Pumpkin (Cucurbita moschata Duch.) seed is rich in protein and sulfur-containing amino acids. Tofu is a protein gel made from soybean, which is rich in lysine but lacking in sulfur-containing amino acids. This study was conducted to investigate the use of pumpkin seeds in tofu manufacture and to determine its quality and texture characteristics. Soybean was substituted with pumpkin seed to obtain pumpkin seed tofu at the following ratios: 10%, 30%, 50%, and 70% (P10, P30, P50 and P70). Tofu manufactured only with soybean was used as a control (Con). The higher rate of pumpkin seed substitution significantly decreased the moisture content and yield rate (p<0.05). In contrast, pH value and turbidity were significantly increased with the increase in the amount of pumpkin seed (p<0.05). The L-value (81.74~79.04), a-value (－0.19~－3.89) and b-value (12.40~9.84) of samples significantly decreased with the amount of pumpkin seed (p<0.05). No significant difference in syneresis was found among the samples (p<0.05). The hardness tended to decrease with the increase in the amount of pumpkin seed. The microstructure analysis revealed that the pore size of pumpkin seed tofu was smaller than that of Con. These results suggest that the pumpkin seed protein is a useful ingredient in the manufacture of tofu. Increasing the pumpkin seed substitution levels improves the texture of tofu.

PURPOSES: Traffic cameras have been installed to reduce traffic accidents. The effectiveness of traffic cameras has been proved by dozens of studies, but recently questions over its effectiveness have been raised by a series of studies. In this study, the effectiveness of traffic cameras was analyzed with a focus on different road environments. METHODS : The effectiveness of the traffic cameras was analyzed by extracting the occurence frequency before and after camera installation. The effect of reduction was analyzed comprehensively considering the installation position, monitoring direction, and surrounding environment of traffic cameras. RESULTS : The result of this study is as follows. First, the installation of cameras in an area with relatively low accidental traffic was more effective. Secondly, the effect of camera installation on car-to-pedestrian collisions was better than that of car-to-car collisions. Thirdly, accidents tended to occur more frequently when cameras were installed in front of the accident-prone owing to the negative spill-over effect. CONCLUSIONS: The result can be used to guide placement of traffic cameras. Moreover, the installation of cameras with consideration of the road environment is expected to contribute to a reduction in traffic fatalities.

This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea’s traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak.

외래생물인 아메리카동애등에는 뛰어난 유기물분해능으로 주목받아왔다. 이에 우리는 한국내 분포상과 유전적 다양성을 알아보기 위해 전국적으로 채집하여 미토콘드리아의 사이토크롬 C 산화효소 1 (CO1) 유전자를 이용해 집단유전학분석을 실시하였다. 그 결과 이 곤충은 한국에 성공적으로 정착한 것으로 보이며 10개의 미토콘드리아 유전자형이 있었고 개체군 간 분화가 뚜렷했다. 이 결과는 국내정착한 아메리카동애등에가 특정 유전자형의 모계만이 도입된 후 지역 간 분산이 제한적임을 나타내는 것으로, 이는 이들의 단거리 비행 경향에 기인한 것으로 추정된다.

The present study was carried out to deduce optimum harvesting time based on fruit traits that were examined with fruits hanging the higher part (HP, higher than or equal to 2m height from the ground) and lower part (LP, lower than or equal to 1.5m height from the ground) on ‘Niitaka’ tree. The fruits of HP compared to of LP tended to be heavy and showed significantly higher soluble solid contents (SSC), hardness and gravity at each of the harvest time. On the basis f the discrepancies of the fruit traits between HP and LP, harvest time for the fruits of LP are acquired to be delayed for raising fruit weight and SSC. Due to the substantial probability of flesh pithiness based on the dramatic decrease of fruit gravity, it is necessary that the fruits of LP distributed just after harvesting or stored for short-term period.

본 실험은 150mM HCl/60% ehtanol로 유도된 Wistar rat를 이용하여 표고버섯 (Lentinus edodes) 추출물의 위염 예방효과를 보고자 하였다. 표고버섯(Lentinus edodes)의 단백 다당체는 종양에 대한 생체 고유의 방어력을 높여줌으로써 간접적으로 종양세포를 저해하거나, 대식세포의 수를 증가시키는 작용을 한다고 알려져 있다. 또한 혈관 기능을 개선하여 암에 대한 저항력이나 암의 증식을 억제하는 면역력을 강하게 하는 작용이 있으며, 표고버섯(Lentinus edodes)에 함유된 수용성 식이섬유 베타글루칸(효모, 버섯류 등 의 세포벽에 많이 포함되어 있는 다당류로서 세포 유지 역할)이 위장관을 청소하고 위염 완화에 도움을 준다고 알려져 왔다. 그리하여 본 연구의 위염 예방 물질로써 표고버섯을 사용하게 되었다. 실험에 사용된 표고버섯(Lentinus edodes)은 분쇄기를 이용해 분말화한 후, 열수 추출하여 사용하였다. 그룹별 각 3마리씩 1군(정상군), 2군(대조군), 3군(실험군-저), 4군 (실험군-중), 5 군 (실험군-고)으로 분류하여 각 군별로 3군의 농도는 10mg/kg, 4군의 농도는 30mg/kg, 5군의 농도는 300mg/kg으로 시험물질을 경구 투여하였다. 시험물질을 투여한 후, 급성 위염 유발 30분 뒤 육안 관찰을 시행하였으며, 육안 관찰 종료 후 희생 시켜 위를 적출하였다. 급성 위염으로 인해 손상된 위 조직을 통해 손상면적 측정 및 병리학적 검사를 진행하였다. 실험 종료 후, 적출한 위 장기에서 점막 손상에 대한 형태학적 손상을 알아본 결과, 위 보호물질을 투여하지 않은 대조군에서는 위 점막 손상과 출혈이 관찰되었다. 따라서 표고 버섯(Lentinus edodes) 열수 추출물을 이용하여 위 보호물질을 투여한 실험군에서도 저농도 추출물을 투여한 3군에서는 위 점막 손상과 출혈이 관찰되었으나, 2군인 대조 군에 비하여 심하지 않은 정도를 나타내었고, 중농도 추출물질을 투여한 4군에서는 3 군보다 양호한 상태를 나타내었으며, 고농도 추출물질을 투여한 5군에서는 위 점막 손상이 거의 관찰되지 않았음을 알 수 있었다.

전분입자의 수산기와 음이온성 올리고당의 카르복실기 사이의 에스테르(ester) 결합의 형성에 대한 반응촉매로서 마이크로웨이브 방전 저온플라즈마(microwave-discharged cold plasma, MWCP)의 가능성이 최근 보고되었다. 본 연구는 MWCP 처리에 의한 옥수수전분 입자들의 수산기와 음이온성 올릭고머의 카르복시기의 에스테르 유도체들 형성에 대한 MWCP의 친환경 반응촉매로서의 활용가능성을 조사하기 위해 옥수수전분과 음이온성 올리고머를 혼합하여 MWCP를 처리하고 이들의 용해도, 팽윤력 및 호화특성을 조사하였다. 옥수수전분은 pH 5.5으로 조정된 음이온성 검(λ-carrageenan, LC; Low-methoxy Pectin, LP; Sodium Alginate, SA; 효소 처리를 한 pectin, ELP) 가수분해물(단량체, 이량체 및 올리고머 혼합물)을 혼합하여 상온 (무처리) 및 80°C (선호화)에서 30분간 교반한 후 수분함량이 10% 이하가 될 때까지 50°C에서 건조하여 전분-음이온성 반응혼합물을 제조하였다. 제조된 반응혼합물들은 900 W 전력으로 마이크로웨이브를 발진시켜 N2 환경에서 형성된 MWCP 하에서 20분 동안 처리하였다. 처리된 반응혼합물은 용해도(총당 및 전분), 팽윤력, 호화특성을 분석하였다. 총당-용해도는 전분-음이온성 반응혼합물들 및 MWCP 처리군들 모두 옥수수전분에 비해 유의적으로 증가하였다. MWCP 처리군들 중 선호화된 혼합물의 처리군들의 용해도가 각각의 무처리 처리군들에 비해 높은 총당-용해도를 나타내었다. 반응혼합물들의 전분-용해도는 총당-용해도와 미미한 차이를 보였지만, MWCP 처리군들은 총당-용해도보다 유의적으로 낮은 전분-용해도를 나타내었다. 팽윤력은 무처리 반응혼합물이 무처리 MWCP 처리군들보다 유의적으로 높았으나, 선호화 반응혼합물은 선호화 MWCP 처리군들보다 유의적으로 낮았다. 호화특성의 경우 옥수수전분에 비해 MWCP 처리의 유무와 관계없이 전분-음이온성 가수분해물 혼합물들은 높은 호화온도를 나타냈다. 무처리 반응혼합물들은 이들 각각의 무처리 MWCP 처리군들과 호화온도에 의한 유의적인 차이를 보이지 않았으나, 선호화 반응혼합물들은 이들 각각의 선호화 MWCP 처리군들보다 유의적으로 낮은 호화온도를 나타내었다. 결과적으로 MWCP는 옥수수전분과 음이온성 검 가수분해물들 사이의 에스테르 결합 형성을 촉매하는 것으로 기대되며, 전분-음이온성 검 가수분해물들의 선호화 처리가 MWCP의 반응촉매로서의 역할을 용이하게 하는 것으로 생각된다.

As the consumption of wheat has increased recently, the number of people who have digestive problems resulting from gluten in wheat has also increased. Teff has an attractive nutritional profile, as it not only gluten-free but also high in dietary fiber, protein, iron, and calcium. Seven samples were prepared for this study. The quality characteristics of gluten-free noodles were evaluated based on pH, salinity, water absorption, turbidity, color, texture properties, tensile strength, and SEM. The pH value was the highest in TF100 with a pH of 6.66 and the lowest in the control with a pH of 6.42. Salinity showed no significant difference among all samples, and it ranged from 0.02~0.04% (p<0.05). Water absorption was the highest in TFX with a value of 66.11%, and the lowest in the control with a value of 44.81%. Turbidity showed no significant difference among all samples, and it ranged from 0.14~0.21 O.D. (p<0.05). While the lightness and yellowness values decreased with an increase in teff flour content, the redness value tended to decrease. The color difference value was the highest in the sample group without gluten. Based on the texture profile analysis, the hardness was highest in the control with a value of 46.74 N and lowest in TF100 with a value of 18.34 N. The springiness showed no significant difference among all samples. The cohesiveness was highest in the control with a value of 0.92 N. The chewiness decreased with an increase in teff flour content. Although the control with gluten had the highest tensile strength at 3.42 kg/cm2, TFX had considerable tensile strength at 2.30 kg/cm2. This study demonstrated the processability of gluten-free noodles using teff flour.

In the present study, kohlrabi-kimchi was prepared for assessment of changes in sensory qualities and measurement of changes in quality characteristics according to the storage period for the purpose of using kohlrabi as an ingredient of kimchi. Examination of the physicochemical properties of kohlrabi-kimchi according to the storage period showed that the acidity increased steadily throughout the storage period, while soluble-solids content, pH and hardness decreased as the storage period elapsed. Meanwhile, the L value increased and then it decreased as the storage period elapsed, but, the a value increased and the b value gradually decreased after day 14 of storage. Reducing sugars increased up to day 10 of storage, and then they decreased slowly after day 15 of storage. Measurement of changes in lactic acid bacteria in kohlrabi-kimchi according to the storage period showed bacterial growth showing typical tendencies of Kimchi with a rapid increase on day 5 of storage and a decrease thereafter. Assessment of sensory qualities of kohlrabi-kimchi according to the storage period showed that the highest scores for appearance and sourness, odor, texture, and overall scores were obtained on day 15 of storage. Based on the above results, it was determined that the optimal maturity period of kohlrabi-kimchi is day 15 of storage.

The Hong Nang Sida temple is a cultural heritage that must be preserved due to the historical and cultural values that are highly evaluated in the world. The main sanctuary of Hong Nang Sida temple, presumed to have been built in 11th to 12th centuries, has been exposed in the open air for a long time after the collapse. Therefore, it is necessary to reconstruct the original shape of the Hong Nang Sida temple to reflect the original shape. To do this, it is necessary to examine the overall structure according to the restoration shape. For this purpose, this study analyzes the construction and configuration types for main sanctuary Mandapa of Hong Nang Sida temple, and conducts structural modeling according to actual and restoration plans. The structural and behavioral characteristics are analyzed by comparing stress and displacement values by measurement locations. In addition, we will examine the vertical load distribution by the layers of each wall and cobel arch of the Mandapa using the load distribution method.

The aim of this study was to analyze the functional components of five cultivars of ‘Mugunghwa (Hibiscus syriacus L.)’ for the development of ‘Mugunghwa’-added foods. There were five varieties, namely, Hibiscus syriacus ‘Hwanhee’ (HH), Hibiscus syriacus ‘Samchulli’ (SC), Hibiscus syriacus ‘Harmony’ (HM), Hibiscus syriacus ‘Baekgu’ (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.

The purpose of this study is to classify three-Kan hipped and gable-roofed Buddhist temples with the construction of their eave curve of part chunyeo and examine the characteristics and causes. The conclusions have been drawn as follows: First, there are largely three ways to secure symmetry in eave curve of part chunyeo. One is to obtain symmetry in eave curve of part chunyeo by making the size of eaves curves on well sides the same and forming symmetric curves in the front section along with the side roof and then forming the straight line in the central part (hereinafter referred to as the long straight line section method). The second is a method to enlarge eaves curves in the front and form eaves curves on the roof section to be symmetric (hereinafter referred to as the front is larger than side eaves curves method). The third is the method to make eaves curves in the roof section to be symmetric by adjusting the roof length and making difference between the front and side roof’s length minimum(hereinafter referred to as the roof length-controlling method). Second, there are 16 cases applying two or more methods, and they are the mainstream. Third, there are 12 cases applying the front is larger than side eaves curve method and roof length-controlling method both, which seems to be the most universal. To sum up, they secured symmetry in roof edges considering the construction of seonjayeon and pyeongyeon according to the size of the structure, recognition on the directions of entrance into the area of the building, forms of planes, harmony with structures around, recognition on roof curves in accordance with the size, and also structural faults in the chunyeo part.

동해안 오구굿은 불의의 사고 등으로 세상을 떠나게 된 사람들의 한을 풀 어주고, 그들을 극락으로 천도하기 위한 의례이다. 동해안 오구굿에는 망자가 공간 이동을 하는 모습과 함께 망자의 존재 변화가 나타난다. 이는 통과의례의 특성과 부합한다. 통과의례는 의례의 대상을 새로운 집단에 편입시키기 위 해 그 존재를 변화시킨다. 동해안 오구굿에서 망자는 저승 그 중에서도 극락에서 살아갈 수 있는 존재가 되기 위해 ‘완전히 죽은 자’, 궁극에는 ‘조상신’으로 변화하고자 한다. 그 목적을 실현하기 위해 망자는 지옥도 극락도 이승도 아닌 저승 어디인가에서 이승의 제장으로, 마지막에는 극락으로 공간 이동을 하게 된다. 이는 동해안 오구굿이 명백히 통과의례임을 보여주는 것이다. 동해안 오구굿에는 ‘물속(저승) – 이승의 제장 – 극락’이라는 망자의 공간 이동이 상징적인 행위를 통해 나타난다. 이 공간 이동 과정에서 망자는 ‘자각 하지 못한 망자 – 현 상태를 자각한 망자 – 자신이 되어야할 바를 인식한 망자 – 변화’로 인식의 변화를 거친 후, ‘변화를 시작한 망자 – 극락에 적합한 존재로 탈바꿈한 망자(조상신)’으로 존재의 변화까지 이루어 낸다. 망자의 ‘비정상적인’ 죽음을 ‘정상’의 상태로 되돌리는 동해안 오구굿은 세대와 공간의 이질성을 뛰어 넘어 ‘조상’과 ‘후손’이라는 이름으로 가족공동체가 유지시킨다. 동해안 오구굿은 다른 세계로 편입되어야 하는 ‘죽은’ 가족을 돕고, 자신들도 이승에서 행복한 삶을 영위하기 위해 삶의 한 지점에 마련한 지혜로운 의례인 것이다.

An agricultural waste, pomegranate (Punica granatum L.) peel is known to be rich in total phenolics, which are flavonoids having strong antioxidant effects. In this study, pomegranate peel sponge cakes were prepared with varying ratios of freeze dried pomegranate peel powder (0, 1, 3, 5, 7% (w/w)) to examine their effect on quality characteristics, retrogradation and antioxidant activities. The specific gravity and moisture contents of 3, 5, and 7% pomegranate peel powder showed higher values than the control and 1% group. Addition of pomegranate peel powder increased the batter yield, while there was a significant decrease in baking loss. Increasing pomegranate peel powder content significantly decreased the lightness (L) (from 75.03 to 57.04) and pH values, whereas redness (a), yellowness (b) and ΔE were increased. Increasing concentration of the peel powder also increased the hardness and chewiness, while the springiness and cohesiveness decreased. Considering the Avrami equation, Avrami exponene (n) decreased from 1.8055 (control) to 0.9199 (7% pomegranate peel powder). Time constant (1/k) was lowest in control (at 17.64) and highest in the 7% group (39.84). Total polyphenol, flavonoid content, DPPH and ABTS radical scavenging activities significantly increased with increments in the content of pomegranate peel powder. A sensory evaluation by the 7-point scaling method showed that the sponge cake containing 7% pomegranate peel powder had the highest scores in color, flavor, sweetness, chewiness and overall acceptability. Hence, it is considered that sponge cake supplemented with 7% pomegranate peel powder is the most appropriate for quality characteristics, retrogradation and antioxidant activities.

This study investigated the quality characteristics and antioxidant activities of gluten-free cookies containing teff flour. By substituting 0% (control), 25% (TF25), 50% (TF50), 75% (TF75), and 100% (TF100) of wheat flour with teff flour, five samples were produced. Baking loss rate was the highest in TF25 at 13.76% and the lowest in TF75 at 4.03%. Spread factor was significantly higher in cookies made with teff flour (83.00~85.00) than in the control (81.33) (p<0.05). There was no significant difference in density among the samples at 1.17~1.25 g/mL (p<0.05); however, pH significantly decreased at 6.42~6.04 (p<0.05). While the L-value and b-value significantly decreased with the amount of teff flour, the a-value significantly increased (p<0.05). The ΔE value was the highest in the control at 31.31 and the lowest in TF100 at 58.69. Hardness was the highest in the control at 42.04 N than in cookies containing teff flour. The content of polyphenols was the highest in TF100 at 3.37 μg GAE/mg and the lowest in the control at 1.32 μg GAE/mg. The content of flavonoids was the highest in TF100 at 3.66 μg QE/mg and the lowest in controls at 0.45 μg QE/mg. The value of DPPH IC50 was the highest in the control at 3,723.00 μg/mL and the lowest in TF 100 at 405.27 μg/mL. The value of ABTS IC50 was the highest in the control at 1,822.32 μg/mL and the lowest in TF100 at 529.30 μg/mL. In sensory evaluation, while control, TF75, and TF100 had a higher score in appearance at 5.52~5.60, all samples had no significant differences in flavor, sweetness, savory taste, chewiness, and overall acceptability (p<0.05). These results showed that the gluten-free cookies containing teff flour can improve the quality characteristics and antioxidant activities of a cookie. We concluded that gluten-free cookies containing 100% teff flour are desirable.

담관 낭종은 담관에 발생하는 선천성 담관 확장증을 의미하며, 담도계에 발생하는 비교적 드문 질환이다. 담관 낭종과 관련된 합병증으로는 담석 형성, 담관염, 췌장염이 있으며, 무엇 보다도 담관암이 발생할 수 있어서 낭종 절제술 같은 외과적 절제가 치료 원칙이다. 담관 낭종을 수술한 후에도 담관 낭종 의 불완전 절제로 인해 남아있는 낭종에서 담도계 암이 발생 하는 경우가 종종 있다. 저자들은 담관 낭종으로 수술받은 후 일부 남아있는 췌장내 총담관 부위 낭종에서 수술 15년 후 담관암이 발생한 1예를 경험하여 보고하고자 한다. 이 증례는 담관 낭종의 치료로써 완전 절제의 중요성과 정기적인 추적 검사의 필요성을 일깨워준다고 볼 수 있다.

본 연구는 이미 진정효과가 뛰어나다고 알려져 있는 클래식과 함께 진정효과가 있다고 밝혀진 레게의 효과를 비교하고자 진행되었다. 연구에 사용된 실험견들은 실험을 잘 이해하고 있는 연구원들이 현재 키우는 반려견 4마리를 섭외하여 진행되었다. 섭외 된 반려견은 말티즈 2마리, 요크셔테리어 2마리이다. 진정효과를 알 수 있는 지표로는 Lori R. Kogan외의 ‘Behavioral effects of auditory stimulation on kenneled dogs’ 논문에서 사용한 지표를 일상에서도 확인하기 쉽도록 간소화하여 짖은 횟수, 서있는 시간, 서있지 않은 시간, 수면시간의 평균을 냈다. 그 결과 짖는 횟수 외의 큰 차이는 보이지 않았고, 진정효과만은 확실한 것을 확인하였다. 다만 일상생활에서 실행하는 것과 실험견의 일정한 결과를 위해 각 가정에서 실행하여 정확도는 떨어질 수 있다. 주변 소음 등이 적은 가정에서 실행한다면 조금 더 정확한 결과를 얻을 수 있을 것이다.

It is difficult to build a hipped and gable roof in slender rectangular type due to restraint in variation of lateral length caused by gongpo arranged on the side, purlin space and the form of gable part and aesthetical effect of chunyeo maru. Against this backdrop and with the assumption that this phenomenon is more apparent in roofs of three-bay-kan Buddhist temples with the hipped and gable roof among national treasure Buddhist temples, this study has aimed to prove that a roof can be built in a less slender rectangular type than that of flat form and to present the building methodology and found the following findings. First, The ratio of lateral to longitudinal length of the roof has been adjusted by protruding the chunyeo and the method of adjusting the ratio of lateral to longitudinal length of the roof is considered to be determined depending on the availability of woods to be used in chunyeo. Second, in order to symmetrically arrange the edge of the roof, which is critical from the perspective of construction morphology, the chunyeo angle has been intentionally adjusted to reduce the gap of length between the front roof and the lateral roof. To sum up, the characteristic of the hipped and gable roof, which is difficult to be built in slender rectangular type, is more clearly shown in the roof and it is identified that the length of the front roof and the lateral roof has been intentionally adjusted to achieve the symmetrical arrangement of roofline of the roof edge.

In Korea, the occurrence frequency of earthquakes has recently increased, compared with the past. So, the various damages for cultural properties due to earthquake can be expected, and especially fortress structure is vulnerable to earthquake. Therefore, the resonable seismic characteristics evaluation is required to secure the safety for fortress structure with the various construction and configuration types. Also, we should consider the various applied load conditions as design variables. To this end, this study classifies fortress structures according to the construction and configuration types, and then applies the discrete element method to model and analyze fortress structures. Finally, the seismic characteristics is evaluated through slip condition due to the analysis results considering the various design variables.