• 대한통합의학회지
• /
• 제11권1호
• /
• pp.13-20
• /
• 2023

Purpose : The purpose of this study is to compare the balance ability between subjects with chronic ankle instability and normal people and the center of pressure displacement during the sit to stand and stand to sit. Methods : The subjects of this study were 63 who met the inclusion criteria and were classified into normal group (n=33) and chronic ankle instability group (n=30). The displacement of the center of pressure during sit to stand and stand to sit was measured. And the limit of stability and Y-balance tests were performed to measure the balance ability. Independent t-test was conducted to compare center of pressure displacement and balance ability between groups, and pearson correlation was conducted to analyze the correlation between the center of pressure displacement and balance ability. Results : In the case of the center of pressure displacement, there was a significant difference between the two groups during sit to stand and stand to sit. In the case of balance, both limit of stability and Y-balance test showed significant differences between the two groups. At the time of sit to stand, the center of pressure displacement showed a significant correlation with balance abilities, and at the time of stand to sit, the center of pressure displacement showed a significant correlation with Y-balance test. Conclusion : Chronic ankle instability shows that there is a lot of sway in the body due to compensation to replace the decrease in ankle joint range of motion when performing sit to stand and stand to sit due to sensory input damage such as decrease in ankle range of motion and decrease in ankle proprioception. Chronic ankle instability is expected to have a negative effect on our daily lives in life. The results of this study will serve as the basis for the dynamic approach to objective evaluation, treatment, and prevention of chronic ankle instability.

• 한국수산과학회지
• /
• 제57권2호
• /
• pp.116-121
• /
• 2024

The meats of tuna Thunnus albacares and swordfish Xiphias gladius are ideal for fish patty production, offering high nutrition and other health benefits. Although red fish meat, including tuna, is added for cost-effectiveness, swordfish white meat is also used, as its aroma resembles that of market-sold beef patties. Here, we assessed the different blending ratios of tuna red meat and swordfish white meat (60:40, 40:60, 20:80, and 0:100) to find the optimal combination for fish patty production. Regarding color, the heated fish patties exhibited increased redness (a*) and yellowness (b*) compared with those of non-heated ones, with similar brightness (L*). The heated patties also scored higher concerning hardness, springiness, gumminess, and chewiness. A higher proportion of swordfish white meat resulted in a softer texture, particularly in patties with a ratio of 40% red meat to 60% white meat. Considering the results of the texture comparison analysis, it is recommended that the texture be improved by increasing the physical property "softness." Sensory evaluations revealed that the addition of white meat led to increased scores in terms of smell, beef taste, texture, and elasticity. These results suggest that swordfish white meat, with improved overall quality, is a suitable raw material for fish patties. Accordingly, the recommended ratio of 20% tuna red meat to 80% swordfish white meat is optimal for fish patty production.

• 펄프종이기술
• /
• 제31권4호
• /
• pp.76-83
• /
• 1999

This study was carried to investigate optimum conditions of charcoal added paper in making cigarette filter for the removal of smoke contents of cigarettes. We investigated the physical properties of charcoal added paper according to the ratio of pulps, the amounts of characoal , the weight of sheets and crimping conditions in dry method, and then analyzed the smoke contents of cigarettes. The results obtained were as follows. 1. Sw-BKP was higher than Hw-BKP in methylene blue absorption by UV test. 2. Charcoal had an effect on stiffness for decreasing factor greatly , while the addition amounts of Sw-BKP and high weigth of sheets increased it, and the interaction of weight of sheets and charcoal was higher than other factors. 3. Tear index decreased by charcoal addition greatly, on the other hand high weight of sheets and Sw-BKP/Hw-BKP ratio increased ter, and the interaction of pulps and chacoal acted on major factors. 4. We estimated crimp index with sensory evaluation , and charcoal hand an effect on decreasing factor in crimping greatly, while the interaction of weight of sheets and pulp ratio was higher than others. 5. In the case of charcoal added paper filter, tar removal efficiency of smoke contents was higher but about 6% than cigarette filter. Especially vapour phase(aldehyde) in smoke contents was removed greatly.

• 한국식품과학회지
• /
• 제32권5호
• /
• pp.1087-1092
• /
• 2000

두부 제조를 위한 응고제로 오미자즙과 매실즙을 이용하여 적정 제조조건, 텍스쳐, 색도, 기호성 및 저장성을 검토하였다. 오미자두부는 가수량 12.5배, 두미 가열시간 5.0분, 오미자즙 첨가량 0.9% 일 때, 매실두부는 가수량 10.0배, 두미 가열시간 5.0분, 매실즙 첨가량을 1.5%로 하여 제조하였을 때 가장 높은 수율을 나타내었다. 오미자즙과 매실즙 두부의 물성은 $CaSO_4$로 응고시킨 두부 보다 견고성, 부착성, 씹힘성, 검성이 낮았으나 관능특성은 맛, 색, 향, 조직감 모두 우수하였다. 두부 저장 중 침지액의 pH는 증류수의 경우 저장초기에는 낮아졌다가 높아졌으며 침지액의 탁도는 증류수 및 0.1% acetic acid 모두 저장기간이 길어질수록 증가되었는례 특히 과즙 두부가 $CaSO_4$ 두부 보다, 0.1% acetic acid 침지액이 증류수 보다 pH와 탁도가 낮았다. 두부의 세균수는 저장기간이 길어질수록 지수적으로 증식되었는대 응고제로 과즙 두부가 $CaSO_4$두부 보다, 침지액으로 0.1% acetic acid용액이 증류수보다 세균의 증식이 지연되어 과즙두부를 0.1% acetic acid용액에 침지하였을 매 저장성 향상 효과가 있었다.

• Physical Therapy Rehabilitation Science
• /
• 제13권1호
• /
• pp.86-94
• /
• 2024

Objective: To evaluate the changes in bladder capacity and storage through non-invasive neuromodulation by application of repetitive Trans magnetic stimulation (rTMS) and genital nerve stimulation (GNS) in traumatic spinal cord survivors. Design: A Single Case Study. Method: The Patient was registered in trail with the clinical trial registry of India (CTRI/2022/05/042431). The Patient was interposed with rTMS on lumbar area, from T11-L4 vertebrae with 1 Hz and the intensity was 20% below that elicited local paraspinal muscular contraction for 13 minutes. GNS was placed over dorsum of the penis with the cathode at the base and anode 2 cm distally at 20 Hz, 200 microseconds, Continuous and biphasic current was delivered and amplitude of stimulation necessary to elicit the genito-anal reflex. For assessment, Neurological examination was done for peri-anal sensation (PAS), voluntary anal contraction (VAC) and bulbocavernous reflex (BCR), deep anal pressure (DAP), and American Spinal Injury Association Impairment Scale (ASIA scale). Outcome assessment was done using Urodynamics, Spinal Cord Independence Measure Scale Version-III (SCIM-III), American Spinal Injury Association Impairment Score (ASIA Score), Beck's Depression Inventory Scale (BDI). The baseline evaluation was taken on Day 0 and on Day 30. Results: The pre-and post-data were collected through ASIA score, SCIM-III, BDI and Urodynamics test which showed significant improvement in bladder capacity and storage outcomes in the urodynamics study across the span of 4 weeks. Conclusion: rTMS along with GNS showed improvement in bladder capacity & storage, on sensory-motor score, in functional independence of individual after SCI.

• Imaging Science in Dentistry
• /
• 제47권3호
• /
• pp.199-207
• /
• 2017

Purpose: Evaluation of alveolar bone is important in the diagnosis of dental diseases. The periodontal ligament space is difficult to clearly depict in cone-beam computed tomography images because the reconstruction filter conditions during image processing cause image blurring, resulting in decreased spatial resolution. We examined different reconstruction filters to assess their ability to improve spatial resolution and allow for a clearer visualization of the periodontal ligament space. Materials and Methods: Cone-beam computed tomography projections of 2 skull phantoms were reconstructed using 6 reconstruction conditions and then compared using the Thurstone paired comparison method. Physical evaluations, including the modulation transfer function and the Wiener spectrum, as well as an assessment of space visibility, were undertaken using experimental phantoms. Results: Image reconstruction using a modified Shepp-Logan filter resulted in better sensory, physical, and quantitative evaluations. The reconstruction conditions substantially improved the spatial resolution and visualization of the periodontal ligament space. The difference in sensitivity was obtained by altering the reconstruction filter. Conclusion: Modifying the characteristics of a reconstruction filter can generate significant improvement in assessments of the periodontal ligament space. A high-frequency enhancement filter improves the visualization of thin structures and will be useful when accurate assessment of the periodontal ligament space is necessary.

• 한국식품영양학회지
• /
• 제26권3호
• /
• pp.421-427
• /
• 2013

The results of testing general components, physical property and physical function after having made steamed rice cake by adding eggplant, which caters to consumers' tastes are as follows. It showed that when eggplant powder content increased, the moisture content of steamed rice cake with eggplant was decreased. It also showed that the lightness value (L) of steamed rice cake with eggplant powder was the highest as 82.75 in the control group. When eggplant powder content increased, the redness (a) and yellowness (b) were increased. From the results of having measured the antioxidant potential over the steamed rice cake with freezing-drying eggplant powder by DPPH radical elimination, we figured out that it was the lowest as 48.30% in the control group. As more eggplant powder was added, its elimination increased accordingly. As per hardness of steamed rice cake with eggplant, the added group with 7% was revealed as the highest at 0.757. It showed that adhesiveness was the lowest as 30.233 in the control group, and springiness and cohesiveness were on the rise as freezing-drying eggplant powder was increased. Furthermore, softness and chewiness were shown to be high in the added group with eggplant powder of 3, 5%. The evaluation over the overall preference was the highest in 5% added group. Judging from this, adding 3~5% eggplant powder against non-glutinous rice powder is considered an optimal quantity in making steamed rice cake with eggplant.

• 한국전문물리치료학회지
• /
• 제5권3호
• /
• pp.11-20
• /
• 1998

The purposes of this study were to determine the effect of different degrees of severity of diabetic neuropathy on balance function, and to evaluate dynamic balance and functional performance in diabetes patients. Twenty-four subjects with diabetes mellitus were divided into three groups according to results of sensory nerve conduction study. All subjects were evaluated for dynamic balance which was measured using computerized dynamic posturography, and functional performance which was measured using the Berg balance scale. One-way analysis of variance was used to determine whether there were any statistically differences of dynamic balance function and functional performance among the three groups. The Spearrnan's rank correlation was used to determine statistical significance between dynamic balance and age. The results were as follows: 1. Dynamic balance measured using computerized dynamic posturography was significantly lower in the no response group than in the normal amplitude group (p<0.05). 2. Functional performance tested by the Berg balance scale was not statistically different among the three groups (p>0.05). 3. an inverse relationship was found between dynamic balance measured using computerized dynamic posturography and age (r=-0.68, p<0.05). These results suggest that patients with severe diabetic neuropathy have loss of dynamic balance function. Therefore, patients with severe diabetic neuropathy need to have their balance evaluated and receive appropriate education.

• 한국식품조리과학회지
• /
• 제7권3호
• /
• pp.7-12
• /
• 1991

카스테라의 물리특성을 조사하기 위해 구주 지방의 시판 카스테라 19종을 관능 검사에 의해 3종류로 분류해서 이들의 물성을 측정하여 다음과 같은 결과를 얻었다. 1) 5단계 평정 척도법에 의한 관능검사에서 비교적 카스테라 답다고 평가된 것 (A type), 스폰지 케익답다고 평가된 것 (C type)과 그 중간적인 것 (B type)의 3종으로 구분이 가능하였다. 2) Texture측정에 의해 A의 경도가 가장 높고, B 및 C는 A에 비해 22∼35% 낮은 경향이며, 응집성 및 탄력성은 3 type 간에 그다지 차가 없음을 알 수 있다. 3) Creep에 대해서, 3 type 모두 5요소 Voigt형 점탄성 모형이었다. A의 순간탄성부는 B 및 C에 대해 각각 13∼16% 높고, 경도와 동양의 결과를 보였다. A의 지연 변형부는 B에 대해 21∼41% 낮으며, C에 대해 8∼13% 높고 정상 점성부도 지연변형부와 동양의 경향을 나타내었다. 4) 특히 카스테라 답다고 평가된 A type의 저장에 관해서, creep의 역학 모형은 변함없이 6요소이고, 그 정수는 진공포장되어 있지 않는 것의 변화가 큰 것을 알 수 있다. 한편 본 보고의 요지는 일본 가정학회 1991년도 제 43차 대회에서 발표했다.

• 한국식품영양학회지
• /
• 제17권2호
• /
• pp.171-176
• /
• 2004

Sourdough 분말의 첨가가 식빵의 품질에 미치는 영향을 알아보기 위하여 sourdough 분말 Phil XN 290, Phil IM 1을 각각 1%, 2%를 넣은 다음 farinogram 특성, 호화도 특성, 반죽의 팽창력, crumb softness, 관능적 특성 등을 조사하였다. farinogram에서 sourdough 분말을 첨가한 것이 control에 비하여 흡수율은 차이를 거의 보이지 않았지만 반죽의 안정도가 감소하였으며 breakdown이 빠르게 진행되었다. RVA 값은 sourdough 분말을 첨가한 것이 초기호화 온도는 control 보다 0.7$^{\circ}C$-l.3$^{\circ}C$ 상승하였고, 최고점도는 Phil IM 1이 3-6 RVA 증가하였고, Phil XN 290은 유사하였다. 최종 점도는 Phil XN 290은 첨가함량이 증가할수록 감소하였지만 Phil IM 1은 증가하여 일치하지 않음을 보여주었다. 반죽의 팽창력은 sourdough 분말을 첨가한 것이 control과 비교하여 90분 이후부터 약간 낮게 나타나기 시작하였다. Hardness는 Phil XN 290과 Phil IM 1이 control과 비교하여 2일까지는 낮게 나타났으나, 4일 이후에는 급격히 증가하였다. 관능검사 결과는 Phil XN 290 2%가 control 보다 향미, 식감, 맛이 5% 수준에서, Phil IM 1 2%가 control보다 향이 5%수준에서 우수하였고, 색상은 1% 수준에서 우수하였다.