• Title/Summary/Keyword: 육아 조직

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Expression of MAGE in the Induced Sputum of Lung Cancer Patients (폐암환자의 유도 객담에서 MAGE의 발현)

  • Yook, Dong-Seung;Shin, Ho-Sik;Choi, Paul;Kim, Ji-Hae;Shin, Seong-Hoon;Ok, Chul-Ho;Cho, Hyun-Myung;Jang, Tae-Won;Jung, Maan-Hong;Park, Jong-Wook;Jeon, Chang-Ho
    • Tuberculosis and Respiratory Diseases
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    • v.53 no.3
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    • pp.265-274
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    • 2002
  • Background : Tumor associated antigens, which are produced specifically by tumor cells, are promising targets for the early diagnosis and immunotherapy. Among the tumor associated antigens, MAGE (a melanoma antigen), BAGE, GAGE, PRAME and NY-ESO were named as cancer/testis specific antigens they are detected exclusively in the testis or cancer cells If MAGE is easily detectable in the sputum, it would become a convenient method for diagnosing lung cancer. This study was undertaken to investigate MAGE expression in the induced sputum obtained from lung cancer patients. Materials and Methods : In 14 control patients and 30 lung cancer patients, the induced sputum was collected after inhaling 3% saline(5 cc) delivered by nebulizer for approximately 5 minutes after a mouth rinse and bronchodilator inhalation. The induced sputum was placed in a conservative-mixed solution (guanidinium isothiocyanate, Triton X-100). The total cellular mRNA was extracted from the cells and RT PCR and nested PCR were run in 30 and 35 cycles respectively, with two different types of primers specially designed to detect six subtypes of MAGE DNA simultaneously. Results : MAGE expression was not detected in the 14 controls, but in the 30 cancer patients, MAGE was found in 24 patients (80%, p=0.001). In the cancer patients, there were no differences in the expression level according to the tissue types (squamous cell cancer 13/17, adenocarcinoma 7/9, and small cell cancer 4/4, p-0.56). Among the 24 MAGE-positive patients, the tumor was not visible on a bronchoscopy in 11 patients (45.8%). Conclusion : A study of MAGE in induced sputum appears to be a useful and complementary method in the diagnosis of lung cancer. A further prospective study with more patients is recommended.

Limb Salvage Using a Combined Distal Femur and Proximal Tibia Replacement in the Sequelae of an Infected Reconstruction on Either Side of the Knee Joint (슬관절 주위 재건물 감염 후유증 시 슬관절 상하부 종양인공관절을 이용한 사지 구제술)

  • Jeon, Dae-Geun;Cho, Wan Hyeong;Park, Hwanseong;Nam, Heeseung
    • Journal of the Korean Orthopaedic Association
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    • v.54 no.1
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    • pp.37-44
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    • 2019
  • Purpose: Tumor infiltration around the knee joint or skip metastasis, repeated infection sequelae after tumor prosthesis implantation, regional recurrence, and mechanical failure of the megaprosthesis might require combined distal femur and proximal tibia replacement (CFTR). Among the aforementioned situations, there are few reports on the indication, complications, and implant survival of CFTR in temporarily arthrodesed patients who had a massive bony defect on either side of the knee joint to control infection. Materials and Methods: Thirty-four CFTR patients were reviewed retrospectively and 13 temporary arthrodesed cases switched to CFTR were extracted. All 13 cases had undergone a massive bony resection on either side of the knee joint and temporary arthrodesis state to control the repeated infection. This paper describes the diagnosis, tumor location, number of operations until CFTR, duration from the index operation to CFTR, survival of CFTR, complications, and Musculoskeletal Tumor Society (MSTS) score. Results: According to Kaplan-Meier plot, the 5- and 10-year survival of CFTR was 69.0%±12.8%, 46.0%±20.7%, respectively. Six (46.2%) of the 13 cases had major complications. Three cases underwent removal of the prosthesis and were converted to arthrodesis due to infection. Two cases underwent partial change of the implant due to loosening and periprosthetic fracture. The remaining case with a deep infection was resolved after extensive debridement. At the final follow-up, the average MSTS score of 10 cases with CFTR was 24.6 (21-27). In contrast, the MSTS score of 3 arthrodesis cases with failed CFTR was 12.3 (12-13). The average range of motion of the 10 CFTR cases was 67° (0°-100°). The mean extension lag of 10 cases was 48° (20°-80°). Conclusion: Although the complication rates is substantial, conversion of an arthrodesed knee to a mobile joint using CFTR in a patient who had a massive bony defect on either side of the knee joint to control infection should be considered. The patient's functional outcome was different from the arthrodesed one. For successful conversion to a mobile joint, thorough the eradication of scar tissue and creating sufficient space for the tumor prosthesis to flex the knee joint up to 60° to 70° without soft tissue tension.

Analysis of Household Textbooks for MiddleㆍHigh School in Colonial Age (식민지 시대 '가사교과서'에 관한 연구: 1930년대를 중심으로)

  • Jun Mi-Kyung
    • Journal of Korean Home Economics Education Association
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    • v.16 no.3
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    • pp.1-25
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    • 2004
  • This study analyzes the external forms of the household textbooks and also the contents of them used at girls' middleㆍhigh schools during the period of Japanese ruling over Korea. To this end, 8 household textbooks published from 1928 to 1937 were analyzed. The results of the study are summarized as follows. 1. The household subject had become the one of the most important subjects to girl students as the practical uses were emphasized in educational area during the period. As a result. the classes of the household were the second in hours, following the class of Japanese (the national language) to girl students. 2. The contents of the household textbooks were intended to contain 'the modern' and 'the newest'. The students were also suggested to apply the contents of the textbooks to real home life. Many pictures, photos and illustrations were included in household textbooks to help students to understand the contents of the subject. 3. The purposes of the household class were the reformation of the living conditions and home economics. 4. The external characteristics of the household textbooks during the period were as follows. - Written in Japanese vertically and the size of the textbook was A5 (150/210) with pulp paper of good quality - The type style of the body of the textbooks was Ming-style type- The sequent order of the textbooks was the outer cover, the title page, pictorial, introduction, table of contents, the body, appendix and the back cover. 5. The household textbooks consisted of the first volume and the second volume. The first volume contained clothing and textiles, food and nutrition and housing. Taking care of the aged. nursing. child care, household economy and home management were included in the second volume. 6. The household textbooks were designed to make women the housewives.

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Physical Characteristics of Seasoning Pork during Aging 8t Cold Temperature (저온 숙성에 의한 양념 돈육의 물리적 특성)

  • Hah Kyung-Hee;Ahn Chong-Nam;Joo Seon-Tea;Park Gu-Boo;Sung Nak-Ju;Park Ki-Hoon;Kim Il-Suk;Jin Sang-Keun;Chung Ku-Young
    • Food Science of Animal Resources
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    • v.25 no.4
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    • pp.397-402
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    • 2005
  • This study was carried out to evaluate the physical characteristics of seasoned pork using low fat loin portion. The samples, pork loins were cut by the shape of cube $(5\times15\times5cm)$ and seasoned pork with Korean traditional sauces such as soy sauce base (T1), red pepper sauce base (T2), and soybean sauce base (T3) in the same proportion of meat seasonings, respectively. The seasoned samples were aging at $1\pm1^{\circ}C$ for 28 days. pH of seasoned pork with soybean sauce and red pepper sauce were higher compared to seasoned pork with soy sauce at 1 day of aging and pH of all treatments were not much changed during aging periods. Shear force was decreased in seasoned pore with soybean sauce and red pepper sauce, however seasoned pork with soy sauce was increased during aging periods. Water holding capacity (WHC) was decreased in seasoned pork with soy sauce and red pepper sauce, but seasoned pork with soybean sauce was maintained during aging periods. Cooking loss of seasoned pork with soy sauce was higher than other treatment. Myofibrillar fragmentation index (MFI) or all treatment was increased during in Periods (T3>T2>T1). Tenderness or seasoned pork could be improved by the soybean sauce and red pepper sauce. Both soybean and red pepper sauce were decreased shear lone and increased MFI and WHC of seasoned pork Tenderness of seasoned pork were improved by the soybean sauce and red pepper sauce.

Effects of Feeding Herb Resources Powder on Meat Quality and Sensory Properties in Korean Native Black Goat (한방제재 급여가 재래 흑염소육의 육질 및 관능적 특성에 미치는 영향)

  • Kim, Byung-Ki;Lee, Ji-Hong;Jung, Dae-Jin;Cho, Kang-Hyun;Hwang, Eun-Gyeong;Kim, Soo-Min
    • Food Science of Animal Resources
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    • v.30 no.5
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    • pp.811-818
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    • 2010
  • This study was carried out to investigate the effect of different herb resource powders on meat quality and sensory properties in Korean native black goat for 500 d. The experimental treatment was arranged with 24 heads (3 treatment/8 heads) by control group, T1 and T2 group respectively (Control, not added herb powders; T1, 1% added herb powders; T2, 2% added herb powders). Total weight gain for the Korean native black goat was the highest in T2 group feeding for 500 days, and daily gain tended to be similar to the total weight gain. The total feed intake were the highest as 519.20 kg in T2 group, although feed conversion showed 18.35 in the T2 group, which means it had the best feed efficiency compared to the other treatment groups. The carcass rate was higher in the T1 group (51.10%) than in the other groups (p<0.05). The cooking loss and drip loss of Korean native black goat was the highest as 34.72% and 3.83% in the control group (p<0.05). However, total cholesterol amounts in the treatment group were not significantly different from, although tended to be higher than, the control group (p>0.05). Also, the overall sensory evaluation of the treatment group revealed low scores, meaning more meat flavor than those of the control in tenderness, flavor, texture, and black goat off-flavor and overall evaluation (p<0.05). Total synthesis evaluation was higher for the treatment group (3.71, 3.90 point) than that of the control group (4.82 point) (p<0.05). The MUFA/SFA ratio of the treatment group was not significantly different from, although tended to be higher than, the control group

우리나라 어린이 건강 및 영양상태의 현황과 문제점

  • Yun, Deok-Jin
    • Journal of Nutrition and Health
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    • v.12 no.2
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    • pp.1-13
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    • 1979
  • 성장발육하는 시기에 영양과 성장하는 아동들의 체위와는 밀접한 관계가 있고 또한 영양부족과 그로 말미암아 자라나는 이학적 소견과도 불가분의 관계가 있기 때문에 그동안 우리나라에서 부분적, 단편적으로 연구 발표된 문헌을 중심으로 그를 검토 고찰하여 보았다. 그 결과를 요약하면 다음과 같다. 우리나라 아동들이 출생후 6개월까지는 주로 모유에 의존하고, 약간이 인공영양에 의존하고 있는데, 이 시기에는 다른 선진제국의 어린이들의 성장발육과의 별 차이가 없었다. 그러나 이유기인 $6{\sim}30$개월 사이에는 우리나라 어머니들의 이유에 대한 지식이 빈약하고 이들 음식물을 그대로 아기들에게 적용하기 힘든 이유등으로 아이들에게 보급해서 주는 음식물이 빈약함으로 말미암아 다른 선진제국 아이들에 비해서 이 시기에 체위가 많이 떨어지고 빈혈현상을 나타내는 것을 볼 수 있다. 이때 고양군에서 농민의 아동들에 대해서 시행한 영양조사 내용을 보면, 전체 칼로리도 부족되고 특히 단백질, 철분, 칼슘, 비타민 A, B복합제가 전반적으로 부족되는 것을 알았다. 이는 어머니들의 육아와 이유식에 대한 지식의 결집도 중요한 역할을 했겠거니와 더욱더 중요한것은 우리나라 어른들의 식습관이, 민족적 전통적으로 짜고, 매웁고, 딱딱해서 이를 아기들에게 그대로 적응해서 먹이기가 힘든 것도 더 중요한 이유가 된다. 어른들을 위한 음식물에도 맵지 않고, 짜지 않으며, 아기들도 즐겨 먹을 수 있는 유동식 혹은 반유동식으로 된 영양가치가 좋은 음식물을 발전시켜 애용하도록 하는 것이 민족적인 긴급한 과제라고 하겠다. 그렇지 않으면 선진제국 모양으로 이유기에 있는 아이들을 위해서 아이들이 즐겨 먹을 수 있는 이유식을 크게 발전시켜서 이유기의 아이들에게 저렴하게 공급할 수 있는 생산공장과 제도의 마련이 긴급하다고 하겠다. 우리 민족의 체위를 향상 시키는데 영양학자와 영양사들에게 기대 하는 바가 크다. 육아하는 어머니의 교육정도와경제적인 면이 아기 체위에 주는 영향에 대한 연구에서는 교육정도가 높고, 경제적으로 좋은 위치에 있는 엄마가, 교육정도가 낮고 경제적으로 가난한 위치에 있는 어머니보다 아이들 체위에 훨씬 좋게 기를 수 있다는 것을 알았다. 특히 이유기에 들어간 6개월 이후에 체위 격차가 심한 것을 볼 때 보충해 주는 음식물의 적절한 보급이 얼마나 필요한가를 말해 주는 것이며 이에는 어머니의 교양과 열의와 경제적 뒷받침이 얼마나 필요하다는 것을 말해주는 것이다. 지역별로 서울에서 부유층 가정과 학교 아동, 농촌 지역 가정과 학교아동, 강원도 산간지역 가정과 학교 아등으로 나누어서 자라나는 아동들의 체위와 이학적 소친을 연구 조사한 바로는 서울 부유층이 제일 좋고 그 다음이 서울 빈한층, 강원도 산간지역 아동의 순으로 좋았으며 농촌지역 아종은 체위가 가장 떨어졌다. 구각증, 구내염등은 강원도 산간지역 아동에 제일 많고, 다음이 농촌지역, 서울 판자촌지역의 순으로 많으며 서울부유충지역이 가장 적어서 이는 산간일수록 또 는 빈한할수록 등물성단백질이 부족되는 것을 말해 주는 것이다. 지역별 혈색소치는 109gm/100ml 이하인 경우가 서울 빈한층가정 아동에 제일 많아서 51.7%나 되며 다음이 산간지역가정, 농촌지역가정의 순으로 많으며 서울부유층가정 아동은 2.2%에 지나지 않는다. 한국아등의 체위와 일본아동의 체위를 비교해 본 바로는 출생 후 약 12개월까지는 별차가 없지만 그후로는 점차로 그 격차가 심해져서 $12{\sim}15$세 사이에 평균체중면에서 5kg정도, 신장면에서 5cm정도의 큰 격차를 나타냈다. 그러나 그후로 성인이 되어감에 따라서 그 격차는 좁아졌다. 이는 일본국이 경제적으로 우리보다 우위에 있음에 따라서 아이들 성장에 필요한 영양분을 적기에 적당하게 공급해 주었기 때문이며 우리는 많은아이들이 가만하기 때문에 그 나이에 맞는 영양분 보급을 적당히 하지 못한 결과로 생각할 수 밖에 없다. 한국 아동의 발육표준치를 1965년초에 측정한 것과 1975년도에 측정한 것을 비교해 본 결과 1975년 치는 1965년도치에 비해 체중과 신장 면에서 상당히 증가하였다. 이는 우리라라 경제상태가 좋아지면서 굶는 아이들이 적어지거나 없어졌을 뿐만 아니라 식품 내용이 개선된 때문으로 해석된다. 따라서 민족의 체위가 개선되고 향상되려면 제일 먼저 해결되어야 할 문제는 국가의 경제력이 향상될뿐만 아니라 빈부의 격차가 적어져서 우리나라에 생을 받은 사람은 누구나 굶는 자가 없이 균형 있는 영양분을 충분히 섭취 할 수 있는기회를 갖도록 되어야 하겠다. 영양학자와 식품관리자들은 우러나라 아이들이 타고난 체위의 잠재성을 충분히 키우기 위해서 어떠한 음식물이 얼마나 필요한지 계산하여 이를 작물로 충분히 충당할 수 있도륵 계획해서 농수산물을 생산하도록 해야겠다. 영양학자들은 우리 민족의 음식물을 개선해서 아기들이 즐겨 먹을 수 있는 어른들의 음식물, 영양식을 발전시켜 이유기에 받는 우리 어린아기들의 수난을 조속히 극복하는 것이 바람직하다. 또한 영양에 대한 교육을 국민학교, 중학교 교과과정에 많이 넣어서 교육하고 영양에 대한 교육과 보급을 조직적으로, 신문, 라디오, 텔레비젼등을 통해서 성인교육을 강화해서 모든 국민들이 적은 돈을 가지고도 보다 나은 영양물을 구해서 섭취할 수 있는 지혜를 가지도록 해야겠다. 국민학교 재학중 및 졸업시기를 전후딘서 체위가 많이 떨어지며 그 영향이 일생동안 간다는 것을 감안할 때 국민학교에서 점심 한끼라도 영양식을 보급해서 우리 국민체위 향상을 위해서 나라에서 직접적으로 공헌하는 바가 있었으면 한다.

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Effect of Feeding Probiotics on Physico-chemical Properties and Sensory Evaluation of Pork (생균제의 급여가 돈육의 이화학적 성상 및 관능에 미치는 영향)

  • Hah, Kyoung-Hee;Lee, Chang-Woo;Jin, Sang-Keun;Kim, Il-Suk;Song, Young-Min;Hur, Sun-Jin;Kim, Hoi-Yun;Lyou, Hyun-Ji;Ha, Ji-Hee
    • Food Science of Animal Resources
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    • v.25 no.3
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    • pp.295-303
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    • 2005
  • A total of 120 pigs were used to investigate the effect of feeding probiotics on physico-chemical properties and sensory evaluation of pork loin. About 50kg pigs were randomly alloted into one of six experimental diet groups (C1:commercial diet feed the gilt; C2:commercial diet feed the barrow; T1:$0.5\%$ YC2000 feed the gilt T2:$0.5\%$ YC2000 feed the barrow; T3:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the gilt; T4:$0.1\%$ YC2000 + $0.3\%$ KBC1121 feed the barrow). Pigs were slaughtered at approximately 110kg live weight. Crude fat and crude ash were not difference among the treatments. However, water content was higher in T1 and T2 compared to other treatment and the protein level of T3 was higher than those of other treatments. All of dietary probiotic groups showed higher pH compared to control. Especially, pH of T1 and T2 were higher among the dietary probiotic groups. Cholesterol level of dietary probiotic groups were lower compared to control. In meat color, $a^{*}$ was higher in T1 and $b^{*}$ was lower in T2 compared to other treatments. In sensory evaluation of cooked meat, aroma, flavor, tenderness, juiciness and overall palatability were higher in control, whereas T3 and T4 showed higher score in tenderness, juiciness and overall palatability. T3 had higher myristic acid. palmitoleic acid and oleic acid, whereas arachidonic acid was lower in T3. In conclusion, dietary probiotic groups were much better than other treatments in cholesterol, color, tenderness and juiciness. But drip loss of dietary probiotic groups showed higher due to lower pH compared to control.

Effects of ultrasonic thawing on the physicochemical properties of frozen pork (주파수에 따른 초음파 해동처리가 냉동 돈육의 이화학적 특성에 미치는 효과)

  • Kim, Jinse;Park, Seok Ho;Choi, Dong Soo;Choi, Seung Ryul;Kim, Yong Hoon;Lee, Soo Jang;Park, Chun Wan;Han, Gui Jeung;Jo, Byeong-Gwan;Park, Jong Woo
    • Food Science and Preservation
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    • v.24 no.2
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    • pp.230-236
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    • 2017
  • This study was carried out to investigate the effects of ultrasonic thawing on physicochemical characteristics of frozen pork sirloin. To determine the velocity of an ultrasonic thawing machine, $-80^{\circ}C$ frozen pork sirloins were thawed using 132, 580, and 1,000 kHz ultrasonic thawing machines, and the physicochemical properties of pork sirloin thawed with $15^{\circ}C$ tap water and those using the ultrasonic thawing machines were compared. As a result, thawing speed by ultrasonic thawing was three times faster than that of tap water, but drip weight loss rate is increased by about 5% during ultrasonic thawing compared to that during thawing in tap water. However, biochemical properties, such as pH, volatile basic nitrogen, thiobarbituric acid, and total aerobic bacteria, were not improved by ultrasonic thawing. Hunter values, such as total color change and redness, improved slightly after 580 kHz ultrasonic thawing. The hardness and chewiness of the pork sirloin decreased significantly after 580 kHz ultrasonic thawing; however, springiness was not changed. These results indicate that ultrasonic thawing is faster than thawing in tap water, but the physicochemical characteristics of frozen pork sirloin was not significantly improve by ultrasonic sound.

Quality and Sensory Score of Ground Pork Meats on the Addition of Pork Fat, Olive Oil and Soybean Oil (돼지지방, 올리브유 및 대두유를 첨가한 분쇄돈육의 품질 및 기호성)

  • Youn, Dong-Hwa;Park, Kyung-Sook;Lee, Kyung-Soo;Park, Hyun-Suk;Moon, Yoon-Hee;Yang, Jong-Beom;Jung, In-Chul
    • Journal of Life Science
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    • v.17 no.7 s.87
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    • pp.964-969
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    • 2007
  • This study was carried out to investigate the effects of addition of pork fat, olive oil and soybean oil on the quality and sensory of ground pork meat. The samples consisted of the ground pork meat containing 20% pork fat (GP-P), 20% olive oil (GP-O), and 20% soybean oil (GP-S). The chemical composition, surface color, fatty acid composition, water hold-ing capacity, pH, VBN content and TBARS value were determined for the ground pork meat as the quality characteristics, and the sensory score were also evaluated. The moisture, crude protein, crude fat and crude ash content were not different among the GP-P, GP-O and GP-S. The $L^{*}$(lighaess), $a^{*}$(redness) and $b^{*}$(yellowness) of /GP-P were higher than those of the GP-O and GP-S (p<0.05). Palmitic acid was the most abundant among saturated fatty acids, and palmitic acid content of GP-P (24.384%)was higher than that of the GP-O (15.611%) and GP-5 (14.423%). In case of unsaturated fatty acids, oleic acid of GP-P (43.773%) and GP-O (65.040%) were the highest, linoleic. acid for GP-5 (40.762) was the highest. The water holding capacity of GP-P was higher than that of the GP-0 and GP-5, the pH of GP-S was higher than that of the GP-P and GP-O, and the VBN content and TBARS value of GP-P was higher than that of the GP-O and GP-5 (p<0.05). The raw color of GP-0 and GP-S were higher than that of the GP-P (p<0.05), however the raw aroma was not different among the samples. In case of roasted ground pork meat, the aroma was not different among the samples, the taste, texture and palatability or GP-S were the highest among the samples, and the juiciness of GP-O and GP-S were higher than that of the GP-P(p<0.05).

Physicochemical Properties of Ground Pork with Safflower (Carthamus tinctorius L.) Seed during Refrigerated Storage (홍화씨가 분쇄돈육의 냉장 중 이화학적 품질에 미치는 영향)

  • Park, Kyung-Sook;Kim, Min-Ju;Park, Hyun-Suk;Choi, Young-Joon;Jung, In-Chul
    • Korean journal of food and cookery science
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    • v.28 no.4
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    • pp.399-405
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    • 2012
  • This study was carried out to investigate the effect of safflower seed powder on the physicochemical characteristics of ground pork during refrigerated storage. Three types of ground pork were evaluated: 20% pork fat added (PF, control), 10% pork fat and 10% added safflower seed powder (PFS), and 20% added safflower seed powder (SS). The pH increased during storage, but decreased after 10 days of the storage (p<0.05). The pH was lower in PFS and SS than that in PF after 10 days of storage (p<0.05). The TBARS (2-thiobarbituric acid reactive substances) values increased with longer storage period (p<0.05), and those of PF, PFS and SS were 1.186, 0.686 and 0.577 mg MA/kg, respectively, after 10 days of storage. The $L^*$ values for external color of PF and PFS decreased (p<0.05), but that of SS was not significantly different after a longer storage period. The $a^*$ values decreased (p<0.05), but the $b^*$ values were not significantly different with longer storage period. The $L^*$ values for internal color of PFS and SS decreased (p<0.05), but that of PF was not significantly different with longer storage period. The $a^*$ value of PF decreased (p<0.05), but that of SS increased with longer storage period. The $b^*$ value decreased (p<0.05), but those of PFS and SS were not significantly different with longer storage period. Water holding capacity decreased with longer storage period, and that of SS was the highest (p<0.05). Cooking loss of PFS and SS was not significantly different with longer storage period, and that of PF was the highest (p<0.05). The reduction in diameter of the samples was not significantly different with longer storage period, and that of PF was the highest (p<0.05). Hardness and chewiness of samples increased, but springiness and cohesiveness decreased with longer storage period (p<0.05). Replacing animal fat with safflower seed powder was effective and may be useful as an innovative meat product.