• Journal of Mechanical Science and Technology
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• v.15 no.7
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• pp.1041-1050
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• 2001

Control of bone cement volume (PMMA) may be critical for preventing complications in vertebroplasty, the percutaneous injection of PMMA into vertebra. The purpose of this study was to predict the optimal volume of PMMA injection based on CT images. For this, correlation between PMMA volume and textural features of CT images was examined before and after surgery to evaluate the appropriate PMMA amount. The gray level run length analysis was used to determine the textural features of the trabecular bone. Extimation of PMMA volume was done using 3D visualization with semi-automatic segmentation on postoperative CT images. Then, finite element (FE) models were constructed based on the CT image data of patients and PMMA volume. Appropriate material properties for the trabecular bone were assigned by converting BMD to elastic modulus. Structural reinforcement due to the changes in PMMA volume and BMD was assessed in terms of axial displacement of the superior endplate. A strong correlation was found between the injected PMMA volume and the area of the intertrabecular space and that of trabecular bone calculated from the CT images (r=0.90 and -0.90, respectively). FE results suggested that vertebroplasty could effectively reinforce the osteoporotic vertebra regardless of BMD or PMMA volume. Effectiveness of additional PMMA injection tended to decrease. For patients with BMD well lower than 50mg/ml, injection of up to 30% volume of the vertebral body is recommended. However, less than 30% is recommended otherwise to avoid any complications from excessive PMMA because the strength has already reached the normal level.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.100-108
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• 2016

In this study, a survey was conducted to both evaluate the consumers' general attitudes for purchasing and storing the raw chicken and determine the thawing practices used for defrosting frozen chicken at home. About 75% of the consumers indicated purchasing chicken meat at least once a week or more. Furthermore, the majority (82.16%) of those who stored at least a portion of the raw chicken stated freezing the raw chicken meat at home. Freezing the chicken meat was considered to have no effect on the quality by 43.49% of the consumers while 56.51% thought that freezing had either negative or positive effects on the quality. The survey study indicated that top five most commonly used thawing practices included thawing on the kitchen counter, thawing in the refrigerator, thawing in the warm water, thawing in the microwave, and thawing under tap water. In addition, an experimental study was conducted to determine the effects of these most commonly used thawing practices on some quality characteristics of the chicken meat including pH, drip loss, cooking loss, color analysis and textural profile analysis. Although, $L^*$ value for thawing on the kitchen counter was the lowest, after cooking, none of the thawing treatments have a significant effect on the color values. Thawing in the microwave produced the highest drip loss of 3.47% while the lowest drip loss of 0.62% was observed with thawing in the refrigerator. On the other hand, thawing in the microwave and refrigerator caused the lowest cooking loss values of 18.29% and 18.53%, respectively. Nevertheless, there were no significant differences among textural parameter values of the defrosted and then cooked samples using the home based thawing practices, indicating similar quality characteristics among the samples.

• Korean Journal of Remote Sensing
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• v.35 no.1
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• pp.117-136
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• 2019

In this study, a hybrid-type of day fog detection algorithm (DFDA) was developed based on the optical and textural characteristics of fog top, using the Himawari-8 /Advanced Himawari Imager data. Supplementary data, such as temperatures of numerical weather prediction model and sea surface temperatures of operational sea surface temperature and sea ice analysis, were used for fog detection. And 10 minutes data from visibility meter from the Korea Meteorological Administration were used for a quantitative verification of the fog detection results. Normalized albedo of fog top was utilized to distinguish between fog and other objects such as clouds, land, and oceans. The normalized local standard deviation of the fog surface and temperature difference between fog top and air temperature were also assessed to separate the fog from low cloud. Initial threshold values (ITVs) for the fog detection elements were selected using hat-shaped threshold values through frequency distribution analysis of fog cases.And the ITVs were optimized through the iteration method in terms of maximization of POD and minimization of FAR. The visual inspection and a quantitative verification using a visibility meter showed that the DFDA successfully detected a wide range of fog. The quantitative verification in both training and verification cases, the average POD (FAR) was 0.75 (0.41) and 0.74 (0.46), respectively. However, sophistication of the threshold values of the detection elements, as well as utilization of other channel data are necessary as the fog detection levels vary for different fog cases(POD: 0.65-0.87, FAR: 0.30-0.53).

• Journal of the Korean Society for Heat Treatment
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• v.34 no.3
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• pp.122-129
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• 2021

This study focuses on the microstructural development of 99% magnesium alloy sheet manufactured using twin roll casting (TRC) process. Herein, a plate with a thickness of 5 mm was manufactured using the TRC process, homogenization heat treatment was performed at 400℃ for 2-32 h, and finally, the change in microstructure was evaluated via optical microscopy and textural analysis. The results suggest that the plate manufactured using the TRC process was not destroyed and was successfully rolled into a plate. Microscopic observation suggested that the dendritic cast structure was arranged along the rolling direction. And the central layer of the rolled plate, where was present in a liquid state at the beginning of rolling, solidified later during the TRC process to form central segregation. The initial cast structure and inhomogeneous structure of the plate were recrystallized by homogenization heat treatment for only 2 h, and it was confirmed that the segregated part of the central layer became homogeneous and recrystallization occurred. Grain growth occurred as the heat treatment time increased, and secondary recrystallization occurred, wherein only some grains were grown. The textural analysis, which was conducted via X-ray diffraction, confirmed that the relatively weak basal plane texture developed using the TRC process was formed into a random texture after heat treatment.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1996.06c
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• pp.765-772
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• 1996

Objectives of this study were to develop an application method of a numerical retina using the finite element model and to investigate the performance of image features extraction in comparison to the textural analysis. Using a plant community of radish sprouts, excellent resolution of the finite element retina was revealed. The sensitivity analysis of the finite element retina from engineering point of view was discussed. The importance of sensitivity analysis of the finite element retina was pointed out in terms of extraction of effective image features of plant community . Technical details of maximizing the sensitivity of the finite element retina to populated plant canopy were also discussed.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.21 no.6
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• pp.444-452
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• 2009

Textural parameters were calculated from the surface sediments collected from Jinu-do beach in Nov. 2005 and May 2006. In Nov. 2005 and May, 2006, the grain size distribution of surface sediments shows that the mode of $3.0\phi$(i.e., 0.125 mm) dominated the west beach of Jinu-do, but in the east beach the mode of $3.0\phi$(i.e., 0.125 mm) decreased and the mode of $2.5\phi$(i.e., 0.177 mm) was apparently distinct, resulting in the more coarsening trend. Mean grain size of surface sediments also indicates little difference in the west beach between two investigations, but the increasing difference between mean grain sizes in the east beach, showing more coarsening pattern. Such seasonal pattern corresponds to the positive skewness in the east beach in May, 2006. As a result, after the winter in 2005, the surface sediments in the west beach of Jinu-do experienced a little variation, whereas the apparent coarsening of surface sediments occurred in the east beach by removal of $3.0\phi$(i.e., 0.125 mm) fine-grained sand particles. The observed seasonal change may be attributed to the different hydrographic condition and sediment delivery/removal on the surface sediments between the west beach and the east beach of Jinu-do through the increased precipitation and more freshwater discharge from the Nakdong River during the summer and the intensified wave and tide during the winter in the Nakdong River estuary.

• Korean journal of food and cookery science
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• v.30 no.1
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• pp.11-21
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• 2014

This research focused on investigating the effect of lentinus edodes on the Garaedduk by analyzing its quality characteristics. Through this research, it could be verified whether this improved food has the potential to develop into a functional food. 5 pieces of Garaedduk with 0, 2, 4, 6, and 8% of lentinus edodes powder were analyzed by water content, color, sensory, textural characteristics and cooking characteristics right after the production and after one day. The five Garaedduk showed significant differences in water content during storage period of 0 & 1 day. As the result of Hunter's color values, with the increase of lentinus edode during storage period of 0 & 1 day, lightness was significantly decreased and redness and yellowness were significantly increased. As the result of textural analysis, hardness and chewiness showed significant increase and cohesiveness was significantly decreased in Garaedduk with the increase of lentinus edodes. When the Garaedduk were preserved for one day, the hardness and chewiness of the Garaedduk with 2% of lentinus edodes showed similar with the control. Cohesiveness showed significant decrease in all Garaedduk. The result of the sensory evaluation showed increase in the color, aroma and taste with the increase of lentinus edodes. The 2% Garaedduk showed similar hardness with the control. Garaedduk with lentinus edodes showed no difference in cohesiveness and adhesiveness with the control. The overall acceptability was significantly increased with the increase of lentinus edodes while the Garaedduk with 6% of lentinus edodes showed the highest overall acceptability. After one day of preservation, the Garaedduk with 4% lentinus edodes also showed the highest overall acceptability. As the result of cooking properties, weight gain and volume were significantly increased with the increase of lentinus edodes. The 2% Garaedduk particularly showed similar weight gain with the control. In turbidity of soup was significantly increased with the increase of lentinus edodes. In Hunter's color values of soup, lightness was significantly decreased with the increase of lentinus edodes. Redness and yellowness were significantly increased with the increase of lentinus edodes like Garaedduk.

• Bulletin of the Korean Chemical Society
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• v.27 no.9
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• pp.1381-1385
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• 2006

Cobalt (cyclam) complex has been successfully immobilized onto SBA-15, and proven to be an active catalyst for the epoxidation of styrene with tert-butyl hydroperoxide as a terminal oxidant. The selectivity for styrene oxide was observed to be up to 66% with 40% styrene conversion after 12h reaction time. The reversible redox cycle between Co(III) and Co(II) couple which was supposed to play key role during the epoxidation reaction was supported by a cyclic voltametry analysis. The textural properties of the catalyst was characterized by XRD, N2 adsorption-desorption, and TEM analysis.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.561-565
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• 1997

This study was done to develop the standard recipe for nutritious cowpea starch based grape jelly. The effects of grape juice concentration (4, 8, 12%) and 0.2% calcium addition were evaluated on textural and sensory properties of grape jelly through the instrumental analysis using rheometer and sensory evaluation. Instrumental analysis showed that hardness, chewiness and gumminess of grape jelly was incerased significantly In jelly made of higher concentration of grape juice, and also in 0.2% calcium containing jelly. According to sensory evaluation, higher grape juice contains jelly showed advantages in preference of color and overall quality. Calcium addition increased sourness in sensory score. Overall, 12% grape juice and 0.2% calcium containing jelly was most preferable, which means calcium fortified cowpea starch based grape jelly was successful try for nutritious and practical food for elementary school foodservice.

• Journal of Pharmaceutical Investigation
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• v.31 no.1
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• pp.13-18
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• 2001

This study was to investigate the relationship between the gel layer thickness and swelling boundary via strength measurements using texture analysis. The novel texture analysis approach was used to examine the dynamics of swelling behavior in a ternary polymeric matrix tablet. The method permitted the characterization of the changes occurring at the peripheral as well as within interior boundary of the swelling during water ingress. The increase in gel strength for pectin, HPMC, and a ternary mixture with gelatin was found to depend on polymer concentration. Therefore, this method is further applicable to characterize the swelling behavior and provide opportunity to differentiate the gel-layer from that of swelling boundary.