• Journal of the Korean Society of Manufacturing Technology Engineers
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• v.26 no.1
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• pp.89-99
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• 2017

This paper describes the development of a thigh wearable robot for power assistance during stair climbing. In the wearable robot developed in this study, high-power BLDC motors and high-capacity harmonic reduction gears are used to effectively assist the thigh muscle during stair climbing. In particular, normal ground and stair are distinguished accurately by using wireless smart shoes, and the stair climbing assistance is performed by activating the actuators at an appropriate time. Impedance of the hip joint was effectively reduced by performing friction compensation of the gears, and a wearing adjustment mechanism was designed to fit the robot to the thigh by conveniently modifying the width and tilting angle of the robot using set collars. Consequently, the performance of the developed thigh wearable robot was verified through stair climbing experiments with EMG measurement.

• Journal of Life Science
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• v.12 no.6
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• pp.759-764
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• 2002

A halophilic bacterium for the production of the immunostimulant was isolated from domestic marine, it was identified as Burkholderia sp. IS-203. The optimal conditions for the production of the immunostimulant were 1 % dextrose and 1 % yeast extract in artificial sea water for carbon and nitrogen sources, respectively. The initial pH and growth temperature for the prodution were 8.0 and $30^{\circ}C$ under the presence of oxygen, respectively.

• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.737-742
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• 2012

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.625-631
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• 2002

The objectives of this study were to determine the degree of job satisfaction and need satisfaction of school foodservice employees, and the relationship between Job in General(JIG) and need satisfaction. The six demographic items, the Job Descriptive Index(JDI) and JIG scale, and Need Satisfaction Questionnaire(NSQ) were used to evaluate job satisfaction and need satisfaction of school foodservice employees. The results of this study showed that the employees were satisfied with co-workers(2.52), then supervision(2.48), work(1.86), promotion(0.72) and pay(0.51) in decreasing order. Older employees(Age$\geq$40) tended to be more satisfied in JIG(p＝0.0620) than younger employees(20$\leq$Age$\leq$39). Employees were satisfied in social needs, then autonomy needs, self-actualization needs, esteem needs, security heeds in decreasing order. There were no significant differences between demographic factors and five need categories. When the employees were classified by their scores on JIG, Group I having the lowest score tended to be less satisfied(p＝0.0627) in security needs than Group II and Group III. The information of study could be useful for foodservice managers in job design to increase the productivity.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.684-691
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• 2002

The objectives of this study were to determine the consumption pattern and importance of Kimchi in our meals, and the preference of Kimchi. The 77.0% of the housewife respondents were preparing Kimchi at home. The reasons for not making Kimchi were ‘don't have time’(39.4%), ‘don't know how to make Kimchi’(18.2%) and ‘don't eat much’(18.2%). The amounts of daily Kimchi intake of the respondents were ‘less than 50g’(42.3%) or ‘50-100g’(29.8%). They are Kimchi because it was ‘delicious’(48.4%) or ‘habitual’(39.5%). The 70.0% of the respondents answered that Kimchi was important in each meal. The most respondents favored ‘moderate’ in the degree of fermentation(48.1%), hot taste(65.0%) and salty taste(72.4%). As the age of the respondents increased, they favored less sour, less hot and less salty taste. Baechu Kimchi(4.15), Chonggak Kimchi(3.89), Dongchimi(3.85), Kkaktugi(3.74), water Kimchi(3.67) were preferred by the respondents. The 73.97% of the respondents preferred Kimchi Jjigye. The 10- to 19-years old respondents preferred Kimchi Jjigye(52.8%), Kimchi pan cake(24.5%) and fried rice with Kimchi(17.0%).

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 1998.10a
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• pp.41-57
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• 1998

Five hundreds of bifidobacteria were isolated from an healthy Korean and the inhibitory effects of these isolated bacteria on harmful enzymes of human intestinal microflora were examined by cocultivation of the isolated bifidobacteria with E. coli HGU-3 or total human intestinal microflora. In comparison with the results of E. coli or intestinal microflora cultivation, Bifidobacterium breave K-110, B. breve K-111 and B. infantis K-525 effectively inhibited harmful enzymes (${\beta}-glucuronidase$ and tryptophanase) of E. coli and lowered the pH of the culture media. Also they inhibited the harmful enzymes (${\beta}-glucosidase$, ${\beta}-glucuronidase$, tryptophanase and urease) and ammonia production of intestinal microflora, and lowered pH of the culture media by increasing the number of bifidobateria on intestinal microflora. The inhibitory effect of bifidobacteria on Growth of Helicobacter pylori and Rotavirus infection were exammed. Bifidobacterium K-110 and K-111 inhibited effectively them. When these isolated bifidobacteria were administered to mice, the activities of fecal harmful enzymes were inhibited and the AC and ACF formation were suppressed. Among tested bifidobacteria, B. breve K-110 had high inhibitory effect of fecal harmful enzymes and ACF formation.

• Toxicological Research
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• v.16 no.1
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• pp.83-87
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• 2000

This study was carriet out to evaluate the acute intravenous toxicity and antigenicity of Guamerin, newly developed by Mogam Biotechnology Research Institute (MBRI). In acute intravenous toxicity test, ICR mice were administered intravenously with single dose of 1,000mg/kg, and body weights and clinical signs were observed for 14 days. No dead animal, clinical signs, body weight change and abnormal autopsy findings were found in control and Gumerin treated group. Therefore, the 50% lethoal dose (LD50) of Guamerin for ICR mice was more than 1,000mg/kg on intravenous route for male and female. And the antigenic potential of Guamerin was examined by active systemic anaphylaxis(ASA) and passive cutaneous anaphylaxis(PCA) tests. In the ASA test, low and high doses (10 and 100ug/animal, respectiwely) of Guamerin were administed subcutaneously to guinea pigs for 9 times 3 weeks. All experimental groups showed negative responses whereas the positive control group given ovalbumin plus Freunds complete adjuvant (FCA) showed severe anaphylactic responses. PCA test using rats with mice anti-serum against Guamerin, low and high doses(10 and 100 ug/animal, respectively) of Guamerin were administered to mice for 9 times in 3 weeks. The anti-serum against Guamerin was administed intradermally at the back of rats, however, any positive responses were not detected in the experimental groups. These results strongly indicate that Guamerin does not induce IgE production and is not a PCA reaction inducer under these experimental conditions.

• Korean Journal of Pharmacognosy
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• v.37 no.4 s.147
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• pp.258-265
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• 2006

Brassica rapa L. (Turnip) which is one of the specialized crops in Ganghwa island, has been used for diuretic, digestive, and curative for jaundice, etc. In this study, the anti oxidative effects and hepatoprotective effects of turnip in vitro and in vivo were investigated in order to evaluate the possibility as hepatoprotective agents. Ethanol extract of turnip potently showed the scavenging effect on DPPH and inhibitory effect on lipid peroxidation. Oral administration of turnip extract to dgalactosamine-induced experimental liver injured rats was significantly reduced the serum AST, ALT and LDH enzyme activities. And the decrease of catalase and SOD activities in liver microsolmal cytosol was significantly improved by the treatment of turnip. Based on these findings, it is presumed that ethanol extract of turnip may have the hepatoprotective effect on d-galactosamine-induced hepatotoxicity rat.

• Journal of the Korean Society of Costume
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• v.52 no.8
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• pp.109-122
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• 2002

This study is to understand cotton Tyeollik construction of the middle Chosun Period through the reconstruction of tyeoilik which was excavated from lady kim's tomb (from sooncheon). The form of excavated Tyeollik classified into two types by the location of waistline. The structure of excavated tyeollik classified into three types by the construction(one-layer, two-layer, cotton/quilt) The form type change according to the period. The change of the form type has the close relation structure type in the tyeollik. Cotton-tyeollik belongs to the form of the front time. The construction of cotton tyeollik is similar with the one-layer Tyeollik Exception the construction of git(collar) and the size and direction of the fold. The surface pattern is composed of two-pieces but the liner is one-piece in the Git(collar). and In The size of fold surface is o.2-o.3cm, and liner is 0.5-0.8cm. The direction of fold in the liner is the contrast with the surface.

• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.2
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• pp.314-324
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• 1997

The purpose of this study was to evaluate the thermoregulatory response level on the heat and cold tolerance with investigating monthly changes of skin temperature in Koreans and to obtain the basal information for standard amount of clothing weight, indoor climate and working condition. Forty eight subjects in 5 age groups (6~11, 12~19, 20~44, 45~64, 65~76 years old) with both sexs were taken from Seoul and Kyunggi probince. All subjects were measured skin temperature, mean skin temperature, Total clothing weight in neutral condition in each month from June 1994 to May 1995. The results obtained are summarized as follows: 1. Skin temperature of all subjects was low on February, March and April, and was high on June, July and August. Temperatures of the torso (forehead and abdomen) and the lower limbs (leg and foot) were remarkably different. In general, most of skin temperatures except of hand, thigh and foot were higher in males. 2. Mean skin temperature was 0.5'c higher in males than female with ranging 32.5~34.5$^{\circ}C$ in males and 32.1~34.1$^{\circ}C$ in females. Also, mean skin temperature of 6~11 age group were higher than that of 45~ 64 age group in both sexs.