• KSCE Journal of Civil and Environmental Engineering Research
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• v.29 no.6C
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• pp.251-258
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• 2009

In this study, the optimum design conditions for embankment construction on soft clay layer improved by soil compaction pile (SCP) are discussed by comparing the practical design method to the reliability design which is based on the loss function and advanced first order second moment (AFOSM) method. The results are summarized as follows; 1) the relationship between safety factor and failure probability becomes heavy exponentially, failure probability decreases rapidly till 1% approximately until safety factor is smaller than 1.2 and after then, failure probability decrease gradually along the increase of the safety factor. The design safety factor of 1.2 may be the critical value that has been established on considering both relationships appropriately, 2) the safety factor of 1.15 at the minimum expected total cost is a little smaller than the design safety factor of 1.2 and the failure probability is about 1%, 3) the sensitivities of the ratio of stress share and the internal friction angle of sand is larger than the variables related the undrained shear strength of soft layer. This result means that the distribution characteristic of n and ${\phi}$ influences on the stability analysis considerably and they should be considered necessarily on stability analysis of embankment on soft layer improved by SCP, 4) new failure points of the input variables at the design safety factor of 1.2(below failure probability of 0.1~0.3%) is far 1~2 times of standard deviation from the initial design values of themselves.

• Korean Journal of Culture and Social Issue
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• v.22 no.2
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• pp.263-283
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• 2016

The present study aimed at examining the factor structure, reliability and validity of the Korean version of the Continuing Bonds Scale (K-CBS). In study 1, exploratory factor analysis was administered to 293 bereaved adults who had experienced the death of a loved one, and it revealed a single factor structure with 10 items that explained 52.59% of the total variance. The K-CBS showed good internal consistency with Cronbach's alpha of .92. In study 2, confirmatory factor analysis in a different sample of 200 bereaved adults indicated satisfactory standardized regression weights of all items. However, one item had a squared multiple correlation less than .40, hence, this item was discarded, and 9 items remained for the final scale. The single factor model with 9 items displayed a good fit. The K-CBS had strong positive correlation with grief symptoms, and weak positive correlation with depression. After controlling for grief, however, the K-CBS was predictive of a decrease in depression. The K-CBS was positively associated with posttraumatic growth. In addition, significant differences in scores of the K-CBS were shown among groups based on the deceased's relation to the bereaved and expectedness of loss. These results suggest that the K-CBS is a reliable and valid instrument to measure continuing bonds. Finally, implications, limitations, and directions for future research were discussed.

• Geomechanics and Engineering
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• v.37 no.6
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• pp.599-614
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• 2024

To evaluate the safety status of deteriorated segments in a submarine shield tunnel during its service life, a seepage model was established based on a cross-sea shield tunnel project. This model was used to study the migration patterns of erosive ions within the shield segments. Based on these laws, the degree of deterioration of the segments was determined. Using the derived analytical solution, the internal forces within the segments were calculated. Lastly, by applying the formula for calculating safety factors, the variation trends in the safety factors of segments with different degrees of deterioration were obtained. The findings demonstrate that corrosive seawater presents the evolution characteristics of continuous seepage from the outside to the inside of the tunnel. The nearby seepage field shows locally concentrated characteristics when there is leakage at the joint, which causes the seepage field's depth and scope to significantly increase. The chlorine ion content decreases gradually with the increase of the distance from the outer surface of the tunnel. The penetration of erosion ions in the segment is facilitated by the presence of water pressure. The ion content of the entire ring segment lining structure is related in the following order: vault < haunch < springing. The difference in the segment's rate of increase in chlorine ion content decreases as service time increases. Based on the analytical solution calculation, the segment's safety factor drops more when the joint leaks than when its intact, and the change rate between the two states exhibits a general downward trend. The safety factor shows a similar change rule at different water depths and continuously decreases at the same segment position as the water depth increases. The three phases of "sudden drop-rise-stability" are represented by a "spoon-shaped" change rule on the safety factor's change curve. The issue of the poor applicability of indicators in earlier studies is resolved by the analytical solution, which only requires determining the loss degree of the segment lining's effective bearing thickness to calculate the safety factor of any cross-section of the shield tunnel. The analytical solution's computation results, however, have some safety margins and are cautious. The process of establishing the evaluation model indicates that the secondary lining made of molded concrete can also have its safety status assessed using the analytical solution. It is very important for the safe operation of the tunnel and the safety of people's property and has a wide range of applications.

• The Korean Journal of Physiology and Pharmacology
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• v.28 no.4
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• pp.313-322
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• 2024

Mutations within the SCN5A gene, which encodes the α-subunit 5 (Na_V1.5) of the voltage-gated Na⁺ channel, have been linked to three distinct cardiac arrhythmia disorders: long QT syndrome type 3, Brugada syndrome (BrS), and cardiac conduction disorder. In this study, we have identified novel missense mutations (p.A385T/R504T) within SCN5A in a patient exhibiting overlap arrhythmia phenotypes. This study aims to elucidate the functional consequences of SCN5A mutants (p.A385T/R504T) to understand the clinical phenotypes. Whole-cell patch-clamp technique was used to analyze the Na_V1.5 current (I_Na) in HEK293 cells transfected with the wild-type and mutant SCN5A with or without SCN1B co-expression. The amplitude of I_Na was not altered in mutant SCN5A (p.A385T/R504T) alone. Furthermore, a rightward shift of the voltage-dependent inactivation and faster recovery from inactivation was observed, suggesting a gain-of-function state. Intriguingly, the co-expression of SCN1B with p.A385T/R504T revealed significant reduction of I_Na and slower recovery from inactivation, consistent with the loss-of-function in Na⁺ channels. The SCN1B dependent reduction of I_Na was also observed in a single mutation p.R504T, but p.A385T co-expressed with SCN1B showed no reduction. In contrast, the slower recovery from inactivation with SCN1B was observed in A385T while not in R504T. The expression of SCN1B is indispensable for the electrophysiological phenotype of BrS with the novel double mutations; p.A385T and p.R504T contributed to the slower recovery from inactivation and reduced current density of Na_V1.5, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.7
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• pp.914-920
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• 2008

In this study, hard roll breads were prepared with 3, 6, 9, 12, and 15% of concentrated sweet pumpkin powder (CSPP). The samples and a control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities of bread in order to determine the optimal ratio of CSPP in the formulation. As CSPP content increased, pH of dough, specific volume, baking loss, and lightness of bread decreased, while total titratable acidity of dough, pH, total titratable acidity, moisture content, and redness of bread increased. Fermentation power of dough expansion increased as incubation time increased. The CSPP samples had significantly higher yellowness, hardness, cohesiveness, gumminess, chewiness, and resilience than the control group. Adhesiveness was the highest at the 12% substitution level, while the lowest at the 6% level. Springiness increased with increasing CSPP content. In the sensory evaluation, as CSPP content increased, scores for color and consistency of crumb decreased, while scores for aroma of sweet pumpkin, sweetness, and delicious taste increased. Density of crumb pore were maximal with the 12% CSPP substitution. The CSPP samples had significantly higher uniformity of crumb pore and springiness of crumb than the control group. However, mouth-feel and overall acceptability showed the reverse effect, obtaining fairly good scores. In conclusion, the results indicate that substituting $6{\sim}9%$ CSPP to hard roll bread is optimal, providing good physiological properties as well as reasonably high overall acceptability.

• Journal of Animal Science and Technology
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• v.46 no.1
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• pp.83-90
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• 2004

Processed meals, such as a ground meat and hamburger patty, are required to ensure that no pathogens remain in the final products. However, there was no rapid method available to verify that the recommended end-point cooking temperature(EPT) was reached. Thus, the objective of this study was to rapidly determine EPT of ground pork hams using sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SOS-PAGE), based on the disappearance of sarcoplasmic proteins after cooking. Fresh pork hams were added two levels of salt(0, 2%) and fat(15, 25%) combinations, and stored in refrigerator overnight, and cooked to internal cooking temperatures of $64^{\circ}C$ to $74^{\circ}C$ with $2^{\circ}C$ increments. Cooked pork hams were measured cooking loss(CL, %), protein solubility(PS) and SOS-PAGE. CL(%) was reduced with the addition of 2% salt, as compared to the control, regardless of fat contents. It was also increased with increasing eooking temperature. Protein solubility was affected by the cooking temperature, resulting in reduced PS up to $64^{\circ}C$(P < 0.05), but remained constant higher than $68^{\circ}C$. In SOS-PAGE analysis, protein bands with the molecular weights of 36 and 66 kDa were affected by the addition of salt and fat combinations. regardless of treatments. These protein fractions were decreased gradually with increased cooking temperatures up to $68^{\circ}C$ ${\sim}$ $70^{\circ}C$ and might be good indicators for the determination of EPT in ground pork hams.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1308-1314
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• 1999

The effects of modified atmosphere(MA) packaging and coating on the quality of mushroom (Agaricus bisporus) were investigated. Whole mushrooms(100 g) were packed with polyvinyl chloride(PVC) film wrap, PD941 and PD961 film bags and were stored in a chamber at $12^{\circ}C$ and 80% RH for 6 days. Gas composition of packages, respiration rate, weight loss, color and maturity index of MA packaged mushrooms were examined. The wrap packaged mushrooms showed different level of internal $CO_2$ concentrations among water washed, chitosan coated and $CaCl_2$ coated subgroups significantly at 5% level. The maximum $CO_2$ concentration of PD941 and PD961 packages for all coated showed $4.1{\sim}4.7%$ and $10.4{\sim}11.7%$, respectively, for the first day. PD961 package showed the lowest $O_2$ concentration compared to other groups. There were no significant respiration rate differences between wrap packed and PD941 packaged. Respiration rate of water washed. chitosan coated and $CaCl_2$ coated in PD961 packaged was 192 mg, 226 mg and 245 mg, respectively. Maturity index of PD961 packaged were not significantly different among the water washed, chitosan and $CaCl_2$ coated packages. Chitosan coating showed a negative effect on color change of mushrooms. The weight loss of 961 packaged was lower $(7.0{\sim}8.0%)$ that those of wrap packaged and PD941 packaged.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1294-1300
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• 2008

Nelumbo nucifera G. tea white breads were prepared by the addition of 0.01, 0.02, 0.03, and 0.04% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Baking loss was the highest at the 0.04% addition level, while the lowest at the 0.01% level. As hemicellulase content increased, pH, hardness, and fracturability of bread decreased, while total titratable acidity, specific volume, and resilience increased. Water content and lightness were the highest in the control bread samples, and yellowness was maximal in the 0.01% group. Bread made by the addition of hemicellulase had significantly higher greenness and flavor than the control group. Color, consistency, and springiness of crumb, density and uniformity of crumb pore, softness, chewiness, overall acceptability, lotus leaf flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. The results indicate that adding 0.02$\sim$ 0.03% hemicellulase in N elumbo nucifera G. tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.625-632
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• 2008

Rye-wheat mixed bread samples made with substitutions of 20, 40, 60 and 80% sourdough, and control made with the addition of naturally fermented raisin extract, were examined for quality characteristics such as pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, water activity, color, texture, external and internal surface appearance, and sensory qualities, in order to determine the optimal ratio of sourdough in the formulation. As the incubation time of sourdough increased, pH decreased, while total titratable acidity increased. The pH of rye-wheat mixed doughs decreased with increasing sourdough content, but total titratable acidity increased. The rye-wheat mixed breads prepared with substitutions of sourdough had higher pH and lower total titratable acidity than the control group. Fermentation power of dough expansion of rye-wheat mixed doughs increased with increasing incubation time. Specific volume was maximum on the 20% substitution sourdough. Baking loss was inferior with the 80% substitution sourdough. Water activity and lightness was minimum on the control group. The higher amounts of sourdough showed the higher tendency of lightness, redness and yellowness. In the texture characteristics, hardness, gumminess, and chewiness was minimum on the control group and tended to increase with higher substitution of sourdough. Substitution of sourdough showed decrease adhesiveness. Fracturability, cohesiveness, and resilience of all rye-wheat mixed breads were not significantly different. Springiness was maximum on the 20% substitution sourdough and minimum on the 40%. A side of loaf of rye-wheat mixed breads, except for 20%, had a poor break and shred. In sensory evaluation, as substitution amount of sourdough increased, the scores of color and consistency of crumb, uniformity of crumb pore, gumminess, and overall acceptability decreased; while the density of crumb pore, springiness of crumb, aroma of rye flour, sourness, and bitterness showed the reverse effect; the 20, 40, and 60% sourdough samples obtained fairly good scores. In conclusion, these results indicated that $20{\sim}60%$ of sourdough could be very useful as a substitute for baker's yeast in developing rye-wheat mixed bread.

• The Korean Journal of Nuclear Medicine Technology
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• v.14 no.1
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• pp.8-12
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• 2010

Purpose: In $^{18}F$-FDG automated synthesizer, deliver is done in automated mode after synthesis until the dispenser. After the delivery, the yield is calculated from the radioactivity which was read by the dose calibrator located in the dispenser. However, when the distance between the automated synthesizer and the dispenser is far, there are $^{18}F$-FDG residues, which results in loss of the amount of $^{18}F$-FDG. This study investigated the usefulness of a method that minimizes $^{18}F$-FDG residues. Materials and Methods: The structure of the tubing between the (TRACERlab Mx FDG; GE.) and the dispenser is that the distance is 8 m and the internal diameter is 1/16 inch. The synthesis process of The module goes through the synthesis process of trap, synthesis, delivery in the automated module. The time taken for synthesis is about 25 to 26 minutes, after which rinsing is done. However, after rinsing, as the distance of the tubing increased, there were 10~13% of $^{18}F$-FDG residues. Therefore, a method of using push syringe and $N_2$ gas in manual mode to minimize $^{18}F$-FDG residues is analyzed. Results: In manual mode, there were $^{18}F$-FDG residues of 4~5% for the push syringe, and there were $^{18}F$-FDG residues of less than 1% for the $N_2$ gas, which showed that the method using $N_2$ gas had superior usefulness. Also, there were no $^{18}F$-FDG residues in the cleaning the next day. Conclusion: The distance between the synthesizer and the dispenser needs to be reduced as much as possible, to reduce the rate of loss of $^{18}F$-FDG resulting from the distance of the tubing. However, in case the distance between the synthesizer and the dispenser has to be increased due to the system structure, using push syringe and $N_2$ gas simultaneously is a useful method for minimizing $^{18}F$-FDG residues.