• 한국식품위생안전성학회지
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• 제12권1호
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• pp.9-14
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• 1997

Vibrio mimicus is a closely related species with V. cholerae, and has been reported to be associated with gastrointestinal infections. Although extraintestinal infections of these vibrios have also been reported in Japan and Southeast Asia. But little research papers on V. mimicus was reported in Korea. Therefore, we tried to isolate V. mimicus from the environmental sea water from April to July in Pusan, Korea. Among the isolated strains, we selected the strongest hemolytic strain and then named V. mimicus SM-9. In this paper, we checked the antibiotic susceptibility and psychrotrophic characteristics of the isolated strain. Hemolytic activity of the hemolysin produced by the isolated strain was also measured. V. mimicus was not detected from the sea water samples in April and May, but its detection rate was relatively high in June and July in Pusan, Korea. The bacteriological characteristics of V. mimicus SM-9 were Gram-negative rods, motile, oxidase positive, Voges-Proskauer negative and sucrose negative. In 23 kinds of antibiotics susceptibility test, V. mimicus SM-9 showed susceptibility to the most of antibiotics submitted while it was resistive against lincomycin, oxacillin, rifampin and vancomycin. Hemolytic activity of the hemolysin produced by V. mimicus SM-9 was highest in stationary phase of the growth curve in BHI broth at 37$^{\circ}C$ and its activity was reached 18 HU per $m\ell$ of culture supernatant. For checking the psychrotrophic property of V. mimicus SM-9, the decreasing rate of the strain in phosphate buffer solution and yellowtail flesh homogenate was examined during the storage at 4, 0, -4 and -2$0^{\circ}C$. The decreasing rates of the selected strain stored in phosphate buffer solution were greater than those in fish homogenate. Decreasing rates of V. mimicus SM-9 stored in phosphate buffer solution were not significantly different by the storage temperatures. The viable cell counts of the strain were decreased as 5 log cycles after 120 hours at all the tested temperatures. While decreasing numbers of the strain in fish homogenates were 2*4 log cycles after 120 hours. The decreasing pattern of the strain numbers were very slow after 200 hours at all the stored temperatures.

• 동의생리병리학회지
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• 제23권1호
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• pp.97-103
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• 2009

The status and the property of a tongue are the important indicators to diagnose one's health like physiological and clinicopathological changes of inner organs. However, the tongue diagnosis is affected by examination circumstances like a light source, patient's posture, and doctor's condition. To develop an automatic tongue diagnosis system for an objective and standardized diagnosis, classifying tongue coating is inevitable but difficult since the features like color and texture of the tongue coatings and substance have little difference, especially in the neighborhood on the tongue surface. The proposed method has two procedures; the first is to acquire the color table to classify tongue coatings and substance by automatically separating coating regions marked by oriental medical doctors, decomposing the color components of the region into hue, saturation and brightness and obtaining the 2nd order discriminant with statistical data of hue and saturation corresponding to each kind of tongue coatings, and the other is to apply the tongue region in an input image to the color table, resulting in separating the regions of tongue coatings and classifying them automatically. As a result, kinds of tongue coatings and substance were segmented from a face image corresponding to regions marked by oriental medical doctors and the color table for classification took hue and saturation values as inputs and produced the classification of the values into white coating, yellow coating and substance in a digital tongue diagnosis system. The coating regions classified by the proposed method were almost the same to the marked regions. The exactness of classification was 83%, which is the degree of correspondence between what Oriental medical doctors diagnosed and what the proposed method classified. Since the classified regions provide effective information, the proposed method can be used to make an objective and standardized diagnosis and applied to an ubiquitous healthcare system. Therefore, the method will be able to be widely used in Oriental medicine.

• 한국의류학회지
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• 제29권7호
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• pp.918-925
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• 2005

The following are the results from the infrared body temperature image test to verify the changes in facial temperature according to call duration with a cellular phone. As for the body temperatures, it appears to be the mean value at the upper central point of phone's battery among 7 different points that are measured, and to be the highest at srernocleido-mastoid and scapular trapezius muscle triangle zone$(34.25^{\circ}C\; and\;34.05^{\circ}C\;each)$. The changes of body temperature according to the time duration shows that the body temperature rises according to the length of phone use because of the heat emitted from the battery. As for the temperature changes according to blocking materials, the one without processing appears to be higher in the mean temperature compared to the others that are processed, NSS(Nano Silver Silk) and NSG(Nano Silver Silk Gold) appear to be the lowest in the temperature to show the best blocking property. As for the temperature changes according to measuring points, it appears to be the highest at P4, P5 with all materials, and one with NSG to be the lowest at Pl, P2, P3, and one with NSS to be the lowest at P3, P4, P5, P6, which is due to the thermal conduction of Au and Ag. And the mean temperature at each point appears to be different according to the materials. Therefore, the study conducted with human participants requires a proper particle size of it which would not penetrate cellular tissues and a proper binder and binding treatment for it, to prevent the physical fatigues and the potential diseases. However, it is highly required for back-up researches to verify various aspects in applying nano silver to textile products.

• 산업기술연구
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• 제25권B호
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• pp.229-239
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• 2005

Dietary powder from Plantaginis ovatae testa was prepared by mechnical milling/grinding of the outer layer of the seed. The crystalline/surface structures of its powder (100 mesh) were examined, and several physical functionalities including, water capacity, oil holding capacity, emulsion/foam properties and physiological functionality such as in-vitro glucose and bile acid retarding effects were also investigated. Water holding capacity(WHC) of psyllium powder was $33.71{\pm}0.10g$ water retained/g solid at room temperature, whileas oil holding capacity(OHC) for soybean or rice bran oil were about 1.80g oil retained/g solid. These values of WHC and OHC were about 5.6 times higher and 2.8 times lower than those of commercial ${\alpha}$-cellulose, respectively. Changes of pH showed a small effect on WHC, but WHC increased with temperature. Emulsion capacity of 2%(w/v) psyllium was about 60% level of 0.5%(w/v) xanthan gum but emulsion stability after incubation of 24 hours showed about 1.4 times improvement of xanthan gum(0.5%,w/v). Also, psylliume(above 2%, w/v) alone had higher foam capacity than that of xanthan(1.1 times) and especially, 1 or 2% addition of psyllium improved the foam stability of protein solution(1% albumin+0.5% $CaCl_2$) by factor of 3.3 and 6.0 times, respectively. The glucose and bile acid retarding effects of psyllium powder were relatively very excellent suggesting the prevention from diabetes and arteriosclerosis. Especially, psyllium showed the 3.7 and 3.3 times higher effect on in-vitro glucose and bile acid retardation than those of commercial ${\alpha}$-cellulose, respectively.

• 한국작물학회지
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• 제48권
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• pp.58-64
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• 2003

To enjoy a healthy life, it is important to have a well-balanced diet. However, in today's society, there is an increase in the consumption of preprocessed foods and frequency of eating out. Also the western diet, which is becoming move popular worldwide, contains relatively high levels of protein and fat, and a low amount of fiber, Furthermore, the increased availability of favorite foods has created a condition were the individual diet is less variable. With these conditions, it is difficult to maintain a diet that is nutritionally balanced. With these unbalanced diets, which are difficult to change, there has been an increase in adult disease and health problems, such as colon and breast cancer, It is speculated that metabolites for carcinogens are produced from diet components and that intestinal bacteria contribute to the production of these metabolites. Therefore, it is necessary to evaluate the relationships between health, diet, and intestinal microflora. Soybean oligosaccharide is composed of water-soluble saccharides that have been extracted from soybean whey, a by-product from the production of soy protein. This is mainly a mixture of mono-, di-, tri-, and tetrasac-charides, with the principle components being the oligosaccharide raffinose and stachyose. When consumed by humans, the oligosaccharides cannot be digested in the human duodenal and small intestinal mucosa, and these are selectively utilized by beneficial bifidobacteria in intestines. The results of acute and subacute toxicity tests, soy-bean oligosaccharides were nonpoisonous. Soybean oligosaccharides promote the growth of indigenous bifido-bacteria in the colon which by their antagonistic effects, suppress the activity of putrefactive bacteria. Also, they reduce toxic metabolites, detrimental enzymes and plasma lipid, and increase in the frequency of bowel evacuation and fecal quantities. Consequently, soybean oligosaccharides as functional foods components have potential roles in the prevention and medical treatment of chronic adult diseases. The study of processing property and physiological function of soybean oligosacchavides and development of high oligosaccharide variety allow the creation of new and exciting foodstuffs that aye functional healthy.

• 한국식품조리과학회지
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• 제26권5호
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• 한국의류학회지
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• 제44권2호
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• pp.321-341
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• 2020

This study analyzed the domestic patent trends of brassiere to provide fundamental data for promising technology. Relevant patents were searched by inputting the key words of "brassiere" and IPC code "A41C" on patent information search service of KIPRIS. A search for bras patents from 1985 to 2019 revealed 533 registered applications out of the total 744 listed. The IPC code with the highest portion (40%) was A41C3/00 (brassiere), followed by A41C3/14 (forming inserts, 21.6%), and A41C3/12 (component parts, 13.3%). To arrange the guidelines of the content of brassiere patents, we carried out a qualitative technology analysis on 744 patents, to extract 850 technology cases applied in patents. From the technological features of each case, main categories were classified into two parts (function and structure) and function was divided into 7 sub-categories that included physiological comfort, physical comfort, utility, healthcare, appearance, and economic value. As for the structure, cup showed the highest portion (37.9%), followed by pad (16.5%), and wings (13.2%). From the aspect of function, appearance showed the highest portion (30.8%), followed by usability (22.2%), physiological comfort (14.6%), physical comfort (14.6%), economic value (10.7%), and health care (7.4%).

• 한국식품과학회지
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• 제27권2호
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• pp.170-175
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• 1995

이소말토올리고당(IMO)의 물리적 특성과 생리적 특성에 관하여 프락토올리고당(FO) 및 설탕과 비교 연구하기 위하여 열 안정성, pH 안정성, 수윤 보습력 및 점도 등을 조사하였으며 올리고당이 첨가된 사료를 어린 쥐에 경구투여 사육하면서 체중 변화, 분변 함수율 및 사육후의 맹장 무게 등을 관찰하였다. 그리고 사육한 쥐의 배설물로부터 전체 장내 세균 중 Bifidobacterium의 비율을 측정하였다. 점도와 수분보습력에 있어서 두 올리고당은 설탕보다 높았으며 두 올리고당 간에는 큰 차이가 없었다. 열 및 pH 안정성에 있어서는 프락토올리고당은 열 및 pH에 불안정한 반면 이소말토올리고당은 pH3, $120^{\circ}C$에서 안정하였다. 어린 쥐의 사육 실험 결과 체중변화 및 사료 효율은 각 군 간에 유의차를 나타내지 않았고 분변의 수분 함유율은 이소말토올리고당이 가장 높아 변비 개선에 효과가 있음을 시사하였다. 한편 프락토올리고당 투여구의 쥐에서 맹장이 평균 18% 정도 비대해졌다. 분변내 Bifidobacterium의 비율은 IMO 첨가 시료군에서 가장 높아 이소말토올리고당의 Bifidus균 증식효과가 우수한 것으로 나타났다.

• 대한화장품학회지
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• 제25권1호
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• pp.6-22
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• 1999

천연고분자인 키틴으로부터 저분자 키토산을 얻은 후 이를 아질산을 이용한 분해반응에 의해 세포증식효과 및 상처치유효과 등의 생리적인 효과가 있는 키토산 올리고당을 합성하였다 이를 위해 아질산을 이용하여 deamination한 후, sodium borohydride로 환원시켜 reducing-end residue들을 alditol unit로 치환하였으며 MBTH시약을 사용하여 반응이 진행하였음을 확인하였다. 얻어진 키토산 올리고 당의 분자량 분포를 HPLC로 확인한 결과 중합도가 2∼6 인 올리고당이 얻어졌음 을 알 수 있었다. 상대습도 43％와 81％에서 측정한 흡습력 실험결과, 글리세린 에 대해 각각 63％, 57％의 흡습력을 보였으며, 상대습도 43％와 실리카겔 분위기 하의 보습력 측정결과, 각각 98％, 91％의 수분잔존률을 나타내었다 키토산 올리고당은 0,000032∼0.01％ 농도 범위에서 세포증식효과를 보였으며, 2％와 20％로 처리한 경우 상처치유효과를 나타내었다.

• 한국생활과학회지
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• 제7권2호
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• pp.81-91
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• 1998

The subjects in this research were 368 girls in high school for survey, and wearing sensation and physiological responses were investigated through wearing trials on human body in climatic chamber based on these results from the survey. The results are as follows : 1. They enjoyed wearing t-shirts, jackets, vests, and blouses in order for the upper clothes, and they preferred t-shirts to blouses. For the lower clothes, they enjoyed slacks much more than skirts. The weight of clothes was significantly heavier in the group where they wore the uniforms(U-group) than in the group where they wore the free styles(F-group). When they chose the school wear, activity was the most important of all, and the maintenance was the least. 2. As the classes were a little cool and dry, most of them dissatisfied the environment. The degree of the satisfaction of the class environment and properties to it were higher in the U-group than in F-group. 3. In the textiles, colors, styles, activity, static electricity, seasonal property, and easiness of putting on and taking off the clothes, F-group was more satisfied than U-group. U-group was more satisfied than F-group in the soil of the clothes. 4. The thermal comfort, thickness, and tightness of the clothes were not significantly different between the groups. The clothes of U-group was heavier than those of F-group, and the tactile sensation in U-group was worse than F-group. In U-group the students felt the skirts very inconvenient when they acted. 5. The weight of the clothes influenced the wearing sensation, therefore the heavier the clothes were the less satisfied they felt. 6. The inside temperature of clothes was significantly higher in U-group than in F-group. The skin temperatures of abdomen and arm were significantly higher in U-group than in F-group, while the skin temperatures of thighs and legs were significantly lower in U-group than in F-group. U-group felt heavier than F-group in wearing the clothes. Therefore the improvement of the clothes weight is needed.