing method.

• Korean journal of food and cookery science
• /
• v.9 no.2
• /
• pp.74-77
• /
• 1993

In an attempt of develop composite flours, Korea yam (Dioscorea batatas) was investigated in terms of the physicochemical properties and sensory evaluation with doughnut. Yam had 76.10% of water, 18.63% of carbohydrate, 4.03% of crude protein, 0.27% of fat, 1.02% of ash and 17.20% of starch. Compositions of the free sugar in yam flour were glucose, fructose and sucrose, which of amounts was about 30% respectively. The major free amino acids of yam were Serine, Arginine & Alanine, which consisted of 70.3% of the total free amino acids. Most amino acids of yam were Glutamic acid, Aspartic acid & Arginine which consisted of 47% of total amino acids. As the amount of yam flour in doughnut was increased the oil absorption rate was lower. In the sensory evaluation, control and 10% flour group did not show any significant difference in all category of sensory characteristics.

• Food Engineering Progress
• /
• v.21 no.1
• /
• pp.72-78
• /
• 2017

The objective of this study was to investigate the effects of combinations of tofu paste and non-starch polysaccharides (NSP) on the oil uptake reduction (OTR) of deep-fat fried cake doughnuts. OTR agents were tofu paste (from grinding tofu with deionized water, followed by passage through a 60 mesh sieve), and five neutral and nine anionic NSPs. A control doughnut (without tofu paste or NSP), tofu doughnut (with tofu paste) and NSP-tofu doughnut (with tofu paste and NSP) were prepared. The moisture and total lipid (TL) content, cross-section image, color characteristic, and specific volume were measured. The tofu and NSP-tofu doughnuts exhibited higher moisture and lower TL content than the control. OTR was 10.8% for the tofu doughnut, and between 13.2% and 41.2% for the NSP-tofu doughnut. The highest OTR (41.2%) was found in the NSP-tofu doughnut with a combination of tofu paste and sodium alginate (NaA). The specific volume of the NSP-tofu doughnuts with combinations of tofu paste with NaA (2.5 mL/g), locust bean gum (2.5 mL/g), and ${\kappa}$-carrageenan (2.4 mL/g) was very close to that of the control (2.6 mL/g). Considering the OTR and specific volume of doughnuts, the combination of tofu paste and NaA would be most effective in reducing the oil uptake of doughnuts during deep-fat frying.

• Journal of Energy Engineering
• /
• v.6 no.2
• /
• pp.220-229
• /
• 1997

Siting a nuclear waste facility in a specific area, the public show some different attitudes for newly suggested nuclear facility as a function of distance from the existing facilities, namely 'Doughnut Effect'. This Doughnuts Effect indicates not only indirect public assessment for the existing facilities, but transition of public attitude between socio-economic expectation and risk perception. Ulchin area was selected as a case study model and the possibility to success in siting a nuclear waste facility in that area was shown. Thus, availability of the 'Doughnut effect'as a prestudy for siting radioactive waste disposal facilities was practically suggested.

• Korean Journal of Food Science and Technology
• /
• v.23 no.4
• /
• pp.510-516
• /
• 1991

To improve the stability of frozen yeast raised dough for doughnuts, amounts of sugar, sodium steroyl lactylate(SSL) and $KBrO_{3}$ to be added to the premix were optimized, using the fractional factorial design with 3 variables and 3 levels, by a RSM computer program. The optimum sugar, SSL and$KBrO_{3}$ levels to be added to the premix were 2%, 0.3% and 25 ppm for a desired doughnut volume, and 2%, 0.4% and 10 ppm for a desired doughnut texture, and 2%, 0.4% and 20 ppm, respectively, for an overall optimum quality of doughnuts. The frozen stored yeast raised dough prepared without floor time resulted in better doughnut volume and texture than that with floor time. The yeast raised dough prepared with the formula for overall optimum quality, was formed to ‘plain ring’ type doughnuts and stored at $-18^{\circ}C$ for 5 weeks. Volume and texture of fried doughnuts were comparable to those of control for 2 weeks of storage, and then deteriorated noticeablly from 3 weeks of storage.

• Proceedings of the Korean Institute Of Construction Engineering and Management
• /
• 2004.11a
• /
• pp.203-209
• /
• 2004

Construction work noise has caused much annoyance for a number of dwellers nearby construction field and has become a very serious issue in our living environment. Therefore, practical solutions for reducing construction work noise are highly required in construction field. Practical solutions for the construction work noise, however, are very difficult because of the poorness of basic data and research. Especially, in order to establish a sound insulation plan about pilings work noise that has highly sound pressure level and impactive, it is necessary to investigate the characteristics of construction noise such as pilings work noise, mechanical operating noise, etc. Accordingly, the aim of this study is to get the basic data about construction noise by SDA(Separated Doughnut Auger) method. And in this study, we attempt to survey the characteristics of attenuation and propagation of construction equipment noise and to estimate the power level in pilings work, using SDA method.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.36 no.8
• /
• pp.1010-1014
• /
• 2007

This study was designed to determine the trans fatty acid (tF A) contents of 41 take-out food items in Daejeon and Chungcheong Province. Total fatty acid composition and tFA contents of samples were determined by gas chromatography (GC) after fat extraction (Folch method). Maximum fat content among the observed samples was obtained from theater popcorn (13.74${/cdot}$38.09%) while minimum content was observed from the glutinous rice doughnut. 31${/cdot}$5.44%). The contents of tFA (g/100 g food) in toasts, glutinous rice doughnut and ggwabaegi (twisted doughnut sold in streets) ranged from 0.02 to 0.56 g while those in fried sweet potatostick (from highway resting place), fried squid and theater popcorn ranged from 0.05 to 3.08 g/100 g. As a result, most samples showed the tFA content as less than 1 g (g/100 g food) except one sample from theater popcorn which contained 3.08 g (g/100 g food) as tFA content.

• Korean Journal of Agricultural and Forest Meteorology
• /
• v.23 no.4
• /
• pp.280-282
• /
• 2021

• Journal of Environmental Impact Assessment
• /
• v.18 no.1
• /
• pp.1-9
• /
• 2009

Even though the center of Cheongju city needs redevelopment because of a doughnut phenomenon, it has to be permitted within the environmental carrying capacity like a target water quality proposed on the Total maximum daily loads(TMDL) of Musim and Miho river watersheds. The aim of in this study is to identify the limit of redeveloping Cheongju downtown after analyzing its environmental carrying capacity using QUAL2E model. As a result of modeling various scenarios, the water quality of Musin river was shown that $BOD_5$ is 2.3mg/L which is the target water quality in the double of existing development plan of the Cheongju downtown. The water quality of Miho river was $BOD_5$ 3.97mg/L which is less than the target water quality of Miho B watershed in the same condition. Therefore, this means that the limit of redevelopment within the environmental carrying capacity of cheongju downtown was estimated to be the double of existing development plan.