• Korean Journal of Community Nutrition
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• v.15 no.1
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• pp.94-107
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• 2010

The purpose of this study was to examine the interrelations among current status of nutrition education, satisfaction with school lunch, school lunch leftovers and self-rated mental or physical health in order to find out the effective method of nutrition education. For this, a questionnaire survey of 623 primary school 5th and 6th-graders in Daejeon area was carried out. The eating places were classrooms (41.1%) and restaurants (58.9%). A 59.2% of students have received nutrition education and the opportunity of receiving nutrition education was more in 5th-graders than in 6thgraders (p < 0.001). The score of nutrition knowledge was $9.4\;{\pm}\;2.8$ out of 15. When the score of nutrition knowledge was higher, the practical use of nutrition knowledge was higher (r = 0.134, p < 0.01); the score of school lunch leftovers were less (r = -0.116, p < 0.01); and the score of self-rated mental health was more positive (r = 0.198, p < 0.01). The practical use of nutrition knowledge was $2.9\;{\pm}\;1.1$ out of 5. When the practical use of nutrition knowledge was higher, satisfaction with school lunch was higher (r = 0.105, p < 0.01); school lunch leftovers were less (r = -0.103, p < 0.01); the score of self-rated positive mental health was higher (r = 0.293, p < 0.01); and the scores of self-rated negative mental health (r = -0.119, p < 0.05) and physical health (r = -0.126, p < 0.01) were lower, thus rating their health more positively. The score of satisfaction with school lunch was $3.4\;{\pm}\;1.0$ out of 5. When the satisfaction with school lunch was higher, the score of school lunch leftovers was less (r = -0.216, p < 0.01); the score of self-rated positive mental health was higher (r = 0.147, p < 0.01); and the score of self-rated negative health was lower (r = -0.121, p < 0.01). The score of school lunch leftovers was $2.9\;{\pm}\;1.4$ out of 5. When the school lunch leftovers were less, self-rated positive mental health was significantly higher (r = -0.146, p < 0.01); and the scores of self-rated negative mental health (r = 0.135, p < 0.01) and physical health (r = 0.223, p < 0.01) were significantly lower, thus presenting positive health. Therefore, in order to maintain positive health condition, it is necessary to carry out nutrition education, which is able to raise the nutrition knowledge and practical use of nutrition knowledge, school lunch satisfaction and to reduce the school lunch leftovers.

• Journal of the Korean Society of Clothing and Textiles
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• v.38 no.1
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• pp.73-86
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• 2014

Persimmon juice dye-printed fabrics with printing were used for a Galot one-piece dress. The Galot dress was assessed in comparison to a white undyed one-piece dress of the same design through a wearing test conducted in a climatic chamber with an air temperature of $30{\pm}1^{\circ}C$, $50{\pm}5%$ R.H, and 0.2m/sec air movement on 4 healthy female subjects in their 20s. The subjects went through a 30-min stable period, a 30-min exercise of walking on a $5^{\circ}$ slope treadmill at 70m/min period, and a 20-min recovery period. In addition, a physiological reaction and subjective sensation were estimated. The results showed that significant differences were mostly observed from a sweating period that occurred during the latter half of the exercise. More specific results are as follows. First, skin temperature on the chest and mean skin temperature were significantly higher (p<.01) in rayon dyed sample dresses. Second, micro-humidity on the back showed a significant difference (p<.01). Both cotton and rayon persimmon juice dyed sample dresses produced lower microhumidity than their counterparts and as for cotton the difference occurred over the entire experimental period; however, it occurred after the middle of the exercise period for rayon. Third, the sweating rate on the back decreased in both cotton and rayon with persimmon juice dye but no significant difference was observed. Fourth, subjective three sensations revealed significant differences between cotton and rayon (p<.01), indicating that the subjects felt more cool, dryer and more comfortable in a cotton Galot. As described above, the analysis of physiological responses and the subjective sensation of undyed and dyed clothing shows the effect of persimmon juice dyeing. Persimmon juice dyeing also seemly increased air permeability, moisture regain and permeability facilitating body heat ventilation, as micro-humidity and sweat rate were lowered. However, this was not shown consistently in subjective responses on comfort especially when wearing rayon dresses.

• Applied Chemistry for Engineering
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• v.10 no.1
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• pp.35-40
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• 1999

The variations of the glass transition, melting peaks, molecular weight and its distribution (polydispersity index: PI) due to the annealing temperature and time have been investigated using the thermoplastic segmented polyurethanes (TPUs) and its blends based on the contents of hard segment. The position of the melting peak and its magnitude have been increased with the annealing temperature and time. This may be arised from the rearrangement of the microdomain structure due to the long-range or short-range segmental motion, the order-disorder transition of non-crystalline microphase, the variation of the domain size or the degree of disorder of crystalline structure by given different thermal histories. The annealing temperature and time affected the molecular weights and polydispersity : the number and weight average molecular weights were increased, while the polydispersity index (PI) deceased at certain temperatures : for TPU-35 at $135^{\circ}C$, for TPU-44 at $170^{\circ}C$ and for TPU-53 at $180^{\circ}C$. The temperatures which give the variations in molecular weights and in PIs are consistent with the annealing temperatures of which $T_3$ solely exists for each sample. Thus it is suggested that the chain dissosiation and recombination simultaneously occur at the above mentioned temperature for each sample.

• Journal of Life Science
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• v.12 no.6
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• pp.752-758
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• 2002

This study was investigated on properties and thermostability of gelatin-degrading proteinases in the fruit of Actinidia chinensis (kiwifruit) for the industrial application. Three gelatin-degrading proteinases (PI, PII and PIII) were detected from the pulp of fruits. The molecular weights of these proteinases, PI, PII and PIII, were approximately 220 kD, 51 kD, and 26 kD respectively, on the basis of gelatin-containing SDS-PACE. The optimum pH of these proteinases ranged from 2.0 to 5.0 with a maximal activity at pH 4.0. These proteinases had a high sensitivity to E-64 and iodoacetate which are cysteine protease inhibitors, and required DTT, cysteine, and $\beta$-mercaptoethanol for their activities which are stimulators for cysteine proteases. These results indicate that these proteinases are cysteine proteinases and the proteinase PIII is actinidin (EC 3.4.22.14), based on the molecular weight and/or susceptibility against proteinase inhibitors. These proteinases were strongly activated by $Ca^{2+}$, $Mg^{2+}$ and $Mn^{2+}$, whereas strongly inhibited by Zn$^{2＋}$ and Hg$^{2＋}$. However, these proteinases have slightly different susceptibility against other cations ($Ca^{2+}$, $Cu^{2+}$, $Al^{3+}$, $Ca^{3+}$. The temperature stability of proteinase PIII was more stable than proteinases PI and PII. Moreover, proteinase PIII remained stable below $50^{\circ}C$ for 48hr, showing the residual activity above 75% of the enzyme activity.

• Korean Journal of Food Science and Technology
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• v.15 no.1
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• pp.6-11
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• 1983

The long-term storability of home-made dry sausage and ham in terms of peroxide value and thiobarbituric acid value, the effects of nitrite and NaCl contents on the deterioration of the products and the public acceptance of dry ham were studied. The results of this study are as follows: 1. Because the storability of the dried meat products is mainly affected by the fat rancidity of the fat content, POV of 10 was assumed the critical point of storability. The sample dry sausage used in this experiment has lost its storability within a ripening period of 5 weeks. And dry ham was lost its peculiar relish within 50 days. 2. The variations of the NaCl contents of the dry products were reflected in the ripening process. The correlation coefficient between the variations of the NaCl contents and the decrease in the weight of the dry ham was 0.85. 3. The survey of public taste for dry ham was conducted on 35 college students, who think it a bit tasteful or tasteless account for 66% of the total and those who think it a simple relish account for 60%, thus indicating that the dry ham still remains far away from the dining table.

• The Journal of Internal Korean Medicine
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• v.30 no.2
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• pp.399-409
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• 2009

Objectives : The aim of this study was to experiment the antitumor activity of Agrimonia pilosa Ledebour (APL) in human stomach cancer (AGS) cell lines (in vitro) and male C57BL/6J mouse (in vivo). Methods : The effects of the ethanol extract from the plant on several transplantable rodent tumors were investigated in vitro by 3-(4,5-dimethylthiazol-2-yl)-5-(3-carboxymethoxy phenyl)-2-(4-sulfophenyl)-2H-tetrazolium, inner salt (MTS) assay. DNA content analysis and Western blot analysis. Agrimonia pilosa Ledebour (APL) was given to rats with Lewis Lung Carcinoma (LLC) cells. The experimental rats were divided into 3 groups in vivo. Saline was injected into the abdominal cavity in the first group, 50 mg/kg APL was injected into the abdominal cavity in the second group and 100 mg/kg was injected into the abdominal cavity in the third group. After that, we checked their tumor volume periodically. Results : At first, human gastric cancer (AGS) cell lines (in vitro) showed decreased cell viability, and increased $sub-G_1$ contents. When we experimented rat intestinal epithelial (RIE)l as same condition, this result didn't show. With this, compared to normal cells, Agrimonia pilosa Ledebour (APL) led selectively to the extinction of cells only in human gastric cancer. Moreover, we showed that the traditional herbal medicine APL induced caspase-dependent apoptosis in AGS cells. Next, APL inhibited the growth of LLC-bearing mouse tumor. However, we could not verify APL induced caspase-dependent apoptosis in LLC-bearing mouse tumor. Conclusions : The roots of Agrimonia pilosa Ledebour (APL) contain some antitumor constituents.

• Journal of the Korean Ceramic Society
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• v.33 no.4
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• pp.391-398
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• 1996

In order to understand the electrostrictive behavior of Pb(Mg1/3Nb2/3)O3-PbTiO3(PMN-PT) solid solutions the dielectric constants and the electric-field-induced strains in (1-x)PMN-xPT (x=0.0-0.4) were investigated in the temperature range -5$0^{\circ}C$-20$0^{\circ}C$. Powder of (1-x)Pb(Mg2/3Nb2/3)O3-xPbTiO3 (x=0.0, 0.1, 0.2, 0.3, 0.35, and 0.4) were prepared from the oxide forms of Pb, Mg, Nb and Ti via a columbite precursor method As the amount of PbTiO3 increases the temperature of maximum dielectric constant(T$\varepsilon$max) increases and the phase transition become less diffusive. The strain maximum occurs only when the diffuse phase transition occurs from rhombohedral to cubic or rhombohedral to tetragonal as in x=0.1-0.35 The strains monotonically decrease with temperature in the materials in which phase transition occurs from tetragonal to cubic as in x=0.4.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.2
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• pp.227-236
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• 1995

The objective of this research was to characterize fucoidans isolated from Laminaria religiosa and Undaria pinnatifida in Korea to obtain basic data for Production of soluble dietary fiber materials with biological functionality. Fucoidans were successively extracted 3 times at $65\%$ for 1hr with arid solution of pH 2.0, and cetylpyridinium chloride was used for partial purification. The yields of partially purified fucoidans were $2.71\%$ for L. religiosa, $6.65\%$ for sporophylls of U. pinnatifida and $0.40\%$ for blade of U. pinnatifida. The yield from sporophylls of U. pinnatifida was highest among the sample tested, whereas the yield from blade of U. pinnatifida was lowest. It appeared that the fuconidans content in different parts of U. pinnatifida varied. Partially purified fucoidans were separated into 3 fractions by DEAE-Sephadex A-25 ion exchange column and the maior fractions were refractionated with tractional precipitation with ethanol. $60-70\%$ ethanol precipitated fractions of 1. religiosa and sporophylls of U. pinnatifida turned out to be homogeneous by cellulose acetate electrophoresis and gel filteration chromatography. The molar ratios of fucose, galactose, and sulfate in the purified fucoidans(ethanol precipitated fractions) were 1 : 0.31 : 2.43 for L. religiosa and 1 : 0.97 : 1.99 for sporophylls of U. pinnatifida. The averaged molecular weights of the purified fucoidans from L. religiosa and sporophylls of U. pinnatifida were 31,000 and 38,000, respectively.

• Research in Community and Public Health Nursing
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• v.13 no.2
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• pp.376-386
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• 2002

Objectives: The purpose of this study was to investigate factors influencing the smoking behavior of adolescents, in order to provide basic data to develop a future nursing intervention program for smoking prevention. Methods: The study subjects were 162 adolescents attending high schools, who were living in K city. The instruments included the Self Esteem Scale translated by Jeon (1974), beliefs about the social rule scale developed by the Committee for Adolescence Guidance (1988), differential peer association developed by Krohn et. al. (1982), perceived behavioral control scale developed by Hanson (1997), intention of smoking scale developed by Newman et. al.(1982), and self-efficacy scale developed by Sherer et. al. (1982). The data were analyzed using descriptive statistics, Pearson correlation coefficient, and stepwise multiple regression. Results: 1. The smoking behaviors of the subjects were significantly correlated with beliefs about social rule, perceived behavioral control. differential peer association, intention of smoking, self efficacy, grade, father's level of education, monthly pocket money, time of onset for smoking, degree of alcoholic intake, and drug abuse. 2. The multiple regression analysis revealed the most powerful predictor for smoking behavior was time of onset for smoking. A combination of beliefs about social rule, perceived behavioral control, grade, differential peer association, and intention of smoking accounted for 54.0% of the variance for smoking behavior in adolescents. Conclusion: It is recommended that these influencing factors for smoking behavior be considered when developing future nursing intervention programs for the antismoking behaviors of adolescents.

• Korean Journal of Community Nutrition
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• v.15 no.2
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• pp.206-226
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• 2010

The purpose of this study was to examine the effect of eating with family or alone on the self-rated mental or physical health and then work out strategies of making people recognize the importance of eating with family and its practice. Study subjects were 610 primary school 5th- and 6th-grade students in Daejeon Area. A questionnaire survey was carried out. 57.9% of students had working mothers. The frequency of meal in a day was $2.90{\pm}0.42$ and this frequency was lower in students who had working mothers (p < 0.05). The frequency of skipping breakfast (times/week) was $1.02{\pm}1.77$. The frequencies of eating alone (times/week) were $1.04{\pm}1.65$ for breakfast and $0.97{\pm}1.52$ for dinner. Also, the frequency of eating alone for dinner was higher in students who had working mothers (p < 0.001). When the frequency of eating alone for breakfast or dinner was higher, the frequencies of skipping breakfast and dinner were also higher (for all, p <0.01). When the frequency of eating alone for breakfast or dinner was higher, the self-rated positive mental health were lower (p < 0.05 and p < 0.01 respectively) and the self-rated negative mental health (for dinner, p < 0.05) and the self-rated negative physical health was higher (p < 0.05 and p < 0.01 respectively), thus presenting negative health. The frequencies of eating with family (times/week) were $3.37{\pm}2.50$ for breakfast and $4.14{\pm}2.19$ for dinner. Also, the frequency of eating with family for dinner was lower in students who had working mothers (p < 0.01). When the frequency of eating with family for breakfast was higher, the frequency of skipping breakfast was lower (p < 0.01). When the frequency of eating with family for dinner was higher, the frequency of skipping dinner was lower (p <0.01). In addition, when the frequency of eating with family for breakfast or dinner was higher, the self-rated positive mental health were higher (for both, p <0.01) and the self-rated negative mental health was lower (for breakfast, p < 0.01) and self-rated negative physical health were lower (for both, p <0.01), thus presenting positive health. Therefore, in order to maintain positive health, it is necessary to recognize the importance of eating with family at home and educate people to carry out a systematic and continuous dietary life, thus increasing eating with family and reducing eating alone and skipping a meal.