• The Research Journal of the Costume Culture
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• v.29 no.3
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• pp.388-405
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• 2021

This study classifies the compositional methods of power shoulder jackets from 1980 to the present. It analyzes the relevance of jacket details according to how the power shoulder changes and its compositional methods by era. The research subdivides shoulder compositional techniques into seven, based on shoulder variation, sleeve variation, and the body and sleeve combination. The researcher investigates the frequency and trends of composing shoulders and analyzes details pertaining to the silhouette, jacket length, collar shape, and front closure. The most common method of shoulder composition is an angular shoulder variation. The others are a rounded shoulder variation, puffed sleeve, sleeve variation using pattern incision, raglan and kimono sleeves, and a shoulder variation that expanded the angle and width. The frequency differs slightly for each era. The relationship between shoulder compositional methods and details of power shoulder jackets is statistically significant, showing period-related differences. The homogeneity analysis results reveal that the shoulder composition of power shoulder jackets, the times, and details fall into distinct groups. This analysis shows that the silhouette, length, collar, and front closure of the power shoulder jacket differ depending on the power shoulder's compositional methods. Moreover, the shape of the power shoulder jacket is distinctly different. One can use this data to help develop the power shoulder jacket design by reflecting the details of shoulder compositional methods and changing trends over time.

• Food Science of Animal Resources
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• v.18 no.3
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• pp.261-268
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• 1998

In beef, the composition of saturated and unsaturated fatty acids(UFA) were 41.1% and 56.7%, respectively. The rates of saturated fatty acid (SFA) was 36.3, 40.9, 39.2 and 48.1% in loin, picnic shoulder, ham and rib, respectively. However, UFA showed 62.3, 58.4, 56.8, 50.9% in loin, picnic shoulder, ham and rib, respectively. The rates of monounsaturated fatty acid (MUFA) were similar to those of unsaturated fatty acid in four portions. The content of SFA, UFA and polyunsaturated fatty acid(PUFA) were 40, 59 and 9.4%, respectively, in pork. In portional comparison, composition of unsaturated fatty acids in picnic shoulder, ham rib and loin were 64.2, 60.4, 54.6 and 55.3%, respectively. The UFA contents of rib and loin were lower than picnic shoulder and ham, but SFA levels were higher. Total UFA content of chicken was 62.9% showing higher level than other species, but low when compared to that of duck meat. SFA content resulted in lower level than other portions. In the skin of chicken, MUFA content was especially high showing no significant changes in UFA contents. Duck meat showed lower SFA content, but higher content in UFA compared to those of other species. Skin and thigh contained 31.8 and 31.5%, respectively, in SFA, which are lower level than those of breast and thigh meat. The UFA contents of skin and thigh were 67.4 and 67.7%, respectively, which are relatively high compared to those of other portions. Meanwhile, the ratio of UFA was not high in canis meat compared to other meat. PUFA was, however, 24.2% showed significantly different from other meats. The contents of SFA were 35.4% and 35.9%, respectively, in picnic shoulder and ham. They showed lower SFA but higher UFA content than those of rib and loin. In contrast, the ratio of picnic shoulder and ham were 61.6 and 61.4%, respectively. Interestingly, picnic shoulder showed higher UFA content, especially in arachidonic acid level than other portions.

• Journal of Korean Academy of Nursing
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• v.50 no.2
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• pp.286-297
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• 2020

Purpose: This study aimed to identify the effects of myofascial pain syndrome on shoulder pain, range of motion, and body composition around the shoulder in middle-aged women. Methods: A total of 72 women participated in the randomized controlled trial. The subjects were grouped into an experimental group (n=39) and a control group (n=33). The experimental group received a resistance exercise program using an elastic band for 8 weeks, 3 days a week. The control group followed a normal daily for 8 weeks. Measurements were conducted three times; before the experimental treatment (pre-test), the 2nd and 8th weeks after treatment. Results: Regarding the general characteristics and homogeneity of the dependent variables, there were no significant differences between the two groups, except for the thickness of the left and right muscles and the left fat. After treatment, shoulder pain was significantly different between the two groups (F=18.54, p<.001) and the range of shoulder motion was significantly different (left, F=86.70, p<.001; right, F=98.66, p<.001). Furthermore, there were a significant differences in the thickness of muscles between the two groups (left, F=40.20, p<.001; right, F=29.57, p<.001); however, the thickness of fat was not significantly different. Conclusion: The resistance exercise program reduces shoulder pain and improves the range of motion of the shoulder joint and increases muscle mass on around the shoulder. It suggests to conduct a study to confirm the long-term exercise effect.

• Physical Therapy Korea
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• v.14 no.2
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• pp.44-52
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• 2007

This study was carried out to compare the muscle activities of the shoulder stabilizers between persons with and without winging scapular during push-up plus exercise (adds the scapular protraction to the general push-up exercise). For this study, eleven males with winging scapular and eleven healthy males were recruited. Surface electromyographic (EMG) activity was recorded from the serratus anterior, upper trapezius, lower trapezius, infraspinatus, and pectoralis major while the subjects performed the push-up plus. Each push-up plus was subdivided into three phases according to the elbow position which was measured using the 3-D motion analysis system: elbow flexion (EF), elbow extension (EE), and shoulder protraction phases (SP). Two-way repeated measure ANOVA (phase ${\times}$ group) were used for statistical analysis. There was significant phase by group interaction only on the EMG composition ratio of the serratus anterior (p>.05). The EMG composition ratio of the serratus anterior was significantly higher in SP than in either EF or EE however, it was not different between winging scapular and normal groups. For both groups, the EMG composition ratio of upper trapezius, lower trapezius, and pectoralis major was significantly different across the phases of push-up plus, but the infraspinatus EMG composition ratio was not. For both groups, in EF and EE phases, the EMG composition ratio of both pectoralis major and serratus anterior were relatively higher than that of other muscles. However, in both groups, the EMG composition ratio of the serratus anterior became much more predominant than that of the pectoralis major. In addition, infraspinatus activated greater than pectoralis major. These results showed that the push-up plus exercise is effective to selectively strengthen the serratus anterior for both individuals with and without winging scapular, but not equally effective for other shoulder stabilizers.

• Journal of Acupuncture Research
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• v.24 no.6
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• pp.123-135
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• 2007

Objectives : A number of instruments have been developed to measure the quality of life in patients with various shoulder disorders. Much progress has been made in this area, and currently an appropriate instrument exists for each shoulder state. The purpose of this study is to review the instruments that are currently in use for assessing the shoulder joint. Methods : A literature research was performed to choose appropriate scales for assessment of function and the disability of the shoulder. Theoretically based scales were selected for review. Therefore, 11 scales were reviewed. The status of scales involved in shoulder treatment of acupuncture throughout several countries was evaluated. Results : 11 scales: The American shoulder and elbow surgeons evaluation form(ASES), Constant Shoulder Score, The disabilities of the arm, shoulder and hand(DASH), Shoulder Disability Questionnaire (SDQ), The Shoulder Pain And Disability index(SPADI), The simple shoulder test(SST), Oxford Shoulder Questionnaire(OSQ), The Rotator Cuff quality-of-life Measure(RC-QoL), Western Ontario Shoulder Instability Index(WOSI), Western Ontario Osteoarthritis of the Shoulder Index(WOOS), Western Ontario Rotator Cuff Index(WORC), wereevaluated. Each measurement has its own composition and characteristics. Their validity, reliability, responsiveness and practical characteristics were already evaluated. We found 3 domestic and 10 overseas papers about shoulder treatments using acupuncture assessed with shoulder scales. Conclusions : In clinical research, the selection of the measurement scale should take account of the condition of disease, the patient's traits and the characteristics of the research. Moreover, appropriate scales, which havevalidity, reliability, responsiveness and practical characteristics, are needed to enhance the quality of research.

• Journal of The Korean Society of Integrative Medicine
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• v.8 no.3
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• pp.11-20
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• 2020

Purpose : The purpose of this study was to determine the correlation between smartphone use, body composition, posture and muscle properties of elementary school students. Methods : A total of 22 healthy elementary school students in Daejeon, South Korea, participated in this study with informed consent. Smartphone use was evaluated with Smartphone addiction self-report scale (S-scale) for youth. Body composition (BMI, percent body fat, body fat mass, and skeletal muscle mass) was measured using Inbody. To assess posture, forward head posture and round shoulder posture were measured using Dartfish motion analysis. Muscle properties (muscle tone, stiffness, and elasticity) were measured on the upper trapezius, splenius capitis and sternocleidomastoid muscles using Myoton. To investigate the correlation between the main variables, Pearson correlation analysis was performed. Results : Disturbance of adaptive function, which is one of sub-component of S-scale, had a weak positive correlations with BMI (r=.538, p<.01), and body fat mass (r=.453, p<.05). However, scores of S-scale showed no correlation with posture and muscle properties. The correlation between posture and muscle properties was analyzed, and round shoulder posture revealed a weak positive correlation with respect to stiffness (r=.418, p<.05) and elasticity (r=.502, p<.05) of the sternocleidomastoid muscle. Conclusion : Scores of S-scale demonstrated a weak correlation with body composition (BMI) among elementary school students, whereas S-scale scores were not correlated with the posture and muscle properties. Further research is needed to identify and focus on potential high-risk user groups of elementary students who are more dependent upon smartphones.

• Polymer(Korea)
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• v.36 no.5
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• pp.593-598
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• 2012

Solution polymerization behaviors of L-lactide using single and mixed aluminium catalyst systems were studied. Triisobutylaluminium (TIBA) was a reference catalyst for mixing. For the $Al(O-i-Pr)_3$/TIBA catalytic systems, the molecular weight of the resulting polylactide (PLA) decreased as the composition of $Al(O-i-Pr)_3$ increased. The higher molecular weight shoulder was revealed in their GPC curve. At TIBA of 80 mol% a bimodal GPC curve was shown. The conversion in the trimethylaluminium (TMA)/TIBA catalysts system decreased as the composition of TMA in the mixed catalyst increased. The conversion in the trioctylaluminium (TOA)/TIBA catalysts system decreased as the composition of TOA in the mixed catalyst increased. The unimodal molecular weight distribution was observed with the TOA/TIBA catalyst systems. The Al compounds-mixed catalyst could produce a higher molecular weight shoulder in the GPC curve.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.1
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• pp.89-99
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• 2016

The effects of retail cut type on chemical, quality and nutritional characteristics of horse meat were studied. Jeju female breed horses (n = 9) at 32-mo-old were slaughtered and the carcasses at 24 h post-mortem were fabricated into 10 retail cuts including: tender-loin, loin, strip-loin, shoulder-chuck-roll, shoulder-clod, top-round, outside-round, brisket, short-plate-brisket, and shank. The results revealed that all of parameters (chemical, meat quality and nutritional composition) examined significantly (p<0.05) differed between the cuts. The chemical composition range (minimum to maximum) of cuts was found as such: moisture 65.06% to 71.69%; protein 19.07% to 21.28%; collagen 1.40% to 2.45%; fat 2.56% to 12.14% and cholesterol 55.76 to 79.50 mg/100 g. Shoulder-chuck-roll had the highest pH and water-holding capacity, while top-round had the highest cooking loss. Shear force ranged between the cuts from $2.80kg/cm^2$ to $4.98kg/cm^2$. The Cu, Fe, and Zn contents ranged between the cuts from 1.52 mg/kg to 2.75 mg/kg, 21.25 mg/kg to 30.85 mg/kg, and 16.51 mg/kg to 40.42 mg/kg, respectively. Additionally, most of the cuts studied showed favorable polyunsaturated fatty acid/saturated fatty acid, n-3/n-6 and essential amino acid/non-essential amino acid ratios.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.13 no.7
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• pp.551-556
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• 2000

We have investigated the effect of surface In composition with Si cell temperature on the In$_{0.1}$/Ga$_{0.9}$/As epilayers grown on GaAs substrates. The epilayers were grown by molecular beam epitaxy(MBE) method and were characterized by the pthotoreflectance(PR) measurements. The E$_{o}$ bandgap energies of In$_{0.1}$/Ga$_{0.9}$/As epilayers were observed at around 1.28 eV at room temperature, and the additional shoulder peaks appeared at the higher energies than E$_{o}$ with increase of Si doping concentrations. The intensity of the additional shoulder peak was decreased with lowering the measurement temperature and the peak disappeared with the increase of surface etching time. This results hows that In composition at surface of InGaAs epilayer is decreased with the increase of the doping cell temperature. We consider that the reason of the decrease of In composition at the surface should be due to In re-evaporation from the surface by radiation heat of Si doping cell.ell.ell.ell.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.224-236
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• 2021

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.