• Science of Emotion and Sensibility
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• v.25 no.4
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• pp.107-118
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• 2022

Human can rapidly detect and deal with dangerous elements in their environment, and they generally manifest as attentional bias toward threat. Past studies have reported that this attentional bias is affected by anxiety level. Other studies, however, have argued that children and adolescents show attentional bias to threatening stimuli, regardless of their anxiety levels. Few studies directly have compared the two age groups in terms of attentional bias to threat, and furthermore, most previous studies have focused on attentional capture and the early stages of attention, without investigating further attentional holding by the stimuli. In this study, we investigated both attentional bias patterns (attentional capture and holding) with respect to negative emotional stimulus in neurotypical adults and adolescents. The effects of anxiety level on attentional bias were also examined. The results obtained for adult participants showed that abrupt onset of a distractor delayed attentional capture to the target, regardless of distractor type (angry or neutral faces), while it had no effect on attention holding. In adolescents, on the other hand, only the angry face distractor resulted in longer reaction time for detecting a target. Regarding anxiety, state anxiety revealed a significant positive correlation with attentional capture to a face distractor in adult participants but not in adolescents. Overall, this is the first study to investigate developmental tendencies of attentional bias to negative facial emotion in both adults and adolescents, providing novel evidence on attentional bias to threats at different ages. Our results can be applied to understanding the attentional mechanisms in people with emotion-related developmental disorders, as well as typical development.

• Progress in Medical Physics
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• v.33 no.4
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• pp.136-141
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• 2022

Purpose: This study aimed to develop a breath control training system for breath-hold technique and respiratory-gated radiation therapy wherein the patients can learn breath-hold techniques in their convenient environment. Methods: The breath control training system comprises a sensor device and software. The sensor device uses a loadcell sensor and an adjustable strap around the chest to acquire respiratory signals. The device connects via Bluetooth to a computer where the software is installed. The software visualizes the respiratory signal in near real-time with a graph. The developed system can signal patients through visual (software), auditory (buzzer), and tactile (vibrator) stimulation when breath-holding starts. A motion phantom was used to test the basic functions of the developed breath control training system. The relative standard deviation of the maxima of the emulated free breathing data was calculated. Moreover, a relative standard deviation of a breath-holding region was calculated for the simulated breath-holding data. Results: The average force of the maxima was 487.71 N, and the relative standard deviation was 4.8%, while the average force of the breath hold region was 398.5 N, and the relative standard deviation was 1.8%. The data acquired through the sensor was consistent with the motion created by the motion phantom. Conclusions: We have developed a breath control training system comprising a sensor device and software that allow patients to learn breath-hold techniques in their convenient environment.

• Macromolecular Research
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• v.12 no.2
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• pp.172-177
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• 2004

We have studied the lamella-level morphology of poly(ethylene terephthalate) (PET)/polycarbonate (PC) blends using small-angle X-ray scattering (SAXS). Measurements were made as a function of the holding time in the melt. We determined the morphological parameters at the lamellar level by correlation function analysis of the SAXS data. An increased amorphous layer thickness was identified in the blend, indicating that some PC was incorporated into the interlamellar regions of PET during crystallization. The blend also exhibits a larger lamella crystalline thickness (l$\sub$c/) than that of pure PET. A possible reason for the increase in l$\sub$c/ is that the inclusion of the PC molecules in the interlamellar regions causes an increase in the surface free energy of folding. At the early stage of isothermal crystallization, we observed a rapid drop in the value of l$\sub$c/ in the blend; this finding indicates that a relatively large fraction of secondary crystals form during the primary crystallization. In contrast, the value of l$\sub$c/ for the sample that underwent a prolonged holding time increased with time in the secondary crystallization-dominant regime; this observation suggests that the disruption of chain periodicity, which results from transesterification between the two polymers, favors the development of fringed micellar crystals that have larger values of l$\sub$c/ rather than the development of normal chain-folded crystals.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2005.05a
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• pp.904-913
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• 2005

This paper deals with an integrated problem of inventory control and dynamic pricing strategies for a commodity with price and sales-period dependent demand pattern, where a seller and customers have complete information of each other. The problem consists of two parts; one is each buyer's benefit problem which makes the best decision on price and time for buyer to purchase items, and the other one is a seller's profit problem which decides an optimal sales strategy concerned with inventory control and discount schedule. The seller's profit function consists of sales revenue and inventory holding cost functions. The two parts are closely related into each other with some related variables, so that any existing general solution methods can not be applied. Therefore, a simplified model with single seller and two customers in considered first, where demand for multiple units is allowed to each customer within a time limit. Therewith, the model is generalized for a n-customer-classes problem. To solve the proposed n-customer-set problem, a dynamic programming algorithm is derived. In the proposed dynamic programming algorithm, an intermediate profit function is used, which is computed in case of a fixed initial inventory level and then adjusted in searching for an optimal inventory level. This leads to an optimal sales strategy for a seller, which can derive an optimal decision on both an initial inventory level and a discount schedule, in $O(n^2)$ time. This result can be used for some extended problems with a small customer set and a short selling period, including sales strategy for department stores, Dutch auction for items with heavy holding cost, open tender of materials, quantity-limited sales, and cooperative buying in the on/off markets.

• Journal of Nutrition and Health
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• v.36 no.10
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• pp.1071-1082
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• 2003

The objective of this study was to evaluate and improve the microbiological quality of HACCP application in school foodservice operations. The microbiological quality of foods and utensils were evaluated two times at each critical control point (CCP) with 3M petrifilm in five Daegu elementary schools. Two processes were evaluated: Heating process and after-heating process. The CCPs of the heating process were receiving, cooking and serving temperatures. The CCPs of the after-heating process were personal hygiene, cross contamination avoidance and serving temperature. After the first experiment, 31 employees of five schools were classroom educated, trained on-site, and pre- and post-tested on HACCP-based sanitation with the goal of improving the microbiological quality of the foodservice. Scores representing knowledge of holding, thawing, washing, food temperature, sanitizing and food-borne illness increased after education. In the heating process, internal food temperatures in the first and second experiments were higher than 74$^{\circ}C$, the holding temperature in the first experiment was less than 6$0^{\circ}C$. In the second experiment, the serving temperature improved to a satisfactory level. The microbiological quality in the second experiment improved by decreasing the time from cooking to serving. In the after-heating process, the ingredients were boiled before being cut in the first experiment. In the second experiment, ingredients were cut before being boiled, improving microbiological quality. Also in the second experiment, cooking just before serving food improved its microbiological quality through time-temperature control. These results strongly suggest it is essential to measure microbiological quality regularly and to educate employees on HACCP continuously, especially time-temperature control and cross contamination avoidance in order to improve foodservice quality.

• Journal of the Korean Dietetic Association
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• v.13 no.4
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• pp.389-406
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• 2007

This study was conducted to estimate the safety level of non-cooking and cooking processed foods to propose the sanitary management of foods donated to foodbanks. The time and temperature were measured and the microbial levels of aerobic plate counts (APC), coliforms, E. coli, Salmonella spp., S. aureus, B. cereus, and E. coli O157:H7 were analyzed on ten food items donated to seven foodbanks. The amount of cooked foods donated to each foodbank was about 10 to 40 servings. All foodbanks hired a supervisor and had at least one refrigerator/freezer and one temperature-controlled vehicle, but only four foodbanks had the separate offices to manage the foodbank operation. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. After production, the levels of APC of both non-cooking and cooking processed foods were complied with the standards by Ministry of Education & Human Resources Development, and were not increased till distribution. Only the level of coliforms in dried squid & cucumber salad (1.5×$10^3$ CFU/g) was not met the standards. E. coli and other pathogens were not detected in all tested samples. The microbial levels of delivery vessels and work tables were satisfactory, but the APC levels of two of four tested serving tables (6.9×$10^3$ and 5.3×$10^3$ CFU/100$cm^2$) and the coliforms level of one (1.1×$10^3$ CFU/100$cm^2$) were over the standards. The air-borne microflora level in serving room was estimated as satisfactory. It took about 3.0 to 6.5 hours from after-production to distribution and the temperatures of donated foods were exposed mostly to temperature danger zone, which had a high potential of microbial growth. These results imply that a checklist to monitor time and temperature in each step should be provided and the employees involving foodbank operation should be properly educated to ensure the safety of donated foods.

• Journal of the Korean Society for Heat Treatment
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• v.5 no.4
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• pp.209-214
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• 1992

A Study on the Interface Behavior of Aluminium Alloy Matrix Composites Reinforced with W Fiber. In this study the tungsten fiber reinforced 7072 aluminium alloy martrixcomposites were fabricated using vacuum hot press. The fiber has been aligned on the aluminium alloy sheets and these sheets were bonded with diffustion at 873K and 49Mpa. The behaviors of interface layer and mechanical properites have been investigated as a function of holding time at 873K. Several compounds were formed at the interface layer. These compounds were growing in propotion to holding time. XRD analysis showed that these compounds were $WAl_{12}$ $WAl_5$. The tensile strength decreased as the heat treatment time over 10hr gradually. The ductle fractur mode was turned to brittle mode after heat treatment.

• Fire Science and Engineering
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• v.22 no.1
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• pp.84-92
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• 2008

Disclosed is a study related to the thermal characteristics of Pinus densiflora and Quercus dentate identifying the presence of any significant difference in the above trees, which are native to Young Dong Province of Korea, according to different regions of the trees such as branches, barks, living leaves and dead leaves. For this purpose, we have carried out a cone calorimeter test focusing on the variables such as mass loss, heat release, ignition time, flame holding time and concentrations of CO and $CO_2$. The results showed that the total mass loss was greatest in tree branches, whereas the ignition time of dead leaves was fastest both in Pinus densiflora and Quercus dantata. The flame holding times of dead leaves and barks were about $640{\sim}1,016s$ and the total heat release of dead leaves was around 60.1 $MJ/m^2$, twice the total heat release of living leaves. In addition, the maximum exhaust concentrations of CO and $CO_2$ in tree branches of Quercus dentata was 2.82 times higher than those of Pinus densiflora, respectively. From the foregoing, it was confirmed that there exist region-specific differential thermal characteristics in Pinus densiflora and Quercus dentata.

• Journal of the Ergonomics Society of Korea
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• v.25 no.4
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• pp.93-101
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• 2006

This study examined whether there is a transfer effect to other joint angles and the angular specificity of muscle fatigue after 6 weeks of isometric training of the vastus medialis. Twenty subjects were randomly assigned to 30° and 90° knee flexion groups and were trained at 80% maximal voluntary isometric contraction(MVIC) three times a week for 6 weeks. The pre-and post-training values of the 80% holding time(endurance time) of MVIC, the Fatigue Index(FI), and the MVIC at 30°, 60°, and 90° were compared. After isometric training for 6 weeks, in the 30° knee flexion group, FI decreased significantly(p<0.05) only at 30°, which was the training angle; there was no change at other angles. By contrast, in the 90° knee flexion group, FI decreased significantly(p<0.05) at both the trained angle and at the other angles, indicating a transfer effect of training. MVIC did not increase significantly(p<0.05) at any trained angle in either the 30° or 90° knee flexion groups after 6 weeks of isometric training, neither did the 80% holding time of MVIC differ significantly compared with pre-training in either group. These findings suggest that training at 90° of knee flexion is more effective than training at 30° of knee flexion for obtaining a training transfer effect on muscle fatigue in the vastus medialis.

• Korean Journal of Community Nutrition
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• v.12 no.5
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• pp.617-629
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• 2007

To ensure the microbiological safety of food items prepared after cooking process, this study was aimed to identify the hazards related with cooked foods donated to foodbanks through quantitative microbial analysis. Five foodbanks located in Incheon and Gyeonggi area among government-dominant foodbanks were surveyed from February to June, 2007. Manager, recipient, donator, type and quantity of donated foot and facility and equipment were examined for the general characteristics of foodbank. The time and temperature of food md environment were measured at steps from after-production to before-distribution, and the microbial analysis was performed mainly with indicator organism and major pathogens. The amount of cooked foods donated to each foodbank was about 20 to 30 servings and consisted of 80% of total donated foods. Only three foodbanks had separate offices for foodbank operation and four institutions had at least one temperature-controlled vehicle. The flow of donated foods was gone through the steps; production, meal service and holding at donator, collection by foodbank, transport (or holding after transport) and distribution to recipients. It took about 3.8 to 6.5 hours at room temperature from after-production to before-distribution. Only aerobic plate counts (APC) and coliforms were found in microbial analysis. The APC after production were relatively high in $8.2{\times}10^5,\;7.4{\times}10^5,\;6.9{\times}10^5$ and $4.2{\times}10^5 CFU/g$ while $2.8{\times}10^6, \;9.4{\times}10^5,\;1.0{\times}10^6$ and $5.4{\times}10^5CFU/g$ before distribution in mixed Pimpinella brachycarpa, mixed chard mixed amaranth and mixed spinach, respectively. The levels of coliforms in mixed chard and mixed spinach were complied with the standards of the Ministry of Education and Human Resources Management The level of APC in boiled pork was increased from $< 1.0{\times}10 CFU/g$ to $4.0{\times}10^2 CFU/g$. One of delivery vessels was shown $6.2{\times}10^3 CFU/100 cm^2$ in APC, which was over the standards for environment. One of serving tables also showed the high level of $1.2{\times}10^3 CFU/100 cm^2$ in APC and $6.6{\times}10^2 CFU/100 cm^2$ in coliforms. These results suggest the sanitary management of holding at donator and the time-temperature control are key factors to ensure the safety of cooked foods donated to foodbank.