• The Korean Journal of Community Living Science
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• v.18 no.4
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• pp.681-686
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• 2007

This study was conducted to investigate the effects of the thermally different states of human feet on temperature regulation in winter season. Five healthy female students of age 20 volunteered as subjects to participate in the study. Physiological responses such as rectal temperature and skin temperatures as well as subjective responses of thermal comfort and thermal sensation were observed. Preferred clothing and preferred temperature were also evaluated in terms of behavioral temperature regulation. The results obtained through the experiment were statistically analyzed using paired t test. Rectal temperature was decreased greater (p<.01) and mean skin temperature was maintained higher (p<.01) in feet wanning than in feet cooling. Results of preferred clothing were coincident with those of general thermal sensation. There was a higher tendency to prefer temperature in feet wanning than feet cooling in the morning. It was concluded that keeping feet skin temperature lower in the early morning and higher in the late evening would be effective in terms of regulating circadian rhythm of core temperature.

• Journal of Biosystems Engineering
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• v.36 no.4
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• pp.252-256
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• 2011

Consumption of chicken feet has been increasing recently, thus it was necessary to produce good quality of bone less chicken feet. In the process of bone removal during chicken feet production, feeding, conveying, cutting and bone removing process takes about 90% of overall labor. Therefore, the development of a chicken feet-bone remover was necessary to reduce the cost of labor. There has been few research on the chicken feet bone removers so far in Korea as well as worldwide. So the main objective of this study was to develop a chicken feet-bone remover which is suitable for domestic circumstances. The average length of chicken feet was 113.3 mm with maximum and minimum lengths of 135.8 mm and 92.2 mm, and the average diameter of chicken leg was 12.5 mm, average width of the toe was 56.2 mm and the average weight of chicken feet was 26.4 g with maximum and minimum weight of 39.3 g and 16.9 g, respectively. Also, the average moisture content was 64.7% (w.b). The average cutting force of little toes was 15.6 N for the size ranges of less than 3.5 mm, 22.5 N, 3.5~6.0 mm and 30.3 N for larger than 6.0 mm in diameter, respectively.

• Physical Therapy Korea
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• v.28 no.2
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• pp.132-137
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• 2021

Background: Flat feet can be identified by assessing the collapse of the medial longitudinal arch (MLA) and these conditions can trigger epidemiological changes in the feet. Many of previous studies compared the muscle activity of lower body in terms of intervention and dynamics to treat the structural defect of flat feet. However, few studies have investigated or analyzed the muscle activity of gastrocnemius muscle in the subjects with flat feet. Objects: This study investigated the differences in changes of medial and lateral plantar flexors in subjects with flat feet during bipedal heel-rise (BHR) task and analyzed the differences in muscle activity between two groups by measuring the electromyography (EMG) of abductor hallucis (AH), tibialis anterior (TA), medial gastrocnemius (MG), lateral gastrocnemius (LG). Methods: A total of Twenty one adult females participated in this experiment. Subjects were assigned to groups according to the navicular drop test. The task was applied to the leg, where the heel lifting action prevailed. The muscle activity of the medial and lateral feet plantar flexors was evaluated, and the % maximum voluntary isometric contractions (%MVIC) of these were compared. Results: For the difference between groups the muscle activity (%MVIC) of LG muscle was statistically significantly low in flat feet group compared to healthy feet group (flat feet: 64.57, healthy feet: 90.17; p < 0.05). Conclusion: The results of this study will contribute to identifying the muscle activities of medial and lateral feet plantar flexors among subjects with flat feet, which can cause abnormal epidemiological changes in the feet.

• The Journal of Korean Physical Therapy
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• v.12 no.1
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• pp.57-63
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• 2000

The purpose of this study was to evaluate of balance performance and to examine the relationship between balance performance and feet position, platform speed. Twenty two subjects(men 8, women 14, mean age 24.45years) performed nine balance test with eyes closed for 25seconds:3 feet position(feet together, feet 12cm in apart, feet 24cm in apart) and 3 platform speed$(100\%,\;70\%,\;40\%)$. The results were as fellows: 1. There are significant difference between center of balance and feet position(p<0.05). 2. There are no significant difference between center of balance and plaform speed(p<0.05). 3. There are significant difference between sway index and feet position(p<0.05). 4. There are significant difference between away index and plaform speed(p<0.05).

• Journal of Biosystems Engineering
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• v.36 no.4
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• pp.257-266
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• 2011

Consumption of chicken feet has been increasing recently, thus it was necessary to produce good quality of bone less chicken feet. In the process of bone removal during chicken feet production, feeding, conveying, cutting and bone removing process takes about 90% of overall labor. Therefore, the development of a chicken feet-bone remover was necessary to reduce the cost of labor. The main objective of this study was to make and test of chicken feet-bone remover. The optimum vibration level of feeder wes 8, and the optimum conveyor speed was 3.6 m/min. The feeding speed of feeder were 0.18 m/s, 0.13 m/s and 0.19 m/s for the weight ranges of chicken feet of >20 g, 20~30 g and 30 g< respectively. The sensing success rates of chicken feet were 100%, 98% and 96% for the conveyor speeds of 3.0, 3.6 and 4.2 m/min respectively. The slips of chicken feet were 1.0 mm, 1.9 mm and 3.2 mm for conveyor speed of 0.8, 1.9 and 4.2 m/min respectively, with the average moisture content of 65% (w.b). The incision accuracy rates of the chicken leg were 46%, 95%, 97% for the size ranges of >15 mm, 15~18 mm, 18 mm< respectively with the velocity of cutting blade 3.9 m/s. The removal rates of the chicken feet bone were 98%, 96%, 88% for toes diameter >10 mm, 10~15 mm, 15 mm> respectively with the velocity of cutting blade 11.8 m/s.

• Journal of the Korean Applied Science and Technology
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• v.40 no.6
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• pp.1249-1258
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• 2023

The purpose of this study was to reveal the effect of COP variable of support feet on relative reach distance and composite score of active feet during YBT. 29 adults in their 20s(age: 24.4±3.0 yrs, height: 171.0±10.5 cm, weight: 72.1±12.1 kg, leg length: 88.2±5.8 cm) participated in the study. Using YBT, relative reach distance and composite score of active feet were calculated, and COP variables of support feet were measured on left and right support feet. Multiple regression analysis was used to determine the effect of COP variables of support feet during YBT on relative reach distance and composite score. As a result of the study, during YBT, when supporting right feet, the influence of AP COP velocity, ML COP velocity and COP velocity in posterolateral direction was significant, and when supporting left feet, the influence of AP COP velocity, ML COP velocity in posteromedial direction improved relative reach distance and composite score.

• Food Science of Animal Resources
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• v.34 no.3
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• pp.387-394
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• 2014

This study was conducted to determine the effect of duck feet gelatin concentration on the physicochemical, textural and sensory properties of duck meat jellies. Duck feet gelatin was prepared with acidic swelling and hot water extraction. In this study, four duck meat jellies were formulated with 3, 4, 5, and 6% duck feet gelatin, respectively. In the preliminary experiment, the increase in duck feet gelatin ranged from 5 to 20%, resulting in a significant (p<0.001) increase in the color score, but a decline in the hardness and dispersibility satisfaction scores. An increase in the added amount of duck feet gelatin contributed to decreased lightness and increased protein content in duck meat jellies. Regarding the textural properties, increase in the added amount of duck feet gelatin highly correlated with the hardness in the center (p<0.01, $R^2=0.91$), and edge (p<0.01, $R^2=0.89$), of duck meat jellies. Meanwhile, the increase in duck feet gelatin decreased the score for textural satisfaction; duck meat jellies containing 6% duck feet gelatin had a significantly lower textural satisfaction score, than those containing 3% duck feet gelatin (p<0.05). Furthermore, a significant difference in the overall acceptance of duck meat jellies formulated with 5% duck feet gelatin was observed, as compared to those prepared with 3% duck feet gelatin. Therefore, this study suggested that duck feet gelatin is a useful ingredient for manufacturing cold-cut meat products. In consideration of the sensory acceptance, the optimal level of duck feet gelatin in duck meat jellies was determined to be 5%.

• Journal of the Korean Society of Physical Medicine
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• v.13 no.2
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• pp.129-135
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• 2018

PURPOSE: The imbalance of pretibial muscles can be a factor contributing to the development of pes planus. However, no study has yet compared the muscle activity of the tibials anterior (TA) to that of the extensor digitorum longus (EDL). The purpose of this study was to determine whether there are differences in the electromyographic (EMG) TA and EDL amplitude indexes (AIs) between normal and pes planus feet. METHODS: A total of 14 subjects with normal feet and 15 subjects with bilateral pes planus participated in this study. TA and EDL muscle activities were measured using a wireless EMG system and the angles of ankle dorsiflexion and eversion of the subtalar joint were measured using a universal goniometer during active ankle dorsiflexion in the prone position. AI was calculated as follows: $\text{amplitude_{TA}-amplitude_{EDL}/(amplitude_{TA}+amplitude_{EDL})}/2{\times}100$. RESULTS: The AIs of the TA and EDL were significantly lower in pes planus feet than in normal feet (p<.05). The angle of subtalar eversion was significantly greater in pes planus feet than in normal feet during active ankle dorsiflexon (p<.05). However, there was no significant difference in the angle of ankle dorsiflexion between normal feet and pes planus feet (p>.05). CONCLUSION: This study showed that TA muscle activation was lower in pes planus feet than in normal feet, resulting from greater eversion range of motion during active ankle dorsiflexion. We suggest that the imbalance of ankle dorsiflexors must be considered in pes planus management.

• Journal of the Ergonomics Society of Korea
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• v.20 no.1
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• pp.73-86
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• 2001

An analysis of anthropometric data of feet of Korean adults was made in this study. Anthropometric data were measured with the direct measurement method and indirect measurement method. Martin scales and a tapeline were used for direct measurement. Digital images taken with a digital camera as an indirect measurement method were analyzed using AutoCAD program. Total 114 adults aged from 20's to 40's participated in this study. Especially right and left feet were measured. Right and left side were compared and differences according to age were compared too. Feet shape, arch height, and deformation of toe were analyzed. The comparison between right and left foot showed that many subjects had different anthropometric data in their feet. Feet deformation including arch height and claw toe shape showed very serious status. Close and continuous attention to feet deformation is strongly needed.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.19-22
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• 2016

This study was conducted to improve sensory quality of Jokbal (Korean Pettitoes) made from frozen pig feet by addition of herbal mixture (glasswort, raspberry and Sansa powders). After adding herbal mixture, lipid oxidation (2-thiobarbituric acid values, TBARS), sensory property, and textural property were determined. Herbs were individually added into cooking soup at concentration of 6% (low concentration treatment, LCT) or 12% (high concentration treatment, HCT) of raw pig feet. Refrigerated pig feet were used as control. Thawed feet without any herbal mixture were used as freezing treatment (FT). TBARS in LCT or HCT were lower than that in FT, and showed the similar to that in Control. Addition of the herbal mixture was effective in improving the flavor and textural property of thawed feet by inhibiting lipid oxidation and protein denaturation in a dose-dependent manner.