• Journal of Gifted/Talented Education
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• v.20 no.3
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• pp.767-788
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• 2010

The purpose of this study was to examine emotional characteristics and to provide information about the special needs of counselling of science gifted in Korea. The subjects were 143 science gifted high school students in Busan that had been tested MBTI and MMPI-A. The distribution map of MBTI type was examined and Pearson's correlation, one-way ANOVA, multiple regression analysis were used to analyse the relation between MBTI and MMPI-A through SPSS 17.0 program. The results showed as follows: first, ENTP, INTP, ISTJ personality types and NT temperament type were the most frequently from the distribution map of MBTI type. Second, F1, F2, F, Hs, D, Pt, Sc and Si scales of MMPI-A were positively related to I preference of MBTI and K and Ma scales of MMPI-A were significantly related to E preference of MBTI from Pearson's correlation. Third, The score of IN group was significantly more high in F1, Hs, D, SC and Si scales of MMPI-A than other group in the relation between two combination preferences of MBTI and scale of MMPI-A. The following results were same; IS group in D, Si scales, EN group in Ma scale, IT group in Hs, D, Pt and S scales, IF group in VRIN, D and Si scales, ET in Ma scale, IJ group in D and Si, IP group in F1, F, Hs, D, Hy, Pt, Sc and Si scales, EJ and EP groups in Ma scale. Finally, I preference of MBTI by F1, F2, F, Hs, D, Pt, Sc and Si scales of MMPI-A, E preference of MBTI by Ma scale of MMPI-A, F preference of MBTI by K scale of MMPI-A and P preference of MBTI by Hy scale of MMPI-A were significantly predicted from multiple regression analysis. Limitations of the current study and the suggestions for further research were offered.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.370-379
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• 2002

The composition of extractive nitrogenous constituents in four species of commercial marine seasoned-dried products (SDP) and five species of seasoned-dried and roasted products (SDRP) were analyzed. The extractive nitrogen contents were $688{\sim}1,124$ and $756{\sim}1,099\;mg/100g$ in SDP and SDRP extracts. Contents of Free amino acids such as glutamic acid, taurine, arginine, proline, alanine, and histidine were high in all samples. The combined amino acid amounted to $662{\sim}2,248$ and $1,146{\sim}1,821\;mg/100g$ in SDP and SDRP, respectively, which corresponded to 34.5 and 42.5% of the total free amino acid level. ATP and related compounds were $3.69{\sim}7.37$ and $2.17{\sim}8.45\;{\mu}mol/g$ in SDP and SDRP, respectively. Five types of betaines were detected in both specimens although in small amounts. TMAO, TMA, creatine, and creatinine were detected in both samples, however they have same variation in each sample. There was no significant difference in the extractive nitrogenous constituents between SDP and SDRP except in moisture, salinity, and contents of glutamic acid and creatinin (p<0.01).

• Journal of Nutrition and Health
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• v.52 no.6
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• pp.515-528
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• 2019

Purpose: This study examined the immunological activity and optimized the mixture conditions of Sargassum horneri (S. horneri) extracts in vitro and in vivo models. Methods: S. horneri was extracted using three different methods: hot water extraction (HWE), 50% ethanol extraction (EE), and supercritical fluid extraction (SFE). Splenocyte proliferation and cytokine production (Interleukin-2 and Interferon-γ) were measured using a WST-1 assay and enzyme-linked immunosorbent assay, respectively. The levels of nitric oxide and T cell activation production were measured using a Griess assay and flow cytometry, respectively. The natural killer (NK) cell activity was determined using an EZ-LDH kit. Results: Among the three different types of extracts, HWE showed the highest levels of splenocyte proliferation and cytokine production in vitro. In the animal model, three different types of extracts were administrated for 14 days (once/day) at 50 and 100 mg/kg body weight. HWE and SFE showed a high level of splenocyte proliferation and cytokine production in the with and without mitogen-treated groups, whereas EE administration did not induce the splenocyte activation. When RAW264.7 macrophage cells were treated with different mixtures (HWE with 5, 10, 15, 20% of SFE) to determine the optimal mixture ratio of HWE and SFE, the levels of nitric oxide and cytokine production increased strongly in the HWE with 5% and 10% of SFE containing group. In the animal model, HWE with 5% and 10% of SFE mixture administration increased the levels of splenocyte proliferation, cytokine production, and activated CD4⁺ cell population significantly, with the highest level observed in the HWE with 5% of SFE group. Moreover, the NK cell activity was increased significantly in the HWE with 5% of SFE mixture-treated group compared to the control group. Conclusion: The optimal mixture condition of S. horneri with immune-enhancing activity is the HWE with 5% of SFE mixture. These results confirmed that the extracts of S. horneri and its mixtures are potential candidate materials for immune enhancement.

• Korean journal of food and cookery science
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• v.17 no.2
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• pp.91-104
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• 2001

This study on the some urban salaried workers' eating habits was performed according to age, sex, and occupation. The results were as follows: 1. The subjects of Pusan amount to 14.2%, Yosu 25.3%, Changwon 26.8%, Chinju 13%, and Inchon 20.7%. The proportion of women to men is 29.5% to 60.5%. The subjects in there twenties and thirties were 40.4%, those in there forties and fifties 26.9%. 2. 84.6% of the subjects had breakfast regularly(p＜0.005). It turned out that males enjoyed breakfast more than females. The main reason for skipping breakfast was the shortage of appetite. 3. Over 80% of subjects enjoyed Korean food for breakfast. 4. Most subjects usually ate lunch at the cafeteria. They enjoyed stew and usually paid ￦3,500-4,000 for lunch(p＜0.005). 5. 71.8% of subjects always had dinner(p＜0.005). Younger people under 20 skipped dinner sometimes as a means of weight control. 6. 60% of subjects enjoyed eating out for dinner once or twice a week(p＜0.005). Women ate out more than men, and the young ate out more than the old. People aged 30 to 40 ate out most frequently. 7. The subjects thought dinner was the most important dish, followed by lunch and then breakfast. 8. 66.6% of subjects had meat once or twice a week(p＜0.01). 13.8% under 20 didn't eat meat at all as a means of weight control. Women enjoyed meat more than men. The reasons for not consuming meat were a dislike and insufficient financial resources. According to the survey, most urban salaried workers had breakfast and dinner regularly, preferred Korean food for breakfast, had lunch from mass food supplies, enjoyed eating out once or twice a week, and women ate out more frequently than men. This study includes that it helps to develop the right eating habits and provide a more balance and varied diet.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.30-39
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• 1997

The purpose of this study was to investigate food services and plate waste of the elementary school children in the urban, rural and suburban areas of Taegu and Kyoungpook province. Statistical data analysis was performed using the SPSS programs for Crosstabs analysis T-test, One-way Anova and Pearson's correlation. The results were as follows: The serving size of rice was greater in suburban area than in rural and urban area by the physical estimation. The amount of soup given was the greatest in rural area. The rate of waste in soup was higher than that of rice. Among side dishes, plate waste rate of braised potato was the highest in rural, then suburban and urban area. There were significant differences (p < .001) among the schools in the three areas. Especially, plate waste rate of cucumber and cabbage salad was the highest in all three areas. Then finally the serving size and plate waste rate of Kimchies were the greatest in rural, then suburban and urban schools. There were significant differences in 'spice pickled cabbage'(p < .001) and 'spice pickled radish'(p < .01) among the three areas. Plate waste amounts of egg soup and pine mushroom soup in urban area were greatest. In rural area, side dishes except egg soup, cabbage salad and Kimchies had a greater amount of plate waste. In suburban areas, there were smaller plate waste amount in rice, but plate waste amounts of pine mushroom soup and beef soup were great. Plate waste rate of rice and 'Kimchies' by children's rating estimation were significantly higher in rural than suburban and urban areas. There were no significant differences in plate waste rate of the given food except braised chicken (p < .001), soup (p < .001) and 'Kimchies' (p < .05) between the physical estimation and the children's rating estimation. Increased satisfaction on food service in most menus resulted decreased plate waste rate. There was a significant degree of satisfaction on the amounts of food served.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.286-294
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• 2003

The purpose of this study was to analyze the food service management practices and productivity in 49 elementary schools in the Daegu and Gyeongsangbuk-do areas. Survey questionnaires were used to obtain a variety of quantitative and qualitative information, including general food service management and productivity, on elementary school food service systems. Descriptive analysis, $\div$2-test, t-test and one-way ANOVA analysis were used as the statistical methods in this study. Eighteen elementary schools were located in urban areas, 13 in provincial areas and 18 in isolated areas. The average number of meals was 565.1, with a significant difference (p＝0.001) between the areas. The average cost per a meal was 1151.0 Won, with a significant difference (p＝0.001) between the areas. The productivity Index (meal/hour) was 13.5, with a significant difference (p＝0.001) between the areas. There was a significant positive correlation of the productivity Index between the total number of meal, the number of employees, the total food cost, meals per employee and the employee's working period. There was a significant negative correlation between the productivity Index and the number of side dishes, the lost per meal, the labor cost per meal and the employee's job satisfaction degree index (JDI).

• Restorative Dentistry and Endodontics
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• v.31 no.3
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• pp.153-160
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• 2006

We investigated the secretion of Interleukin-8 (IL-8) from ginviva and periodontal ligament stimulated with Substance P (SP) and Calcitonin Gene-related Peptide (CGRP). Gingiva (GF), periodontal ligament (PDLF) and pu)p (PF) tissues were collected from extracted intact 3rd molars. Cultured cells were stimulated with different concentrations of SP for 4 hrs, and stimulated with SP, CGRP and Tumor Necrosis Factor-$\alpha$ (TNF-$\alpha$) for 8 hrs. Then RNase Protection Assay was carried out. ELISA was performed using supernatants of stimulated cells for quantitative analysis of IL-8. Results were assessed using student t-test with significance of P<0.05. According to this study, the results were as follows: 1. IL-8 mRNA was detected in all type of cells studied (PF, GF and PDLF) 2. IL-8 mRNA expression was not increased after stimulating 4 hrs with SP ($10^{-5}M$) and SP ($10^{-8}M$) compared with Mock stimulation in all type of cells studied. 3. IL-8 mRNA expression was not increased after stimulating 8 hrs with SP ($10^{-4}M$) and CGRP ($10^{-6}M$) compared with Mock stimulation in all type or cells studied. 4. TNF-$\alpha$ (2 ng/ml) increased the expression of IL-8 mRNA in all kind of cells studied. 5. The secretion of IL-8 from GF was increased 8 hrs after the stimulation with CGRP ($10^{-6}M$)(p<0.05). 6. The secretion of IL-8 from PDLF was. increased 8 hrs after the stimulation with SP ($10^{-4}M$)(p<0.05). Calcitonin Gene-related Peptide (CGRP) increased Interleukin-8 (IL-8) which plays an important role in chemotaxis of neutrophil in Calcitonin Gene-related Peptide (CGRP) gingival tissue , whereas Substance P increased the secretion of IL-8 from periodontal ligament.

• Restorative Dentistry and Endodontics
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• v.34 no.4
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• pp.309-323
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• 2009

In this study we evaluated the influence of both the thickness of residual enamel and the color of the composite resins applied to lingual surface on the labial surface color. Background plates were made by randomly (A1, A2, A6D, B1, B2, B3, C1, C2, C6D) selected colors of Filtek Supreme (3M ESPE, St. Paul, U.S.A.) composite resin. Crown portion of 9 maxillary central incisors were cut off and embedded with acrylic resin except labial surface. Samples of average thickness of 2.2 mm were obtained after cutting it in a thickness of 2.5 mm from the labial surface and sandpaper polish. The shade of composite resin background was measured using Spectrophotometer ($Spectrolino^{(R)}$, GretagMacbeth, Regensdorf, Switzerland). And CIE $L^{\ast}a^{\ast}b^{\ast}$value of 2.2 mm thickness tooth samples were measured on the 9 composite resin backgrounds. And then, the cutting side of tooth samples was ground to the extent of 1.9 mm, 1.6 mm, 1.3 mm, 1.0 mm and placed on composite resin backgrounds and measured $L^{\ast}a^{\ast}b^{\ast}$values with the same method. In all samples, $L^{\ast}$value and $b^{\ast}$value seemed to have a tendency of decreasing as thickness of tooth sample becomes thinner regardless of background colors (p < 0.05). But, $a^{\ast}$value didn't show the significant differences depending on the thickness.

• Restorative Dentistry and Endodontics
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• v.32 no.1
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• pp.1-8
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• 2007

This study compared the microshear bond strength (${\mu}SBS$) of light-cured and dual-cured composites to enamel bonded with three self-etching adhesives. Crown segments of extracted human molars were cut mesiodistally, and 1 mm thickness of specimen was made. They were assigned to three groups by used adhesives: Xeno group (Xeno III), Adper group (Adper Prompt L-Pop), and AQ group (AQ Bond). Each adhesive was applied to cut enamel surface as per manufacturer's instruction. Light-cured (Filtek Z 250) or dual-cured composite (Luxacore) was bonded to enamel of each specimen using Tygon tube. After storage in distilled water for 24 hours, the bonded specimens were subjected to ${\mu}SBS$ testing with a crosshead speed of 1 mm/minute. The mean ${\mu}SBS$ (n = 20 for each group) was statistically compared using two-way ANOVA, Tukey HSD, and t test at the 0.05 probability level, The results of this study were as follows ; 1. The ${\mu}SBS$ of light-cured composite was significantly higher than that of dual-cured composite when same adhesive was applied to enamel. 2. For Z 250, the ${\mu}SBS$ of AQ group ($9.95{\pm}2.51 MPa$) to enamel was significantly higher than that of Adper soup ($6.74{\pm}1.80 MPa$), but not significantly different with Xeno group ($7.73{\pm}2.01 MPa$). 3. For Luxacore, the ${\mu}SBS$ of Xeno group ($5.19{\pm}1.32\;MPa$) to enamel was significantly higher than that of Adper group ($3.41{\pm}1.19\;MPa$), but not significantly different with AQ group ($4.50{\pm}0.96\;MPa$).

• Journal of Nutrition and Health
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• v.51 no.1
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• pp.60-72
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• 2018

Purpose: The purpose of this study was to determine differences in eating-out, dietary life styles, and healthy dietary competencies among middle-aged consumers according to obesity status and gender for implications of consumer education. Methods: Data were drawn from the 2016 Food Consumption Behavior Survey, and 3,022 subjects (mail 1,388; female 1,634) who were middle-aged adults were investigated. Analysis of variance with $Scheff\acute{e}$ test, t-test, $x^2$-test, and factor analysis were performed using SPSS v.24. Results: Males showed less interest in diet than females. For both males and females, higher BMI degrees were associated with higher levels of interest in diet. For frequency, monthly average consumption expenditure, one-time cost for eating out, and drinking frequency, males showed higher levels than females. Especially for the male group, higher obesity status was associated with higher levels of eating out and drinking. Dietary lifestyles of males and females turned out to be very similar. For the male group, normal weight group was more likely to show 'health and high quality pursuit dietary life-style' than the other groups. For females, the normal weight group were more likely to show 'health and high quality pursuit dietary life-style' and 'safety pursuit dietary life-style' than the other groups. The level of 'healthy dietary competence' for females was found to be higher than that for males. For the female group, there were significant differences according to obesity status, and practice was more important than knowledge in determining a healthy dietary life. Conclusion: For dietary life-related education for obese middle-aged consumers, it is important to emphasize less eating-out and drinking and less overeating while eating-out based on the results that eating-out, drinking, and overeating in the obesity group were significantly higher than in the normal group. It is important to focus on the value of dietary life and diverse foods, based on the results that the obesity group was less likely to be have healthy dietary lifestyles and consume less diverse foods than the normal group.