• Journal of the Korean Society of Radiology
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• v.5 no.1
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• pp.11-18
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• 2011

The periosteum contains multipotent cells that can differentiate into osteoblasts and chondrocytes. Cultured periosteum-derived cells (PDCs) have an osteogenic capacity. The purpose of this study was to evaluate the interaction of PDCs with bone graft biomaterial. After cell isolation from the calvarial periosteum of Sprague-Dawley rats, cultured PDCs were placed in critical-sized calvarial defects with beta-tricalcium phosphate (${\beta}$-TCP). All rats were sacrificed 8 weeks after bone graft surgery, and the bone regenerative ability of bone grafting sides was evaluated by plain radiography, micro-computed tomography (CT), and histological examination. PDCs grafted with ${\beta}$-TCP displayed enhanced calcification in the defect site, density of regenerated bone and new bone formation within the defect and its boundaries. Furthermore, these PDCs more efficiently regenerated new bone as compared to grafted ${\beta}$-TCP only. The results suggest that cultured PDCs have the potential to promote osteogenesis in bone defects.

• Journal of fish pathology
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• v.22 no.3
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• pp.201-210
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• 2009

Although Anisakis type larvae have been shown to cause various injuries directly or indirectly in humans and animals, the epidemiological studies on these larval infestations are in insufficient state. The status of larval infestation was investigated in 989 fishes of 44 species, which are inhabiting around the east-westernsouth costal area of Korea during the period from March 2007 to February 2008. The Anisakis type larvae were infected approximately 38% (377 fishes) in 989 fishes. Most of the worms were identified as Anisakis simplex type I by morphological finding and 18S ribosomal DNA sequence analysis. In the seasonal variations of infestation, most of the fishes showed higher infestation rate during spring and summer, while the fishes such as herring Clupea pallasii did during winter. From the histopathological studies of infested fishes, it has been observed that Anisakis type larvae are harbouring mainly around the intestinal viscera such as liver, pancreas, stomach, pylolic cecum, and cloaca.

• Korean journal of food and cookery science
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• v.28 no.2
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• pp.111-121
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• 2012

The purpose of this study was to investigate the quality characteristics of Garaedduk with regard to the amount of added whole soybean curd (Chun-Tofu). Whole soybean curd was added in amounts of 0, 3, 6 and 9%. Whole soybean curd Topokki dduk was stored at room temperature for 48 hours. The moisture contents had no significant difference for increases in the amount of whole soybean curd. The L value and b values of Garaedduk increased significantly with increases in the amount of whole soybean curd. Texture characteristics of Garaedduk measured with a texture analyzer revealed that hardness and cohesiveness decreased significantly for different amounts of whole soybean curd, and hardness increased significantly and cohesiveness and chewiness decreased with increase of storage time. As for sensory characteristics, samples with 9% added whole soybean curd rated higher in overall acceptability compared with other samples. In regard to cooking properties, water absorption increased and solid contents decreased with increases in the amount of whole soybean curd. Therefore, Garaedduk containing 9% whole soybean curd was most preferable.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.528-533
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• 2008

The principal objective of this study was to assess the quality characteristics of noodles prepared at ratios of 0% (I), 1.4% (II), 2.8% (III), and 4.2% (IV) Dioscorea japonica powder, based on the wheat flour weight. The lightness of the uncooked and cooked noodles decreased significantly as the amount of Dioscorea japonica powder increased. The yellowness of the cooked noodles were reduced significantly, but the redness of all samples were significantly increased with increasing amounts of Dioscorea japonica powder. The rate of weight increase and volume increase of the noodles, as well as the density, pH, and turbidity of the soups were also assessed. The cohesiveness and gumminess of samples III and IV were significantly lower than those values in samples I and II. The results of our sensory evaluation test evidenced no significant differences in appearance and flavor among all samples. The colors of I and II were better than those of III and IV. The taste and texture scores of IV were the highest, and as a result the overall acceptability of III was most preferred.

• Journal of the korean academy of Pediatric Dentistry
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• v.38 no.1
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• pp.62-67
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• 2011

Early eruption refers to an accelerated eruption of a tooth beyond the normal eruption period. The clinical findings of an early erupted tooth with little formation of crown and/or root include severe mobility, pain on chewing, hypocalcification of the enamel, and inclination, displacement, and rotation of the tooth. The radiographic findings include underdeveloped root and insufficient bone support. Early eruption of a permanent tooth can cause several complications such as chronic trauma, pain, edema, an increased rate of premolar impaction and tooth displacement and/or rotation. Therefore, when a permanent tooth erupts earlier than its normal eruption period with accompanying symptoms, appropriate treatments should be done as soon as possible. A female patient of age 7 without any systemic disease was referred from a local dental clinic with chief complaint of severe mobilities and pain in both upper first premolars. According to the clinical and radiographic examinations, the permanent teeth erupted earlier with barely formed roots, severe mobilities, edema, and pain. This case is to report the successful accomplishment of root formations and stabilization of teeth after applying intraoral fixed appliances using bands and spurs for 14 months.

• Tuberculosis and Respiratory Diseases
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• v.53 no.2
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• pp.196-201
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• 2002

Malignant melanoma is a highly malignant form of cutaneous cancer derived from melanocytes. The lesion frequently metastasizes to the lymph nodes, lung, liver and bone. However, an endobronchial metastasis and a primary malignant. melanoma of the lung are quite rare. We report a case of an unknown primary malignant melanoma with a pulmonary and endobronchial metastasis in a 34 years old male. He complained of coughing and black-colored sputum. Abnormal skin and mucosal lesions were not found during a physical examination. A chest X-ray revealed multiple nodular masses in both lung fields. A flexible bronchoscopy showed two yellowish small nodules at the entry of left lower bronchus. Vimentin, the S-100 protein, and HMB-45 stain positive melanoma cells were detected at the bronchoscopic biopsy specimen.

• Food Science and Preservation
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• v.15 no.4
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• pp.497-504
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• 2008

The effects of Angelica gigas nakai powder on bread quality during storage period were evaluated. Breads were prepared by the addition of 0, 0.5, 1, 2, 3, 5 and 10% of Angelica gigas nakai powder to flour of the basic formulation. The moisture, crude protein, crude fat and crude ash contents of the bread decreased by increasing amounts of the Angelica gigas nakai powder were the lowest in the control group. There were no significant difference in pH of the bread among each experiment groups. The weight of bread increased with increasing Angelica gigas nakai powder concentration, while the volume of dough decreased. In color values, with increase of Angelica gigas nakai powder concentration, L value decreased in the crust and crumb, but a and b values increased. As the results of texture, hardness, gumminess and chewiness were increased with increase of Angelica gigas nakai powder concentration, but adhesiveness, springiness and cohesiveness were decreased. Softness in the crumb stored for 1 or 7 days was the highest for the bread made with 2% Angelica gigas nakai powder, and chewiness was the lowest for the bread made with 5% Angelica gigas nakai powder. The water activity in the bread stored for 3 days was the highest for the breads made with 2% and 3% Angelica gigas nakai powders. After 7 days, the water activity tended gradually to decrease. In the results of sensory evaluation, the quality of the 0.5% or 1% Angelica gigas nakai powder bread showed the highest in taste and flavor. The color, taste, flavor, appearance, texture, and overall acceptability of the bread decreased with the increasing Angelica gigas nakai powder content. Considering the able outcome, the addition of Angelica gigas nakai powder by 0.5% and 1% is thought to play a role as a functional breads, along with the improvement of quality.

• Journal of Veterinary Clinics
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• v.22 no.3
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• pp.264-267
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• 2005

A 12-year-old, 8.0 kg, spayed female, mixed-breed dog was presented to the Veterinary Medical Teaching Hospital of Chungnam National University (VMTH, CNU). That case has been growing up mass in her left upper hindlimb about for 2 years and has showed vomiting and anorexia for 3 days. The patient was diagnosed with mast cell tumor on the basis of fine-needle aspiration (FNA) cytology techniques. According to World Health Organization clinical staging system for diagnosing mast cell tumors, it was classified into stage IIIa. The patient was treated by adjuvant corticosteroid therapy, but complete surgical excision was not achieved by owner's request. In the early stage of therapy, the size of the mass was gradually reduced with only adjuvant glucocorticoid therapy, so the patient's general condition was maintained well. But after 53 days later, the treatmant was not effective anymore and mass size was increased. Two months later, she was euthanized because of intermittent vomiting and severe respiratory distress. Splenic mass, duodenal ulceration, liver mass and infiltrated mast cell tumor in upper hindlimb muscle region were found in necropsy examination.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1262-1269
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• 2003

In this study, enzymes were investigated as an antistaling agent for a Korean rice cake. Thermograms by a DSC demonstrated that the gelatinization-onset temperature of the Korean rice cake was at its lowest temperature of 71.1$^{\circ}C$ with the GP (glucoamylase+pullulanase) treatment, followed by $\beta$-amylase and $\alpha$-amylase. The gelatinization peak temperature of the Korean rice cake with enzyme treatment was relatively lower compared to the control. Furthermore, the Korean rice cake with GP treatment showed the lowest peak temperature. Melting enthalpy of the Korean rice cake increased with the enzyme treatment, with $\beta$-amylase, followed by $\alpha$-amylase and GP. Melting enthalpy of the Korean rice cake with GP treatment was significantly lower compared to the $\beta$- and $\alpha$-amylase treatment. Recrystallinity in the case of GP treatment was also significantly lower than control. The range of Avrami exponent (n) was 0.90 ∼ 1.20 and the time constant of retrogradation (1/k) of the Korean rice cake crystalline decreased in the following order: GP, $\beta$-, $\alpha$ -amylase and control. Textural characteristics of the Korean rice cake with enzyme treatment differed greatly from that of control. The L＊ values of all the Korean rice cakes made without $\beta$-amylase decreased and the a＊ values were significantly different at p<0.05. The GP treatment altered the b＊ value toward blue color, whereas $\beta$-and $\alpha$-amylase changed to the direction to yellow color. In sensory evaluation, the Korean rice cake with enzyme treatment showed higher evaluation compared to control.

• Food Science and Preservation
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• v.16 no.1
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• pp.47-52
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• 2009

Bread made after replacement of commercial hard wheat flour with lotus leaf flour (2.5 - 7.5%, w/w) was tested for dough and baking qualities, and by sensory evaluation. The loaf volumes of bread baked with 5% and 7.5% lotus leaf flour were 87% and 80%, respectively, of control (wheat flour only); by contrast, the volume of bread baked with 2.5% lotus leaf flour was 5% greater than control. The hardness of breadcrumbs baked with 2.5% lotus leaf flour was 64.5 g on day 0, and compared with control bread, hardness increased more slowly during storage for 3 days when 5% or 7.5% lotus leaf flour was used. Moreover, dough hardness increased with increasing levels of lotus leaf flour. Lightness decreased with addition of lotus leaf flour, but redness and yellowness significantly increased, in proportion to lotus leaf flour levels. Sensory tests on 2.5% lotus leaf flour bread showed no significant difference compared with control.