• 제목, 요약, 키워드: Aging

검색결과 8,644건 처리시간 0.056초

노화에 대한 기대수준이 노인의 건강증진행위에 미치는 영향 (The Association Between Expectations Regarding Aging and Health-Promoting Behaviors Among Korean Older Adults)

  • 김수현
    • 대한간호학회지
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    • v.37 no.6
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    • pp.932-940
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    • 2007
  • Purpose: This study was performed to measure expectations regarding aging among community-residing older adults, identify sociodemographic characteristics associated with the level of expectations regarding aging, and examine whether expectations regarding aging were associated with health-promoting behaviors. Methods: Data was collected by using questionnaires of a short version of the Expectations Regarding Aging Survey (ERA-18) and Health Promoting Lifestyle Profile II (HPLP II) from 99 older adults who resided in the community of Kyunggi, Daegu, and Kyungpook province. Results: More than 75% of the participants reported that it was an expected part of aging to have more aches and pains, to become depressed, and to become more forgetful. The mean score of expectations regarding aging was $23.15{\pm}17.80$ (possible range 0-100). The old-old, women, those with less education, less monthly allowance and poor health status had lower expectations regarding aging than other elderly. After controlling for sociodemographic characteristics and perceived health, expectations regarding aging were independently associated with health-promoting behaviors in older adults. Conclusion: The findings demonstrate that older Korean adults have low expectations regarding aging, and expectations regarding aging influence health-promoting behaviors.

노화 메타포를 적용한 로봇 인터페이스 디자인 프레임워크 (A Framework of Robot Interface Design with Aging Metaphor)

  • 안혜영;반영환
    • 대한인간공학회지
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    • v.37 no.1
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    • pp.15-27
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    • 2018
  • Objective: This study aims to apply the concept of aging metaphor to personal service robots to deliver new experiences to users. Background: Personal service robots such as Softbank's Pepper and MIT Media Lab's Jibo have begun entering our lives. These service robots have the important function of interacting with human beings. Method: The robot aging metaphor is to transform the shape, color, motion, voice, and texture, which are visual, auditory, and tactile components, by applying the concept of aging to the robot interface. The robot applied with the concept of aging metaphor forms a close relationship with human beings and provides emotional value to them. We summarize herein the concept of robot aging metaphor and propose an application method using the system and feature of the natural aging process in the real world through the prototype. Results: Robot aging metaphor structure and applied researches of robot aging metaphor are suggested in designing robot interfaces. Conclusion: The results of the design framework of robot aging metaphor will help users to experience emotional value interacting with robots. The framework which is suggested should be applied to social robots in appropriate contexts. Application: Types of aging process which provides optimizing user experience for users should be validated through an experiment.

20대 여성 대상 안티에이징 담론 분석 -영패션잡지 『쎄씨(Céci)』를 중심으로- (Anti-aging Discourses Targeted at Women in Their 20s -Young Fashion Magazine 『Céci』-)

  • 신혜영;안진현;하지수
    • 한국의류학회지
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    • v.41 no.4
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    • pp.599-614
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    • 2017
  • With the increasing media representation of aging as negative and abnormal, anti-aging products and discourses are spreading to younger generations. This paper analyzes the anti-aging discourse in a fashion magazine targeted towards women in their 20s. It quantitatively analyzes the historical development of the antiaging industry and discourses from 1994 to 2014 in the magazine "$C{\acute{e}}ci$". It also analyzes the patterns of signification associated with aging in the magazine through the use of critical discourse analysis. This paper identifies five major discourses -"segmentation of the definitions of youthful appearance", "scientific and medical discourse", "self-care discourse", "prevention of aging", and "social values of youthful appearances". The paper finds that the construction of anti-aging discourses towards women in their 20s is heavily influenced by the close link between the anti-aging industry and the fashion media. It also confirms the ideology of self-development though a rigorous appearance-management that is strongly imposed on Korean women and subsequently reproduced in an anti-aging discourse towards women in their 20s.

The Effect of Alum and Metals on Paper Aging

  • Choi, Kyoung-Hwa;Yoon, Byung-Ho;Lee, Myoung-Ku
    • 펄프종이기술
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    • v.40 no.5
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    • pp.42-46
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    • 2008
  • The papers in preserved books and archives experience aging which was affected by a variety of factors. Thus, the studies concerning impacts of those factors on paper aging are required. In this research, a simulation of a short-time accelerated paper aging was conducted in order to examine the effects of acid and metals (alum, copper (II) sulfate, copper (II) chloride, and iron (III) chloride) on the natural paper aging for a long time. As a result of experiments, it is found that both acid and metals have impacts on paper aging. Alum resulted in the significant decrease of pH, brightness, folding endurance, and viscosity of paper. Both copper (II) chloride and iron (III) chloride also resulted in the decrease of brightness, folding endurance, and viscosity of paper. In more detail, paper aging by iron (III) chloride showed much more significant than that by copper (II) chloride. The paper aging in case of copper (II) sulfate coexisting sulfate ion, where metal absorbed moisture was higher than in case of paper treated only by alum. This result indicated that metal catalyzes paper aging by acid. Based on these results, it was revealed that both alum and metal are the major factors in paper aging. In particular, paper aging was far more accelerated in case when acid and metals existed in paper at the same time.

전기기기의 발열을 고려한 다단계 가속열노화 방법 (Multi-phase Accelerating Test Method of Thermal Aging Considering Heat Generation of Electric Equipment)

  • 임병주;박창대;정경열
    • 한국유체기계학회 논문집
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    • v.16 no.5
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    • pp.18-23
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    • 2013
  • Thermal aging test is performed to qualify the life time of equipment in thermally aged condition. Due to long life time more than 10 years like as in power plant, the equipment is subjected to the accelerated thermal aging condition which is able to shorten the long aging test period by increasing aging temperature. Normally, conservatism of thermal aging test causes to impose unbalanced and excessive thermal load on components of the equipment, and deformation and damage problems of the components. Additionally, temperature rise of each component through heat generation of the electric equipment leads to long-term problem of the test period. Multi-phase accelerating aging test is to perform thermal aging test in multiple aging conditions after dividing into groups with various components of equipment. The groups might be classified considering various factors such as activation energy, temperature rise, glass transition temperature and melting temperature. In this study, we verify that the multi-phase accelerating aging test method can reduce and equalize the thermal over load of the components and shorten aging test time.

Comparison of Meat Quality Characteristics of Wet- and Dry-aging Pork Belly and Shoulder Blade

  • Hwang, Young-Hwa;Sabikun, Nahar;Ismail, Ishamri;Joo, Seon-Tea
    • 한국축산식품학회지
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    • v.38 no.5
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    • pp.950-958
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    • 2018
  • The physicochemical characteristics and oxidative stability of wet-aged and dry-aged pork cuts were investigated at different aging periods (1, 7, 14 and 21 d). Samples were assigned into four groups in terms of shoulder blade-wet aging (SW), shoulder blade-dry aging (SD), belly-wet aging (BW), and belly-dry aging (BD). SD showed significantly higher pH at 21 d of aging than the other samples. Wet-aged cuts had significantly higher released water (RW) %, lightness ($L^*$) and shear force compared to the dry-aged meats. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) analysis showed greater degradation of proteins for dry-aged cuts than the wet-aged cuts. At the end of aging, wet-aged cuts showed significantly lower thiobarbituric acid-reactive substances (TBARS) value than the dry-aged samples, indicating higher oxidative stability for wet-aged pork cuts. However, dry-aging led to higher degradation of proteins resulting in increased water-holding capacity (WHC) and decreased shear force value.

Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging

  • Park, Sin-Young;Kim, Hack-Youn;Choe, Juhui
    • 한국축산식품학회지
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    • v.39 no.4
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    • pp.668-676
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    • 2019
  • This study aimed to investigate the effect of an electric field refrigeration (EFR) on the quality characteristics of pork loin including dry aging loss, pH, water holding capacity (WHC), cooking loss, color, shear force, thiobarbituric acid reactive substances (TBARS), and microbial growth during dry aging (0, 1, 2, 3, 4, 7, and 9 wk) in comparison with a commercial refrigerator (CR). Total plate counts (TPC) of the CR group approached 8.07 Log CFU/g at 2 wk of dry aging, thus indicating meat spoilage. Cooking loss, lightness, and shear force of EFR were significantly decreased (p<0.05) at subsequent aging weeks in both the EFR and CR. Aging loss, TPC, TBARS levels increased at subsequent aging weeks; however, pH values were not influenced by aging. At the same aging weeks (1 or 2 wk), the EFR group displayed significantly lower values (p<0.05) of aging loss, pH, TPC, and TBARS levels than the CR group. No significant differences in WHC, cooking loss, and shear force was observed until 2 wk of aging between the EFR and CR groups. The present results show that application of the EFR system improves the tenderness, color, and lipid oxidation stability of pork loin and extends its shelf life in comparison with a commercial refrigeration.

W이 첨가된 슈퍼 2상 스테인리스강의 미세조직과 기계적성질에 미치는 시효처리의 영향 (The Effect of Aging Treatment on the Microstructure and Mechanical Properties of Super Duplex Stainless Steel with W)

  • 김수천;배동수;강창룡
    • 한국해양공학회지
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    • v.23 no.4
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    • pp.52-57
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    • 2009
  • The effect of aging treatment on the microstructure and mechanical properties of super duplex stainless steel with W was investigated. The phase was precipitated mainly at the early stage of aging and a lower aging temperature under $750^{\circ}C$, but the phase was formed after long-term aging treatment between $600^{\circ}C$ and $900^{\circ}C$. The volume fraction of the phase increased with aging temperature up to $750^{\circ}C$ and then decreased up to $900^{\circ}C$. With an increase in the aging time, the volume fraction phase at the early stage of aging increased slightly, and then increased rapidly beyond a certain time. The rapid increase in the tensile strength and hardness and decrease in the elongation and impact toughness were measured with aging temperatures up to $750^{\circ}C$. On the other hand, the tensile strength and hardness decreased slightly, and the elongation and Charpy impact toughness were unchanged with aging temperatures over $750^{\circ}C$. The tensile strength and hardness increased rapidly at the early stage of aging, and then increased slowly beyond a certain time. The elongation and Charpy impact toughness decreased rapidly at the early stage of aging, and then remained unchanged beyond a certain time. The phase that formed at the early stage of aging and the lower aging temperature had a considerable effect on the elongation and Charpy impact toughness of the super duplex stainless steel with W.

동결온도가 해동후 숙성한 우육의 품질에 미치는 영향 (Effect of Freezing Temperature on the Quality of Beef Loin Aged after Thawing)

  • 정인철
    • 한국식품영양과학회지
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    • v.28 no.4
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    • pp.871-875
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    • 1999
  • This study was carried out to investigate the effects of freezing temperature on the quality of thawing aged beef loin. Drip loss was higher at 3oC freezing than at 20oC freezing, showing 17.21% drip loss after 6 days aging by 3oC freezing, 14.92% drip loss 12 days aging by 20oC freezing. Cooking loss by both water bath and pan boiling were decreased with increased in aging days. The salt soluble protein extractability of the beef loin was increased until 9 days aging by both 3oC and 20oC freezing, after that was decreased. The L value of the beef loin was high until 9 days aging by 3oC freezing, after that the L value of that was decreased. And the aging at 20oC freezing was high significantly with increased aging days. The a value of the beef loin was low significantly in 6 and 9 days aging by 3oC freezing, 20oC freezing was low significantly with increased aging days. The b value of the beginning of aging was higher with increased aging days. The percentage of denatured myoglobin of the beginning of aging was the highest, then those of 3oC and 20oC freezing showed 89.70% and 88.00%, respectively. The shear force of the beef loin was decreased with aging days, but the myofibrillar fragmentation index increased with aging days. The pH of the beef loin increased until 6 days of aging by both 3oC and 20oC freezing, after that the pH decreased.

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Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

  • Kim, Minsu;Choe, Juhui;Lee, Hyun Jung;Yoon, Yeongkwon;Yoon, Sungho;Jo, Cheorun
    • 한국축산식품학회지
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    • v.39 no.1
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    • pp.54-64
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    • 2019
  • Wet and dry aging methods were applied to improve the quality of three different beef cuts (butt, rump, and sirloin) from Hanwoo cows (quality grade 2, approximately 50-mon-old). After 28 d of wet aging (vacuum packaged; temperature, $2{\pm}1^{\circ}C$) and dry aging (air velocity, 2-7 m/s; temperature, $1{\pm}1^{\circ}C$; humidity, $85{\pm}10%$), proximate composition, cooking loss, water holding capacity, shear force, color, nucleotides content, and sensory properties were compared with a non-aged control (2 d postmortem). Both wet and dry aging significantly increased the water holding capacity of the butt cuts. Dry aging in all beef cuts induced lower cooking loss than that in wet-aged cuts. Shear force of all beef cuts was decreased after both wet and dry aging and CIE $L^*$, $a^*$, and $b^*$ color values in butt and sirloin cuts were higher in both wet and dry aging (p<0.05) groups than those in the non-aged control. Regardless of the aging method used, inosine-5'-monophosphate content among beef cuts was the same. The sensory panel scored significantly higher values in tenderness, flavor, and overall acceptability for dry-aged beef regardless of the beef cuts tested compared to non- and wet-aged cuts. In addition, dry-aged beef resulted in similar overall acceptability among the different beef cuts, whereas that in wet-aged meat was significantly different by different beef cuts. In conclusion, both wet and dry aging improved the quality of different beef cuts; however, dry aging was more suitable for improving the quality of less preferred beef cuts.