The purpose of this study is to examine the activity ratios of global trunk muscles and local trunk muscles in relation to adjustments in the level of task difficulty while performing stability exercises in easily applied bridging lumbar stabilization exercise. Twenty healthy subjects performed bridging lumbar stabilization exercise while the level of task difficulty was plate was used in the same posture for all the exercises. EMG was used to examine the activity ratios of the global muscles and multifidus in relation to the level of task difficulty. Moreover, the activity ratios of the multifidus muscle, the erector spinae and the gluteus maximus muscle were measured. A one-way ANOVA with repeated measures was used, and a Bonferroni correction was conducted (=.05). When the bridging lumbar stabilization exercise were performed at different difficulty levels, the activity of the multifidus muscle, which is a local muscle, was high in all three exercises. Also, compared to low intensity and intermediate intensity exercises, high intensity exercises showed more significant differences (=.05). Among all the muscles, the multifidus showed the highest activity at intermediate intensity. Based on these results, we suggest that in the case of bridging lumbar stabilization exercise, low intensity or intermediate intensity exercises are more suitable and efficient for local muscle stabilization.

We conducted a study to investigate milk and dairy products consumption among elementary school students to identify ways to increase their intake of milk and dairy products. We asked 518 students in Seoul to fill out questionnaire. Only 55.6% of the subjects consumed milk daily, and 43.7% of them drank at least 1 cup per day. The frequency and quantity of milk consumption were higher in male students than female students. The majority of the subjects consumed whole milk, and most students(59.5%) preferred flavored milk to whole milk. The reasons given for drinking milk included ``wanting to be tall``(66.1%) and ``for good health``(47.1%), while the main reason given for not drinking milk was stomach pain (68.4%). Records of having an unpleasant experience and upset stomach after drinking milk occurred at a higher rate for those who did not drink milk(84.2%) than for those who did(53.3%). Of the students questioned, 36.9% consumed dairy products other than milk 3～4 times per week, and liquid-type yoghurt(43.8%) and ice cream(35.4%) were the preferred dairy products among students. The reasons given for consuming dairy products were ``good taste``(56.6%), ``good to eat``(46.6%), ``wanting to be tall``(32.4%), and ``for good health``(25.4%). Among those students who did not consumed dairy products, the major reason given was ``family does not eat at home``(33.3%). After consuming the dairy products, 71.4% of participants thought that dairy products did not result in physical improvement. Most students had experienced purchasing milk and dairy products by themselves. When they bought milk or dairy products, the reasons given for making a particular selection were ``shelf-life``(61.6%) for milk, and ``favorite dairy products``(54.1%) for dairy products. According to participants, the factors that need to be considered for milk and dairy product consumption among elementary school students are ``higher nutrition`` (60.8%), ``better sanitation``(57.3%), and ``better quality and taste``(55.2%).

The purpose of this study was to examine the relationship of the Stroke Rehabilitation Assessment of Movement (STREAM), the Berg Balance Scale (BBS), and the Modified Barthel Index (MBI) in the acute stroke care setting. Twenty patients with their first stroke were evaluated using STREAM, BBS, and MBI initially and at 4 weeks. The data was analyzed using the independent t-test, paired t-test, and the Pearson product moment correlation analysis. The scores on the STREAM were strongly associated with the scores on both the BBS and MBI (with Pearson correlation coefficients ranging from .88 to .95), and there was significant improvement between the initial scores and those obtained four weeks later for STREAM, BBS, and MBI (p=.001, p=.001, p<.001). The results suggest that STREAM may be able to reflect functional recovery and to assess voluntary movement in patients who have suffered an acute stroke.

본 실험은 무가온 하우스에서 오크라를 생산하기 위한 재배법을 개발하기 위해 11개의 품종에 대한 특성조사를 하였다, 또한 무가온 재배 시 적정 재식 밀도를 구명하기 위해 "Greensode" 품종의 발아조건과 재식간격을 구명하였다. 먼저 11개 품종의 특성을 조사한 결과 'No. 1', 'No. 4', 'No. 5'는 'No. 2', 'No. 3'에 비해 발아력이 다소 우수하였다. 생육은 No. 4의 초장이 109.2cm로 타 집단보다 길었다. 착과부위를 나타내는 마디수는 대부분 4.2~6.5개의 분포를 보였는데 'Greenrocket' 품종의 마디수가 가장 많았다. 수량은 'Greensode', 'No. 2', 'No. 5'가 많았다. 또한 오크라 'Greensode' 육묘 재배 시 발아율 향상을 위하여 종자 침지 시간을 달리하여 시험한 결과, 18시간 종자 침지 처리구가 9시간 침지와 무침지 처리구에 비하여 발아속도가 우수하였다. 18시간 종자 침지 처리구의 100% 발아 시점이 파종 후 8일 째로 9시간 침지와 무처리구 보다 7일 가량 빨리 발아되었다. 오크라 'Greensode' 무가온 재배를 위한 적정 재식밀도를 구명하기 위해 재식간격, 구딩주수 처리를 달리하여 직파 재배하였다. 처리구 간 초장의 차이는 발생하지 않았으나 재식간격이 좁아질수록 경경이 작아지는 경향이 나타났다. 45×75cm 간격으로 파종하되 3~4주를 모아 심을 처리에서 수량이 가장 많아 무가온 재배에 적합했다.

본 실험은 희귀 자생식물인 백서향의 삽목 증식 특성을 구명하기 위해 수행되었다. 백서향은 남부지방 해변의 산기슭에 나는 상록관목으로 이른 봄에 향기가 아주 뛰어난 식물이다. 자웅이주식물로 국내에는 대부분 수나무가 많아 채종이 어려워 종자번식이 힘든 상황이므로 삽목 방법을 통해 증식을 시도하였다. 백서향의 삽목에 적합한 토양을 찾기 위해 펄라이트, 버미큘라이트, 펄라이트와 버미큘라이트 혼용(1 : 1), 모래로 4 처리를 수행한 결과, 발근율은 각각 86.7%, 95%, 75%, 95%로 나타났다. 온도를 달리히여 3처리로 삽목을 하였더니 발근율과 뿌리길이의 생육을 살펴볼 때 27℃에서 생육이 우수하였다. 시기별로 6월 19일, 7월 19일, 8월 19일에 삽목한 결과 생존율, 발근율은 통계적으로 오차 범위 내에서 공통적으로 우수하였고, 그 중 7월 삽목의 뿌리생장이 가장 우수하였다. 백서향의 삽목증식은 펄라이트와 버미큘라이트를 혼용하여 7월에 삽수를 채취하고 생육기간 중 온도를 27℃로 관리히는 것이 우수한 것으로 나타났다.

This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44~45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

Developing carbohydrate fat replacer as materials for low-calorie and low-fat food made of Korean potato, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. Observing modified starch(treated in different method) by SEM, EZ(treated by enzyme) showed shape of deformed round oval, AC(treated by acetylation,), HPR(treated by hydropropylation) showed shape similar to that of NL(N-Lite), the commercial fat replacer. In the modified starch such as AC, peak in B and C type similar to those of general starch was found, but EZ showed non-crystalline shape. Compared to other modified starch, HPR, the chemically produced denatured starch showed very peculiar peak and structure in V-form. While the order of contents of amylopectin was in the order HPR 〉 EZ 〉 AC showed extremely high contents. Measuring the degree of gelatinization per the modified method, the degree of gelatinization of HPR as much higher than others. The water binding activity of modified starch was 240% in HPR. Measuring viscosity by producing general starch and modified starch as gel of 10% concentration, the CPS showed very high viscosity of 30.30 × 103 cp. Showing viscosity of 38.60, 31.60 103 × cp, the modified starch was in the order of HPR. While the calorie of starch of GPS was measured to be 3.0 Kcal/g, very low calorie those of chemically modified starch, HPR showed 2.5 Kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with saturated gel of starch and modified starch in constant rate through utilization of modified starch. Therefore, research and development for materials and related products which maintain the existing quality and reduce fat contents will be constantly performed in the future.

The phase stability of tetragonal phase in Y-TZP was investigated in terms of the distribution of grain sizes and heat-treating atmosphere. Y-TZP with various grain sizes were prepared using duration time at 1600℃ as experimental parameter. Accumulated grain size distributions were built from the SEM micrographs and the amount of tetragonal phase were measured using XRD. Both results were compared to determine the critical grain size before and after heat-treatment in vacuum. The critical grain size drastically decreased compared with the small increase of average grain size due to the autocatalytic effect which critically affects the tetragonal to monoclinic phase transformation. After heat-treatment in reductive atmosphere critical grain size relatively increased due to the stabilization of tetragonal phase. The formation of oxygen vacancies during heat-treatment was ascribed to the increase of stability.

본 연구에서는 교통사고나 뇌졸중 등에 의해 상지의 장애를 가지는 장애인을 대상으로 하여, 인터넷의 브라우저와 같은 소프트웨어를 사용 할 수 있는 컴퓨터 인터페이스로서 자이로센서를 이용한 무선 자이로 마우스시스템를 개발하고, 임상평가를 통해 그 유용성을 확인하고자 한다. 시스템 개발에 있어서 주안점은, 첫째, 장애인의 경우 휠체어나 침대에 누워서 마우스 조작을 할 수 있도록 시스템의 무선화하는 것, 둘째, 착탈의 용이성과 미관을 위하여 센서를 헤드 밴드에 삽입하는 것, 셋째, 컴퓨터 운영체제에게 클릭신호를 전달하기 위하여, C5~C6 환자들의 경우에는 클릭 스위치를 사용하고, C4환자의 경우에는 고개의 끄덕임을 검출하도록 하는 것이다. 개발된 시스템을 척수손상으로 인한 상지 장애인을 대상으로 평가실험을 실시하였다. 그 결과 시행횟수가 증가할수록 상하/좌우 이동시의 목표위치에 대한 실제위치의 오차가 감소하고, 1분당 클릭률이 증가하는 경향을 확인하였다. 이로부터, 개발된 무선 자이로마우스 시스템은 환자의 반복사용을 통해 그 유용성이 증가할 것을 알 수 있다.

Oxidative stress is believed to play an important role in the development of vascular complications associated with diabetes mellitus. We examined the antioxidative effect of sesamin and sesamolin on the preventing the development of insulin dependent diabetes mellitus using streptozotocin-induced Sprague Dawley diabetic rats. From 48 hours after injection of streptozotocin (60 mg/kg body weight), a portion of diabetic rats were fed with 0.2% sesamin and sesamolin containing diet for 3 weeks. There were significant differences of blood glucose and kidney weight between diabetic ports and control. Sesamin and sesamolin increased glutathione-S-transferase activity in kidney. The concentration of the thiobarbituric acid-reactive substances in the serum, liver, and kidney of diabetic rats administered sesamin and sesamolin decreased significantly as compared with that of the non-treated diabetic group. Dietary sesamin and sesamolin suppressed the oxidative stress in the diabetic rats. These results demonstrated that sesamin and sesamolin are potential and effective antioxidants that can protect the complications associated with diabetes.