Non-destructive estimation of leaf area is a more efficient and convenient method than leaf excision. Thus, several models predicting leaf area have been developed for various horticultural crops. However, there are limited studies on estimating the leaf area of strawberry plants. In this study, we predicted the leaf areas via nonlinear regression analysis using the leaf lengths and widths of three-compound leaves in five domestic strawberry cultivars (‘Arihyang’, ‘Jukhyang’, ‘Keumsil’, ‘Maehyang’, and ‘Seollhyang’). The coefficient of determination (R2) between the actual and estimated leaf areas varied from 0.923 to 0.973. The R2 value varied for each cultivar; thus, leaf area estimation models must be developed for each cultivar. The leaf areas of the three cultivars ‘Jukhyang’, ‘Seolhyang’, and ‘Maehyang’ could be non-destructively predicted using the model developed in this study, as they had R2 values over 0.96. The cultivars ‘Arihyang’ and ‘Geumsil’ had slightly low R2 values, 0.938 and 0.923, respectively. The leaf area estimation model for each cultivar was coded in Python and is provided in this manuscript. The estimation models developed in this study could be used extensively in other strawberry-related studies.

The severity of acute pancreatitis (AP) is classified into mild, moderately severe, and severe, considering the presence and duration of organ failure and local complications. Since patients with AP show a large difference in mortality and morbidity according to AP severity, evaluation of the severity of patients with AP in the early stage is important for predicting the prognosis and determining treatment plans including transfer to the intensive care unit or advanced facilities. In order to evaluate the initial severity of AP, it is necessary to confirm the presence of organ failure and objective evaluation using imaging or clinical examinations. In this guideline, it is recommended that evaluation using various severity indices such as bedside index for severity in acute pancreatitis (BISAP), systemic inflammatory response syndrome (SIRS), and acute physiology and chronic health evaluation (APACHE)-II scores be considered.

In this study, microstructural characteristics and constituent elements of fiberglass splint and cast are examined using a scanning electron microscope and an energy dispersive X-ray spectrometer. As observed by the scanning electron microscope, fiberglass splint and cast had a porous structure with many bundles of fiberglass textures well assembled. Spaces between bundles of the fiberglass splint are triangular or elliptical shaped and the long-axis diameter is measured at about 1 mm. The thickness of fiber bundles covered with plaster is measured at 600 μm and the diameter of a single strand of fiberglass is up to 10 μm. The thickness of the fiberglass bundle of the fiberglass splint is measured at about 700 μm. Spaces between bundles are formed in the shape of triangles with gentle edges and long-axis diameter of up to 1.4 mm, which is larger than that of the splint. The thickness of a single strand of fiberglass of the plaster-coated cast is 11.5 μm, which is thicker than that of fiberglass of the splint. As a result of analyzing constituent elements of the fiberglass cast and the splint with an energy dispersive X-ray spectrometer, Ca, Si, and Al components are identically detected. This result shows that the fiberglass cast has a smoother surface with hardened plaster than the fiberglass splint. The thickness of the fiberglass bundle and the thickness of a single strand of the fiberglass are also larger than those of the fiberglass splint.

In the Anzunbaengi (Triticum aestivum) whole wheat flour mixture group, some herbs (A [white], B [yellow], C [black], D [blue], and E [red]) were added. The physicochemical properties were compared to the strong flour and whole wheat flour mixture groups. The dry gluten content of the control group (strong flour) was 13.5±0.4%, and the content in the whole wheat flour test group was slightly lower in value than the control group. The final viscosity, breakdown, and setback values of the dough were 248.4±0.8, 104.8±0.9, and 103.1±2.9 RVU, respectively. The breakdown was significantly different in the control and whole wheat flour groups. The setback value of the dough was increased by 30 RVU in the whole wheat flour test group compared to the control group by 103.1±2.9 RVU, but there was no significant difference between the test group samples. The consistency of the control dough was 500±10 FU, and the whole wheat flour test group was significantly increased to 585±10~599±10 FU, respectively. The absorption rate was about 2% higher in the whole flour test group than in the control group (66.2±0.3%). The pH of the control paste gradually decreased with fermentation time, and the results of whole wheat flour test group were similar (5.78±0.12~5.88±0.12). As the fermentation time increased, the volume of dough was increased and the result was slightly lower in the whole wheat flour test group than in the control group.

Ochratoxin A (OTA) represents one of the most widespread mycotoxins in agricultural commodities in the world and is considered a possible human carcinogen with its potent nephrotoxicity. Since OTA is stable under most food processing conditions, OTA has been detected in a wide range of cereal grains and their processed products as well. Puffed cereals are commonly used as baby snacks or as ingredients in snack formulations. We investigated the explosive puffing process effect on reduction of OTA in rice and oat. The rice and oat grains were adjusted the moisture content at 16% wet weight basis (wb) and spiked OTA (100 μg/kg), and then puffed by the explosive puffing machine at 5, 7, and 9 kgf. The temperature of chamber was 200°C and the duration times for 5, 7, and 9 kgf were 5, 6, and 9 min, respectively. The reduction of OTA in puffed rice and oat snacks were in the range of 15 – 28% and 38 – 52%, respectively, and the reduction of OTA in puffed rice and oat snacks were decreased with increasing explosive puffing pressures. The moisture content of puffed rice and oat snacks were in the range of 5 – 8% wb and 6 – 10% wb, respectively, and the moisture content in puffed rice and oat snacks were decreased with increasing of explosive puffing pressures. A decrease in bulk density of puffed rice and oat snacks was observed with increased explosive puffing pressure. In addition, increased values of degree of redness (a) in puffed rice and oat samples were observed with increasing explosive puffing pressure. These results suggest that OTA in rice and oat may be reduced significantly by explosive puffing process.

We developed a type of sausage made of chicken breast and liquid egg whites for consumers interested in weight management. To determine the quality of the product, its chemical characteristics, fatty acid composition, free amino acid contents, and nucleotides contents were evaluated during 4 weeks of storage. Sensory evaluation was conducted by both general consumers and body-builders. The sausage was proposed as a fat-free product as fat content was 0.12% based on the Korean Indication Standard of Animal Origin Food. Protein content was 13.42% and calorie value was 61.50 kcal/100 g of the sausage. In sensory evaluation, the mixture of chicken breast and egg whites stuffed into the same casing had an adverse effect on taste, color, texture and overall acceptance while the product that contained egg white stuffed separately into the outer casing enclosing the chicken breast (double layer) improved these attributes. The developed double-layer sausage can last for at least 4 weeks of storage without quality deterioration of flavor-related compounds, such as fatty acids and nucleotides.

The goal of this study was to assess the effect of a group exercise program on cognitive function of elderly people. Subjects were chosen to be elders with dementia having minor to moderate degrees of cognitive function. Study was started out by randomly dividing the 16 subjects into two groups, each with 8 people; the group exercise group and the control group. The group exercise group performed 8 weeks of group exercise program and general physiotherapy while the control group only performed general physiotherapy. Cognitive function was measured by Korean version mini-mental state examination. The study group's attention and calculation statistically significantly improved but the control group saw no statistically significant change. The group exercise program affected improvement in cognitive function of elderly people with dementia and in particular, was effective for enhancing their attention and calculation.

The purpose of this study was to analysis of the effect of proprioceptor training and vestibular organ training for balance ability. The subjects was consist of two different subjects group, proprioceptor training group and vestibular organ training group. Proprioceptor training group consisted of 10 subjects and vestibular organ training group consisted of 10 subjects. Training was performed 3 times per week, 30 minutes per day, for 3 weeks. Balance ability analysis was performed using Romberg's one leg standing test and BT4 when opened eyes and closed eyes. The analysis results were as follows. There was no significant differences in balance after the training in both groups when they opened their eyes(p<.05). But there was significant differences in balance after the training in both groups when they closed their eyes(p<.05). And there was no significant difference in balance after the training between the proprioceptor training group and the vestibular organ training group when they closed their eyes(p<.05). Given the above results, proprioceptor training and vestibular organ training enhanced balance but there was no significant difference between the two methods.

The purpose of this study is to observe how balance exercise on an unstable platform and on a stable platform affects balance ability. The subjects were 35 adults in their 20s and were randomly assigned to a stable platform group and an unstable platform group. They performed balance exercise three times per week for six weeks. Balance exercise introduced by previous research was modified and complemented for use in this study. Balance ability of the subjects was measured through center of pressure(COP) area, medial-lateral displacement, and anterior-posterior displacement using a portable balance platform BT4. There was significant difference in the COP area between the unstable platform exercise group and the stable platform exercise group. In comparison in differences between the unstable platform exercise group and the stable platform exercise group after the exercise, there was significant difference in anteriorposterior movement. Therefore, exercise on an unstable platform is more effective than exercise on a stable platform in strengthening balance ability.

The purpose of this study was to test the effect of Gastrocnemius and Low Back-muscle isotonic exercise on static•dynamic standing balance during the period of 4 weeks. This study was two groups pretest-posttest design. Nineteen subjects who were over 22 years old were randomly assigned to either the experimental group that received the Gastrocnemius muscle exercise(n=9) or the low back muscle exercise(n=10) : The former group performed isotonic exercise(plantar flexion), the latter group performed isotonic exercise(trunk extension) a total of 18 times for three times per week for four weeks. Two groups also performed static and dynamic balance before the exercise and 4weeks after the exercise. The data were analyzed by using the paired t-test and independent t-test. The results were as follows: As compared with change of dynamic balance performance capacity at two groups, a significant difference was shown in the test(p<.05), but not in static balance(p>.05). Also, a significant difference of balance between groups was not shown in the test. In this study indicated that gastrocnemius and low back muscle isotonic exercise will have positive impact on standing balance.

The fact that flip-flops, one of many different types of unstable shoes, are light and relatively easy to put on, accounts for their popularity among people. But because flip-flops rely heavily on the support of a single thong between your first and second toes, they impose a huge amount of pressure onto lower leg. Thus in the following experiment we tried to examine the different effects of flip-flops and running shoes in terms of their effect on muscle activity and fatigue of tibialis anterior and gastrocnemius during walking. In order to measure an electromyogram we used Free EMG system. 10 men and 10 women in running shoes ran on treadmills for 15 minutes at 4.8km/h, 2 days later the same experiment was carried out, but this time, in flip-flops. p value turned out to be greater than .05 and thus there was no considerable difference between the effects of flip-flops and running shoes on muscle activity and fatigue during walking. Therefore we conclude that despite the fact that flip-flops are considered unstable, their effects on muscle activity and fatigue of tibialis anterior and gastrocnemius are negligible.