• Journal of Magnetics
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• v.16 no.3
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• pp.304-307
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• 2011

High performance Nd-Fe-B magnets can be manufactured by both sintering and hot deformation. The corrosion behaviors of the magnets prepared by the two processes were compared. Effect of microstructure on the corrosion resistance of Nd-Fe-B magnets was also investigated. A neutral salt spray test (NSS) was performed for the different-processed magnets. The weight losses of the samples after the corrosion test were measured. The corrosion microstructures were observed using a scanning electron microscope. It shows that the corrosion resistance of hot deformed magnets is much better than that of the sintered ones because the grain size and the distribution of Nd-rich phases of the hot deformed magnets are much finer and more uniform than those of the sintered ones. The different microstructure between the sintered and the hot deformed magnets causes the different corrosion behavior.

• Journal of the Korean Society of Food Culture
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• v.21 no.5
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• pp.550-558
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• 2006

We developed a kind of soy-based sauce for stews using three recipes and sensory evaluation processes, and examined the biological activities such as antioxidative, fibrinolytic and ${\alpha}$-glucosidase inhibitory activities of hot water extract of Cornus officinalis S. et Z in order to use as functional ingredient. The developed stew was composed of soy sauce $1\frac{1}{2}$ Tbsp, sugar $1\frac{1}{4}$ Tbsp, garlic, small green onion, powdered sesame and sesame seed oil $\frac{1}{2}$ tsp, respectively, ginger extract $\frac{1}{4}$ tsp, black pepper $\frac{1}{8}$ and water $\frac{2}{3}$C per 300 g of main ingredients(pork rib, chicken and dried pollack). It was evaluated more highly acceptable than the original recipes by sensory test. Replacement of water in the recipe of the developed stew sauce with hot water extract of Cornus officinalis S. et Z did' nt affect the sensory quality. From the above results. we concluded that hot water extract of Cornus officinalis S. et Z might be a excellent source to provide health functionality.

• Fisheries and Aquatic Sciences
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• v.6 no.4
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• pp.172-179
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• 2003

The safety of pufferfish (Lagocephalus gloveri) liver oil and the contents of some nutritional components were examined to obtain important information on their use as high valued functional foods. Pufferfish liver oil was extracted by the hot-water method using $1\%$ NaOH solution to remove toxic compounds, and then purified using a general purifying method of fish oil. Any extraordinary clinical symptoms were not observed from all groups administrated with pufferfish liver oil throughout the test period. None of the rats died when administrated the highest concentration of 10 mL/kg of the pufferfish liver oil. Vitamin A content was 114.2 ppm, as a retinal equivalent in the oil extracted using hot-water, but the content was higher (169.3 ppm) in oil extracted using n-hexane. Vitamin D and E were not detected in ppm in oil extracted using hot-water. Vitamin D in the pufferfish liver oil extracted using n-hexane was also undetected, but vitamin E was at 32.5 ppm. Among the 18 minerals detected, the sodium content was the highest at 253.5 ppm, followed by 13.9 ppm ofpotassium, 1.5 ppm of calcium, 0.2 ppm of magnesium, and other trace minerals. The contents of EPA and DHA were $0.8\%\;and\;14.8\%$, respectively, in the pufferfish liver oil extracted using hot-water. Considering these results, there is potential that pufferfish liver oil could be used as a functional food.

• Journal of the Korean Society of Clothing and Textiles
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• v.44 no.5
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• pp.810-823
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• 2020

This study evaluated the effect of functional characteristics of the fabric for Bikram yoga clothing and fit measured in clothing pressure on the wearer's physiological response and perceptive sensation before and after exercise in hot conditions and during a resting period in standard conditions. The test garment consisted of two tops (T1, T2) and two pants (P1, P2) each with different functional characteristics of fabric. Using various combinations of the test garments, assessment of the thermal sensation and comfort was performed before/after yoga and after resting. This study revealed that thermal sensation and wearing comfort significantly changed based on the functionality of the fabric of top garment before the exercise period. In addition, the results showed that based on clothing pressure, the feeling of comfort was different between before yoga and after resting. The appropriate choice of fabric material was important when constructing Bikram yoga clothing worn in hot conditions; however, level of clothing pressure was also found to be an essential design factor for comfort during rest after exercise.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.40-51
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• 2013

In this study, frozen mulberries were dried with the methods of freeze-drying and hot-air drying and powdered to make healthy functional bagels by adding 0% (control), 1%, 3%, 5%, and 7% of mulberry powder. After measuring the general ingredients, physiochemical property, total polyphenol content and DPPH radical scavenging of frozen mulberries, the physiochemical property test and sensory test of manufactured bagels were carried out. The pH of the bagels appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Luminosity (value L) and yellowness index (value b) appeared to be higher in the group with the addition of hot-air dried mulberry powder than in the group with the addition of freeze-dried mulberry powder. Redness index (value a) appeared to be higher when freeze-dried mulberry powder was added than when hot-air dried mulberry powder was added. Hardness showed a significant difference in the group with the addition of freeze-dried mulberry powder while the group with the addition of hot-air dried mulberry powder showed the opposite result. Elasticity did not have any significant difference in the group with the addition of hot-air dried mulberry powder while it showed a significant difference in the group with the addition of freeze-dried mulberry powder. Cohesiveness did not show any significant difference and gumminess showed the tendency of decrease as the added quantity of freeze-dried mulberry powder and hot-air dried mulberry powder increased. The preference of the group with the addition of 5% freeze-dried mulberry powder and the group with the addition of 3% hot-air dried mulberry powder appeared to be the highest.

• Transactions on Electrical and Electronic Materials
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• v.2 no.3
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• pp.12-17
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• 2001

It is shown in the present study that during the HTS (hot temperature storage) test, the metal contamination by impure elements can be highly susceptible to the void formation, leading to the open failure of the power line in the memory device. Such a functional failure associated with the metal contamination was investigated to be dominant in the early stages of the HTS test while the formation of a stress-driven void is mainly observed in the later stages. In particular, it was found that the void formed in the contaminated metal takes on a slit-like shape which has been known to be characteristic of the stress-related voiding. The impure elements leading to the metal degradation were identified to be carbon and oxygen introduced during the metal sputtering process. The experimental works show that the device reliability was significantly improved by reducing the level of such impure elements within metal. It is shown in the present study that during the HTS (hot temperature storage) test, the metal contamination by impure elements can be highly susceptible to the void formation, leading to the open failure of the power line in the memory device. Such a functional failure associated with the metal contamination was investigated to be dominant in the early stages of the HTS test while the formation of a stress-driven void is mainly observed in the later stages. In particular, it was found that the void formed in the contaminated metal takes on a slit-like shape which has been known to be characteristic of the stress-related voiding. The impure elements leading to the metal degradation were identified to be carbon and oxygen introduced during the metal sputtering process. The experimental works show that the device reliability was significantly improved by reducing the level of such impure elements within metal.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.331-338
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• 2014

The purpose of this study was to evaluate the jujube hot-water extraction and antioxidant. After extraction of hot-water jujube, general composition analysis and functional tests were performed. The results of general composition analysis showed 22.33% of moisture content, 0.71% of crude lipid, 5.21% of crude protein, and 3.87% of ash. From DPPH test results, in concentrations of $1,000{\mu}g/mL$ of jujube extracts, electron donating ability was shown with 68.24%. The SOD ability in concentrations of $1,000{\mu}g/mL$ was 13.12%. The nitrite scavenging ability of jujube extracts was 11.79% at $1,000{\mu}g/mL$. The yogurt with 0, 1, 2, 3 and 4% of jujube extracts was made, and the general composition analysis and the functional tests were performed. The results of the general composition analysis of jujube yogurt, showed 74.71~76.56% of moisture contents, 1.31~3.38% of crude lipid, 2.13~3.40% of crude protein, and 1.18~1.28% of ash. The DPPH test results showed 46.33% for 1% added jujube extract, 53.78% for 2% added jujube extract, 90.87% for 3% added jujube extract, and 89.58% for 4% added jujube extract. The SOD ability showed 4.93% for 1% added jujube extract, 7.28% for 2% added jujube extract, 11.38% for 3% added jujube extract, and 11.50% for 4% added jujube extract.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.451-467
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• 2018

Hot pepper has anti-obesity effects by controlling appetite and reducing blood fat level. To reduce the pungency of capsaicin, red or green hot pepper juice was fermented with Bacillus licheniformis SK1230. Fermented hot pepper juice was then added into yogurt at different ratios. The pH of yogurt added with hot pepper juice was decreased from 4.61 to 4.48. Titratable acidity and counts of lactic acid bacteria were increased with increasing amount of pepper juice added. However, the viscosity was decreased significantly compared to the control. On chromaticity test, when more pepper juice was added, $L^*-value$ was decreased whereas $a^*$- and $b^*$- values were increased significantly (p<0.05). The spectrum of antimicrobial activity of yogurt was slightly changed compared to using pepper juice. Total polyphenol contents and antioxidant activity were increased with increasing amount of pepper juice added. Stirred yogurt added with fermented red pepper juice at 3% or green pepper juice at 1% showed high scores in flavor, appearance, texture, and overall acceptance in sensory test. Yogurt added with fermented pepper juice with reduced pungency showed also good palatability during storage at $4^{\circ}C$. Yogurt with added hot pepper juice can be play an important role in functional food relative to anti-obesity.

• Horticultural Science & Technology
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• v.28 no.5
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• pp.884-890
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• 2010

To examine the effects of horticultural occupational therapy (HOT) on the physical and psychological rehabilitation of stroke patients with paralysis on one side of the body, a horticultural therapy (HT) program was implemented along with occupational therapy (OT) in 20 patients with hemiplegia after stroke (treatment group). In the control group, another 20 patients with hemiplegia after stroke received OT but no HT. The HOT program consisted of various indoor horticultural activities that proceeded stepwise on a weekly basis over the course of four weeks. The selected horticultural occupations were organized into four-phases: motivation, adaptation, sociality, and interpersonal relationships and communication. The grooved pegboard test (GPT), geriatric depression scale (GDS), and functional independent measure (FIM) were tested to the patients in this study. Unlike control group, the treatment group showed statistically significant differences in GPT, GDS, and FIM ($p$<0.001). In addition, communication, social cognition, and self-care scores as FIM subordinate factors were improved significantly by HOT program which motivated patients to engage in rehabilitation therapy. This finding suggests that HOT has the potential to be used as an OT program for stroke patients with hemiplegia.

• Journal of the Korean Academy of Clinical Electrophysiology
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• v.8 no.1
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• pp.1-5
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• 2010

Purpose : This research inquires into the effect of applying microcurrent (MC) according to various frequency levels on the pain and functional recovery of patients with chronic back pain. Methods : Thirty participants with chronic lower back pain disease were divided equally into three experimenta l groups. The MC frequency used in the first experimental group was 0.5Hz, the second experimental group was 50Hz, and the third experimental group was 100Hz for 20 minute sessions. A hot pack and ultrasound were applied to all groups as the general physical therapy. Measurements were taken using the visual analogue scale (VAS), the face pain rating scale (FPRS), and the Oswestry disability index (001). The analysis used the paired t-test in order to compare pretest and posttest results. A one-way ANOVA was performed to make comparisons with regards to frequency levels. Results : VAS, FPRS, and 001 showed significant pain decrease in all groups except for the 001 measurement in the 0.5 Hz group. There were no significant differences according to frequency levels. Conclusion: For chronic pain and functional recovery, a microcurrent produces an effect after treatment. However, results did not show a significant difference in change obtained from differing frequency levels.