Many studies on safety issues of human-machine interaction are being conducted, especially taking emergency situations into consideration. In light of this view, the importance of objective and reliable measurement of users' reactions under emergency situations is becoming more important than ever in reflecting such issues in the design of everyday things. However, despite the need to consider the human-machine interactions and human performances at the design stage, there were few studies which considered human performances and behaviors under emergency situations. This study is about an evaluation method and design guide to include such human performances under emergency situations during human-machine interactions. This is achieved through an experiment where operators are instructed to press the emergency button at an experimentally designed location under a random emergency situation. By analyzing the results in a human factors perspective, the response time and the accuracy of the operators' behaviors are explained. Analysis revealed that in designing the center fascia for automobiles, there is a tradeoff between response time and accuracy, and the optimal size of buttons differ in each part of the center fascia. This method is expected to be applicable to industrial situations to derive optimal position for emergency buttons.

The antioxidant activities of extracts from Rubus coreanus Miquel (black raspberry) and Morus alba L. (mulberry) fruits were investigated using 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, 2,2-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) assay, and reducing power assay. Aqueous mixtures of ethanol, methanol, and acetone were analyzed in order to determine the most effective extraction solvent for the two fruits. Black raspberry and mulberry extracts with the 60:40 acetone-water mixtures (v/v) showed the highest DPPH radical scavenging activities (56.2 and 85.2%, respectively) compared to the other extraction solvents. The 60% acetone extract was finally selected as an extraction solvent and then sequentially fractionated according to solvent polarity. Among the fractions of the two fruits, the ethyl acetate fraction showed the highest antioxidant activity as well as total phenolic and total flavonoid contents. In addition, there were high correlation coefficients between antioxidant activities and their contents. The EC50 value of the ethyl acetate fraction from mulberry fruit was 2.2 times lower than that of butylated hydroxytoluene (BHT) in DPPH assay. The major phenolic acid and anthocyanin of the two fruits were protocatechuic acid and cyanidin-3-glucoside, respectively.

The physicochemical properties of black rice flours produced from dry and wet milling were carried out to investigate their applications in food processing industry. The dry milled black rice flours showed lower fat, protein, ash, and anthocyanin contents than those of wet milled black rice flours with no effect due to number of millings. Average particle sizes (379～288 μm) of dry milled flours were bigger than those (336～253 μm) of wet milled flours. Particles with 60 mesh or more increased with increasing milling times. Wet milled flours had higher damaged starch, water solubility index (WSI), and water absorption index (WAI) compared to dry milled flours. Pasting properties measured by rapid visco analyzer (RVA) resulted in higher pasting temperatures in dry milled flours (62.5～69.4 o C) than wet milled flours (46.1～46.4 o C). As the number of milling times increased, pasting temperature of wet milled flours were not effected. Dry and wet milling resulted in reduced trough, final viscosity, and consistency with increasing milling times.

No abstract

No abstract