• Title/Summary/Keyword: functional value

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A Destructive Method in the Connection of the Algorithm and Design in the Digital media - Centered on the Rapid Prototyping Systems of Product Design - (디지털미디어 환경(環境)에서 디자인 특성(特性)에 관한 연구(硏究) - 실내제품(室內製品) 디자인을 중심으로 -)

  • Kim Seok-Hwa
    • Journal of Science of Art and Design
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    • v.5
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    • pp.87-129
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    • 2003
  • The purpose of this thesis is to propose a new concept of design of the 21st century, on the basis of the study on the general signification of the structures and the signs of industrial product design, by examining the difference between modern and post-modern design, which is expected to lead the users to different design practice and interpretation of it. The starting point of this study is the different styles and patterns of 'Gestalt' in the post-modern design of the late 20th century from modern design - the factor of determination in industrial product design. That is to say, unlike functional and rational styles of modern product design, the late 20th century is based upon the pluralism characterized by complexity, synthetic and decorativeness. So far, most of the previous studies on design seem to have excluded visual aspects and usability, focused only on effective communication of design phenomena. These partial studies on design, blinded by phenomenal aspects, have resulted in failure to discover a principle of fundamental system. However, design varies according to the times; and the transformation of design is reflected in Design Pragnanz to constitute a new text of design. Therefore, it can be argued that Design Pragnanz serves as an essential factor under influence of the significance of text. In this thesis, therefore, I delve into analysis of the 20th century product design, in the light of Gestalt theory and Design Pragnanz, which have been functioning as the principle of the past design. For this study, I attempted to discover the fundamental elements in modern and post-modern designs, and to examine the formal structure of product design, the users' aesthetic preference and its semantics, from the integrative viewpoint. Also, with reference to history and theory of design my emphasis is more on fundamental visual phenomena than on structural analysis or process of visualization in product design, in order to examine the formal properties of modern and post-modern designs. Firstly, In Chapter 1, 'Issues and Background of the Study', I investigated the Gestalt theory and Design Pragnanz, on the premise of formal distinction between modern and post-modern designs. These theories are founded upon the discussion on visual perception of Gestalt in Germany in 1910's, in pursuit of the principle of perception centered around visual perception of human beings. In Chapter 2, I dealt with functionalism of modern design, as an advance preparation for the further study on the product design of the late 20th century. First of all, in Chapter 2-1, I examined the tendency of modern design focused on functionalism, which can be exemplified by the famous statement 'Form follows function'. Excluding all unessential elements in design - for example, decoration, this tendency has attained the position of the international style based on the spirit of Bauhause - universality and regularity - in search of geometric order, standardization and rationalization. In Chapter 2-2, I investigated the anthropological viewpoint that modern design started representing culture in a symbolic way including overall aspects of the society - politics, economics and ethics, and its criticism on functionalist design that aesthetic value is missing in exchange of excessive simplicity in style. Moreover, I examined the pluralist phenomena in post-modern design such as kitsch, eclecticism, reactionism, hi-tech and digital design, breaking away from functionalist purism of modern design. In Chapter 3, I analyzed Gestalt Pragnanz in design in a practical way, against the background of design trends. To begin with, I selected mass product design among those for the 20th century products as a target of analysis, highlighting representative styles in each category of the products. For this analysis, I adopted the theory of J. M Lehnhardt, who gradated in percentage the aesthetic and semantic levels of Pragnantz in design expression, and that of J. K. Grutter, who expressed it in a formula of M = O : C. I also employed eight units of dichotomies, according to the G. D. Birkhoff's aesthetic criteria, for the purpose of scientific classification of the degree of order and complexity in design; and I analyzed phenomenal aspects of design form represented in each unit. For Chapter 4, I executed a questionnaire about semiological phenomena of Design Pragnanz with 28 units of antonymous adjectives, based upon the research in the previous chapter. Then, I analyzed the process of signification of Design Pragnanz, founded on this research. Furthermore, the interpretation of the analysis served as an explanation to preference, through systematic analysis of Gestalt and Design Pragnanz in product design of the late 20th century. In Chapter 5, I determined the position of Design Pragnanz by integrating the analyses of Gestalt and Pragnanz in modern and post-modern designs In this process, 1 revealed the difference of each Design Pragnanz in formal respect, in order to suggest a vision of the future as a result, which will provide systemic and structural stimulation to current design.

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Enzymatic characterization of Paenibacillus amylolyticus xylanases GH10 and GH30 for xylan hydrolysis (Paenibacillus amylolyticus 유래 xylanase GH10 및 GH30의 xylan 가수분해 특성)

  • Nam, Gyeong-Hwa;Jang, Myoung-Uoon;Kim, Min-Jeong;Lee, Jung-Min;Lee, Min-Jae;Kim, Tae-Jip
    • Korean Journal of Microbiology
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    • v.52 no.4
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    • pp.463-470
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    • 2016
  • The enzymatic degradation of xylans is the most versatile way to obtain the high value-added functional compounds or the fermentable sugars for renewable energy. The endo-${\beta}$-xylanases are the major enzymes which hydrolyze the internal ${\beta}$-1,4-linkages of xylan backbones to produce the mixtures of xylooligosaccharides including xylobiose and xylotriose. Among them, glucuronoxylanase GH30 can exclusively hydrolyze the internal ${\beta}$-1,4-linkages of xylans decorated with methylglucuronic acid branches. In the present study, two xylanolytic enzyme (PaXN_10 and PaGuXN_30) genes were cloned from Paenibacillus amylolyticus KCTC 3005, and expressed in Escherichia coli, respectively. PaXN_10 (38.7 kDa) belongs to the endo-${\beta}$-xylanases GH10 family, while PaGuXN_30 (58.5 kDa) is a member of glucuronoxylanase GH30. They share the same optimal reaction conditions at $50^{\circ}C$ and pH 7.0. Enzymatic characterization proposed that P. amylolyticus can utilize the hardwood glucuronoarabinoxylans via the cooperative actions of xylanases GH10 and GH30. The extracellular PaGuXN_30 is secreted into the medium and hydrolyzes glucuronoarabinoxylans to release a series of aldouronic acid mixtures with a methylglucuronic acid branch. The resultant products being transported into the microbial cell are successively degraded into the smaller xylooligosaccharides by the intracellular PaXN_10, which will be utilized for the cellular metabolism.

Properties of Baechu Kimchi treated with Black Rice Water Extract (흑미를 첨가하여 항산화성이 강화된 배추김치의 개발 및 품질 특성)

  • Mo, Eun-Kyoung;Kim, Seung-Mi;Yang, Sun-A;JeGal, Sung-A;Choi, Young-Sim;Ly, Sun-Yung;Sung, Chang-Keun
    • Food Science and Preservation
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    • v.17 no.1
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    • pp.50-57
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    • 2010
  • To develop a new functional kimchi with antioxidative properties, salted baechu was soaked in black rice water extract for 6 h at room temperature. The antioxidative property of the water extract was $78.75{\pm}1.18%$ that of the control (0.1% [w/v] alpha-tocopherol). The black rice gel was added to the baechu kimchi preparation. The color of baechu kimchi treated with black rice water extract changed to dark violet and/or black. Control kimchi and black rice water-treated kimchi were stored at $4^{\circ}C$ for 30 days. No significant differences were detected between the control and the black rice water-treated group in the early stages of fermentation. As fermentation time increased, pH decreased and titratable acidity increased rapidly in control kimchi. However, such marked changes were not evident in test kimchi. The hardness value of black rice water-treated kimchi was higher than that of control kimchi after the midpoint of the fermentation period. The storage life of baechu kimchi treated with black rice water extract was prolonged by up to 5 days compared with control samples, owing to a decline in lactic acid bacteria and yeast levels during the final fermentation period in black rice water-treated kimchi. The total phenolic levels and the antioxidative capacity of black rice water-treated kimchi (83%) were approximately 1.5-fold higher than in control kimchi (57%). In sensory evaluation, black rice water-treated kimchi scored higher than did control kimchi using a blind test protocol.

Fracture resistance and marginal fidelity of zirconia crown according to the coping design and the cement type (코핑 디자인과 시멘트에 따른 지르코니아 도재관의 파절 저항성)

  • Sim, Hun-Bo;Kim, Yu-Jin;Kim, Min-Jeong;Shin, Mee-Ran;Oh, Sang-Chun
    • The Journal of Korean Academy of Prosthodontics
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    • v.48 no.3
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    • pp.194-201
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    • 2010
  • Purpose: The purpose was to compare the marginal fidelity and the fracture resistance of the zirconia crowns according to the various coping designs with different thicknesses and cement types. Materials and methods: Zirconia copings were designed and fabricated with various thicknesses using the CAD/CAM system (Everest, KaVo Dental GmbH, Biberach., Germany). Eighty zirconia copings were divided into 4 groups (Group I: even 0.3 mm thickness, Group II: 0.3 mm thickness on the buccal surface and the buccal half of occlusal surface and the 0.6 mm thickness on the lingual surface and the lingual half of occlusal surface, Group III: even 0.6 mm thickness, Group IV: 0.6 mm thickness on the buccal surface and the buccal half of occlusal surface and the 1.0 mm thickness on the lingual surface and the lingual half of occlusal surface) of 20. By using a putty index, zirconia crowns with the same size and contour were fabricated. Each group was divided into two subgroups by type of cement: Cavitec$^{(R)}$ (Kerr Co, USA) and Panavia-$F^{(R)}$ (Kuraray Medical Inc, Japan). After the cementation of the crowns with a static load compressor, the marginal fidelity of the zirconia crowns were measured at margins on the buccal, lingual, mesial and distal surfaces, using a microscope of microhardness tester (Matsuzawa, MXT-70, Japan, ${\times}100$). The fracture resistance of each crown was measured using a universal testing machine (Z020, Zwick, Germany) at a crosshead speed of 1 mm/min. The results were analyzed statistically by the two-way ANOVA and oneway ANOVA and Duncan's multiple range test at $\alpha$=.05. Results: Group I and III showed the smallest marginal fidelity, while group II demonstrated the largest value in Cavitec$^{(R)}$ subgroup (P<.05). For fracture resistance, group III and IV were significantly higher than group I and II in Cavitec$^{(R)}$ subgroup (P<.05). The fracture resistances of Panavia-$F^{(R)}$ subgroup were not significantly different among the groups (P>.05). Panavia-$F^{(R)}$ subgroup showed significantly higher fracture resistance than Cavitec$^{(R)}$ subgroup in group I and II (P<.05). Conclusion: Within the limitation of this study, considering fracture resistance or marginal fidelity and esthetics, a functional ceramic substructure design of the coping with slim visible surface can be used for esthetic purposes, or a thick invisible surface to support the veneering ceramic can be used depending on the priority.

Inhibitory Effects of Dropwort (Oenanthe javanica) Extracts on Memory Impairment and Oxidative Stress and the Qualitative Analysis of Isorhamnetin in the Extracts (미나리 추출물의 기억력 손상 억제와 산화스트레스 억제 효과 및 Isorhamnetin 분석)

  • Won, Beom Young;Shin, Ki Young;Ha, Hyun Jee;Wee, Ji-Hyang;Yun, Yeo Sang;Kim, Ye Ri;Park, Yong Jin;Jung, Kyoung Ok;Sung, Hea Mi;Lee, Hyung Gun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.1
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    • pp.1-11
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    • 2016
  • This study was conducted to investigate effect of the acetylcholinesterase inhibitor activity, the protective effect of the extract on SH-SY5Y cell death by $H_2O_2$, the memory improvement from scopolamine-induced rat. Moreover, the antioxidant activity of isorhamnetin from the dropwort (Oenanthe javanica) was investigated. Acetylcholinesterase inhibitor activity was highest (28.59%) in Hwasun O. javanica extract (H-OJE). H-OJE and Naju O. javanica extract (N-OJE) were not significantly different. SH-SY5Y cell death deceased to 37.23% and 36.68% for H-OJE and N-OJE, respectively, following treatment with the extracts. O. javanica extracts showed a protective effect against $H_2O_2$-induced neurotoxicity. Treatment with O. javanica extracts slightly improved scopolamine-induced (1 mg/kg, i.p.) memory impairment in rats. H-OJE contained the highest total phenolic and flavonoid contents of 117 mg/g and 30 mg gallic acid equivalents/g, respectively, and had a DPPH radical scavenging activity ($SC_{50}$) of $113.8{\mu}g/mL$ and ABTS radical scavenging activity of $48.2{\mu}g/mL$, which was higher than the other extracts. The thiobarbituric acid reactive substances value was highest (50.2%) in H-OJE. Antioxidant activity differed significantly among dropwort extracts. Isorhamnetin was known as one of the flavonoid and for having neuroprotective effect. So we analyzed acid-hydrolyzed O. javanica extract HPLC. The results were that peak at 14 min and spectrum of the extracts was consistent with standard solution. The results of LC/MS/MS analysis were that the extract and standard solution were confirmed total ion chromatogram at identical time, precursor ion was 317 $[M-H]^+$ m/z, product ion was 302 $[M-H]^+$ m/z. Overall, the results showed that the dropwort extract led to memory improvement and had antioxidant activity. Based on these finding, further research to investigate the production of ethanol extract of dropwort as a processed food is warranted.

Effect of Fermented Herbal Mixture against Oxidative Stress in HepG2 and PC12 Cells (HepG2 및 PC12 세포에서 혼합 한약재 발효물의 산화적 스트레스 억제 활성 평가)

  • Lee, Yunjeong;Kim, Nan-Seul;Shon, Myung-Soo;Kim, Gyo-Nam;Hwang, Yong-Il;Park, Eunju
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.45 no.7
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    • pp.1057-1064
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    • 2016
  • This study was carried out to investigate the effect of fermented herbal mixtures (FHMs) in HepG2 and PC12 cells. Two different types of fermented herbal mixtures consisted of Chrysanthemum morifolium, Ganoderma lucidum, Acanthopanax senticosus, Schisandra chinensis, Hovenia dulcis thumb, and Lycii fructus. FHM-A and FHM-B were separately fermented with Prunellae Spica, Portulaca oleracea (FHM-A) and Acorus gramineus, Pycnostelma paniculatum (FHM-B). Total phenolic content of FHM-B was higher than that of FHM-A. ORAC values in both FHM-A and FHM-B increased in a dose-dependent manner, and antioxidant activities against peroxyl radicals were higher in FHM-A than FHM-B. Both FHM-A and FHM-B effectively ameliorated AAPH- and ethanol-induced oxidative stress in HepG2 cells. They also suppressed lipid formation induced by ethanol treatment. In addition, FHM-A and FHM-B prevented $H_2O_2$-induced PC12 cell death. FHM-B showed a relatively stronger protective effect than that of FMB-A. Taken together, these findings show that a fermented herbal mixture could be used in healthy and functional food design for oxidative stress-related diseases.

Chemical Composition and Immunostimulating Activity of the Fermented Korean Ginseng (Panax ginseng C.A. Meyer) with Mushroom Mycelium by Solid Culture (균사체를 이용한 수삼 고체발효물의 화학적 조성 및 면역 활성)

  • Park, Chang-Kyu;Kim, Hoon;Tu, Qi;Yu, Kwang-Won;Jeong, Heon-Sang;Lee, Hyeon-Yong;Jeong, Jae-Hyun
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.38 no.9
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    • pp.1145-1152
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    • 2009
  • For the utilization of Korean ginseng (Panax ginseng C.A. Meyer) in the functional drink, we prepared the fermented Korean ginseng with mushroom mycelia (Ganoderma lucidum; WG-GL, Hericium erinaceum; WG-HE and Phellinus linteus; WG-PL) by solid culture. A proximate analysis showed that the fermented Korean ginseng contained significantly more crude fat (4.66$\sim$12.02%) than Korean ginseng (WG, 1.61%) whereas crude protein content of WG (13.64%) was higher value than those of the ferments (7.60$\sim$12.57%). When we also evaluated effects of the fermented Korean ginseng on the mitogenic activity, hot-water extract from WG-PL was significantly higher than those of WG or mycelia only fermentation (GL, HE and PL) as analyzed by IL-2 production (1.64-fold of the saline control) and proliferation of splenocytes (1.47-fold). In addition, the lysosomal phosphatase activity (WG-HE; 1.32-fold) and NO/TNF-$\alpha$ production (WG-HE; 2.27-fold of the saline control at 50 ${\mu}g$/mL, WG-PL; 3.56-fold, respectively) from macrophage in the presence of the fermented Korean ginseng were higher than those of WG or mycelia fermentation. These results indicate that hot-water extracts from the fermented Korean ginseng with mushroom mycelia by solid culture contain chemical ingredients different from the Korean ginseng, and that it might provide beneficial immunostimulating activity.

Effects of Korean Zingiber mioga R. (Flower Buds and Rhizome) Extract on Memory (한국산 양하(꽃봉오리와 지하경)의 인지 기능 개선 효과)

  • Cho, Kyo-Hee;Oh, Myung-Sook;Kim, Hyo-Geun;Lee, Sun-Hee;Chung, Kun-Sub;Kim, Ae-Jung
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.43 no.10
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    • pp.1519-1526
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    • 2014
  • This study investigated the biological activities and effects of Korean Zingiber mioga R. (flower buds and rhizome) on memory. The general composition, minerals, anti-oxidative activities, and AChE inhibitory effects were analyzed, and NORT (Novel object recognition test) and Y-Maze test in vivo were performed. The general contents (moisture, crude fat, crude protein, and crude ash; wet basis) of ZB (flower buds) were 91.96%, 0.15%, 1.99%, and 11.90%, respectively. The general contents (moisture, crude fat, crude protein, and crude ash; wet basis) of ZR (rhizome) were 75.21%, 0.53%, 2.20%, and 9.50%, respectively. The macro mineral contents (Ca, P, Na, and K) of ZB were 31.70 mg%, 15.20 mg%, 8.20 mg%, and 258.60 mg%, respectively. Inhibitory effects (IC50 value) of DPPH and ABTS radicals were higher with ZBD (flower buds water extract) than with ZBE (flower buds EtOH extract), ZRD (rhizome water extract) or ZRE (rhizome EtOH extract). AChE inhibitory effect of ZBD was higher and that of ZRD. NORT and Y-Maze test were performed with scopolamine-induced mice treated with ZBD and ZBE. In NORT, effects of ZBD and ZBE were similar to that of donepezil. In the Y-maze test, performances of ZBD and ZBE-treated mice were similar to that of the normal group. These results suggest that Korean Zingiber mioga R. has potential to be developed into a new functional food for cognition enhancement in the global food market.

Recovery of Pulmonary Function according to the Operative Sites after General Anesthesia (전신마취를 이용한 수술에서 수술부위에 따른 폐기능의 회복)

  • Kim, Hyeon-Tae;Lee, Sang-Moo;Uh, Soo-Taek;Chung, Yeon-Tae;Kim, Yong-Hoon;Park, Choon-Sik
    • Tuberculosis and Respiratory Diseases
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    • v.40 no.3
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    • pp.250-258
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    • 1993
  • Background: After general anesthesia, decrease of functional residual capacity and lung compliance, ventilation/perfusion imbalance, and transpulmonary shunting can provoke hypoxemia during postoperative periods. Diaphragmatic dysfunction may be the main cause of these physiological abnormalities. Thus, we evaluated the change of pulmonary function after general anesthesia according to the operative sites, which could suggest clinical course and critical period of respiratory care of postoperative patients. Method: Preoperative portable spirometric evaluation and arterial blood gas analysis were performed at sitting or most-sitting position just previous day of surgery. Pulmonary function tests were also as same condition from postoperative day 1 to day 5. Results: 1) For thoracic surgery, FEV1 and FVC were not recovered at day 5, but FEV1/FVC was not decreased. $PaCO_2$ was slightly elevated at postoperative one day. 2) After upper abdominal surgery, postoperative day 5 did not show the recovery of FEV1 and FVC, but mild hypoxemia was developed at postoperative day 1. 3) Pulmonary function was recovered as preoperative value at postoperative day 5 in lower abdominal operation, but mild hypoxemia was also noted at postoperative day 1. 4) Surgery of peripheral areas did not show significant pulmonary function change and hypoxemia and hypercapnia from postoperative day 1. Conclusion: Surgery involving diaphragm provoke significant postoperative pulmonary function change after day 5. For the operation of peripheral sites adequate respiratory care during operation and postoperative period within 24 hours could prevent patients from respiratory complication.

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Effects of Herbal Complex on Blood Glucose in Streptozotocin-induced Diabetic Rats and in Mice Model of Metabolic Syndrome (생약복합제의 Streptozotocin 유발 당뇨 및 대사성증후군 모델 동물에서의 혈당에 미치는 효과)

  • Park, Han-Seok;Lee, Yeon-Sil;Choi, Se-Jin;Kim, Jin-Kyu;Lee, Yun-Lyul;Kim, Hyun-Gwen;Koo, Sam-Hoi;Ku, Dae-Hoy;Ki, Seung-Il;Lim, Soon-Sung
    • Korean Journal of Pharmacognosy
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    • v.40 no.3
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    • pp.196-204
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    • 2009
  • This study was carried out to investigate the in vivo and in vitro inhibitory effect of a traditional herbal complex (HC) extract prepared from a mixture of four oriental herbs (Dioscorea Rhizoma, Glycine soja Sieb. et Zucc, Bombycis corpus, Fermented Glycine soja) that have been widely used for the treatment and prevention of diabetes mellitus on hyperglycemia. The water extract of HC showed potent inhibitory effect on $\alpha$-glucosidase with $IC_{50}$ value of 1.24 mg/mL. Additionally, the ethanol extract of HC was also found to exhibit significant inhibitory effect against protein tyrosine phosphatase $1{\beta}$ ($PTP1{\beta}$), which is known as a major regulator of both insulin and leptin signaling. In the $PTP1{\beta}$ inhibitory assay, the most active n-hexane fraction obtained from the ethanol extract of HC, was identified as a mixture of fatty acid derivatives by gas chromatography-mass spectrometry (GC-MS). In high-fat diet-low dose streptozotocin (STZ)-induced diabetic rat, the water extract of HC improved the oral glucose intolerance as compared with rosiglitazone. HC also caused a marked decrease of body weight and fasting blood glucose and a significant improvement on glucose tolerance in metabolic syndrome mice model. These findings support that this traditional HC may be useful in the control of blood glucose in diabetes mellitus and metabolic syndrome.