• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.189-194
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• 2011

Effect of Sargassum confusum extract on the reduction of body weight gain and lipid contents in obese rats were evaluated to find natural materials with anti-obesity benefits. After inducing obesity by feeding 42.5% high-fat diet for 5 weeks, each 10 Sprague-Dawley rats were randomly assigned to high-fat diet control (HFD) group and high-fat diet group containing 3% Sargassum confusum extract (HFDSC). Weight gain of HFD group ($2.96{\pm}0.31g/day$) was significantly (p<0.05) higher as compared to that of normal diet (ND) group ($2.19{\pm}0.17g/day$). Weights of adipose tissues of HFD group were higher than those of ND group. Body weight gain of HFDSC group, however, was $2.36{\pm}0.24g/day$, which was significantly (p<0.05) lower by 21% than that of HFD group. In addition, weights of epididymal and perirenal adipose tissues were lower by 15% and 16%, respectively, as compared to those of HFD group. Biochemical analyses showed that concentration of triglyceride, total cholesterol, and fatty acids were significantly (p<0.05) lower in HFDSC group. These results suggest that Sargassum confusum extract has a high potential as an anti-obesity material by reducing weight gain and obesity-related factors in serum.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1676-1684
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• 2004

Gel properties of recovered protein from mackerel, frozen blackspotted croaker, chicken breast and pork leg using acidic and alkaline processing were evaluated. Myofibrillar protein from mackerel by acidic processing did not form a heat-induced gel. However, the recovered protein including sarcoplasmic protein formed heatinduced gel. Breaking force of gel from mackerel processed at pH 10.5 was the lowest. A deformation value of frozen blackspotted croaker was the highest, followed by chicken breast, pork leg and mackerel. Whiteness of frozen blackspotted croaker was the highest among heat-induced gel. Breaking force, deformation and whiteness were decreased by addition of recovered protein from mackerel, but price was increased. A breaking force and whiteness of heat-induced gel added recovered protein from chicken breast were increased, and the price was greatly decreased. When the constraint of breaking force, deformation and price of raw material were set up above 110 g, 4.5 mm and below 2,000 won/kg. A optimum formulation for blending protein was 36∼50% for frozen blackspotted croaker, 34∼40% for chicken breast, 14∼25% for pork leg. The heat-induced gel of recovered protein from frozen blackspotted croaker showed compact structure compared to that of recovered protein from mackerel. A formulation of chicken breast and pork leg based on blackspotted croaker can be used in surimi based seafood products having various texture.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.335-344
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• 2020

This study compared the structures and changes of help network between pre-service secondary teachers and pre-journalists who participated in the class related to network analysis to seek ways to activate a professional learning community. For this study, we used Exponential Random Graph Models (ERGM) based on ties as being interdependent and not conventional regression models requiring assumptions of independence between observations. The analysis subjects were 43 pre-service secondary teachers and 29 pre-journalists who responded both early and late in the help network survey. The main results were as follows. First, full models with network structural terms were better than simple models with no structural terms. Second, the effect of transitivity was not statistically significant in the pre-service secondary teachers' network. However, it was statistically significant in the pre-journalists' network. Third, there were effects of reciprocity, indegree popularity, and outdegree activity in the early help network of pre-service secondary teachers. On the contrary, there were only the positive effects of reciprocity and the negative effect of outdegree activity in the late network. Finally, this study demonstrated the possibility in educational fields' application of network structural effects and provided limitations and directions for future research.

• Proceedings of the KAIS Fall Conference
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• 2011.05b
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• pp.1057-1060
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• 2011

본 연구는 건강신념모형의 주요 변수와 고지혈증 환자의 건강행태와의 관계를 파악하여 고지혈증 환자의 건강행태를 촉진하고 더 나아가 만성질환 보건사업 및 교육프로그램을 계획하는데 기초 자료를 제공하고자 시도되었다. 자료는 2009년 07월부터 2010년 9월까지 총콜레스테롤이 240mg/dl 이상이고, 중성지방이 200mg/dl 이상으로 고지혈증을 진단받은 20세 이상의 성인 남녀 146명을 대상으로 구조화된 설문지를 이용하여 조사하였으며, SPSS WIN(14.0 한글판) 프로그램을 이용하여 Chronbach's alpha의 신뢰성 분석, 요인분석, 단변량 및 다변량 분석을 시행하였다. 본 연구의 결과는 다음과 같다. 첫째, 본 연구에서는 LDL-cholesterol, HDL-cholesterol, TG에 대한 인지수준 중 TG에 대한 인지가 가장 높았고, 3가지 모두를 인지한 경우는 28.08%였다. 또한 9가지 항목에 대한 고지혈증 지식수준은 9점 만점에 평균 6.51이었으며, 지식수준이 높을수록 건강행태수준도 높았다. 둘째, 요인분석을 통하여 10개의 건강행태를 2개 요인으로 재분류 하였다. 그 결과, 건강행태 요인 1은 '식이, 운동 습관 및 고지혈증 검사 및 관련 검사요인', 건강행태 요인 2는 '흡연, 음주 습관 및 고지혈증 치료 관련 요인'이었다. 건강행태 요인1에 유의한 관련성이 있는 건강신념변수는 심각성, 이득, 장애로 나타났고, 취약성은 상관 관계가 없는 것으로 나타났다. 각 신념 요인들과 건강행태 간의 상관되는 순서는 이득(r =.455), 심각성 (r=.38), 장애(r=-.244) 순으로 나타나 고지혈증에 대한 이득 인식이 건강행태 요인1과 가장 관련성이 높은 것으로 파악되었다. 그러나, 건강행태 요인2는 건강신념변수와 관련성이 없는 것으로 나타났다. 셋째, 행동계기에 따른 건강행태의 관계를 살펴보면, 교육을 받았을 때 건강행태 요인1과 요인2에 모두 유의한 차이를 보이는 것으로 나타나, 교육이 고지혈증 환자의 건강행태에 중요한 영향을 미치는 것을 보여 주었다. 넷째, 다중회귀분석 결과 고지혈증 건강행태 요인1에 영향을 미치는 요인 중 유의한 요인으로 인지된 심각성 및 이점 신념요인, 교육여부, 보건소 교육정도 이었다. 건강행태 요인2에서는 성별, 연령, 교육여부가 유의한 영향을 미치는 요인으로 나타났다. 이상의 결과를 종합하면 건강신념모형이 고지혈증 건강행태를 예측하는데 적합한 모형이라고 판단 할 수 있으며, 건강행태 요인 특성에 따라 건강신념변수 중 고지혈증 예방에 대한 이득을 높이 인식할 수 있도록 프로그램과 교육목표를 설정하면 보다 효과적인 교육이 될 것이라 생각된다.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1198-1207
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• 2019

This study investigated action mechanism and biological effect of Jijang-kimch, including its anti-obesity effect and blood lipid-decreasing effect in a high-fat diet-induced obese model animals. There were four treatment groups: CD (chow diet as normal control), HFD (high fat diet as obesity control), HFDCK (HFD plus commercial kimchi extracts), and HFDJK (HFD plus Jijang-kimchi extract). Kimchi extracts were orally administered for 28 days. Body weight, liver, and adipose tissue weight declined in HFDJK compared to those in HFDCK(p<0.05). Blood triglyceride, total cholesterol, low density lipoprotein-cholesterol (LDL-C), and glucose level decreased in CD, HFDJK, and HFDCK compared to those in HFD(p<0.05). Those in HFDJK were lower than those in HFDCK(p<0.05). Sizes of liver and adipose cells increased in HFD, HFDCK, and HFDJ that those in CD(p<0.05). Those in HFDJK were greatly decreased than those in HFDCK(p<0.05). These results indicate that ingestion of Jijang-kimchi in obese model animals has anti-obesity effect by lowering blood lipid and glucose levels and decreasing adipocyte size compared to that of commercial-kimchi.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.3
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• pp.247-252
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• 2002

To prepare the edible film based on fish protein, the optimal conditions for extracting soluble protein from Alaska pollack ( Theragra chalcogramma) and mackerel (Scomber japonious) muscle were defined. The effects of protein concentration, pH and temperature of protein solution on the physical properties of films were also investigated, Contents of moisture, crude protein, crude lipid and ash in Alaska pollack muscle were 79.6, 18.2, 0.6 and $1.2\%$, respectively. Contents of moisture, crude protein, crude lipid and ash in mackerel muscle were 69,1, 20.1, 9,5 and $1.3\%$, respectively. Both soluble protein contents extracted from Alaska pollack and mackerel were the highest at pH 12.0, and then un 2.0, 11.0. But they were extracted a little at neutral range. forward the recovery yield of protein by controlling isoelectric point was the highest at pH 4.8 ($79.8\%$) for Alaska pollack and at pH 5.0 ($64.1\%$) for mackerel, For the preparation of protein films from both Alaska pollack and mackerel, the most effective conditions of film forming solution were achieved, after supplied fish protein 4 g (glycerol 1,6 g) in 100 mL of distilled water, by adjusted to pH 10.0 and then heated at $90^{\circ}C$.

• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.683-694
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• 2018

The purpose of this study was to investigate the effect of low intensity combined kinesitherapy on type 2 diabetes mellitus and to compare the effects of exercise and methodology aspects, the difference in the post - test scores between fasting glucose and blood lipids in the control group (exercise group) and the control group (exercise group) that prescribed the dance - exercise and low intensity combined exercise for the elderly diabetic patients for 12 weeks sample t-test. the main results of the study are summarized as follows. first, fasting blood sugar showed difference in pre - post - difference of group compared to control group. second, the total cholesterol was found to have a statistically significant difference in the experimental group from pre - post - difference. third, the neutral region showed no statistically significant differences in both experimental and comparator groupsfrom pre - post - difference. fourth, high-density lipoprotein cholesterol levels showed no statistically significant difference in both experimental and comparator groups from pre - post - difference. fifth, low density lipoprotein cholesterol showed statistically significant difference in the experimental group from pre - post - difference group. in conclusion, this study is significant in that the combined effects of dance - motion activities and low intensity combined exercise for elderly with type 2 diabetes were quantitatively proved by using physiological index who had not been treated previously.

• Journal of Technology Innovation
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• v.22 no.4
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• pp.145-164
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• 2014

Nuclear fusion is one of the most promising options for generating large amounts of carbon-free energy in the future. Major countries such as China, EU, and Japan have established a national plan for DEMO construction and they are implementing it. Korea has started a nuclear fusion research and development by the KSTAR project started in 1995. There are matured needs for a full-scale research and development initiatives to ensure competition with the major countries for DEMO as well as achieve the final goal to commercialize fusion energy. In this paper, we apply the TRL and AHP methods in order to identify the key technologies to conduct DEMO R&D. We propose the priorities of future R&D on DEMO by deriving a core technology in the field. At first, we review the scientific theory of fusion and trend of progress of DEMO activities in major countries. For previous studies, we review TRL and AHP methods to examine the technology classification system of DEMO and identify key technologies. We apply TRL method to identify readiness level of DEMO technologies and AHP to compensate shortcoming of TRL. The key technologies of DEMO to be secured from a synthesis result of the TRL and AHP are burning plasma, plasma facing material, structural material, high frequency heating, neutral particle beam, safety, plasma diagnostic, and simulation technologies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.618-624
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• 2008

A 35-day trial was carried out to determine the influence of dietary cinnamon powder (CNP) on the sensory evaluation and quality of chicken meat, carcass characteristics, plasma lipid level and growth performance of broiler chickens. There were 5 treatment groups: control; CNP 2.0%; CNP 3.0%; CNP 4.0%; and CNP 5.0%. The body weight of the broilers fed the diets containing 3.0% CNP was higher than the broilers fed the control feeds (p<0.05). The concentration of triacylglyceride, HDL-C was higher in the plasma from broiler chickens fed diets with CNP (p<0.05) but the concentrations of total cholesterol and LDL-C were significantly lower (p<0.05) compared to the control group. The carcass percentage, chicken breast and thigh weight were not different between the CNP and control groups. The WHC was significantly higher in the chickens fed 4% CNP diet, while the TBARS was significantly lower (p<0.05) in the chickens fed 3% CNP diet compared to the control group. The color of the breast muscle from the chickens fed 3% CNP diet was lighter than those from the control groups (p<0.05). The sensory evaluation of the taste and savor related to CNP in fried or boiled chicken meat were significantly better from the broiler chicken fed diets containing CNP than the control group (p<0.05). These results suggest that dietary cinnamon powder may improve savor and quality of chicken meat in broiler chickens.

• Particle and aerosol research
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• v.16 no.3
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• pp.65-72
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• 2020

In this study, the indoor fine dust concentration in an office of the Korea Knowledge Industry Center was measured for about 80 hours when the concentration of atmospheric PM_2.5 was very high. The effect of the operation of the air cleaner and the forced ventilation system on the indoor PM_2.5 was investigated, and the particle size distribution of the indoor and outdoor particles was analyzed. When forced ventilator and air purifiers were partially used, the indoor PM_2.5 concentrations were maintained between 27.7 ㎍/㎥ and 32.9 ㎍/㎥ when the atmospheric PM_2.5 was 127.7 ㎍/㎥ to 141.6 ㎍/㎥ during working hours. It is more effective to operate the air purifier without operating the forced ventilation system when the concentration of the PM_2.5 is high since the PM_2.5 penetrating the installed filter is continuously introduced indoor from the outside.