• 순환기질환의공학회:학술대회논문집
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• 순환기질환의공학회 2002년도 제2회 학술대회 초록집
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• pp.3-18
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• 2002

Hemorheology plays an important role in atherosclerosis. Hemorheologic properties of blood include whole blood viscosity, plasma viscosity, hemaocrit, RBC deformability and aggregation, and fibrinogen concentration in plasma. Blood flow is determine by three parameters (pressure, lumen diameter, and whole blood viscosity), whole blood viscosity is one of the key physiological variables. However, the significance of whole blood viscosity has not yet not been fully appreciated. Whole blood viscosity has a unique property, non-Newtonian shear-thinning characteristics, which is primarily due to the presence of RBCs. Hence, RBC deformability and aggregation directly affect the magnitude of blood viscosity, and any factors or diseases affecting RBC characteristics influence blood viscosity. Therefore, on can see that whole blood viscosity is the causal mechanism by which traditional risk factors such as hypertension, hyperlipidemia, smoking, exercise, obesity, age, and gender are related to atherogenesis. In this regard, we included whole blood viscosity in the three key determinants of injurious pulsatile flow that results in mechanical injury and protective adaptation in the arterial system. Because whole blood viscosity is a potential predictor of cardiovascular diseases, it should be measured in routine cardiovascular profiles. Incorporating whole blood viscosity measurements into a standard clinical protocol could improve our ability to identify patients at risk for cardiovascular disease and its complications.

• 한국식품저장유통학회지
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• 제31권4호
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• pp.527-540
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• 2024

Whole wheat flour is produced by grinding wheat grains and blending each milling fraction such as wheat bran and white flour with no specific standard for the proportions. An exploration on classifying and utilizing Korean whole wheat flour is required to increase the practical use of many different types of Korean wheat flour products. This study aimed to examine factors for categorization and processability of Korean whole wheat flour by investigating quality characteristics and bread-making properties of Korean hard wheat flour samples produced with different levels of wheat bran (0% as control, 5%, 10%, 15%, 20%, and whole grain wheat flour). The ash content of flour samples was divided into six gradational categories, which could be suggested as classification criteria for Korean whole wheat flour. The main parameters of dough and gelatinization properties of the flour samples exhibited downtrends, but nutritional constituents demonstrated uptrends with increasing bran addition level. The bread specific volume, hardness, chewiness, and brittleness of bread had strong correlations with dough stability and pasting parameters, which could be presented as significant factors for predicting bread-making properties of Korean whole wheat flour.

• 한국식품조리과학회지
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• 제28권2호
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• pp.111-121
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• 2012

본 연구는 탄수화물이 주 영양분인 떡의 부족한 단백질과 대두가 갖는 생리활성성분을 보충할 수 있는 기능성 떡볶이 떡을 제조하고자 대두 속 영양분의 대부분을 함유하는 전지활성 생대두미세분말(MFS)로 만든 전두부를 첨가하여 떡볶이용 가래떡을 제조하고 떡의 품질특성을 측정하였다. 전두부에는 대두에 함유된 지질이 그대로 들어 있어 단백질과 지질의 영향이 모두 나타나 가래떡의 품질특성에 영향을 미친다고 생각된다. 전두부를 첨가한 떡볶이용 떡은 쌀가루, 물, 전두부 0, 3, 6, 9%, 소금을 쌍축형 압출성형기에 넣어 제조하였으며 제조직후와 저장 24시간, 48시간 경과 후의 품질특성을 각각 비교하였다. 전두부첨가 떡볶이용 떡의 제조직후의 수분함량은 전두부 무첨가군과 첨가군 간에 유의적인 차이는 없었으며, 저장시간이 길어질수록 무첨가군을 제외하고는 유의적으로 감소하였다. 떡의 기계적인 조직감을 측정한 결과 경도와 부착성은 전두부 첨가량이 증가할수록 유의적으로 감소하였으며, 저장 시간이 길어질수록 경도는 유의적으로 증가하고 부착성과 탄력성은 감소하였다. 색도 실험에서 떡의 명도를 나타내는 L값과 황색도인 b값은 전두부의 첨가량이 증가할수록 증가하는 경향을 보였다. 조리특성인 수분흡수율과 고형물용출량을 측정한 결과, 떡의 수분흡수율은 무첨가군이 12.16%로 가장 낮았고 전두부 첨가량이 증가할수록 유의적으로 증가하는 경향을 보였다. 떡의 고형물용출량은 전두부 무첨가군이 8.46%로 유의적으로 높았으며, 첨가량이 늘어날수록 그 값은 감소하는 경향을 보였다. 전두부첨가 떡볶이용 떡의 향, 맛, 색, 단단한 정도, 쫄깃한 정도 항목에 대한 기호도평가 및 전반적인 선호도를 9점 척도법으로 실시한 관능검사 결과 9% 전두부 첨가군이 전반적 기호도에서 가장 높은 기호도를 나타내었다. 이상의 결과에서 떡볶이용 가래떡의 제조 시 전두부 첨가량을 9%로 하는 것이 떡볶이용 떡의 품질개선과 기호도 증가에 기여하는 것으로 사료된다.

• 한국정밀공학회지
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• 제25권5호
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• pp.148-154
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• 2008

Pharmacotherapy was mainly used to treat osteoporosis. However, some researches showed that pharmacotherapy could induce unexpected adverse effects. Some studies showed that whole body vibration affected beneficially osteoporosis. This paper studied the effect of whole body vibration fur osteoporosis compared with the effect of pharmacotherapy. 10 female rats were used and allocated into 4 group, CON, SHAM, DRUG, and WBV. Rats except SHAM group were ovariectomised to induce osteoporosis. Rats in WBV group were stimulated in whole body vibration at magnitude of $1mm_{peak-peak}$ and frequency 45Hz, for 8 weeks (30 min/day, 5 days/week). Rat in DRGU group was orally administered the Actonel (0.58mg/Kg), for 8 weeks (5days/week). The $4^{th}$ lumbar in rats were scanned at a resolution of $35{\mu}m$ at baseline, before stimulation, and 8 weeks after stimulation by In-vivo micro computed tomography. For detecting and tracking changes of biomechanical characteristics (morphological and mechanical characteristics) in lumbar trabecuar bone of rats, structural parameters were measured and calculated from acquiring images and finite element analysis was performed. In the results, loss of quantity and change of structure of trabecular bone in WBV group were smaller than those in both CON and SHAM groups. In addition, mechanical strength in WBV group was stronger than that in both CON and SHAM groups. In contrast, biomechanical characteristics in WBV group were similar with those in DRUG group. These results showed that reasonable whole body vibration was likely to treat osteoporosis and be substituted partly for drug treatment.

• 패션비즈니스
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• 제15권4호
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• pp.28-42
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• 2011

Philp Lim, Alexander Wang and Jason Wu are the American fashion designers as descendants of Chinese immigrants. They had the honor of being given the Swarovski Awards- new premier fashion designer- from CFDA(Council of Fashion Designers of America). The purpose of this study were to investigate the characteristics of their collection, and offered the informations for Korean designers entering the American market. This research categorized characteristics of these designers'- whole characteristics and the characteristics of details such as formal characteristics, optimistic characteristics, tactile characteristics-, and fashion styles from the S/S season of 2009 to the F/W season of 2010 were analyzed. These young and male designers being received attention as a star, didn't make creative art pieces. But they made pragmatic, commercial, and con-temporary works in whole characteristics and succeeded in their fashion business like other American designers. On the other hand they oriented high fashion clearly in terms of the detail characteristics - their own accent color, tiny change in variety, unique material, delicate ornaments. Therefore Lim created chic and stylish, Wang made a sporty street style, Wu made a luxury style with mannish and casual through work characteristics suitable for their costumer.

• 소음진동
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• 제6권5호
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• pp.625-633
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• 1996

This paper addresses a systematic way of understanding the transfer characteristics of whole-body vibration due to the external excitation. Amirouche's and Tamaoki's models are considered, whose analysis shows a new result that resonant frequencies related to the head vibration are well coincided with those of the body. This point reveals that the improvement of the ride quality of passenger cars can be achieved by isolating only external vibration components transfered to the body. Finally, this paper points out the limitation of previous whole-body vibration models, which gives the motivations of setting up more 'practical and generalized' whole-body vibration models of interest in this study.

• 한국식품조리과학회지
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• 제30권6호
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• pp.746-756
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• 2014

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

• 한국식품영양학회지
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• 제2권1호
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• pp.18-26
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• 1989

The objective of this study was to improved the limited functional characteristics of mungbean whole globulin. The mungbean whole globulin was acylated with succinic and acetic anhydride, and the functional properties of acylated protein were investigated, The results obtained ware as follows. 1. The UV-absorption spectra of acylated whole globulins with that of the succinylated 74% whole globulin as large blue shift of the absorption maximum and minimum wavelength from 275 nm to 269 nm, respectively. 2. The mobility of acylated whole globulin were increased on PAGE pattern, and degree of mobility was particularly remarkable in case of succinylation, 3. The water absorption capacity of whole globulin was increased by acylation. The most increased rate of whole globulin was 174,02% from succinylated 74%. The oil absorption capacity of whole globulin was increased by acylation The most increased rate of whole globulin was 165.41% from acetylated 81.77%. 4. The bulk density of whole globulin was decreased by acylation. and the greater the extent of acylation, the smaller the bulk density. 5. The foaming capacity and stability of whole globulin was increased by acylation, and remarkably high in 74% succinylated whole globulin. In contrast, however, the foaming capacity and stability of native and acylated whole globulin were decreased by heat treatment.

• 대한교통학회지
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• 제8권2호
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• pp.7-25
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• 1990

In road traffic, road circumstances, vehicle, and driver are closely related each other. When road facilities are established in road planning, only road structure has been considered. However, relatively little work has been done regarding the relation between road circumstances and human with respect to a driver. This dissertation focuses on analysis of driver's visual characteristics to improve road circumstances. In this study, driver's visual characteristics are measured with eye-mark recorder and analyzed statistically. This study includes that visual characteristics, visual range, visual time, distribution of fixation duration, and visual moving angle with respect to road circumstances are established qualitatively and quantitatively by driving testing vehicle on streets, roads and high-ways. The main features of this study are : The driver's visual ranges are different over 10% depending on lane in multi-lanes. The visual range on two-lanes is more than twice as big as that on multi-lanes at 85% of whole vision. The right and left visual ranges by as big as that on multi-lanes at 85% of whole vision. The right and left visual ranges by as big as that on multi-lanes at 85% of whole vision. The right and left visual ranges by as big as that on multi-lanes at 85% of whole vision. The right and left visual ranges by speed are $34^{\circ}$ for 30-50km/hr, $28^{\circ}$ for 50-70km/hr, $22^{\circ}$ for 70-90km/hr and 16^{\circ} for over 90km/hr at 95% of visual rate. Accordingly, increasing speed results in narrow visual range.

• 한국독성학회:학술대회논문집
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• 한국독성학회 2003년도 추계학술대회
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• pp.29-30
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• 2003

The whole genome sequences, mapped for humans and rodents, and technical capability of monitoring whole genome expression in a high throughput fashion enable us to perform the "whole genome profiling". The major characteristics of this profiling from the toxicological point of view are that the overt phenotypes are not the essential factors for the construction of toxicity database/informatics.(omitted)