• Biomedical Science Letters
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• v.9 no.3
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• pp.145-150
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• 2003

In the intestinal mucosa, mast cells are thought to be responsible for the expulsion of parasites. We investigated the relationship of worm expulsion and mast cells in C3H/HeN and BALB/c mice infected with Echinostoma hortense. In addition, we examined whether the worm recovery rate was associated with the strain of mice, and whether a toluidine stain and immunohistochemistry using the c-kit antibody was effective in the detection of mast cells. In order to investigate the mucosal immune response of C3H/HeN and BALB/c mice, each mouse was infected orally with 30 E. hortense metacercariae. Then, the number of mucosal mast cells and worm recovery rates was observed in experimentally infected mouse strains between 1 week and 8 weeks post infection (PI). Mucosal mast cells were increased in 3 weeks P.I. in C3H/HeN and BALB/c mice. On the other hand, only mucosal goblet cells and worm recovery rates correlated in C3H/HeN mice (P=0.0482). Worm recoveries in C3H/HeN mice were 65.7$\pm$5.6, 53.3$\pm$5.4 and 6.7$\pm$0.6 in week 1, 2, and 3 P.I. and strongly decreased in week 3 P.I. Worm recoveries in BALB/c mice were 23.0$\pm$2.5, 10.0$\pm$1.0, and 6.7$\pm$0.6% in week 1, 2, and 3 P.I. and gradually decreased from week 1 P.I. to week 3 P.I. Worm recoveries in C3H/HeN mice were significantly higher than in BALB/c mice (P<0.00l). The number of mast cells in C3H/HeN and BALB/c mice using the anti-c-kit antibody reached to a peak in week 3 P.I. and recovered as normal level in week 5 P.I. and 6 P.I. The number in E. hortense-infected C3H/HeN mice (P=0.0015) was higher than in E. hortense-infected BALB/c mice (P=0.01) compared with the control group. There were significant differences in the number of mast cells among regions of the intestine in in C3H/HeN mice (P<0.05) but not in BALB/c mice (P>0.05). Immunohistochemistry using the anti-c-kit antibody was significant method as an examination of the number of mast cells (P=0.0002). In conclusion, the present study demonstrated that mast cells play an important role in worm recovery, and immunohistochemistry using the anti-c-kit antibody was superior to toluidine stain as an examination of mast cells.

• Microbiology and Biotechnology Letters
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• v.16 no.3
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• pp.193-198
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• 1988

Catalase from Aspergillus niger KUF-04 was purified by five steps including gel filtration. The overall purification gave 64-fold purified preparation, a yield of about nine percent. The enzyme showed its maximum absorption at 406 nm. The optimum pH and temperature for the enzyme activity were around pH 7.0 and 6$0^{\circ}C$, respectively. The catalase was found to be stable in the range of pH 4.0 to pH 8.3 and temperature 2$0^{\circ}C$ to 6$0^{\circ}C$. However, it lost nearly all of the activity by heating at 8$0^{\circ}C$ for 20 min. The activity was markedly inhibited by hydroxylamine, potassium cyanide and sodium azide.

• Journal of the Korean Ceramic Society
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• v.33 no.8
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• pp.855-862
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• 1996

The nucleation and the crystal growth rates of Ge-Se-Te chalcogenide glass by two step heat-treatment and its effect on the mechanical optical properties and water-resistance were determined. The maximum nuclea-tion and crystal growth rate were 2.1$\times$103/mm3 .min at 28$0^{\circ}C$ and 0.4${\mu}{\textrm}{m}$/min at 33$0^{\circ}C$ respectively. When the crystal volume fraction with crystal size $1.5mutextrm{m}$ was about 4% the (hardness and fracture toughness were about 117kg/mm2 and 6.0 MPa.mm1/2)respectively. The weight loss of crystallized glass in water was lower than parent glass($25^{\circ}C$ for 32 hrs : 0.03% 8$0^{\circ}C$ for 16 hrs : 0.1%) as 0.01% at $25^{\circ}C$, 0.03% at 8$0^{\circ}C$ for 16 hrs : 0.1%) at $25^{\circ}C$ 0.03% at 8$0^{\circ}C$ respectively. The IR-transmittance decreased with increasing crystal size and crystal volume fraction. The IR-transmittance of crystallized glass with the crystal size of $1.5mutextrm{m}$ (crystal volume fraction : 4%) presented 56% which was about 4% lower than that of parent glass.

• Korean Journal of Microbiology
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• v.28 no.4
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• pp.304-310
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• 1990

The conditions for protoplasts formation and regeneration of thermophilic anaerobic C. thermocellum and C. thermohydrosulfuricum were determined under the anaerobic growth conditions. The cells of C. thermocellum in initial exponential growth phase were identified to be the most suited for protoplast formation. The optimal conditions for protoplast formation were found to be at $37^{\circ}C$ for 2 hours with 0.5 mg/ml of lysozyme in TMG buffer (pH7.5). On the other hand, C. thermohydro-sulfuricum grown in the same medium but excluding glycine was optimally protoplasted at the same conditions but with 0.2 mg/ml of lysozyme. The protoplasts of both strains only subjected to lysozyme treatment of the short time were satisfactorily regenerated after 7-10 days incubation at $60^{\circ}C$ in regeneration medium containing 0.3-0.4 M sorbitol, 0.5% casamino acid, and high concentration of $CaCl_{2}$ and $MgCl_{2}$. The regeneration frequencies of the protoplasts of C. thermocellum and C. thermohydrosulfuricum were found to be very low level of $4.85{\times}10^{-3}$ and $4.23{\times}10^{-2}$, respectively. The nonregenerated L-form cells were also observed inregeneration medium together with regenerated cells.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.4
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• pp.595-600
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• 1997

To extend the shelf-life of Kochujang, the effects of anti-browning agents and their optimum concentrations were evaluated using organic acids as synergists. Among the physicochemical analyses, amino nitrogen content exhibited the highest correlation with sensory score. Ascorbic acid and citric acid were selected among the anti-browning agents(ascorbic acid, potassium sorbate, calcium chloride) and organic acids(citric acid, lactic acid, oxalic acid) tested on the basis of the highest amino nitrogen content during storage at 55$^{\circ}C$. The appropriate concentration of ascorbic acid was 0.03% based on amino nitrogen content during storage at 55$^{\circ}C$. Combination of 0.06% citric acid with 0.03% ascorbic acid showed the highest amino nitrogen content during storage at 55$^{\circ}C$. From the results, the 0.03% ascorbic acid and 0.06% citric acid were selected as additives for extending the shelf-life. Control(no additive) and additives(0.03% ascorbic acid and 0.06% citric acid) were tested for physicochemical and sensory analyses during storage at 45$^{\circ}C$ and 55$^{\circ}C$. Amino nitrogen content was also highly correlated with sensory score, The marginal amounts of amino nitrogen for control and additives were 174.9mg% and 173.2mg%, respectively. Degradation rate of amino nitrogen was a first order reaction. Compared to control, the predicted shelf-life for adding additives increased 69% and 56% at 45$^{\circ}C$ and 55$^{\circ}C$, respectively.

• Korean Journal of Poultry Science
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• v.6 no.1
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• pp.24-30
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• 1979

1. The effects of heat stress (38$^{\circ}C$), cold stress (4$^{\circ}C$) and extreme cold stress (-20$^{\circ}C$) before slaughter on the tenderness and postmortem glycolysis if the excised chicken breast muscle were studied Heat stress significantly (p 0.05) increased the toughness of breast muscle. Though statistically not significant, cold stress also adversely affected the tenderness. The heat-stressed birds showed higher zero hr glycogen higher zero hr pH and significantly (p 0.05) love. ultimate pH then the controls. The cold-stressed birds showed intermediate values in these parameters. Highly significant correlations. were observed between shear value and each of these three parameters. Glycolysis rate ana final moisture content were minor factors which affected the muscle tenderness to a limited extent. The slightly elevated lactate-dehydrogenase and creatine phosphokinase activities in serum and breast muscle of stressed birds failed to account for any variations in tenderness. 2. Chicken breast and thigh muscles were subjected to different environmental temperatures to determine if the phenomenon of cold shortening exists in chicken muscle. For both breast and thigh muscles, minimum shortening was observed in the 4-10$^{\circ}C$t range. Muscles held at 0$^{\circ}C$ showed a slightly higher extent of shortening than at 4$^{\circ}C$; where as muscles held at above 20$^{\circ}C$ showed a severe shortening effect. It was concluded that no apparent cold shortening was detected in chicken muscle except at 0$^{\circ}C$ and even at 0$^{\circ}C$ and even at 0$^{\circ}C$ the extent of shortening was of a small magnitude compared to bovine muscles. Since high temperature induces a much greater shortening, muscle temperature must be lowered to below 20$^{\circ}C$ as early as possible to prevent excessive muse]e shortening.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.6
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• pp.971-976
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• 2002

Effect of storage temperature and packing method on the changes in pH, acidity, the levels of lactic acid bacteria, volume expansion of packages and the colorness during the fermentation of kakdugi (diced radish kimchi) were investigated. The fermentation characteristics were greatly influenced by the temperature. The pH of kakdugi fermented at 15$^{\circ}C$ was 4.10 at 3 days, while the pH of kakdugi fermented at $0^{\circ}C$ was 4.03 at 18 days. The acidity of kakdugi fermented at $0^{\circ}C$ very slowly increased compared to that of the kakdugi fermented at 15$^{\circ}C$, 1$0^{\circ}C$ or 5$^{\circ}C$. The required days to reach the acidity of 0.6% (optimally ripened state) were 6 days at 15$^{\circ}C$, 7 days at 1$0^{\circ}C$, 18 days at 5$^{\circ}C$ and 30 days at $0^{\circ}C$. Despite of different fermentation temperature, the numbers of Leuconostoc sp. in optimally ripened kakdugi were similar. However, Lactobacillus sp. in kakdugi fermented at $0^{\circ}C$ was the smallest in number. Also, the volume expansion of aluminum pack was the lowest in kakdugi fermented at $0^{\circ}C$. Both pH and acidity of the kakdugi fermented in different packing condition did not show any difference at 1$0^{\circ}C$ for 20 days, however, the color of the kakdugi was affected by a packing method. Aluminium laminate package in which Ca(OH)$_2$ Pack stuck inside resulted in decolorization of kakdugi compared with aluminum package without Ca(OH)$_2$ pack or plastic jar. It showed the lowest redness and the highest lightness and yellowness. These results indicated that fermentation at $0^{\circ}C$ could increase storage period of kakdugi with minimum growth of Lactobacillus sp., and plastic jar might relieve the problem of volume expansion and decolorization of kakdugi.

• Journal of International Academy of Physical Therapy Research
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• v.7 no.1
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• pp.908-914
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• 2016

The purpose of this study is to explore the effects of mobilization of C0-C1 and C7-T1 applied to asymptomatic individuals with reduced upper cervical rotation during the FRT. Design: parallel randomized controlled trial. 48 subjects(38.52 years${\pm}15.13$) with C1-C2 rotation hypomobility in TFR joined the study and were randomized into three groups(C0, C7, control group). FRT in both directions was measured before and after the intervention. C0 intervention consisted of a dorsal translatoric mobilization of C0-C1 in the cervical neutral position. C7 intervention consisted of a ventral cranial translatoric mobilization of C7-T1 in neutral position and the control group maintained a supine position. C0 group experienced a FRT ROM to the restricted side increase of $17.64^{\circ}$(SD=4.55), that was significantly greater (P<0.001) than $5.95^{\circ}$(SD=4.81) of the C7 group and $2.45^{\circ}$(SD=5.05) of the control group. The results showed that a dorsal translatoric mobilization of C0-C1 in neutral position restored the physiological FRT mobility in subjects with C1-C2 hypomobility and experienced statistical significant improvement in FRT as compared to a C7-T1 translatoric mobilization and a control group. (Level of evidence: 1b).

• Communications of the Korean Mathematical Society
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• v.33 no.3
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• pp.695-704
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• 2018

In this paper, firstly we compute the spectral norm of g-circulant matrices $C_{n,g}=g-Circ(c_0,c_1,{\cdots},c{_{n-1}})$, where $c_i{\geq}0$ or $c_i{\leq}0$ (equivalently $c_i{\cdot}c_j{\geq}0$). After, we compute the spectral norms, determinants and inverses of the g-circulant matrices with the Fibonacci and Lucas numbers.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.113-113
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• 2018

환경 친화형 전기자동차, 하이브리드 자동차, 전철 등에서는 고내압 및 소형으로 전력손실을 감소시킬 수 있는 파워 디바이스가 필수이다. 최근, 실리콘 카바이드(SiC, silcon carbide)는 기존 실리콘(Si)보다 스위칭 손실의 저감 및 고온환경에서의 동작 특성이 우수하여, 차세대 저 손실 전력반도체 재료로서 기대를 받고 있다. 용액 성장 법에서 고품질 SiC 결정을 만들 수 있다. 그러나 늦은 성장 속도 때문에 SiC의 양산을 어렵게 하고 있다. 현재까지 성장 속도 향상을 위한 Si용매에 Cr을 첨가하여 탄소 용해도를 높이는 방법이 사용되고 안정된 성장을 위한 Si-Cr용매에 Al를 첨가하는 등 다양한 금속을 첨가하는 방법이 이용되고 있다. 선행 연구에서는 다양한 용매인 탄소 용해도를 실측하고 특히 큰 탄소 용해도를 보인 것은 Co이었다. 본 연구에서는 $Si_{0.6}Cr_{0.4}$원료와 Co를 첨가한 $Si_{0.56}Cr_{0.4}Co_{0.04}$의 용매에 의한 SiC용액 성장을 실시하고 결정 성장 속도 및 표면 상태의 변화를 검토했다. on-axis 4H-SiC(000-1)을 사용한 Top-seeded solution growth(TSSG)법과 원자 비율로 $Si_{0.6}Cr_{0.4}$와 $Si_{0.56}Cr_{0.4}Co_{0.04}$의 용매를 이용하여 SiC 용액 성장을 실시했다. Ar가스에서 저항 가열로 내를 치환 후에 $1800^{\circ}C$까지 가열하고 종자화 후에 120분간 유지하고 결정 성장을 실시했다. 냉각 후에 성장의 표면에 남은 용매를 $HF+HNO_3$에서 제거했다. 광학 현미경을 이용하여 결정면과 두께를 관찰 측정했다. Co를 첨가한 $Si_{0.56}Cr_{0.4}Co_{0.04}$의 경우는 $Si_{0.6}Cr_{0.4}$의 경우보다 결정 성장 속도가 향상됐다. 또한 $Si_{0.6}Cr_{0.4}$보다 step-flow의 성장을 나타낸 결정의 표면이 전반적으로 관찰됐으며 안정된 결정성장을 나타냈다. 본 연구에서 실시한 연구 방법과 결과는 고품질 및 고속의 SiC 용액성장을 위한 매우 유용한 자료로 활용 될 수 있을 것으로 판단한다.