• The Research Journal of the Costume Culture
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• v.14 no.5
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• pp.864-875
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• 2006

The characteristics of the demographics in Korea as it gets older are the increase of Elderly Women and continuous progress in urbanization. In this study, body shapes are classified as standard, obese, and tiny according to the previous studies based on the body shape characteristics and the body measurement of the Elderly Women. Based on the classification, we developed prototype of the panty for the Elderly Women to provide basic materials for the quality enhancement of the clothing of the increasing Elderly Women. The followings are the result of the study. 1. To categorize the body shapes of the Elderly Women focusing on the lower half, we grouped the target subjects using the nested approach by the average standard deviation and the factor analysis minimal diffusion method. Accordingly, type 1 and 2 had 36 members respectively and type 3 had 43 members. In this study, two Elderly Women subjects with standard body shape falling under the type 1 were selected as the subjects. 2. In the second trial evaluation for the prototype panty for the Elderly Women 32 items for appearance test and 3 items for functional test were evaluated. The scores in leg, sideline and hip were shown high and the balance between the parts was maintained very well. In the functional test, the panty used to be too tight for the leg curve but in the second trial it was improved, too. In each item, the second trial test showed better score than the first trial test. Conclusively, the most optimal panty prototype for the Elderly Women was proposed according to the trial test result.

• Applied Biological Chemistry
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• v.47 no.1
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• pp.85-91
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• 2004

In order to improve foxtail millet wine, a traditional Jeju cereal wine, fermentation characteristics of millet Yakju with different types of Nuruks prepared using isolated Aspergillus sp. and Rhizopus sp. were investigated. When the millet wine was brewed with the Nuruk prepared in this study, the combination ratio of wheat flour: barley : wheat bran : millet = 8 : 1 : 1 : 0 (pellet) showed the highest level of alcohol concentration, and a more favorable score than Kuksundang Nuruk in sensory evaluation. The main organic acids in millet wine were lactic and acetic acids, and the minor organic acids were fumaric, oxalic, citric and malic acids. Analysis of sugar compositions showed that glucose, arabinose, and maltose were present in decreasing order, and that xylose was also detected. Flavor components of millet wine were mainly iso-amyl, iso-butyl and n-propyl alcohols. Ethylacetate and acetadehyde were also detected. The contents of iso-butyl and n-propyl alcohols were higher in the millet wine prepared with Kuksundang Nuruk than those prepared with other Nuruks.

• Applied Biological Chemistry
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• v.33 no.4
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• pp.277-281
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• 1990

Injeulmi(Korean glutinous rice cake) was prepared without, 5, 10 and 15% of macerated tea leaves for utilizing unplucked low-graded tea leaves. The effect of firming rate by addition of tea leaf was determined using the Avrami's equation in terms of the texture parameters. Hardness of 5, 10 and 15% addition as compared with no addition was decreased gradually. Overall texture was softened in proportion to Increasing the content of added tea leaf and the addition of 5% and 10% were evaluated as the highest score as an acceptable sensory quality. Avrami exponents and time constant obtained from the Avrami's equation applicable for changes in hardness of without and 10% addition during 7days of storage at $20^{\circ}C$, $90{\sim}95%$ RH indicated 1.062, 15.3 and 0.989, 41.6, respectively, as showing the effect of delay on firming rate.

• Journal of Acupuncture Research
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• v.26 no.5
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• pp.161-169
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• 2009

Objectives : The purpose of this study was to evaluate Oriental Medicine Therapy on the Lumbosacral plexitis patient. Methods : The patient was treated with dry needle acupuncture, bee venom pharmacupuncture, herb medicine, indirect moxibustion and physical therapy. We estimated S kinds of Symptoms by Visual Analog Scale, lower limb motor grade test, gait condition test and sensory examination to evaluate the effect of Oriental conservative treatment. Results : After treatment, patient's visual analogue scale score were generally decreased 10 to 4 and lower limb muscle power and gait condition were improved. Conclusions : Oriental Medicine Therapy might be an effective method to treat the Lumbosacral plexitis patient who was diagnosed as Wei Symptom. It is necessary to have more observation and many cases of patients with Lumbosacral plexitis.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.3
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• pp.603-608
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• 2004

Traditional Jeju tofu with a hard texture was manufactured by traditional method with a compounded coagulant. The processing condition for industrial production was optimized by determining soaking of soybean, extraction and heat treatment of soymilk as well as concentration and composition of coagulant. Maximum yield of soymilk was obtained by grinding one part of soaked soybean with eight parts of water, and the soluble solid of soymilk was about 8$^{\circ}$Brix. The free thiol group in soymilk was maximally exposed by heating at 10$0^{\circ}C$ for 2 min. A vacuum cooker for heating soymilk was effective for the improvement of yield and texture properties of tofu. The hardness of traditional Jeju tofu was obtained by increasing pressing time and drying by a fan instead of soaking in cold water. Optimization of a traditional tofu production resulted in the increase of total yield and improvement of quality control. Texture of traditional Jeju tofu prepared in industrial production scale was analyzed by instrumental analysis and sensory evaluation. Traditional Jeju tofu showed higher score in the hardness, roasting taste and overall preference compared with a commercial tofu, showing significant difference in 5% significant level..

• Physical Therapy Korea
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• v.23 no.1
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• pp.1-10
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• 2016

Background: Patients with chronic low back pain (CLBP) functionally adapt to decreased postural control due to impaired processing of sensory information. Standing postural control has been the focus of recent research in CLBP. Change in postural control may be a risk factor for CLBP, although available studies are not conclusive. Objects: This study aimed to identify the role of partial weight supported treadmill training (PWSTT) in improving balance, dysfunction, and pain in patients with chronic low back pain. Methods: The study included 22 patients with CLBP. Patients in the control group ($n_1=8$) performed three 20 min stabilization exercise sessions per week, for 4 weeks. Patients in the full weight treadmill training group ($n_2=7$) performed treadmill training for 30 min after stabilization exercise. Patients in the PWSTT group ($n_3=7$) performed PWSTT with 20% of their body weight unloaded after stabilization exercises. By using the Biodex balance system, the dynamic balance abilities of the patients in the three groups were assessed in the quiet standing position under combined conditions of visual feedback (eyes open and closed) and platform stability (level 8). The Korean version of the Oswestry Disability Index and visual analogue scale score were used as the main measure. Results: The results of this study showed that dysfunction and pain were significantly improved in all groups. Although dynamic postural stability with eyes closed was significantly improved only in the PWSTT group (p<.05), no significant difference was found in the other groups. Conclusion: The results of this study indicate that PWSTT improved balance, dysfunction and pain in the patients with CLBP. Thus, this intervention is necessary for patients with CLBP with decreased postural control.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.3
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• pp.435-441
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• 2015

Relationships among different stress parameters (lairage time and blood level of lactate and cortisol), meat quality parameters (initial and ultimate pH value, temperature, drip loss, sensory and instrumental colour, marbling) and carcass quality parameters (degree of rigor mortis and skin damages, hot carcass weight, carcass fat thickness, meatiness) were determined in pigs (n = 100) using Pearson correlations. After longer lairage, blood lactate (p<0.05) and degree of injuries (p<0.001) increased, meat became darker (p<0.001), while drip loss decreased (p<0.05). Higher lactate was associated with lower initial pH value (p<0.01), higher temperature (p<0.001) and skin blemishes score (p<0.05) and more developed rigor mortis (p<0.05), suggesting that lactate could be a predictor of both meat quality and the level of preslaughter stress. Cortisol affected carcass quality, so higher levels of cortisol were associated with increased hot carcass weight, carcass fat thickness on the back and at the sacrum and marbling, but also with decreased meatiness. The most important meat quality parameters (pH and temperature after 60 minutes) deteriorated when blood lactate concentration was above 12 mmol/L.

• Korean Journal of Biological Psychiatry
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• v.24 no.4
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• pp.188-195
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• 2017

Objectives Schizophrenia is characterized by disturbances in perception and cognition. Attenuated mismatch negativity (MMN) reflects central auditory dysfunction in schizophrenia. The aim of this study is to compare MMN changes before and after treatment in schizophrenia patients and to assess their association with treatment response. Methods Twenty-three schizophrenia patients underwent an oddball paradigm. MMN was calculated by the difference waveforms of the event-related potentials (ERPs) elicited by subtracting standard from deviant stimulus. The clinical symptoms were measured by the Positive and Negative Syndrome Scale (PANSS), the Psychotic Symptom Rating Scale (PSYRATS). Follow-up evaluation was conducted when the PANSS total score decreased by 30% or more (treatment response group) or before discharge (non-response group). Results The treatment response group showed significantly larger MMN amplitude improvement and latency reduction than the non-response group after treatment (Fz ; mean amplitude p = 0.035, FCz ; p = 0.041). The auditory hallucination group showed shorter latency than that of the group without hallucinations. Additionally, auditory hallucination was associated with prolonged MMN latency and shortened after treatment in the auditory hallucination response group (Fz ; p = 0.048). Conclusions These results suggest that the attenuated MMN amplitude reflects the progression of the disease. The increment of MMN amplitude and shortening of latency after treatment may reflect cognitive functional recovery of central auditory sensory processing.

• Korean Journal of Food Science and Technology
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• v.42 no.3
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• pp.323-328
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• 2010

After supplemention with the licorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan as food additives to low-salted doenjang containing 30% lower salt than control doenjang (12.7% salt), fermentation properties of doenjang were investigated for 40 days. Adding the licorice, mustard, and chitosan to low-salted doenjangs containing 10.2% and 8.9% of salt did not affect the acidity, viable cell count, or color of doenjang. A white pellicle-forming strain was detected at the surface of low-salted doenjangs (10.2% and 8.9% salt) but not the control doenjang and low-salted doenjangs added with mixed additives (licorice, mustard, and chitosan). The amino nitrogen content of 8.9% salted doenjang added with mixed additives at 20 days was 332 mg% and this value was similar to that of 12.7% salted doenjang at 40 days. In sensory evaluation, the 8.9% salted doenjang added the additives had the highest score in overall palatability. These results indicate that salt contents of doenjang could be lowered to 8.9% by adding licorice, mustard, and chitosan, resulting in improved palatability, shortened fermentation period, and inhibited abnormal fermentation.

• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.31-35
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• 2006

This study was performed to evaluate the Quality characteristics of the beverage with Gastrodia elate Blume extract. In the sensory evaluation of Gastrodia elata Blume beverage, score of color, flavor, taste, and overall acceptability were the best for a mixing ratio of extract 50%, oligosaccharide 10%, citric acid 0.02%, apple juice 7%, and distilled water 32.98%. Brix and pH of Gastrodia elate Blume beverage were 16.97 and 4.27 Free sugars of Gastrodia elata Blume beverage were composed glucose (3417.72 mg/100g), fructose (2215.68 mg/100g), and sucrose (1615.68 mg/100g). Organic acids of Gastrodia elata Blume beverage were composed malic (472.60 mg/100g), citric (290.27 mg/100g), succinic (276.63 mg/100g), and fumaric acids (1.73 mg/100g).