• Journal of Korean Society of Forest Science
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• v.79 no.3
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• pp.269-277
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• 1990

In planning the disaster prevention by the erosion control facilities, it is essential to focus on the microtopography of the channel bed and the chronological process of sedimental movement in the torrential streams. For this purpose, the microtopographical change of the channel bed and the effects of the erosion control facilities in the mountain torrents were analyzed by the experimental channel and the field survey of the torrents where low-dam series had been constructed in the channel. The results of this experiment showed that the effects of construction of the low-dam series on the channel bed fixiation were the prevention of the local scouring in the experimental channel and the expansion of flow channel width and deposit space. The results are summarized as follows : 1. When the low-dam series were constructed over the whole channel bed (L'/L=1), the conning water and the sediment were seperated, simultaneously resulting in deposition of sediment and reduction of the tractive force for the running water. Therefore, the F.A. (Fluctuation area in cross-section: value was decreased to about 65% compared with that of non-work (L'/L=0). 2. The efficiencies of the low-dam series on the channel width were increased with an increment in length of working space. After the construction of low-dam series on the whole channel bed (L'/L=1), flow channel width was increased to about 1.53 times compared with that of non-work (L'/L=0). 3. It needs a deposition area to store the sediment with decrease in tractive force. The low-dam series in the experimental channel widened the deposition area about 2.10 times compared with that of non-work.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.9
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• pp.1215-1226
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• 2011

The objective of this study was to investigate the anti-obesity and lipid-lowering effects of extracts of persimmon leaf (PWE), buckwheat leaf (BWE), and chinese matrimony vine leaf (LWE) in rats fed a high-fat diet (HFD). Male Sprague-Dawley rats (n=40) were divided into four groups: HFD (35% fat, w/w), HFD (38.5% fat, w/w) supplemented with PWE (10%, w/w), BWE (10%, w/w), and LWE (10%, w/w) groups. The epididymal, perirenal, and interscapular white adipose tissue (WAT) weights as well as plasma leptin level were lowest in the LWE group. Supplementation with PWE and BWE also tended to lower the perirenal and retroperitonal WAT weights compared to the HFD control group, and there was a significant decrease in plasma leptin concentration. Furthermore, plasma triglyceride concentration, hepatic cholesterol content, and hepatic lipid droplet accumulation were significantly lower in the PWE, BWE, and LWE groups than in the HFD group. BWE supplementation markedly lowered plasma total cholesterol concentration, although there were no significant differences in plasma HDL-cholesterol concentration and ratio of HDL-cholesterol/total cholesterol among the groups. Hepatic HMG-CoA reductase activity was significantly higher in the PWE and LWE groups than in the HFD group, and hepatic ACAT was not changed by extract supplementation. However, supplementation with PWE, BWE, and LWE significantly increased fecal acidic sterol content in rats fed a HFD. These results suggest that supplementation with PWE, BWE, and LWE may be an effective anti-obesity strategy by lowering body fat weight and improving plasma and hepatic lipid profiles in HFD-fed rats.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.407-414
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• 2002

This study was carried out to develop a kiwi dressing which was lower in calories and a more beautiful color by using Kiwi rather than mayonnaise. This study was aimed to standardize a recipe for Kiwi dressing using sensory characteristics as well as to examine the changes of pH and chromaticity by the storage period. Results of this study were as follows: from the results of sensory evaluation on kiwi dressing using different kinds of oil, the pure olive oil showed the higher scores than the corn oil in the taste, fresh-sour taste and overall palatability. Sensory evaluation scores of kiwi dressings with various amounts of oil were not significantly different, which suggested that use of kiwi for a dressing was a good way to develop a low calorie dressing because the addition of 32% (360g) oil in kiwi dressing could replace the 75% oil used in mayonnaise without my significant differences in the overall palatability. From the result of sensory evaluation on kiwi dressing with different kinds of acid, lemon juice showed the higher scores than apple vinegar in flavor. The kiwi dressing showed the highest scores in the overall palatability and fresh-sour taste when 12% (60g) onion juice was added and in as well as flavor, taste and the overall palatability at 10 days of storage. The pH values of kiwi dressing Increased significantly in proportion to the storage period (p<0.001), and showed the highest pH value of 2.99 at 17 days of storage. Lightness in color showed the lowest value at 3 days of storage and the greenness of kiwi dressing increased gradually, but the yellowness decreased significantly in proportion to the storage period(p<0.001).

• The Journal of Korean society of community based occupational therapy
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• v.3 no.1
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• pp.1-10
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• 2013

Objective : This study investigates the impact of the musculoskeletal disorder prevention exercise program designed on the basis of agricultural work posture on the balance ability, Oswestry Disability level, and Psychosocial stress of participants from one rural village in Chungnam area. Method : The exercise program was provided to 21 farmers with musculoskeletal symptoms living in one village in Chungnam area. Such program was performed once a week, 90 minutes per session, for a total of twelve weeks from July 10 to October 11, 2008, and was constructed in a way to increase flexibility and muscular strength, taking agricultural work posture into account. The balance ability, Oswestry Disability Index, and Psychosocial Well-being Index scores were analyzed based on the data of 13 of the farmers who participated in the program for more than eight times and in all of the pre- and post-assessments. Result : Thirteen participants were all women who were 70.55(${\pm}6.78$) years old on average. Most of them were engaged in general dry-filed farming. The parts where they mainly felt the pain were low back(69.2%) and knees(61.5%), and 46.2% responded 'not healthy' to the question on the overall health status. The static balance ability when standing on the right foot significantly increased from the average 9.27(${\pm}5.53$) seconds before intervention to 14.22(${\pm}5.47$) seconds after intervention(p<.05). The Oswestry Disability Index showed a significant change, decreasing from the average 19.84(${\pm}6.89$) seconds to 14.38(${\pm}7.58$) seconds(p<.05). However, there was no change in the Psychosocial Well-being Index. Conclusion : This exercise program that has been conducted for the female farmers who are mainly engaged in the dry-filed farming has contributed to the improvement of their static ability and reduction of their Oswestry Disability Index scores. It is expected that the studies on the effects of the differentiated exercise programs depending on work characteristics will make progress in the future.

• Journal of Korean Society of Forest Science
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• v.108 no.4
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• pp.469-483
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• 2019

North Korea has experienced floods and sediment-related disasters annually since the 1970s due to deforestation. It is of paramount importance that technologies and trends related to forest restoration and soil erosion control engineering be properly understood in a bid to reduce damage from sediment-related disasters in North Korea, and to effect national territorial management following unification. This paper presents a literature review and bibliometric analysis including 146 related articles published in North Korea. First, we analyzed the textual characteristics of the articles. We then employed the VOSviewer software package to classify the research topic and analyzed this topic based on the time change. The results showed that articles on the topic have consistently increased since the 1990s. In addition, research related to soil erosion control engineering has been classified into four subjects in North Korea: (i) assessment of hazard area on soil erosion and soil loss, sediment related-disasters; (ii) hydraulic and hydrologic understanding of forests; (iii) reasonable construction of soil erosion control structures; and (iv) effects and management plan of soil erosion control works. The proportion of research related to the (ii) hydraulic and hydrologic understanding of forests had been significant during the reign of Kim Ilsung. However, the proportion of research related to the (i) assessment of hazard area on soil erosion and soil loss, sediment-related disasters, increased during the reign of Kim Jongil and Kim Jongun. Using these results, our analysis indicated that an interest in and need for soil erosion control engineering in North Korea has continually increased. The results of this study are expected to serve as a basis for preparing forestry cooperation between North and South Korea, and to serve as essential data for better understanding soil erosion control engineering in North Korea.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.1
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• pp.135-140
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• 2014

Pre-storage ultra-violet (UV) light treatment on fresh produce is known to inactivate the contaminated microorganisms, activate the defense system, and delay ripening extending the shelf life. As UV light emitting diode (LED) becomes available at a relatively low price, continuous or intermittent UV treatment during chilled storage is possible in a container or package. This study attempted an in situ UV LED treatment on fresh produce stored under a refrigerated container in order to see its potential in the fresh produce storage and further optimize its application conditions. The effect of in-container UV LED irradiation on the quality preservation of shredded carrots was investigated in the air and modified atmosphere (MA) conditions. Two sets of experiment with Escherichia coli inoculation and with natural microbial flora in the air (two 30 minute on-off cycles of 1 $diode/dm^2$ per day at a location above 2 cm) showed a clear and significant effect of the UV LED irradiation on the suppression of microbial growth: 280 nm was the most effective by maintaining a lower microbial count by at least 0.5 log (CFU/g) throughout the 6 day storage period. The carotenoids content of shredded carrots subjected to UV LED treatment at 365 and 405 nm in the air was higher than that of the control shredded carrots. In MA condition of $O_2$ of 1.2~4.3% and $CO_2$ of 8.4~10.6% being indifferent with LED wavelengths, 280 nm UV LED irradiation was also effective in inhibiting the microbial growth. While there was no observed difference in the carotenoids content between untreated and UV LED-treated shredded carrots in MA, UV LED irradiation at 365 and 405 nm was slightly better in DPPH radical scavenging activity. The use of UV LED in storage container or package seems to give the benefits of preserving the microbial and nutritional qualities of minimally processed fruits and vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.572-580
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• 2017

The contents of phenolic compounds in water and 40% ethanol extracts from Okkwang (Castanea crenata) chestnut bur solid (OCS) were $11.24{\mu}g/50{\mu}g$ solid and $10.28{\mu}g/50{\mu}g$ solid, respectively. The 1,1-diphenyl-2-picrylhydrazyl free radical scavenging and 2,2'-azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid) radical decolorization activities of water and ethanol extracts were 85% and 100% as well as 87% and 86% at a solid content of $50{\mu}g/mL$, respectively. The anti-oxidant protection factors (PFs) of water and ethanol extracts at a solid content of $200{\mu}g/mL$ were 1.22 PF and 1.45 PF, respectively. Thiobarbituric acid reactive substance were 83% in water extract and 73% in ethanol extract at a solid content of $200{\mu}g/mL$. The inhibitory activities against xanthine oxidase in water and ethanol extracts were 54% and 43% at a solid content of $200{\mu}g/mL$, respectively. The inhibitory activities against ${\alpha}$-glucosidase were 95% in water extract and 96% in ethanol extract at a solid content of $50{\mu}g/mL$. Tyrosinase inhibitory activity was 27% in ethanol extract at a solid content of $200{\mu}g/mL$. The collagenase and elastase inhibitory activities as anti-wrinkle effect were 93% and 11% in water extract as well as 94% and 56% in ethanol extract at a solid content of $200{\mu}g/mL$. Hyaluronidase inhibitory activity as anti-inflammatory effect of water and ethanol extracts were 96% and 52% at a solid content of $200{\mu}g/mL$, respectively. The results show that extracts from OCS can be used as a functional resource with antioxidant, anti-gout, carbohydrate degradation inhibitory, whitening, anti-wrinkle, and anti-inflammatory activities.

• Journal of the korean academy of Pediatric Dentistry
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• v.39 no.2
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• pp.145-152
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• 2012

Whenever pediatric dentists choose the preformed stainless steel crowns for restoration of primary molars, we usually prefer the crown forms that most fit to the abutment teeth. Despite some previous reports on significant ethnic difference in the size and shape of tooth crowns in primary dentition, only the imported products have been available to date, which might show some discrepancy with tooth anatomy of Korean. However, a domestic product of preformed stainless steel crown has been marketed recently that is expected to show more accurate fit to the primary tooth of Korean. To investigate the morphological characteristics of primary molars of Korean children, their mesiodistal and buccolingual diameters from the dental casts of 263 children in Pusan and Kyungsangnamdo province were measured by digital calipers. The measured data were compared with those of the three types of preformed stainless steel crowns(3M ESPE Stainless Steel Primary Molar Crown, Kids Crown, Sankin Anatom Primary Crown) by statistical processes with regression analysis. The results were as follows: 1. In every primary molar crown of three brands, the bucco-lingual width to mesio-distal width ratio (MD-BL ratio) showed higher values compared with those of natural teeth. 2. While the products of 3M ESPE and Shinhung showed similar features, those of Sankin showed some difference from both, and these difference was more marked in mandibular primary molars. 3. The nearer is the mesio-distal width of the crown to the average, the better was the adaptation of the preformed crown, and the reverse was true. 4. The teeth which revealed more discrepancy between preformed crown and natural tooth were upper and lower first primary molars.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.16-28
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• 2015

The purpose of this study, as a part of developing a new french dressing, was to present the best conditions to make improved kiwi dressing, suitable for the tastes of modern people, the processing and cooking methods of different ratios of green kiwi and gold kiwi have been sought to develop a new type of dressing, then its antioxidant have been defined, and used for producing kiwi dressing. Each 150g of different Kiwi purees, made based on the most preferable combinations from the pre-test were used for kiwi dressing, and thereafter its quality characteristics, and physical properties were investigated, as well as a sensory test was conducted. The highest viscosity of kiwi dressing was test sample GD2, and in general that of combining both types of kiwis were higher than that of either single kiwi. The sugar content was decreased by changing the Gold kiwi portion(p<0.05). The chromaticity in general increased with increases in the Gold kiwi portion, and a-value(brightness) and b-value(redness) of sample GD1 were the highest by -2.75 and 17.50(p<0.05). From the acceptability test, the highest overall acceptability was the dressing sample combining Gold kiwi and Green kiwi at a ratio of 1:1. Based on the study results, it is expected that the dressing, made of kiwi puree, mixing Green kiwi and Gold kiwi by 1:1 ratio, and adding 130g of edible oil, 50g of onion, 40g of sugar, and 5g of salt, would improve the quality and overall acceptability of the dressing.

• Sleep Medicine and Psychophysiology
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• v.12 no.1
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• pp.50-57
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• 2005

Objectives: This study was designed to evaluate the differences in clinical characteristics and severity of symptoms between panic patients with and without comorbid major depressive disorder, and to ascertain the differences in the function of the autonomic nerve system measured by heart rate variability (HRV). Methods: The subjects were 60 patients who have panic disorder without major depressive disorder and 19 patients who met DSMIV criteria for both panic disorder and major depressive disorder. First, they drew up symptom checklists and self-rating scales, and were measured by Anxiety Disorder Inventory Schedule-Panic Attack & Agoraphobia (ADIS-P&A), Clinical Global Impression (CGI), Hamilton Rating Scale for Depression (HAM-D), Panic Disorder Severity Scale (PDSS) and Heart Rate Variability (HRV). For statistical analysis, we performed t-test to compare the scores of self reported scales and clinician’s rating scales in panic patients with comorbid major depressive disorder and those without major depressive disorder. ANCOVA was used to compare the variables of HRV, considering age as a covariate. Results: The subjective severities of depression and anxiety that comorbid patients complained of were higher than those of patients with only panic disorder. Futhermore, comorbid patients were more sensitive to anxiety and physical sensations, and they tend to be more negative in their thinking. The scores of clinician-rating scales such as CGI and PDSS were also higher in the comorbid patients. However, there were no significant differences in HRV variables between both groups, despite a tendency to low heart rate variability in the comorbid group. Conclusion: This study suggests that patients with panic disorder and comorbid major depressive disorder tend to complain of more symptoms and to be more sensitive to various symptoms than those with panic disorder without comorbid depression. However, in this study comorbid major depressive disorder did not have a significant impact on the HRV variables of patients with panic disorder.