• 한국축산식품학회지
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• 제28권3호
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• pp.283-288
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• 2008

본 연구는 시판중인 브랜드 한우고기의 연도 조사를 위하여 13개 브랜드 한우고기 판매점에서 3개 등급(육질 $1^{++}$, $1^+$, 1등급)과 8개 소분할 부위별로 구입한 한우고기의 전단력을 분석하였다. 브랜드 한우고기 육질 $1^{++}$ 등급, $1^+$ 등급, 1등급의 숙성기간 분포비율은 7일 미만이 37.5, 45.8, 36.4% 였고, 7일-13일이 26.6, 47.2, 36.4%였으며, 14일-20일이 31.3, 4.2, 25.8%였다. 브랜드 한우고기 판매장의 냉장고 온도는 평균 $2.27-2.42^{\circ}C$ 범위였다. 안삼실, 윗등심살, 채끝살, 도가니살과 홍두께살에서 육질 $1^{++}$등급이 육질 1 등급보다 연하였다(p<0.05). 브랜드 한우고기 육질 $1^{++}$ 등급, $1^+$ 등급, 1 등급의 소분할 부위 중 안심살의 전단력가가 각각 2.56, 2.76, 3.10 kg로 가장 연하였고, 각 육질등급에서 도가니살이 4.76 kg,홍두께살이 4.96 kg, 보섭살이 5.66 kg로 가장 질긴 것으로 나타났다(p<0.05). 육질 $1^{++}$ 등급의 브랜드 한우고기 소분할 부위에서 전단력가 3.9 kg 이하의 분포비율은 안심살과 채끝살이 100%, 윗등심살과 보섭살이 각각 87.5, 62.5%인 반면 전단력가 4.6 kg 이상 분포비율은 흥두께살과 도가니살이 각각 50%였다. 육질 $1^+$ 등급의 브랜드 한우고기 소분할 부위에서 전단력가 3.9 kg 이하 분포비율이 안심살과 윗등심살이 100%, 채끝살과 꾸리살이 각각 44.4%였고, 전단력가 4.6 kg 이상 분포비율은 홍두께살, 도가니살, 보섭살이 각각 66.7, 55.6, 44.4%를 차지하였다. 육질 1등급의 브랜드 한우고기 소분할 부위에서 전단력가 3.9 kg 이하 분포비율은 안심살과 채끝살, 윗등심살이 각각 88.9, 62.5, 44.4%인 반면에 전단력가 4.6 kg 이상 분포비율은 도가니살이 100.0%, 홍두께살, 꾸리살, 뭉치사태가 각각 62.5, 62.5, 55.6%로 나타났다. 이상의 결과를 종합하면, 시판 브랜드 한우고기는 숙성기간이 짧고, 전단력가 4.6 kg 이상 분포비율이 높은 것으로 나타났다.

• 대한수의학회지
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• 제16권2호
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• pp.131-139
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• 1976

The concentrations of some components of the serum in a liver function test were determined in samples of 74 apparently healthy dairy cattle, imported from foreign countries in Jeonnam district, during the periods of June to September of 1975 and July to August of 1976. The ranges, mean concentrations and activities of the SGOT, SGPT, SALP, thymol turbidity, total protein, serum albumin, serum globulin, A/G ratio, total bilirubin and total cholesterol were investigated in this work. This results obtained in the survey were summarized as follows: 1. The SGOT activities obtained from Holstein cows ranged from 57 to 129 Sigma Frankel units/ml, with a mean of $96.5{\pm}19.38$ S.F. units/ml. 2. The SGPT activities obtained from Holstein cows ranged from 5 to 49 Sigma Frankel units/ml, with a mean of $21.27{\pm}9.52$ S.F units/ml. 3. The alkaline phosphatase activities of serum obtained from Holstein cows ranged from 0.3 to 3.8 Sigma Frankel units/ml, with a mean of $1.88{\pm}0.94$ S.F. units/ml. 4. The thymol turbidity of serum obtained from Holstein cows ranged from 0.2 to 4.4 Shank Hoagland units/ml, with a mean of $1.69{\pm}0.30$ S.H units/ml. 5. The total serum protein values of Holstein cows ranged from 5.9 to 8.6g/100ml with a mean of $7.17{\pm}0.65g/100ml$. 6. The serum albumin values of Holstein cows ranged from 2.5 to 4.3g/100ml with a mean of $3.24{\pm}0.28g/100ml$. 7. The serum globulin values of Holstein cows ranged from 2.9 to 5.8g/100ml with a mean of $4.02{\pm}0.72g/100ml$. 8. The A/G ratio of serum obtained from Holstein cows ranged from 0.5 to 1.0 with a mean of $0.78{\pm}0.12$. 9. The total bilirubin of serum obtained from Holstein cows ranged from 7.2 to 0.8mg/100ml, with a mean of $0.32{\pm}0.11mg/100ml$. 10. The total cholesterol of serum obtained from Holstein cows ranged from 50.5 to 240.6mg/100ml with a mean of $135.70{\pm}57.44mg/100ml$. 11. There was little difference in the concentrations of the various serum components between cow groups by birth countries and total cow group, except for SGOT activities, serum alkaline phosphatase activities, thymol turbidity of the Holstein cows from New Zealand.

• 한국운동역학회지
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• 제32권1호
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• pp.17-23
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• 2022

Objective: The aim of this study was to investigate the effect Tiger-step walking on the movement of the lower extremities during walking. Method: Twenty healthy male adults who had no experience of musculoskeletal injuries on lower extremities in the last six months (age: 26.85 ± 3.28 yrs, height: 174.6 ± 3.72 cm, weight: 73.65 ± 7.48 kg) participated in this study. In this study, 7-segments whole-body model (pelvis, both side of thigh, shank and foot) was used and 29 reflective markers and cluster were attached to the body to identify the segments during the gait. A 3-dimensional motion analysis with 8 infrared cameras and 7 channeled EMG was performed to find the effect of tigerstep on uphill walking. To verify the tigerstep effect, a one-way ANOVA with a repeated measure was used and the statistical significance level was set at α=.05. Results: Firstly, Both Tiger-steps showed a significant increase in stance time and stride length compared with normal walking (p<.05), while both Tiger-steps shown significantly reduced cadence compared to normal walking (p<.05). Secondly, both Tiger-steps revealed significantly increased in hip and ankle joint range of motion compared with normal walking at all planes (p<.05). On the other hand, both Tiger-steps showed significantly increased knee joint range of motion compared with normal walking at the frontal and transverse planes (p<.05). Lastly, Gluteus maximus, biceps femoris, medial gastrocnemius, tibialis anterior of both tiger-step revealed significantly increased muscle activation compared with normal walking in gait cycle and stance phase (p<.05). On the other hand, in swing phase, the muscle activity of the vastus medialis, biceps femoris, tibialis anterior of both tiger-step significantly increased compared with those of normal walking (p <.05). Conclusion: As a result of this study, Tiger step revealed increased in 3d range of motion of lower extremity joints as well as the muscle activities associated with range of motion. These findings were evaluated as an increase in stride length, which is essential for efficient walking. Therefore, the finding of this study prove the effectiveness of the tiger step when walking uphill, and it is thought that it will help develop a more efficient tiger step in the future, which has not been scientifically proven.

• 한국식품영양과학회지
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• 제32권5호
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• pp.661-666
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• 2003

단체급식에서의 cook/chill system을 위한 완자를 제조하되, 제조와 저장중에 일어 나는 이화학적 변화를 최소화시키는 완자를 제조하기 위하여 완자의 지방에 의한 화학적 변화를 지연시키고자 천연 항산화제인 허브를 2% 첨가하였다. 전통적인 방식인 pan-frying으로 기름온도 11$0^{\circ}C$에서 6분 이상 조리하여 내부온도가 74$^{\circ}C$ 이상이 되게 한 다음 냉장고에 넣어 내부온도가 3$^{\circ}C$가 되도록 냉각시킨 후에 비닐팩에 넣어 3$^{\circ}C$에서 8일간 냉장저장하면서 완자의 산화 양상을 조사하였다 완자의 조리, 저장 중 대조구에 비하여 허브를 첨가한 완자의 산가가 낮은 경향을 보였으며, 특히 sage 첨가구는 4.23 KOH mg/g으로 가장 낮은 산가를 나타냈다. 과산화물자도 sage 첨가구가 가장 낮은 산화양상을 나타냈고 (22.0 meq/kg) 다른 허브의 첨가구들도 대조구에 비하여 비슷하거나 낮은 경향을 보였다. TBA가는 rosemary/parsley/thyme 첨가구가 0.29 mgMA/kg으로 가장 낮았고, sage 및 basil/mints 첨가구도 비교적 낮은 경향을 보여 허브에 의해 산화반응이 지연되거나 산화생성물이 억제된 것으로 판단되었다. 또한 완자의 기호도를 조사한 결과 허브향 자체에 거부감이 없고 오히려 고기 특유의 냄새를 없애주는 것으로 나타나 추출물이 아닌 허브 자체의 천연 항산화제로의 활용 가능성은 물론 육제품의 관능성을 증진시킬 수 있었으며 SA＞RPT＞BM 처리구 순으로 효과적이었다.

• 한국전문물리치료학회지
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• 제20권1호
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• pp.64-73
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• 2013

The purposes of this study were to develop a new orthosis controlling ankle and knee joint motion during the gait cycle and to identify the effects of the newly designed orthosis on gait kinematics and tempospatial parameters, including coordination of the extremities in stroke patients. Fifteen individuals who had sustained a stroke, onset was 16 months, participated in this study. Before application of the measurement equipment the subjects were accustomed to walking on the ankle-foot orthosis (AFO) or stance control knee with knee flexion assisted-oil damper ankle-foot orthosis (SCKAFO) for 5 minutes. Fifteen patients were investigated for 45 days with a 3-day interval between sessions. Measurements were walking in fifteen stroke with hemiparesis on the 3D motion analysis system. Comparison of AFO and SCKAFO are gait pattern. The difference between the AFO and SCKAFO conditions was significant in the gait velocity, step length of the right affected side, stance time of both legs, step-length asymmetry ratio, single-support-time asymmetry ratio, ${\phi}$-thigh angle and ${\phi}$-shank angle in the mid swing (p<.001). Using a SCKAFO in stroke patients has shown similar to normal walking speeds can be attained for walking efficiency and is therefore desirable. In this study, the support time of the affected leg with the SCKAFO was longer than with the AFO and the asymmetry ratio of single support time decreased by more than with the AFO. This indicates that the SCKAFO was effective for improving gait symmetry, single-support-time symmetry. This may be due to the decrease of gait asymmetry. Thus, the newly designed SCKAFO may be useful for promoting gait performance by improving the coordination of the extremity and decreasing gait asymmetry in chronic stroke patients.

• 한국가금학회지
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• 제39권1호
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• pp.9-15
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• 2012

The aim of this study was to investigate phenotypic characteristics, morphometric measurements, reproduction and production performances of Aseel chicken of Bangladesh. The dominant feather color of neck/hackles was red in both males (56.14%) and females (54.16%) while the sickle feather color was mostly black in both chickens (71.93% vs. 54.17%). The predominant saddle and breast feather colors were red (40.35%) and black (64.91%), respectively, in male whereas most frequent observed color was pale brown in female (58.33 and 50.0%, respectively). The predominant feather color of wing bow and wing bay was found black (68.42 and 80.70%, respectively) in male but only pale brown color was observed in females (62.5 and 54.17%, respectively) for these two characters. Different phenotypic measurements such as the average shank length and circumference were $12.79{\pm}0.13$ and $7.8{\pm}0.08$ cm, respectively, in male and $10.21{\pm}0.25$ and $5.81{\pm}0.21$ cm, respectively, in female. Keel length was $14.39{\pm}0.19$ cm in male and $10.79{\pm}0.23$ cm in female. The average adult live weight in male was measured $3749.12{\pm}83.44$ g while in female it was $2062.50{\pm}105.26$ g. The age of 1st lay was found to be 28.86 weeks. Total number of eggs laid per year ranged between 24~48, number of clutch/hen/year varied from 2 to 4 and number of eggs/clutch/hen was found to be 10~12. The average live weight of Aseel chicken at 1, 2, 3, 4, 6, 8, 10, 12, 16 and 17 weeks of age were recorded as $31.14{\pm}0.55$, $48.63{\pm}3.99$, $116.57{\pm}5.72$, $138.40{\pm}5.91$, $212.88{\pm}4.82$, $361.00{\pm}9.72$, $577.50{\pm}42.86$, $743.75{\pm}24.65$, $1086.00{\pm}26.02$, $1402.00{\pm}24.54$ and $1432.00{\pm}27.00$ g respectively. Finally, this phenotypic characterization as well as productive and reproductive performances of Aseel chicken will give the baseline information to researcher for further study and for planning any on-ward conservation and implement strategy.

• 한국의류학회지
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• 제16권2호
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• pp.245-254
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• 1992

The purpose of this study was to evaluate the mechanical thermal resistances and comfort properties of ski wear made with vapor-permeable water repellent (VPWR) fabrics and thermal insulation battings. Four types of experimental clothing were made with the combination of two VPWR fabrics (Hipora-$TM^{\circledR}$, Hipora-$CR^{\circledR}$) and two thermal insulation battings ($Viwarm^{\circledR},\;Airseal^{\circledR}$). Thermal resistances of ski wear were objectly evaluated by thermal manikin experiment ($21{\pm}\;2^{\circ}C,\;50{\pm}5\%$ R.H.,0.25 m/sec air velocity) and thermographic accessment ($2{\pm}2^{\circ}C,\;0\%$ R.H.,0.25 m/sec air velocity, and emissivity level : 1). Garment wear tests of ski wear included the measurement of the microclimate (inner temp. and relative humidity) of the experimental clothing by digital thermohygrometer and subject wear sensation using McNall's thermal comfort ratings. CBo values of experimental clothing 4 (Hipora-$CR^{\circledR}+Airseal^{\circledR}$) and 1 (Hipora-$TM^{\circledR}+Viwarm^{\circledR}$) were significantly higher than those of 2 (Hipora-$TM^{\circledR}+Airseal^{\circledR}$) and 3 (Hipora-$CR^{\circledR}+Viwarm^{\circledR}$). Thermal resistances in the points of breast, back, belly, and loin was significantly higher than those of upper am, fore arm, and shank of measuring points on the thermal manikin. According to the color map of the thermogram, the experimental clothing 4 indicated higher surface temperatures than the others showing more yellowish spots on the surface of clothing. Inner temperature of experimental clothing was not significantly different among the four types of ski wear, but relative humidities of experimental clothing were significantly different. Relative humidities of experimental clothing 1 and 3 showed higher than those of 2 and 4. Relative humidity of experimantal clothing was affected largely by the thermal resis- tance of thermal insulation batting materials. The subject wear sensation of experimental clothing 2 and 4 showed lower humidity than the others. Subject wear sensation was affected more by humidity sensation than by thermal sensation.

• 한국식품영양과학회지
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• 제32권2호
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• pp.307-310
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• 2003

소족편, 소족에 닭을 첨가한 족편 및 건대구를 첨가한 족편의 영양성분을 검토한 결과 수분함량은 시료족편간에 유사하였고, 조단백질 함량은 소족편이 닭이나 건대구 첨가 족편보다 약간 높았으며 조지방과 회분함량은 낮았다. 불포화지방산의 비율은 건대구 첨가 족편이 가장 높았으나, linoleic acid는 닭첨가 족편 중에 가장 높은 비율로 함유되어 있었다. 아미노산조성은 g1ycine, proline, alanine, glutantc acid 순으로 높았으나, glycine과 alanine은 건대구 첨가 족편에, glutamic acid는 소족편에 가장 많이 함유되어 있었다. 필수아미노산중에서 Iysine이 유사하게 모든 족편에서 가장 많았으며 methionine은 닭 첨가 족편에, valine은 소족편에 가장 많이 함유되어 있었다. 3종 족편중 건대구 첨가족편은 다른 족편보다 필수아미노산의 조성비가 가장 낮았다. 칼슘과 인은 닭 첨가 족편에 가장 많았고 건대구 첨가 족편에 가장 적었다. 이상의 결과로부터 족편은 사태나 사골의 용출액보다 조단백질과 칼슘함량이 2~3배 높은 양 농축되어 있어 영양적으로 우수한 음식임을 알 수 있었다 따라서, 족편을 조리하기 간편하며 현대인들의 구미에 맞는 상품으로 개발하여 우리 고유의 전통음식을 지켜 나가도록 노력해야 하겠다.

• 한국산학기술학회논문지
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• 제12권9호
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• pp.3952-3958
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• 2011

이 연구는 시각장애 아동과 비 장애 아동의 보행형태를 비교 분석하여 하지분절의 생체역학적 변화와 패턴 및 이에 대한 시각장애 아동과 비 장애 아동의 차이를 구명하는데 그 목적이 있다. 이를 위해 하지에 최근 6개월간 병적 결함이 없는 시각장애 아동 4명과 비 장애 아동 2명을 선정하였다. 두 그룹의 보행 특성에 관한 자료 수집을 위해 적외선 카메라 6대와 지면반력기 1대를 사용하였다. 또한 기초자료 수집은 QTM프로그램을 이용하였고, Visual3D 프로그램을 이용하여 운동역학적 변인을 계산하였으며 다음과 같은 결론을 얻었다. 지지국면의 전 후 최대 지면반력은 제어기와 추진기 모두 시각장애 아동이 비 장애 아동에 비하여 지면반력이 작게 나타났으며, 제어기의 비율이 추진기에 비하여 긴것으로 나타났다. 하지관절 모멘트의 경우 발목에서는 일반적인 보행에 비하여 신전모멘트가 매우 작게 나타났으며, 무릎관절의 경우 지지국면동안 변화가 거의 없는 것으로 나타나 일반적인 보행 패턴과 상이한 결과로 나타났다. 그러나 엉덩관절 모멘트는 다른 관절에 비하여 상대적으로 크게 나타났다. 하지분절의 에너지 변화는 발과 정강이의 경우 비 장애 아동과 유사한 형태를 보였으나 에너지 발현이 매우 작은 것으로 나타났으며, 대퇴의 발현 형태는 다소 다르지만 다른 분절에 비하여 가장 에너지가 많이 발생하는 것으로 나타났다.

• 한국운동역학회지
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• 제31권4호
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• pp.308-313
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• 2021

Objective: The purpose of this study was to investigate the effect of different kettlebell mass (30%, 40%, and 50% of the body mass) on kinematics and kinetic variables of kettlebell swing. Method: Total of 16 healthy male who had at least 1 year of kettlebell training experience were participated in this study (age: 31.69 ± 3.46 yrd., height: 173.38 ± 4.84 cm, body mass: 74.53 ± 6.45 kg). In this study, a 13-segments whole-body model (upper trunk, lower trunk, pelvis, both side of forearm, upperarm, thigh, and shank) was used and 26 reflective markers were attached to the body to identify the segments during the movement. A 3-dimensional motion analysis with 8 infrared cameras and 4 channeled EMG was performed to find the effect of kettlebell mass on its swing. To verify the kettlebell mass effect, a one-way ANOVA with a repeated measure was used and the statistical significance level was set at 𝛼=.05. Results: Firstly, in all lower extremity joints and thoracic vertebrae, a statistically significant change in angle was shown according to an increase in kettlebell mass during kettlebell swing (p<.05). Secondly, in both the up-swing and down-swing phases, the knee joint and ankle joint ROM showed a statistically significant increase as the kettlebell mass increased (p<.05) but no statistically significant difference was found in the hip joint and thoracic spine (p>.05). Lastly, the hamstrings muscle activity was statistically significantly increased as the kettlebell mass increased during up-swing phases (p<.05). Also, as the kettlebell mass increased in P4 of the down swing phase, the gluteus maximus showed a statistically significantly increased muscle activation, whereas the rectus femoris showed a statistically significantly decreased muscle activation (p <.05). Conclusion: As a result of this study, hip extension decreased and knee extension increased at 40% and 50% of body mass, and the spine also failed to maintain neutrality and increased flexion. Also, when kettlebell swings are performed with 50% of body mass, synergistic muscle dominance appears over 30% and 40% of body mass, which is judged to have a risk of potential injury. Therefore, it is thought that for beginners who start kettlebell exercise, swing practice should be performed with 30% of body mass. In addition, even in the case of experienced seniors, as the weight increases, the potential injury risk may increase, so it is thought that caution should be exercised when performing swings with 40% and 50% of body mass. In conclusion, it is thought that increasing the weight after sufficiently training with 30% of the weight of all subjects performing kettlebell swing is a way to maximize the exercise effect as well as prevent injury.