• KSCE Journal of Civil and Environmental Engineering Research
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• v.42 no.5
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• pp.741-749
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• 2022

Major space agencies are planning for the rover-based lunar exploration since water-ice was detected in permanently shadowed regions (PSR). Although sunlight does not directly reach the PSRs, it is expected that reflected sunlight sustains a certain level of low-light environment. In this research, the indoor testbed was made to simulate the PSR's lighting and topological conditions, to which low light enhancement methods (CLAHE, Dehaze, RetinexNet, GLADNet) were applied to restore image brightness and color as well as to investigate their influences on the performance of feature extraction and matching methods (SIFT, SURF, ORB, AKAZE). The experiment results show that GLADNet and Dehaze images in order significantly improve image brightness and color. However, the performance of the feature extraction and matching methods were improved by Dehaze and GLADNet images in order, especially for ORB and AKAZE. Thus, in the lunar exploration, Dehaze is appropriate for building 3D topographic map whereas GLADNet is adequate for geological investigation.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.15 no.5
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• pp.328-334
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• 2022

The process that one may consciously focuses on necessary stimulation among tremendous amount of stimulation through human sensory systems is called attention in psychology. It is known that the attention can be affected by many factors such as room temperatures, humidity level, etc. In the field of sports science, ice packs are widely used for recovery from exercise fatigue providing fast heat transfer by conduction. However, the effect on attention by so-called iced-pack-cooling has not been tested. This research focuses on the attention levels when one is provided with a special cooling pad on their dorsal and lateral cervices. 40 subjects were divided into four groups and their attention level was evaluated based on the exposure conditions of combinations in reading and light walking with and without the cooling pad. The Frankfruter Aufmerksamkeits-Inventar, FAIR was used to evaluate the attention levels; the performance index, quality index, and continuity index consist of the FAIR test indicating the selectiveness of the attention, correctness of the attention, and maintaining term of the attention, respectively. Analysis of variance was carried out for those variables and post-hoc if applicable. When visual attention is constantly used for reading and studying, application of conductive heat transfer by the cooling pads is significantly helpful for improvement in selectiveness of the attention and maintaining terms of the attention levels. Also, light walking yielded improvement in selectiveness of the attention and maintaining terms of the attention levels; however one should presupposedly consider the loss of reading time.

• Journal of the Korean GEO-environmental Society
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• v.25 no.2
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• pp.5-14
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• 2024

Reinforced concrete bridge decks are the first to be damaged by vehicle loads and rain infiltration. Concrete deterioration primarily occurs owing to the corrosion of rebars and other metal components by chlorides used for snow and ice melting. The structural condition and concrete deterioration of the bridge decks within the pavement were evaluated using ground-penetrating radar (GPR) survey data. To evaluate concrete deterioration in bridges, it is necessary to develop GPR data analysis techniques to accurately identify deteriorated locations and rebar positions. GPR exploration involves the acquisition of reflection and diffraction wave signals due to differences in radar wave propagation velocity in geotechnical media. Therefore, a full-waveform inversion (FWI) method was developed to evaluate the deterioration of reinforced concrete bridge decks by estimating the radar wave propagation velocity in geotechnical media using GPR data. Numerical experiments using a GPR velocity model confirmed the deterioration phenomena of bridge decks, such as concrete delamination and rebar corrosion, verifying the applicability of the developed technology. Moreover, using the synthetic GPR data, FWI facilitates the determination of rebar positions and concrete deterioration locations using inverted velocity images.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.851-859
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• 2012

This study was conducted to investigate the effects of addition of lotus (Nelumbo nucifera) leaf and root extracts on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 5% ice water added (T0), 5% lotus leaf extract added (T1), 2.5% lotus leaf extract and 2.5% root extract added (T2), and 5% lotus root extract added (T3). There were no significant differences in moisture, protein, fat, ash, cooking yield, moisture retention, water holding capacity, reduction in diameter, a-value (redness), b-value (yellowness), VBN content (volatile basic nitrogen), hardness, springiness, cohesiveness or chewiness. The fat retention was highest in T0 (p<0.05). The L-values (lightness) of T2 and T3 were higher than those of T0 and T1 (p<0.05). The pH was lowest in T1 (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values of T0, T1, T2, and T3 were 0.47, 0.17, 0.21, and 0.32 mgMA/kg, respectively, with that of T1 being significantly lower than those of the other samples (p<0.05). The contents of free amino acids related to sweet taste was 642.5 ppm for T1, which was highest among the samples (p<0.05). The flavor was highest in T1 (p<0.05). These results suggest that lotus leaf extracts improved the lipid oxidation and flavor of ground pork meat.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.14-18
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• 2004

Analysis methods of artificial sweeteners, aspartame, acesulfame potassium, sodium saccharin, and sucralose isolated from foods were developed using high performance liquid chromatography, HPLC conditions for aspartame, acesulfame potassium, and sodium saccharin were: column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, 0.05M sodium phosphate monobasic : acetonitrile (9 : 1, pH 3.5, containing 0.01M tetrapropylammonium hydroxide); detector, UV detector at 210 nm. HPLC condition for sucralose were : column, Symmetry $C_{18}(3.9mm\;i.d{\times}150mm,\;5{\mu}m)$; mobile phase, water:methanol (7 : 3); detector, refractive index detection (sensitivity = 16). Recoveries of artificial sweeteners in foods including soft drinks, fruit and vegetable beverages, alcoholic beverages, fermented milk beverages, soybean milk, ice cream, snacks, chewing gums, jam, honey, kimchi salted food, special dietary products, processed fish products, candies, food additive mixtures, chocolate and cocoa were 76.1-101.3%, 82.3-103.2%, 83.1-103.7%, and 80,6-99.5% for aspartame, acesulfame potassium, sodium saccharin, and sucralose, respectively.

• The Korean Nurse
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• v.36 no.5
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• pp.45-62
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• 1998

The study was conducted from November 1995 to May 1996 at the one general hospital in Seoul. The total subjects of this study were 412 patients who have the experience of fall accident, among them 31 was who have fallen during hospitalization and 381 was who visited emergency room and out patient clinic. The purposes of this study were to determine the characteristics, risk factors and results of fall accident and to suggest the nursing strategies for prevention of fall. Data were collected by reviewing the medical records and interviewing with the fallers and their family members. For data analysis, spss/pc+ program was utilized for descriptive statistics, adjusted standardized $X^2$-test. The results of this study were as follows: 1) Total subjects were 412 fallers, of which 245(59.5%) were men and 167(40.5%) were women. Age were 0-14 years 79(19.2%), 15-44 years 125(30.4%), 45-64 years 104(25.2%), over 65 years 104(25.2%). 2) There was significant association between age and the sexes ($X^2$=39.17, P=0.00). 3) There was significant association between age and history of falls ($X^2$=44.41. P= .00). And history of falls in the elderly was significantly associated with falls. 4) There was significant association with age and medical diagnosis ($X^2$=140.66, P= .00), chief medical diagnosis were hypertension(34), diabetis mellitus(22), arthritis(11), stroke(8), fracture(7), pulmonary tuberculosis(6), dementia(5) and cataract(5), 5) There was significant association between age and intrinsic factors: cognitive impairment, mobility impairment, insomnia, emotional problems, urinary difficulty, visual impairments, hearing impairments, use of drugs (sedatives , antihypertensive drugs, diuretics, antidepressants) (P < 0.05). But there was no significant association between age and dizziness ($X^2$=2.87, P=.41). 6) 15.3% of total fallers were drunken state when they were fallen. 7) Environmental factors of fall accident were unusual posture (50.9%), slips(35.2%), trips (9.5%) and collision(4.4%). 8) Most of falls occurred during the day time, peak frequencies of falls occurred from 1pm to 6pm and 7am to 12am. 9) The places of fall accident were roads(22.6%), house-stairs 06.7%), rooms, floors, kitchen (11.2%), the roof-top, veranda, windows(10.9%), hospital(7.5%), ice or snowy ways(5.8%), bathroom(4.9%), playground, park(4.9%), subway-stairs(4.4%) and public-bathrooms (2.2%). 10) Activities at the time of fall accident were walking(37.6%), turning around or reaching for something(20.9%), going up or down stairs09.2%), exereise, working07.4%), up or down from a bed(2.7%), using wheelchair or walking aids, standing up or down from a chair(2.2%) and standing still(2.2%). 11) Anatomical locations of injuries by falls were head, face, neck(31.3%), lower extremities (29.9%). upper extremities(20.6%), spine, thorax, abdomen or pelvic contents(l1.4%) and unspecified(2.9%). 12) Types of injures were fracture(47.6%), bruises03.8%), laceration (13.3%), sprains(9.0%), headache(6.6%), abrasions(2.9%), intracranial hemorrage(2.4%) and burns(0.5%). 13) 41.5% of the fallers were hospitalized and average of hospitalization was 22.3 days. 14) The six fallers(1.46%) died from fall injuries. The two fallers died from intracranial hemorrage and the four fallers died of secondary infection; pneumonia(2), sepsis(1) and cell lulitis(1). It is suggested that 1) Further study is needed with larger sample size to identify the fall risk factors. 2) After the fall accident, comprehensive nursing care and regular physical exercise should be emphasized for the elderly person. 3) Safety education and safety facilities of the public place and home is necessary for fall prevention.

• Korean Journal of Animal Reproduction
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• v.24 no.1
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• pp.89-95
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• 2000

This study was to establish an effective dilution technique in a vitrification of bovine blastocysts for the field trial. For vitrification, blastocysts were exposed in glycerol (G) and ethylene glycol (EG) mixture in m-DPBS supplemented with 10% FBS. Blastocysts were first exposed to 10% (v/v) G for 5 min, and subsequently were transferred to 10% G plus 20% EG (v/v) for 5 min. Finally, embryos were transferred to 25% G plus 25% EG (v/v) for 30 see and were placed in nitrogen vapor for 3 min, and then were plunged into L$N_2$. At thawing, the straw containing blastocysts was placed in air for 10 sec, and then plunged into a water bath at $25^{\circ}C$ until all ice had disappeared. They were placed in $25^{\circ}C$ and 36$^{\circ}C$ water according to treatment group for different time. Also, in vitro survival was assessed by the re-expansion and hatched rates at 24 hand 48 h postwarming, respectively. The results obtained in these experiments were summarized as follows; 1) In the survival rates of vitrified bovine blastocysts according to different dilution time at thawing, the data of 1 min group (86.6, 56.6%) were higher than those of other treatment groups (2 min; 93.5, 35.4%, 2.5 min; 76.9, 30.7%, 3 min; 88.8, 36.1% and 3.5 min; 83.7, 8.1%). 2) When the in vitro survival of vitrified groups according to different developmental stage was examined at 48 h after thawing using 1 min dilution method, the hatching rates of fast developed embryos (expanded blastocyst: 81.3%: early hatching blastocyst: 86.2%) were higher than that of delayed developed one (early blastocyst: 46.6%). 3) In addition, when the in vitro survival of vitrified groups according to different embryo age was compared, the hatched rates at 48 h after thawing of Day 7 (66.6%) and Day 8 embryos (60.0%) were significantly higher than that of Day 9 embryos (22.7%) (P＜0.05). These results demonstrate that vitrified bovine IVM/IVF/IVC blastocysts can be successfully survived in vitro using one-step dilution (1 min) method.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.804-811
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• 2004

Mean concentration of 2 artificial sweeteners, sodium saccharin and acesulfame K, in food samples and their daily intakes were estimated. Among 755 food samples, 57 contained these artificial sweeteners. Contribution rate to total estimated daily intake (%) of artificial sweeteners in food categories were high in danmooji for sodium saccharin and ice cream for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ for different age groups were high in 30-49 year-old group for sodium saccharin and 13-19 year-old group for acesulfame K. Total estimated daily intakes $({\Sigma}EDI)$ of men and women were 5.91 and 4.89 mg/man/day, respectively. Total estimated daily intakes $({\Sigma}EDI)$ based on mean body weight of 55 kg were 4.13 and 1.25 mg/man/day for sodium saccharin and acesulfame K, respectively. These values ranged within 0.2-1.5% of acceptable daily intake (ADI) evaluated by FAO/WHO and 1.2-13.5% of theoretical maximum daily intake (TMDI), and, therefore, judged to be safe.

• Journal of Nutrition and Health
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• v.43 no.5
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• pp.524-532
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• 2010

The Na, component of salt, can increase the risk of high blood pressure and hypertension. Especially, children are exposed to an increased risk of high sodium intake, because they often consume Na-rich processed foods and commercially prepared foods in the street. However, the database for the sodium and chloride content for these children's favorite foods is insufficient. In this study, the Na and Cl contents in 89 children's favorite foods were analyzed by using Instrumental Neutron Activation Analysis (INAA) method. The analyzed food items were presented after being classified into 33 kinds of food groups. The Na contents in 100 g children's favorite foods ranged from 0.3 mg to 35.1mg in fruits, 28.9mg to 82.5mg in milks, 127.2 mg to 602.2 mg in breads, cakes, sandwiches, and rice cakes, 2.5 mg to 1169.9 mg in candies, cookies and ice creams, 226.9 mg to 693.7 mg in commercially prepared street foods, and 103.4 mg to 875.8 mg in fast foods of westernized restaurant. Among children's favorite food groups, 100 g fried chicken, hotdog, burgers, and donuts contained an average Na of 536 mg, 553 mg, 794 mg, and 562.2 mg, respectively, so they are classified as 'high Na foods'. In contrast, 100 g fruits and dairy products contained Na an average 4.9 mg and 43.4 mg, respectively, being classified as 'low Na foods'. One serving of ramen, mandu noodle, and burger pizza can supply over 667mg Na, which is one third of the KDRI targeted intake. Likewise, the Cl contents in children's favorite foods were diverse according to food groups. The Cl contents in the analyzed foods differed from the 1.5 times of Na content, which is assumed in general. This study showed that the Na and Cl contents in children's favorite foods are very diverse. Conclusively, a strategy to reduce Na contents in the fast foods such as noodles and westernized restaurant foods is necessary for children health.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.339-351
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• 1985

This study was carried out to investigate the optimal conditions for meat paste production with sardine. To improve the gel forming ability of meat paste, washing time and condition with alkaline solution, setting time and temperature, and heating temperature before pasteurization were controlled, and the influences of the freshness of raw sardine and the mixing ratios of ordinary and dark muscles on the duality of the meat paste product were discussed. The frozen storage showed a predominant effect on keeping freshness of raw sardine at different storage conditions and gel forming ability was maintained for 1 day at ice storage, for 3 days at $-3^{\circ}C$ and for 4 days at frozen condition, but there was no effect on keeping freshness of raw sardine in the storage at $25^{\circ}C$. Gel strength of meat paste product tended to decrease with washing time of raw meat, and in case of washing 3 times the meat appeared excellent in gel strength, but in case of seven and nine times the meat showed lower water holding capacity and decreased organoleptic test score in the quality of meat paste prtoduct. Raw meat washed with alkaline solution showed a desirable effect on gel forming ability compared with that washed with tap water, and in the case of washed with $0.5\%$ sodium bicarbonate solution exhibited the most favorable effect on gel forming. The gel strength of the meat paste product decreased with the increase of mixing ratios of dark muscle in the raw meat. Setting time and temperature for the gel forming ability of meat paste were good at $5^{\circ}C$ for 20 hours and at $20^{\circ}C$ for 2 hours. In the heating temperature of meat paste, heating treatment at $90^{\circ}C$ was desirable for gel forming.