• Proceedings of the KAIS Fall Conference
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• 2001.11a
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• pp.85-90
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• 2001

This study is object to structural analysis of household running machine frame. The finite element model was developed to compute the stress, strain and natural frequency for household running machine frame. For structural analysis using result from FEM Code. In other to structural analysis of household running machine frame, many variables such as load condition, boundary condition and weight condition are considered.

• Journal of Yeungnam Medical Science
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• v.35 no.2
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• pp.240-243
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• 2018

Negative myoclonus (NM) is a jerky, shock-like involuntary movement caused by a sudden, brief interruption of muscle contraction. An 80-year-old man presented with multifocal NM and confusion. Two days before the onset of NM, he commenced the intake of pregabalin at a dose of 150 mg/day for neuropathic pain. His NM resolved completely and mental status improved gradually after the administration of lorazepam intravenously and the discontinuation of pregabalin. Our study suggests that pregabalin can cause NM even in patients without a history of seizures.

• 축산식품과학과 산업
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• v.12 no.2
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• pp.8-16
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• 2023

• Applied Biological Chemistry
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• v.50 no.2
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• pp.116-120
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• 2007

Seasoned and dried squid slice (SDSS) was prepared with surimi and squid, and investigated on the food component characteristics. The moisture and water activity of the SDSS slightly increased with increasing addition ratio of squid. According to the increase of addition ratio of squid, sensory scores of SDSS decreased in the color, whereas increased in the taste. There was, however, no difference in sensory flavor and texture between SDSS prepared with various ratios of squid. The results of physical properties and sensory evaluation suggested that the desirable addition ratio of squid was more than 70% based on the mix for preparing SDSS. There was no difference in total amino acid content between seasoned and dried slices with, which was prepared by a ratio of squid(70): surimi (30), and without squid. The major amino acids of SDSS were glutamic acid, leucine, lysine and threonine. The calcium and phosphorus contents of SDSS were 85.9 mg/100g and 458.3 mg/100g, respectively. The total free amino acid content and taste value of SDSS were 3,1991mg/100g and 402.00, respectively. The taste values of SDSS suggested that the major taste-active compounds were glutamic acid and aspartic acid.

• Food Science of Animal Resources
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• v.26 no.2
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• pp.166-174
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• 2006

To determine the proper processing and storage conditions, physico-chemical, microbial and sensory properties of venison jerky under different dry times were measured during storage at $30^{\circ}C$ for 28 days. Samples were dried for 3 hr (T1), 4 hr (T2) and 5 hr (T3) at $75^{\circ}C$ in the smoke chamber, respectively. The pH of T1 was slightly lower than those of T2 and T3 as storage time increased. As dry and storage time increased, TBARS of T2 and T3 were significantly higher (p<0.05) than that of T1. In meat color, $L^*$ values of T3 showed slightly higher than those of T1 and T2, while at values were not clearly tendency by the passage of storage time. $b^*$ values of T2 and T3 were higher than that of T1. The water activity were significantly lower (p<0.05) in ,the order of T3$log_{10}$ CFU/g until 28 days and its number were accepted by sensory evaluation. In conclusions, T2 and T3 showed slightly high overall acceptability and lipid oxidative stability compared to T1 conditions. These results indicated that longer dry time ($4{\sim}5 hr$) of venison jerky would be better characteristics as compared to shorter dry time (3 hr) with increased storage time at $30^{\circ}C$.

• Food Science and Preservation
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• v.24 no.1
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• pp.84-92
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• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.

• 제어로봇시스템학회:학술대회논문집
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• 2004.08a
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• pp.1587-1592
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• 2004

In the area of tracking control, it is important to design not only the controllers but also the trajectories to which a system has to follow. Position in the form of the $5^{th}$ order polynomial is often used with constraints of initial and final states. Smooth ending with possible minimum time is important for many systems to be away from vibrations or jerky motions. A simple polynomial-like trajectory generation method based on zero final state constraints is suggested and named ZSPOT. The effects of suggested method are shown through experiments in which a system follows an easy and computationally light reference trajectory.

• 제어로봇시스템학회:학술대회논문집
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• 2003.10a
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• pp.101-106
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• 2003

In the area of tracking control, it is important to design not only the controllers but also the trajectories to which a system has to follow. $5^{th}$ order polynomial is often used with constraints of initial and final states. Smooth ending with possible minimum time is important for many systems because of vibration or jerky motions. Examples are increased with development of technology in smaller, more accurate systems. On the base of a polynomial like trajectory generation method from a paper in ACC2002 and RIC(Robust Internal-loop Compensator) control scheme of Robotics and Bio-mechanics lab. of POSTECH, generalized and expanded polynomial like trajectory generation method is showed.

• Journal of Yeungnam Medical Science
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• v.37 no.4
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• pp.329-331
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• 2020

Negative myoclonus (NM) is a shock-like jerky involuntary movement caused by a sudden, brief interruption of tonic muscle contraction. NM is observed in patients diagnosed with epilepsy, metabolic encephalopathy, and drug toxicity and in patients with brain lesions. A 55-year-old man presented with NM in both his arms and neck. He has taken medications containing tramadol at a dose of 80-140 mg/day for 5 days due to common cold. He had no history of seizures. Acute lesions were not observed during magnetic resonance imaging, and abnormal findings in his laboratory tests were not noted. His NM resolved completely after the discontinuation of tramadol and the oral administration of clonazepam. Our case report suggests that tramadol can cause NM in patients without seizure history or metabolic disorders, even within its therapeutic dose.

• Journal of the Korea Computer Graphics Society
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• v.4 no.1
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• pp.21-29
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• 1998

This paper deals with character animation using motion capture. The captured motion requires the editing process to smooth the jerky motion by the sensor noise, or to combine several clip-motion libraries. For this purpose, we describe a simple technique for editing the captured motion using the Kalman filter technique. Our formulation allows the generated motion to satisfy the kinematic constraints of the human model. Furthermore, it provides us with a multi-level control mechanism of the motion resolution by changing the uncertainty of the measurement model and the seamless motion transition.