• Journal of the Korean Wood Science and Technology
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• v.26 no.1
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• pp.14-18
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• 1998

A low density polyethylene(LDPE) was examined as an additive in phenol-formaldehyde(PF) resin adhesive for bonding radiata pine plywood. The LDPE was supplied by the commercial manufacturer. The LDPE was compared to a commercial filler commonly used in structural plywood adhesives in the United States. The adhesive mixes were made by following the recommended procedure of Georgia-Pacific Resins Inc.. using plywood-type PF resin. A total of 48 three-ply plywoods. 6.3 mm nominal thickness and 30 by 30 em in size, were made at two press times (4 and 5 min). two press temperatures (150 and $160^{\circ}C$) and 30 minute assembly times for four adhesive mixing types. Evaluations of the LDPE addition were carried out by performance tension shear tests after two cycle boil aging tests on plywood per the U.S. Product Standard PS I-83. After accelerated-aging tests. plywoods were exhibited no delamination. The test results included tension shear strength and estimated wood failure values. The plywood test results support the use of polyethylene as an additive in plywood adhesives.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.370-376
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• 2015

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.

• Food Quality and Culture
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• v.2 no.1
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• pp.43-47
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• 2008

This study examined the quality characteristics of Jeungpyun prepared with different additions of nano-filtered (NF) tofu whey concentrates. The initial pH values of the Jeungpyun batters ranged from 5.64 to 5.78, and decreased to 4.77-4.98 after 4 hours of fermentation at $35^{\circ}C$. The volume and specific volume values of the control Jeungpyun were lower than those of Jeungpyun samples prepared with 1%, 2%, and 3% NF powder. The color of the Jeungpyun became increasingly greenish-yellow as the NF powder level increased. Hardness and brittleness decreased with increasing NF powder content, while cohesiveness and springiness were not significantly different. Sensory evaluations revealed that as the level of NF powder increased, takju smell and sourness increased, but no significant differences were observed for sweetness and moistness between the control and NF powder groups. In terms of overall acceptability, the results revealed that Jeungpyun can be prepared with up to 1% NF powder in place of rice powder and be deemed as acceptable as a control Jeungpyun product.

• Food Science of Animal Resources
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• v.40 no.5
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• pp.699-709
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• 2020

This study utilized the crust by-product from dry-aged beef as a flavor enhancer for brown sauce and analyzed its physicochemical and organoleptic properties. The physiochemical properties include proximate composition, color, pH, swelling yield, viscosity, and salinity. The organoleptic properties were studied through electronic nose and sensory evaluations. The moisture content of the samples decreased while fat and protein content increased as crust content increased (p<0.05). The lightness, yellowness, and redness increased with increasing crust content (p<0.05). The pH of the samples also increased as the crust content increased. The viscosity significantly increased while salinity decreased with increasing crust content (p<0.05). The aromatic profiles of the control and samples with 5% and 10% crust addition were distinguishable; however, samples with crust additives between 10% and 15% gave similar aromatic profiles. The taste of the control sample was significantly lower than that of the samples formulated with the crust (p<0.05), and the sensory viscosity of the samples with 10% crust was significantly higher than that of the control (p<0.05). Flavor and overall acceptability tended to increase with increasing crust content of up to 10% addition (p<0.05). These results show that the crust from dry-aged beef loin crust is a suitable natural flavor enhancer for brown sauce and improves its physiochemical and organoleptic properties.

• Journal of Biomedical Engineering Research
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• v.40 no.6
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• pp.230-234
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• 2019

Medical laser equipment using optical energy is used to surgery and treat diseases by destroying and removing tissue. Domestic laser equipment has been used steadily in the skin and cosmetics sectors and has been changed to radiate high-power energy in a wide range to shorten patient treatment time. However, side effects such as burns and damage of normal tissues occurred. To solve this problem, techniques for detecting lesions using an imaging device and selectively radiating the laser have been developed. In this study, we proposed an evaluation method to evaluate the safety and performance of target detection accuracy, laser irradiation accuracy and motion protection device technology derived from product analysis and investigation. Finally, the validity of the evaluation method was evaluated by evaluating the imaging device based laser equipment as the proposed evaluation method.

• Horticultural Science & Technology
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• v.33 no.1
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• pp.124-132
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• 2015

Echinacea purpurea (L.) Moench (purple cone flower) is an important medicinal plant; it can enhance immunity, relieve pain, and reduce inflammation, and also has hormonal, antiviral, and antioxidant effects. Adventitious root biomass of Echinacea purpurea was produced in commercial-scale bioreactors for use as a dietary supplement in the food industry and in traditional medicine. Biosafety and toxicological evaluations of tissue-cultured Echinacea purpurea adventitious roots (TCEPARs) were performed. Reverse mutation and chromosomal aberration tests showed no significant mutagenicity. Furthermore, repeated four-week oral dose tests performed in Sprague-Dawley rats did not show any notable changes in the general behavior of the rats, in the gross appearance of their internal organs, or in their mortality rate. There were no differences between the control group and the treatment group in parameters such as absolute body weight, hematology, blood chemistry, and absolute and relative organ weights. These findings indicate that TCEPARs are safe and nontoxic when consumed at an average dietary level and can be used as raw material for traditional medicine and the food industry.

• Journal of the Korean Society of Clothing and Textiles
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• v.46 no.2
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• pp.199-218
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• 2022

Considering increasing demand for improved waist protectors for the elderly, in this study we sought to design a waist protector that reflects the body characteristics, preferences, and satisfactions of the elderly. A survey conducted to investigate elderly satisfaction with existing waist protectors, as well as their preferences in product function, design, and characteristics, found that consumers are not satisfied with current waist protector offerings and would prefer protectors that allow greater freedom to perform physical activities and that are more easily accessible. Based on the survey, we developed a guideline on function, design, and characteristics, resulting in four new waist protector designs: A and B for men, and C and D for women. Significant preference differences according to gender were reflected in the designs. For example, designs for female waist protectors focused much more on improving tightness, size, freedom of movement, and easy attachment or detachment than designs for male waist protectors did. Evaluation of satisfaction with new designs suggests that new designs meet the satisfaction criteria of elderly consumers, who express willingness to purchase and use them.

• Progress in Medical Physics
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• v.32 no.4
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• pp.159-164
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• 2021

Purpose: We investigated the properties of CLEANBOLUS based on silicone with suitable characteristics for clinical use. Methods: We evaluated the characteristics of CLEANBOLUS and compared the results with the commercial product (Super-Flex bolus). Also, we conducted physical evaluations, including shore hardness, element composition, and elongation break. Transparency was investigated through the measured absorbance within the visible region (400-700 nm). Also, dosimetric characteristics were investigated with surface dose and beam quality. Finally, the volume of unwanted air gap was investigated based on computed tomography images for breast, chin, and nose using Super-Flex bolus and CELANBOLUS. Results: CLEANBOLUS showed excellent physical properties for a low shore hardness (000-35) and elongation break (>1,000%). Additionally, it was shown that CLEANBOLUS is more transparent than Super-Flex bolus. Dosimetric results obtained through measurement and calculation have an electron density similar to water in CLEANBOLUS. Finally, CLEANBOLUS showed that the volume of unwanted air gap between the phantom and each bolus is smaller than Super-Flex bolus for breast, chin, and nose. Conclusions: The physical properties of CLEANBOLUS, including excellent adhesive strength and lower shore hardness, reduce unwanted air gaps and ensure accurate dose distribution. Therefore, it would be an alternative to other boluses, thus improving clinical use efficiency.

• Journal of the Korean Society of Clothing and Textiles
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• v.47 no.4
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• pp.666-683
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• 2023

This research aims to develop based clothing design process tailored to the industry-university collaborative setting and apply it in a fashion design class. into three distinct phases: designing and organizing our fashion design class, conducting our class at a university, and gathering student feedback. First, we conducted a literature review on employing new technologies in traditional clothing design processes. We consulted with industry professionals from the Samsung C&T Fashion Group to develop an AI-based clothing design process. We then developed in-class learning activities that leveraged fashion brand product databases, a supervised learning AI model, and operating an AI-based Creativity Support Tool (CST). Next, we setup an industry-university fashion design class at a university in South Korea. Finally, we obtained feedback from undergraduate students who participated in the class. The survey results showed a satisfaction level of 4.7 out of 5. The evaluations confirmed that the instructional methods, communication, faculty, and student interactions within the class were both adequate and appropriate. These research findings highlighted that our AI-based clothing design process applied within the fashion design class led to valuable data-driven convergent thinking and technical experience beyond that of traditional clothing design processes.

• Journal of Korean Physical Therapy Science
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• v.30 no.4
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• pp.1-8
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• 2023

Background: This study evaluates the usability of the Motion-Tracking Gait Assistive Walker (MTGAW) designed for elderly individuals and those with disabilities, identifying areas for improvement through interviews with physical and occupational therapists. Design: A survey study involves the usability test for MTGAW. Methods: Usability evaluations were conducted with 37 physical therapists and occupational therapists. The process included explanation, product usage, satisfaction surveys, and interviews. A satisfaction survey covering 19 items across safety, maneuverability, usability, and management areas was administered. Individual interviews identified areas for improvement. Results: Overall, high satisfaction was reported across the four areas, but interviews highlighted the need for improvements, such as addressing discomfort due to slow speed and enhancing safety measures to prevent rear-end falls. Adjusting the walker's height and width to suit the user's physique was also suggested. Conclusion: MTGAW enhances walking support and hand movement freedom but needs refinement in speed control, fall prevention, and customization based on the user physique. Future efforts should focus on developing an improved MTGAW, considering recommendations from physical therapy experts, and conducting studies to analyze its clinical effectiveness for commercialization.