• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.212-218
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• 1999

The effects of gamma irradiation (1, 3 and 5 kGy) and packaging methods (air and vacuum) on the growth of microorganisms contaminated in beef was investigated during storage at different temperatures (-20, 4 and $25^{\circ}C$). The initial microbial population of beef was $8.0{\sim}10^2\;CFU/g$ in total aerobic bacteria, $2.0{\times}10^2\;CFU/g$ in total lactic acid bacteria, $8.0{\times}10^1\;CFU/g$ in molds, $6.0{\times}10^2\;CFU/g$ in Pseudomonas sp. and $7.0{\times}10^2\;CFU/g$ in coliforms, respectively. Gamma irradiation at 5 kGy completely eliminated pathogenic bacteria in beef. Gamma irradiation at such dose and subsequent storage at less than $4^{\circ}C$ could ensure hygienic quality prolong the microbiological shelf-life resulting from the reduction of spoilage microorganisms. The different packaging methods of beef caused negligible changes in the growth of microorganisms during storage.

• Journal of Food Hygiene and Safety
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• v.13 no.3
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• pp.294-298
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• 1998

The effect of gamma irradiation on the survival of spore bacteria was investigated in frozen cells ($-18^{\circ}C$) with 0.1 M phosphate buffer and inoculated cells in beef. In the case of the frozen cells at log phase, the radiation $D_{10}\;and\;12D_{10}$ values were 0.29 kGy and 3.48 kGy in Bacillus subtilis, 0.39 kGy and 4.68 kGy in Bacillus cereus and 0.46 kGy and 5.52 kGy in Clostridium perfrigens. And inactivation factors were 6.52~10.34 and 10.87~17.24 at the dosage of 3 kGy and 5 kGy, respectively. The radiosensitivity of inoculated cells in beef showed the $D_{10}$ value of 0.59~0.76 kGy, the $12D_{10}$ value of 7.08~9.12 kGy, and inactivation factors of 3.95~8.47. The radiosensitivity of the frozen cells was higher than that of inoculated cells in beef.

• Journal of Yeungnam Medical Science
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• v.6 no.2
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• pp.13-22
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• 1989

To investigate the effect of diazepam on the contractility of the intestinal smooth muscle, longitudinal muscle strip isolated from rat ileum was prepared for myography in isolated organ bath. 1) Basal tone of ileal muscle was reduced by diazepam concentration-dependently. 2) Higher concentrations(30 and 100 microM) of diazepam inhibited(p<0.05, p<0.001) the carbachol-induced contraction in a concentration-dependent manner ; but lower concentration of diazepam(10 microM) enhanced(p<0.05). 3) Histamine-induced contraction was inhibited by pretreatment with diazepam in a concentration-dependent manner. 4) $Ca^{++}$-induced tension recovery in calcium-free solution was inhibited in the presence of diazepam concentration-dependently. These results suggest diazepam reduces the contractility of the longitudinal muscle isolated from rat ileum via interference with influx of calcium into the muscle cells.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.289-293
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• 1997

The effects of different types of additives(sucrose fatty acid ester(SE), oligosaccharide and alum) on 40% nonwaxy rice starch gels stored at $20{\pm}1^{\circ}C$ were investigated by ${\alpha}-amylase-iodine$ method, X-ray diffractometry and differential scanning calorimetry. The addition of SE retarded the retrogradation of gels throughout storage period and the antistaling effect of SE was increased with increasing concentration. Oligosaccharide(0.1%) inhibited the retrogradation, but oligosaccharide(0.1% or 0.5%) retarded the retrogradation at early stage of storage, and stimulated the retrogradation after 3 days. Alum of 0.1% level retarded the retrogradation, but 0.3% level activated the retrogradation after 24 hours and 0.5% level did after 12 hours. The effect of additives on the retrogradation of rice starch gels showed the different tendencies at the level of additives. On 0.1% level, the effect of those was similar but on 0.5%, the degree of retardation increased in order of oligosaccharide, SE1170, alum, no addition for up to 2 days of storage and SE1170, no addition, oligosaccharide, alum for 3 days of storage.

• KIISE Transactions on Computing Practices
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• v.23 no.6
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• pp.359-370
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• 2017

In overseas-hospital construction, the digital hospital is a trend that is based on the developments of the information and communication technologies, state-of-the-art medical equipment, smart health, and telemedicine. Along with the increasing proportion of IT, this has resulted in the spreading of the concept throughout city-like hospitals and their transformation into digital hospitals. In the hospital-construction business, IT is a key element that will link the modernization of the mechanical, electrical, and equipment systems, construction, and medical equipment for efficiency maximization through integration. The purpose of this study is the analysis of the market-expansion success factors through the construction of a success-story-based, IT-driven overseas-hospital business. The digital-hospital concept and the development process are analyzed through a literature review, and the success factors are analyzed in terms of the cost, time, and quality that are proposed in the project-management body of knowledge. The main contributions of this study regarding the success factors are as follows: First, a cost-side need exists regarding the establishment of strategic-value engineering in terms of increasing the value from the perspectives of the IT and operational infrastructures; second, in terms of the construction time, all of the hospital systems must comply with the established deadlines for the integrated test and commissioning; and lastly, in terms of quality, it is important to ensure that the System Integration digital-hospital services are delivered according to the user requirements.

• Korean journal of applied entomology
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• v.24 no.1 s.62
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• pp.25-28
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• 1985

Experiments were carried out to investigate the life cycle of the rice leaf beetle (RLB), (Oulema oryzae KUWAYAMA) ,yield losses by its damages, and control method in $1976{\sim}1983$ at the experimental field of Gangweon PORD. Peak occurrence of adult and larva rice beetle was late May and mid-June, respectively. Adult overwintered in the forest of mountain and move into the paddy field to lay eggs on the rice leaf from late seedling stage. A female adult laid eggs for 2 days, and egg, larval and pupal period was 9, 16, and 9 days, respectively. Leersia japonica MAKINO was damaged slightly by the beetle. The yield reduction by artifical defoliation ranged from 6 to 40% and yield reduction increased as leaf feeding delayed until mid-July. All insecicides show 100% of control value against RLB.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1231-1237
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• 2008

This study was conducted to investigate the functional biological effects of hot water and ethanol extracts from Taraxacum mongolicum (TM). Then, the hot water and ethanol extracts of TM were measured for total flavonoids content, total phenolics content, electron donating ability, nitrite-scavenging ability, SOD-like activity, tyrosinase inhibitory effect, and elastase inhibitory effect. Total flavonoids contents of hot water and ethanol extracts from TM were 7.80$\pm$0.97 mg/g and 9.12$\pm$0.51 mg/g, respectively, and total phenolics contents were estimated as 54.20$\pm$1.95 mg/g for water extract and 79.43$\pm$4.44 mg/g for ethanol extract. The $RC_{50}$ values for electron donating ability of hot water and ethanol extracts were 943.98 $\mu$g/mL and 309.41 $\mu$g/mL. SOD-like activity and nitrite-scavenging ability were dependent on concentration of hot water and ethanol extracts, and the activity of ethanol extract was higher than that of hot water extract. However, hot water and ethanol extracts from TM showed no inhibitory activities on the elastase and tyrosinase inhibitory activities. Based on the above results, the ethanol extract of TM seems to be the most pertinent for use as functional food and cosmetic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.41-46
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• 2004

A correlation between fibrinolytic activity and microflora in Korean traditional soybean fermented food was investigated. The fibrinolytic activities of traditional soybean pastes and commercially processed samples were 2.42$\pm$1.01 unit/g and 1.58$\pm$0.98 unit/g, respectively. The cell density of Bacillus in traditional soybean pastes was about 10$^{7}$ CFU/g and its commercially processed one was 10$^{6}$ CFU/g. Acid producing bacteria, fungi and yeast group were higher in commercially processed one. The correlations of fibrinolytic activity and microflora in traditional and commercial Doenjang were positively correlated in Bacillus ($R^2$≒ 0.69), negatively correlated in fungal group ($R^2$≒0.40), and there were no significant correlations in acid forming bacteria and yeast group ($R^2$<0.16). Fibrinolytic activities in Meju and Koji were 6.54$\pm$1.97 unit/g and 1.46$\pm$0.43 unit/g respectively, and were positively correlated with Bacillus. Yeast and acid forming bacteria were grown by 5∼6 decimal induction during fermentation period of Doenjang, but Bacillus, fungal cells and fibrinolytic activity were nearly stable. Results indicate that fibrinolytic activity of Doenjang depends on enzyme induction in Meju or Koji processing by Bacillus, Doenjang fermentation process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.3
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• pp.371-375
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• 2007

The concentrations of conjugated linoleic acid (CLA) in twelve Korean mothers' milk samples collected in October 2006 and four infant formula samples produced by Korean manufacturers were determined. CLA detected from both mothers' milk and infant formula samples was only cis-9, trans-11 CLA isomer. The amount of cis-9, trans-11 CLA in Korean mothers' milk (100 mL) ranged from 4.32 to 10.12 mg ($6.27{\pm}0.28\;mg$). Infant formula (13 g), which is the manufacturers' recommended amount to make up 100 mL with water, contained cis-9, trans-11 CLA isomer in amounts ranging from 1.61 to 2.97 mg ($2.27{\pm}0.31\;mg$).

• Food Science and Preservation
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• v.12 no.2
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• pp.166-172
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• 2005

Response surface methodology (RSM) was applied to monitor the effects of steaming and roasting conditions of Polygonatum odoratum roots an total phenolics content, electron donating ability (EDA) and nitrite-scavenging ability (NSA) of the extract. In steaming and roasting processes based on the central composite design. with variations in steaming time $(60\~180\;min)$, roasting temperature $(110\~150\;min)$ and roasting time $(10\~50\;min)$, coefficients of determinations $(R^2)$ were 0.9356 (p<0.01) in total phenolics, 0.9578 (p<0.01) in EDA and 0.9436 (p<0.01) in NSA (pH 3.0). The maximum value of total phenolics was $2847.67\;mg\%$ at 135.59 min of steaming time, $143.84^{\circ}C$ of roasting temperature and 43.47 min of roasting time. The maximum value of EDA was $75.00\%$ in 108.98 min, $135.56^{\circ}C$ and 48.86 min. The maximum value of NSA (pH 3.0) was $87.38\%$ in 162.80 min, $143.88^{\circ}C$ and 31.97 min, respectively. Total phenolics content of the extract was influenced by heating conditions in the order of roasting temperature, steaming time and roasting time. While EDA and NSA were appreciably influenced by roasting time, followed by roasting temperature and steaming time.