• Journal of Preventive Medicine and Public Health
• /
• v.25 no.1 s.37
• /
• pp.1-12
• /
• 1992

To assess the pattern of psychiatric symptoms and to evaluate the relationship between exposure related variables(duration of work and urinary hippuric acid concenturation) and psychiatric symptoms in organic solvent exposed workers, case control study of forty-two solvent exposed workers and ninethy-six non-exposed workers was conducted. The general health questionnaire 28(GHQ28) was administered to evaluate psychiatric symptoms and urinary hippuric acid concenturations was measured to estimate the present status of solvent exposure in exposed group and to estimate normal level in non-exposed group. The mean concenturation of urinary hippuric acid was significantly higher in exposed group (2.953g/creatinine g) than non-exposed group(0.395g/creatinine g) (P<0.01). The total positive rates of symptoms were significantly higher in exposed group(28.2%) than non-exposed group(17.5%)(P<0.05). The positive rates of symptoms for four sub-scales of GHQ28 in exposed group were in the order of somatic symptoms, anxiety, social dysfunction, depression and in the order of social dysfunction, anxiety, depression, somatic symptoms in non -exposed group. The positive rates of symptoms for somatic symptoms and anxiety were significantly higher in exposed group than non-exposed group (P<0.05) and the proportion of workers with six or more positive symptoms(dysthymic states) in exposed group were significantly higher than non-exposed group (P<0.01). After the effect of age, sex, level of income, level of education, and duration of work were controlled, the total score of GHQ28 was still significantly different between exposed and non-exposed group(P<0.01). In multipile logistic regression analysis on the dysthymic state, the odds ratio of level of income was statictically significant in both group. The odds ratios of exposure related variables such as duration of work and hippuric acid concenturations were not statistically significant but there was a tendency that exposure related variables had an affect on dysthymic state in exposed group. In future, continuous evaluation of psychiatric symptoms on organic solvent exposed workers and studies to detect the factors that affect on psychiatric symptoms are required.

• Journal of Korean Society of Transportation
• /
• v.24 no.2 s.88
• /
• pp.91-100
• /
• 2006

This paper examines the situation and tasks of UK rail privatization, especially focusing on after the Hatfield rail accident. Earlier research which focused on the UK's Privatization had little knowledge of the explanations for recent changes. Moreover they had difficulty making a direct comparison between national rail and the privatized rail. Therefore we aye left without a good explanation which has a comprehensive perspective. I attempt to show the change in the rail privatization Process and its outcome, focusing on after the Hatfield rail accident. This Paper argues that the UK's vail privatization process has a regulatory framework which is too complicated with overlapping responsibilities that brought about inefficiency, increasing costs and a superficial safety regime. Especially the planning of rail and infrastructure maintenance did not come to play an appropriate role. However after 2000, the government took charge of setting the strategy for railways, and the Office of Rail Regulation covered safety performance and cost. explain that these changes present a good opportunity to solve the problem of passing the buck for poor performance. Through the analysis, I find that the passenger rail network is well-suited to deliver long distance business and commuters and that the subsidy from the government is decreasing. However, performance, for example punctuality and reliability. should be improved. Especially the Hatfield rail accident caused a reduction in the satisfaction of passengers. In future. the problems of rising costs and monopoly franchise system should be addressed.

• Nuclear Medicine and Molecular Imaging
• /
• v.40 no.3
• /
• pp.155-162
• /
• 2006

Purpose: Diabetes mellitus (DM) is a critical disease with higher rates of cardiovascular morbidity and mortality due to myocardial ischemia and infarction. There is glowing interest in how to determine high-risk patients who are candidates for screening testing. This study was performed to evaluate the incidence of coronary artery disease (CAD) in diabetic patients detected by Tc-99m MIBI myocardial perfusion SPECT (MPS) and to assess risk factors of CAD and cardiac hard events. Subjects and Methods: 203 diabetic patients (64 male, mean age $64.1{\pm}9.0$ years) who underwent MPS were included between Jan 2000 and July 2004. Cardiac death and nonfatal myocardial infarction (MI) were considered as hard events, and coronary angioplasty and bypass surgery >60 days after testing were considered as soft events. The mean follow-up period was $36{\pm}18$ months. Patients underwent exercise (n=6) or adenosine stress (n=197) myocardial perfusion SPECT. Results: Perfusion defects on MPS were detected in 28.6% (58/203) of the patients. There was no cardiac death but 11 hard events were observed. The annual cardiac hard event rate was 1.1%. In univariate analysis of clinical factors, typical anginal pain, peripheral vascular disease, peripheral polyneuropathy, and resting ECG abnormality were significantly associated with the ocurrence of hard events. Anginal pain, peripheral vascular disease, and resting ECG abnormality remained independent predictors of nonfatal MIs with multivariate analysis. Abnormal SPECT results were significantly associated with high prevalence of hard events but not independent predictors on uni- and multivariate analyses. Conclusion: Patients who were male, had longer diabetes duration (especially over 20 years), peripheral vascular disease, peripheral polyneuropathy, or resting ECG abnormality had higher incidence of CAD. Among clinical factors in diabetic patients, typical angina, peripheral vascular disease, peripheral polyneuropathy, and resting ECG abnormality were strong predictors of hard events.

• The Korean Journal of Nuclear Medicine Technology
• /
• v.12 no.3
• /
• pp.157-170
• /
• 2008

Purpose: This prospective study was conducted to reveal the haematological index change by low level radiation exposure in radiological environment our hospital workers. Materials and Method: We gathered the cumulative dose by Thermoluminenscent Dosimeters (TLD) over 9-yr period and examined hematological index counts change (RBC, Hb, Platelet, WBC, Monocyte, Lymphocyte, Neutrophilic, Basophilic, Eosinophilic) both occupational workers and controls. Of a total 370 occupational workers and 335 controls were compared. Results: This analysis has led to the following general observations 1) The average cumulative dose in male and female were $9.65{\pm}15.2\;mSv$, $4.82{\pm}5.55\;mSv$ respectively. 2) In both male and female, there were very low relationship between occupation period and cumulative dose (r< ${\pm}0.25$). 3) Occupation period was more increased, in male, WBC counts decreased and increased workers, RBC counts decreased workers were more than controls group (p<0.05). In female, WBC counts decreased and increased workers and W-eosino counts decreased workers were more than controls group (p<0.01). 4) Cumulative dose was more increased, in male, W-Lympho counts decreased workers and Platelet counts deceased workers were more than controls group (p<0.05). In female, W-lympho counts decreased workers and RBC counts decreased workers were more than controls group (p<0.05). Conclusions: We can find some kinds of blood index abnormal distribution in occupational radiation workers by comparing with controls. Occupational workers cannot avoid radiation exposure, in spite of the control it. Actually low level radiation adverse effect occurred not dose but probability. So workers must always try to reduce exposure by ourselves, furthermore as long as possible the government should provide rapidly that national system on radiation control for worker's health.

• Journal of Nutrition and Health
• /
• v.49 no.6
• /
• pp.401-410
• /
• 2016

Purpose: Water is magnetically charged upon contact with a magnet. Although magnetic water products have been promoted since the 1930's, they have not received wide acceptance since their effectiveness is still in question; however, some have reported their therapeutic effects on the body, especially the digestive, nervous, and urinary systems. Methods: In this study, the effect of magnetized water on glycemic control of 14 diabetic mice (CB57BK/KsJ-db/db) in comparison with 10 control mice (CB57BK/KsJ-db/+(db/+)) was investigated. Seven diabetic control (DMC) mice and seven diabetic mice + magnetized water (DM+MW) were kept for 16 weeks, followed by intraperitoneal glucose tolerance test (IPGTT). Weekly blood glucose was measured from tail veins. Blood obtained from heart puncture was used for HbA1c analysis. Results: Blood glucose level showed a significant difference starting from the $10^{th}$ week of study ($496.1{\pm}10.2mg/dl$ in DMC vs. $437.9{\pm}76.9mg/dl$ in DM+MW). Blood glucose followed by IPGTT showed no significant difference between groups at 0, 30, 60, 90, and 120 min, although glucose level at 180 min was significantly reduced in DM+MW mice. Plasma insulin level in DM+MW groups was only 39.5% of that of DMC groups ($5.97{\pm}1.69ng/ml$ in DMC vs. $2.36{\pm}0.94ng/ml$ in DM+MW). Levels of HbA1c were 12.4% and 9.7% in DMC and DM+MW groups, respectively. Conclusion: These results show the promising therapeutic effect of magnetized water in regulating blood glucose homeostasis; however, long-term supplementation or mechanistic study is necessary.

• Korean Journal of Food Science and Technology
• /
• v.47 no.4
• /
• pp.504-510
• /
• 2015

This study was carried out to investigate the antioxidant effects of different parts (stems, leaves, and seeds) of the black raspberry for utilization as food materials. Different parts of the black raspberry were subjected to extraction via ultra-sonication extraction methods using water and ethanol at various concentrations (25, 50, 75, and 100%). Antioxidant capability of the extracts were determined by amounts of phenolic compounds, with flavonoid contents, radical scavenging activity, and reducing power. Irrespectively of ethanol concentration, extracts of stem showed the highest total phenolic compounds and antioxidant activities among different parts of black raspberry. The total phenolic compounds extracted from the black raspberry stem using 25 and 50% ethanol showed $348.21{\pm}5.40$ and $343.39{\pm}5.94mg/g$, respectively. Fifty percent ethanol extracts of the black raspberry stem showed the highest DPPH ($EC_{50}$ value: $60.89{\mu}g/mL$) and ABTS radical scavenging activities ($EC_{50}$ value: $82.57{\mu}g/mL$). Further, 25% ethanol extacts of the black raspberry stem ($0.263{\pm}0.004$) was found to have the highest reducing power. The highest antioxidant activity of black raspberry stem indicates that black raspberry stem may be useful source for functional food.

• Korean Journal of Food Science and Technology
• /
• v.40 no.1
• /
• pp.88-95
• /
• 2008

The purpose of this study was to improve the quality characteristics of soy ice cream supplemented with oligosaccharide, and to test its blood glucose lowering effect. Boiled soybean powder was compared to parched soybean powder and to milk, as an ingredient. The soybean powder base was prepared by incubating with fructooligosaccharide (FOS) and apple juice, along with Lactobacillus acidophilus and L. bulgaricus at $30-40^{circ}C$ for 24 hr. With the fermentation process, the fishy smell of the soybean was removed and the taste improved. The overrun and melt-down values of the boiled soybean ice cream were significantly higher than those of the parched soybean ice cream, although they were significantly lower than those of the milk ice cream. The sensory characteristics of the soy ice cream prepared with the fermented base of boiled soybeans were significantly improved, as compared to those of the ice cream made using parched soybeans, but they were not significantly different from those of the milk ice cream. The blood glucose level at 120 min after ingestion of the ice cream prepared with FOS and the fermented base of boiled soybean powder was significantly lower than that occurring with the milk ice cream made with sugar.

• Journal of Food Hygiene and Safety
• /
• v.27 no.3
• /
• pp.271-276
• /
• 2012

This study intented to standardize the method for total polysaccharide, which is a functional marker for aloe vera gel in Korea. We used four lyophilized raw materials and commercial aloe gel products, certified as Health Functional Food by Korea Food and Drug Administration, including powder, solution, jelly, tablet and capsule, to optimize the analytical condition of dialysis and phenol-sulfuric acid reaction in polysaccharide analysis. The optimal conditions for polysaccharide analysis included 1 L water for dialysis and change 3 times for 24hr against 25 mL prepared sample solution. Validation test showed lower than 5% of coefficient of variation(CV) in intra-, interday validation in lyophilized raw materials and 4 types of commercial products. In inter-person and inter-laboratory validation with 4 persons from 4 different laboratories, CV(%) were 5.50 and 6.64 respectively. The linearity of polysaccharide analysis was assessed using 5 serial concentration of lyophilized raw materials(0.1, 0.2, 0.3, 0.4, 0.5%(w/v)). The results showed $R^2{\geq}0.995$ of high linearity. In the commercial aloe vera gel products, the results of reproductivity showed lower than 7.08% and revealed that the standardized method from this study ensured high precision for polysaccharide analysis.

• The Korean Journal of Food And Nutrition
• /
• v.11 no.2
• /
• pp.185-191
• /
• 1998

This study was performed to investigate the nutrition status by weight loss(diet) of 287 female college students, focus on questionnaire about diet survey. The subjects mainly had irregularly one or two meal per a day so food behavior was not good. Over half of subjects had a tendency to overestimate body shape of self. The desired weight(46.95$\pm$0.39kg) was significant lower than real weight(50.32$\pm$0.9)(p=0.0114). The time when diet is first tried was mainly after high school(94.51%). Mean weight loss was 1~4kg but most of subjects didn't maintain the lost weight. The diet approach method tried was sequently the fasting 1 meal or the more in a day(23.61%), exercise(21.92%), restricting calories(15.85%) etc. The source of diet was orderly newspaper or magazine(30.86%), friends or relatives or family(28.86%) etc. The group who recognized the self body shape was normal or a little fat had higher self notion of health than other groups.

• Korean journal of food and cookery science
• /
• v.16 no.3
• /
• pp.267-271
• /
• 2000

The present study was designed to develop the standardized formula for the preparation Jeung-Pyun with added raw soy flour and to investigate the applicability of Jeung-Pyun as the substitute of regular pizza crust made with wheat flour. The effect of adding raw soy flour at 3%, 5% level on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza were also studied. As the level of raw soy flour was increased the time required for 1 st and 2nd fermentation decreased and viscosity of batters increased significantly. Jeung-Pyun crust after steaming found to have appropriate texture and form for a substitute of wheat flour pizza crust. Texture parameters determined by QST showed that Jeung-Pyun crust with added raw soy flour had lower values in hardness, cohesiveness and gumminess without any significant difference. However, chewiness of 5% raw soy flour group was significantly lower than control group. Texture of Jeung-Pyun crust and general desirability of Jeung-Pyun pizza were determined by sensory evaluation. Textural parameters of Jeung-Pyun crust were evaluated on the basis of hardness, cohesiveness, adhesiveness, tenderness and wetness. As a result of sensory evaluation Jeung-Pyun crust made with 5% raw soy flour had significant lower values in hardness, cohesiveness, tenderness and wetness than the control. However, the textural parameters between control and 3 % raw soy flour group were not significantly different. Jeung-Pyun pizza with topping were evaluated by sensory panel. Jeung-Pyun pizza made with 3% raw soy flour received the highest score in apperance and general desirability without any significant difference. 5% raw soy flour group had significantly lower score in general desirability among 3 treatment groups. In conclusion, Jeung-Pyun crust made by traditional Jeung-Pyun preparation method will be a good alternative to replace wheat flour pizza crust. Adding raw soy flour at 3% level did not affect the quality of Jeung-Pyun crust and had an effect of promoting fermentation. Jeung-Pyun Pizza crust was expected to have tender texture and slower retrogradation rate than regular pizza crust with wheat flour.