• Animal Systematics, Evolution and Diversity
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• 제14권2호
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• pp.91-98
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• 1998

필리핀 만다나오의 산호 모래틈에서 채집된 Anisonyches속 (Echiniscoididae과)에 속하는 해양완보류 2종, A. deliquus n. sp.와 A. diakidius Pollock을 보고한다. A. deliquus n. sp.는 Anisonyches속에 기록된 2종 중에서 발톱의 모양과 배열, 그리고 곤봉형 두부감각돌기와 제 4다리 위의 감각돌기가 없다는 점에서 A. mauritianus와 유사하나 제 1-3다리에 감각강모를 가지지 않은 점에서 뚜렷하게 구별된다. 저자들은 신종의 기재와 함께 Anisonyches속의 가장 중요한 형질은 발톱의 모양과 배열에 대하여 고찰하였다.

• 한국식품조리과학회지
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• 제30권6호
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• pp.679-686
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• 2014

This study was carried out to evaluate the quality characteristics of cookies added with various concentrations (0, 1, 3 and 5%) of ginseng leaf powder. The pH of the cookies significantly decreased with increased ginseng leaf powder concentrations (p<0.05), but the density of cookies showed no significant differences. Spread factor, loss rate, and leaving rate of cookies decreased according to the amount of added ginseng leaf powder. The lightness and yellowness of cookies decreased as the concentration of the ginseng leaf powder increased whereas no significant difference in the redness was found with increased ginseng leaf concentration. In the texture analysis, the hardness of the cookies increased according to the concentration of ginseng leaf. DPPH free radical scavenging activity of the cookies significantly increased with increased ginseng leaf concentration (p<0.05). In the sensory evaluation, sensory scores for color, taste and overall acceptability were highest in the 3% ginseng leaf cookies. Thus, our results suggested that the optimum amount of ginseng leaf powder to add to cookies was 3%.

• 한국식품조리과학회지
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• 제29권1호
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• pp.47-52
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• 2013

The effects of added brown rice flour on the quality characteristic of waffle were investigated. Waffle were prepared by the addition of 0%, 25%, 50%, 75% and 100% of brown rice flour on wheat flour. The weight of waffle with brown rice flour ranged from 103.0~107.0 g and that of the control was 100.0 g. The volume of the waffle prepared by adding brown rice flour were 225.0~303.0 mL and that of the control was 307.5 mL. The weight of the waffle increased with increasing brown rice flour concentration, whereas volume and baking loss decreased. The hardness, chewiness (p<0.05) and springiness decreased with the addition of brown rice flour. The Hunter L values of waffle decreased, whereas a and b values increased with the addition of brown rice flour. The result of the sensory evaluation showed that taste and overall acceptability (p<0.05) was the highest for added brown rice flour.

• 대한두개안면성형외과학회지
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• 제21권6호
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• pp.380-383
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• 2020

Schwannomas, which originate from Schwann cells in the peripheral nervous system, are slowg-rowing and uncommon benign tumors. Most schwannomas (90%) occur in isolation, and multiple occurrences are a characteristic feature of neurofibromas. Schwannomas of the nose and nasal tip are particularly unusual. Although a few cases of schwannomas of the sinusoidal tract and nasal septum have been reported, schwannomas arising from the nasal dorsum area and tip are extremely rare. Sensory abnormalities are also a very rare symptom. We excised a schwannoma on the nasal dorsum through direct incision and a schwannoma on the nasal tip through open rhinoplasty. No postoperative complications involving recurrence, hematoma, or infection occurred. The possibility of neurological changes should be considered in cases of an abnormality in the peripheral nervous system. Schwannoma must be kept in mind as a possible cause of neurological changes localized to a specific dermatome, and should always be considered in the differential diagnosis of a mass on the nose.

• 한국식품저장유통학회지
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• 제31권2호
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• pp.245-255
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• 2024

The proximate composition, quality characteristics, antioxidant activity, and sensory evaluation scores of yakgwa added with mealworm powder (MP) were examined. MP contained 5.83 wt% moisture, 55.70 wt% crude protein, 35.96 wt% crude fat, 3.70 wt% crude ash, and 2.43 wt% carbohydrate and feature total polyphenol and flavonoid contents of 406.52 mg GAE/100 g and 21.18 mg NE/100 g, respectively. The DPPH and ABTS^•+ radical scavenging activities and the reducing power of MP were determined as 90.25%, 44.06%, and 1.74, respectively. Except for moisture and carbohydrate content, the proximate composition of mealworm yakgwa (MY) increased with the amount of MP increased. The pH of the dough increased with the addition of MP, whereas the expansion degree tended to decrease. Sugar content was highest at MP contents of 0 wt% and 12 wt% (FM4 group), and hardness was lowest in the FM4 group. With the increasing MP content, the L, b values and antioxidant activity increased, whereas a value decreased. The sensory evaluation scores for the overall preference, appearance, color, and taste were lowest in the FM4 group. These results suggested that MP contents of 6-9 wt% were optimal for mealworm-based yakgwa.

• 한국축산식품학회지
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• 제35권6호
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• pp.807-814
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• 2015

This study investigated the effect of added freeze-dried mulberry fruit juice (FDMJ) (1, 3 and 5%) on the antioxidant activity and fermented characteristic of yogurt during refrigerated storage. A decrease in pH of yogurt and increase in acidity was observed during fermentation. The yogurts with FDMJ exhibited faster rate of pH reduction than control. Initial lactic acid bacteria count of yogurt was 6.49-6.94 Log CFU/g and increased above 9 Log CFU/g in control and 1% in FDMJ yogurt for 24 h. The total polyphenol and anthocyanin content of FDMJ yogurt was higher than that of control due to the presence of phytochemical contents in mulberry. Moreover, antioxidant activity such as DPPH and reducing power was highest 5% FDMJ yogurt. During cold storage, pH decreased or remained constant in all yogurts with values ranging from 4.08 to 4.78 units. In sensory evaluation, the score of 1% FDMJ yogurt was ranked higher when compared with other yogurts. It is proposed that mulberry fruit juice powder can be used to improve sensory evaluation and enhance functionality of yogurt.

• Annals of Clinical Neurophysiology
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• 제20권2호
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• pp.71-78
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• 2018

Nerve conduction study (NCS) is an electrophysiological tool to assess the overall function of cranial and peripheral nervous system, therefore NCS has been diagnostically helpful in the identification and characterization of disorders involving nerve roots, peripheral nerves, muscle and neuromuscular junction, and are frequently accompanied by a needle Electromyography. Furthermore, NCS could provide valuable quantitative and qualitative results into neuromuscular function. Usually, motor, sensory, or mixed nerve studies can be performed with using NCS, stimulating the nerves with the recording electrodes placed over a distal muscle, a cutaneous sensory nerve, or the entire mixed nerve, respectively. And these findings of motor, sensory, and mixed nerve studies often show different and distinct patterns of specific abnormalities indicating the neuromuscular disorders. The purpose of this special article is to review the neurophysiologic usefulness of NCS, to outline the technical factors associated with the performance of NCS, and to demonstrate characteristic NCS changes in the setting of various neuromuscular conditions.

• 한국식품과학회지
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• 제32권4호
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• pp.792-798
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• 2000

한국산 소맥 가공제품에 대한 첨가제의 탈색효과를 알아보기 위하여 한국산 밀가루에 탈색을 하기 위한 다양한 첨가제를 넣어 반죽하고 반죽의 탈색에 가장 효과적인 두 가지 첨가제, ascorbic acid와 cysteine을 선택하였다. 0.1%의 ascorbic acid와 2%의 ascorbic acid를 첨가하면 생면과 건면의 명도를 개선시키는데는 효과적이나, 조리된 면에서는 0.05% cysteine 이 가장 효과적이었다. 국수의 기계적 물성은 2%의 ascorbic acid를 첨가한 국수가 수입 소맥 국수와 가장 비슷한 물성을 나타내었다. 조리면의 관능적 특성은 0.05%의 cysteine을 첨가한 국수는 가장 적은 황적색도와 회갈색정도를 띄어서 색을 개선하는데 가장 효과 적이며 이러한 국수는 높은 품질 선호도를 보인 반면, 2%의 ascorbic acid를 첨가한 국수는 가장 짙은 황적색을 띠었고 진한 뒷맛이 느껴져, 전체적인 기호도가 가장 나쁘게 평가되었다. 이상의 첨가제 의한 한국산 밀가루로 만든 국수의 탈색효과는 색도 및 기계적 관능적 특성을 종합하였을 때 0.05%의 cysteine이 가장 효과적인 첨가제로 평가되었다.

• 한국식품조리과학회지
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• 제8권1호
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• pp.21-25
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• 1992

8% 녹두전분 gel에서 관능검사의 cohesiveness는 기계적 검사의 어떤 특성치와도 유의적인 상관관계를 보이지 않았으나 관능검사의 shine, clarity, elasticity, hardness, overall quality는 기계적 검사의 특성치들과 유의적인 상관관계를 가진다고 분석 되었다. 10% 녹두전분 gel에서도 8% 녹두전분 gel과 비슷한 양상이었다. 또한 8% 및 10% 녹두전분 gel에서 관능검사의 shine은 기계적 검사의 L, a, b값과는 정의 상관관계이나 clarrty는 L, a, b값과는 부의 상관관계인 점으로 미루어 보아 관능적으로 윤기가 있고 불투명하다고 느낄수록 명도는 높고 적색 및 황색에 가까운 시료로 평가됨을 알 수 있었다. 이상의 결과에서 지방의 첨가는 녹두전분 gel의 texture에 상당한 영향을 미치는 것으로 평가되었고 2%의 지방을 첨가시킨 녹두전분 gel의 texture가 가장 좋은 것으로 평가되었다. 우리의 전통식품인 청포묵 제조시 texture를 좋게 하기 위한 지방의 첨가와 더불어 저장성 및 풍미를 높여줄 수 있는 다진 마늘의 첨가, 고추기름의 첨가와 영양배합 고려 및 간편성을 위한 탕평채 고명의 전분 gel에의 첨가등에 관한 연구를 계속하고자 한다.

• 동아시아식생활학회지
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• 제16권3호
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• pp.371-376
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• 2006

The purpose of this study was to investigate the quality characteristics of Bokbunja-Pyun, using various levels of Rubi fruit juice (0%, 4%, 6% and 8%). The chemical composition and physical characteristics of Bokbunja and Bokbunja-Pyun were analyzed and sensory evaluation was conducted. The statistical data analyses were completed using the SPSS program. The chemical components of Bokbunja were moisture 89.2%, sweetness 9.8 Brix%, pH 3.77, citric acid 8.98%, and vitamin C 26mg. The L-value of Bokbunja-Pyun was significantly decreased (p<0.001), but a- and b-values were increased with increasing Rubi fruit juice content (p<0.001). Among the mechanical characteristic, the hardness was the highest on R2 ($470{\pm}82.67$), the adhesiveness on R3 ($-5.00{\pm}1.0$), the cohesiveness on R4 ($99.22{\pm}6.95$) and the gumminess on R1 ($167.9{\pm}49.8$). The springiness was notsignificantly different between these groups. From the sensory evaluation, appearance, hardness, and flavor showed no significant variation, but transparency, elasticity, and overall quality were significantly different between the test groups. It was concluded that the optimum content of added of Rubi fruit juice was 6%, in proportion to the total weight.