• Korean Journal of Remote Sensing
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• v.35 no.5_1
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• pp.715-726
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• 2019

With the increasing prevalence of high-resolution satellite images, the need for technology to generate accurate 3D information from the satellite images is emphasized. In order to create a digital terrain model (DTM) that is widely used in applications such as change detection and object extraction, it is necessary to extract trees, buildings, etc. that exist in the digital surface model (DSM) and estimate the height of the ground. This paper presents a method for automatically generating DTM from DSM extracted from KOMPSAT-3A stereo images. The technique was developed to detect the non-ground area and estimate the height value of the ground by using the previously constructed low-resolution topographic data. The average vertical accuracy of DTMs generated in the four experimental sites with various topographical characteristics, such as mountainous terrain, densely built area, flat topography, and complex terrain was about 5.8 meters. The proposed technique would be useful to produce high-quality DTMs that represent precise features of the bare-earth's surface.

• Food Science and Preservation
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• v.6 no.4
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• pp.435-441
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• 1999

This study was carried out to sensory evaluation of persimmon leaf by roasting and steaming. The good sensory evaluation of persimmon leaf tea of cutting after different steamed times was shown in 3 minutes and 5 minutes steamed tea. Taste sensory score was increased in proportion to increasing of soluble solid and extraction yield and the increasing of color sensory score had relation to increasing of color value. The best sensory score was in roasted persimmon leaf tea of 5 minutes roasting in persimmon leaf tea of cutting after steaming of 3 minutes and 5 minutes. The best sensory score was shown in 3 minutes steamed in 5 minutes roasted which was culled after different steaming times. The total sensory non of roasted tea was influenced from preprocessing and total sensory score of roasted tea was higher than Just steamed tea. According to above result, the sensory score of roasted tea was more higher than steamed tea and the highest score was in 5 minutes roasted tea which was cutted after 3 minutes steamed.

• The korean journal of orthodontics
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• v.51 no.5
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• pp.313-320
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• 2021

Objective: The purpose of this study was to evaluate the effects of chewing gum and low-level laser therapy in alleviating orthodontic pain induced by the initial archwire. Methods: Patients with 3-6 mm maxillary crowding who planned to receive non-extraction orthodontic treatment were recruited for the study. Sixty-three participants (33 females and 30 males) were randomly allocated into three groups: laser, chewing gum, and control. In the laser group, a gallium aluminum arsenide (GaAlAs) diode laser with a wavelength of 820 nm was used to apply a single dose immediately after orthodontic treatment began. In the chewing gum group, sugar-free gum was chewed three times for 20 minutes-immediately after starting treatment, and at the twenty-fourth and forty-eighth hours of treatment. Pain perception was measured using a visual analog scale at the second, sixth, and twenty-fourth hours, and on the second, third, and seventh days. Results: There were no statistically significant differences between the groups at any measured time point (p > 0.05). The highest pain scores were detected at the twenty-fourth hour of treatment in all groups. Conclusions: Within the limitations of the study, we could not detect whether low-level laser therapy and chewing gum had any clinically significant effect on orthodontic pain. Different results may be obtained with a higher number of participants or using lasers with different wavelengths and specifications. Although the study had a sufficient number of participants according to statistical analysis, higher number of participants could have provided more definitive outcomes.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.39 no.1
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• pp.211-217
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• 2019

Oil extraction from oil sands, a non-traditional crude oil resource, is attracting attention as the oil price fluctuates due to recent economical and political issues. Many oil sands sites are mainly located in the polar regions. For plant construction to extract crude oil from oil sands in harsh environment of the polar regions, fast and simple installation of plant foundation is necessary. However, typically-used conventional foundations such as drilled shafts and driven piles are not suitable to construct under cold temperature and organic surface layers. In this study, helical piles enabling rapid and simple constructions using small rotary equipment without driving or excavation was considered. The helical pile consists of steel shaft and several helices attached to the steel shaft; therefore, the behavior of the helical pile depends on the number and shape of the helices. The effect of the helices' configuration (number and diameter of helices) on helical pile behavior was analyzed based on the numerical analysis results.

• Korean Journal of Agricultural Science
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• v.46 no.2
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• pp.257-271
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• 2019

The use of food grade hexane (FGH) for edible oil extraction is responsible for the presence of benzene in the crude oil. Benzene is a Group 1 carcinogen and could pose a serious threat to the health of consumer. However, its detection still depends on classical methods using chromatography which requires a rapid non-destructive detection method. Hence, the aim of this study was to investigate the feasibility of using Fourier transform infrared (FTIR) spectroscopy combined with multivariate analysis to detect and quantify the benzene residue in edible oil (sesame and cottonseed oil). Oil samples were adulterated with varying quantities of benzene, and their FTIR spectra were acquired with an attenuated total reflectance (ATR) method. Optimal variables for a partial least-squares regression (PLSR) model were selected using the variable importance in projection (VIP) and the selectivity ratio (SR) methods. The developed PLS models with whole variables and the VIP- and SR-selected variables were validated against an independent data set which resulted in $R^2$ values of 0.95, 0.96, and 0.95 and standard error of prediction (SEP) values of 38.5, 33.7, and 41.7 mg/L, respectively. The proposed technique of FTIR combined with multivariate analysis and variable selection methods can detect benzene residuals in edible oils with the advantages of being fast and simple and thus, can replace the conventional methods used for the same purpose.

• The korean journal of orthodontics
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• v.49 no.3
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• pp.161-169
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• 2019

Objective: To evaluate the effectiveness of the Frog appliance in three dimensions by using cone-beam computed tomography (CBCT) images. Methods: Forty patients (21 boys and 19 girls), averaged 11.7 years old, with an Angle Class II division 1 malocclusion were included in our study. They had either late mixed dentition or early permanent dentition, and the maxillary second molars had not yet erupted. All patients underwent CBCT before and after the treatment for measuring changes in the maxillary first molars, second premolars, central incisors, and profile. Paired-samples t-test was used to compare the mean difference in each variable before treatment and after the first phase of treatment. Results: The maxillary first molars were effectively distalized by 4.25 mm (p < 0.001) and 3.53 mm (p < 0.05) in the dental crown and root apex, respectively. The tipping increased by $2.25^{\circ}$, but the difference was not significant. Moreover the teeth moved buccally by 0.84 mm (p < 0.05) and 2.87 mm (p < 0.01) in the mesiobuccal and distobuccal cusps, respectively, whereas no significant changes occurred in the root apex. Regarding the anchorage parts, the angle of the maxillary central incisor's long axis to the sella-nasion plane increased by $2.76^{\circ}$ (p < 0.05) and the distance from the upper lip to the esthetic plane decreased by 0.52 mm (p = 0.01). Conclusions: The Frog appliance effectively distalized the maxillary molars with an acceptable degree of tipping, distobuccal rotation, and buccal crown torque, with only slight anchorage loss. Furthermore, CBCT image demonstrated that it is a simple and reliable method for three-dimensional analysis.

• The Journal of Korean Academy of Prosthodontics
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• v.57 no.4
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• pp.416-424
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• 2019

Peri-implantitis appears in almost 20% of patients who received implant treatment, and increase in its number is inevitable as time goes by. Although it can be treated by both non-surgical and surgical procedures, in cases which include severe bone loss, explantation and rehabilitation may be necessary. Careful treatment planning and considerations to prevent recurrent peri-implantitis should be taken into account. In the following case presented, a patient with chronic periodontitis and peri-implantitis was successfully rehabilitated after removal of several implants. Extraction and explantation of multiple teeth and implants were followed by full mouth reconstruction with fixed implant prostheses on the mandible and implant retained overdenture on the maxilla. Surgical and prosthetic measures to prevent recurrent peri-implantitis were taken into consideration.

• Food Science and Industry
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• v.53 no.3
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• pp.284-294
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• 2020

High voltage pulsed electric field technology has been attracting attention in the the food industry as an eco-friendly nonthermal process technology using electrical energy. The lack of understanding of the equipment and the burden of equipment cost have not significantly increased the commercial application, but the potential as a technology to replace the heat process has been continuously increased. Sterilization of foods using the PEF process has been applied to liquid foods with low viscosity such as fruit and vegetable juices, but recently, high viscosity smoothies, high concentrate protein drink, mixed juice, and alcoholic beverages. Studies on sterilization of solid foods such as powders, raw meats are also being conducted. Also, the application of extraction and recovery of useful ingredients, activation of active compounds, pretreatment of drying, improvement of meat quality, changes of properties of starch has been studies.

• International Journal of Naval Architecture and Ocean Engineering
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• v.12 no.1
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• pp.755-767
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• 2020

A significant development has been made on a new fatigue damage model applicable to Gaussian wide band stress response spectra using numerical approximation methods such as data processing, time simulation, and regression analysis. So far, most of the alternative approximate models provide slightly underestimated or overestimated damage results compared with the rain-flow counting distribution. A more reliable approximate model that can minimize the damage differences between exact and approximate solutions is required for the practical design of ships and offshore structures. The present paper provides a detailed description of the development process of a new fatigue damage model. Based on the principle of the Gaussian wide band model, this study aims to develop the best approximate fatigue damage model. To obtain highly accurate damage distributions, this study deals with some prominent research findings, i.e., the moment of rain-flow range distribution MRR(n), the special bandwidth parameter μk, the empirical closed form model consisting of four probability density functions, and the correction factor QC. Sequential prerequisite data processes, such as creation of various stress spectra, extraction of stress time history, and the rain-flow counting stress process, are conducted so that these research findings provide much better results. Through comparison studies, the proposed model shows more reliable and accurate damage distributions, very close to those of the rain-flow counting solution. Several significant achievements and findings obtained from this study are suggested. Further work is needed to apply the new developed model to crack growth prediction under a random stress process in view of the engineering critical assessment of offshore structures. The present developed formulation and procedure also need to be extended to non-Gaussian wide band processes.

• The Korean Journal of Food And Nutrition
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• v.34 no.1
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• pp.36-46
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• 2021

After ethanol (BM-E and RW-E) and hot-water (BM-HW and RW-HW) extracts were fractionated from two herbal mixtures (BM and RW), their physiological activities were investigated. All extracts consisted of more than 50% of neutral sugar, with their total polyphenol levels higher than flavonoid levels. Radical scavenging activities of EtOH extracts remained significantly higher compared to that of hot-water extracts, and in particular, RW-E showed consistently higher antioxidant activity than BM-E. When anti-inflammatory activities of the extracts were evaluated by LPS-stimulated RAW 264.7 cells at 10~500 μg/mL non-cytotoxicity doses, BM-E showed significantly higher levels of TNF-α, IL-1β, IL-6, and nitric oxide inhibitory activity than those of hot-water extracts and RW-E. Murine peritoneal macrophage cells were shown to be enhanced in crude polysaccharides (BM-CP and RW-CP fractionated from BM-HW and RW-HW) compared to hot-water extracts and polysaccharide K (PSK, positive control). Especially, RW-CP exhibited higher activity than BM-CP, and component sugar analysis showed that BM-CP mainly contained galacturonic acid, glucose, arabinose, galactose, and xylose (34.5%, 33.9%, 16.1%, 7.1%, and 6.3%, respectively), whereas RW-CP showed different measurements (29.5%, 59.2%, 5.0%, 4.5%, and 0.2%). In conclusion, two herbal mixtures could contain varying sets of physiological activities dependent on different extraction and fractionation methods.