• The Korean Journal of Rehabilitation Nursing
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• v.1 no.1
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• pp.51-60
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• 1998

The result of studying papers about management of lower back pain published in domestic and foreign nursing and medical magazines in these 10 years is as follows ; 1. General characteristic of lower back pain ; 1) In sex distribution, there were more men than women in 5 papers and more women than men in 4 papers among 9 papers surveryed. 2) In age distribution, thirties to forties of patients had more lower back pain as surveyed by general hospitals and fifties to sixties of patients had more lower back pain as surveyed by oriental medical hospitals. 3) In cause factor, there were 50 to 65% of sprain, 32 to 44% of herniated intervertebral disc and 13 to 29% of degenerative changes. 4) In symtom distribution, there were 26 to 57% of lower back pain, 42 to 65% of lower back pain with radiating pain and 34 to 99% of paravertevral muscle spasm. 5) In period of pain management distribution, 18 to 40% of patients experienced pain for less than 6 months and 59 to 82% of them experienced pain for more than 6 months in 3 papers among 4 papers. 6) In surveying the treatment, 66 to 88% of patients had conservative treatment and there were treatments of general hospital, oriental medicine, self remedy and traditional practice in conservative treatment. 7) In job distribution, 12 to 50% of them were housekeepers, 23 to 31% office workers, 4.6 to 36% blue color workers and 11 to 15% students. 2. As psychological character lower back pain paients had anxiety, depression, anger-hostility, phobic anxiety, neurasthenia, hypochondriasis, and interpersonal sensitivity. 3. To distinguish the cause of lower back pain, plain lumbar roentgenogram, straight leg rasing test, eletromyelogic findings, somatosensory evoked potentials CT and MRI were performed. 4. To relieve lower back pain. epidural adhesiolysis, epidulal injection of local anesthetic in mixture with steroid, lumbar spinal root block, low level laser therapy, acupuncture like transcutaneous nerve stimulation(AL TENS), topical capsaicin and lumbar orthotics were used in medical field, and relaxation technique was used in nursing field. 5. Mckenzie's extension exercise and William's flexsion exercise for lower back pain were used in medical field and Yoga exercise was applied in nursing field. 6. The more school education and self efficacy were high, the better they had active coping lower back pain positively and the less self efficacy was the more they had serious pain. As a result of studying the paper there have been very little research for lower back pain in nursing fields of Korea and foreign countries. Because 60 to 80% of population expeience lower back pain at least more than once, it is necessary to develop the study and clinical practice for management of lower back pain.

• Proceedings of the Korea Society of Poultry Science Conference
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• 2001.11a
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• pp.24-39
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• 2001

These experiments were conducted to evaluate the nutritional and feeding value of red pepper seed oil meal (RPSOM) as local vegetable protein ingredients for poultry feeding. In the first experiment, nutritional values of RPSOM were evaluated by analyzing chemical compositions and determining true metabolizable energy (TME), nitrogen corrected TME (TMEn) and true available amino acid (TAAA) contents. According to the chemical analysis, RPSOM contained 22.50％ of crude protein, 4.75％ of ether extract, 27.70％ of crude fiber, 0.34 mg／g of capsaicin and 49.97 ppm of xanthophylls. The values of TME and TMEn determined by force-feeding 16 roosters (ISA-Brown) were 1.73 kcal／g and 1.63 kcal／g on dry matter basis, respectively. The average TAAA value of 16 amino acids measured by the force－feeding technique was 81.70％. These values were used for formulating experimental diets containing various levels of RPSOM for broiler chicks and laying hens. Two feeding trials were made to investigate the effects of dietary incorporation of RPSOM into chicken feed performances of broiler chicks and laying hens. In the broiler feeding (Exp. 2), a total of two hundred twenty-five, 4 wk old male broiler chicks (Ross) were randomly divided into 9 groups of 25 birds each and assigned to three experimental diets containing 0, 5 and 10% RPSOM. The birds were fed ad libitum the diets for 3 wk and feed intake, weight gain and feed conversion rate were determined. At the end of the feeding, the blood levels of glutamate oxaloacetate transaminase (GOT), gamma glutamyl transpeptidase (GGT), blood urea nitrogen (BUN) and cholesterol, and the body and fatty acid compositions of leg muscle were measured. No significant differences were observed in weight gain, feed intake, feed conversion rate, body composition, serum levels of GOT, GGT and BUN among the treatments. However, blood cholesterol level was lower (P＜0.05) in 10% RPSOM diet group than those in the other. The dietary RPSOM at 5 and 10% levels increased the content of linoleic acid (P＜0.05) in leg muscle compared to that of control group. The results indicate that RPSOM can be used for broiler feed up to 10% without any significant negative effects on broiler performance. In the layer feeding (Exp. 3), the effects of dietary RPSOM on the performances of laying hen were investigated by feeding ninety 45 wk old laying hens (ISA-Brown) with experimental diets containing 0, 5 and 10% RPSOM for 4 wk (30 birds per treatment). Measurements were made on egg production rate, egg weight, feed intake, Haugh unit, egg shell strength which was higher (P＜0.05) in layers fed 10% RPSOM diet compared to those fed 0 and 5% RPSOM diets. Thus, it can be concluded that RPSOM can be included into laying hen feed up to 10% without any harmful effects.

• Korean Journal of Organic Agriculture
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• v.18 no.1
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• pp.63-74
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• 2010

The present study was carried out to evaluate the effects of organic liquid fertilizer (OLFs) fertigation on the growth and fruit quality of hot pepper (Capsicum annuum L.) cv. 'Nokkwang (Seminis Korea)'. Treatments were given with control (chemical feritilzer), OLF I(fowl dropping : fish meal : soybean meal, 2:1:1), OLF II(fowl dropping : bone meal : soybean meal, 2:1:1), OLF III(fowl dropping : bone meal, 1:1), and OLF IV(fowl dropping : rice bran : soybean meal, 2:1:1). The composition ratio of OLF based on weight to weight. The pH and EC of OLFs according to different material and compositions ranged from 6.5 to 6.8, and from 2.91 to $3.69dS{\cdot}m^{-1}$, respectively. The C/N ratio was the highest as 5.75 in OLF Ⅳ, and there was no difference among the treatments in C/N ratio of the exception of OLF IV. In OLF IV total fruit weight was the highest as 1,558g per plant and total fruit number increased as 23.7% compared to control. The content of capsaicin in the ripened pepper increased with OLF I and II treatments, and decreased with OLF III and IV treatments compared to control of $662mg{\cdot}kg^{-1}$, but the soluble solid content was the highest with OLF IV treatment as $10.0^{\circ}Brix$.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.300-304
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• 1994

To predict quality change of Kochujang distributed in the market, physicochemical properties were observed during storage at $13^{\circ}C$, $27^{\circ}C$ and $37^{\circ}C$ for 240 days. Moisture, crude protein and capsaicin contents were nearly constant for storage at the selected temperatures. Amino nitrogen, value of surface color and pH were decreased during storage while ammonia nitrogen and titratable acidity were increased. Storage temperature affected quality change significantly as higher temperature showed clear increase or decrease phenomena of above factors. Number of total cell count was not changed significantly, and fungi was not detected. From the correlation coefficient among physicochemical properties and sensory evaluation scores, the highest correlation was obtained in amino nitrogen content and sensory score. Degradation of amino nitrogen was a first order reaction, and the $Q_{10}$ value calculated from reaction constant was 2.98. Also, activation energy for the destruction of amino nitrogen calculated from Arrhenius equation was 15.34 Kcal/mole.

• Molecules and Cells
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• v.20 no.3
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• pp.315-324
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• 2005

Pain is an unpleasant sensation experienced when tissues are damaged. Thus, pain sensation in some way protects body from imminent threat or injury. Peripheral sensory nerves innervated to peripheral tissues initially respond to multiple forms of noxious or strong stimuli, such as heat, mechanical and chemical stimuli. In response to these stimuli, electrical signals for conducting the nociceptive neural signals through axons are generated. These action potentials are then conveyed to specific areas in the spinal cord and in the brain. Sensory afferent fibers are heterogeneous in many aspects. For example, sensory nerves are classified as $A{\alpha}$, $-{\beta}$, $-{\delta}$ and C-fibers according to their diameter and degree of myelination. It is widely accepted that small sensory fibers tend to respond to vigorous or noxious stimuli and related to nociception. Thus these fibers are specifically called nociceptors. Most of nociceptors respond to noxious mechanical stimuli and heat. In addition, these sensory fibers also respond to chemical stimuli [Davis et al. (1993)] such as capsaicin. Thus, nociceptors are considered polymodal. Recent advance in research on ion channels in sensory neurons reveals molecular mechanisms underlying how various types of stimuli can be transduced to neural signals transmitted to the brain for pain perception. In particular, electrophysiological studies on ion channels characterize biophysical properties of ion channels in sensory neurons. Furthermore, molecular biology leads to identification of genetic structures as well as molecular properties of ion channels in sensory neurons. These ion channels are expressed in axon terminals as well as in cell soma. When these channels are activated, inward currents or outward currents are generated, which will lead to depolarization or hyperpolarization of the membrane causing increased or decreased excitability of sensory neurons. In order to depolarize the membrane of nerve terminals, either inward currents should be generated or outward currents should be inhibited. So far, many cationic channels that are responsible for the excitation of sensory neurons are introduced recently. Activation of these channels in sensory neurons is evidently critical to the generation of nociceptive signals. The main channels responsible for inward membrane currents in nociceptors are voltage-activated sodium and calcium channels, while outward current is carried mainly by potassium ions. In addition, activation of non-selective cation channels is also responsible for the excitation of sensory neurons. Thus, excitability of neurons can be controlled by regulating expression or by modulating activity of these channels.

• Food Science and Preservation
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• v.14 no.6
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• pp.591-597
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• 2007

The quality characteristics of semi-dry red pepper (SDRP) (Capsicum annuum L.) were compared with raw and dry red pepper (DRP). Raw red pepper was divided into pieces and the semi-drying treatment involved air-drying at $65^{\circ}C$. The study focused on describing the characteristics of semi-dry red pepper in comparison with dry red pepper. Factors considered were reduced drying period, ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content. ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content of SDRP were higher in SDRP than in DRP for 15 g or less water per 100 g. Red pepper powders made using the semi-drying method showed the highest amount of glucose and vitamin C. Capsanthin content in SDRP (151.6155.9 mg/100 g) was significantly higher than for DRP (133.4 mg/100 g). The capsaicinoid content of SDRP was about 13-25% higher than in DRP. The ASTA values (148.7159.3) for SDRP were much higher than for DRP (139.5). The vitamin C and free sugar content of SDRP was 40-76% and 20-40% higher, respectively, than for DRP. and $20{\sim}40%$, respectively, by SDRP compared to DRP.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1166-1174
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• 1997

This study was designed to investigate the changes in physicochemical and sensory characteristics of traditional kochujang during aging, which was prepared with a different meju fermented for various periods of time. The non-volatile organic acid contents in all samples gradually increased up to 90 days of fermentation. Kochujang prepared with a 40-day-fermented meju had $1.14{\sim}2.54$ times highter organic acid content after 90 days of aging as compared to other kochujang preparations. The most abundant free sugars were found to be glucose and fructose representing $82.27{\sim}100%$ of total free sugar contents in kochujang. 17 kinds of free amino acid including Glu, Asp and Met were found in traditional kochujang aged for 90 days. Glu was noted as the most contributing amino acid to the brothy taste of kochujang in the light of increasing ratio and content of Glu among free amino acids during aging. The total free amino acid contents of kochujang increased with an Increase in fermentation time of meju. Results of sensory evaluation revealed that kochujang prepared with a 40-day-fermented meju was best in terms of flavor and taste. These results suggest that kochujang prepared with a 40-day-fermented meju had the highest quality in terms of physicochemical and sensory characteristics of kochujang.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.355-362
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• 2016

This study was carried out to investigate the effects of rain-shelter types on growth, and fruit quality of red pepper (Capsicum annuum, 'Kemmaru') cultured in paddy. Applied rain-shelter types were outfield (control), simple rain-shelter plastic house with 2 rows (2R), simple rain-shelter plastic house with 4 rows (4R), and perfect plastic house (House). The plant height was the highest in Houses treatment. There was no difference in leaf length and width among the rain-shelter treatments. The fresh and dry weight of red pepper was high in order of House > 4R > 2R > Control. The ASTA value is irregular tendency among the treatments. Hunter's color value 'a' and 'b' was not different from among the treatments. Phytophthora blight, powdery mildew, bacterial spot were not occurred in all of treatments, and Anthracnose was only occurred in control. Mite, Microcephalothrips abdominalis, and Bemisia tabaci were not occurred in all of treatments, and aphid, Helicoverpa assulta, and virus were occurred all of treatments as same degree. Our results will provide rain-shelter cultivation of red pepper can be increase dry yield and decrease disease and insects.

• Journal of Nutrition and Health
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• v.26 no.5
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• pp.615-624
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• 1993

The body fat distribution and nutritional state of the Korean and Japanese young female subjects were compared. Three-day individually weighed, dietary intakes and anthropometric measurements were determinded in 48 Korean and 60 Japanese female students. 19 to 23 yr of age, from the divisions of nutritions. The body composition estimates were measured by bioeletrical impedance-total body water(BI-TBW) method. There were no significant difference between the Korean and Japanese young females in body size and body shape. The Korean young females had lower estimated total body fat and internal fat that calculated by BI-TBW method, but there was no great difference between the Korean and the Japanese in subcutaneous fat. In contrast, the Korean young females are reported to have the same total energy expenditure per day as the Japanes young females and the total energy intakes and carbohydrate energy intake ratio per day were significantly higher than those of the Japanese young females. The difference in body fat distribution and energy intakes in Korean, and the role of capsaicin in red pepper are discussed as a possible determinant of the internal fat in the Korean vs the Japanese.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1050-1057
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• 1997

Microbial counts, enzyme activities and taste components of traditional kochujangs prepared with the powders from 4 different varieties of red pepper, were investigated during 90 days fermentation for the industrial production of traditional kochujang. The viable cell counts of anaerobic bacteria in kochujangs did not change remarkably during fermentation, however, aerobic bacterial counts showed a rapid increase up to 90 days of aging. The yeasts in all kochujang samples increased until 60 days of aging and than decreased. After 90 days of aging, the count of aerobic bacteria in Kumtop kochujang was higher than those of others. The activities of liquefying amylase decreased during the aging, but those of saccharogenic amylase increased at 60 days of aging. The activities of neutral protease were higher than those of acidic protease, and increased during the middle and last period of aging. The major free sugars of kochujang were maltose and glucose, and their contents were higher in Hongkwang kochujang. The major organic acids of kochujang were succinic, formic and citric acid, followed by lactic acid. Succinic acid content in kochujang decreased during fermentation, whereas formic and citirc acids were increased. The major free amino acids were serine, proline, glutamic acid, aspartic acid and alanine. Kumtop kochujang contained the highest amount of total free amino acids. Among the nucleotides and related components in kochujang, cytidine-5-monophosphate was the most abundant component at the begining of aging period, while hypoxanthine increased remarkably during fermentation. Hanwang kochujang was higher in the content of nucleotides than others. Capsaicin contents of kochujang decreased during aging and those of Jangter kochujang was higher than that of others. Sensory evaluation showed that Jangter kochujang was significantly better than Kumtop kochujang in overall acceptability, but there were no appreciable differences in color and flavor.