• Korean Journal of Ichthyology
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• v.26 no.2
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• pp.99-111
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• 2014

Community structure of fish and inhabiting status of natural monument and endangered species, Cobitis choii were investigated in the Baekgok Stream, a tributary of the Geum River drainage system of Korea from May to November 2012. Ten-15 fish species inhabited upper stream (St. 1~St. 3) with a Aa or Aa-Bb river type composed of mostly pebble and cobble bottoms. 15~21 species did middle stream (St. 4~St. 5) with Aa or Aa-Bb type composed of mostly cobble, boulder and pebble bottoms. Nine species did Reservoir Baekgok (St. 6) with composed of mostly mud bottoms, and Seven species did Reservoir Baekgok outflow (St. 7) with Aa-Bb type composed of mostly boulder and cobble bottoms. And 20~23 species did lower stream (St. 8~St. 9) with a Bb-Bc type composed of mostly cobble and sand bottoms. A total of 35 species belonging to ten families were found in the stream during the survey. The dominant species were in the order of Zacco platypus (34.7%), Pungtungia herzi (9.4%) and Microphysogobio yaluensis (9.0%). Other abundant species included Tridentiger bifasciatus (8.2%), Pseudogobio esocinus (5.9%), Carassius auratus (4.6%), Squalidus chankaensis tsuchigae (3.7%), Rhinogobius brunneus (3.0%). Among residing species, ten (28.6%) species were endemic to Korea, one (Cobits choii) was endangered, and two (Micropterus salmoides and C. cuvieri) were non-indigenous. Natural monument and endangered species, C. choii were only inhabited St. 5, and they are inhabited 30~100 cm in water depth, sand bottom and slowly velocity. Using the mark-recapture method, populations were estimated at $7,838{\pm}6,290$ individuals. Age group in May estimated from total length indicated that the 38~45 mm group is 0 year old, the 46~60 mm group is 1 years old, the 61~80 mm group is 2 years old, and the 81~93 mm group is more than 3 years old. Condition factor (${\times}10^5) was 0.36~0.39 and 0.35~0.38 for female and male, respectively, and they are 13.5% were infected with parasites (digenea). We are discussed the health status, threats and conservation strategies of C. choii in the Baekgok Stream.

• The Journal of Korean Academy of Prosthodontics
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• v.48 no.1
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• pp.69-74
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• 2010

Purpose: The purpose of this study was to analyze the influence of palatal height on Korean vowels and speech intelligibility in Korean adults and to produce baseline data for future prosthodontic treatment. Material and methods: Forty one healthy Korean men and women who had no problem in pronunciation, hearing, and communication and had no history of airway disease participated in this study. Subjects were classified into H, M, and L groups after clinical determination of palatal height with study casts. Seven Korean vowels were used as sample vowels and subjects'clear speech sounds were recorded using Multispeech software program on computer. The F1 and the F2 of 3 groups were produced and they were compared. In addition, the vowel working spaces of 3 groups by /a/, /i/, and /u/ corner vowels were obtained and their areas were compared. Kruskal-Wallis test and Mann-Whiteny U test were used as statistical methods and P < .05 was considered statistically significant. Results: There were no significant differences in formant frequencies among 3 groups except for the F2 formant frequency between H and L group (P = .003). In the analysis of vowel working space areas of 3 groups, the vowel working spaces of 3 groups were similar in shape and no significant differences of their areas were found. Conclusion: The palatal height did not affect vowel frequencies in most of the vowels and speech intelligibility. The dynamics of tongue activity seems to compensate the morphological difference.

• The Journal of Korean Academy of Prosthodontics
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• v.47 no.2
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• pp.99-107
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• 2009

Statement of problem: Restoring and replacing teeth with fixed prostheses commonly used in dental practice. Because of improper oral hygiene care and inaccurate laboratory procedure, complications of fixed prostheses were found in the mouth of patients. Although many efforts have been continually made to obtain the data of long term prognosis of fixed prostheses, it was difficult to do it. Purpose: The purpose of this study was to evaluate the clinical status of fixed prostheses. Material and methods: In order to assess the clinical status of fixed prostheses, a total of 161 individuals(aged 17-85, 99 women and 62 men with 1596 unit of fixed prostheses, and 1169 abutments) who first visited the Department of Prosthodontics, Pusan National University Hospital, between April to September, in 2007 were examined. Results and conclusion: The results of this study were as follows: 1. Length of service of fixed prostheses was $8.6{\pm}0.6$ years(mean), 10.0 years(median). 2. Location of fixed prostheses was found to have no statistically significant influence on longevity of fixed prostheses(P>.05). But, the success rate was high in posterior region and in mandible where the failure rate was high in combination(P<.05). 3. Longevity of fixed prostheses made of metal was longest(mean: $13.0{\pm}9.3$, median: 14.0), gold, precious ceramic, non-precious ceramic trailing behind(P<.05). 4. Number of units in fixed prostheses was found to have no statistically significant influence on longevity of fixed prostheses(P>.05). But, the success rate was high in Single-unit and the failure rate was high in over 3-unit(P<.05). 5. Condition of opposing dentition was found to have no statistically significant influence on longevity of fixed prostheses(P>.05). But, the success rate was high in natural dentition(P<.05). 6. Defective margin(28.2%), dental caries(23.0%), periodontal disease(19.3%), periapical disease(16.9%) were frequent complications. In 30.1% of the cases, abutment state after removing fixed prostheses was needed to be extracted.

• Journal of the korean academy of Pediatric Dentistry
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• v.32 no.3
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• pp.416-426
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• 2005

Intravenous sedation have many advantages of rapid onset and recovery, ability of control sedation levels and duration through titration. Midazolam is most commonly used intravenous medication for sedation in pediatrics, endoscopy, oncologic procedures and so on. But in dentistry, midazolam intravenous sedation is usually for adult, and there are few reports for children. Todays, children who need sedation become more and older, intravenous sedation technique is going a matter of concern in pediatric dentistry. The purpose of this paper is to evaluate the efficacy of sedation and clinical success for different initial dosage of midazolam in intravenous sedation for pediatric dental patients. 16 healthy children (male 10, female 6), mean age $54.7{\pm}10.7$ months, who needed at least two separate treatment visits requiring local anesthesia were chosen for this study. Every children were taken 0.3mg/kg, maximum 5mg of midazolam by intramuscular route, and then 30~50% $N_2O-O_2$ for 10 minutes was given. On every visits, one of the following 2 different initial dosage was given by intravenous route : (1) Group I : 0.1mg/kg Midazolam (2) Group II : 0.2mg/kg Midazolam. Additional dosage was half of the first dose. Physiologic parameters (oxygen saturation, heart rate, respiratory rate, end-tidal carbon dioxide pressure) was recorded by ten procedure steps. Behavior was videotaped and rated using Ohio State University Behavioral Rating Scale and Automated Counting System by one investigator, blind to administered dosage. After the treatment, operator evaluated the clinical success. Physiologic parameters were stable and within normal range during treatment in both groups. The analyzed sedative effect, in behavioral evaluation, ratio of favorable Quiet was higher in group II, and clinical success rate of group II was better than group I. Induction time was rapid in group II, and recovery time was rapid in group I. And there was no statistically difference between two groups in every results.

• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.1
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• pp.65-72
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• 2010

General anesthesia has been researched and developed in dentistry as on type of management technique to sedate patients who may be uncontrollable or require medical consideration. There has been continuous research into this area, but analysis of large set of patients over a sustained period of time is lacking. Thus, this study analyzes the records of patients who received general anesthesia at the Yonsei University Dental Hospital Department of Pediatric and Clinic for the Disabled. 1. Patient's age ranged from 1 to 66, with under 5 being the largest group with 410 members(38.5%). The study included more men than women, with 695 male members(65.3%). 2. Type of dental procedure performed were as follows(per person) : 5.6 Dental restoration; 2.3 Endodontic treatment of deciduous and primary teeth; 2.5 preformed crowning; and 1.6 extractions. Procedures took an average of 100 minutes. 3. 1022 patients(95.9%) received dental care under general anesthesia once and 43 patients(4.1%) received dental care under general anesthesia two or more times. Dentistry under general anesthesia has the many benefit. However, without appropriate post-treatment care, it is difficult to maintain good oral health. Therefore, it is important to improve the efficiency and safety of general anesthesia through future research.

• Culinary science and hospitality research
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• v.17 no.1
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• pp.142-154
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• 2011

The purpose of this research is to examine the awareness and preference for a variety of Kimchi and Kimchi intake patterns among the students living in Chungbuk province. Four hundred samples, consisting of elementary, middle, and high school students, were surveyed; and a total of 366 usable, completed copies of the questionnaire were used for the research. The collected data were statistically analyzed using SPSS 10.0. The results of the analysis were as follows: First, Kimchi was considered traditional (24.3%), nutritious (20.5%), fermented (l9.2%), and healthy (16.1%). Second, the main reason Kimchi was preferred was its "hot taste" (25.4%), "chewy texture" (17.4%), and "sour taste" (14.0%). The students preferred their Kimchi a little hot, moderately salty, and properly fermented with a moderate amount of seasoning and did not care much about any particular parts of Kimchi. Third, 75.4% of the students ate Kimchi more than twice a day, and 78.0% of the students consumed more than 3 pieces($2.5{\times}3.0cm$) of Kimchi per meal. Fourth, elementary students wanted the school foodservice to develop bite-sized Kimchi while middle school students wanted to eat their favorite parts of Kimchi without the fishy smell. High school students wanted to eat cool and fresh Kimchi. Finally, the students wanted Kimchi to contain the following fruit and vegetables: pears (48.9%), apples (34.2%), and pineapples (30.0%), young radishes (44.9%), turnips (37.5%), and sesame leaves (34.9%). This study concludes that it is necessary to educate young students about traditional Korean food culture, serve them various types of Kimchi, change the service style, and develop new Kimchi recipes to increase Kimchi intake in school foodservices.

• Food Science and Preservation
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• v.15 no.1
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• pp.49-57
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• 2008

This study was conducted to develop an optimal composite recipe for a cookie including yam powder that would be attractive to all age groups. Wheat flour was partially substituted by yam powder to reduce the content of wheat flour. This study has produced the sensory optimal composite recipe by making cookies, respectively with each 5 level of yam powder $(X_1)$, Sugar$(X_2)$, butter$(X_3)$, by C.C.D (Central Composite Design) and conducting sensory evaluation and instrumental analysis by means of RSM (Response Surface Methodology). Sensory items showed very significant values in color, softness, overall quality (p<0.01), flavor (p<0.05) and those of instrumental analysis showed significant values in lightness, redness (p<0.05), spread ratio, hardness (p<0.01). Also sensory optimal ratio of yam cookie was calculated at yam powder 37.35 g, sugar 50.75 g, butter 78.40 g and it was revealed that the factors of influencing yam cookie aptitude were in older of yam powder, butter, sugar.

• Food Science and Preservation
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• v.22 no.5
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• pp.735-743
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• 2015

This study investigated the anti-inflammatory activity of barley leaf extract in lipopolysaccharide (LPS)-stimulated RAW264.7 cells and hairless mice. Pre-treatment with barley leaf extract significantly inhibited the protein expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-II (COX-II) in a dose-dependent manner in LPS-stimulated RAW264.7 cells. Barley leaf extract also significantly inhibited the secretion of inflammatory cytokines, such as tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$), interleukin-$1{\beta}$ (IL-$1{\beta}$), and interleukin-6 (IL-6). Moreover, phosphorylation of mitogen-activated protein kinases (MAPKs) and nuclear translocation of nuclear factor-kappa B (NF-${\kappa}B$) were strongly suppressed by barley leaf extract in LPS-stimulated cells. In hairless mice, barley extract significantly decreased the pathological phenotypes of contact dermatitis, such as erythema, edema, and scabs. These results indicate that barley leaf extract has an anti-inflammatory effect and therefore a possible role in the treatment of inflammatory diseases or in functional cosmetics.

• Journal of the Korean Society of Food Culture
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• v.10 no.5
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• pp.377-390
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• 1995

This study was to investigate the consumption pattern and nutrition knowledge about vegetables of 184 housewives attending the school of adult and continuing education attached to DukSung Women's University. The results were summarized as follows; the average vegetable expenses were $10,000{\sim}20,000$ won per week. The frequency of purchasing vegetables was $2{\sim}3$ times a week. Respondents usually bought the vegetables at local markets and supermarkets. As for buying vegetables, all of respondents kept in mind all the time the organic vegetables were better. The price was the most important factor of their purchase in the low income households. In the family, the vegetable dishes were favored by housewives most and by sons least. Among the vegetable cooking methods, Kimchi was the most frequently used and salad was the least. Forty four percent of the respondents experienced purchasing ready made vegetable dishes in the market. The reason they bought ready made ones was the special taste of the dishes. The rest of respondents never bought cooked vegetable dishes because they thought the dishes unsanitary. Twenty seven percent of the respondents experienced purchasing. The reason for not purchasing Kimchi was the housewives' traditional prejudice of buying Kimchi in the market. Respondents have a considerable knowledge that 42 kinds of vegetables could be good for certain disease and 10 kinds of vegetables might be harmful for certain disease.

• Journal of Korean Home Economics Education Association
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• v.27 no.2
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• pp.137-147
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• 2015

The target pattern is introduced for practicing a balanced dietary menu planning, but Korean soup and stew, cooked with several kinds of materials, have a problem with food group assignment in the target pattern. This study thus set out to calculate the representative nutritional values of Korean soup and stew based on intake(by 2010 Korean National Health and Nutrition Examination Survey, age group of 13~19) and preference(by select the 3 kinds of favorite soup and stew each). Total of 235 middle school students were participated by way of questionnaire, and data were analyzed. Representative energy value of vegetable soup and stew by intake were $65kca{\ell}$ and $116kca{\ell}$, respectively, which were very much different with the vegetable group representative energy value of $14kca{\ell}$ in target pattern. Representative energy value of meat fish egg legume soup and stew by intake were $149kca{\ell}$ and $211kca{\ell}$, respectively, which were very much different with the representative meat fish egg legume energy value of $94kca{\ell}$ in target pattern. As result, it is not proper to assign vegetable soup stew to vegetable food group and meat fish egg legume soup stew to meat fish egg legume food group. Representative energy values of soup and stew by preference were not much different except meat fish egg legume soup($149kca{\ell}$ by intake, $218kca{\ell}$ by preference). As conclusions, it maybe desirable to categorize soup and stew as independent food group. For more accurate energy adjustment in menu planning, devide soup and stew, and further divide to vegetable and meat fish egg legume groups may necessary.