• International journal of advanced smart convergence
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• 제13권2호
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• pp.222-228
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• 2024

The purpose of this study was to investigate the effect of 8 weeks of forestry exercise on the quality of life and physical self-concept of breast cancer survivors. The subjects of this study were eight breast cancer survivors 6 months after mastectomy. The forest combined exercise program consisted of aerobic exercise through forest walking and resistance exercise using elastic bands. The forest combined exercise was conducted twice for 8 weeks. Forest trekking consisted of a 2km walking speed and resistance exercise consisted of three levels of sets and intensity. The format was divided into gradual increases. The exercise time was 40 to 60 minutes for forest trekking, 20 to 30 minutes for descent, and 40 to 60 minutes for resistance exercise, for a total of 120 to 130 minutes per day. Breast cancer survivors' quality of life was measured using a questionnaire, and changes in quality of life were measured using a t-test (α=.05). Physical self-concept was assessed through in-depth interviews. There was no statistically significant difference in quality of life before and after 8 weeks of combined forestry exercise, but there was a slight tendency to increase in the area of physical well-being. Physical self-concept showed positive changes in motivation, physical strength improvement, health promotion, physical competence, and self-confidence through the forest composite exercise. Therefore, the forest composite exercise is believed to have a positive effect on the physical self-concept of breast cancer survivors.

• 한국식품저장유통학회지
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• 제12권3호
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• pp.292-298
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• 2005

발효식품 담금 용기로 사용되고 있는 유리, polypropylene(PP), polyethylene terephthalate(PET), 스테인레스 용기, 옹기에 고추장을 담아 $30^{\circ}C$에서 4개월 동안 발효하는 동안 물리적, 화학적, 미생물적인 품질변화를 측정하여 담금 용기의 효과를 비교 평가하였다. 높은 기공성을 가진 옹기는 다른 용기에 비해 전체 발효기간에서 높은 호기성 세균수, 젖산균수, 효모수를 보여서 가장 왕성한 발효진행을 보였으며, 이와함께 높은 protease 활성을 유지시키고, 아미노태 질소와 유리 아미노산을 생산하였다. 아울러 옹기에 담금 한 고추장에서는 높은 총산함량과 낮은 pH를 얻게 하였으며, 환원당도 많이 생성시켰다. 이러한 변화는 발효 $2{\sim}3$개월에 완성되어졌다. 하지만 높은 기공성에도 불구하고 옹기에서 발효된 고추장은 타용기구에 비해서 수분손실과 염도상승은 현저하지 않았는데, 이는 시간의 경과에 따라 옹기벽면에서의 기공이 고추장 성분에 의하여 일부 닫혀짐에 의한 것으로 해석된다. 이러한 성분변화의 결과로 인하여 옹기에서 발효된 고추장은 관능적인 품질에서 타 용기처리구에 비해 유의적으로 우수하였다.

• 품질경영학회지
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• 제45권4호
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• pp.995-1002
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• 2017

Purpose: The purpose of this study was to evaluate the color stability of composite resins used for splinting teeth by comparing a self-cure resin cement (Superbond C&B, SB), a flowable composite resin (G-aenial Universal Flo A2, GU), and a composite resin exclusively used for splinting teeth (G-Fix, GF) before and after aging in NaOCl. Methods: Resin samples were fabricated to a size of 2 mm thickness and 8.5 mm diameter and light-cured with an LED light curing unit (G-Light, n = 12). Immediately after fabrication, CIE L*a*b* values of the resin samples were measured with a spectrophotometer (CM-5) as baseline. Then, the resin samples were immersed in 5% NaOCl at $60^{\circ}C$ and the color was measured after 23 hours every day for 4 days. Data were analyzed with one-way ANOVA followed by Duncan post hoc test (p<0.05), and color differences (${\Delta}E$) of resin samples before and after NaOCl aging were also calculated. Results: For SB, there were no changes in L* and a* values but changes were observed in b* values. For GU, there were no changes in L* and b* values but in a* values. For GF, changes were observed in L*, a*, and b* values. All resin samples showed highest ${\Delta}E$ between baseline and the 1st day of NaOCl immersion. ${\Delta}E$ of SB, GU, and GF was 4.6 - 5.8, 4.9 - 7.9, and 9.9 - 16.9, respectively. GF showed highest color change during NaOCl aging. Conclusion: The results of this color quality evaluation showed that the composite resin exclusively used for splinting teeth might be more vulnerable to color change during intraoral service.

• 한국식품조리과학회지
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• 제26권3호
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• pp.263-271
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• 2010

The purpose of this study was to measure the antioxidant activity of yacon root and to manufacture yacon pickles for commercialization as a functional food. The total phenol content in yacon roots were the highest, 29.96 mg GAE/ 100 g, in the ethyl acetate fraction and the DPPH radical scavenging activity and ABTS radical scavenging activity was 37.07%, and 91.60%, respectively, in the ethyl acetate fraction. The optimum recipe for the pickling solution was determined to be vinegar, water and high fructose corn syrup, at 34%, 22% and 44%, respectively. The quality characteristics of yacon pickles using this solution were monitored during storage at $25^{\circ}C$ for 43 days. The pH value decreased to 2.98 (42 days) during storage and $^{\circ}Brix$ gradually increased during storage. The L-value decreased significantly during storage but there were no significant changes detected in the a and b values. No significant changes were detected in the hardness of the yacon pickles. According to the sensory evaluation, no significant changes in taste, texture and overall acceptance of yacon pickle were observed during storage. These results indicated that yacon was an excellent functional food in terms of its antioxidant activity and that pickling might be a promising methods to maintain the taste and quality of yacon during storage.

• 한국식품영양과학회지
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• 제29권5호
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• pp.807-813
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• 2000

One hundred fifty grams of Korean fermented soybean paste and hot pepper-soybean paste were packaged in glass jar of 232 mL and Sotred at 5, 13, 22 and 30℃. During the storage, the changes in their microbial flora and quality attributes were monitored. Carbon dioxide production rate from the stored pastes were also determined from initial change of CO₂concentration in headspace of the pack. Hot pepper-soybean pate showed much higher CO₂ production rate higher dependence of CO₂ production on temperature compared to soybean paste. Total aerobic bacteria count and lactic acid bacteria count did not change significantly through the storage. Yeast count in soybean paste decreased slowly after initial uprise while that of hot pepper-soybean paste steadily decreased. Surface color of hot pepper paste changed to dark red with slight decrease in 'L' value and slight increase in 'a' and 'b' values, whereas any significant color change was not observed in soy paste. Titratable acidity increased with time with higher increase in soybean paste, but pH stayed at constant level for both pastes. All the rates of quality change were higher with higher temperature. Pressure buildup due to CO₂ production needs to be considered first in designing the packages of the fermented pastes before their color changes and other chemical quality changes.

• 한국디지털정책학회:학술대회논문집
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• 한국디지털정책학회 2006년도 춘계학술대회
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• pp.289-297
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• 2006

Business operates under the fast pace of large-scale changes. These changes occur in environments including competitors, markets and consumers. To survive under these changes, process innovation is becoming the eminent issue faced by executives. Process innovation is to generate, select, and implement new ideas adopting changes in organizational structure, management pattern, human resource management systems and so on. Examples include restructuring, outsourcing, benchmarking, total quality management, and business process reengineering. This study suggests how to develop process innovation ideas. Related screening and implementation techniques are also presented.

• 한국식품영양과학회지
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• 제29권4호
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• pp.561-567
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• 2000

참나물을 원적외선 건조기와 원적외선-진공건조기를 사용하여 건조할 때 건조조건에 따른 건조속도, 색도, 미생물 변화, 갈변도, 수화복원성 및 관능검사 등 건조참나물의 품질변화에 미치는 영향을 조사하였다. 참나물의 건조속도는 건 조온도를 5$0^{\circ}C$, 6$0^{\circ}C$ 및 7$0^{\circ}C$로 하여 원적외선-진공건조를 하였을 때는 원적외선 건조한 경 우보다 건조시간이 약 17%이상 단축되었다. 색도변화는 건조온도가 높을수록 증가되었으며 원적외선진공건조가 원적외선보다 그 변화율이 작았다. 건조시간에 따른 참나물의 미생물변 화는 건조온도가 높을수록 그리고 건조시간이 길어질수록 감소하였으나 건조방법에는 큰 영 향을 받지 않았다. 건조방법과 건조온도에 따른 참나물의 수화복원성은 원적외선-진공건조 시료가 원적외선 건조시료보다 재수화 특성값이 높았으며, 특히 건조온도가 높을수록 복원 률이 우수하였다. 재수화 후의 관능적 품질은 낮은 온도에서 그리고 원적외선 건조 참나물 보다 원적외선-진공건조 참나물이 높은 점수를 얻었으며, 특히 관능적 색도면에서는 원적외 선 건조보다 원적외선-진공건조를 행한 경우에 훨씬 좋은 점수를 나타내었다. 따라서 원적 외선-진공건조를 사용할 경우 원적외선 단독보다는 건조 효율이 증대되며, 복원성과 색도의 안전성을 증진시킴으로써 참나물의 품질저하를 최소화할 수 있었다.

• 한국기후변화학회지
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• 제7권4호
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• pp.451-463
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• 2016

We explore the impact of Chinese future air pollutant emissions on ozone air quality in Northeast Asia (NEA) and health in South-Korea using an assessment framework including ICAMS (The Integrated Climate and Air Quality Modeling System) and BenMAP (The Environmental Benefits Mapping and Analysis Program). The emissions data sets from the climate change scenarios, the Representative Concentration Pathways (RCPs) (emission scenarios, EMSO), are used to simulate ozone air quality in NEA in the current (1996~2005, 2000s), the near future (2016~2025, 2020s) and the distant future (2046~2055, 2050s). Furthermore, the simulated ozone changes in the 2050s are used to analyze ozone-related premature mortality and economic cost in South-Korea. While different EMSOs are applied to the China region, fixed EMSO are used for other country regions to isolate the impacts of the Chinese emissions. Predicted ozone changes in NEA are distinctively affected by large changes in NOx emission over most of China region. Comparing the 2020s with the 2000s situation, the largest increase in mean ozone concentrations in NEA is simulated under RCP 8.5 and similarly small increases are under other RCPs. In the 2050s in NEA, the largest increase in mean ozone concentrations is simulated under RCP 6.0 and leads to the occurrence of the highest premature mortalities and economic costs in South-Korea. Whereas, the largest decrease is simulated under RCP 4.5 leads to the highest avoided premature mortality numbers and economic costs. Our results suggest that continuous reduction of NOx emissions across the China region under an assertive climate change mitigation scenario like RCP 4.5 leads to improved future ozone air quality and health benefits in the NEA countries including South-Korea.

• Asian-Australasian Journal of Animal Sciences
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• 제24권3호
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• pp.429-438
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• 2011

Mastitis is characterized by physical, chemical and bacteriological changes in the milk and pathological changes in the glandular tissue of the udder and affects the quality and quantity of milk. The bacterial contamination of milk from the affected cows render it unfit for human consumption and provides a mechanism of spread of diseases like tuberculosis, sore-throat, Q-fever, brucellosis, leptospirosis etc. and has zoonotic importance. Somatic cell count (SCC) is a useful predictor of intramammary infection (IMI) that includes leucocytes (75%) i.e. neutrophils, macrophages, lymphocytes, erythrocytes and epithelial cells (25%). Leucocytes increase in response to bacterial infection, tissue injury and stress. Somatic cells are protective for the animal body and fight infectious organisms. An elevated SCC in milk has a negative influence on the quality of raw milk. Subclinical mastitis is always related to low milk production, changes to milk consistency (density), reduced possibility of adequate milk processing, low protein and high risk for milk hygiene since it may even contain pathogenic organisms. This review collects and collates relevant publications on the subject.

• 한국식품영양과학회지
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• 제25권3호
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• pp.484-490
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• 1996

Physicochemical changes were determined for the boiled-dried anchovies packaged in a laminated film(nylon 15${\mu}{\textrm}{m}$/polyethylene 100${\mu}{\textrm}{m}$) and stored for one year at ambient and cooling(5~1$0^{\circ}C$) temperatures after gamma irradiation. Lipophilic and hydrophilic browning pigments increased with storage time particularly at ambient temperature, even though initial 5 kGy irradiation did not affect the formation of pigments significantly. This results were confirmed by the instrumental color determinations, Hunter color L, a, b and ΔE. With respect to changes in relative fatty acid compositions, storage period and temperature were more influential factors than gamma irradiation. Irradiation at 5 kGy induced insignificant changes in the total flavor profiles of stored anchovies, which were mainly composed of n-dodecanal(26.7%), n-pentadecane(22.2%), n-octanal(4.9%) and 2-pentylfuran(3.4%).