• Korean Journal of Acupuncture
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• v.19 no.1
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• pp.15-23
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• 2002

This study was carried to identify the component of Large Intestine Meridian Muscle in human, dividing into outer, middle, and inner part. Brachium and antebrachium were opened widely to demonstrate muscles, nerve, blood vessels and the others, displaying the inner structure of Large Intestine Meridian Muscle. We obtained the results as follows; 1. Meridian Muscle is composed of the muscle, nerve and blood vessels. 2. In human anatomy, it is present the difference between a term of nerve or blood vessels which control the muscle of Meridian Muscle and those which pass near by Meridian Muscle. 3. The inner composition of meridian muscle in human arm is as follows. 1) Muscle; extensor digitorum tendon(LI-1), lumbrical tendon(LI-2), 1st dosal interosseous muscle(LI-3), 1st dosal interosseous muscle and adductor pollicis muscle(LI-4), extensor pollicis longus tendon and extensor pollicis brevis tendon(LI-5), adductor pollicis longus muscle and extensor carpi radialis brevis tendon(LI-6), extensor digitorum muscle and extensor carpi radialis brevis mucsle and abductor pollicis longus muscle(LI-7), extensor carpi radialis brevis muscle and pronator teres muscle(LI-8), extensor carpi radialis brevis muscle and supinator muscle(LI-9), extensor carpi radialis longus muscle and extensor carpi radialis brevis muscle and supinator muscle(LI-10), brachioradialis muscle(LI-11), triceps brachii muscle and brachioradialis muscle(LI-12), brachioradialis muscle and brachialis muscle(LI-13), deltoid muscle(LI-14, LI-15), trapezius muscle and supraspinous muscle(LI-16), platysma muscle and sternocleidomastoid muscle and scalenous muscle(LI-17, LI-18), orbicularis oris superior muscle(LI-19, LI-20) 2) Nerve; superficial branch of radial nerve and branch of median nerve(LI-1, LI-2, LI-3), superficial branch of radial nerve and branch of median nerve and branch of ulna nerve(LI-4), superficial branch of radial nerve(LI-5), branch of radial nerve(LI-6), posterior antebrachial cutaneous nerve and branch of radial nerve(LI-7), posterior antebrachial cutaneous nerve(LI-8), posterior antebrachial cutaneous nerve and radial nerve(LI-9, LI-12), lateral antebrachial cutaneous nerve and deep branch of radial nerve(LI-10), radial nerve(LI-11), lateral antebrachial cutaneous nerve and branch of radial nerve(LI-13), superior lateral cutaneous nerve and axillary nerve(LI-14), 1st thoracic nerve and suprascapular nerve and axillary nerve(LI-15), dosal rami of C4 and 1st thoracic nerve and suprascapular nerve(LI-16), transverse cervical nerve and supraclavicular nerve and phrenic nerve(LI-17), transverse cervical nerve and 2nd, 3rd cervical nerve and accessory nerve(LI-18), infraorbital nerve(LI-19), facial nerve and infraorbital nerve(LI-20). 3) Blood vessels; proper palmar digital artery(LI-1, LI-2), dorsal metacarpal artery and common palmar digital artery(LI-3), dorsal metacarpal artery and common palmar digital artery and branch of deep palmar aterial arch(LI-4), radial artery(LI-5), branch of posterior interosseous artery(LI-6, LI-7), radial recurrent artery(LI-11), cephalic vein and radial collateral artery(LI-13), cephalic vein and posterior circumflex humeral artery(LI-14), thoracoacromial artery and suprascapular artery and posterior circumflex humeral artery and anterior circumflex humeral artery(LI-15), transverse cervical artery and suprascapular artery(LI-16), transverse cervical artery(LI-17), SCM branch of external carotid artery(LI-18), facial artery(LI-19, LI-20)

• Korean Journal of Acupuncture
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• v.20 no.4
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• pp.65-75
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• 2003

This study was carried to identify the component of Spleen Meridian Muscle in human, dividing into outer, middle, and inner part. Lower extremity and trunk were opened widely to demonstrate muscles, nerve, blood vessels and the others, displaying the inner structure of Spleen Meridian Muscle. We obtained the results as follows; 1. Spleen Meridian Muscle is composed of the muscle, nerve and blood vessels. 2. In human anatomy, it is present the difference between a term of nerve or blood vessels which control the muscle of Meridian Muscle and those which pass near by Meridian Muscle. 3. The inner composition of meridian muscle in human arm is as follows ; 1) Muscle; ext. hallucis longus tend., flex. hallucis longus tend.(Sp-1), abd. hallucis tend., flex. hallucis brevis tend., flex. hallucis longus tend.(Sp-2, 3), ant. tibial m. tend., abd. hallucis, flex. hallucis longus tend.(Sp-4), flex. retinaculum, ant. tibiotalar lig.(Sp-5), flex. digitorum longus m., tibialis post. m.(Sp-6), soleus m., flex. digitorum longus m., tibialis post. m.(Sp-7, 8), gastrocnemius m., soleus m.(Sp-9), vastus medialis m.(Sp-10), sartorius m., vastus medialis m., add. longus m.(Sp-11), inguinal lig., iliopsoas m.(Sp-12), ext. abdominal oblique m. aponeurosis, int. abd. ob. m., transversus abd. m.(Sp-13, 14, 15, 16), ant. serratus m., intercostalis m.(Sp-17), pectoralis major m., pectoralis minor m., intercostalis m.(Sp-18, 19, 20), ant. serratus m., intercostalis m.(Sp-21) 2) Nerve; deep peroneal n. br.(Sp-1), med. plantar br. of post. tibial n.(Sp-2, 3, 4), saphenous n., deep peroneal n. br.(Sp-5), sural cutan. n., tibial. n.(Sp-6, 7, 8), tibial. n.(Sp-9), saphenous br. of femoral n.(Sp-10, 11), femoral n.(Sp-12), subcostal n. cut. br., iliohypogastric n., genitofemoral. n.(Sp-13), 11th. intercostal n. and its cut. br.(Sp-14), 10th. intercostal n. and its cut. br.(Sp-15), long thoracic n. br., 8th. intercostal n. and its cut. br.(Sp-16), long thoracic n. br., 5th. intercostal n. and its cut. br.(Sp-17), long thoracic n. br., 4th. intercostal n. and its cut. br.(Sp-18), long thoracic n. br., 3th. intercostal n. and its cut. br.(Sp-19), long thoracic n. br., 2th. intercostal n. and its cut. br.(Sp-20), long thoracic n. br., 6th. intercostal n. and its cut. br.(Sp-21) 3) Blood vessels; digital a. br. of dorsalis pedis a., post. tibial a. br.(Sp-1), med. plantar br. of post. tibial a.(Sp-2, 3, 4), saphenous vein, Ant. Med. malleolar a.(Sp-5), small saphenous v. br., post. tibial a.(Sp-6, 7), small saphenous v. br., post. tibial a., peroneal a.(Sp-8), post. tibial a.(Sp-9), long saphenose v. br., saphenous br. of femoral a.(Sp-10), deep femoral a. br.(Sp-11), femoral a.(Sp-12), supf. thoracoepigastric v., musculophrenic a.(Sp-16), thoracoepigastric v., lat. thoracic a. and v., 5th epigastric v., deep circumflex iliac a.(Sp-13, 14), supf. epigastric v., subcostal a., lumbar a.(Sp-15), intercostal a. v.(Sp-17), lat. thoracic a. and v., 4th intercostal a. v.(Sp-18), lat. thoracic a. and v., 3th intercostal a. v., axillary v. br.(Sp-19), lat. thoracic a. and v., 2th intercostal a. v., axillary v. br.(Sp-20), thoracoepigastric v., subscapular a. br., 6th intercostal a. v.(Sp-21)

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.955-962
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• 1997

The food components of three kinds of edible ascidians being cultivated and caught in Tongyeong and Jisepo districts, Kyongnam of Korea were investigated. Wild Halocynthia roretzi (WM) and Pyura michaelseni (DM) were higher in contents of moisture and crude protein than cultured Halocynthia roretzi (CM). Total combined amino acid contents of CM, WM and DM muscles were 11,425.4 mg%, 11,595.4 mg% and 12,152.7 mg%, respectively, and major amino acids were Asp, Glu and Lys. The major fatty acids were 14:0, 16:0, 16:1n7, 18:1n7, 18:4n3, 20:5n3 and 22:6n3, and composition ratio of n3 polyunsaturated fatty acids of CM, WM and DM were 39.1%, 47.0% and 46.5%, respectively. In extracts components, total free amino acid contents of CM, WM and DM were 1,071.3 mg%, 1,278.7 mg% and 1,133.2 mg%, respectively, and the major amino acids were Tau, Glu, Pro, Asn, Gly, and Ala, while Arg was contained little quantities. As for nucleotides and related compounds, AMP was the principal component and IMP was detected though very small amounts in ascidian samples. Also contents of TMAO, total creatinine, betaine and peptide-N were $12.2{\sim}18.1\;mg%,\;15.5{\sim}19.6\;mg%,\;270.5{\sim}329.9\;mg%\;and\;62.0{\sim}111.0\;mg%,$ respectively. In inorganic ions of ascidian samples, the major components were $Na^+,\;K^+,\;Cl^-\;and\;PO^{3-}_4$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1015-1021
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• 2007

To expand the use of rainbow trout, the preparation of canned rainbow trout was conducted and the characteristics were also examined. Canned boiled rainbow trout was low in moisture, while high in lipid and ash compared to commercial canned salmon. There was no difference in the protein content between two kinds of canned fish. The contents of free amino acid and total amino acid of canned boiled rainbow trout were 330.9 mg/100 g and 18.2 g/100 g, respectively, and the major amino acids were glutamic acid (68.6 mg/100 g) and anserine (124.1 mg/100 g) in free amino acid and glutamic acid (18.0%), aspartic acid (8.6%), lysine (8.4%) and leucine (8.9%) in total amino acid. The mineral contents of canned boiled rainbow trout were 123.3 mg/100 g for potassium, 271.3 mg/100 g for calcium, 40.3 mg/100 g for magnesium, 2.4 mg/100 g for ferrous and 244.3 mg/100 g for phosphorus. The fatty acid composition of canned boiled rainbow trout was the highest (43.7%) in polyenoic acid, followed by monoenoic acid (28.8%) and saturated acid (27.5%) and their main fatty acids were 16:0 (18.4%), l8:1n-9 (20.6%), l8:2n-6 (17.3%) and 22:6n-3 (12.7%), respectively.

• Journal of Fisheries and Marine Sciences Education
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• v.19 no.2
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• pp.197-205
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• 2007

This study was to investigate the chemical content and antioxidant activity by the part of Salicornia herbacea as part of using Salicornia herbacea as materials of functional foods. On a basis of the materials, this study was to clarify the nutritional excellence, chemical composition, and antioxidant activity of Salicornia herbacea. From the result of this research above, it may be summed up as follows.The Salicornia herbacea used in the experiment contained the moisture and crude fiber in the stalks a lot, and the protein, fat, and ash in the branches more. As to the content of free amino acid, the content of arginine took in the branches and stems most. Then, it contained threonine, glycine, tryptophan, valine, isoleucine, and lysine, etc. in the branches a lot. Also, it contained threonine, glutamic acid, tyrosine tryptophan alanine, and isoleucine in the stalks a lot. It was shown to be contained of essential amino acids like isoleucine, leucine, threonine, valine, methionine, lysine, phenylalanine, and tryptophan in the branches and steams more. As to the content of fatty acid in Salicornia herbacea, it found out that it contained the unsaturated fatty acid more than the saturated fatty acid. It took the content of eicosenoic acid(20:1) in the branches and stalks most. And then, it contained linoleic acid(18:2), pehtadecenoic acid(15:1), palmitic acid(16:0), and oleic acid(18:1), etc. a lot. As to the antioxidant activity in Salicornia herbacea using the DPPH radical, it was shown to be existed in the largest antioxidant activity when the concentration of methanolextract from Salicornia herbacea was 1 mM. There was higher antioxidant activity than 100 ppm BHT used as control plot when the concentration of methanol extract from the stalks was $100{\mu}M$. From the result of experiment above, Salicornia herbacea contained the essential amino acid a lot. It will be possible to be used as natural antioxidants because it has excellent antioxidant effect. Therefore, this researcher concludes that it will be available in using it as materials of functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1077-1081
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• 2005

The objective of this study was to investigate the components and nutritional quality of red-tanner crab (Chionoecetes japonicus) paste in order to explore possibility for food processing source such as surimi gel containing crab paste. Yield of crab paste was $30\%$ from whole body after crushing and dehydrating. Crude protein contents $(9.5\%)$ of crab paste was lower than that $(13.1\%)$ of crab muscle, but fat $(0.5\%)$ and ash contents $(8.0\%)$ of paste were higher than $0.2\%\;and\;1.3\%$ of crab muscle, respectively. Volatile basic nitrogen (VBN) content of the crab paste was lower than those of the edible parts. Total amino acid content (9,497mg/l00g) of paste was lower than that (12,980mg/100g) of muscle. Aspartic acid, glutamic acid, lysine and leucine were the predominant amino acids in the protein fraction. The calcium content (6,539mg/l00g) was higher than those of phosphorus (579mg/100g), and potassium (793mg/100g) while manganese and iron were present in trace amounts. Major fatty acids of total lipid were 16:0, 18:1n-9, 20:5n-3 and 22:6n-3, and no difference of composition between paste and muscle. Sensory evaluation showed that scores of color and flavor of $15\%$ substituted surimi gel increased significantly when compared to surimi gel without crab paste (p<0.05). From the above results, the addition of crab paste enhanced nutrition and functionality of surimi gel.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.2
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• pp.223-230
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• 2008

For the use of extracts from salmon frame as a basic material of Gomtang-like products, various methods (soaking into soybean milk, adding anchovy, and adding spices) for masking fish odor into extracts from salmon frame were examined and the food component characteristics were also compared with commercial Gomtang. According to the results of volatile basic nitrogen, transmission at 660 nm and sensory evaluation of extracts, soaking treatment, which is the soaking of salmon frame into soybean milk, was the most efficient method among the various methods for masking fish odor into extracts from salmon frame. There was no difference in the proximate composition between extracts from salmon frame soaked (FS) and unsoaked (C) into soybean milk. The FS was not detected in heavy metals, such as chromium, lead and cadmium. The taste value of FS (16.26) was higher than that of C and the major amino acids were glutamic acid and aspartic acid. Total amino acid content of FS (3.08 g/100 mL) was also higher than those of C (2.95 g/100 mL) and commercial Gomtang (1.70 g/100 mL), and the major amino acids were glycine, proline, glutamic acid and arginine. The calcium and phosphorus contents of FS/500 mL accounted for 21.7% and 18.5%, respectively, of the recommended daily allowance of mineral for adult.

• Journal of Intelligence and Information Systems
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• v.18 no.3
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• pp.35-51
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• 2012

Cloud computing is internet-based computing where computing resources are offered over the Internet as scalable and on-demand services. In particular, in case a number of various cloud services emerge in accordance with development of internet and mobile technology, to select and provide services with which service users satisfy is one of the important issues. Most of previous works show the limitation in the degree of user satisfaction because they are based on so called concept similarity in relation to user requirements or are lack of versatility of user preferences. This paper presents cloud service selection reasoning which can be applied to the general cloud service environments including a variety of computing resource services, not limited to web services. In relation to the service environments, there are two kinds of services: atomic service and composite service. An atomic service consists of service attributes which represent the characteristics of service such as functionality, performance, or specification. A composite service can be created by composition of atomic services and other composite services. Therefore, a composite service inherits attributes of component services. On the other hand, the main participants in providing with cloud services are service users, service suppliers, and service operators. Service suppliers can register services autonomously or in accordance with the strategic collaboration with service operators. Service users submit request queries including service name and requirements to the service management system. The service management system consists of a query processor for processing user queries, a registration manager for service registration, and a selection engine for service selection reasoning. In order to enhance the degree of user satisfaction, our reasoning stands on basis of the degree of conformance to user requirements of service attributes in terms of functionality, performance, and specification of service attributes, instead of concept similarity as in ontology-based reasoning. For this we introduce so called a service attribute graph (SAG) which is generated by considering the inclusion relationship among instances of a service attribute from several perspectives like functionality, performance, and specification. Hence, SAG is a directed graph which shows the inclusion relationships among attribute instances. Since the degree of conformance is very close to the inclusion relationship, we can say the acceptability of services depends on the closeness of inclusion relationship among corresponding attribute instances. That is, the high closeness implies the high acceptability because the degree of closeness reflects the degree of conformance among attributes instances. The degree of closeness is proportional to the path length between two vertex in SAG. The shorter path length means more close inclusion relationship than longer path length, which implies the higher degree of conformance. In addition to acceptability, in this paper, other user preferences such as priority for attributes and mandatary options are reflected for the variety of user requirements. Furthermore, to consider various types of attribute like character, number, and boolean also helps to support the variety of user requirements. Finally, according to service value to price cloud services are rated and recommended to users. One of the significances of this paper is the first try to present a graph-based selection reasoning unlike other works, while considering various user preferences in relation with service attributes.

• Journal of the Korean Institute of Landscape Architecture
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• v.38 no.3
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• pp.41-52
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• 2010

The purpose of this paper is to evaluate visitor satisfaction(VS) in waterfront parks in terms of resources, facilities, embodiment of theme(ET), site composition(SC), relaxation activity space(RAS), and dynamic activity space(DAS), which are supply-side components in the planning process of waterfront parks, in order to answer the research question; 'How is visitor satisfaction of waterfront parks determined?' After reviewing the literature on parks and the building process of waterfront parks in Korea, we constructed a conceptual framework and have ascertained a research hypothesis. We had obtained data through a questionnaire survey from 327 visitors at waterfront parks, based on the quota sampling method. We have analyzed the data using the path analysis method. We found that: 1) The direct effects of resources and facilities on VS turned out to be 0.273 and 0.306, respectively while the indirect effects are 0.114, 0.170, respectively. 2) The direct effects of SC, as a component of the planning process on VS, turned out to be 0.243 while that of ET had no affect on VS. The indirect effect of ET and SC on VS turned out to be 0.059 and 0.018, respectively. 3) The direct effects of RAS on VS turned out to be 0.129 while the indirect effects of RAS and DAS on VS turned out to be 0.002 and 0.017, respectively. 4) The size of causal effect, in order, were facilities, resources, SC, RAS, ET, and DAS. 5) Resources and facilities, as a park foundation, compose 64.84 percent of total causal effect while ET and SC have 24.04 percent and RAS and DAS have 11.12 percent, respectively. These research results imply that: 1) Existing waterfront parks should be regenerated with the embodiment of water related theme and with improved facilities for RAS and visitor programs and/or facilities for DAS. 2) The relationship among ET, SC, RAS and DAS should be increased for a significant improvement of VS, and 3) A process-oriented approach turned out to be highly useful for the development of substantive theory and methodology. It is recommended that a structural equation model on waterfront parks be developed using more empirical data and this approach be widely applied for testing its validity.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.3
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• pp.269-278
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• 2016

In searching for novel agents for skin anti-aging from natural resources, we found that the extract of the fruiting bodies of Ramaria formosa (R. formosa) had significant antioxidant and human neutrophil elastase (HNE) inhibitory activities. R. formosa extract exhibited a considerable DPPH radical scavenging activity with an antioxidant content of 117.0mg/mL (ascorbic acid equivalents) at the concentration of $500{\mu}g/mL$. The capacity of R. formosa extract to scavenge peroxy radicals measured by ORAC assay also showed dose-dependent antioxidant effect with $ORAC_{Roo}$ (trolox equivalents, $1{\mu}M$) values of 0.8, 5.2, and 7.8 at the concentrations of 1, 10, and $20{\mu}g/mL$. The cellular antioxidant capacity of R. formosa extract was investigated by assaying the cellular fluorescence intensity using dichlorodihydrofluorescein (DCF). The cellular oxidative stress induced by AAPH, $Cu^{2+}$ or $H_2O_2$ in HepG2 cells was significantly attenuated by more than 30% at $20{\mu}g/mL$ of R. formosa extract. HNE activity was reduced by treatment with R. formosa extract in a dose-dependent manner, and the $ED_{50}$ value for the ethanol extract of R. formosa was $42.9{\mu}g/mL$. R. formosa extract did not exhibited antimicrobial activity against four microorganisms including Bacillus subtilis (B. subtilis), Escherichia coli (E. coli), Candida albicans (C. albicans), Aspergillus oryzae (A. oryzae). Furthermore, the extract did not affect the inflammatory cytokine production of interleukin-10 and interferon-${\gamma}$ in NK92 cells. From the above results, we found that R. formosa extract has considerable antioxidant and elastase inhibitory effects, and does not stimulate immune cells. These findings suggest that R. formosa extract may be used as a bioactive component in cosmetic composition.