Background: Some patients may not fully recover their daily activity capabilities even after the total hip replacement (THR), and may continue to experience functional limitations for up to a year after the procedure, according to reports. Objectives: The purpose of this study was to examine the effects of machine squat on muscle strength, balance and gait in patients after THR. Design: A randomized controlled trial. Methods: Thirty-three patients after THR were randomly allocated into slide (n=11), reformer (n=11), and control groups (n=11). Each group underwent their respective squat regimens for thirty minutes, seven times a week, for two weeks. Muscle strength changes were assessed using the manual muscle test (MMT), balance was evaluated using the Berg Balance Scale (BBS), and gait analysis was performed using the 10-meter walk test (10MWT). Results: Significant changes in hip flexor and abductor strength were observed in the slide and reformer groups within each group (P<.05). The reformer group showed significant changes in hip extensor strength (P<.05). Significant improvements in BBS were observed in all three groups (P<.05). There were significant changes in 10MWT in the slide and reformer groups (P<.05). A significant difference in hip extensor strength was found between the reformer and control groups after the intervention (P<.0167). Significant differences in BBS were observed between the slide and reformer groups and between the reformer and control groups after the intervention (P<.0167). Conclusion: Our findings suggest that machine squat regimens can be effective for early rehabilitation after THR, improving muscle strength, balance, and gait.

This study compares and analyzes design status according to the visual, structural, and non-visible characteristics of the Korea One-pyeong Garden Expo, Gyeonggi Garden Culture Expo, and the Seoul Garden Show. The purpose of this study is to identify the design characteristics of the works exhibited at the garden expo and to present the initial study among the case studies conducted in the early stage of the domestic garden expo while providing relevant information to other local governments that will oversee future garden expos. Visual characteristics included plantations, materials, and colors, while structural characteristics included the plane, entrance, moving path, and edge. Non-visible features included the subject and cost. Collectively, garden works used more artificial materials than natural materials. Depending on whether the garden was to be maintained, it was necessary to choose species that were easy to maintain and that met the conditions of growth. Floor materials mainly included crushed stone, soil cement, bark, granite slate, and volcanic stone. Structurally, most gardens contained formal planes, closed entrances, and closed-type boundaries. The circular and regression lines were often transformed into straight or curved lines. Garden themes differed depending on the theme of each garden exposition, but there were also many universal themes (e.g., “resting through the garden”). Costs had not yet been set for the garden exposition’s budget.

This study aimed to characterize the use of spices in Korean cookbooks published from the 1400’s to 1700’s. We conducted a content analysis of seven old cookbooks (「Sangayorok」,「Suunjapbang」,「Eumsikdimibang」),「Yorok」,「Jubangmun」,「Somunsaseol」, and 「Jeungbosallimgyeongje」). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were 「Somunsaseol」and「Jeungbosallimgyeongje」published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim · Seon (31 recipes), Jang · Yangnyeom (20 recipes) and rice cake · cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang · Yangnyeom and rice cake · cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.

기존 구내 치근단 촬영용 장치는 환자 피폭선량, 촬영시 고통 등의 문제점을 지니고 있다. 본 연구에서는 이러한 문 제점을 해결하기 위한 신개념의 삽입형 초소형 X선 시스템의 가능성을 검증하였다. 먼저 초소형 X선 튜브에 사용될 콜리메이터와 필터를 설계하기 위하여 Geant4를 이용하여 최적의 콜리메이터 두께와 필터 두께를 결정하였으며 CdTe 검출기와 PX4 모듈을 이용하여 결정된 두께에서의 X선 스펙트럼을 확인하였다. 또한 기존 상용화된 치근단 촬영장치 와 XOFT사의 초소형 X선 튜브를 이용하여 제작된 치아 팬텀에 대한 영상을 획득하였다. 그 결과 제안된 신개념의 삽 입형 초소형 X선 시스템은 기존 시스템과 유사한 영상의 질을 나타내었다. 이는 향후 치근단 촬영용 장치를 비롯하여 다양한 응용부위에 활용할 수 있음을 나타낸다.