• Journal of Korean Academy of Nursing
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• v.42 no.7
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• pp.947-956
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• 2012

Purpose: To investigate the effect of progressive resistance training (PRT) on body composition, physical fitness, quality of life, lipid and nutritional profile of patients on hemodialysis (HD). Methods: A non equivalent comparison group pretest and posttest design study was used with 40 participants who were randomly assigned to the exercise group (20 participants) and the comparison group (20 participants). The exercise group received PRT for 30 minutes per session, 3 sessions a week, for 12 weeks, while the comparison group received usual care. The PRT consisted of upper and lower body exercises using elastic bands and sandbags. Outcome measures evaluated were: body composition, physical fitness, quality of life, and lipid profile. Results: Skeletal muscle mass, grip, leg muscle strength, and quality of life all improved significantly in the exercise group. Body fat rate, total cholesterol and triglyceride rate decreased significantly in the exercise group. Conclusion: These results suggest that PRT improves body composition, physical fitness, quality of life, and lipid profile of patients on HD. PRT using elastic bands and sandbags can be utilized as part of a regular care plan for these patients.

• Asian-Australasian Journal of Animal Sciences
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• v.22 no.12
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• pp.1718-1734
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• 2009

The aim of this review is to address some characteristics that influence meat quality. Genetic groups, nutrition, finishing systems and gender are the major factors that change carcass characteristics, chemical composition and fatty acid profile. Genetic groups that have zebu genes in their composition show higher hot carcass dressing than genetic groups without zebu genes. Genetic groups that have European breeds in their composition have higher marbling scores. On the other hand, genetic groups that have zebu breeds show low marbling scores. Bulls finished in feedlots present higher final weight than steers, cull cows and heifers. Fat thickness is one of the principal parameters that are affected by different gender. Cull cows (4.72 mm) and heifers (4.00 mm) present higher values than bulls (1.75 mm) and steers (2.81 mm). The major effects observed by different systems of termination are fat thickness and marbling. Crude protein presents variation due to nutrition. Nutrition influences variation of fatty acid profile. Genetic groups also influence fatty acid profile. Genetic groups that have zebu genes in their composition show high percentage of PUFA. The major class of fatty acids that is changed with nutrition is PUFA. The better ratios of PUFA/SFA and n-6/n-3 are found in Longissimus muscle of animals finished in pasture systems.

• Korean Journal of Metals and Materials
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• v.48 no.8
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• pp.775-779
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• 2010

Functionally graded materials (FGM) of PSZ/NiCrAlY on Inconel substrate were fabricated by detonation gun spraying method. A thick ceramic layer generally has a high thermal barrier effect however, because failure often occurs, the use of an FGM layer gives an advantage in thermal property. During the thermal shock test, micro fracture processes were detected by the AE method. Also, the thermal shock test was performed for NFGM, FGM and the changed FGM in the layered composition profile. It was found through AE testing and the observation of fracture surface that FGM was superior to NFGM in thermal shock properties. The linear or metal-rich type FGM in composition profile had the best resisting property among the FGM. It was found that the controlled composition profile of the graded layers had better thermal properties.

• Economic and Environmental Geology
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• v.26 no.1
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• pp.29-40
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• 1993

Several vermiculite deposits occur as the alteration product from phlogopite in ultramafic rock, in the Hongseong and Cheongyang area, South Korea. Some quarries show well-defined weathering profile. Samples collected from those quarries were examined by XRD and chemistry to define a vertical variations in mineralogy and chemistry of the weathering profile developed on ultramafic rocks. The analysis by X-ray diffractometry showed that mineral compositions changed continuously as depth of profile increasing, the vermiculite-the phlogopite/vermiculite interstratified-the phlogopite. Chemical analysis of bulk samples in altered zone revealed that regardless of composition and kinds of mineral in the rock, there are significant increase of MgO, CaO and $H_2O$, and decrease of K as depth of profile decrease reflecting the characteristics in vermiculitization. Also, there was a tendency that weathering indicies of each sample horizon change gradually with increasing depth. This tendency can be explained as variations of degree of vermiculitization. The regular changes of mineralogical and chemical composition in vertical profile suggest that weathering is the most important process in vermiculitization in this area.

• Journal of Welding and Joining
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• v.14 no.6
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• pp.93-100
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• 1996

Effect of a flux composition on weld metal toughness in submerged arc welding with 60kgf/$\textrm{mm}^2$ grade C-Mo type wires was investigated and interpreted in terms of weld metal microstructure and hardenability. Flux workability was also studied by characterizing a weld bead profile. Compared to other weld metals, .weld metal used alumina basic flux with nickel showed lowest oxygen content, highest hardenability and the most acicular ferrite. The highest impact toughness of that weld metal, however, was attributed to the tough matrix due to the nickel rather than to the larger amount of acicular ferrite. Manganese silicate flux had better workability than alumina basic flux, showing broader welding conditions resulting in a depth-to-width ratio of 0.5. The composition of oxides in the weld metal was dependent on the flux composition, showing MnO-SiO$_2$-TiO in manganese silicate flux and MnO-SiO$_2$-Al$_2$O$_3$-TiO in alumina basic flux. MnO-SiO$_2$composition in both oxides was similar to a tephroite.

• Journal of Korean Medicine for Obesity Research
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• v.9 no.2
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• pp.1-10
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• 2009

Objectives This study was performed to find out the effects of obesity educational program on blood lipid profile and body composition on overweight elementary school students. Methods Twenty-five overweight elementary school students were recruited in 2009. Pilates exercise(9 times, twice per week), two smile theraphie, and nutrition consults were underwent for two months. Anthropometry, bioelectrical impedance analysis, and blood test have been done before and after the program. Result There were significant changes in height, weight, waist circumference, body mass index, and percent body fat after the program. Conclusion The obesity educational program which were consisted of pilates exercise, smile theraphies, and nutrition consults had effects on overweight elementary school students' losing weight and improving lipid profile.

• Journal of Korean Association for Spatial Structures
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• v.16 no.1
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• pp.73-84
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• 2016

This study analyzes the four composition elements : profile, anchorage and connection, material and member rigidity, stability, as the main composition design elements of flexure structure systems, in order to explore possibilities for more various structure designs in architectures with flexure structure system. It also examines typical design methods that use the mentioned four composition elements. At the results, this research presents an understanding of the differences between funicular shape and non-funicular shape and mechanical features of the shapes in the profile element, regarding to the ratio of rise height to span length(f/l). Also, the typical design methods are presented for the designable usages of the hinge joints and the fix joints, and for the applications of member rigidity expressed by the index of the ratio of member depth to span length(d/l). And it was presented that connection styles, addition of brace members, placement of shear walls are the main design methods in the stability element. This data would be useful to architectural designs concerning integrated design with structures.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.15-20
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• 2000

The effects of dietary chitosan on lipid oxidation, fatty acid composition and blood profile of porks were investigated. A total 24 pigs(55$\pm$5kg) were fed a control diet (a commercial diet) or chitosan-supplemented diets (T1; 0.2% chitosan, T2; 0.4% chitosan, T3; 0.6% chitosan) for 6 weeks. After six weeks, pigs were slaughtered and bellies were collected from each treatment group. Samples were stored at 0$\pm$1$^{\circ}C$ for 14 days. The thiobarbituric acid reaction substance(TBARS) values of all the treatments increased until 7 days of storage. The fatty acid and crude fat composition of all the treatments were not changed during storage significantly. The total cholesterol and triglyceride in blood chemistry tend to lower chitosan supplemented groups then control group.

• Proceedings of the Korean Information Science Society Conference
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• 2003.10a
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• pp.127-129
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• 2003

시멘틱 웹 서비스의 최종적인 목표는 네트웍으로 연결된 프로그램들과 장치들이 사람의 명령 없이 긴밀하게 상호작용 하는 것이다. 시멘틱 웹은 정보의 의미를 알 수 있는 프레임워크를 연구하였는데, 이는 인공지능을 기반으로 하는 RDF. RDFS, DAML+OIL, OWL등의 언어를 기반으로 하여 연구되었다 시멘틱 웹 커뮤니티에서는 웹의 정보 뿐 아니라 서비스에도 정확한 의미를 부여하기 위해서 DAML+OIL 온톨로지 기반의 새로운 기술인 DAML-S 온톨로지 기술을 제안하였다. DAML-S는 Service. Service Profile. Service Model. Service Grounding의 4개의 상위 온톨로지로 구성되는데, 특히 Service Profile, Service Model 온톨로지와 인스턴스를 이용하여 사용자의 요구에 적합한 서비스 검색과 Composition01 가능하다. 사용자의 요구가 atomic 서비스가 아닌 여러 atomic 서비스들을 함께 이용해야 하는 경우에는 시멘틱 웹 서비스 검색 시스템 외에 추가적인 웹 서비스 Composer가 필요하게 된다. 본 논문에서는 사용자의 요구로부터 필요한 웹 서비스 chain을 구성함에 있어서 사람이 개입하지 않는 STRIPS 타입의 자동 웹 서비스 Composer를 제안한다.

• Food Science of Animal Resources
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• v.44 no.3
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• pp.635-650
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• 2024

In this study, we analyzed the physicochemical and sensory properties of black goat jerky marinated with various spices (non-spice, control; rosemary, RO; basil, BA; ginger, GI; turmeric, TU; and garlic, GA). The physicochemical properties of black goat jerky analyzed were pH, water holding capacity, color, cooking yield, shear force, and fatty acid composition. The sensory characteristics were analyzed through the aroma profile (electronic nose), taste profile (electronic tongue), and sensory evaluation. The pH and water holding capacity of the GI showed higher values than the other samples. GI and GA showed similar values of CIE L^* and CIE a^* to that of the control. The shear force of the GI and TU was significantly lower than that of other samples (p<0.05). Regarding fatty acid composition, GI showed high unsaturated and low saturated fatty acid contents compared with that of the other samples except for RO (p<0.05). In the aroma profile, the peak area of hexanal, which is responsible for a faintly rancid odor, was lower in all treatment groups than in the control. In the taste profile, the umami of spice samples was higher than that of the control, and among the samples, GI had the highest score. In the sensory evaluation, the GI sample showed significantly higher scores than the control in terms of flavor, aroma, goaty flavor, and overall acceptability (p<0.05). Therefore, marinating black goat jerky with ginger powder enhanced the overall flavor and reduced the goat odor.