• Journal of the Korea Convergence Society
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• v.11 no.12
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• pp.57-65
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• 2020

This study aimed to clarify relationships between nursing college students' grit and health promotion behavior through examining differences in those variables by general characteristics and health behavior. Participants were 3rd-year students of nursing science at 2 colleges in Gyeongnam. Data collected from them or 180 questionnaire sheets were analyzing using SPSS 21 Program. The study found differences in grit and health promotion behavior were statistically significant, respectively, depending on gender, health interest, eating habit or smoking and on perceived health state, health interest, eating habit, alcohol or exercise. This study also found that there were significantly positive correlations between grit and health promotion behavior and significantly positive effect of grit, eating habit or exercise on the promotion behavior. These findings suggest that various education programs or strategies should be created to improve nursing college students' regular eating habits, accurate exercise and grit that influence their health promotion behavior.

• Korean Journal of Forensic Psychology
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• v.11 no.3
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• pp.309-327
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• 2020

Rape myth acceptance may influence victims are treated and perpetrator blamed and sentenced. And this relationship could be moderated by victim's deviant behavior before rape such as teenage running away from home or drinking alcohol. The present study examined the relationship among rape myth, deviant behavior, blaming victim, pain of victim, responsibility and blame for perpetrator and punishment for the perpetrator. Findings suggest that participants with high rape myth acceptance compared to participants with low rape myth acceptance blamed victim more and blamed and thought responsible the perpetrator less. And this relationship was only significant when the victim had deviant behavior before rape happened. This result shows that specific information(deviant behaior) about victim could trigger rape myth to blame victim and judge the perpetrator leniently. The suggestions for future research and limitations were discussed.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2002.10a
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• pp.1033-1036
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• 2002

Wafer bonding methods such as fusion and anodic bonding suffer from high temperature treatment, long processing time, and possible damage to the micro-scale sensor or actuators. In the localized bonding process, beating was conducted locally while the whole wafer is maintained at a relatively low temperature. But previous research of localized heating has some problems, such as non-uniform soldering due to non-uniform heating and micro crack formation on the glass capsule by thermal stress effect. To address this non-uniformity problem, a new heater configuration is being proposed. By keeping several points on the heater strip at calculated and constant potential, more uniform heating, hence more reliable wafer bonding could be achieved. The proposed scheme has been successfully demonstrated, and the result shows that it will be very useful in hermetic packaging. Less than 0.2 ㎫ contact Pressure were used for bonding with 150 ㎃ current input for 50${\mu}{\textrm}{m}$ width, 2${\mu}{\textrm}{m}$ height and 8mm $\times$ 8mm, 5mm$\times$5mm, 3mm $\times$ 3mm sized phosphorus-doped poly-silicon micro heater. The temperature can be raised at the bonding region to 80$0^{\circ}C$, and it was enough to achieve a strong and reliable bonding in 3minutes. The IR camera test results show improved uniformity in heat distribution compared with conventional micro heaters. For gross leak check, IPA (Isopropanol Alcohol) was used. Since IPA has better wetability than water, it can easily penetrate small openings, and is more suitable for gross leak check. The pass ratio of bonded dies was 70%, for conventional localized heating, and 85% for newly developed FP scheme. The bonding strength was more than 30㎫ for FP scheme packaging, which shows that FP scheme can be a good candidate for micro scale hermetic packaging.

• Journal of Korean Society of Environmental Engineers
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• v.34 no.11
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• pp.735-742
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• 2012

This study tried to find a suitable method for enhancing the foam stability of cationic surfactants that normally generate less foam or no foam. Several trials were made to enhance the foam stability: addition of anionic surfactant, colloids and polymer. Cationic starch (CA-ST) did not form foam at all, while the foam stability of two other cationic surfactant also showed low levels; methyl triethanol ammonium methyl sulfate distearyl ester (CEQ90) for 46 sec. and Cetyl trimethyl ammonium chloride (CM29) for 31 seconds. Foam stability of cationic surfactants were significantly affected by addition of anionic surfactant, sodium dodecyl sulfate (SDS). Foam stability of CA-ST was significantly enhanced by addition of SDS, while those of CEQ90 and CM29 were decreased. Addition of colloids ($SiO_2$, kaolin) and polyvinyl alcohol (PVA) enhanced foam stabilities of CEQ90 and CM29. However, CA-ST did not form foam even in the presence of colloids or PVA. Effect of simultaneous addition of colloids and anionic surfactant on foam stability of cationic surfactant showed that foam stability of cationic surfactant was more influenced by addition of anionic surfactant than colloids. Effect of simultaneous addition of PVA and anionic surfactant on the foam stability of cationic surfactant also showed that presence of anionic surfactant significantly affect the foam stability of cationic surfactant. Foam stability of CA-ST was greatly increased to 8,780 seconds by addition of SDS 0.14% and PVA 2.5%. The foam stability of CA-ST was 8 times higher than CEQ 90. This study suggested that cationic surfactants not forming foam can generate foam by addition of anionic surfactant and its stability can be additionally increased by addition of colloids and PVA. The study results showed that enhancement in foam stability of cationic surfactant was prominently affected by the concentration of anionic surfactant added.

• Korean Journal of Plant Resources
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• v.37 no.2
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• pp.120-129
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• 2024

Alcoholic liver disease (ALD) is a significant risk factor in the global disease burden. The stem bark of the Betulaceae plant Alnus japonica, which is indigenous to Korea, has been used as a popular folk medicine for hepatitis and cancer. However, the preventive effect of Alnus japonica leaf extracts on alcohol-related liver damage has not been investigated. The objective of this study was to investigate the hepatoprotective effects of the extracts of Alnus japonica leaf (AJL) against ethanol-induced liver damage in HepG2/2E1 cells. Treatment with AJL significantly prevented ethanol-induced cytotoxicity in HepG2/2E1 cells by reducing the levels of alanine aminotransferase (ALT) and aspartate aminotransferase (AST). This protective effect was likely associated with antioxidant potential of AJL, as evidenced by the attenuation of reactive oxygen species (ROS) and malondialdehyde (MDA) production and restoration of the depleted glutathione (GSH) levels in ethanol-induced HepG2/2E1 cells. Our findings suggest that FCC might be considered as a useful agent in the prevention of liver damage induced by oxidative stress by increasing the antioxidant defense mechanism.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1506-1515
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• 2009

This study was performed to investigate the effect of chongkukjang intake on lipid metabolism and liver function in alcoholic fatty liver rats. Thirty-five 7-weeks old Spargue-Dawley male rats were used as experimental animals. After inducing alcoholic fatty liver, rats were divided into two groups and fed ethanol＋casein diet (ECD) or ethanol＋chongkukjang diet (EChD). At 10th, 20th and 30th days of the feeding experimental diet, rats were sacrificed to get blood and liver samples for analysis of blood lipids, lipid peroxides, antioxidative enzymes and biochemical indices of liver function. The mean food intake was not significantly different between ECD and EChD groups. Daily weight again of EChD group was significantly higher than that of ECD group at days 20 and 30. Serum total lipid, triglyceride and total cholesterol of ECD group were significantly higher than those of EChD group, while HDL-cholesterol was significantly higher in EChD group. Liver TBARS level of ECD group was significantly higher than that of EChD group. However, liver conjugated diene level was significantly higher in ECD group only at day 10. SOD, CAT and GPx activities of EChD group were significantly higher than those of ECD group at days 20 and 30. In the indices of liver function, GOT and GPT of ECD group were significantly higher than those of EChD group at day 10. LDH was significantly higher in ECD group. γ-GTP was significantly higher in ECD group only at day 20. Serum alcohol concentration of ECD group was significantly higher than that of EChD group at day 30. ADH and ALDH activities of EChD group were significantly higher than those of ECD group at day 30. Therefore, chongkukjang intake seems to give a beneficial effect on improving lipid metabolism and liver function by increasing HDL-cholesterol level, antioxidative enzyme activites, alcohol enzyme activities and decreasing serum lipids, liver TBARS and conjugated diene.

• Food Science and Preservation
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• v.20 no.5
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• pp.643-649
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• 2013

The antioxidant activity and amino acid composition of various Cheonggukjang extracts, such as the water extract from Cheonggukjang (CWE), the alcohol extract from Cheonggukjang (CEE), the water extract from Cheonggukjang with black garlic (BWE) and the alcohol extract from Cheonggukjang with black garlic (BEE), were examined to investigate the effect of black garlic on the sensory quality and functional properties of Cheonggukjang. The total polyphenol contents of various extracts were 7.03 mg/100 g (BWE), 3.64 mg/100 g (CWE), 2.88 mg/100 g (BEE) and 0.81 mg/100 g (CEE). The radical scavenging activity of the DPPH radical was highest in BWE (91.83%), followed by BEE (37.35%), CWE (25.54%) and CEE (14.80%), in that order. The SOD-like activity was highest in BWE (20.20%), followed by BEE (9.22%), CWE (7.91%) and CEE (6.45%). The thiobarbituric acid reactive substances (TBARS) were highest in BWE (35.18%), followed by BEE (28.33%), CWE (17.40%) and CEE ((14.93%). The total amino acid content of Cheonggukjang (CC) was higher than that of Cheonggukjang with black garlic (CCWB), but the essential amino acid content of CCWB (43.18%) was higher than that of CC (42.27%). The 27 kinds of free amino acid were found in CC, but only 23 kinds were found in CCWB. The L-lysine content was highest (9.23%) in CC, and the L-phenylalanine content was highest (23.14%) in CCWB. The free amino acids (L-threonine, L-serine, L-sarcosine, L-proline, L-alanine, L-valine and D,L-${\beta}$-aminoisobutyric acid) were found in CC but not in CCWB. The ${\gamma}$-amino-n-butyric acid (GABA) was found in CCWB but not in CC. These results suggest that the addition of black garlic has beneficial effects on the functionality of Cheonggukjang without decreasing its sensory characteristics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.5
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• pp.561-570
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• 2008

This study aimed to determine the effects of freeze-dried onion powder (OP) which contains rich in quercetin (22 mg/10 g) on hyperlipidemic participants. Fourteen participants (total cholesterol level in plasma $270.8{\pm}21.4mg/dL$) $40{\sim}59$ years of age who were diagnosed as hyperlipidemia by a physician at Fatima Hospital in Changwon took part in this study for 12 weeks. We investigated the anthropometric data and dietary habit by using questionnaires. Also, blood samples were collected from the patients in fasting before and after this 12 weeks intervention study. 78.6% of the patients showed interest in health diet management and weight control; however, they also showed some problems in their dietary habit (meal irregularity, food choice, calorie nutrient balance, high fat and cholesterol etc.) and life style (smoking, eating out, alcohol intake) that could have adverse effect on hyperlipidemic therapy. Most participants (85.7%) thought that OP was good for their health. The total cholesterol and LDL-cholesterol significantly decreased with OP intake. The HDL-cholesterol increased and the Atherogenic index (AI) significantly decreased. Regarding the correlations of dietary habit and life style with anthropometric and biochemical factors, the alcohol intake level was significantly correlated with the frequency of eating out and body mass index (BMI). Exercise level showed positive correlation with HDL-cholesterol and negative correlation with atherogenic index (AI). These results suggest that the intake of polyphenol rich onion may decrease the risk of hyperlipidemia by reducing cholesterol level. We consider these hypolipidemic effects of OP as a possible functional food. However, further research such as a well designed longterm clinical study with experimental and placebo groups is needed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.2
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• pp.278-286
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• 2003

Alcohol is well known agent which can damage the human tissues such as liver via stimulating lipid peroxidation. On the other hand, carotenoids in addition to vitamins A, C and I play important roles in protecting these oxidative damages as well as preventing the production of free radicals. This study was carried out to investigate the effect of dietary vitamin A on lipid peroxidation and antioxidants status in ethanol-treated rats. In the experiment, male Sprague-Dawley rats weighing 160~180 g were given a liquid diet containing 36% of total calories as ethanol for 7 weeks. The pair-fed control rats received an isocaloric amount of diet containing sucrose instead of ethanol on the following day Additionally, the liquid diet contained adequate amount of $\beta$-carotene, retinyl acetate or 13-sis-reinoic acid except vitamin A-deficient diet. The results obtained are as follows. The levels of plasma and hepatic lipid peroxide were increased after chronic ethanol feeding in rats. Retinyl acetate supplementation significantly reduced lipid peroxidation induced by ethanol feeding Glucose 6-phosphatase activity was significantly reduced in rats fed vitamin A-deficient diet with ethanol and alkaline phosphatase activity was significantly induced in rats fed 13-cis-reinoic acid diet with ethanol. Catalase and alcohol dehydrogenase activities did not show a consistent tendency in experiment groups. The hepatic antioxidant enzyme activities did not significantly changed by chronic ethanol feeding groups. The striking decrease in conversion of $\beta$-carotene to retinol was observed in rats fed a $\beta$-carotene diet with ethanol feeding The level of retinol and retinoic acid in plasma and liver was decreased after chronic ethanol administration Based on this result, these data suggest that ethanol feeding enhances oxidative stress especially in those fed a vitamin A-deficient diet, and vitamin A supplementation, especially, retinyl acetate intake can prevent enhanced lipid peroxidation and related damage to some extent.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.2
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• pp.232-237
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• 1994

Changes of volatile components in modified oleoresin red pepper during cooking at high temperature were investigated. Dried red pepper was milled to 100mesh of size particle and oily compounds were extracted by reduced pressure steam distrillation. The rest part was reextracted and concentrated. The extracts were combined. The same volume of water and 4% of polyglycerol condensed ricinoleate (PGDR) were added to the combined extract, and emulsified to make oleoresin red pepper 119 volatile compounds were separated from the dried red pepper and oleoresin and 35 components were identified in both samples. The major flavor compounds were identified to be 2-methoxy-phenol, 2, 6-bis(1, 1-dimethylethyl)-4-methyl-phenol, 1, 4-dimethylbenzene, thylbenzene, 1, 2-benzenedicarboxylic acid, 2-methoxyl-4-methylphenol, 4-ethyl-2-methoxy-phenol, and 5- methyl-2-furancarboxyaldehyde, and their transferal from raw red pepper to oleresin was low. 93 voltilie compounds were isolated after 3 hours cooking at 100 and 82 volitile compounds were separated after that at $150^{\circ}C$. Degeneration of volatile compounds was peculiarly proportional to the temperature of cooling. Capsaicin was relatively stable during cooking and remaining ratio after cooking at 100 and $150^{\circ}C$ was 84.7% and 73.3%. respectively. Oleoresin from red pepper had a little antioxidation effect at $100^{\circ}C$ cooking, but, antioxidation effect at $150^{\circ}C$ cooking was not shown due to degradation of capsaicin.