• Journal of Food Hygiene and Safety
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• v.35 no.5
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• pp.489-494
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• 2020

A total of 101 samples of convenience baby food products were analyzed by microwave digestion and mineral nutrients (iron, zinc, calcium, magnesium) were determined by inductively coupled plasma optical emission spectroscopy (ICP-OES). By type, the samples included 44 rice porridges, 40 soft-boiled rices, 11 purees, and 6 powders. The mean values for iron (Fe) content were 0.05 to 0.45 mg/100 g (excepted powder type, mg/l0 g). This was equivalent to 22.35% for rice porridge, 10.55% for soft-boiled rice, 9.88% for puree and 2.74% for powder type compared to the KDRIs (Dietary Reference Intakes for Koreans), respectively. The mean values for zinc (Zn) was 0.06 to 0.28 mg/100 g (excepted powder type, mg/l0 g) and the KDRI ratio was the lowest at 5.94% in puree, with 27.76%, 28.95% and 10.91% in rice porridge, soft-boiled rice and powder type, respectively. Calcium (Ca) content relative to KDRIs was relatively low compared to other minerals, with 6.65% for rice porridge, 3.61% for soft-boiled rice, 6.24% for puree and 3.07% for powder type, respectively. The magnesium (Mg) content of baby food ranged from 13.4% to 39.0% compared to KDRIs, and was included in all baby food as a whole. For balanced nutritional mineral supply to infants, it is recommended that information on mineral sources and ingredients in convenience baby food be clearly provided to ensure proper growth and development.

• Journal of Life Science
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• v.22 no.11
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• pp.1456-1462
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• 2012

Sorafenib is a multikinase inhibitor and an oral anticancer drug approved for the treatment of patients with advanced renal cell carcinoma and those with unresectable hepatocellular carcinoma. The purpose of this study was to develop an efficient method of the determination of sorafenib in human plasma using tandem mass spectrometry coupled with liquid chromatography (LC/MS/MS) and validate the method by the guidelines of the Korean Food and Drug Administration (KFDA). Plasma samples ($100{\mu}l$) were added with chlorantraniliprole as an internal standard and then mixed with the 0.1% formic acid-containing extraction solution composed of isopropyl alcohol and ethyl acetate (1:4, v/v). After centrifugation, the supernatant was concentrated at $45^{\circ}C$ under negative pressure and centrifugal force. The residue was reconstituted with a mobile phase and injected into the HPLC instrument using a reverse phase Waters XTerra$^{TM}$ C18 column (particle size $3.5{\mu}m$). Liquid chromatography was carried out within the run time of 5 min using a mobile phase composed of buffer (0.1% formic acid and 10 mM ammonium formate), methanol, and acetonitrile (1:6:3, v/v/v). The analytes were monitored by tandem mass spectrometry in the multiple reaction monitoring method programmed to detect sorafenib at 'm/z 465.2 ${\rightarrow}$ 252.5' and chlorantraniliprole at 'm/z 484.4 ${\rightarrow}$ 286.2' with positive electrospray ionization mode ($ES^+$). The result showed the proper linearity ($r^2$ > 0.99) over the range of 2,000-5,000 ng/ml with good accuracy (90.7-103.9%) and precision (less than 10%). The newly developed method using LC/MS/MS was validated by the guideline of KFDA and identified as more sensitive compared to the previous methods.

• Spatial Information Research
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• v.6 no.2
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• pp.133-152
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• 1998

This article considers the experimental foundations of geographical phenomena for the distribution of lodging houses and the development of lodging Information Systems in Shin-Chon Area. This system allows the rural students to find their lodging houses conveniently. We examine the geographical reality of lodging houses in Shin-chon area and explores the lodging information system, reflecting how students select the lodging houses. Criteria for selection of lodging houses are travel time to school, interior facilities, rent fee, members, owners of lodging houses, which are collected by field swvey. The lodging information system is built in integration of Visual Basic with spatial data which are created in Mapinfo and Arcview through MapObject, component GIS software. This system provide query tools to efficiently investigate data as well as interactive map display. Also it displays the characteristics of a selected lodging houses using the identify tool on the map.

• Journal of Veterinary Clinics
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• v.32 no.4
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• pp.308-312
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• 2015

This study was aimed to evaluate the effects of tramadol hydrochloride on the minimum alveolar concentration of isoflurane ($MAC_{ISO}$) in dogs. Six healthy, female German shepherd dogs (aged 1-2 years) were used in this study. Anesthesia was induced by mask induction and maintained with isoflurane in oxygen. Mechanical ventilation maintained the end-tidal $CO_2$ partial pressure ($P_{ET}CO_2$) from 35 to 45 mmHg throughout the study. A baseline $MAC_{ISO}$ ($MAC_{ISO}B$) was determined starting 45 minutes after induction of anesthesia by clamping a pedal digit until gross purposeful movement was detected. After $MAC_{ISO}B$ determination, dogs received a tramadol loading dose of 3 mg/kg followed by a continuous rate infusion (CRI) of 2.6 mg/kg/h. The determination of $MAC_{ISO}$ after administration of tramadol ($MAC_{ISO}T$) began 20 min after the start of the CRI. Arterial blood pressure and heart rate were recorded continuously and arterial blood samples for blood gas analysis were collected at the end of the equilibration period. Mean ${\pm}$ SD values for the $MAC_{ISO}B$ and $MAC_{ISO}T$ were $1.33{\pm}0.04%$ and $1.23{\pm}0.04%$, respectively. The $MAC_{ISO}B$ decreased significantly by $7.5{\pm}0.2%$ (P < 0.05) after administration of tramadol. The mean heart rate and arterial blood pressure of six dogs were not changed significantly after tramadol administration. The blood gas levels remained constant during the study. In conclusion, tramadol could significantly reduce $MAC_{ISO}$ without depression of cardiorespiratory function. Thus, the use of tramadol on inhalation anesthesia with isoflurane in dogs can improve the stability of anesthesia and the quality of recovery.

• Journal of Food Hygiene and Safety
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• v.29 no.2
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• pp.99-104
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• 2014

This study was done to analyze the contents of minerals and to investigate the ratio of measured values to labeled values and to analyze the ratio of calcium to other minerals in 68 specimen with minerals - fortified commercial beverages, noodles, cereals and grain products. Content of calcium, iron and zinc in samples after microwave digestion was analyzed with an ICP-OES. The measured values of calcium were ranged 82.2~293.1% of the labeled values in 38 samples composed calcium - fortified commercial beverages, noodles, cereals and grain products. The measured values of iron and zinc were ranged 83.3~301.0%, 90.1~314.1% of the labeled values in minerals - fortified commercial beverages, noodles, cereals and grain products, 42, 24 samples. The Ca : Fe ratios were 90.55 (50.55~220.64) in fruit & vegetable juice, 850.41 in fruit & vegetable beverage, 553.49 in blended beverage, 179.07 (118.37~238.01) in soy milk, 204.39(41.64~397.52) in noodle, 296.97(121.64~868.88) in fried noodle, 30.89(15.69~62.05) in cereal and 7.73(0.22~49.92) in grain product. The Ca : P ratios were 1.44(0.96~1.98) in fruit & vegetable juice, 1.92 in fruit & vegetable beverage, 1.66 in blended beverage, 4.23(2.25~7.72) in soy milk, 1.14(0.28~1.97) in noodle, 1.88(1.17~2.42) in fried noodle, 1.29(0.87~2.92) in cereal and 0.30(0.06~1.57) in grain product. The Ca : Mg ratios were 1.85(0.87~5.04) in fruit & vegetable juice, 28.72 in fruit & vegetable beverage, 2.97 in blended beverage, 5.27(2.93~9.36) in soy milk, 3.97(1.34~7.57) in noodle, 6.77(4.63~10.78) in fried noodle, 4.40(2.30~12.55) in cereal and 1.17(0.23~7.48) in grain product. These results suggest calcium contents and the ratio of calcium contents to other minerals in calcium-fortified food products should be strictly controlled. Moreover, to avoid problems with Excessive nutrition, there must be initiatives for better understanding on food labelling and nutrition for fortified food.

• Journal of Food Hygiene and Safety
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• v.36 no.5
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• pp.447-453
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• 2021

In this study, the effectiveness of physical control technology, a combined light sterilization (LED, UV) and hot water treatment in reducing Aspergillus ochraceus for food production environment was investigated. In brief, 1 mL aliquot of A. ochraceus spore suspension (10^7-8 spore/mL) was inoculated onto stainless steel chips, which was then dried at 37℃, and each was subjected to different physical treatment. Treatments were performed for 0.5, 1, 2, 5, 8, and 11 hours to reduce the strains using a light-emitting diode, but no significant difference was confirmed among the treatments. However, a significant reduction was observed on the chips treated with UV-C exposure and hot water immersion. After being treated solely with 360 kJ/m² of UV-C on stainless steel chip, the fungi were significantly reduced to 1.27 log CFU/cm². Concerning the hot water treatment, the initial inoculum amount of 6.49 log CFU/cm² was entirely killed by immersion in 83℃ water for 5 minutes. Maintaining a high temperature for 5 minutes at the site is difficult. Thus, considering economic feasibility and usability, we attempted to confirm the appropriate A. ochraceus reduction conditions by combining a relatively low temperature of 60℃ and UV rays. With the combined treatments, even in lukewarm water, A. ochraceus decreased significantly through the increases in the immersion time and the amount of UV-C irradiation, and the yield was below the detection limit. Based on these results, if work tools are immersed in 60℃ lukewarm water for 3 minutes and then placed in a UV sterilization device for more than 10 minutes, the possibility of A. ochraceus cross-contamination during work is expected to be reduced.

• Journal of Bio-Environment Control
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• v.28 no.2
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• pp.95-103
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• 2019

Temperature and relative humidity are important factors in crop cultivation and should be properly controlled for improving crop yield and quality. In order to control the environment accurately, we need to predict how the environment will change in the future. The objective of this study was to predict air temperature and relative humidity at a future time by using a multilayer perceptron (MLP). The data required to train MLP was collected every 10 min from Oct. 1, 2016 to Feb. 28, 2018 in an eight-span greenhouse ($1,032m^2$) cultivating mango (Mangifera indica cv. Irwin). The inputs for the MLP were greenhouse inside and outside environment data, and set-up and operating values of environment control devices. By using these data, the MLP was trained to predict the air temperature and relative humidity at a future time of 10 to 120 min. Considering typical four seasons in Korea, three-day data of the each season were compared as test data. The MLP was optimized with four hidden layers and 128 nodes for air temperature ($R^2=0.988$) and with four hidden layers and 64 nodes for relative humidity ($R^2=0.990$). Due to the characteristics of MLP, the accuracy decreased as the prediction time became longer. However, air temperature and relative humidity were properly predicted regardless of the environmental changes varied from season to season. For specific data such as spray irrigation, however, the numbers of trained data were too small, resulting in poor predictive accuracy. In this study, air temperature and relative humidity were appropriately predicted through optimization of MLP, but were limited to the experimental greenhouse. Therefore, it is necessary to collect more data from greenhouses at various places and modify the structure of neural network for generalization.

• Economic and Environmental Geology
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• v.55 no.5
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• pp.429-438
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• 2022

This study evaluated the effect of the degree of weathering on the particle size distribution and the amount of fine particles generated in the aggregate production process during the crushing of igneous rock. Rock samples were collected from three areas with differences in strength from the Schmith hammer measurement at the aggregate quarry in Geochang, Gyeongsangbuk-do. After crushing with a jaw crusher under the same conditions in laboratory, particle size analysis, mineral analysis, chemical analysis, and weathering index were calculated. The Schmidt hammer measurements were 56, 28, and <10, and the CIA and CIW values of weathering index were also different, so the rock samples were classified into hard rock, soft rock, and weathered rock according to the weathering degree. It shows a smaller particle size distribution toward weathered rocks under the microscope, and the proportion of altered clay minerals such as sericite increased. The composition of feldspar and quartz was high for hard rock, and the ratio of muscovite and kaolinite was low. As a result of the crushing of the jaw crusher, hard rock produced a lot of coarse crushed material (13.2mm), while soft rock and weathered rock produced fine crushed material (4.75mm). The former showed the characteristics of the beta distribution curve, and the latter showed the bimodal distribution curve. The production of fine rock particles (based on 0.71mm of sieve, wt. %) increased to 13%<21%<22% in hard rock, soft rock, and weathered rock, and the greater the degree of weathering, the more fine rock particles were generated. The fine particles are recovered by the operation of the sand unit in the wet aggregate production process. Therefore, in order to minimize the amount of sludge generated in the aggregate production process, it was judged that a study on the optimal operation of cyclones could be necessary.

• 한국노년학
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• v.30 no.3
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• pp.831-842
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• 2010

BACKGROUND: Sarcopenic obesity(SO), a condition of the reduction in muscle mass paired with an increased fat mass has been paid attention because of its association with disability in later life. A few evidence, however, has reported the association with these factors. PURPOSE: To explore the association among SO, physical function and fitness in older women. METHOD: 257 older women(age of 74) were recruited from Y city and 7 physical functions and 4 fitness tests were measured. Participants were classified into one of four groups based on their body fat and muscle mass: Normal group (GR-A), high fat(GR-B), sarcopenia(GR-C), and sarcopenic obese(GR-D). GLMand LSD-test were conducted with SPSS 12.0. RESULTS: Chair stand, arm-curl, back-scratch, 2-min steps of GR-A was higher than GR-C and GR-D(p<.05). One-leg stand of GR-A was higher than GR-D(p<.01) and of GR-C was higher than GR-D(p<.01).8ft-TUG of GR-D was lower than GR-A(p<.01). Grip strength, knee extension of GR-A was higher than that of GR-C and GR-D(p<.01) and knee flexion of GR-A was also higher than that of GR-C and GR-D(p<.01). CONCLUSION: Based on our findings, we conclude that SO is significantly associated with lower physical function and fitness in older Korean women, which alarm the risk of frailty induced by SO.

• Food Science and Preservation
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• v.31 no.3
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• pp.423-432
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• 2024

In this study, a vacuum tumbler with 4 impellers (DVT) was designed and applied for thawing frozen pork (vacuum -60 kPa, jacket 35℃, 1 rpm). Quality characteristics of the thawed pork were compared with those of industrially thawed meat by natural air at room temperature (NAT) and imported vacuum tumbler (IVT). The thawing time for frozen pork (303.36 kg) using DVT (165 min) was much shorter than that of NAT (4,200 min). DVT-thawed pork had lower drip loss (0.85%) than NAT (2.08%). DVT-thawed pork showed a pH of 5.92, a total bacterial count of 1.96±0.02 log CFU/g and no coliforms. Deteriorations in fat (TBARS 0.31±0.01 MDA mg/kg) and protein (VBN 5.67±1.98 mg%) in DVT-thawed pork were significantly lower than those of NAT (p<0.05). DVT-thawed pork had a high water-holding capacity (WHC, 97.5%). The hardness (34.59±0.46 N) and chewiness (188.21±0.17) of cooked DVT-thawed pork were about 5-6 times lower than those of NTA. Microstructure (SEM) showed myofibrillar damage in NAT-thawed pork, whereas dense myofibrillar structure was observed in DVT-thawed pork. DVT was better or similar to IVT in all evaluation parameters. The designed DVT is expected to be used as an efficient thawing method in terms of processing time and yield and to produce thawed meat with high WHC, soft texture, and low spoilage by minimizing tissue damage.