• Journal of Korean Neurosurgical Society
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• 제64권2호
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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.

• 한국광학회지
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• 제21권5호
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• pp.206-213
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• 2010

광 간섭 단층촬영 시스템(OCT)을 위한 소형의 광섬유 도관형 주사장치인 엔도스코프(endoscope catheter)를 제작하였다. 깊이방향 주사장치인 원통형 압전소자(PZT)를 이용한 광경로 지연기는 정현파 1 kHz로 구동하여 시간영역에서 엔도스코프 OCT 영상을 구현하였다. 정현파로 구동한 광경로 지연기의 속도는 6 m/s 이고, 깊이방향 스캐닝의 데이터 획득은 3 mm 기준에서 초당 2000 라인이다. 제작한 엔도스코프로 사람의 손가락 및 귀에 대한 초당 10프레임의 OCT 영상을 성공적으로 획득하였다.

• Mycobiology
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• 제44권4호
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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.

• 한국식생활문화학회지
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• 제31권6호
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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.

• 한국정보과학회:학술대회논문집
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• 한국정보과학회 2004년도 가을 학술발표논문집 Vol.31 No.2 (2)
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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.

• 한국통신학회논문지
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• 제23권9A호
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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.

• 정보처리학회논문지:컴퓨터 및 통신 시스템
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• 제6권11호
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• pp.453-462
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• 2017

본 논문에서는 SDN (Software Defined Networking) 오픈소스 프레임워크인 오픈데이라이트(ODL, OpenDaylight) 컨트롤러 클러스터 환경에서 클러스터의 구조를 분석하며 고가용성(High availability)을 지원하는 컨트롤러 클러스터의 동작 방식을 다룬다. 또한 Raft 알고리즘의 리더 선정(Leader Election) 과정을 분석하고 효율적인 시스템 운용을 위한 Leader Election 과정의 개선 방안을 제안한다. 이와 함께 샤드(Shard) 리더와 샤드 팔로어의 성능차이를 제시하고, 기존과 제안 방식의 컨트롤러 클러스터의 성능을 비교 분석한다. 실험의 결과에 따르면 리더의 성능은 팔로어의 성능보다 좋으며 하나의 컨트롤러로 요청이 집중되어 전달될 때보다 분산된 컨트롤러로 요청이 전달될 때의 성능이 더 좋다. 따라서 제안 기법을 통하여 컨트롤러로의 요청을 분산함으로써 성능을 높일 수 있다.

• 한국식생활문화학회지
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• 제31권3호
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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.

• 정보처리학회논문지D
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• 제9D권2호
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• pp.195-202
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• 2002

B2B 전자상거래와 같이 XML.을 이용한 정보교환이 확산되고 있으며 이에 따라 상호 교환되는 정보에 대하여 체계적이며 안정적인 저장관리가 요구되고 있다. 이를 위해 XML 응용과 데이터베이스 연계를 위한 다양한 연구가 관계형 데이터베이스를 중심으로 수행되었다. 그러나 계층구조를 갖는 XML 데이터를 2차원 테이블의 집합인 관계형 정보로 표현하는 관계형 데이터베이스로의 저장에는 본질적인 한계가 있어, 계층구조를 지원하는 객체지향 데이터베이스로의 저장이 요망된다. 이에 따라 계층구조를 갖는 XML 데이터를 객체지향 데이터 베이스로 지장하기 위한 모델링 방안이 요구된다. 본 논문에서는 객체모델을 토대로 DTD를 객체 지향 데이터베이스 스키마로 변환하기 위한 방법을 제안한다. 이를 위하여 먼저 DTD를 객체모델로 변환시키기 위한 객체변환 방안을 제시하고, 변환된 객체모델을 객체지향 데이터베이스 스키마로 변경시키기 위한 스키마 변환 방법을 제안했다.

• 한국식품조리과학회지
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• 제30권2호
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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.