• Korean Journal of Fisheries and Aquatic Sciences
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• v.51 no.5
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• pp.491-498
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• 2018

The objective of this study was to investigate the composition of canned oyster Crassotrea gigas in white sauce (CO-WS). The proximate composition of CO-WS was 74.1% water, 10.4% crude protein, 4.9% crude lipid, and 3.1% ash. The energy converted based on these percentages was 112.2 kcal/100 g, while the salinity was 1.1 g/100 g. In a taste-intensity test using an electronic tongue, the CO-WS showed higher umami taste intensity than the control (canned oyster in commercial white sauce), whereas the intensities of the other tastes (salty, sour, bitter, and sweet) were lower. Because the odor intensity was low, CO-WS was considered to have a relatively weak odor and showed no difference in hardness compared to the control. Sensory evaluation of CO-WS by a panel yielded higher scores for appearance, taste, and texture, and a lower score for flavor compared to the control. The total amino acid content of CO-WS was 8.91 g/100 g, and its major amino acids were aspartic acid, glutamic acid, and leucine. With respect to mineral content, CO-WS had higher calcium and lower zinc contents than the control. These results suggest that CO-WS has excellent nutritional value.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.05a
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• pp.35-38
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• 2006

This study investigated fundamental properties of lightweight foamed concrete using cement kiln dust (CKD) and both fly ash(FA) and stability agent. Test results showed that concrete incorporating more amounts of admixture decreased slump flow and it caused increase of superplasiticizer in order to secure the fluidity performance. In addition concrete adding stability agent showed stable flow state, resisting segregation of materials and decreasing bleeding capacity. Sinking depth of concrete incorporating 20% of CKD and adding 0.002% of stability agent was indicated at 0mm. For the properties of hardened concrete. compressive strength of concrete incorporating CKD declined due to a lower appearance density, compared with other specimens. The difference of that was not very significant and the value of ail specimen was higher than KS range. Moreover strength of concrete incorporating CKD was even higher at curing temperature $5^{\circ}C$. Tensile strength ratio of concrete incorporating CKD was indicated between 0.50 to 0.59, which is higher value than control concrete. Heat conductivity of concrete incorporating FA was under the KS range while concrete incorporating 20% of CKD was satisfied in KS. Concrete adding stability agent improved insulation performance due to the lower heat conductivity. In conclusion, it is possible that concrete incorporating 20% of CKD and adding 0.002% of stability agent can secure high quality of lightweight foamed concrete.

• Journal of the Korean Home Economics Association
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• v.39 no.8
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• pp.137-154
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• 2001

This study was made to draft the tight fitting bodice pattern which horizontal and perpendicular stands are to be lightly set, with the consideration of characteristics of body shape in design of clothes. Measurement of body was conducted on 53 women in twenties, and observation was made on surface development pattern by adhesive tape addition method and gypsum method on three standard objects. In the study, bodice pattern was completed by using already made Somato- measurer, compared with existing bodice pattern, and the results are as follows. The result of the correlation analysis by body measurement shows that chest circumference has a relation to B$.$P-front neck point, side neck point, shoulder point, front interscye breadth point, and the item in spine scapulae point has relation to the item of back neck line, and front & back horizontal values. The degree of shoulder slant, width of armhole and of its depth, the amount of breast, back space, back length were shown to be directly measured from the body. In surface development pattern, tight-fit bodice pattern necessary to the breast volume and back space were shown to be investigated and these volume have to be given in setting up basic line for clothes design together with body measurement value. The result of sensory evaluation for appearance test on fitness shows higher value of research bodice including line of shoulder line, front and back interscye breadth, chest circumference, waist circumference, armhole circumference and of its depth, compared with the research bodice in most items. The result of this study is seen showing high effectiveness for the basic data to design the ready-made dress of high sensitivity of high value added tat.

• Journal of Korean Medicine Rehabilitation
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• v.21 no.2
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• pp.101-123
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• 2011

Objectives : The aim was to study the effect of bee venom pharmacopuncture therapy with different concentration on rheumatoid arthritis rat model. Methods : We enforced a bee venom pharmacopuncture therapy with different concentration on rheumatoid arthritis rat model by the intradermal injection of chicken type II collagen emulsified. 14 days after the onset of the rheumatoid arthritis rat model, a fixed volume of bee venom was daily injected to ST-35 acupoint in the rat's knee joint for 2-3 weeks. The hind paw volume, arthritic index, arthritic flexion pain test, pain threshold, and serum analysis (CRP, $PGE_2$, ALT, AST) were analyzed, and the expression profiles of COX-2, c-fos, and substance-P at the dorsal horn region of the spinal cord and subchondral bone of the knee joint were also analyzed by using the immunohistochemistry. Results : After the treatment of rheumatoid arthritis rats with bee venom pharmacopuncture, the paw volume of edema of arthritic rats were almost restored to the level of normal group, and behavior tests were very effective. Also the evaluation on the blood serum analysis was remarkable. COX-2, c-fos, and substance-P positive cells in the immunohistological section of dorsal horn region of the spinal cord and subchondral bone of the knee joints were significantly decreased. also the bee venom pharmacopuncture was effective to alleviate their rheumatoid arthritic inflammation cytokine inhibition as regards to the behavior tests and joint histological appearance. Conclusions : Based on the results in this study, bee venom pharmacopuncture with concentrated treatment condition was very effective in low fixed quantity and progressive low increased quantity.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.

• Biomolecules & Therapeutics
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• v.4 no.3
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• pp.239-243
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• 1996

DW-116 {(1-(5-fluoro-2-pyridyl)-6-fluoro-7-(4-methyl-1-piperazinyl)-1,4-dihydro-4-oxoquinoline-3-carboxylic acid hydrochloride) is a new quinolone antibiotic with a broad antibacterial spectrum against G(+) and G(-) bacteria. DW-116 was evaluated for the appearance of micronucleus in polychromatic erythrocytes (PCEs) of mouse bone marrow cells after intraperitoneal and oral single administration. We prepared the bone marrow cells at 30hr after drug administration and they were used for measuring PCE with micronucleus. The results showed there was no statistically significant increase in the numbers of PCEs with micronucleus in all DW-116 administered groups compared with a negative control group. The results also showed that the ratio of normochromatic erythrocytes(NCEs) to PCEs of all DW-116 administered groups was not significantly different from that of a negative control group. These results suggested that DW-116 may not cause any chromosomal damage and it has no in vivo mutagenic potential under these experimental conditions.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.22 no.2
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• pp.141-152
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• 1996

Many eastern females concern themselves about the condition and the color of their skin. The purpose of the present study is to classify the skin trouble and the change of the facial color due to hormonal cycle in female. We examined the actual cricumstances by questionnaires, and made patch tests of methyl nicotinate, representing rubefacient, to estimate the epidermal penetratin rate, and measured the facial color change during the menstrual cycle period to invest the correlation factors between skin trouble due to cosmetics and facial color change. Fifty-two percent of subjects had skin trouble relating to cosmetics. One second of subjects with skin trouble due to cosmetic complained the change of sysptom by menstrual cycle. The changes of systptom were related on premenstrual period. The skin trouble developed mainly on the first trimester of the pregnancy. In patch test of methyl nicotinate, most cases showed decreased threshold of the reaction on minstruation, and other cases showed increased reactivity of the skin of menstruation. In facial color measurements, it proves in the appearance of red spot, darkness, increasing the value and turning the hue to yellowish, Also it demonstrates that premenstruation hue turn red and value level decrease. During the period, facial color turns pale and hue progress to yellow. This fact coincides with the questionnaire. We have quqntified through questionnaire, which demonstrates it has good correlation with done to the subjects among the internal environment factors hormonal cycle influences the facial color change and the skin trouble due to cosmetics. Through this paper the development of an more fragmented make-up and skin care products is required to increase the interest to females, to make true the creation of beauty.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.2
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• pp.203-210
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• 2013

In this study, cod bone were used as the main ingredient of a stock that can be eaten with Korean dried noodles. The stock was produced with heating for 30, 40, 50, 60, or 70 minutes using high-pressure extraction methods. Moisture content, chromaticity, pH, sugar content, salinity, mineral contents, quantitative analysis, and overall acceptance were studied to determine the optimal heating time. In our result, S1 the showed highest water contents 98.10%, while S5 showed the lowest moisture content (97.47%). There were no significant difference in pH between samples, while salinity and sugar content increased with increases in heating time. In terms of mineral contents, sodium and potassium showed proportional difference with increases in heating time, however, magnesium, calcium, and iron did not change. The results from a quantitative analysis test showed that transparency, fishy smell, delicate flavor, savory flavor, salt taste, and umami taste became stronger with increases in heating time increase. From the above results, the overall taste of the stock increases with increases in high-pressure heating time. Specifically, S4 high-pressure heating scored the highest on appearance, flavor, taste, after-taste, and overall acceptance. Thus, 60 minutes of high-pressure heating time is most desirable when producing stock with cod bones as a main ingredient.

• The Research Journal of the Costume Culture
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• v.16 no.3
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• pp.502-517
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• 2008

The purpose of the study lies in the measurements of breast shapes and upper body types for the women in their 40's, with the use of 3D measurement system, and in the presentation of brassiere patterns fit for their body types. As for the study method, 3D human body types were analyzed with RapidForm 2006, and the upper-body types and breast shapes were statistically classified through technical statistics analysis, cluster analysis, t-test, variance analysis, and cross analysis. The wearing tests went through the comparison of the brassieres of three makers in the market and the experiment brassieres(first and second) and then the evaluations were made by the subjects, the outer appearance assessment by experts, and 3D measurements. The findings of the study indicated that the evaluation of experiment brassieres was excellent in every item, and he significant difference was found out particularly in the items of pressure, rear center, front center, breast underneath, adequate level by wing, and adequate level by armhole. According to the results of 3D evaluation, experiment brassieres had a highest point in fitness with no physical pressure at the wing part and no overall deviation at the cup art. The pattern comparison showed the differences in the parts of total cup angle, cup circumference length, lower cup height, wing length, and wing angle.

• The Research Journal of the Costume Culture
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• v.16 no.3
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• pp.488-501
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• 2008

The purpose of this study presents bra pattern using the 3D measurements of the upper body subject to women in their 30's. Brassieres available in the market are mostly designed for straight body shape and many women seem to have experienced bearing discomfort in a great extent as they grow older. Brassieres should be designed to cover diverse body types and the accurate measurement of body type and breast shape is needed to accomplish that. As for the study method, 3D human body types were analyzed with RapidForm 2006, and the upper-body types and breast shapes were statistically classified through technical statistics analysis, cluster analysis, t-test, variance analysis, and cross analysis. The wearing tests went through the comparison of the brassieres of three makers in the market and the experiment brassieres(first and second) and then the evaluations were made by the subjects, the outer appearance assessment by experts, and 3D measurements. The results of this study showed that the evaluation of experiment brassieres was excellent in every item, and the significant difference was found out particularly in the items of pressure, rear center, front center, breast underneath, adequate level by wing, and adequate level by armhole. According to the results of 3D evaluation, experiment brassieres had a highest point in fitness with no physical pressure at the wing part and no overall deviation at the cup part.