• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.78-88
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• 2009

The mechanical characteristics (texture and color) and consumer preference of Doraji Yanggengs using different pre-treatments and added levels of Doraji were presently evaluated. Three kinds of Doraji Yanggengs were made with differing amounts of Doraji powder (DPY; 30, 50, or 70 g), ground raw Doraji (GRDY; 100, 200, or 300 g), and Doraji juice (DJY; 100, 200, or 300 g). Texture characteristics (hardness, adhesiveness, springiness, chewiness, gumminess, cohesiveness) and color values (lightness, redness, yellowness) were measured three times in three experiments conducted with each formulation. Preference was measured with a nine-point hedonic scale for Yanggengs once every three experiments. Consumer preference was measured with color, flavor, taste, appearance, texture, and overall acceptability. Significant differences according to the amount of Doraji powder were evident with DPY for hardness (p<0.001), adhesiveness (p<0.05), and cohesiveness (p<0.001). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.01), and gumminess (p<0.01) of 100 g GRDY displayed higher scores than 200 g and 300 g GRDY, but displayed significantly lower scores in cohesiveness (p<0.01). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.001), gumminess (p<0.01), and cohesiveness (p<0.05) of DJY showed significant differences according to amount of Doraji juice. The highest score in a preference test among DPYs was evident for 30 g DPY. There were no significant differences in preference among GRDYs and DJYs. Color, flavor, taste, appearance, texture, and overall acceptability were significantly (p<0.01) correlated in all Yanggengs. DJY was preferred more than DPY and GRDY. Women in their forties and fifties preferred Yanggeng more when compared to women in their twenties and thirties.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.412-420
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• 2001

This study was conducted to identify the optimum cooking method and the ideal composition of Wax gourd Jung Kwa for the purpose of wide distribution. Wax gourd Jung Kwa was made by peeling off the wax gourd, digging out the stuff, slicing, soaking the pieces in ash water, and boiling slightly, then boiling down in honey, grain syrup. sugar, etc. As a result of sensory evaluation, the best color of Jung Kwa was observed in the recipe of pretreated wax gourd 300g, water 1 litre and grain syrup 495$m\ell$; for the flavor, hardness and chewiness, Pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g; for the adhesiveness, pretreated wax gourd 300g, water 1 litre and corn syrup 515$m\ell$; for the sweetness, pretreated wax gourd 300g, water 600$m\ell$ and sugar 90g and honey 120g. Overall Qualify was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, of which the sweetness was 74%. There were significant differences in all items (P＜0.05). For mechanical characteristics, the maximum cutting force was the highest in the samples with the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475$m\ell$ and sugar 70g, and there were significant differences among all items (P<0.05). The highest moisture content, 45.54%, was observed in the recipe of pretreated wax gourd 300g. water 1 litre and corn syrup 475$m\ell$. There were significant differences among all items (P＜0.05). The L value(lightness) was the highest in the recipe of pretreated wax gourd 300g, water 1 litre, corn syrup 475 $m\ell$ and sugar 50g. The a value(redness) was the highest in the case of pretreated wax gourd 300g, water 1 litre, com syrup 475$m\ell$ and sugar 70g, which was almost red; and the b value(yellowness), wax gourd 300g, water 1 litre and corn syrup 475g, which gave almost Yellow color. Taking consideration of the above results, the most desirable recipe for wax gourd Jung Kwa was to mix the 300g of pretreated wax gourd with 20g of ash powder, boil them slightly for 2 min, soak them in cold water for 1 hour, and boil them down with 475$m\ell$ of com syrup, 70g of sugar, and 1 litre of water for 5 hours, resulting in the sweetness of 74%. The samples with above recipe were the best in flavor, chewiness and hardness in sensory evaluation, and showed the highest maximum cutting force and nearest red color in the mechanical test.

• The Korean Journal of Food And Nutrition
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• v.14 no.4
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• pp.329-332
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• 2001

The antimutagenic activity of resveratrol on the mutagenicity induced by Trp P-1 (3-amino-1,4-dime-thyl-5H-pyrido{4,3-b}indole) was studied using the Ames test with Salmonella typhimurium TA98 and 100. Trp P-1 showed strong mutagenecity in S. typhimurium TA98, but was higly decreased mutagenecity in S. typhimurium TA100. This result suggests that the mutagenecity of Trp P-1 can be mainly induced by the DNA lesions causing frame shift. Resveratrol itself did not show antibacterial effect upon 300 $\mu\textrm{g}$/assay. Resveratrol showed the strongest inhibitory effect with dose dependent manner on the mutagenicity induced by Trp P-1. The inhibition rates of resveratrol at concentration of 2, 10, 25, 50, 100, 300 $\mu\textrm{g}$/assay were 13%, 37%, 52%, 65%, 81%, 89%, respectively.

• Journal of Technologic Dentistry
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• v.26 no.1
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• pp.89-96
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• 2004

Hydroxyapatite powder were synthesized by precipitation method, varying pH, and reaction temperature. The powders were heated at 1,200$^{\circ}{\cdots}$ and 1,300$^{\circ}{\cdots}$ for fabrication of dental prosthesis. The results are as follows: Synthesized powder showed the smallest particle in size, under the conditions of pH 11 and reaction temperature 37$^{\circ}{\cdots}$. The hydroxyapatite was partially converted to $\alpha,\;\beta$-TCP at 1,200$^{\circ}{\cdots}$ and 1,300$^{\circ}{\cdots}$. Mechanical strength of sample was affected by such powder preparation conditions as pH and reaction temperature and sintering temperature. The mechanical strength of sample prepared under the same conditions was increased with increasing pH, reaction temperature and sintering temperature.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.107-113
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• 2016

The purpose of this study was to analyze factors that influence prerequisite program (PRP) performance of hospital foodservice operation. Data was collected through surveys given to 65 dietitians working in general hospital with ${\geq}100beds$. Importance score of sanitary management for the self-operated establishments was significantly higher than that of contract-managed in the areas of working environment management (p<0.01), waste management (p<0.05), clean disinfection management (p<0.05). Performance score of hospitals with ${\leq}300beds$ was significantly lower than that of hospitals with ${\geq}300beds$ in personal hygiene management (p<0.05). Moreover, importance score of dietitians spending ${\geq}3hours$ on inspection time was significantly higher than that of dieticians spending ${\leq}3hr$ in waste management area. According to the results of Pearson correlation analysis, PRP performance score was positively related with dietitian's career (p<0.05), number of submitted beds (p<0.05), cooking process inspection time (p<0.05), dietitian's job satisfaction (p<0.01), and holding rate of utensil and equipment (p<0.05). In addition, the results of multiple regression analysis showed that dietitian's job satisfaction (p<0.001) and holding rate of utensil and equipment (p<0.05) had a significant positive effect on prerequisite program performance. In conclusion, improvement of working condition to increase dietitian's job satisfaction and securing of utensils and equipments are high priorities for improvement of PRP performance.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.7
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• pp.1029-1035
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• 2013

The objective of this study was to examine the ability of extracts from Phellinus linteus (PL) and rice with Phellinus linteus mycelium (PLM) to inhibit obesity and diabetes. The efficacy of PL and PLM were evaluated using Oil Red O staining, cholesteryl ester transfer protein (CETP) levels, protein tyrosine phosphate 1B (PTP1B) levels, organ weight, and serum lipid levels. Lipid accumulation significantly decreased by 76% and 59% upon treatment with $300{\mu}g/mL$ of PL and PLM, respectively (P<0.01). The inhibition of CETP activity increased 99% upon treatment with $300{\mu}g/mL$ of PL or PLM. Treatment with 3, 10, 30, 100, and $300{\mu}g/mL$ of PL, changed PTP1B activity by 10, 11, 14, 12, and 18% respectively. Also, treatment with increasing concentrations of PLM led to a significant concentration-dependent inhibition of PTP1B activity (P<0.01). PL and PLM were orally administered for 28 days after a high fat diet (HFD). PL significantly (P<0.05) reduced triglyceride and cholesterol levels. In addition, PLM significantly (P<0.05) reduced triglyceride, cholesterol, and HDL-cholesterol levels. GOT and GPT were not significantly affected. These results indicate that PL and PLM extracts have potent and useful activities for the treatment of obesity and diabetes mellitus.

• Journal of Yeungnam Medical Science
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• v.24 no.2
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• pp.154-161
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• 2007

Background : This study was undertaken to evaluate the effectiveness of the Bonfils intubation fibrescope for cases of difficult tracheal intubation. Materials and Methods : For patients with an ASA physical status 1 or 2 betwen the ages of 20-90, direct laryngoscopy was performed and the layngoscopic view graded according to the Cormack and Lehane classification. Forty patients with Cormack and Lehane grade 3 or 4 were intubated using the Bonfils intubation fibrescope. During intubation, the success rates for tracheal intubation, overall time to intubation, number of attempts and adverse effects were recorded. The Thyromental and sternomental distances were recorded after the orotracheal intubation. Results : The success rates were significantly higher in Cormack and Lehane grade 3 (96.9%) patients compared to grade 4 (50%) (P<0.01). The time to intubation was significantly faster in patients with grade 3 compared to grade 4 (20 (10-49[7-300]) sec vs. 180 (31-300[10-300]) sec, P=0.01). The number of cases with a $SpO_2$<90% was significantly lower in patients with grade 3 (3.1%) compared to grade 4 (50%) (P<0.01). Conclusion : In patients with Cormack and Lehane grade 3, tracheal intubation using the Bonfils intubation fibrescope appears to be an effective technique for the management of a difficult intubation. However, the Bonfils intubation fibrescope can not always be used for the management of a difficult intubation in grade 4 patients; for these patients other effective instruments should be considered for difficult intubations.

• Science of Emotion and Sensibility
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• v.26 no.3
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• pp.41-52
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• 2023

The purpose of this study was to determine the effects of resilience on information processing. Thirty-nine male high school students were randomly selected and assigned to one of the three experimental groups: (1) high group (n = 13), (2) middle group (n = 13) and low group (n = 13) according to their resilience scale (KRQ-53) scores. The tasks were simple reaction time, choice reaction time-1, and choice reaction time -2. Electroencephalogram (EEG) was measured at Fp1, Fp2, F3, F4, Fz, Cz and Pz. A 3 × 8 × 4 (groups × areas × times) ANOVA with repeated measures on the last factor was calculated to determine resilience effects on EEG. P300 was analyzed using a 3 × 3 × 8 (groups × tasks × areas) ANOVA. The results showed that the theta waves of the middle group were higher than those of the high and low groups. Second, as a result of analyzing alpha waves, the high group demonstrated higher alpha waves than the middle and low groups. Third, the mid-beta waves of the middle and low groups were higher than those of the high group. Lastly, the result of this study showed that the P300 amplitude of the middle group was higher than that of the high and low groups. These results indicated that the middle group processed cognitive information more efficiently than the other two groups. The findings of this study demonstrated that cognitive information processing ability varies depending on the degree of resilience.

• Korean Journal of Soil Science and Fertilizer
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• v.28 no.2
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• pp.145-153
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• 1995

Effects of lime application levels(0, 10, 50, 100, and 300kg/10a) on three alfalfa cultivars(Dekalb brand 120, Pike, Pioneer brand 5929) were analyaed with respect to the growth, dry matter yield, and inorganic composition of the plants at three cutting periods. Major chemical properties of the soils were also analyzed. Response of the plant height to the lime application level was variable among the cultivars, showing the order of 50>100>300>10>0kg/10a in Dekalb brand 120, 50>100>10>300>0kg/10a in Pike, and 10>50>300>0>100kg/10a in Pioneer brand 5929. The order of dry matter yield response to the lime application level was 50>300>100>10>0kg/10a in Dekalb brand 120, 50>10>300>100>0kg/10a in Pike, and 50>100>10>0>300kg/10a in Pioneer brand 5929. Total dry matter yields at 50kg/10a lime application level were higher than those at any other levels in all the cultivars. Neither a specific pattern nor a significant change in inorganic composition of the plant was found for the lime application levels and cutting times, Soil chemical properties and composition remained with little change after the experiment except the soil pH, which was increased with the lime application level.

• Korean Journal of Applied Biomechanics
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• v.25 no.4
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• pp.413-421
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• 2015

Objective : The purpose of this study was to investigate biomechanical changes of the lower limb including dynamic stability with changes in illumination (300Lx, 150Lx, and 5Lx) and slope (level and $15^{\circ}$ downhill) as risk factors for elderly falls. Method : Fifteen elderly females were selected for this study. Seven infrared cameras (Proreflex MCU 240: Qualisys, Sweden) and an instrumented treadmill (Bertec, USA) surrounded by illumination regulators and lights to change the levels of illumination were used to collect the data. A One-Way ANOVA with repeated measures using SPSS 12.0 was used to analyze statistical differences by the changes in illumination and slope. Statistical significance was set at ${\alpha}=.05$. Results : No differences in the joint movement of the lower limbs were found with changes in illumination (p>.05). The maximum plantar flexion movement of the ankle joints appeared to be greater at 5Lx compared to 300Lx during slope gait (p<.05). Additionally, maximum extension movement of the hip joints appeared to be greater at 5Lx and 150Lx compared to 300Lx during slope gait (p<.05). The maximum COM-COP angular velocity (direction to medial side of the body) of dynamic stability appeared to be smaller at 150Lx and 300Lx compared to 5Lx during level gait (p<.05). The minimum COM-COP angular velocity (direction to lateral side to the body) of dynamic stability appeared smaller at 150Lx compared to 5Lx during level gait (p<.05). Conclusion : In conclusion, elderly people use a stabilization strategy that reduces walk speed and dynamic stability as darkness increases. Therefore, the changes in illumination during gait induce the changes in gait mechanics which may increase the levels of biomechanical risk in elderly falls.