• Women's Health Nursing
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• v.24 no.4
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• pp.423-434
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• 2018

Purpose: To investigate factors that affect behaviors of reducing exposure to endocrine disrupting chemicals (EDCs) in breastfeeding mothers. Methods: Subjects were 166 breastfeeding mothers who were recruited from January 25 to April 15, 2018. The questionnaire consisted of items associated with behaviors of reducing exposure to EDCs, attitude to behaviors of reducing exposure, subject norms of behavior of reducing exposure, and perceived behavior control. Data were analyzed by t-test, ANOVA, Pearson correlations, and stepwise multiple regression. Results: Factors influencing behaviors of reducing the exposure to EDCs were attitude toward behaviors of reducing exposure, perceived barrier, and period of lactation. The more positive the attitude toward behaviors of reducing exposure was, the lower the perceived barrier. The longer the feeding period, the higher the behaviors of reducing the exposure to EDCs. Conclusions: To enhance behaviors of reducing the exposure to EDCs, it is necessary to develop a positive educational program in breastfeeding department to improve attitude toward behaviors of reducing the exposure to EDCs, decrease perceived barrier, and increase the breastfeeding period.

• Journal of Korean Medicine for Obesity Research
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• v.16 no.2
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• pp.116-123
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• 2016

Objectives: The purpose of this study was to investigate the effects of modified fasting therapy on the changes of body compositions. Methods: We analyzed the medical records of 33 patients, who carried out modified fasting therapy at Dunsan Korean Medicine Hospital of Daejeon University from January 1st, 2011 to December 30th, 2015. They went through reducing food intakes period (7 days), fasting period (14 days) and refeeding period (14 days). Body compositions (weight, body mass index, skeletal muscle mass, percent body fat, basal metabolic rate, waist-hip ratio, visceral fat area) were reviewed at each state. And then the data was analyzed. Results: The body composition values (weight, body mass index [BMI], skeletal muscle mass, percent body fat, basal metabolic rate, waist-hip ratio, visceral fat area) decreased during the fasting therapy period, as a whole. The weight, BMI, percent body fat and visceral fat area decreased during the reducing food intakes period, the fasting period and the refeeding period. The skeletal muscle mass and basal metabolic rate significantly decreased during the reducing food intakes period and the fasting period, and insignificantly increased during the refeeding period. Conclusions: Results from this investigation showed that modified fasting therapy using fermented herbal medicine have positive effects on changes of body compositions.

• Journal of Korean Medicine Rehabilitation
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• v.21 no.3
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• pp.33-43
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• 2011

Objectives : The purpose of this study was to investigate the influence of modified fasting therapy using fermented herbal medicine on the changes of body compositions. Methods : This study was carried out on 11 patients who carried out modified fasting therapy using fermented herbal medicine. They went through reducing food intakes period(7 days), fasting period(10~14 days) and refeeding period(10~14 days). Body compositions(weight, BMI(body mass index), skeletal muscle mass, body fat mass, percent body fat, basal metabolic rate, waist-hip ratio, visceral fat area) were measured at each state. And then the data was analyzed. Results : 1. The weight and BMI decreased during the reducing food intakes period and the fasting period, and increased during the refeeding period. But the weight and BMI decreased during the fasting therapy period, as a whole. 2. The skeletal muscle mass decreased during the fasting period and increased during the refeeding period. As the final outcome, for the whole fasting therapy period, decrease of skeletal muscle mass didn't show significance. The body fat mass and percent body fat decreased during the reducing food intakes period, the fasting period and the refeeding period. 3. The basal metabolic rate decreased during the fasting period and increased during the refeeding period. As the final outcome, for the whole fasting therapy period, decrease of basal metabolic rate didn't show significance. 4. The waist-hip ratio decreased during the fasting period and the refeeding period. The visceral fat area decreased during the fasting period and refeeding period. Conclusions : Results from this investigation showed that modified fasting therapy using fermented herbal medicine have positive effects on changes of body compositions. This results are expected to compensate the defects of existing fasting therapy.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.761-769
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• 2011

The objective of this study was to investigate the physicochemical properties of Korean traditional soy sauces made with soybeans sown in different producing regions(Hadong, Paju) and in different seeding periods(late-May, mid-June, late-June). The total acidity, salt content, chromaticity, browning, amino nitrogen content and the reducing sugar content of the soy sauce samples were compared. It was found that the total acidity level and the amino nitrogen contents were significantly lower in the soy sauce made with mid-June soybeans, and that these properties increased as the sauce aged. Salt content increased with the aging period regardless of the region of production. The reducing sugar content of Paju soy sauce was the highest in late -June, and for the Hadong region, highest in late-May. The sauce made with Hadong soy beans showed an increase in reducing sugar content positively correlated with the aging period. Reducing sugar content in the samples of Paju soy sauce decreased up to 60 days of aging, but increased after this point. In Paju soy sauce, the brightness(L value) was significantly higher in mid-June, and the Hadong variant it was higher in late -May. The yellowness(b value) at the beginning of the aging process was high in late -June for Hadong soy sauce, but overall it was higher in the mid-June period. The more matured soy sauce samples were darker and showed both higher a and b values. The browning was the lowest in the mid -June regardless of the regions and it increased with the aging period regardless of the production regions. The salt, amino nitrogen contents, browning and yellowness showed significant correlations among the samples. In conclusion, the seeding period of soy beans may affect the characteristics of produced soy sauce alongside the aging conditions.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.513-516
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• 2008

Recently, a demand for reduction of construction cost by reducing construction period is increasing because of the slump of the construction business, the increasing price of raw-materials and the enforcement of after-sale system. As a method of reducing construction period, many construction companies usually apply a method of reducing curing period. But if they use an existing early strength cement or admixture, they spend a heavy cost on materials and there are many problems, such as a heat of hydration and a loss of workability. The purpose of this research is a reduction of construction cost by reducing construction period as a earlier removal time of form. To check up application of concrete using high early strength binder and admixture, comparative tests were carried out with concrete using an existing early strength cement or admixture such as tests of diurnal variation, setting time and compressive strength.

• Proceedings of the KIPE Conference
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• 1998.10a
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• pp.366-373
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• 1998

In this paper, a new control strategy to reduce switching losses in three-phase voltage-source PWM converters is proposed according to Modified-Period-Average-Model (MPAN). The basic concept of this strategy is aimed at calculating the phase control voltages for controlling the source currents to be sinusoidal and in phase with the source voltages, and reducing the number of switching in each period. The phase control voltages of Period-Average-Model(PAM) is obtained according to analyzing the operation of PWM converter. In order to reduce the sensitivity to system parameters in PAM, MPAM is deduced. Then a square wave whose frequency is three times of utility frequency is added to the phase control voltages derived from MPAM. The control strategy reduces the switching losses since there exists about one-third blanking time for every phase in one period. The theoretical derivation and the control strategy are experimentally verified on a 2.5 kW three-phase voltage source converter.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.11a
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• pp.91-94
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• 2006

The way to shorten a construction period is considered to an very important technology development element as reducing the formwork removal periods with promoting strength revelation own concrete. This study executed experiment to review usability of early strength revelation chemical admixture which is judged in ways effective with premature removal of form about concrete. Use of early strength revelation AE water reducin admixture is apperaing so that strength revelation by early hydration promotions is excellent. The results of being applied proposed work process are that compressive strength are appeared more than 5MPa within 16 hours so that removal of vertical form was possible. the concrete compressive strength satisfied with a more than 2/3 of specified concrete strength for removal of horizontal form are appeared in 42 hours of 27 MPa proportioning strength, in 36 hours of 30, 35 MPa proportioning strength so that the 6 days cycle time of concrete structural frame work is cut by 2 days as shortening delayed period in works of removing slab forms. So construction cost reductions and a construction period shortening are judged so that it is possible.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.2
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• pp.49-62
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• 1995

This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 2$0^{\circ}C$ were experimented. The results are as follows : As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar I Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4days at 2$0^{\circ}C$ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.

• Proceedings of the IEEK Conference
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• 2003.07b
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• pp.1157-1160
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• 2003

We proposed a study on optimal clock period selection algorithm for low power RTL design. The proposed algorithm use the way of maintaining the throughput by reducing supply voltage after improve the system performance in order to minimize the power consumption. In this paper, it select the low power to use pipeline in the transformation of architecture. Also, the algorithm is important the clock period selection in order to maximize the resource sharing. however, it execute the optimal clock period selection algorithm.

• Journal of Ginseng Research
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• v.46 no.2
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• pp.290-295
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• 2022

Background: Dried and red ginseng are well-known types of processed ginseng and are widely used as healthy food. The dried and red ginseng quality may vary with the storage period of raw ginseng. Therefore, herein, the effect of the storage period of fresh ginseng on processed ginseng quality was evaluated through multicomponent quantification with statistical analysis. Methods: A method based on ultrahigh performance liquid chromatography coupled to triple quadrupole mass spectrometry in multiple-reaction monitoring mode (UPLC-MRM-MS) was developed for quantitation of ginsenosides and oligosaccharides in dried and red ginseng. Principal component analysis and partial least squares discriminant analysis were conducted to evaluate the dynamic distributions of ginsenosides and oligosaccharides after different storage periods. Results: Eighteen PPD, PPT and OLE ginsenosides and nine reducing and nonreducing oligosaccharides were identified and quantified. With storage period extension, the ginsenoside content in the processed ginseng increased slightly in the first 2 weeks and decreased gradually in the following 9 weeks. The content of reducing oligosaccharides decreased continuously as storage time extending, while that of the nonreducing oligosaccharides increased. Chemical conversions occurred during storage, based on which potential chemical markers for the storage period evaluation of fresh ginseng were screened. Conclusion: According to ginsenoside and oligosaccharide distributions, it was found that the optimal storage period was 2 weeks and that the storage period of fresh ginseng should not exceed 4 weeks at 0 ℃. This study provides deep insights into the quality control of processed ginseng and comprehensive factors for storage of raw ginseng.