• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.361-365
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• 2005

For the EXP 1, the objective of this study was to determine the effect of MSM (methyl sulfonyl methane) supplementation on growth performance and nutrient digestibility in pigs. Sixty crossbred (Landrace × Yorkshire × Duroc) pigs (48.15±0.15㎏ average initial body weight) were used in a 35 days growth assay. Dietary treatments included 1) Control (basal diet), 2) T1 (basal diet＋0.01% MSM) and 3) T2 (basal diet＋0.02% MSM). For overall period, average daily gain, average daily feed intake and feed efficiency were not significantly different among the treatments (p＆gt;0.05). Digestibilies of DM, N, Ca and P were not significant defferences (p＆gt;0.05). For the EXP 2, the objective of this study was to determine the effect of MSM and antibiotic supplementation on growth performance and nutrient digestibility in pigs. One hundred crossbred (Landrace × Yorkshire × Duroc) pigs (33.85±0.15㎏ average initial body weight) were used in a 42 days growth assay. Dietary treatments included 1) Control (basal diet), 2) T1 (basal diet＋0.05% neomycin sulfate, 0.055% oxytetracycline), 3) T2 (Con diet＋0.01% MSM) and T3 (T1＋0.01% MSM). For overall period, average daily gain and average daily feed intake of pigs fed T3, T2 diets were higher than those of CON diet (p＆lt;0.05). Average daily gain was not significantly different between T2 and T3. However, food efficiency of pigs fed CON was the highest among the treatments (p＆lt;0.05). Pigs fed T3 diet increased nutrient digestibility compared to other treatments (p＆lt;0.05). In conclusion, the results suggest that the dietary addition of MSM and antibiotics into diets for pigs affect growth performance and nutrient digestibility.

• Food Science of Animal Resources
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• v.26 no.3
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• pp.322-330
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• 2006

Sixteen semimembranous muscles were removed from sixteen left pig carcasses. They were cut into $7{\times}10{\times}2cm$ pieces and mixed randomly. Samples were assigned to four treatments: (T1) soy-based sauce; (T2) Kimchi-based sauce; (T3) pickled shrimp-based sauce; and (T4) onion-based sauce. Each sample was aged in a plastic box at $1^{\circ}C$ for 10 days, then vacuum packed and held at $1^{\circ}C$ for 28 days. The lightness and redness values of the aged pork were, in most cases, significantly increased on the surface and in the interior (p<0.05) by day 28 for all treatments, relative to day 1. The thiobarbituric acid reactive substances (TBARS) value significantly (p<0.05) increased for T1 and T4 from day 1 until day 14, but decreased after 14 days of storage (p<0.05). The TBARS value for T3 decreased with storage time (p<0.05), although there was no difference between 14 and 28 days. The total volatile basic nitrogen (VBN) content increased significantly with storage time (p<0.05) for all treatments, with the exception of T2. Total plate counts (TPC) increased significantly (p<0.05) with increasing storage time for all treatments. On day 1, T2 had the highest TPC value (p<0.05), while T4 was lowest (p<0.05). On 28 day, T2 had the lowest TPC value (p<0.05), while T3 was highest (p<0.05). E. coli levels showed a significant (p<0.05) decrease with increased storage for T1, T2 and T4. These results indicate that T2 was move effective at inhibiting the growth of E. coli than the other pork samples. The levels of Lactobacillus spp. increased with storage time for all samples. These results suggest that traditional Korean ingredients could be utilized to extend the shelf-life of aged pork during storage.

• Korean Journal of Health Education and Promotion
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• v.25 no.3
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• pp.95-109
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• 2008

Objectives: The study was conducted to investigate visual display terminal(VDT) and related risk factors in office workers. Method: The study subjects were 539 officers at 3 places of business in Gwangju. The data were collected by self-administered questionnaire between October 12 and October 17, 2007. and they agreed to participate in this study. The tool was developed by Moon, Jaedong(1991) for VDT syndrome. Data analysis by using SPSS/win 10.0 was performed with descriptive statistics, t-test and ANOVA. Results: The summary of results is as follows: 1) The mean score of total VDT syndrome was $1.17{\pm}.65$ of full score 4.00, which was lower than other research. 2) For relation between general characteristics and total VDT, sex (t=-5.777, p=.000), age (F=3.516, p=.015), satisfaction of job (F=9.540, p=.000), self-awareness of health (F=25.015, p=.000) had statistically significant difference. 3) For relation between behavioral work factors and total VDT, break time of work(t=-5.363, p=.000), eye movement during computer work(t=2.176, p=.031), wrist exercise during(t=2.337, p=.020), distance between monitor and eyes(F=3.682, p=.012) had statistically significant difference. 3) For relation between environmental work factors and total VDT, height of chair(F=8.801, p=.000), space under desk(F=4.244, p=.015), reflection of monitor(t=2.697, p=.008) had statistically significant difference. Conclusion: To prevent and relieve VDT syndrome and musculoskeletal disorders in office workers, it is important to teach good posture and stretching exercise during work.

• Research in Community and Public Health Nursing
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• v.17 no.4
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• pp.501-511
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• 2006

Purpose: The purpose of this study was to investigate BMI, self-esteem and attitude toward body shape perceived by obese adults. Method: The subjects were 129 adults selected from visitors to the obesity clinics of three university hospitals in Seoul and Gyeonggi-do. Results: 1) Of the subjects. 26.3% appeared normal. 2) The mean BMI was 27.38. 3) The degree of self-esteem showed above average as 29.1 on the average. 4) The degree of attitude toward body shape showed above average as 27.2 on the average. 5) There were significant differences in BMI according to educational level (F=4.102, p=.019), in self-esteem according to sex (t=2.484, p=.014), educational level (F=2.781, p=.044), and medication or not (t=2.003, p=.048) and in attitude toward body shape according to age (F=3.059, p=.019), sex(t=-5.281, p=.000), diet or not(t=-3.286, p=001), exercise or not (t=-3.286, p=.001), and medication or not(t=-3.659, p=.000). 6) There were significant correlations between BMI and attitude toward body shape (r=.353, p=.000) and between self-esteem and attitude toward body shape (r=-.310, p=.000). Conclusion: The results of his study suggest that nurses need to help their patients have correct information about obesity.

• Kyungpook Mathematical Journal
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• v.56 no.3
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• pp.777-789
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• 2016

In this paper, we establish some new oscillation criteria for the second-order forced nonlinear functional dynamic equations with damping term $$(r(t)x^{\Delta}(t))^{\Delta}+q({\sigma}(t))x^{\Delta}(t)+p(t)f(x({\tau}(t)))=e(t)$$, and $$(r(t)x^{\Delta}(t))^{\Delta}+q(t)x^{\Delta}(t)+p(t)f(x({\sigma}(t)))=e(t)$$, on a time scale ${\mathbb{T}}$, where r(t), p(t) and q(t) are real-valued right-dense continuous (rd-continuous) functions [1] defined on ${\mathbb{T}}$ with p(t) < 0 and ${\tau}:{\mathbb{T}}{\rightarrow}{\mathbb{T}}$ is a strictly increasing differentiable function and ${\lim}_{t{\rightarrow}{\infty}}{\tau}(t)={\infty}$. No restriction is imposed on the forcing term e(t) to satisfy Kartsatos condition. Our results generalize and extend some pervious results [5, 8, 10, 11, 12] and can be applied to some oscillation problems that not discussed before. Finally, we give some examples to illustrate our main results.

• Sleep Medicine and Psychophysiology
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• v.16 no.2
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• pp.79-84
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• 2009

Objectives: Chronic pain is one of the most common experiences of humans and a typical psychophysiological disorder. The aim of this study was to measure the psychophysiological responses in chronic pain patients using a biofeedback system, and to compare them with the results from normal healthy subjects. Methods: Forty two patients with chronic pain (17 males and 25 females, average age $44.67{\pm}11.10$ years) and 42 normal healthy controls (17 males and 25 females, average age $45.17{\pm}10.46$ years) participated in this study. Electromyography (EMG), skin conductance (SC), and skin temperature (ST) were recorded using biofeedback system during the 3 phases (baseline, stress, and recovery) of stress reactivity test, and average values of them were calculated. Difference of values between two groups in each corresponding phase was analyzed with independent t-test, and change of values across phases of stress reactivity test was analyzed with paired t-test (all two-tailed, p<0.05). Results: Compared to normal controls, chronic pain patients had higher value of EMG (baseline: $8.10{\pm}5.97{\mu}V$ vs $4.72{\pm}1.52{\mu}V$, t=-3.56, p<0.01; stress: $11.25{\pm}6.89{\mu}V$ vs $8.49{\pm}4.78{\mu}V$, t=-2.13, p<0.05; recovery: $7.12{\pm}3.77{\mu}V$ vs $4.78{\pm}1.59{\mu}V$, t=-3.70, p<0.01) and SC (baseline: $1.06{\pm}1.0{\mu}S$ vs $0.42{\pm}0.29{\mu}S$, t=-4.0. p<0.01; stress: $1.87{\pm}2.05{\mu}S$ vs $1.03{\pm}0.86{\mu}S$, t=-2.47, p<0.05; recovery: $1.74{\pm}1.77{\mu}S$ vs $0.64{\pm}0.59{\mu}S$, t=-3.8, p<0.01) in all the 3 phases. But, skin temperature comparison did not reveal significant differences in all the 3 phases between two groups. Conclusion: Psychophysiological responses of chronic pain patients in stress reactivity test were different from those of normal healthy controls. These results suggest that sympathetic nervous system is more activated in chronic pain patients.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.860-866
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• 2010

This study was conducted to investigate the effects of dietary supplementation of garlic by-products on TBARS, WHC (water holding capacity), shear force, pH, total phenol content, DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging activity, meat color, sensory evaluation, and fatty acid composition of chicken meat. Broiler chicks were fed for 5 wk with experimental diets of 0% garlic by-product (Control), 1% garlic by-product (T1), 2% garlic by-product (T2), and 5% garlic by-product (T3). TBARS and pH were significantly decreased by the supplementation of garlic by-products compared to the control (p<0.05). Compared to the control diet, the total phenol content and DPPH radical scavenging activity were significantly increased by the supplementation of garlic by-products (p<0.05). The total phenol content and DPPH radical scavenging activity of treatment groups were higher than the control; in particular, T3 was significantly (p<0.05) more effective in improving freshness compared to other treatment groups. CIE $a^*$ value of treatment groups (especially T3) showed significantly higher values compared to the control; however, no difference in the CIE $L^*$ and $b^*$ values were observed among treatments. In its fatty acid composition, amounts of linoleic acid and linolenic acid in chicken meat was increased by the supplementation of garlic by-products, but amounts palmitic acid were decreased. In conclusion, supplementation with garlic by-products was effective in decreasing TBARS, pH, and saturated fatty acids, and in increasing total phenol content, DPPH radical scavenging activity, and unsaturated fatty acids.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.651-663
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• 2016

Corn silk, Job's tears, Lentinus edodes, and apple peel 70% ethanol extracts (CS, JT, LE, and AP) were studied for their antioxidant activities. CS among all extracts showed the highest antioxidant activities based on total polyphenol and flavonoid contents, 2,2-diphenyl-${\beta}$-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonate) radical scavenging activity, and reducing power. Adipocyte differentiation was investigated by Oil Red O staining assay using CS, JT, LE, AP, and extract of developed bread containing corn silk, Job's tears, Lentinus edodes, and apple peel (DB) treated to 3T3-L1 adipocytes. DB1 and DB2 showed anti-adipogenic and antioxidant effects. Triglyceride (TG) accumulation in 3T3-L1 cells was measured, and among the samples tested (CS, JT, LE, and AP), CS was found to have the highest inhibitory activity against TG accumulation of differentiated 3T3-L1 adipocytes and regulated factors associated with adipogenesis. CS suppressed lipid droplet formation and adipocyte differentiation in 3T3-L1 cells in a dose-dependent manner. We examined the effects of CS on the levels of CCAAT-enhancer-binding protein ${\beta}(C/EBP{\beta})$, peroxisome proliferator activated receptor ${\gamma}(PPAR{\gamma})$, and adipocyte-specific lipid binding protein (aP2) mRNA as well as protein levels in 3T3-L1 cells treated with CS at various concentrations (0, 10, 50, and $100{\mu}g/mL$) during adipocyte differentiation and treatment with CS in 3T3-L1 adipocytes down-regulated expression of $PPAR{\gamma}$ and aP2 mRNA. CS also significantly inhibited up-regulation of $C/EBP{\beta}$, $PPAR{\gamma}$, and aP2 proteins during adipocyte differentiation. These data indicate that DBs have anti-adipogenic activity induced by CS in 3T3-L1 preadipocytes, and CS exerts anti-adipogenic activity by inhibiting expression of $C/EBP{\beta}$, $PPAR{\gamma}$, and aP2 signaling pathway in 3T3-L1 adipocytes. JT, LE, and AP had no inhibitory effects on differentiation of 3T3-L1 preadipocytes but displayed strong antioxidant effects. These results suggest that the developed bread may be a health beneficial food that can prevent or treat obesity and diseases induced by oxidative stress.

• Food Science of Animal Resources
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• v.29 no.3
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• pp.356-363
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• 2009

This study was carried out to investigate the effect of hot boning and curing condition on the quality characteristics of ground chicken breast. Treatments were cured by four conditions follows; control (general curing method), T1 (after hot-boning and then immediately cured), T2 (after hot-boning and immediately cured, then frozen), and T3 (after hot-boning, immediately frozen, refrigerated and then cured). The pH of chicken breast in the state of pre-rigor was 6.22. The pH of cold storage or freezing chicken breast meat respectively were 5.70 or 5.61. The pH of T1 and T2 treatments were significantly higher than those of control and T3 treatment (p<0.05). After stored for 1 wk, the pH value of T1 treatment had a higher value than those of other treatments. T1 treatment had the highest water holding capacity and the lowest cooking loss among all treatments, regardless of the cooking methods. The reduction in diameter for T1 and T2 treatments was lower than those of control and T3 treatment (p<0.05). T1 treatment had the lowest fat loss and moisture loss among all treatments, and the emulsifying capacity of T1 treatment was the highest. The protein solubility of T1 treatment was significantly lower than that of T3 treatment.

• Communications of the Korean Mathematical Society
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• v.17 no.2
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• pp.221-227
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• 2002

In this paper we will show that the followings ; (1) Let R be a regular local ring of dimension n. Then $A_{n-2}$(R) = 0. (2) Let R be a regular local ring of dimension n and I be an ideal in R of height 3 such that R/I is a Gorenstein ring. Then [I] = 0 in $A_{n-3}$(R). (3) Let R = V[[ $X_1$, $X_2$, …, $X_{5}$ ]]/(p+ $X_1$$^{t1}$ + $X_2$$^{t2}$ + $X_3$$^{t3}$ + $X_4$$^2$+ $X_{5}$ $^2$/), where p $\neq$2, $t_1$, $t_2$, $t_3$ are arbitrary positive integers and V is a complete discrete valuation ring with (p) = mv. Assume that R/m is algebraically closed. Then all the Chow group for R is 0 except the last Chow group.group.oup.