• Journal of rehabilitation welfare engineering & assistive technology
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• v.7 no.2
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• pp.85-90
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• 2013

Core muscle is the most crucial for rehabilitation of patients with musculoskeletal and nervous problem, there is pain, imbalance and functional movement disorder of upper and lower extremities. In this study, low-frequency electrical stimulator was developed for the purpose increasing the activity of rectus abdominis (RA) and the thickness of transverse abdominis (TrA), internal obliquus abdominis (IO), and external obliquus abdominis (EO). Fifteen female in their 20's was divided into a experiment groups (traditional electrical stimulation group, developed electrical stimulation group) and control group. Low-frequency electrical stimulation was performed in experimental groups for 4 times a week, 4 weeks. The muscle activities (RA) by EMG and muscle thickness (TrA, IO, EO) by Ultrasonogrphy imaging were measured, respectively. In the result, the muscle activity of RA and muscle thickness of TrA and EO were significantly increased at developed electrical stimulation group (p<.05). Therefore, the developed low-frequency electrical stimulation is useful for rehabilitation with CNS and PNS subjects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.11
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• pp.1452-1456
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• 2008

For the effective use of salmon processing by-products, the food components of salmon frame muscle were investigated and compared with those of fillet muscle. The proximate composition of salmon frame muscle was 73.2 g/100 g muscle for the moisture, 76.9 g/100 g dry material for the protein, 15.7 g/100 g dry material for the lipid and 4.1 g/100 g dry material for the ash. pH and volatile basic nitrogen (VBN) content of salmon frame muscle were 6.63 and 16 mg/100 g, respectively. The proximate composition, pH and VBN of salmon frame muscles were similar to those of salmon fillet muscle. The Hunter values of salmon frame muscle were 55.34 for L value, 16.60 for a value, 19.99 for b value and 48.83 for ${\Delta}E$ value, which were different compared to the salmon fillet muscle. The trichloroacetic acid (TCA) soluble-N content of salmon frame muscle was 542 mg/100 g, which was lower than that of salmon fillet muscle. No difference was found in fatty acid composition, total amino acid, calcium, phosphorus contents and sensory evaluation between salmon frame muscle and salmon fillet muscle. These results suggested that muscle from salmon frame could be used as resources for seafood processing.

• Journal of Korea Entertainment Industry Association
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• v.14 no.3
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• pp.475-482
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• 2020

The abdominal drawing-in maneuver(ADIM), which is performed to strengthen the stabilization muscles of the lumbar, is an exercise method that selectively contracts the TrA and IO by increasing intra-abdominal pressure. In order to check the effect of ADIM in sitting position, which is the most frequently used posture in everyday life, on how to grip power, ADIM was conducted in a sitting position for 30 healthy adults, and then the state was not performed. In each, the grip power was measured to determine how ADIM performed in the sitting position had an effect on grip power and which muscles had the most influence. The muscles mobilized for the electromyography(EMG) measurement were RA, EO, IO/TrA, and ES, which were the most activation lumbar stabilization muscles when ADIM was applied. As a result of the study, the activity on muscles of the lumbar stabilization was significantly increased and the grip power of the muscles was significantly increased than the ADIM in the sitting position. By comparing the measured difference value of each muscle, it was found that any muscle had a greater effect on grip power, but no muscle showed a significant correlation. It is thought that the increase of intra-abdominal pressure did not affect the grip power of a specific muscle. Therefore, if ADIM is performed in a sitting position that is frequently used in everyday life through this study, it will be more effective in increasing the grip power and lumbar stabilization.

• The Journal of Korean Academy of Sensory Integration
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• v.16 no.1
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• pp.25-34
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• 2018

Objective : This study aims to figure out the effect that sensory integration group therapy has on the fine motor, social interaction and playfulness of preschool children with intellectual disability. Methods : Participants were four children from three to five years old who were diagnosed with intellectual disabilities and they participated in twelve sessions of sensory integration group therapy, sixty minutes per session and once a week. Sensory integration group therapy was composed of parallel and peer play-centered gross motor activities, art activities and sensory plays that were related to each theme. Erhardt Developmental Prehension Assessment (EDPA), Penn Interactive Peer Play Scale (PIPPS) and Test of Playfulness (ToP) were used to evaluate participants' fine motor, social interaction and playfulness before and after the intervention. Results of fine motor, social interaction and playfulness before and after the intervention were compared using Wilcoxon matched-pair signed rank test. Results : After sensory integration group therapy intervention, the fine motor skills of participants did not show significant increases, but social interaction and playfulness showed significant increases (p< .05). Conclusion : Although sensory integration group therapy with preschool children with intellectual disability did not show positive improvement in fine motor skills, it showed positive effect on social interaction and playfulness. Group sensory integration therapy might be an intervention approach for all children with disabilities.

• Korean Journal of Poultry Science
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• v.49 no.2
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• pp.109-114
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• 2022

QM7 cell, a quail muscle cell line, has been used in various studies. In cell culture, it is well known that the culture medium has a significant influence on cell growth and maintenance of cell characteristics. This study aimed to adjust the culture medium to make it more suitable for QM7 muscle cells. A culture medium was prepared by adding 2% chicken serum (CS) instead of 10% tryptose phosphate broth (TPB) to the conventional culture medium. In the culture medium prepared with CS, the QM7 muscle cells changed from a pointed, thin to a broader shape. In addition, they grew and divided more rapidly in the new culture medium than in the conventional culture medium. The number of cells increased faster in the CS-containing culture medium from day two after passaging, and significantly increased from day three. The muscle cells grown in the medium containing CS maintained their undifferentiated state prior to differentiation. Myotubes formed well when the cells were maintained in CS-containing medium, resulting in a longer length and uniformity. According to the above results, it is clear that the culture of QM7 myocytes using a medium containing CS rather than TPB helps obtain better results in cell maintenance and differentiation.

• The Journal of Korean society of community based occupational therapy
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• v.7 no.2
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• pp.1-8
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• 2017

Objectives : This study was conducted to investigate the activity of the supra and infrahyoid muscles according to the temperature and the amount of water in healthy adults. Methods : The amount of water was set to 3 mL and 20 mL, and the temperature was subdivided into $4^{\circ}C$, $22^{\circ}C$, and $40^{\circ}C$ in order to compare the activity of the supra and infrahyoid muscles in twenty-seven healthy adults. We used the mean value of the activity of the supra and infrahyoid muscles while they were swallowing saliva in order to set the reference voluntary contraction (%RVC). Results : Muscle activity was significantly increased when they swallowed 20 mL of water rather than 3 mL in the left infrahyoid muscles at $4^{\circ}C$, $22^{\circ}C$ and $40^{\circ}C$ (p=.00; p=.00; p=.00), the right infrahyoid muscles at $22^{\circ}C$and $40^{\circ}C$ (p=.01; p=.01), the left suprahyoid muscles at $4^{\circ}C$ (p=.03). Muscle activity of the right suprahyoid muscles was significantly decreased at $40^{\circ}C$ compared to $4^{\circ}C$ and $22^{\circ}C$ when they swallowed 20 mL of water (p=.04). Conclusion : In the future, other variables such as viscosity and taste should be considered, and further studies on patients with impaired nervous system as well as healthy subjects will be needed.

• Journal of Life Science
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• v.23 no.7
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• pp.893-903
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• 2013

The purpose of this study was to evaluate the effects of dietary Flammulina velutipes mycelium (FVM) on physico-chemical properties and nutritional components of chicken meat. Ninety-six broiler chicks (HanHyup No. 3, Korea) were divided into four groups: control (basal diet), T1 (supplemented with 1% FVM), T2 (3%), and T3 (5%). Broiler chicks in each group were slaughtered at 7 weeks of age, and their breast and thigh meat were collected. Lightness ($L^*$) and yellowness ($b^*$) in the T2 and T3 groups were higher than in the control group (p<0.05). The loss of breast meat during cooking was increased in the T1, T2, and T3 groups, and the water-holding capacity of the breast meat was also decreased in these three groups (p<0.05). The water-soluble protein solubility was lower in the T1, T2, and T3 groups than in the control group (p<0.05), but the salt-soluble protein solubility in these three groups was higher than that in the control group (p<0.05). The crude fat content of the breast meat was decreased and that of the thigh meat was increased as the level of FVM was increased (p<0.05). The unsaturated fatty acid content of the breast meat was higher in the T2 and T3 groups than in the control group (p<0.05). The free amino acid content was high in the T1, T2, and T3 groups compared to the control. In conclusion, these results showed that feeding with 3% and 5% FVM increased the L and b values in thigh meat, improved the salt-soluble protein solubility, and increased the content of unsaturated fatty acids and free amino acids.

• Korean Journal of Applied Biomechanics
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• v.18 no.4
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• pp.143-149
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• 2008

The purpose of this study was to investigate the muscle activities of pectoralis major, upper serratus, lat dorsi, anterior deltoid, rhomboids, infraspinatus, and posterior deltoid using Noraxon 8 channels EMG system during T-ball swing in children with Down syndrome. Five Down syndrome, one healthy children, and one baseball adult player were participated in the study. Down syndrome's children showed higher muscle activity than one healthy children and one baseball adult player during address to backswing and backswing to impact swing phase. While Down syndrome's children showed lower muscle activity than one healthy children and one baseball adult player during impact to follow swing phase. The strength of the pectoralis major and upper serratus muscle may help to improve T-ball swing movement during impact to follow swing phase.

• Journal of the Korea Convergence Society
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• v.11 no.7
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• pp.361-368
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• 2020

This study aims to examine whether the use of a spinal column thermal massage device for patients with muscle pain is effective in improving muscle pain, and to verify whether it is also effective in improving affective depression and stress. To this end, 16 study participants (male 31.25%) were treated with a thermal massage device during 5 sessions a week for 4 weeks and 40 minutes per session. According to the study results, the subjective pain level changed by a rate of VAS -46.32% and PDI -44.86%; a significant decrease was observed in, both, VAS and PDI. The depression and stress levels changed by a rate of BDI -21.84% and SRI -11.48%; a significant decrease was observed in, both, BDI and SRI. Therefore, the use of a thermal massage device to treat patients with muscle pain is expected to have a positive effect in improving not only subjective muscle pain, but also depression and stress.

• Journal of Food Hygiene and Safety
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• v.13 no.1
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• pp.14-19
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• 1998

The residual tissue concentraion of the widely used aquatic antibacterial agent, oxolinic acid, was surveyed in eels collected from fish markets of Chonbuk Province, Korea. Their concentrations in the dorsolateral muscle were widely varying. In about 32% of samples examined, oxolinic acid was not detected. In about 16% of those samples in which oxolinic acid was detected, the concentration was above 0.1 ppm. The tissue distrubution of the agent in major organs was in the rank order of kidney>liver>plasma>muscle. When the muscle samples which contained residual oxolinic acid were baked for up to 10 min, there was no change in the drug concentration. Their concentration declined to about 50% by baking for 30 min at which time the tissue turned to the texture of charcoal. The extreme stability of oxolinic acid to heating process was confirmed with muscle samples from eels to which a high dose of oxolinic acid was administered, and also with an aqueous oxolinic acid solution of known concentration. It is suggested that an effective regulatory measure should be initiated to keep eel consumers from residual oxolinic acid impact.