• 한국식품과학회지
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• 제17권6호
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• pp.421-425
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• 1985

세품종의 고구마 천미, 신미, 원기의 조직 특성을 알아보기 위해 $175{\sim}180^{\circ}C$에서 30분간 가열하여 가열 전후의 고구마의 수분함량, 알콜 불용성 고형분 함량, 전분함량, 경도 및 수용성펙틴, 메타인산 가용성 펙틴, 염산 가용성 펙틴을 측정하였고 polygalacturonase 활성도 비교하였다. 가열중에 고구마의 펙틴질의 조성은 염산 가용성 펙틴이 수용성펙틴과 메타인산 가용성 펙틴으로 변하였다. 분질 고구마인 원기는 수분함량이 가장 낮았으며 알콜 불용성 고형분 함량과 경도가 높았다. 또한 원기의 polygalacturonase 활성이 가장 높았으며 가열 후에 염산 가용성 펙틴 함량의 잔존율도 높았다.

• 대한간호학회지
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• 제37권1호
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• pp.81-90
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• 2007

Purpose: The purpose of this study was to examine the effects of daily exercise before steroid treatment on mass, the type I and II fiber cross-sectional area, and myofibrillar protein content of hindlimb muscles in a rat model. Method: Adult male Sprague-Dawley rats were randomly assigned to one of three groups: a control group(n=10) that had a normal saline injection for 7days, a steroid group(n=10) that had a steroid injection for 7days, and an exercise-steroid group(n=10) that ran on the treadmill for 7days before a steroid treatment. Body weight and food intake were measured every day. At 15 days all rats were anesthetized and the soleus, plantaris and gastrocnemius muscles were dissected. Result: The exercise-steroid group showed significant increases as compared with the steroid group in body weight, muscle weight of the soleus and gastrocnemius, type II muscle fiber cross-sectional area of plantaris, and myofibrillar protein content of the soleus, plantaris, and gastrocnemius. As compared with the control group, the steroid group showed significant decreases in body weight and diet intake, muscle weight, the type II fiber cross-sectional area and myofibrillar protein content of the soleus, plantaris, and gastrocnemius muscles. Conclusion: Daily exercise before steroid treatment attenuates hindlimb muscle atrophy, with type II muscle changes more apparent than type I muscle changes.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2007년도 추계 학술논문 발표대회
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• pp.57-60
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• 2007

This study is to discuss the effect of the liquid type high early strength agent considering early strength, developing strength, and economics of the concrete using admixtures. The powder type high early strength agent does not helpful because the field application is not available such as the problem of mixing process and rack of economics. To make up these subjects, the plain mixture contains the standard type AE water reducing agent, and the types of the agents are the standard type AE water reducing agent(P),liquid type high early strength agent(AD),poly carboxylate high early strength type AE water reducing agent(E1), and naphthalene + melamine high early strength type AE water reducing agent(E2). As the Contents of the agents, E1 and E2 is two types each cases, and P is one type to satisfy the target fluidity and air content, AD is three types as 0.5, 1.0,and 1.5%. In the case that AD is mixed, the fluidity is decreased, but air content is increased. For increasing strength of the early age, using OPC is more effective than FA and BS for increasing the early strength of the concrete, and if the air content is secure as plain, the effect of the developing strength can be increased because the air content is increased about 2% in the case that AD is used.

• 한국정보시스템학회지:정보시스템연구
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• 제23권4호
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• pp.1-24
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• 2014

This study is intended to examine two issues related with social media messages. At first, the authors investigate that how they can categorize messages in the social media and how corporate twitters and brand twitters communicate with consumers. Secondly, after dividing messages in the social media into several groups, the authors investigate how each type of messages differ one another in terms of the consumer response. For examining these research issues, the authors gather twitter message data of global top 100 brands and categorize messages into 5 types (i.e., interactivity, diversion, information sharing, promotional, content) based on the motivation of communication and the format of the messages. Especially, the authors use content analysis methodology, which is normally used as the qualitative approach, in order to identify the type of messages. Furthermore, the authors present interactivity type of messages can communicate better with consumers and induce more favorable responses from consumers in the social media than any other type of messages. This research can provide implications in terms of theoretical, methodological, and managerial perspective.

• 농업과학연구
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• 제45권1호
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• pp.50-57
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• 2018

Meat comes from the skeletal muscles of farm animals, such as pigs, chickens, and cows. Skeletal muscles are composed of many muscle fibers. Muscle fibers are categorized into three types, fiber type I, IIA, and IIB, based on their contractile speed and metabolic properties. Different muscle fiber types have different biochemical, physiological, and biophysical characteristics. Especially, the characteristics of muscle fiber type I and IIB are opposite to each other. Muscle fiber type I has a relatively strong oxidative metabolic trait and a higher content of lipids. In contrast to fiber type I, muscle fiber type IIB has a strong glycolytic metabolic trait and a relatively lower content of lipids and a higher content of glycogen. Muscle fiber type IIA has intermediate properties between fiber type I and IIB. Thus, muscles with different fiber type compositions exhibit different ante- and post-mortem muscle characteristics. In particular, the different metabolic traits of muscles due to the different compositions of the fiber types strongly affect the biochemical and physiological processes during the conversion of muscle to meat and subsequently influence the quality of the meat. Therefore, understating muscle metabolism and muscle fiber characteristics is very important when discussing the traits of meat quality. This review is an overview on basic muscle metabolism, muscle fiber characteristics, and their influence on meat quality and finally provides a comprehensive understanding about the fundamental traits of muscles and meat quality.

• 한국초등과학교육학회지:초등과학교육
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• 제41권3호
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• pp.480-500
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• 2022

이 연구에서는 과학 수업에서 실감형 콘텐츠를 활용한 경험이 많은 초등 교사를 대상으로 심층 면담을 통해 실감형 콘텐츠의 활용에 대한 인식과 요구 사항을 분석하였다. 구체적으로 (1) 과학 수업에서 초등 교사는 주로 어떠한 실감형 콘텐츠를, 어떠한 방식으로 활용하고 있는지, (2) 과학 수업에서 실감형 콘텐츠 활용에 대한 초등 교사의 인식과 어려움은 무엇인지, (3) 과학 수업에서 실감형 콘텐츠 활용을 위한 연수에서의 초등 교사의 요구 사항은 무엇인지에 관해 알아보았다. 연구 결과 첫째, 초등 교사는 주로 디지털교과서와 '사이언스레벨업' 사이트에서 제공하는 실감형 콘텐츠를 사용하였고 콘텐츠 유형은 활용 목적에 따라 '탐구형', '방문형', '제작형'으로 분류할 수 있었다. 둘째, 초등 교사들은 실감형 콘텐츠 활용의 교육적 장점으로 과학 내용 이해에 도움, 흥미와 호기심 유발, 실재감을 통한 몰입을 언급하였다. 실감형 콘텐츠 사용과 관련된 어려움은 여러 가지가 언급되었으나 과학 수업 내용에 적합한 양질의 교육용 콘텐츠가 매우 부족하다는 점, 실감형 콘텐츠를 활용할 수 있는 구체적인 수업 사례의 예시가 부족하다는 점 등이 있었다. 셋째 실감형 콘텐츠 활용을 위한 교사 연수와 관련해서 초등 교사들은 질 좋은 실감형 콘텐츠에 대한 정보 제공, 구체적인 수업 사례 중심의 연수, 실감형 콘텐츠 유형별로 적용해 볼 수 있는 수업 모형의 제공, 필요한 기기의 구입, 사용, 관리 및 운영에 관련된 정보 안내가 필요함을 강조하였다. 이러한 연구 결과를 반영하여 초등 과학 수업에서 실감형 콘텐츠를 보다 효과적으로 활용하기 위한 시사점을 논의하였다.

• 품질경영학회지
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• 제48권3호
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• pp.433-451
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• 2020

Purpose: The purpose of this study is to investigate how the type of virtual reality content production affects the interaction and immersion that is a virtual reality characteristic, and to provide the platform companies and content producers with the basic information necessary to provide the production and service of content suitable for VR characteristics. Methods: Based on the data collected in the survey, multiple regression analysis and hierarchical regression analysis were used. The measurement tools used in this study were studied through three-dimensional composition, including the characteristics and interaction and immersion of content produced in 2D, 3D and 360°, which are elements of virtual reality characteristics. Results: The results of this study are as follows. Among the types of content production, content produced with 2D and 360 technologies was found to affect immersion, while content produced in 3D affected interaction. Motion sickness has been investigated to affect both immersion and interaction. Conclusion: Service-provided platform enterprises and content-making enterprises should consider content-making and providing services that suit service characteristics and purposes, taking into account the characteristics of interaction and immersion in content-making investment and service delivery.

• 대한지역사회영양학회지
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• 제11권5호
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• pp.587-597
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• 2006

This study was performed in order to identify nutritional factors affecting on skin sebum content with 131 female university undergraduates in 2003. We measured the sebum contents of 4 facial spots to classify their skin types. Daily energy and nutrient intakes of the subjects were not deficient except in calcium and iron, which were 466.2 mg (66.6% RDA) and 8.5 mg (53.4% RDA) relatively. We observed no significant difference of energy and nutrient intakes among the 3 skin types. But significantly higher consumption of grains and slightly higher frequencies of several food groups (excepting starches) were shown in oily skin types, so they might have higher nutrient intakes. Serum indices and food preferences mostly revealed no difference among the 3 skin types. But in the oily skin type, serum phosphorus levels were significantly lower than others, suggesting phosphorus-rich food consumption like soft drinks and pains could lead to a dry skin type rather than an oily one. Also in the oily skin type, sweet taste preference was slightly tower than others; more-over, sweet intake was lower samely significantly. There was mostly no significant relationship between facial sebum contents and nutrient intakes, dietary behavior, food frequency and food preference except in some factors. Animal protein intake showed a significant negative relationship toward facial sebum content. On the other hand, in normal skin type, Fishes consumed was slightly higher than others, so that higher animal protein consumption presumably leads to normal skin type. Frequency of fried food and bacon and preference of fried foods showed slightly negative relationships toward facial sebum content. Regular meal times showed significantly increased facial sebum content.

• 한국세라믹학회지
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• 제41권9호
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• pp.647-652
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• 2004

In aqueous tape casting of alumina slurry systems, the relationships between the suspension compositions and the defects of the dried tapes were discussed. The suspensions compositions were controlled with the ratios of the solids, water and organics binder contents. The effects of the thickness of dried tape and kinds of binder system were also examined. In the defect free region, the apparent viscosity showed nearly same value due to the count balancing effect of solid and organic binder content on the apparent viscosity. When water content was constant, increasing solid led to decrease of organic binder content. The defect free region was narrowed with increasing of casting thickness. When linear type acrylic emulsion binders system (D1000 and D 1035) were used, defect free zone formed the belt type in the triangle of solid, water and organic binder content according to the line of constant water contents. However the defect free region was not found in the cross-link type emulsion binder system (D 1050).

• 한국식품영양과학회지
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• 제42권5호
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• pp.736-742
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• 2013

시판 과일식초를 발효 방법에 따라 초산발효만 진행된 A 타입과 알코올 및 초산발효가 진행된 B 타입으로 나누어 이화학적 특성을 비교하였다. A 타입 식초는 B 타입 식초에 비해 pH는 낮게, 총 산도는 다소 높게 확인되어 발효방법에 따른 차이를 보여주었다. 당도 및 환원당 함량은 B 타입 식초에서 비교적 높게 확인되었고, 이는 제품에 첨가된 각 과즙 함량의 차이로 사료되었다. 갈색도 및 색도의 비교에서는 B 타입에서 갈색도, 적색도, 황색도가 더 높게 측정되어 식초의 색이 더 진해지는 현상을 확인할 수 있었다. 시판 과일식초의 유리당은 fructose, glucose, sucrose, maltose의 순으로 검출되었고, 총 함량은 B 타입에서 다소 높음을 확인할 수 있었다. 시판 과일식초의 유기산은 acetic acid 외 tartaric acid, malic acid, succinic acid 등으로 구성되어 있었고 전체 함량은 A 타입 식초에서 다소 높게 확인되었다. 또한 존재하는 유기산의 함량을 통해 원료에 함유된 원료과즙의 함량을 간접적으로 추정할 수 있었다. 총 페놀 및 총 플라보노이드 함량은 B 타입 식초에서 더 높게 측정되었고, DPPH 라디칼 소거활성을 통한 항산화 활성도 유사한 경향을 나타내었다.