• Preventive Nutrition and Food Science
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• 제14권1호
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• pp.54-59
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• 2009

To improve the functional and organoleptic properties of the fermented soymilk with Bacillus subtilis 2829PNU015 which has chungkukjang like flavor, functional materials from the edible plant extracts with well-known health promoting effects were examined by fibrinolytic activity and sensory evaluation. Among five samples such as Corni fructus, garlic, purple sweet potato, aged garlic, and pumpanini were tested, Corni fructus showed the highest fibrinolytic activity. The appearance and taste of the fermented soymilk (FS) was varied to the amount of Corni fructus added, and the highest acceptability of FS was observed from FS containing 1% Corni fructus extracts ($10^{\circ}$Brix) in it. Best way of applying Corni fructus to the fermented soymilk (FFS) was found to be incubating the mixture of soymilk and Corni fructus with Bacillus subtilis. FFS demonstrated dose dependent radical scavenging activities and these activities were found to be higher than those of FS at designated concentration.

• 농촌계획
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• 제16권4호
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• pp.13-22
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• 2010

Rural landscape is an outcome of residents' life activity based on natural environment. Unlike city, rural residents make their own landscape over a period of time interacting with nature through cultivating and building houses and huts based on the background. Therefore, residents' role in rural area is of greater importance than city's and their recognition of landscape is a key factor to evaluate and manage rural landscape. Landscape Evaluation Map which utilizing Feeling Map method is a evaluation tool to [md out residents' recognition of landscape. In this tool, responses evaluate landscape around their living space and mark color dots which mean landscape grade on a map. This research is to examine effectiveness and applicability of the tool, Landscape Evaluation Map, which is recommended to estimate residents' evaluation of landscape. Through analyzing 7 cases of field application, the effectiveness of Landscape Evaluation Map has been verified and also demerits have been drawn. After modifying detailed techniques and developing resident education, Landscape evaluation map could be applied to [md out landscape resources rather than to evaluate whole rural landscape.

• 한국식품조리과학회지
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• 제23권6호
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• pp.899-907
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• 2007

The purpose of this research was to investigate the effects of herbs, including rosemary, thyme, oregano, ginger, and green tea, on the quality characteristics and antioxidant activity of Yagkwa. After 16 days of storage at $60^{\circ}C$, all the herb-added samples showed significantly lower values for acid, TEA and peroxide than the control. The samples with rosemary and thyme showed significantly higher antioxidant activities than the other samples. The samples with rosemary and ginger showed significantly lower L-values than the control sample and the samples with thyme, oregano and green tea showed significantly lower a-values than the control. For the b-value, the control sample had the highest value. In the sensory evaluation of the Yakgwa, there were no significant differences between the samples in terms of color, flavor and texture. For overall acceptability, the rosemary-added sample showed the highest score among the samples and the thyme-added sample showed a significantly lower score than the control. In the texture analysis, all the herb-added samples, except for green tea, showed higher hardness than the control. In conclusion, the addition of herbs would be a useful way to enhance the antioxidant quality of yakgwa and rosemary would be the best choice when considering antioxidant activity and sensory characteristics.

• 복식문화연구
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• 제14권1호
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• pp.48-63
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• 2006

The purpose of this study was to provide information on how to improve both the satisfaction and the current sizing system for the school uniform focused on middle and high school boys' students. In order to collect the data, a questionnaire was administered to 451 middle and high school boy students. 228 middle school boys' and 223 high school boys' data were analyzed using the SPSS Win. 10.0 program. The results of this study were as follows : 1. For the satisfaction of their school uniform, there were statistical differences in mean of the group by the academic year in the jacket(color, textile, design, activity), shirt(color, design, activity), and pants(color, design, activity) in the case of middle school boys'. On the other hand, high school boys' evaluation of school uniform was significantly different in jacket(color), shirt(color, textile, design, activity), pants(design), and tie(color, textile, design) by the academic year. 2. For the evaluation of sizing fitness, the length of jacket and the breadth of sleeve in jacket, and the width of sleeve in blouse, the length of pants, and the width of pants were statistical differences in mean of the group in middle school boys' by the grade whereas there was no significant difference in high school students by the grade. 3. It was shown that more getting school uniform repaired after the point of purchase in both middle school and high school students was higher.

• 공학교육연구
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• 제24권4호
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• pp.21-29
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• 2021

The objective of this research is to devise a BARS evaluation system as a performance evaluation plan for non-face-to-face capstone design and to verify the validity through the expert FGI as the remote education is highlighted as a new normal standard in the post corona epoch. The conclusion of this research is as follows. First, the non-face-to-face capstone design is a competency centered subject that allows you to develop the engineering and majoring knowledge and its function and attitude, and the achievement of program outcome is the objective competency, and the researcher proposes the BARS method evaluation, one of competency evaluation method, as a new performance evaluation plan. Second, for the evaluation of PO achievement of non-face-to-face capstone design, the researcher deduced 20 behavior identification standard(anchor) of BARS evaluation system, and developed the achievement standard per 4 levels. Third, as the evaluation tool of non-face-to-face capstone design, the presentation data(PPT), presentation video, product such as trial product(model), non-face-to-face class participation video, discussion participating video, team activity report, and result report for the evidential data of BARS evaluation were appeared as proper. Finally, the BARS evaluation plan of non-face-to-face capstone design would be efficiently made through the establishment of evaluation plan, the establishment of grading standard of BARS evaluation scale, the determination of evaluation subject and online BARS evaluation site.

• 한국지역사회생활과학회지
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• 제28권1호
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• pp.93-101
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• 2017

This study was conducted to assess the quality characteristics and antioxidant activity of yanggaeng prepared with different concentrations of Viscum album extracts (VAE; 0, 1, 3 and 5%). The moisture content ranged from 37.85% to 39.38%, exhibiting no significant differences between the groups. The pH level of VAE 5% added yanggaeng was the lowest, followed in order by 3% and 1% additions. Increasing the amount of VAE in yanggaeng tended to increase acidity. The lightness value of the Hunter color system decreased based on the amount of VAE concentrate added to yanggaeng. As VAE content increased, changes in hardness, gumminess, and brittleness were all significant (p<0.05). Characteristics of cohesiveness and springiness showed no significant differences. Total polyphenol content was the highest in VAE 5% added yanggaeng. Antioxidant activities such as DPPH radical scavenging activity of the control group was 2.29%, whereas groups with added VAE ranged from 7.52~28.05%. As VAE increased, antioxidative activity also increased. In the sensory evaluation, yanggaeng addition with VAE 3% had excellent scores for bitterness, moistness, and overall acceptability. Yanggaengs with moderate levels of VAE 3% are recommended (with respect to overall preference score) to take advantage of the functional properties of VAE without sacrificing consumer acceptability.

• 대한금속재료학회지
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• 제47권7호
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• pp.454-459
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• 2009

In order to commercialize Polymer Electrolyte Fuel Cell (PEFC), the cathode catalyst such as Platinum supported Carbon (Pt/C) need to have a high activity of Oxygen Reduction Reaction (ORR). In this study, the 20% Pt/C was synthesized using the chemical reduction method while the crystallinity of Platinum (Pt) particles were controlled under heat treatment conditions. The activity of synthesized Pt catalysts was evaluated using electrochemical measurement. Compared with the $i_{ORR}$ at 0.8 V of 20% Pt/C heat-treated at $500^{\circ}C$ and the 20% Pt/C that were not heated and commercial 20% Pt/C, the $i_{ORR}$ at 0.8 V of 20% Pt/C heattreated at $500^{\circ}C$ was 9.5 and 1.7 times higher than those of the 20% Pt/C and commercial 20% Pt/C that were not heated. It was considered that the crystallinity and particle size affect the ORR activity of the Pt/C catalysts.

• 한국해안·해양공학회논문집
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• 제34권5호
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• pp.144-155
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• 2022

해양경찰청에서는 연안사고를 예방하기 위해 주요 연안활동장소에 대한 위험도를 평가하여 이를 기반으로 순찰·관리하고 있으나, 연안사고 발생 증가 속도에 적절하게 대응하지 못하고 있다. 이는 연안활동 공간이 점차 확장됨에도 불구하고 관리·감독 인력은 확충되지 못하여 생기는 관리 공백으로 인한 안전관리의 사각지대가 발생하기 때문이다. 따라서 이를 해소하기 위해서는 현행 안전관리 체계를 점검.보완한 보다 효율적이고 실효성 있는 방안 마련이 요구된다. 특히 연안사고는 시간에 따른 이용자들의 활동 특성의 차이로 인해 사고요인 및 사고장소가 달리 나타나는 특징을 보인다. 연안사고 통계자료(2017~2021)를 분석한 결과, 주로 가족 단위의 여가활동이 빈번한 갯바위, 해수욕장, 해양의 경우 주간 사고발생 빈도가 높고, 음주, 방향상실, 자살로 인한 사고가 주로 발생하는 항포구, 갯벌, 교량의 경우에는 야간이 높은 것으로 나타났다. 또한 주중에 비해 이용객이 증가하는 주말의 사고빈도가 높았다. 이러한 경향은 연안활동장소의 위험도 평가 시 이용자의 시간적 활동 특성을 반드시 반영해야 함을 시사한다. 따라서 본 연구에서는 연안사고 사례를 기반으로 시간에 따른 연안활동 장소에 대한 사고 특성을 파악하고 이를 등급화하여 위험도를 평가할 수 있는 기준을 제시하였다. 제시된 평가 기준을 활용하여 시간에 따라 연안활동장소를 효율적으로 관리·감독함으로써 연안사고를 줄일 수 있는 기반을 마련할 수 있을 것으로 기대된다.

• Food Science and Biotechnology
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• 제16권2호
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• pp.198-204
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• 2007

The objectives of this study were to determine the quality characteristics, antioxidant activity, and cytotoxicity of fermented ginseng wine at each fermentation step. In the first mash with and without ginseng, viable cell counts (total cell, lactic acid bacteria, and yeast) were maximum between 2 to 4 days of fermentation. At the beginning of fermentation, Brix and ethanol contents, and titratable acidity increased, while pH decreased rapidly. At 3 days of fermentation of the second mash with ginseng, the viable cell counts were similar to those without ginseng and then continually decreased. At the end of fermentation, the pH of the second mash with ginseng was 4.00, lower than the pH of the second mash without ginseng, which was 4.35. Alcohol contents of second mashes with and without ginseng were 12.2 and 11.8%, respectively. In the aging period of ginseng and rice wines, the pH, titratable acidity, Brix, and ethanol contents did not change markedly. The results of sensory evaluation showed that fermented ginseng wine had good flavor and high acceptability. In the 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity assay, fermented ginseng wine ($IC_{50}$: 0.394 mg/mL) showed higher antioxidant activity than fermented rice wine ($IC_{50}$: 0.884 mg/mL). The butanol fraction of fermented ginseng wine exhibited weak cytotoxic activity against P388 and HeLa cell lines.

• 국제물리치료학회지
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• 제11권4호
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• pp.2212-2220
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• 2020

Background: Repetitive damage to the ankle joint causes chronic ankle instability, and studies comparing the effects of exercise in open and closed chains as a treatment method are very rare. Objectives: To investigate the effects of open and closed kinetic exercises on muscle activity and dynamic balance of ankle joint in adults with chronic ankle instability. Design: Single-blind randomized controlled trial. Methods: The selected 30 subjects are randomly divided into open kinetic chain exercise experimental group (EGI, n=10), closed kinetic chain exercise experimental group (EGII, n=10), and stretching control group (CG, n=10). Open and closed kinetic exercises lasted 30 minutes three times a week for six weeks and stretching exercises performed four actions for 20 seconds and five sets. The measurement tools using surface electromyography to measure muscle activity in the ankle joint. The dynamic balance of the ankle was evaluated using the Y-Balance test. Results: Following the intervention, closed and open kinetic chain exercise group showed significant difference in tibialis anterior and gastrocnemius muscle activity and dynamic balance (P<.05). However, no significant difference in tibialis anterior and gastrocnemius muscle activity and dynamic balance between closed and open kinetic chain exercise group (P<.05). Conclusion: This study provides evidence that closed and open kinetic chain exercise can be presented as an effective exercise for the muscle activity of ankle muscle and dynamic balance of the subject with chronic ankle instability.