Despite its profound impact on athletic performance, the significance of heart rate recovery (HRR) has been insufficiently addressed in the filed of sports science, particularly in the context of weightlifting characterized by brief and intense exertions involving heavy weights. Serving as a valuable indicator of autonomic nervous system and cardiovascular function, HRR assumes a pivotal role in weightlifting. This comprehensive review aims to delineate the specific demands for HRR in weightlifting, shedding light on the often overlooked cardiovascular considerations within training regimes focused on strength and power. The investigation scrutinizes the repercussions of HRR on weightlifting performance, seeking to elucidate how inadequate recovery intervals may result in physiological and psychological consequences. These consequences encompass a distorted perception of effort, disruption of coordination, compromised posture due to irregular breathing, and an overall decline in lifting capacity. The review systematically presents compelling evidence pertaining to heart rate response and recovery patterns during weightlifting, underscoring the critical importance of well-structured rest periods. Furthermore, the review delves into a comprehensive discussion of factors influencing HRR in weightlifting, encompassing variables such as sex, age, cardiovascular function, hydration, nutrition, and psychological aspects. Finally, a key emphasis is placed on the integration of effective HRR techniques into the training regimens of weightlifters, thereby ensuring sustained and optimized performance outcomes.

본 연구는 일회성 발목가동성 운동프로그램이 만성적인 발목불안정성(CAI)에 나타나는 발목가 동범위와 통증 수준에 미치는 영향을 확인하는데 목적이 있다. 연구 대상자는 발목불안정성 설문지 검사에 서 좌, 우측 평균 점수가 24점 이하인 성인여성 20명을 선정 하였으며 집단은 일회성 발목 가동성 운동프 로그램 집단(Ankle mobility exercise program, AE, n=10)과 대조군(CON, n=10)으로 구분하였다. AE 처 치는 일회성 운동에 대한 반응을 확인하기 위해 좌·우측 발목을 각각 1회(20분) 실시하였으며 처치 전후 발목불안정성 검사, 통증 및 발목가동범위를 확인하였다. 먼저 AE 프로그램을 실시한 AE 집단의 통증 수 준은 사전과 비교하여 사후 유의하게 감소하는 것으로 나타났다(p<.01). 또한 AE 프로그램 처치한 AE 집 단에서 배측굴곡이 사전과 비교하여 증가하는 것으로 나타났다(p<.05). 이러한 결과를 종합해 보면 일회성 발목 가동성 운동 프로그램은 CAI에서 나타나는 발목 통증과 발목의 가동범위를 개선시켜 결과적으로 발 목 불안정성을 완화시킬 수 있는 효과적인 운동 중재 방법이라고 생각된다.

바이오산업의 발전으로 의약품, 식품 등의 생산 과정의 분리/정제 공정에 사용되어 왔던 기존의 컬럼 크로마토그 래피를 대체하여 더 높은 처리효율을 갖는 막 크로마토그래피가 부상하고 있다. 본 연구에서는 서로 다른 기공 크기의 두 가 지 상용 셀룰로오스 아세테이트(Cellulose acetate, CA) 분리막을 탈아세틸화 과정을 통해, 리간드의 개질이 용이한 다공성 재 생 셀룰로오스 지지체를(Regenerated cellulose, RC) 제조하였다. 음이온 교환능을 부여하고자 grafting을 수행하였으며, 구체 적으로는 UV 중합법을 통해 4차 암모늄을 포함하는 음이온 교환 리간드(MAPTAC)를 부착하여 음이온 교환용 흡착막을 제 조하였다. 단백질 흡착 용량은 정적 흡착 용량(Static binding capacity, SBC)시험을 통해 총 단백질 흡착 용량을 측정했고, 동 적 흡착 용량(Dynamic binding capacity, DBC)을 측정하여 상용막과 비교 평가하였다. 성능 평가 결과 단백질 흡착량은 넓은 표면적에 의해 리간드 밀도가 높은, 기공 크기가 작은 순서로 높게 측정되었고, 상용 CA분리막을 탈아세틸화하고 리간드를 부착시킨 분리막(RC 0.8 + MAPTAC 43.69 mg/ml, RC 3.0 + MAPTAC 36.33 mg/ml)이 상용 막 크로마토그래피 제품(28.38 mg/ml) 대비 높은 흡착 용량을 보였다.

Korean sliced rice cakes, or tteokguk, are conventionally dried and rehydrated during their preparation. In this study, the effects of the perforation process and various drying methods (e.g., hot-air drying, vacuum drying, low temperature drying, and freeze drying) on the quality characteristics of tteokguk (rice cake soup) were evaluated. In the experiment, the rehydration capacity and lightness increased as the pore number increased. The hardness, redness, and yellowness of tteokguk, in contrast, tended to decrease as perforations increased. The texture, taste, and overall acceptability scores of tteokguk increased as perforations increased. With respect to drying methods, the rehydration capacity was greatest for vacuum drying. The hardness of tteokguk was lowest for vacuum drying. The redness, yellowness, pH, and sensory characteristics did not differ significantly among tteokguk samples treated through various drying methods. These results suggest that high-quality ready-to-eat Korean sliced rice cakes could be created by perforation and vacuum drying.

The purpose of this study was to investigate the ability of natural antioxidants as stabilizers for meat by-products to prevent lipid oxidation. The white internal organs were evaluated using different treatments: no antioxidant (control), ascorbic acid (T1), Artemisiacapillaris Thunb. (T2), Opuntia (T3), Schisandra chinensis (T4), and Saururuschinensis (Lour.) Baill (T5). Antioxidant activities were analyzed by measuring DPPH contents, superoxide anion radical levels, nitrate scavenging activities, and total polyphenol contents. T1 and T2 showed higher antioxidant activities and total polyphenol contents (p<0.05). Additionally, changes in physicochemical properties (pH, color, volatile basic nitrogen [VBN], and thiobarbituric acid reactive substances [TBARS]) and microbiological aspects in white internal organs processed with antioxidants were investigated. As storage time increased, the CIE a* and b* values of the white internal organs processed with natural antioxidants were decreased (p<0.05), and CIE L* values were low, particularly for the T3 sample relative to that in the control. Moreover, the pH, VBN, and TBARS values of samples T2–T5 were increased after 7 days of storage, but showed low values compared with those of the control (p<0.05). Moreover, compared with the control group, the treatments showed antimicrobial effects. Our results indicated that these natural antioxidants could be used as lipid oxidation stabilizers of meat by-products during storage and that Artemisiacapillaris Thunb. and Opuntia may have applications as natural antioxidants in the meat by-product industry.