• Journal of Venture Innovation
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• v.1 no.2
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• pp.123-139
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• 2018

The research and the experiments were on physicochemical characteristics of Makgeolli based on input timing of Nuruk in the brewing processes, i.e., making mitsul with step-1/step-2 mashing, and making Takju with step-3 mashing, to establish the optimal conditions required for Makgeolli by checking the change of physicochemical characteristics and by inspecting culture characteristics based on input timing of Nuruk. When testing the physicochemical characteristics of mitsul(step-1/step-2), pH and acidity were reduced drastically on Day 1 of culture with step-1 mashing and the trend continued until Day 2 of culture, while there was no large change since then. In the sensory test, the aroma was the highest in M3 at 4.47, the acerbic taste was the highest in M3 at 3.65, the sweet taste was the highest in M1 at 3.88, and the feel in the mouth was the highest in M1 at 3.59. Overall preference encompassing aroma and taste was the highest in M3 at 3.71.

• Journal of Physiology & Pathology in Korean Medicine
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• v.27 no.2
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• pp.233-238
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• 2013

The development of healthy beverages are increasing by big concerns for well-being. The aim of this study is to develop cultivated wild ginseng-Kyungohkgo (CKOG) beverage using cultivated wild ginseng instead of natural wild ginseng for Kyungohkgo. To examine physiochemical properties of CKOG beverage, pH, degree Brix, acidity, Huntor color, particle size and sedimentation volume were measured. When compared with commercial KOG beverage, CKOG beverage was lower in pH, acidity, particle size and higher in sedimentation volume. In the sensory evaluation of CKOG beverage, the best recipe of healthy CKOG beverage was 20% CKOG, 5.7% honey, 0.2% citric acid and 74.1% of water. In stability testing, pH, degree Brix, acidity, Huntor color of CKOG beverage was not changed, microbes in CKOG beverage was not detected for 60 days. These results suggest that CKOG may have a possibility of development as healthy beverage.

• Journal of Korean Neurosurgical Society
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• v.55 no.6
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• pp.370-374
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• 2014

To present a case of cauda equina syndrome (CES) caused by chronic inflammatory demyelinating polyneuropathy (CIDP) which seemed clinically similar to Charcot-Marie-Tooth disease type1 (CMT1). CIDP is an immune-mediated polyneuropathy, either progressive or relapsing-remitting. It is a non-hereditary disorder characterized by symmetrical motor and sensory deficits. Rarely, spinal nerve roots can be involved, leading to CES by hypertrophic cauda equina. A 34-year-old man presented with low back pain, radicular pain, bilateral lower-extremity weakness, urinary incontinence, and constipation. He had had musculoskeletal deformities, such as hammertoes and pes cavus, since age 10. Lumbar spine magnetic resonance imaging showed diffuse thickening of the cauda equina. Electrophysiological testing showed increased distal latency, conduction blocks, temporal dispersion, and severe nerve conduction velocity slowing (3 m/s). We were not able to find genetic mutations at the PMP 22, MPZ, PRX, and EGR2 genes. The pathologic findings of the sural nerve biopsy revealed thinly myelinated nerve fibers with Schwann cells proliferation. We performed a decompressive laminectomy, intravenous IgG (IV-IgG) and oral steroid. At 1 week after surgery, most of his symptoms showed marked improvements except foot deformities. There was no relapse or aggravation of disease for 3 years. We diagnosed the case as an early-onset CIDP with cauda equine syndrome, whose initial clinical findings were similar to those of CMT1, and successfully managed with decompressive laminectomy, IV-IgG and oral steroid.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.1-8
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• 1995

This study attempted to standardize recipe for preparation of Korean foods such as Kalbi tang (beef rib soup), Yukgaejang (Hot meat soup), and Seolnong tang (meat soup). We examined food amount included in recipes which were used by 3 groups such as cookbooks, food service institutions, and restaurants. 1. The first step in standardizing recipe, we analyzed cooking methods from 3 sources, then investigated to them about soups. Kalbi tang was investigated from 10 kinds of cookbooks, 9 places of food service institutions, and 3 places of restaurants. Yukgaejang was investigated from 13 kinds of cookbooks, and 18 places of food service institutions, and Seolnong tang was examined from 7 kinds of cookbooks, 5 places of food service institutions, and 2 places of restaurants. 2. The product which was made by standardized recipe was evaluated suitable for using by sensory panels, the recipe adjusted to the quantities and modified. When the testing was compeletly, the total yield volumn and portions by ten persons were determined as well as material weights and procedures, and the recipe was ready to be set up. For examples, standardized recipes for preparations of Kalbitang, Yukgaejang, and Seolnong tang were as followed; Yield volumn after cooking was 6.5 kg, optimum service temperature was 70$^{\circ}C$, preparation time was 6 or 10 hours for 10 persons, and service volumn per one person was 650 g, and it was presented weight of food materials, procedures, as well as references and cautions. We have in hand try to standardize recipe for preparation about several foods, for the sake of setting up it about Korean foods especially on the focus of soups. We expect that it will be general use of education for cooks as well as application in food service institutions, and does us good of cooking, saving times, economical benefits by regulating materials.

• The Korean Journal of Food And Nutrition
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• v.30 no.1
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• pp.19-30
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• 2017

In this study, the quality characteristics of noodles containing different amounts of germinated black quinoa were investigated. The powder of black quinoa with the highest antioxidative activation was selected; and composite flour was prepared with 0%, 5%, 10%, 15%, and 20% of germinated black quinoa powder to produce the noodles. We evaluated the quality and sensory characteristics of the noodles, including pH, salinity, water absorption rate, volumetric expansion rate, turbidity, chromaticity, extensibility, and texture. With regards to the quality characteristics of noodles with added germinated black quinoa, the pH and salinity decreased with increasing percentage of added germinated black quinoa (p<0.001). Increasing the percentage of added germinated black quinoa resulted in decreased water absorption (p<0.01) and volumetric expansion rates and increased turbidity of the cooked noodles (p<0.001). In terms of the chromaticity, L and b values decreased and a value increased with the increasing percentage of added germinated black quinoa (p<0.001). For the texture, hardness (p<0.001), adhesiveness (p<0.01), springiness (p<0.01), chewiness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.05) decreased as the percentage of added germinated black quinoa increased; while extensibility (p<0.001) increased. Consumer testing results indicated that the noodles with 15% of added germinated black quinoa showed the best results. Collectively, the evaluation of quality characteristics and consumer acceptability indicated that adding 15% of germinated black quinoa to produce noodles is optimal.

• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.9
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• pp.179-185
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• 2013

In this paper, the RTA-ERP(Response Time Aligned-Evoked Relative Potential) was modelled to analyze the effect of motor activation pattern in response to visual sensory stimuli. Simon effect was analysed using the amplitude response of RTA-ERP and measured response time. The 'odd number' experiments, which identify an odd number mixed with same numbers, was performed with 15 healthy adult participants(9 males and 6 females, whose mean age of 31) for 7 minutes for each participant. Throughout experimentation, we observed that the proposed RTA-ERP can compensate the timing variation due to different neural processing procedures in the brain, and shows enhanced LRP(Lateralized Readiness Potential) and Pe(Error Related Positivity). Regarding to 'congruence' and 'incongruence' testing patterns, the amplitude of RTA-ERP and the response time for the 'congruence' are $0.03{\mu}V$ larger, and 43 ms faster than those for the 'incongruence', respectively. The amplitude characteristics of RTA-ERP, obtained by synchronizing the onset times with respect to response time, corresponds more likely to that of P300 in the ERP pattern (the characteristics of the Simon effect).

• CELLMED
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• v.2 no.1
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• pp.10.1-10.6
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• 2012

Acupuncture works by stimulating peripheral sensory nerves and their endings causing an increase in cutaneous blood flow and microcirculation, as well as release of neurotransmitters, neuropeptides, and hormones. SP6 Patch is a nanoscale nontransdermal device that mildly stimulates Stomach 36 (zusanli) and other acupuncture points. As stimulation of these points has been indicated to have an effect on hypothalamic function, it is of great research interest to investigate the effect of SP6 Patch on the physiology of organs that are affected by hypothalamic regulation. Bioelectrical tissue impedance data indicative of cellular physiologic organ function, using an Electro Interstitial Scan (EIS) system, were acquired from hypothalamus, pancreas, liver, intestines, kidneys, thyroid and adrenal glands in 10 (1 male, 9 females) volunteers while wearing the SP6 Patch daily for 1 week. EIS testing was performed at baseline with no patch, 30 min after wearing the patch, and after wearing the patch 12 h/day for 1 week. Subjects were instructed to keep well hydrated during the study period. All subjects served as their own control. The hypothesis was: The SP6 Patch worn 12 h/day on the Stomach 36 acupuncture point for 1 week, may significantly improve cellular physiologic functional status of different organs measured by EIS. All tested organs achieved significant improvement in their functional physiologic status after wearing the SP6 Pach 12 h/day for 1 week compared to baseline with an overall average statistical power > 89%. Based upon these results the hypothesis was accepted as true.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.421-427
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• 2013

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers' tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.

• Smart Structures and Systems
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• v.26 no.4
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• pp.495-506
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• 2020

Monitoring of complex processes faces several challenges mainly due to the lack of relevant sensory information or insufficient elaborated decision-making strategies. These challenges motivate researchers to adopt complex data processing and analysis in order to improve the process representation. This paper presents the development and implementation of quality monitoring framework based on a model-driven approach using embedded artificial intelligence strategies. In this work, the strategies are applied to the supervision of a microfabrication process aiming at showing the great performance of the framework in a very complex system in the manufacturing sector. The procedure involves two methods for modelling a representative quality variable, such as surface roughness. Firstly, the hybrid incremental modelling strategy is applied. Secondly, a generalized fuzzy clustering c-means method is developed. Finally, a comparative study of the behavior of the two models for predicting a quality indicator, represented by surface roughness of manufactured components, is presented for specific manufacturing process. The manufactured part used in this study is a critical structural aerospace component. In addition, the validation and testing are performed at laboratory and industrial levels, demonstrating proper real-time operation for non-linear processes with relatively fast dynamics. The results of this study are very promising in terms of computational efficiency and transfer of knowledge to manufacturing industry.

• Journal of Science and Technology Studies
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• v.20 no.1
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• pp.1-38
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• 2020

This paper examines how South Korean government regulators and environmental scientists endeavored to improve the environmental quality of Seoul in preparation for the Olympic Games in 1988. When Seoul was nominated as a host city of the Summer Games in 1981, it was suffering from severe environmental pollution. The municipal government of Seoul and the Ministry of Environment initiated a series of pollution survey projects, which were followed by relevant regulatory procedures. One of the outcomes of these projects was the beginning of odor pollution regulation that used the Environmental Official Testing Method. Although the Pollution Prevention Act of 1963 made odor pollution such as unpleasant order, stench, and stink subject to environmental regulation, proper administrative procedures to reduce odor pollution were not in place until the 1980s. In order to reduce odor pollution in urban areas, governmental officers and environmental scientists tried to regulate odor-causing chemicals from factories. In June 1988, however, severe odor pollution was detected not from factories but from unregulated areas in Seoul, such as the waterside parks of the Han river, the downtown, and the marketplaces. The local regulators and scientists were concerned that the odor pollution could make a "wrong" impression on foreign athletes and visitors about the degree of "modernity" of Korea. This paper shows that the 1988 Summer Olympics was a transition point in the early history of odor regulation in South Korea, when the scope of odor regulation could be expanded.