• Journal of Nutrition and Health
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• v.41 no.1
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• pp.41-53
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• 2008

Gestational diabetes mellitus (GDM) is defined as glucose intolerance discovered or onset during pregnancy and attention is needed because of increased risk of perinatal morbidties and higher incidence of diabetes afterward. This study was performed to identify dietary factors associated with the development of gestational diabetes mellitus (GDM). Developed food frequency questionnaire containing 192 food items were used to assess nutritional status of 246 control subjects and 104 GDM subjects. Food habits of subjects were examined in the questionnaire. The more irregularity and less variety of meal were found in GDM group compared to control group and GDM group tended to eat rapidly and do not like vegetables and greasy foods. Total score of food habits in GDM was lower than control group, which suggests that GDM group have undesirable food habits. Mean daily energy and carbohydrate intakes of GDM group were higher than those of control group, and percent energy from protein was significantly higher in control. Nutrient density of protein, calcium, phosphorus and vitamin BI of GDM group was significantly lower than those of control group. Therefore dietary quality of GDM group was lower than that of control group. Odds ratio for GDM was high when energy and carbohydrate intakes were high. And when the intakes of rice, noodle, shiruduk, hamburger, boiled egg, steamed pork shank were high, the odds ratio for GDM was high. These results indicate that the amount and frequencies of several foods and dish items were related with the occurrence of GDM subjects. On the whole, GDM subjects consumed more cereals and less vegetables and less legumes. From these results, pregnant women with GDM tended to have unhealthy food habits, and carbohydrate intake was important dietary factors on the onset of GDM.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.840-844
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• 1988

High-protein rice flour (HPRF) was prepared by an enzymatic process using ${\alpha}-amylase$ and g1ucoamylase without cooking Process and the feasibility of HPRF as infants foods was tested. Rice flour slurry was treated with 0.25% ${\alpha}-amylase$ and 0.5% glucoamylase at $55^{\circ}C$ for 24hrs. After saccharification, the digested rice slurry was centrifuged and the precipitated paste, was then heat-dried to obtain HPRF. The protein content of the HPRF was 20.8%. On the other hand, the supernatant of glucose enriched solution was decolourized, deionized and then isomerised to furctose at $60^{\circ}C$ for 100min by using immobilized glucose isomerase column. The high-fructose solution (HFS) contained 56% glucose, 42% fructose and 2% oligosaccharide. The nutritional quality of the HPRF was compared with milk protein and soybean protein in weight gain, feed efficiency ratio (FER), protein efficiency ratio (PER) and liver weight. HPRF was almost the same in all items with milk and soybean protein, but significantly superior to rice flour group.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.393-397
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• 2004

Rice was steeped at elevated temperatures of $40,\;50,\;or\;60^{\circ}C$ for 2 hr, and physicochemical properties of starches isolated from wet-milled rice flour were investigated. Steeping at elevated temperatures slightly decreased lightness of rice starch, while increased yellowness and redness. Average granule size of rice starch was decreased by steeping treatment. Swelling power and solubility increased as temperature increased. Starch from rice steeped at $40^{\circ}C$ displayed highest swelling power and solubility. Differential scanning calorimetry data of starch obtained from steeped rice at $60^{\circ}C$ showed increased onset and peak temperatures, with narrower gelatinization temperature range, suggesting partial annealing effect. Pasting properties of starch measured by Rapid Visco-Analyzer indicated increased peak viscosity due to rice steeping at $40^{\circ}C$. Peak and breakdown viscosities decreased at $50\;and\;60^{\circ}C$, whereas setback and final viscosities increased.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.19 no.1
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• pp.109-114
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• 1997

Malignant hyperthermia is a hypermetabolic, fatal syndrome triggered by anesthetic drugs that occurs frequently in genetically susceptible persons. It is characterized by tachycardia, rapidly increasing temperature, skeletal muscle rigidity, respiratory and metabolic acidosis, cyanosis etc. It has been noted that the majority of cases of malignant hyperthermia are fatal unless early diagnosis and treatment are performed. Thus, the accurate prediction of preanesthetic susceptibility and early diagnosis of malignant hyperthermia is necessary to appropriate treatment. Dantrolene sodium has been shown to be effective in the prevention and treatment of malignant hyperthermia. We experienced a case of malignant hyperthermia, which is presented of a 32-year-old healthy male patient in whom a orthognatic surgery was performed under $O_2-N_2O$-enfl-rane anesthesia with induction by pentobarbital and succinylcholine. We discuss this case with reviewing the history, incidence, etiology, pathophysiology, clinical signs & biochemical changes, prevention & treatment.

• Archives of Plastic Surgery
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• v.36 no.4
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• pp.380-384
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• 2009

Purpose: Autologous vessels remain the gold standard for vascular grafts in microanastomoses. However, they are sometimes unavailable and have a limited long - term patency. Synthetic vessels have high success rates in large - diameter reconstructions but failed when used as small - diameter grafts due to graft occlusion. It has been proved that endothelial cell seeding improves prosthesis performance and long - term patency. Among polyurethane, PET and ePTFE, polyurethane has the best affinity to endothelial cells and mechanical properties closest to human vessels. We examined the ability of endothelial cells to attach to a polyurethane graft manufactured by the electrospinning method. Methods: Endothelial cells, which were cultured from porcine internal jugular veins, were attached to polyurethane grafts with an internal diameter of 3 mm. The same cells were attached to allogeneic decellularized porcine internal carotid artery grafts as controls. Both of the 10 mm - long grafts were exposed to endothelial cells in a well for 1 hour. Each well contained $2{\times}10^5$ endothelial cells. The graft materials were rotated through 90 degrees every 15 minutes in order to minimize the effect of gravity. The extent of cell attachment was examined with the MTT assay. Results: The MTT assay showed good incorporation of endothelial cells into both grafts. For the evaluation of affinity, the number of attached cells was counted at 10 fields of microscopic examination with ${\times}40$ magnification. Endothelial cells adhered more to polyurethane grafts (mean, $127.4{\pm}6.2cells$) compared to porcine artery grafts (mean $45.8{\pm}5.1cells$)(p<0.05,Mann - Whitney test). Conclusion: In this study, we attached porcine endothelial cells to polyurethane grafts, manufactured by electrospinning. The grafts exhibited a better affinity to endothelial cells than allogeneic decellularized porcine internal carotid artery grafts. It is suggested that the time required for endothelial cells to attach to decellulized artery grafts may be longer than that which is required for attachment to polyurethane grafts.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.521-527
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• 1989

This study was conducted to investigate the differneces in milling, physicochemical, rheological and end-product properties between Korean and American wheat cultivars. Also, rheological and bread baking properties of Korean wheat flour in blends with U.S. standard flour were investigated. The milling yield of Korean wheat rated 71.1% similar to 71.6% of U.S. wheat. The average AWRC 61.8% of the three Korean wheats ranked higher than the conventional value of 60% for classifying hard and soft wheat. The cookies made from Korean wheat flour showed comparatively good spread with diameter of 8.5-8.9 cm, and marked recommendable top grain score. The volume ranges 975-1175 cc of sponge cake made from all cultivars tested were lower about 4-26% than that of standard cake flour. especially, Wonkwang was selected as one which has special characteristics good for cookie and sponge cake. The volumes of breads from Korean wheat 리ours ranged 924-1020 cc, and Yongkwang of 1020cc marked the most appropriate characteristics for bread-making among the tested wheats. The proper blending ratio of Korean wheat flour to U.S. bread standard flour was revealed 30% in bread-making.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.730-736
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• 1997

Pasteurization of low salt dongchimi juice was studied for the effect of heating temperature and time on total viable counts and some physicochemical and sensory properties. The juice was prepared by fermentation of the radish at $20^{\circ}C$ in 0.5% NaCl solution. Heating the juice (pH 3.8) at $60{\sim}100^{\circ}C\;for\;5{\sim}30$ min caused little changes in pH and total acidity while the lightness (L value) was decreased and the turbidity, a and b values of color were increased as the heating temperature and time increased. The total viable counts of microorganisms was significantly decreased to 18 at $60^{\circ}C$ and 6 at $70^{\circ}C$ after 30 min heating and was not detected after heating at 90 and $100^{\circ}C$ for 10 min. The sensory test showed that heating up to $70^{\circ}C$ for 20 min caused a little cooked off-flavor. After storage of the pasteurized juices at $30^{\circ}C$ for 10 days, the pH, total acidity and color were changed little while the unheated juice changed significantly. The total viable counts of microorganisms was also remained initial level after pasteurization. Therefore pasteurization at $60^{\circ}C$ for 30 min or $70^{\circ}C$ for 20 min was recommendable in the aspects of storage stability and quality characteristics.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.846-855
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• 2002

Several soft white spring and winter wheat cultivars were evaluated by analyzing physicochemical properties such as Single Kernel Characterization System (SKCS), milling properties, Rapid Visco-Analyzer (RVA), mixograph pattern, and sugar-snap cookie-making potentialities. Results of SKCS revealed kernel hardness had a positive correlation coefficient with test weight $(r=0.497^{*})$ and near-infrared reflectance (NIR) hardness $(r=0.495^{*})$. SKCS kernel weight had a significantly high correlation of $r=0.942^{**}$ with SKCS kernel size. The test weight had significantly high correlations with straight-grade flour yield $(r=0.720^{**})$, break flour yield $(r=0.490^{*})$, flour ash content $(r=-0.781^{**})$, and milling score $(r=0.838^{**})$. The average RVA peak viscosity of the soft white winter wheat was higher (195.1 unit) than the soft white winter wheat varieties (135.7 unit). A correlation was found between RVA peak viscosity and swelling volume. Significant correlation coefficients were obtained among cookie properties, milling properties, protein content, and mixograph absorption. The cookie top grain score had a correlation coefficient of $r=0.447^{*}$ with swelling volume.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.754-760
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• 2004

Physicochemical properties and suitability of domestic wheat varieties for production of sugar-snap cookie were examined. Four kinds of commercially available wheat flour and six kinds of other domestic wheat varieties were tested. Domestic wheat varieties had protein contents ranging 7.7 to 11.5%, alkaline water retention capacity (AWRC) of 54.6 to 65.2%, Pelshenke values of 17 to 31 min, and sedimentation values of 19.6 to 30.8 mL. Peak viscosity range of Korean wheat flours measured by Rapid Visco Analyser was from 134.4 to 346.3 unit. Diameter of cookies fer US soft wheat flour was 7.8 cm and domestic wheat flours ranged from 7.2 to 7.9 cm. Cookie spread factors for Alchanmil, Tapdongmil, and Woorimil flours were higher than those of other flours. Protein content had significantly high correlation coefficient of $r=0.892^{**}$ with sedimentation value, and showed negative correlation with cookie diameter, spread factor, and top grain score. AWRC values had significantly high correlation coefficient of $r=-0.736^{**}$ with cookie diameter. Spread factor of cookie showed positive correlation with top grain score.

• Journal of The Korean Association of Information Education
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• v.22 no.5
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• pp.519-533
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• 2018

This study aims to classify the types of instructional expertise development activities of teachers who teach subjects related to software education in primary schools. To this end, the study analyzes their participation in expertise development activities over the recent three years, outcomes from these activities, and forms and characteristics of expertise development activities. In the questionnaire survey conducted for this study, 276 primary school teachers participated. According to the survey, the same largest proportion of them participated in collective job training (96%) and distant job training (96%), followed by consulting, instruction supervision, mentoring, and peer observation (82%), lectures, workshops, and seminars held by related government ministries and the provincial and municipal offices of education (69%), and teachers' study communities (66%). Among informal activities, reading accounted for the highest portion of the activities (88%), followed by the use of information on Websites including YouTude and GitHub (80%), and teachers' expertise development networks (76%). The reasons for their participation in the activities were mostly to improve their instructional expertise (80%). Their participation in the activities had an impact on usefulness to enhance instructional expertise, improvement of job competencies, application to current jobs, sense of instructional efficacy, and positive effect. These results of the study are expected to provide a foundation for preparing continued expertise development plans that can promote the educational value of primary school teachers' instructional expertise development activities for teaching subjects related to software education.