Earticle

In this study, mammography was conducted with Lorad Selenia from HOLOGIC. The phantoms used were Female rando phantom from THE PHANTOM LABORATORY and ACR phantom from GAMMEX RMI. The dosimeters used were the glass dosimeter reader FDG1000 and PLD from CHIYODA TECHNOL. The shielding used to compare and determine the amount of scattered ray in this study were lead shielding gear with a thickness of 0.25mm from INFAB and a customized bismuth shielding with a thickness of 0.2mm(2 layers of 0.1mm). The conditions were 28kVp, 65mAs for CC view and 30kVp, 85mAs for MLO view. The exposure dose by scattered ray were measured from thyroid, breast on the opposite side and gonad (hereafter called critical organs) without any shieldings for the first experiment, then measured four times each with lead shielding for the next experiment, and measured four times each with bismuth shielding for the third experiment. The average dose for each critical organ without shieldings were 135.75μGy, 649.67μGy and 546.25μGy, With lead shielding, the numbers were 0μGy, 63μGy and 1.5μGy, and 6.25μGy, 12.25μGy and 26.5μGy with bismuth shielding. Therefore, the lead and bismuth shielding have reduced 95.364% and 93.550% of exposure dose. Use of shielding s during mammography reduces the exposure dose on critical organs and other organs of the patient, and despite the similar shielding rate, the new shielding using bismuth is useful in shielding thyroid and gonad considering the mobility of the patient, light weight and thickness of the shielding.

Trimellitic anhydride chloride와 hydroquinone을 이용하여 hydroquinone bis(trimellitate anhydride)(HQ-TA)를 합성하였다. 합성된 HQ-TA와 6가지의 다양한 디아민들을 사용하여 전구체 polyamic acid(PAA)를 합성한 후, 열적-및 화학적-이미드화 반응을 거쳐 에스터 그룹을 가지는 폴리이미드(polyimide, PI) 필름을 합성하였다. PI 합성은 구조적으로 다양한 방향족 디아민을 사용하였다. 각 디아민 구조에 따른 유리전이온도($T_g$)는 167-$215^{\circ}C$를 보였고, 초기분해온도(${T_D}^i$)는 $364-451^{\circ}C$를 나타내었다. 가장 향상된 열팽창 계수(coefficient of thermal expansion, CTE)와 가스차단성은 TFB(3.23 $ppm/^{\circ}C$)와 4,4-ODA(< $10^{-2}cc/m^2/day$) 단량체를 각각 사용하였을 때 보였다. PI 필름의 투과도는 500 nm에서 65-89%를 보였으며, 노란색 정도를 나타내는 황색지수(yellow index, YI)는 3.01-69.52를 보였다.

Hydroquinone bis(trimellitic anhydride) (HQ-TA) was synthesized from trimellitic anhydride chloride and hydroquinone. Poly(amic acid)s (PAAs) were synthesized by reacting a HQ-TA with six different diamines, which were cyclized to yield polyimides (PIs) containing ester linkages by chemical- and thermal-imidization methods. The various PIs were synthesized from structurally different aromatic diamines. The glass transition temperatures ($T_g$) were in the range of 167-$215^{\circ}C$, and the decomposition temperatures (${T_D}^i$) were in the range of $364-451^{\circ}C$. The maximum improvements in coefficient of thermal expansion (CTE) and barrier to oxygen permeation were observed in PIs using TFB (3.23 $ppm/^{\circ}C$) and 4,4-ODA (< $10^{-2}cc/m^2/day$), respectively. The PI films possessed a transmittance of 65-89% at 500 nm and had a yellowish color with a yellow index (YI) of 3.01-69.52.

This study was conducted to determinean optimal soaking solution for inhibiting the texture softening of shrimp Litopenaeus vannamei pressured at high temperature (S-P/HT) in a retort, and also to optimize concentrations of 0.5% calcium chloride (CC) and 5.0% potato starch (PS) for preparation of a mixed solution (MS) and soaking time (ST) in the MS. On the basis of the results of expressible drip (4.6%), water holding capacity (95.1%), hardness (18.4 N/cm²) and sensory texture (7.2 score), the MS was found to be the optimal soaking solution for inhibition of texture softening under S-P/HT conditions, The concentrations of CC (X₁, %), PS (X₂, %), and ST (X₃, min) were selected as independent variables, and hardness (Y₁), springiness (Y₂) and sensory texture (Y₃) were selected as dependent variables. The optimal conditions of X₁, X₂, and X₃ were 0.51%, 6.34%, and 364 min, respectively. Under the optimal conditions, the experimental values of Y₁, Y₂ and Y₃ were 18.3±0.8 N/cm², 4.4±0.3 mm and 7.7±0.2, respectively, which did not diffr significantly from the predicted values (P>0.05). In conclusion, the optimized models of X₁, X₂, and X₃ for the preparation of S-P/HT using CC-PS were suitably fitted.

Numerical simulations of freely propagating flames burning stoichiometric C $H_4$/CHC1$_3$/ $O_2$/$N_2$ mixtures are performed at atmospheric pressure in order to understand the effect of the $O_2$ enrichment level and the CHC1$_3$/C $H_4$ molar ratio. A chemical kinetic mechanism is developed, which involves 69 gas-phase species and 379 forward and 364 backward reactions. The calculated flame speeds are compared with the experiments for the flames established at several CHC1$_3$/C $H_4$ molar ratio (R<1), the results of which is in excellent agreement. As a results of the increased $O_2$ enrichment level from 0.21 to 1, the flame speed and the temperature in the burned gas are increased. At high CHC1$_3$/C $H_4$ molar ratio two peak values appear on the $O_2$ consumption rate, which are affected by CC1$_2$＋ $O_2$$_{-}$>C1O+CC1O and H＋ $O_2$$_{-}$>O＋OH.＋OH.

The purpose of this study was to investigate a dietary life style of university student at campus towns and the actual condition of F&B(Food and Beverage) shop. This survey about the dietary was carried out with a variety of questionares about the life style. The subjects are 364 males and 278 females university students in Pusan area. The collected data were analyzed by SPSS Package Program. The summary of the results are as follows : The most of the subjects have a meal in-cam-pus restaurant with rice during daytime. In out-campus popular restaurant is a flouryfood restaurant and the most of subject used to go the restaurant to take a meal more than once for 2~3 days. Although a half of the subjects are satisfied with the restaurant in out-campus. Some of the subjects are unsatisfied with a price of food. A taste is the most popular criteria for selecting food in the restaurant and almost of the subjects take a meal in price 2000~2500won. Cchachangmyun is the most popular with the subject in the flouryfood restaurant, coffee is popular with the subject in the coffee shop. A half of the subjects used to go a hof house to drink, and beer is the most popular liquor with them. More than a half of the subject have a drinking at least more than once for a week in the drinking shop. A half of male subjects are able to drink more than 2,ooocc beer and more than a half of female subjects are able to drink more than 500cc beer. More than a half of the subjects want to new F&B shop to got a new experience.