• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.28 no.2
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• pp.89-95
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• 2017

Background and Objectives : High-speed videolaryngoscopy (HSV) is the only technique that captures the true intra-cycle vibratory behavior of the vocal folds by capturing full images of the vocal folds. However, it has problems of no immediate feedback during examination, considerable waiting time for digital kymography (DKG), recording duration limited to a few seconds, and extreme demands for storage space. Herein, we demonstrate a new post-processing method that converts HSV images to two-dimensional digital kymography (2D-DKG) images, which adopts the algorithm of 2D videokymography (2D VKG). Materials and Methods : HSV system was used to capture images of vocal folds. HSV images were post-processed in Kay image-process software (KIPS), and conventional DKG images were retrieved. Custom-made post-processing system was used to convert HSV images to 2D-DKG images. The quantitative parameters of the post-processed 2D-DKG images was validated by comparing these parameters with those of the DKG images. Results : Serial HSV images for all phases of vocal fold vibratory movement are included. The images were converted by the scanning method using U-medical image-process software. Similar to conventional DKG, post-processed 2D DKG image from the HSV image can provide quantitative information on vocal fold mucosa vibration, including the various vibratory phases. Differences in amplitude symmetry index, phase symmetry index, open quotient, and close quotient between 2D-DKG and DKG were analyzed. There were no statistical differences between the quantitative parameters of vocal fold vibratory movement in 2D-DKG and DKG. Conclusion : The post-processing method of converting HSV images to 2D DKG images could provide clinical information and storage economy.

• Journal of Korean Physical Therapy Science
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• v.10 no.2
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• pp.17-28
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• 2003

The aim of this study was to investigate the effects of treadmill gait training on the functional characteristics and the temporal-distance parameters of gait in hemiplegic patients, as compared with conventional gait training. The subjects of this study were 32 hemiplegic patients who had been admitted or were visited out-patients at Kangdong Sacred Heart Hospital, Hallym University, from March 3 through April 25, 2003. These subjects were randomly divided into treadmill gait training group or conventional gait training group. We evaluated the gait ability, motor functions, muscle strength, spasticity, physiological cost index, and temporal-distance parameters. We analyzed the changes between pre and post training in each groups, and the difference between two groups. Temporal-distance parameters were obtained using the ink footprint method and then energy consumption using physiological cost index. The results were as follows: 1. After a six-week training, treadmill gait training group significantly improved, as. compared to pre-training, in gait ability, motor functions for the leg and trunk and gross function, muscle strength of the lower limb, gait speed, cadence, step length both on the affected and on the unaffected side, step length symmetry, and energy consumption(p<0.05). 2. After a six-week training, conventional gait training group significantly improved, as compared to pretraining, in gait ability, motor functions for the leg and trunk, muscle strength of the lower limb, spasticity the upper limb, gait speed, cadence, step length both on the affected and on the unaffected side, and energy consumption(p<0.05). 3. After a six-week training, the treadmill gait training group significantly improved, as compared to the conventional gait, training, in gait speed and step length on the unaffected side. These results show that treadmill gait training was improved gait speed and step length on the unaffected side of hemiplegic patients, as compared with conventional gait training. Further research is needed to confirm the generalization of these findings and to identify which hemiplegic patients might benefit from treadmill gait training.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.83-89
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• 2017

Dangyuja (Citrus gradis), a native citrus fruit of Jeju Island, has sour and bitter tastes. Dangyuja is rich in dietary fiber and enhance antioxidant activity. In this study, sponge cake was prepared by adding Dangyuja peel powder, and its quality characteristics were investigated. The freeze-dried Dangyuja peel powder was added to sponge cakes at a content of 0% (control), 2% (DP2), 4% (DP4), 6% (DP6) and 8% (DP8) of wheat flour weight. The specific gravity and baking loss of dough tended to increase with the amount of Dangyuja peel powder added, but the pH value as well as volume index of the cake were decreased. The symmetry index of cake tended to increase. Color values of sponge cake crust showed no significant difference, but L value and a value of crumb were decreased. The hardness and chewiness were increased with adding Dangyuja peel powder. Springiness was the highest at DP2 (91.79%). Cohesiveness did not showed significant difference among all samples. In a consumer preference test, cake groups with Dangyuja peel powder was higher than DP0 in color, texture, and overall acceptability. From these results, it was concluded that Dangyuja affects characteristics of sponge cakes. When making Dangyuja peel sponge cakes, it is suitable for adding 4% Dangyuja peel powder.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.871-876
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• 2003

Yellow layer cakes were prepared with flour that was partially substituted with mulberry leaf powder (at the levels of 4, 8, 12, 16 and 20%). Batter viscosity increased with increasing substitution levels while specific gravity decreased. The specific volume of the cake increased as batter viscosity increased, except at 20% substitution. Substituting mulberry leaf powder for flour also resulted in decreased lightness and yellowness and increased redness of the cake crumbs. The volume index and uniformity index were not influenced by the addition of mulberry leaf powder, while the symmetry indexes of cakes with 16% and 20% powder were lower than the control. The hardness of cakes substituted with mulberry leaf powder was lower than that of the control during 10 days of storage. Sensory characteristics, including cell size and cell uniformity, were adversely affected with substitution levels of 16% and 20%. The addition of mulberry leaf powder did not influence softness, but affected moistness significantly.

• Food Engineering Progress
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• v.15 no.3
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• pp.269-275
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• 2011

The baking performance of yacon powder as a value-added food ingredient was investigated in a model system of sponge cakes. Yacon powder was incorporated into cake batter at 5 levels (0, 10, 20, and 30%, w/w) by replacing equivalent amount of wheat flour. The specific gravity of batter increased significantly while pH decreased significantly with the increase in yacon powder content (p < 0.05). The specific volume and moisture content of sponge cakes decreased while baking loss increased (p < 0.05). Volume of the cakes decreased with higher amount of yacon powder in the formulation as indicated by the decrease in the volume index. The symmetry index was not affected by the amount of yacon powder in the formulation (p > 0.05). Sponge cakes became darker and firmer with increase in yacon powder content (p < 0.05). Finally, the consumer acceptance test indicated that incorporation of yacon powder up to 20% in the formulation of sponge cakes did not significantly influence the consumers' overall acceptability.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.203-209
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• 2021

The quality characteristics of yellow layer cakes produced by different methods of buckwheat powder addition (0, 10, 20, 30, 40) were investigated. The specific gravity of the dough increased as the amount of buckwheat powder added increased. Regarding the color of the crumb of cake, the L value and b value(yellowness) were lower as the amount of buckwheat powder added increased, but the a value(redness) increased. The cake volume tended to decrease as the amount of buckwheat powder added increased. The cake symmetry index and uniformity index were not significantly different from those of the control group, but the baking loss rate was slightly lower when buckwheat powder was added. The hardness was significantly higher than that of the control as the amount of buckwheat powder added increased. A sensory test showed that the taste had a high score when 20% buckwheat powder was added, and texture and overall acceptance were not significantly different from the control group until 20% buckwheat powder was added. Therefore, when a part of wheat flour is replaced with buckwheat powder to produce a yellow layer cake, it is possible to produce a product with improved cake quality and symbolic characteristics when a buckwheat powder 20% level is added.

• Korean Journal of Applied Biomechanics
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• v.25 no.4
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• pp.423-429
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• 2015

Objective : The purpose of this study was to investigate the effects of a body alignment correction program on asymmetrically developed squash players. Method : 30 experienced squash players who showed asymmetric body development, after evaluation of moire topography contour line shape, were involved in the experiment. All of them were right-handed and had more than five years of experience playing squash. Variables of body composition, moire topography and EMG were statistically compared between pre- and post- application of the 12-week body alignment correction program. The program consisted of 10-minute, left-handed forehand and backhand drive movements and 36 minutes performing 12 different yoga postures. Results : First, the body alignment correction program showed significant effects on the total weight, body fat percentage, and body mass index of the participants. Second, a decrease of right side inclined angles and an increase of left side inclined angles might result in a higher left-right symmetry rate and a better left-right balance; however the data was not statistically significant. Third, the EMG left-right deviation of erector spinae and latissimus decreased and the erector spinae muscle was thought to be more essential for vertebral movement and left-right asymmetry correction. Conclusion : A body alignment correction program, including yoga and opposite side exercises, could reduce left-right asymmetry.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.3
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• pp.349-356
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• 2013

When making a yellow layer cake, an existing chemical leavening agent, sourdough starter powder, was used instead of using baking powder in order to produce batter where the acid agent in the baking powder was reduced using baking soda. The control group had the lowest share of the batter and therefore had the highest specific volume. In a test group, the share of SP4 was low and therefore, the specific volume was high. In terms of physiochemical characteristics, the volume, symmetry and uniform index was high in SP4 in the test group. The control group had the highest moisture content followed by SP4. In terms of texture, the control group had the lowest hardness and highest springiness. In the test group, SP4 had the lowest hardness and highest springiness. The result of the sensory evaluation indicates that SP4 had the best taste and flavor. In terms of overall preference, SP4 showed significantly higher preference overall. However, it did not show any significant difference compared to the control group.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.20 no.3
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• pp.775-787
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• 1996

An optimization procedure is proposed for the design of cylindrically laminated composite shell having midplane symmetry and subjected to axial force, torsion and internal pressure. Tsai-Wu and Tsai-Hill failure criteria are taken as objective functions. The stacking sequence represents the design variable. The optimal design formulation based on state space method is adopted and solution proccedure is described with the emphasis on the method of calculations of the design sensitivities. A gradient projection algorithm is employed for the optimization process. Numerical results are presented for the several test problems.

• Communications for Statistical Applications and Methods
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• v.18 no.3
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• pp.343-355
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• 2011

For a data with the assumption of the mixture distribution, it is important to find an appropriate threshold and evaluate its performance. The relationship is found of well-known nine classification accuracy measures such as MVD, Youden's index, the closest-to-(0, 1) criterion, the amended closest-to-(0, 1) criterion, SSS, symmetry point, accuracy area, TA, TR. Then some conditions of these measures are categorized into seven groups. Under the normal mixture assumption, we calculate thresholds based on these measures and obtain the corresponding type I and II errors. We could explore that which classification measure has minimum type I and II errors for estimated mixture distribution to understand the strength and weakness of these classification measures.