• The Journal of Korean Medicine
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• v.22 no.2
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• pp.31-40
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• 2001

This experimental studies was to investigate location of labeled neurons in CNS following injection of pseudorabies virus(PRV), Bartha strain, into the uterus and Sanyinjiao(Sp6) of rats. After survival times of 4-5 days following the injection of PRV, the rats were perfused, and their brain and spinal cord were frozen sectioned($30\mu\textrm{m}$). These sections were stained by PRV immunohistochemical staining methods, and observed with light microscope. The results were as follows: 1. In the spinal cord, overlap areas of PRV labeled neurons projecting to uterus and Sp6 were observed in lamina VII, IX and X areas of cervical segments. In thoracic segments, overlap areas were observed in lamina IV, VII, X and intermediolateral n.. In lumbar segments, overlap area of PRV labeled neurons were observed in lamina I, V-VII, IX, X and intermediolateral n.. In sacral segments, overlap areas of PRY labeled neurons were observed in lamina N, V, VII, X and sacral parasympathetic n.. 2. In the brain, overlap areas of PR V labeled neurons projecting to the uterus and Sp6 were observed in lateral paragigantocellular n., rostroventrolateral reticular n., raphe obscurus n., raphe pallidus n., raphe magnus n., locus coeruleus n., Barrington's n., A5 cell group, central gray n., paraventricular hypothalamic n. and arcuate n. This results suggest that overlap areas of PRV labeled neurons of the spinal cord projecting to the uterus and Sp6 might be the first-order neurons related to the viscera-somatic sensory and sympathetic preganglionic neurons. PRV labeled neurons of the brain may be the second and third-order neurons response to the movement of smooth muscle of uterus. These PRV labeled neurons may be central autonomic center related to the integration and modulation of reflex control linked to the sensory and motor system monitoring the internal environment. These overlap areas of spinal cord and brainmay be related to autonomic centers related to regulation of uterus.

• Parasites, Hosts and Diseases
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• v.54 no.4
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• pp.537-541
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• 2016

Stellantchasmus falcatus (Digenea: Heterophyidae) is first reported from Cambodia through recovery of the metacercariae from mullet fish and adult flukes from an experimentally infected hamster. We purchased 7 mullets, Chelon macrolepis, in a local market of Phnom Penh, Cambodia, and each of them was examined by the artificial digestion method on May 2010. The metacercariae of S. falcatus were detected in all mullets (100%) examined, and their average density was 177 per fish. They were elliptical, $220{\times}168{\mu}m$ in average size. They were orally infected to an hamster to obtain adult flukes. Adults recovered at day 10 post infection were observed with a light microscope and a scanning electron microscope (SEM). They were small, $450{\times}237{\mu}m$ in average size, had a small oral sucker ($41{\times}50{\mu}m$), subglobular pharynx ($29{\times}21{\mu}m$), slender esophagus ($57{\mu}m$), long and thick-walled expulsor ($119{\times}32{\mu}m$), spherical ovary ($58{\times}69{\mu}m$), and 2 ovoid testes (right: $117{\times}74{\mu}m$; left: $114{\times}63{\mu}m$). Eggs were small, yellow, and $23{\times}12{\mu}m$ in average size. In SEM observations, tegumental spines were densely distributed on the whole tegument, and single small type I sensory papillae were distributed around the lip of oral sucker. The small ventral sucker was dextrally located and had 8 type I sensory papillae on the left margin. It has been first confirmed in the present study that the mullet, C. macrolepis, is playing the role of a second intermediate host of S. falcatus in Cambodia.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.278-282
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• 1998

An attempt was made in this study to investigate the possibility of processing fresh garlic into an fresh garlic paste. The characteristics of fresh garlic paste and processing properties were investigated and the effect of salt, maltodextrin, acid and heat on product quality during storage were studied. After the processed fresh garlic paste was stored at 3$0^{\circ}C$ and 5$^{\circ}C$ without light for 6 months. The weight and pH of colve were 93% of total and 5.95, respectively. Addition of 10% salt, 10% maltodextrin, 01.% dl-malic acid, and heat on fresh garlic paste maintain color of fresh garlic could be preserved for 6 months at 5$^{\circ}C$. Judging from thiosulfinate and pyruvate content, and sensory evaluation, quality damage of fresh garlic paste which was make of 10% salt, 10% maltodextrin, 0.1% dl-malic acid, and heat on fresh garlic paste hardly occurred at 5$^{\circ}C$ but occurred considerable level at 3$0^{\circ}C$ during storage for 6 months.

• The Research Journal of the Costume Culture
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• v.8 no.4
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• pp.577-586
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• 2000

The objectives of this study were to develope slacks basic block to be used for improving the attactive silhouette and bodily fitness in ready-to-wear and educational patterns. The subjects were from 20 to 24 years old and twenty six body measurements were taken on the National Anthropometric Survey of Korea in 1977. The women in 20's think ideal body shapes are high stature, long legs, slander waist, hip, abdomen, thigh, ankle and light weight. And so it needs to be studied to studied to make slacks pattern which show slander girth and long length. The study was carried out by the following procedures. 1. Through the comparative investigation on the conventional slacks patterns of System M. Muller & Sohn, Secolli, 文化's in Japan, and Won-ja Rim's and the clothing experiment, the characteristics of every four patterns were found. 2. According to the center back slant, reflecting the change of waist circumference, thigh circumference, back crotch length, and the new suitable slacks pattern was achieved. 3. The sensory evaluation for appearance and comfort was applied to evaluate the new slacks pattern by comparing with the conventional slacks pattern. From the result of the sensory evaluation, it was found that the new slacks pattern was more suitable for appearance. 4. The new slacks pattern for women in their 20's were developed as follows ; The waist line came down 2 ㎝, the waist circumference was plus 2㎝ than originally, and the back hip circumference was larger 1 ㎝ than the front hip, the slacks length was created stature/8×4.9, the knee length was stature/8×2.7. The center back crotch length was interspaced 1∼1.5㎝ at the center front, and was at right angle the point which was raised 5㎝ at the side front. This size is not the absolute size but it helps to make the surplus on any other ready-made slacks for women.

• Korean Journal of Ichthyology
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• v.28 no.1
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• pp.28-34
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• 2016

The anatomy and histology of the olfactory organ in Favonigobius gymnauchen was investigated using a stereo microscopy, light microscopy and scanning electron microscopy. The paired olfactory organs in the dorsal snout are set in between the upper lip and the eyes. These organs are composed of two openings (anterior nostril with a tubular structure and posterior nostril), a single olfactory cavity, two nasal sac (ethmoidal and lacrimal sacs), olfactory nerve and olfactory bulb. The distributional pattern of the sensory epithelium is a only one type (continuous type). This epithelium is made up of the receptor cell, supporting cell and basal cell. The receptor cell has a only one type (ciliated receptor cell with 3~4 cilia). The non-sensory epithelium is built of the stratified epithelial cells and has mucous openings on the surface. Such an olfactory organ in F. gymnauchen may be considered to reflect its ecological habitat as a shallow water or tidal pool in the coastal zone.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.147-154
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• 1992

This study was carried out to investigate the rancidity of deep frying foods (cuttlefish and swetpotato) in Incheon city. The samples were collected from 3 snack corners in market, and at 10, 14 and 18 o'clock. The Acid Value, Peroxide Value and TBA value of the fried products were determined and Sensory Evaluation was also performed. The results are as follows: 1. The range of Acid Value was 0.73~1.91 on cuttlefish and 0.33~1.03 on sweetpotato. There was no significant difference in all samples by times and places. 2. The range of Peroxide Value was 3.26~8.23 on cuttlefish and 3.45~11.63 on sweetptato. There was no significant difference in all samples by times and places. 3. the range of TBA Value was 50.03~132.27 on cuttlefish and 30.63~112.83 on sweetpotato. The TBA Value of the products in department store at 18 o'clock more less than mat at 10 o'clock. 4. The Acid Value and TBA Value of sweetpotato was more less than those of cuttlefish. 5. In sensory evaluation, mere was no significant difference by times but significant difference by places on all items. 1) In greasy taste, the first one among cuttlefish products was mat of department store and last one was market product which was much more greasy taste. Among sweetpotato products, the products of department store and near-college were more less greasy man market product. 2) In flavor and overall quality, the product of department store was better than near-college and market products on all samples, 3) In color, the products of department store and near-college were more light man market products on all samples. 4) There was correlation between color and flavor, and overall quality flavor. The flavor and color of products have the effect on the overall quality of products.

• Journal of Platform Technology
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• v.6 no.2
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• pp.3-9
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• 2018

Recently VR environment is used in many areas including mobile learning, smart factory. However HMD(head-mounted display) is required to a dedicated and expensive system with high-end specification. When designing a VR system, it is needed to handle performance, mobility and usability. Many VR applications need to handle diverse sensors and user inputs continuously in a streaming manner. In this paper we design a VR mobile platform and implement a low-cost mobile VR HMD running on the platform. The VR HMD supports 3D contents delivery in a mobile manner. It is used to detect the motion detection based on angle value of a VR player from accelerator and gyro sensor. The MPU-6050, 6-axis sensor, is used to get a sensory value and the sensory value is taken as an input to a VR rendering server on a Unity game engine that is generated 3D images.

• Korean Journal of Food Science and Technology
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• v.21 no.2
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• pp.294-299
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• 1989

The quality of dehydrated instant rice produced by a few selected processing methods with short grain milled rice was evaluated. Instant rice produced by process 2 had high rehydration rate, and those by processes 1 and 2 revealed light brown color with less lightness. Instant rice produced by processes 1 and 2 with ammonium carbonate treatment had more uniform porous microstructure, as shown by SEM micrographes, and microstructural difference was noticed between instant rice prepared with government rice and Akibari. Instant rice produced by processes 1 and 2 had less sensory color score, and those by processes 2 and 4 had higher sensory cohesiveness. Overall quality of instant rice produced by process 2 was better, except color.

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.1
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• pp.64-67
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• 2000

Jellies enhancing physiological functions were prepared with using 5 and 10% dietary fiber isolated from ascidian (Halocynthia roretzi) tunic collected from recycled seafood waste. The texture development of the samples was examined with two-bite compression test and analyzed using five sorts ofrheological parameters with texture profile analysis as follows; hardness, adhesiveness, springiness, cohesiveness and gumminess. All the rheological parameters decreased in the fiber enhanced jellies. However, the springiness and cohesiveness increased slightly in the fiber enhanced jellis. Hunter L' and d' values increased in the fiber enhanced jellies and accordingly the color was light yellow. a' value showed green with the addition of fiber. As a result of sensory evaluations, the color and overall acceptability of 10% fiber enhanced jelly were significantly different at p<0.05. The 10% fiber enhanced jelly was noted as having high sensory scores and peferable acceptability.

• The Korean Journal of Malacology
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• v.12 no.1
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• pp.1-17
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• 1996

Morphological and histochemical characteristics of the cells in posterior tentacle antenna of Korean slug, Incilaria fruhstorferi were observed with light microscope. The epithelium of the posterior tentacle antenna was composed of supporting cells, sensory neurons and type-a clear cell. The columnar supporting epithelium was widely distributed in the posterior tentacle antenna, and the upper end of the cell was covered with acidic mucopolysaccharide. Nerve endings of the sensory neuron were distributed between type-a clear cells. It was usually located in tentacular knob, and the number of them gradually decrdased as close as tentacular stalk. Several cilia were observed on the nerve ending. Type-a clear cells were very brightly stained with all staining used, and the neutral mucous guanules distributed in the cytoplasm. Collar cells, type-b clear cell and various types of secrdtory cells distributed in the connective tissue. The collar cells were clustering in connective tissue, and the cytoplasm were filled with neutral mucous guanules. The cells and granules were stained with dark brown by silver nitrate stain. Type-b clear cells were irregular in shape and their cytoplasms were brightly stained wth many stains used. Ten types of secretory cells evenly distributed in the connective tissue and muscle layers of the posterior tentacle antenna. The five types of the secretory cells(A, B, E, J and L)seemed to secrete acidic mucopolysaccharide, and the other five type of the cell(C, D, F, H, and L)seemed to secrete neutral mucopolysaccharide. Muscular tissue composed of well-developed thick longitudinal muscle layers and thin circular muscle layers. Type-L secretory cells clustered only in muscular layers and they contained acidic mucopolysaccharides.