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Background Construction workers working in physically and mentally challenging environments experience high levels of occupational fatigue, which is the primary cause of industrial accidents and illnesses. Therefore, it is very important to measure fatigue in real time to manage the safety and health of construction workers. This study presents a novel approach for simultaneously measuring the subjective and objective fatigue of construction workers using ecological momentary assessment (EMA) and smartwatches. Due to the complexity and diversity of construction site environments, it is necessary to examine whether data collection using smartwatches is suitable in actual construction sites. This study aims to examine the feasibility of the integrated fatigue measurement method. Methods This study comprised two phases: (1) development of an integrated fatigue measurement system for construction workers, and (2) a validation study to evaluate the method’s feasibility based on sensor data acquisition, EMA compliance, and feedback from construction workers in the field ( N  = 80). Three days of biometric data were collected through sensors embedded in the smartwatches for objective fatigue measurement, including heart rate, accelerometer, and gyroscope data. Two types of self-reported data regarding each worker’s fatigue were collected through a researcher-developed EMA application. The acceptability and usability of this system were examined based on the researchers’ observations and unstructured interviews. Results Based on the standardized self-report questionnaire scores, participants were classified into high ( n  = 35, 43.75%) and low ( n  = 45, 56.25%) fatigue groups for comparison. The quantitative outcomes did not show a statistically significant difference between the two fatigue groups. Both groups experienced positive emotions and were able to recognize their health condition at the time of self-reporting, but stated that responding to this measurement system could be burdensome. Conclusions This feasibility study provides a unique understanding of the applications of EMA and smartwatches for safety management in the construction workforce. The developed measurement system shows potential for monitoring fatigue based on the real-time collection of relevant data. It is expected that by expanding this integrated system through further research and onsite application, the health and safety of construction workers can be improved.

This study aimed to explore factors associated with poor quality of sleep in construction workers. This study was cross-sectional, correlational in design and used secondary data from fatigue instrument development study. We analyzed the data from 206 participants aged over 19 years who worked at construction sites for more than 6 months. We used multivariate binary logistic regression to identify the factors associated with poor quality of sleep. We classified the two sleep quality groups based on the Pittsburgh Sleep Quality Index (PSQI) score, and almost 63% of them were classified as the poor quality of sleep group. Based on multivariate binary logistic regression (Cox and Snell R2 = 0.317, Nagelkerke R2 = 0.429), the poor quality of sleep group tended to sleep for a shorter duration before the working day, and not only showed lower sleep latency and higher levels of daytime dysfunction and discomfort in daily life, but also had more chronic disease, depressive symptoms, and higher physical fatigue. Our study findings support that there are many modifiable factors associated with poor sleep and a high rate of poor quality of sleep occurred in construction workers. Thus, clinicians should consider providing diverse options for applying interventions to ensure better sleep, fatigue management, and depression prevention in construction workers after considering their unique characteristics.

The Swedish Occupational Fatigue Inventory (SOFI) has been tested in different languages and populations; thus, there is a need for a culturally adapted Korean version. We evaluated the psychometric properties of a Korean version of the SOFI among construction workers. The SOFI was translated into Korean and reviewed through a back-translation process involving standardized scaling procedures. Its reliability and validity were evaluated with a sample of 193 construction workers using internal consistency, item–subscale correlations, test–retest reliability, and content, construct, and concurrent validity. The Cronbach’s alpha coefficients of the total scale and each subscale were satisfactory. Item–subscale correlations and test–retest reliability were both at acceptable levels. Confirmatory factor analyses revealed that the five-factor model had acceptable model fits corresponding to the structure of the original instrument. However, some modifications were made to improve in the new context from model fit (such as χ2(95) = 113.905 (p = 0.091), CFI = 0.994, and RMSEA = 0.033, as well as the lowest AIC = 383.905). Correlation analysis showed a significant relationship of SOFI with other fatigue measures in terms of total and subscale scores. Occupational fatigue is one of the important risk factors associated with workers’ health and safety at work. The new translated instrument is a reliable and valid tool for assessing fatigue among Korean construction workers. However, this instrument should be tested extensively in other working populations to devise specific interventions concerning fatigue reduction.

We aimed to develop a sensitive method for detecting 13 ginsenosides using liquid chromatography–tandem mass spectrometry and to apply this method to pharmacokinetic studies in human following repeated oral administration of red ginseng extract. The chromatograms of Rb1, Rb2, Rc, Rd, Re, Rf, Rg1, Rg3, Rh2, F1, compound K (CK), protopanaxadiol (PPD), and protopanaxatriol (PPT) in human plasma were well separated. The calibration curve range for 13 ginsenosides was 0.5–200 ng/mL and the lower limit of quantitation was 0.5 ng/mL for all ginsenosides. The inter- and intra-day accuracy, precision, and stability were less than 15%. Among the 13 ginsenosides tested, nine ginsenosides (Rb1, Rb2, Rc, Rd, Rg3, CK, Rh2, PPD, and PPT) were detected in the human plasma samples. The plasma concentrations of Rb1, Rb2, Rc, Rd, and Rg3 were correlated with the content in red ginseng extract; however, CK, Rh2, PPD, and PPT were detected although they are not present in red ginseng extract, suggesting the formation of these ginsenosides through the human metabolism. In conclusion, our analytical method could be effectively used to evaluate pharmacokinetic properties of ginsenosides, which would be useful for establishing the pharmacokinetic–pharmacodymic relationship of ginsenosides as well as ginsenoside metabolism in humans.

Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volatile compounds in pet foods is essential to improve palatability. In this study, the sensory characteristics of taste and odor compounds in 10 commercially available dry dog foods were investigated using electronic tongue (E-tongue), electronic nose (E-nose), gas chromatography–mass spectrometry (GC-MS), and gas chromatography–olfactometry (GC-O). Dry dog foods were separated based on the sensory properties of taste and volatile compounds through the multivariate analysis of integrated results of the E-tongue and E-nose. A total of 67 odor active compounds were detected through GC-MS and GC-O, and octanal, nonanal, 2-pentyl furan, heptanal, and benzaldehyde were identified as key odor compounds which may have positive effects on food intake. The multivariate analysis was used to classify samples based on key odor compounds. Volatile compounds responsible for aroma properties of samples were evaluated using GC-O and multivariate analysis in this present study for the first time. These results are expected to provide fundamental data for sensory evaluation in producing new dog foods with improved palatability.

In this study, odor components were analyzed using gas chromatography/mass spectrometry (GC/MS) and solid-phase microextraction (SPME), and odor-active compounds (OACs) were identified using GC-olfactometry (GC-O). Among the volatile compounds identified through GC-O, p-anisaldehyde, limonene, estragole, anethole, and trans-anethole elicit the fennel odor. In particular, trans-anethole showed the highest odor intensity and content. Changes in body weight during the experimental period showed decreasing values of fennel essential oil (FEO)-inhaled groups, with both body fat and visceral fat showing decreased levels. An improvement in the body’s lipid metabolism was observed, as indicated by the increased levels of cholesterol and triglycerides and decreased levels of insulin in the FEO-inhaled groups compared to group H. Furthermore, the reduction in systolic blood pressure and pulse through the inhalation of FEO was confirmed. Our results indicated that FEO inhalation affected certain lipid metabolisms and cardiovascular health, which are obesity-related dysfunction indicators. Accordingly, this study can provide basic research data for further research as to protective applications of FEO, as well as their volatile profiles.

The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments. For electronic tongue (E-tongue) analysis, freeze-dried radish was high in the sensor values of sourness, umami, and sweetness, however, the saltiness was the lowest. In particular, the sensor values of taste freeze-dried radish have changed more than that of thermally processed radishes. Unlike the results of E-tongue, volatiles of freeze-dried radish have changed less than that of thermally processed radishes. In detail, amounts of sulfur-containing compound (thiophene) in freeze-dried radish were relatively higher than thermally processed radishes by an electronic nose. For gas chromatography-mass spectrometry and GC-olfactometry, the amount of sulfur-containing compounds in freeze-dried radish were also relatively higher than thermally processed radishes, and odor active compounds were also high in freeze-dried radish.

The hard X-ray free-electron laser at the Pohang Accelerator Laboratory (PAL-XFEL) in the Republic of Korea achieved saturation of a 0.144 nm free-electron laser beam on 27 November 2016, making it the third hard X-ray free-electron laser in the world, following the demonstrations of the Linac Coherent Light Source (LCLS) and the SPring-8 Angstrom Compact Free Electron Laser (SACLA). The use of electron-beam-based alignment incorporating undulator radiation spectrum analysis has allowed reliable operation of PAL-XFEL with unprecedented temporal stability and dispersion-free orbits. In particular, a timing jitter of just 20 fs for the free-electron laser photon beam is consistently achieved due to the use of a state-of-the-art design of the electron linear accelerator and electron-beam-based alignment. The low timing jitter of the electron beam makes it possible to observe Bi(111) phonon dynamics without the need for timing-jitter correction, indicating that PAL-XFEL will be an extremely useful tool for hard X-ray time-resolved experiments. The Pohang Accelerator Laboratory X-ray Free Electron Laser (PAL-XFEL) in South Korea has now entered operation with a timing jitter of just 20 fs.

This study analyzed taste and odor profiles in broccoli stems with different methods of thermal processing using electronic tongue and electronic nose. In electronic tongue analysis, umami and bitterness were obviously changed upon thermal processing, however, saltiness, sweetness, and sourness showed slight variations. Between raw and thermally processed broccolis, microwaved broccoli showed the highest changes of tastes based on raw broccoli, however, blanched broccoli showed similar tastes to raw broccoli compared with the others. In electronic nose analysis, a total of 21 volatiles in broccolis were analyzed. Sulfur-containing volatiles were changed via thermal steps, and the generation and reduction of sulfur-containing compounds have occurred (i.e. methnaethiol, 2,4,5-trimethylthiazole). In addition, some of the thermal steps (oven-heating, microwave heating, air-frying) have occurred Maillard reaction, and thus pyridine was generated. Therefore, this study can provide flavor data in broccoli, and contribute to further research for flavor characteristics in broccoli using electronic sensors.

Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness ( L* ) with increasing roasting time. Total flavonoid content (TFC) decreased significantly with roasting compared to initial, and total phenolic content (TPC) tended to decrease with increasing roasting time at low temperatures (140 °C), but relatively high temperatures (160 °C and 180 °C), TPC increased significantly with increasing roasting time. The electronic tongue (E-tongue) analysis showed that the sweetness tended to increase with increasing roasting temperature and time, but the bitterness also tended to increase sharply when roasted at 180 °C. The electronic nose (E-nose) analysis showed that the main terpenes like d-limonene, α-pinene, caryophyllene, and β-pinene that exhibit fresh, herbal, and lemon-like aromas were decreased with increasing roasting time. But the volatile compounds with a sweet aroma produced like 2.5-dimethylpyrazine, 2,3-dimethylpyrazine and 2-methyl propanal were increasing with high temperatures (160 °C and 180 °C). This study will provide basic information for developing products using HS.