• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.416-420
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• 2005

This study was carried out to make functional laver added with sericulture powder which have a effect of prevention adult diseases such as diabetes mellitus, hypertention, and obesity. In our lab. a lot of study have been performed about functional effect of sericulture(mulberry leaf, silkpeptide and silkworm) for examples decrease of serum cholesterol, triacylglyceride and control of serum glucose in rat. sericulture powder was prepared by pulverizing freeze-dried. Functional laver samples were prepared, and the sensory evaluation quality, physical characteristics and mineral contents of those were compared. In case of overal quality of sensory evaluation, silkpeptide powder laver was lower than other samples. The content of moisture of functional laver added with sericulture powder samples(control, sample 1, 2, 3) were 0.30, 0.98, 0.24 and 0.28%, respectively. The content of crude protein of functional laver added with sericulture powder samples were 40.50, 44.10, 56.75, and 62.50%, respectively. The content of crude fat of functional laver added with sericulture powder samples were 4.00, 4.10, 4.00 and 4.40%, respectively. The content of ash of functional Laver added with sericulture powder samples were 7.07, 7.53, 7.60 and 7.27%, respectively. The content of calcium of functional laver added with sericulture powder samples were 219, 253, 224 and 229mg/100g, respectively. The content of potassium of functional laver added with sericulture powder samples were 1879, 1919, 1890 and 1907mg/l00g, respectively. The content of iron of functional laver added with sericulture powder samples were 18.03, 18.23, 18.46 and 18.53mg/100g, respectively. The content of zinc of functional laver added with sericulture powder samples were 1.86, 4.47, 4.57 and 5.64mg/100g, respectively. The content of manganese of functional laver added with sericulture powder samples were 4.50, 8.50, 7.00 and 6.00 mg/100g, respectively. It was concluded that this functional laver added with sericulture powder is low calorie, high protein and high mineral health food which have a preventive effect of adult disease.

• Journal of Animal Science and Technology
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• v.47 no.1
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• pp.49-56
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• 2005

The Korean styled meat products such as grilled and/or roasted ham(Jikhwagui: J), Bulgogi ham(B), Kimbab ham(K) and sliced roasted ham(DDukgalbi: D) were obtained from different Korean meat processing companies and investigated for their salinity, saccharinity, pH, moisture and fat content, meat color and sensory evaluation. The results obtained were as follows; Percentage of saccharinity in J, B, K and D ranged 7.5 %(13) - 12.7% (J2), 5.3 0/«B2) -7.5 o/«BI), 5.2 0/«K4) - 6.6 o/«KI, K2, KS), and 6.60/«04) - 14.4o/«Dl), respectively. Percentage of salinity in J, B, K and D ranged 2.260/«13)- 2.38 0/«J4), 1.850/«B2) - 2.45 0/«B3), 1.94o/«KI) - 2.40% (K3), and 1.830/«02) - 2.19 o/«Dl), respectively. The pH value of J, B and K were ranged 6.30 - 6.44, 6.266.37 and 6.20 - 6.42, respectively, which are slightly higher than that of D(5.86 - 6.25). Content of average moisture were higher in B(61.0 %), K(59.94%) and J(59.63%) compared to the D(55.93%). In crude fat, B and D were ranged 14-21 %, which are very lower than those of K(59.94%) and J(59.63%). In meat color, $L^*$ value were above 50.0, except D2 and D3. $a^*$ value of B were slightly higher than those of other meat products. Compared to sensory evaluation, the overall acceptability of J is excellent in the range of saccharinity 12.7%, salinity 2.3 %, moisture 61 %, crude fat II - 12%, $L^*$ value 52 - 54, and $a^*$ value 12.3- 12.7. In the case of B, the overall acceptability is excellent in the range of saccharinity 6.6 - 7.5 %, salinity 1.90- 2.45 %, moisture 60 %, crude fat 15 %, $L^*$ value 56, and $a^*$ value 15. In the case of K, the overall acceptability is excellent in the range of saccharinity 6.5 %, salinity 2.4 %, moisture 61 %, crude fat 16%, $L^*$ value 53, and $a^*$ valuce 15. In the case of D, the overall acceptability is excellent in the range of saccharinity 14.0%, salinity 2.1 %, moisture 55%, crude fat 55%, $L^*$ value 50, and $a^*$ value 13.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.414-420
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• 2010

To develop tofu enhanced nutrition, storage stability and bioactivity, the soft tofu supplemented with red ginseng extract was prepared. Then, quality characteristics including storage stability, physical and chemical property, antioxidative activity, and sensory evaluation were measured. The pH and acidity of control tofu without red ginseng extract were not different from those of tofu supplemented with red ginseng extract during storage. The aerobic bacteria in the control tofu were detected from 10 days of storage whereas the number of total aerobic bacteria was reduced or not detected in the tofu added red ginseng extract during storage. The lightness and redness of the tofu supplemented with red ginseng extract were lower than those of control, but yellowness was higher. The addition of red ginseng extract did not also affect the texture of tofu, and increased lipid peroxidation inhibition and DPPH radical scavenging activity. Although the soft tofu manufactured with red ginseng extract showed a lower sensory preference in supplementation over 0.20% due to color, there was not much difference found until 0.18% red ginseng extract addition.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.321-328
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• 2021

Brownies containing whey powder (WP) with different levels of substitutions for wheat flour (0, 10, 20, 30, and 40% substitution for WP 0, WP 10, WP 20, WP 30, and WP 40, respectively) were prepared, and their properties were compared. Regarding appearance, the collapse of the sample surface noticeably started from WP 30. The moisture content was higher in samples containing WP than in the control (WP 0), and the weight of the brownie increased with WP content. As the WP amount increased, both the total and specific volumes of the brownies decreased. Regarding texture, a higher amount of WP resulted in a decrease in hardness, whereas adhesiveness increased significantly. The antioxidant activity also increased with increasing WP amount (from 35.28 to 51.47%). Regarding sensory characteristics, 20 or 30% WP in brownies increased mouth-feel properties, taste, and overall preference. Based on the above results, WP could improve the quality of brownies, and a substitution level of 20% could be the most appropriate.

• Journal of Pharmaceutical Investigation
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• v.36 no.3
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• pp.185-192
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• 2006

The purpose of this study was to determine the effects of iontophoresis on transdermal delivery of procaine hydrochloride in healthy volunteers, as well as to the synergic effect of high voltage current or ultrasound on the efficacy of transdermal delivery of iontophoresis. Forty healthy volunteers were randomly assigned to four groups topical application group (TA), iontophoresis group (IT), pre-treatment of high voltage current stimulation with iontophoresis (HVS + IT), and pre-treatment of ultrasound application with iontophoresis (US + IT). All subjects received procaine iontophoresis on the forearm using direct current with 4 mA f3r 15 minutes. All subject was measured the duration of local anesthesia, pressure pain threshold, pain perception threshold using rectangular wave at 0.2 ms, 1 ms, 50 ms of rectangular current stimulation after procaine iontophoresis. For comparisons of the sensory characteristics and efficacy of iontophoresis between the groups, an one-way ANOVA and Kruskal-Wallis were used. The significant difference the duration of local anesthesia were found between the groups (p<0.001). The local anesthetic duration of IT, HVS+IT were significantly longer than TA. Meanwhile, the local anesthetic duration of US+IT was significantly longer than HVS+IT, IT and TA group (p<0.05). Also, the pressure pain threshold, pain perception threshold at 0.2 ms, 1 ms, 50 ms were significant difference between the groups (p<0.001). All sensory characteristics including pressure pain threshold, pain perception threshold of IT, HVS+IT was significantly increased than TA, whereas, US+1T was significantly increased HVS+1T, IT and TA (p<0.05). This study showed that the procaine iontophoresis have increase the duration of local anesthesia concomitantly pressure pain threshold and pain perception threshold of sensory nerve fibers such as $A-{\beta}$, $A-{\delta}$ and C fiber. This findings suggest that the iontophoresis enhanced the transdermal delivery of drug ions in vivo. The combination of ultrasound application and iontophoresis synergized the transdermal delivery of drug ions. It is suggests that an electric field, mechanical and heating property of ultrasound may contribute to synergic effect due to temporary changes of structure in the stratum corneum.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.69-76
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• 2009

This study was conducted to evaluate the physicochemical and sensory characteristics of chiffon cakes made with rice flour ranging from 20-100% in place of wheat flour. The water binding capacity of the rice flour was greater than that of the wheat flour and its fat binding capacity was lower than that of the wheat flour. The batter stability data indicated that the 100% treatment was better than the control, and specific gravity values and specific loaf volumes were lower in the samples with added rice flour. Texture analysis found no significant differences in hardness, adhesiveness, cohesiveness, gumminess, and chewiness between the control and the 100% treatment. In the case of crust color, the rice flour-added chiffon cakes did not show any significant differences for their 'a' values. In addition, their crumb color was not significantly different in terms of both their 'L' and 'a' values. According to the sensory evaluation, there was no significant difference in overall acceptability between the control and the rice flour-added chiffon cakes. The highest sensory scores were obtained by the 100% treatment for overall acceptance and moistness. However, flavor, cohesiveness, and brittleness were not significantly different. These study results show that wheat flour could be replaced by rice flour up to 100% in chiffon cake.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.2
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• pp.145-149
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• 2006

This study investigated the quality characteristics of meat from goat fed fermented grape feeds including chemical composition, physical and sensory properties. The hardness of the goat meat was decreased by feeding fermented grape diets, but no significant difference in the pH was observed between control group and fermented grape diet-fed group. Major minerals in goat meat were shown to be Ca, Na, K and Mg and total amino acid content was the highest in a group fed $20\%$ fermented grape-containing diet (T2) among experimental groups. Major fatty acids in goat meat were linoleic acid, oleic acid, palmitic acid, and stearic acid while the content of oleic acid in meat was significantly increased in the group fed fermented grape diet. By increasing the amount of fermented grape in goat diet, L (lightness), a (redness) and b (yellowness) color parameters of goat meat were increased. From the sensory test, the meat from goat fed $30\%$ fermented grape-containing diet (T3) was evaluated the best, with higher overall acceptability of meat at higher content of fermented grape in goat feeds.

• Journal of Korean Academy of Nursing
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• v.29 no.2
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• pp.429-444
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• 1999

This study was performed to explore the effects of a dance therapy on physical and psychological characteristics in the elderly. The design of this study was a non-equivalent pre-post test experiment. The subjects consisted of elderly persons living in a facility located in Suweon and Bucheon. Fifty eight subjects, aged between 65 and 93 years who had normal cognition, sensory function, balance, and resting blood pressure. They underwent tests of balance, flexibility, muscle strength, depression, and anxiety as baseline data before dance therapy, and at 6th week and at the end of the 12nd week after following dance therapy. Twenty seven elderly persons were assigned to the experimental group and participated with the dance therapy between April and July, 1998. The dance therapy was developed by the author with the help of a dance therapist and a physiatrist. This therapy was based on the Marian Chace's dance therapy and Korean traditional dance with music. The dance therapy consists of 50 minutes session, 3 times a week for 12 weeks. One session was consisted of warming-up, expression, catharsis, sharing, and closing stage. The intensity of the dance therapy was at the 40 % of age-adjusted maximum heart rates. Data were analysed with mead standard deviation, Chi-square test, unpaired t-test, repeated measures ANOVA, and Bonferroni multiple regression using SAS program. 1. The results related to the physical characteristics were as follows : 1) The balance (standing on one leg, walking on the balancing bar), flexibility and muscle strength (knee extensor, knee flexor, ankle plantarflexor and dorsiflexor) of the experimental subjects significantly increased over time mere than that of the control subjects. 2) The experimental group had significantly higher score for balance, flexibility, muscle strength of knee extensor, and knee flexor than the control group at the 12nd week after dance therapy. 3) The experimental group had significantly higher score for muscle strength of ankle dorsiflexor and plantarflexor than the control group at the 6th week and the 12nd week after dance therapy. 2. The results related to psychological characteristics were as follows : 1) Scores of Geriatric Depression Scale, Hamilton Depression Rating Scale, and Zung's Self-rating Anxiety Scale of the experimental group were significantly decreased over time more than that of the control group. 2) The experimental group had significantly lower score for depression than the control group at the 12nd week after dance therapy. 3) The experimental group had significantly lower score for anxiety than the control group at the 6th week and the 12nd week after dance therapy. The findings showed that the dance therapy could be effective in improving the balances, flexibility, and muscle strength of lower limb, and effective in decreasing the depression and anxiety of the elderly. Additional merits of the dance therapy would be inexpensiveness, easy accessibility, and increasing interpersonal relationship. It can be suggested that the dance therapy is effective in the health promotion of the elderly.

• Korean Institute of Interior Design Journal
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• v.22 no.5
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• pp.11-21
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• 2013

The development of modern industry and the production of new materials of architecture have recognized as an important aspect. This study intended to discuss about the meaning of main elements of the architecture materials, its implications for properties, and, highlighted meaning of the properties of modern interior design. The purpose of this study is to analyze the case studies of Place and Physical materials of synaesthesia of modern architecture as well as modern architecture is not only concentrated in the visual aspect but also the larger ramifications of sensory. Synesthesia in architectural space can be called experiential existence that built in the space of human perception and based on the human emotion that targeted by physical architectural space. Accordingly, these case studies are to consider about how the materials being passed by any effect in a modern interior space presented, In order to find the essential meaning in modern interior space, this studies focused on Swiss architect Peter Zumthor's cases. Following analyze of Peter Zumthor's place of architectural space and materials, this study structured by the six kinds of synesthesia characters. First, time and remember to infer changes, Second, traditional and regional ingredients involve the substitution of one empirical space, Third, non-materiality through the neutralization, Fourth, auditory memory through the embodiment of everydayness, Fifth, trail through the sense of smell for the presence, Sixth, the relationship of natural and industrial products. Peter Zumthor's characteristics of these works are result of factors on the synesthetic relationship with the human response to architecture, the five senses, memories, experiences, and temperature. Also it is a synesthetic result of all human emotion to clarify of the architecture materials and non-material mediums by which light by a compound.

• Korean Institute of Interior Design Journal
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• v.21 no.5
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• pp.272-279
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• 2012

Apartments with a southern exposure are often thought to have advantages in receiving winter sunlights and summer natural ventilation. However, as due-south-apartments increase recently, the consideration for residential environment for households with no southern exposure is necessary. In case of due-south-apartments, residents prefer east-sided apartments than west facing apartments which might receive more hot sunlight in the afternoon; however in case of west-oriented apartments with active ventilation, the interior area is bright until late afternoon without unpleasant heat and has advantage in light environment aspects. This study aims to compare and analyze merits and demerits of air flow and sunlighted environment of buildings through sunshine duration simulation using CFD simulation ad sunlights about southeast-sided and southwest-sided apartments based on general opinions for apartment directions. As results of the interior natural ventilation analysis, as the average air flow speed in southwest-sided apartments was 1m/s faster than that of southeast-sided, it has effects of lowering sensory temperature of residents in summer, and for sunlighted environment, southwest-sided apartments are advantageous for sunlighted area for duration time inside. As a result of the research, the calculation of physical residential environment of apartment residential space should be reached through integrated evaluation of natural ventilation and sunlighted time from placement and facing direction of the buildings considering characteristics and environment of each apartment, not based on general opinions.