• Archives of Reconstructive Microsurgery
• /
• v.3 no.1
• /
• pp.24-31
• /
• 1994

The heel, with its specialized fat for shock absorption at heel strike and large surface area for balance and weight bearing, is a important component of normal ambulation. Despite of distinguished improvement in the field of microsurgical free flaps, the choice of reconstruction of the heel has been remained controversial. We reviewed 22 cases of the heel reconstruction using vascularized free flaps from January, 1980 through May, 1993 at the Department of Orthopedic Surgery of Korea University Hospital. The results were as follows: 1. The etiology was traumatic in 21 cases, and chronic ulceration due to burn in 1. 2. The arteries used in free flaps were 11 dorsalis pedis arteries, 2 deep circumflex iliac arteries, 2 supeficial iliac arteries, 2 branches of lateral femoral circumflex iliac arteries, 2 radial arteries, and 3 thorcodorsal arteries. 3. The mean size of the vascularized bone was $4.5cm{\times}3.5cm$, and that of skin flap was $12.1cm{\times}9.2cm$. 4. Of the 22 cases, 19 had a successful outcome and 3 in failure, the causes of failure were thrombosis and infection.

• Food Science and Preservation
• /
• v.18 no.5
• /
• pp.746-754
• /
• 2011

This study analyzed the taste components of dorsal muscle and fin muscle collected from olive flounder cultured with extruded pellet (EP) compared with those of olive flounder cultured with raw fish moist pellet (MP) as a control. The olive flounder in this study were cultured for 10 months with either the formulated extrude pellets (FEP), commercial extruded pellets (CEP) or the MP feed, and the average weight was 1.15 kg. The major nucleotides and related compounds in the dorsal muscles of the fish fed with MP, CEP and FEP diets were AMP and IMP. The fin muscle of the olive flounder contained the largest amounts of IMP($5.91{\mu}mol/g$). The K value of the dorsal muscle in olive flounder fed with MP, CEP and FEP showed 9.63%, 9.83% and 5.84%, respectively. The free amino acids in the dorsal muscle of olive flounder showed significantly differences in the composition depending on the feed, but the distribution of free amino acids showed similar patterns. Among free amino acids, taurine showed the highest content in all the experimental groups, and the asparagine and citrulline contents were significantly higher in the groups fed with CEP and FEP than in the group fed with MP. The significant differences were observed in the contents of specific free amino acids in dorsal muscle and fin flesh depending on the feed for cultured olive flounder.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.13 no.3
• /
• pp.285-290
• /
• 1984

Changes of free amino acids, nucleotides and their related compounds during the fermentation of yellow corvina entrails, Pseudosciaena manchurica, were analyzed. In fresh extract, alanine, glutamic acid, serine, lysine and leucine were dominant amino acids, and content of arginine, aspartic acid, cystine and tyrosine were low. The free amino acids analyzed in this experiment were not changed in composition but changed in amounts during the fermentation of yellow corvina entrails. Alanine, glutamic acid, lysine and leucine were abundant in both fresh sample and fermented products. Content of ATP, ADP, AMP and IMP decreased while hypoxanthine increased during the fermentation of yellow corbina entrails. The total free amino acid nitrogen at 30 day fermentation was 71% of its extract nitrogen. It is believed that such amino acids as glutamic acid, alanine, lysine, valine, leucine, nucleotides and their related compounds as hypoxanthine play an important role as taste compounds in fermented yellow corvina entrails.

• Journal of the Mineralogical Society of Korea
• /
• v.5 no.2
• /
• pp.61-71
• /
• 1992

Through the low-temperature(60-150${\circ}C$) hydrothermal treatment of perlite with the alkaline solution at various NaOH concentrations, the mode of volcanic glass alteration and resultant zeolite formation were investigated in a closed system. At a temperature of 80${\circ}C$ and alkalinities of pH range 8 to 12, corresponding to the natural environments of diagenetic zeolite formation, only weak dissolution of perlitic glass occurs without zeolite formation despite the residence time of 100 days. Activities of Si and Al increase progressively, as a consequence of increasing pH, whereas activity ratios of Si/Al decrease. Zeolites were synthesized from perlite in the alkaline solution at above 0.1M NaOH concentrations. Below the temperature of 100${\circ}C$ Na-P was mainly formed, whereas analcime was the dominant zeolite at the temperature range of 100-150${\circ}C$. During Na-P synthesis chabazite and Na-X were also formed as by-products in case of lower proportion of solution/sample(<10ml/g) and higher NaOH concentraion (>3M), respectively. The alteration modes of perlite in the zeolite synthesis reflect that the formation of synthetic zeolites occurs as an incongruent dissolution likely with the diagenetic formation of natural zeolites from volcanic glass. Considering much difference in reaction kinetics between natural and synthetic systems, however, the evaluated synthetic conditions in these experiments were not directly applicable to the natural diagenetic system.

• Journal of Acupuncture Research
• /
• v.19 no.5
• /
• pp.161-175
• /
• 2002

봉독은 거풍습(祛風濕), 지통(止痛), 해경평천(解痙平喘), 소종강압(消腫降壓)의 효능으로 오랫동안 통증과 염증성 질환을 치료하는데 이용되어져 왔는데 최근에는 면역관련질환치료에 응용하여 좋은 결과가 보고되고 있다. 본 연구는 Rheumatoid arthritis와 유사한 형태의 대표적 실험모델로 알려진 실험용 쥐의 Type II collagen 유발 관절염(Type II collagen induced arthritis : CIA)의 활액에서 봉독약침이 단백분해효소와 유리기 손상에 미치는 면역억제효과를 알아보기 위해 실행되었다. 본 실험에서는 CIA가 유발된 실험용 쥐에 봉독약침($5{\mu}l/kg$)을 처리한 실험군과 대조군으로서 CIA 유발 쥐에 생리식염수를 처리한 군(CIA군), 정상적인 쥐에 생리식염수로 처리한 군(정상군)으로 구분하여 각 군들의 일련의 표본에서 세포질, 리소좀, 간질성 단백분해효소의 활성과 유리기로 인한 단백질 손상정도를 (carbonyl 유도체를 측정하여)서로 비교하였다. 그 결과 각 군의 활액표본에서는 많은 종 류의 단백분해효소가 정산군보다 CIA군에서 유의하게 활성이 높았으며, 봉독약침($5{\mu}l/kg$)을 처리한 군에서 효소들의 활성이 유의하게 감소하였다. 그러나 각 군들의 혈장표본에서는 이 효소들의 활성은 서로 유의한 차이가 없었다. 이는 혈장속의 면역반응과 연관되리라고 추측되는 단백분해효소들의 활성변화는 병인적 측면에서 RA와 같은 염증성관절 질환과는 큰 상관성이 없다는 것을 의미한다. Carbonyl 유도체 측정으로 평가한 유리기 손상은 활액과 현장표본에서 모두 봉독약침($5{\mu}l/kg$)을 처리한 군에서 유의성 있게 감소하였다. 이상의 결과로 볼 때 단백분해효소와 유리기의 활성은 RA의 병인학적 측면에서 모두 잠재적인 중요성을 가지고 있으므로 향후 새로운 RA치료법은 이들 단백분해효소의 활성저해와 유리기의 소거능을 포함해야 한다고 사료되며 봉독약침은 이러한 2가지 효능을 포함한 효과적인 치료라고 평가된다.

• Food Science and Preservation
• /
• v.9 no.2
• /
• pp.205-211
• /
• 2002

In order to selection of the suitable soybean varieties, the quality characteristics of meju and doenjang on 4 domestic soybean cultivars(Daeweon, Sodam, Jinpeum and Hwangkeum) were evaluated. Crude protein and lipid content was 26.7∼30.5% and 16.89∼19.31%. The content of total free sugar among 4 soybean cultivars were 4.99∼5.26% and composed mainly stachyose(2.59∼3.51%), raffinose and sucrose. The content of total free sugar of meju were the highest in Jinpeum among 2.10∼2.66% and composed mainly glucose. The lightness of meju lump in Hwangkeum was larger decrease than the others, the redness were higher in Daeweon and Hwangkeum, the yellowness was the highest in Sodam. The lightness of meju powder was the highest in Sodam, the redness was the lowest in Sodam, the yellowness was the highest in Hwangkeum. The chemical composition of doenjang were that : was the highest in Jinpeum among the 7.90∼9.71% crude lipid, in Daeweon among 9.67∼13.50% crude protein, in Sodam among 2739∼3825 mg% Formol nitrogen and in Daeweon among 6.88∼8.36% crude saponin, respectively. The content of total free sugar of doenjang were the highest in Hwangkeum among 1.88∼2.22% and composed mainly fructose and glucose. The lightness and yellowness of doenjang was the highest in Sodam, the redness was the highest in Hwangkeum. Doenjang by Hwangkeum had good score for taste, texture and overall quality in sensory evaluation.

• Korean Journal of Food Science and Technology
• /
• v.28 no.6
• /
• pp.1095-1103
• /
• 1996

In order to minimize the deterioration of dried apple quality, changes of free sugar content, organic acid and ascorbic and during osmotic dehydration with sucrose at various temperature, concentration and immersion time were investigated in this study, total sugar increased as the temperature, concentration and immersion time were increased. Sucrose showed the largest change in content while fructose and glucose showed no and small changes, respectively. Large amounts of malic and fumaric acids, and small amounts of oxalic, citric, maleic and succinic acids were detected. Organic acids were high at low temperature treatment, and became higher with increasing concentration. Loss of ascorbic acid was small at the low temperature and high concentration. Effect of immersion time was negligible. Changes of free sugar, and organic and ascorbic acid followed the first-order and second-order reaction rate equations, respectively. Arrhenius equation was applied to determine the effect of temperature on reaction rate constants with high $r^2$. To predict the changes of quality, a model was established by using the optimum functions of temperature, concentration and immersion time. The model had high $r^2$ value for the quality changes during drying.

• Korean Journal of Optics and Photonics
• /
• v.26 no.4
• /
• pp.217-225
• /
• 2015

This paper shows the best selection and combination of glass in lens design, to correct a chromatic aberration using achromatic and apochromatic conditions. Using this research result, we have designed a telecentric lens for machine vision in the full range of visible light. We obtain good optical quality in the form of a quite small RMS wavefront error of $0.057{\lambda}$ in the super-broadband wavelength range 380 nm -780 nm. This result is better than that for a common telecentric lens in the visible wavelength range 486.1-656.2 nm.

• Korean journal of food and cookery science
• /
• v.11 no.3
• /
• pp.282-286
• /
• 1995

Physicochemical properties of Jeungpyun dough were analyzed during fermentation in the ranges of 0 to 10 hours. Solube Protein and total content of free amino acid of Jeungpyun dough were decreased at the early stage of fermentation, recording minimum value, 0.292 mg/g-dry matter and 13.31 mg/100g-dry matter at fermentation time, 2 hours and 4 hours respectively while they were increased since then. It was observed that, although few changes occurred at the early stage of fermentation, the height of peak on X-ray diffractogram was decreased somewhat and some disintegration of starch granule on scanning electron micrograph occurred slightly in dough samples of above 6 hours of fermentation time.

• The Journal of the Korea institute of electronic communication sciences
• /
• v.8 no.10
• /
• pp.1553-1560
• /
• 2013

This study focused on the residential real estate market, real estate for sale in the course of the bargaining power of buyers in terms of factors to be extracted was determined. In addition to rental housing, including the number of buyers have several alternatives, the more related information, the buyers have advantage over the sellers in the course of the housing sale process. And if the external conditions and the situations between the parties have changed, how much flexibility to respond to changing and the less costs of to changing, the buyers have advantage over the sellers in the course of the housing sale process.