• Journal of Life Science
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• v.27 no.5
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• pp.591-599
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• 2017

It is well established that endurance performance is negatively affected by environmental heat stress. Numerous scientific investigations have attempted to improve performance in the heat with pre-cooling and per-cooling for endurance athletes. Some cooling strategies are more logistically challenging than others, and thus are often impractical for use in training or competition. The purpose of this study was to review the literature on the use of cooling interventions in the improvement of performance and recovery from exercise-induced heat stress. We undertook an examination that focused on the effects of pre-cooling and per-cooling on the improvement in endurance performance and the effects of post-exercise cooling on recovery. The benefits for pre-cooling and per-cooling strategies undertaken in the laboratory setting could be employed by athletes who compete in hot environmental conditions to improve performance. Most laboratory studies have shown improvements in endurance performance following pre-cooling and per-cooling, and in recovery following post-cooling. Cooling strategies such as cooling vest, neck cooling collar, menthol and ice slurry are practically relevant to sports field. Cooling interventions that can be applied frequently to reduce thermal strain prior to, during and directly after training appear to be the best effective strategy to improve performance and recovery. Future research is warranted to investigate the effectiveness of practical pre-cooling and per-cooling strategies in competition or field settings.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.1055-1061
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• 2014

Innovative freezing technology is currently applied to preserve foodstuffs for long-term storage. Generally, the quality of frozen food is closely related to the types of freezing and thawing processes. In this study, we characterized the physicochemical properties of onions depending on freezing rate. When onions were frozen at $-40^{\circ}C$, freezing rates were 0.1, 0.5, and $0.7^{\circ}C/min$ depending on air-blast quick freezer mode. Onions were thawed by microwave irradiation at 400 W. Hardness of onion dramatically decreased after freezing and thawing compared with blanched onion. However, the fastest freezing rate did not affect hardness. Thawing loss of onion decreased with a faster freezing rate. For morphological observation, onion frozen at a faster rate showed a smaller ice-crystal size. Vitamin C content decreased upon blanching or freezing, but there was no significant difference according to freezing rate. Although free sugar content also decreased upon blanching and freezing, its highest content was at $0.7^{\circ}C/min$ freezing. Among organic acids, malic acid content was highest at $0.7^{\circ}C/min$ freezing. Based on this study, it could be suggested that a faster freezing rate is effective to improve frozen food quality in accordance with preventing tissue damage or minimizing destruction of nutrients.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.651-659
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• 2015

This study was conducted to investigate the effects of addition of dandelion leaf, root and whole part extract on the quality and sensory characteristics of ground pork meat. Four types of ground pork were evaluated: 10% ice water added (control), 10% dandelion leaf extract added (DL), 10% dandelion root extract added (DR), and dandelion whole part extract added (DW). There was no significant difference in $L^*$, $b^*$, VBN content, moisture, protein, fat and ash of raw and cooked ground pork, cooking yield, water holding capacity, moisture retention, fat retention, reduction in diameter, total free amino acid, taste, texture, juiciness, or overall acceptability. The total polyphenol content of the control, DL, DR, and DW groups were 2.07, 6.49, 3.85 and 5.77 mg/100 g, respectively. Total phenol content of DL was significantly higher than those of the other samples. The pH was highest in the control. The TBARS values of the control, DL, DR and DW were 0.52, 0.20, 0.31, and 0.24 mg MA/kg, respectively, and TBARS values of the control were significantly higher than those of the other samples. Flavor was highest in DL. We suggest that dandelion leaf extracts may be a useful ingredient in ground pork to improve color, flavor, and antioxidant potential.

• KEPCO Journal on Electric Power and Energy
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• v.6 no.2
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• pp.173-179
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• 2020

Electric vehicles (EVs) using lithium secondary batteries (LIBs) with excellent power and long-term cycle performance are gaining interest as the successors of internal combustion engine (ICE) vehicles. However, there are few systematic researches for fast charging to satisfy customers' needs. In this study, we compare the degradation of LIB where its composition is LiNi_0.5Co_0.2Mn_0.3/Graphite with the constant current and constant power-charging method. The charging speed was set to 1C, 2C, 3C and 4C in the constant current mode and the value of constant power was calculated based on the energy at each charging speed. Therefore, by analyzing the battery degradation based on the same charging energy but different charging method; CP charging method can slow down the battery degradation at a high rate of 3C through the voltage curve, capacity retention and DC-IR. However, when the charging rate was increased by 4C or more, the deviation between the LIBs dominated the degradation than the charging method.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.216-220
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• 2002

The microbiological examinations of food service operations were conducted for the hygienic evaluation at four elementary schools in Busan, Korea. Total one hundred and seventy two swabbed samples using sponge were collected from the surface of environments, utensils and equipments of food service facilities and analyzed by measuring the total, coliform and psychrotrophic count. Sampling sites were the surfaces of floors, drains, walls, knives, cutting boards, rubber gloves, vinyl aprons, plastic containers, carriers, shelves, trays, dry shelves, electric tray dryer, food containers, soup containers, rice cookers, frying pans, boiling cookers, refrigerators, dumb waiters and dishwashers. The swabbed samples kept in an ice-parked box were transported to a laboratory and analyzed. The results demonstrated that the degree of contamination depended on the sampling sites. Averages of total counts of surface swab samples were ranged from 0.62 to 7.79 Log CFU/200 cm$^2$. The level of coliforms were ranged from not detectable to 5.26 Log CFU/200 cm$^2$, and those of psychrotrophs from not detectable to 6.15 Log CFU/200 cm$^2$. The severely contaminated sites were dumb waiters, drains, rice cookers, knives, plastic containers and floors. Also cutting boards, rubber gloves, carriers, drying shelves, vinyl aprons, boiling cookers, soup containers, frying pans and refrigerators were highly contaminated with the level of abode 3.5 Log CFU/200 cm$^2$. Therefore, those sites should be focused and controlled according to control points of sanitation standard operating procedures (SSOP). Also, periodic microbiological examination in addition to visual examination is recommended on these highly contaminated sites indicated above results at food service operations in elementary school.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.3
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• pp.315-324
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• 2014

The purpose of this study was to investigate the dietary behaviors, eating habits, and nutrient intakes of elementary students with atopic dermatitis. Dietary conditions during infancy, dietary regularity, dietary behaviors, eating habits, and daily nutrient intakes were surveyed and compared between children with (WAD) and without (WOAD) atopic dermatitis using the 24-hr recall method. The ratio of children who responded 'I eat regular meals' was significantly lower in the WAD compared to WOAD group (76.4% vs. 81.7%, p<0.05). The ratio of children who answered 'I eat processed foods or fast foods more than once a week' (p<0.01) and 'I take nutritional supplements' (p<0.001) was significantly higher in the WAD compared to WOAD group. The scores for 'I eat milk and its products everyday' (1.4 vs. 1.5, p<0.05), 'I eat dishes fried or stirred with oil more than twice a week' (2.0 vs. 2.1, p<0.05), and 'I eat snacks such as ice cream, cake, snacks, carbonated beverages more than twice a week' (1.9 vs. 2.0, p<0.05) were significantly lower in the WAD group than in the WOAD group. Daily energy intakes were 1,859.1 kcal and 1,829.5 kcal in WAD and WOAD children, respectively, with no significant difference. However, daily intakes of fat (p<0.05), phosphorus (p<0.05), and vitamin $B_2$ (p<0.05) in WAD children were significantly higher than in WOAD children. To sum up, elementary students with atopic dermatitis had irregular eating habits and higher intake frequency of processed or fast foods, milk and its products, dishes fried or stirred with oil, and snacks compared to normal children. Dietary guidance and nutritional education are required to improve irregular eating habits and induce adequate nutrient intakes in children with atopic dermatitis.

• Applied Microscopy
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• v.23 no.2
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• pp.53-77
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• 1993

In this study, an attempt was made to investigate the probable organelles participating in the secretion of biligrafin. The animals (ICR male mice, 25-30gm) were divided into normal control and 6 biligrafin injected groups to which 30% biligrafin (0.006ml/gm b.w.) were injected at 10, 20, 40, 80, 160 and 320 min prior to the sampling. The mice of each group were perfused through the heart with ice-cold 2.5% glutaraldehyde buffered with 0.1M Na-cacodylate (pH. 7.4) under the Na-pentobarbital (Nembtal 0.0015mg/gm b.w.) anesthesia and liver tissues were taken from each group. Some specimens were immersed 1 hr in the same solution used in the perfusion. After an overnight rinse in 0.1M Na-cacodylate buffer containing 10% DMSO and 7.6% sucrose, $75{\mu}m$ fronzen sections were made for cytochemical study. The sections were incubated in thiamin pyrophosphatase (TPPase) and inosine diphosphatase (ID Pase) media for 70 min at $37^{\circ}C$ respectively and acid phosphatase (AcPase) medium for 40 min at $37^{\circ}C$. They were postfixed in 1 % $OsO_4$ for 1 hr. The other specimens were immersed for 8 hrs in the fixative consisting of 2.5% glutaraldehyde and 3.0% paraformaldehyde buffered with Na-cacodylate (pH. 7.4). All of the osmificated specimens were processed for electron microscopy. In both normal and biligrafin injected groups, endoplasmic reticulum (ER), vacuoles, Golgi apparatus and lysosomes were seen in the vicinity of bile canaliculus. In the biligrafin injected groups, however, the Golgi apparatus appeared to be decreased and ER and vacuoles were dilated and increased. The rough endoplasmic reticulum (RER) having a few attached ribosomes appeared to be the round saccule, especially at 20 min after biligrafin injection. Smooth endoplasmic reticulum (SER) seemed to be formed by the detachment of ribosomes at the cisternal end of RER. The cistern of SER showed saccules which probably budded off to form the vacuole. The vacuoles were devoid of visible centents. This finding seemed to be in agreement with the biochemical property of the bile constituents. The fusion between the vacuoles and bile canaliculus were frequently seen in the groups injected with biligrafin. The lysosome did not show any changes in the biligrafin injected groups. Accumulation of some material and lipid droplets were seen at the 40 and 80 min after biligrafin injection, especially at the latter. At 160 and 320 min after biligrafin injections, however, they were decreased successively while the RER stack, free ribosomes and polysomes were increased. Although the reactive products of TPPase and IDPase were observed in the ER saccules and vesicles of the normal control and biligrafin injected groups, the fusion between the bile canaliculus and saccules or vesicles could easily be seen in the latter. The AcPase activity, however, was observed in the cistern at the maturing face of Golgi apparatus and lysosomes in both normal and biligrafin groups. The results suggest that the biligrafin is excreted via the vesicles, vacuoles or sacoules probably derived from the SER without the participation of Golgi apparatus and lysosomes, and the excess amount of material is stored as inclusions during the repairing of the organelles being overactive.

• Korean Journal of Remote Sensing
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• v.33 no.3
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• pp.287-299
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• 2017

The Southern Volcanic Zone (SVZ) of Chile consists of many volcanoes, including the Mt.Villarrica and Mt.Llaima, and the two volcanoes are covered with snow at the top of Mountain. The purpose of this study is to analyze the relationship between the ice caps and the volcanic activity of the two volcanoes for 25 years by using the satellite image data are available in a time series. A total of 60 Landsat-5 TM and Landsat-7 ETM + data were used for the study from September 1986 to February 2011. Using NDSI (Normalized Difference Snow Index) algorithm and SRTM DEM, snow cover and snowline were extracted. Finally, the snow cover area, lower-snowline, and upper-snowline, which are quantitative indicators of snow cover change, were directly or indirectly affected by volcanic activity, were extracted from the satellite images. The results show that the volcanic activity of Villarrica volcano is more than 55% when the snow cover is less than 20 and the lower-snowline is 1,880 m in Llaima volcano. In addition, when the upper-snowline of the two volcanoes is below -170m, it can be confirmed that the volcano is differentiated with a probability of about 90%. Therefore, the changes in volcanic snowfall are closely correlated with volcanic activity, and it is possible to indirectly deduce volcanic activity by monitoring the snow.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.11
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• pp.4959-4967
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• 2011

The Purpose of this study was to examine the factors affecting oral health status of some workers. Answer sheets for questionnarie for 178 workers at Changwon city, Korea, were collected and analyzed using SPSS 19.0. The number of respondents who have visited dental clinic is lower among group with dental caries than group without dental caries. The respondents who have scaling corresponds to 31.3% in the group with dental caries and a little bit lower percentage is shown in the group without dental cares(p<.05). Among those with dental caries, the respondents who experienced tooth pains are to 51.3% and those who had frequent blooding in gum 48.7% and those who had ordors inside the mouth 53.8%. The number of respondents who had scaling within last one year among the group with gingival inflammation is lower than those without it(p<.001). In the group with gingival inflammation, no smokers are corresponding to 13.9%(p<.01) and those with more than 3 times brush of tooth 4.7% and those with oral hygiene devices are to 5.9%. Important variables which have effects on dental caries are understood as self-evaluation for dental health, dental floss or interdental brush, ordors in the mouth. Also variables related with gingival inflammation are considered as tooth brush before bed time, tongue pain, orders in the mouth, the cold as ice tooth and tooth scaling experience. In summary, Oral health education is needed to increase the motivation of industrial workers to control their basic dental disease.

• Journal of the Korean Society of Radiology
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• v.13 no.2
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• pp.283-290
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• 2019

The purpose of this study is to suggest a quantitative supplementary index for patients with suspected Raynaud phenomenon. The subjects were 99 patients with suspected Raynaud phenomenon, 48 patients with low likelihood, 16 patients with middle range and 35 patients with high range. The test was instilled in ice water at $15.2{\pm}0.8^{\circ}C$ for 10 minutes of both hands and then venous injected of 99m-Tc 370 Mbq(10 mCi). After 5, 10 and 20 minutes, temperature changes of both fingers were measured. As a result, the temperature of the fingers was $32.6{\pm}4.9^{\circ}C$ in patients with a low diagnostic probability of Raynaud syndromes and $22.7{\pm}6.0^{\circ}C$ for those with a high diagnostic probability(p<0.05). In conclusion, we could confirm the difference of Raynaud phenomenon and finger temperature, and confirmed the possibility of secondary diagnosis as a quantitative index of Raynaud's diagnosis.