• Journal of Korean Neurosurgical Society
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• v.64 no.2
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• pp.229-237
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• 2021

Objective : Expansion in the spinal canal area (SCA) after laminoplasty is one of the critical factors to relieve the preoperative symptoms. No previous study has compared the increases in SCA achieved by open-door laminoplasty (ODL) and double door laminoplasty (DDL) according to the preoperative lamina angle (LA). This study was designed to clarify the relationship between the laminoplasty opening angle (OA)/laminoplasty opening size (OS) and increases in the SCA following ODL and DDL according to the preoperative LA using a simulation model. Methods : The simulation model was constructed and validated by comparing the clinical data of 64 patients who had undergone C3-C6 laminoplasty (43 patients with ODL and 21 patients with DDL). SCA expansion was predicted with a verified simulation model at various preoperative LAs (from 28° to 32°) with different OAs (40° to 44°) and OSs (10 mm to 14 mm) recruited from patient data. Results : The constructed simulation model was validated by comparing clinical data and revealed a very high degree of correlation (r=0.935, p<0.001). In this validated model, at the same OA, the increase in SCA was higher following ODL than following DDL in the usual LA (p<0.05). At the same OS, the increase in SCA was slightly larger following DDL than following ODL, but the difference was not significant (p>0.05). The difference was significant when the preoperative LA was narrower or much wider. Conclusion : Based on clinical data, a simulation model was constructed and verified that could predict increases in the SCA following ODL and DDL. When applying this model, prediction in SCA increase using the OS parameter was more practical and compatible with clinical data. Both laminoplasties achieved enough SCA, and there was no significant difference between them in the usual range.

• Korean Journal of Optics and Photonics
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• v.21 no.5
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• pp.206-213
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• 2010

We fabricated and characterized a compact endoscopic catheter for optical coherence tomography. The optical delay line (ODL), composed of a cylindrical piezoelectric transducer (PZT) and an optical fiber, was operated with a 1 kHz sinusoidal driving wave in the time-domain. When the ODL was driven with a sinusoidal wave function, the axial scanning speed was 6 m/s and the axial acquisition rate was 2000 line/s at a depth of about 3 mm. Endoscopic OCT images of a human finger and earhole were successfully obtained with an image rate of ten frames per second.

• Mycobiology
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• v.44 no.4
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• pp.191-201
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• 2016

In this study, the phylogeny and morphology of Mycosphaerella nawae (Dothideomycetes, Ascomycota) were examined using Korean and Japanese isolates, to establish the phylogenetic relationship between M. nawae and its allied species. Korean and Japanese isolates of M. nawae were collected from circular leaf spot-diseased leaves and were confirmed based on internal transcribed spacer (ITS) sequence data. Phylogenetic analysis was conducted using multiple genes, including the ITS region, 28S rDNA, ${\beta}-tubulin$, translation elongation $factor-1{\alpha}$, and actin genes. Our results revealed that M. nawae is closely related to members of the genus Phaeophleospora but are distant from the Ramularia spp. In addition, microscopic analysis revealed pseudothecia on the adaxial and abaxial surface of overwintered diseased leaves (ODL) and only on the abaxial surface of diseased leaves. Ascospores are oval to fusiform, one-septate, tapered at both ends, $1.7{\sim}3.1{\times}8.1{\sim}14.1{\mu}m$, and were observed in ODL. Conidia are oval, guttulate, one-septate, $3.5{\sim}4.9{\times}12.8{\sim}19.8{\mu}m$, and barely discernable on 30-day cultures. To our knowledge, this is the first report on the phylogeny of M. nawae, which is closely related to the genus Phaeophleospora, especially P. scytalidii.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.624-633
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• 2016

This study identified the sensory properties of samples of pizza dough at three pizza companies and three masonry oven pizzerias from Seoul, Korea and compared consumer acceptability among panels of university students. Six pizza dough samples were prepared (pan pizzas from Pizza Hut, Mr.pizza, and Dominos pizza, masonry oven baked pizzas from Appleteen, Mr.Lee's, and Pizza factory). Consumer tests were employed involving 97 Korean consumers. Consumers evaluated overall liking (OL), liking of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL), willing to try (WT), and willing to recommend (WR) for the samples using a nine-point hedonic scale. Analysis of variance (ANOVA) indicated that HutP, MrP, and DomP samples had significantly (p<0.05) high scores for roughness, porosity, crust color, grain size, brownness, dairy food aroma, savory taste, and yeast aroma, which had the highest OL, ODL, and FLL scores. LeeP, ATeenP, and PFacP samples had high elasticity, cohesiveness, and adhesiveness. Consumers favored the appearance characteristics and color, dairy product flavor, and savory flavor of the pan pizza and preferred cohesiveness, toughness, and stickiness of masonry oven baked pizza.

• Proceedings of the Korean Information Science Society Conference
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• 2004.10b
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• pp.454-456
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• 2004

데이터베이스에 대한 제약사항들은 소프트웨어의 개발 및 사용에 있어 개발자와 사용자가 모두 참고해야 하는 중요한 사항임에도 불구하고 데이터베이스 모델링괴 소프트웨어 모델링의 불일치 및 표현 방법의 차이로 인해, 일관성 있는 제약사항 명세 및 설계에 많은 어려움을 겪어왔다. OCL(Object Constraint Language)은 객체의 제약사항을 표현하는 언어로서 UML(Unified Modeling Language)의 일부분이다. 본 논문은 객체의 제악사항을 표현하는데 사용하던 OCL을 데이터베이스의 제악사항을 설계에 일관성 있게 표현, 반영하기 위하여 사용하는 기법을 제시하고, 이에 대한 검증을 수행하는 방법에 대한 연구이다. 본 논문에서는 요구사항에서 추출한 데이터베이스의 제악사항을 정의한 규칙에 따라 추출해내고, 이를 OCL의 표현법을 이용하여 정형적으로 표현한다. 그리고 그 OCL의 형식적 표현을 ODL(Object Description Language)로 정의하는 기법을 정의함으로서 이에 대한 일관성 검증을 수행하는 기법을 제안한다.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.23 no.9A
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• pp.2258-2270
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• 1998

Recently, the distributed processing environments provide various open multimedia serivces through telecommunication network and have been developing into information networking structure based on object oriented concepts and distributed systems which can apply new services with a few changes the existing networks. This paper proposes the object group model which is the collection of objects and can functionally and efficiently manage the individual object. this paper presents the analysis of the requirement and the function specifications to propose the object group model, and depicts the functional structure in details using its analysis. The goal of this paper is to decrease the complexity of the object's management and to voercome the limitations of among the components of object group for management and service functions based on our proposed the object group model and show interaction procedures to eTD (event tracing diagram)s and finally we design the object group model by TINA-ODL.

• KIPS Transactions on Computer and Communication Systems
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• v.6 no.11
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• pp.453-462
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• 2017

OpenDaylight is an SDN (Software Defined Networking) open source framework, which is popular in network fields recently. This paper analyzes the performance of a controller cluster architecture by focusing on distributed datastore and Raft leader election algorithm. In addition, we propose an enhanced version of Raft algorithm in order to improve the performance of distributed datastore by distributing shard leaders over controller cluster. This paper compares the conventional Raft algorithm with the proposed version of the Raft algorithm. Moreover, we compare the performance of distributed datastore according to shard roles such as leader and follower. Experimental results show that Shard leaders provide better performance than followers and Shard updating requests need to be distributed over multiple controllers. So, by using proposed version of Raft algorithm, controller performance can be improved. The details of the experiment results are cleary described.

• Journal of the Korean Society of Food Culture
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• v.31 no.3
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• pp.250-260
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• 2016

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

• The KIPS Transactions:PartD
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• v.9D no.2
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• pp.195-202
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• 2002

Information exchange on XML such as B2B electronic commerce is spreading. Therefore the systematic and stable management mechanism for storing the exchanged information is needed. For this goal there are many research activities for connection between XML application and relational database. But because XML data have hierarchical structures and relational database can store only flat-structured data, we need to store XML data in object-oriented database that support hierarchical structure. Accordingly the modeling methodology for storing XML data in object-oriented database is needed. In this parer, the transforming methods based on object model from XML DTD to object-oriented database schema is proposed. For this, we first introduce mapping methods that map XML DTD to object model and then we propose soem methods that transform from the object model to object-oriented database schema.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.