• Journal of Korean Biological Nursing Science
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• v.2 no.2
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• pp.53-66
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• 2000

Objectives: The studies in biological, behavioral and psychosocial perspectives in nursing research are fundamental in the balanced development of nursing knowledge. Many nursing researchers have placed a strong emphasis on developing psychological and behavioral aspects of nursing knowledge as is evidenced by the large body of research in these areas. However, the paucity of nursing research using the principles of biological science for measurements and techniques have often invited open criticism by many nursing researchers. This study attempts to characterize the researches performed in master and doctoral thesis which used physiological variables. Methods: We analyzed masters' thesis from 1962 to 1996 and doctoral thesis from 1982 to 1996 listed in CD from Korean Nurses Association. Results: Out of 3060 masters' thesis from 1962 to 1996, 342 (11.2%) thesis used physiological variables whereas 43 (10.1%) doctoral thesis used physiological ones. Number of thesis with physiological variables was the highest in Seoul National University for masters' thesis whereas for the doctoral thesis the number was the highest in Yonsei University. The research subjects in these thesis with physiological variables were mostly patients (53.5% in masters' and 69.8% in doctoral). Master's thesis often conducted either nonexperimental or survey research (69.9%) whereas experimental research design prevailed vital signs(181 thesis), blood tests(133), body composition(124), microorganisms(74), gastrointestinal functions(36), lab test(33), drug(21), urinary functions(20), movement(17), Apgar Score(15), reproductive functions(9), skin related functions(6), body fluid and electrolytes(4), parasite(4), metabolism(3), and sensory(1), Among the 338 master' thesis which studied the common nursing concepts such as anxiety, pain, stress, and depression, 48(14.2%) thesis utilized physiological variables while 15 out of 35 doctoral thesis addressed these concepts using physiological variables. Conclusion: In summary, our results indicate that despite the large amount of nursing research performed over the last decades, there are a few nursing researches done with physiological variables either in masters' or doctoral thesis. To enrich nursing knowledge with different perspectives of nursing including especially biological ones, the efforts have to be made to conduct bionursing science research.

• The Korea Journal of Herbology
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• v.23 no.2
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• pp.225-233
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• 2008

Objectives : The purpose of the present study was to development of neuroprotective antioxidant agents. For the purpose, we investigated the neuroprotective effect of anti oxidant herb, the root of Polygonum cuspidatum on transient focal cerebral ischemia in rats. Methods : The roots of Polygonum cuspidatum were extracted by 85% MeOH (PCE). Radical scavenging effects were investigated using DPPH assay and TBARs (Thiobarbituric acid reaction substance) assay in brian homogenates. Neuroprotective effect was investigated using transient focal cerebral ischemia rat model (2 h of ischemia, 22 h of reperfusion) by behavioral test and measurement of brain damage using 2, 3, 5-triphenyltetrazolium chloride staining. Results : PCE showed potent and dose dependent radical scavenging effects in DPPH and TBARs assay. Oral administration of PCE reduced brain infarct volume by 29.7% and improved the sensory motor functional deficit by 29% compared with vehicle treated group. Conclusions : PCE showed radical scavenging effects and neuroprotective effect on stroke rat model. Therefore, Polygonum cuspidatum could be a candidate for the development of neuroprotective-antioxidant agents.

• Journal of Animal Science and Technology
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• v.49 no.3
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• pp.395-404
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• 2007

This study was carried out to compare the physico-chemical and sensory characteristics of surimi manufactured by four different materials. We prepared surimi from alaska pollack, as the control, by washing method. The different treatments of surimi were manufactured by pH 11.0 adjustments with barren hen breast meat(T1), commercial mechanically deboned chicken meat(MDCM)-S. Co. (T2)and MDCM- J. Co.(T3). Whiteness, cohesiveness and overall acceptability were significantly higher but gumminess, chewiness and gel characteristics were significantly lower in control than other surimi samples(P<0.05). Lightness, brittleness, deformation, jelly strength and flavor were higher but texture properties and folding test of T1 were lower than those of other treatments(P<0.05). Texture properties, shear force and gel characteristics were higher, while deformation and acceptability of T2 were lower than those of other treatments(P<0.05). On the other hand, cohesiveness was higher, and lightness and whiteness were lower in T3 than those of other treatments(P<0.05). Correlation coefficients(>0.9) among texture properties and gel characteristics was positive, while negative among surface surimi colors(P<0.05). The content of crude protein, cohesiveness and gel characteristics indicated that the acceptable surimi can be made is replaced barren hen breast meat and MDCM.

• Food Science and Preservation
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• v.17 no.3
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• pp.328-333
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• 2010

The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.520-527
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• 2011

This study was conducted to develop a novel salad dressing composite recipe of natural seasoning containing the dried sea tangle($Laminaria$ $japonica$) that has a high preference. Sea tangle($Laminaria$ $japonica$) is included in the vitamins and minerals, magnesium, calcium, iodine, iron content, such as high, and contained in Sea tangle alginate is not a small conference known as dietary fiber. To manufacture salad dressing with sea tangle, dressing with 0%, 3%, 6%, 9%, and 12% added sea tangle were prepared and tested for quality. The pH tended to increase with the increased sea tangle in addition but in contrast, acidity showed. The 'L' color decreased with added sea tangle, whereas the 'a' and 'b' values increased. Brix measurements increase with added sea tangle. The strength texture results, 0% was the highest, lowest 9%. Bitterness and chewiness texture results, 9% was the highest, lowest 0%. According to the sensory test results, in the topic overall quality 3% was by 3.76 point the highest. But, during total nine clause, in clause six, by 6% was the highest.

• Science of Emotion and Sensibility
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• v.18 no.1
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• pp.27-38
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• 2015

Vestibulo-ocular reflex (VOR) is a compensatory response of the extraocular muscles generated by vestibular signals to stabilize images on the retina during head/body movements. It has been reported that mismatches between retinal and vestibular information, which cause motion sickness or cybersickness, modify VOR. To investigate the characteristic changes of VOR in subjects experiencing cybersickness, we developed a low-cost, multi-purpose VOR measurement system using LabVIEW and Arduino. To test the applicability of the system, we performed two experiments. In Experiment 1, horizontal and vertical VORs of four participants were measured using a vestibular autorotation task. In Experiment 2, eight participants were exposed to a virtual navigation to measure changes of VORs as an index of cybersickness. We observed significantly greater head rotations and eye movements while the participants were exposed to the virtual navigation than to a static image. The results suggest that the present system can help understand the psychophysiological mechanisms of cybersickness symptoms.

• Korean Journal of Microbiology
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• v.51 no.3
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• pp.300-307
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• 2015

For selecting Bacillus strains producing high-quality Cheonggukjang, 8 strains were isolated from the different Cheonggukjang samples. Seven of them exhibited the highest 16S rRNA gene sequence similarity value of over 99.9% to Bacillus subtilis subsp. subtilis and one of them showed the similarity to B. licheniformis. All the strains showed positive activities for amylase, cellulase, protease and lipase, and 6 strains are positive for fibrinolytic activity. To confirm the safety of the strains isolated from the samples of Cheonggukjang which are manufactured by traditional method, strains were analyzed for the presence of seven toxin genes of Bacillus cereus and results were found negative. And 7 strains did not produce at all or merely produce both histamine and tyramine, the representative biogenic amines. Biogenic amine degradation analysis by HPLC revealed that, most of them exhibited tyramine degradation activity. For Cheonggukjang fermented by artificial inoculation of selected strains, fermentation property, sensory test, volatile basic nitrogen production and metabolic profiles by $^1H-NMR$ were tested. Seven strains were confirmed to make high-quality Cheonggukjang.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.575-581
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• 2010

Kidney bean was used in the brewing of Takju. The Takju formed varied the percentage of kidney bean used; that is, 0%(only rice) in $T_{-1}$, 100%(only kidney bean) in $T_{-2}$, 90% in $T_{-3}$, 80% in $T_{-4}$, 70% in $T_{-5}$, 60% in $T_{-6}$, and 50% in $T_{-7}$. We determined the total sugar, pH, reducing sugar, alcohol production, acidity, and DPPH free radical scavenging activity of Takju. The acidic value of $T_{-1}$ was above that of $T_{-6}$, and the pH of $T_{-2}$ was above that of $T_{-1}$. Both satisfy the food code parameters (namely, below 0.5 in acidity, 3.8~4.7 in pH). The alcohol production of $T_{-1}$ was above that of $T_{-2}$. For 2 days of fermentation, the reducing sugar of $T_{-1}$ totaled 2, down from 4.96%. After fermentation, there was not much difference from 4 to 12 days. The antioxidative effect of $T_{-1}$ proved to be much better than those of the other. Thus, we can be seen that these results thus indicate that the role of kidney bean added to Takju show good antioxidative activity. From the result of sensory test, we also concluded that the taste of Takju kidney bean is very similar to that of Takju with rice.

• Journal of Animal Science and Technology
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• v.57 no.9
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• pp.31.1-31.11
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• 2015

Background: This study was conducted to investigate the potential association of variation in the insulin-like growth factor binding protein 2 (IGFBP2) gene with growth, carcass and meat quality traits in pigs. IGFBP2 is a member of the insulin-like growth factor binding protein family that is involved in regulating growth, and it maps to a region of pig chromosome 15 containing significant quantitative trait loci that affect economically important trait phenotypes. Results: An IGFBP2 polymorphism was identified in the Michigan State University (MSU) Duroc ${\times}$ Pietrain $F_2$ resource population (n = 408), and pigs were genotyped by MspI PCR-RFLP. Subsequently, a Duroc pig population from the National Swine Registry, USA, (n = 326) was genotyped using an Illumina Golden Gate assay. The IGFBP2 genotypic frequencies among the MSU resource population pigs were 3.43, 47.06 and 49.51 % for the AA, AB and BB genotypes, respectively. The genotypic frequencies for the Duroc pigs were 9.82, 47.85, and 42.33 % for the AA, AB and BB genotypes, respectively. Genotype effects (P < 0.05) were found in the MSU resource population for backfat thickness at $10^{th}$ rib and last rib as determined by ultrasound at 10, 13, 16 and 19 weeks of age, ADG from 10 to 22 weeks of age, and age to reach 105 kg. A genotype effect (P < 0.05) was also found for off test Longissimus muscle area in the Duroc population. Significant effects of IGFBP2 genotype (P < 0.05) were found for drip loss, 24 h postmortem pH, pH decline from 45 min to 24 h postmortem, subjective color score, CIE $L^*$ and $b^*$, Warner-Bratzler shear force, and sensory panel scores for juiciness, tenderness, connective tissue and overall tenderness in MSU resource population pigs. Genotype effects (P < 0.05) were found for 45-min pH, CIE $L^*$ and color score in the Duroc population. Conclusions: Results of this study revealed associations of the IGFBP2 genotypes with growth, carcass and meat quality traits in pigs. The results indicate IGFBP2 as a potential candidate gene for growth rate, backfat thickness, loin muscle area and some pork quality traits.

• Journal of the Korean Wood Science and Technology
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• v.36 no.6
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• pp.105-112
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• 2008

Grading of the urushi lacquer is quite difficult because of large variations depending on origin, growing conditions, time acquisition, storage conditions. It is urgently required to establish a grading system of urushi lacquer by combining traditional method with scientific methods. Traditional grading of urushi lacquer was done by visual inspection of 10 experts who are working on urushi lacquer industry. Common aspects of the experts were color, odor, viscosity, spread properties on Hanji, color and drying properties on glass based the traditional grading system. In addition, rubbing on Hannj and heating with alcohol lamp was also used to grade urushi lacquer. The grading results of 10 experts showed that chinese urushi lacquer (E) of 7.03, japanese urushi lacquer (C) of 6.84, domestic urushi lacquer of (A) of 6.41 and another chinese urushi lacquer (D) of 5.27, and domestic urushi lacquer (B) of 2.50 in descending order. The degree of spread on Hanji was not consistent among 10 experts. These results indicated that the traditional grading system was pretty much personal and required of developing more objective method based on scientific background.