• Journal of the Korean Applied Science and Technology
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• v.36 no.4
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• pp.1108-1118
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• 2019

The purpose of this study was to examine the effects of aerobic and resistance exercise of different intensity on anti-diabetic and lipid profile improvement in type 2 diabetic mice. C57BL/6 mice were divided into six groups (n=8, in each group): normal group (Normal), type 2 diabetes (DM), type 2 diabetes+VO₂max 50% aerobic exercise group (DM50A), type 2 diabetes+VO₂max 75% aerobic exercise group (DM75A), type 2 diabetes+1RM 50% resistance exercise group (DM50R), and type 2 diabetes+1RM 75% resistance group (DM75R). DM50A and DM75A were subjected to treadmill exercise 40 min/day, 5 days/week, during 8 weeks (DM50A, at the speed of 8 m/min for 1-4 weeks and 8~10 m/min for 5-8 weeks; DM75A, 12 m/min for 1-4 weeks and 12~14 m/min for 5-8weeks). DM50R (1RM50%) and DM75R (1RM75%) were subjected to ladder-climbing exercise with weights secured to their tails, 8 set/day, 5 days/week, during 8 weeks. After 8 weeks of exercise, fasting blood glucose and HOMA-IR was significantly lower in DM group than in DM group. HbA1c showed significantly lower DM50R and DM75R groups than DM group. HDL-C showed the highest level in DM75A group and triglyceride was lowest in DM75R group. The cardiovascular risk index was lowest in the Normal and DM75A groups. Therefore, moderate intensity exercise in T2DM mice showed better improvement in blood glucose and insulin resistance control, and moderate intensity aerobic exercise was effective in reducing the cardiovascular risk index by increasing HDL-C levels.

• BMB Reports
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• v.40 no.3
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• pp.315-324
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• 2007

The novel $\alpha$-amylase purified from locally isolated strain, Bacillus sp. KR-8104, (KRA) (Enzyme Microb Technol; 2005; 36: 666-671) is active in a wide range of pH. The enzyme maximum activity is at pH 4.0 and it retains 90% of activity at pH 3.5. The irreversible thermoinactivation patterns of KRA and the enzyme activity are not changed in the presence and absence of $Ca^{2+}$ and EDTA. Therefore, KRA acts as a $Ca^{2+}$-independent enzyme. Based on circular dichroism (CD) data from thermal unfolding of the enzyme recorded at 222 nm, addition of $Ca^{2+}$ and EDTA similar to its irreversible thermoinactivation, does not influence the thermal denaturation of the enzyme and its Tm. The amino acid sequence of KRA was obtained from the nucleotide sequencing of PCR products of encoding gene. The deduced amino acid sequence of the enzyme revealed a very high sequence homology to Bacillus amyloliquefaciens (BAA) (85% identity, 90% similarity) and Bacillus licheniformis $\alpha$-amylases (BLA) (81% identity, 88% similarity). To elucidate and understand these characteristics of the $\alpha$-amylase, a model of 3D structure of KRA was constructed using the crystal structure of the mutant of BLA as the platform and refined with a molecular dynamics (MD) simulation program. Interestingly enough, there is only one amino acid substitution for KRA in comparison with BLA and BAA in the region involved in the calcium-binding sites. On the other hand, there are many amino acid differences between BLA and KRA at the interface of A and B domains and around the metal triad and active site area. These alterations could have a role in stabilizing the native structure of the loop in the active site cleft and maintenance and stabilization of the putative metal triad-binding site. The amino acid differences at the active site cleft and around the catalytic residues might affect their pKa values and consequently shift its pH profile. In addition, the intrinsic fluorescence intensity of the enzyme at 350 nm does not show considerable change at pH 3.5-7.0.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.15 no.1
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• pp.16-20
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• 2004

Purpose : To assess perceptual, acoustic and aerodynamic measure of voice quality in patients with unilateral vocal cord paralysis before and after type I thyroplasty. Methods : The clinical records of patients operated type I thyroplasty in the Departement of otorhinoalryngolgy, Yongdong Severance hospital from November 2001 to November 2003 were reviewed. All patients uderwent a vocal function evaluation including perceptual, acoustic and aerodynamic measures of voice preoperative and on $60^{th}$ postoperative day. The perceptual and acoustic measures were obtained from recording of patients' reading a 'Sanchak' passage. The perceptual evaluation was performed by 2 speech pathologist using a 4-point rating scale. Acoustic parameters(voice range profile low(RAL), voice range profile high(RAH), average fundamental frequency(AFX), closed quotient, harmonic to noise ratio, jitter and shimmer) were investigated by Lx speech studio. Mean flow rate(MFR), subglottic pressure(Psub) and intensity were measured using the Phonatory function analyzer. The maximum phonation time was also measured. The data were statistically analyzed. A paired t-test (p<0.1) was used to compare preoperative and postoperative results. And multiple regression test was used to find which parameter was most correlated to improvement of postoperative voice quality. Results : Among aerodynamic parameters, Psub $(88.11mmH_2O{\rightarrow}58.7mmH_2O)$, MPT(7.87sec${\rightarrow}$12.53sec), MFR (359.8ml/sec${\rightarrow}$161.06ml/sec) were statistically improved. AFx(205.5Hz${\rightarrow}$163.27Hz), AQx(23.9%${\rightarrow}$48.3%), RAL, RAH. Jotter and shimmer were improved. In multiple regression test, AFx and AQx was noted as the two meost correlated parameters to improvement of postoperative breathiness. But general grade of voice quality was more correlated to Psub and shimmer. Conclusion : Vocal fold medialization procedures effectively reduce glottic gap. Increasing of contact area of both vocal folds induced improvement in aerodynamic parameters and leaded stabilizing of vocal fold vibration. That effect results in improvement in acoustic parameters (shimmer, jitter, signal-to-noise ratio, voice range profile) and voice quality.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.158-164
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• 1980

The quality of commercial milk was evaluated by sensory testing. The results were summarized as follows; 1. A significant difference on the quality and preference was not recognized at 5 percent level among the sample of commercial milk produced by five companies according to the result of rank test for commercial milk. 2. According to a scoring test for determination of shelf life of commercial milk A, the sensory quality of the sample milk was maintained for three days at $0^{\circ}C$ to $5^{\circ}C$ and $10^{\circ}C$ for one day at $20^{\circ}C$ and $30^{\circ}C$. 3. According to the result of profile test for commercial dried milk C, dilution number was 20.0 and sensory quality of the dried milk was comparatively satisfactory. 4. According to the result of profile test for commercial milk, the synthetics flavor of each milk was generally evaluated as excellent and the intensity of flavor was somewhat different among the samples of commercial milk produced by five companies. 5. A significant difference on the flavor of milk was recognized among five sample of commercial milk by both difference test and profile test but not recognized by rank test.

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.181-187
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• 1981

The changes in the chemical composition of yeast extracts during autolysis and their effect to the sensory quality were studied with baker's yeast, Saccharomyces cerevisiae. The amounts of extracted solids, proteins, amio-N. amino acids, especially glutamic acid, alanine and lysine, increased by the autolysis time up to 48 hrs. The results of sensory evaluation made by the multiple paired comparision test and Duncan's test indicated a significant difference is taste by the time of autolysis. In the profile test, the flavor character notes expressed by the panel were 17 different characters, 11 in aroma and 6 in taste. The character notes and the intensity of flavor changed with the time of autolysis. The sharp and beany flavor of the extracts which was autolyzed for 4 hours turned into meaty and worty flavor by 48 hours of autolysis. A proper arrangement of the flavor characters in the quantitative descriptive chart could provide a weighted value of the flavor grade. The aroma grade index and the taste grade index correlated to the amplitudes of the profile test.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.24 no.6
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• pp.637-643
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• 2011

The bond-based peridynamic model is able to capture many of the essential characteristics of dynamic brittle fracture observed in experiments: crack branching, crack-path instability, asymmetries of crack paths, successive branching, secondary cracking at right angles from existing crack surfaces, etc. In this paper we investigate the influence of the stress waves on the crack branching angle and the velocity profile. We observe that crack branching in peridynamics evolves as the phenomenology proposed by the experimental evidence: when a crack reaches a critical stage(macroscopically identified by its stress intensity factor) it splits into two or more branches, each propagating with the same speed as the parent crack, but with a much reduced process zone.

• Laser Solutions
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• v.17 no.2
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• pp.19-25
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• 2014

Optical embedded diffraction gratings with the bulk modification in BK-7 glass plates excited by tightly focused high-intensity femtosecond (130fs) Ti: sapphire laser (peak wavelength = 790nm) were demonstrated. The structural modifications with diameters ranging from 400nm to $4{\mu}m$ were photo-induced after plasma formation occurred upon irradiation with peak intensities of more than $1{\times}1013W/cm^2$. The graded refractive index profile was fabricated to be a symmetric around from the center of the point at which low-density plasma occurred. The maximum refractive index change was estimated to be $1.5{\times}10^{-2}$. The two optical embedded gratings in BK-7 glass plate were demonstrated with refractive index modification induced by the scanning of low-density plasma formation.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.14-25
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• 2018

Chemical compositions, trypsin inhibitory activity, and gelling properties of albumen from duck egg during salting of 30 days were studied. As the salting time increased, moisture content decreased, the salt content and surface hydrophobicity increased (p<0.05). Trypsin inhibitory activity and specific activity were continuously decreased throughout the salting time of 30 days (p<0.05). This coincided with the decrease in band intensity of inhibitor with molecular weight of 44 kDa as examined by inhibitory activity staining. Nevertheless, no differences in protein patterns were observed in albumen during the salting of 30 days. Based on texture profile analysis, hardness, springiness, gumminess, chewiness, and resilience of albumen gel decreased with increasing salting time. Conversely, salted albumen gels exhibited higher cohesiveness and adhesiveness, compared to those of fresh albumen. Scanning electron microscopic study revealed that gel of salted albumen showed the larger voids and less compactness. In general, salting lowered trypsin inhibitory activity and gelling property of albumen from duck egg to some extent. Nevertheless, the salted albumen with the remaining inhibitor could be an alternative additive for surimi or other meat products to prevent proteolysis.

• Journal of The Korean Astronomical Society
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• v.38 no.2
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• pp.279-282
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• 2005

We report the millimeter-wave radio observations of molecular cloud cores in Taurus. The observed line is the $N_2H^+$ emission at 93 GHz, which is known to be less affected by molecular depletion. We have compared starless (IRAS-less) cores with star-forming cores. We found that there is no large difference between starless and star-forming cores, in core radius, linewidth, core mass, and radial intensity profile. Our result is in contrast with the result obtained by using a popular molecular line, in which starless cores are larger and less condensed. We suggest that different results mainly come from whether the employed molecular line is affected by depletion or not. We made a virial analysis, and found that both starless and star-forming cores are not far from the critical equilibrium state, in Taurus. Together with the fact that Taurus cores are almost thermally supported, we conclude that starless Taurus cores evolve to star formation without dissipating turbulence. The critical equilibrium state in the virial analysis corresponds to the critical Bonnor-Ebert sphere in the Bonnor-Ebert analysis (Nakano 1998). It is suggested that the initial condition of the molecular cloud cores/globules for star formation is close to the critical equilibrium state/critical Bonnor-Ebert sphere, in the low-mass star forming region.

• The Bulletin of The Korean Astronomical Society
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• v.38 no.2
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• pp.88.1-88.1
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• 2013

We have investigated vertical motions of plasma in the pores and changes of the motions with height by using high time and spatial resolutions data obtained by the Fast Imaging Solar Spectrograph (FISS) of the 1.6 meter New Solar Telescope (NST). We infer the LOS velocity by applying the bisector method to the wings of CaII 854.2 nm line profile. We find that (1) upflow velocity in the pores decreases with height and turns into downward in the upper chromosphere; (2) 3 min and 5 min oscillations are found from the Doppler velocity in the pore at various wavelengths from the wing (${\pm}2.35{\AA}$) to the core (${\pm}1.25{\AA}$) of the CaII line; and (3) power of high (low) frequency oscillation obtained from the CaII intensity increases (decreases) with height. We discuss the physical implications of our results in view of the connection of LOS plasma flows in a concentrated magnetic flux (pore) between the photosphere and the low chromosphere.