• 한국식품영양과학회지
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• 제36권1호
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• pp.87-92
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• 2007

남해안 일대에서 다량 생산되고 있는 굴의 소비 촉진을 위하여 조미 굴포의 제조를 시도하였다. 굴 첨가비율에 따른 조미 굴포의 일반성분, 색조 및 관능검사의 결과로 미루어 보아 조미 굴포의 제조를 위한 굴의 최적 첨가비율은 30%로 판단되었다. 최적 조건에서 제조한 조미 굴포는 조미 수리미포에 비하여 아미노산의 총함량은 차이가 없었으며 주요 아미노산으로는 glutamic acid, leucine, lysine 및 threonine 등이었다. 또한, 조미 굴포의 칼슘 및 인 함량은 조미 수리미포에 비해 높았으며, 조미 굴포의 유리아미노산의 총함량 및 taste value는 각각 1,576.8 mg/100 g 및 226.05이었고 맛의 지대하게 영향을 미치는 아미노산은 glutamic acid 및 aspartic acid이었다.

• 한국식품조리과학회지
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• 제30권1호
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• pp.92-108
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• 2014

"Eumsigbangmun(飮食方文)"is an old culinary archive written in 1880s and has been categorized into 144 parts, 86.5% of the archive deals with food, while the rest deals with clothing and dwelling. The contents of the food section are : recipe, storage, effect and taboo. The recipes are : 7 staple foods, 57 side dishes, 13 rice cakes, 5 Korean cookies and 7 drinks. The spices are : hot chilli pepper paste, soybean sauce and vinegar. The traditional alcoholic drinks are significant to the old culinary archive, but "Eumsigbangmun" has no record of it. Supplying food was a major problem during those times ; therefore, the archive introduces 17 methods of storing and engineering food, such as : storing vegetables and fruits, method of beef jerky, cleansing and storing of fishes. It also cautions about the traits and effects of fishes and meats. "Eumsigbangmun" is mostly similar to "Gyuhabchongseo(閨閤叢書)" and "Jusiksiui(酒食是儀)", however, it deals with / introduces unique foods such as doejomitang and yangjjim.

• 대한임상검사과학회지
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• 제42권2호
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• pp.97-102
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• 2010

The two new female cases of Angelman syndrome (AS) were described, which diagnosed on the basis of clinical features (dysmorphic facial features, severe mental retardation with absent speech, peculiar jerky movements, ataxic gait and paroxysms of inappropriate laughter) and neurophysiological findings. Failure to detect the deletion of the long arm of chromosome 15 or the absence of epileptic seizure were not considered sufficient to exclude a diagnosis of AS. Feeding problems, developmental delay and early signs of ataxia, especially tremor on handling objects and unstable posture when seated, proved effective as the clinical markers for early diagnosis of AS. Most of the authors agreed about the existence of three main EEG patterns in AS which may appear in isolation or in various combinations in the same patient. The most frequently observed pattern in children has prolonged runs of high amplitude rhythmic 2-3 Hz activity predominantly over the frontal region with superimposed interictal epileptiform discharges. High amplitude rhythmic 4-6 Hz activity, prominent in the occipital regions, with spikes, which can be facilitated by eye closure, is often seen in children under the age of 12 years. The EEG findings are characteristic of AS when seen in the appropriate clinical context and can be helpful to identify AS patients at an early age when genetic counselling may be particularly important.

• 한국실천공학교육학회논문지
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• 제5권1호
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• pp.34-39
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• 2013

본 연구에서는 사용자에게 가상환경에 존재하는 교육컨텐츠와 자연스럽게 안터랙션 할 뿐 아니라 인터랙션 양에 따라서 사용자에게 햅틱 정보를 전달해 줄수 있는 휴대용 입력장치를 제시한다. 제안하는 시스템은 사용자의 움직임을 측정하고 움직임에 따라서 사용자에게 햅틱 정보를 되돌려 준다. 교육 컨텐츠와 사용자의 인터랙션에 따른 햅틱 감각을 생성하기 위해 제안하는 입력장치는 모션 제어기, 햅틱 액츄에이터, 무선 통신 모듈, 그리고 모션센서로 구성한다. 사용자의 모션 입력을 측정하기 위해서 가속도 선서를 사용한다. 실험을 통해 제안하는 시스템이 떨림없이 안정적이고 연속적인 햅틱 감각이 생성됨을 파악한다.

• 한국자기학회:학술대회 개요집
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• 한국자기학회 2003년도 하계학술연구발표회 및 한.일 공동심포지엄
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• pp.260-261
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• 2003

It is recognized that the magnetization reverses with a sequence of discrete and jerky jumps, known as the Barkhausen effect. Recently, interest in the Barkhausen effect has grown as it is a good example of dynamical critical behavior, evidenced by experimental observation of a power law distribution of the Barkhausen jump size. So far, most experimental studies have been carried out on bulk samples using a classical inductive technique, which is difficult to apply to thin film samples mainly due to the ]ow signal intensity. For this reason, very few experiments have been done on two-dimensional ferromagnetic thin films. In this talk, we report a direct domain observation of Barkhausen avalanche at criticality in Co and MnAs thin films investigated by means of a magnetooptical microscope magnetometer (MOMM), capable of time-resolved domain observation with an image grabbing rate of 30 frames/s in real time. In Fig. 1, we demonstrate a series of six representative domain-evolution patterns of 25-nm Co film observed successively by means of the MOMM, where one can directly witness Barkhausen avalanche.

• 한국축산식품학회지
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• 제32권6호
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• 대한장애인치과학회지
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• 제7권2호
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• pp.115-118
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• 2011

Angelman syndrome(AS) is a rare genetic neurological disorder. The main clinical characteristics of this syndrome are delayed neuropsychological development, intellectual disability, speech impairment, jerky movements especially hand-lapping, frequent laughter or smiling. AS is a classic example of genetic imprinting in that it is usually caused by deletion or inactivation of genes on the maternally inherited chromosome 15. The syndrome has oral manifestations such as diastemas, tongue thrusting, sucking/swallowing disorder, mandibular prognathism, frequent drooling, and excessive chewing behavior. The purpose of this paper is to describe the interesting aspects of the dental treatment of a childe with AS.

• 한국전문물리치료학회지
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• 제9권4호
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• pp.13-35
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• 2002

Lesch-Nyhan 증후근(LNS)은 hypoxanthine guanine phosphoribosyle transferase(HGPRT) 효소를 암호화 하는 X 염색체가 불완전해서 일어나는 유전적인 추제외로계(또는 기저핵)의 드문 병변이다. 출생시 LNS 유아는 정상적인 운동발달이 관찰되어진다. LNS에게서 현저하게 진단적인 특징으로 보여지는 운동심리적 행동인 self-mutilating 행위는 4살 이후에나 나타난다. LNS 아이들은 오히려 초기에 Rett's 증후근, 뇌성마비, 자폐, 다운증후근과 유사한 운동행위를 보인다. 그래서 LNS 아이들은 앞에 기술한 신경학적 장애로 오진을 받을 수가 있다. 오진으로 인해 초기에 적절한 치료를 받지 못한다면 LNS는 결과적으로 합병증(신장부전)과 self-mutilating 행위로 인하여 치명적일 수가 있다. 그러므로, 이 연구의 목적은 LNS 평가 동안 더 나은 진단을 하도록 하기 위하여 LNS와 관련된 기능부전에 대한 지식을 임상가들에게 제공하고자 함이었다. 연구 대상자는 10살인 2명의 쌍둥이 남아이었으며 실험은 뻗기 과제 수행(reaching task)시 움직임 특성을 보기 위하여 운동형상학적과 비디오 분석을 사용하였다. 기술통계로 분석 결과 움직임 시간과 단위가 증가됨을 보였고 사지의 분절적 움직임이 협응되지 않음을 보였다. ballistic과 jerky 움직임 양상은 dysmetric과 비긴장성 운동 행위에서 우세하였다. LNS은 추체로계 운동 장애 (과근긴장도나 저긴장도) 와 추체외로계의 운동 장애(dystonia와 choreoathetosis)의 혼합된 형태를 보였다. 결론으로 이 연구는 운동발달 장애를 가진 아이들을 치료하고자 할 때 임상가들한테 LNS 아이들의 움직임 장애의 다른 진단적 특징을 알아야 한다는 것을 제시하고자 한다.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제6권1호
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• pp.426-445
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• 2012

Conventional rate control (RC) schemes for H.264 video coding usually regulate output bit rate to match channel bandwidth by adjusting quantization parameter (QP) at fixed full frame rate, and the passive frame skipping to avoid buffer overflow usually occurs when scene changes or high motions exist in video sequences especially at low bit rate, which degrades spatial-temporal quality and causes jerky effect. In this paper, an active content adaptive frame skipping scheme is proposed instead of passive methods, which skips subjectively trivial frames by structural similarity (SSIM) measurement between the original frame and the interpolated frame via motion vector (MV) copy scheme. The saved bits from skipped frames are allocated to coded key ones to enhance their spatial quality, and the skipped frames are well recovered based on MV copy scheme from adjacent key ones at the decoder side to maintain constant frame rate. Experimental results show that the proposed active SSIM-based frameskip scheme acquires better and more consistent spatial-temporal quality both in objective (PSNR) and subjective (SSIM) sense with low complexity compared to classic fixed frame rate control method JVT-G012 and prior objective metric based frameskip method.

• 한국식생활문화학회지
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• 제26권5호
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• pp.455-467
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• 2011

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.