• 한국의상디자인학회지
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• 제17권3호
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• pp.61-71
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• 2015

In this study, visual evaluation was performed with changes in peplums design to provide data which can enhance wearing image effects at the production of peplums one-piece. According to changes in volume and position of peplums, a total of 9 stimulants were chosen. Then, they were evaluated using a seven-point rating scale against 50 fashion students. The data has been analyzed by Factor Analysis, ANOVA, $Scheff{\acute{e}}$'s Test and the MCA method. The results of the study are as follows : 1. According to factor analysis, the components of visual evaluation depending on the changes in volume and position variations of peplums were divided into four factors: elegance, individuality, upper body correction and upper body emphasis. 2. According to visual evaluation depending on changes in the position variations of peplum, 'high waist' and 'natural waist' revealed a significant difference in elegance, individuality and upper body correction. 'Low waist' was observed in all four positions. 3. According to visual evaluation depending on the changes in volume of peplums, a significant difference at $45^{\circ}$ was observed in except for elegance. Significant differences at $90^{\circ}$ and $180^{\circ}$ were observed in all four positions. 4. In terms of interactions over in volume and position variations of peplums, interaction effects were found in two factors.

• Korean Membrane Journal
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• 제1권1호
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• pp.8-24
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• 1999

free volume in polymers is defined as the difference of the specific volume and the volume which is not available for the particular molecular motion which is responsible or the process that is considered . Relations between free volume and viscosity free volume and diffusion coefficient are pre-sented both in the case of simple low molecular weight liquids and in the case of polymers. Molecular models and free volume models are reminded starting from the equilibrium state equation of Simha and Somcynski. The non equilibrium situations of specific volume of glass polymers below Tg are shown introducing different relaxation volume equations which involve different material's parameters and con-cept of the fictitious temperature. The diffusivity equations of Vrentas and Duda are introduced both for the glassy and rubbery states. The possibility of introducing time relaxation functions is also suggested. The importance of finding experimental evidences of the free volume is stressed. highlights of the free volume measurement methods are given in particular as to dilatometry photocromy fluorescence electron spin resonance small angle X-ray scattering positron annihilation spectroscopy.

• 한국의학물리학회지:의학물리
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• 제27권4호
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• pp.203-212
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• 2016

Dose differences between three-dimensional (3D) and four-dimensional (4D) doses could be varied according to the geometrical relationship between a planning target volume (PTV) and an organ at risk (OAR). The purpose of this study is to evaluate the correlation between the overlap volume histogram (OVH), which quantitatively shows the geometrical relationship between the PTV and OAR, and the dose differences. 4D computed tomography (4DCT) images were acquired for 10 liver cancer patients. Internal target volume-based treatment planning was performed. A 3D dose was calculated on a reference phase (end-exhalation). A 4D dose was accumulated using deformation vector fields between the reference and other phase images of 4DCT from deformable image registration, and dose differences between the 3D and 4D doses were calculated. An OVH between the PTV and selected OAR (duodenum) was calculated and quantified on the basis of specific overlap volumes that corresponded to 10%, 20%, 30%, 40%, and 50% of the OAR volume overlapped with the expanded PTV. Statistical analysis was performed to verify the correlation with the OVH and dose difference for the OAR. The minimum mean dose difference was 0.50 Gy from case 3, and the maximum mean dose difference was 4.96 Gy from case 2. The calculated range of the correlation coefficients between the OVH and dose difference was from -0.720 to -0.712, and the R-square range for regression analysis was from 0.506 to 0.518 (p-value <0.05). However, when the 10% overlap volume was applied in the six cases that had OVH value ${\leq}2$, the average percent mean dose differences were $34.80{\pm}12.42%$. Cases with quantified OVH values of 2 or more had mean dose differences of $29.16{\pm}11.36%$. In conclusion, no significant statistical correlation was found between the OVH and dose differences. However, it was confirmed that a higher difference between the 3D and 4D doses could occur in cases that have smaller OVH value.

• 대한치과교정학회지
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• 제28권2호
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• pp.203-217
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• 1998

Sella는 오랜 동안 교정학에 있어 필수적인 landmark로서 중요한 위치를 차지해 왔다. 그러나 sella turcica는 그 안에 성장호르몬을 비롯한 많은 중요 호르몬을 분비하는 뇌하수체를 함유하고 있는 구조물로서 sella turcica의 크기는 뇌하수체의 크기를 비교적 정확히 반영한다고 알려져 있다. 따라서 만일 뇌하수체의 크기와 그 기능이 서로 비례한다면 두부방사선 사진에서 관찰되는 sella turcica의 크기와 성장호르몬을 비롯한 여러 뇌하수체 호르몬 분비 기전간에 밀접한 관련이 있을 것으로 추측되며 만일 그렇다면 악안면 성장에 중요한 역할을 하는 호르몬 분비 차이에 의한 악골부조화와 이로 인한 III급 부정교합과의 상관관계도 의심해 볼 수 있다. 따라서 본 연구에서는 50명의 정상교합자 남녀와 50 명의 III급 부정교합자 남녀를 대상으로 하여 측모 두부방사선사진과 전후방 두부방사선 사진에서 관찰되는 sella turcica의 부피를 구하고 두부방사선 분석을 통해 IIII 부정교합간의 상관 관계를 구하였다. 연구 결과 정상교합군보다 III급 부정교합군에서 sella turcica의 부피가 유의하게 큰 것으로 나타났으며 (p<0.001), III급 부정교합군에서 여성이 남성 보다 더 큰 sella turcica부피를 갖는 것으로 나타났다(p<0.05). 또한 III급 부정교합을 반영하는 APDI, ANB, effective mandibular length등의 항목에서 sella turcica부피와 높은 상관관계를 나타냈고 전두개저 길이에 대한 sella turcica 부피의 비를 표시하는 Sella Index 는 sella turcica 부피 자체보다 III급 부정교합을 더 정확히 반영하였다. 따라서 악안면 발육에 대한 성장호르몬의 효과나 sella turcica부피와 뇌하수체 호르몬 분비량과의 관계에 대한 지속적인 연구, sella turcica부피에 따른 악안면 성장에 대한 장기적인 연구를 바탕으로 Sella Index를 III급 부정교합을 예측하는 지표로서 활용할 수 있을 것이다.

• 대한영양사협회학술지
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• 제26권4호
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• pp.269-277
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• 2020

The perception volume, intake volume, and satiety rate of rice, soup, and side dishes using tableware and food trays were analyzed. Rice, beef, soup, and side dishes in tableware (1^st week) and the same menu in food trays (2^nd week) were served to twenty-nine female college students over two consecutive weeks (BMI 22.1 kg/㎡, Age 22.9 yr). The results showed that the perceived volume of soup served in tableware was significantly higher than when served in a food tray. On the other hand, except for the perception volume of soup (tableware: 174.80±19.40 g, food tray: 136.14±12.77 g, P<0.05), there was no significant difference in the food perception volume and food intake volume using tableware and food trays between the two groups. The satiety rate of the food tray group (6.68) was significantly higher than that of the tableware group (7.42) after one hour (P<0.05). However, except after one hour, the two groups' satiety rate showed a similar pattern. In most of the comparisons, the results showed no difference between table ware and food trays. Besides, the use of food trays has advantages in terms of easy to manage and convenience. Therefore, food trays might be a better option instead of a tableware.

• 대한불안의학회지
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• 제3권2호
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• pp.123-127
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• 2007

Objective : This study was conducted to evaluate the relation between symptoms and hippocampal volume in patients with posttraumatic stress disorder (PTSD). Methods : Eight patients with PTSD and five normal controls were enrolled in the present study. The severity of PTSD symptoms was measured using the clinician administered PTSD scale (CAPS), Hamilton Rating Scale for Depression (HAMD), Hamilton Anxiety Rating Scale (HAMA). Magnetic resonance imaging (MRI) was used to measure hippocampal volume. Results : There were significant differences in the CAPS, HAMD, and HAMA scores between the PTSD patients and normal controls. The left and right hippocampal volumes were smaller in the PTSD patients than in the normal controls, but this difference was not statistically significant. The results showed that PTSD symptoms were not related to hippocampal volume. Conclusion : In this study, we could not identify a difference in hippocampal volume between normal controls and patients with PTSD at eight months after trauma. Future research with different subjects and a larger sample size is needed in order to confirm the difference in hippocampal volume.

• 동아시아식생활학회지
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• 제21권6호
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• pp.863-870
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• 2011

In this study, muffins containing Bokbunja, popularly known as a psychological activator and functional material, was made, and its preference levels and qualitative characteristics were evaluated. We measured the height and weight of muffins containing Bokbunja powder. Height decreased when the volume of Bokbunja powder increased (p<0.001). When weight was measured, there was no meaningful difference between the samples, although the Bokbunja powder-containing samples were heavier than the samples not containing Bokbunja powder. When we measured the weight and specific volume of the muffins containing Bokbunja powder, the specific volume decreased when the amount of Bokbunja powder increased (p<0.001). The moisture and pH levels of the muffins not containing Bokbunja powder were 17.04% and pH 8.59, respectively. As the volume of Bokbunja powder increased, the moisture level of Bokbunja muffin increased while the pH decreased, and there was a significant difference (p<0.001). As a result of measuring the colors of muffins, the brightness of the muffins containing Bokbunja powder decreased, and the muffins showed decreased yellowness index and increased redness. In measuring the texture of Bokbunja muffins, hardness decreased as the volume of Bokbunja power increased (p<0.001). Further, springness of the muffins decreased as the volume of Bokbunja powder increased, and there was a significant difference (p<0.001). The chewiness of the muffins not containing Bokbunja powder was higher than any other muffin sample, and there was a significant difference between the samples (p<0.001). Further, the cohesiveness of the decreased as the volume of Bokbunja powder increased (p<0.001). Bokbunja muffins showed a lower gumminess index than those not containing Bokbunja powder (p< 0.05). When the sensual qualities of the muffins were measured, the color, flavor, taste, and softness of all of the samples showed significant differences (p<0.001), and the muffins containing 8% Bokbunja powder showed the highest sensual quality indexes. When the general preference level for the muffins was measured, the muffins containing 8% Bokbunja powder showed the highest index, 7.03${\pm}$0.96. Based on this result, the ideal volume of Bokbunja powder when making muffins is 8%.

• Journal of Hydrospace Technology
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• 제2권2호
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• pp.57-67
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• 1996

The formulation for hybrid-QUICK scheme of convective transport terms in finite-volume calculation procedure is presented. Source terms are modified to apply the hybrid-QUICK scheme. Test calculations are performed for wall-driven cavity flow at Re=$10_2$, $10_3$, and $10_4$. These include the evaluation of boundary conditions approximated by third-order finite difference scheme. The stable and converged solutions are obtained without unsteady terms in the momentum equations. The results using hybrid-QUICK scheme show no difference with those using hybrid scheme at low Re ($=10_2$) and are better at higher Re ($10_3$, and $10_4$).

• 동아시아식생활학회지
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• 제20권5호
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• pp.727-734
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• 2010

As the blueberry content in batter increased, the pH of batter decreased According to the measured results about specific gravity of muffin batter, there was no significant difference among each batter including 0% 10% and 15% blueberry, while each 15% 20% and 30% dough showed significant difference (p<0.001). According to the results about general quality characteristics of muffins such as volume, weight and specific gravity, as the content of blueberry juice increased, the volume decreased. In terms of measuring specific volume, it decreased as the added amount increased According to measuring the chromaticity of muffins, as the blueberry content increased in the muffins, brightness and yellowness decreased while redness increased In terms of the measurement of texture, the hardness showed significant difference among all sample muffins (p<0.001). Significant difference was not shown in the springiness (p<0.05). As the amount of blueberry juice increased, the chewiness of the muffins was grown. The result showed a significant difference between samples in the adhesiveness (p<0.001). As the amount of blueberry juice increased, the adhesiveness of muffins also increased In the organoleptic test, a significant difference was shown in the color among all sample (p<0.001). The blueberry juice content of 20% showed highest figures with $7.12{\pm}0.67$. In terms of flavor, the content of 20% also showed highest figures among all samples with $7.16{\pm}0.62$ (p<0.001). Concerning the taste all samples showed a significant difference while 20% content did the highest figure. In the overall acceptability the content of 10% showed the lowest figure while 20% displayed the highest figure with 7.16. According to the quality characteristics of blueberry muffins, the best blueberry juice content would be 20% content group.

• 한국의류학회지
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• 제27권2호
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• pp.270-276
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• 2003

Methodology was suggested to analyze breast volume, base area of breast bulk. and surface area of breast using the 3D measurement system. Thirty-seven middle-aged (30s-40s) women wearing 80A brassiere were participated in this study. Image of the upper body was captured by Phase-shifting moire. The posture of the subject was adjusted to get the full image of the right breast. Rapidform 2001 was used for the analysis of the images. The mean breast volume was 547.0㎤ and mean base area of breast bulk was 235. I$\textrm{cm}^2$ It was also found that the volume(r=0.169) and surface area of breast(r=10.242) were loosely correlated with the circumference difference between top and under breast. Therefore, it is noted that current selection criterion of cup size based on the difference in the two kinds of breast circumference is inadequate. The result of this study is expected to contribute to the design of ergonomic brassiere as well as surgical operations in the medical field.