• Anxiety and mood
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• v.19 no.2
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• pp.61-68
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• 2023

Objective : The purpose of this study was to investigate the associations between psychosocial factors and the mask-wearing behavior after deregulation of COVID-19 quarantine guidelines among adults in Korea. Methods : We collected data (345 subjects) from online questionnaire survey. The questionnaire included the Korean version of the Patient Health Questionnaire-9, the Korean version of fear of COVID-19 Scale, the Korean version of the Patient Health Questionnaire-15, Korean versions of the Perceived Stress Scale, and measurement tools adapted from previous studies for COVID-19 risk perception, social stigma, and appearance interest of subjects. We analysed data using SPSS version 23.0 for descriptive statistics, chi-square test, and logistic regression analysis. Results : People with cohabitant or mask-wearing tendency before COVID-19 pandemic had a higher rate of mask-wearing than those who were not. Subjects reporting higher level of social stigma (OR=1.154, 95% CI 1.049-1.270) and COVID-19 anxiety (OR=1.072, 95% CI 1.007-1.141) were more likely to report maskwearing behavior. Conclusion : From the results, appropriate intervention to those who fear social stigma and are anxious to the infectious diseases will be needed. Additionally, providing policies and guidelines that consider cohabitants and offering continuous education with information of disease to the public are also expected to helpful for recovery of daily life from infectious diseases.

• Human Ecology Research
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• v.62 no.1
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• pp.59-68
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• 2024

This study investigated the quality characteristics of butter sponge cakes added with whey protein concentrate (WPC)(0%, 10%, 30%, 50%, 100%) added as a fat substitute. The density of the dough of butter sponge cakes significantly increased with higher levels of added WPC and the pH decreased (F=248.38, p<.001). The moisture content also decreased significantly (F=3.151, p < .05). However, the volume (F=9.556, p<.01) and specific volume (F=11.15, p<.001) significantly increased. With respect to color, there was no significant difference in the lightness (L) value of the crumb, but the redness (a) value increased significantly with higher levels of added WPC (F=12.616, p < .001), while the yellowness (b) value decreased significantly (F=4.550, p<.01). Regarding the crust, the L values (F=3.791, p<.01) and b values (F=7.000, p<.001) decreased significantly with higher levels of added WPC, while the (a) values increased significantly (F=4.706, p<.01). The DPPH radical scavenging ability of the raw WPC used in the manufacture of butter sponge cakes was found to be 27.45%, but this increased significantly as the amount of WPC added to butter sponge cakes increased (F=45.237, p<.001). In a consumer preference test, the flavor, appearance, texture, odor, and overall acceptability were highest in the case of WPC-10 when taking advantage of the functional advantages of WPC as a lowfat substitute, confirming the development potential and optimal amount of WPC that should be added to butter sponge cakes.

• Journal of Biomedical Engineering Research
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• v.45 no.2
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• pp.95-100
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• 2024

Vitiligo is a condition characterized by the destruction or dysfunction of melanin-producing cells in the skin, resulting in a loss of skin pigmentation. Facial vitiligo, specifically affecting the face, significantly impacts patients' appearance, thereby diminishing their quality of life. Evaluating the efficacy of facial vitiligo treatment typically relies on subjective assessments, such as the Facial Vitiligo Area Scoring Index (F-VASI), which can be time-consuming and subjective due to its reliance on clinical observations like lesion shape and distribution. Various machine learning and deep learning methods have been proposed for segmenting vitiligo areas in facial images, showing promising results. However, these methods often struggle to accurately segment vitiligo lesions irregularly distributed across the face. Therefore, our study introduces a framework aimed at improving the segmentation of vitiligo lesions on the face and providing an evaluation of vitiligo lesions. Our framework for facial vitiligo segmentation and lesion evaluation consists of three main steps. Firstly, we perform face detection to minimize background areas and identify the face area of interest using high-quality ultraviolet photographs. Secondly, we extract facial area masks and vitiligo lesion masks using a semantic segmentation network-based approach with the generated dataset. Thirdly, we automatically calculate the vitiligo area relative to the facial area. We evaluated the performance of facial and vitiligo lesion segmentation using an independent test dataset that was not included in the training and validation, showing excellent results. The framework proposed in this study can serve as a useful tool for evaluating the diagnosis and treatment efficacy of vitiligo.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.592-603
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• 2014

We developed various recipes of turmeric powder (Curcuma longa L.) added to milk bread and assessed the individual effects of seven ingredients [milk ($X_1$), turmeric powder ($X_2$), bread improver ($X_3$), fresh yeast ($X_4$), butter ($X_5$), sugar ($X_6$), and salt ($X_7$)] as well as the 2-way interaction effects of the ingredients on the sensory characteristics of breads using fractional factorial design method. The center and end points of each component were determined via literature review and multiple test baking. Seven trained sensory test panels evaluated the outside appearance (OA), inside appearance (IA), and flavor & texture (FT) of 38 breads using 46 items of sensory evaluation. Findings are as follows: for the OA, $X_1$ (P<0.05) and $X_4$ (P<0.0001) exhibited significant individual effects, whereas $X_1*X_7$, $X_2*X_5$, $X_3*X_6$, and $X_4*X_6$ indicated significant interaction effects (P<0.05). For the IA, $X_1$ (P<0.0001), $X_4$ (P<0.0001), $X_6$ (P<0.05), $X_2*X_4$ (P<0.05), and $X_3*X_6$ (P<0.01) showed individual and interaction effects, respectively. For the FT, $X_1$ and $X_2$ showed the most significant individual effect (P<0.0001), followed by $X_4$, $X_5$ and $X_6$ (P<0.05) in descending order. $X_4*X_7$ indicated the only significant interaction effect. We computed the magnitudes of the 2-way interaction effects of the ingredients with a distinct emphasis. Model equations predicting the levels of the ingredient effects on the breads were also provided via regression analyses. In summation, $X_4$ appeared to be the most significant component affecting the sensory characteristics based on its individual and 2-way interaction effects. Further, $X_6$, $X_1$, $X_2$, and $X_5$ indicated both individual and interaction effects. $X_3$ and X7 showed only interaction effects. The center point effect appeared to be unequivocal for whole sensory characteristics. Findings of the present study may provide insights into the selection of ingredients to derive an optimal model for turmeric powder-added bread using the response surface method hereafter.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.89-99
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• 2014

This study aims to make stock using cod bones with the hot water extraction method. Moisture content, chromaticity, pH, salinity, sugar content, mineral contents, quantitative analysis, and overall acceptance were studied to determine the standard formula. The results are as follows. The moisture content decreased (p < 0.001) and color value increased as heating time increased. The pH was highest in CS5 which was heated for 30 minutes and lowest in CS1. The salinity and sugar content significantly increased with more heating time (p < 0.001). In terms of mineral contents, sodium was highest in 138.87~154.17 mg, magnesium and iron showed proportion difference with increased heating time. The mineral analysis test result revealed that sodium, magnesium and iron showed proportional difference with increased heating time, while potassium and calcium did not change. The result of quantitative analysis test showed transparency, fishy smell, delicate flavor, savory flavor, salt taste and umami taste became stronger as high-pressure heating time increased. From these result, CS4 was evaluated to be the best in appearance, flavor, taste, aftertest and overall acceptance. Also, 60 minute high-pressure heating time is the most desirable to produce stock using cod bones as a main ingredient.

• Journal of Korean Society of Archives and Records Management
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• v.4 no.2
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• pp.1-22
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• 2004

This study is about the paper of Mulberry(桑紙). The paper which was usually applied to the ancient bookpaper and documents. But there is a rare record about it today. So the paper was made from the Mulberry(뽕나무) bast fiber using traditional handcraft method. and Paper Mulberry(닥나무) by traditional method. And tested by physical and optical methods in comparisons with Paper Mulberry(닥나무). The ratio of length/width of Mulberry fiber was 475, and its lignin content was lower than the Paper Mulberry. The Mulberry paper had similar forming properties and physical strength to the Paper Mulberry fiber. Therefore, the Mulberry fiber seem to be a good paper fiber for traditional paper. For the aging test, in the thermal acceleration treatment for 72 hours and 144 hours at the temperature of $105^{\circ}C$ incubator, the Mulberry paper was more deteriorative than the Paper Mulberry. In the ultraviolet acceleration treatment for 100 hours and 200 hours the Mulberry paper was less interior to the Paper Mullberry, in the increase of treatment time. And the Mulberry paper was approved to be a good traditional paper in appearance. Furthumore, in considing the sample of bred Mulberry species grown today, its paper is thought to be superio to the paper of Paper Mulberry in symptom of senility in natural ultraviolet light.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.222-235
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• 2006

Herbs have unique tastes and flavors, and they have been used in western foods. This study used herbs to make cookies. The purpose of this study was to investigate the sensory characteristics of cookies with rosemary(1, 2, 3, 4%) and mints(1, 2, 3, 4%) after foretasting herbs. The sample of this study was 880 college students which consisted of 436 males and 444 females. The results of this study were as follows. This study was conducted to find a high quality product through a sensory test with rosemary and mints. First, in terms of foretasting experience, the respondents had tasted 12 herbs. 65.2% of them preferred parsley, followed by mint(45.2%), bay leaf(44.0%), rosemary(28.3%), basil(21.8 %), etc. Second, in terms of the most important items while making herb added to bread and cookies, taste was high with 45.8%, flavor 27.3%, price 10.1%, nutrition 8.5%, etc. There were significant differences between genders and among majors(p<0.001). Third, it was found that appearance was high with 2% added group(M=6.00) in terms of sensory preference. The flavors, tastes, texture, overall acceptability were high with 1% added group in terms of sensory preference of cookies with rosemary. The respondents showed low preference for cookies with mints. While the 1% added mint group showed the highest preference for appearances and texture, the control group showed the highest preference for flavors, tastes and overall acceptability. There was a significant difference in appearances and tastes on all samples except colors and taste of rosemary added cookies $(p<0.05{\sim}p<0.001)$. Fourth, males preferred 2% rosemary added one in appearances and tastes in a sensory test. They preferred the 1% rosemary added group in terms of flavors, texture, and overall acceptability. Females preferred appearances of cookies with 2% rosemary and also preferred flavors, tastes, texture and, overall acceptability with 1% rosemary. Both of them less preferred 4% mint added one. Overall, this study found that respondents preferred 1% rosemary herb cookies. There should be further researches with less than 1% mint to make herb cookies.

• Archives of Plastic Surgery
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• v.36 no.3
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• pp.283-288
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• 2009

Purpose: Frey's syndrome is a common complication after parotid surgery and characterized by gustatory sweating and flushing in the periauricular area during meals. Although a variety of methods have been proposed to prevent this postoperative problem but they have been unsatisfactory. In this article, therefore, botulinum toxin A was used to treat nine patients with Frey's syndrome and its duration effect after injection was investigated. Methods: Nine patients became the object of study about the effect of botulinum toxins as treatment of Frey's syndrome. Age of patients ranged from 25 to 78 years (mean, 43.7 years). Six of nine patients had both symptoms of gustatory sweating and flushing. And the others had only gustatory sweating symptom. Using Minor starch iodine test, the affected skin area was detected, and it was marked by $1cm^2$ sized grid appearance. After application of EMLA cream on the gustatory sweating area, botulinum toxin A was injected intracutaneously into the affected skin area ($2.5U/cm^2$). Patients were followed up from six to fifteen months (mean, about 12 months) and asked about improvement of their symptoms. Results: The treatement with botulinum toxin A took effective within two days after injection. Six months after injection, gustatory sweating disappeared completely in all patients, and five of six patients who had gustatory flushing improved in their symptom. Last follow-up, no patients complained of recurrent gustatory sweating and flushing except one. One patient, seven months after initial injection, was retreated with botulinum toxin A because of recurrence, and the result was successful. The duration of the effect after botulinum toxin A treatment was ranged from seven to thirteen months. One patient in our series experienced the upper eyelid weakness as adverse effect, but it improved spontaneously. Conclusion: Local injection of botulinum toxin A is an effective, safe and long - lasting method for treatment of Frey's syndrome. Hereafter, however, additional study will be required to evaluate the duration effect of botulinum toxin A according to frequency in use and dosage.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.7
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• pp.3085-3093
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• 2012

The purpose of this study is to examine difference in knowledge level, attitude and performance competence on CPR (Cardiopulmonary Resuscitation) in football players. For this, questionnaire survey was carried out from October 5, 2011 to October 19 targeting 234 football players of high schools and universities where are located in Seoul, Gyeonggi, and Gangwon-do Province. The collected data was carried out frequency, t-test ANOVA, and correlation analysis by using SPSS/PC 19.0 for Windows. All the statistical analyses were set for significance level in p<.05. The results are as follows. Knowledge level, attitude and performance competence on CPR according to football players' general characteristics were indicated to have influence upon gender, academic background, and the appearance of educational experience in CPR. It was indicated that there is difference between CPR-related characteristics, and knowledge level, attitude & performance competence. Also, it was indicated that there is correlation among knowledge level, attitude and performance competence on CPR in football players. Based on these results, it accurately grasps experience and knowledge level on CPR in football players, thereby making a place available for having a game with security, resulting in being considered to possibly make the better sports.

• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1208-1218
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• 2019

The study is on the cosmetic solubilizing power of organic plant surfactants. The blended high purity polyglyceryl-10 oleate and polyglyceryl-10 stearate mixtures were synthesized using organically certified raw materials to develop surfactants having excellent solubilizing power. The mixture is called "Solubil ORG-1300". The appearance of this material is a pale yellowish paste, with a specific odor. The specific gravity was 1.12 and it was high purity that acid value was 0.072±0.1. The HLB value of this natural surfactant was averaged = 15.1 and calculated through the Griffin equation. Mechanically it is explained how organic surfactant are available with fragrance and oils. The solubilizing test was determined by eye evaluation method through the dissolving performance test for the two oils and measured the transmittance at 890 nm using a UV spectrophotometer to measure the transparency. The results showed that the concentration of surfactant needed to make Bergamot oil available requires approximately more 2 times. It was also found that the concentration of surfactant needed to make the tocoperyl acetate available was about 8 times higher. Experiments on the solubility resulting from pH changes showed stabilized usable solubilizing power even in acidic areas of pH=3.5, neutral areas of pH=7.2, and alkaline areas of pH=1.5. Experiments on the solubility according to pH variation showed good solubility stabilized in acidic areas of pH=3.5, neutral areas of pH=7.2, and alkaline areas of pH=11.5. As an application of cosmetics, the company successfully developed a prescription for moisturizing activity based on these results, it is expected that a wide range of applications will be available for skin care, baby lotion, sensitivity or atopic skin cosmetics.