• Journal of Korean Dental Science
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• v.14 no.1
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• pp.1-11
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• 2021

Purpose: The alveolar ridge preservation (ARP) is widely conducted for implant placement. However, experimental results using deproteinized porcine bone mineral (DPBM) have been scarce. This retrospective study evaluated factors affecting the primary stability of implants in an area where ARP was performed using DPBM. Materials and Methods: Thirty-eight patients were divided into two groups based on the primary stability, with torque value of 30 Ncm as borderline. To determine the factors that affect the primary stability of implants, we collected data from patients' medical records including age, sex, reentry time, socket location, remaining bone wall at the time of extraction, and type of collagen membrane, as well as from radiographs and histomorphometric analysis. Result: The results showed statistically significant difference for the remaining extraction socket wall (P=0.014), residual graft (P=0.029), and fibrovascular tissue (P=0.02) between the two groups. There was an insignificant tendency toward the time of reentry surgery (P=0.052) and location (P=0.077). All implants placed in sites using DPBM functioned well up to 3 years. Conclusion: Within the limitations of the present study, extraction socket wall, residual graft, and fibrovascular tissue can affect the primary stability at the time of implant placement on grafted sites using DPBM and collagen membranes. In addition, reentry time and locations can be considered. In future studies, comparative experiments in quantified models will be required to supporting the findings.

• Korean journal of food and cookery science
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• v.28 no.5
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• pp.605-612
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• 2012

In comparison of the antioxidant activities by the different extraction methods of the domestic mung bean varieties, 'Geumsung', 'Dahyeon', 'Sohyeon', and 'Eohul', were soaked and dehulled, with the extracts obtained by using 80% ethanol at room temperature or heated. The mung bean hull was freeze-dried, ground, and passed through 100 mesh sieve. The moisture content of the hull powder ranged from 1.70 to 3.15%. The total dietary fiber content ranged from 84.42 to 88.47%, with the Sohyeon hull showing the highest value. The L value of Geumsung hull (62.93) was the highest, and the a value of Sohyeon hull (-1.69) was the lowest (p<0.05). The color difference was the highest in Dahyeon hull (42.52) and lowest in Geumsung hull (38.52). The Eohul hull's chlorophyll a and b contents were the highest with the 80% ethanol extract by heating (10.55 and 6.12 ${\mu}g/mL$, respectively), but the Sohyeon hull showed the highest in 80% ethanol extract at room temperature (7.63 and 3.93 ${\mu}g/mL$, respectively). The total phenolic and total flavonoid contents of the ethanol extracts were significantly different between the varieties regardless of the extraction temperature. The hull extract from the heating extraction was higher in Eohul than in other varieties, and was the lowest in the Dahyeon variety. The extract from Sohyeon hull at room temperature showed the highest contents of total phenolic and flavonoid contents. In the mung bean hull extract by heating, DPPH and ABTs radical scavenging activity ranged from 13.49-16.75% and 22.93-39.42% respectively and those at room temperature ranged from 39.86-41.88% and 49.71-70.92%. The reducing powers of extracts by heating ranged from 7.29 to 9.36 mg BHT/g hull, and at room temperature, they ranged from 19.90 to 20.97 mg BHT/g hull. Our results indicate that different extraction methods influenced antioxidant activities in the domestic mung bean varieties.

• Food Science and Preservation
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• v.20 no.6
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• pp.827-833
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• 2013

In this study we investigated physicochemical properties of Zanthoxylum schinifolium seeds oil base extracts. Supercritical fluid extraction (SFE), roast pressure (RPM) and steam pressure (SPM) method were used for oil base extracts. The pressure and temperature conditions of SFE method were $70{\sim}80kgf/cm^2$ and below $30^{\circ}C$, respectively, by newly designed SFE-$CO_2$ system. The yield of extraction was 38.5% at the SFE method and others were 30% in each. Refractive index of oil base extracts, there was also no difference between them as 1.470~1.473. At the SFE method, viscosity observed higher value better than two method that showed as 181.88~209.93 according to the extraction time. Three oil base extracts showed difference in color which was low in b value at SFE, especially. The result of acid value at RPM that was lower as 0.93 mg/g than 2.36~2.64 mg/g of SFE method. Saponification value ranged $182.96{\sim}196.57mg{\cdot}KOH/g$ in three extraction method. At SPM, TBA value showed as 158.96 mg/kg, but in the SFE method ranged higher value as 201.30~347.14 mg/kg. Fatty acids analysed with 18 varieties in all oil base extracts and the composition of saturated/unsaturated fatty acids was 17:83(v/v) at SEF. Especially, ${\omega}$-3,6,9 fatty acids observed at SFE and SPM, but did not appeared at RPM. Fatty acid of ${\omega}$-6,9 detected in all cases.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2005.05a
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• pp.621-624
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• 2005

Among many auditory feelings for the vehicle interior noise, booming is considered as the most important nuisance to the passenger and developer. Because the main source of booming noise is a power train system including engine, in general, it consists of tonal components related to fundamental engine rotation and its harmonics including the firing frequency. Therefore, it is demanded to extract the effective tonal components only by using pitch extraction algorithm based on the place theory enable to find aurally relevant tonal components. However, there is a difference between booming sensation and pitch perception according to frequency change of tonal component. In this study, subjective listening test using a tracking method was performed to find the difference limen for just noticeable change of booming sensation in frequency. 20 Koreans and 10 Japanese were participated in this test and the results obtained from Koreans and Japanese were compared with each other. Finally, 5Hz was determined as the difference limen for just noticeable change of booming sensation in frequency, and by applying this value to booming analysis using pitch concept, it was confirmed that the degree of prediction of booming sensation was improved.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.35 no.6
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• pp.485-494
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• 2017

This study focuses on automatic image registration between multiple IR images using simple preprocessing method and modified local feature extraction algorithm. The input images were preprocessed by using the median and absolute value after histogram equalization, and it could be effectively applied to reduce the brightness difference value between images by applying the similarity of extracted features to the concept of angle instead of distance. The results were evaluated using visual and inverse RMSE methods. The features that could not be achieved by the existing local feature extraction technique showed high image matching reliability and application convenience. It is expected that this method can be used as one of the automatic registration methods between multi-sensor images under specific conditions.

• Journal of the Korean Institute of Telematics and Electronics
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• v.17 no.4
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• pp.38-44
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• 1980

We present a high speed pitch estimation algorithm that is based on peak detection and average magnitude difference function (AMDF). A few pitch candidates are first estimated from the low-pass filtered (800 Hz) speech by a peak detection algorithm. AMDF values of the pitch candidatestare then calculated, and the pitch candidate that yields the minimum AMDF value is chosen as the desired pitch period. The new method requires far less computation time than other pitch estimation algorithms, while it yields fairly accurate results.

• Journal of Korea Multimedia Society
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• v.19 no.4
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• pp.774-779
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• 2016

The conventional methods using color signal for tracking the movement of the object require a lot of calculation and the performance is not accurate. In this paper, we propose a method to effectively track the moving objects using the depth information from a depth camera. First, it separates the background and the objects based on the depth difference in the depth of the screen. When an object is moved, the depth value of the object becomes blurred because of the phenomenon of Motion Blur. In order to solve the Motion Blur, we observe the changes in the characteristics of the object (the area of the object, the border length, the roundness, the actual size) by its velocity. The proposed algorithm was implemented in the simulation that was applied directly to the tracking of a golf ball. We can see that the estimated value of the proposed method is accurate enough to be very close to the actual measurement.

• Food Science and Preservation
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• v.24 no.7
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• pp.949-956
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• 2017

This study attempted to find optimum extract range of active ingredient for barley sprouts (Hordeum vulgare L.). Extracts from Hordeum vulgare L. were made by microwave extraction method and total polyphenol content (TPC), total flavonoid content (TFC), DPPH radical scavenging activity (DPPH) were measured with extract of Hordeum vulgare L.. Response surface methodology (RSM) was applied to a extraction process, and central composite design (CCD) was also used for this process to examine the optimum condition. Independent variables ($X_n$) are concentration of ethanol ($X_1$: 0, 25, 50, 75, 100%), microwave power ($X_2$: 60, 120, 180, 240, 300 W), extraction time ($X_3$: 4, 8, 12, 16, 20 min). Dependent variables ($Y_n$) are TPC ($Y_1$), TFC ($Y_2$), DPPH radical scavenging ($Y_3$). It is formed by sixteen conditions to extract. The $R^2$ value of dependent variables is ranged from 0.90 to 0.97 (p<0.05). Experiments values within the optimal range (40% of ethanol concentration, 120 W of microwave power, 18 min of extraction time) were 3.74 mg GAE/g (TPC), 3.00 mg RE/g (TFC), 35.43% (DPPH), respectively. Under the optimized conditions, predicted value showed no significant difference comparing with the experimental values.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.14 no.2
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• pp.65-71
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• 2014

This paper present the multi-modal user distance estimation system using mono camera and mono microphone basically equipped with a mobile device. In case of a distance estimation method using an image, we is estimated a distance of the user through the skin color region extraction step, a noise removal step, the face and eyes region detection step. On the other hand, in case of a distance estimation method using speech, we calculates the absolute difference between the value of the sample of speech input. The largest peak value of the calculated difference value is selected and samples before and after the peak are specified as the ROI(Region of Interest). The samples specified perform FFT(Fast Fourier Transform) and calculate the magnitude of the frequency domain. Magnitude obtained is compared with the distance model to calculate the likelihood. We is estimated user distance by adding with weights in the sorted value. The result of an experiment using the multi-modal method shows more improved measurement value than that of single modality.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.106-118
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• 2009

This study was to investigated optimum preparation conditions for Gugija Heukimja jook by response surface methodology (RSM). The important materials used for the Gugija Heukimja product were Lycium chinese, Seasamum indicum L., Ziziphus jujuba Mill. and rice. Moisture content, crude protein, crude fat, crude ash and crude fiber content were 15.62, 16.60, 13.62, 4.93 and 11.17% for Lycium chinese, 3.62, 20.94, 43.56, 5.67 and 10.72% for Seasamum indicum L., 24.12, 5.38, 0.73, 2.30 and 1.25% for Ziziphus jujuba Mill., and 12.36, 6.98, 0.46, 0.43 and 0.41% for rice, respectively. Optimal extraction conditions of brix, color, pH and total acidity in the materials for Gugija Heukimja jook were temperature $80^{\circ}C$, water volume 850 mL and extraction time of 63 min. The spreadability of jook with Lycium chinese and Ziziphus jujuba Mill. extracts was the highest when black sesame was 12 g pH was the lowest when black sesame was 9 g. PH showed a significant difference when the added black sesame ratio changed. The 'value L' of chromaticity was lower with an increase of the black sesame ratio, 'value a' was higher with an increase of the black sesame ratio, 'value b' was lower with an increase of the black sesame ratio. Brix was lower when black sesame in jook was added. Total acidity was highest (7.27%) when black sesame was 12 g. The degree of gelatinization tended to be lower with additional black sesame. Higher scores of sensory evaluation were found for the product containing 9 g black sesame with Lycii furctus and Ziziphus jujuba Mill. extracts ompared to the other samples with 3 and 6g. No significant difference in taste occurred for Gugija Heukimja jook prepared with over 9 g black sesame, while a great difference showed in color, pH and total acid. Therefore, the Gugija Heukimja jook prepared under the optimal conditions of 9 g black sesame with Lycium chinese and Ziziphus jujuba Mill. extracts exhibited higher qualities. Gugija Heukimja jook can use the easier for Yacksun jook. It is expected to become functional in the product's development.