• Journal of Acupuncture Research
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• 제29권5호
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• pp.151-158
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• 2012

Objectives : We hypothesized that reinforcing-reducing manipulations produce different effects by quantity of stimulation, and examined whether the difference is statistically significant or not. Methods : The study was conducted to the students of College of Oriental Medicine, Dongguk University. We needled into $ST_{36}$ and applied 6 kinds of basic reinforcing-reducing manipulations in Huang di nei jing by randomized sequence. And we had the students to fill up the questionnaire in form of visual analog scale(VAS). We examined whether significant differences in VAS existed between reinforcing-reducing manipulations(by t-test). And we examined whether significant differences in VDRRT(VAS difference between reinforcing-reducing technique) values existed along the gender, body mass index(BMI), age(by t-test), and psychological sensitivity(by ANOVA). Results : 1. The total stimulation quantity from reducing technique was significantly higher than that from reinforcing technique. Individually VAS values of reducing techniques were significantly higher in rotation, slow-rapid, lift-thrust, respiration and open-close manipulation. 2. The highest stimulation quantity was from rotation manipulation. And the highest VDRRT value was from slow-rapid manipulation. 3. When VDRRT values were analyzed by gender, age, BMI, and psychological sensitivity, VDRRT was significantly different by BMI in rotation manipulation, and by psychological sensitivity in rotation, lift-thrust, and slow-rapid manipulation. Conclusions : We could verify that reinforcing-reducing techniques induce different therapeutic effects by different quantities of stimulations. It suggests that reinforcing-reducing techniques could be applied universally, regardless of gender or age. Further studies are needed to consider control group, or patient groups in characteristic conditions.

• 한국응용과학기술학회지
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• 제33권2호
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• pp.324-332
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• 2016

The objective of this study was to investigate the antioxidant activity of Korean yam (Dioscorea batatas $D_{ECNE.}$) by different extraction solvents including 70% methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v). Raw yam was analyzed for its color property, total phenol content and antioxidant activity. Yam possessed high $L^*$ value and $H^{\circ}$ value, which were $81.64{\pm}2.59$ and $83.36{\pm}0.15$, respectively. Raw yam was found to have great antioxidant activity evaluated through ABTS [2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power. Total phenol contents of various extracts from raw yam increased in the following order: 70% methanol extract ($37.62{\pm}0.88mg\;CAE/g$), 70% ethanol extract ($43.38{\pm}0.66mg\;CAE/g$) and CM extract ($67.17{\pm}0.12mg\;CAE/g$), respectively. The same trend was also could be found in the ABTS radical scavenging activity, DPPH radical scavenging activity and ferric reducing antioxidant power assays. These results implied that Korean yam might play an important role in antioxidation and serve as the bio-health functional food to take a good part in prevention of human diseases and aging.

• 한국응용과학기술학회지
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• 제32권1호
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• pp.127-135
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• 2015

The aim of this study was to investigate the antioxidant activity of thermal treatment yam (Dioscorea batatas DECNE.) in Korea. Thermal treatment yam was extracted by different solvents including 70% methanol, 70% ethanol and chloroform-methanol mixture (CM, 2:1, v/v). Then color property, total phenol content and antioxidant activity were analyzed. Yam possessed high $L^*$ value and $H\limits^{\circ}$ value, which were $54.92{\pm}2.18$ and $73.20{\pm}0.77$, respectively. Thermal treatment yam exhibited great antioxidant activity evaluated by ABTS [2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt] radical scavenging activity, DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, reducing power, and ferric reducing antioxidant power. Total phenol contents of various extracts from thermal treatment yam increased in the following order: 70% methanol extract ($63.53{\pm}0.33mg\;CAE/g$), 70% ethanol extract ($69.47{\pm}1.00mg\;CAE/g$) and CM extract ($97.49{\pm}0.66mg\;CAE/g$), respectively. The same trend was also could be found in antioxidant activity assays except for reducing power assay. These results implied that these extracts from thermal treatment yam might be useful to take a good part in prevention of human diseases and aging.

• 한국건설순환자원학회논문집
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• 제5권1호
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• pp.97-102
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• 2010

본 연구에서는 폐식용유에 의한 고강도 모르터의 기초적 및 자기수축 특성을 팽창재, 수축저감제를 사용한 경우와 비교 분석하였는데, 그 결과는 다음과 같다. 유동성은 폐식용유의 경우 Plain에 비해 다소 적게 나타났고, 치환율의 증가에 따라서도 감소하였다. 반면, 수축저감제는 Plain보다 증가하는 것으로 나타났고, 팽창재는 치환율의 증가에 따라 증가하는 경향을 나타내었다. 압축강도의 경우 폐식용유 및 수축저감제에서는 상호 유사한 경향을 나타내었는데, 초기 재령에서는 플레인 배합에 비해 다소 작은 값을 나타내었지만, 재령 91일에서는 거의 유사한 강도를 나타내었으며, 팽창재는 전반 재령에서 모두 Plain보다 높은 강도를 나타내었다. 자기수축 특성을 볼때 수축저감제, 폐식용유, 팽창재 순으로 수축저감효과가 양호한 것으로 나타났는데, 특히 폐식용유의 자기수축 저감효과는 수축저감제와 큰 차이를 보이지 않았고, 팽창재에 비해 양호한 것을 알 수 있었다.

• 한국식품과학회지
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• 제45권1호
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• pp.40-46
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• 2013

SPP를 첨가하여 제조한 빵(dinner roll) 반죽의 pH는 대조구와 실험구 사이에 차이가 없었다. SPP 첨가량과 반죽의 밀도 사이에는 강한 양의 상관관계를, 반죽의 발효팽창력 사이에는 음의 상관관계를 나타내었다. Dinner roll의 굽기손실율은 SPP의 첨가량이 증가할수록 감소하였으나, 비용적은 차이가 없었다. Dinner roll crust의 L value, b value, chroma 및 Hue angle은 대조구보다 SPP 첨가구가 유의적으로 낮았고, a value는 대조구보다 SPP 첨가구가 유의적으로 높았다. Crumb의 L value와 Hue angle은 대조구보다 SPP 첨가구가 유의적으로 낮았고, a value, b value 및 chroma는 대조구보다 SPP 첨가구가 유의적으로 높았다. SPP 첨가량과 dinner roll의 hardness 및 cohesiveness 사이에는 강한 양의 상관관계가 있었으나, springiness 및 chewiness와는 상관관계가 형성되지 않았다. Streptozotocin 투여로 당뇨병이 유발된 흰쥐에 SPP가 첨가된 dinner roll을 4주간 섭취시킨 결과, SPP 첨가구의 혈당 농도가 대조구보다 유의적으로 감소하였고, 이는 SPP에 함유된 ${\beta}$-carotene 때문인 것으로 사료되었다.

• 한국조리학회지
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• 제24권3호
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• pp.15-24
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• 2018

This study produced instant Gochujang(red pepper paste) with enhanced convenience by increasing nutritional value and palatability, and by reducing production period, adding in the red pepper seed in the red pepper paste production in order to increase the use of the red pepper seed that is not used often as a food ingredient even though its nutrition value when producing red pepper paste was proven. Moisture content, pH, L-value, a-value, b-value, sugar contents, and salinity of instant Gochujang tended to increase as the amount of red pepper seed increased, while viscosity manifested the opposite trend. Sensory evaluations were conducted on instant Gochujang to assess differences in characteristics, which demonstrated that as the amount of red pepper seeds powder increased, the intensity of redness for the red pepper paste's external appearance, luster, spicy flavor and taste, and savory taste were evaluated strong. Meanwhile, fermentation value, which is red pepper paste's foremost weakness was evaluated as weak. Moreover, there was no difference in the size of the grain when compared to the contrast group consisting of regular red pepper paste. The results of preference test demonstrated that the RG3 with 30% of red pepper seed is optimal in terms of the external appearance, taste, texture and overall preference.

• KIEAE Journal
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• 제13권2호
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• pp.123-130
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• 2013

The primary goal of this research is to identify the impacts of window design on the energy use in buildings which takes up about 25% of the total energy consumption. Recently, efficient use of energy is gaining more importance in buildings. Window design, especially being dependent on glazing performance choices, is an important factor for reducing energy consumption in most of the buildings. It also is influenced by the latitude of the site and window orientation. This paper aims at identifying the influence of Window performance indicators(U-value, SHGC), orientation and latitude on the building energy consumption with systematically designed simulations. Comparative study has been performed for five different locations; Greenland, Korea, Singapore, Argentina and Chile along with the different window U-value and SHGC values. The results show that optimum window system with properly coordinated window performance indicators(U-value, SHGC), orientation achieves dramatic reduction of energy consumptions. Windows with low U-value could reduce heating loads and high SHGC could reduce cooling loads. The study also verifies that the windows installed at south facade is more energy efficient in the northern hemisphere while windows facing north is more energy efficient in the southern hemisphere.

• The Journal of Asian Finance, Economics and Business
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• 제9권5호
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• pp.465-474
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• 2022

Using structural equation modeling, the study aims to investigate the causal relationship between working capital policies and working capital indicators on firm performance, including profitability and market value (SEM). The samples of 381 firms were selected from various industries listed on the Stock Exchange of Thailand (SET) from 2016 to 2020. The results showed that 1) there is an effect of working capital policies on profitability and market value; 2) there is an effect of working capital indicators on profitability and market value and 3) there is the effect of profitability on market value. From the results, it is suggested that conservative working capital investment policy (CIP) and conservative working capital financing policy (CFP) affect a company's performance in the Thailand context. In addition, shortening the cash conversion cycle (CCC) should be applied in management to increase profitability by reducing the receivables collection period (RCP) and inventory conversion period (ICP) while increasing the payables deferral period (PDP). The practical implications of the study provide the evidence that meeting the dues according to short CCC management can represent healthy liquidity in cash flow that helps gain investor confidence and the investment interest that further increases the market value.

• 산업식품공학
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• 제14권4호
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• pp.346-353
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• 2010

전통식품에 대한 관심이 증가되고 있는 현재 최근 막걸리에 대한 개발이 지속적으로 이루어지고 있다. 특히, 막걸리의 경우 유통 중 발효현상에 따른 저장 안정성이 중요하게 대두되고 있는 실정이다. 따라서 본 연구에서는 막걸리 저장을 위한 안정성에 대한 실험을 수행하였다. 저장 시료로는 대조구 및 원심분리를 하여 얻은 상층액(SS), 침전물(SD)로 하였다. 저장 실험은 $10^{\circ}C$에서 30일 동안 시행하였으며, 저장기간에 따라 취한 시료에 대해 이화학 분석 및 미생물 실험을 하였다. 그 결과 모든 시료군에 대해서 환원당은 10일째부터 감소하는 경향을 나타내었으며, 산도 및 색도 경우 저장기간에 따라 지속적으로 증가하는 경향을 나타내었다. 특히, 침전물 부분은 yellowness value가 저장 초기보다 2배 정도 증가하였다. 미생물의 경우 유산균은 저장기간이 증가할수록 감소하는 경향을 나타내었으며, 효모는 저장 15일 이후 감소하는 경향을 나타내었으나 그 유의차는 크지 않았다. 이러한 변화는 원심분리한 후 저장한 시료군에 대하여 비교적 적게 나타났다. 따라서 분리저장 방법이 저장 유통 중 막걸리의 품질변화 개선 효과에 대해 영향을 미치는 것으로 나타났으며, 향후 막걸리 제품에 대해 분리형 포장 기법이 막걸리 유통 안정성에 영향을 미칠 것으로 판단된다.

• ETRI Journal
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• 제24권1호
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• pp.56-64
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• 2002

This paper investigates how market participants react to mergers and acquisitions (M&As) involving telecommunications companies. The empirical evidence suggests that such activities convey bad news to the market. This is consistent with the synergy trap hypothesis and extant empirical findings of value-reducing diversification strategies in recent literature. The evidence also indicates that a cross-border, rather than a domestic M&A deal, is the main driver of the negative market reaction. Further, our evidence of negative impacts on the bidder's business after an M&A reinforces our main finding that market participants, on average, perceive M&A activities to be detrimental to shareholder value. This suggests that value creation or synergy through an M&A deal is not warranted even though it can generate an increase in size of the firm.