• The korean journal of orthodontics
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• v.52 no.1
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• pp.3-19
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• 2022

Objective: The purpose of this study was to investigate the accuracy of one-step automated orthodontic diagnosis of skeletodental discrepancies using a convolutional neural network (CNN) and lateral cephalogram images with different qualities from nationwide multi-hospitals. Methods: Among 2,174 lateral cephalograms, 1,993 cephalograms from two hospitals were used for training and internal test sets and 181 cephalograms from eight other hospitals were used for an external test set. They were divided into three classification groups according to anteroposterior skeletal discrepancies (Class I, II, and III), vertical skeletal discrepancies (normodivergent, hypodivergent, and hyperdivergent patterns), and vertical dental discrepancies (normal overbite, deep bite, and open bite) as a gold standard. Pre-trained DenseNet-169 was used as a CNN classifier model. Diagnostic performance was evaluated by receiver operating characteristic (ROC) analysis, t-stochastic neighbor embedding (t-SNE), and gradient-weighted class activation mapping (Grad-CAM). Results: In the ROC analysis, the mean area under the curve and the mean accuracy of all classifications were high with both internal and external test sets (all, > 0.89 and > 0.80). In the t-SNE analysis, our model succeeded in creating good separation between three classification groups. Grad-CAM figures showed differences in the location and size of the focus areas between three classification groups in each diagnosis. Conclusions: Since the accuracy of our model was validated with both internal and external test sets, it shows the possible usefulness of a one-step automated orthodontic diagnosis tool using a CNN model. However, it still needs technical improvement in terms of classifying vertical dental discrepancies.

• Journal of the Korean Society of Costume
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• v.56 no.7 s.106
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• pp.148-162
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• 2006

The purpose of this study is to examine the concept of convergence which is one of the trendy issues as a new digital paradigm of Integrative thinking in 21st century, to analyze the plastic feature and internal meaning of convergence expressed in fashion design, and to grasp the cultural symbolism through this aesthetic analysis. Because there have been considerable discussions on convergence, centering on industrial product area associated with media, I will proceed my study on the basis of them. For this, the documentary study and practical case study have been executed. This study will be helpful to find a direction of future fashion design trend. Convergence in digital stage can be defined as a phenomenon which different functions of product move towards one direction for greater efficiency, and not only as a technical integration between functions of product, but also an extension of area. Convergence can be classified by their use as (1) convergence for convenient daily life (2) convergence with intelligent scientific technology (3) convergence for entertainment on the basis of sensual experience. The plasticity of convergence designs feature as a open dynamic structure which potentiate transformation and their internal meaning can be inquired such qualities as integrative multiplicity, efficiency, mobility, intelligence. Specially convergence fashion design has protection qualify resulting from wearability on body. Ultimately convergence fashion design as a future digital paradigm can be thought as both eco-friendly design and human-centered design from positive technology-based viewpoint, because it is easy to transform according to our environment, convenient to reserve, and efficient to enhance spatial usibility.

• The Journal of Internal Korean Medicine
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• v.38 no.4
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• pp.455-467
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• 2017

Objectives: This study evaluated the correlation between taste function and spleen qi deficiency in patients with burning mouth syndrome (BMS) and compared subgroups of BMS (i.e., dysgeusia and non-dysgeusia subgroups). Methods: This study included 60 participants categorized into two groups: a BMS group and healthy control (HC) group. Taste threshold was measured within six levels using solutions of four basic taste qualities. Subjects' Oral Health Impact Profiles (OHIPs-14) and Spleen qi Deficiency Questionnaire (SQDQ) scores were analyzed. Results: Taste thresholds for sweet (sucrose) and salty (NaCl) tastes were significantly lower in the BMS group than in the HC group, but sour (citric acid) and bitter (quinine HCl) tastes showed no significant differences between groups. In the dysgeusia and non-dysgeusia subgroups, no significant differences in the four basic taste thresholds were found. SQDQ scores were significantly higher in the BMS group compared to the HC and in the dysgeusia group compared to the non-dysgeusia group. OHIPs-14 and SQDQ scores for the BMS group were significantly and positively correlated. Conclusions: Spleen qi deficiency is related to taste function and can be used to treat BMS patients with taste dysfunction.

• Korean journal of food and cookery science
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• v.25 no.6
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• pp.663-670
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• 2009

The domestic foodservice and restaurant industries have been rapidly growing. Therefore, it is necessary for restaurants to analyze the demands and desires of their customers according to internal attributions, and to understand how these may change in the future. To explore the internal attributions of individuals, such as personality, this study examined differences between the promotion and prevention focuses of 'Self-Regulatory Focus Theory'. Based on this theory, hypotheses were prepared and two experiments- & -were performed to assess the hypotheses. showed that consumers who had a promotion focus were interested in the following factors: events, advertisement images and taste; whereas those with a prevention focus concentrated more on factors related to comfortoriented qualities, such as reputation and price satisfaction. In , after performing situational regulatory focus manipulation with the subjects, there were different results between promotion and prevention: in the promotion focus, when a prevention focus was induced, subjects concentrated more on price satisfaction, reputation, highly nutritious menu, and sanitary conditions; whereas in the prevention focus, when a promotion focus was induced, they concentrated on advertisement images, events, and restaurant atmosphere.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.203-215
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• 2006

This study tried to develop an estimation model on the competitive power as a method to understand a practical index on the competitive power in order to improve the competitiveness of domestic bakery corporations and look into their internal structure. The results of the practical analysis are summarized below. First, eight critical success factors, which are considered important in competitive power in bakery corporations, were derived from preceding studies and an expert meeting. Second, this study performed a questionnaire with eight derived factors for bakery managers and employees. Seven critical success factors suitable for bakery corporations were chosen through validity and reliability tests. Third, this study performed an AHP(Analytic Hierarchy Process) analysis in order to establish preference according to each factor and weight. The importance of factor concerned with the competitive power of bakery corporations according to the result of weight analysis appeared in order of customer resources, personnel resources, corporate images, material resources and qualities, technical capability, financial factors and pliability(time).

• Proceedings of the Korean Institute of Building Construction Conference
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• 2005.05a
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• pp.89-92
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• 2005

This study investigates influence of particle properties of crushed sand on the duality of concrete. The test shows that an increase of fineness modulus(FM) resulted in high slump and air contents, while compressive strength decreased due to decreased adhesion with reduction of surface area. As grain shape become rounder, the slump of concrete increased, due to reduction of internal friction, and increased air contents. The reduction of adhesion by abrasion of surface declined compressive strength during the process of manufacturing crushed sand. Increase of powder contents decreased slump and it also decreased air contents due to the effect of filling air void. In addition. using powder contents increased compressive strength, but could not find any difference of bleeding and tensile strength with particle properties.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2006.05a
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• pp.1863-1871
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• 2006

This paper develops and defends the concept of reference-quality in consumer choice, demonstrating its impact on aggregated market demand. The concept of reference-quality refers to an internal standard against which observed qualities are compared in consumer choice behavior. In doing so, we examine and reveal the formation mechanism and the structure of reference-quality in the U.S. wireless phone market. Consequently, we recognize and introduce a brand-specific reference both in price and product quality in aggregated product demand which enable us to measures the responsiveness of market demand to the innovation of a certain brand.

• Journal of Korean Society of Water and Wastewater
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• v.25 no.5
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• pp.731-739
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• 2011

To investigate corrosivity characteristics of tap water in Korea, Langelier index (LI) of 30 multi-regional water treatment plants (WTPs) were evaluated. Weekly LI values of 30 WTPs were all negative, which means tap water in Korea might be very corrosive. Maximum LI decrease through water treatment processes was 0.95 under no additional corrosion control process. Based on the correlation results between LI and tap water qualities, pH and calcium concentration were confirmed as major parameters for LI control. Addition of calcium hydroxide with $CO_{2}$ or calcium hydroxide or sodium hydroxide can be chosen based on water quality. Continuous monitoring of LI and related parameters is recommended in water distribution system.

• International Journal of Internet, Broadcasting and Communication
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• v.16 no.2
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• pp.93-102
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• 2024

We introduce a novel outdoor linear LED luminaire enhanced with Gore-Tex filters, designed to overcome the challenges of moisture and thermal management in harsh environments. This luminaire integrates expanded polytetrafluoroethylene (ePTFE)-commercially known as Gore-Tex-achieving superior waterproofing and dustproof qualities while maintaining breathability to prevent internal condensation. The design process, from conceptualization through prototyping and testing, is detailed, highlighting the luminaire's improved durability and stability under varying conditions. Experimental results demonstrate that our design significantly extends the operational lifespan and reliability of outdoor LED lighting systems by mitigating thermal and moisture-related degradation. This study not only advances ePTFE's application in lighting technologies but also offers a scalable model for enhancing the performance of LED luminaires in outdoor settings.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.448-456
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• 2008

In this study, domestic wheat white breads were prepared with the substitution of 1.5, 3.0, 4.5, and 6.0% Nelumbo nucifera G. tea powder(NNTP). The samples and a control were then compared with regard to quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, external and internal surface appearances, and sensory qualities in order to determine the optimal ratio of NNTP in the formulation. As the NNTP contents increased, the pH of dough and bread, baking loss, and lightness decreased, whereas the total titratable acidity of dough and bread increased. The fermentation power of dough expansion increased with increasing incubation time. The NNTP samples evidenced significantly higher specific volume, greenness, yellowness, resilience, and crumb consistency than were observed in the control group. However, hardness and fracturability evidenced the opposite effect. The water content and uniformity of the crumb pores were highest at a substitution level of 1.5%, and were lowest at a level of 4.5%. Crumb color, flavor, and delicious taste decreased with increasing NNTP contents, whereas lotus leaf flavor, astringency, bitterness, and off-flavor increased. Density of the crumb pore and crumb springiness were not significantly different among the samples. Softness, chewiness, and overall acceptability were maximal with the 1.5% substitution, and were minimal in the 6.0% group. In conclusion, our results demonstrate that $1.5{\sim}3.0%$ NNTP may prove quite useful as a substitute for domestic wheat flour in the production of white bread, and may evidence favorable nutritional and functional properties.