• 대한한의학회지
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• 제44권3호
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• pp.87-101
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• 2023

Objectives: Many acupuncture points have been suggested for the treatment of Bell's palsy, but information on which acupuncture points are more important in treatment is not provided. This study was conducted to investigate the importance of acupuncture points currently used clinically in Bell's palsy. Methods: By reviewing the full text of 11 books that recorded acupuncture prescriptions from the Qin Dynasty to the Qing Dynasty, the frequency of use of acupuncture points, their meridians, and their location were investigated. Results: The average number of acupuncture points used for local, adjacent and distal points selection was 10.5, 2, 4 respectively. The number of acupuncture points increased from the Qin Dynasty to the Ming Dynasty 《Bojaebang》 and then decreased, but the proportion of local points has been still high. From the Ming Dynasty, ST4, ST6, GV26, and GV24 were mainly have been used as the local points. Except for the GB12, the use of the rest of the acupuncture points gradually decreased in the adjacent points. In the distal acupuncture points, it was summarized to point of lung and large intestine channel until the Ming Dynasty, and LI4 was mainly used in the Qing Dynasty. Yangming meridian has been most often used at the local and distal area except for the adjacent area. Conclusions: In the treatment of facial paralysis, the lower part of the face had the highest proportion among local acupuncture points, and the Yangming had the highest proportion by meridian.

• 한국식품조리과학회지
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• 제25권4호
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• pp.452-466
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• 2009

The aim of this study was to investigate the dietary attitude, popularization and merchandising intention of native local foods in the Yeongcheon area using a questionnaire. The questionnaire was answered by 322 citizens living in Yeongcheon. The findings are summarized as follows: 25.8% of the respondents stated that 'familiarity in taste' was the reason that they like local foods. 32.0% of the subjects said 'mass media' was the reason they knew about local foods. The most important aspect of local foods for tourism was 'taste' (44.7%). One of the main conditions for the popularization of local foods was 'holding various kinds of cultural events' (25.2%). The most recognized native local food in the Yeongcheon area was 'Ukhoe' (3.60 points), followed by 'Samsong-gun-mandu' (3.58 points), 'Dotorimuk-muchim', 'Hanu-sutbul-gui' and 'Chueotang'. On the other hand, the recognition score for 'Gompi-namul' (2.63 points), 'Piramijorim' (2.77 points), 'Sangeo-pipyeon', 'Muneochae-sukhoe' was very low. The most effective local food in developing tourism in Yeongcheon was 'Ukhoe' (3.70 points), followed by 'Hanu-sutbul-gui' (3.69 points), 'Dombaegi-gui-jjim', 'Samsong-gun-mandu', 'Someri-suyuk'. The results of this study indicate that the tourism commercialization intention of Yeongcheon local foods was significantly dependent on demographic factors (gender, age, education, dwelling period). Males had a high tourism product intention for 'Ukhoe', while female was high intention for 'Sogogi-jeongol' and 'Kongnip-kimchi'. The tourism commercialization intention for most Yeongcheon local foods increased as the dwelling period increased.

• 한국식생활문화학회지
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• 제30권1호
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• pp.54-63
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• 2015

This study was conducted to examine the effects of local food value perception on purchasing and experience in consumers. ${\chi}^2$-test, ANOVA, and linear regression analysis were conducted. The findings are summarized as follows: The most common place for buying agricultural products was 'hypermarkets' (41.7%), and the most important factor for purchasing local food was 'local government's certification products' (23.7%). The most important value recognition item for local food was 'I think that local food is a high-quality agricultural products'. (3.74 points), followed by 'I think that local food have a value of respect for customers' (3.61 points) and 'I have a faith for the local food'. (3.61 points) in that order. The main tourism experience activity was 'food experience' (49.0%), and information source of local food experience tourism was 'mass media (TV, newspapers, etc.)' (37.3%). As age increased, experience of local food also increased. The most effectual value recognition item for purchasing local food was 'I think that local food have a value of respect for customers'. The most effectual value recognition item for increasing intake experience of local food was 'I think that the local food is high-quality agricultural products'.

• Journal of the Korean Data and Information Science Society
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• 제13권2호
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• pp.251-260
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• 2002

The aim of this paper is to consider of detecting the location, the jump size and the number of change-points in regression functions by using the local linear fit which is one of nonparametric regression techniques. It is obtained the asymptotic properties of the change points and the jump sizes. and the correspondin grates of convergence for change-point estimators.

• Journal of Mechanical Science and Technology
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• 제17권7호
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• pp.986-998
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• 2003

In this paper, an adaptive numerical integration scheme, which does not need non-overlapping and contiguous integration meshes, is proposed for the MLPG (Meshless Local Petrov-Galerkin) method. In the proposed algorithm, the integration points are located between the neighboring nodes to properly consider the irregular nodal distribution, and the nodal points are also included as integration points. For numerical integration without well-defined meshes, the Shepard shape function is adopted to approximate the integrand in the local symmetric weak form, by the values of the integrand at the integration points. This procedure makes it possible to integrate the local symmetric weak form without any integration meshes (non-overlapping and contiguous integration domains). The convergence tests are performed, to investigate the present scheme and several numerical examples are analyzed by using the proposed scheme.

• 한국CDE학회논문집
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• 제3권2호
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• pp.103-112
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• 1998

In this paper insertion of numerous control points to be performed by using the Chebyshev polynomial root at the selection of knot vector. This method introduces a simple method of knot refinement and it is applied in a developed program. The Chebyshev roots exist densely in broth ends of the range and are proposed more effective knot refinement to modify a surface. Therefore, generated control points are relatively uniform in specified knot interval. In the surface generation, a local insertion of numerous control points are easily inserted by using the characteristic of Chebyshev polynomial roots at knot refinement. It is possible to create a complex surface with a single surface. The number of control point can be reduced by using the local insertion of control points in a required shape

• 한국식생활문화학회지
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• 제21권5호
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• pp.446-455
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• 2006

This study was performed by questionnaire to investigate the dietary attitude and preference of native local foods for Ulsan citizens. The subjects were consisted of 500 citizens living in Ulsan area. The results of the survey are summarized as follows: On frequency of eating of local foods, 'one time per year' scored high as 40.8%. 'Labor-intensive' scored high as 35.6% in cooking methods. 'Rarely' scored high as 43.2% in frequency of cooking at home. A criteria of selection of Ulsan local foods was 57.2% in taste. The recognition score of native local foods was 'healthful food' (3.96 points), 'should be handed down to next generation' (3.94 points), and 'a lot of natural food ingredients' (3.88 points) and 'nutritious food' (3.87 points) in the order. The preferred native local foods of Ulsan area was 'Ulsa pear' (3.97 points), 'Eonyang, Bonggye Hanoobulgogi' (3.86 pionts), 'Raw Fish', 'Haemuljeongol', ‘Gangodeungojjim', 'Suknamsa SanchaeBibimbab' 'Gangdon Natural Brown Seaweed' in that other. On the other hand, the preference for 'Myeoljang', 'Whale Meat', 'Oksamju', 'Meonggejeon', 'Jepyipjangajji' and 'Kimchigam' was very low. Males liked 'Whale Meat', 'Raw Fish', Oksamju' and 'Dombaegi(Shark Meat)', while females liked 'Gandong Naural Brown Seaweed'. The most effectual food for developing tourism merchandising of Ulsan local foods was 'Eonyang, Bonggye hanoobulgogi' and the next is 'Eonyang Dropwort', 'Gangdong Natural Brown Seaweed', 'Myeoljang', 'Ulsan Pear', and 'Oksamju' in the order.

• The Korean Journal of Pain
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• 제3권2호
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• pp.150-159
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• 1990

The patient with muscle contraction headache usually have one or more specific trigger points. These trigger points have been treated with various treatment modalities including "stretch and spray" and regional infiltration with local anesthetics with or without corticosteroids. I treated 36 patients with muscle contraction headache with regional infiltration of local anesthetics and steroid into trigger points and the results were as follows 1) The diagnosis of muscle contraction headache was possible by confirming specific trigger points by palpation. 2) Patients relieved rapidly from headache by regional infiltration of local anesthetics and steroid into the tender point. 3) Single injection was effective in relieving headache. But the curability of the single injection could not be assessed because of difficulty in follow-up study. 4) Active trigger points could be occasionally inactive, which also made difficult in assessing the effectiveness of the treatment.

• 한국식품조리과학회지
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• 제22권6호통권96호
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• pp.840-848
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• 2006

To analyse the impact of recognition for local food on frequency of visiting for local food restaurants, we surveyed 333 residents in the Kyungsangdo areas. The findings are summarized as follows. On interest of native foods, 'much' scored 40.6% and 'taste' scored 32.9%, in requirement of development. The criteria of selection of local foods was 62.3% in 'taste'. 'Institute(municipal government)' scored 31.3% as the main responsible body for the succession of local foods. The most significant criterion for tourism product of local foods was 'taste'(34.5%). The most effective way to popularize the local foods was to 'hold various kinds of cultural events'(27.5%). The necessity score on tourism product of local foods was 3.55 points. The highest recognition on native local foods was 'succession to next generation'(3.96 points). The most influential variable affecting the visit frequency toward local food restaurants was 'health factor'.

• Structural Engineering and Mechanics
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• 제5권5호
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• pp.577-586
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• 1997

In nonlinear finite element stability analysis of structures, the foremost necessary procedure is the computation to precisely locate a singular equilibrium point, at which the instability occurs. The present study describes global and local procedures for the computation of stability points including bifurcation points and limit points. The starting point, at which the procedure will be initiated, may be close to or arbitrarily far away from the target point. It may also be an equilibrium point or non-equilibrium point. Apart from the usual equilibrium path, bypass and homotopy path are proposed as the global path to the stability point. A local iterative method is necessary, when it is inspected that the computed path point is sufficiently close to the stability point.