• Korean Journal of Adult Nursing
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• v.14 no.3
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• pp.411-417
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• 2002

Purpose: This study was to investigate symptom occurrence related to the disease characteristics of patients with cancer. Method: A total of 301 patients with cancer participated in this study. The participants were recruited from University Hospitals located in Seoul, Wonju, Kwangju, Daegu, and Pusan. Data collection was performed by using a questionnaire on symptom occurrence. The obtained data was analyzed using SPSS computer program that included descriptive statistics, Pearson correlation, one-way ANOVA, and t-test. Result: The mean score of fatigue was the highest (3.24), followed by loss of appetite, lack of concentration, change in appearance, pain, insomnia, change in bowel pattern, nausea/vomiting, coughing, and dyspnea. Most symptoms were significantly correlated with each other. The level of symptom occurrence in patients with lung cancer or cervix cancer was significantly higher than the level in patients with stomach cancer. Patients receiving radiation therapy or a combined therapy of radiation therapy and chemotherapy experienced significantly higher level of symptom occurrence than those receiving chemotherapy only. Also, female patients experienced higher level of symptom occurrence than male patients did. Conclusion: The sites of cancer, types of treatment, and gender influence the level of symptom occurrence of patients with cancer. Thus, these variables should be considered when assessing and planing for symptom occurrence of patients with cancer.

• Anxiety and mood
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• v.5 no.2
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• pp.112-119
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• 2009

Objective : Recently, there is an increasing trend of attachment to physical appearance of individuals in many persons with spread of social concern through mass communication. Domestically, several studies has been performed, but they were limited to obesity mainly for juveniles or female college students. Therefore, purpose of this study were to standardize Body image dysmorphic disorder examination self report with male and female college students in Cheonnan area. Methods : This study were total 825 college students in Cheonan area. Subject group are consist of 393 males (47.6%) and 427 females (51.8%), and the mean age was $22.28{\pm}3.24$ years old. Results : The BDDE-SR had adequate internal consistency (Cronbach's alpha=.93) and test-retest (r=.82) and interator reliability. Four factors were extracted by factor analysis with the Varimax rotation. They were 'the camouflage and comparison factor', 'the self-consciousness and negative self-evaluation factor', 'the avoidance factor', and 'the distressing and embarassment factor'. The total score of BDDE-SR was $50.8{\pm}27.1$, female's score ($59.2{\pm}25.5$) was statistically higher than male's score ($41.85{\pm}25.84$). Conclusion : It is considered that BDDE-SR is reliable instrument for body image dissatisfaction, provided correct information in predicting clinical status of Body dysmorphic disorder that is most largely influenced by individual psychologic factor and family system.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.310-316
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• 2016

This study was conducted to evaluate the physicochemical characteristics, perform a sensory evaluation of glutinous barley gruel after adding Hizikia fusiformis powder to promote consumption, and identify the best ratio and recipe. The gruel was prepared with rice and glutinous barley powder, and various levels (0, 2.5, 5.0, and 7.5%) of H. fusiformis powder. pH, color, viscosity, and spreadability of the gruel were investigated. A sensory evaluation was conducted by 20 panelists in the categories of color, flavor, taste, texture appearance, and overall preference using a 9-point hedonic scale. The viscosity and pH of the gruel increased as H. fusiformis powder content increased, whereas spreadability of the gruel decreased gradually as H. fusiformis powder content increased. As the level of H. fusiformis powder increased, lightness decreased significantly, whereas redness and yellowness increased. Color, bitter taste, and H. fusiformis flavor of the gruel increased significantly as H. fusiformis powder content increased. On the other hand, sweet taste (delicious taste level) and viscosity were not different among the different gruels. The sensory test results indicated that the gruel with 5% H. fusiformis powder had the best overall acceptability. In conclusion, glutinous barley gruel with 5% added H. fusiformis powder was more acceptable than the others.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.994-998
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• 2002

The effect of heat-shock treatment of soybean on the quality characteristics of soybean sprouts was investigated. Six groups of soybeans were heat-treated in 35, 40, 45$^{\circ}C$ for 60 and 120 min respectively and then cultivated by a standard method to measure growth parameters, rot ratio, color, vitamin C content and sensory characteristics. Soybean sprouts of 4$0^{\circ}C$/120 min treatment showed the higher weight, while 4$0^{\circ}C$/60 min sample showed thicker hypocotyl and longer cotyledon than the control. In both rot ratio and viable cell count, the lowest values were obtained in soybean sprouts of control and also in 4$0^{\circ}C$/60 min treated samples, while other heat-treated samples showed higher rot ratio and cell counts than the control. Heat treatment of soybean increased the lightness and decreased the yellowness of cotyledon of sprouts. Vitamin C contents of sprouts were increased by heat treatment. Sensory test showed that the heat treatment reduced benny odor and bitter taste but enhanced the nutty taste. Soybean sprouts of 4$0^{\circ}C$/60 min resulted in significantly higher scores in overall appearance and palatability than other samples.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.4
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• pp.576-584
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• 2018

Objective: This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods: Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results: The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher $a^*$, $C^*$, and lower $h^{\circ}$) and darker (lower $L^*$) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion: Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.

• The Korea Journal of Herbology
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• v.31 no.4
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• pp.61-69
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• 2016

Objectives : This study is to propose discriminative keys with stereoscope for minute seed herbs easily mixed up, but hard to discriminate by naked eyes: Alli Tuberosi Semen(ATS)✳Alli Fistulosi Semen(AFS), Malvae Semen(MS)✳ Abutili Semen(AS), Plantaginis Semen(PS)✳Schizonepetae Semen(SS).Objectives : We reviewed the description of original plants and medicinal herbs from literature. The specimen of original plant were collected, determinated and compared to samples in the market. Primary classification was performed with naked eyes. and we found out other discrimination keys for non-distinctive herbs with stereoscope. Discrimination keys were set as the morphological criteria of authentic herbs, percentage of adulteration, and standards for discriminating genuine herbs from adulteration.Results : 1) ATS is bigger, has reticulate pattern on protuberant side and unique garlic chives taste. AFS which is usually mixed up, is smaller, has 1~2 ridges and unique welsh onion taste. 2) MS is smaller, has no villus, but its length of bumps are similar. AS easily mixed up, is bigger and has white villus. Its upper side bump is longer and more sharp. 3) PS has dent at middle of the back side. It becomes very sticky when it is put or boiled in water. SS which can be mixed up has no dent and low viscosity compared to PS.Conclusions : With this result, we propose discriminative keys which can identify the original plants and processed herbal state of six herbs. Because minute medicinal herbs are hardly distinguishable by sensory test, It is essential to differentiate by using stereoscope.

• Korean Journal of Materials Research
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• v.11 no.10
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• pp.879-888
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• 2001

The effects of final annealing temperature on the microstructure and creep characteristics were investigated for the Zr-lNb-0.2X (X=0, Mo, Cu) and Zr-lNb- 1Sn-0.3Fe-0.1X (X=0, Mo, Cu) alloys. The microstructures were observed by using TEM/EDS, and grain size and distributions of precipitates were analyzed using a image analyzer. The creep test was performed at $400^{\circ}C$ under applied stress of 150 MPa for 10 days. The $\beta$-Zr was observed at annealing temperature above $600^{\circ}C$. In the temperature above$ 600^{\circ}C$, the grain sizes of both alloy systems appeared to be increased with increasing the final annealing temperature. The creep strengths of Zr-1Nb-1Sn-0.3Fe-0.1X alloys were higher than those of Zr-1Nb-0.2X ones due to the effect of solid solution hardening by Sn in Zr-lNb-lSn-0.3Fe-0.1X alloy system. Also, Mo addition showed the strong effect of precipitate hardening in both alloy systems. The creep strength rapidly decreased with increasing the annealing temperature up to $600^{\circ}C$. However, a superior creep resistance was obtained in the sample that annealed to have a second phase of $\beta$-Zr. It was considered that the appearance of $\beta$-Zr would play an important role in the strengthening mechanism of creep deformation.

• Journal of the Korea Fashion and Costume Design Association
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• v.21 no.4
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• pp.69-79
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• 2019

This study aims to seek knitting methods that can enhance the neck design of seamless knitwear and to find out how to improve the designs by comparing and analyzing the characteristics of the knitting methods used for v-neck pullovers. The investigator analyzed the characteristics of the knitting methods and assessed the wearing sensation by using six different pieces of clothing for the experiment. The results were analyzed based on a variance analysis (ANOVA). Among the items showing significant results, the Duncan-test was used for more intensive research. As a result, while using the basic pattern of knitting methods, Experiment Clothes A ended up binding on the back neckline, and not making the hem of back. Also, the neck was the widest. In the case of the special neck, Experimental Clothes B (1:1), which had the least number of the knitting course in relation to the knitting ratio, the bottom part of the back body had the most wrinkles. According to the result of wearing sensation, the front part, the side part, and the back part showed similar results (p<0.000) in all items. Specifically, the appearance of the Experiment Clothes A (normal) in both the front and rear aspects were evaluated as the best. In the case of the special neck, the Experimental Clothes F was ranked the highest, whereas the Experimental Clothes B (1:1) was ranked the lowest. Based on the results of the study, it seems possible to provide concrete and technical data for the planning of unique and productive designs. With regard to seamless knitwear neck designs, a comparative analysis of the knitting method of v-neck pullovers will be of practical use in the development and manufacturing of the product.

• Journal of Plant Biotechnology
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• v.43 no.3
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• pp.332-340
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• 2016

Seed size traits are controlled by multiple genes in crops and determine grain yield, quality and appearance. However, the molecular mechanisms controlling the size of plant seeds remain unclear. We performed functional analysis of BrPATL4 encoding Sec14-like protein to determine the genetic architecture of seed size, shape and their association analyses. We used 60 $T_3$ transgenic rice lines to evaluate seed length, seed width and seed height as seed size traits, and the ratios of these values as seed shape traits. Pleiotropic effects on general architecture included small seed size, erect panicles, decreased grain weight, reduced plant height and increased sterility, which are common to other mutants deficient in gibberellic acid (GA) biosynthesis. To test whether BrPATL4 overexpression is deleterious for GA signal transduction, we compared the relative expression of GA related gene and the growth rate of second leaf sheath supplied with exogenous $GA_3$. Overexpression of BrPATL4 did not affect GA biosynthesis or signaling pathway, with the same response shown under GA treatment compared to the wild type. However, the causal genes for the small seed phenotype (D1, SRS1, and SRS5) and the erection of panicles showed significantly decreased levels in mRNA accumulation compared to the wild type. These results suggest that the overexpression of BrPATL4 can control seed size through the suppression of those genes related to seed size regulation. Although the molecular function of BrPATL4 is not clear for small seed and erect panicles of BrPALT4 overexpression line, this study provides some clues about the genetic engineering of rice seed architecture.

• Research in Plant Disease
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• v.8 no.2
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• pp.107-112
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• 2002

This study was carried out to identify the causal pathogens and investigated the characteristics of Penicillium spp. isolated from postharvest decay of pear. One hundred and ninety eight Penicillium spp. were isolated from infected pear fruits. The lesions were formed when the isolated pathogen were inoculated into the wounds and unwounds of pear fruit. Total isolates were classified into 15 groups by the size, color, pigment of colony and shape of conidia. These isolates were identified to be P.expansum, P.solitum, and P.crustosum according to the types of morphological, cultural and physiological characteristics. The pathogenicity was higher in wound inoculation at low temperature than unwound one. This result confirmed that wound promoted the disease appearance. P.expansum was appeared to have the most strong virulence, whereas P.solitum and P.crustosum were classified as weak virulent species by pathogenicity test on pear fruits.