• Food Science of Animal Resources
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• v.26 no.4
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• pp.454-463
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• 2006

This study was carried out to investigate the effects of addition of green tea extract material with or without nitrite (0.02 g) on the quality characteristics and reduced nitrite content of emulsion-type sausages during 4 weeks of storage at $4^{\circ}C$. The treatments were; non-added nitrite and green tea extract (0, added nitrite and non-added green tea extract (T1), added nitrite and 0.2% green tea extract (T2), added nitrite and 0.5% green tea extract (T3), and added nitrite and 1% green tea extract (T4). The lightness $(L^*)$ of sausage containing nitrite and green tea extract together were significantly lower than control and T1 (p<0.05). The redness $(a^*)$ of sausage containing only nitrite (T1) and, nitrite and green tea extract at 1% (T4) were significantly higher than control (p<0.05). The total expressible fluid (%) of sausage containing nitrite and green tea extract were significantly lower than control (p<0.05). Cohesiveness of sausage containing green tea extract were significantly lower than control (p<0.05) at 2 and 4 weeks storage period. Addition of nitrite and green tea extract decreased the TBARS values (p<0.05). It was also found that natural extract (green tea) treatments decreased TBARS formation more than only added nitrite (Tl) (p<0.05). The changes of total plate count and coliform plate count were increased during storage time. The total plate count of T1 was higher at 4 weeks of storage period, while the coliform plate count was higher in control at 2 and 4 weeks of storage period compare to other treatments. The residual nitrite content was decreased during storage time in all treatment except control and the effectiveness of decreasing ability was higher with increasing green tea extract.

• Journal of Science and Technology Studies
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• v.18 no.2
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• pp.135-179
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• 2018

How do robots interact with the elderly? In this paper, we analyze the contexts of interaction between robots and the elderly and the role of mediators in initiating, facilitating, and maintaining the interaction. We do not attempt to evaluate the robot's performance or measure the impact of robots on the elderly. Instead, we focus on the circumstances and contexts within which a robot is situated as it interacts with the elderly. Our premise is that the success of human-robot interaction does not depend solely on the robot's technical capability, but also on the pre-arranged settings and local contingencies at the site of interaction. We select three television shows that feature robots for the elderly and one "dementia-prevention" robot in a regional healthcare center as our sites for observing robot-elderly interaction: "Grandma's Robot"(tvN), "Co-existence Experiment''(JTBC), "Future Diary"(MBC), and the Silbot class in Suwon. By analyzing verbal and non-verbal interactions between the elderly and the robots in these programs, we point out that in most cases the robots and the elderly do not meet one-to-one; the interaction is usually mediated by an actor who is not an old person. These mediators are not temporary or secondary components in the robot-elderly interaction; they play a key role in the relationship by arranging the first meeting, triggering initial interactions, and carefully observing unfolding interactions. At critical moments, the mediators prevent the interaction from falling apart by intervening verbally or physically. Based on our observation of the robot-elderly interaction, we argue that we can better understand and evaluate the human-robot interaction in general by paying attention to the existence and role of the mediators. We suggest that researchers in human-robot interaction should expand their analytical focus from one-to-one interactions between humans and robots to human-robot-human interactions in diverse real-world situations.

• Clinical and Experimental Pediatrics
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• v.49 no.7
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• pp.769-776
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• 2006

Purpose : Pulse wave velocity(PWV) and ankle brachial index(ABI) are not only noninvasive methods used to assess arterial stiffness in adults, but also useful, simple ways to estimate the severity of hypertension, end stage renal disease and atherosclerosis in adults. But there are few studies on PWV and ABI in adolescents and children. In this study, hypertensive adolescents were compared to normal individuals to find out the usefulness of PWV as the index of progress in the disease. Methods : 413 teenagers were divided into three groups. The first group consisted of adolescents that only had hypertension(Group 1 : 23 teenagers). The second group consisted of the adolescents who had hypertension with obesity(Group 2 : 17 teenagers), and the last group was the normal subjects(Group 3 : 328 teenagers). Weight, height and body mass index were measured. Simultaneous measurements of systolic, diastolic and average blood pressure were obtained from the four extremities. PWV, ABI, ejection time and preejection period were also measured. Results : Right brachial-ankle PWV was significantly higher in both group 1 and group 2 compared with group 3, and significantly higher in group 2 compared with group 1. Likewise, left brachial-ankle PWV also showed significantly higher values in both group 1 and group 2 compared with group 3, and also higher values in group 2 compared with group 1. Positive correlations were found between the systolic, diastolic, average blood pressure and PWV. There were also positive correlations between the blood pressure and weight, body mass index. Conclusion : Higher PWV was demonstrated in adolescents with essential hypertension compared to normal subjects. Follow-up study is needed to evaluate the progress.

• Korean Journal of Construction Engineering and Management
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• v.16 no.3
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• pp.36-48
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• 2015

To complete various types of finish works with higher quality in much less time, TACT, which was mostly used for high-rise buildings, has been adapted to meet the needs for systematic schedule management in construction sites. However, the effectiveness of adapting TACT has not been shown as expected due to the different perspectives on productivity from both general contractor and subcontractors based on unforeseen conditions according to the types of site. Furthermore, not enough theoretical backgrounds, empirical data, and systematic approaches to solve the fundamental problems caused by each participants' different views on productivity has produced obstacles for establishing effective solutions. Therefore, this research aims to analyze the possible main reasons for having different point of views regarding productivity among various participants of residential building sites using TACT based on literature review, site survey, and interviews. Also, case study was conducted to propose obtainable productivity (OP) regression equation and productivity achievement ratio (PAR) with reduction factors (RFs) and actual productivity (AP) data from an actual construction site. The proposed outcome may assist general contractors converting output management with PPC to productivity management with actual data using PAR. On the other hand, subcontractors would be able to estimate theory-based maximum productivity of construction sites with TACT by using OP. The PAR will enhance the communication between general and sub-contractors for their decision making process. Finally, the main RFs derived from PAR could be used as essential keys for productivity management to increase the economical and operational effectiveness of the construction project.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1209-1215
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• 2003

This study was carried out to establish a quantitative analysis method of separating immuno-activating substance (EN-SP) from Acanthopanax senticosus (A. senticosus) by competitive direct ELISA. Mouse antiserum (anti-EN-SP) against EN-SP was generated by immunization (s.c.) of EN-SP purified from A. senticosus as an immunogen. The titer of anti-EN-SP was about 1 : 400, and the optimal dilution of EN-SP-HRP conjugate was 1 : 1,000. When the standard curve was constructed by ELISA, its sensitivity was about $0.2{\mu}g/mL$. The coefficient variation of intra- and inter-assay were $6.13{\sim}8.81%$ and $6.73{\sim}8.60%$, respectively. According to the standard curve, the concentration of EN-SP in various senticosus extracts was found to be only $59.85\;{\mu}g$ in 10mg of extract from the bark of A. senticosus. Similarly, the immunostimulating activity to produce $TNF-{\alpha}$ or IL-12 among the various extracts of Acanthopanax was shown to be correlated with the content of EN-SP. These results demonstrated that competitive ELISA was a convenient, fast, reproducible, and accurate method for the determination of EN-SP as an immunologically active standard substance in extract of A. senticosus.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.85-91
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• 2006

This study was investigated the effect of aging at low temperature of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube ($5{\times}15{\times}5\;cm$) and porks were seasoned with Korean tradition sauce such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Surface meat color of seasoned pork was affected by the kind of sauces. Lightness of seasoned pork with soy sauce was decreased with increased in periods while red pepper sauce made it more red and soybean sauce produced a light seasoned pork, Lightness of inner meat color of seasoned pork was decreased with increased aging periods, and seasoned pork with soy sauce was lower compared to other treatments. TBARS of seasoned pork with soy sauce was lower compared to other treatments, and increased TBARS in all treatments with aging period. Total plate counts were increased with aging period, and those of seasoned pork with soy sauce were lower compared to other treatments. The microbial counts of Escherichia coli levels in all treatments was higher at the first day of aging periods. However Escherichia coli levels were decreased with increasing the aging period. Lactobacilli spp. of seasoned pork with soy sauce was not increased during aging periods, whereas other treatments were increased with aging period increased.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.1-8
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• 2006

To investigate the effect of ${\beta}$-hydroxyacyl CoA-dehydrogenase(HADH) activity increased by freezed and thaw process on myoglobin(Mb) oxidation without lipid oxidation during, pork loins were collected at postmortem 24 hts and sliced to steaks (3 cm thickness). Samples were packaged in a polyethylene bag and subjected to flesh group (control), one cycle fieezed and thaw group (treatment 1) and two cycles freezed and thaw group (treatment 2), respectively. Samples were measure meat color (CIE $L^*,\;a^*,\;b^*$), the contents(%) of MetMb, thiobarbituric acid reactive substance (TBARS) value and HADH(${\beta}$-hydroxyacyl CoA-dehydrogenase) activity at 0, 3, and 7 days of storage at $4^{\circ}C$. Both treatments showed significantly (p<0.05) lower $L^*$ and higher $L^*$ value compared to those of control at 7 days. On the contrary, MetMb contents(%) of treatments were significantly (p<0.05) higher than those of control during cold storage. However there were no significant (p> 0.05) differences in TBARS values between control and treatments during 7 days. There were significant (p<0.05) differences in HADH activity between control and treatments at 3 days of cold storage. Both treatments showed higher HADH activity compared to those of control. These results suggested that the freezed and thaw process could accelerate meat color deterioration, i.e. increased MetMb percentage without lipid oxidation in pork loin during cold storage. This also implied that autoxidation of Mb in freezed and thaw pork loin was influenced by enzyme-catalysed reactions in the tissue that would lead to decreased OxyMb.

• Journal of the Korean Society of Radiology
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• v.6 no.1
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• pp.73-77
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• 2012

Recently, Interest to the photoconductor, which is used to flat form X-ray detector such as a-Se, $HgI_2$, PbO, CdTe, $PbI_2$ etc. is increasing. In this study, the film layer by using the photoconductive material with particle sedimentation was fabricated and evaluated. The quantization efficiency of the continuous X-ray with the 70 kVp energy bandwidth was analyzed by using the Monte Carlo simulation. With the results, the thickness of film with 64 % quantization efficiency was 180 ${\mu}m$ which is similar to the efficiency of 500 ${\mu}m$ a-Se film. And $HIg_2$ film has the high quantization efficiency of 74 % on 240 ${\mu}m$ thickness. The electrical characteristics of the 239 ${\mu}m$ $Hgl_2$ films produced by particle sedimentation were shown as very low dark current(under 10 $pA/mm^2$), and high sensitivity(19.8 mC/mR-sec) with 1 $V/{\mu}m$ input voltage. The SNR, which is influence to the contrast of X-ray image, was shown highly as 3,125 in low driving voltage on 0.8 $V/{\mu}m$. With the results of this study, the development of the low-cost, high-performance image detector with film could be possible by replacing the film produced by particle sedimentation instead to a-Se detector.

• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.143-154
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• 2009

(Y $\times$ L) $\times$ D-crossbred gilts and barrows weighing $80.2\pm0.2$ kg were fed a "medium-energy" (ME) or "low-energy" (LE) diet (3.2 vs 3.0 M cal DE/kg) and slaughtered at 110, 125, or 138 kg, after which physicochemical and sensory quality traits of major primal cuts of resulting carcasses were analyzed, under a 2 (sex) $\times$ 2 (diet) $\times$ 3 (slaughter weight; SW) factorial arrangement of treatments. The ADG and ADFI were greater (P<0.01) in barrows than in gilts and also in 125- and 138-kg vs 110-kg SW. Moreover, ADG and gain:feed were greater in ME vs LE (P<0.01), whereas ADFI was greater in LE vs ME (P<0.01). Backfat thickness, which increased with increasing SW (P<0.01), was not affected by sex or diet. Carcass marbling score was greater (P<0.01) in gilts and LE than in barrows and ME, respectively. Carcass quality grade, which was superior in LE vs ME, was not affected by SW, whereas the yield grade decreased abruptly between 125- and 138-kg SW primarily due to the upper limit of carcass weight imposed on the A and B grades. Physicochemical characteristics including pH, drip loss, and variables pertaining to color of belly, ham, and loin were not affected significantly by any of the treatment factors, albeit statistically significant in some cases, in terms of quality criteria. In sensory evaluation, the acceptability of fresh belly was not influenced by any of the treatment factors. Marbling score of fresh ham was greater in LE vs ME (P<0.01) and tended to increase between 110- and 125-kg SW (P=0.10); in loin, the increase of this variable between the two SW was significant (P<0.01). Following cooking, LE was superior to ME in the acceptability in belly and ham, but the effect of SW was insignificant in any of the sensory quality traits evaluated in this study in any of the three major primal cuts. In conclusion, the present results suggest that SW can be increased to up to 138 kg without compromising carcass quality and that LE has some beneficial effects on quality of the whole carcass and the major primal cuts.

• Journal of Animal Science and Technology
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• v.51 no.2
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• pp.135-142
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• 2009

The present study was undertaken to investigate the effects of slaughter weight (SW) of finishing pigs fed a low-energy diet on growth efficiency and carcass quality and thereby to assess the optimal SW. (Yorkshire $\times$ Landrace) $\times$ Duroc-crossbred gilts and barrows were fed a diet containing 3,060 kcal DE/kg from 80-kg BW and slaughtered at 110, 125, or 135 kg, after which the belly, the most preferred cut in Korea, as well as the least preferred cuts ham and loin were subjected to physicochemical and sensory analyses. Both ADG and ADFI were greater (P<0.05) in the group slaughtered at 125 or 135 kg than in the 110-kg-SW group, whereas the opposite was true for gain:feed (P<0.01). Backfat thickness (BFT), which increased with increasing SW (P<0.01 and P<0.05), was greater in barrows than in gilts (P<0.01); BFT of barrows at 125 kg (24.6 mm) was comparable to that of gilts at 135 kg (24.2 mm). Physicochemical characteristics of the belly, ham and loin were minimally affected, if not affected, by SW; of note, however, the redness of the ham increased between 110- and 125-kg SW (P<0.05). In sensory evaluation of the belly, the fat:lean balance, which is a most important quality trait in this cut, was best (P<0.05) at 125 kg of SW, but the overall acceptability of this cut was not changed by SW. In the ham and loin, the marbling score increased (P<0.01) between 110- and 125-kg SW, whereas color, aroma, off-flavor, and drip were unaffected by SW. In addition, the acceptability of the loin increased (P<0.05) between 110- and 125-kg SW. In cooked meats, none of color, aroma, off-flavor, juiciness, tenderness, taste, and acceptability was changed by SW, except for an increase (P<0.05) in darkness of loin color between 110- and 125-kg SW. In conclusion, the optimal SW for the present subpopulation on the present low-energy diet lie in between 125 and 135 kg for gilts and at 125 kg for barrows.