• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.483-487
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• 1988

The viscosity of salt solution and Kimchi juice and salt penetration and hardness of Chinese cabbage were investigated during brining and fermentation at $4-35^{\circ}C$. The rate of salt penetration during brining increased as the temperature and salt concentration increased from 5% to 15% while the effect of temperature on the salt penetration rates(%/hr) was rather reduced as salt concentration increased. The hardness of the cabbage measured by puncture test showed a rapid initial decrease during salting and the viscosity of brine changed little. Fermentation of Kimchi resulted a little increase in viscosity of Kimchi juice while the hardness of the cabbage decreased rapidly as pH reduced to pH 4.2-4.3 and then increased a little thereafter.

• Journal of East-West Nursing Research
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• v.6 no.1
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• pp.37-45
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• 2001

The purpose of this study was to identify the effect of hand acupuncture for reduction of dysmenorrhea. 71 female middle school and high school students were selected as subjects from April to May 2001, among which 38 students consisted of the experimental group while 22 students were the control group by convenient assignment. The experimental group participated in hand acupuncture treatment. The experimental treatment was to puncture corresponding points(A4, A5, J1, J3, J23, H2, F7) on both the palm and back of a hand with disposable acupuncture needles and to remove needles after 20-30 minutes' recess during which the subjects reposed themselves on bed. The collected data were processed using the SPSS PC Program and analyzed using $X^2test$ and The results of this study were as follows 1. The symptoms of premenstrual syndrome have decreased, but no significant differences were statistically observed between hand-acupunctured group and non-hand acupunctured group. 2. Subjective pain degree has decreased after hand acupuncture. 3. As for objective pain degree, a significant reduction in voice change was observed between two groups. Facial expressional changes and perspiration degree reduced but showed no significant statistically changes between two groups. 4. Comfort has increased after hand acupuncture. These results suggest that the hand acupuncture therapy works effectively on easing menstrual pain and symptoms as well as partially on reducing discomfort. It is particularly efficacious for a reduction in subjective pain and facial expressional changes in positive respect. Therefore the hand acupuncture therapy can be considered as an independent nursing intervention for dysmenorrhea reduction.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.22 no.1
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• pp.62-75
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• 2009

Objective : The purpose of this study is to examine the effects of Gamisipjeontang-gamibang(GT) on an experimental bum elicitation. Method : The absorbance of the photo cell mixed with GT at the Abs 560 nm was measured after irradiation for 1 min. In order to know the antioxidant effect on skin cell of mice after burn elicitation, superoxide dismutase(SOD) activity was measured. Also, in order to know effects on the skin regeneration in the burned mice, we counted the eosinophil in blood from animals via cardiac puncture and observed the histological structure in the epidermal basal layer and the dermal section on the 3rd, 7th and 14th day after burn elicitation. We also studied changes in angiogenesis in the capillary surrounding the basal layer and dermal papilla. The changes of HSP70 distribution and changes of p53 positive reaction were observed to investigate the changes of the stress in the skin as well. Result : The results indicated that GT has a significant impact on the antioxidant effect on skin cells of mice after bum elicitation by increasing SOD activity in vitro test. GT seems to decrease MIP-2 which induces neutrophil infiltration and promotes the angiogenesis dose-dependently. Furthermore, GT decreased HSP70, the expression of which was induced by elevated temperatures, and p53 which induce a apoptosis after stress. Conclusion : GT can be applied to burned skin through its antioxidant effect and skin regeneration property.

• Journal of Veterinary Clinics
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• v.19 no.1
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• pp.66-72
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• 2002

Korean safflower seed has been known to have healing effects on both bone fracture and osteoporosis. On the base of such a notice, this experiment was carried out to explore the effects of safflower seed on bone formation and bone repair. The toxicity test and the effect of Korean safflower seed were evaluated with 60 rats, 3-month old. Forty Sprague-Dawley rats composed of 20 male and 20 female were underwent unilateral tibial defect and then fastened with unilateral fixators. The operated rats were divided into two groups depending on the composition of diet, such as positive control group fed normal diet(C-OP group) and safflower seed group fed 30% of safflower seed diet and 70% of normal diet(S-OP group). Another 20 rats without operation were maintained, each 10 rats were fed either normal diet or 30% of safflower seed diet and 70% of normal diet, and observed the toxicity of safflower seed by measuring weight and urine parameters. Postoperative radiography were taken once in 2 weeks to evaluate callus formation for operated groups and blood collection via heart puncture were carried out once in 3 weeks for 3 groups. The concentration of Ca and Pi in serum were measured using both auto Kit and $^{31}$ P Nuclear Magnetic Resonance(NMR). At present study, no toxic effect was observed from both weight increment and urine index after feeding the safflower seed diet. The comparison of the radiography between C-OP and S-OP group were showed that the safflower seed diet appeared to stimulate the formation of callus in the rat. The ratio of Ca/P in serum was low in S-OP group compared to C-OP group with the auto Kit, but there were no significant differences between two groups (p < 0.05). In addition, the variations of Pi values in NMR examination were also confirmed based on the result of auto Kit. In conclusion, this study implied that safflower seed might influence to bone formation and shorten the periods of remedy by stimulating the calcification of bone

• Journal of Biomedical Engineering Research
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• v.25 no.6
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• pp.557-563
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• 2004

A new vacuum assisted auto-lancing technique is proposed to minimize pain. Specially designed lancing device was introduced, which applied -100mmHg right after skin puncture on the forearm. Sampled blood volumes were measured in 58 normal females. Mean volume of 464 samples was approximately 2.6$\muL$ and the frequency of more than 0.5$\muL$ was 86%. Thus the success rate of blood sugar test should also be the same when using modern glucose meters capable of testing with only 0.3~0.5$\muL$ of capillary blood. When pain scores were quantitatively evaluated by the visual pain measure, only 23% pain of the traditional finger sampling was experienced, demonstrating that capillary blood sampling was performed on the forearm with almost no pain. The present technique reduced pain to a great degree, though resampling might be unavoidable due to 14% of test failure rate estimated for modern glucose meters. However, minimized pain makes the present technique of great convenience for diabetic patients who need blood sampling a few times a day.

• Clinical and Experimental Pediatrics
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• v.51 no.12
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• pp.1315-1319
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• 2008

Purpose : We aimed to examine the effect of rooming-in care on newborn infants emotional stability by comparing them with those cared for in a nursery. Methods : Forty-eight full-term newborn infants born at Cheil General Hospital between July 1 and October 31, 2007, were enrolled. Twenty-four newborn infants were roomed-in in their mothers rooms (rooming-in group), and 24 newborns were cared for in the hospital nursery (the nursery group) for the first 3 days of their lives. Those with perinatal problems that required medical treatment were excluded. By using Brazeltons neonatal behavior assessment scale, we measured irritability and self-quieting as well as the duration of crying after heel-stick puncture for the newborn metabolic screening test. Results : The rooming-in group had a higher irritability score than the nursery group ($6.8{\pm}1.7$ vs. $4.2{\pm}2.1$, P<0.001), thereby suggesting stable behavior against external irritation; the former also had a higher self-quieting activity score ($5.9{\pm}0.3$ vs. $4.5{\pm}1.8$, P=0.001), thereby suggesting that stability was reached quickly from the irritated state. Time taken to stop crying after the heel-stick puncture was significantly shorter in the rooming-in group than in the nursery group ($17{\pm}15.1$ seconds vs. $115.3{\pm}98.5$ seconds, P<0.001). Conclusion : These results show that newborn infants in the rooming-in group exhibit more stable behavior against external irritation and can be stabilized from an irritated state more quickly than infants cared for in the nursery, even after a few days of rooming-in care.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.4
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• pp.1751-1758
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• 2012

Capillary blood sampling on the forearm reduces pain caused by skin puncture. The present study compared the blood glucose test results performed at different sampling sites of the forearm, finger, and vein to evaluate clinical validity of this alternative site blood sampling technique. Subjects numbered 555 including 61 diabetic patients participated to measure the glucose concentration on the finger ($G_F$) and the forearm ($G_A$) with a portable glucometer under overnight fasting state. Then, the venous glucose concentration ($G_V$) was measured in 514 subjects in less than 1 hour. The test results were analyzed by simple linear regression, intraclass correlation, and Passing-Bablok regression techniques. $G_A$ was highly correlated with $G_F$ or $G_V$ showing the correlation coefficients (r) of approximately 0.97 (P<0.0001) in the normal group. The patient group also resulted similarly high correlation with only slightly lower r value. The mean differences in glucose concentration were less than ${\pm}10mg/dL$ regardless of the sampling sites. Intraclass correlation coefficients were slightly smaller than r but very much similar in value in both groups. The 95% confidence intervals of the slope as well as the intercept in the Passing-Bablok regression analysis were < ${\pm}20%$ and < ${\pm}20mg/dL$, respectively, which were within the clinically acceptable ranges. These three statistical techniques introduced in the present study well demonstrated the consistency of $G_A$ with $G_F$ and $G_V$. Therefore, the forearm blood glucose test could be considered as clinically valid under fasting condition.

• Journal of the Korean Society of Food Culture
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• v.17 no.1
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• pp.70-77
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• 2002

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 % when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

• Journal of the Korean Society of Food Culture
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• v.8 no.3
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• pp.267-274
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• 1993

This study was aimed to investigate the changes in textural properties of Korean radish and relevant chemical, enzymatic activities during salting. During salting, pH was decreased and total acidity was increased. The maximum compression and puncture forces of Korean radish were decreased significantly whereas cutting force was increased. From the force-distance curves, the break point and maximum force point disappeared in salted Korean radish whereas these appeared apparently in fresh one. Also, the number of peak obtained by three types of test from salted Korean radish was decreased. Hot water soluble pectin and 0.4% Na-hexametaphosphate soluble pectin were increased whereas 0.05 N-HCl soluble pectin were decreased significantly. Polygalacturonase activity were increased in Korean radish solid(RS) and Korean radish juice(RJ) until 4 days of salting. Pectin esterase activity were decreased in RS and RJ. Cx-cellulase activity did not appear initially, however, they began to show their activities after 2 days of salting and were increased in RJ although it was low.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.429-436
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• 1984

To expand the utility of barley the experiments on the extrusion characteristics of barley flour for snack processing were carried out and the effects of the extrusion conditions on the quality of the extrudates were investigated. The optimum moisture content of barley flour for snack processing was 20%. The moisture content and the density of the extrudates decreased with increasing extrusion temperature and decreasing die size. The die swell ranged from 0.98 to 2.18 according to various extrusion conditions and decreased with increasing temperature above $150^{\circ}C$. The lightness, redness and yellowness increased at higher temperature. The water absorption index and the water solubility index showed their maximum values at $180^{\circ}C$.The gelatinization degree of the extrudates increased with increasing temperature. The fracture fore, Young's modulus and maximum fiber stress decreased, but the deformation to fracture increased, with increasing temperature and decreasing die size. The yield force in puncture test showed lower values at higher temperature. The size and the fraction of the air cells increased with increasing temperature and decreasing die size. The optimum extrusion conditions of barley for snack processing were at the temperature of $180^{\circ}C$, with the die size of 4.5mm when processed at 160 rpm.