• Journal of Korean Academy of Nursing
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• v.44 no.1
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• pp.13-20
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• 2014

Purpose: This study was done to examine the effects of 4% hypertonic saline solution mouthwash and tooth brushing education on the oral health of elders living in long term care facilities. Methods: In this quasi-experimental study, the participants were assigned to a 2% experimental group (n=20), a 4% experimental group (n=20), and a control group (n=20). Data were analyzed using ANOVA, repeated measures ANOVA, Fisher exact test, Chi-square test, Kruskal-Wallis test and multiple response analysis with the SAS program. Results: Regular tooth brushing and use of 4% hypertonic saline solution mouthwash by elders provided better oral health by decreasing xerostomia, oral tongue plaque, halitosis, and the number of oral bacteria. Conclusion: The results indicate that regular tooth brushing with continuous 4% hypertonic saline solution mouth washing education promotes oral health for elders in long term care facilities, thus the dental care described in this study is recommended for elders in long term facilities.

• Applied Biological Chemistry
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• v.13 no.3
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• pp.187-191
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• 1970

This experiment was carried out to isolate osmophilic yeasts for higher concentration of NaCl than 20 per cent may affect greatly the fermentation of soy sauce. 6 strains of yeasts were selected from the soy sauce mashes at the fermentating periods and identified observing their morphological characteristics. Their salt-resistance and effects upon the flavor of soy sauce were examined. The results obtained were as follows: (1) The strain $T_3,T_5,$ and $T_{11},\;T_8,\;T_9,\;and\; T_{10},$ selected were identified Saccharomyces cerevisiae group II, Debaryomyces nicotianae, Saccharomyces chevalieri, Saccharomyces rouxii and Saccharomyces rosei, respectively. (2) They were more salt-resistant on the liquid media than on the solid media in the case of cultures on the media containing more than 26 per cent of NaCl. (3) They were grown on the media containing 5-23 per cent of NaCl better than containing none of NaCl. (4) The strain $T_3,\;T_8,\;T_9,\;and\; T_{10}$ were grown on the media containing up to 28 per cent of NaCl, and $T_5\;and\;T_{11}$ up to 32 per cent of NaCl is the case of liquid cultures. (5) Among them, the strain $T_9$ showed the best alcohol fermentation ability and the best fermentative flavor, and $T_5\;and\;T_{11}$ formed moldy smell and pellicle.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.443-450
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• 1984

Chemical and microbial changes during Kimchi (a group of Korean seasoned pickles) fermentation were carried out at various temperatures and salt concentrations. The time reaching optimum ripening of Kimchi varied depending upon fermentation temperature and salt concentration. At high temperature and low salt content Kimchi fermentation was faster than at low temperature and high salt content. The ratio of volatile to non-volatile acids reached its maximum at the optimum ripening time of Kimchi and decreased thereafter. Leu. mesenteroids, Lac. brevis, Lac. plantarum, Ped. cerevisiae, Str. faecalis and low acid producing Lactobacilli were isolated from Kimchi samples. However, the main microorganism responsible for Kimchi fermentation was Leu. mesenteroides and Lac. plantarum was the main acidifying organism. Total viable count increased rapidly in the beginning of fermentation and reached its maximum number at optimum ripening time and then decreased slowly as the acidity of Kimchi increased. While the total aerobic bacteria and fungi decreased during Kimchi fermentation, the yeast increased significantly at lower temperature.

• Korean Journal of Veterinary Research
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• v.8 no.1
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• pp.6-10
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• 1968

순화(純化)된 뉴켓슬병(病) 바이러스를 얻기 위(爲)한 기초적(基礎的)인 실험(實驗)으로 바이러스 재료(材料)를 완형액(緩衡液)의 종류(種類) 및 수소(水素)이온 농도(濃度), 한천농도(寒天濃度)를 달리한 한천(寒天)겔칼럼에 통과(通過)시켰다. 그러고 바이러스 재료(材料)의 혈구응집력가(血球凝集力價)와 총질소량(總窒素量)을 비교(比較) 측정(測定)하여 다음과 같은 결과(結果)를 얻었다. 1. 한천(寒天)겔 응과법(凝過法)을 뉴켓슬병(病) 바이러스의 순화(純化)에 간단(簡單)히 이용(利用) 할수 있다. 2. pH 7.0 이상(以上)의 인산식염(燐酸食鹽) 완형액(緩衡液)과 5~8%의 한천농도(寒天濃度) 입자(粒子)를 이용(使用)할때 가장 좋은 결과(結果)를 얻을 수 있었다. 3. 매시(每時) 5~10ml의 유출속도(流出速度)일때 55ml 부터 80ml의 유출액중(流出液中)에서 고농도(高濃度)의 바이러스를 얻을 수 있었다.

• Journal of the Korean Society of Radiology
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• v.13 no.1
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• pp.55-63
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• 2019

It was reported that there were some cases in which signal was not inhibited but high signal appeared in cerebrospinal fluid on FLAIR(fluid attenuated inversion recovery) of MRI(Magnetic Resonance Imaging) in case a person inhales high-concentration oxygen. This study was to prepare basic database. We produced a phantom fixed with agar gel and by using it, obtained the images of the signals of normal saline into which oxygen was injected and normal saline diluted with contrast media by changing the TI(Inversion Time) of FLAIR technique and analyzed them. In the result of FLAIR technique of MRI using Philips Achieva MR 3.0T in Busan P Hospital, the SNR(Signal to Noise Ratio) of normal saline into which oxygen was injected was higher than the SNR of normal saline into which oxygen was not injected. However, it was not higher than the SNR of normal saline diluted with contrast media. In the TI 1,800ms, we could obtain the images which do not have the rise of the signal due to oxygen. In the CNR(Contrast to Noise Ratio) of normal saline into which oxygen was injected and normal saline diluted with contrast media as well, it was higher in the TI 1,800ms than in the TI 2,800ms that is mainly used clinically. It is thought that the result of this study could be basic database for studies on change of signal of cerebrospinal fluid as a result of injection of oxygen in FLAIR technique of MRI.

• The Korean Journal of Nuclear Medicine Technology
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• v.13 no.3
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• pp.181-184
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• 2009

Purpose: Automated system that immunoassay examination are used widely. However, sample to sample carryover can cause that the next patient sample is false positive. Materials and Methods: We test HBs Ag, HBs Ab, HBc Ab(IgG) with Automated pipetting system (Tecan). It was placed with very high concentrations followed by saline solution. During this experiment, The fixed tip of Automated system wash With 0.25 moL/L NaOH. The Measurement results of saline solution confirm the occurrence of carryover. Results: Results of saline solution with 0.25 moL/L NaOH cleaning process was measured 100% negative, And results of patient serum with 0.25 moL/L NaOH cleaning process is similar reported results. Conclusion: As Results, 0.25 moL/L NaOH cleaning process was avoid carryover in experiment, And we know results of the hepatitis test did not affected by this solution we recommend 0.25 moL/L NaOH cleaning process as the Prevention of carryover in the automated system with fixed Tips.

• Korean Journal of Food Science and Technology
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• v.32 no.5
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• pp.1107-1113
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• 2000

Gamma irradiation technology was applied to develop salted and fermented shrimp with lower salt concentration, high sensory quality and storage stability. Shrimp was prepared with 15 and 20% of salt and fermented at $15^{\circ}C$ for 10 weeks. The sample was irradiated at 0, 5.0 and 10.0 kGy right before optimum stage of fermentation. Fermented shrimp with 30% of salt concentration was also prepared as a control. The proximate composition, salinity and Aw were not affected by gamma irradiation. However, pH of irradiated samples was lower than that of non-irradiated samples, probably because irradiation effectively suppressed excessive fermentation by controlling microorganisms. From the results of sensory analysis, it was concluded that fermented shrimp with 15% of salt and irradiated at 10 kGy before optimum fermentation, or 20% of salt and 5 kGy or above were the most effective in terms of sensory quality and storage stability.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.346-350
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• 1988

A mutant for Korean soy sauce which wilt improve the productivity of amylase and protease was obtained through the second mutation of the original strain using UV radiation. The original strain was the NTG treated mutant of the Bacillus sp. producing peculiar flavour which had been isolated from the korean soy sauce. The mutant could improve the productivity of amylase by 58% and that of protease by 41%. The enzyme produced in this way were similar in enzymatic properties such as optimal reaction pH and temperature. The reaction was not deterred by highly densed salt solution of 5 M and the enzyme productivity was not influenced in the concentration of up to 2 M.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.26 no.4
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• pp.330-339
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• 1993

To optimize the processing conditions of fermented ascidian, Halocynthia roretzi, fermentation at low temperature with different salt contents, the effect of enzymes added, and the quality changes during fermentation were investigated. As the quality factors, changes in such components as free amino acid, volatile basic nitrogen(VBN), amino nitrogen, total creatinine, total carotenoid, extents of browning, reducing sugar and glycogen were determined. The quality was also evaluated organolatically by pannel test. Fresh deshelled and sliced ascidian were fermented for 50 days at $5{\pm}1^{\circ}C$ with different salt contents of 5, 10, $15\%$ (w/w) with enzyme contents of papain $0.1\%$ and protease-A $0.1\%$ VBN increased gradually during the 50 days of fermentation and showed $30{\sim}40mg/100g$ at 30, 35 and 45 days in case of salt contents 5, 10 and $15\%$ added with $0.1\%$ papain and protease-A, respectively. Amino nitrogen and the total creatinine increased until 20 days, hereafter tended to decrease gradually. Total carotenoid and glycogen also decreased during the fermentation. The results of sensory evaluation of fermented ascidian at $5{\pm}1^{\circ}C$ added $0.1\%$ papain or protease-A showed that the peculiar taste and flavor of ascidian was sustained for $30{\sim}40$ at least 20 days with $5\%$ NaCl and $35{\sim}45$ days of fermentation with 10 and $15\%$ NaCl.

• Korean Journal of Clinical Pharmacy
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• v.13 no.2
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• pp.91-96
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• 2003

Paclitaxel과 cephalosporines(제 1세대인 ceftezole sodium과 cephradine, 제2세대인 cefamandole sodium과 cefmetazole sodium, 제3세대인 cefoperazone sodium과 cefotaxime sodium 그러고 제4세대인 cefepime hydrochloride)을 $5\%$포도당주사액 그리고 $0.9\%$ 염화나트륨주사액과 함께 Y-Site 장치를 써서 환자에게 주입할 때 paclitaxel의 안정성에 관하여 연구하였다. Paclitaxel 0.3 mg/ml 및 1.2 mg/ml과 cephalosporines 20 mg/m을 각각 1 : 1로 혼합한 후 0, 1, 2, 4, 12시간 시점에서 paclitaxel의 농도를 HPLC로 분석하였다. 방해물질에 의한 분석오차를 줄이기 위해 분석법을 여러 상태에서 확인하였으며, 각 농도에서 3차례씩 실험하였고 각 샘플은 2차례 반복하여 HPLC로 분석하였다. 분석전에 각 시료의 투명도, 색의 변화, 침전상태 및 pH를 검사하였다. Paclitaxel 0.3 mg/ml 및 1.2 mg/ml와 cephalosporines 20 mg/ml를 각각 혼합하였을 때 12시간 동안 안정하였으며, 주사액의 혼탁이나 색의 변화 및 침전은 나타나지 않았으며 pH도 변하지 않았다.