• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.3
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• pp.122-129
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• 1981

Histamine has been known to be one of the causative materials of allergy-like food poisoning from eating of the meat of the dark-fleshed fishes. In the previous study, we had reported the changes of histamine contents fin three kinds of the dark-fleshed fishes. The present paper was also conducted to investigate the changes of the histamine contents in the mackerel pike, and compare with the white-fleshed fish, spanish mackerel, under different condition of storage and processing. The formation of histamine in the muscle of mackerel pike was markedly higher than spanish mackerel. Referring to temperature, the formation of histamine at $12^{\circ}C$ was observed more rapid than that at $2^{\circ}C$. In the muscle of mackerel pike, the histamine contents reached the levels of 98.3mg/100g for at the storage for 5 days at $12^{\circ}C$. But in that of spanish mackerel, the content showed the level of 4.9mg/100g at the storage 7 days at $12^{\circ}C$. The histamine contents in sun dried products of the samples were higher than those of rat-materials, salted or hot-air dried products.

• Environmental Mutagens and Carcinogens
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• v.15 no.2
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• pp.115-121
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• 1995

Bacterial mutagenicity of shellfish or canned products of red-muscle fish affected by hot-airdry processings and/or during storages was investigated by Ames preincubation method. Mussel (Mytilus edulis) and surf clam (Tapes japonica) dried under either 40$\circ$C, 50$\circ$C or 60$\circ$C until remained about 25 % water content was stored at 4$\circ$C or 25$\circ$C for 6 months. Commercially available canned product of pacific saury (Cololabis saira) and mackerel saury (Scotnberjaponicus), whose producer or date of manufacture was identical each other, was stored at 25$\circ$C for 6 months. Mutagenic substances from sample (25 g dry weight) were extracted and purified for mutagenicity assay against S. typhitnurium TA98 by the simultaneous distillation extraction (SDE) method (Lee et al. 1955). Mutagenicity of sample was expressed number of revertant per 25 g dry sample. Number of revertant from unheated mussel sample was appeared to be 135, relative to 22 from unheated surf clam sample. Mutagenicity of both shellfish was strongly affected by heat treatment, but a lesser extent by storage conditions, even at 25$\circ$C for 6 months. Revertants of the mussel sample dried at 40$\circ$C, 50$\circ$C, or 60$\circ$C was found to be 227, 779, and 883, respectively. Similar, but lower, mutagenicity was observed from the sample of surf clam dried at 40$\circ$C, 50$\circ$C, or 60$\circ$C than mussel. Mutagenicity of canned pacific saury and mackerel samples was not influenced by storage conditions. Number of revertant from pacific saury was 175 which was relatively higher than 5 from mackerel. Mutagenicity of fresh pacific saury and mackerel samples was significantly higher than that of their counterparts from canned products. These results indicate that mutagenicity of the shellfish was affected by heat treatment (40$\circ$C, 50$\circ$C, or 60$\circ$C) used for drying process, but not much by storage for 6 months at 4$\circ$C or 25$\circ$C and the mutagenicity of canned products of red-muscle fish was not influenced by storage, even at 25$\circ$C for 6 months.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.705-711
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• 1999

Post-mortem pork loins were used to investigate the effects of gamma irradiation on the surface and inside color, heme pigments, muscle protein solubility, purge loss, electrophoretical patterns of muscle proteins, and tenderness. The muscle was cut into pieces of 5 cm in length and divided into both groups, vacuum-packaged and air-packaged. The packaged samples were irradiated at designed doses, 0, 1, 3, 5 and 10 kGy, by a cobalt-60 irradiator, and stored at $4^{\circ}C$ for 7 days. There were no significant differences in the purge loss and electrophoretic patterns. Hunter's L and a values of the surface and inside of loins increased by gamma irradiation, showing a bright red color and the red color was maintained during the storage of both samples. However, the concentrations of heme pigments were not significantly changed. Muscle protein solubility slightly increased by increasing the applied dose. The decrease in shear force was observed in irradiated samples. As result, it was expected that meat quality, especially color and processing properties, could be improved by gamma irradiation at below 5 kGy.

• Journal of Life Science
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• v.19 no.9
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• pp.1277-1283
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• 2009

The purpose of this study was to investigate the effect of 12 weeks of combined training (aerobic/anaerobic training and space perception training) on changes in body composition (weight, % body fat, % muscle mass, BMI, WHR) and cardiorespiratory fitness according to the ACE gene polymorphism (II: 7 men, ID: 8 men, DD: 6 men) in 21 senior Korea Air Force Academy cadets. The results of this study were as follows: body composition factors among ACE gene polymorphism groups and between pre-/post-training in all groups were not statistically significant. Cardiorespiratory fitness of the II and ID groups was significantly lower after training (p<0.05). However, there was no statistically significant difference between pre-/post-training in the DD. In conclusion, this study suggests that cardiorespiratory fitness response to compound training may be affected by ACE genotypes.

• The Korean Journal of Physiology
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• v.3 no.1
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• pp.59-66
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• 1969

Experiments on thermoregulatory responses to cold immersion stimulus were carried out in September, 1968 (summer studies) and February, 1969 (winter studies). Eight each of ama and control subject were selected at random from a same community in Yong-Do Island, Pusan. The results obtained are summarized as follows: 1) The rate of fall in muscle temperature of forearm during a 30 min-immersion in $6^{\circ}C$ water bath was significantly slower in the ama in winter and was about the same in the two groups in summer. However, the magnitude of change in the skin temperature and the heat fluxes observed during immersion period was not significantly different either between groups or between seasons. 2) Both finger blood flow and skin temperature during one hr-immersion in $6^{\circ}C$ water bath decreased significantly in the ama as compared to the control. The magnitude of cold-induced vasodilatation during immersion period was significantly greater in the control in winter. However, the time of onset and blood flow at onset showed no significant relation between groups. 3) The magnitude of reactive hyperemia after a 5 min-arterial occlusion in both air and $15^{\circ}C$ water bath was significantly lower in the ana than in the control. In control subjects, post-occluded blood flow in water was significantly greater than in air, while in the ama it decreased to 1/2 of control values. The time required for the return of blood flow to resting values in the air was faster in the ama than in the control but was the same in water in the two groups. 4) The results suggest that vasoconstrictor tone increased in the ama in winter, indicating the development of vascular adaptation as a part of cold acclimatization.

• The Korean Journal of Community Living Science
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• v.22 no.3
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• pp.485-491
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• 2011

This study was to present the preferred and the suggested indoor temperature of college students in winter based on their body composition. A total of 14 subjects(6 males and 8 females) participated in this study. They sat in a climatic chamber controlled at $24^{\circ}C$ wearing experimental garments(0.7clo). The air temperature decreased $1^{\circ}C$ every 15 minutes until it reached $19^{\circ}C$. After the stepwise temperature change, subjects were asked to select a comfortable air temperature by dialing the temperature control switch inside the chamber. The preferred temperature was determined when subjects did not change the air temperature for 10 minutes. The measurements were oxygen consumption, rectal temperature, skin temperature, and subjective sensation. Main results are as follows. In a mild cold condition, females demonstrated lower oxygen consumption and mean skin temperature than males while keeping a constant rectal temperature. Females increased rectal temperature and decreased mean skin temperature greater than males from $24^{\circ}C$ to $19^{\circ}C$. Males showed larger oxygen consumption increase than females. It appears that the thermo-physiological responses in a mild cold condition might be different between males and females. The preferred winter indoor temperature was $22.3^{\circ}C$ for males and $23.4^{\circ}C$ for females, and the suggested temperature was $21^{\circ}C$ for males and $23^{\circ}C$ for females.

• Korean Journal of Poultry Science
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• v.24 no.1
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• pp.17-28
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• 1997

This experiment was carried out to investigate the effects of different chilling and packing methods on physico-chernical properties of cold-stored chicken breast and thigh meats. Dehoned chicken breast and thigh meats were chilled either air spray or ice-water immersion method. The chilled meats were either vacuum packed or atmosphere packed, and stored at -2˚C for 1, 3, 7, 11, 15, and 20 days. The pH of both immersion chilled meats and vacuum packed meats were higher than those of their counterparts(P<0.05). The pH of atmosphere packed meats increased as the storage period extended. The moisture contents of vacuum packed meats were remarkably higher than those of atmosphere packed meats. The pH of all treatments decreased as the storage period extended. The shear values of air spray chilled and vacuum packed breast meats were significantly higher than immersion chilled and vacuum packed ones. However, immersion chilled and atmosphere packed breast meats were significantly higher than those of air spray chilled and atmosphere packed breast meats. The shear values of immersion chilled and vacuum packed thigh meats were significantly higher than those of immersion chilled and vacuum packed thigh meats. In atmosphere packed thigh meats, air spray chilling method showed higher shear values than those of immersion chilled thigh meats. In thigh muscle, tenderness values tended to decrease as the storage period extended(P<0.05). Contents of water soluble proteins of vacuum packed and air spray chilled breast and thigh meats were higher than those of their counterparts as the storage period extended(P<0.05). The contents of water soluble proteins significantly decreased as the storage period extended. Salt soluble proteins of atmosphere packed breast and thigh meats were remarkably higher than those of vacuum packed ones(P<0.05). Total lipid contents of atmosphere packed and air spray chilled breast and thigh meats were higher than those of atmosphere packed and immersion chilled meats as the storage period extended. The vacuum packed meats were significantly higher in total lipid contents than those of atmosphere packed meats. The storage period decreased the total lipid contents of cold chicken, Major fatty acids in cold-stored chicken were oleic, palmitic, linoleic and stearic acids, regardless of chilling method. Unsaturated fatty acids of all treatments decreased, but saturated fatty acids increased as the storage period extended.

• Smart Structures and Systems
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• v.14 no.4
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• pp.541-558
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• 2014

This paper proposes a new design of shape memory alloy (SMA) wire actuated gripper for open mode operation. SMA can generate smooth muscle movements during actuation which make them potentially good contenders in designing grippers. The principle of the shape memory alloy gripper is to convert the linear displacement of the SMA wire actuator into the angular displacement of the gripping jaw. Steady state analysis is performed to design the wire diameter of the bias spring for a known SMA wire. The gripper is designed to open about an angle of $22.5^{\circ}$ when actuated using pulsating electric current from a constant current source. The safe operating power range of the gripper is determined and verified theoretically. Experimental evaluation for the uncontrolled gripper showed a rotation of $19.97^{\circ}$. Forced cooling techniques were employed to speed up the cooling process. The gripper is simple and robust in design (single movable jaw), easy to fabricate, low cost, and exhibits wide handling capabilities like longer object handling time and handling wide sizes of objects with minimum utilization of power since power is required only to grasp and release operations.

• Korean Journal of Veterinary Research
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• v.54 no.1
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• pp.59-62
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• 2014

A 12-year-old, castrated male Yorkshire terrier dog presented with frequent regurgitations that had begun 45 days earlier and become more progressive. Radiographs revealed an air-trap region behind the cranial esophageal sphincter muscle in the esophagus and esophagographies with barium contrast showed mild esophageal dilation with decreased motility. Esophageal motility increased within 5 min of neostigmine methylsulfate administration and acetylcholine receptor antibodies titer increased to beyond the normal range. Based on these findings, acquired myasthenia gravis with focal form was diagnosed, making this the first such case diagnosed by an acetylcholine receptor antibody test in Korea.

• Journal of the Korea Safety Management & Science
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• v.17 no.3
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• pp.215-219
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• 2015

The purpose in this study is to investigate CT number difference between conventional CT and CT simulator. It shows good correlation in CT number on the muscle, bone, and air. However, in the liver, lungs and water, the low correlation was detected. This result can become the good index for the direction of the distribution of dose difference research between CT equipment for using the computerized radiation therapy planning system.