• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 1999.11a
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• pp.233-237
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• 1999

Aromatherapy는 향을 이용하여 생리적 및 심리적 효과를 나타내는 치료법이다. 향의 종류에 따라 여러 효과들이 나타나고 있는데 본 연구에서는 이완 유도향 제품을 개발하기 위해 자율신경계로부터의 신호인 Galvanic skin resistance(GSR), 피부온도, 심박수 등과 뇌파에서의 변화를 측정하여 이완의 정도를 측정하고자 하였다. 실험방법은 4 종류의 aromatherapy용으로 조제된 복합향(#2033, #2026, #11, #13)을 이용하고 피검자는 후각기능이 정상이며 물리적 및 심리적 stress가 없고, 음주, 담배를 3일전까지 경험이 없는 군을 택하였다. 향을 주는 시간은 1분으로 하였으며 순서에 의한 효과를 없애기 위해 4 종류를 random order에 의해 실시하였다. 대조군으로는 증류수를 이용하여 실험 전, 실험 중, 실험 후에서 각각 측정하였으며 또한 각성효과가 좋은 jasmine과 이완 효과를 보이는 lavender를 같은 protocol로 시행하여 이완의 효과를 비교하였다. 뇌파는 FFT분석에 따라 각 주파수 영역 즉 beta, alpha, theta, delta로 나누어 분석하였다. Jasmine과 lavender의 이완 효과에서는 GSR의 변화와 HRV의 변화를 보고한 바 있다(백,1998). 또한 심리불안 효과와 향 이미지 검사를 동시에 시행하여 주관적지표로 삼았다. 실험 결과에서는 이러한 4 종류의 향은 모두 GSR의 현저한 감소 효과를 보였으며, 심박수와 피부온도의 감소경향을 나타내었다. 자율신경계 반응에 따라 4 종류 향의 이완 효과의 순서를 결정할 수 있었다. 주관적 검사와의 상관관계도 잘 나타났으며 이미지는 이완 정도와 섬세하다 항목이 잘 반영되었다. 뇌파의 변화에서는 의미 있는 변화는 보이지 않았다. 결론적으로 relaxation 효과는 GSR를 비롯한 자율신경계지표에서 잘 반영되었다.^2$=.792가 되었다. 설명되는 누적분산값은 67.18%였다.주관적 평가의 결과와 객관적 평가 결과를 이용해 마직물의 태를 평가하는 산출식을 제시하였다. 태 평가치의 경우 16가지 특성치를 모두 넣는 방법과 stepwise 방법, 또 Kawabatark 사용한 순차적 군 회귀법의 세가지 방법의 회귀식 중 16가지 특성치를 모두 넣는 방법의 결정계수가 가장 높았다.tosterone농도는 107.7$\pm$12.0 pmol／l이었고, 남성의 타액내 농도는 274.2$\pm$22.1 pmol／l이었다. 이상의 결과로 보아 본 연구에서 정립된 EIA 방법은 RIA를 대신하여 소규모의 실험실에서도 활용할 수 있을 것으로 사려된다.또한 상실기 이후 배아에서 합성되며, 발생시기에 따라 그 영향이 다르고 팽창과 부화에 관여하는 것으로 사료된다. 더욱이, 조선의 ${\ulcorner}$구성교육${\lrcorner}$이 조선총독부의 관리하에서 실행되었다는 것을, 당시의 사범학교를 중심으로 한 교육조직을 기술한 문헌에 의해 규명시켰다.nd of letter design which represents -natural objects and was popular at the time of Yukjo Dynasty, and there are some documents of that period left both in Japan and Korea. "Hyojedo" in Korea is supposed to have been influenced by the letter design. Asite- is also considered to have been "Japanese Letter Jobcheso." Therefore, the purpose of this study is to look in

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.921-927
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• 2015

The aim of this study was to investigate the effect of die temperature and repeated extrusion on physical properties of extruded white ginseng (EWG). The die temperature was adjusted to 100, 120, and $140^{\circ}C$, and extrusion was repeated under the same conditions with their corresponding samples. Specific mechanical energy input decreased as die temperature increased during extrusions. The secondary extruded white ginseng (SEWG) at a die temperature of $120^{\circ}C$ showed a higher expansion index than other extrudates. Elevation of both die temperature and repeated extrusion increased the specific length of extrudates. The highest apparent elastic modulus, breaking strength, and water solubility index obtained from SEWG at a die temperature of $100^{\circ}C$ were $7.53{\times}10^8N/m^2$, $7.49{\times}10^5N/m^2$, and 39.02%, respectively. When die temperature increased, water absorption index (WAI) decreased. The WAI of SEWG was higher than that of EWG. In conclusion, repeated extrusion affected physical properties of white ginseng and could be applied to produce improved quality of ginseng products.

• the MEAT Journal
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• s.34 winter
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• pp.14-25
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• 2007

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^\circC$, and then 50 min for $150^\circC$. After cooling, vacuum packaged grilled pork samples was stored at $4\pm$$1^\circC$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities (%) was 85.99~93.24% for T1, 85.26~93.89% for T2 and 89.11~94.67% for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher (p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher (p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing 1.93~3.48 log10 CFU/g via total plate counts, and 1.74~3.48 log10 CFU/g for lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.269-275
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• 2006

The objective of this study was to investigate the physicochemical, microbiological and sensory properties of food additive-free grilled pork products manufactured using loin (T1), tender loin (T2) and ham (T3). The samples were heated for 30 min at $60^{\circ}C$, and then 50 min for $150^{\circ}C$. After cooling, vacuum packaged grilled pork samples was stored at $4{\pm}1^{\circ}C$ for 40 days. The pH values of grilled pork samples ranged from 5.92 (T1) to 6.10 (T3) at the initial storage time, and from 6.28 (T1) to 6.60 (T3) after 40 days. The water holding capacities(%) was $85.99{\sim}93.24%$ for T1, $95.26{\sim}93.89%$ for T2 and $89.11{\sim}94.67%$ for T3, all of which were slightly higher than those of other pork products. The shear force values of T2 were significantly higher(p<0.05) than those of the other pork products throughout the storage period. The TBARS and VBN values of T2 were significantly higher(p<0.05) than those of T1 and T3. With regard to microorganisms, all grilled pork samples was in good condition, showing $1.93{\sim}3.48\;log_{10}$ CFU/g via total plate counts, and $1.74{\sim}3.48\;log_{10}$ CFU/g far lactic acid bacteria throughout the storage period. Regarding sensory evaluation, the scores of overall acceptability in all products were above 5.0 points through 40 days of storage.

• Journal of Animal Science and Technology
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• v.52 no.2
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• pp.131-140
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• 2010

This study was conducted to investigate the effects of Cordyceps ochraceostromat, silkworm cocoon, and conjugated linoleic acid (CLA) on the quality and storage properties of pork sausage manufactured with protein recovered from breast of spent laying hen during 4 wks of storage at $4^{\circ}C$. Pork sausages were prepared using 100% ham (control) and 40% recovered protein from breast of spent laying hen to replace pork (T1), and with added different sources to final concentrations of 0.1% Cordyceps ochraceostromat powder (T2), 0.1% silkworm cocoon powder (T3), 0.1% CLA (T4), 0.05% Cordyceps ochraceostromat + 0.05% silkworm cocoon (T5), 0.05% Cordyceps ochraceostromat + 0.05% CLA (T6), and 0.05% silkworm cocoon + 0.05% CLA (T7). The treatments T5 and T7 had higher (p<0.05) protein content than control, but control had lower fat content than other samples during 4 wks of storage at $4^{\circ}C$. Lightness was significantly lower in the treatment samples than control. However, there was no significant difference in water holding capacity between the sausage samples, whereas, cohesiveness and chewiness were significantly higher (p<0.05) in the control than other treatments. All sausage samples showed a significant increase in volatile basic nitrogen (VBN) and total plate counts with extending storage time (p<0.05), and VBN values of treatments were lower than the control. However, the treatment samples showed a significant decrease (p<0.05) in thiobarbituric acid reactive substances over the increasing storage time. Therefore, our results suggested that the 40% recovered protein to replace pork and with added different sources decreased lipid oxidation and protein denaturation of pork sausages, thereby enhancing self-life, compared to normal pork sausage (control).

• Progress in Medical Physics
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• v.26 no.4
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• pp.273-279
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• 2015

Recently, medical devices for a smart health development and dissemination are becoming increasingly frequent use of devices and their's thermal stability, durability, the external splendors are required. Industrial demand for smart health medical devices uses high-functioning electrodeposition technology that expressed pearl-like feeling is rapidly increasing. Generally, pearl powder is added to electrodeposition pigment in order to form a coating which shows pearl-like feeling. On the other hand, the electrodeposition technology for the smart health medical devices uses a new method that can express pearl-like feeling without using pearl powder. In this study, we was tried to find out the most appropriate texture formation, the right dilution recipe. We've tried various ptoportions of pigments (ED-600, ED-600S, ED-MX, ED-M). As a result, we found out that ED-600 and ED-MX (15% solid) in appropriate concentration showed the best adherence rate. By several samples tests and experiments which include washing the fixed pigment in various temperature levels ($20{\sim}40^{\circ}C$) and drying, we were able to get the best results in drying condition of $180{\pm}10^{\circ}C$ and $30{\pm}5min$. The research showed that it is mush more competitive and cost effective to use the new method that produces natural pearl-like feeling on the surface than to add pearl powder to high-functioning electrodeposition pigment, which is a method that has been used for the smart health medical devices so far.

• Journal of the Korean Wood Science and Technology
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• v.43 no.6
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• pp.777-783
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• 2015

Wood is an anisotropic material that shows the changes in hardness, quality and dimensions depending on the types of cells on three cross sections, size, array and so on. It can also be used in different ways according to its use, which requires a meticulous research, in order to maximize the utilization by understanding the nature and use; and by clarifying the theory and technologies. The research on relationship among wood's physical properties, density, and elasticity of modulus have been studied in Korea and abroad, but those studies were based on correlation gained through standardized specimen. Rather, the study on complete product is rare. Moreover, the previous reports are mostly concentrating on vibration mode and batting, though the wood's physical properties as a material have not been in the main focus. Therefore, this study will carried out for analyzing MOE through figuring material property out and comparing frequency adapting to the Canadian HardMaple bat. For comparison of material properties, we studied the annual ring and density of the bat; calculated the MOE with resonance frequency and formula (ASTM C1259); and verified the repulsive force of this material. As a result, the relevance of the resonance frequency and annual ring is weak, and in comparison in the grain direction in wood, the MOE value is higher when the grain direction in wood is excited horizontally than when is excited vertically, because the material is repulsive when grain direction is horizontal.

• Journal of the Microelectronics and Packaging Society
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• v.8 no.3
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• pp.37-42
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• 2001

The concerns of the toxicity and health hazard of lead in solders have demanded the research to find suitable lead-free solder alloys. It was discussed that effect of the intermetallic formation and structure on the reliability of solder joints. In this study, lead-free solder alloys with compositions of Sn/3.5Ag/0.75Cu, Sn/2.0Ag/0.5Cu/2.0Bi were applied to the 48 $\mu$BGA packages. Also, the lead-free solder alloys compared with eutectic Sn/37Pb solder using shear test under various aging temperature. Common $\mu$BGA with solder components was aged at $130^{\circ}C$, $150^{\circ}C$ and $170^{\circ}C$. And the each temperature applied to 300, 600 and 900 hours. The thickness of the intermetallics was measured for each condition and the activation energy for their growth was computed. The fracture surfaces were analyzed using SEM (Scanning Electron Microscope) with EDS (Energy Dispersive Spectroscopy). These results for reliability of lead-free interconnections are discussed.

• Food Science and Preservation
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• v.16 no.4
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• pp.525-533
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• 2009

To explore cattail pollen powder as a functional food ingredient, we analyzed the general components of pollen powder, tested changes in the physical properties of dough containing the powder, and investigated the process ability of powder-containing dough in bread making by adding 3%, 6%, or 9% by weight of pollen powder to wheat flour. Cattail pollen powder consisted of (all w/w) 12.7-13.2% water, 15.7-17.8% crude protein, 1.3% crude fat, 7.5-7.7% free sugar, 14.7-18.6% crude fiber, 3.4-4.9% pollen, and 49.7-55.9% soluble nitrogen-free extract (NFE). Analysis of the physical properties of dough mixed with pollen powder showed that as more pollen powder was added, the absorption rate increased, but dough stability decreased. With increasing levels of cattail pollen powder, the falling number decreased, and amylase activity increased. Fermentability was highest in dough made with 3% by weight of pollen powder, and the bread product made from such dough had the greatest volume. As more cattail pollen powder was added, the moisture activity in dough tended to decrease to a greater extent than seen in control dough, and this tendency increased with time. We found that longer storage periods were associated with greater hardness and springiness, which indicated degradation in product quality. Therefore, it is suggested that bread products containing cattail pollen powder should be consumed within 3 days of preparation. In a taste survey, bread baked with 3% (w/w) cattail pollen powder scored highest in all questionnaire items.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.334-339
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• 2009

This study was carried out to determine the effects of olive-oil prepared tomato powder (OPTP) and lycopene on seasoned raw pork. 1.5% OPTP was added in T1 and 3.0% in T2; and 0.03% refining lycopene was added in T3. While in storage, pH values of the treated samples were lower (p<0.05) than those of the control samples. Upon increasing storage, salinity values of OPTP samples increased as well, however, the values of T3 did not change. There were significantly higher TBARS values observed in the OPTP samples compared to control, but no significant difference between T3 and the control samples in TBARS values during storage. VBN values of T2 samples were lower than that of other samples at Day 3 and Day 6 of storage. At Day 9 however, the VBN values of T1 and T2 were significantly higher than those of the control and T3. There was no significant difference between the control and the treated samples in the total plate counts. There were relatively higher redness, yellowness and chromatic values observed in the treated samples than in control. In sensory evaluation, there was no significant difference between the control and the treated samples in color, tenderness, juiciness and overall acceptability.