• Title/Summary/Keyword: grade

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Evaluation of Radiation Dose and Image Quality Between Manual and Automatic Exposure Control Mode According to Body Mass Index in Cardiac CT (체질량지수에 따른 심장 CT검사의 수동노출조절 방법과 자동노출조절 방법의 방사선량 및 화질 평가)

  • Kim, Hyeong-Jin;Moon, Il-Bong;Han, Jae-Bok;Choi, Nam-Gil;Jang, Seong-Ju
    • The Journal of the Korea Contents Association
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    • v.13 no.4
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    • pp.290-299
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    • 2013
  • This study included 198 patients who underwent prospectively electrocardiogram-triggered high-pitch spiral mode(FLASH mode) in cardiac CT for health check: 123 patients who underwent manual exposure control(Group A) and 75 patients who underwent automatic exposure control(Group B). Patients were classified according to BMI grades: Grade 1, Grade 2, Grade 3, Grade 4. Radiation dose, objective and subjective image quality between two groups were compared. In Group B, tube voltage were significantly decreased in all BMI grades. Both $CTDI_{vol}$ and effective dose were significantly reduced in the BMI Grade 1, 3, and 4 whereas they were slightly reduced in the Grade 2(p>0.05), SNR was significantly decreased in the Grade 1 and increased in the Grade 3(p<0.05), but there was no significant difference in the Grade 2, 4 between the two groups(p>0.05). CNR was significantly decreased in the Grade 1(p<0.05), and there was no significant difference in the Grade 2, 3, 4 between the two groups(p>0.05). The subjective image quality showed no significant difference in all BMI Grades between the two groups(p>0.05). Automatic exposure control can lead to a significant reduction of radiation exposure dose without degradation of subjective image quality.

Comparative studies on Tenderness and Characteristics of Protein Obtained from Various Carcass grade in Korean native Cow (도체등급별 한우육의 연도와 단백질특성에 대한 비교연구)

  • 문윤희;강세주
    • Journal of Life Science
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    • v.7 no.4
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    • pp.336-341
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    • 1997
  • This study was conducted to investigate the effects of carcass grade on the hardness, myofibrillar fragmentations index, protein extractability and Mg-ATPase activity of myofibril and actomyosin obtained from 1, 2, 3 and D carcass grade)subgrade) in Korean native cow. Proximate component, hardness, chewiness, myofibril fragmentation index, protein extractability and Mg-ATPase activity if myofibril or actomyosin were not significantly different between 1st and 2nd carcass grade loin. The hardness and chewiness of 2nd carcass grade loin's were significantly lower than 3th grade loin's, but the myofibril fragmentation index, sarcoplasmic protein extractability and Mg-ATPase activity of myofibril were higher. The myofibrillar protein extractability and Mg-ATPase activity of actomyosin obtained from 3th carcase grade loin's were significantly higher than D grade loin's, but the hardness, chewiness and stroma protein extractability were lower. In conclusion, the degree of toughness in Korean native cow's loin was not significantly different between 1st and 2nd grade, but 3rd and D carcass grade were significantly higher, regardless of before and after aging.

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Chemical Properties on the Quality of Marketed Roasting Green teas (시판 덖음녹차의 품질에 따른 이화학적 특성)

  • 신미경;장미경;서은숙
    • Korean journal of food and cookery science
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    • v.11 no.4
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    • pp.356-361
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    • 1995
  • This study was conducted to know the quality of marketed green teas which were devided into high, middle and low grade according to the price. we examined the content of water, ash, total nitrogen, tannin, caffeine, chlorophyll and color value and did sensory evaluation. The results were as follows: 1) The content of water was 2.17-3.67% and content of ash was 4.50-5.17%, there were no significant difference in each grade. 2) The content of total nitrogen was 4.38% in high grade, 4.60% in middle grade and 4.68% in low grade. 3) The content of tannin was 11.09% in high grade, 14.22% in middle grade and 14.44% in low grade, middle and low grade were significantly higher than high grade. 4) The nitrogen rate to tannin (N/T) was 39.5% in high grade, 32.6% in middle grade and 32.70% in low grade, N/T rate of high grade was significantly highest than others. 5) The content of caffeine is 1.78% in high grade, 1.32% in middle grade and 0.92% in low grade, high and middle grade were significantly higher than low grade. 6) The content of total chlorophyll is 297.37 mg% in high grade, 192.89 mg% in middle grade and 204.79 mg% in low grade, chlorophyll a was 69.23 mg% in high grade, 51.99 mg% in middle grade and 63.42 mg% in low grade, and chlorophyll b was 228.47 mg% in high grade, 131.21 mg% in middle grade and 141.63 mg% in low grade. 7) Yellow value of high and middle grade were significantly higher than low grade, but blue and red value were no significant diffrence in groups. 8) In sensory evaluation, appearance, taste, odor of high grade were better than others and total score was 15.25 in high grade, 12.97 in middle grade and 9.80 in low grade. 9) Price had a positive correlation with caffeine, appearance and taste, but a negative correlation with tannine. NT rate had a negative correlation with tannine, but a positive correlation with caffeine.

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A Study of Factors Affecting the Grade Maintenance of Long-Term Care Service Users (노인장기요양보험 이용자의 등급유지 영향요인 분석)

  • Moon, Yongpil;Lee, Hoyong
    • The Journal of the Korea Contents Association
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    • v.18 no.1
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    • pp.76-89
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    • 2018
  • The purpose of this study is to analyze factors affecting a grade maintenance of long-term care service users. Using 2008-2014 long-term care raw data of National Health Insurance Service(NHIS), the predictors were examined through the logistic regression by long-term care beneficiaries of grade. The results showed that there are differences by 3 factor groups and grade groups(1-3 grade). In socio-demographic factors, in the 1, 3 grade, Individuals 64 or younger presented a much higher probabilities of the grade maintenance than those 85 and over. In the 3 grade, people of living alone, resident of rural area presented a much higher probabilities of the grade maintenance than others. In disease factors, In the 1 grade, people with dementia presented a much higher probabilities of the grade maintenance than other 2, 3grades. In the 2 grade, people with stroke, fracture presented a much higher probabilities of the grade maintenance than others. In the 3 grade, people with cancer presented a much higher probabilities of the grade maintenance than others. In service factors, In the 2, 3grade, people having more renewal numbers presented a much higher probabilities of the grade maintenance than others. In the 1 grade, people who use facility benefits for more days presented a much higher probabilities of the grade maintenance than others. In the 2 grade, people who use in-home benefits for more days presented a much higher probabilities of the grade maintenance than others. Based on the finding of study, implications and future research directions were discussed for policy considerations.

A Study on Changes in the Carotene Content of Korean Laver according to different Cooking method (한국산 김의 조리방법에 따른 Carotene 함량변화와 관한 연구)

  • 장기숙
    • Journal of the Korean Home Economics Association
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    • v.17 no.3
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    • pp.53-59
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    • 1979
  • Vitamin contents of three grades of Korean laver high, medium and low were measured. They were cooked by different methods to examine changes in their vitamin content. Results of this experiment are as follows ; 1. Vitamin contained in loogr of laver amount to 13,200 I.U, for high grade, 16,100 for mediium grade, and 16,400 for low grade . The low -grade laver, which is interwoven with green laver, showed the highest vitamin content. 2. When laver was broiled sheet by sheet, its vitamin loss rate was 11% for high grade, 19% for medium grade, and 20% for low grade. Thus , the one with a higher vitamin content showed a higher vitamin loss rate. When two sheets of laver, which were put upon each other, were broiled, their vitamin loss rates were 2.3% for high grade, 1.73 % for medium grade, and 2.64% for low grade. Thus broiling laver at the unitof two to three sheets together is a way of decreasing the vitamin loss rate. 3. When laver was broiled with salt applied on its surface , its vitamin loss rate was 8.3% for high grade, 13% for medium grade, and 10.9% for low grade. When laver was broied at the unit of two sheets together after salt and sesame oil were added, its vitamin loss rate was 2.2% for high grade, 5.2% for medium grade, and 8.2% for low grade . The one with a higher vitamin content showed a higher vitamin loss rate. 4. When laver was mixed seasoned soysauce, its vitamin loss rate increased in process of time. In 48 hours after laver was mixed with seasoned soysauce , its vitamin loss rate read 24.2%, 27.1% and 35% respectively, for the three grades of laver. Thus the laver mixed with seasoned soysauce has to be used right after so cooked so as to obtained the highest possible vitamin content.

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Histologic Grade of Adenoid Cystic Carcinoma Arising from Salivary Glands - Clinical Review of 66 Cases - (타액선 악성선상낭종과 조직학적 등급과의 관계)

  • Park Yoon-Kyu;Park Sung-Gil;Lee Samuel;Oh Sung-Soo;Lee Hye-Kyung
    • Korean Journal of Head & Neck Oncology
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    • v.7 no.2
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    • pp.129-136
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    • 1991
  • This is a clinical, retrospective review of 66 cases of the Adenoid cystic carcinoma who were treated at the Department of Surgery, Presbyterian Medical Center, Chonju during the past 20 years from January, 1971 to December, 1990. The results were obtained as follows; 1) The most common malignant tumor in the minor salivary gland was adenoid cystic carcinoma and it's incidence was 57.6% (38 cases). 2) The most common site of adenoid cystic carcinoma in the major salivary gland was parotid gland with the incidence of 22.7% (15 cases). 3) The peak age of patients with adenoid cystic carcinoma was 5th decade(30.3%) and others' peak age except adenoid cystic carcinoma was 6th decade(35.9%). 4) The duration of symptoms of adenoid cystic carcinoma patient was less than one year in the minor salivary gland, comprising 21 cases(55.3 %) and more than one year in 18 cases(64.9 %) of the major salivary gland carcinoma. 5) According to histologic grades of 66 cases of adenoid cystic carcinoma, Grade I was 15 cases and Grade II 19 cases, Grade III 5 cases. Other 27 cases were undetermined. 6) The incidence of cervical lymphnode metastasis of 39 cases of adenoid cystic carcinoma classified into histologic grades was 0% in Grade I, 10.5% in Grade II and 20% in Grade III. 7) The incidence of nerve invasion confirmed histologically was 20% in Grade I, 63.2% in Grade II and 100% in Grade III. It was significant(p<0.01). 8) The local recurrence rate was 26.7% in Grade I, 47.4% in Grade II and 60% in Grade III. The lung was the commonest site for distant metastasis comprising 14 cases among 19 cases in which distant spread occurred. 9) 5 year determinate disease-free survival rate according to the histologic grade was 57.1% in Grade I, 27.3% in Grade II and 25.0% in Grade III. 10) The determinate 5-year survial rate of adenoid cystic carcinoma was 71.4% in the only curative surgery group, 70.6% in the combined treatment group of surgery and postoperative irradiation, 66.7% in the combined treatment group of surgery with postoperative irradiation and chemotherapy, and 33.3 % in the non-curative treatment group. 11) The average size of tumor was 3.6cm in Grade I, 4.8cm in Grade II and 4.5cm in Grade III.

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Classification Index and Grade Levels for Energy Efficiency Classification of Agricultural Dryers in Korea

  • Shin, Chang Seop;Park, Jin Geun;Kim, Kyeong Uk
    • Journal of Biosystems Engineering
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    • v.39 no.2
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    • pp.96-100
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    • 2014
  • Purpose: The objective of this study was to develop a classification index and the grade levels for a five-grade energy efficiency classification of agricultural dryers in Korea. Methods: The classification index and the grade levels were determined by using the performance test data published by the FACT over the last eight years to reflect a state of the art technology for agricultural dryers in Korea. The five grades were designed to have the classified dryers distributed normally over the grades with 15% for the $1^{st}$ grade, 20% for the $2^{nd}$ grade, 30% for the $3^{rd}$ grade, 20% for the $4^{th}$ grade and 15% for the $5^{th}$ grade. Results: The classification index was defined as the total amount of fuel and electrical energy consumed per 1% of the wet basis moisture content evaporated from a unit mass of grain or agricultural crops during the drying process: 1 MT of paddy rice for grain dryers and 1 kg of red pepper for agricultural crop dryers as the standard mass. Conclusions: The grade levels for the five-grade energy efficiency classification of grain dryers, kerosene dryers, and electric dryers were proposed in terms of the classification index value.

Consumer's Sensory Evaluation in Relation to the Coffee Grade among College Students (대학생을 대상으로 한 커피 등급에 따른 관능평가)

  • Kwon, Dae-Joong;Lee, Min-June;Park, Ok-Jin
    • The Korean Journal of Food And Nutrition
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    • v.26 no.1
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    • pp.51-59
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    • 2013
  • This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

A Study on the Load Analysis of Gliding Grade under the Kaltenborn-Evjenth Concept (칼텐본-에비엔즈컨셉 미끄러뜨림 등급의 부하량 크기에 관한 연구)

  • Choi, Seok-Joo;Choi, Wan-Suk;Moon, Ok-Kon
    • Journal of the Korean Society of Radiology
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    • v.6 no.5
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    • pp.383-388
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    • 2012
  • This study attempted to make comparisons in the magnitude of the applied power depending on gender, gliding direction and gliding grade when gliding treatment grade II and III under the Kaltenborn-Evjenth Concept$^{(R)}$ are applied to the caudal, ventral and dorsal shoulder joint using the loading cell equipment. As a result of load difference depending on gender, men showed a significantly higher load than women for all of Caudal Grade II/III, Ventral Grade II/III and Dorsal Grade II/III (p<.05). As a result of comparisons for load difference depending on the treatment direction, the ventral and dorsal loads were significantly higher than the caudal load for all of Grade II and Grade III (p<.05). As a result of comparisons for load difference depending on treatment grade, the load was significantly higher in Grade III than Grade II for all of the caudal, ventral and dorsal side (p<.05). Given the aforesaid results, it could be confirmed that the magnitude of the applied force at the same grade could be different depending on the direction and gender, when gliding II/III are applied to the caudal, ventral and dorsal of glenohumeral joint.

Quality Characteristics of Sausage Prepared with Mugwort Powder and Different Carcass Grade (돈육 도체등급 및 쑥 분말 첨가에 따라 제조된 소시지의 품질 특성)

  • 현재석;문윤희;강세주;김종기;정인철
    • Food Science of Animal Resources
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    • v.23 no.4
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    • pp.292-298
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    • 2003
  • This study was carried out to clarify the effect of addition of mugwort powder and carcass grade on the quality and palatability of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage without mugwort(A), grade B pork sausage with mugwort(B), grade E pork sausage without mugwort(C) and grade E pork sausage with mugwort(D). The chemical composition, calorie, water holding capacity, pH, residual nitrite, surface color, textural properties, free amino acid and sensory characteristics were evaluated. Moisture and crude ash were not significantly different among sausage. Crude fat of grade B sausage was higher than that of grade E sausage, and crude protein of grade E sausage was higher than that of grade B sausage. The calorie, water holding capacity and pH were not significantly different among four types of sausage, and the residual nitrite of sausage with mugwort powder was significantly lower than that of sausage without mugwort powder. In case of Hunter's L$\^$*/ value, grade B sausage was higher than that of grade E sausage. In case of Hunter's a$\^$*/ value, grade E sausage was higher than that of grade B sausage, and Hunter's b$\^$*/ value was not significantly different among sausage types. Textural properties, hardness, cohesiveness and chewiness were not significantly different among sausage types, but springiness of grade B sausage was higher than that of grade E sausage. The gumminess of grade B sausage with mugwort powder was lowest among sausage types. Free amino acids of A, B, C and D sausage were 0.603, 0.515, 0.618 and 0.531%, respectively. Sensory color, juiciness and palatability were not significantly different among sausage types, but color, taste and texture of grade B sausage were superior to grade E sausage, and those of sausage without mugwort powder were superior to the sausage with mugwort powder.