• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.393-400
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• 2015

In this study, antioxidant activities and quality characteristics of gelatin jelly prepared with different amounts (0, 25, 50, and 75%) of saengmaegsan concentrate (SC) were investigated. As the concentration of SC increased, the pH level of SC-added jelly decreased while acidity increased. Hunter a (redness) value of jelly increased as the amount of SC increased, whereas L (lightness) and b (yellowness) values decreased. Texture properties for springiness and resilience were higher in the SC-added groups compared to those of control. Moreover, antioxidant activities such as DPPH radical and hydroxyl radical scavenging activities increased according to increase of SC amount. Total phenol content was the highest in 75% SC-added jelly. Regarding overall preference of sensory properties, 50% SC-added jelly showed the highest scores among all treatments. From these results, the optimal amount of SC was 50% for preparation of high quality jelly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.9
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• pp.1281-1287
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• 2012

In this study, soy milk jellys with medicinal herbs (MH) composites showing cognitive effects were prepared and their characteristics were examined. Eight kinds of medicinal herbs were extracted with hot water and added to soy milk based on their contents. Medicinal herbs showed cognitive effects, namely promoting acetylcholinesterase (AChE) inhibition. In the preparation of soy milk jellys containing MH extracts of various contents (0%, 5%, 10%, 15% and 20%), pH of all groups significantly (p<0.05) decreased with increasing MH extracts compared to the control group. The brix of the soy milk jellys was the highest in the 5% content of MH extracts among all groups. The "a" and "b" values of soy milk jellys increased with the content of MH extracts, while the "L" value decreased adding to the content of MH extracts compared to the control. The hardness, gumminess, and chewiness of soy milk jellys were improved the most by the addition of 15~20% MH extracts, while the fracturability, adhesiveness, springiness, cohesiveness, and resilience of soy milk jelly was not significantly different (p<0.05) among all groups. Through a sensory evaluation, it was revealed that the taste, texture, overall preference, flavor, and sweetness of soy milk jellys was not significantly different (p<0.05) among all groups. Therefore, since the addition of 20% MH extracts did not significantly alter the sensory evaluation, it can usually be adjusted to make soy milk jellys with cognitive effects.

• Journal of the Korean Institute of Landscape Architecture
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• v.47 no.6
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• pp.103-114
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• 2019

Despite recent projects to create urban forests to reduce the levels of particulate matter, objective evaluation criteria for selecting suitable sites for the projects have not been provided. The purposes of this study are to identify assessment items for the evaluation of available spaces for urban forests for the reduction of particulate matter and to analyze the relative importance of the items using the Analytic Hierarchy Process (AHP). We identified a total of 19 items in five categories through a literature review and a panel discussion. A total of 29 responses were collected from surveys given to experts, and an AHP analysis was conducted on the results. As a result, 'locational characteristics' (0.355) received the highest weighted value among the five categories, followed by 'planting type of existing green space' (0.184), 'weather conditions' (0.183), 'physical characteristics' (0.15), and 'human social environment' (0.128). In addition, among all the assessment items, 'proximity of source apportionment of particulate matter' (0.143) had higher weighted value while 'plantation of existing green space' (0.024) had the lowest weighted value. This study will present objective criteria and directions in the selecting of available spaces to create urban forests for the reduction of particulate matter.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.2
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• pp.227-232
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• 2012

Quality characteristics of tomato jam added with 15, 25, 35 and 50% fructo-oligosaccharide substituted for sucrose were evaluated. As the amount of fructo-oligosaccharide increased, the moisture content and total titratable acidity of tomato jam increased, whereas pH and spreadness decreased. In the results of color and texture analysis, lightness ($L^*$), redness ($a^*$) and yellowness ($b^*$) in addition to adhesiveness and resilience increased when fructo-oligosaccharide was added up to 50% of the total tomato weight. In the sensory evaluation, values of flavor, transparency, sweetness, and off-flavor decreased as fructo-oligosaccharide content increased, whereas tomato flavor, sourness and stickiness increased. Overall acceptance of tomato jam added with 25~35% fructo-oligosaccharide was the highest among all of the samples.

• Journal of Gifted/Talented Education
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• v.25 no.4
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• pp.629-648
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• 2015

This study was to develop new psychological capital scale for high school students attending a technical high school specialized in invention and patent education, and to examine validity and reliability of the new psychological capital scale. Of the 400 high school students attending a technical a technical high school specialized in invention and patent education in a Province, Korea, 388 completed and returned the questionnaires. PCQ (Psychological Capital Questionnaire)-24 items version was modified to measure psychological capital of them. By conducting confirmatory factor analysis, the final 19 items were selected. The Cronbach's alphas of the final version were ranged from .723 to .871. Convergent validity was supported through correlations among the sub-scales of the final version of PCQ, creative intelligence, creativity, and academic efficacy. Criterion-related validity was supported by mean differences on 4 sub-scales of psychological capital (i.e., self-efficacy, hope, resilience, and optimism) between two groups (i.e., prize-winning experiences for invention or academic achievement).

• Journal of Digital Convergence
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• v.16 no.2
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• pp.385-402
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• 2018

This study was to examine how Art Therapy affected improving Self-Esteem and Ego-Resiliency, Emotional Stability of Sexual Victimized Adolescent. The subject was the middle school student girl, 3th grades(15year old). She was suffered from sexual assault she was lack of self-confidence and suffered difficulty in daily life. Individual Art Therapy was performed once a week for 60 minutes and for 20 periods. Emotional Stability, Self-Resilience, Self-Esteem were performed pre-post test to verify the effectiveness of the program. The results obtained after Art Therapy were as follows. Firstly, The Self-Esteem score improved to post- 35 points from pre-16points. The Ego-Resiliency score improved to post-133points from pre- 63 points. The Emotional Stability score changed to a post-ex-post 96 score with a score of 110 as a positive effect. Secondly, the subject in the whole process of Art Therapy were formed intimacy with the researchers, able to heal painful scars while expressing inner feelings in a stable psychological state. Through the creative activities, she became confident and had positive thoughts about his future. Even though, this program focused to prevent PTSD. So the subjects needs to participate follow up program to treat depression, anxiety, nerveless be caused by sexual assault.

• Ecology and Resilient Infrastructure
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• v.7 no.1
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• pp.63-71
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• 2020

Various types of amendments have been studied for heavy metal stabilization in soil. However, researches on the effect of amendments on alkali soil and their effects on the plants at various edible parts are insufficient. The aim of this study was to evaluate the stabilization efficiency of heavy metals and their transfer into edible parts of food crops. Abandoned mine area was selected and 3 types of amendments (lime stone, LS; steel slag, SS; acid mine drainage sludge, AMDS) was applied with 3% (w/w). in field. After 6 month aging, Chinese cabbage (leafy), bok choy (leafy), garlic (root) and red pepper (fruit) were transplanted and cultivated. For chemical assessment, total concentration and bioavailability using Mehlich-3 solution were determined. For biological assessment, fresh weight and heavy metal uptakes were analyzed. It was revealed that AMDS reduced bioavailability most effectively, resulting in the decrease in heavy metal concentration in edible parts of all crops. When explaining the heavy metal uptake of plants, the bioavailability was more appropriate than the total contents of soil heavy metals. Therefore, bioavailability-based further research and management practices should be carried out continuously for the sustainable environment management, safe crop production, and human health risk reduction.

• Journal of the Korean Society of Radiology
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• v.14 no.6
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• pp.755-762
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• 2020

This study is desinged to examine the effects of Taheebo(Tabebuia avellanedae) extract on the prostate of male rats as a natural radiation protection agent. Taheebo extract is well known to inhibit cell growth for the cell lines of breast and prostate cancer. In this study, the X-ray 7 Gy was irradiated in the prostate of male rat to identify radiation protection effects by Taheebo Extracts, 1, 7, and 21 Days later, hematological changes, external toxicity assessments(LDH), antioxidant enzyme(SOD) activity changes and tissue change were observed. IR+TH group showed greater lymphocyte levels than the irradiation group, which is believed to affect the hematopoietic immune system's resilience. As a results of the external toxicity assessment, Taheebo extract's toxicity is maximum 18.128±5.16%, minimum 13.6945±4.43%. Taheebo is considered to be of little toxicity. The composition of prostate cell nuclei and cytoplasm in Control and TH group was honogeneous, whereas the cell nucleus cohesion in the prostate in irradiation group and inflammatory reactions in cytoplasm were shown. IR+TH group showed less inflammatory reactions of cytoplasm in the prostate than in the radiation irradiation group, but showed a cohesive phenomenon of cell nuclei. It is judged that Taheebo extract has radiation protection against prostate cells.

• The Journal of Korean Academy of Prosthodontics
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• v.42 no.5
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• pp.572-582
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• 2004

Statement of problem: The clinical criteria of soft lining materials are resilience over an extended period, capability of forming a strong bond with denture base materials, dimensional stability, adequate tear strength, and color stability. Many researches and reports dealt with food colorants or denture cleanser, but not with fermented foods. Purpose : This study was designed to assess what fermented foods, such as soy sauce and red pepper paste that many Koreans have eaten, influence on the color stability of soft denture liners. Material and methods: The color differences (${\Delta}E^*$) were measured by spectrophotometer with different immersion time. For the procedure, thirty disk-shape specimens per 4 soft denture linears(Molloplast-$B^{(R)}$, Ufi Gel $SC^{(R)}$, Dura $Base^{(R)}$, Sofreliner $MS^{(R)}$) were fabricated with a thickness of 2mm and 16mm in diameter. Each 10 specimen were immersed into the beakers of fermented foods distilled water, and $L^*$, $a^*$, $b^*$ values were measured for the color difference(${\Delta}E^*$), on the 1st, 7th, and 28th day with spectrophotometer. Result and conclusion : 1. There were significant differences between samples(soy sauces, red pepper pastes, and distilled water) in Sofreliner $MS^{(R)}$ of 1st day after immersion(p<0.05). There were significant differences between samples in Sofieliner $MS^{(R)}$ and Ufi Gel $SC^{(R)}$ of 7th days after immersion(p<0.05). There were significant differences between samples in Molloplast-$B^{(R)}$ of 28th day after immers ion(p<0.05). 2. In red pepper pastes, ${\Delta}E^*$ values of Molloplast-$B^{(R)}$, Ufi Gel $SC^{(R)}$, Sofrelinev $MS^{(R)}$ weve higher than 3.3. Those values were not clinically acceptable. In soy sauces, ${\Delta}E^*$ values of all denture liners were lower than 3.3. ${\Delta}E^*$values of Ufi Gel $SC^{(R)}$ were higher than those of other denture liners 3. Based on the above results , red pepper paste causes more discoloration than soy sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.4
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• pp.550-555
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• 2013

Extrinsic skin aging is characterized by the loss of skin tone and resilience, irregular pigmentation, and deep wrinkles. The aim of this study was to investigate the effects of Ehwa Makgeolli containing oriental herbs (Glycyrrhiza uralensis Fisch., Lycium chinense MILL., Morus alba L., and Saururus chinensis Baill) on skin whitening and wrinkling in human skin cells. We prepared Makgeolli extracts (HEE) with 70% ethanol. HEE significantly inhibited in vitro mushroom tyrosinase activity and reduced the cellular and secreted melanin content of mouse melanoma melanocytes (B16F1 cells). HEE down-regulated the protein expression of tyrosinase related protein (TRP)-1/-2, a key player in melanogenesis. Treatment with HEE in human keratinoctyes (HaCaT cells) inhibited the proteolytic activities of matrix metalloproteinase (MMP)-2/-9 in a dose-dependent manner and dramatically reduced the expression of MMP-2/-9. In addition, HEE attenuated lipopolysaccharide (LPS)-induced nitric oxide production in murine macrophages (RAW264.7 cells). These results indicate that HEE may be a great cosmeceutical ingredient for its whitening, anti-wrinkle, and anti-inflammatory effects.