• Restorative Dentistry and Endodontics
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• 제6권1호
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• pp.87-92
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• 1980

생쥐 치수내 조상아세포의 미세구조연구 중에 종종 보게되는 원형섬모의 미세구조와 이들의 가능한 기능을 다음과 같이 추정하였다. 1. 상아질형성물질을 분비하는 기능을 가진 조상아세포내 2가지 다른 형태의 원형섬모가 발견된다. 2. 조상아세포내 2개의 Basal Centriole을 가지고 있으면서 아마 중앙에는 쌍으로 된 microtuble이 없고 쌍으로 된 9개의 말초섬유를 가진 형태의 원형섬모는 조상아세포와 치수내 말초신경 사이에 일어나는 지각 기능에 관여 하는 것으로 추측된다. 3. 다른 한형태의 섬모, 즉 한개의 Centriole을 가지고 있으면서 쌍으로된 9개의 말초섬유를 가진 섬모는 조상아세포에서 분비된 상아질 형성물질을 움직이게 하는 이동가능에 관여하는 것으로 사료된다.

• 한국미생물·생명공학회지
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• 제48권2호
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• pp.113-120
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• 2020

The objective of the study was to assess the survival of microencapsulated Lactobacillus plantarum ATCC8014 produced using the emulsion technique in alginate gel combined with pectin and maltodextrin components. The microcapsules were then added to cupcake dough that was further baked at 200℃ for 12 min. The viability of L. plantarum was assessed during baking and the 10 days of storage at 4℃ as well as in simulated gastrointestinal conditions. In addition, yeast-mold and water activity were investigated. After baking, the samples with microencapsulated L. plantarum contained more than 5 log CFU/g, which was higher compared to the bacterial concentration of the control samples. The concentration of L. plantarum was more than 6 logs CFU/g after the end of the storage; therefore, the probiotic functioned as a biopreservative in the cake. The prebiotic component strengthened the microcapsules network and helped protect the viability of L. plantarum in simulated gastric fluid (SGF) and simulated intestinal fluid (SIF) media. The results show that the addition of L. plantarum microencapsules did not affect the sensory scores of the cupcake while ensuring the viability of the probiotic during baking and storing.

• Molecules and Cells
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• 제40권5호
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• pp.331-338
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• 2017

Regulation of feeding is essential for animal survival. The pharyngeal sense organs can act as a second checkpoint of food quality, due to their position between external taste organs such as the labellum which initially assess food quality, and the digestive tract. Growing evidence provides support that the pharyngeal sensory neurons regulate feeding, but much is still unknown. We found that a pair of gustatory receptor neurons in the LSO, a Drosophila adult pharyngeal organ which expresses four gustatory receptors, is involved in feeding inhibition in response to high concentrations of sodium ions. RNAi experiments and mutant analysis showed that the gustatory receptor Gr2a is necessary for this process. This feeding preference determined by whether a food source is perceived as appetizing or not is influenced by nutritional conditions, such that when the animal is hungry, the need for energy dominates over how appealing the food source is. Our results provide experimental evidence that factors involved in feeding function in a context-dependent manner.

• 한국식품조리과학회지
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• 제5권1호
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• pp.63-67
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• 1989

The alkali solution consisting of 5% NaOH, 5% NaCl, 2% Tea is most suitable for making pidan. During the soaking period, the values of pH increased from pH 9.02~ 9.19 to pH 12 in the egg white and increased from PH 6.1 to PH 11.63 in the egg yolk. Quail's egg jelled on the 7th day of immersion and the hen's egg and duck's egg jelled on the 10th day of immersion. The Quail's egg ripened at $25^{\circ}C$ in 30~35 days, and Sunghua crystals were formed at the end of the ripening period The moisture content of pidans decreased by 3.5~4.0%, but relatively crude protein, crude fat and crude ash increased by 1.0%, 1.9% and twice respectively. The content of Ca in the hen's pidan and quail's pidan increased about 40%, that of K in the duck's pidan increased about 13% and that of Mg in the hen's pidan and duck's pidan increased about 23~28%. The content of Na in the 3 groups all increased approximately 7 times. The content of total cholesterol level in pidan yolks decreased by 21~40% in each pidan. As a result of a sensory evaluation, the white hen's pidan was most agreeable in flavor and the quail's pidan was most agreeable.

• The Journal of Korean Physical Therapy
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• 제31권3호
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• pp.141-146
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• 2019

Purpose: To investigate the effect of an augmented reality (AR) system on muscle strength and function level of the paretic lower limb and the balance ability in the early rehabilitation program of acute stroke patients. Methods: The participants (30 or fewer days after stroke) were randomly assigned to receive intervention with an early rehabilitation program using an AR system (n=1) or an early rehabilitation program consisting of functional electrical stimulation and tilt table use (n=1). Patients in both subjects received interventions 4-5 times a week for 3 weeks. Results: In the paretic limb muscle strength, AR subject was increased from 15 to 39.6 Nm and Control subject was increased from 5 to 30.2 Nm. The paretic limb function of AR subject motor function was increased from 8 to 28 score and Control subject motor function was increased from 6 to 14 score. But sensory function was very little difference between the two subjects (AR subject: from 4 to 10 score, Control subject: from 3 to 10 score). In the balance ability, AR subject had more difference after intervention than control subject (AR subject: 33 score, Control subject: 22 score). Conclusion: The early rehabilitation program using the AR system showed a slightly higher improvement in the motor function of the paretic lower limb and balance ability measurement than the general early rehabilitation program. The AR system, which can provide more active, task-oriented, and motivational environment, may provide a meaningful environment for the initial rehabilitation process after stroke.

• 한국식생활문화학회지
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• 제34권3호
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• pp.361-368
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• 2019

The purpose of this study was to establish the best optimized extraction condition for the optimal development of fresh maca beverage using low temperature extraction and enzyme treatment. Low temperatures were applied to prevent heat-related nutritional loss during the extraction process. Best extraction conditions were investigated based on the ratio of maca to water, the ratio of enzymes, extraction temperature and time, and agitation. The optimal enzyme conditions were also examined after the treatment of cellulase:pectinase mixture to maintain the original color and flavor, as well as to increase the extraction yield. When cellulase:pectinase was 1:1, the extraction rate ranged from 77.84 to 79.29%. In addition, the best extraction rate was found when maca was mixed with twice volume of water and incubated at $45^{\circ}C$ ($84.05{\pm}0.32%$) with 90 rpm ($87.13{\pm}0.46%$) agitation for 3 hours ($84.73{\pm}0.29%$). Furthermore, sensory evaluation showed a high score in flavor, sweetness, and overall acceptability after adding 3% jujube concentrate into a fresh maca beverage.

• 한국축산식품학회지
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• 제42권1호
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• pp.98-110
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• 2022

Meat jerky is a type of meat snack with a long shelf life, light weight, and unique sensory properties. However, meat jerky requires a long manufacturing time, resulting in high energy consumption. In this study, beef jerky was prepared by injecting different concentrations of brine at different hot-air drying times (0-800 min). When the brine injection levels were increased to 30%, the drying characteristics of beef jerky, such as drying time and effective moisture diffusivity, were significantly improved owing to the relatively high water content and the formation of porous structures. The physicochemical properties (e.g. meat color, porosity, shear force, and volatile basic nitrogen) of the beef jerky injected with 30% brine were improved owing to the shortened drying time. Scanning electron microscopy images showed that the beef jerky structure became porous and irregular during the brine injection process. Our novel processing technique for manufacturing beef jerky leads to improved quality characteristics and shortened drying times.

• The Journal of Korean Physical Therapy
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• 제32권6호
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• pp.365-371
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• 2020

Objective: To investigate the action observation effects of functional electrical stimulation (FES) on the communication between motor cortex and muscle through corticomuscular coherence (CMC) analysis. Methods: Electroencephalogram (EEG) and electromyogram (EMG) of 27 healthy, nonathlete subjects were measured during action observation, FES, and action observation with FES, which lasted for 7sper session for 10 times. All trials were repeated for 30 times. Simultaneously measured EEG raw data and rectified EMG signals were used to calculate CMC. Only confidence limit values above 0.0306 were used for analysis. CMC was divided into three frequency domains, andthe grand average coherence and peak coherence were computed. Repeated ANOVA was performed to analyze the coherence value difference for each condition's frequency band. Results: CMC showed significant differences in peak coherence and average coherence between the conditions (p<0.05). Action observation application with FES in all frequency band showed the highest peak and average coherence value. Conclusions: The results of this study are assumed to be the combination of increased eccentric information transfer from the sensorymotor cortex by action observation and an increased in concentric sensory input from the peripheral by the FES, suggesting that these are reflecting the sensorimotor integration process.

• 한국의류학회지
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• 제46권4호
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• pp.624-637
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• 2022

The purpose of this study was to develop a compression inner layer (CIL) that can be attached to dress shirts for men who have gynecomastia (male breast enlargement). For this, we developed shirts with CIL prototypes based on the functional, expressive, and aesthetic (FEA) consumer needs model. The user-centered design principle guided the design process. Based on size measurements, in-depth interviews, and an online survey, the design requirements for dress shirts with a CIL were determined, and the prototype was developed. The dress shirts were constructed of polyester and spandex mixed materials, while the CIL was made of thin mesh fabric knitted from 80% polyester and 20% spandex. A CIL prototype was developed with a front zipper fastening to hold the upper body tight and compress the breast area. The CIL was attached by connecting a strap with snap buttons to loops sewn into the shoulder line of the dress shirt. In the trial and sensory test, the prototype helped breast size decrease while meeting target consumer needs. The outcomes of this study provide necessary insights to develop garments for gynecomastia patients.

• International Journal of Advanced Culture Technology
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• 제11권2호
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• pp.238-248
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• 2023

This study aims to examine the symbolism of the emblems of World Expositions by using Victor Turner's symbolic theory as a research method, and to reveal the symbolic types behind them by classifying the emblem designs of different periods and themes. The research object is 12 comprehensive World's Fair emblems from the 1939 New York World's Fair in the United States to the 2025 Osaka World's Fair in Japan, as identified by Bureau International des Expositions. The research method mainly adopts documentary research to collect historical information and theoretical frameworks related to the design of World's Fair emblems. In the analysis process, Victor Turner's symbolic sign theory is used as the main analytical framework to link the design elements of emblems to their relevance to specific societies and cultures in order to reveal the themes, values and ideas represented by the emblem symbolism. The results of the study show that the design of the Expo emblem uses different symbols, including material symbols, behavioral symbols, sensory symbols, natural symbols, social symbols and virtual symbols, to convey the core concepts, themes and values of the Expo. Through different types of symbols, the Expo emblem shows a wide range of concerns about technology and the future, mankind and the world, nature and ecology, and society and innovation. The symbolic design of the emblem plays an important role in conveying the core concept and theme of the Expo.