• Journal of the Korea Institute of Building Construction
• /
• v.9 no.5
• /
• pp.145-153
• /
• 2009

The purpose of this research is to compare and analyze the change that must be applied to the evaluation of the slipperiness of an inclined floor, when considering its use by the physically handicapped and by the able-bodied. For this study, a simulator that can reproduce the characteristics of the body sway of a physically handicapped person was developed through a comparative experiment between able-bodied people and people with hemiplegia. In addition, as cale for the evaluation of the slipperiness of flat floors and inclined floors was composed by the sensory test result targeting physically handicapped persons (able-bodied persons wore the body sway for the handicapped and ageing in the experiment) and the able-bodied. In terms of the evaluation of the slipperiness of an inclined floor, it was evaluated that it is safe when the C.S.R' (Coefficient of Slip Resistance) of a healthy person is over 0.30, while it was evaluated that it is dangerous when the C.S.R' of a physically handicapped person is over $0.45{\sim}0.50$. Concerning this difference, it is judged that the reason for this difference is that the walking mechanism differs between an able-bodied person and a physically handicapped person.

• Applied Biological Chemistry
• /
• v.32 no.4
• /
• pp.357-361
• /
• 1989

Wheat Doenjang was manufactured by mixing various ratio of the soymilk residue with wheat Koji. As the result, the content of reducing sugar was increased till 50 days and decreased thereafter during aging of the mash. As the combination ratio of soymilk residue was increased, the content of reducing sugar was decreased and amino nitrogen content was increased prominently till 50 days in all testing samples but thereafter the increasing ratio was slowdowned. At the beginning of the aging the content of the amino nitrogen was higher in the testing sample which had higher combination ratio of soymilk residue but at the end of the aging the result was reversed. The content of the total acids was increased prominently till 40 days but thereafter the increasing ratio was slowdowned, and in each testing samples the difference in total acid content was extremely slight. In the color of each testing samples aged 80 days as the combination ratio of soymilk residue was increased, the lightness was increased, and the redness was decreased but the yellowness was increased. From the result of sensory evaluation test of wheat Doenjang aged 90 days, soy sprout Doenjang soup showed the best taste in control and as the combination ratio of soymilk residue was increased, the taste was dropped slightly but no significant differences was obtained among the testing sample A,B and C but between control and testing sample D there was significant difference. In the original taste of Doenjang, the control was the best and as the combination ratio of soymilk residue increased, the point was dropped but there were no significant differences between control and testing sample A and testing sample B and C.

• Physical Therapy Korea
• /
• v.12 no.2
• /
• pp.81-89
• /
• 2005

The purpose of this study was to investigate the effect of Modified Constraint-Induced Therapy (MCIT) on the effected upper extremity of children with hemiparesis. Four children with hemiparetic upper extremity caused by brain injuries were trained by MCIT for ten weeks. During the same period, all of the subjects were also involved in thirty-minute regular physical therapy and occupational therapy. During the treatment period, the unaffected upper extremities of the subjects were restrained by a specially designed hand splint or a mitten for five hours a day, five days per week. For two hours out of the five-hour restraint period, the affected upper extremities were intensively trained by performing various functional tasks, which were individually structured to emphasize use of the affected arm. A single-subject design with A-B-A reversal was employed in this study. The affected limb motor ability was evaluated by Melbourne Assessment, measuring the time to grasp and release nine pegs, and measuring grasping power. As a consequence of this study, the affected limb motor test scores of all four subjects in the baseline period were improved during the treatment period. Furthermore, the treatment effect was maintained during a one-month follow-up period. The results of this study support the assumption that MCIT is an effective therapeutic method to improve the sensory and motor abilities of hemiparetic children. It also increases the frequency of functional use of the hemiparetic hands of brain-injured children. Based on the results of this study, it can also be assumed that the modified CIT method is especially beneficial to these children by reducing the negative emotional effects of forceful restraint of the unaffected upper extremity. To optimize the functional recovery of the paretic upper extremity by CIT, the restriction period per day should be decided individually, according to the characteristics of the individual.

• Culinary science and hospitality research
• /
• v.20 no.1
• /
• pp.18-26
• /
• 2014

The purpose of this study is to develop value-added functional gruel by adding fresh burdock & burdock powder. For burdock, we put fresh burdock(1.0, 2.0, 3.0, 4.0%) and burdock powder(0.3, 0.6, 0.9, 1.2%) into burdock gruel and get results from mechanical tests and sensory tests. Moisture content of fresh burdock gruel increased with more addition of fresh burdock, while burdock powder gruel had less moisture content as the addition of burdock powder increased. Lightness and pH decreased in both groups as more amount of burdock was added. From the result of an attribute difference test, 4% fresh burdock gruel showed the strongest burdock flavor and astringent taste. Among the burdock powder groups, the gruel added with 1.2% burdock powder scored the highest point in color intensity, graininess, savory taste, astringent taste, thickness and aftertaste. For overall acceptability, the gruel added with 3% fresh burdock scored the highest point and the gruel added with 0.6% burdock powder was the highest among the burdock powder groups. Based on the results of this study, the gruel added with 0.6% burdock powder and the gruel added with 3% fresh burdock were the optimum for their good characteristics and overall acceptability when produced.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.7
• /
• pp.934-941
• /
• 2008

Effect of electron beam irradiation (1 and 2 kGy) on apricot was determined in order to develop preservation techniques to enhance shelf-life during 2 weeks at room temperature. Aerobic bacteria and molds/yeasts in apricot were reduced significantly with the increase of irradiation dose. Hardness of apricots decreased during storage by irradiation. Hunter's color value results showed that lightness and redness of irradiated samples were low compared with control samples. Also, sensory test resulting overall acceptability was not significantly different by 1 kGy irradiation during the storage days. Reducing sugar contents was increased gradually, and value of irradiated samples was high compared with non-irradiated sample. Organic acid contents of 2 kGy irradiated samples was not significantly changed during storage. In pH, total sugar, hydrogen donating activity and vitamin C contents, there were no significant differences between treatments. The electron beam treatment on apricots at 1 and 2 kGy did not affect pH, total sugar, hydrogen donating activity and vitamin C contents but improved microbial safety.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.42 no.12
• /
• pp.1972-1980
• /
• 2013

The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at $4^{\circ}C$ for 7 days. During the entire storage period, the moisture content was higher in breads containing DMP compared with the control bread. Textural properties by TPA showed that the hardness of DMP bread maintained a lower hardness than that of the control during the entire storage period. Moreover, DSC (Differential Scanning Calorimetry) result showed that ${\Delta}H$ (crystal melting enthalpy) of the bread containing DMP was lower than that of the control bread, which indicate the retarding of retrogradation. The sensory preference test results demonstrated that the bread with 3% DMP had higher scores in over-all preference than the others. These results suggest that DMP delays the retrogradation of bread during storage.

• Annals of Clinical Neurophysiology
• /
• v.6 no.1
• /
• pp.31-34
• /
• 2004

Backgrounds: The pathway of the sural nerve (SN) is variable, but usually divided into medial and lateral sural branches joining the posterior tibial nerve (PTN) and the peroneal nerve (PN). The sural nerve may be affected by PN palsy. The frequency or the severity of SN involvement in peroneal palsy is not known. The purpose of the study is to investigate the frequency and the severity of the SN involvement by the peroneal nerve palsy. Methods: Total 85 patients were included with peroneal palsy. Amplitudes of distal peroneal, sural, and superficial peroneal nerves (SPN) were compared between normal and paralyzed sides. The frequency and severity of SN involvement by peroneal palsy were investigated. Results: Mean age was $48.4{\pm}17.4$ years old at the time of the test. Peroneal palsy was right side in 32, left in 38, and bilateral in 15 patients. Mean amplitudes of affected distal PN, SPN, and SN were $1.51{\pm}1.64mV$, $3.50{\pm}4.86{\mu}V$, and $10.42{\pm}6.59{\mu}V$ in right side, and $1.19{\pm}1.57mV$, $4.38{\pm}5.67{\mu}V$, and $11.06{\pm}6.87{\mu}V$ in left side, respectively. Sensory nerve action potential (SNAP) amplitude of the SN in the affected side was average $73.7{\pm}33.1%$ of normal, which was significantly lower than that in the normal side(p<0.01). The decrease of the sural SNAP amplitude was more than 15% in 39 out of 70 patients with unilateral peroneal palsy. Peroneal compound muscle action potential (CMAP) amplitude was not correlated with the amplitude of the sural SNAP. By complete peroneal palsy, SN SNAP amplitude was decreased to 4% of SNAP and $57.7{\pm}31.8%$ of that in normal side. Conclusions: PN injury without PTN involvement may induce reduction of sural SNAP amplitude. Because of the anatomic variation of SN, the electrophysiological findings are variable. It should be considered to interpret the location of the PN lesion.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.51 no.spc1
• /
• pp.119-124
• /
• 2006

This study was carried out at the Chuncheon Substation, National Institute of Crop Science to determine the effect of cold water irrigation on the milling and polished quality of rice, as well as its physicochemical and amylogram characteristics, and palatability Chilling by Irrigation of cold water $(17^{\circ}C)$ induced delay of days to heading, reduction of culm length, inferiority of panicle exsertion and high sterility of panicle. Head rice ratio was decreased, while the percentage of chalky and creak rice increased with increasing sterility over from 20%. Protein content was gained 0.9-2.0% more than, while whiteness and palatability of the milled grain were reduced under cold water irrigation treatment. Significant decrease in maximum viscosity and breakdown viscosity of rice flour was investigated under cold water treatment by amylogram analysis, while the initial gelatinization temperature and setback viscosity were increased. Sensory panel test showed that the palatability of cooked rice was unfavorable and its stickiness was lower compared with that under normal condition. Differences in the aroma of cold-treated and untreated cooked rice were not performed significantly.

• Journal of the Korean Society of Food Culture
• /
• v.3 no.1
• /
• pp.67-76
• /
• 1988

With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).

• Microbiology and Biotechnology Letters
• /
• v.26 no.2
• /
• pp.151-160
• /
• 1998

The Leuconostoc paramesenteroides dominated at refrigeration temperature range was isolated from kimchi, and improved its growth properties by mutation for competitive growth against Lactobacillus plantarum at lower pH. It was found that the minimal pH for the wild type Leuconostoc paramesenteroides Pw growth was pH 4.5 adjusted with HCI and pH 5.0 adjusted with organic-mixture (lactic acid:acetic acid=1:2), respectively. The mutant P-100 could grow in pH 4.0, 4.5, respectively, in MRS broth. Two strains Pw and P-100 were added into kimchi as starter and compared the quality characteristics of kimchi. The total acceptability of Pw and P-100 inoculated kimchi were evaluated better than that of control kimchi (no starter added) by sensory test and extended the optimal pH range of kimchi up to about 2.2, 2.5 times, respectively. In kimchi added P-100, the succinic acid was more abundant than others and the total number of Lactobacillus plantarum was down about 2.5 times in contrast to control kimchi.