• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2002년도 ICCAS
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• pp.89.5-89
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• 2002

The technology to predict new chemical compounds by using properties of already known compounds is a kind of data mining and an important technology in chemical industrial fields. Many knowledge have been accumulated in the fields, and especially nowadays in the field of medicine development industry, the technology is connected with the post genome technology, and generates a new conception, physiome. The word is defined as followings. It is the quantitative and integrated description of the functional behavior of the physiological state of an individual or species. The physiome describes the physiological of the normal intact organism and is built on information and structure, that is geno...

• 한국식품위생안전성학회:학술대회논문집
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• 한국식품위생안전성학회 1994년도 하계 학술 심포지움
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• pp.29-39
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• 1994

A review on sweetener has been conducted. Enzymes are utilized preferentially to break-down or synthesize stevioside, MGGR and oligo-saccharides. these result in change or modification of the functions of sweetener. Originally, the sweetener was used to obtain energy, add sweet taste and for rheological properties. Recently, the physiological functions of the sweetener have been studied considerably. As the oligo-sacchride is found to function as substance of physiological activities, more researh will be carried out using enzyme to discover new functions of sweetener.

• 대한의용생체공학회:의공학회지
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• 제14권1호
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• pp.81-88
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• 1993

This paper is the study of the reflectance of light from biological tissue for red and Infrared wavelengths and relates the acquired reflectance data to expected physiological changes within the skin and muscle layers associated with heat and exercise. The instrument was disigned to collect data from the calf muscle in human subjects with probe located at the surface of skin. Rapid data acquisition method allowed monitoring of rapid changes in reflecttance due to a stimulus. This study demonstrates that changes in O2 saturation and blood fractional volume expected within the dermis and muscle layers were asserted by examining the slopes of the plotted index for heat and exercise. The results presented in thls study support the claim that reflectance can separately discriminate between changes of blood volume and oxygenation in muscle and in skin. The data demonstrate the ability to measure consistent changes In tissue optical properties during exercise and heat.

• 대한가정학회지
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• 제27권3호
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• pp.29-38
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• 1989

The purpose of this study is to investigate the physiological respones and subjective wearing sensations of the body of different materials of underwears. Experimental underwears were round neck-line shirts made of 100% cotton (60's plain stitch), 100% untreated nylon and hydrophillic finished 100% nylon (140 D. tricot). Four healthy female served as subjects. The experimental chamber was controlled at a constant temperature (23±1℃), constant relative humidity (53±3%) and air velocity of 0.25m/sec. The skin temperature, rectal temperature, pulse rate, clothing climate of temperature and humidity, and subjective wearing sensations were measured every five minutes during 75min. The results showed the level of the fiber hygroscopic properties was most relevant in the sensations of wearing: thus, cotton and treated nylon were felt by the subjects as more confortable fabrics, than untreated nylon.

• 한국식품영양학회지
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• 제27권4호
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• pp.678-683
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• 2014

This study was conducted to investigate the effect of Korean red pepper extracts on physiological and sensory characteristics. The Korean red pepper extracts were added to chocolate at weight percentages of 0, 2, 4, and 6%. The sensory characteristics made with various Korean red pepper concentrations of the additives were measured as follows: color values (L-value, redness, and yellowness), total phenol, total capsaicinoid, total carotenoid, and ABTS radical scavenging activity. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in taste, spiciness, and overall acceptability depending on the addition of pepper extracts. However, there were no significant differences in the properties of aroma and bitterness for chocolate.

• 한국어업기술학회:학술대회논문집
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• 한국어업기술학회 2000년도 춘계수산관련학회 공동학술대회발표요지집
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• pp.416-417
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• 2000

Chitin, a poly $\beta$-(1longrightarrow14)-N-acetyl-D-glucosamine, is best known as a cell wall component of fungi and as a skeletal materials of invertebrates. Chitosan is derived from chitin by deacetylation in the presence of alkali. Chitosan has been developed as new physiological materials since it possesses antibacterial activity, hypocholesterolemic activity and antihypertensive action. However, the actions of chitosan in vivo still remain ambiguous as the physiological functional properties because most animal intestines, especially the human gastrointestinal tract, do not possess enzyme such as chitosanase which directly degrade the $\beta$-glucosidic linkage in chitosan, and consequently the unbroken polymers may be poorly absorbed into the human intestine. Therefore, recent studies as chitosan have attracted interest for chitosan oligosaccharides, because the oligosaccharides process not only water-soluble property but also versatile functional properties such as antitumor activity, immune-enhancing effects, enhancement of protective effects against infection with some pathogens in mice and antimicrobial activity (Kingsnorth et al., 1983, Mori et al., 1997). (omitted)

• 한국작물학회지
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• 제47권
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• pp.163-174
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• 2002

Peanut is one of the principal oil seeds in the world as a rich source of edible oil and protein. Peanut quality arises as a result of a complex interaction of genetic, physiological and biochemistry processes that produce the chemical composition of the peanut seed. The major factors influencing seed quality are degree of maturity and digging and drying, curing and storage as a series of harvesting. The end products, peanut butter, salted seed, confections, roasting stock and by-products are favored in world-wide because of their unique roasted peanut flavor, Literatures are reviewed mainly focusing on the physiological properties and nutritional quality of oil, protein and flavor in peanut. Chemical properties of protein and oil, and volatile flavor component in peanut seeds are studied. The objectives of this paper were to review and summarize the results obtained from the improving quality breeding program and evaluation of the chemical composition in peanut up to now.

• 한국환경생태학회:학술대회논문집
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• 한국환경생태학회 2009년 학술대회 논문집 2호
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• pp.45-48
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• 2009

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2005년도 생물공학의 동향(XVII)
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• pp.563-564
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• 2005

• 한국의학물리학회:학술대회논문집
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• 한국의학물리학회 1999년도 Japanese Journal of Medical Physics
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• pp.364-367
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• 1999