• Journal of Acupuncture Research
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• v.35 no.1
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• pp.1-3
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• 2018

This case report demonstrates the beneficial effects of cupping therapy (CT) in a 35-year-old man who is diagnosed with a fracture of the radial shaft due to a motorcycle accident. One year after the treatment started, pseudoarthrosis developed in the radius and an autogenous iliac bone graft was performed. However, extension dysfunction in the wrist became evident. After another 6 months of physical therapy and rehabilitation, no improvements were observed. Therefore, CT and adjunctive electrostimulation were performed, after 30 days of treatment, marked recovery of muscle function and full wrist extension were observed, as determined by electromyography and a grade 5/5 on the Medical Research Council power of wrist extension scale. The results in this case study suggest that CT in conjunction with adjunctive electrostimulation, may accelerate functional recovery from postoperative radial palsy, and provide a useful alternative treatment in this situation.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.5 no.10
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• pp.1841-1861
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• 2011

The advance in Service-Oriented Architecture (SOA) and web services has led to the development of new types of a system in which heterogeneous service components can connect and compose to solve a complex business problem. In the SOA, even though these service components are valid in their functionality, there is a need to test their behaviors when those services are composited. In recent years, WS-BPEL has received a wide acceptance as a means of integrating distributed service components. To test the composite service, the existing testing techniques have been focused on the functional features based on the WS-BPEL process. However as SOA approach is applying to real-time software development, the performance of composite service becomes one of important issues. This paper proposes a technique to the performance testing of a composite service with WS-BPEL extension which combined with the concept of aspect. Our WS-BPEL extension has been made towards annotating aspect component which is measuring the response time of the composite service. This paper also explains the procedure of performance testing with on-line transaction system. Our technique can apply to choose an adequate component in service composition with considering the performance among several candidate web service components.

• Plant Resources
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• v.8 no.2
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• pp.122-129
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• 2005

Mung bean (Vigna radiata L.) is an increasingly important human food source, as well as a new functional agent, mainly due to its potent antioxidant activity. This study was conducted to determine antioxidant activity of fractions from mung bean seeds by measuring DPPH radical scavenging activity and to quantify the flavonoids by means of HPLC analysis. Vitexin and isovitexin were present in both ethanol and water extracts in highest amount. Flavonoids, vitexin and isovitexin were quantified from 195 germplasms of mung beans and their concentrations varied by 4.7 fold. Especially, the breeding line KM99004-4B-2 (Suwon28/KM94004), which has grown in Jeollanamdo Agricultural Research and Extension Services, showed the highest amount (15.88 mg/g) of total flavonoids. The vitexin portion was averaged $70.73{\pm}1.38\%$. High positive correlation $(r=0.96^{***})$ between vitexin and isovitexin contents showed. However, the flavonoid content showed very low correlation with the 24 growth and ecological characteristics. Seed coats of mung beans had the highest flavonoid amount, showing $50\~70$ times more than cotyledons. Flavonoid contents in the seed, the cotyledon, and the seed coat were decreased as the seed imbibition time increased.

• Food Science and Preservation
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• v.30 no.6
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• pp.905-917
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• 2023

The optimal fermentation conditions for producing fermented black soybeans rich in sulfur-containing amino acids were investigated. Response surface methodology monitored fermentation conditions. A central composite design examined the effect of independent variables: enzyme concentration (X₁) and fermentation time (X₂) on yield and methionine content. Both factors significantly influenced these dependent variables. Enzyme concentration more profoundly affected amino nitrogen content than fermentation time. β-Glucan content and cystine level were primarily affected by fermentation time. We elicited each variable's regression formula and identified optimal fermentation conditions for functional compounds. The predicted optimum conditions were an enzyme concentration of 0.28-0.32% and a fermentation time of 58.0-62.0 min. Under these optimal conditions, each black soybean variety's sulfur amino acid content ranged from 818.62 to 922.62 mg/100 g, demonstrating significant variety differences.

• Journal of Internet Computing and Services
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• v.10 no.1
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• pp.175-182
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• 2009

Less efforts has been made in developing specifications and verification techniques for quality requirements. This paper suggests specification and traceability methods supporting quality issues such as usability, performance, and understandability when developing information systems with UML notation. With traceability checking methods that augment quality extension to the use cases and sequence diagrams, developers can confirm the level of implementation for both functional and nonfunctional requirements beforehand.

• The Korean Journal of Mycology
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• v.37 no.2
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• pp.167-172
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• 2009

Mycelia of Pleurotus ostreatus, Phellinus linteus, Ganoderma lucidum and Lentinus edodes were cultured in the selected cereals to generate functionally active cereals. The optimum water contents for the mycelial growth were 50%(wt/wt) for brown rice, barley and soybean and 75% for wheat and corn, respectively. P. ostreatus grew well in the most cereals while the mycelial growth of P. linteus, G. lucidum and L. edodes in soybean were siginificantly retarded. The contents of β-glucan and glucosamine in the mycelial cereals were determined. Wheat cultured with mushroom mycelia showed high ß-glucan content. Especially, wheat with G. lucidum contained the highest value of 26.16%. Soybean cultured with G. lucidum showed two-fold increase in glucosamine content with 9.63% of total mass while wheat showed 7.91%. Overall, wheat cultured with G. lucidum was the best functional cereal in terms of β-glucan and glucosamine contents.

• Journal of Agricultural Extension & Community Development
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• v.30 no.2
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• pp.83-101
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• 2023

This study aims to examine the moderating effects of environmental friendly attitudes between perceived value and loyalty in ecotourists. A total of 210 valid questionnaires were collected from visitors to Saemangeum and Sihwaho during 7 days. The functional value, social value, and emotional value were identified as dimensions of perceived value from factor analysis. Results from regression analysis revealed that emotional value and social value positively influenced loyalty. Moreover, environmental friendly attitudes were found to moderate the relationship between loyalty and emotional and social values. The findings suggest that policy makers and practitioners consider environmental friendly attitude and perceived values in making ecotourism programs to sustain ecotourism destinations.

• Physical Therapy Korea
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• v.24 no.1
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• pp.19-29
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• 2017

Background: Patients after rotator cuff (RC) surgery experienced pain, weakness and limited of motion of the shoulder. Physical therapists have used heat therapy, electrotherapy, range of motion (ROM) exercise and other methods to treat patients after RC surgery. In addition, functional taping is also used to support joint movement and to increase shoulder joint stability. Objects: The purpose of this study was to determine the initial effects of functional taping using non-elastic tape on pain, strength and ROM of the shoulder following RC surgery. Methods: Forty-eight patients with who underwent RC surgery volunteered for this study. The subjects were randomly divided into an experimental group (EG, $n_1=25$) and a control group (CG, $n_2=23$). First, non-allergic tape was applied to the shoulder to prevent skin irritation. The EG applied functional taping using non-elastic tape and the CG applied sham taping using elastic tape. Assessment tools included the shoulder pain and disability index for functional activity score, visual analog scale for level of pain, shoulder muscle strength, hand grip strength and ROM testing. Results: Pain score in the both group significantly decreased (p<.05), and change in pain score of in the EG increased significantly than in the CG (p<.05). Shoulder strength and ROM in the both group significantly increased (p<.05). Especially external rotation and extension of the shoulder ROM in the EG increased significantly more than in the CG (p<.05), but the rate of change in the two groups showed no significant difference. Conclusion: These results suggest that functional taping using non-elastic tape was initially effective in decreasing pain score level in patients with RC surgery.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.484-491
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• 2023

Maize is one of the major crops consumed in worldwide, which nutrients accounts for a large amount of starch, but also functional components, and phenolic acid is known to have a high content. Maize is divided into waxy maize, sweet maize, and normal maize with its shape and use, therefore there is also a difference in nutritional composition. This study was conducted to analyze the content of functional components according to the type of maize and to produce natural variation data in consideration of environmental factors. 3 shapes of maize (waxy maize, sweet maize, and normal maize) samples cultivated in 3 regions (Suwon, Daegu, and Hongcheon) were analyzed using HPLC and GC-TOF-MS. Comparing with type through ANOVA, multivariate statistical analysis, Pearson correlation analysis, 28 components, including carotenoids and tocopherols, showed significant differences among a total of 32 components (p <0.05), 15 of them showed very significant differences (p <0.001). When comparing with regions, 15 components showed significant differences and only vanillate, syringate, C23-ol of them showed most significant differences (p <0.001). As a result of principal component analysis, cluster classification was distinguished by shape than by region, with α-carotene, cholesterol for waxy maize, vanillate and stigmasterol for sweet maize, lutein and β-carotene for normal maize had a great effect on cluster formation. It suggests that the content of functional components is more affected by genetic factors than environmental factors.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.973-982
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• 2017

Gastrodia elata Blume often has been used for the treatment of headaches, convulsions, hypertension, and neurodegenerative diseases. The main active constituents are gastrodin, 4-hydroxybenzyl alcohol, vanillyl alcohol, 4-hydroxybenzylaldehyde and parishin A, B, C and E. Because Gastrodia elata has also unacceptable off-odor (swine barnyard-like) for food, there is a need to reduce it as well as allow for greater utilization as a functional food materials. In this study, a major off-odor producing substance of Gastrodia elata was fractionated by steam distillation and silica gel column chromatography. The substance was identified as p-cresol(4-methyl phenol) by GC-MS analysis and comparison of the retention time with that of an authentic compound in GC. The content of p-cresol in fermented Gastrodia elata was decreased. A fermented sample of Latobacillus sakei for 2 days was reduced to 54.7%, when compared with a unfermented sample. The five parishin derivatives in Gastrodia elata were identified by HPLC-MS analyses, and a comparison of HPLC retention times with those of authentic compounds. When compared with parishin derivatives of an unfermented Gastrodia elata, those of Gastrodia elata fermented by L. sakei, increased to 18.3% for 2 days. Increases of about 14.0~38.4% of the total phenolic compounds and 57.4~77.3% total flavonoids were found in fermented extracts, by 3 lactic acid bacteria strains. They were compared with $97.1{\pm}2.9{\mu}g/g$ and $40.9{\pm}2.0{\mu}g/g$ in the unfermented control, respectively. The extracts of Gastrodia elata Blume that were fermented by lactic acid bacteria had higher DPPH free radical scavenging activity and FRAP reducing power than the unfermented control.