TMR feed was developed by adding mugwort (Artemisia capillaris), and was fed to Hanwoo cattle to investigate the effects of feeding mugwort on the physicochemical and sensory characteristics of rump meat, and to determine the feasibility of producing Hanwoo beef with high quality and functionality. The experimental samples consisted of the Hanwoo rump from cattle fed with fattening TMR feed without mugwort (T0), and those fed with fattening cattle TMR feed supplemented with mugwort (T1). T1 was significantly higher than T0 for Hanwoo rump characteristics of Hunter's $L^*$, $a^*$, $b^*$ values (p<0.05). VBN content for T0 was significantly higher than for T1, and EDA for T1 was significantly higher than for T0 (p<0.05). There was no significant difference between T0 and T1 in terms of pH, TBARS, and total bacterial numbers. Water holding capacity for T1 was significantly higher than for T0 (p<0.05), but there was no significant difference between T0 and T1 in terms of freezing loss, thawing loss, and cooking loss. Springiness for T1 was significantly higher than for T0 (p<0.05), and there was no significant difference between T0 and T1 in terms of hardness, cohesiveness, gumminess, chewiness, and shear force. There was no significant difference between T0 and T1 in terms of acid value, peroxide value, and iodine value. However, the melting point for T1 was significantly lower than for T0 (p<0.05). Aroma of raw meat for T1 was significantly superior to aroma for T0 (p<0.05). Taste, palatability of boiled meat, and juiciness of roasted meat for T1 were significantly superior to those parameters for T0 (p<0.05). These results suggest that the feed containing mugwort can be used to improve color and sensory characteristics, inhibit VBN formation, and also to increase antioxidant ability as a functional feed.
This study was carried out to compare of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline (pH 11) adjustment with different raw materials. Four experimental groups were surimi with chicken breast (T1) and chicken leg (T2) by spent hen, SF-MDCM (T3) and JY-MDCM (T4). Yield was higher in order of T1>T2>T3>T4 (p<0.05). The yield, physico-chemical and sensory characteristics of T1 were significantly higher than those of other treatments. Especially, $L^*$ and W value, shear force, textural properties, folding test, breaking force, gel strength, breaking $force{\times}deformation$, flavor, color and overall acceptability were higher in T1 but ar value, cooking loss, collagen and myoglobin content of T1 were lower than those of other treatments (p<0.05). Deformation, aroma, juiciness, tenderness were higher but met-myoglobin and yield of T4 were lower than those of T2 and T3 (p<0.05). Crude fat cooking loss and met-myoglobin content were higher in T2 but $b^*$ value, brittleness, hardness, gumminess, chewiness, folding test, breaking $force{\times}deformation$ and aroma of T2 were lower than those of other treatments (p<0.05). pH, collagen and moisture content and br value were higher but crude protein, folding test, $L^*$ and W value, cohesiveness, tenderness of T3 were lower than those of other treatmene (p<0.05). Correlation coefficients (r>0.8) between folding test and other items was positive in crude protein $L^*$ value, shear force and cohesiveness but negative in moisture content (p<0.05).
This study was carried out to determine the effects of olive oil prepared tomato powder (OPTP) used as lycopene source on fresh pork patties. OPTP was not added (0%; C), or was added at 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) in a basic pork patty formula and patties were stored for 7 days at $5^{\circ}C$. pH values of T3 and T4 were lower (p<0.05) than those of control until storage day 3. However, pH values of treated samples were dramatically increased (p<0.05) after 7 d of storage. Cooking loss values of treatments were lower (p<0.05) than those of control at day 1 of storage. Thiobarbituric acid reacting substances values were lower (p<0.05) in all treatments than in untreated samples during storage. All treated samples had lower values (p<0.05) for lightness ($L^*$) but significantly higher values (p<0.05) for redness ($a^*$) and yellowness ($b^*$) than the untreated samples during storage. Total plate counts of T4 were lower (p<0.05) than others during storage. In sensory evaluation, the scores of color, aroma and overall acceptability in T3 and T4 scored higher (p<0.05) than those of control at days 1 and 3 of storage, however, statistical significance was not found (p>0.05) among the samples after 7 days of storage. In conclusion, tomato powder-treated groups were significantly higher in redness ($a^*$) and yellowness ($b^*$), and lipid oxidation was inhibited, as compared with control during storage. Therefore, as a natural additive, tomato powder could be used to extend the self-life of meat products, providing the consumer with food containing natural additives, which might be seen more healthful than those of synthetic origin.
A Nuluk, a Korean traditional koji for brewing, was made with wheat flour and Rhizopus japonicus T2 which had a good aroma and strong abilities in producing saccharogenic and proteolytic enzymes, and cultural conditions for the production of those two enzymes were tested. The productivity of saccharogenic enzyme was markedly improved when Nuluk was made with unsteamed wheat flour as compared with that with steamed one, but that of acid protease was reduced. The addition of water containing 0.5% hydrochloric acid was unfavorable for the production of saccharogenic enzyme and neutral protease. The optimum ratio of water added to wheat flour for the production of saccharogenic enzyme and proteolytic enzyme was 28% on the basis of wheat flour. The productivity of saccharogenic enzyme was enhanced "when the Nuluk was molded after 10~20 hours precultivation but that of proteolytic enzyme was reduced as compared with no molding. The optimum temperature for the production of saccharogenic enzyme was 28f and that of proteolyic enzyme was also 28$^{\circ}C$. The optimum cultural time for the production of saccharogenic enzyme was 36 ~72 hours at 3$0^{\circ}C$ and that of proteolytic enzyme was 36 hours.ours.
The purpose of this study is to investigate how much acupuncture treatment and autogenic training can affect to physical, mental relaxation through neurofeedback(Alpha/Theta training). I measured the numerical value of Alpha/H-Beta on the patient with facial tremor due to anxiety during acupuncture treatment and autogenic training, and when that patient wasn't relaxed I gave her feedback. The result shows that autogenic training is always more effective than aucupuncture in making the patient relaxed. On this case, the symptom was not much improved after having the treatments 10 times, but the frequency and intensity of the tremor decresed little. In according to the number of treatments, relaxtion didn't ascend regularly. I think it depends on the patient's condition or surroundings. I am unsatisfied I had only one case in this study and the number of treatments wasn't enough. In the future, much more clinical and statistical studies on herbal, musical, aroma therapies should be needed.
Purpose: To identify the effects of the aromatherapy on stress of nurses working in operating room. Methods: The study design was nonequivalent control-group pretest-posttest design. The subjects were 45 nurses working in the operating room. Experimental group were 24 nurses in G Hospital and control group were 21 nurses in U Hospital. All of the subjects were measured of the subjective stress, stress responses and the job stress. For aromatherapy, lavender, bergamot, and ylang were mixed in the ratio of 2 : 2 : 1. Results: 1) "The subjective stress of experimental group is lower than that of the control group" was supported (t=-2.70, p=.01). 2) "The stress responses of experi-mental group is lower than that of the control group" was supported (t=-2.49, p=.01). 3) "The job stress of experimental group is lower than that of the control group" was supported (t=-7.97, p=.00). Conclusion: This study suggested that such aroma inhalation method could be effective on stress of nurses working in operating room.
Objectives : This study aimed to assess the effects of incense smokes of 'Cheung-Woon' on the concentration and EEG in healthy individuals. Methods : A total of 48 healthy volunteers participated in this study. The volunteers were examined with K-MAS, CBT(Corsi block tapping task), and EEG before and after smelling the incense smokes of 'Cheung-Woon'. K-MAS measured the recalled words, and CBT measured the recalled positions and orders of the color boxes. EEG measured the relative power of ${\theta}$ wave, ${\alpha}$ wave, SMR wave, mid-${\beta}$ wave, high-${\beta}$ wave, ${\gamma}$ wave and T(concentraion index T = (SMR wave + mid-${\beta}$ wave) / ${\theta}$ wave). 'Cheung-Woon' consists of 7 herbal powder, known as a useful effect on the concentration and memory. Results : After smelling 'Cheung-Woon', K-MAS were increased significantly(p<0.05). In relative power of ${\theta}$ wave, F4, T3, and P4 were decreased significantly(p<0.05) and P3 was also decreased significantly(p<0.01). In the relative power of ${\alpha}$ wave, SMR wave, and mid-${\beta}$ wave, the values were not significant. In the relative power of high-${\beta}$ wave, Fp1, and P4 were increased significantly(p<0.05). In relative power of ${\gamma}$ wave, T3 were increased significantly (p<0.05). In T value, F4, T3, T4, and P4 were increased significantly(p<0.05) and P3 were also increased significantly(p<0.01). Conclusions : This results show that smelling incense smokes of 'Cheung-Woon' is an effective way of increasing concentration and memory.
This study focuses on 130 estheticians currently working in and around Daegu and Gyeongbuk region, in order to find out the current state of affairs and side effects related to aromatherapy. This paper is based on a survey. SPSS win 11.0 program was used for the analysis of descriptive statistics and independent t-test. According to the result of analysis, about 33% of the estheticians have had allergy experience. And in terms of installation of an air ventilation fan, which is the most important facility in an treatment room, more than half (50.8%) replied they did not have one. There was a statistically significant difference between those estheticians suffering from allergy and those who did not, in symptoms of stuffy nose/rhinitis (P<0.01) and dry skin/itchiness (P<0.5). (Allergy symptoms from the 33% of estheticians were limited to those which occurred after he or she began career) On work related symptoms, those who had work history at hospitals/clinics or apothecaries were compared. A statistically relevant difference was confirmed between those estheticians with therapy experience and those who had none, in all symptoms except headaches and drowsiness/weariness. In other words, there was difference in symptoms such as dryness of skin/itchiness (P<0.01), stuffy nose/rhinitis, dry throat, tension/nervousness, dizziness, tired eyes(P<0.5), nausea, having trouble with focusing, and fatigue(P<0.1). Those estheticians who had a history of treatment especially suffered most from dryness of skin and itchiness. The rate of regular check-ups and the use of masks, employed for self protection, was lower than average (amounting to 5 points), with the use of masks especially having the lowest average (1.7) points.
The quality characteristics of cookies containing black rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of black rice flour to the wheat flour-mixture did not affect the pasting temperature but increased the enthalpy, indicating that more energy is needed for the starch gelatinization. The total dietary fiber and total polyphenol content increased and the cookies color became darker and deeper with increasing black rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly (both, p<0.001) with increasing black rice flour content. From the acceptance test, the appearance, aroma and texture of the cookies with added black rice flour were significantly (p<0.001) lower than those of the wheat flour cookies. However, the taste and overall acceptance of the cookies with added black rice (lour did not differ significantly from those of the wheat flour cookies. According to the results from the sensory evaluation, the aroma, black rice flavor, crispness, graininess and color(gray-violet) of the cookies increased significantly(p<0.001) with increasing black rice flour content and those of the cookies with 30% black rice flour had the highest values among the cookies which weren't significantly different from those of the cookies with 20% black rice flour. From the above results, the optimal ratio for the addition of black rice flour to the cookies was 10% from the viewpoint of the sensory evaluation and functional components.
Effects of sodium bicarbonate (SBC) injection on meat quality and functionality of porcine M. longissimus lumborum were investigated. Fifteen pigs ($100{\pm}5kg$) were randomly selected at a commercial slaughter plant. After slaughtering the loins were dissected from the carcass before chilling at approximately 30 minutes post mortem. The loins were divided into four cuts for sample treatment, and SBC of 0.25 M, 0.40 M and 0.75 M was injected (2% w/w) using a syringe. As SBC injection level was increased, muscle pH increased significantly (p<0.05). SBC injection decreased lightness ($L^*$) values on the surface of muscle. Moreover, with injection of SBC, drip loss %, cooking loss % and shear force were significantly (p<0.05) decreased, whereas WHC and $Na^+$ content were significantly (p<0.05) increased. From panel testing of uncooked pork loin, no significant differences (p>0.05) were found in aroma, off-flavor and drip between injection of SBC at different levels and the control, although color and acceptability were significantly lower (p<0.05) in control pork loin compare with injection of SBC at 0.75 M. In cooked pork loin from the panel test, aroma, flavour, off-flavour and juiciness were found to be similar (p>0.05) on all treatments, but tenderness and acceptability were significantly higher (p<0.05) with injection of SBC at 0.75 M than for control loin. Myofibrillar protein solubility of muscles treated with SBC was significantly (p<0.05) higher than that of the control, although no significant differences (p>0.05) were found in sarcoplasmic protein solubility between the treatments. These results indicated that SBC injection into pre-rigor porcine M. longissimus lumborum could improve ultimate pork quality characteristics such as meat color, water-holding capacity, and could inhibit muscle protein denaturation due to an increase in muscle pH.
본 웹사이트에 게시된 이메일 주소가 전자우편 수집 프로그램이나
그 밖의 기술적 장치를 이용하여 무단으로 수집되는 것을 거부하며,
이를 위반시 정보통신망법에 의해 형사 처벌됨을 유념하시기 바랍니다.
[게시일 2004년 10월 1일]
이용약관
제 1 장 총칙
제 1 조 (목적)
이 이용약관은 KoreaScience 홈페이지(이하 “당 사이트”)에서 제공하는 인터넷 서비스(이하 '서비스')의 가입조건 및 이용에 관한 제반 사항과 기타 필요한 사항을 구체적으로 규정함을 목적으로 합니다.
제 2 조 (용어의 정의)
① "이용자"라 함은 당 사이트에 접속하여 이 약관에 따라 당 사이트가 제공하는 서비스를 받는 회원 및 비회원을
말합니다.
② "회원"이라 함은 서비스를 이용하기 위하여 당 사이트에 개인정보를 제공하여 아이디(ID)와 비밀번호를 부여
받은 자를 말합니다.
③ "회원 아이디(ID)"라 함은 회원의 식별 및 서비스 이용을 위하여 자신이 선정한 문자 및 숫자의 조합을
말합니다.
④ "비밀번호(패스워드)"라 함은 회원이 자신의 비밀보호를 위하여 선정한 문자 및 숫자의 조합을 말합니다.
제 3 조 (이용약관의 효력 및 변경)
① 이 약관은 당 사이트에 게시하거나 기타의 방법으로 회원에게 공지함으로써 효력이 발생합니다.
② 당 사이트는 이 약관을 개정할 경우에 적용일자 및 개정사유를 명시하여 현행 약관과 함께 당 사이트의
초기화면에 그 적용일자 7일 이전부터 적용일자 전일까지 공지합니다. 다만, 회원에게 불리하게 약관내용을
변경하는 경우에는 최소한 30일 이상의 사전 유예기간을 두고 공지합니다. 이 경우 당 사이트는 개정 전
내용과 개정 후 내용을 명확하게 비교하여 이용자가 알기 쉽도록 표시합니다.
제 4 조(약관 외 준칙)
① 이 약관은 당 사이트가 제공하는 서비스에 관한 이용안내와 함께 적용됩니다.
② 이 약관에 명시되지 아니한 사항은 관계법령의 규정이 적용됩니다.
제 2 장 이용계약의 체결
제 5 조 (이용계약의 성립 등)
① 이용계약은 이용고객이 당 사이트가 정한 약관에 「동의합니다」를 선택하고, 당 사이트가 정한
온라인신청양식을 작성하여 서비스 이용을 신청한 후, 당 사이트가 이를 승낙함으로써 성립합니다.
② 제1항의 승낙은 당 사이트가 제공하는 과학기술정보검색, 맞춤정보, 서지정보 등 다른 서비스의 이용승낙을
포함합니다.
제 6 조 (회원가입)
서비스를 이용하고자 하는 고객은 당 사이트에서 정한 회원가입양식에 개인정보를 기재하여 가입을 하여야 합니다.
제 7 조 (개인정보의 보호 및 사용)
당 사이트는 관계법령이 정하는 바에 따라 회원 등록정보를 포함한 회원의 개인정보를 보호하기 위해 노력합니다. 회원 개인정보의 보호 및 사용에 대해서는 관련법령 및 당 사이트의 개인정보 보호정책이 적용됩니다.
제 8 조 (이용 신청의 승낙과 제한)
① 당 사이트는 제6조의 규정에 의한 이용신청고객에 대하여 서비스 이용을 승낙합니다.
② 당 사이트는 아래사항에 해당하는 경우에 대해서 승낙하지 아니 합니다.
- 이용계약 신청서의 내용을 허위로 기재한 경우
- 기타 규정한 제반사항을 위반하며 신청하는 경우
제 9 조 (회원 ID 부여 및 변경 등)
① 당 사이트는 이용고객에 대하여 약관에 정하는 바에 따라 자신이 선정한 회원 ID를 부여합니다.
② 회원 ID는 원칙적으로 변경이 불가하며 부득이한 사유로 인하여 변경 하고자 하는 경우에는 해당 ID를
해지하고 재가입해야 합니다.
③ 기타 회원 개인정보 관리 및 변경 등에 관한 사항은 서비스별 안내에 정하는 바에 의합니다.
제 3 장 계약 당사자의 의무
제 10 조 (KISTI의 의무)
① 당 사이트는 이용고객이 희망한 서비스 제공 개시일에 특별한 사정이 없는 한 서비스를 이용할 수 있도록
하여야 합니다.
② 당 사이트는 개인정보 보호를 위해 보안시스템을 구축하며 개인정보 보호정책을 공시하고 준수합니다.
③ 당 사이트는 회원으로부터 제기되는 의견이나 불만이 정당하다고 객관적으로 인정될 경우에는 적절한 절차를
거쳐 즉시 처리하여야 합니다. 다만, 즉시 처리가 곤란한 경우는 회원에게 그 사유와 처리일정을 통보하여야
합니다.
제 11 조 (회원의 의무)
① 이용자는 회원가입 신청 또는 회원정보 변경 시 실명으로 모든 사항을 사실에 근거하여 작성하여야 하며,
허위 또는 타인의 정보를 등록할 경우 일체의 권리를 주장할 수 없습니다.
② 당 사이트가 관계법령 및 개인정보 보호정책에 의거하여 그 책임을 지는 경우를 제외하고 회원에게 부여된
ID의 비밀번호 관리소홀, 부정사용에 의하여 발생하는 모든 결과에 대한 책임은 회원에게 있습니다.
③ 회원은 당 사이트 및 제 3자의 지적 재산권을 침해해서는 안 됩니다.
제 4 장 서비스의 이용
제 12 조 (서비스 이용 시간)
① 서비스 이용은 당 사이트의 업무상 또는 기술상 특별한 지장이 없는 한 연중무휴, 1일 24시간 운영을
원칙으로 합니다. 단, 당 사이트는 시스템 정기점검, 증설 및 교체를 위해 당 사이트가 정한 날이나 시간에
서비스를 일시 중단할 수 있으며, 예정되어 있는 작업으로 인한 서비스 일시중단은 당 사이트 홈페이지를
통해 사전에 공지합니다.
② 당 사이트는 서비스를 특정범위로 분할하여 각 범위별로 이용가능시간을 별도로 지정할 수 있습니다. 다만
이 경우 그 내용을 공지합니다.
제 13 조 (홈페이지 저작권)
① NDSL에서 제공하는 모든 저작물의 저작권은 원저작자에게 있으며, KISTI는 복제/배포/전송권을 확보하고
있습니다.
② NDSL에서 제공하는 콘텐츠를 상업적 및 기타 영리목적으로 복제/배포/전송할 경우 사전에 KISTI의 허락을
받아야 합니다.
③ NDSL에서 제공하는 콘텐츠를 보도, 비평, 교육, 연구 등을 위하여 정당한 범위 안에서 공정한 관행에
합치되게 인용할 수 있습니다.
④ NDSL에서 제공하는 콘텐츠를 무단 복제, 전송, 배포 기타 저작권법에 위반되는 방법으로 이용할 경우
저작권법 제136조에 따라 5년 이하의 징역 또는 5천만 원 이하의 벌금에 처해질 수 있습니다.
제 14 조 (유료서비스)
① 당 사이트 및 협력기관이 정한 유료서비스(원문복사 등)는 별도로 정해진 바에 따르며, 변경사항은 시행 전에
당 사이트 홈페이지를 통하여 회원에게 공지합니다.
② 유료서비스를 이용하려는 회원은 정해진 요금체계에 따라 요금을 납부해야 합니다.
제 5 장 계약 해지 및 이용 제한
제 15 조 (계약 해지)
회원이 이용계약을 해지하고자 하는 때에는 [가입해지] 메뉴를 이용해 직접 해지해야 합니다.
제 16 조 (서비스 이용제한)
① 당 사이트는 회원이 서비스 이용내용에 있어서 본 약관 제 11조 내용을 위반하거나, 다음 각 호에 해당하는
경우 서비스 이용을 제한할 수 있습니다.
- 2년 이상 서비스를 이용한 적이 없는 경우
- 기타 정상적인 서비스 운영에 방해가 될 경우
② 상기 이용제한 규정에 따라 서비스를 이용하는 회원에게 서비스 이용에 대하여 별도 공지 없이 서비스 이용의
일시정지, 이용계약 해지 할 수 있습니다.
제 17 조 (전자우편주소 수집 금지)
회원은 전자우편주소 추출기 등을 이용하여 전자우편주소를 수집 또는 제3자에게 제공할 수 없습니다.
제 6 장 손해배상 및 기타사항
제 18 조 (손해배상)
당 사이트는 무료로 제공되는 서비스와 관련하여 회원에게 어떠한 손해가 발생하더라도 당 사이트가 고의 또는 과실로 인한 손해발생을 제외하고는 이에 대하여 책임을 부담하지 아니합니다.
제 19 조 (관할 법원)
서비스 이용으로 발생한 분쟁에 대해 소송이 제기되는 경우 민사 소송법상의 관할 법원에 제기합니다.
[부 칙]
1. (시행일) 이 약관은 2016년 9월 5일부터 적용되며, 종전 약관은 본 약관으로 대체되며, 개정된 약관의 적용일 이전 가입자도 개정된 약관의 적용을 받습니다.