• The Korea Journal of Herbology
• /
• v.37 no.5
• /
• pp.75-81
• /
• 2022

Objectives : In 『Treatise on Cold Damage Diseases』, the volume of preparation dosage measured in Hap was 6.5mL. This study aimed to confirm that a square-inch-spoon, which measures powder preparation dosage, was 1/3 Hap, and that Jeon-bi was 1/8 square-inch-spoon. Based on these values, this study also aimed to adjust the diameter of Firmiana-Seed-sized pill preparation, currently known as 6.5mm, so that one square-inch-spoon of powder preparation creates 16 pills. Methods : Calculated the ratio between the floor areas of square-inch-spoon and Jeon-bi and measured the ratio of volume; assumed that powder preparations were stacked as much as possible in the shape of a square pyramid when scooped comfortably, then calculated the slopes of 1/3 Hap and 1/4 Hap; measured the volumes of powdered Oryeongsan and Lijungwhan in square-inch-spoon and Jeon-bi; created the powders into Firmiana-Seed-sized pill preparation; adjusted the diameter of Firmiana Seed so that 16 pills could be created. Results : Inferring from the floor areas, the volume of square-inch-spoon is 9.2 times that of Jeon-bi; one square-inch-spoon should be 1/3 Hap for the powder to reach its maximum slope of 47° and, according to actual measurement of powder preparations, reach its maximum volume; when created into Firmiana-Seed-sized pill preparations, one square-inch-spoon should be 1/3 Hap so that approximately 16 pills were created. Conclusions : One square-inch-spoon of powder preparation was 1/3 Hap(2.17mL), Jeon-bi was 1/8 square-inch-spoon(0.27mL), and the diameter of Firmiana-Seed-sized pill preparation was 5.5mm.

• Korean Journal of Community Nutrition
• /
• v.20 no.5
• /
• pp.375-382
• /
• 2015

Objectives: This study examined the influence of different sizes of spoons (normal spoon, 8.3 cc vs small spoon, 4 cc) on eating rate, energy intake and the satiety levels of female college students. Methods: Twenty four healthy female college students participated in this study once a week for 2 weeks. Two hundred ten grams of cooked rice and 250 g of beef shank soup with a normal spoon and same amount of rice and soup with a small size spoon were served to the same participants over two consecutive weeks. After each lunch, the eating rate, energy intake, and the satiety levels were measured. Results: Results showed that the subjects who were using a small spoon ate less beef shank soup (149.0 kcal) (p < 0.01) and had lower total energy intake (423.3 kcal) (p < 0.05) than using a normal spoon (178.7 and 461.1 kcal, respectively). Also, the meal time (15.7 min) (p < 0.01), a serving per one spoon (8.6 g) (p < 0.001), and eating rate (27.9 g/min) (p < 0.001) of those who used a small spoon were significantly different than that of those who used a normal spoon (13.6 min, 12.5 g and 35.7 g/min, respectively). However, despite consuming less energy at lunch, the level of satiety after eating from the small spoon was not significantly different from the normal spoon immediately after, 1 hour after and 2 hour after lunch. Conclusions: Our results revealed that students were able to control their eating rate by using a small spoon and they could feel full enough even though they eat less. In conclusion, eating rate decrease by using a small spoon may play an important role in food intake.

• Journal of Nutrition and Health
• /
• v.32 no.3
• /
• pp.259-267
• /
• 1999

This study was conducted to investigate to the effect of weaning food-feeding methods on Preschool-Children's food habit, food preference and iron nutritional status for the subjects of 337 children, aged 18-60 months attending day care centers in Suwon and Seoul area. It divided the subjects into two groups according to the weaning food-feeding methods during their weaning period. One group(spoon-group) was defied as one had used to spoon over two times a day for 5 months and the ohter group (bottle-group) as one had used to bottle over two times a day for 5 months in weaning periods. All of the data were analyzed based on the weaning food-feeding method, mainly using bottle or spoon during their weaning period. The study results are summarized as follows. 1) 44.2% of the mothers mostly used bottle and 46.6% of them mostly used bottle to feed weaning foods. Age difference between the two groups was not found. 2) The numbers of daily consumed foods were significantly more higher in the spoon-group than the bottle-group and the amount of daily milk consumption was more higher among bottle-group. 3) Both of food intake frequency and food preference scores of the spoon-group were significantly higher than food intake frequency and food preference scores the bottle-group. 4) Iron nutritional status assessed by Hb and Hct was low in general. Only 26-63% of the subjects at each monthly age were in normal range. The higher the children's age, the more were grouped in normal range, which was more evident among children of the bottle-group. 5) Mother's nutrition knowledge related to weaning was more higher among spoon-group than both-group. There results shows the importance of appropriate weaning food-feeding methods for Preschool-children's food habit, food preference and nutritional status especially iron nutritional status. Nutrition education for mothers with weaning aged children has to be stressed and related programs have to be intervened effectively.

• Human Ecology Research
• /
• v.57 no.3
• /
• pp.329-340
• /
• 2019

The 'Sliver-Spoon-Discourse' is currently witnessing growing complaints about the polarization and a sense of despair among many young people in Korean society. The 'Sliver-Spoon-Discourse' that compares one's subjective socioeconomic status to a spoon implies a sense of psychological superiority or deprivation. The present study empirically tested the current popular 'Sliver-Spoon-Discourse' based belongingness and explored how subjective socioeconomic status may affect the psychology of young people. This study examined the effects of subjective socioeconomic status on individual relative deprivation and subjective well-being. Data were collected from 307 undergraduate students enrolled at universities located in Seoul with both parents alive. The findings of this study were as follows. First, student respondents reported moderate levels of subjective socioeconomic status, relative deprivation, and subjective well-being. Second, after controlling for respondents' gender, age and family income, the students' subjective socioeconomic status was negatively associated with their level of relative deprivation. Finally, after controlling for respondents' sociodemographic characteristics, the students' subjective socioeconomic status was not significantly related to all the three sub-factors of life satisfaction, positive emotion and negative emotion as well as total subjective well-being. The results indicate that 'Sliver-Spoon-Discourse' based belongingness may instigate relative deprivation of young people without affecting their subjective well-being. The implications of the results are discussed for youth programs and policies.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.40 no.1
• /
• pp.116-122
• /
• 2011

This study was conducted to investigate the microbiological hazard of spoons and their cases carried by nursery school children and to evaluate the reduction effects of washing methods and ultraviolet (UV) treatments against Escherichia coli on the spoon and spoon case. A total of 78 spoons and their cases were sampled to test about total aerobic bacteria, coliform bacteria, Staphylococcus aureus, Bacillus cereus and Salmonella spp. Total aerobic bacteria were detected over 2.7 log CFU/100 $cm^2$ in 20 out of 36 spoons (55.6%), 9 out of 20 zipper-type spoon cases (45.0%) and 13 out of 22 plastic-type spoon cases (59.1%). Coliform bacteria were also detected in 19 out of 36 spoons (52.8%), 14 out of 20 zipper-type spoon cases (70.0%) and 14 out of 22 plastic-type spoon cases (63.6%). The pathogens tested in this study were not found in all samples except for the zipper-type spoon cases which were contaminated with Staph. aureus (2 samples) and B. cereus (3 samples). The results indicated that the sanitary conditions of spoons and their cases should be improved promptly. To evaluate the reduction effects of washing methods and UV treatments against E. coli, the spoons and their cases were treated at different cleaning times with and without soap, and different UV exposure times, respectively. E. coli with initial cell number of 4 log CFU on the spoons and their cases was not detected when they were cleaned at running water for 30 sec after dish sponging with soap for 30 sec. In UV treatments, E. coli with the same level of washing method was not detected after UV exposure for 15 minute in the spoons and their cases. From the results, the washing and UV treatment should be used to control the microbial contamination of spoons and their cases for more than 1 and 15 minutes, respectively.

• Korean Journal of Materials Research
• /
• v.26 no.10
• /
• pp.528-534
• /
• 2016

The aim of this paper is to consider the effect of the manufacturing processes on corrosion and centerline cracking of ancient bronze spoons. The ancient bronze spoons in question were made by several steps of forging, in reheated condition with cast ingots. The manufacturing method is similar to that of the modern spoons. The investigations include observations from light and scanning electron microscopes of the microstructure in terms of the crack propagation. Cracks in the centerline are caused by solute segregation in the center-line region; this solute is solidified in the final stage of bronze spoon manufacture. Centerline cracking is also caused by ${\alpha}$ phase segregation, accompanied by forged overlapping along the longitudinal direction of the spoons. A vertical stripe with cracks along the centerline of the spoon's width is formed by folding in the wrought process. The overlapping area causes crack propagation with severe corrosion on the spoon surfaces over a period of a thousand years. The failure mechanisms of ancient bronze spoons may be similar to that of modern spoons, and the estimation of the failure mechanisms of ancient spoons can be appropriate to determine failure causes for such modern spoons.

• The Journal of the Korea institute of electronic communication sciences
• /
• v.16 no.5
• /
• pp.1001-1010
• /
• 2021

Normal people are not deeply aware of their dependence on sight when eating. However, since the visually impaired do not know what kind of food is on the table, the assistant next to them holds the blind spoon and explains the position of the food in a clockwise direction, front and rear, left and right, etc. In this paper, we describe the development of a meal assistance system that recognizes each food image and announces the name of the food by voice when a visually impaired person looks at their table using a smartphone camera. This system extracts the food on which the spoon is placed through the YOLO model that has learned the image of food and tableware (spoon), recognizes what the food is, and notifies it by voice. Through this system, it is expected that the visually impaired will be able to eat without the help of a meal assistant, thereby increasing their self-reliance and satisfaction.

• Phonetics and Speech Sciences
• /
• v.2 no.2
• /
• pp.93-100
• /
• 2010

The purpose of this study was to investigate the differences of feeding ability and articulatory function in the children with spastic cerebral palsy and typically developing children according to feeding subtypes. The feeding subtypes were limited by chewing, cup drinking and spoon feeding. 14 children with spastic cerebral palsy and 14 typically developing children were participated in this study. The results were following as; First, there were significant differences in overall articulatory function between two groups Second, all scores of articulators' function according to feeding subtypes in children with cerebral palsy was significantly higher than typically developing children Third, chewing mode in feeding subtypes was highly correlated with lip and tongue movement. compared to another Finally, the correlation between spoon feeding and mobility of lip and tongue was high in both groups. These results suggested that These results suggest that the effort to find out the differences feeding ability and appliances for articulatory function in CP children are meaningful in catching their speech ability indirectly. Moreover, the more organized feeding skills should be discussed in the relationship with verbal and nonverbal development.

• Journal of Life Science
• /
• v.28 no.3
• /
• pp.300-306
• /
• 2018

Lysozymes are innate immune factors that play a critical role in the defense against pathogens in various invertebrate animals including spoon worms. In this study, an invertebrate-type lysozyme was isolated from the body wall of spoon worm, Urechis unicinctus. The acidified body wall extract was partially separated using a Sep-Pak C18 cartridge. Among the fractions, the materials that were eluted with 60% methanol/0.1% trifluoroacetic acid showed the most potent antimicrobial activity against Bacillus subtilis KCTC 1021. A series of high performance liquid chromatography (HPLC) steps were then utilized to isolate a single antimicrobial absorbance peak. The molecular weight of the antimicrobial peak was approximated using sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), which was approximately 13 to 14 kDa. The partial primary structure of this antimicrobial protein that was analyzed, using LC-MS/MS, was CTGGRPPTCEDYAK (1611.69 Da). Homology search of these fourteen residues, using the National Center for Biotechnology Information Basic Local Alignment Search Tool (NCBI BLAST), revealed that the isolated protein was similar to the invertebrate-type lysozymes described in other animals. Then, the antimicrobial and lysozyme enzymatic (muramidase) activities of this protein were assessed. The isolated protein possessed antimicrobial activity and potent muramidase activity, which were comparable to those of hen egg white lysozyme. Therefore, the isolated protein was designated as Urechis unicinctus invertebrate-type lysozyme from the body wall, Uu-iLysb.

• Journal of Conservation Science
• /
• v.34 no.6
• /
• pp.493-502
• /
• 2018

Currently, the fabrication of a high-tin bronze spoon by traditional manufacturing techniques involves 10 steps in the bronze ware workshop. Hot forging has a major influence on manufacturing and involves two to three steps. The dendritic ${\alpha}$-phase in the microstructure of the high-tin bronze spoon is refined and finely dispersed through hot forging. In addition, twinning is observed in the ${\alpha}$-phase of the hammered part, and the ${\alpha}$-phase microstructure gradually transform from a polygon to a circular shape due to hammering. In this process, the adjacent ${\alpha}$-phases overlap with each other and remain combined after quenching. The microstructure with the overlapping is also observed in bronze artifacts, and this shows the correlation with technical system. The results of the experimental hot forging of Cu-22%Sn alloys show that the decrease in in the amount of the dendritic microstructure, which forms during casting, is in proportion to the number of processing steps and that the refined grain obtained by hammering contributes to the improvement in the strength of the material. From the hammering marks, which are observed on both the bronze artifact excavated from archaeological sites and on the high-tin bronze spoon produced in the traditional workshop, it is presumed that the knowledge regarding the unrecorded manufacturing system of bronze ware in ancient times has been passed down in a traditional way up to the system used currently.