• The Korean Society of Law and Medicine
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• v.17 no.1
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• pp.209-279
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• 2016

The Korean Mental Health Act was amended 2016 overall. This paper examines and evaluates the old Korean Mental Health Act since 1995 and the new Korean Mental Health Promotion Act 2016 from the Perspective of Human Rights and Inclusion of Persons with Psychosocial Disabilities. The persons with mental disabilities was separated and ruled out from society by the enactment of the Mental Health Act in 1995 and five times amendment. That has been justified and institutionally supported by medical viewpoint. The medical approach which reconsider the persons with mental disabilities as patients conceal that the aims of the involuntary admission in Mental Hospital are protection of society and the relief of the family member's duty of support for person with mental disabilities. This is institutionally supported in the 1995 Korean Mental Health Act by involuntary admission through the consent of family members as protectors. According to the old Act, the family members as protectors are authorized to consent to involuntary admission of persons with mental disabilities. Also, the psychiatrist that diagnoses the person with mental disabilities and evaluates the need for treatment by admission is not impartial in this decision. Family members as protectors may want to lighten their burden of support for the person with mental disabilities in their home by admitting them into a mental hospital, and the psychiatrist in the mental hospital can be improperly influenced by demand of hospital management. Additionally, Article 24 of the Korean Mental Health Act for the Involuntary Admission by the Consent of Family Members as Protector might violate personal liberty, as guaranteed in the Korean Constitution. The Mental Health Promotion Law was amended to reduce the scope of the persons with mental illness which are subject to forced hospitalization and to demand that a second diagnosis is made by another psychiatrist and screening by the committee concerning the legitimacy of admission in the process of the involuntary admission by the consent of family members as a method of protection. The amended Mental Health Promotion Law will contribute to reducing the number of the involuntary admissions and the inclusion of persons with mental disabilities. But if persons with mental disabilities are not providing some kind of service to the community, the amended Mental Health Promotion Law does not work for Inclusion of them.

• Journal of Mushroom
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• v.9 no.2
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• pp.59-62
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• 2011

To develop a new cultivar of King oyster mushroom(Pleurotus eryngii), G09-21 as parental strain was selected by the method of Di-mon crossing between monokaryotic strains derived from ASI 2824(Keunneutari No.2) and dikaryotic strain ASI 2887(Aeryni 3). The Pe21-51($G09-21-10{\times}2844-11$) was shown the best cultural characteristics, selected to be a new cultivar and named as 'Song-A'. The 'Song-A' was formed incompatibility line distinctly in the confrontation growth of parental strains Keunneutari No.2, Aeryni 3 and ASI 2844. The optimum temperature for mycelial growth, fruiting body development and pH arrange were $25{\sim}30^{\circ}C$, $14{\sim}16^{\circ}C$ and pH5~8, respectively. Fruiting body production per bottle was about $94.7{\pm}29.5$ g which is almost 106% quantity compared to that of other cultuvar Keunneutari No.2. And also the stip is thick and long but the number of available stipe is few. Analysis of the genetic characteristics of the new cultivar 'Song-A' showed a different DNA profile as that of the control strains, Keunneutari No.2, Aeryni 3 and ASI 2844, when RAPD(Random Amplified Polymorphic DNA) primers URP4 and 7 were used. This new cultivar 'Song-A' of Pleurotus eryngii is characterized by a small number of primordia formation and the stip is thick and long. Therefore, we expect that this new strain will save of labor and cost by without culling work.

• Food Science of Animal Resources
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• v.28 no.1
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• pp.45-50
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• 2008

This study was conducted to investigate the effect of different maturity scores [2 (bull), 2 (steer), 3-9 (cow)] and the number of extractions on water extract from Hanwoo shank bones (arm, fore shank, round and hind shank) with regard to sensory traits (white color, aroma, taste, overall acceptability). The white color of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was lighter than with maturity scores of 3-9 (cow) (p<0.05). The aroma of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) was stronger than with other maturity scores 3-9 (cow) except for maturity score 5 (p<0.05). The taste and overall acceptability of water extract from Hanwoo shank bones of maturity score 2 (bull and steer) were higher than with maturity scores of 3-9 (cow) (p<0.05). The white color, aroma, taste and overall acceptability of water extract from Hanwoo shank bones of all maturity scores significantly decreased as the number of extractions (from 2nd to 4th) increased (p<0.05). In conclusion, there were significant differences between maturity scores 2 and maturity scores 3-9 (cow) with regard to sensory traits. Further studies need to address whether different maturity scores affect the price of shank bones in the meat industry.

• Korean Journal of Agricultural and Forest Meteorology
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• v.11 no.2
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• pp.61-71
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• 2009

Most deciduous trees in temperate zone are dormant during the winter to overcome cold and dry environment. Dormancy of deciduous fruit trees is usually separated into a period of rest by physiological conditions and a period of quiescence by unfavorable environmental conditions. Inconsistent and fewer budburst in pear orchards has been reported recently in South Korea and Japan and the insufficient chilling due to warmer winters is suspected to play a role. An accurate prediction of the flowering time under the climate change scenarios may be critical to the planning of adaptation strategy for the pear industry in the future. However, existing methods for the prediction of budburst depend on the spring temperature, neglecting potential effects of warmer winters on the rest release and subsequent budburst. We adapted a dormancy clock model which uses daily temperature data to calculate the thermal time for simulating winter phenology of deciduous trees and tested the feasibility of this model in predicting budburst and flowering of Niitaka pear, one of the favorite cultivars in Korea. In order to derive the model parameter values suitable for Niitaka, the mean time for the rest release was estimated by observing budburst of field collected twigs in a controlled environment. The thermal time (in chill-days) was calculated and accumulated by a predefined temperature range from fall harvest until the chilling requirement (maximum accumulated chill-days in a negative number) is met. The chilling requirement is then offset by anti-chill days (in positive numbers) until the accumulated chill-days become null, which is assumed to be the budburst date. Calculations were repeated with arbitrary threshold temperatures from $4^{\circ}C$ to $10^{\circ}C$ (at an interval of 0.1), and a set of threshold temperature and chilling requirement was selected when the estimated budburst date coincides with the field observation. A heating requirement (in accumulation of anti-chill days since budburst) for flowering was also determined from an experiment based on historical observations. The dormancy clock model optimized with the selected parameter values was used to predict flowering of Niitaka pear grown in Suwon for the recent 9 years. The predicted dates for full bloom were within the range of the observed dates with 1.9 days of root mean square error.

• Journal of Dairy Science and Biotechnology
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• v.34 no.1
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• pp.21-35
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• 2016

Recently, there has been a rapid increase in the sale and purchase of an array of organic products. In particular, organic milk has grown in popularity. This growth could lead to expensive, premium retail prices for various organic cow's milk products. In fact, most consumers believe that (1) dairy farming to produce organic milk is beneficial for human health and (2) organic milk products are made without the use of various antibiotics, synthetic chemicals, genetic modification, extra hormones, and so on. Several factors, including breed, diet, and stage of lactation, are known to influence the composition of milk. Therefore, this review (1) presents a research outline to compare organic and conventional milk and (2) provides a summary of individual elements that affect the composition of milk.

• Journal of Hospice and Palliative Care
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• v.13 no.3
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• pp.181-189
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• 2010

Purpose: Recently, health policy making is increasingly based on evidence. Therefore, Korean Terminal Cancer Patient Information System (KTCPIS) was developed to meet such need. We aimed to report its developmental process and statistics from 6 months data. Methods: Items for KTCPIS were developed through the consultation with practitioners. E-Velos web-based clinical trial management system was used as a technical platform. Data were collected for patients who were registered to 34 inpatient palliative care services, designated by Ministry of Health, Welfare, and Family Affairs, from $1^{st}$ of January to $30^{th}$ of June in 2009. Descriptive statistics were used for the analysis. Results: From the nationally representative set of 2,940 patients, we obtained the following results. Mean age was $64.8{\pm}12.9$ years, and 56.6% were male. Lung cancer (18.0%) was most common diagnosis. Only 50.3% of patients received the confirmation of terminal diagnosis by two or more physicians, and 69.7% had an insight of terminal diagnosis at the time of admission. About half of patients were admitted to the units on their own without any formal referral. Average and worst pain scores were significantly reduced after 1 week when compared to those at the time of admission. 73.4% faced death in the units, and home-discharge comprised only 13.3%. Mean length of stay per admission was $20.2{\pm}21.2$ days, with median value of 13. Conclusion: Nationally representative data on the characteristics of patients and their caregiver, and current practice of service delivery in palliative care units were obtained through the operation of KTCPIS.

• Journal of KIISE:Information Networking
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• v.29 no.3
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• pp.286-298
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• 2002

The Remote Procedure Call(RPC) has been traditionally used for Inter Process Communication(IPC) among precesses in distributed computing environment. As distributed applications have been complicated more and more, the Mobile Agent paradigm for IPC is emerged. Because there are some paradigms for IPC, researches to evaluate and compare the performance of each paradigm are issued recently. But the performance models used in the previous research did not reflect real distributed computing environment correctly, because they did not consider the evacuation elements for providing security services. Since real distributed environment is open, it is very vulnerable to a variety of attacks. In order to execute applications securely in distributed computing environment, security services which protect applications and information against the attacks must be considered. In this paper, we evaluate and compare the performance of the Remote Procedure Call with that of the Mobile Agent in IPC paradigms. We examine security services to execute applications securely, and propose new performance models considering those services. We design performance models, which describe information retrieval system through N database services, using Petri Net. We compare the performance of two paradigms by assigning numerical values to parameters and measuring the execution time of two paradigms. In this paper, the comparison of two performance models with security services for secure communication shows the results that the execution time of the Remote Procedure Call performance model is sharply increased because of many communications with the high cryptography mechanism between hosts, and that the execution time of the Mobile Agent model is gradually increased because the Mobile Agent paradigm can reduce the quantity of the communications between hosts.

• Journal of Nutrition and Health
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• v.43 no.2
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• pp.181-188
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• 2010

Consumer perception of processed food and restaurant food's nutrient labelling was surveyed. The subjects of this survey consisted of 1,507 parents, whose ages were 20-59 years old. The ratio of the respondents that have known nutrition labelling on processed foods was 89.8% and the ratio of whom have checked the nutrition labelling at their point of purchase was 72.3%. The nutrients which were considered important for nutrition labelling were fat (57.1%), calorie (56.3%) and sodium (49.0%). Also nutrient which were able to be recognized at a glance by the subjects were in the order of trans fat (62.1%), cholesterol (26.9%), calorie (23.9%) and sodium (21.0%). If restaurant menu's nutrient labelling be enacted, the answer rate that the menu's nutrition labelling may affect their menu choice is 90.6% of the respondents. Besides of the Fastfoods that are enforcement, restaurants of that customers want the menu to be labeled were 'pizza and chicken restaurants'. Nutrients that customers preferred to be labelled were calorie (62.0%), fat (60.3%) and sodium (50.9%).

• Journal of Broadcast Engineering
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• v.15 no.4
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• pp.563-581
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• 2010

In this paper, we perform subjective visual quality assessments on UHD video for UHD TV services and analyze the assessment results. Demands for video services have been increased with availabilities of DTV, Internet and personal media equipments. With this trend, the demands for high definition video have also been increasing. Currently, 2K-HD ($1920{\times}1080$) video have been widely consumed over DTV, DVD, digital camcoders, security cameras and other multimedia terminals in various types, and recently digital cinema contents of 4K-UHD($3840{\times}2160$) have been popularly produced and the cameras, beam projects, display panels that support for 4K-UHD video start to come out into multimedia markets. Also it is expected that 4K-UHD service will appear soon in broadcasting and telecommunications environments. Therefore, in this paper, subjective assessments of visual quality on resolutions, color formats, frame rates and compression rates have been carried to provide basis information for standardization of signal specification of UHD video and viewing environments for future UHDTV. As the analysis on the assessments, UHD video exhibits better subjective visual quality than HD by the evaluators. Also, the 4K-UHD test sequences in YUV444 shows better subjective visual quality than the 4K-UHD test sequences in YUV422 and YUV420, but there is little perceptual difference on 4K-UHD test sequences between YUV422 and YUV420 formats. For the comparison between different frame rates, 4K-UHD test sequences of 60fps gives better subjective visual quality than those of 30fps. For bit-depth comparison, HD test sequences in 10-bit depth were little differentiated from those in 8-bit depth in subject visual quality assessment. Lastly, the larger the PSNR values of the reconstructed 4K-UHD test sequences are, the higher the subjective visual quality is. Against the viewing distances, the differences among encoded 4K-UHD test sequences were less distinguished in longer distances from the display.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.88-95
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• 2008

The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at $30-40^{circ}C$ for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.