• Korean Journal of Applied Biomechanics
• /
• v.15 no.3
• /
• pp.79-94
• /
• 2005

Because the golf swing is very complex movement, it is varied in different gender, skill level, and club. This study measured kinematic variables in golf swing regarding gender, skill level, and club types using FasTrak electromagnetic tracking system. Golf swing kinematics including time variables, linear and angular displacement variables, angular velocity variables were analyzed and compared through three-way ANOVA The results were as follows: 1. In time variables, Female and driver showed longer backswing time than male and iron. Downswing time was longer in female and nonexperts than male and experts. Backswing time over downswing time was longer in experts than nonexperts. Uncocking time was longer in male and experts than female and nonexperts. The differences were statistically significant (p<.05). 2. In displacement variables, Female and nonexperts showed greater backswing head lift than male and experts. Impact head lift was greater in female, nonexperts, and iron than male, experts, and driver. The differences were statistically significant (p<.05). Experts and driver showed greater top hip rotation angle than nonexperts and iron. Top shoulder rotation angle was greater in male, experts and driver than female, nonexperts, and iron. X-factor was greater in male, experts, and driver than female, nonexperts, and iron. Male and experts showed greater backswing hip sway than female and nonexperts. Impact hip sway was greater in male and iron than female and driver. The differences were statistically significant (p<.05). 3. In velocity variables, Experts displayed higher impact hip rotation velocity than nonexperts. Impact shoulder rotation velocity was greater in male and iron than female and driver (p<.05).

• Food Science of Animal Resources
• /
• v.21 no.2
• /
• pp.126-132
• /
• 2001

This study was carried out to investigate the effect of ultrasonic treatment on physicochemical and sensory properties of cooked chicken meat. Moisture content of ultrasonic treated breast meat was higher than that of control, fat content of control of breast and leg meat were higher than that of ultrasonic treatment, and protein of control of breast meat was higher than that of ultrasonic treatment. Hunters L(lightness)-and a(redness)-value were not different between cooking methods, L-value of breast meat and a-value of leg meat were higher without regard to cooking method. Hunterb (yellowness)-value was not different among cooking chicken meats. Cooking yield was not different between cooking methods, pH of ultrasonic treated chicken meats were higher than that of control. Water holding capacity and salt soluble protein extractability of ultrasonic treated breast meat were greater than that of control. Water soluble protein extractability of ultrasonic treated leg meat was higher than that of control, and shear force value was not different between cooking methods. Hardness, cohesiveness and gumminess were not different between cooking methods and parts of muscle. Springiness of ultrasonic treated leg meat was greater than that of control and chewiness of breast meat was higher than that of leg meat. Aroma, texture, juiciness and overall acceptability were not different between cooking methods, taste of ultrasonic treated leg meat was higher than that of control. In addition, the sensory scores of parts of muscle were affected greater than that of cooking methods.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.2
• /
• pp.256-260
• /
• 2001

This study was carried out to investigate effect of ultrasonic treatment on the quality of frying chicken meat. Moisture content of ultrasonic treated leg meat was lowest to 59.7%, moisture content of breast meat was higher than leg meat and protein content of control was higher than ultrasonic treatment. Fat content of ultrasonic treatment was higher than control and leg meat was higher than breast meat. Hunter's L (lightness) and a (redness)-value was not different between frying methods, but L-value of breast meat and a-value of leg meat was higher than leg and breast meat, respectively. Hunter's b (yellowness)-value was not different among frying chicken meats. Frying loss of ultrasonic treatment was significantly lower than control, water holding capacity was higher than control. VBN content of ultrasonic treatment was comparatively higher than control, TBA number of ultrasonic treatment was highest to 0.78mg malonaldehyde/kg. Hardness, springiness and cohesiveness of frying chicken meat was not different between frying methods, but difference of chicken muscle parts were significantly showed. Chewiness was not different among frying chicken meats and shear force value of control breast meat was lowest to 1.9kg. In case of sensory score, aroma and taste of frying chicken meat were out different between frying methods, but texture, juiciness and palatability of ultrasonic treatment were higher than control and that of breast meat were higher than leg meat.

• Journal of the Korean Society of Physical Medicine
• /
• v.10 no.1
• /
• pp.99-105
• /
• 2015

PURPOSE: The purpose of this study was to investigate the differenceof GMFM evaluationcapacity according to the preparation and review times on the college students. METHODS: 58 subjects among physical therapymajor studentswere recruited. The group was constructed the fourgroupsbypreparation and review times. The firstgroup was less than 1hour, the second group wasmore than 1 hour ~ less than 2 hours, the third group was more than 2 hours ~ less than 3 hours, the fourth group was more than 3 hours that was preparation and reviewtimes. The students were performed GMFM evaluation capacity after they learned the normal motor development for 5 weeks and evaluation method. They continued the preparation and review learning about the lesson during 5 weeks. RESULTS: The group of more than 3 hours was the highest and next order was the group of more than 1 hour ~ less than 2 hours, group of less than 1hour on GMFM evaluation capacity. CONCLUSION: Preparation and review times improved the GMFM evaluation capacity of students. Therefore, Emphasizing the preparation and review of learning is proper way to increase the evaluation capacity. In addition, the professor should create the appropriate teaching strategies using preparation and review times to upgrade a learner's ability.

• The Korean Journal of Community Living Science
• /
• v.11 no.1
• /
• pp.1-8
• /
• 2000

The characteristics of rice-breads with wet-milling and dry-milling rice-flours were investigated. Rice-breads by wet-milling had a good fermentation than the breads by dry-milling. Also, the fermentation of mugwort rice-breads was lower than those. Rice-breads by dry-milling indicated the higher value in hardness and the lower value in springiness, cohesiveness and chewiness than rice-breads by wet-milling. Also, mugwort rice-breads was the higher value in hardness, springiness, chewiness and the lower value in cohesiveness than rice breads. The test of the sensory characteristics for rice-breads showed that moistness, springiness, chewiness was higher for rice-breads by wet-milling. The sensory characteristics of mugwort rice-breads were lower than those, of rice-breads except the chewiness. Overall quality of rice-breads by wet-milling was higher than that of rice-breads by dry-milling. The overall quality of mugwort rice breads was higher than that of rice-breads by wet-milling, but lower than that of rice-breads by dry-milling.

• Science of Emotion and Sensibility
• /
• v.27 no.2
• /
• pp.59-68
• /
• 2024

Researchers have examined how individuals' preferred ways of comparing achievements differ according to their mindset. However, studies investigating the concomitant impact of such differences on individuals' happiness are relatively scant. Using a variety of scenarios, the present study examined how fixed-mindset and growth-mindset individuals' different achievement-comparison styles (more than others, less than others, better than before, and worse than before) affected their subjective happiness. A total of 880 participants were recruited. Fixed-mindset individuals felt happy when they felt they achieved more than others and unhappy when they felt the opposite, but were not influenced significantly when their achievement was better or worse than before. Conversely, growth-mindset individuals felt happy when their achievement was better than before but unhappy when it was the opposite, without being influenced significantly by achieving more or less than others. This study examined mindset, achievement comparison, and subjective happiness comprehensively, which, to date, have only been examined independently.

• The Journal of the Korea Contents Association
• /
• v.9 no.11
• /
• pp.399-406
• /
• 2009

This research target students who are majoring in sports at junior colleges and it purpose lies in analyzing the differences in the perspectives towards sports related occupations following the individual characteristics of the students. First, when it comes to the difference of the interest in an organization, sophomore shows more difference than freshman and students who are more than 23 years old shows more difference than students who are 21 or 22 years old. Second, when it comes to the difference in economic incomes, sophomore shows more difference than freshman and students who are more than 23 years old shows more difference than students who are 19 or 20 years old. Third, when it comes to the difference in societal status, sophomore shows more difference than freshman. Fourth, when it comes to the difference in the sense of pride towards one's occupation, male students shows more difference than female students, freshman shows more difference than sophomore and students who are more than 23 years old shows more difference than students who are 21 or 22 years old and 19 or 20 years old. Fifth, when it comes to the difference in preference, male students shows more difference than female students. Sixth, when it comes to the rise of social position, there is no difference in sex, school year or age.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.2
• /
• pp.160-169
• /
• 2010

This study was conducted to examine the relationship between dietary habits and time spent watching TV and using internet, in elementary school children. The data were collected by a questionnaire survey of 712 elementary school children, within Gwangju and Jeonnam area. The SPSS 12.0/win program was used to analyze the 523 samples. Amount of TV-watching time was found to be related to the dietary habit score in the subjects. The children who watch TV "less than 1 hour/day" on weekdays had a better dietary habit score than those who watch TV "more than 1 hour" (p<0.0001). The children who watch TV "less than 2 hours/day" on weekends had a better dietary habit than the children who watch TV "more than 2 hours/day" (p<0.0001). The internet usage was also related to the dietary habit score in these children: those who use internet "less than 1 hour/day" on weekdays had a better dietary habit score than the children who use internet "more than 2 hours/day" (p<0.0001). The children who use internet "less than 2 hours/day" on weekends had a better dietary habit score than the children who use internet "more than 2 hours/day" (p<0.0001). These results indicate that the children tend to have a better diet when their TV and internet time is limited and thus healthy dietary behavior is negatively associated with a sedentary pattern of activity in elementary school children.

• Journal of the Korean Applied Science and Technology
• /
• v.5 no.2
• /
• pp.29-38
• /
• 1988

This study was done to determine the effect of antioxidants added perilla oil diet on the content of cholesterol, vitamin E, and lipid peroxide in serum and tissue of rats. Four groups of experimental diets, such none added perilla oil diet, ascorbic acid added perilla oil diet, vitamin E added perilla oil diet, EDTA added perilla oil diet were fed ad libitum to the 4 weeks white male rats of Sprague-Dawley strain. The results obtained are summarized as follow: 1) The body weight gain in all experimental diet groups was higher than the control gorup and EDTA added diet group was lower than the other experimental diet group, while food intake in vitamin E added diet group was the highest and vitamin C added diet group was the lowest in the control group. 2) Total cholesterol levels in serum of all experimental diet groups were lower than that of the control group and especially the level of total cholesterol in none added diet group and vitamin C added diet group were significantly lower than that of control group. 3) HDL-cholesterol levels of all experimental diet groups were lower than that of the control group and especially none added diet group was significantly lower than that of control group. 4) The activities of glutamic oxaloacetic transaminase (GOT) in serum of all experimental diet group except EDTA added diet group were higher than that of the control group and especially none added diet group was significanly higher than that of the control group. The activites of glutamic pyruvic transaminase (GPT) in serum of all experimental diet groups except vitamin C added group were higher than that of control group. 5) Vitamin E levels in serum of none added diet group and vitamin C added diet group were lower than that of the control group and vitamin E added diet group and EDTA added diet group were higher than that of the control group. 6) Vitamin E levels in liver of all experimental diet groups were higher than that of control group and especially none added diet group and vitamin E added diet group were significantly higher than that of the control group. 7) Lipid peroxide in serum of all experimental diet group were lower than that of control group and especially EDTA added diet group. 8) Lipid peroxide in liver and spleen of all experimental diet groups were higher than that of the control group and lipid peroxide in kidney of all experimental diet groups except EDTA added diet group were higher than that of the control group. Four these results, as vitamin C, vitamin E and EDTA added diets have an effect to lipid peroxide by antioxidants, it could be suggested that perilla oil diet has required to add antioxidant because it has not sufficient vitamin E for antioxidant and intake and overtake level of perilla oil diet should be studied to go ahead.

• The Journal of Korean Medicine
• /
• v.25 no.4
• /
• pp.180-187
• /
• 2004

Objective : This study was undertaken for discovering the characteristics of sleep in ordinary symptoms based on the Sasang Constitution. The result of this study could be helpful to understand and to identify patients such as Taeumin, Soyangin Soeumin or Taeyangin. Methods : There were 1,229 patients (529 men), who answered the questionnaire about their ordinary sleeping patterns. They were diagnosed, including their clinical Sasang Constitution, by the Sasang Constitution specialist at Bundang Oriental Hospital of Dongguk University. By applying the multinomial and binary logistic regression analysis to those collected materials, we can measure the characteristics and the influence of ordinary sleeping patterns to the dependent variable (Sasang Constitution). Results : In order of the item's influence that had decided one's constitution, between Taeumin and Soeumin, Taeumin snored frequently or well more than Soeumin, Soeumin had more dreams and more sleeping times than Taeumin, and Taeumin struggled frequently or well more than Soeumin. Between Soyangin and Soeumin, Soeumin dreams more frequently than Soyangin, Soyangin snored frequently or well more than Soeumin, and Soeumin has more sleeping times than Taeumin. Between Taeumin and Soyangin, Taeumin snored frequently or well more than Soyangin. Between Taeyangin and a group of the other constitutions, Taeyangin felt unwell after sleeping more than the other constitutions, the other constitutions awaked frequently more than Taeyangin during sleeping. Conclusion : This study will be used for identifying patients as Taeumin, Soyangin, Soeumin or Taeyangin by contrast with each other.