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Electroencephalography (EEG) is used for the diagnosis of epilepsy and testing the brain function. Clinical technologists are responsible for recording EEG without artifacts in accordance with the international 10∼20 electrode system. Training on these techniques requires practical education. In the case of EEG, however, it is difficult for trainees to find the correct location of the electrode. Therefore, this study compared the time spent to locate the electrode attachment between traditional tape and the newly developed band. The time spent for sitting position patients using the band (196.7±61.8s) was 1084.3 s faster than the tape (1,281.0±457.4s) (P＜0.001). Furthermore, the spend time spent for lying position patients using the band (200.2±49.3s) was 1217.7s faster than the tape (1417.9±482.3s) (P＜0.001). Measurements using the band showed fewer differences due to various factors, such as position, practical experience, and gender. The newly developed band can locate the correct electrode attachment position quickly and efficiently, which has been a difficult problem in EEG practical education. In addition, this band is expected to be applied widely by new clinical technologists in the clinical field. Nevertheless, more study will be required to verify the accuracy of the location of the attaching electrode.

The effect of Pakchoi addition on the quality characteristics of sponge cake was investigated. Pakchoi sponge cake was prepared with different ratios of Pakchoi powder (0, 3, 6, and 9%). The specific gravities of the batter with Pakchoi powder were higher than control. pH of the batter ranged from 7.43 to 7.74, and the values were lower than control. The specific volumes of sponge cake were gradually decreased by the increasing additions of Pakchoi powder. Crumb color values of lightness (L) and redness (a) decreased by the addition of Pakchoi powder, while yellowness (b) value was increased. In texture analysis, hardness, gumminess and brittleness of sponge cake were increased by the level of Pakchoi powder, but there was no significant differences with control and 3% Pakchoi sponge cake. In the sensory evaluation, 3% Pakchoi sponge cake was better on taste, texture and overall acceptability, while 6%, Pakchoi sponge cake was better on color and flavor. Consequently sponge cake quality with 3% Pakchoi powder was considered the best.

On 11 February, 2020, the World Health Organization announced that COVID-19 was a novel coronavirus disease first detected in Wuhan, Hubei Province, China. COVID-19 is caused by severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). The complete clinical picture is not fully known. Illness ranges from mild to fatal. The common symptoms include fever, cough, and dyspnea usually developing 2-14 days after exposure. However, diarrhea was present in a few patients with COVID-19. We report a case of COVID-19 mimicking acute colitis.