• Korean Journal of Community Nutrition
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• v.20 no.2
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• pp.109-119
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• 2015

Objectives: The purpose of this study was to compare and analyze the results of salty taste assessment, dietary attitudes, and dietary behaviors among adult and senior women by region and by age. The results generated from this was expected to provide fundamental data for implementing a nationwide salt reduction education program. Methods: The salty taste assessment tool was applied to 4,064 subjects from 15 areas in Korea. Also, a survey of dietary attitude and dietary behavior related to salt intake was conducted for all subjects participated in this study. Results: The salty taste assessment scores by region and by age were the lowest in capital (p < 0.01) and was highest among the 70+ year age group (p < 0.01). The dietary attitude scores and dietary behavior scores showed that Gyeongsang was the highest (p < 0.001) and the capital was the lowest. The dietary attitude scores were highest at 20&30's followed by 40's and 70's group (p < 0.001). Dietary behavior scores showed that 20's~30's and 40's groups were higher than the other age groups (p < 0.001). The score of 'I like kimchi' was $3.46{\pm}0.88$, which was the highest among 10 dietary behavior questions. The score of 'I eat a lot of kimchi' was $3.30{\pm}0.90$, which was the highest among 10 dietary behavior questions related to salt intake. The scores of salty taste assessment had significant positive correlations between the scores of dietary attitude (p < 0.001), dietary behavior (p < 0.001) and self-awareness (p < 0.001). Conclusions: Based on the results of salty taste assessment, we observed a tendency that older people and regions except the capital had higher preference for salty taste. Our results suggested the necessity for a nationwide salty reduction education program tailored for regions and for different age groups.

• Food Science and Preservation
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• v.16 no.5
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• pp.765-771
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• 2009

Anti-oxidative activities of Heracleum moellendorffii Hance extracts were measured after extraction with 50% (v/v) ethanol or water (at $80^{\circ}C$ or $20^{\circ}C$). The total polyphenol content was highest (64.73 mg GAE/g) in extract from 50% ethanol extraction at $80^{\circ}C$. In extracts obtained by water extraction at $80^{\circ}C$ and $20^{\circ}C$, the total polyphenol contents were 39.78 mg GAE/g and 23.17 mg GAE/g, respectively. The antioxidant activities of the ethanol extract at $80^{\circ}C$ were highest, as assessed by DPPH radical scavenging activity (69.14% at 50 ppm), reducing power (OD 0.93), and $ABTS^+$ radical-scavenging activity (85.62% at 1,000 ppm). At $80^{\circ}C$, the antioxidant activity of the 50% (v/v) ethanol extract was 8-20% higher than that of the water extract. Also, the chemical composition of extract from ethanol extraction at $80^{\circ}C$ was analyzed. The levels of moisture, crude protein, crude fat, and crude ash were 6.38%, 4.35%, 0.67%, and 1.96%, (all w/w), respectively. The Na, K, Mg, Zn, Fe, Ca, and P contents of the extract were 53.41, 398.26, 5.80, 0.40, 5.27, 3.56, and 47.17 mg/100 g, respectively. The total levels of polyphenolic compounds and flavonoids in the ethanol extract were 64.73 mg GAE/g and 49.54 mg RE/g.

• Journal of Convergence for Information Technology
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• v.10 no.3
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• pp.200-207
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• 2020

The purpose of this study was to investigate the effect of mechanical massage on abdominal region on the reduction of abdominal fat in obese middle aged women. 10 middle aged obese women were participated in as subjects and executed 20~30min's mechanical abdominal massage for 4 weeks. At the beginning and end of 4 week's treatment, measured body composition, waist circumference and abdominal fat area and analyzed using SPSS. As a result, there were significant decrease in body weight(p= .003), % bodyfat(p= .018), waist circumference(p= .029), VFA(p= .007), SFA(p= .045) and TFA(p= .007) according to 4 weeks' treatment. Considering these results, it can be suggested that mechanical massage treatment on abdominal region in middle aged obese women be a effective method to reduce abdominal fat and furthermore to prevent and cure cardiovascular disease and metabolic syndrome caused by obesity.

• Journal of Korean Physical Therapy Science
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• v.8 no.2
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• pp.967-976
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• 2001

The purpose of the present study was to the investigate the effect of aging in men and women on muscle strength of knee extensor and flexors by using the cybex 6000 isokinetic dynamometer. A total of 100 volunteers participated in this study and were divided into five groups according to their chronological age as follows: 20s, 30s, 40s, 50s, 60s, 10 men and 10 women in each decade respectively. Isokinetic ($60^{\circ}{\cdot}s-l$) knee extensor and flexor peak torque, peak torque to body weight ratio, opposing muscles(flexor/extensor) peak torque ratio, deficit of peak torque between dominant and non-dominant were measured. The results obtained were as follows: 1) In men, While the aged increased. the peak torque of the knee flexor and extensor statistically sig nificant decreased in the dominant and non-dominant side. 2) In women, Statistically significant difference of knee extensor peak torque was found as the aged increased in the dominant and non-dominant side, but significant difference of knee flexor peak torque did not that. 3) In men, No significant difference in the peak torque of knee flexor to body weight ratio was found as the aged increased in the non-dominant side, but statistically significant difference in the peak torque of knee flexor to body weight weight ratio was found as the aged increased in the dominant side. 4) In women. No significant difference in the peak torque of knee flexor to body weight ratio was found as the aged increased in the dominant side, but statistically significant difference in the peak torque of knee flexor to body weight ratio was found as the aged increased in the non-dominant side. 5) In men and women, While the aged increased, statistically significant difference was found the dominant and non-dominant side in the peak torque of knee extensor to body weight ratio. 6) Peak torque of hamstring to quadriceps ratio of dominant and non-dominant side in men and women were not significantly different as the age increases. 7) Mean deficit of peak torque between dominant and non-dominant side in men and women were not significantly different as the age increases. From these results we conclude a proper exercise program is need before 50s decade to preserve in muscle strength of knee flexors and extensors.

• Analytical Science and Technology
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• v.24 no.3
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• pp.168-172
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• 2011

The iron frame of building could be collapsed or bent at $500^{\circ}C$. Therefore the fire-resistant paint should be applied for safety. This study performed the comparative analysis to show the characteristics of fireresistant paint. And then 12 products of fire resistant paint and 6 products of paints were used as samples. And the samples were analyzed by TGA (Thermogravimetric Analyzer) as analyzer for measuring the variation of weight on temper of weight by heating. When TGA analyzer could measure the variatiature, and FT-IR was measured for analyze gas components on variation on of weight by heating on 12 products of fire resistance, the samples showed to decrease 40% of weight to $800^{\circ}C$, and because paints had 50% to 40% of loss weight, it showed to be equal with loss weight of fire resistance paint on high temperature or was lower loss weight than it of fire resistance paints. However number 6 sample of fire resistance paints could show to decrease 20% of total weight on $800^{\circ}C$. And then in the case of FT-IR, fire resistance paints could show to have the high intensity of $CO_2$ spectrum as complete combustion. However paints could show to have the lower intensity of $CO_2$ spectrum, have the higher intensity of water spectrum. Therefore the TGA graph of result could be much different until $250^{\circ}C$. When it was burned, FT-IR spectrum could show to confirm the characteristics of fire resistance paints, and the characteristic could be confirmed on inorganic paint of fire resistance by weight loss of TGA.

• Journal of Genetic Medicine
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• v.5 no.2
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• pp.139-144
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• 2008

We report on two cases of pericentric inversion of X chromosome. The cases were found in a 40-year-old man with azoospermia and in a family of a 38-year-old pregnant woman. The first case with 46,Y,inv(X)(p22.1q27) had concentrations of LH, prolactin, estradiol, and testosterone that were within normal ranges; however, FSH levels were elevated. Testis biopsy revealed maturation arrest at the primary and secondary spermatocytes without spermatozoa. There were no microdeletions in the 6 loci of chromosome Y. For the second case, the cytogenetic study of thepregnant woman referring for advanced maternal age and a family history of inversion X chromosome was 46,X,inv(X)(p22.11q27.2). The karyotype of her fetus was 46,X,inv(X)(p22.1q27). Among other family members, the karyotypes of an older sister in pregnancy and her fetus were 46,X,inv(X)(p22.11q27.2), and 46,Y,?inv(X), respectively. The proband's father was 46,Y,inv(X)(p22.11q27.2). All carriers in the family discussed above were fertile and phenotypically normal. In addition, the ratio of inactivation of inv(X) by RBG-banding was discordant between the two sisters, with the older sister having only 4.1% of cells carrying inactivated inv(X) while the proband had a 69.5% incidence of late replicating inv(X). Therefore, we suggest that the cause of azoospermia in the first case might be related to inversion X chromosome with positional effect. Also, the family of the second case showing normal phenotype of the balanced inv(X) might be not affected any positional effect of genes.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.337-345
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• 2007

The physiological and sensory properties of breads made from waxy black rice flour (WBRF) and wheat flour were investigated. The waxy black rice bread was manufactured with 10, 20, 30, or 40% waxy black rice flour(w/w). The bread volume decreased from 2,096.7 mL to 1,703.4 mL as the WBRF content increased from 0% to 40%. The lightness(L-values) decreased with increasing WBRF concentrations, and the redness value(a-values) increased. The yellowness(b-values) slightly decreased with increasing WBRF content. The textural characteristics of the bread c겨mb were influenced by additions of WBRF. The breads containing WBRF had decreases in hardness for the 10% and 20% WBRF groups, whereas increases in hardness were shown with the 40% addition of WBRF. The springiness decreased with increasing WBRF content. The gumminess and chewiness of the waxy black rice bread decreased at the 10% and 20% additions. In the sensory evaluation, sensory scores decreased with increasing WBRF content for the appearance, external color, crumb color and grain of the waxy black rice bread. Overall acceptability for the 10% and 20% WBRF additions did not differ significantly from the score of the control group.

• Journal of the Korean Society of Food Culture
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• v.13 no.2
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• pp.119-126
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• 1998

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.576-580
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• 1997

Lipoxygenase activity in Chinese cabbage was measured at various concentrations of brines. Lipoxygenase activity on linoleic acid substrate was determined by changing the rate of dissolved oxygen consumption. The inactivation of lipoxygenase by salting was increased when concentration of sodium chloride and soaking time were increased. About 60% of enzyme activity was reduced after submerging in 13% brine solution for 5 hr. The addition of calcium chloride (0.7%) reduced about $10{\sim}15%$ of lipoxygenase activity rather than without. Residual activity of lipoxygenase in Chinese cabbage submerged in 13% brine was 20% and about 60% of lipoxygenase was also inhibited by addition of garlic extract.

• Women's Health Nursing
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• v.3 no.1
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• pp.51-71
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• 1997

A Pregnancy is the women's normal physiological and developmental process, in which many psychological changes including sexual problems always occur. But there have been few guidelines on sexual life during pregnancy. So this study was performed to evaluate the sexual life of pregnant women, and to analyze the factors affecting satisfaction of sexual life during pregnancy. Questionnaires were given to pregnant women who visited two general hospitals for antenatal care as well as to attendants at a prenatal Lamaze class. The results were as followings : 1) The average age of the 194 pregnant women was 28.5 years ; 98.4% of them had educated more than 12 years. ; the average monthly income was about 15,000,000 won ; primigravida women were 81.4% of the total cases. 2) As the pregnancy progressed, the frequency of the sexual intercourses was decreased in 48.5% because of the anxiety on the fetal damages. The was no significant differences between frequency of sexual intercourses and the degrees of physical discomfort and spouse intimacy. Man superior position was taken in 88.1% ; the incidence of orgasms before and during pregnancy were 71.1% and 41.1%, respectively ; the incidence of painful sexual intercourse in primigravida women was decreased by pregnancy in 4.6%, and in the case of multigravida women it was increased in 2.1%. 3) The average point of sexual knowledge was 11.5 in total points of 20 ; that of sexual attitude was 29.1 in total points of 40 ; that of sexual satisfaction was 28.5 in perfects points of 40. 4) The factors which significantly related to the satisfaction of sexual life were spouse intimacy, sexual attitude, change of sexual body position during pregnancy, and the orgasms before and during pregnancy. Considering above results, nursing care and nursing intervention including sexual education and counselling programs are needed during pregnancy as well as before pregnancy.