• Science of Emotion and Sensibility
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• v.23 no.2
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• pp.51-60
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• 2020

This study aimed to develop a modular smart clothing system for heart rate monitoring that reduces the inconvenience caused by battery charging and the large size of measurement devices. The heart rate monitoring system was modularized into a temporary device and a continuous device to enable heart rate monitoring depending on the requirement. The temporary device with near-field communication (NFC) and heart rate sensors was developed as a clothing attachment type that enables heart rate monitoring via smart phone tagging when required. The continuous device is based on Bluetooth Low Energy (BLE) communication and batteries and was developed to enable continuous heart rate measurement via a direct connection to the temporary device. Furthermore, the temporary device was configured to connect with a textile electrode made of a silver-based knitted fabric designed to be located below the pectoralis major muscle for heart rate measurement. Considering the user-experience factors, key functions, and the ease of use, we developed an application to automatically log through smart phone tagging to improve usability. To evaluate the accuracy of the heart rate measurement, we recorded the heart rate of 10 healthy male subjects with a modular smart clothing system and compared the results with the heart rate values measured by the Polar RS800. Consequently, the average heart rate value measured by the temporary system was 85.37, while that measured by the reference device was 87.03, corresponding to an accuracy of 96.73%. No significant difference was found in comparison with the reference device (T value = -1.892, p = .091). Similarly, the average heart rate measured by the continuous system was 86.00, while that measured by the reference device was 86.97, corresponding to an accuracy of 97.16%. No significant difference was found in terms of the heart rate value between the two signals (T value = 1.089, p = .304). The significance of this study is to develop and validate a modular clothing system that can measure heart rates according to the purpose of the user. The developed modular smart clothing system for heart rate monitoring enables dual product planning by reducing the price increase due to unnecessary functions.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.22 no.3
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• pp.95-102
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• 2016

This study investigated the effects of the oxygen permeability of vacuum packaging film and the storage temperature on the quality and shelf life of Hamburg steaks during storage for 14 days. Control samples (C) were packaged in a polyamide/polyethylene (PA/PE) film and stored at $5^{\circ}C$. Treatment samples were either packaged in an ethylene vinyl alcohol/polyethylene (EVOH/PE) copolymer film and stored at $5^{\circ}C$ (T1), and in a PA/PE film and stored at $-18^{\circ}C$ (T2). The initial total plate count (TPC) was 3.6 log cfu/g. In T1 samples, TPC and Brochothrix thermosphacta counts were increased, similar to those in C samples, whereas Pseudomonas spp. counts were significantly lower than those in C samples during storage. Over the storage period, the volatile basic nitrogen values increased most rapidly in C samples, followed by T1 and then T2 samples. The values of thiobarbituric acid reactive substances steadily increased in all samples during storage. The colour parameters were not significantly different among the samples during storage. T1 samples maintained sensory qualities in flavour and off-odour parameters for two days longer than C samples did. At day 12, T2 samples were evaluated as being below the marketability score of 5.0 for texture. In conclusion, using high oxygen barrier films like EVOH/PE copolymer for packaging Hamburg steaks could extend the sensory qualities in view of flavour and off-odour during chilled storage. However, frozen storage at $-18^{\circ}C$ is recommended when the storage period is extended beyond 14 days at $5^{\circ}C$.

• Radiation Oncology Journal
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• v.27 no.2
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• pp.64-70
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• 2009

Purpose: Concurrent chemoradiotherapy (CCRT) is the standard treatment for locally advanced unresectable pancreatic cancer. However, the introduction of gemcitabine and the recognition of a benefit in patients with advanced disease stimulated the design of trials that compare chemotherapy alone to concurrent chemoradiation. Therefore, we evaluated role of CCRT for locally advanced unresectable pancreatic cancer. Materials and Methods: We carried out a retrospective analysis of treatment results for patients with locally advanced unresectable pancreatic cancer between January 2000 and January 2008. The radiation was delivered to the primary tumor and regional lymph nodes with a 1~2 cm margin at a total dose of 36.0~59.4 Gy (median: 54 Gy). The chemotherapeutic agent delivered with the radiation was 5-FU (500 mg/$m^2$). The patients who underwent chemotherapy alone received gemcitabine (1,000 mg/$m^2$) alone or gemcitabine with 5-FU. The follow-up period ranged from 2 to 38 months. The survival and prognostic factors were analyzed using Kaplan-Meier method and log-rank test, respectively. Results: Thirty-four patients received concurrent chemoradiotherapy, whereas 21 patients received chemotherapy alone. The median survival time was 12 months for CCRT patients, compared to 11 months for chemotherapy alone patients (p=0.453). The median progression-free survival was 8 months for CCRT patients, compared to 5 months for chemotherapy alone patients (p=0.242). The overall response included 9 partial responses for CCRT and 1 partial response for chemotherapy alone. In total, 26% of patients from the CCRT group experienced grade 3~4 bowel toxicity. In contract, no grade 3~4 bowel toxicity was observed in the chemotherapy alone group. The significant prognostic factors of overall survival were lymph node status, high CA19-9, and tumor location. Conclusion: The response rate and progression-free survival were more favorable in the CCRT group, when compared with the chemotherapy alone group. Therefore, radiation therapy seems to be an effective tool for local tumor control.

• Journal of the Korean Wood Science and Technology
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• v.34 no.6
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• pp.81-95
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• 2006

In order to investigate the possibility of waste logs after oak mushroom production as a source of an alternative energy and to obtain the fundamental data of supercritical water hydrolysis that has been paid attention as a new saccharification method of lignocellulosics, supercritical water hydrolysis of normal log woods (Quercus acutissima Carruth) and waste logs was carried out. With the increase of reaction time and temperature, the color of the degradation products has been dark and the degradation rate and the crystalline index increased. However the increase of reaction pressure affected the color of the degradation products and the degradation rate at only low reaction temperature. In the early stage of the reaction, the degradation of hemicellulose was progressed, while in the late stage, the cellulose was degraded. The increase of reaction time and reaction temperature (less than $415^{\circ}C$) improved the sugar yield, while at high temperature(more than $415^{\circ}C$), the sugar yield was decreased. Based on the result of the sugar yield, the optimal hydrolysis condition of Q. acutissima Carruth by supercritical water was determined to be $415^{\circ}C$, 60 seconds and 230 pressure bar with the sugar yield of 2.68% (w/w). At the optimal condition, the supercritical water hydrolysis of waste logs after the mushroom production was carried out and the sugar yield was increased to 358% (w/w). The major degradation products of waste logs by supercritical water hydrolysis were 1,1'-oxybis-benzene and 1,2-benzendicarboxylic acid by the GC-MS analysis. At the reaction condition with low degradation rate, the fatty acids such as pentadecanoic acid, 14-methyl-heptadecanoic acid were identified. With the increase of the reaction temperature and time, the amounts of phenol and benzene were increased, but the reaction pressure did not affect the kinds of degradation products. Holocellulose content was 60.6~79.2% in the water insoluble residue and the monosaccharide yield of the water insoluble residue was 49.2~675% by the acid hydrolysis. The monosaccharide yield of water-soluble portion was increased largely by the second hydrolysis using dilute acid.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.7
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• pp.1212-1217
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• 2004

The aim of this study was to investigate Quality characteristics of Pleurospermum kamtschaticum to increase the value of functional food resources. To examine Quality characteristics of Pleurospermum kamtschaticum, various factors such as color, texture, fiber, minerals, tannin, crude proteins, crude lipids and sensory quality, were determined using physicochemical methods. The contents of dietary fiber were 0.57％ and 0.54％ in each 100 g of leaf and stem parts (freeze drying base). In mineral content, potassium was the highest value in both of leaf and stem parts (freeze drying base). The contents of tannin were 108.1 $\mu$g/mL and 20.9 $\mu$g/mL in leaf and stem parts (fresh base) respectively. Blanching stems showed significant difference in hardness from freeze-drying leaves. The antioxidative activity in ethanol extracts of Pleurospermum kamtschaticum was investigated using peroxide value and free radical scavenging activity. Free radical scavenging activity in ethanol extracts of Pleurospermum kamtschaticum was 43.5％ in a 100 $\mu$g/mL level, and the antioxidative index was 1.09 in a 500 $\mu$g/mL level. For functional food using Pleurospermum kamtschaticum the contents of crude proteins and lipids were about 9％ and 26％, respectively. The results from sensory evaluation of each treatment older age showed a better acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.867-874
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• 2011

This study was performed the effect of Sargassum fulvellum extracts (SFE) on the shelf-life and quality improvement of bread. Bread was added with 0.5, 1 and 2% SFE and stored for 9 days. Total microbial counts of the bread added with 1 and 2% SFE were reduced by 2 log cycles at 9 days, and there were no significant changes in pH value or moisture content compared to the control. In addition, the protection factor of the bread added SFE measured by Rancimat showed a higher level than that of the control. Yellowness increased as bread was added with SFE while lightness and redness decreased. Springiness showed no considerable differences between the control and the group added with SFE. Hardness, shear force, gumminess and chewiness were higher than those of the control. In the sensory evaluation, right after manufacturing, taste, texture, and total preference of the bread containing 0.5 and 1% SFE were preferred compared to the control. These results suggest that the addition of 0.5% and 1% SFE to bread enhance the quality and shelf-life of bread.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.903-911
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• 2011

In this study, Bacillus polyfermenticus CJ6 harboring antibacterial activity was isolated from meju. The antibacterial activity of Bacillus polyfermenticus CJ6 was stable in the pH range of 3.0~9.0, but it disappeared after culture at $70^{\circ}C$ for 24 hr. Antibacterial activity was inactivated by proteinase K, protease, and ${\alpha}$-chymotrypsin, indicating its proteinaceous nature. The growth inhibitory effects of B. polyfermenticus CJ6 culture on food-borne pathogens such as Staphylococcus aureus, Salmonella Typhi, Listeria monocytogenes, and Escherichia coli O157:H7 were examined in this study. Approximately 6~6.2 log CFU/mL of each pathogen was co-cultured with B. polyfermenticus CJ6 in a 50 mL culture volume for 24 hr. Growth of S. aureus and L. monocytogenes was completely inhibited after 3 hr of incubation. Growth of S. Typhi and E. coli O157:H7 was also completely inhibited after 6 hr of incubation. The antibacterial compounds from B. polyfermenticus CJ6 were purified by solid phase extraction (C18 Sep-pak cartridge), recycling preparative HPLC, and analytical HPLC. Ultra-high performance liquid chromatography and electrospray ionization tandem mass spectrometry analysis were used to identify the purified antibacterial compounds, which were confirmed to be five peptides (757.4153 Da, 750.3444 Da, 1024.5282 Da, 1123.6083 Da, and 1617.8170 Da).

• Journal of Food Hygiene and Safety
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• v.26 no.1
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• pp.64-69
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• 2011

Steamed rice is usually used as an essential ingredient when Takju or Yakju is brewed in Korea. Alternatively, non-steamed rice can be used to keep thermolabile nutrients and fresh tastes richer in Takju or Yakju. In this study, therefore, the physicochemical properties (ethanol and sugar contents, pH, total acidities, and turbidities) and the fermentative microbial profiles (aerobic mesophillic bacteria (AMB), fungi, lactic acid bacteria (LAB), acetic acid bacteria (AAB), and Escherichia coli and coliforms) have been compared among 4 Takju and 1 Yakju samples brewed using steamed or non-steamed rice. Yakju brewed using non-steamed rice has approximately 2-3 times higher ethanol and sugar contents than other 4 Takjus brewed using steamed or non-steamed rice. The pH and total acidity values of all the 5 samples ranged 3.77-4.30 and 0.12-0.35, respectively. As for turbidities, Yakju brewed using nons-teamed rice was transparent, but other 4 Takjus were not. The AMB and fungal counts for Yakju brewed using nons-teamed rice were approximately $10^4$-fold less than those for 4 Takjus. The LAB counts for Takju and Yakju brewed using non-steamed rice were $10^3$-fold less than those for Takjus brewed using steamed rice. The AAB counts ranged $2-6\;log_{10}\;CFU/mL$ for all the 5 samples. E.coli and coliforms were not detected. Overall, there was no significant difference in microbial counts among 4 Takjus brewed using steamed or non-steamed rice, but Takju has higher microbial counts than Yakju. All the 5 samples were conclusively considered to be hygienically brewed and processed containing plenty of beneficial microorganisms.

• Food Science and Preservation
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• v.17 no.4
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• pp.494-499
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• 2010

Pasteurization by radiation was performed to improve the microbiological quality of fresh yam juice. Samples were irradiated at doses of up to 5 kGy and microbiological, physicochemical, and sensory qualities were investigated during storage at 5oC for 8 days. Total aerobic bacterial, coliform bacterial, and yeast and mold counts in pre-irradiation samples were 7.09, 6.91, and 3.42 log CFU/g, respectively. Total aerobic bacterial and coliform counts fell significantly, in a dose-dependent manner, after irradiation, and these organisms were completely eliminated after 1 day of storage when 3 kGy or 5 kGy of radiation was applied. Yeast and molds were eliminated by irradiation at 3 kGy. Irradiation reduced sample viscosity. The $L^*$ value decreased after irradiation, whereas the $b^*$ value rose. Sensory evaluation testing revealed no significant difference between control samples and those irradiated with 1 kGy, except in color and texture, but sensory scores fell when irradiation of 3 kGy or over was employed, except in the taste domain. The results indicate that gamma irradiation with 1 kGy is effective to ensure the microbiological safety of fresh yam juice, without significant alteration in sensory characteristics, although further work should seek to reduce the detrimental effects of irradiation.

• Clinical and Experimental Pediatrics
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• v.49 no.6
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• pp.617-622
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• 2006

Purpose : High-Sensitivity C-reactive protein(hs-CRP) has been recognized as a very useful and sensitive predictor of the future risk of myocardial infarction. But the clinical significance of hs-CRP in children remains uncertain. To confirm the existence of obesity-induced vascular inflammation and the association between metabolic syndromes and elevation of CRP in children, we investigated the relationship among CRP, obesity, blood pressure(BP), and serum lipids in schoolboys. Methods : Twenty-eight obese(BMI $29.61{\pm}3.29kg/m^2$) and 93 non-obese(BMI $18.99{\pm}2.21kg/m^2$) boys aged 14 years were examined. Serum CRP levels was measured by the high sensitive latex turbidimetric immunoassay and subjects with CRP levels below 0.3 mg/dL were adopted to avoid the influence of acute infection. Results : Obese children had significantly higher hs-CRP levels than their non-obese group($0.104{\pm}0.075$ vs. $0.054{\pm}0.005mg/dL$). In the obese group, BMI, systolic blood pressure, diastolic blood pressure, apolipoprotein B, atherogenic index, and triglyceride were significantly higher than in nonobese. The BMI, diastolic blood pressure, apolipoprotein E, atherognic index, and triglyceride showed positive correlation with log CRP by simple regression. Multiple regression analysis indicated that BMI and apolipoprotein E were strongly related to CRP. Conclusion : This study revealed that obese children tended to have higher levels of serum hsCRP, BP elevation and dyslipidemia than the control group and that BMI and apolipoprotein E were strongly related to CRP. These results indicate that obesity related metabolic syndrome can be developed in children.