• Journal of the Korean Society of Clothing and Textiles
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• v.12 no.2 s.27
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• pp.169-179
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• 1988

In the part 1, relations were found between fundmental mechanical properties and primary hand values, performance of Korean women's summer fabrics. In this paper, in order to investigate the hand values and mechanical properties such as tensile, shearing, bending, compression, surface and thickness & weight of the women's fall & winter fabrics were measured by KES-F system. Sorts of 90 commercial fabrics for women's fall & winter clothes were classfied into 39 silk and 51 polyester fabrics according to meterials. The experimental results were analysed statistically to relate the hand values and the mechanical properties and concerning to formation of weared clothes and transformation behavior were investigated. Furthermore, there mechanical properties as well as their hand values were discussed in comparison with those values for kimono fabrics. The main results are summarized as follows; 1. The shape of silk fabrics in formation for weared clothes show a box-shaped silhouette. Polyester fabrics has a easy to shape-less and make a silhouette which goes along with the body. 2. Silk fabrics for Korean women's fall & winter clothes have ${\pm}1\sigma$ range of bending, shearing, surface properties and thickness as compared with kimono fabrics. 3. A wrinkle recovery and drapability of silk fabrics for Korean women's fall & winter clothes are inferior to kimono fabrics. On the other hand, the fabrics for Korean women's fall & winter clothes have conical-shaped silhouette based on higher bending rigidity. 4. Except for flexibility with soft feeling, a primary factor of mechanical properties contributes to the hand values of fabrics for Korean women's fall & winter clothes having no concern with materials were same as the women's summer fabrics. 5. As for the hand values of fabrics for Korean folk clothes, stiffness, anti-drape stiffness are larger than those of kimono fabric and stiffness, anti-drape stiffness, crispness of fabrics for Korean women's fall & winter clothes have smaller values as compared with Korean women's summer fabrics.

• Journal of Nutrition and Health
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• v.43 no.1
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• pp.5-11
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• 2010

We conducted comparative study on metabolizable energy content of extracts of angelica keiskei and its byproduct. Total six different groups consisting of five test groups treated with angelica keiskei and one control group were compared. Each of the five test groups were given 30% of one of whole plant, extracts, fermented of extracts, byproduct and extracts plus byproduct, respectively, mixed with AIN93M. After 3 days of adjustment period, all groups were subjected to 4 days of test period during which the amounts of feed intake and excretion were measured everyday. All feces were treated for the prevention of decomposition and changes before its energy content were measured using a bomb calorimeter. The amount of excretion was $4.8\;{\pm}\;0.3\;g$/rat/3 days in control group and 9.9-15.0 g/rat/3 days in the groups were added with extracts of angelica keiskei indicating that the angelica keiskei-treated groups produce 2-3 times more excretion. Metabolic energy of control diet was 4,133.3 kcal. This was found to be 15 to 20% higher compared with the metabolic energy content ranging from 3,117.0 kcal/kg (extracts of angelica keiskei) to 3,259.8 kcal/kg (extracts plus byproducts) angelica keiskei-treated groups. This is interpreted as the result of the decreased metabolic energy in the test diets were substituted with 30% of ngelica keiskei-treated ingredient which has low metabolic content itself. One notable finding is that the metabolic content of the group mixed with byproducts and extracts (1,763.0 kcal/kg) is 27% higher than that of extracts of angelica keiskei (1,286.8 kcal/kg) indicating that mechanical grinding increases the rate of digestion and absorption increasing, in turn, the energy content used in the body. The results of analysis of overall caloric absorption showed absorption rate in order of Whole plant < extracts < byproduct < extract plus byproduct < fermented of extract.

• Nutrition Research and Practice
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• v.11 no.2
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• pp.105-113
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• 2017

BACKGROUND/OBJECTIVES: A high-fat diet (HFD) induces obesity, which is a major risk factor for cardiovascular disease and cancer, while a calorie-restricted diet can extend life span by reducing the risk of these diseases. It is known that health effects of diet are partially conveyed through epigenetic mechanism including DNA methylation. In this study, we investigated the genome-wide hepatic DNA methylation to identify the epigenetic effects of HFD-induced obesity. MATERIALS AND METHODS: Seven-week-old male C57BL/6 mice were fed control diet (CD), calorie-restricted control diet (CRCD), or HFD for 16 weeks (after one week of acclimation to the control diet). Food intake, body weight, and liver weight were measured. Hepatic triacylglycerol and cholesterol levels were determined using enzymatic colorimetric methods. Changes in genome-wide DNA methylation were determined by a DNA methylation microarray method combined with methylated DNA immunoprecipitation. The level of transcription of individual genes was measured by real-time PCR. RESULTS: The DNA methylation statuses of genes in biological networks related to lipid metabolism and hepatic steatosis were influenced by HFD-induced obesity. In HFD group, a proinflammatory Casp1 (Caspase 1) gene had hypomethylated CpG sites at the 1.5-kb upstream region of its transcription start site (TSS), and its mRNA level was higher compared with that in CD group. Additionally, an energy metabolism-associated gene Ndufb9 (NADH dehydrogenase 1 beta subcomplex 9) in HFD group had hypermethylated CpG sites at the 2.6-kb downstream region of its TSS, and its mRNA level was lower compared with that in CRCD group. CONCLUSIONS: HFD alters DNA methylation profiles in genes associated with liver lipid metabolism and hepatic steatosis. The methylation statuses of Casp1 and Ndufb9 were particularly influenced by the HFD. The expression of these genes in HFD differed significantly compared with CD and CRCD, respectively, suggesting that the expressions of Casp1 and Ndufb9 in liver were regulated by their methylation statuses.

• Korean Journal of Community Nutrition
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• v.20 no.2
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• pp.96-108
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• 2015

Objectives: This study was performed to investigate health-related factors, nutrition knowledge and food habits of college students in Wonju. Methods: A total of 442 (male: 221, female: 221) college students were recruited and a questionnaire-based survey was conducted. The general characteristics, health-related factors, nutrition knowledge, and food habits were investigated and data were analyzed using SPSS WIN (ver 21.0). Results: The body mass index ($22.9kg/m^2$ vs $20.9kg/m^2$, p < 0.001) was significantly higher in the males. The ratio of weight (p < 0.001) was significantly different between males and females. Health-related factor scores 'Exercise (p < 0.001)', 'Number of exercise (p < 0.001)', 'Times of exercise (p < 0.01)', 'Concerns about health (p < 0.05)', 'Health condition (p < 0.001)' were significantly higher in the males. 'Type of exercise (p < 0.001)' was significantly different between males and females. Score on 'Watching TV & computer games (p < 0.01)' was significantly higher in the females. Smoking (p < 0.001) was significantly higher in the males. Type of beverages consumed (p < 0.001) was significantly different between males and females. Nutrition knowledge score (11.8 vs 12.9, p < 0.05) was significantly higher in the females. Scores on 'Iron deficiency is leading to anemia (p < 0.01)' and 'carbonated beverages, such as coke, have no calorie (p< 0.05)' were significantly higher in the females. Food habits score (56.4 vs 53.7, p < 0.01) was significantly higher in the males. Scores on 'I have three meals a day (p < 0.01)', 'I have breakfast regularly (p < 0.001)', 'I have meals on time (p < 0.001)', 'I do exercise every day (p < 0.001)', 'I don't eat junk food often (p < 0.05)', 'I don't eat sweet food often (p < 0.05)', and 'I don't eat out often (p < 0.05)' were significantly higher in the males. Conclusions: Nutritional education for college students is needed in order to improve their health and nutritional education program should be tailored to meet various needs of these students.

• Journal of Food Hygiene and Safety
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• v.25 no.2
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• pp.148-152
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• 2010

Domestic studies for identification of causality between children exposure to toxic chemicals, such as arsenic (As) and resulted hazardous effects were not implemented. This study was conducted to probabilistically estimate dietary As intake and health risk assessment for young children and all age-specific populations from the consumption of As-contaminated rice of Korea. Arsenic intakes for young children (1 to 6 years old) from As-contaminated rice were higher than other age-specific groups, based on a dose-per-body weight basis. Based on the current EPA cancer slope factor for As, estimated cancer risks (to the skin cancer) associated with dietary intake of As-contaminated rice for 1 to 2 years old group and 3 to years old group are 1.76 per 10,000 and 3.16 per 10,000, respectively, at the 50th percentile. Based on possible reference levels (0.005 mg/kg/day) for children, mean and $95^{th}$ percentile value of HQ from rice for young children are very below 1.0, which is a regulatory limit of non-carcinogenic risks for human.

• The Journal of Korean Medicine
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• v.33 no.3
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• pp.1-9
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• 2012

Objectives: This research was aimed 1) to find out various subjective symptoms cancer patients had, 2) to find out the quantitative difference of symptoms occurring according to the area of cancer, current treatment methods, and relapse of the cancer and 3) to analyze the relationship between the occurrence of symptoms. Methods: This study was a survey about the various subjective symptoms cancer patients had. The subjects were 48 cancer patients in a double-blinded randomized controlled trial about the effectiveness of Korean Red Ginseng (KRG) treatments. Surveys were examined before Korean Red Ginseng (KRG) treatments. The questionnaire consisted of demographic research, patient history and accompanying symptoms. The symptoms part consisted of 4 questions on general symptoms (vertigo, hot flush, rash, insomnia), 2 questions on digestion symptoms (anorexia, dyspepsia), 2 questions on excretions (diarrhea, constipation), and 5 questions on symptoms in different body parts (headache, dryness of lips, chest pain, aphthous ulcer, nose bleeding). The questionnaire was used to research presence of symptoms and relationships between the occurrence of symptoms. Results: A total of 48 patients took part in this survey. Dizziness was the most frequent subjective symptom patients had (64.58%), followed by dry mouth (43.75%), headache (43.75%), insomnia (41.67%), anorexia (37.5%) and chest discomfort (37.5%). The presence of these subjective symptoms was partially related to the patient's history details - type of cancer, method of cancer treatment (chemotherapy, radiotherapy), termination of treatment, presence of pain, fatigue and recurrence, etc. Factor analysis was conducted to analyze the relationship between the occurrence of symptoms. It suggested 5 factors as a result, but there was a limitation that only a low level of correlation was shown among them. Conclusions: We were able to analyze the occurrences and the relationships among them for accompanying subjective symptoms in cancer patients. However the results of the study are limited in that only 48 patients participated. The symptoms in cancer patients showed a tendency for clustering, occurring simultaneously or continuously rather than occurring alone. The study of these symptom clusters is worth further study, for it is similar to the Symptom Differentiation System in Traditional Korean Medicine. For effective approach to the treatment of cancer in Traditional Korean Medicine, further research on the Korean traditional view of cancer patients should be done based on this research, regarding various symptoms and those relationships on a larger scale.

• Journal of Life Science
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• v.27 no.11
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• pp.1290-1298
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• 2017

Intestinal microbiota is an important factor in the development of immune defense mechanisms in the human body. Treatments with anticancer agents, such as 5-Fluorouracil, Cisplatin, and Oxaliplatin, significantly change the temporal stability and environment of intestinal bacterial flora. The anticancer treatment chemotherapy often depresses the immune system and induces side effects, such as diarrhea. This study investigated the effects anticancer agents have on the intestinal microbial ecosystems of patients with gastric cancer. An exploration of the diversity and temporal stability of the dominant bacteria was undertaken using a DGGE with the 16S rDNA gene. Researchers collected stool samples from patients zero, two and eight weeks after the patients started chemotherapy. After the treatment with anticancer agents, the bacteria strains Sphingomonas paucimobilis, Lactobacillus gasseri, Parabacteroides distasonis and Enterobacter sp. increased. This study focused on the survival of the beneficial microorganisms Bifidobacterium and Lactobacillus in the intestines of cancer patients. The administration of antigastric cancer agents significantly decreased Lactobacillus and Bifidobacterium populations and only moderately affected the main bacterial groups in the patients' intestinal ecosystems. The results showed the versatility of a cultivation independent-PCR DGGE analysis regarding the visual monitoring of ecological diversity and anticancer agent-induced changes in patients' complex intestinal microbial ecosystems.

• Journal of the Institute of Convergence Signal Processing
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• v.19 no.2
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• pp.61-67
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• 2018

Welding preheating means that the surface of the base material to which the metal is welded before the main welding is heated to a constant temperature. It prevents the cracks of the adjacent influences such as reduction of material hardening degree by controlling the cooling rate, suppression of segregation of impurities, prevention of thermal deformation, and moisture removal. For this reason, it is a necessary operation for high quality welding. Induction heating is an efficient heating method that converts electric energy into heat energy by applying electromagnetic induction phenomenon. Compared with combustion heat generated by gas and liquid, it is clean, stable, and economical as well as rapid heating. It can be heated regardless of the shape, depth and material of the heating body by modifying the shape of the frequency and the coil with a simple structure. In this paper, we implemented a low frequency welding preheating system using induction heating technique and observed the temperature changes of coil resistance, inductance and automotive transmission parts according to the height of each transmission in winding coil for three kinds of automotive transmission parts. We confirmed that the change of current is a very important factor in the low frequency heating.

• The Journal of Korean Academy of Prosthodontics
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• v.43 no.1
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• pp.15-29
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• 2005

Statement of problem. The adjustable dental impression trays were made for being adjusted their width automatically along the width of dental arch. Purpose. The purpose of this study was to investigate the best retentive form of adjustable dental impression tray, and so to make it a more satisfactory product. Material and methods. The eight pairs of adjustable trays were made of ABS(acrylonitrile butadiene styrene) with different distribution of holes and with or without the rim on the border area of them. The experiment was done with the horse-shoe shaped metal plate to pull out the set impression body from the tray, and the tray jig which was made for holding the tray on a lower part of Universal Testing Machine(UTM, Zwick Z020, Zwick Co., Germany). After the impression in the tray was allowed to set four minutes, a tensile force was applied at right angles to the tray which had been previously seated on the jig. The force was applied to measure a maximum retentive force by use of a UTM at a constant strain rate of 100mm per minute. A 2-factor analysis of variance (p<.05) was used to determine whether differences existed among distribution of retentive holes and between rim existing and not. Results. 1 The retentive force of the upper and lower resin tray with 2mm holes on the tray border was highest(25.83/24.98kg). (p<.05) 2. As the tray had more retentive holes, it was less retentive. 3. There was no significant difference in the retentive force of the varied hole intervals in the case of distributing all the area. (p>.05) 4. The rimless trays were more retentive generally, than the rimmed trays except 2 case: upper tray group-all area / 2 mm, intervals and lower tray group-margin only / 2 mm, intervals.(p<.05) 5. Most of the adjustable trays were showed higher retentive force than perforated metal tray except the lower group that perforated on the all area at intervals of 2 mm.

• Culinary science and hospitality research
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• v.18 no.4
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• pp.47-58
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• 2012

This study, targeting the students of "K" university in Busan City area, was performed to draw the groups by food-related lifestyle types and to identify the correlation between each group's attributes of selecting places to eat out and obesity index. The purpose of the study was achieved by means of the PASW Statistic 18.0(Predictive Analytics Software) which conducted frequency analysis, factor analysis, reliability analysis, t-test, ${\chi}^2$-test, non-hierarchical cluster analysis and ANOVA. It turned out that the male university students were 175.59 cm tall and weigh 69.53 kg on average. And the female university students showed their average height of 162.81 cm and weight of 53.42 kg. When examined by the body mass index(BMI), male students were composed of 1.7% of underweight, 64.6% of normal weight, 19.7% of overweight and 14.0% of obese. As for the female students, 22.9% were classified as underweight, 62.7% as normal weight, 8.5% as overweight and 5.9% as obese. The food-related lifestyle categories were divided into five factors; health seeking type, safety seeking type, mood seeking type, taste seeking type, and western food seeking type. The four attributes of selecting places to eat out included quality of food and service, price reasonableness, accessibility and atmosphere, and experience to have eaten. With regard to food-related lifestyle, the groups were named by cluster 1 [careless diet group], Cluster 2 [health oriented group], and cluster3 [careless healthcare group]. In terms of the correlation between the clusters by food-related lifestyle and their attributes of selecting places to eat out, Cluster 1 had a high mean value in experience to have eaten, Cluster 2 quality of food and service, Cluster 3 accessibility and atmosphere.