• Journal of the Korean Society of Radiology
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• v.18 no.3
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• pp.203-212
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• 2024

The purpose of this study was to survey by the veterinary hospital Specialists (VHSs) and radiology students (RSs) for radiology curriculum development veterinary hospital (VH), and for veterinary hospital radiological technologists (VHRTs). VHSs were surveyed to regarding the basic information and radiological examination training, radiological examination experience, anatomy physiology, radiation safety management training, radiation biology training. RSs were surveyed to regarding the basic information and career paths, VH awareness, and VH-related department environments. The survey results were quantitatively entered into Excel and then analyzed using the SPSS ver. 26.0. The students were aged by 22.6 years old, and out of 171 students, male and female were 92 and 79 espectively. In employment career paths, 62.6% of all subjects responded that employment prospects at medical institutions were good. Employment prospects outside of medical institutions, VH had the highest number of students. Of the 83 students who responded that they wanted to work at a VH, 64 students liked animals, and 47 students the high potential for advancement. Of the 159 students who responded that there is potential for development of VH, 96.2% responded that it was due to the increase in companion animals. In the VH-related department environment, 94.7% responded that there was no related equipment, and 72.5% responded that the department needed to open animal care courses and 82.5% anatomy and physiology courses. 76.6% responded that they would be willing to take animal-related courses if they were offered. Among the 20 VHSAs, 4 had no experience in radiological examination of animals, 2 VHRTs, and 2 others. There were 7 people who had not received training in animal radiography, and 2 VHRTs had not received training in animal care and animal anatomy and physiology. This study is expected to be helpful in developing a radiology curriculum for VHRTs in the future.

• Culinary science and hospitality research
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• v.19 no.2
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• pp.203-214
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• 2013

This study was performed to examine the optimum addition amount of saltwort(Salicornia herbacea L.) powder to rice flour in the preparation of saltwort Sulgidduk. Saltwort powder was added to rice powder at ratios of 5, 10, 15 and 20%(w/w). The moisture contents of Sulgidduk were increased with the addition of saltwort powder. The pH contents of Sulgidduk were decreased with the addition of saltwort powder. The incorporation of saltwort powder in Sulgidduk lowered the lightness but increased the redness values. Mineral contents of Sulgidduk were increased with the addition of saltwort powder. The hardness and brittleness were decreased, whereas cohesiveness was increased with the addition of saltwort powder. In the sensory evaluation of saltwort Sulgidduk, the acceptance of flavor, taste, chewiness and overall acceptability characteristics was the highest at the 5% level. Saltwort Sulgidduk, with the addition of 5% of saltwort powder to rice flour was found to be the best recipe in terms of the sensory qualities.

• Korean Journal of Clinical Laboratory Science
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• v.48 no.2
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• pp.114-117
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• 2016

In vivo labeling of bone with fluorochromes is a widely used method for assessment of bone formation and remodeling processes. In particular, calcein is used as a marker for identification of bone growth, which is indicated by a green color. Calcein green is a calcium chelator that adheres to regions of mineralizing bone thereby allowing localization of new bone. Bone formation and remodeling in vivo can be assessed by calcium-binding calcein labeling. In this study, changes in the femoral bone of a normal mouse model at both 4 and 8 weeks were evaluated using calcein labeling. Intense deposition of calcium in the bone was observed after application for 8 weeks. A mouse model is suitable for application in in vivo experiments using genetically modified mice, such as knock-out mice, however data regarding femoral cross sectional bone in young mice are limited. The current study confirmed calcein as a useful marker for identification of bone growth, which was indicated by a green color on photomicrographs. This methodological process may provide basic information for interpreting bone formation and regeneration to pharmacologic or genetic manipulation in mice.

• Science of Emotion and Sensibility
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• v.8 no.1
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• pp.37-45
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• 2005

This paper reports the remedial effect measurement of an obesity remedy machine for home use which has been developed by H Co. and the authors. It is expected that the machine enhances it's remedial effect and usability by utilizing medium frequency and thermotherapy belt etc. In order to measure it's remedial effect, a clinical experiment, which participates eight young female subjects, has been conducted for one month. The experiment includes the measurements on the changes of Gas-Exchange Responses of subjects through Cardio-Pulmonary Exercise Testing. The experimental results show that the obesity remedy machine helps the subjects to reduce their weights, fat rates, and $VCO_2s$. Thus, it turns out that the machine can be a good candidate for medical treatment on the obesity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.8
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• pp.1038-1042
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• 2007

Stycla claca (SC, miduduk in Korean) and Stycla plicata (SP, omangdungi in Korean) have been consumed as one of the most tasty seafoods in the southern coast of Korea. Liquors were prepared by soaking SC (whole, tunic, or flesh part) and SP (whole) in soju (alcohol content 30%) for 4 months, and then the characteristics were evaluated. Alcohol contents of the liquors decreased with increasing amounts of SC and SP. Antioxidant activities revealed by a radical scavenging activity showed that SC, especially flesh part, exhibited higher activity than SP in the liquors. Increasing the amount of SC and SP in liquors tended to decrease lightness and redness while increasing yellowness. In a sensory test, there was no significant difference between the liquors.

• Sleep Medicine and Psychophysiology
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• v.27 no.2
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• pp.77-81
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• 2020

Obstructive sleep apnea (OSA) is a sleep-related breathing disorder in which narrowing and obstruction of the upper airway lead to frequent arousal and decreased arterial oxygenation during sleep. OSA is more common in children with genetic disorders like achondroplasia compared to children without genetic disorders. Achondroplasia is genetic disorder characterized by hypoplasia of the facial bone and skull base with foramen magnum stenosis, resulting in exceedingly high frequency of OSA. The authors present a case of a patient with achondroplasia diagnosed with severe OSA through polysomnography after adenectomy showed little therapeutic effect and who was treated with continuous positive airway pressure.

• Korean Journal of Food Science and Technology
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• v.45 no.5
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• pp.619-627
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• 2013

We investigated the characteristics and biological activity of makgeolli supplemented with different levels (0%, 1%, 3%, 5%, and 7%) of Akebia quinata fruit during fermentation. Our results showed that supplementation with Akebia quinata fruit led to an increase in the acidity level, amino acid concentration, alcohol content, and total sugar level. Makgeolli supplemented with 7% Akebia quinata fruit showed the highest total sensory score. Supplementation with Akebia quinata fruit resulted in a significant increase in the antioxidant activity and nitric oxide inhibitory activity. Further, makgeolli supplemented with Akebia quinata fruit showed anticancer activity against DU145, HeLa, MCF-7, and U87cells, and significantly enhanced antibacterial activity against Shigella flexneri. Our results indicate that Akebia quinata fruit represents an effective natural additive for enhancing the biological activities of makgeolli.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.7
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• pp.989-998
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• 2014

We investigated the characteristics and biological activities of vinegars added with different levels (0%, 0.5%, 1%, 2%, and 3%) of young leaves of Akebia quinata. During alcohol fermentation, alcohol and total acidity contents of vinegars increased. During acid fermentation, total acidity and amino acid contents increased. Vinegar added with 3% A. quinata leaf showed the highest total sensory score. The contents of total polyphenols, flavonoids, and tannin significantly increased during fermentation according to the amount of A. quinata leaf. After 22 days of fermentation, total polyphenol, total flavonoid, and tannin contents of vinegar added with 3% A. quinata were 4,079.08 mg GAE/100 g, 2,927.08 mg CE/100 g, and 3,618.00 mg TAE/100 g, respectively. ABTS radical scavenging activity of vinegar added with 3% A. quinata was 79.63%. Anti-cancer activities of vinegar added with 3% A. quinata were 48.65% and 52.90% against MCF-7 and HepG2 cells, respectively. Vinegar added with 3% A. quinata showed anti-bacterial activities against Bacillus cereus, Shigella flexneri, Salmonella enterica, Bacillus subtilis, and Klebsiella pneumoniae. Our results demonstrate that the biological activities of vinegar added with 3% A. quinata leaf (22 days of fermentation) were excellent, and their enhanced total polyphenol, flavonoid, and tannin contents were associated with antioxidant, anti-cancer and anti-microbial activities. Thus, A. quinata can be used as a functional material in vinegar and other foods.

• Sleep Medicine and Psychophysiology
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• v.14 no.1
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• pp.42-48
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• 2007

Introduction: Detrended fluctuation analysis (DFA) is used as a way of studying nonlinearity of EEG. In this study, DFA is applied on sleep EEG of normal subjects to look into its nonlinearity in terms of EEG channels and sleep stages. Method: Twelve healthy young subjects (age：$23.8{\pm}2.5$ years old, male：female=7：5) have undergone nocturnal polysomnography (nPSG). EEG from nPSG was classified in terms of its channels and sleep stages and was analyzed by DFA. Scaling exponents (SEs) yielded by DFA were compared using linear mixed model analysis. Results: Scaling exponents (SEs) of sleep EEG were distributed around 1 showing long term temporal correlation and self-similarity. SE of C3 channel was bigger than that of O1 channel. As sleep stage progressed from stage 1 to slow wave sleep, SE increased accordingly. SE of stage REM sleep did not show significant difference when compared with that of stage 1 sleep. Conclusion: SEs of Normal sleep EEG showed nonlinear characteristic with scale-free fluctuation, long-range temporal correlation, self-similarity and self-organized criticality. SE from DFA differentiated sleep stages and EEG channels. It can be a useful tool in the research with sleep EEG.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.367-375
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• 2003

The puree of Rubus coreanus was fermented using lactic acid bacteria and its biological activities were examined. Lactobacillus acidophilus KCCM 32820, L. casei KCCM 12452, Lactococcus lactis subsp. lactis KCCM 40104, and Streptococcus thermophilus KCCM 40430 were used as a single or mixed starter for the lactic acid fermentation, and their cultures at the late logarithmic growth phase were inoculated to final concentration of 2% (v/v). L. casei fermented the puree of Rubus coreanus best when used as a single starter, and the culture of L. casei and L. lactis with the inoculation ratio of one to one showed the highest fermentation activity when used as a mixed starter. However, the fermented broth of the puree of Rubus coreanus using L. acidophilus and S. thermophilus showed the best results in the sensory evaluation. The optimal lactic acid fermentation conditions were as follows; the concentration of oligosaccharide added was 1% (w/v), pH of puree and fermentation temperature were 4.0 and $37^{\circ}C$, respectively, and fermentation time was $72{\sim}96$ hours. Glucose and fructose were major free sugars, and the content of lactic acid was 698.2 mg/100 g in the fermented broth. The fermented broth of the puree of Rubus coreanus showed the electron donating ability and nitrite scavenging ability with the value of 69% and 38.3% at pH 1.2, respectively. SOD-like activity and inhibitory activity on xanthine oxidase were also found in the fermented broth with the value of 60.3% and 41.8%, respectively. When the antimicrobial activities of the fermented broth were examined, it showed the highest growth inhibitory activity against Escherichia coli O-157:H7, and also contained antimicrobial activities against Salmonella typhimurium, Bacillus cereus, and Staphylococcus aureus.