• Sleep Medicine and Psychophysiology
• /
• v.25 no.2
• /
• pp.74-81
• /
• 2018

Objectives: Insomnia is one of the major concerns in the elderly population. Cognitive behavioral treatment for insomnia is the first line treatment option, but there are some limitations including time and cost burdens and the requirement for sufficient cognitive resources to obtain a proper treatment effect. The Brief intervention for insomnia (BII) is a treatment that focuses on behavioral aspects of insomnia in primary care practices. The purpose of this study was to evaluate the effects of BII in community-dwelling older adults. Methods: A total of 47 older adults with insomnia were enrolled from community centers between May 2016 and January 2018. They participated in the BII program for three weeks. We gathered sleep-related participant information with using the Pittsburgh sleep quality index (PSQI), the Sleep hygiene index, and a sleep diary. Clinical efficacy was evaluated by comparing total sleep time (TST), sleep latency (SL), waking after sleep onset (WASO), and sleep efficiency (SE) before and after the treatment. Results: There was significant improvement in sleep-related features after BII. Global score and sleep quality from the PSQI, freshness, and WASO from the sleep diary showed statistically significant improvement. Conclusion: We found BII showed positive clinical efficacy in community dwelling older adults, especially from the perspective of subjective sleep quality and WASO. This finding implies that BII can be effectively applied for the managment of elderly insomnia patients in a community setting.

• Korean Journal of Ecology and Environment
• /
• v.54 no.4
• /
• pp.346-362
• /
• 2021

A sediment control dam is an artificial structure built to prolong sedimentation in the main dam by reducing the inflow of suspended solids. These dams can affect changes in dissolved organic matter (DOM) in the water body by changing the river flow regime. The main DOM component for Yeongju Dam sediment control of the Naeseongcheon River was analyzed through 3D excitation-emission matrix (EEM) and parallel factor (PARAFAC) analyses. As a result, four humic-like components (C1~C3, C5), and three proteins, tryptophan-like components (C2, C6~C7) were detected. Among DOM components, humic-like components (autochthonous: C1, allochthonous: C2~C3) were found to be dominant during the sampling period. The total amount of DOM components and the composition ratio of each component did not show a difference for each depth according to the amount of available light (100%, 12%, and 1%). Throughout the study period, the allochthonous organic matter was continuously decomposing and converting into autochthonous organic matter; the DOM indices (fluorescence index, humification index, and freshness index) indicated the dominance of autochthonous organic matter in the river. Considering the relative abundance of cyanobacteria and that the number of bacteria cells and rotifers increased as autochthonous organic matter increased, it was suggested that the algal bloom and consequent activation of the microbial food web was affected by the composition of DOM in the water body. Research on DOM characteristics is important not only for water quality management but also for understanding the cycling of matter through microbial food web activity.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.36 no.1
• /
• pp.80-89
• /
• 2008

Generally, trees lining the streets are the most easily accessible green areas in the city and constitute the smallest basic unit in the formation of the urban linear green axis. This study attempts to interpret issues related to city trees from a comprehensive and relational viewpoint. The site of this study is Central Park Street in front of Incheon Metropolitan City Hall. This street is representative of those in Incheon City. This study is an inter-relational interpretation of issues by measuring the vitality of these trees. The following are results of this study: First, the vitality of city trees is higher in those trees growing in natural ground than those growing in plant gratings. This observation can lead to budget savings and increased natural areas in the city. Also, if planter and multi-layering planting methods are introduced where damage to trees is predicted, variation to urban landscape can be achieved while linking to reinforced rearing foundation of street-side trees. Second, there is need for a holistic approach to caring for street-side trees regarding the damage caused by drastic pruning and strong street lights. The typical functions of these trees, like supplying freshness in summer, absorbing solar radiation, and controlling the urban micro-climate are closely related to the vitality of the trees. Accordingly, the function and ecology should be understood holistically, not separately. In this aspect, the functional and ecological use of the multi-layering planting method is effective in protecting pedestrians from vehicles as well. Third, the fallen leaves of monotonous rows of trees have different ecological and functional effects. Not only is the index of greenness in the urban setting increased, but there are also aesthetic and symbolic effects. Fourth, in spite of being the street along which Incheon Metropolitan City Hall, major administrative buildings and Central Park are located, this street does not have its own special identity to discriminate it from other streets. It fulfills only functional criteria based on uniformity. If there is no paradigm shift from today's street system based on vehicles, the role of landscape architecture will be very passive in regards to street-side trees, the minimum unit of urban green. Fifth, on this particular street, many trees were planted in December, which reflects a deficiency of short and long-term strategy, like a street-tree master plan. In this aspect, we still lack a mature culture concerning these trees as a basic unit in urban greenery. Furthermore, there needs to be cultural introspection concerning present administrative practices.

• Korean Journal of Food Science and Technology
• /
• v.31 no.2
• /
• pp.441-447
• /
• 1999

Changes in flavor characteristics of roasted coffee in 6 package models during storage were investigated by GC/MS analysis and sensory evaluation to establish the criteria of the shelf-life of the roasted coffee in three flavor quality-'fresh', 'satisfying' and 'minimally acceptable' levels. In direct headspace method of GC/MS, 47 volatile compounds were analyzed and the light volatile compounds were reduced sharply at initial stage of storage and faster in the package with air. The correlation between % retention of 2,3-butanedione and overall aroma of roasted coffee showed good linear-relation, of which correlation coefficient (R) were from 0.999 to 0.904 depending on package models, indicating that 2,3-butanedione would be an index chemical for evaluating the freshness of roasted coffee. In sensory evaluation of 6 package models during storage, roasted whole beans (RB) and roasted and ground (RG) coffee in air-package were preserved in 'fresh quality' for $0.5{\sim}1$ week, 'satisfying quality' for $2{\sim}3$ weeks and 'minimally acceptable quality' for 12 weeks, while roasted whole beans in valve-package and roasted and ground coffees in vacuum-package, nitrogen-package and oxygen absorbent-package were preserved in 'fresh quality' for $2{\sim}4$ weeks, 'satisfying quality' for $12{\sim}24$ weeks and 'minimally acceptable quality' for 52 weeks. The oxygen absorbent-package was slightly less effective than other three methods.

• Food Science and Preservation
• /
• v.8 no.1
• /
• pp.47-53
• /
• 2001

In order to investigate the effect of two type of ceramic film(15% SiO$_2$ incorporated LDPE, 10% zeolite incorporated LDPE), perforated film and LDPE film on freshness of shiitake mushroom, weight loss, surface color and marketability of mushroom were measured during MA storage at 5 $\^{C}$ and 20$\^{C}$. The effect of packaging films on weight loss and marketability index of shiitake mushroom at 20$\^{C}$ was negligible due to its rapid physiological changes. However, the effect of packaging films on surface color of shiitake mushroom was significant at 20$\^{C}$ storage, but not at 5$\^{C}$ storage. During MA storage of shiitake mushroon, discoloration were reduced effectively by ceramic films and weight loss were by LDPE film, but they had little difference between packaging 51ms. However, there were significant differences among the packaging films in marketability of mushroom induced by water vapor inside package and accelerate its spoilage and browning. Ceramic film(15% SiO$_2$ incorporated LDPE) showed best result to maintain marketability of shiitake mushroom and zeolite incorporated film, perforated film, LDPE film in order.

• Korean Journal of Food Science and Technology
• /
• v.17 no.5
• /
• pp.331-335
• /
• 1985

Series of study were conducted to develop a method for longterm storage of chest-nut with preserving it's taste and freshness. Experiments were carried out with Korean chest-nut (Castanea crenata var. Okkwang) sealed in polyethylene (P.E) film stored under the ambient and low temperature. Summarized results are as follow: After the harvest, $CO_2$ produced by chest-nut at the early storage was increased with temperature increase. Q10 mg/kg/day, the temperature index of $CO_2$production, by chest-nut ranged 2.4-2.7. It was available to store chest-nut in good condition with 8-15% total loss upto the following may at the ambient temperature sealed in 0.03 mm P.E. film, and upto the following july at the low temperature if sealed in 0.03 or 0.05 mm P.E. film. Throughout the period from one month after the innitiation upto the end of the storage, the rate of $CO_2$and $O_2$ was maintained near the optimum condition for the CA storage of chest-nut. The taste of chest-nut was improved during the storage due to increased reducing-sugar and decreased wate soluble tannin. However, the taste become bitter and unacceptable from the early stage of the storage when used the thicker P.E. film (than above mentioned) for the sealing.

• Korean journal of food and cookery science
• /
• v.26 no.2
• /
• pp.220-228
• /
• 2010

This study was designed to examine the effectiveness of an unused tunnel as a rice storage place. The physicochemical changes of rice grains were investigated during 8-months of storage in the tunnel located at Kyungnam province, Korea. Two kinds of tunnel stored rices, NP(rice grown with no pesticides) and LP(rice grown with less pesticides) were compared with $5^{\circ}C$ stored rice as a control. The peroxidase activities, as an index of freshness of rice grains, gradually decreased and NP appeared to be fresher than LP. Whiteness, grain wholeness, and chalkyness were less desirable for the tunnel stored rice than the control, with no significant difference of physicochemical properties, including the broken, damaged, colored rice, and contents of moisture, protein, and amylose. Palatability dropped below 70 in all three groups at later phase. The sensory evaluation showed that overall preference was slightly higher for the control but not significantly different from the other two groups. From all the evidences shown, unused tunnels may be an effective place for a long-term rice storage, since the average temperature inside the tunnel was maintained very constantly around $14.3^{\circ}C$ and relative humidity was optimal for rice storage, especially during spring and summer seasons.

• Journal of Nutrition and Health
• /
• v.50 no.2
• /
• pp.133-141
• /
• 2017

Purpose: The objective of this study was to examine the association of temperature-fluctuation with freshness quality in various foods. Methods: We investigated the effects of storage conditions on antioxidant activities of cherries and romaine lettuce during storage at $0.7{\pm}0.6^{\circ}C$, $1.2{\pm}1.4^{\circ}C$, and $1.6{\pm}2.8^{\circ}C$. Cherries and romaine lettuce were stored for a period of 9 days and 7 days, respectively. We also analyzed the effects of storage conditions on fresh quality of beef and salmon during storage at $-0.3{\pm}0.8^{\circ}C$, $-0.6{\pm}2.3^{\circ}C$, and $-1.5{\pm}4.4^{\circ}C$. Both of them were stored for a period of 14 days. Results: The amount of water loss was highest in beef, and the microbial count was also the highest at $-1.5{\pm}4.4^{\circ}C$. In the case of salmon, there was no difference in water loss according to storage, and TBA value was significantly increased at $-1.5{\pm}4.4^{\circ}C$. Moisture retention was the highest at $0.7{\pm}0.6^{\circ}C$ in both romaine lettuce and cherry samples. The contents of polyphenol and flavonoid were significantly higher in cherries, and content of polyphenols in romaine lettuce was significantly higher at $0.7{\pm}0.6^{\circ}C$ (p < 0.05). DPPH activity decreased in the order of $0.7{\pm}0.6^{\circ}C$ > $1.2{\pm}1.4^{\circ}C$ > $1.6{\pm}2.8^{\circ}C$ over 7 days. Conclusion: The results indicate that temperature-fluctuation may affect qualities of foods stored in a refrigerator.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.25 no.3
• /
• pp.189-196
• /
• 1992

To know the extension effect of storage temperature on the pre-rigor period of plaice, Paratichthys olivaceus muscle, the relationship between early changes after death and temperature dependency was studied. Killed plaices instantly with spiking at the brain were stored at $-3^{\circ}C,\;0^{\circ}C,\;5^{\circ}C\;and\;10^{\circ}$ used in studying the changes in rigor Index, ATP and its related compounds, lactate contents and K-value. The most shortest onset time of rigor-mortis and full rigor was revealed in the sample stored at $-3^{\circ}C$ among the all samples, where rigor-mortis began at 4hrs after spiking and maximum tension was attained after 28hrs. However, in case of fresh plaice muscle stored at $10^{\circ}C$, the onset of rigor-mortis and full rigor were retarded to 14hrs and 52hrs after spiking. ATP in sample stored at $5^{\circ}C\;and\;10^{\circ}C$ were decomposed slowly than sample at $0^{\circ}C\;-3^{\circ}C $ and within 35hrs storage. The fastest rate and the maximum content of lactate accumulation were showed in sample stored at $-3^{\circ}$ among the all samples. The correlation coefficient(r) between the rate of rigor mortis and ATP breakdown, rigor mortis and lactate accumulation, and ATP breakdown and lactate accumulation were -0.981946, 0.965044, and -0.964728, respectively. Freshness of $-3^{\circ}C$ stored samples was maintained for the longest time compared with other stored samples. The times reached around $20\%$ of K-value were 240hrs for samples stored at $-3^{\circ}C,\;96hrs\;for\;0^{\circ}C\;samples,\;71hrs\;for\;5^{\circ}C\;samples,\;and\;22hrs\;for\;10^{\circ}C$ samples. Samples stored at $-3^{\circ}C,\;and\;0^{\circ}C$ were showed higher temperature dependency on rate of rigor-mortis, ATP breakdown, and lactate accumulation than $5^{\circ}C\;and\;10^{\circ}C$ stored samples, but those samples have a lower temperature dependency on K-value.

• Journal of Mushroom
• /
• v.19 no.3
• /
• pp.234-245
• /
• 2021

To extend the shelf life of king oyster mushrooms for export, we investigated the impacts of mushroom quality grade, fruiting body trimming, and packaging method (tray container sealed packaging vs string-tied OPP bag packaging). Quality is divided into two grades: 1^st grade, which is mushrooms adapted by lowering the cultivation temperature to 9~11℃, and 2^nd grade, mushrooms held at 13~15℃ prior to harvest. Using selected 1^st and 2^nd grade mushrooms, 3 treatments were carried out to assess effects of trimming and packaging method. Test groups included 1) trimming plus string-tied OPP bag packaging (Cut & OPP), 2) no trimming plus string-tied OPP bag packaging (Uncut & OPP), and 3) trimming plus tray container sealing packaging (Cut & Tray). Gas composition inside the packaging, changes in quality factors, and sensory evaluation for fresh quality were performed over 42 days of 0℃ storage. Overall freshness was best maintained in the following order: Cut & Tray > Cut & OPP > Uncut & OPP for both 1^st and 2^nd grade mushrooms. The shelf-life of 1st grade mushrooms was about 30 days for Cut & Tray, 28 days for Cut & OPP, and 21 days for Uncut & OPP. The shelf-life of 2^nd grade mushrooms was about 22 days for Cut & Tray, 17 ays for Cut & OPP, and 14 days for Uncut & OPP. Factors affecting fresh mushroom quality included browning of cap and stalk, and mushroom decay index. Browning of the lower part of the stalk, with related color change as noted in a^* and b^* values were the main factors indicating quality deterioration of king oyster mushrooms.