• International Journal of Internet, Broadcasting and Communication
• /
• v.14 no.4
• /
• pp.222-227
• /
• 2022

The purpose of this study was to investigate changes in heart rate according to recovery methods after circuit weight training exercise. Fourteen men in their twenties were selected as subjects, and three sets of circuit weight training were performed by cycling six sports, and two recovery conditions (dynamic and static) were performed immediately after exercise. Changes in heart rate did not have an interactive effect according to recovery method and time, and both conditions showed significant changes between sets 1 and 2, and between sets 3 and after recovery. In this study, the high heart rate of 2 sets and 3 sets was seen as a result of exercise stimulation, and the low heart rate of 1 set was thought to be due to the decrease in vagus nerve activity rather than the role of catecholamines. On the other hand, the heart rate after 20 minutes of exercise did not show any difference according to the recovery method, which could mean that the recovery process due to the aquatic environment can act more strongly than the process of dynamic recovery and static recovery. It is thought that the characteristics affected the sensory and circulation of the body, and thus the change of the afferent signal and the level of metabolic products generated in the active muscle.

• The Korean Journal of Food And Nutrition
• /
• v.24 no.4
• /
• pp.720-724
• /
• 2011

Differences in sensory evaluation, physicochemical properties and antioxidant activities between green tea concentrations and tannase-treated green tea concentrations were measured in this study. The results showed that pH did not differ dependent on tannase treatment but antioxidant ability were slightly increased through tannase treatment without significant($p$ <0.05). However, the turbidity of the tannase-treated green tea concentration had significant difference to the non-treated concentration. The astringency, tested via sensory evaluation, decreased significantly after tannase treatment($p$ <0.05). Traces of epicatechin gallate(ECG) and epigallocatechin gallate(EGCG) also disappeared after the tannase treatment, due to the fact that the ester linkages in the catechin structure were broken by the tannase. It was concluded that tannase treatment of tea products is a very effective process for decreasing astringency and turbidity.

• Journal of Oriental Neuropsychiatry
• /
• v.25 no.1
• /
• pp.63-72
• /
• 2014

Objectives: The objective of this study is to review the diagnostic methods of neurologic symptoms by non-organic causes. Methods: We experienced a case of a motor and sensory disturbance patient without abnormal findings in the diagnostic tests. Using this process, we became aware that it is important to remember some of the methods when treating patients who are suspicious of neurologic symptoms by non-organic causes. Results: First, we should perform a variety of diagnostic tests to exclude the organic causes. Second, we should persistently observe a consistency of the patient's symptoms and attitude. Finally, we should perform a neurological examination in order to acquire the objective physical findings. Conclusions: Because there are limitations in the methods above, we have to be aware of making a mistake regarding the disability by organic causes as that by non-organic causes.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.2
• /
• pp.226-233
• /
• 2008

This study investigated the effects of mashed maesil and maesil extract on Kimchi during fermentation. The mashed maesil and maesil extract were added at 5% of the weight of salted cabbages to the Kimchi sauce, and then physiochemical and sensory characteristics were examined over 28 days of fermentation at 4$^{\circ}C$. During the entire fermentation process, the mashed maesil Kimchi had a consistent pH of 4.4 to 4.2, and the mashed maesil controlled fermentation better than the maesil extract. The mashed maesil Kimchi had the lowest acidity ($0.43{\pm}0.01{\sim}0.42{\pm}0.01$), despite showing a similar pH level to the maesil extract Kimchi. The mashed maesil Kimchi presented the highest hardness level. And in the early stage of fermentation the control Kimchi had the lowest hardness; however, at the end of storage, hardness increased in every Kimchi and no differences were shown. In terms of color value changes, the L-values of every Kimchi increased as the fermentation period increased; but on the $28^{th}$ and final day of fermentation L-values had decreased in all groups. The group with mashed maesil had the highest a-value, but there were no significant differences in b-values among the groups. In evaluating sensory characteristics and acceptability of flavor, the maesil extract Kimchi was higher in intensity with regard to sourness, umami taste, sweetuess, maesil taste, carbonated taste, and fresh taste; it also had higher overall acceptability. Therefore, a fixed amount of maesil extract(5%) can be added to Kimchi with good affects on quality, by controlling fermentation and increasing flavor.

• Korean Journal of Food Science and Technology
• /
• v.23 no.6
• /
• pp.649-655
• /
• 1991

The quality of Ramyon prepared from hard red winter-western white (HRW-WW) and dark northern spring-western white (DNS-WW) flour blends having protein contents of 9.12-9.78% was examined. The noodles were manufactured by commercial process with the same water absorption. The weight and volume of cooked noodle were decreased as the protein content increased at the same cooking time. No significant differences in cooking properties were observed between noodles prepared from HRW-WW and DNS-WW blends. The weight and volume of noodle prepared from HRW-WW blend cooked for 4 min showed significant negative correlation with farinograph and extensograph data and protein contents of flours, but positive correlation with amylograph data. Such correlations were not found from noodles prepared from DNS-WW blend. Based on the sensory evaluation of cooked noodle it was concluded that the optimum protein content for noodle manufacture was in the range of 9.28-9.62%. The replacement of HRW with DNS flour had no effect on the sensory quality of noodle.

• Korean Journal of Food Science and Technology
• /
• v.47 no.5
• /
• pp.652-657
• /
• 2015

To produce mulberry-leaf tea abundant in ${\gamma}$-aminobutyric acid (GABA), mulberry leaves were subjected to two distinct anaerobic conditions ($N_2$ and vacuum) for 12 h before the manufacturing process. Subsequently, changes in the GABA content as well as that of other components were measured. In anaerobically treated mulberry leaves, GABA content markedly increased by 436-472% compared with the control, while the glutamic acid content decreased. However, few changes were observed in the contents of the general components (moisture, carbohydrate, lipid, protein, and ash) and water-soluble solids. Free sugar, catechin, and total phenol content decreased after anaerobic treatment. However, the sensory test scores were not different between the control and anaerobically-treated samples. Consequently, tea products, manufactured post nitrogen gas or vacuum treatment of leaves after harvest, showed functional properties without sensory loss.

• Culinary science and hospitality research
• /
• v.20 no.6
• /
• pp.102-114
• /
• 2014

The purpose of this study was to promote the consumption of rice by substitution in the process of making par-baked morning buns made with cereal powder in dietary fiber (Brown rice, Barley, Oat, goami 2) and strong flour. Strong flour had the highest fermentation rate for 75 min fermentation period. The volume index of the strong flour morning buns was the highest. The hardness of the strong flour morning buns was measured by a texture analyzer, GR4 respectively. The L-values of strong flour morning buns were higher than those of the Goami powder morning buns. In the sensory evaluation the overall preference was the highest in strong flour morning buns. Among the cereal powder morning buns, the GR4 was the most preferred.

• Korean journal of food and cookery science
• /
• v.23 no.3 s.99
• /
• pp.369-377
• /
• 2007

The aims of this study were to develop and standardize the manufacturing procedures and ingredient formulation of non-fried, extrusion-puffed Yukwa. The quality and storage stability of the non-fried Yukwa (NF) were characterized and compared against a traditional deep-fried Yukwa (F). The moisture contents of both the NF and F were almost comparable at 5.12${\sim}$6.22% after the final product preparation. The textural hardness values of the NF samples were one-half to two times as hard as those of F, although no clear distinctions were reported between the two products by the sensory evaluation results (p<0.05). During storage, the acid value of F was 1.68 KOH mg/g on day 7, and then it rapidly increased to 5.52 KOH mg/g on day 14. In contrast, the acidity values of NF were 1.21 and 2.62 KOH mg/g on day 7 and 14, respectively. The peroxide values of the samples increased from 23.5 to 62.0 meq/kg (F) and from 2.0 to 2.5 meq/kg (NF) during the two weeks of storage after preparation, suggesting excellent fat stability for the NF product. Regarding the sensory evaluation results of the products, no significant (p<0.05) differences were noted between F and NF with scores of approximately 3.1 out of 5.0 points for the overall quality characteristics of the final products. Accordingly, we conclude that extrusion puffing technology could be adopted as an alternative to conventional deep fat frying as a partial manufacturing process of Yukwa.

• Journal of the Korean Society of Physical Medicine
• /
• v.10 no.3
• /
• pp.29-37
• /
• 2015

PURPOSE: The aim of this study is to investigate the relationship between psychosocial factors and the severity of musculoskeletal pain in veterans with posttraumatic stress disorder (PTSD). METHODS: A total of 60 subjects were recruited from among the veterans with musculoskeletal pain at D Veterans Hospital. PTSD was evaluated by using the Diagnostic and Statistical Manual of Mental Disorders, Fourth Edition; severity of pain was measured by using the short-form McGill Pain Questionnaire (SF-MPQ); depression and anxiety were measured by using the Symptom Checklist-90-Revision; and the quality of sleep was measured by using the Pittsburgh Sleep Quality Index. All data were analyzed using SPSS 18.0 software for Windows. RESULTS: The averages cores of pain intensity ($7.48{\pm}1.67$), SF-MPQ-sensory ($13.84{\pm}7.52$), SF-MPQ-affective ($4.41{\pm}3.79$), depression ($19.30{\pm}11.37$), anxiety ($13.39{\pm}7.99$), and quality of sleep ($10.05{\pm}5.89$) were obtained in veterans with PTSD. SF-MPQ-sensory measures sleep quality (r=0.346, p<0.01), SF-MPQ-affective measures depression (r=0.318, p<0.01) and anxiety (r=0.404, p<0.01), and these showed a statistically significant positive correlation in veterans with PTSD. Pain levels were observed to be higher in veterans with PTSD. Moreover, in these subjects, physical pain had a significant influence on the anxiety variable among the psychosocial factors. CONCLUSION: These findings suggest that musculoskeletal pain provides meaningful information about depression, anxiety, and sleep disorder in veterans with PTSD. Our data suggest that musculoskeletal pain may need to be addressed as part of the health management process of veterans.

• Korean Journal of Food Science and Technology
• /
• v.17 no.6
• /
• pp.460-468
• /
• 1985

Changes in intrumental and sensory Theological parameters of chewing gum during storage were stuided. Texture changes are influenced to the great extent by moisture content of stored chewing gum and D.E. of cornsyrup, meanwhile content of cornsyrup, process condition and storage temperature had a little effect on texture change. Highly significant correlation was observed between logarithmic instrumental texture parameters of deformation, bending and puncture test and logarithmic moisture content. And also good correlations were observed between each sensory and instrumental texture parameters. The optimum texture values were estimated by regression analysis.