• Restorative Dentistry and Endodontics
• /
• v.29 no.5
• /
• pp.446-453
• /
• 2004

The aim of this study was to evaluate the shaping abilities of four different rotary nickel-titanium instruments with anticurvature motion to prepare root canal at danger zone by measuring the change of dentin thickness in order to have techniques of safe preparation of canals with nickel-titanium files. Mesiobuccal and mesiolingual canals of forty mesial roots of extracted human lower molars were instrumented using the crown-down technique with ProFile, $GT^{TM}$ Rotary file, Quantec file and $ProTaper^{TM}$. In each root, one canal was prepared with a straight up-and-down motion and the other canal was with an anticurvature motion. Canals were instrumented until apical foramens were up to size of 30 by one operator. The muffle system was used to evaluate the root canal preparation. After superimposing the pre- and post-instrumentation canal. change in root dentin thickness was measured at the inner and outer sides of the canal at 1. 3, and 5 mm levels from the furcation. Data were analyzed using two-way ANOVA. Root dentin thickness at danger zone was significantly thinner than that at safe zone at all levels (p < 0.05). There was no significant difference in the change of root dentin thickness between the straight up-and-down and the anticurvature motions at both danger and safe zones in all groups (p > 0.05). ProTaper removed significantly more dentin than other files especially at furcal 3 mm level of danger and safe zones (p < 0.05) Therefore, it was concluded that anticurvature motion with nickel-titanium rotary instruments does not seem to be effective in danger zone of lower molars.

• Food Science and Preservation
• /
• v.12 no.6
• /
• pp.591-599
• /
• 2005

This study was conducted to optimize the extraction conditions from cabbage by a response surface methodology. In extraction conditions based on the central composite design with variations, the ratio of solvent to sample ($10\~30$mL/g), ethanol concentration ($0\~100\%$) and extraction temperature ($35\~95^{circ}C$) coefficients of determinations ($R^2$) were 0.8162(p<0.1), 0.8173(p<0.1), 0.9374(p<0.01) and 0.9116(p<0.05) in extraction yield, electron donating ability, tyrosinase inhibition and SOD-like ability, respectively. Estimated extraction conditions for the maximizing yield, electron donating ability and SOD-like ability were $15\~30$ mL/g in ratio of solvent to sample, $40\~80\%$; ethanol concentration, and $50\~90^{\circ}C$ ; extraction temperature. Predicted values at the optimum condition (25 mL/g solvent to sample, $50\%$ ethanol concentration and $70^{\circ}C$ in extraction temperature) were in good agreement with observed values.

• Journal of the Korean Society of Costume
• /
• v.66 no.8
• /
• pp.14-32
• /
• 2016

This study examines the morphological expression type and formative characteristics of women's shoes designs that integrate 3D printing technology. The results of the study are as follows. First, the morphological expression types of contemporary shoes that integrate 3D printing technology express a structural form created by repetition. Second, it expresses a dynamic form, which combines organic curves that create an external volume. Third, it expresses a surrealistic form centered on an object with the creation of a unique shape that utilizes objects easily experienced in local surroundings. Fourth, it expresses a hybrid form on a partial derivation. Each of the other system's components are fused to create another beauty that develops a new value in a colorful variation on the shape of 3D printing shoes. The first formative characteristic of women's shoes designs that integrate 3D printing technology is continuity. This creates an invisible form of a new space through repetitive unidirectional layers with a gradual expansion of a unitary seamless curves. Second, it is an exaggeration. This exaggeration elicits an enormous aesthetic quality by structuring the outward space in the difference of the volume formed based on the maximization of a specific part and the volume of a line's atypical movement. Third, it is a decoration. It displays the beauty of a decoration that evokes a unique artistic inspiration by partial unification or a practical representation of a specific form. This can also be seen as superimposing a 3D printing figure that has an outstanding shape onto part of the fashion shoes. Fourth, it concerns a geometrical characteristic that formulates a new structure with rationality in combining basic shapes such as circles, triangles and squares with lines, hexagons and interconnected geometrical forms to create a multi-dimensional space for shoes in a systematic and unidirectional pattern.

• KSCE Journal of Civil and Environmental Engineering Research
• /
• v.38 no.3
• /
• pp.439-448
• /
• 2018

Conventional Earthquake Early Warning System (EEWS) detects the propagated P-wave from epicenter which should be achieved within 5 seconds to provide seconds to minutes of warning, allowing people to prepare for protective actions. EEWS in Korea is currently capable of providing a warning within 50 seconds after the primary P-wave detection, however, it is well-known that earthquake warning systems operating around Korean National Parks (KNP) have limited capability to fully monitor earthquake events. This study, therefore, presents a strategy to quantify the potential vulnerability to earthquake hazards by superimposing the distribution of Korea Integrated Seismic System (KISS) and the discretized map of KNP. Total 22 national parks are evaluated, and the results suggest that the improvement of the on-site systems should be necessitated for Gyoengju, Gyeryongsan, Songnisan, Gayasan, and Deogyusan national parks, whereas enhancement of regional systems is required for Bukhansan national park.

• School Mathematics
• /
• v.17 no.1
• /
• pp.35-46
• /
• 2015

In this paper, the teaching contents for angle and measure of an angle in elementary mathematics textbook between Korea and Japan were compared. From this comparison, the following five suggestions were presented as implications to improve the teaching contents for angle and measure of an angle in elementary mathematics textbook in Korea. First, it is necessary to reconsider the way of the definition of angle. There is no use of half line in elementary mathematics, except when to define angle, and the way to define angle and the way to define right angle are not consistent. Second, considering to associate the turning of plane geometrical figures to the $90^{\circ}$, $180^{\circ}$, $270^{\circ}$, $360^{\circ}$ is necessary, and associating them is connected to dealing with point-symmetrical shapes in the fifth grade. Third, there is a need to deal with "the measures of angles are same." in comparing angles. This is possible by superimposing two angles in comparing the measures of them. Fourthly, it is necessary to consider the introduction of the rotational angle. Dealing with the $360^{\circ}$ as the rotational angle is related to explaining that the sum of measures of interior angles in quadrangle is $360^{\circ}$. Fifth, it is necessary to be connected with middle school mathematics curriculum. The term 'straight angle' is used in middle school, and to obtain the sum of the measures of the interior angles of a regular polygon is the contents to be dealt with in middle school.

• Korean journal of food and cookery science
• /
• v.22 no.1 s.91
• /
• pp.22-29
• /
• 2006

Yogurt base was prepared from milk powder $(14\sim18%)$ to which was added 0.4% Saururus chinensis (Lour.) Bail water extract (SCE) and fermented with lactic acid bacteria (a mixed strain of Streptococcus thermophilus and Lactobacillus bulgaricus) at $37^{\circ}C$ for 24 hr. The viscosity of the yogurt added SCE (SCE yogurt) made from 18% milk was higher than that of SCE yogurt containing $14\sim16%$ milk, whereas the pH and titratable acidity of the SCE yogurt were not significantly different on the range of milk contents. The optimal milk concentration for SCE yogurt manufacture was 18%. In order to optimize the preparation of dressing from SCE yogurt, the central composite design was conducted in terms of the yogurt (30, 40, 50, 60, 70 g), the mayonnaise (6, 12, 18, 24, 30 g) and the salt (0.1, 0.3, 0.5, 0.7, 0.9 g) contents. Sensory evaluation was performed and evaluated using a response surface methodology. The optimum ingredient ratio for SCE yogurt dressing was determined to be 61.2% of yogurt, 23.5% of mayonnaise, 0.58% of salt, 0.58% of honey, 1.75% of mustard, 0.23% of Tabasco pepper sauce, 0.94% of wine and 0.04% of white pepper.

• Progress in Medical Physics
• /
• v.23 no.3
• /
• pp.127-137
• /
• 2012

A conversing beam is firstly designed for radiosurgery by a neurosugern Lars Leksell in 1949 with orthogonal x-rays tube moving through horizontal moving arc to focusing the beam at target center. After 2 decades he composits 201 source of the Co-60 for gamma knife which beams focused at locus. Sveral linac-based stereotactic radiosurgery using the circular collimated beam which size range for 0.4~4.0 cm in a diameter by non-coplanar multiarc have been developed over the decades. The irregular lesions can be treated by superimposing with several spherical shots of radiation over the tumour volume. Linac based techniques include the use of between 4 and 11 non-co-planar arcs and a dynamic rotation technique and use photon beam energies in the range of 6~10 MV. Reviews of the characteristics of several treatment techniques can be found in the literature (Podgorsak 1989, Schell 1991). More in recent, static conformal beams defined by custom shaped collimators or a mini- or micro-multileaf collimator (mMLC) have been used in SRS. Finally, in the last few years, intensity-modulated mMLC SRS has also been introduced. Today, many commercial and in-house SRS programs have also introduced non-invasive immobilization systems include the cyberknife and tomotherapy and proton beam. This document will be compared the characteristics of dose distribution of radiosurgery as introduced gamma knife, BrainLab include photon knife in-house SRS program and cyberknife in currently wide used for a cranial SRS.

• Journal of the Korean Applied Science and Technology
• /
• v.34 no.3
• /
• pp.451-460
• /
• 2017

This study optimized the extraction of antioxidants from Gugija (Lycium chinensis Mill). To determine operational parameters, including ethanol concentration ($X_1$, 0~80%) and extraction time ($X_2$, 1~5 hr), response surface methodology was applied to monitor yield, anthocyanins, flavonoids and DPPH radical scavenging activity. Coefficients of determinations ($R^2$) of the models were range of 0.8645~0.9859 (p<0.01~0.1) in dependant parameters. Yield of Gugija extracts was maximized 23.12% in extraction conditions of 4.22 h at 8.25% ethanol. Anthocyanins was maximized 1.43 (OD in 530 nm) in extraction conditions of 3.06 h at 79.98% ethanol. Flavonoids was maximized $3,100{\mu}g/100g$ in extraction conditions of 3.37 h at 67.02% ethanol. DPPH radical scavenging activity was maximized 96.93% in extraction conditions of 1.67 h at 69.81% ethanol. Optimum extraction conditions (2.5 h extraction at 70% ethanol) were obtained by superimposing the contour maps with regard to anthocyanins, flavonoids and DPPH radical scavenging activity of Gugija. Maximum values of anthocyanins, flavonoids and DPPH radical scavenging activity in optimum extraction condition were 1.0080 (OD in 530 nm), $3,145{\mu}g/100g$, 96.96%, respectively. But values of anthocyanins, flavonoids and DPPH radical scavenging activity in water extraction condition (1 h at water) were 0.4652 (OD in 530 nm), $1,633{\mu}g/100g$, 86.98%, respectively.

• Korean Journal of Cognitive Science
• /
• v.25 no.3
• /
• pp.259-276
• /
• 2014

Artists such as Duchamp and Balla tried to portray moving objects on static canvases by superimposing snapshots of moving objects. Previously, our group showed the influence of prior experience on brain responses within a motion-sensitive area MT+ to abstr act paintings with or without implied motion. In the present study, we went further to investigate whether the differential MT+activation between observers is originated from differential eye movement patterns. Prior experience was defined operationally with major in art. In addition, we examined whether perceiver's awareness of artist's intention concerning the implied motion, as well as expertise in art, affects the way he/she views the artwork. Results showed that the number and the duration of fixation on the abstract paintings tended to differ between participants based on art major. The awareness of artist's intention was not related to such differences. In contrast, observers' awareness of artist's intention of implying motion affected eye movement patterns in specific regions of the abstract paintings where the motion was portrayed. In other words, observers with awareness focused more on the parts of paintings portraying motion and moved their eyes in the direction corresponding to the direction of moving objects than observers without awareness. Expertise was not related to such specific eye movement patterns. The present study implies that art expertise and awareness of artist's intention play differential roles in observers' perception of paintings with implied motion. Namely, it suggests that expertise is related to the overall perception of paintings, while awareness of implied motion is related to perception of the specific spatial information in those paintings.

• Food Science and Preservation
• /
• v.17 no.1
• /
• pp.66-71
• /
• 2010

In the Joseon Dynasty, various fruit teas were popularized to promote health, with spread of Donguibogam and Hyangyag gugeupbang. As interest in fruit tea has recently increased, studies on its manufacture have become necessary. We used response surface analysis for rediscovery and commercialization of grape tea. Major materials of traditional grape tea are grape juice, pear juice, ginger juice, and honey, and the sugar contents of these materials were 12.3, 14.1, 3.3 and 75 $^{\circ}Brix$, respectively. When sensory examinations were conducted with subjects aged 40-60 years, the difference between dilution ratios of 100% and 150% was not significant, but tea diluted by 150% showed somewhat higher scores than did tea diluted by 100%. Ginger taste and sweetness were found to have the greatest effect on overall acceptance. Regression analysis on color, flavor, taste, and overall acceptance values, with reference to ginger juice and honey as independent variables, revealed that the $R^2$ values were 0.8411, 0.6717, 0.9499, and 0.9015, respectively. Contour maps were superimposed to obtain an optimal combination of ingredients for traditional grape tea, and the indicated levels of ginger juice and honey were 0.46-0.69% and 3.85-5.20%, in combination with grape juice, pear juice, and water concentrations of 28%, 9% and 60% (all w/w), respectively. Thus, it is now possible to prepare traditional grape tea.