• Journal of the East Asian Society of Dietary Life
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• v.16 no.3
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• pp.371-376
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• 2006

The purpose of this study was to investigate the quality characteristics of Bokbunja-Pyun, using various levels of Rubi fruit juice (0%, 4%, 6% and 8%). The chemical composition and physical characteristics of Bokbunja and Bokbunja-Pyun were analyzed and sensory evaluation was conducted. The statistical data analyses were completed using the SPSS program. The chemical components of Bokbunja were moisture 89.2%, sweetness 9.8 Brix%, pH 3.77, citric acid 8.98%, and vitamin C 26mg. The L-value of Bokbunja-Pyun was significantly decreased (p<0.001), but a- and b-values were increased with increasing Rubi fruit juice content (p<0.001). Among the mechanical characteristic, the hardness was the highest on R2 ($470{\pm}82.67$), the adhesiveness on R3 ($-5.00{\pm}1.0$), the cohesiveness on R4 ($99.22{\pm}6.95$) and the gumminess on R1 ($167.9{\pm}49.8$). The springiness was notsignificantly different between these groups. From the sensory evaluation, appearance, hardness, and flavor showed no significant variation, but transparency, elasticity, and overall quality were significantly different between the test groups. It was concluded that the optimum content of added of Rubi fruit juice was 6%, in proportion to the total weight.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.54-64
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• 2012

The purpose of this study is to develop $Sulgidduk$ which meets the consumers' taste by using cooked purple sweet potato. The samples of $Sulgidduk$ were prepared with different ratios of cooked purple sweet potato(0, 10, 20, 30, 40%) and analyzed for moisture content, Hunter's color value and texture characteristics and sensory evaluation. The moisture contents of the samples ranged 40.83% to 44.91% The L-value and b-value decreased, while a-value increased, with increasing amounts of cooked purple sweet potato. In the mechanical evaluation of physical properties, hardness, adhesiveness, springiness, gumminess and cohesiveness showed no significant difference with the increasing amount of cooked purple sweet potato. However, chewiness decreased significantly with the increasing amount of cooked purple sweet potato. Based on the quantitative descriptive sensory evaluations on $Sulgidduk$ samples, purple color, sweet potato flavor and taste, sweetness, and moistness significantly increased, while hardness decreased significantly with the increasing amount of cooked purple sweet potato. $Sulgidduk$ added 40% cooked purple sweet potato showed the highest in overall acceptability and the slowest hardening in the textural changes during storage.

• Korean Journal of Human Ecology
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• v.5 no.2
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• pp.55-74
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• 2002

This study, observing each respectively packaged Kongdduk during 12-day storing period and comparing it with unpackaged Kongdduk, through a cross-sectional view of its fiber and temperament, through a sensory evaluation rheometer measurement of rheological change depending on storing period and packaging type and through the organic acid content, micro-organic change, and retrogressive process. The results are as follows: 1. Kongdduk made of bean oil shows better chewiness, cohesiveness, and moistness than Kongdduk made of bean flour while Kongdduk made of bean flour shows better rheological properties as to roasted nutty taste or roasted nutty order. 2. The test of the cutted loaves of Kongdduk shows that adding oil of proper proportion to the dough of steamed rice cake in accordance with the amount of rice flour has a good influence on rheological properties of softness. 3. Rice cakes were prepared by addition of yellow soybean flour or peanut flour and packaged with CMP or VP, and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. 4. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness, from the End day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cakeappeared to be more important than the type of packaging in terms of quality deterioration of rice cake. 5. As the storing period passed by, organic acid is detected less at CMP-packaged Knngdduk than at wrapped. and its increasing speed proves to be slower as well. 6. The one wrapped with plyethylene film began to get moldy from pure rice cake or Kongdduk (rice cake mixed with yellow soybean or peanut) after 6 days, and more and more modly after 9 daysor after 12 days, but the CMP-packaged ones didn't get modly until 12 days or more. 7. CMP-packaged Kongdduk showed higher enthalpy of retrogradation than PE-wrapped one. As storing Period Passed by, Kongdduk,s enthalpy grew high. That is to say, it shows that Kongdduk got retrograded.

• Journal of the Korean Society of Physical Medicine
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• v.2 no.2
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• pp.229-236
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• 2007

Clinical therapist use neurological examination to acquire the necessary information from the patients who is neurological damaged. It is necessary to have enough neurological knowledge and clinical experience to collect useful data. Neurological disease of symptom is well correspond with anatomical location and function, therefore neurological examination is one of the powerful tool to diagnosis. These tools will be a great help to clinical therapist to evaluate the patients and helps to select most pertinent treatment approach to patients. Neurological examination can classified and evaluate with Mental Status Examination, Cranial Nerves Examination, Motor and Sensory System Examination, Reflexes, Gait and Station Evaluation, Special Maneuver. Generally, various neurological examination tools are used by therapist in clinical field. Understanding of method of Neurological examination tools and understanding of result of examination from patients's response is very important. Therefore, this research will help to understand clinical meaning by neurological examination.

• The Journal of Korean Academy of Sensory Integration
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• v.4 no.1
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• pp.47-55
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• 2006

Objective : The purpose of this study was to evaluate the correlation between visual perception ability and activities of daily living(ADL) in the children with spastic diplegia who were treated at developmental disabilities children salutary institute. Method : The subject were consisted of 8 children with spastic diplegia(mean age, 10). The visual perception ability was measured by the Developmental Test of Visual Perception(DTVP) and by the Functional Independence Measure for Children(WeeFIM) to evaluate activities of daily living. Collected data analysis were completed by using correlation analysis. Results : Visual perception ability of children with spastic diplegia is the highest in Position in Space(PS) score, and is the lowest in Visual-Motor coordination(VM) score. Average visual perception performance of children with spastic diplegia is the highest in SR(Spatial relationship) score, and is the lowest in VM score. In activities of daily living, eating component were significantly correlated with Visual-Motor coordination. Conclusions : Therefore, accurate evaluation of visual perception ability and visual perception training for children with spastic diplegia will be important to improve patient's activities of daily living skill.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1244-1250
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• 1999

Job,s tears powder and green tea powder were added to bread mixture and their effects on the quality of bread were investigated using sensory evaluation and some physical tests. Sensory evaluation showed that flavor, hardness and chewiness were increased as the amount of Job's tears powder and green tea powder was increased. Lightness and redness values decreased with the addition of Job's tears powder and green tea powder, while yellowness values increased. Texture measurement showed that springiness was highest in bread with 3% green tea powder among the batches tested, while gumminess showed highest in control. Hardness of 3% green tea powder was lower than that of control. It appears that the higher the moistness, the higher the value of redness. Chewiness was positively correlated with yellowness. Gumminess was negatively correlated with color and flavor. Bread with 1% green tea powder and 10% Job's tears powder showed good overall preference. Scanning electron microscopy revealed that the addition of Job's tears powder and green tea powder to bread exhibited small pores and crude surface.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.47-55
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• 1997

This study aims to know what the physicochemical properties and physical properties of the Korean traditional rice cake injulmi made from persimmon powder and glutinous rice(powder), and to come up with a standard recipe of it with the premixed powder of persimmon and glutinous rice. Cooked rice powder with 9 different levels of persimmon in cooling dough(75, 100 and 150${\mu}{\textrm}{m}$ power with each 20, 40, and 60%) was tested for rheological parameters, the rate of swelling, degree of gelatinization, sensory evaluation, and the observation of cross section used to electronmicroscope. 1. sensory evaluation conducted by 20 university students as panelists showed that mixed glutinous rice powder and persimmon powder lost their regular forms. increase in persimmon powder content increased a thin layer of starch granule, presumably due to sugar and fiber in the mixed persimmon powder granule. 3. In cooking the rice cake with 20~60% of persimmon, it showed 6.3 to 5.5 pH. 4. Quantitative description analysis conducted by 20 university student s panelists showed that sample that sample C was preferred among 9 samples. From these results, it was concluded that glutinous rice cake cooked with 20% of persimmon powder was quiet acceptable. Optimum cooking condition for the glutinous rice with persimmon powder rice cake was 30min of cooking time and 25$0^{\circ}C$ of cooking temperature with gas oven.

• Journal of the Korean Society of Costume
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• v.23
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• pp.99-110
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• 1994

The purpose of this study was to develop the pattern drafting method which would be suitable for their physical characteristics for the fatty body of Korean elementary school boys who re more than 1.5 Rhrer's Index. The procedures of the study were as follows : We have surveyed the rate of fatty children who were more than 1.5 Rhrer's Index on 2, 185's and elementary school children. The result of research showed the rate of fatty boys in 9-11 years-old were the highest one. Therefore, body measurement and statistical analysis. 203's boys between the ages of 9-11 and over 1.5Rhrer's Index were measured on 25 items. Descriptives, correlation and factor analysis were computed. Fatty boys higher than standard boys, and bigger than grith and width items. 4 type of conventional pants pattern were collected . The most accepted conventional pants pattern was decided through wearing test. The new pattern was based on the most accepted conventional pattern, and developed through wearing test. After new pattern drafting , the sensory evaluation for appearance and comfort was applied to evaluate the new pattern by comparing it with the conventional pattern. The result of sensory evaluation , it was found that the new pattern was more suitable then the conventional pattern.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.5
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• pp.805-811
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• 2008

The aim of this study was to investigate the effects of mulberry extracts on the physical characteristics of dough and the quality characteristics of oddi bread. The peak time of all experimental doughs except ME 25 (25% mulberry extracts) was suitable for breadmaking. The fermentation rate was decreased in accordance with the addition of mulberry extracts and the pH of the dough was decreased from 5.96 to 5.29. L values of oddi bread decreased with increasing mulberry extracts whereas, a and b values increased. The sensory evaluation indicated that crumb and crust color of the control bread was the brightest among the experiments. Flavor and taste was high as the addition of mulberry extracts. The overall acceptance was preferred at ME 25. Since the outcome of the mixograph at ME 25 tended to be low in bread-making, the utility of mulberry extracts at 20% (flour basis) was appropriate.

• PNF and Movement
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• v.12 no.3
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• pp.189-199
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• 2014

Purpose: The objective of this case report is to examine the impact of physical therapy using the proprioceptive neuromuscular facilitation (PNF) concept for a patient with shoulder impingement syndrome. Methods: The patient is a 35-year-old female who has felt pain in the right shoulder for one month. The physical examination evaluated sensory integration, pain, joint integration and mobility, posture, reflex integration, range of motion, muscular strength, analysis of movement, and shoulder function. Comprehensive physical therapy was given to the patient, including stretching, mobilization, strengthening, posture correction, coordination improvement, daily activities, and sports exercises. The therapy was given 5 times a week for the first 5 weeks, then 3 times a week for the next 5 weeks. In all, the intervention lasted for 10 weeks. Results: The patient's senses, posture, and muscular strength all improved to a normal level. The degree of pain fell from 3/10 to 0/10 for activities taking place below shoulder height, and from 8/10 to 1/10 for activities above the head. Additionally, joint integration, motility, range of motion, and movements also improved. The disabilities of the arm, shoulder and hand (DASH) for functional evaluation improved from 27.5 to 10.3. Conclusion: Physical therapy using the PNF concept is effective in improving the body structure, function, activity, and participation of patients with motor disorders of the shoulder impingement syndrome.