• Korean Journal of Materials Research
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• v.10 no.6
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• pp.445-449
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• 2000

Nickel ferrite $(Ni_{0.75}Fe_{2.25}O_4$ was synthesized by co-precipitation method in order to investigate its behavior under conditions of the reactor coolant system in pressurized light water nuclear power plants. Ammonia or potassium carbonate was used as a solution pH control agent, and aqueous ammonia or potassium carbonate solution or secondary distilled water was used as a co-precipitate washing agent. The effects of the pH control agent and the co-precipitate washing agent on the production yield on the basis of the Ni/Fe molar ratio and the particle characteristics of final products were investigated by XRD, SEM, EDX and XPS. The production yield was almost congruent with that of the initial aqueous mixture in case of using potassium carbonate as a pH control agent, while in case of using ammonia, it was quite changed. The difference seemed to be due to the effects of $Ni^{2+}{\leftarrow}NH_3$complexation in the aqueous solution and of the pH of co-precipitate washing agent.

• The Journal of Korean Physical Therapy
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• v.15 no.4
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• pp.65-81
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• 2003

The purpose of this study was to investigate the balance of stroke patient appling Task-Oriented Functional training program. Sixteen subjects were recruited from KeiMyung university Dongsan Medical Center inpatient satisfying requirement for this study. They were divided into Task-Oriented Functional training group and Conventional therapy group. They were measured by Sensory organization test and Motor control test items using EquiTest Version 8.0 machine before and after the test. The result of this study were to follow: 1. In Sensory organization test, there were no significant differences in static eguibrium score in both groups(p<.05). 2. In Sensory organization test, there were significant differences in dynamic eguibrium score in both groups(p<.05). 3. In Motor control test, there were significant differences in both groups(p<.05). 4. In exercise group, there were no significant differences in static Sensory organization test(p<.05). 5. In exercise group, there were significant differences in dynamic Sensory organization test(p<.05). 6. In exercise group, there were significant differences in Motor control test(p<.05). 7. In control group, there were no significant differences in static Sensory organization test(p<.05). 8. In control group, there were no significant differences in dynamic Sensory organization test(p<.05). 9. In control group, there were no significant differences in Motor control test(p<.05).

• Journal of the East Asian Society of Dietary Life
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• v.22 no.3
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• pp.341-349
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• 2012

This study was aimed to investigate whether or not black soybean supplements affect levels of lipid profiles and female hormone (estradiol; E2, estrogen; Es) in 57 middle-aged women (in their 40s and 50s). All subjects were randomly assigned to the control or black soybean supplement group (BSS group). The BSS group was allocated to use dietary black soybean supplements (100 g/day) for 8 weeks. The BSS subjects were divided into two subgroups; 14 women were in the premenopausal group and 15 were in the postmenopausal group. We measured lipid profiles, female hormones and nutrient intakes at 0 weesk and 8 weeks. After 8 weeks, high-density lipoprotein (HDL) cholesterol was significantly decreased (P<0.01) and the athrogenic index (AI) was significantly increased (P<0.01) in control group. In BSS group, triglyceride (TG) (P<0.05), low-density lipoprotein (LDL) cholesterol (P<0.01) and LDL-HDL ratio (LHR) (P<0.01) were significantly decreased. However, E2 and Es were significantly increased (P<0.01). Compared to the control group, the BSS group revealed statistically significant improvements in the levels of TG, HDL-cholesterol, AI, LHR, E2 and Es (P<0.05). In the premenopausal group, HDL-cholesterol (P<0.05), E2 (P<0.01) and Es (P<0.05) were significantly increased and AI (P<0.01) and LHR (P<0.01) were significantly decreased after 8 weeks. In the postmenopausal group, E2 (P<0.05), and Es (P<0.05) were significantly decreased. However, total cholesterol (TC) was increased (P<0.01). Compared to the postmenopausal group, the premenopausal group was significantly improved on HDL-cholesterol, LDL-cholesterol and LHR (P<0.05). In conclusion, black soybean supplements may have beneficial effects on improving lipid profiles and female hormones.

• Journal of Animal Science and Technology
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• v.45 no.3
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• pp.455-462
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• 2003

A study was conducted to determine the effects of feeding a diet containing no Ca supplement (limestone) during the late finishing period on growth, marbling and serum 1,25-dihydroxy vitamin $D_3$ level in Korean native cattle. Twenty-four steers (20${\sim}$24 mo of age) were divided into two groups of 12 each: one group assigned to a control diet (concentrates containing 2.5% limestone) and the other to a diet containing no calcium supplement. They were allowed to have free access to diets (concentrates and orchard grass hay) and water during the entire feeding period (223 d). Serum $Ca^{2+}$, Ca and P concentrations were not influenced by diets, but serum 1,25-dihydroxy vitamin $D_3$ concentrations determined 2 or 6 mo after the beginning of feeding the experimental diets were higher (P<0.01) in steers fed the diet without Ca supplement than in those fed the control diet (78.3 vs 51.7 and 80.3 vs 51.1 pg/mL, respectively). Steers fed the diet without Ca supplement tended to have a higher intake of concentrates, but a lower intake of hay, compared to those fed the control diet. Average daily gain was higher (P<0.05) in steers fed the diet without Ca supplement than in those fed the control diet. Feeding the diet without Ca supplement remarkably (P<0.01) increased the marbling score (5.1 vs 2.2) and the muscle (M. longissimus dorsi) fat content (10.2 vs 6.7%) with a concomitant decrease in moisture content (67.6 vs 70.4%), compared to feeding the control diet. Ribeye area was increased (77.2 vs 82.8 $cm^2$) with the diet without Ca supplement, compared to the control diet (P<0.05). Meat color, pH and water-holding capacity in longissimus muscle were not different between the two groups. The Warner-Brazler Shear (WBS) force of the longissimus muscle was slightly (P=0.08) lower in steers fed the diet without Ca supplement than in steers fed the control diet (2.9 vs 3.2 kg/1.27-cm diameter core). Sensory evaluation showed that feeding the diet without Ca supplement slightly (P<0.05) improved tenderness (4.9 vs 4.5) and flavor (4.9 vs 4.6), compared to feeding the control diet, but juiciness was not affected by diets. Results showed that deletion of Ca supplement from finishing diets is beneficial, increasing growth and marbling partly through an increased energy intake and induced 1,25-dihydroxy vitamin $D_3$ synthesis that may increase intracellular $Ca^{2+}$ concentration and in turn fat synthesis.

• Journal of Microbiology and Biotechnology
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• v.19 no.11
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• pp.1355-1363
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• 2009

In the present study, the neuroprotective effects of astaxanthin on $H_2O_2$-mediated apoptotic cell death, using cultured mouse neural progenitor cells (mNPCs), were investigated. To cause apoptotic cell death, mNPCs were pretreated with astaxanthin for 8 h and followed by treatment of 0.3 mM $H_2O_2$. Pretreatment of mNPCs with astaxanthin significantly inhibited $H_2O_2$-mediated apoptosis and induced cell growth in a dose-dependent manner. In Western blot analysis, astaxanthin-pretreated cells showed the activation of p-Akt, p-MEK, p-ERK, and Bcl-2, and the reduction of p-P38, p-SAPK/JNK, Bax, p-GSK3b, cytochrome c, caspase-3, and PARP. Because $H_2O_2$ triggers caspases activation, this study examined whether astaxanthin can inhibit caspases activation in $H_2O_2$-treated mNPCs. After $H_2O_2$ treatment, caspases activities were prominently increased, but astaxanthin pretreatment significantly inhibited $H_2O_2$-mediated caspases activation. Astaxanthin pretreatment also significantly recovered the ATP production ability of $H_2O_2$-treated cells. These findings indicate that astaxanthin inhibits $H_2O_2$-mediated apoptotic features in mNPCs. Inhibition assays with SB203580 ($10\;{\mu}M$, a specific inhibitor of p38) and PD98059 ($10\;{\mu}M$, a specific inhibitor of MEK) clearly showed that astaxanthin can inhibit $H_2O_2$-mediated apoptotic death via modulation of p38 and MEK signaling pathways.

• Journal of Ecology and Environment
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• v.33 no.3
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• pp.195-204
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• 2010

In the study, the effects of elevated $CO_2$ and temperature on the photosynthetic characteristics, chlorophyll content, nitrogen content, carbon content, and C/N ratio of Phytolacca insularis and Phytolacca americana were examined under control (ambient $CO_2+$ ambient temperature) and treatment (elevated $CO_2+$ elevated temperature) for 2 years (2008 and 2009). The photosynthetic rate, transpiration rate and water use efficiency of two plant species were higher under the treatment than the under the control. The stomatal conductance of P. insularis was higher under the control, but that of P. americana was not significantly affected by $CO_2$ and temperature under the treatment. The chlorophyll contents of two species were decreased about 72.5% and 20%, respectively, by elevated $CO_2$ and temperature. The nitrogen contents of two species were not significantly altered by increase in $CO_2$ and temperature. The carbon contents of the two species were higher under the treatment than under the control. The C/N ratio of P. insularis was higher under the treatment but that of P. americana was not significantly affected by $CO_2$ and temperature. These results demonstrated that the physiological responses of P. insularis native plants might be more sensitively influenced by a $CO_2$-mediated global warming situation than those of the P. americana invasive plants.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.19 no.2
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• pp.190-200
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• 2012

Purpose: The purpose of this study was to provide basic data for the development of weight control programs to maintain and promote healthy behavior in women college students by identifying their weight control behaviors and factors that influence these behaviors. Method: Data were collected from 300 women student participants and were analyzed using descriptive statistics, t-test, ANOVA, Pearson correlation coefficients, and multiple regression with the SPSS 18.0 program. Result: Weight control behavior showed a significant difference according to participants' gender role identity type. Weight control behaviors were correlated with self-efficacy, body image, objective BMI, and ideal BMI. Factors influencing weight control behavior were self-efficacy (${\beta}$= .449, $p$<.001), secret method for weight loss (${\beta}$= .181, $p$<.001), monthly allowance below 200,000 won (${\beta}$= .156, $p$= .006), weight control support from others (${\beta}$= .124, $p$= .013), eating breakfast (${\beta}$= .119, $p$= .015), and age (${\beta}$= .113, $p$= .023) with R-sq. value of 45.3%. Conclusion: The results of the study indicate that development of interventions for weight control behavior and health education for college women should reflect identified factors influencing weight control behavior and gender role identity.

• The Journal of the Convergence on Culture Technology
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• v.7 no.4
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• pp.85-93
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• 2021

The purpose of this study was to investigate the effect of psycological separation, self-control, college satisfaction of smartphone addiction in nursing students. Data were collected from 201 nursing students in B city and analyzed by t-test, ANOVA, Pearson correlation coefficient, and multiple regression using SPSS/WIN 22.0. The degree of smartphone addiction in nursing students was 2.23±.58. There were significant differences in smartphone addiction with respect to alcohol drinking(t=2.530, p=.012), smoking(t=2.302, p=.022), study-time(t=6.036, p=.001), smartphone average daily using time(t=6.036, p=.001). There was negative correlation between smartphone addiction and self-control(r=-.443, p<.001), college satisfaction(r=-.210, p=.033). The factors affecting smartphone addiction of the study subjects were self-control(𝛽=-.355, p<.001), smartphone average daily using time(𝛽=.231, p<.001), smorking(𝛽=-.132, p=.033), with an explanatory power of 27.5%. Through this research requires the fellow study to determine the factors affecting smartphone addiction of nursing students.

• Journal of Nutrition and Health
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• v.51 no.5
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• pp.386-399
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• 2018

Purpose: This study examined whether the supply of healthy Korean diets for 12 weeks is effective in improving the risk factors related to serum GGT and cardiovascular diseases in patients with hypertension and diabetes. Methods: This study selected 41 patients, who were treated with hypertension and diabetes. The Korean diet was composed of cooked-rice, soup, kimchi, and various banchan with one serving called bapsang, which emphasize proportionally high consumption of vegetables and fermented foods, moderate to high consumption of legumes and fish, and low consumption of animal foods. The control group was instead instructed to "eat and exercise as usual" while following the Korean Diabetes Association's dietary guidelines with an intake that can assist in glycemic control, maintain adequate weight, and meet the nutritional requirements. The Korean diet group (21 patients) were served three healthy Korean meals a day for 12 weeks, and the control group (20 patients, who trained in the diet guideline of diabetes) maintained their usual diabetic diet. The serum GGT, blood pressure, heart rate, glycemic control data, cardiovascular risk indicators, and changes in diet measured at the four visits (week 0, 4, 8, and 12) during the course of 12 weeks were compared and evaluated. Results: The serum GGT (p < 0.001), HbA1c (p = 0.004), heart rate (p = 0.007), weight (p = 0.002), Body Mass Index (p = 0.002), body fat mass (p < 0.001), body fat (%) (p < 0.001), and free fatty acid (p = 0.007) in the Korean diet group decreased significantly after the dietary intervention compared to the control group. The amount of intake of rice, whole grains, green vegetables, Kimchi, and soybean fermented food were increased significantly compared to the control group (p < 0.001). The Korean diet group showed significant decreases (p < 0.001) in the intake of animal protein, lipid, and cholesterol derived from animal foods compared to the control group but significant increases (p < 0.001) in the intake of total calories, folic acid, dietary fiber, sodium, potassium, and vitamins A, E, and C. Conclusion: In patients with hypertension and diabetes, it was confirmed that regular eating of a healthy Korean diet helps improve the risk factors for GGT and cardiovascular diseases.

• Korean Journal of Poultry Science
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• v.43 no.4
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• pp.197-206
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• 2016

This work was carried out to investigate effects of the freezing/thawing method on duck meat kept in a freezer for a month. The meats used were breast muscle collected from Korean native ducks (KND) that were fed for 8 weeks (2.8 kg of live weight). Forty-five samples were used after being frozen in storage for one month and were then divided into 5 treatments (3 replications/treatment, 3 samples/replication). Five treatments (CON, FFFT, FFST, SFFT and SFST) were control groups (CON) and four were experimental groups, using $2{\times}2$ complex factors with two freezing methods (fast freezing, FF, $-50^{\circ}C$ in a deep freezer; slow freezing, SF, $-20^{\circ}C$ in a common freezer) and two thawing methods (fast thawing, FT, 5 h $12^{\circ}C$ with flow water; slow thawing, ST, 24 h $5^{\circ}C$ in a refrigerator). Lightness of KND meat in FF and FT groups was lower than that of control (P<0.05). Yellowness of KND meat of the ST group was higher than that of control (P<0.05). Cooking loss (CL) and water holding capacity (WHC) of KND meat in the control were lower than those of the freezing and thawing groups (P<0.01, P<0.05), but shear force (SF) of the control was higher than that of other groups (P<0.01). Moisture content of the ST group was higher than that of the FT group (P<0.05), and protein content of the FF group was higher than that of control (P<0.05). Stearic acid (C18:0) of the SF group was higher than that of the FF group (P<0.05). Arachidonic acid (C20:4n6) of control was higher than that of the SF and ST groups (P<0.01, P<0.05). Alanine, aspartic acid, glutamic acid, serine, and tyrosine content of the control were lower than that of the freezing and thawing groups (P<0.05). These results show that freezing and thawing methods affect meat color, shear force, cooking loss, and WHC-related water content.