• Asian-Australasian Journal of Animal Sciences
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• v.32 no.12
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• pp.1923-1932
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• 2019

Objective: We investigated visual marbling level (VML) influence on pork loin physicochemical traits, consumer palatability responses, VML liking, purchase intent, and their relationships. Methods: For each of five slaughtering dates, at 24-h postmortem, nine paired Duroc castrated male boneless Longissimus dorsi (LD) muscles were categorized into low (LM, score 1 to 2, n = 3), medium (MM, score 3 to 4, n = 3), and high (HM, score 5 to 6, n = 3) VML. Meat physicochemical quality traits and consumer responses (n = 389) on palatability and VML liking, and purchase intent were evaluated. The experiment was in randomized complete block design. Analysis of variance, Duncan's multiple mean comparisons, and correlation coefficients were determined. Results: VML correspond to crude fat (r = 0.91, p<0.01), but both were reversely related to moisture content (r = -0.75 and -0.91, p<0.01, respectively). As VML increased, ash (p<0.05) and protein (p = 0.072) decreased, pH and $b^{\star}$ increased (p<0.05), but drip, cooking (p<0.05) and thawing (p = 0.088) losses decreased. Among treatments, muscle fiber diameter, sarcomere length, total and insoluble collagen contents, $L^{\star}$, and $a^{\star}$ did not differ (p>0.05). Compared to the others, HM had lower collagen solubility percentage (p<0.05), but similar (p>0.05) Warner-Bratzler shear force (WBSF). No differences (p>0.05) were found in juiciness, overall flavor, oiliness, and overall acceptability, but HM was more tender (p<0.05) than the others. Based on VML, consumers preferred MM to HM (p<0.05), while LM was similar to MM and HM (p>0.05). Corresponding to VML preference (r = 0.45, p<0.01), consumers (83%) would (p<0.01) definitely and probably buy MM, over LM (74%), and HM (68%), respectively. Conclusion: Increasing VML in pork LD altered its chemical composition, slightly increased pH, and improved water holding capacity, thereby improving its tenderness acceptability. Marbling might reduce chewing resistance, as lower collagen solubility in HM did not impact tenderness acceptability and WBSF. While HM was rated as most tender, consumers visually preferred and would purchase MM.

• Journal of Internet of Things and Convergence
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• v.8 no.5
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• pp.85-91
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• 2022

In the IOT social environment, which emphasizes the convergence of science and technology and emotion, this study aims to explore the experience and meaning of the experience while participating in the design convergence class based on the operation of the Learning community of Chinese graduate students majoring in design. To this end, an implementation study was conducted by visualizing various research problems using a design-based inquiry method for 12 graduate students attending T University. The design-oriented convergence class was conducted in a small group with content that was deepened into a visual strategy by the expression technique given by the external environment and the learner's own inner motivation. In order to express the perspective and intention of the research problem in the research, the convergence design research expressed using various visual strategies such as metaphorical use and analysis of visual data in the research process and sensory approach to the research problem was presented in a form that expresses the creative thinking process. As a way of exploration, the teaching method of presenting results based on various experiences suggests changes in new teaching formats, practical knowledge sharing by instructors, and community participation by learning participants.

• Investigative Magnetic Resonance Imaging
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• v.1 no.1
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• pp.114-118
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• 1997

Purpose: Functional MR imaging is the method of demonstrating changes in regional cerebral blood flow produced by sensory, motor, and any other tasks. Functional MR of visual cortex is performed as a patient stares a photic stimulation, so adaptable photic stimulation is necessary. The purpose of this study is to evaluate whether the size of photic stimulator can affect the degree of visual cortex activation. Materials and Methods: Functional MR imaging was performed in 5 volunteers with normal visual acuity. Photic stimulator was made by 39 light-emitting diodes on a plate, operating at 8Hz. The sizes of photic stimulator were full field, half field and focal central field. The MR imager was Siemens 1.5-T Magnetom Vision system, using standard head coil. Functional MRI utilized EPI sequence (TR/TE= 1.0/51. Omsec, matrix $No.=98{\times}128$, slice thickness=8mm) with 3sets of 6 imaging during stimulation and 6 imaging during rest, all 36 scannings were obtained. Activation images were obtained using postprocessing software(statistical analysis by Z-score), and these images were combined with T-1 weighted anatomical images. The activated signals were quantified by numbering the activated pixels, and activation a index was obtained by dividing the pixel number of each stimulator size with the sum of the pixel number of 3 study using 3 kinds of stimulators. The correlation between the activation index and the stimulator size was analysed. Results: Mean increase of signal intensities on the activation area using full field photic stimulator was about 9.6%. The activation index was greatest on full field, second on half field and smallest on focal central field in 4. The index of half field was greater than that of full field in 1. The ranges of activation index were full field 43-73%(mean 55%), half field 22-40 %(mean 32%), and focal central field 5-24%(mean 13%). Conclusion: The degree of visual cortex activation increases with the size of photic stimulator.

• Food Science and Preservation
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• v.11 no.3
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• pp.304-312
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• 2004

Early harvested Satsuma mandarin (Citrus unshiu) was treated with hot air at 45$^{\circ}C$ for 2, 4, and 6 hours and stored at 5$^{\circ}C$ for 3 weeks and additional one week at 18$^{\circ}C$ (simulated shelf-life) in order to examine the effect of mild heat treatment on the storage quality of the citrus fruits. Quality attributes of the sample fruits evaluated during storage included the respiration rate, internal gas composition, pH, titratable acidity, soluble solids content, flesh weight loss, firmness, peel color, decay ratio, and sensory properties. The initial respiration rates, just after hot air treatment, were significantly higher in the heat-treated fruits compared to the untreated. However, during storage at 5$^{\circ}C$, the respiration rates showed a similar level in all treatments. Internal gas composition exhibited no significant difference between the heat-treated and untreated samples. Hot air treatment also exerted no significant effects on the pH, titratable acidity, soluble solid contents, flesh weight loss, firmness, and peel color of the fruits during the whole storage period. The decay ratio was manifestly lower in the heat-treated fruits than the untreated. For sensory attributes including visual and organoleptic quality, no significant difference was observed among sample fruits. Results suggested that mild heat treatment with hot air at 45$^{\circ}C$ for 4-6 hours could be used as an effective preconditioning method to keep the postharvest quality of Satsuma mandarin by reducing the decay incidence remarkably during storage.

• Food Science and Preservation
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• v.12 no.6
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• pp.552-557
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• 2005

Effect of pre- and post-mild heat treatment on quality of fresh-cut potatoes was investigated with the focus on surface color, firmness, phenolics, vitamin C and sensory characteristics. As the pre-heat treatment before cutting of potatoes, dried hot air (DH) and hot water (WH) treatment were conducted at $45^{\circ}C$ for 60 min, respectively. As a post-heat (CH) treatments, potato cubes were dipped into water of $55^{\circ}C$ for 45 seconds after cutting. The potato cubes were packed in 15 cm x 20 cm LDPE pouches $30^{\mu}m$ thick and then stored at $5{\pm}1^{\circ}C$. The respiration rate of fresh-cut potatoes was decreased by mild heat treatment Especially, the rate of cubes treated with DH was decreased by $20\%$ compared to that of the non-heat treated. L value of cubes treated with DH showed higher value than that of others. Firmness and free phenolics had no significant difference between the treatments. The fresh-cut potatoes prepared with non-heat treatment showed higher vitamin C content than that of the heat treated. In sensory visual color, CH treated cubes marked the best quality. Conclusively, mild heat treatment, especially CH treatment, showed positive effect on browning inhibition and quality enhancement of fresh-cut potatoes.

• 한국HCI학회:학술대회논문집
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• 2009.02a
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• pp.526-530
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• 2009

In this paper, we propose a contextual information and physics-based contents manipulation method for a mobile augmented reality authoring system. Due to proliferation of ubiquitous computing in information technology(IT) and advances in sensor technology and mobile devices, AR systems that were only possible in PC can be now feasible on mobile devices. In addition, many AR systems have been proposed that utilize sensory data and reflect them into. Thus, the proposed method provides appropriate visual cues for 3D manipulations of the augmented contents. In addition, uses can manipulate the augmented contents with sensory information through the assignment of sensors to the contents. Moreover, it supports not only a physics-based contents loader that enables users to specify physics properties into the contents, but also the transform matrix between AR and physics engine coordinates. To show the feasibility of the proposed method, we implemented a mobile augmented reality authoring system. We believe that the proposed method can be a key factor for context-aware mobile AR authoring system.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1227-1234
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• 1999

Modified atmosphere packaging of peaches(Prunus persica L. Batsch) was investigated to extend their freshness during distribution. Peaches were packaged in the PE film(20LD, 40LD), the PE film modified by addition of 5%(w/w) zeolite(20CK, 40CK), and the PE film containing $Purafil^{\circledR}$ sachet(20LP, 40LP). Quality indexes of peaches during storage at $20^{\circ}C$ were measured in terms of weight loss, soluble solids content, pH, titratable activity, firmness, color and sensory properties. Gas composition and ethylene content In the film bags changed rapidly at the early stage of storage. Within 8 days, weight loss of the unpacked control increased upto ll.8% but those of the packaged remained below 2%. There was no significant difference in soluble solids content and pH in all the treatments. Ethanol content of peaches packed in 40LD was 12.88 mL/kg and acetaldehyde content in 40CK was $160\;{\mu}L/kg$ for 8 days. Peaches packed in 20CK showed a good visual and sensory Quality. The result suggested that active packaging treatment such as 20CK could be used for extending freshness of peaches during transport period at ambient temperature.

• Journal of Korean Academy of Nursing
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• v.27 no.2
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• pp.433-443
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• 1997

Cardiac catheterization is a diagnostic procedure which is intrusive and anxiety provoking. Patient education and information offer have been suggested as effective nursing interventions to reduce patients' anxiety and stress. Main objectives of this study are : 1) to develop concrete objective information for patients undergoing cardiac catheterization : 2) to analyze the types of information included in the newly developed concrete objective information. The subjects of this study are 11 patients who were admitted to the CCU of a general hospital in Seoul. The subjects were provided with preparatory information about cardiac catheterization by using interview and a booklet. After the procedure, the subjects were asked to describe additional information which they suggest to be added into the booklet and the physical sensations felt during the procedure. The results of the study are summarized as follows : Most subjects were satisfied with the preparatory information that was provided by interview and the booklet before the procedure. But patients suggested several problems related to the content of the booklet. First, they reported difficulty to differentiate the terms -coronary angio gram and cardiac catheterization. Also, some patients expressed that they feared after reading the information about the incision of inguinal area. Subjects responded that the information about the direct process of the test did not reduce their anxiety and the information was not detail enough. Next, most subjects would want to know about the monitor and the sound from monitor. They said that they could not hear instructions from doctor or nurse during the procedure due to tension. Considering above response results, the need for more effective way to provide information, like visual and auditory information through video tape for giving information is suggested. Sensations related to the procedure were the smell coming from sterilization of inguinal area, stinging pain in groin when the doctor inserts a needle into artery, and the sensation of pressure and moving of vessels surrounding neck when the catheter was inserted and visualized on fluoroscopy. Besides, subject reported hot sensation and burning feeling in face and chest area, and nausea when dye is injected by hand. In the analysis of information content, there was 79% agreement on the actual units of analysis that were coded. In the analysis of type of information, procedural information was 60.4%. Concrete objective information was 28.1%. and other information was 11.5%. Agreement of the coders in categorizing the units of information was determined by using Cohen's kappa which corrects for chance agreement. Cohen's kappa was .84.

• The Korean Journal of Pain
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• v.20 no.2
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• pp.116-122
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• 2007

Background: Lumbar zygapophysial joints are a common source of chronic lower back pain and radiofrequency thermocoagulation (RF) of the medial branches (MB) has been shown to be effective at providing substantial pain relief for chronic low back pain. Therefore, we carried out this study to determine the short term outcomes and prognostic factors of RF on the MB of patients with lumbar facet syndrome. Methods: We performed RF in fourteen patients who showed greater than 80% pain relief up to three times after a diagnostic MB block was conducted using 0.3 ml of 0.5% bupivacaine. Using 10 cm curved electrodes with 10-mm active tip, a 60 second, $80^{\circ}C$ lesion was made after electrical stimulation at 50 Hz for sensory and 2 Hz for motor nerve testing. The degree of pain relief was then assessed after 2 weeks, and again after 3 months using a visual analog scale (VAS) and a four point Likert scale. The outcome was regarded as 'success' if at least a 50% reduction in the VAS was observed. Possible prognostic factors between the two groups were also evaluated Results: The success rate was 71.4% (10/14) after three months of follow-up. However, there were transient complications, such as neuritis like syndrome, in 4 patients. In addition, short symptom duration and low minimal voltage (< 0.4 V) for sensory stimulation were shown to be the relevant prognostic factors for a successful outcome. Conclusions: RF may be an alternative to repeated MB block or intraarticular injection for palliation of lumbar facet syndrome. For better outcomes, early diagnosis and strict patient selection should be coupled with efforts to avoid anatomically incorrect RF.

• Food Science and Preservation
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• v.6 no.4
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• pp.357-364
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• 1999

Modified atmosphere packaging(MAP) technology was applied to ‘Tsugaru’apple (Malus domestica Borkh) in order to extend the shelf-life of apples during distribution. ‘Tsugaru’apples were packed with the PE film of 40 $\mu\textrm{m}$ thickness(40LD), the PE film modified by the addition of 5% (w/w) zeolite (40CK), and the PE film bags containing the ethylene absorbent (40LP). Quality indices of ‘Tsugaru’apples during storage at 10$^{\circ}C$ were measured in terms of weight loss, soluble solids content, pH, titratable acidity, flesh firmness, peel color and sensory properties. Oxygen, carbon dioxide and ethylene concentration in the film bags changed rapidly at the early stage of storage. Weight loss of the control increased up to 3.0% after 60 days storage while those of the packed apples remained less than 0.6%. No significant differences in soluble solids content and titratable acidity could be found in all the treatments, but significant differences in pH between the control and the packed apples. Higher firmness was kept in 40LD and 40LD than other treatments during storage. Color of the peel changed rapidly in control but slowly in 40LD and 40LP. ‘Tsugaru’apples Packed with Packaging films showed a good visual and sensory quality. Results suggest that packaging treatment with LDPE of 40 $\mu\textrm{m}$ thickness and ethylene absorbent can be used for extending the shelf-life of ‘Tsugaru’apples during distribution.