• 근관절건강학회지
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• 제21권2호
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• pp.85-96
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• 2014

Purpose: The purpose of this study was to develop a training program for swallowing and to test its effect on swallowing capacity and nutritional status among nursing home residents with stroke. Methods: A swallowing training program was developed by literature review, expert validation and a pilot test. A pretest and posttest quasi-experimental study design with nonequivalent control group was used to evaluate the effectiveness of the program. Swallowing training was conducted for thirty minutes, three times a week for 8 weeks. Swallowing capacity including dysphagia screening score, swallowing symptom questionnaire and tongue pressure, and nutritional status including body mass index and mid arm muscle circumference were measured at the baseline and at 8 weeks. Results: The exercised-based swallowing training program consisted of oromotor exercise, expiratory muscle strength exercise and effortful swallow. The participants were 77.2 years old on average. At the completion of 8-week program, the experimental group showed better scores in dysphagia screening (p=.039) and swallowing symptom questionnaire (p=.004) and a significant increase in tongue pressure (p=.003). Conclusion: The exercised-based swallowing training program was safely applied to nursing home residents with stroke and showed a significant improvement of swallowing capacity. Further studies are needed to identify its effect on the nutritional status.

• International Journal of Fluid Machinery and Systems
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• 제1권1호
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• pp.155-168
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• 2008

This paper investigates a variable geometry (VG) mixed flow turbine with a novel, purposely designed pivoting nozzle vane ring. The nozzle vane ring was matched to the 3-dimensional aspect of the mixed flow rotor leading edge with lean stacking. It was found that for a nozzle vane ring in a volute, the vane surface pressure is highly affected by the flow in the volute rather than the adjacent vane surface interactions, especially at closer nozzle positions. The performance of the VG mixed flow turbine has been evaluated experimentally in steady and unsteady flow conditions. The VG mixed flow turbine shows higher peak efficiency and swallowing capacity at various vane angle settings compared to an equivalent nozzleless turbine. Comparison with an equivalent straight vane arrangement shows a higher swallowing capacity but similar efficiencies. The VG turbine unsteady performance was found to deviate substantially from the quasi-steady assumption compared to a nozzleless turbine. This is more evident in the higher vane angle settings (smaller nozzle passage), where there are high possibility of choking during a pulse cycle. The presented steady and unsteady results are expected to be beneficial in the design of variable geometry turbochargers, especially the ones with a mixed flow turbine.

• 동력기계공학회지
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• 제14권4호
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• pp.43-49
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• 2010

In the present study, optimization of throttle margin for high pressure turbine to be retrofitted or partially modified for power uprating or life extension in nuclear power plant, has been performed to increase the electrical output. Throttle margin for high pressure turbine is required to maintain all the time the rated power by opening more of governor valves whenever inlet pressure is decreased due to the tube plugging of steam generator. If throttle margin of high pressure turbine is too much compared to remaining lifetime, loss of electrical output due to pressure drop of governor valves is inevitable. On the contrary, if it is too little, the rated power operation can not be accomplished when inlet pressure of high pressure turbine is dropped after many years operation. So, throttle margin for high pressure turbine in nuclear power plant is compromised considering for the degradation of steam generator, governor valve capacity, manufacturing tolerance of high pressure turbine, future plan of power uprating, and remaining lifetime of power plant.

• Annals of Rehabilitation Medicine
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• 제42권6호
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• pp.798-803
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• 2018

Objective To investigate the relationship between peak cough flow (PCF), pulmonary function tests (PFT), and severity of dysphagia in patients with ischemic stroke. Methods This study included patients diagnosed with ischemic stroke, who underwent videofluoroscopic swallowing study (VFSS), PCF and PFT from March 2016 to February 2017. The dysphagia severity was assessed using the videofluoroscopic dysphagia scale (VDS). Correlation analysis of VDS, PFT and PCF was performed. Patients were divided into three groups based on VDS score. One-way ANOVA of VDS was performed to analyze PCF, forced vital capacity (FVC), forced expiratory volume in one second (FEV1), and age among the different groups. Results The correlation coefficients of VDS and PCF, VDS and FVC, and VDS and FEV1 were -0.836, -0.508, and -0.430, respectively, all of which were statistically significant at the level of p<0.001. The one-way ANOVA indicated statistically significant differences in PCF, FVC, FEV1, and age among the VDS groups. Statistically significant differences in VDS and age were observed between aspiration pneumoia and non-aspiration pneumonia groups. Conclusion Coughing is a useful factor in evaluating the risk of aspiration in dysphagia patients. Evaluation of respiratory and coughing function should be conducted during the swallowing assessment of patients with ischemic stroke.

• 한국식품조리과학회지
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• 제10권3호
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• pp.267-276
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• 1994

Recent epidemological observations suggested beneficial effects of dietary fiber on man's health. With the increased emphasis placed on the requirement for dietary fiber in the diet, there has been greater interest in successfully incorporating dietary fiber into food products. Hence, in this study, several dietary fibers such as cellulose, pectin, rice bran, barley bran and job's tears bran were incorporated into julpyun to determine their effects on some physical properties and sensory characteristics. Difference of water binding capacity(WBC) was found among dietary fiber sources. The WBC of pectin was highest and that of job's tears bran was lowest. The moisture contents of julpyun were increased as WBC of added dietary fiber sources was higher. In the rheometer measurement for julpyun added with dietary fiber, hardness of julpyuns added with cellulose and pectin was low. But, hardness of julpyun added cellulose was increased rapidly during storage at 4$^{\circ}C$. Springiness and gumminess wereshowed similar aspects to hardness. In the retrogradation speed by Avrami equation, the rate constant of julpyun added barley bran was low ao retrogradation occurred slowly. The results of sensory evaluation, julpyun added no dietary fiber showed good overall preference. Overall preference in sensory evaluation showed positive correlation with the after-swallowing and color.

• 한국식품조리과학회지
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• 제29권6호
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• pp.653-660
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• 2013

Acaiberry(Euterpe oleracea Mart.) was partially substituted from the formula for juak and the subsequent effects on the physiochemical and physical characteristics. And this study was carried out to standardize the recipe of acaiberry-juak. Acaiberry powder was added in 0(control), 1, 3 and 5% substitution ratios by weight per glutinous rice flour. Also, acaiberry puree was added in 3, 6 and 9% substitution ratios by weight water. The moisture contents showed juak with addition of acaiberry contents were lower then control. The diameter of the juak decreased with increasing levels of the added acaiberry powder and puree, whereas the height increased with increasing amount of the powder and puree. The Hunter colorimeteric L-values of the dough and acaiberry-juak decreased as the amount of acaiberry powder and puree increased. Hunter a and b-values both increased with increasing levels of the acaiberry powder and puree. Textural characteristics there were increase in hardness, springiness, chewiness as the amount of acaiberry powder and puree increased(p<.001). Cohesiveness were not significantly different as the level of acaiberry powder and puree increased(p<.001). The anti-oxidant capacity results, anthocyanin, DPPH radical scavenging activity, SOD-like activity, Nitrate-scavenging ability tended to increased by according to the addition acaiberry powder and puree(p<.001). As measured DSC, the onset temperature and enthalpy were accordingly increased during storage period as the acaiberry contents were higher then control. According to sensory evaluation results, the after swallowing, appearance, flavor, taste and texture of juak was acaiberry powder 1% and acaiberry puree 6% proper score is recorded. Overall acceptability of acaiberry juak powder 1%, puree 6% percent of the additives are also the highest mark in the sensory characteristics. Also aciberry powder addition of more than demonstrate a good reputation in the development juak will suggest more appropriate form of puree.