This research was conducted to investigate the effect of continuous antagonistic muscle strengthening exercise and Evjenth-Hamberg stretching on the pulmonary function of university students with abnormal transformation of forward head posture(FHP). The results of study subject to the continuous antagonistic muscle strengthening(CAS) group(n=10) and Evjenth- Hamberg stretching(EHS) group(n=10) that was conducted 3 times a week for 6 weeks are as follow. FVC, IVC, and MVV all were shown to be significant in the pre·post comparison between the CAS group and EHS group(p<.05), and significant difference was shown for MW between the two groups(p<.05) in which the CAS group showed better effect. Based on the results above, it is considered that combining continuous antagonistic muscle strengthening exercise has better effect on pulmonary function compared to application of only Evjenth-Hamberg stretching.

The purpose of this research aims to reveal how radish kimchi (Jong-ga) differs in Jong-ga recipes and old cookbooks. To accomplish this, old cookbooks ( Soowoonjabbang , Jusiksiui , Eumsikbangmunnira , Siuejunsuh , Banchandeungsok , and Buinpilji ) were reviewed and 8 Jong-ga recipes (Seogye Park Se-dang from the Bannam Park clan Jong-ga, Myungsukgong from the Changnyeong Jo clan Jong-ga, Nampa Park Jae-gyu from the Milyang Park clan Jong-ga, Geunggudang Kim Joong-jeung from the Gwangsan Kim clan Jong-ga, Dongchundang Song Jun-gil from the Eunjin Song clan Jong-ga, Myeongjae Yun Jung from the Papyung Yun clan Jong-ga, Daeseunggong Ryu Cha-dal from the Munhwa Ryu clan Jong-ga, Inmukjae Son Sung-jeung from the Milseong Son clan Jong-ga) from five areas were reviewed. We classified the radish kimchi into five categories, radish kimchi, Dongchimi, kkakdugi, Seokbakji and Nabak kimchi and other kimchi. According to old cookbooks, most kimchi was made with radish, cabbage, cucumber, pear, yuju, fish meat, and salt. Modern Jong-ga is made of seasoned radish, sticky rice paste, seafood, sugar, powdered pepper, fish sauce and salt. This study helps to understand notable clans’ cultures via their recipes for kimchi.

Followed by the popularization of 3D TV, technical efforts to develop hologram TVs, known as real 3D displays, are being continuously made. However, the commercialization of hologram TV is taking a very long time due to the enormous difficulties in its appropriate technical realization. Nevertheless, several new services deploying the technology to produce hologram-like effect, instead of real hologram, have emerged. In this paper, as one such service, a game service with realistic holographic-like effect is proposed. This service utilizes head-tracked autostereoscopic technology with 360 degree panoramic video and can be delivered on IPTV. It will provide the possibility of employing the pseudo holographic technology as an immersive realistic game service in living room TV environments.

Although the relationship between temporomandibular disorder and forward head posture (FHP) is controversial, it is generally accepted that altered head posture can affect mandible position and masticatory muscles activity. Because suprahyoid (SH) and infrahyoid (IH) muscles are stretched by increased passive tension in FHP, this study investigated their activity during mouth opening in FHP compared to neutral head posture (NHP). Twenty healthy subjects (10 males and 10 females) participated in this study. Head postures were evaluated with a cervical range of motion instrument. Electromyography (EMG) activity of bilateral SH and IH muscles was measured while an open mouth was maintained at each head posture. Paired t-test was used to identify significant differences in normalized EMG activity between head postures. Statistical significance was set at .01. Results showed the normalized EMG activity of SH and IH muscles were significantly lower in FHP compared to NHP. This finding indicates that FHP affects the EMG activity of hyoid muscles when they are stretched.

The purpose of this research was to reveal how Jong Ga and its cuisine is perceived by Koreans and foreign tourists and to develop Jong Ga culinary culture for culinary tourism. The Inje Jong Ga was chosen since it is located in Jeonju, Hanok Village, which is a destination for tourists and gourmet enthusiasts. In-depth personal interviews were performed with Koreans and with foreign tourists who were visiting Korea. Interviews were done to provide deeper insight into the comments and subject matters. Most tourists selected "having one table setting for each (Doksang)" as the most distinctive part of Jong Ga and its cuisine. To develop the experience at a Jong Ga as a culinary destination, questionnaires were created to study six areas: preferences on length of stay, price range, food serving style, things to be improved, expectations by as a tourist at a Jong Ga, and the role of the food guide. Perceptions toward Jong Ga and its cuisine were generally positive, but the quality of service and lack of organization in establishments were perceived to be the negative factors.

최근에 널리 사용되고 있는 PSC 교량은 콘크리트의 처짐과 균열 등의 취약점을 긴장재와 강봉을 사용하여 보완하고 성능을 향상시킨 구조물이다. 따라서 PSC 교량에서 긴장재에 작용하는 하중을 적절하게 산정하는 것은 구조물의 안전하고 효율적인 유지, 보수를 위하여 중요하다. 이 논문은 텐던에 작용하는 하중과 앵커헤드 변형과의 관계를 확인하기 위하여 멀티 텐던 앵커헤드의 변형률에 대한 수치해석을 수행하고 분석한 것이다. 정확한 해석을 위하여 재료의 물성, 접촉 문제의 비선형성 등을 모두 고려하였으며 해석은 범용 유한요소 프로그램인 Abaqus를 사용하여 수행되었다. 수치해석 결과로부터 텐던에 작용하는 하중을 추정하는 데에는 hoop 방향 변형률이 가장 유용하며, 마찰 계수, 경계조건, 그리고 배치 등에 따라 영향을 받는 것을 확인하였다.

The purpose of this study is to validate and verify a head nose exposure inhalation system for nano particle inhalation toxicity studies. Carbon nano tube(CNT) particles were generated by a chemical vapor deposition(CVD) generator. And purchased single wall carbon nanotubes(SWCNT) and multi wall carbon nanotubes(MWCNT) were generated by an atomizer. CNT particle distribution was measured by Scanning Nano-Particle Spectrometer(SNPS) and Condensation Particle Counter(CPC). Diameter and length of MWCNT generated by CVD were 10~40 nm and 220~20 μm respectively. Particle number concentration of MWCNT generated by CVD were 1.3×105, 4.1×104, 5.6×103#/cc in high, middle, low chamber respectively. Distribution of particles which were less than 100 nm was 45%. Particle number concentration of SWCNT generated by atomizer after magnetic stirring were 8.5×106, 5.3×105, 1.1×104#/cc and after sonication 6.7×106, 4.1×105, 9.5×103#/cc in high, middle, low chambers respectively. Particle number concentration of SWCNT generated by atomizer after magnetic stirring were 6.7×106, 4.6×105, 8.6×103#/cc and after sonication 7.7×106, 5.1×105, 1.3×104#/cc in high, middle, low chambers respectively. We set up head nose exposure inhalation system to conduct a study on nano particle inhalation toxicity. There were sufficient particle number concentrations of nano particles generated in each chamber.

The research aimed to provide accurate and basic data comparing different perceptions of head family’s food and food for religious ceremonies depending on age with the goal of sustaining traditional Korean food in the future. The gender distribution of the participants was 274 Males (42.5%) and 370 Females (57.5%). Age distribution was 211 participants (32.7%) in their 20s, 215 participants (33.3%) in their 30 to 40s, and 220 participants (34%) in their 50 to 60s. The older generation appeared to beaware of the definition of head family or 'The eldest’s house of head family’ as well as the concept of one’s family five generations ago with more reductive and emphasis than imaginary concept of head family of the younger generation. The image of the head family was perceived as ‘head family’s food’ in younger generations and as ‘eldest son’ in older generations. Family role and meaning most often manifested as ‘succession of tradition’ and ‘cultural symbols’ in younger generations, respectively, whereas older generations responded ‘hallmark of the head family’. Family ancestral rites and head family’s food had positive effects on awareness of head family’s food. Moreover, those with experience in practicing family ancestral rites responded that head family’s food should be more popular. People who viewed family’s food more positively were more open with the idea thathead family’s food could go mainstream. In conclusion, positive perception of head family’s food and traditional pride are crucial environmental factors in public support of popularizing head family's food to the public.

This study aimed to develop a new commercialization model for theindustrialization of head family food as a gentry families' complex food culture product. We tried to develop a head family food and propose a city sightseeing style's head family product by interviews with 'Hakindang' as the center, the head house of the Suwon Baek clan, and Injaegong group in Jeonjoo. Hakindang (in Jeonju) was confirmed as an improved model Korean-style house in the enlightenment period and the twentieth style modern head family as emerging capitalist. Hakindangsupported independence war funds in the Japanese colonial era and was widely known as gate of filial piety in Jeonju. Representative seasonal foods of Hakindang include pan-fried sweet rice cake with flower petals in the spring, hot spicy meat stew and polypus variabilis in summer, hanchae in autumn, and napa cabbage kimchi with salted flatfish seafood in the winter. When parents-in-law had a birthday, there were party noodles, sliced abalone stuffed with pine nuts, brass chafing dish, fish eggs, slices of blilde meat, and matnaji. Daily, there were mainly salted seafood, slices of raw fish, grilled short rib patties, braised fish, baked fish, syruped chestnut, grilled deodeok root, bean sprouts, radish preserved with salt, dongchimi, soy sauce-marinated horseshoe crab, butterbur, perilla seed stew, salted clams, raw bamboo shoot, agar, fried kelp, etc. The most basic virtue of the head family is filial duty, and they developed mosim dining as a representative food of Hakingdang's head family. The mosim menu is composed of 65% carbohydrates, 20% protein, and 15% fat because it is table for parents-in-law like more than 75 years old. The sensory evaluation showed a chewy texture that is easily swallowed.

The purpose of this study is to evaluate salivary flow rate, salivary pH, and cariogenic activity using unstimulated saliva of the head and neck cancer patients. Twenty three cancer patients (19 males, 4 females) who had undergone chemotherapy and radiation therapy and twenty four healthy volunteers (14 males, 10 females) as a control were included. Salivary flow rate, salivary pH, and cariogenic activity using unstimulated saliva were examined. Compared to saliva of the control group, salivary flow rate (p<0.001) and salivary pH (p<0.001) were significantly lower in head and neck cancer patients. The colony counts of Lactobacilli was higher in head and neck cancer patients (p<0.05) than in control group. These salivary factors and cariogenic activity can increase the prevalence of dental caries in head and neck cancer patients.

본 논문에서는 노심용융사고 시 관통노즐이 제거된 원자로용기 하부헤드의 구조 건전성 평가를 수행하였다. 열응력, 노심용융물의 질량 그리고 내압조건의 해석결과를 고려할 때, 하부헤드의 열응력에 의한 영향이 가장 크게 나타났다. 손상 가능성은 파손기준에 따라 평가하였으며, 등가소성변형률이 임계변형률 파손기준보다 낮은 수준으로 평가되었다. 열-구조물 연성해석 결과 하부헤드의 두께 중간층에서 항복강도보다 낮은 응력이 발생한 탄성영역 구간을 확인하였다. 내압이 커지면서 탄성영역 범위가 점차 좁아지면서 탄성영역이 내벽으로 이동하는 결과를 확인하였고, 노심용융사고 시 구조적 건전성을 만족하는 것으로 평가되었다.

Both the body louse (Pediculus humanus humanus) and the head louse (P. humanus capitis) are obligatory human ectoparasites. The body louse is a serious public health threat because it transmits a variety of human diseases whereas the head lice causes one of the most prevalent human infestations, pediculosis. Recent genome analysis revealed that both body and head lice have one of the smallest insect genomes (~108 Mb). Comparison of transcriptional profiles uncovered that almost the same number of genes was annotated both in the head louse (10,770 genes) and the body louse (10,771 genes) among 10,775 protein-coding genes predicted from the body louse genome. Despite their similar genetic background, body and head lice have several differences in their biological features, such as choice of habitat on human host, body size and vector competence. Annotation of major detoxification genes revealed that they are dramatically reduced in human lice compared to other insects except for the honey bee and that, despite the overall reduction in number, human lice retain at least a minimum repertoire of genes known to confer metabolic or toxicokinetic resistance to insecticides, suggesting their high potential for resistance development. Comparison of insecticide target site gene sequences and transcription levels of detoxification genes enabled the identification of toxicodynamic and metabolic factors of insecticide resistance and further allowed the development of molecular markers for resistance detection. Transcriptional profiling during tolerance was used to identify ivermectinmetabolizing detoxification genes, indicating that such an approach may allow proactive resistance management. Comparison of genomes and transcriptomes between body and head lice suggested that vector competence difference is not attributed to the difference in the composition of immune related genes but rather to their transcriptional regulation and/or not-yet-identified epigenetic factors.

The aim of this study was to review Byung-Kwa-Ryu recipes in old cookbooks of the head & noble family (Jong-Ga). As for details and classification, we examined the materials and recipes of Byung-Kwa-Ryu. To accomplish this, old cookbooks of the head & noble family (「Soowoonjabbang」,「Eumsikdimibang」,「Onjubub」, and「Jusiksiui」) were reviewed. The introduced Byung-Kwa-Ryu recipes numbered 47 total; four from「Soowoonjabbang」, 18 from「Eumsikdimibang」, nine from「Onjubub」, and 16 from「Jusiksiui」. We classified the foods (Byung-Kwa_Ryu) into two categories, Tteok-Ryu (Korean rice cake) and Kwa-Jung-Ryu (Korean traditional cookie), on the basis of previous studies. These were further classified into 11 categories: Tteok-Ryu (Jjin-tteok, Salmeun-tteok, Chin-tteok, Jijin-tteok), Kwa-Jung-Ryu (Yumilkwa, Yukwa, Jeongkwa, Dasik, Kwapyun, Dang (Yeot), and others. The most common Byung-Kwa-Ryu type was Jjin-tteok in Tteok-Ryu (14). The next most common Byung-Kwa-Ryu types were Yukwa in Kwa-Jung-Ryu (6) and Yumilkwa in Kwa-Jung-Ryu (5).

The purpose of this study was to examine interactive effect of wedding makeup, head dress, and perceiver's culture on bride's image perception. Image analysis was carried out by 10 photos which was designed for brides in their twenties with different makeup and head dress. Subjects were female university students in Seoul, Korea and 100 black female university students in Delaware, U.S. The result of study was as follows. Image perception by bride's makeup and head dress was classified as five dimensions: 'distinctive', 'tidy', 'elegant', 'soft', and 'beautiful'. There was a significant difference in image perception from culture and head dress. The result of interactive effect due to culture and makeup showed that Korean students perceived pink makeup as close to more elegant image, and American students felt orange makeup. We can know through above contents that there was significant difference in image perception by makeup and head dress between Korean and American students. Also, American students in general evaluated the photos (stimulus) presented positively compared to Korean students. This can be interpreted as a meaning that the degree to perceive each photos of American students was lower than Korean students.

본 연구는 저장 기간 및 온도에 따른 방울토마토와 양상추 의 미생물 종류와 성장 패턴 및 품질특성을 구명하였다. 방울 토마토와 양상추를 각각 5℃, 10℃와 15℃ 저장조건에서 1주 일 간격으로 pH, 색도, 미생물 종류와 성장 패턴을 조사하였 다. 방울토마토와 양상추 모두 저장 초기에 비해 저장기간 및 저장온도가 증가할수록 유기산 성분 용출이나 젖산균 증식 으로 인해 pH 감소가 일어난 것으로 나타났다. 방울토마토는 저장기간에 따라 색도 변화에 차이를 보였는데, 특히 저장기 간 21일째에 전 온도에서 저장 초기에 비해 명도, 적색도 및 황색도 모두 감소하였다. 양상추는 저장기간이 증가할수록 호흡에 의한 산화적 갈변으로 인해 명도가 감소하였고, 특히 15℃에서 저장한 경우에 적색도와 황색도가 유의적으로 증 가한 것으로 나타났다. 저장기간 및 온도에 따른 미생물의 종 류 및 성장 패턴의 결과를 분석한 결과, 방울토마토와 양상추 는 10℃와 15℃에서 저장한 경우, 곰팡이를 제외하고 총 균 수, 대장균군수, 효모는 저장 초기에 비해 모두 증가한 것으 로 나타났지만, 전 저장기간 및 저장온도에서 대장균과 황색 포도상구균은 검출되지 않았다. 본 연구 결과, 방울토마토와 양상추는 저장기간 및 저장온도에 따라 품질과 미생물의 생장에 영향을 미치므로 10℃와 15℃에 비해 5℃에서 7일 이하 로 저장하였을 때, 품질과 미생물 수 변화가 적었으므로, 이 점을 고려할 때 본 연구결과와 같은 적절한 저장기간 및 저장 온도를 유지한다면 품질의 안전성을 확보하여 신선한 품질 을 유지할 수 있을 것이라 사료된다.

This study aims to reveal the impact of continuous antagonist strengthening( CAS) and Evjenth-Hamberg stretching(EHS) on the cervical mobility in the university students with abnormal transformation of forward head posture( FHP). Our experiment was conducted 3 times a week for 6 weeks in a total of 20 individuals : continuous antagonist strengthening(CAS) group(n=10) & Evjenth-Hamberg stretching(EHS) group(n=10). In a pre and post comparison, both CAS group and EHS group appeared significantly in mSBI and SBA(p<.05) and the two-group comparison showed a significant difference(p<.05) : CAS group showed better effects. Thus, it is considered that the combined use with continuous antagonist strengthening(CAS) had better effects for cervical mobility than Evjenth-Hamberg stretching(EHS) alone.