• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.699-705
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• 2014

This study was conducted to select the coagulant for konjac processing and to identify the antibacterial activity on foodborn pathogens by concentration of $Ca(OH)_2$. In rheological properties such as hardness, gumminess and chewiness, konjac jelly were increased by progressing coagulation regardless of coagulant. In mineral contents, the Ca content of konjac jelly made with $Ca(OH)_2$ was significantly higher than that of NaOH. On the contrary, the Na content of konjac jelly made with NaOH coagulant was significantly higher than that of $Ca(OH)_2$. There were no significant differences in the Mg and P contents according to coagulant. In sensory evaluation, there were no significant differences in the color, flavor, taste, texture and overall quality according to coagulant. The antimicrobial activities of Staphylococcus aureus, E. coli, Salmonella typhimurium were inhibited in proportion to the concentration of $Ca(OH)_2$. According to the manufacturing process of konjac jelly, the change in microorganism was not found after molding.

• Food Science and Preservation
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• v.7 no.3
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• pp.249-255
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• 2000

Soybean curd has been known as one of the most favorite traditional Korean foods as well as being high in protein. Each concentration of added natural materials soybean curds was chosen as 4% of carrot, 10% of cucumber, 1.0% of spinach and 0.05% of green tea powder. The yield of soybean curd containing natural materials was similar to that of non-containing curd. According to add GDL as coagulant, the yield of soybean curd containing natural materials was the highest. The turbidity of added natural material soybean curds was the highest coagulated with $CaCl_2$, but soybean curd containing green tea had the highest turbidity in the coagulated with GDL. In the chromaticity and texture properties of the additive natural materials in yhe soybean curd, the variety of additives had no effect. In the composition of natural materials, the carotenoid and chlorophyll content of soybean curds were high with $MgCl_2$ and $CaCl_2$ but polyphenol was high use of $CaSo_4$ and GDL.

• Korean Journal of Clinical Laboratory Science
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• v.47 no.4
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• pp.237-242
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• 2015

The coagulation factor activity compared two groups of the lower 10% (29.1~30.9 sec) and the upper 10% (38.0~41.9 sec) of the normal reference range of aPTT. The aim of this study was to investigate the influence of sex, age, and ABO blood type on coagulation factor activity. There was significant difference in the activity of the coagulation factor assay based on age. The VIII (p<0.0001) and IX (p=0.0050) in the lower group of samples from those over sixty years of age is higher than from those under sixty. In contrast, XII (p=0.0285) for samples over sixty was lower than for samples under sixty. While in the upper group V (p=0.0219), VIII (p=0.0005), and IX (p=0.0014) for samples from the over sixty group was higher than those under sixty. In the case of activity of coagulation factor between O and non-O blood type, VIII (p<0.001) activity of the non-O blood type was higher than that of the O blood type in the both groups. The XII (p=0.016) activity of non-O blood type was lower than that of O blood type in the upper group. According to the multiple logistic regression analysis, when other variables are under the same conditions between lower and upper groups, there is a strong possibility for the lower group when activity of V (p=0.001), VIII (p<0.001), X (p<0.001) and XII (p<0.001) is increased. Furthermore, there is also a strong possibility of upper group when activity of II (p=0.004) and IX (p=0.012) is increased. However, no significant difference in between sex, age and XI was observed.

• Applied Biological Chemistry
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• v.46 no.3
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• pp.183-188
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• 2003

Storage stabilities of soybean curds using cuttle bone powder treated with acetic acid (ATC-soybean curd) and calcium chloride (calcium chloride-soybean curd) as a coagulants were examined. The pH, turbidity of soaking solution, titratable acidity, and viable cell counts of calcium chloride-soybean curd did not change up to 6 days of storage, then decreased rapidly in pH and turbidity and increased rapidly in titratable acidity and viable cell counts, whereas those of ATC-soybean curd did not change up to 9 days of storage, then decreased slowly in pH and turbidity and increased slowly in titratable acidity and viable cell counts. Regardless of coagulants and storage period, white index of soybean curds did not change during cold storage. Hardness and brittleness of calcium chloride-soybean curd decreased rapidly up to 3 days in of storage, remained stable from 3 days to 6 days, then decreased rapidly. Hardness and brittleness of ATC-soybean curd also decreased rapidly up to 3 days in of storage and remained stable from 3 to 9 days, but then decreased slowly. Regardless of coagulants, results of sensory evaluation were similar to those of physicochemical tests. Judging from the above results, shelf-lives were determined as 9 and 6 days for ATC- and calcium chloride-soybean curds, respectively.

• Korean Journal of Optics and Photonics
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• v.28 no.5
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• pp.236-240
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• 2017

In this paper, we investigate the thermal response of skin tissue to high-intensity focused ultrasound (HIFU) by means of infrared (IR) thermal imaging. For skin tightening, a 7-MHz ultrasound transducer is used to induce irreversible tissue coagulation in porcine skin. An IR camera is employed to monitor spatiotemporal changes of the temperature in the tissue. The maximum temperature in the tissue increased linearly with applied energy, up to $90^{\circ}C$. The extent of irreversible tissue coagulation (up to 3.2 mm in width) corresponds well to the spatial distribution of the temperature during HIFU sonication. Histological analysis confirms that the temperature beyond the coagulation threshold (${\sim}65^{\circ}C$) delineates the margin of collagen denaturation in the tissue. IR thermal imaging can be a feasible method for quantifying the degree of thermal coagulation in HIFU-induced skin treatment.

• Journal of Korean Orthopaedic Sports Medicine
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• v.11 no.2
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• pp.92-95
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• 2012

Iliacus muscle tears are a rare injury seen after the high-energy trauma or as a result of low-energy injuries in patients with a bleeding diathesis as coagulopathy, receiving anticoagulation therapy and hemophiliac. Femoral nerve palsy due to compression from a hematoma by iliacus muscle rupture are rarely reported. Routine evaluation includes MRI to confirm and define the pathologic abnormality supplemented by EMG and nerve conduction studies to evaluate patterns and extent of femoral nerve injury. Hematologic evaluation for bleeding diathesis may preceded, if suspicion of coagulopathy is present. We report the case of a healthy 32-year-old male with iliacus rupture and concomitant femoral nerve palsy sustained by kicking motion during soccer game. After 6 months of observation with non-operative treatment regimen, satisfactory results were obtained, so we report it with a review of the literatures.

• Clinical and Experimental Pediatrics
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• v.48 no.6
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• pp.675-677
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• 2005

Pseudothrombocytopenia is usually associated with anticoagulant ethylene diaminetetraacetic acid (EDTA). The platelet clumping that occurs in EDTA-dependent pseudothrombocytopenia (EDPT) can sometimes be prevented by the use of other anticoagulants such as heparin or sodium citrate. As an alternative, we used kanamycin before or after the withdrawal of EDTA-anticoagulated blood in a 6-year-old boy with EDPT. Kanamycin used supplementarily during the differentiation of EDPT effectively prevented platelet clumping.

• Journal of Gastric Cancer
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• v.6 no.3
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• pp.189-192
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• 2006

Acute disseminated intravascular coagulation (DIC) associated with gastric cancer is not common and has short survival of 1 to 3 weeks. Systemic chemotherapy in spite of hematologic unstability for gastric cancer may prolong survival time. A 47-year-old woman who complained of dyspnea, vaginal bleeding and easy bruisibility was diagnosed to stage IV gastric cancer with acute disseminated intravascular coagulation based on the laboratory data. She also had multiple bone metastases and bone marrow involvement. This is the first case treated with combination chemotherapy of irinotecan and cisplatin for advanced gastric cancer complicated by disseminated intravascular coagulation at the time of diagnosis, With systemic chemotherapy, some of the bleeding symptoms and the DIC process improved, even not completely recovered. However the patient died of disease progression and survival time was 12 weeks.

• Food Science and Preservation
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• v.10 no.2
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• pp.192-199
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• 2003

To prepare soybean curd utilizing effectively bioactive component of soybean, ultra fine whole soybean flour(UFWSF) was used as a soybean curd material for preparation of uncompressed whole soybean flour curd(UWSFC) in this study. The UWSFC was made with treatment by proteinase and coagulant, and proximate composition, color, textural properties and sensory evaluation of that were analyzed. Protease produced from Aspergillus sojae, bromelain and papain showed soybean curd coagulation ability and the pretense produced from Aspergillus sojae showed the highest soybean curd coagulation ability. When, after first heating and homogenizing, the proteinase was added to soybean milt textural properties of UWSFC were the best. Hunter's L and b values and textural properties (hardness, fracturability springiness, gumminess and chewiness) of UWSFC using proteinase and coagulant were higher than commercial soft soybean curd and adhesiveness and cohesiveness showed contrary tendency.

• Applied Biological Chemistry
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• v.46 no.2
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• pp.101-106
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• 2003

Soybean curd was prepared using cuttlebone powder treated with acetic acid (ATC), and its characteristics were determined. Soybean protein was coagulated by adding calcium chloride, magnesium chloride, and ATC at 0.7, 1.2, and 0.9%, respectively, or higher. Yield, white index, texture, and sensory evaluations revealed the optimal concentration of ATC for preparation of soybean curd was 2.0% of total soybean weight. The proximate compositions of soybean curd prepared by adding 2.O% ATC were 75.9%, 12.6%, 1.9%, 5.3%, 6.60, and $1.0×10^4$ CFU/g in for moisture, crude protein, crude ash, crude lipid, pH, and viable cell count, respectively. Although white index and mineral content of both soybean curds were similar, texture of ATC-prepared soybean curd was superior to that of soybean curd prepared with 1.5% calcium chloride.