• Archives of Reconstructive Microsurgery
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• v.14 no.1
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• pp.57-62
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• 2005

Microvascular anastomosis with suture technique is a basic skill but there are several problems such as stenosis, thrombosis and long operating time. Recently plastic surgeons have developed non-suturing mechanical coupling devices for microvascular anastomosis. The authors applied non-penetrating vascular clips (VCS clips) in the field of free flap surgery of head and neck area. Between August of 2004 and January of 2005, we performed 9 free flaps (16 vessels) using small-sized VCS clips. Four stay sutures were applied first and then VCS clips were placed between sutures about 1 mm apart. Vascular pedicle of free flap included the descending branch of lateral circumflex femoral vessel, thoracodorsal vessel, deep inferior epigastric vessel and cephalic vein. The recipient vessels were the superior thyroid artery, superficial temporal artery, internal jugular vein, external jugular vein, and superficial temporal vein. We performed 13 end-to-end (4 arteries and 9 veins) and 3 venous end-to-side anastomoses. No flap related complication occurred but we applied additional clips or sutures in two cases due to blood leakage after completion of anastomosis. Primary patency rates seemed to be good and more rapid anastomosis could be done than conventional suture technique. Advantages of VCS technique are high patency rate, low thrombogenecity and rapidity. Although the high cost of VCS instrument may be a problem, this clip could be applied safely in microvascular free tissue transfer.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.602-607
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• 1993

These studies were conducted to investigates the changes in physicochemical characteristics of Charbori (waxy-barley) and Olbori (normal) during kernel maturation. 1000-kernel weight increased as the barley matured and as the original moisture decreased. The amount of total nitrogen per endosperm was similar in both cultivars. 1000-kernal weight had a correlation coefficient of $r=-0.871^{**}$ with water soluble nitrogen and of $r=-0.894^{**}$ with nitrogen solubility index. At maturity, the starch content of Olbori was 26% higher than Chalbori. Amylose content ranged from 20.4 to 24.7% in Olbori and from 9.9 to 12.9% in Chalbori as the kernel matured. ${\beta}-glucan$ viscosity was no differences at the early stages of development, but at 40 days after heading, was greatly differences between Chalbore and Olbori, 7.9 kand 5.8 cST, respectively. Gelatinization characteristics and other properties of the starch by Amylograph were compared with those of Olbori and Chalbori. The Chalbori starch usually had a lower initial temperature and setback.

• Journal of the Korean Society for Nondestructive Testing
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• v.24 no.6
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• pp.566-572
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• 2004

It is necessary to measure the direct current with a non-contact methodology for the liquid or gas phase, as welt as the conducting metals. This paper described a theoretical consideration and experimental verification for a non-contact quantitative direct current measurement system using the Faraday effect and magnetic flux leakage. The leakage of magnetic flux occurs around a gap when a ferromagnetic core including the discontinuous gap is magnetized. Two large anisotropic domains in a magneto-optical film are occurred by the vertical component of leaked magnetic flux and the domain walls are paralleled to the center of the gap. Here, the symmetrical arrangement of domains are deflected when a vertical magnetic field is applied to the magneto-optical film. The domain wall of the magneto-optical film are relocated when a measuring current passes through the ferromagnetic core. Therefore, a direct current passing through the core can be determined quantitatively by the measurement of moving distance of the domain wall.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.149-152
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• 1984

Fifiy-five wheat samples were studied to obtain the basic information on the varietal differences of physicochemical characteristics and cookie baking potentiality in wheat breeding lines. Alkaline water retention capacity (AWRC) value had a correlation coefficient of $0.51^{**}$ with sedimentation value, of $0.45^{**}$ with protein content, and of $0.47^{**}$, with Pelshenke value. The highly significant correlation coefficient was obtained for cookie diameter vs. AWRC value $(-0.98^{**})$ and cooki diameter vs. protein content $(-0.46^{**})$. Farinograph absorption is highly correlated with AWRC value $(r=0.77^{**})$ and with cookie diameter $(r=-0.73^{**})$. Farinograph band width had a correlation coefficient of $-0.49^{**}$ with AWRC value, and of $0.44^{**}$ with cookie diameter.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1267-1272
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• 1998

The changes in physicochemical properties of gamma irradiated porks were investigated during storage at different temperature and periods. TBA values increased according to the increment of irradiation dose levels. TBA values of nonirradiated and irradiated samples drastically increased with storage period and temperatures at both $5^{\circ}C\;and\;-20^{\circ}C$. The acid value of porks stored at $5^{\circ}C$ was increased rapidly with the elapse of storage period in both nonirradiated and irradiated samples. However, the value decreased with increasing irradiation dose levels. VBN values increased more rapidly in nonirradiated samples than in irradiated samples with the storage period. Especially, VBN value of nonirradiated pork was four times higher than that of 3 kGy-irradiated one. No significant differences in the composition of fatty acids were observed in gamma irradiated samples. Free amino acids were changed with storage periods, but were not significantly affected by gamma irradiation.

• Archives of Plastic Surgery
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• v.38 no.5
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• pp.715-717
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• 2011

Purpose: In cases of breast reconstruction with a free transverse rectus abdominis musculocutaneous (TRAM) flap after skin-sparing mastectomy with nipple-areolar complex (NAC) removal, the flat contour of the flap's skin paddle can easily look unnatural and dissatisfying. Reconstructed NAC on the flap surface lacks the elevated contour that the normal areola possesses, resulting in an unnatural final result. Therefore, we would like to introduce a novel method to improve this problem and report the satisfactory results we obtained. Methods: Operations were conducted on 19 patients who underwent immediate breast reconstruction with a free TRAM flap and skin-sparing mastectomy from January 2009 to January 2010, with a mean follow-up of nine months. While the TRAM free flap was being inset, a purse-string suture was carried out on the dermal layer of skin flap to create a slight protrusion with Gore-$Tex^{(R)}$ sutures. Results: The elevated mound surrounding the NAC was well maintained for an average follow-up period of nine months. Nipple projection was also well maintained. There was no complaint about breast contour or nipple height reduction. In addition, there was no reported incidence of other complications. Conclusion: The purse-string suture technique presents a more natural breast silhouette around the NAC and helps to maintain nipple projection. Furthermore, it does not require any supplementary incisions or complicated skills. There has been no report of additional complications using this technique.

• Archives of Plastic Surgery
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• v.36 no.5
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• pp.555-558
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• 2009

Purpose: The high success rate of free flap transfers is well documented in previous literature, and is possible due to the early detection of vascular compromise and timely reoperation. We specifically analyzed the operative results of immediate and delayed reconstruction with free transverse rectus abdominis musculocutaneous(TRAM) flap respectively in order to reveal its distinctive features on timing and causes of vascular compromise. Methods: The senior author operated on 158 patients, 161 cases of free TRAM flap for breast reconstruction. 51 patients underwent delayed reconstruction, whilst immediate reconstruction was performed in the other 107 patients. All patients were monitored every 3 hours for the first 3 days. We reviewed medical records of all patients, and tested statistical significance with the Fisher's test. Results: Reoperation was performed in 20 cases, but the cases include hematoma with bleeding focus and arterial anastomosis site rupture due to abrupt arm abduction. We performed reoperation in 15 cases of suspicious vascular compromise. Flap compromise was noticed mostly within 24 hours, but not longer than 72 hours. Venous compromise was dominant by 11 cases (73.3%). There was difference in the timing of flap compromise between immediate and delayed reconstruction. All the cases of delayed reconstruction did not show signs of vascular compromise after 12 hours postoperatively. On the other hand, cases of vascular compromise were observed until 72 hours postoperatively in cases of immediate reconstruction. Conclusion: Delayed reconstruction showed vascular compromise within 12 hours postoperatively, while immediate reconstruction showed compromised until the 3rd postoperative day. If more aggressive monitoring is maintained during this period, we believe salvage of flaps may be increased with more efficiency.

• Journal of the Korean Society of Food Culture
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• v.11 no.3
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• pp.317-326
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• 1996

The purpose of this study was to investigate several aspects of eating out behavior especially in relation to Korean food. Self-administered questionnairs were completed by 700 adults living Seoul and Kyunggi-do area from June to July 1994. The results were as follows: 1. The 68.4% of subjects ate outside home either frequently or occasionally. Lunch-eat-out was the most frequent and breakfast-eat-out, the least. Male subjects, adults under the age of 50, and students ate out more frequently. 2. The 70.3% of subjects spent less than 5000 won for the expense of eating out. Those under the age of 25 and students considered reasonable the expenditure of less than 3000 won for lunch and less than 5000 won for supper. But older adults and workers and housewives prefered $3000{\sim}5000$ won for lunch and $5000{\sim}15000$ won for supper. 3. Nayngmyun, bibimbap, jajangmyun, pizza, Broiled galbi, and pork cutlet were favorite eat-out dishes. Among Korean foods, bibimbap, Broiled galbi, nayngmyun, bulgogi and galbitang were frequently selected menues. While Korean dishes had a tendency to be selected as a first choice, noodle type dishes and western style fast food were prefered as a second and third choices. 4. Korean food restaurants received highest score in the food taste and familiarity evaluations. They also received good grade in such points as the nutritive value of food, amount of serving portion and the variety of menu. But as for the sanitation and food price, Korean restaurant scored the lower mark in comparison to noodle restaurant and fast food restaurant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.877-881
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• 2001

A domestic wheat variety (Geurumil flour) was evaluated for the properties of white layer cake, and compared to a commercial soft wheat flour. Geurumil flour contained more protein, ash, and lipid contents than commercial soft wheat flour. Very little difference in cake batter pH was observed between soft wheat flour and Geurumil flour, and the addition of emulsifiers tended to decrease the pH of Geurumil cake batter The specific gravity of the cake batter was lower in Geurumil flour than in soft wheat flour, and decreased effectively by the addition of emulsifiers due to batter aeration. Specific loaf volume was influenced by the addition of emulsifiers and demonstrated the highest values at the level of 1 ~ 2%. Addition of Ester-400 (monoglyceride) showed better cake properties in terms of volume, symmetry and uniformity index than sucrose-fatty acid ester did, and thus appeared to be more effective in improving baking performance. The changes in firmness of cakes during storage at $25^{\circ}C$ were observed, and Ester-400 showed some Positive effects on retarding cake staling.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.33 no.4
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• pp.400-403
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• 1988

This study was conducted to evaluate the polishing process that affects the polishing properties and cooking qualities of cut-polished barley. Naked barley, Youngsanbori (Sedohadaka), which was produced in Cheonnam province, Korea in 1981, was cut and polished to have the polished yield per cent of four grades, 68.27, 72.85, 75.51 and 78.70, in contrast to the conventionally polished barley which was polished up to 70.10 per cent. Length. thickness and width of the kernels and weight of 1,000 kernels of the cut-polished barley were increased with improving the grade of the polishing yield. Energy consumption was found to be reduced according to increasing the polishing yield of the cut-polished barley. As polishing yield of the cut-polished barley were increased. the contents of P$_2$O$\_$5/, K$_2$O, MgO and Mn were increased. Also whiteness, water uptake and expanding volume of cooked barley were increased in accordance with upgrading the polishing yield of the cut-polished barley.