• Food Science and Preservation
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• v.17 no.4
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• pp.435-443
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• 2010

Physicochemical and functional properties of collage from skate skin (Raja Kenojei) are examined depending on pH and NaCl concentration in the medium. The solubility decreased as NaCl concentration increased but, turbidity increased as concentration of collagen increased. Oil-holding capacity and water-holding capacity were similar to other fish skin collagens. Emulsion activity, creaming stability, and viscosity were lowest at where pH levels were isoelectric point regions of collagens. However, the higher pH values at 7.0-9.0 caused increasing foam expansion, foam viscosity, and gel strength. These results indicated that collagen from skate skin could be used as a functional ingredient for food and industrial applications.

• Journal of the Korean Operations Research and Management Science Society
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• v.32 no.3
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• pp.17-31
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• 2007

In this paper, we consider a service system with bi-functional servers, which can switch between the primary service room and the secondary room. A service policy is characterized by the switching paints which depend on the queue length in the primary service room and the service level requirement constraint of the secondary room. The primary service room is modeled as a Markovian queueing system and the throughput of the primary service room is function of the total number of bi-functional servers. the buffer capacity of the primary service room, and the service policy. There is a revenue obtained from throughput and costs due to servers and buffers. We study the problem of simuitaneously determining the optimal number of servers, buffer capacity, and service policy to maximize profit of the service system, and develop an algorithm which can be successfully applied with the small number of computations.

• The korean journal of orthodontics
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• v.24 no.2
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• pp.319-329
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• 1994

This study was carried out to research the adaptation patterns of head posture after activator therapy in functional class III malocclusion patients. For this purpose, 29 functional class III malocclusion patients, from the ages of 8 to 13 years old, were used. 1, Increse in capacity of oral cavity capacity were found in all the samples, but craniocervical angulation were varied into incresed group and decreased group after activator therapy. 2. Head posture exhibited the compensatory adaptation in the relative growth increments of the vertical dimension, ALFH and PLFH. 1) A group with more PLFH and less sagittal angle showed relatively small growth increment in PLFH during the treatment period, thus craniocervical angulation was increased. 2) A group with less PLFH and more sagittal angle showed relatively great growth incrmenet in PLFH during the treatment period, thus craniocervical angulation was decreased.

• The Journal of the Korea Contents Association
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• v.5 no.1
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• pp.169-178
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• 2005

This paper presented high-level function model to achieve traffic engineering to construct traffic engineering infrastructure in Internet. Function model presented include traffic management, capacity management, and network planing. It is ensured that network performance is maximized under all conditions including load shifts and failures by traffic management. It is ensured that the network is designed and provisioned to meet performance objectives for network demands at minimum cost by capacity management. Also it is ensured that node and transport capacity is planned and deployed in advance of forecasted traffic growth by network planning.

• Korean Chemical Engineering Research
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• v.55 no.4
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• pp.483-489
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• 2017

The loss of the sulfur cathode material through dissolution of the polysulfide into electrolyte causes a significant capacity reduction of the lithium-sulfur cell during the charge-discharge reaction, thereby debilitating the electrochemical performance of the cell. We addressed this problem by using a chemical and physical approach called reduction of polysulfide dissolution through direct coating functional inorganic (graphene oxide) or organic layer (polyethylene oxide) on electrode, since the deposition of external functional layer can chemically interact with polysulfide and physically prevent the leakage of lithium polysulfide out of the electrode. Through this approach, we obtained a composite electrode for a lithium-sulfur battery (sulfur: 60%) coated with uniform and thin external functional layers where the thin external layer was coated on the electrode by solution coating and drying by a subsequent heat treatment at low temperature (${\sim}80^{\circ}C$). The external functional layer, such as inorganic or organic layer, not only alleviates the dissolution of the polysulfide electrolyte during the charging/discharging through physical layer formation, but also makes a chemical interaction between the polysulfide and the functional layer. As-formed lithium-sulfur battery exhibits stable cycling electrochemical performance during charging and discharging at a reversible capacity of 700~1187 mAh/g at 0.1 C (1 C = 1675 mA/g) for 30 cycles or more.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.695-705
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• 2012

Dietary fiber naturally present in various sources of cereals, legumes, fruits and vegetables plays a physiological role in human health, such as lowering cholesterol and blood pressure, improving blood glucose control in diabetes, helping with weight loss and management, and reducing cancer risk. In addition, dietary fibers have has been added as a functional food ingredient to food products to provide water-holding capacity, viscosity, gel-forming ability, and fat-binding capacity to food products. These beneficial characteristics of dietary fiber components can improve the image of meat products to be healthy and functional food products. This article reviews the concept and current definition of dietary fibers in food products along with their health benefits and functional characteristics. Dietary fibers from different sources like cereals, legumes, fruits, and vegetables and soluble dietary fibers have been applied as functional ingredients to various types of meat products, such as beef patties, ground beef and pork, pork and chicken sausages, meatballs, and jerky etc. Based on the application of dietary fibers to different types of meat products, possible future characteristics in selecting appropriate dietary fiber ingredients and their proper incorporation are explored to develop and produce healthy and functional meat products with high dietary fiber contents.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.683-689
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• 1994

With a view to utilizing effectively fish skin wastes from marine manufactory, a gelatin solution extracted from yellowfin sole skin was fractionated by precipitation with ethanol, and then the functional and physico-chemical properties for the fractionated gelatin were determined. Ethanol was added up to 50% of ethanol content to a gelatin solution extracted from yellowfin sole skin, then the mixture was left to stand at $0^{\circ}C$ for 12 hours. Finally, the precipitates were dried by hot-air ($40^{\circ}C$). The gel strength and melting point of a 10% gel of gelatin prepared from yellowfin sole skin by precipitation with ethanol has 322.4g and $23.3^{\circ}C$, respectively. The physico-chemical properties of the ethanol treated fish skin gelatin were superior to those of fish skin gelatin prepared without ethanol treatment. Besides, the functional properties of the ethanol treated gelatin were lower in solubility and higher in water holding capacity, oil binding capacity, emulsifying activity, emulsifying stability, foam expansion and foam stability than those of pork skin gelatin sold on market as well as gelatin prepared without ethanol treatment. It may be concluded, from these results, that the fish skin gelatin prepared by precipitation with ethanol can be effectively utilized as a human food by improving the functional properties.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.296-308
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• 2019

Although the yellow mealworm (Tenebrio molitor L.) is a promising alternative protein source, the effects of processing conditions on functional properties are unclear. In this study, a protein extract of yellow mealworm larvae (PEYM) was subjected to different heat temperature ($55^{\circ}C$, $75^{\circ}C$, and $95^{\circ}C$) with different time (20, 40, and 60 min) to evaluate the functional properties and protein oxidation. Different heat temperature treatment significantly affected the exposure of surface hydrophobicity of the proteins and protein molecule aggregation, which reached maximum levels at $95^{\circ}C$ for 60 min. Protein oxidation was inversely proportional to the temperature. Both the highest carbonyl value (1.49 nmol/mg protein) and lowest thiol value (22.94 nmol/mg protein) were observed at $95^{\circ}C$ for 60 min. The heating time-temperature interaction affected several functional properties, including solubility, emulsifying potential, and gel strength (GS). Solubility decreased near the isoelectric point (pH 5 to 6). As the temperature and heating time increased, emulsifying properties decreased and GS increased. The oil absorption capacity and foaming properties decreased and the water absorption capacity increased. These results confirmed that PEYM is a suitable source of proteins for processing and applications in the food industry.

• PNF and Movement
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• v.15 no.3
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• pp.217-226
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• 2017

Purpose: The purpose of this study was to determine the effects of a modified abdominal draw-in maneuver on trunk stability and functional capacity as well as pain in patients with chronic low back pain. Methods: The study included 3 patients with chronic low back pain who volunteered to participate. The modified abdominal draw-in maneuver included a posterior pelvic tilt, a traditional abdominal draw-in maneuver, and a vibration sensory feedback device. Voluntary abdominal contraction using the vibration sensory feedback device was performed by the subjects for more than 1 hour per day, 5 times per week, for 6 weeks along with common low back pain treatment. Electromyographic signals in the rectus abdominis (RA), external oblique (EO), internal oblique (IO), and erector spinae (ES) muscles were measured to compare muscle activation. The degree of pain was measured using the visual analogue scale (VAS), and functional capacity was measured using the Korea Oswestry Disability Index (K-ODI). All results were compared to the means before and after intervention. Results: After the intervention, the RA, EO, and IO showed increased muscle activation and the ES showed decreased muscle activation. The visual analogue scale decreased after intervention and the K-ODI decreased after intervention. Conclusion: Modified abdominal draw-in maneuvers in daily life combined with therapeutic exercises may be effective in relieving pain and dysfunctions in chronic low back pain patients.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.813-817
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• 2015

Consumers have recently shown great interest in organic foods since they are considered to have higher antioxidant activity compared to conventionally farmed foods. The purpose of this study was to evaluate the general characteristics of organic and conventional spinach, such as length, weight, color, moisture contents, and antioxidant capacity based on ABTS radical scavenging activity, total phenol, and flavonoid contents. Spinach that was used in this study was grown conventionally and organically in Po-Hang, Korea. As the results, conventional spinach showed higher values for length, weight (p<0.001), and moisture content (p<0.05). For antioxidant capacity, organically grown spinach showed higher antioxidant activity than the conventional group based on total phenol and flavonoid contents, but only total flavonoid content was significantly different (p<0.05). For ABTS radical scavenging activity, the conventional group showed a slightly higher capacity, but the difference was not significant. Thus, the organic farming system in spinach showed similar or slightly higher antioxidant activities.