• Journal of Food Hygiene and Safety
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• v.27 no.3
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• pp.271-276
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• 2012

This study intented to standardize the method for total polysaccharide, which is a functional marker for aloe vera gel in Korea. We used four lyophilized raw materials and commercial aloe gel products, certified as Health Functional Food by Korea Food and Drug Administration, including powder, solution, jelly, tablet and capsule, to optimize the analytical condition of dialysis and phenol-sulfuric acid reaction in polysaccharide analysis. The optimal conditions for polysaccharide analysis included 1 L water for dialysis and change 3 times for 24hr against 25 mL prepared sample solution. Validation test showed lower than 5% of coefficient of variation(CV) in intra-, interday validation in lyophilized raw materials and 4 types of commercial products. In inter-person and inter-laboratory validation with 4 persons from 4 different laboratories, CV(%) were 5.50 and 6.64 respectively. The linearity of polysaccharide analysis was assessed using 5 serial concentration of lyophilized raw materials(0.1, 0.2, 0.3, 0.4, 0.5%(w/v)). The results showed $R^2{\geq}0.995$ of high linearity. In the commercial aloe vera gel products, the results of reproductivity showed lower than 7.08% and revealed that the standardized method from this study ensured high precision for polysaccharide analysis.

• Journal of the Korea Institute of Information Security & Cryptology
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• v.8 no.3
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• pp.63-78
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• 1998

Recently, to use the evaluated firewall is recognized as a solution to achieve the security and reliability for government and organizarions in Korea. Results of firewall evaluation using ITSEC(Information Technology Security Evaluation Criteria) and CCPP(Common Criteria Protection Peofile)have been announced. Because there are problems to apply ITSECor CCPP for the firewall evaluation in korea environment, korea government and korea Information security Agency (KISA) decided to develop our own security dvaluation critrtia fir firewalls.As a result of the efforts, Korea firewall security evaluation criteria has been published on Feb. 1998. In this paper, we introduce Korea security evaluation criteria for firewalls. The ceiteria consists of functional and assurance requirements that are compatible with CC Evaluation Assurance Levels(EALs)

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.101-102
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• 2003

Use of functional foods for health promotion and disease prevention has increased over the years. The reasons for consuming functional foods are to decrease the risk of certain diseases and age-related changes along with enhancing physical performance. Unfortunately, some functional foods lack sufficient scientific evidences to support health effects at the present. (omitted)

• Journal of the Korean Society of Physical Medicine
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• v.13 no.4
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• pp.51-58
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• 2018

PURPOSE: This study was conducted to determine if the Harrison hip score (HHS), a tool for assessing hip joint function, and the Burg balance scale (BBS), a general balance assessment tool, actually reflect the balance ability of total hip arthroplasty (THA) patients 3 months after surgery. In addition, this study investigated the initial weight distribution strategy for bilateral lower extremity after THA surgery to understand the balance of THA patients. METHODS: Fourteen 3-month THA patients performed static dual standing and sit-to-stand (STS) tasks. Ground reaction forces on each leg were collected to calculate the weight distribution symmetricity (SWD), and the HHS, functional HHS (f-HHS), and BBS were evaluated. Correlation analyses between SWD and the HHS (also f-HHS) and BBS were then applied to the THA patients. RESULTS: The correlations between functional evaluation tools (HHS, f-HHS, BBS) and SWD were weak strength for the static balance task, but moderate for the dynamic STS task. Among the evaluation tools used in the present study, f-HHS was most useful for evaluation of dynamic balance ability. CONCLUSION: The results suggest that use of HHS, f-HHS, and BBS as functional evaluation tools does not provide meaningful information regarding balance ability, but that they are useful for evaluating dynamic balance ability of THA patients. The dynamic balance ability at 3 months after THA seems to be under development.

• Korean Journal of Environment and Ecology
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• v.29 no.2
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• pp.263-278
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• 2015

This study is intended to evaluate the value of functional aspect from the viewpoint of habitat. The indicators that are used in biotope evaluations are various, but most of them use the criteria to evaluate the naturality. This evaluation method cannot appropriately reflect the functional characteristics coming from relation to the surrounding biotope. In this study, the connectivity, cohesion and diversity between individual biotope are quantitatively measured by a landscape index. It is hard to draw the functional value of individual biotopes because the landscape index related to connectivity, cohesion and diversity comes from a landscape having a number of biotopes. The concept of contribution was used to overcome this limitation. The concept of contribution is to quantify how much each individual biotope contributes to the connectivity, cohesion, and diversity in a certain range of landscape by deriving the amount of change in the landscape index according to the presence or absence of each individual biotope. In order to understand the characteristics of evaluation results in functional aspect, this research has done a comparative analysis of the previous research findings in the same target area. According to the result of the research, individual biotopes such as artificial forests, fragmented natural forests, and small planting sites were highly rated.

• Journal of Fashion Business
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• v.23 no.6
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• pp.127-138
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• 2019

As health and well-being become a global trend, the younger generation is focusing on the balance between work and leisure time and they are interested in sports activities as well as a cultural life. In addition, the range of sportswear is expanding, so that athleisure fashion is getting into daily lives. In particular, consumer groups in the sportswear market are beginning to change since generation Z consumers are more and more interested in sportswear and their needs are also growing of health and functional of sports wear. It's a global trend that athleisure fashion market is growing, which combines professional athletic wear with fashion. As the number of women who enjoy sports and leisure in their spare time, the consumer pattern in the sports wear market is also expanding to female customers. However, most sports functional wears were focused on male consumers, so that functional inner-wears are mostly made for both sexes, which mean the functional inner-wears are produced without considering the physical characteristics of men and women and with not enough size division ending up not suitable for professional athletes. In particular, female professional athletes need functional inner-wear that fits the characteristics of the sport because they are not only different in physical condition and they are also using different muscles for different movements. Therefore, functional inner-wear needs pattern development and size system setting considering the body shape and athletic movement of female professional athlete.

• Safe Food
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• v.3 no.4
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• pp.12-17
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• 2008

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.13 no.2
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• pp.145-150
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• 2002

Background and Objectives : Patients with so-called 'functional voice disorders' who have structurally normal larynges and demonstrate muscle misuse in the larynx, and those with several interacting causes including habitual muscle tension, are probably better defined as having a 'muscle misuse voice disorder'. The purpose of this study was to analyze the voice and effectiveness of voice therapy in patients with functional voice disorders and to provide a guide for the treatment of functional voice disorder. Materials and Method : The records of 35 patients, presenting with functional voice disorder and receiving voice therapy during October, 2001 to September, 2002, were reviewed. Prior to voice therapy, the stroboscopic examination of their larynx, aerodynamic and acoustic analysis was done. The results of voice therapy were compared according to the patient's subjective, perceptual evaluation of voice, and maximal phonation time. Results : Patient's subjective, perceptual evaluation, and maximal phonation time showed superior results after voice therapy. Conclusion : The result of this study indicates that voice therapy is an effective treatment method of patients with functional voice disorder, especially muscular tension dysphonia.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.293-298
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• 2005

This study was investigated to examine the physicochemical properties of functional rice and the adaptable food processing of the added functional rice. The functional rice are Sanghwang rice, Agaricus rice(fermented with basidiomycota), Tochukaso rice, fermented with Monascus rubber rice. Fermented with Monascus rubber rice contains more crude protein, curde lipid, moisture, and total dietary fiber. The cross sectional shapes of the functional rice show polygon shapes, the starch granules of those rice are transformed. In sensory evaluation, fermented with Monascus rubber rice was showed the lowest values for glossness, color, flavor, sweetness, harshness, overall acceptability. The textural properties for those ratios were also affected by the period of storage. After 48 hours, the lowest hardness level was 30% Tochukaso rice addition, and the highest hardness level was 10% Sangwhang rice addition case. In 30% Sangwhang rice, and 30% tochukaso rice case gumminess values were decreased after 48 hours. But in 30% Sangwhang rice, and 30% Tochukaso rice case, the chewiness values decreased. This result suggest that the most suitable addition ratio for the rice cooking condition is 10% functional rice addition.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.299-304
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• 2005

This study investigated the feasibility of the bread making process with the mixture of the functional rice flour. The bread was manufactured with 20, 30 or 40% functional rice flour with increasing and wheat flour. Gelatinization characteristics of the rice starch was examined by differential scanning calorimetry(DSC). Coated with soluble dietary fiber rice showed the highest gelatinization enthalphy among functional rices and other functional rices were similar to normal rice. in the viscosity point of view. generally the viscosity related to the addition ratio. The most viscose case was 30% Sangwhang rice but in fermented with monascus ruber rice case, viscosity was low even with 40% case because of the transformation of the starch granules. In sensory evaluation, the highest sensory scores for the uniformity of pore size and flavor were obtained when sangwhang rice flour content was 20%. The textual study was mainly focused on the hardness, cohesiveness, adhesiveness, springiness, chewiness. Textural characteristics of functional rice bread crumb bakedwith 20% coated with soluble dietary fiber rice, 20% sangwhang was low in hardness, chewiness and gumminess. Therefore, Sangwhang rice flour 20%, Monascous ruber 20% and Coated soluble dietary fiber rice 20% were considered to be the most suitable addition ratio for the rice breads.