The mass-rearing system for Neodryinus typhlocybae as a biological control agent of Metcalfa pruinosa was established. Depending on the density of host nymphs and plants, the average number of cocoons produced by the parasitoids was 5-8 and 70-150 cocoons per leaf and sapling of mulberry, respectively. There is a significant difference in cocoon length between females (6.10-6.46 mm) and males (4.20-4.62 mm). Sex determination of cocoons before emergence will be helpful for efficiently releasing this parasitoid in fields. The parasitic rate of N. typhlocybae at the semi-field condition was on average 13-17%. The release number of this parasitoid did not affect parasitism. Nevertheless, the population growth rate of M. pruinosa was reduced by increasing the release number of N. typhlocybae. The parasitoid offspring’s sex and bivoltine were influenced by the host age. On young host nymphs, the bivoltine portion of parasitoid increased. When parasitized on 4th or 5th nymphs, the offspring’s female ratio of N. typhlocybae increased. This result may be useful for potentially controlling mass rearing production of parasitoid.

목적: 20대 젊은 성인 34안을 선별하여 내안각을 측정하고 원데이 프리즘 밸러스트 방식으로 제조된 토릭 소프트렌즈를 착용 후 렌즈의 회전량을 측정하고, 내안각이 프리즘밸러스트 디자인으로 제조된 토릭 렌즈의 회전량에 미치는 영향을 알아보고자 하였다. 방법: 실험 대상자는 20~25세 사이의 젊은 성인 34안을 선별하여 난시값에 따라 –2.00D 이하와 –2.00D 이상으로 분류하였다. 안검 장력은 면봉을 이용해 눈꺼풀 반전을 통해 눈꺼풀 장력이 느슨한 경우는 배재하였다. 대상자등의 내안각을 슬릿 램프를 사용하여 T.A,B.O 각으로 분류하였다(OD:0°~15°, OS:165°~180°). OD:7°, OS:172°를 기준으로 내안각이 큰 경우와 작은 경우로 분류하였다. 렌즈 착용 후 30분 이상의 안정화 시간을 가진 후 push-up test, 상하좌우 시선 이동시 렌즈의 래그량을 평가하여 정상적인 피팅 범위 내에 측정된 피검자들을 대상으로 회전량을 측정하였다. 결과: C-2.00 이상의 난시 값 에서는 내안각이 OD:0°~7°, OS:172°~180°에서 회전량은 2.00±1.22°이었고, 내안각이 OD:7°~15°, OS:165°~172°에서 회전량은 4.75±2.75°이었다. C-2.00 미만에서는 내안각이 OD:0°~7°, OS:172°~180°에서 회전량 4.83±4.86°이었다. 내안각이 OD:7°~15°, OS: 165°~172°일 때 회전량은 5.08±3.95°로 측정되었다. 결론: 프리즘 밸러스트 디자인 토릭 소프트 렌즈에서 내안각과 관련하여 회전량을 평가하였을 때 내안각이 크고 난시량이 작을수록 상대적으로 회전량이 많이 나타나는 것을 확인 할 수 있었다

The purpose of this study was to investigate the effects of Proprioceptive Neuromuscular Facilitation (PNF) on the swallowing function of stroke patients. Twelve-week PNF (facial, tongue, and breathing exercise) was applied in the experimental group consisting of 12 subjects, and a general swallowing exercise program was applied to the control group consisting of 12 subjects. In addition, the signs of improvement in the stroke patients (N=24) swallowing function were examined by conducting a video fluoroscopic swallowing study. The data were analyzed using the SPSS ver. 21.0 program, which was also utilized to gain statistical information (percentage, mean, and standard deviation), and paired t-test was conducted. As a result of the analyses, the following conclusions were arrived at. The 12-week PNF significantly improved the functional dysphagia scale, penetration-aspiration scale, pharyngeal transit time, swallowing response time, residue in valleculae, and residue in pyriform sinuses enhanced swallowing functions of the stroke patients (p<.05). In conclusion, the PNF intervention in the swallowing function of the stroke patients was found to be an effective exercise program.

We investigated treatments for the browning prevention of black carrot extracts and determined the characteristics and qualities of jelly supplemented with black carrot extract. Ascorbic acid, citric acid, and NaCl were added to black carrot extract and changes in color, texture, and anthocyanin content were evaluated. Changes were also determined and a sensory evaluation was performed for jelly supplemented with black carrot extract. The addition of 0.15 and 0.20% ascorbic acid prevented the browning of black carrot extracts and decreased anthocyanin content during the storage period. However, citric acid did not have a preventative effect, despite decreasing the pH below 5.0. Similar to results on the extract, 0.15% ascorbic acid maintained a reddish-violet color in jelly supplemented with black carrot extract by lowering browning during the storage period. Jelly supplemented with 0.15% ascorbic acid had an increased elasticity, gumminess, and chewiness, but jelly supplemented with 0.15% ascorbic acid+0.05% NaCl had a lowered hardness compared with the control during the storage period. In a sensory evaluation, the overall preference, in descending order, was: 0.15% ascorbic acid+0.05% NaCl > 0.15% ascorbic acid > control. In conclusion, 0.15~0.20% ascorbic acid prevented the browning of black carrot extract and inhibited a decrease in anthocyanin content. Jelly supplemented with black carrot extract and 0.15% ascorbic acid+0.05% NaCl were optimal for producing a soft jelly texture.