• Korean Journal of Applied Biomechanics
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• v.31 no.1
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• pp.59-63
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• 2021

Objective: Through comparative analysis of muscle activity for whole-body vibration, walking and running movements, it is to verify the training effect of whole-body vibration exercise in terms of amount of exercise and muscle activity characteristics. Method: Flat ground walking and slope walking (10 degrees) at a speed of 5 km/h, flat ground running and slope running (10 degrees) at a speed of 11 km/h for running were performed on treadmill, and squats were maintained at 12 Hz, 20 Hz, and 29 Hz conditions on Whole body vibration exercise equipment (Galileo). Muscle activity was analyzed through EMG analysis device for one minute for each condition. Results: The Anterior Tibialis and Erector Spinae show greater exercise effect in whole-body vibration than walking and running. The Rectus Femoris, Biceps Femoris, and Gluteus Maximus have the best effect of exercise in flat running. Whole-body vibration exercise showed greater muscle activation effect as the frequency increased, and exercise effect similar to walking during the same exercise time. Conclusion: The amount of exercise through Whole-body vibration exercise was similar to that of walking exercise, and the Anterior Tibialis and Erector Spinae shows better exercise effect than walking and running.

• Journal of Microbiology and Biotechnology
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• v.33 no.12
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• pp.1671-1680
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• 2023

The gluten protein content in whole-wheat flour is low, which affects the elasticity and viscosity of the dough. Enzymatic modification of the protein may result in a network that mimics gluten, which plays an important role in the processing of whole-wheat foods. In this study, the effects of Halomonas alkaliantartica laccase (LacHa) on the quality parameters of whole-wheat bread were investigated. The optimum dosage of LacHa was 4 U/100 g of whole-wheat flour. At this dosage, whole-wheat bread exhibited the best specific volume and optimum texture parameters. Laccase also extended the storage duration of whole-wheat bread. We analyzed the micro-structure of the dough to determine its gluten-free protein extractable rate and free sulfhydryl group content, and verify that LacHa mediates cross-linking of gluten-free proteins. The results demonstrated that the cross-linking of gluten-free protein by LacHa improves the texture of whole-wheat bread. As a flour improver, LacHa has great developmental and application potential in baked-food production.

• Journal of Oral Medicine and Pain
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• v.24 no.4
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• pp.347-359
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• 1999

The purpose of this study was to investigate the effect of pilocarpine containing chewing gum on anti-microbial components in whole saliva of xerostomic patients, The objective xerostomic patients were instructed to use 5mg-pilocarpine containing chewing gum for 20minutes three times per day, and the author measured the flow rates of unstimulated whole saliva and stimulated whole saliva at the beginning the treatment, 1,2,3, and 4 weeks after. The concentration and flow rate of anti-microbial components in whole saliva were quantitated by enzyme-linked immunosorbent assay(ELISA). The obtained results were as follows: 1. There were significant increase in the unstimulated and stimulated whole salivary flow rate after using pilocarpine-containing chewing gum in xerostomic patients. 2. The concentrations of IgA in the unstimulated and stimulated whole saliva showed increasing pattern but, no significant changes, arid the flow rates of IgA in the unstimulated and stimulated whole saliva showed significant increase after using pilocarpine-containing chewing gum in xerostomic patients. 3. The concentrations of IgM in the unstimulated and stimulated whole saliva showed increasing pattern but, no significant changes, and the flow rates of IgM in the unstimulated and stimulated whole saliva showed significant increase after using pilocarpine-containing chewing gum in xerostomic patients. 4. The concentrations of lactoferrin in the unstimulated and stimulated whole saliva showed no significant changes, and the flow rates of lactoferrin in the unstimulated and stimulated whole saliva showed significant increase after using pilocarpine-containing chewing gum in xerostomic patients. 5. The concentrations of lysozyme in the unstimulated and stimulated whole saliva showed no significant changes, and the flow rates of lysozyme in the unstimulated whole saliva showed significant increase, but in stimulated whole saliva showed no significant changes after using pilocarpine-containing chewing gum in xerostomic patients.

• Preventive Nutrition and Food Science
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• v.17 no.3
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• pp.197-202
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• 2012

Normal (cv. Keumkang, KK) and waxy-type (cv. Shinmichal, SMC) whole wheat flour was substituted at 20 and 40% for white wheat flour (WF) during bread dough formulation. The flour blends were subjected to dough and baking property measurement in terms of particle size distribution, dough mixing, bread loaf volume and crumb firmness. The particle size of white wheat flour was the finest, with increasing coarseness as the level of whole wheat flour increased. Substitution of whole wheat flour decreased pasting viscosity, showing all RVA parameters were the lowest in SMC40 composite flour. Water absorption was slightly higher with 40% whole wheat flour regardless of whether the wheat was normal or waxy. An increased mixing time was observed when higher levels of KK flour were substituted, but the opposite reaction occurred when SMC flour was substituted at the same levels. Bread loaf volume was lower in breads containing a whole wheat flour substitution compared to bread containing only white wheat flour. No significant difference in bread loaf volume was observed between normal and waxy whole flour, but the bread crumb firmness was significantly lower in breads containing waxy flour. The results of these studies indicate that up to 40% whole wheat flour substitution could be considered a practical option with respect to functional qualities. Also, replacing waxy whole flour has a positive effect on bread formulation over normal whole wheat flour in terms of improving softness and glutinous texture.

• Korean Journal of Community Nutrition
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• v.16 no.3
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• pp.353-363
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• 2011

The objective of the current study was to examine associations of whole grain consumption with socio-demographic (i.e.: sex, age, household income, education, marriage status) and certain eating behavior factors (i.e.: dish source, eating place, meal type) among a generally healthy Korean population. Using twenty-four hour recall data from the 2007-2008 National Health and Nutrition Examination Surveys, whole grain intake (g/day) was calculated for a total of 8,836 generally healthy Koreans aged 6 years and higher. The study subjects had very low whole grain intake. Specifically approximately 60% of the subjects reported no whole grain consumption on the survey day, and mean daily intake ranged from 8.0 g to 15.1 g in different gender and age groups. Living with a spouse was found to be a positive environment factor for whole grain consumption, especially among men. As household income levels increased, whole grain consumption status also improved. The proportion of non-consumer was lowest in a 6-19 year group, and mean intake amount was highest in middle-aged adults. Major dish sources for whole grain consumption included boiled rice with mixed grains, corn, boiled rice with brown rice, cereal products, and other types of boiled rice. It was found that whole grain consumption was highly affected by eating places rather than meal types. The best contributing eating place was home in each age and gender group. The study findings may be useful in planning nutrition education strategy and formulating dietary behavior guidelines for whole grain consumption improvement.

• Speech Sciences
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• v.15 no.3
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• pp.117-131
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• 2008

The purpose of this study was to determine the effects of whole language approach on the development of language abilities and story structure concepts for hearing impaired children. For this end, two research questions have been established. First, what is the effect of whole language program using story books on hearing impaired children’s language abilities? Second, what is the effect of whole language program using story books on hearing impaired children's story structure concept? Three subjects participated in the study. Each subject was scheduled for a 40-minute session two times a week. Subjects received 36 sessions of use animation activities for 3 months. The study used a multiple baseline across the subjects. The followings were the findings of this study. First, the whole language program using story books improved hearing impaired children's language abilities. Second, the whole language program using story books improved hearing impaired children's story structure concept.

• Education of Primary School Mathematics
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• v.8 no.1
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• pp.1-11
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• 2004

Whole number concept is an important part of mathematics learning. Elementary school students should understand and master whole number concept. Models can help students learn whole number concepts. Realistic Mathematics Education in Netherlands had investigated and developed three different structural models: line model, group model, combination model. These models are related whole number concepts and structures closely and compatible. The purpose of this study is to investigate models related with whole numbers in 7th elementary textbooks. As a result of analyses, we found out some pattern and several problems. On the foundation of the analyses, we discussed the better ways of using models in teaching whole number and the research issues concerning these.

• Speech Sciences
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• v.13 no.4
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• pp.143-155
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• 2006

Recently, many researchers have been interested in children with phonological disorders. The purpose of this study was to examine those children in comparison with normal children and to find better assessment criteria of the whole-word approach. Three children with phonological disorders and three normal children of 5 to 7 years old participated in the picture description tasks. Results of this study were as follows: there was a significant difference in the whole-word assessment between normal and phonological disorder children. Such criteria as whole-word correctness, whole-word complexity, whole-word intelligibility proved to be good for diagnosing children's phonological disorders. Further studies would be desirable to apply the approach to more children of various age groups.

• Genomics & Informatics
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• v.20 no.1
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• pp.3.1-3.10
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• 2022

The recent development of whole-genome sequencing technologies paved the way for understanding the genomes of microorganisms. Every whole-genome sequencing (WGS) project requires a considerable cost and a massive effort to address the questions at hand. The final step of WGS is data analysis. The analysis of whole-genome sequence is dependent on highly sophisticated bioinformatics tools that the research personal have to buy. However, many laboratories and research institutions do not have the bioinformatics capabilities to analyze the genomic data and therefore, are unable to take maximum advantage of whole-genome sequencing. In this aspect, this study provides a guide for research personals on a set of bioinformatics tools available online that can be used to analyze whole-genome sequence data of bacterial genomes. The web interfaces described here have many advantages and, in most cases exempting the need for costly analysis tools and intensive computing resources.

• Journal of the Korean Dietetic Association
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• v.20 no.2
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• pp.133-148
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• 2014

This study compared levels of whole grain consumption-related predisposing, reinforcing, and enabling factors according to socio-demographic variables, and examined how these factors are associated with whole grain consumption frequency among Korean adults. A survey questionnaire was administered to a convenience sample of adult males and females aged 20~59 years (n=300). The questionnaire included questions on predisposing, reinforcing, and enabling factors in relation to whole grain consumption as well as a brief whole grain food frequency questionnaire. Female subjects showed a significantly higher level of negative beliefs on health nutrition taste texture while showing a significantly lower level of social support compared to that of males. The age group of 40~59 years showed a significantly higher social support level than the age group of 20~39 years. Results from multivariate regression analyses showed that different combinations of predisposing, reinforcing, and enabling variables were significant in predicting whole grain consumption frequency according to sex and age. The study findings can be used for developing specific target-oriented nutrition intervention programs for promotion of whole grain intake among Korean adults.