• Journal of International Academy of Physical Therapy Research
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• v.1 no.2
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• pp.185-191
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• 2010

Background: This study investigated effective posture for gluteus medius rehabilitation training and effects of isometric muscle activity by electrophysiology through EMG while performing dynamic isotonic behavior of weight placed differently on upper limbs. Method: 16 healthy male subjects 20 to 29 years of age volunteered for the study. Lateral stabilizer right gluteus medius activity was assessed using EMG while the right lower extremity maintains single limb support, and the left upper extremity elevation movement maintains 5 seconds without load, 1RM to 1 repetition, 5RM to 5 times, 10RM to 10 times, 5RM and 10RM maintain 5sec. Results: Comparison of the mean value of EMG data showed a statistically more significant difference in upper extremity elevation movement on opposite upper extremity added weight than one that was not added on a single limb weight bearing posture(p>.05). Weight supported side gluteus medius activity for 1RM, 5RM, 10RM weight difference and movement repetition did not differ(p>.05). Comparison in maximum value showed statistically significant differences in not adding weight on upper limb elevation exercise and 1RM, 5RM, 10RM repeated behavior. Elevation behavior and repetition appeared over 70% of MVIC. Conclusion: Unilateral weight bearing stance added weight in the opposite upper limb elevation movement was an indirect exercise to effectively stimulate gluteus medius activity. Applying various added weight will have effective exercise on the early stages of rehabilitation because activity gluteus medius did not differ through added weight.

• The Korean Journal of Food And Nutrition
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• v.36 no.4
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• pp.321-326
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• 2023

Noodles were manufactured using chickpea powder to evaluate quality characteristics. Compared to noodles made of wheat flour, noodles made with chickpea powder showed higher contents of protein, lipids, ash, and dietary fiber. Among noodle cooking characteristics, weight, moisture absorption rates, volume, and turbidity decreased significantly as the added amount of chickpea powder increased. Comparisons made of the color of noodles with raw noodles after cooking showed that the brightness (L value) of raw noodles tended to decrease as more chickpea powder was added after cooking, and levels of red (a value) and levels of yellow (b value) tended to increase as more chickpea powder was added after cooking. The texture of noodles with added chickpea powder tended to increase as more chickpea powder was added, such as hardness, springiness, gumminess, cohesiveness, and chewiness.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.860-865
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• 2010

This study was conducted to evaluate the baking characteristics of yellow layer cake containing chlorella powder. Chlorella at concentrations of 0, 4, 8, 12, and 16%(w/w) wheat powder were added, after which we evaluated the baking characteristics, physical properties, and sensory properties of the resulting cakes. Regarding the weight and volume of the cakes, the treatment groups were similar. However, control showed a high hardness value while 16% chlorella added cake showed a significantly low value. The 4% and 8% chlorella added groups maintained their structural condition while the 12% and 16% chlorella added groups were softer depending on the protein content of the flour, Lightness(L value) and yellowness(b value) of the cake crumbs became lower depending on the concentration of chlorella, whereas redness(a value) decreased. In the sensory test, the acceptability scores of the 12% and 16% chlorella added groups were lower compared to control while the 4% and 8% chlorella added groups had higher scores. Therefore, chlorella powder added yellow layer cake exhibited more functionality as well as higher quality.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.06a
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• pp.157-158
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• 2020

In order to calculate construction costs properly, it is necessary to add the weight that reflects different worksite conditions. The implementation of the weight, however, is difficult because it is impossible to determine whether wight should be added in basic work or whether weight values are overlapped. Special worksite conditions further complicate the matter. Furthermore, overlapping implementation of weight values result in overestimation of construction costs. The current study clearly analyzed the weight value items in the current construction cost calculation standards, and analyzed the weight value items included under the basic productivity category to propose an improvement of weight standards. Basically, the estimating standards provide 140 weight value items, with different levels of weight given to each item. Among 1,333 items in the estimating standards, 140 include weight values. Some items have two types of weight values.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.56 no.2
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• pp.107-112
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• 2011

Oat flour was purchased and investigated for quality characteristics of oat bread. Antioxidant and flour pasting properties of oat flour, and water content, weight, volume, Hunter color value, texture of bread were measured. DPPH radical scavenging capacity (%) of oat extract was 68.49%. Pasting temperature of oat flour ranged between $66.60^{\circ}C$ and $70.93^{\circ}C$. Flour pasting properties of sample added with 10 and 30% oat flour was shown similar results compared with wheat flour. Final viscosity of sample was increased by adding concentration of oat flour (up to 311.65 RVA). Water content (%) of bread was shown increasing trend by adding oat flour. Weight of bread loaf with 100% oat flour was shown higher score than other samples. Volume of loaf by adding oat flour of 10, 30, and 50 % ratio was 550, 450, and 388 mL, respectively. The Hunter color $L^*$ values of bread by adding oat flour was dark compared with wheat bread. Color value of bread added 10% oat flour was similar results with $L^*$ values of bread with wheat flour. The bread added with 20 and 30% oat flours had the higher hardness, gumminess, and chewiness compared with other samples. Cohesiveness of the bread with wheat flour showed higher than that of bread added with oat flour and increased by storage period. The growth of total viable cell was inhibited depending on the concentration of oat flour during storage.

• Textile Coloration and Finishing
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• v.4 no.3
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• pp.65-73
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• 1992

To control the hydrolysis rate of PET fabric with NaOH, HCl and $CH_3$COOH(HAc), as regulating reagent, were added to the 0.5 M NaOH solution. The concentrations of acids in 0.5 M NaOH were varied. PET fabrics were treated with aqueous solutions of acids in 0.5 M NaOH under different conditions. The weight loss of PET fabric, the rate of hydrolysis, the apparent activation energy (E$_{\alpha}$), the handle value, the etched surface of treated PET fabric, and the effect of salts such as NaCl, $CH_3$COONa(NaAc), and NH$_4$Cl on the weight loss were discussed. Acids in the aqueous 0.5 M NaOH solution decreased the weight loss of PET fabric bacause of neutralization of OH- and the weight loss of PET fabrics treated with corresponding concentration of aqueous NaOH solution to the concentrations of the aqueous solutions of acids in 0.5 M NaOH was lower than that of PET fabrics treated with aqueous solutions of acids in 0.5 M NaOH. The addition of NaCl to aqueous NaOH solution accelerated the reaction of OH- with PET greatly, the addition of NaAc increased the weight loss slightly, but the addition of NH$_4$Cl decreased the weight loss. It was thought that the very remarkable result that NaCl in aqueous NaOH solution promoted the hydrolysis of PET with NaOH would contribute to the conservation of energy and NaOH in the weight loss finishing process of PET fabric. The etched surface and the handle value of treated PET fabric were independent of the difference in the kinds of acids and salts added.nd salts added.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.3
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• pp.321-331
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• 2017

This study investigated the quality of noodles added with Moringa oleifera leaf powder. Noodles were prepared at ratios of 0% (control), 2%, 4%, 6%, and 8% (w/w) Moringa oleifera leaf powder based on flour weight. Land a value of uncooked noodles decreased while b value increased (p<0.001) with the addition of Moringa oleifera leaf powder. Further, L and a value of the cooked noodles decreased while b value increased (p<0.001). Weight, volume, and water absorption of cooked noodles increased with increasing addition of Moringa oleifera leaf powder (p<0.001). pH value of soups decreased while turbidity of soups increased (p<0.001) as amount Moringa oleifera leaf powder increased. Hardness (p<0.001), cohesiveness (p<0.001), chewiness (p<0.001), and adhesiveness (p<0.05) increased significantly while springiness decreased (p<0.01) with increasing addition of Moringa oliefera leaf powder. Total polyphenol content, total flavonoid content, and DPPH free radical scavenging activity increased with increasing addition of Moringa oleifera leaf powder (p<0.001). Noodle prepared with 4% Moringa oleifera leaf powder was the most preferred in terms of overall preference.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.380-388
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• 2016

This study investigated the quality characteristics of waffles added with coconut powder. Coconut powder was substituted into waffles at 0, 5, 10, 15, 20, and 25% weight amounts based on the total weight of wheat flour. The viscosity of batter tended to increase as the ratio of coconut powder increased whereas the measures of spreadability were not significantly changed. Baking loss rates tended to increase as the ratio of coconut powder increased while moisture contents were not significantly changed. The L-value and b-values decreased gradually while a-value increased. Among the textural characteristics hardness, springiness, chewiness, and gumminess tended to increase in proportion to the amount of coconut powder while cohesiveness and resilience were not significantly changed. The results of the sensory evaluation show that waffles made with 20% coconut powder were the most preferable in appearance, flavor, taste, texture, and overall acceptability.

• KIEAE Journal
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• v.7 no.6
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• pp.23-28
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• 2007

Limited fossil fuels and unstable energy supply are considered as one of the critical problems in architecture requiring large amounts of energy. In order to this challenge, environment-friendly architecture design is required. Clear data should be prepared to apply solar energy to architecture aggressively and properly. This study used FS statistical analysis data regarding average daily solar radiation of Seoul observed over 20 years to find out standard year and standard daily solar radiation. This study also aims to compare and evaluate an appropriate method of selecting a standard year which is too close to measurement value through comparison and analysis with daily solar radiation acquired by applying overseas researchers' suggesting weight factor. As a result, the data nearest to measurement value of daily solar radiation was UK CIBSE TRY(TYPE 2) displaying 0.100in t-statistic index. For UK CIBSE TRY(TYPE 2), weight factor was applied to three climatic elements except relative humidity. TYPE 1 and TYPE 3 recorded 0.343 and 0.367, respectively, showing higher record of t-statistic than TYPE 2. TYPE 1 was calculated through FS statistical value of single data about daily solar radiation with other climatic elements excluded. For TYPE 3, relative humidity was added to TYPE 2. In particular, since TYPE 2 was closer to the measurement value compared to the others, it is necessary to consider relationship with other climate elements if other climate elements are added.

• Journal of the Korean Society of Food Culture
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• v.28 no.4
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• pp.386-391
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• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.