• Korean Journal of Applied Biomechanics
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• v.20 no.3
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• pp.345-353
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• 2010

The purpose of this study was to compare and biomechanical evaluate the effects of three varying functional insoles on the kinematics of the lower extremities and foot pressure distribution during gait. For this 12 subjects participated in this study and each worn the 3 functional insoles during gait which kinematics, kinetics, electromyography and foot pressures were recorded. The function on the first insole was to absorb shock and increase the dynamic stability, the second was a gel type to absorb shock, and the third was to massage the center regions of the foot sole. the results were as follows; the first insole reduced the joints range of motion and reduced muscular fatigue, the second insole reduce the maximum, total and average foot pressures. Finally, the third insole produced larger values for the contact times and contact area.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.155-160
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• 2005

The purpose of this study is to provide basic informations for satisfaction degree for school lunch program of elementary school students in Yongin city. The questionnaire for the 646 subjects of the investigation included degree of satisfaction in school lunch program, sufficiency of the amount of foods provided, time of supplied milk intake, the greatest effects on food habits after receiving school lunch program, and primary factors of effects on food preferences and food habits. More than $70\%$ of the subjects were satisfied about the school lunch program(p<0.05). Female subjects felt more sufficient about the foods provided. Categories for the sufficiency of the food amount had higher ratios in lower grade subjects indicating some necessities of adjustments for the amount of food between the higher and lower grade subjects(p.0.05). About $68\%$ of the subjects drank milk after the 1 st class. The greatest effect of school lunch program was to provide subjects various new foods, well-balanced diets and finishing the supplied foods up. The school lunch had good effects on the food preferences of the elementary school students indicating the importance of the program.

• Journal of the Korean Society of Food Culture
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• v.33 no.1
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• pp.62-69
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• 2018

The purpose of this study was to investigate the antioxidative and physical properties of finger food type rice snacks and pumpkin rice snacks for infants aged 6 to 12 months old. The addition of rice germ did not affect density or porosity, and there was no significant difference when compared with commercial products. The addition of rice germ to the rice snack group did not reduce the longitudinal expansion quality of the rice snack. The WAI of RW and SW values were 9.83 and 8.93, respectively, which were significantly higher than those of other samples (p<0.05). The results of this study show that the addition of rice germ to rice snack resulted in reduced density and porosity of rice snacks and maintenance of a high water absorption index, which are more desirable characteristics for products. The products with rice germ showed significantly higher antioxidative activities among all samples (p<0.05).

• Journal of the Korean Society of Food Culture
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• v.33 no.3
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• pp.261-267
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• 2018

The sensory characteristics of a rice processed snack for 6 to 12 month old infants were investigated. The microbiological safety of all samples was also tested. The moisture content of snack of the SW snack was 6.33 significantly higher than in the other snacks (p<0.05). The sensory intensities of RW were highest in glossiness brightness, uniformity, sweet aroma, savory flavor, sweet flavor, chewiness and crispiness. In the; consumer acceptance test, RW showed significantly higher glossiness, uniformity, sweet aroma, savory flavor, sweet flavor, rancid, chewiness, adhesiveness, crispiness and overall acceptance than the other snacks (p<0.05). The aerobic plate counts were negative in all the samples tested. E. coli and pathogenic microorganisms tests were also negative or not detected, showing that all the samples tested were microbiologically safe according to the food code which applies to food manufacturers. Overall, potentially high value products of rice processed snacks for 6 to 12 month old infants were developed and tested They are expected to be utilized and in the competitive and growing infant food industry.

• Transactions of the Korean hydrogen and new energy society
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• v.29 no.5
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• pp.411-418
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• 2018

The polymer electrolyte membranes, CL-SPEEK/Cellulose composite membrane I, II, III with the improved electrochemical and mechanical properties were prepared and characterized. The engineering plastic polyether ether ketone (PEEK) and cellulose were sulfonated and cross-linked. The membranes were prepared by sol-gel casting method with different amount of cross-linking reagent. In conclusion, the composite membranes I, II, III showed improved thermostability, tensile strength and oxidative durability. Proton conductivity of the membranes was also improved and the composite membrane I showed 0.1312 S/cm at $80^{\circ}C$ which was the best of those composite membranes.

• Journal of International Academy of Physical Therapy Research
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• v.11 no.3
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• pp.2113-2118
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• 2020

Background: Patients with stroke have core muscle weakness and limited rib cage movement, resulting in restrictive lung disease. Objectives: To examine the comparison of effects of rib cage joint mobilization combined with diaphragmatic breathing exercise and diaphragmatic breathing exercise on the pulmonary function and chest circumference in patients with stroke. Design: A cluster randomized controlled trial. Methods: Twenty-four patients were randomly assigned to an experimental group (rib cage joint mobilization combined with diaphragmatic breathing exercise group) and control group (diaphragmatic breathing exercise group). Patients in the experimental group underwent rib cage joint mobilization for 15 min and diaphragmatic breathing exercise for 15 min. The control group underwent diaphragmatic breathing exercise for 30 min. Both groups underwent exercise thrice a week for 4 weeks. The pulmonary function and chest circumference were measured using the MicroLab spirometer and a tape measure, respectively. Results: After the intervention, the pulmonary function and chest circumference significantly improved in both groups. These improvements were significantly higher in the experimental group than those in the control group. Conclusion: Rib cage joint mobilization combined with diaphragmatic breathing exercise improves pulmonary function and chest circumference in patients with stroke.

• Transactions of the Korean hydrogen and new energy society
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• v.27 no.5
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• pp.478-484
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• 2016

Polyether ether ketone (PEEK) composite membranes have been intensively investigated for polymer electrolyte membrane water electrolysis (PEMWE). Covalently linked (CL) sulfonated polyether ether ketone (SPEEK) and cellulose polymer composite membranes were prepared and characterized. Polyether ether ketone (PEEK) and cellulose were sulfonated and then were covalently linked by 1,4-diiodobutane to produce covalently linked SPEEK and cellulose polymer composite membranes. The composite membranes showed better thermostability and electrochemical properties than SPEEK. The membranes were prepared by sol-gel casting method. CL-SPEEK/Cellulose composite membrane featured 0.2453 S/cm of proton conductivity at $80^{\circ}C$ which was better than that of Nafion.

• Journal of International Academy of Physical Therapy Research
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• v.11 no.4
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• pp.2191-2196
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• 2020

Background: Incorrect postures of adolescents caused by the use of smart devices have been noted as a factor causing spinal diseases. Objectives: To examine the effect of joint mobilization and stretching on Cobb's angle and respiratory function in adolescent idiopathic scoliosis (AIS). Design: Cluster-randomized controlled trial. Methods: A total of 22 subjects with AIS were enrolled. They were allocated to two groups: the joint mobilization (n=11) and the stretching (n=11). All interventions were conducted for 30 minutes, three times a week for six weeks. Outcome measures were the Cobb's angle and respiratory function. The Cobb's angle and respiratory function measured using the X-ray and Micro-Quark. Results: Joint mobilization group showed significant differences in Cobb's angle and respiratory function, but stretching group showed significant differences Cobb's angle. The differences in peak expiratory flow (PEF) between the two groups were significant. Conclusion: This study proved that joint mobilization is a more effective intervention for AIS to improve Cobb's angle and respiratory function, when compared to stretching.

• Bulletin of the Korean Chemical Society
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• v.33 no.5
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• pp.1577-1580
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• 2012

The orientational and dynamic behavior of liquid crystal molecules on the alignment layer surfaces of liquid crystal display (LCD) devices is crucial to their performance, but there are only a few methods of experimentally elucidating the interactions between the liquid crystals and the alignment layers. Inspired by the natural and technical similarities between membrane proteins in lipid bilayers and liquid crystals in LCDs, we employed solid-state NMR methodologies originally developed for the study of membrane proteins in lipid bilayers for the in-situ analysis of liquid crystal display panels. In this article, we present a home-built 500 MHz narrowbore (NB) The orientational and dynamic behavior of liquid crystal molecules on the alignment layer surfaces of liquid crystal display (LCD) devices is crucial to their performance, but there are only a few methods of experimentally elucidating the interactions between the liquid crystals and the alignment layers. Inspired by the natural and technical similarities between membrane proteins in lipid bilayers and liquid crystals in LCDs, we employed solid-state NMR methodologies originally developed for the study of membrane proteins in lipid bilayers for the in-situ analysis of liquid crystal display panels. In this article, we present a home-built 500 MHz narrowbore (NB) $^{19}F-^{13}C$ double resonance solid-state NMR probe with a flat-square coil and the first application of this probe for the in-situ analysis of LCD panel samples. double resonance solid-state NMR probe with a flat-square coil and the first application of this probe for the in-situ analysis of LCD panel samples.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.600-608
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• 2016

Purpose: To investigate the antioxidant, physicochemical sensory, and microbial safety qualities of sunsik containing fermented Curcuma longa L. powder. Methods: Quality characteristics of samples were measured using pH, moisture content, crude ash content, color and sensory evaluation. Antioxidant activities of samples were compared using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid)(ABTS) cation radical scavenging activities. Microbial safety of samples were tested for Aerobic plate counts, Salmonella spp., Bacillus cereus, Listeria monocytogenes, Staphylococcus aureus, and Escherichia coli O157:H7. Results: The pH of samples was between pH 5.51 and pH 5.64, which was significantly lower than the optimum microbial living range. The DPPH and ABTS radical activities of sunsik containing 0.8% fermented Curcuma longa L. were significantly increased compared to that of the control (p<0.05). In sensory intensities, sunsik containing 0.8% fermented Curcuma longa L. showed significantly (p<0.05) similar savoy aroma and flavor, spicy aroma, spicy hot flavor, sweet flavor, and throat swallowing values to those of the control samples. Samples of sunsik added 0.8% and 1.2% fermented Curcuma longa L. showed significantly similar overall acceptance values to those of the control. All samples tested were found to free of microbes and microbiologically safe according to the food code standards. Conclusion: The sunsik added with 0.8% or 1.2% fermented Curcuma longa L. powder were successfully developed. we conclude that the developed sunsik with the fermented turmeric powder can be potentially high value products in the highly competitive sunsik food industry.