• Proceedings of the Korean Society of Environment and Ecology Conference
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• 2009.10a
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• pp.45-48
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• 2009

• Proceedings of the Korean Society of Environment and Ecology Conference
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• 2000.04a
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• pp.95-98
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• 2000

• Korean Journal of Human Ecology
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• v.7 no.1
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• pp.139-146
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• 1998

The actual clothing conditions of male collegian were surveyed to analyse clothing contents and the rate of wearing underwear. Then, clothing microclimate, physiological responses, and subjective sensations were investigated through wearing trials on human body in climatic chamber based on the results from the survey. The results were follows: 1. Male collegian wore T-shirts, jeans, and socks in summer, and total clothing weight per body surface area was $561g/m^2$. The number of clothes for upper body were 1 layer, but the number of clothes for lower body were 2 layers. Subjective sensations have no significant difference with wearing underwear. 2. Most physiological responses including temperature inside clothing, mean skin temperature, skin temperature of chest, abdomen, thigh, and lower leg, and sweat rate, were higher in with-underwear than in without-underwear. But pulse rates were not significantly different between with-and without-underwear.

• Proceedings of the Zoological Society Korea Conference
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• 2001.10a
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• pp.230.1-230
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• 2001

No Abstract, See Full Text

• Fashion & Textile Research Journal
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• v.12 no.3
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• pp.364-371
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• 2010

The purpose of this study is to weigh the students' backpacks of middle school in daily use and to analyse their physiological responses and subjective senses when carrying backpack in order to promote healthy and comfort school life of girl middle school students. Two female students were subjects who answered the questionnaires on two types of backpack and their metabolism, perspiration and the changes of skin temperature were measured in constant environment chamber, $25{\pm}1$ and $49{\pm}10$% RH. They walked on the treadmill carrying the backpack with the increment of backpack weight, 2 kg, 4 kg to 6 kg. When the backpack increases to 6 kg, the discomfort parameters and responses increases rapidly. Comparing with general type, improved type of backpack showed good results in physiological responses, but not in subjective senses, such as the ease of movement, pain, or total preference, specially in 2 kg and 4 kg. The girl students prefer the general type of backpack which is of fashion and small, when it weighs light such as 2 kg or 4 kg, while they prefer the improved bag which is functional when it is heavy as 6 kg. The longer wearing time of the medium weight, for example, 4 kg without feeling or recognition of any discomfort due to fashion style, might cause the students' posture and health weaker or more vulnerable to the problems.

• Korean Journal of Human Ecology
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• v.7 no.2
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• pp.31-46
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• 2004

The purpose of this study was to investigate the physiological functionality of Coriolus versicolor Quel (CV) and Ganoderma IUCIdum (Fr.)Karst (GL) by estimate the proximate composition and content of antioxidant components. 1. In the physicochemical property. the content of proximate composition of GL was higher 08.28% of moisture, 10.3% of crude protein, 78.4% of crude fiber) than that of CV, but the content of crude lipid and ashes of GL was higher than that of CV. 2. CV had relatively higher content of antioxidant components such as total phenol, carotenoids and v itamin C. than GL did. Antioxidant mineral components such as magnesium and zinc also had relatively higher in CV than in GL. 3. TBA value, conjugated diene production, LDL oxidation, DPPH of methanol extracts in CV and GL were as high as a-Tocopherol.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.421-426
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• 2009

The objective of this study was to evaluate the antioxidant and physiological The objective of this study was to evaluate the antioxidant and physiological activities of organic and inorganic coffee based on flavonoid composition. Organic and inorganic coffee varieties were prepared with Brazil arabica bean and Columbia arabica bean, respectively. Color values (Lightness, redness, and yellowness), mineral contents, total phenol content, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, individual flavonoids, and sensory characteristics were then measured in the espresso of each coffee bean. The pH, Brix, and color difference between organic coffee and inorgainc coffee did not correlate with the harvest method. Coffee varieties were more influential on physiological properties, and were markedly more influential than the mineral content. Total phenolics had a higher correlation with DPPH radical scavenging activity ($r^2$=0.832). Depending on the harvesting method, significant differences (p<0.05) were shown in aroma, color, and overall acceptability in sensory evaluation.

• The Korean Journal of Food And Nutrition
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• v.28 no.1
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• pp.66-72
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• 2015

This study was conducted to investigate the effect of Perilla frutescens powder on physiological and sensory characteristics in macaron$\grave{e}$. The perilla powders were added to macaron$\grave{e}$ at a weight percentage of 0, 2.5 and 4%. Color values (L-value, redness and yellowness index), total phenolics, DPPH radical scavenging activity, textures, total sugar contents and sensory characteristics of macaron$\grave{e}$ made with varying levels of perilla powder were measured. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in color, sweetness, nuttyflavor, texture and overall acceptability depending on the addition level of perilla powders.

• Korean Journal of Ecology and Environment
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• v.55 no.4
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• pp.341-351
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• 2022

The physiological characteristics, growth, and yield of each regional rice variety ('Odaebyeo', 'Saechucheong', 'Ilmibyeo') were investigated depending on the impact of changes in temperature and CO₂ concentration. Experiments were conducted with a control group, which reflected atmospheric CO₂ concentration and temperature, and treatment groups, in which the CO₂ concentration and temperature were increased by 250 ppm and 2.0℃ from those in the control group. The results showed that the increase in CO₂ concentration and temperature reduced the growth and yield of the rice 'Odaebyeo', but did not substantially change the productivity of the 'Saechucheong' and 'Ilmibyeo'. The increase in CO₂ concentration and temperature increased stomatal conductance and rate of transpiration of the 'Odaebyeo' variety, thereby decreasing its water use efficiency (WUE). In contrast, the increase in CO₂ concentration and temperature increased the photosynthetic rate and WUE of the 'Saechucheong' and 'Ilmibyeo' varieties. The gradual change in climate is considered to directly affect growth and development of rice and diversely affect the productivity of each variety. Therefore, it is necessary to implement technological development, select regionally optimal rice varieties, develop new rice varieties, as well as conduct long-term monitoring of each rice variety for climate adaptation to counter global warming.

• Proceedings of the SAREK Conference
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• 2007.11a
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• pp.23-28
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• 2007

In most existing research, it is difficult to evaluate thermal comfort exactly because of reflecting individual ideal or psychological response by subjective questions. Physiological variable was selected in this study to evaluate objectively thermal comfort. MST was appeared very sensitively in indoor temperature and can express correctly thermal comfort of human body. The results of CSV are different each individual feeling sensation, so is difficult to evaluate detailedly thermal comfort unlike TSV. But the results of PP, AIx, ED, SEVR are greatly related to temperature change. So thermal comfort is evaluated more objectively by using PP, AIx, ED, SEVR on behalf of TSV, CSV. Human body was presented physiological feedback by temperature impetus and specially, tendency of heart rate agree with temperature change. Physiological reaction was showed sufficient possibility availing evaluation index of thermal comfort. In the future another one needs to review beside the selected physiological variable.