• 한국멀티미디어학회논문지
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• 제8권4호
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• pp.554-568
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• 2005

본 연구에서는 3차원 비사실적 애니메이션을 위한 프레임간 유사성 유지 기법을 제공한다. 비사실적 애니메이션 분야에서는 결과 영상이 매 프레임마다 임의적으로 변경되는 것을 방지하기 위하여 프레임간 유사성(frame-to-frame coherence)을 유지하는 것이 매우 중요하다. 본 연구에서는 이러한 유사성을 유지하기 위하여 3차원 파티클 시스템을 적용하였다. 각각의 파티클들은 결과 영상에서 하나의 브러쉬 스트로크를 나타낸다. 본 연구에서는 파타클들을 물체의 표면에 고정함으로써 물체가 움직이거나 회전할 때 프레임간 유사성을 유지한다. 물론 카메라가 Zoom in/out 될 때에도 프레임간 유사성은 유지된다. 하지만 물체 표면의 브러쉬 스트로크도 또한 동일하게 Zoom in/out 될 것이다. 이러한 결과로서 생성되는 브러쉬 스트로크들은 지나치게 커지거나 지나치게 작아지는 경우, 사람이 그린 듯한 브러쉬 스트로크라는 느낌을 주기 어렵다. 따라서 본 연구에서는 카메라의 Zoom in/out 시에 브러쉬 스트로크를 동적으로 관리하여 화면 공간상에서는 그 크기가 일정하게 유지되도록 함으로써 결과 영상을 자연스럽게 유지하면서 프레임간 유사성을 유지하도록 하였다.

• 터널과지하공간
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• 제9권4호
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• pp.288-295
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• 1999

지하 터널굴착으로 인하여 발생한 집중응력은 터널 주변의 암반에 변형이나 파괴를 쉽게 발생시킨다. 따라서 터널을 지하에 굴착할 경우에는 이러한 문제점들을 사전에 예측하는 것이 좋은데, 그 예측방법으로는 계측자료를 이용하는 방법과 컴퓨터 수치해석을 통한 방법이 있다. 본 논문은 후자의 방법을 이용하여 터널 굴착 후 터널 주변 암반에 나타나는 시간 경과에 따른 암반의 진행적 파괴 거동을 해석하였으며, 본 해석을 위해 반복(Iteration)기법을 Hoek-Brown이론과 접목하여 사용하였다. 또한, 터널 형상이 서로 다른 3가지 모델을 이용하여, 터널간 이격거리와 내공변위 그리고 집중 응력의 변화 양상 등을 검토하였으며, 본 연구의 결과를 국내에서 많이 사용하고 있는 Mohr-Coulomb 이론을 적용하였을 때 얻어지는 결과와 비교 분석하였다.

• 한국식품과학회지
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• 제21권6호
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• pp.820-825
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• 1989

멥쌀로 동진, 삼강을, 찹쌀로 신선, 한강품종을 선택하여 유과제조실험을 하였다. 사용한 멥쌀의 amylose 함량은 가각 18.5%, 찹쌀은 2-3% 수준이었으며 수침시 $(12^{\circ}C)$ 2시간 이내에 평형 수분함량에 도달하였고 멥쌀은 30%, 찹쌀은 42%의 수화도를 보였다. 쌀 전분의 호화 개시 온도는 $64.6-67.5^{\circ}C$로서 멥쌀과 찹쌀에서 큰 차이가 없었고 유과 반데기는 RH 75-84%에서 저장하면 튀김 적정 수분함량인 11-12% 수준에서 유지 가능하였다. 멥쌀과 찹쌀로 유과를 제조, 비교한 결과 멥쌀의 평화도는 2.5-2.9ml/g(건물), 찹쌀은 9.1-10.8ml/g(건물)로 멥쌀이 유의적으로 떨어지고 반대로 경도는 유의적으로 높아졌으며 바삭바삭한 정도는 차이를 보이지 많았다. 비정상 젖산 발효균에 의하여 팽화도, 경도 등은 개선되지 않았고 튀김 기름으로는 콩기름과 미강유간에 차이가 없었다.

• 대한의용생체공학회:의공학회지
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• 제16권4호
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• pp.481-491
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• 1995

Endovaginal and endorectal receiver only surface coils were designed for MR imaging (MRI) and $^1H$ MR spectroscopy (MRS) for the uterine cervix and the prostate. The shape of endovaginal coil wire was rectangular with round corner. Size of the coil wire was empirically determined for 7cm and 4cm along the long and short axis, respectively. The coil wire loop was supported by acryl handle and bent about $150^{\circ}$ at one side of the loop considering the average angle of the cervix to the vagina. We called this as a "spoon-type endovaginal coil". The wire of the endorectal coil was made of the flexible materials so that the wire loop became long elliptic shape by pushing the acryl handle into the plastic tube for the comfort of patients when the coil was inserted into the cervix. Then, the shape was maintained to be circle by popping out handle. Conventional spin echo (SE) and fast spin echo (FSE) sequences were used as 71 and 72 weighted imaging sequences, respectively. Matrix size was 128~$256{\times}256$. FOVs for surface coil and body coil were 14cm and 24cm, respectively. 3D volume localized in vivo $^1H$ MR spectroscopy of the human cervix and prostate was performed using PRESS or STEAM localization method with the following parameters . TR=3 sec, TE=135 msec for PRESS or 30 msec for STEAM, NEX=2, NS=48, Sl=2048, and SW=2500 Hz. Using home-built endovaginal and endorectal coils, excellent T1- and T2-images were obtained to visualize early cervical and prostate tumors. 3D volume localized in vivo IH MRS was useful to differentiate the cancerous tissue from the normal tissue.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• 한국식품조리과학회지
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• 제22권4호통권94호
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• pp.419-427
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• 2006

The purpose of this study is to promote the substitution of rice flour for wheat flour in making bread and thus the consumption of rice by examining the effect of particle size of rice flour on leavening rice bread. For this purpose, several experiments were carried out. With regard to particle size distribution, 59.45% of wheat flour had passed 200 mesh and 3 kinds of rice flour milled to penetrate into 20, 35, and 45 mesh (S1, S2 and S3) had passed 21.88%, 33.1% and 36.38% of those for 200 mesh, respectively. To leaven the rice flour dough to bread, 25% of vital gluten was needed. To determine the optimal water quantity for rice bread dough, the hardness of wheat and rice flour dough was measured by rheometer. The appropriate water quantity for S1, S2 and S3 was set at 285 ml , 295 ml and 335${\sim}$340m1, respectively. The loaf volume index of the wheat flour bread was 6.24, while that of and rice flour bread S1, S2 and S3 was 5.38, 5.50 and 5.75, respectively. These results indicated that the loaf volume index of rice flour bread is lower than that of wheat flour bread, but that the volume of rice flour bread was increased with fuel particle size of rice flour. Scanning electron microscopy (SEM), image of the wheat bread tissue at a magnification of 35 times showed long, large, oval-shaped, air cells and thin cell membrane, as well as small air cells, whereas the images of rice flour showed angular, circular, air cells and rough and thick cell membrane. The size and number of air cells in the rice bread were larger in S2 and S3 with fuel particle flours than in S1. In particular, the bread made with S3 contained many air cells that were as large as those in the wheat bread were. In addition, when the inner cell wall was magnified 1500 times, almost no small air cell was observed in C and S3, whereas many fine air cells were observed in the cell wall of S1 and S2.

• 한국식품영양과학회지
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• 제19권6호
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• pp.617-624
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• 1990

유과제조에 좋은 특성을 갖는 일반계 찹쌀(품종： 신선)을 이용하여, 유과의 기업적 생산에 필요한 유과의 제조조건 및 팽화기작 추적 시험을 실시하였다. 유과 반데기 제조를 위한 증자시간은 증기가열로 5, 10, 15, 30, 45, 60분 처리에서 15분이 가장 적당하였고. 반죽의 수분함량은 48, 51, 53%를 시험한 결과, 48% 수준에서 조직이 가장 치밀하였다. 꽈리치는 시간은 1, 3, 4분간에 유의적인 차이가 없이 품질이 우수하나. 전혀 꽈리치기를 하지 않은 처리구는 조직의 치밀성이 낮고, 경도가 아주 유약하였다. 습식 및 건식제 분등 제분방법별 고온처리에 의한 공정단순화 시도에서 습식제분이 건식제분보다 팽화율이 높았으나, 고온처리 시간이 길어질수록 팽화율이 낮아졌고, 환원당량도 증가하여 전분의 분해가 이루어짐을 알 수 있었고. 이들이 유과의 팽화에 부정적인 영향을 주었으나. 각종 두류를 첨가한 결과 단백질 함량이 높아짐에 따라 유과특성이 개선되었다. 반데기는 장기저장시 RM에 따라 흡습정도가 달라졌고, 저장기간에 따라 팽화후 유과 바탕의 품질은 열화 되었다. 유과제조시 주류로서 막걸리, 소주, 청주를 각각 다른 양 첨가하여 품질을 비교한 결과, 첨가량이 중량비로 15%에서 30%로 증가함에 따라서 팽화율 및 조직특성이 다소 향상되었다.

• 터널과지하공간
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• 제16권3호
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• pp.259-276
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• 2006

큰 초기응력을 받는 암반에서의 파괴 과정은 굴착경계에 평행하게 발생하는 응력 유도 균열에 의해 지배된다. 특히 지압의 절대크기가 암반 강도의 일정 비율 이상이 되면 응력 집중에 의한 암반의 취성 파괴를 유발하고, 이러한 현상은 터널 굴착 시 발생하는 파괴음과, 굴착면에 평행한 형태로 암편이 탈락하는 취성파괴 현상을 동반한다. Mohr-Coulomb과 같은 기존의 구성 모델은 일반적으로 마찰각과 점착력을 일정한 값으로 가정하므로, 점진적인 암반의 취성파괴 현상을 모사하기 어렵다. 본 논문에서는 일반적인 수치해석 코드에서 취성파괴를 잘 모의할 수 있는 것으로 알려진 CW-FS 모델을 사용하여 유류 저장공동 주변 암반에 대한 수치해석을 실시하고, 그 결과를 선형 Mohr-Coulomb 모델의 결과와 비교하였다. 또한 마찰각과 점착력 성분의 전단 소성변형률 한계를 변화시키면서 해석을 실시하여, 유류 저장공동에서 관찰된 취성파괴와 비슷한 양상을 보이는 해석 결과를 찾아보았다. 결과적으로 CW-FS 모델은 견고한 암반에서의 취성파괴를 모의하는데 있어 적절한 해석방법이라는 것을 알 수 있었다.

• Maxillofacial Plastic and Reconstructive Surgery
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• 제42권
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• pp.14.1-14.11
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• 2020

Background: The purpose of this study is to introduce our modified disc plication technique using MITEK mini anchors and to evaluate the clinical outcome for patients with internal derangement (ID) of the temporomandibular joint (TMJ). Patients and methods: We evaluated 65 joints in 46 patients, comprised 32 women and 14 men, who first visited the Asan Medical Center from December 2012 to December 2016. The age of the patients ranged from 14 to 79 years, with a mean age of 36.6 years. The patients presented with joint problems including pain, joint noise, and mouth opening limitation (MOL). Patients who met our inclusion criteria underwent unilateral or bilateral disc repositioning surgery with our minimally invasive disc plication technique using MITEK mini anchors and No. 2-0 Ethibond^® braided polyester sutures. The variables taken into account in this study were the range of maximum mouth opening (MMO), painful symptoms (evaluated with the visual analog scale, VAS), and the type of noise (click, popping, crepitus) in the TMJ. Results: Preoperative examination revealed painful symptoms in 50.7% (n = 35) of the operated joints (n = 69) and the presence of clicks in 56.5% (n = 39). Postoperative examination revealed that 4.3% (n = 3) of the operated joints had painful symptoms with lower intensity than that in the preoperative condition. Additionally, 17.4% (n = 12) had residual noise in the TMJ, among which two were clicking and the other 10 had mild crepitus. The intensity of the postoperative residual noise was significantly decreased in all cases compared to that in the preoperative condition. Among patients with MOL below 38 mm (n = 18), the mean MMO was 31.4 mm preoperatively and 44.2 mm at 6 months postoperatively, with a mean increase of 13.8 mm. A barely visible scar at the operation site was noted during the postoperative observation period, with no significant complications such as facial palsy or permanent occlusal disharmony. Conclusion: Subjective symptoms in all patients improved following the surgery. TMJ disc plication using MITEK mini anchors with our minimally invasive approach may be a feasible and effective surgical option for treating TMJ ID patients who are not responsive to conservative treatment.

• 한국콘텐츠학회논문지
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• 제21권10호
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• pp.138-148
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• 2021

<스위트홈>의 기본 서사는 감염 증세를 보인 아파트 입주민들이 외부와 단절된 공간 속에서 괴물과 싸우며 생존하는 이야기이다. 이 논문은 넷플릭스 오리지널 드라마 <스위트홈> 서사를 분석하여 그 특징을 밝히고, 작중 서사의 중핵인 감염에 따른 윤리 문제를 다룬 것이다. 논의 결과는 다음과 같다. 첫째, <스위트홈>은 서사분석을 통해 감염에 따른 인간과 괴물의 경계가 허물진 드라마이다. 감염에 따른 묵시론적 세상이 전개되는 양상을 시각 이미지를 통해 제시하였으며, 주된 감염 요인은 타자를 지배하고자 하는 인간의 욕망과 분노임을 보여주었다. 이 드라마는 작중 인물들이 연대하기도 하고 타자를 이용하는 이중성이 나타난다. 이러한 이야기는 2000년대 이후 인간과 괴물의 경계가 사라진 시대를 반영한다. 둘째, <스위트홈>은 감염 이후 나타난 타자의 윤리가 폭력적이며 전체주의로 귀결될 수 있음을 보여준 드라마이다. 아파트 입주민을 감염인으로 간주하고 군대를 동원하여 사살하는 장면은 국가 권력이 폭력적으로 제시된다. 이 상황에서 아파트 입주민은 자신의 지난 행위를 성찰하고 타자를 포용한다. 그러나 작중 인물들이 보여준 이타적인 희생이 자칫 2000년대 청년세대의 불만과 분노를 덮을 수도 있다는 점에서 <스위트홈>은 문제적인 드라마로 볼 수 있다.