• 한국식품과학회지
• /
• 제42권4호
• /
• pp.390-397
• /
• 2010

Residual solvents in foods are defined as organic volatile chemicals used or produced in manufacturing of extracts or additives, or functional foods. The solvents are not completely eliminated by practical manufacturing techniques and they also may become contaminated by solvents from packing, transportation or storage in warehouses. Because residual solvents have no nutritional value but may be hazardous to human health, there is a need to remove them from the final products or reduce their amounts to below acceptable levels. The purpose of this study was to develop and evaluate an analytical method for the screening of residual solvents in health functional foods. Furthermore, the aim of this study was to constitute a reasonable management system based on the current state of the market and case studies of foreign countries. Eleven volatile solvents such as MeOH, EtOH, trichloroethylene and hexane were separated depending on their column properties, temp. and time using Gas Chromatography (GC). After determining the GC conditions, a sample preparation method using HSS (Head Space Sampling) was developed. From the results, a method for analyzing residual solvents in health functional foods was developed considering matrix effect and interference from the sample obtained from the solution of solvents-free health functional foods spiked with 11 standards solutions. Validation test using the developed GC/HSS/MS (Mass Spectrometry) method was followed by tests for precision, accuracy, recovery, linearity and adequate sensitivity. Finally, examination of 104 samples grouped in suits was performed by the developed HSS/GC/MS for screening the solvents. The 11 solvents were isolated from health functional foods based on vapor pressure difference, and followed by separation within 15 minutes in a single run. The limt of detection (LOD), limit of quantification (LOQ), recovery and coefficient of variation (C.V.) of these compounds determined by the HSS/GC/MS were found to be 0.1 pg/mL, 0.1-125 pg/g, 51.0-104.6%, and less than 15%, respectively. Using the developed HSS/GC/MS method, residual solvent from 16 out of 104 health functional products were detected as a EtOH. This method therefore seems t o be a valuable extension ofanalytical method for the identification of residual solvents in health functional food.

• 한국의류산업학회지
• /
• 제18권3호
• /
• pp.338-350
• /
• 2016

The purpose of this study is to analyze joint angle for a range of swing motion derived through 3D motion analysis in order to design the ergonomic golf wear, use it for evaluation method of apparel fit to improve exercise functionality and provide the basic materials necessary for designing clothes. In order to do this, the subjects for this study were 3 men of age 20s. The data for a range of motion of golf swing were collected by using equipment for 3D motion analysis and then were used for analysis of joint angles and evaluation method of apparel fit. Range of motion was derived through 3D motion analysis of golf swing motion and joint angles for items of joint motion item and of X, Y, and Z-axis were calculated, respectively. In order to set the evaluation questions for evaluation of apparel fit, to find a range of motion at the maximal value and the minimal value of swing motion. As a result, during the swinging motion, neck extension, right shoulder extension, right/left elbow extension, right/left elbow supination did not appear. Items of joint motion showing the maximum at range of each swing motion were applied into 55 questions and consisted. The results of this study were meaningful as a basic study to apply 3D motion analysis to the fashion industry. It's expected to be used to design functional clothing.

• 농업과학연구
• /
• 제37권1호
• /
• pp.73-80
• /
• 2010

Functional and nutritional components of 7 cultivars of Chinese cabbage (CC; Brassica rapa subspecies campestris) from China were analyzed to compare the effects of soil pH (6.9 vs. 7.6). The CC grew on the soil of pH6.9 (CC-6.9) contained significantly increased amounts (2.3~4-fold) of pectin, crude protein, vitamin C and vitamin E compared to the control. The contents of ash and minerals (Ca, Fe, Na, Zn, K and Mn) were also significantly increased in CC-6.9. However, CC-6.9 contained 16-75% lower contents of reducing sugars, cellulose and crude fat than CC-7.6. CC-7.6 contained more glucosinolates than CC-6.9; gluconasturtiin (20.68 vs. 0.84 $nmol{\cdot}g^{-1}$ wet wt) and gluconapin (202.55 vs. 0.15 $nmol{\cdot}g^{-1}$ wet wt). In conclusion, CC-6.9 had an improved texture (high pectin and low cellulose) and nutritional value (high in protein, Ca, Fe, Zn, vitamin C, and E), whereas CC-7.6 had better taste (high in reducing sugars) and anticancer functionality (high in glucosinolates).

• 대한치과보철학회지
• /
• 제25권1호
• /
• pp.17-40
• /
• 1987

The purpose of this study was to clarify the effect of clasp design on abutment tooth adjacent to a distal extension base under the influence by the location of functional loading. The RPI clasp, the Akers clasp and the combination clasp were selected for evaluation. Tests were performed at 10Kg, 20Kg, 30Kg loads on the buccal, central, lingual, mesial and distal positions of loading platform of each mandibular distal extension partial denture. The laser reflexion method was used for three dimensional measurement of abutment movement, which is possible to measure precisely without contact. The movement in the mesiodistal(X), buccolingual(Y), and occlusoapical(Z) directions and the rotational movement(R) were measured, and in addition, the total movement (SV) as expressed by the three dimensional summation vector independent of direction was calculated. The data were analyzed using Student t-test, p<.05. The following results were obtained from this study; 1. Clasp design did not generally affect the direction of abutment tooth movement except the movement in an undesirable occlusal direction in case of the Akers clasp and the combination clasp. 2. The greater the load on the prosthesis, the greater was the abutment tooth movement, and the direction of abutment tooth movement was affected by positional loading. 3. Each prosthesis was dislodged from the test base under the small amount of load in the distal load position, and the buccal loading showed the greatest abutment tooth movement under the maximum load. 4. RPI clasp was evaluated as the most favorable design.

• Clinics in Shoulder and Elbow
• /
• 제20권3호
• /
• pp.147-152
• /
• 2017

Background: To evaluate the clinical and functional outcomes of arthroscopic-assisted reduction and percutaneous screw fixation for glenoid fractures with scapular extension, and investigate the radiologic and clinical benefits from the results. Methods: We evaluated patients treated with arthroscopic-assisted reduction and percutaneous screw fixation for glenoid fractures with scapular extension from November 2008 to September 2015. Fractures with displacement exceeding one-fourth of the anterior-articular surface or more than one-third of the posterior-articular surface in radiographic images were treated by surgery. Clinical assessment was conducted based on range of motion, Rowe score, and Constant score of injured arm and uninjured arm at last follow-up. Results: Fifteen patients with Ideberg classification grade III, IV, and V glenoid fracture who underwent arthroscopic-assisted reduction using percutaneous screw fixation were retrospectively enrolled. There were no differences in clinical outcomes at final follow-up compared to uninjured arm. Bone union was seen in all cases within five months, and the average time to bone union was 15.2 weeks. Ankylosis in one case was observed as a postoperative complication, but the symptoms improved in response to physical therapy for six months. There was no failure of fixation and neurovascular complication. Conclusions: We identified acceptable results upon radiological and clinical assessment for the arthroscopic-assisted reduction and percutaneous fixation. For this reason, we believe the method is favorable for the treatment of Ideberg type III, IV, and V glenoid fractures. Restoration of the articular surface is considered to be more important than reduction of fractures reduction of the scapula body.

• 국제물리치료학회지
• /
• 제10권2호
• /
• pp.1750-1755
• /
• 2019

Background: Most of the previous researches on the abnormality of breathing pattern have focused on the silence of functional movements owing to such abnormality, however, have not been clearly identified the relationship between the abnormal breathing pattern on one hand and kinesiophobia and flexion relaxation phenomenon (FRP) on the other hand. Objective: To compare patients with chronic low back pain (CLBP) and healthy person in the abnormality of breathing pattern, kinesiophobia, and FRP during flexion and extension of the trunk. Design: Case-control study. Methods: The research subjects consisted of a group of 15 healthy adults and another group of 15 patients with CLBP. Capnography was used to measure the endtidal $CO_2$ ($EtCO_2$) and respiratory quotient (RQ). The muscle activity of multifidus and erector spinae of the subjects was measured during flexion and extension of the trunk to identify their FRP. The Nijmegen Questionnaire (NQ) and Tampa Scale of Kinesiophobia (TSK) were utilized to measure their breathing patterns and kinesiophobia, respectively. The Kolmogorov-Smirnov (K-S) test was conducted in order to analyze the normal distribution of the measured data. Their general characteristics were identified by the descriptive statistics and the independent t-test was performed to identify the differences between the two groups in terms of abnormality of breathing pattern, kinesiophobia, and FRP. The level of significance was set at ${\alpha}=.05$. Results: The patients with CLBP had significantly less $EtCO_2$ and shorter breathing hold time (BHT) than normal healthy person (p<.05). The patient with CLBP also had significantly greater kinesiophobia than healthy person (p<.05), and had less FRP than the healthy person (p<.01). Conclusions: These results suggest that the CLBP had greater abnormality of breathing pattern and kinesiophobia with less FRP than healthy person.

• 대한두개안면성형외과학회지
• /
• 제22권1호
• /
• pp.11-16
• /
• 2021

Background: Nasal septal cartilage is used to obtain favorable aesthetic and functional outcomes in rhinoplasty, but is often difficult to harvest or the harvested amount is insufficient. Therefore, the objective of this study is to introduce how to harvest septal cartilage optimally without losing and use harvested cartilage efficiently. Methods: From March 2015 to January 2020, we tried to harvest as much septal cartilage as possible while maintaining the L-strut in 30 patients. A spreader flap and septal rotation suture were used instead of a spreader graft. Also in patients who needed a spreader graft and septal extension graft, a spreader graft was used on one side and a one-piece spreader graft combined with a septal extension graft was performed on the other side. For tip plasty, a columella septal suture was performed first. Postoperative patient satisfaction was assessed using the Rhinoplasty Outcome Examination questionnaire. Results: No serious complications were observed. The patient satisfaction score was 50% or above in 27 patients (90%) and less than 50% in only three patients (10%). The average score was 81.5 points. Conclusion: For septal cartilage deficiency, a spreader flap, the septal rotation suture, or onepiece spreader graft combined with a septal extension graft was used. The nasal tip was sufficiently rotated using the columellar septal suture technique first. These techniques made it possible to obtain good aesthetic outcomes using only septal cartilage, without harvesting other cartilage.

• 한국식품영양학회지
• /
• 제37권3호
• /
• pp.129-138
• /
• 2024

In this study, in order to develop an foaming tablet product using yuzu powder, yuzu powder was manufactured using different drying methods such as freeze-drying, 60℃ drying, and 40℃ drying, and then quality characteristics and functionality were analyzed. The naringin content per g of yuzu powder was 8.9 mg for freeze-drying and 8.8 mg for 60℃ drying, and the hesperidin content per g of yuzu powder was highest at 53.6 mg for freeze-drying and 46.2 mg for 60℃ drying. followed by 40℃drying (41.7 mg). The tyrosinase inhibitory activity of 60℃ dried powder was found to be twice as high as that of freeze dried powder. Accordingly, in order to develop an inner beauty product, foaming tablets were manufactured using hot air dried powder, and the quality characteristics and functional ingredients of the final foaming tablets were investigated. The foaming tablet prepared with yuzu powder content of 10 and 15% showed an inhibitory activity of tyrosinase of 73.7 %, which was 1.6 times higher than that of ascorbic acid (1 mM), which was a positive control, confirming its melanin production inhibition effect.

• 한국식품영양과학회지
• /
• 제39권5호
• /
• pp.725-730
• /
• 2010

일반재배 및 유기재배로 생산된 쌀의 품질 및 이화학적 특성, 기능성 및 관능평가에 대한 결과는 다음과 같다. 쌀 품질 분석 결과, 일반 쌀이 유기재배 쌀보다 6% 완전립 비율이 높고 쇄미 등 불완전립 비율이 낮았으며, 이화학적 특징인 아밀로스, 단백질, 취반미 윤기특성, 산가 등은 일반 쌀에 비해 유기재배 쌀이 약간 양호하였으나, 알칼리 붕괴도와 아미노산 Asp, Ser, Glu, Ala, Leu, Arg는 일반 쌀과 유기재배 쌀 간에 차이가 거의 없었다. 그러나 Thr, Val, Ile, Met, Phe, Lys, His 아미노산은 유기재배 쌀이 일반 쌀보다 함량이 많은 경향을 볼 수 있었다. 아미노산 성분중 일반 쌀과 유기재배 쌀의 무기성분 중 칼슘 같은 다량 성분은 차이가 없었지만, 붕소, 망간, 철, 아연 4가지 미량요소는 유기재배 쌀에서 1.1~2.7 mg/100 g 함량이 더 많았다. 기능성 조사 결과, 총 페놀화합물과 phytic acid 함량은 유기재배 쌀에서 89%와 23% 각각 더 많았고 항산화 활성도 유기재배 쌀에서 일반 쌀보다 4% 더 높게 나왔다. 관능평가 결과, 쌀 찰기, 맛, 식미감 분야에서 일반 쌀이 유기재배 쌀보다 밥맛이 우수한 것으로 조사되었다.

• 한국식품영양학회지
• /
• 제25권4호
• /
• pp.706-712
• /
• 2012

국내에서 재배한 식용피의 소비 촉진을 위해 식용피 첨가가 밀가루의 제면 특성과 국수의 특성에 미치는 영향을 조사하였다. 밀가루에 식용피를 10~30% 첨가한 혼합분의 물리적인 특성, 아밀로오스 함량과 호화 특성, 단백질 함량과 침전가, 면대 두께 및 색도, 물성을 분석하였으며, 국수의 관능검사를 실시하였다. 식용피의 입자 크기와 회분은 $161.40{\mu}m$, 0.53%이었으며, 밀가루는 $82.11{\mu}m$와 0.53%이었다. 식용피 첨가량이 증가함에 따라 혼합분의 입자 크기는 증가와 회분 함량은 증가하였으며, 명도는 감소하였다. 호화 특성인 최고점도(peak viscosity), holding strength, 최종점도(final viscosity), setback은 식용피가 밀에 비해 높게 나타났으며, 식용피 첨가량에 따른 혼합분의 호화 특성은 일정한 경향을 보이지 않았다. 식용피 첨가에 의해 단백질 함량은 14.18%에서 11.96%로 감소하였으며, 침전가 또한 $54m{\ell}$에서 $32m{\ell}$로 감소하였다. 면대 두께는 1.65~1.8 mm로 범위에 속하였으며, 식용피 20% 첨가까지는 유의차가 없은 것으로 나타났다. 식용피 첨가에 의해 국수의 경도, 탄성, 점성은 모두 감소하는 경향을 나타내었다. 관능검사 결과, 식용피 첨가량 20%까지는 맛과 전반적인 기호도면에서 밀가루 국수와 유의차가 없는 것으로 나타났다.