• Korean Journal of Plant Resources
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• v.26 no.5
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• pp.533-538
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• 2013

Potatoes were first introduced outside the Andes region four centuries ago, and have become an integral part of much of the world's food. Potatoes were first introduced into Europe in the 16th century and Korea in the early 19th century. In the nutritional aspects, potatoes contain abundant vitamins and minerals, as well as an assortment of phytochemicals such as carotenoids and natural phenols. Chlorogenic acid constitutes up to 90% of potato natural phenols. Due to the high content of potato functional compounds, it has known that potatoes are effective in the prevention of various human diseases. Recently, color-fleshed potatoes 'Hongyoung' and 'Jayoung' were developed by RDA, and it has reported that they have high content of anthocyanin. Additionally they show higher radical scavenging activity compared to white or yellow fleshed potatoes. So it will be expected that the consumption of color-fleshed potatoes grandually increase by pre-peeled potatoes and color potato chips. This study was conducted to enhance the peel of color-fleshed potatoes utilization and to determine the biological activity of peel of color-fleshed potatoes extract. The anti-inflammatory effects on ethanol extract and its solvent fraction were also evaluated. The anti-inflammatory activities of $CHCl_3$ fraction was evaluated for inhibitory activities against lipopolysacchride(LPS) induced nitric oxide(NO) and prostaglandin $E_2(PGE_2)$ production as well as inducible nitric oxide synthase(iNOS) and cyclo oxygenase-2(COX-2) protein expressions in RAW264.7 cell lines. The fraction inhibitory activity for both tests with $IC_{50}$ values showed in the ranges of $25{\sim}50{\mu}g/ml$. This result revealed that $CHCl_3$ fraction of Jayoung's peel is expected to be good candidate for development into source of anti-inflammatory agent.

• Sleep Medicine and Psychophysiology
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• v.8 no.2
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• pp.129-137
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• 2001

Objectives: The purpose of this study is to investigate the effects of 38-hour sleep deprivation on fine motor performance. The Motor Performance Series (MPS) in the Vienna Test System (computerized neurocognitive function tests) was used in this study. Methods: Twenty four subjects participated in this study. Subjects had no past history of psychiatric disorders and physical illness. Subjects had normal sleep-waking cycle without current sleep disturbances and were all right-handed (Annett's Hand Preference Questionnaire: above +9 points). To minimize the learning effects, familiarization with the Vienna Test System was performed one day before the study. Subjects were to get up at 6:00 in the morning after getting enough sleep according to his or her usual sleep-wake cycle. After awakening, subjects remained awake for 38 hours under continuous surveillance. During two consecutive study days, the subjects tested MPS at 7 AM and 7 PM each day, which means the MPS was done four times in total. During the experiment, anything that could affect the subjects' sleep such as coffee, tea, alcohol, a nap, tiring sports, and all medications were prohibited. Results: In MPS, the fine motor functions of both hands decreased after 38 hours of sleep deprivation. The decrement in motor performance was prominent in the dominant right hand. In the right hand, the total number of tapping was reduced (p<.005), and the number of misses (p<.05) and the length of misses (p<.05) of line tracking, the total length of inserting a short pin (p<.01), the total length of inserting a long pin (p<.05), and the number of misses in aiming (p<.05) increased. Such performance decrement was distinct in the morning sessions. Conclusions: These results suggest that fine motor performance decrement during sleep deprivation is predominant in the right hand, which exerts maximal motor function. The finding of decrement in motor function in tapping during sleep deprivation also suggested that the time required for exhaustion of muscles is shortened during sleep deprivation. More deterioration of motor performance was shown in the morning, which could be explained as circadian rhythm effects.

• Journal of dental hygiene science
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• v.12 no.5
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• pp.477-485
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• 2012

This study evaluate the influence of food staining food and bleaching on the color (CIELAB) and reflectivity of two-way (anterior & posterior) composite resin and flowable composite resin. There were 6 immersion media: kimchi, red pepper paste, blueberry, tea, curry and distilled water. A total of 36 specimens ($11{\times}11{\times}2$ mm) were prepared and immersed in each immersion media for 8 days at $37^{\circ}C$. Their color and reflectivity measured with the spectrophotometer at baseline and every 24 hours. Data from the color change and reflectivity were collected and subjected to statistical analysis by ANOVA, ANCOVA and RM-ANOVA. Curry showed the highest influence on color change and blueberry on brightness (p<0.001) on both resins. Bleaching after polishing made color change more than polishing or bleaching independently on two-way (anterior & posterior) composite resin, but not on flowable composite resin. It was suggested cleaning the mouth after taking curry and blueberry be needed to maintain the original color of composite resin.

• Journal of Applied Biological Chemistry
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• v.57 no.2
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• pp.145-152
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• 2014

To evaluate the improving effects of antioxidant activity, we observed antioxidant capacities such as electron donating ability (EDA), Ferric reducing antioxidant power (FRAP), inhibitory activity of xanthine oxidase (XO) and aldehyde oxidase (AO), and sensory characteristics on mixture of Smilax china L. root water extract added with water extract of fermented S. china L. leaf by Aspergillus oryzae (FSCL). Those contents of mixture with higher ratio of FSCL were proportionally high. And OD475 of mixture with higher ratio of FSCL was almost proportionally high ($R^2=0.9850$). Antioxidant capacities of EDA and FRAP of the mixture was higher than that of non-mixture. In addition, XO inhibitory activity ($IC_{50}$) of A (1.19) was 59.80% higher than that of F (2.96), and the activity of mixture by the higher ratio of FSCL was proportionally low ($R^2=0.9490$). Taste acceptability of A was slightly higher than that of F, whereas that of C was highest. And color acceptability of 40-80% mixture was higher than those of A, F, and B. Overall acceptability of C and D was highest than those of others. Moreover, hot water extract of S. china L. leaf fermented with A. oryzae was maroon color, which looks like Puerh tea style, and mixture of S. china L. root extract added with hot water extract of S. china L. leaf was high acceptability of beverage. These results suggest that mixture of extract of S. china L. root and hot water extract of S. china L. leaf fermented with A. oryzae could improve antioxidant activities.

• Food Science of Animal Resources
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• v.30 no.2
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• pp.243-251
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• 2010

This study was conducted to investigate the effects of the addition of cordyceps ochraceostromat, conjugated linoleic acid (CLA) and silkworm cocoon on the quality and storage characteristics of pork sausage manufactured by MDCM (mechanically deboned chicken meat) recovered protein. The samples were divided into 5 groups (sausage made from pork ham; control, 40% of MDCM recovered protein to replace pork ham; T1, 40% of MDCM recovered protein to replace pork ham with 0.1% cordyceps ochraceostromat; T2, 40% of MDCM recovered protein to replace pork ham with 0.1% CLA; T3, and 40% of MDCM recovered protein to replace pork ham with 0.1% silkworm cocoon; T4). The control sample had a higher moisture and protein contents and lower fat content than the other samples during 4 weeks of storage at $4^{\circ}C$ The treatment samples had lower lightness and higher redness values than the control (p<0.05). Hardness, cohesiveness, gumminess and chewiness were significantly lower in the treatment samples than the control (p<0.05). All sausage samples showed a significant increase in thiobarbituric acid reactive substances (TBARS), volatile basic nitrogen, and total plate counts during the storage time (p<0.05). In addition, the MDCM treatment samples had higher TBARS values than the control, but the VBN value of the treatment samples was lower than the control after the 4 weeks storage period.

• Food Science of Animal Resources
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• v.33 no.1
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• pp.125-132
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• 2013

In the present study, to determine the effects of terminal sire strains, carcass characteristics, yields of retail cut, and meat quality of 425 pigs were examined. Terminal sires were divided into five strains (D1, D2, B1, B2, and BD) based on the countries of origin and breeds. The strains D1 and D2 showed high grade 1+ appearance ratios and strains B1, B2, and D1 showed high appearance ratios of carcass yield grade A. As for the real retail cut yields of meat, strain D1 showed large real retail cut yields of meat in shoulder, rib, fore leg, loin, belly, tenderloin and hind leg. Moisture contents were significantly higher in strain B1, and protein and fat contents were significantly higher for strain D1 than in the other strains (p<0.05). Shear force values were significantly higher for strain B1 than in the other strains (p<0.05). For meat color properties, the lightness were significantly higher in strains D1, D2, and BD, and the yellowness were significantly higher in strains D1, D2, and BD relative to the other strains (p<0.05). In sensory evaluation, drip of strains D1 and D2 were significantly lower while marbling and overall acceptability were significantly higher in the other four strains (p<0.05). Therefore, when considering the results of the present study comprehensively, using strains D1 and D2 that showed high grade 1+ appearance ratios, large real retail cut yields of belly, significantly higher lightness and sensory evaluation will be helpful to the incomes of producers and farm households.

• Journal of Technologic Dentistry
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• v.7 no.1
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• pp.41-51
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• 1985

This study has been to survey the present situation of satisfaction to the occupation and dental laboratory by means of selscting 200 dental technicians who are woked in Pusan, Deagu, Kwangju, Deajun. Questionaires were distributed to them and the summerized results were as follows; 1. In general, the dental technician's satisfaction of the occpation was revealed as moderate(Mn, 2.83), the dental technician's satisfaction of the laboratory was revealas moderate(Mn, 2.80). The highest degree item out of the satisfaction of occpation was the outlook(Mn, 3.23), and the lowest degree item was the advancement and the rise to a high position(Mn, 2.22). The highest degree item out of the satisfaction of laboratory was dental material(Mn, 3.07), and the lowest degree item was the equipment of dust collection(Mn, 2.49) 2. By age, the highest degree item out of the satisfaction of occpation was 30 to 43 group(Mn, 3.28), 50 and over group was the lowest degree item(Mn, 2.89). The highest degree item out of the satisfaction of laboratory was 40 to 50 group(Mn, 3.10), the lowest degree item was 35 to 39 group(Mn, 2.88). 3. By school career, the satisfaction of occpation and dental laboratory were higher in the graduated college group than the graduated highschool group. 4. By personal health state, the highest degree item of the satisfaction of occpation was the health group(Mn, 3.25). The highest degree item of the satisfaction of laboratory was the unhealthy group(Mn, 3.07). 5. By religion, the satisfaction if iccupation of laboratory ws higher in the religious group than the non-religious group. 6. By job career, the highest degree item of occupation satisfaction was 15 to 20 years group(Mn, 3.27), the lowest degree item was 20 and over group(Mn, 3.02). The highest degree item out of the satisfaction of laboratory was 15 to 20 years group(Mn, 3.05), The lowest degree item was 7 to 10 years group (Mn, 2.90). 7. By job position, the highest degree item out of satisfaction of occupation was the chief of laboratory group(Mn, 3.33), the head of laboratory group was the lowest degree item(Mn, 3.07). The hightest degree item out of the satisfaction of laboratory was the head of laboratory group(Mn, 3.10), the lowest degree item was the chief of laboratory group(Mn, 2.88). 8. By the place of employment, the degree of occpational satisfaction by items was found that the highest degree in the group engagel in general hospital(Mm, 3.43), the group engaged in dental clinic and hospital(Mn. 3.24), and the dental laboratory group(Mn. 3.14) in order. The difference among the group was significant emough(P<0.05). The highest degree item out of the satisfaction of laboratory was dental laboratory group(Mn. 2.70). The difference among the group was significant emough(P<0.01). 9. By monthly salary, the highest degree item out of the satisfaction of occupation was ￦500,000 to 600,000 group(Mn. 3.32), the lowest degree item was ￦600,000 and over group(Mn, 3.07). The highest degree item out of the laboratory satisfaction was ￦100,000 to 200,000 group(Mn, 3.03), the lowest degree group was ￦300,000 to 400,000 group(Mn, 2.95). 10. As compared with the degree of satisfaction according to job satisfaction, the highest degree item out of the occupational satisfaction was much satisfied group(Mn, 3.65), the lowest degree item was non-satisfied group(Mn, 2.68). The difference among the group was significant enough(P<0.05). The highest degree item out of the satisfaction of laboratory was non-satisfied group(Mn, 30.9), the lowest degree item was satisfied group(Mn, 2.84). The difference among the group was significant enough(P<0.01).

• Korean Journal of Heritage: History & Science
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• v.54 no.4
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• pp.36-59
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• 2021

This study infers the origin and production period of the , which is in the Onyang folk museum, through analysis and interpretation of the Haeju Palgyeong and exploration of the landscapes and traditions contained in the painting. The first collection of landscapes to Haeju was identified as Haeju Palgyeong by Ku Sa-meng (1531-1604). Yoo Man-ju, writing in 1782, referred to it as Go-palgyeong in 『Heumyeong』 while Haeju Palgyeong was defined as Geum-palgyeong (今八景), which is the Haeju Palgyeong in the earliest period confirmed by literature. is 'Boating on the Nam river (南江泛舟)', 'Lotus viewing at Buyongdang (芙蓉賞蓮)', 'Foot washing at Gwangseokcheon (廣石濯足)', 'Seokbyul at Haeunkyo (泣川送客)', 'Fishing at Haeunjeong (東亭釣魚)' and 'Sea view at Namsan( 南山望海)', and the final two contain a picture that contains 'Viewing the moon at Yeonghaeru (瀛海玩月)' and 'Writing contest and Archery at Baeklimjeong (栢林觀德)' The Suyang Chaemi(首陽採薇), Shingwang-jeoljeol (神光霽雪), and Jiseong falls (池城瀑布) of Gopalgyeong, which were excluded from Haeju Palgyeong, are all landscapes unfolding as a grand site of Suyangsan Mountain. is a result of the reorganization of Seunggyeong centered on Eupchi (邑治), away from the Suyangsan area. It has emerged as a seunggyeong of Haeju. The elaborateness of trying to contain the detailed prizes representing Haeju, such as the specialty sake of Haeju, is revealed. Most of the landscapes depicted in are historic and outstanding spots in Haemok, but the scenes of life related to daily life are properly arranged. In addition, Foot washing (濯足), Fishing(釣魚), Doing laundry (漂母), Lotus viewing (賞蓮), Sending guests (送客), Drinking (飮酒), sea viewing (望海), Moon viewing (玩月), Archery (射藝), Poetry (詩作), Drinking tea (飮茶), and Dancing (歌舞) are of various styles. Compared with the Gopalgyeongs, Haeju Palgyeong did not take into account the distribution of landscapes in the four seasons, and the small-sized view was also broken. When considering the time of the construction of Haeunjeong and the deterioration of Yeonghhoeru, it is believed that was produced in the early- to mid-18th century. is considered to be a painting that contributed to strengthening the sense of intimacy with the local people and promoting the pride of Haeju by showing the representative scenery of Haeju, such as scenic spots and customs, away from the ideal utopia.

• (The) Research of the performance art and culture
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• no.36
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• pp.505-530
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• 2018

The purpose of this study is to examine the meaning of learning methods for education to transmit the items designated as intangible cultural heritages focusing on Seoul-gut. Recently, as the Act on the Preservation and Promotion of Intangible Cultural Heritages was promulgated, 'the archetype' instead of 'the prototype' has become highlighted as a crucial axis for transmission. Although there are some controversies over the definition of the archetype among scholars, it is now possible for transmitters to make use of transformations rather freely being freed from strict orientation to the prototype to follow some fixed frame. Examining learning methods used in education to transmit mudang-gut, one of the items designated as intangible cultural heritages, however, this author has found that the prototype is still emphasized or in the center of learning instead. Presenting learning methods employed for Hwanghaedopyeongsansonoreum-gut of a national intangible cultural heritage, Namijanggunsadang-gut of Seoul Special City's intangible cultural heritage, and Bonghwasandodang-gut as examples, this researcher intends to reveal the reality. In the recent situation that education centering around academies is being widely spread to transmit mudang-gut, setting forth the designation of some of the items as intangible cultural heritages, they are publishing articles on newspaper as an advertisement to encourage learning about mudang-gut. Responding to the advertisement, there are more and more shamans intending to learn mudang-gut coming to the society for preserving items designated as intangible cultural heritages. They can, of course, perform mudang-gut on their own but come to learn it as there is no fixed or definite system for it. Even though the concept of the archetype was introduced, as now it is possible to learn the fixed frame through learning about the prototype regarding the item of mudang-gut as an intangible cultural heritage, those involved in shamanism are coming to it more and more. As transmitting the prototype rather deteriorated the liveliness of gut, those involved in shamanism are coming to it to learn about gut thinking that it is where they can learn the basic frame and also acquire more detailed knowledge about shamanism. Therefore, it is needed for the item of mudang-gut designated as an intangible cultural heritage to accept the aspects of change and develop new methods of education to transmit intangible cultural heritages.

• Journal of Nutrition and Health
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• v.52 no.3
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• pp.310-322
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• 2019

Purpose: This study examined the food purchases from e-commerce and its relation to eating behaviors or habits in adult women in Incheon and Gyeonggi. Methods: A total of 410 subjects participated in the questionnaire survey. Food purchases in e-commerce and food habits were compared according to age, marital status, and food purchase status in e-commerce of the subjects. Results: Approximately 88% of the subjects had experience of buying foods by e-commerce; more than 40% of the subjects spent less than 100,000 Won buying foods by e-commerce in the past 6 months. The major purchases were coffee and tea, instant food and frozen food, and water and beverages. The reasons for buying foods in e-commerce were cheaper price, convenience of delivery, and variety of food choices. The main factors considered for purchasing foods in e-commerce were price and quality followed by rapid and accurate delivery, and food label and information. Approximately 70% of the subjects were very satisfied or satisfied with their food purchase in e-commerce, and 96% answered that they were willing to buy food in e-commerce again. The perception on the advantages of food purchases in e-commerce was 3.6 points out of 5 and significantly lower in the over 50s and married group. The subjects with experience and high cost of food purchase in e-commerce showed significantly low scores of dietary behaviors and eating habits, which is undesirable. Conclusion: A high percentage of people purchased foods by e-commerce, and they showed undesirable eating habits, especially when the cost of purchasing foods by e-commerce is high. These results showed that purchasing foods in e-commerce may be related to consumers' food habits. Therefore, continuous attention and nutrition guidance for e-commerce consumers are needed.