• Title/Summary/Keyword: Color combination

Search Result 824, Processing Time 0.024 seconds

Development of a New Synthetic Korean Native Chicken Breed using the Diallel Cross-Mating Test (토종닭의 이면교배조합 시험을 이용한 신품종 종계 개발)

  • Sohn, Sea Hwan;Choi, Eun Sik;Kim, Ki Gon;Park, Byeongho;Choo, Hyo Jun;Heo, Jung Min;Oh, Ki Suk
    • Korean Journal of Poultry Science
    • /
    • v.48 no.2
    • /
    • pp.69-80
    • /
    • 2021
  • We conducted a 4 × 4 diallel cross-mating test using 934 chickens from four grandparent stock lines to develop a new synthetic breed of Korean native chicken. The mean values, combining ability, and reciprocal effects on survival rate, body weight, and hen-day egg production were analyzed. In phenotypes, most chickens have yellowish-brown, reddish-brown and mixed color feathers. The average survival rate was 86.8±12.3%, with the highest in YH combination. Specific combining ability (SCA) had a greater effect on survival rate than general combining ability (GCA), and the SCA of HY combination was the highest. The 16 cross-combinations were distinctly divided into three weight groups according to their genetic characteristics. At 12 weeks of age, GCA showed a greater effect on weight than SCA, and the SCA of FH combination was the highest. The age at first egg laying was 157 days, and the crosses reached sexual maturity faster than the pure lines. The egg production rate was highest in SY at 79.5±2.1%. The GCA and SCA for hen-day egg production were similar, and the SCA was highest in the HS and FY combinations. The reciprocal effect showed that the offspring's egg production rate was high when S and Y were maternal parents in almost all combinations. In conclusion, FH and HF combinations, which have excellent growth performance, are the most desirable paternal parent stock strains, and FY, FS, HY, and SY combinations, which have excellent laying performance with moderate weight, are the preferred maternal strains.

Effect of Irradiation and Blanching on the Quality of Juices of Spuriopinella bracycarpar During Storage (감마선 조사 및 블랜칭처리에 의한 참나물 녹즙의 선도유지효과)

  • Oh, Deog-Hwan;Ham, Seung-Shi;Lee, Sang-Young;Park, Boo-Kil;Kim, Sang-Heon;Chung, Cha-Kweon;Kang, Il-Jun
    • Korean Journal of Food Science and Technology
    • /
    • v.30 no.2
    • /
    • pp.333-340
    • /
    • 1998
  • The research was investigated to determine the effect of irradiation or blanching either alone or in combination on the shelf-life of juices of Spuriopinella bracycarpar during storages. The juices was made from fresh or blanced Spuriopinella bracycarpar and gamma irradiated at the doses (0.5 kGy to 5 kGy). Microbial growth, color change, vitamin C, and sensory evaluation were evaluated during storage at 4 and $25^{\circ}C$. Blanched juices had little effect on the inhibition of microbial growth compared to that of fresh juices. However, significant reduction of microbial counts was observed in the 0.5 kGy irradiation of both juices and inhibition efficiency was greatly increased when irradiated juices was stored at $4^{\circ}C$ rather than at room temperature. Fresh juices without irradiation were little different from the irradiated fresh juices until 20d storage on color change because the juices was rapidly browned immediately after getting the juices from extractor, but blanched juices showed more bright and clear color than that of fresh juices. However, irradiated blanched juices showed greatly reduced the L, a, and b value compared to the non-irradiated blanched juices during storage. The loss of vitamin C from non-irradiated fresh juices was increased during storage and the irradiated fresh juices had little effect on the vitamin C change compared to the non-irradiated fresh juices. However, blanched juices showed less reduction of vitamin C than fresh juices and the irradiated blanched juices had little difference on the vitamin C change compared to the non-irradiated blanched juices, and both treatment showed less vitamin C loss at $4^{\circ}C$ storage. Fresh juces showed more strong grass flavor and biterness than blanched juices and irradiated fresh juices showed little difference on brightness, grass flavor, bitterness, freshness and acceptability, but irradiated blanched juices had better sensory evaluation on grass flavor, bitterness, freshness, and acceptability than non-irradiated branched juices.

  • PDF

A Study on Reuse of Reclaimed Water in Jeonbuk Province (전북지역 하수처리수 재이용 방안 연구)

  • Cho, Changwoo;Kim, Jintae;Park, Jeongjae;Song, Juhoon;Lee, Miseon;Jeong, Juri;Ryou, Jaewoong
    • Journal of Korean Society of Environmental Engineers
    • /
    • v.39 no.5
    • /
    • pp.237-245
    • /
    • 2017
  • This study was aimed at investigating effluent water quality and proposing reuse possibilities for 12 sewage treatment plants discharged more than $5,000m^3/day$ in order to recycle the sewage treatment plant effluent of Jeollabuk-do effectively. Additionally, a laboratory scale test for reprocessing water discharge was performed. Categories of reclaimed sewage water reuse were divided into 7 topics and analyzed a total of 28 items including 16 heavy metals based on water quality standard. As a results, color, BOD, TN, chloride and Electrical Conductivity (EC) exceeded reused water quality standard. In particular, color and TN exceeded in 8 and 5 sewage treatment plants, respectively. The value of chloride and EC were high in sewage treatment plants including the food and industrial wastewater. At 4 sewage treatment plants were possible to reuse without re-treatment. The laboratory scale test was conducted to SandFilter (SF)-Granular Activated Carbon (GAC)-MicroFiltraion (MF)-Reverse Osmosis (RO). Both the removal efficiencies and economic feasibility of total E. coli., color and Suspended Solid (SS) suited in case using the SF-GAC treatment method. The removal of chloride and EC had little effect in the case of SF-GAC-MF system, but RO showed over 90% of removal efficiency. After using SF-GAC process only, the concentration of $UV_{254}$ decreased sharply from 0.3651 /cm to 0.0306 /cm and it showed over 92% of removal efficiency rate. In conclusion, for the effective reuse of sewage discharged water, water quality and the surrounding terrain of treatment plants should be all taken into account. If it needed for the reprocessing, both the selection for treatment and economic combination treatment methods will have to be considered.

Polymorphisms in Epigenetic and Meat Quality Related Genes in Fourteen Cattle Breeds and Association with Beef Quality and Carcass Traits

  • Liu, Xuan;Usman, Tahir;Wang, Yachun;Wang, Zezhao;Xu, Xianzhou;Wu, Meng;Zhang, Yi;Zhang, Xu;Li, Qiang;Liu, Lin;Shi, Wanhai;Qin, Chunhua;Geng, Fanjun;Wang, Congyong;Tan, Rui;Huang, Xixia;Liu, Airong;Wu, Hongjun;Tan, Shixin;Yu, Ying
    • Asian-Australasian Journal of Animal Sciences
    • /
    • v.28 no.4
    • /
    • pp.467-475
    • /
    • 2015
  • Improvement for carcass traits related to beef quality is the key concern in beef production. Recent reports found that epigenetics mediates the interaction of individuals with environment and nutrition. The present study was designed to analyze the genetic effect of single nucleotide polymorphisms (SNPs) in seven epigenetic-related genes (DNMT1, DNMT3a, DNMT3b, DNMT3L, Ago1, Ago2, and HDAC5) and two meat quality candidate genes (CAPN1 and PRKAG3) on fourteen carcass traits related to beef quality in a Snow Dragon beef population, and also to identify SNPs in a total of fourteen cattle populations. Sixteen SNPs were identified and genotyped in 383 individuals sampled from the 14 cattle breeds, which included 147 samples from the Snow Dragon beef population. Data analysis showed significant association of 8 SNPs within 4 genes related to carcass and/or meat quality traits in the beef populations. SNP1 (13154420A>G) in exon 17 of DNMT1 was significantly associated with rib-eye width and lean meat color score (p<0.05). A novel SNP (SNP4, 76198537A>G) of DNMT3a was significantly associated with six beef quality traits. Those individuals with the wild-type genotype AA of DNMT3a showed an increase in carcass weight, chilled carcass weight, flank thicknesses, chuck short rib thickness, chuck short rib score and in chuck flap weight in contrast to the GG genotype. Five out of six SNPs in DNMT3b gene were significantly associated with three beef quality traits. SNP15 (45219258C>T) in CAPN1 was significantly associated with chuck short rib thickness and lean meat color score (p<0.05). The significant effect of SNP15 on lean meat color score individually and in combination with each of other 14 SNPs qualify this SNP to be used as potential marker for improving the trait. In addition, the frequencies of most wild-type alleles were higher than those of the mutant alleles in the native and foreign cattle breeds. Seven SNPs were identified in the epigenetic-related genes. The SNP15 in CAPN1 could be used as a powerful genetic marker in selection programs for beef quality improvement in the Snow Dragon Beef population.

Current Wheat Quality Criteria and Inspection Systems of Major Wheat Producing Countries (밀 품질평가 현황과 검사제도)

  • 이춘기;남중현;강문석;구본철;김재철;박광근;박문웅;김용호
    • KOREAN JOURNAL OF CROP SCIENCE
    • /
    • v.47
    • /
    • pp.63-94
    • /
    • 2002
  • On the purpose to suggest an advanced scheme in assessing the domestic wheat quality, this paper reviewed the inspection systems of wheat in major wheat producing countries as well as the quality criteria which are being used in wheat grading and classification. Most wheat producing countries are adopting both classifications of class and grade to provide an objective evaluation and an official certification to their wheat. There are two main purposes in the wheat classification. The first objectives of classification is to match the wheat with market requirements to maximize market opportunities and returns to growers. The second is to ensure that payments to glowers aye made on the basis of the quality and condition of the grain delivered. Wheat classes has been assigned based on the combination of cultivation area, seed-coat color, kernel and varietal characteristics that are distinctive. Most reputable wheat marketers also employ a similar approach, whereby varieties of a particular type are grouped together, designed by seed coat colour, grain hardness, physical dough properties, and sometimes more precise specification such as starch quality, all of which are genetically inherited characteristics. This classification in simplistic terms is the categorization of a wheat variety into a commercial type or style of wheat that is recognizable for its end use capabilities. All varieties registered in a class are required to have a similar end-use performance that the shipment be consistent in processing quality, cargo to cargo and year to year, Grain inspectors have historically determined wheat classes according to visual kernel characteristics associated with traditional wheat varieties. As well, any new wheat variety must not conflict with the visual distinguishability rule that is used to separate wheats of different classes. Some varieties may possess characteristics of two or more classes. Therefore, knowledge of distinct varietal characteristics is necessary in making class determinations. The grading system sets maximum tolerance levels for a range of characteristics that ensure functionality and freedom from deleterious factors. Tests for the grading of wheat include such factors as plumpness, soundness, cleanliness, purity of type and general condition. Plumpness is measured by test weight. Soundness is indicated by the absence or presence of musty, sour or commercially objectionable foreign odors and by the percentage of damaged kernels that ave present in the wheat. Cleanliness is measured by determining the presence of foreign material after dockage has been removed. Purity of class is measured by classification of wheats in the test sample and by limitation for admixtures of different classes of wheat. Moisture does not influence the numerical grade. However, it is determined on all shipments and reported on the official certificate. U.S. wheat is divided into eight classes based on color, kernel Hardness and varietal characteristics. The classes are Durum, Hard Red Spring, Hard Red Winter, Soft Red Winter, Hard White, soft White, Unclassed and Mixed. Among them, Hard Red Spring wheat, Durum wheat, and Soft White wheat are further divided into three subclasses, respectively. Each class or subclass is divided into five U.S. numerical grades and U.S. Sample grade. Special grades are provided to emphasize special qualities or conditions affecting the value of wheat and are added to and made a part of the grade designation. Canadian wheat is also divided into fourteen classes based on cultivation area, color, kernel hardness and varietal characteristics. The classes have 2-5 numerical grades, a feed grade and sample grades depending on class and grading tolerance. The Canadian grading system is based mainly on visual evaluation, and it works based on the kernel visual distinguishability concept. The Australian wheat is classified based on geographical and quality differentiation. The wheat grown in Australia is predominantly white grained. There are commonly up to 20 different segregations of wheat in a given season. Each variety grown is assigned a category and a growing areas. The state governments in Australia, in cooperation with the Australian Wheat Board(AWB), issue receival standards and dockage schedules annually that list grade specifications and tolerances for Australian wheat. AWB is managing "Golden Rewards" which is designed to provide pricing accuracy and market signals for Australia's grain growers. Continuous payment scales for protein content from 6 to 16% and screenings levels from 0 to 10% based on varietal classification are presented by the Golden Rewards, and the active payment scales and prices can change with market movements.movements.

Antioxidant Activities of Seasoning Sauces Prepared with Geranium thunbergii sieb. et Zucc. and Crataegi fructus and the Quality Changes of Seasoned Pork during Storage (산사와 현초를 이용한 돈육불고기양념의 항산화 활성과 이로 제조한 양념돈육의 품질특성)

  • Lee, Shin-Ho;Jeong, Eun-Ju;Jung, Tae-Sung;Park, La-Young
    • Korean Journal of Food Science and Technology
    • /
    • v.41 no.1
    • /
    • pp.57-63
    • /
    • 2009
  • In this study, seasoning sauces were prepared with Geranium thunbergii sieb. et Zucc. (1%, PGT), Crataegi fructus (1%, PCF) and their combination (0.5% PGT + 0.5% PCF, bPMGC) and then the quality characteristics of the sauces and seasoned pork were investigated. The lightness, redness and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the sauces were increased by the addition of Crataegi fructus. Sensory qualities such as taste, color and overall acceptability were scored higher in the sauce prepared with Crataegi fructus than the control. The viable cell counts of pork seasoned with the various sauces were 5.04 CFU/g (control), 4.59 CFU/g (PGT), 3.88 CFU/g (PCF) and 4.38 CFU/g (PMGC) after storage for 15 days at $4^{\circ}C$, respectively. The coliform count of the control pork was below 1.0 CFU/g after storage for 25 days and coliform were not detected in PGT, PCF and PMGC after storage for 10 days at $4^{\circ}C$. The thiobarbitunc acid reaotive substance values of PGT, PCF and PMGC were significantly lower than that of control, but volatile basic nitrogen contents were not significantly different between the treated and untreated pork samples during storage. Cooking loss increased in all treatments during storage for 25 days and their water holding capacity increased during storage for 10 days and decreased thereafter. The lightness, redness and yellowness values of PCF were higher than those of the control. The sensory qualities of PCF, including taste, color and overall acceptability, were significantly improved compared to the control. Finally, the pork seasoned with the sauce containing 1% Crataegi fructus extract had significantly improved shelflife, water holding capacity, inhibition of rancidity, color and sensory quality.

Effects of Physical and Chemical Treatment as the Pretreatments on Microorganisms and Quality Characteristics of Allium monanthum (전처리 방법이 달래의 품질 특성과 미생물 저감에 미치는 영향)

  • Shim, Hyun-Jeong;Seong, Ok-Lan;Cho, Yong-Sik;Jang, Hyun-Wook;Hwang, Young
    • Journal of Food Hygiene and Safety
    • /
    • v.36 no.6
    • /
    • pp.510-519
    • /
    • 2021
  • The purpose of this study was to investigate the effect of the microbial reduction and quality maintenance of the physical and chemical pretreatment of Allium monanthum. For physical treatment, handwash, bubble wash and ultrasonication were conducted at 50℃ and 60℃ for 1, 3 and 5 minutes, respectively, and for chemical treatment the sample was immersed in fumaric acid and acetic acid of 1.5% and 2% concentrations for 1, 3 and 5 minutes, respectively. As a result of the microorganism and quality analysis, 3 minutes of bubble wash was the most effective physical pretreatment in reducing fungi although the effect on reducing total viable bacterial was small. Furthermore, 5 minutes of ultrasonication at 60℃ significantly reduced microorganisms, but also resulted in the reduction of the a value of chromaticity, which cause the green color to fade. With chemical pretreatment, it was found that treating with fumaric acid was more effective in reducing the total viable bacteria and fungi than acetic acid. The result shows that 1.5% concentration of fumaric acid is the most effective with 3 minutes of treatment time. The quality of Allium monanthum were compared in the combination of the two most effective microorganism reduction pretreatments: 3 minutes of bubble wash (B3) and 3 minutes in 1.5% fumaric acid (F153). As a result of analyzing the quality characteristics over 9 days of storage at 4℃ after the treatments, it was revealed that the BF treatment is more effective in reducing fungi than the total viable bacteria. The results shows that the BF treatment is more effective in reducing total viable bacteria, whereas the F153 treatment is more effective in reducing fungi. Also, it was found that the 𝚫E value in BF was the lowest, whereas F153 treatment showed the green color faded. The maximum cohesiveness changed more significantly in the green stems than in the roots. On the 9th day of storage, the hardness of the green stem was found to be maintained at the highest level (P<0.05) after F153 treatment, whereas that of the roots decreased (P<0.05) since the 6th day after the bubble wash. Considering the reduction of microorganisms and the quality maintenance of Allium monanthum, the most effective pretreatment methods were 3 minutes in 1.5% fumaric acid for reducing microorganisms and maintaining color and maximum cohesiveness, and the combined process could also be effective if the expiration period is within 3 days.

The First North Korean Painting in the Collection of the National Museum of Korea: Myogilsang on Diamond Mountain by Seon-u Yeong (국립중앙박물관 소장 산률(山律) 선우영(鮮于英) 필(筆) <금강산 묘길상도>)

  • Yi, Song-mi
    • MISULJARYO - National Museum of Korea Art Journal
    • /
    • v.97
    • /
    • pp.87-104
    • /
    • 2020
  • Myogilsang on Diamond Mountain, signed and dated (2000) by Seon-u Yeong (1946-2009), is the first work by a North Korean artist to enter the collection of the National Museum of Korea (fig. 1a). The donor acquired the painting directly from the artist in Pyeongyang in 2006. In consequence, there are no issues with the painting's authenticity.This painting is the largest among all existing Korean paintings, whether contemporary or from the Joseon Dynasty, to depict this iconography (see chart 1. A Chronological List of Korean Myogilsang Paintings.) It is ink and color on paper, measures 130.2 × 56.2 centimeters, and is in a hanging scroll format. Since this essay is intended as a brief introduction of the painting and not in-depth research into it, I will simply examine the following four areas: 1. Seon-u Yeong's background; 2. The location and the traditional appellation of the rock-cut image known as Myogilsang; 3. The iconography of the image; and 4) A comparative analysis of Seon-u Yeong's painting in light of other paintings on the same theme. Finally, I will present two more of his works to broaden the understanding of Seon-u Yeong as a painter. 1. Seon-u Yeong: According to the donor, who met Seon-u at his workshop in the Cheollima Jejakso (Flying Horse Workshop) three years before the artist's death, he was an individual of few words but displayed a firm commitment to art. His preference for subjects such as Korean landscapes rather than motifs of socialist realism such as revolutionary leaders is demonstrated by the fact that, relative to his North Korean contemporaries, he seems to have produced more paintings of the former. In recent years, Seon-u Yeong has been well publicized in Korea through three special exhibitions (2012 through 2019). He graduated from Pyeongyang College of Fine Arts in 1969 and joined the Central Fine Arts Production Workshop focusing on oil painting. In 1973 he entered the Joseon Painting Production Workshop and began creating traditional Korean paintings in ink and color. His paintings are characterized by intense colors and fine details. The fact that his mother was an accomplished embroidery specialist may have influenced on Seon-u's choice to use intense colors in his paintings. By 1992, he had become a painter representing the Democratic People's Republic of Korea with several titles such as Artist of Merit, People's Artist, and more. About 60 of his paintings have been designated as National Treasures of the DPRK. 2. The Myogilsang rock-cut image is located in the Manpok-dong Valley in the inner Geumgangsan Mountain area. It is a high-relief image about 15 meters tall cut into a niche under 40 meters of a rock cliff. It is the largest of all the rock-cut images of the Goryeo period. This image is often known as "Mahayeon Myogilsang," Mahayeon (Mahayana) being the name of a small temple deep in the Manpokdong Valley (See fig. 3a & 3b). On the right side of the image, there is an intaglio inscription of three Chinese characters by the famous scholar-official and calligrapher Yun Sa-guk (1728-1709) reading "妙吉祥"myogilsang (fig. 4a, 4b). 3. The iconography: "Myogilsang" is another name for the Bhodhisattva Mañjuśrī. The Chinese pronunciation of Myogilsang is "miaojixiang," which is similar in pronunciation to Mañjuśrī. Therefore, we can suggest a 妙吉祥 ↔ Mañjuśrī formula for the translation and transliteration of the term. Even though the image was given a traditional name, the mudra presented by the two hands in the image calls for a closer examination. They show the making of a circle by joining the thumb with the ring finger (fig. 6). If the left land pointed downward, this mudra would conventionally be considered "lower class: lower life," one of the nine mudras of the Amitabha. However, in this image the left hand is placed across its abdomen at an almost 90-degree angle to the right hand (fig. 6). This can be interpreted as a combination of the "fear not" and the "preaching" mudras (see note 10, D. Saunders). I was also advised by the noted Buddhist art specialist Professor Kim Jeong-heui (of Won'gwang University) to presume that this is the "preaching" mudra. Therefore, I have tentatively concluded that this Myogilsang is an image of the Shakyamuni offering the preaching mudra. There is no such combination of hand gestures in any other Goryeo-period images. The closest I could identify is the Beopjusa Rock-cut Buddha (fig. 7) from around the same time. 4. Comparative analysis: As seen in , except for the two contemporary paintings, all others on this chart are in ink or ink and light color. Also, none of them included the fact that the image is under a 40-meter cliff. In addition, the Joseon-period paintings all depicted the rock-cut image as if it were a human figure, using soft brushstrokes and rounded forms. None of these paintings accurately rendered the mudra from the image as did Seon-u. Only his painting depicts the natural setting of the image under the cliff along with a realistic rendering of the image. However, by painting the tall cliff in dark green and by eliminating elements on either side of the rock-cut image, the artist was able to create an almost surreal atmosphere surrounding the image. Herein lies the uniqueness of Seon-u Yeong's version. The left side of Seon-u's 2007 work Mount Geumgang (fig. 8) lives up to his reputation as a painter who depicts forms (rocks in this case) in minute detail, but in the right half of the composition it also shows his skill at presenting a sense of space. In contrast, Wave (fig. 9), a work completed one year before his death, displays his faithfulness to the traditions of ink painting. Even based on only three paintings by Seon-u Yeong, it seems possible to assess his versatility in both traditional ink and color mediums.

Effects of a Diet Containing Green Tea Powder on the Physicochemical Properties of Eggs (산란계에 녹차 첨가 사료가 계란의 이화학적 성질에 미치는 영향)

  • Jo, Kil-Suk
    • Food Science and Preservation
    • /
    • v.17 no.3
    • /
    • pp.328-333
    • /
    • 2010
  • The effects of green tea on the physicochemical properties of eggs were investigated. One-hundred-and-fifty Isa Brown hens (27 weeks of age) were studied over 10 weeks. Green tea was added to the diet at levels of 4% and 8% w/w. The contents of Ca, K, P, Fe and Mg in eggs increased upon dietary supplementation with green tea powder, and were higher in the yolk than in the white, with the exception of Mg. The increase was greatest for Ca, from 41.0 mg% to 119.8 mg%, in egg white. For Fe, an increase from 3.7 mg% to 12.6 mg% was apparent in egg yolk. When hens consumed the green tea-supplemented diets, average egg weight decreased from 68.8 g to 64.4 g, but the total cholesterol content of egg yolk did not significantly change (control value: 1,899.1 mg% test value: 2,011.3 mg%). In sensory evaluation tests, egg white was similar in terms of astringency and grayness regardless of diet, and egg yolk was yellow-to-orange in color, and rated as fishy or slightly fishy, when green tea diets were administered. Such diets reduced pH values in all of the white, yolk, and white/yolk combination groups. The major fatty acids of egg yolk, constituting more than 90% of total fatty acids, were palmitic, stearic, oleic, and linoleic acid. Green tea diets reduced the saturated fatty acid level from 32.0% to 27.4% of total fatty acids, and unsaturated fatty acid levels increased from 68.0% to 72.6% in egg yolk.

Differentiation of children' five emotions with cardiovascular reactivity parameters (심혈관계 생리반응을 이용한 아동정서 구분)

  • Jang, Eun-Hye;Lee, Kyung-Hwa;Sohn, Sun-Ju;Park, Ji-Eun;Sohn, Jin-Hun
    • Science of Emotion and Sensibility
    • /
    • v.12 no.3
    • /
    • pp.317-324
    • /
    • 2009
  • The aim of this study was to determine whether or not cardiovascular reactivity parameters serve as good indicators in identifying differential emotion in children. The study particularly focused on five emotions(i.e., happiness, sadness, anger, stress, and boredom), thus, study participants were introduced to a combination of music, color, stories, and dolls to induce complex emotions. During the experiment, corresponding cardiovascular reactivity in response to the conditioned stimuli were recorded on physiological parameters including HR, RSA, HRV, HF HRV, LF HRV, and FPV. After the cardiovascular reactivity responses were measured, participants rated on the types and intensity of emotions they had experienced during the emotional stimuli exposure. Results on psychological response show that four emotions except for stress were appropriately and effectively induced participants by emotional stimuli. Findings of physiological responses suggest that, except for RSA, all of the physiological indicators show significant differences among five emotions. This indicates that children' emotions can be measured and differentiated by cardiovascular reactivity, or in other words, emotion specific responses have the ability to distinguish different emotions in children.

  • PDF