• Fashion & Textile Research Journal
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• v.4 no.2
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• pp.156-162
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• 2002

The purposes of this study were to classify somatotype was obtained from the factor scores of the upper half of body and analyze the somatometric characteristics. The sample group was drawn from boys at the ages 9 to 10 living in Pusan and Kyungsangnam-do. Data from each boy comprised 36 anthropometric measurements and 7 photographic measurements. The study reached following conclusions. 1. According to the analysis to draw somatometric factors, seven indicative factors were obtained from measurements of the upper half of body. The most significant factor "sectional size" and the second most significant factor "longitudinal size" characterized most aspects of body shape. 2. According to the analysis of somatometric characteristics by the upper half of body, they were categorized into four types; Boys in type 1 had high stature, broadest shoulders, average frame, flattest chest and quite protruded shoulder blades and belly; boys in type 2 had shortest stature, smallest frame, most sloping shoulders and flattest shoulder blades and belly; boys in type 3 had quite corpulent with average stature, rising shoulders, most protruded chest and shoulder blades and belly of protrusion close to the average; boys in type 4 had highest stature, biggest frame, broad shoulders and back, and most protruded shoulder blades and belly.

• Journal of Agricultural Extension & Community Development
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• v.23 no.1
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• pp.27-37
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• 2016

This paper estimated the demand function of the cuts of pork by using the consumer panel and the weather data from the Korea Meteorological Administration with a log-log model and AIDS model. The results show that the price elasticity of demand for cuts of pork is high in the sequence of arm shoulder, leg, special cuts, tenderloin, blade shoulder. In contrast, spare rib, belly and loin are classified as low price elasticity of demand. The income elasticities of demand for leg and blade shoulder are 11% and 7.6% respectively. The loin is classified as inferior goods, because demand decreases when income increases. The results also demonstrate show that the demand increases highly in the sequence of loin, arm shoulder, spare rib, belly if housewife is older, and the demand of belly increases when family number increases. Belly substitutes every cut except spare rib, and tenderloin substitutes special cuts. Spare rib, on the other hand, does not substitute other cuts. In addition, job status, family member, husband job, purchasing place, consumer characteristic, eating-out times, purchasing time, and weather are statistically significant.

• Journal of the Korean Society of Costume
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• v.53 no.3
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• pp.63-72
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• 2003

The purposes of this study were to classify the upper half of body somatotype and analyze the characteristics of each somatotype. The subjects of survey were 272 elementary school boys of 11 to 12 years old living in Pusan and Kyungsangnam-do. Datas were collected through 36 anthropometric measurements and 7 photographic measurements. They were analyzed by factor analysis, cluster analysis and analysis of variance. The results of the study were as follows : 1. According to the factor analysis. seven factors were extracted from measurements of the upper half of body and those factors comprised 79.62% of total variance. Specially factor 1 was characterized sectional size and factor 2 was characterized longitudinal size comprised 58.83% of total variance. 2. According to the cluster analysis, the upper half of body somatotype was classified four types : Boys in type 1 had quite high stature and big frame, broadest and most sloping shoulders, flattest chest and belly, quite protruded shoulder blades boys in type 2 had quite short stature and small frame, quite broad and most rising shoulder, most protruded belly, quite protruded shoulder blades boys in type 3 had shortest stature, smallest frame, narrowest and quite rising shoulders, most protruded chest, flattest shoulder blade and quite flat belly : boys in type 4 had highest stature, biggest frame, most protruded shoulder blades and quite protruded chest and belly.

• The Research Journal of the Costume Culture
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• v.13 no.1
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• pp.6-17
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• 2005

The purpose of this research is to define low body shapes of Plus-sized women at ages between 21 and 69 whose satisfied the Plus-sized judgment criteria took part in this study. This research also classifies different body types, and provides basic data for designing skirt's and slacks' prototypes according to each body type. Based on factor analysis of the measured data, seven key factors are grouped. And four different body types are classified based on the cluster analysis using factor marks. Type 1 refers to those who are tall in stature and balanced. This body type is characterized by trapezoid body shape when looked from the front, and slim the abdomen, bulge the belly and flat the buttocks when looked from the side. Type 2 refers to short and an obese body shapes, with trapezoid front and bulge abdomen and belly and flat the buttocks. Type 3 refers to those who are of medium height and long-legged body shapes, with rectangular front, protruding belly and buttocks. Type 4 refers to obese body shapes, with rectangular front, protruding abdomen and belly, flat the buttocks. 9 items are available to judge Plus-sized women's low body types and the hit ratio is 93.5%.

• Journal of Medicine and Life Science
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• v.15 no.1
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• pp.12-15
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• 2018

Digastric and stylohyoid muscles are located in the suprahyoid region. There have been few studies about the general morphology of stylohyoid muscle and its relationship with digastric muscle. During routine educational dissection, unusual insertion of bilateral stylohyoid muscle was found in the cadaver of a 92-year-old Korean male, whose cause of death was 'aspiration pneumonia'. Stylohyoid muscle arose from the styloid process, and inserted onto the intermediate tendon of digastric muscle and the hyoid bone on both sides. Each digastric muscle normally consists of an anterior belly, intermediate tendon and a posterior belly. In this cadaver, there were two anterior bellies on right side while one anterior belly was found on left side. Stylohyoid muscle ran medial to the intermediate tendon of digastric muscle on both sides. The anatomical relationship between stylohyoid and digastric muscles was reviewed based on morphological and embryological point of view.

• Food Science of Animal Resources
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• v.42 no.3
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• pp.398-410
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• 2022

We studied effects of aging methods and temperature on the physical, chemical, and amino acid composition of pork belly from Berkshire and Landrace×Yorkshire×Duroc (LYD) swine. Pork belly samples were assigned randomly to breed groups (Berkshire and LYD), aging temperature groups (0℃ and 9℃), and aging method groups. One samples of vacuum-packaged hanging pork bellies were hung in a refrigerated cooler with 83±2.0% humidity, while the other samples were immersed in a 3.5% salt solution in a vacuum package and subsequently stored in the same cooler for 2 weeks. LYD pork had lower pH and purge loss and higher lightness values than those of Berkshire pork (p<0.05). Moreover, thiobarbituric acid reactive substances and hardness values of LYD pork were lower than those of Berkshire pork after aging (p<0.05). Berkshire pork had a higher level of flavorful amino acids than LYD pork did during aging (p<0.05). Bellies aged at elevated temperatures for two weeks had higher volatile basic nitrogen. However, significantly higher percentages of flavorful and sweet taste amino acids were observed in bellies aged at 9℃ compared to those aged at 0℃ for 2 weeks. Moisture content was higher in immersed samples than hanging samples after two weeks of aging (p<0.05). Hanging pork bellies exhibited higher texture profiles than immersed pork bellies at two weeks (p<0.05). We concluded that breeds, aging temperature, and methods affected most quality attributes of pork belly.

• Investigative Magnetic Resonance Imaging
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• v.23 no.2
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• pp.142-147
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• 2019

Piriformis syndrome caused by an accessory belly of the piriformis muscle is very rare. Only a few cases have been reported. Here, we report a case of piriformis syndrome resulting from an extremely rare type of accessory belly of the piriformis muscle originated at the proximal third portion of the main piriformis muscle and attached separately to the greater trochanter inferior to the insertion of the main piriformis muscle. A definitive diagnosis of piriformis syndrome was made based on magnetic resonance imaging and magnetic resonance neurography findings that were consistent with results of nerve conduction study and needle electromyography.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.45 no.4
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• pp.307-316
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• 2012

This study evaluated the possible use of white muscle from cooked skipjack tuna as a constituent of diet foods. White muscles from the belly and dorsal area of cooked skipjack tuna were identified as anterior, median, and posterior. The skipjack tuna white muscle contained more moisture and ash (except for part I in both the belly and dorsal muscles) than chicken muscle, while it had less crude protein and crude lipid (except for part II in belly muscle). The yield was the highest in part I of both the dorsal and belly parts among the various parts of white muscles. The skipjack tuna white muscle contained 14-18% fewer calories than chicken breast muscle. Part I from both the belly and dorsal muscles had higher total amino acid contents than the other parts, but lower contents than chicken breast muscle. White muscle of skipjack tuna was rich in minerals, such as phosphorus, iron, and zinc. The total free amino acid content of part I in the belly and dorsal muscles was 1,152.1 and 1,215.7 mg/100 g, respectively, and was 1.7-1.8 times higher than in chicken breast muscle. The major amino acids in the white muscles from skipjack tuna were taurine, histidine, anserine, and carnosine. Based on these results, if it is possible to mask the fish odor, all parts of the white muscle from skipjack tuna could be used as constituents of diet foods.

• The Journal of Pediatrics of Korean Medicine
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• v.28 no.1
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• pp.32-42
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• 2014

Objectives The purpose of this study is to establish relationship between allergic diseases and functional gastrointestinal disorders in children and adolescents using objective criteria and questionnaires. Methods This study surveyed 237 children and adolescents who visited the department of Pediatrics of ${\bigcirc}{\bigcirc}$ Korean Medicine Hospital from September 23rd, 2013 to December 26th, 2013. The Korean version of International Study of Asthma and Allergies in Childhood (ISAAC) questionnaire and the Korean-translated Questionnaire on Pediatric Gastrointestinal Symptoms-Rome III (QPGS-Rome III) were used. We analyzed the data by using PASW Statistics 18.0 with Chi-square test, Fisher's exact test and Linear by linear association. Results There was no significant difference between prevalence of allergic diseases and functional gastrointestinal disorders. Also, there was no strong relationship between the number of allergic diseases and the functional gastrointestinal disorders. However, some parts showed significant relationships - such as asthma symptoms ever and belch; asthma symptoms last 12 months and belch; allergic rhinitis diagnosis ever and belly aches and abdominal pain around and below the belly button; allergic rhinitis treatment last 12 months and belly aches and abdominal pain around and below the belly button; and atopic dermatitis diagnosis ever and irritable bowel syndrome (respectively; p=0.046, p=0.008, p=0.004, p=0.029, p=0.035). And as the number of allergic diseases increases, the prevalence of functional gastrointestinal disorders are 19.4%, 31.3%, 41.7%, 31.0% respectively. Conclusions Although there was no significant relationship between allergic diseases and functional gastrointestinal disorders, some gastrointestinal symptoms were related to allergic diseases.

• Food Science of Animal Resources
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• v.34 no.2
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• pp.185-191
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• 2014

This study was performed to determine the meat quality characteristics of pork loin and belly from 3 different three-way crossbred pigs: Yorkshire ${\times}$ Landrace ${\times}$ Duroc (YLD), Yorkshire ${\times}$ Chester White ${\times}$ Yorkshire (YCY), and Yorkshire ${\times}$ Berkshire ${\times}$ Duroc (YBD). Each of the twenty crossed pigs were randomly selected with their live weights at the range of 110-120 kg. After being slaughtered and cooled at $0^{\circ}C$ for 24 h in a chilling room, the parts of loin and belly on the left side of the cooled carcasses were cut and prepared for analysis. The intramuscular fat contents of the loins from YLD were higher than those of the other crossbreds (p<0.05), and the YCY bellies had the highest moisture contents (p<0.05). Water holding capacity (WHC) of the loins from YCY were higher than the other crossbreds (p<0.05). Shear force values of the YBD loins were higher than the others (p<0.05). The TBARS values of YCY loins were significantly lower than the others at 0 d, but the difference disappeared after 14 d of storage. Sensory scores of YLD were ranked higher than the YCY or YBD in both the loins and bellies (p<0.05). The relatively high sensory values of YLD crossbred pork could be explained by the better WHC, the low shear forces, and the higher fat contents. The results indicated that the meat qualities could be altered by three-way crossbreeding.