• PNF and Movement
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• v.7 no.4
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• pp.9-16
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• 2009

Objective : The purpose of this study was to analyze the effect on psychosocial status in elderly women with chronic low back pain after practicing lumbar stabilizing exercise using the gym ball, and to developed and activated on exercise program for healthy senile life. Methods : The subjects were 23 elderly women with chronic low back pain. Mean age of subjects was $67{\pm}13$ years. The lumbar stabilizing exercise using the gym ball was performed 3 times a week during the 8 weeks study period. The research tool were ODI(Oswestry Disability Index), VAS(Visual Analogue Scale), SES(Self-esteem Scale), GDSSF-K(Geriatric Depression Scale Short Form Korea Version), PSS (perceived stress scale), Life satisfaction, and MMSE-K. The analysis of data was processed by the statistical program SPSS 12.0 and paired t-test and frequency analysis were used to compare psychosocial status between the pretest and post tests. Result : The lumbar stabilizing exercise using the gym ball increased significantly SES and Life satisfaction of subjects, and ODI, VAS(trunk flexion & trunk extention), GDSSF-K, and PSS were decreased significantly(p<.05). While VAS(trunk rotation) were not significantly. Conclusion : The lumbar stabilizing exercise using the gym ball improved psychosocial status in elderly women with chronic low back pain.

• Applied Biological Chemistry
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• v.44 no.2
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• pp.81-87
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• 2001

Oyster jeot-gal were prepared in the form of salt-fermented oyster and oyster in soy sauce tentatively and used for investigation the retarding effect of its fermentation in a vacuum from the physicochemical and microbiological points of view. $_PH$ value decreased slightly but amino-N (AN) and volatile basic nitrogen (VBN) increased inversely during the fermentation periods. AN contents were greater in vacuum fermentation than in non-vacuum, whereas VBN were greater in non-vacuum. Total viable cell counts were similar to trend of gentle decrement after increment to some degree but showed higher in non vacuum than in vacuum. In vacuum product, total amino acid contents increased with the elapse of fermentation days or in time of reduction those were higher than in non-vacuum. On the results of chemical analysis, it showed that fermentation was delayed in vacuum and that vacuum fermentation was effective for the shelf-life extension of jeot-gal.