Background: In previous studies, changes in postural alignment were found when the slope was changed during walking. Downhill walking straightens the trunk by shifting the line of gravity backward. Objects: This study investigated the effect of the downhill treadmill walking exercise (DTWE) on thoracic angle and thoracic erector spinae (TES) activation in subjects with thoracic kyphosis. Methods: A total of 20 subjects with thoracic kyphosis were recruited for this study. All the subjects performed the DTWE for 30 minutes. A surface EMG and 3D motion capture system were used to measure TES activation and thoracic angle before and after the DTWE. Paired t-tests were used to confirm the effect of the DTWE (p<.05). Results: Both the thoracic angle and TES activation had significantly increased after the DTWE compared to the baseline (p<.05). An increase in the thoracic angle indicates a decrease in kyphosis. Conclusion: The DTWE is effective for thoracic kyphosis patients as it decreases their kyphotic posture and increases the TES activation. Future longitudinal studies are required to investigate the long-term effects of the DTWE.

본 연구는 면봉산 일대의 장기모니터링을 위한 고정조사구의 목본류 임분동태를 해석하기 위하여 실시되었다. 본 연구대상지는 1 ha의 조사구 내 10×10 m의 소조사구 100개소를 설치하여 흉고직경 2㎝이상의 목본류 개체를 중심으로 흉고직경, 수고 및 공간좌표를 측정하였다. 본 연구대상지의 목본식물의 흉고직경급은 역J자형이며, 2~6 ㎝의 개체수가 증가하는 경향으로 조사되었다. 흉고단면적은 2014년 33.22 ㎡/ha에서 2018년 34.25 ㎡/ha로 조사되어 증가하는 경향으로 나타났다. 주요 수종의 공간분포는 대부분 집중분포하는 경향으로 분석되었다. 중요치 분석결과 상층부를 우점하는 소나무, 신갈나무는 감소하고 중층의 쇠물푸레나무는 증가하는 경향으로 나타났다.

In this paper, quality properties and antioxidant capacity of cooked black carrot has been studied. Five different cooking methods have been applied: microwave (45 sec), boiling (100℃, 14 min), steaming (100℃, 20 min), sous vide (75℃, 80 min), sous-vide (95℃, 30 min). The color value was slightly different (p<0.05), the boiling method was the highest in L-value and Sous vide 75℃ method was the lowest. The steaming method indicated the highest a-value at 5.50. The b-value was significantly different between the samples (p<0.05). The microwave method was the highest at 3.49 while the sous vide 95℃ method was the lowest at －0.34. No significant difference was observed between the samples when only the moisture content results were considered. The highest pH was observed in samples cooked using the boiling method. The softening (%) was higher when the cooking water was in contact with samples and it was dependent on the temperatures. In addition, this study shows that not only temperature but also cooking time and cooking media are very crucial in the preparation and cooking of black carrot to prevent the loss of the antioxidant compound. In conclusion, the comparison of the quality characteristics and antioxidant properties of black carrots indicated that the most appropriate cooking method is sous-vide method.