• Journal of Oriental Medical Thermology
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• v.6 no.1
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• pp.32-38
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• 2008

Objective: To investigate the changes of facial temperature by Miso Facial Rejuvenation Acupuncture treatment. Methods: One middle-aged women who has no other disease was recruited. The Miso Facial Rejuvenation Acupuncture was performed on only right face. We measured the facial temperature using the Digital Infrared Thermal Imaging (DOREX Inc. Spectrum 9000 MB, USA, D.I.T.I.) before, immediate after and 10 minutes after treatment. And we used the Wilcoxon signed rank test (P<0.05) to compare the difference of facial temperature at each time. Results: Right facial temperature (the area treated by acpuncuture) increased immediately from $30.02{\pm}1.87^{\circ}C$ to $32.24{\pm}1.03^{\circ}C$, the change of temperature is statistically significant. At 10 minutes after treatment, right facial temperature decreased little, but there was no statistical significance. Left facial temperature increased little, but there was no statistical significance. The difference between right and left face increased after Miso facial rejuvenation acupuncture treatment. Conclusion: Miso facial rejuvenation acupuncture could make the facial temperature increase.

• Journal of Acupuncture Research
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• v.25 no.1
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• pp.89-95
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• 2008

Objectives : To investigate changes in facial temperature generated by Miso Facial Rejuvenation Acupuncture treatment. Methods : One middle-aged woman with no diseases was recruited. Miso Facial Rejuvenation Acupuncture was performed on only the right side of her face. We measured her facial temperature using digital infrared thermal imaging(DOREX Inc. Spectrum 9,000MB, USA, D.I.T.I) before, immediately after, and 10 minutes after treatment. We also used the Wilcoxon signed rank test(p<0.05) to compare the differences in facial temperature from one side of the face to the other at each time. Results : Facial temperature on the right side(the area treated by acupuncture) increased immediately from $30.02{\pm}1.87^{\circ}C$ to $32.24{\pm}1.03^{\circ}C$, a statistically significant increase. Ten minutes after treatment, facial temperature on the right side decreased a little bit, but there was no statistical significance. Facial temperature on the left side increased a little, but there was no statistical significance. The difference between the right and left sides of the face increased after the Miso Facial Rejuvenation Acupuncture treatment. Conclusions : Miso Facial Rejuvenation Acupuncture could increase facial temperature.

• ETRI Journal
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• v.41 no.5
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• pp.637-647
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• 2019

Separating highly correlated users can reduce the loss caused by spatial correlation (SC) in multiuser multiple-input multiple-output (MU-MIMO) systems. However, few accurate analyses of the loss caused by SC have been conducted. In this study, we define signal-to-interference-plus-noise ratio (SINR) loss to characterize it in multiuser multiple-input single-output (MU-MISO) systems, and use coefficient of correlation (CoC) to describe the SC between users. A formula is deduced to show the accurate relation between SINR loss and CoC. Based on this relation, we propose a user selection method that utilizes CoC to minimize the average SINR loss of users in massive MU-MISO systems. Simulation results verify the correctness of the relation and show that the proposed user selection method is very effective at reducing the loss caused by SC in massive MU-MISO systems.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.34 no.9C
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• pp.887-895
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• 2009

This paper proposes a cooperative power allocation with the use of partial channel information (e.g., the average signal-to-noise ratio (SNR) and transmit correlation) in multi-cell dual-hop multi-input single-output (MISO) relay systems. In a dual-hop MISO relay channel, it is desirable to allocate the transmit power between dual-hop links to maximize the end-to-end capacity. We consider the maximization of the end-to-end capacity of a dual-hop MISO relay channel under sum-power constraint. The proposed scheme adaptively allocates the transmit power considering the average channel gain of the target relay and the transmit correlation of the desired and inter-relay interference channel from adjacent relays. It is shown by means of upper-bound analysis that the end-to-end capacity can be maximized by making the angle difference of the principal eigenvectors of the desired and inter-relay interference channel orthogonal in highly-correlated channel environments. Finally, the performance of the proposed scheme is verified by computer simulation.

• Journal of Physiology & Pathology in Korean Medicine
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• v.27 no.4
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• pp.481-486
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• 2013

To investigate the effects of facial temperature and blood flow rates generated by Miso Facial Rejuvenation Acupuncture treatment. Ten women in their twenties to fifties with no skin diseases were recruited. Miso Facial Rejuvenation Acupuncture(MFRA) was performed on the both sides of their face. We measured their facial temperature using Digital Infrared Thermal Imaging(DITI) and blood flow rates using Laser Doppler Perfusion Imaging(LDPI) at pre-treatment, immediately, twenty and sixty minutes after treatment. We analyzed data using student's t-test(p<0.05). After MFRA treatment, facial temperature on the measurement area increased immediately from $30.5{\pm}1.0^{\circ}C$ to $31.5{\pm}1.0^{\circ}C$, a statistically significant increase. Sixty minutes after treatment, facial temperature on the measurement area decreased a little bit($30.2{\pm}0.6^{\circ}C$), but there was no statistical significance. After MFRA treatment, facial blood flow rates on the measurement area increased immediately from $165.1{\pm}52.3$ PU to $342.7{\pm}51.3$ PU, a statistically significant increase. Sixty minutes after treatment, facial blood flow rates measurement area were recovered almost at the same level as before treatment. MFRA treatment could increase facial temperature and blood flow rates.

• The Korean Journal of Mycology
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• v.36 no.1
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• pp.58-62
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• 2008

'Miso', a new variety of oyster mushroom was developed for the bottle culture at the Chungnam Agricultural Research & Extension Services. Its mycelium grew rapidly with $8.4{\sim}8.6\;mm/day $ at $25{\sim}28^{\circ}C$ on PDA medium. The optimum pH of the mycelial growth was pH 5.0. It took 24 days for the primitive primordium formation after inoculation on pine sawdust media mixed with 20% wheat bran. Fruiting body color was white, and the shape of pileus was convex-umbonate. In the bottle culture, the yield was 115.7 g per 850 ml bottle. Stipe length was about 54 mm, the number of stipe per bottle was 18.1, the size of pileus was 28 mm, and gill was crowded. The moisture content of 'Miso' was lower than that of Jangan No.5 and Wonhyeong No.1, and contents of protein, ash and sugar of 'Miso' were higher than those of other varieties, and tannin acid content of 'Miso' was lower than that of others. On the basis of AFLP analysis, the 'Miso' was distinct not only from Wonhyeong No.1, but also from their closest relative, oyster mushrooms.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1119-1123
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• 2005

The inhibitory effects of water and methanol extracts of Doenjang, Chungkookjang and Miso on bovine hyaluronidase were examined. The extracts were vacuum-dried and the resulting pellets were dissolved with 0.1 M acetate buffer with 1$\%$ DMSO to a final concentration of 50 mg/mL. The water extracts of Doenjang, Chungkookjang and Miso inhibited 62$\%$, 70$\% $, 56$\%$ of hyaluronidase activity, respectively, while the extract of crushed soybean inhibited 24$\%$ of the activity. Under the same condition, disodiumcromoglycate known as an anti-allergic drug inhibited 46$\%$ of hyaluronidase activity at the concentration of 0.35 mg/mL as a positive control. Also the methanol extracts of Doenjang, Chungkookjang and Miso inhibited 48$\%$, 52$\%$, 70$\%$ of hvaluronidase activity, respectively, while the extract of crushed soybean inhibited 46$\%$ of the activity. After heat treatment of the water extracts of Doenjang, Chungkookjang and Miso at 100"C for 10 min, hyaluronidase inhibitory effects of them were reduced approximately to half. However, hyaluronidase inhibitory effects of methanol extracts were maintained well even after heat treatment.

• Proceedings of the Korean Society of Food and Cookery Science Conference
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• 2003.05a
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• pp.81-81
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• 2003

일반적으로 빵 반죽의 물성이 최종 제품의 품질에 영향을 크게 미치는 것으로 알려져 있다. 발효 식품인 된장은 유리당, 유리아미노산, 유리지방산, 유기산, 환원당, 단백질 가수분해물 등 발효생성물을 함유하고 있다. 본 연구에서는 제빵 시 시판 된장의 첨가가 밀가루 반죽과 gluten 물성에 미치는 효과를 조사하기 위해 재래식 된장(A) 1종과 국내에서 시판되고 있는 개량식 된장(B, C, D, E) 4종 Miso type 된장(F) 1종, Miso(G) 1종을 동결건조 후 분발 상태로 2.5∼10.0％를 반죽에 첨가하였으며, 이때 밀가루 반죽의 최종 염도는 모든 반죽이 동일하도록 소금의 첨가량을 각각 조절하였다. (중략)

• Journal of Mushroom
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• v.7 no.3
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• pp.130-134
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• 2009

To develop new white variety of Oyster mushroom, all white varieties which have been collected and kept in the lab were revived and screened their cultural characteristics. 84 intra-specific Oyster mushroom hybrids between the white-colored mutants Suhan and Wonhyeong were developed using hyphal anastomosis technique in 2007. The Po2007-63 ($2842-7{\times}0205-7$) was shown the best cultural characteristics, selected to be a new variety and named as 'Goni'. The new commercial strain, 'Goni' has white pilei and grows well under spring and autumn conditions in Korea. The fruiting bodies of 'Goni' are of an excellent quality in that not only the stipe is thick and long but also the pileus is small and hard. The optimum temperatures for mycelial growth and fruiting body development were $25-30^{\circ}C$ and $10-16^{\circ}C$, respectively. Time period required for the initiation of the first fruiting body is about 3 to 5 days depending on the temperatures. The shape of fruiting body is thin funnel shape. Fruiting body production per bottle was about $91{\pm}13$ g which is almost 97% quantity compared to that of other variety 'Miso'. Relatively low temperature incubation ($11^{\circ}C$) resulted in the development of better quality of 'Goni' mushrooms. When two different media including potato dextrose medium and mushroom complete medium were compared, the growth of mushroom were much faster in mushroom complete medium at $20-25^{\circ}C$, but not at $25^{\circ}C$. Similar results were observed with other variety 'Miso'. Analysis of the genetic characteristics of the new commercial strain 'Goni' showed a major DNA profile as that of the parental Suhan when primer URP 1 was used, but different to 'Miso' that was used as a control. When screens were performed with primer URP 2, DNA patterns were similar both to that of the parents and 'Miso'. This new variety of the white Oyster mushroom has a clean and fresh image that corresponds well to "health food". We therefore expect that this new strain will satisfy the consumers demand for variety and excellent mushrooms.

• Journal of Mushroom
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• v.8 no.1
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• pp.37-40
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• 2010

This study was carried out to develop the best medium of new oyster mushroom for bottle culture. The new oyster mushroom cv. Miso is a Pleurotus ostreatus developed at the Chungnam Agricultural Research & Extension Services. For the bottle culture media, poplar sawdust+beet pulp+cottonseed meal (5:3:2), poplar sawdust+wheat husk meal (8:2), poplar sawdust+beet pulp+cottonseed meal (6:2:2), poplar sawdust+beet pulp+cottonseed meal (4:4:2), and poplar sawdust+beet pulp+wheat husk meal (7:1:2) were used in 850cc PP bottle. The pH was 5~6 and the C/N ratio 19.7~28.3 in bottle culture media. The time of pinhead formation was 5 to 6 days. For the fruiting body formation after inoculation took 29~31 days. The yield of fruiting body of poplar sawdust+beet pulp+wheat husk meal (7:1:2) medium was the highest at 110.4g/bottle compared to other media. Therefore, such cultivation medium would be appropriate for the commercial production of bottle culture in the new oyster mushroom 'Miso'.