• Applied Microscopy
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• v.27 no.1
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• pp.71-86
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• 1997

The regeneration and differentiation of the cutaneous pigment system in the goldfish, Carassius auratus during the wound healing process were studied with high magnification electron microscope. The cutaneous pigment cells of the normal tissues were composed of three kinds of dermal chromatophores-xanthophores, leucoiphores and melanophores. While xanthophores contain two kinds of pigment granules-pterinosomes and carotenoid vesicles, leucophores and melanophores contain amorphous pigment granules (leucosomes) and oval shaped electron dense melanin pigment granules (melanosomes) respectively. After injury, primary wound healing responses being carried out by migration of epidermal cells and hemocytes spreading over the wound surface at the day of wounding. And at the time of primary wound closure, 5 to 7 days after wounding, rER rich cells-presumably common precursors of dermal chromatophores-immigrated into the wound area. First redifferentiated chromatophores appeared 3 weeks after wounding. Pigment granules of the chromatophores were emerged from the cytoplasmic Golgi complex via rough endoplasmic reticulum. Pinocytotic vesicles which associated with accumulation of pigment material, appeared only at the inner surface of the chromatophores adhering to the rER rich cells, characteristically. The differentiation of each chromatophore in addition to integumental wound repair were accomplished within 4 weeks after wounding at most cases, however the total numbers and densities of these repaired chromatophores still primitive state. Moreover, It has been revealed that complete repair of chromatophores at wounded tissues from burns requirs more than 3 months in normal environment.

• Journal of Korean Medicine Rehabilitation
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• v.19 no.2
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• pp.51-72
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• 2009

Objectives : This study was designed to evaluate the effects of Ohyaksungi-san(Wuyaoshungi-san) and Jungsongouhyul pharmacopuncture on pain reduction and nerve regeneration after crush injury in rat sciatic nerve. Methods : Animal model was produced through crush injury of right sciatic nerve and they were divided into four groups; Group I: no treatment control group; Group II: experimental group treated with Ohyaksungi-san(Wuyaoshungi-san); Group III: experimental group treated with Jungsongouhyul pharmacopuncture; Group IV: experimental group treated with Ohyaksungi-san(Wuyaoshungi-san) and Jungsongouhyul pharmacopuncture. For the assessment of pain, this study was observed the paw withdrawal latency(PWL) and immunoreactivity on the substance-P. For the assessment of nerve regeneration, the sciatic functional index(SFI) and immunoreactivity on the BDNF were measured. Results : 1. In the assessment of pain, the PWL of experimental groups was significantly higher than control group and group IV was significantly higher than other groups at the all days. 2. In immunohistochemical response of substance-P, as time passes, the immunoreactivity of all groups were decreased gradully. Especially, group IV had the lowest immunoreactivity. 3. In the assessment of SFI, the SFI of experimental groups were significantly higher than control group. 4. In immunohistochemical response of BDNF, the BDNF immunoreactivity of all groups was significantly higher than control group and especially, group IV had the highest immunoreactivity at the 14 days after injury. 5. H & E stain was used on the liver and kidney to investigate toxic effect of Jungsongouhyul pharmacopuncture and Ohyaksungi-san(Wuyaoshungi-san) on on 21 days after injury. However there were no any toxic effects both control group and experimental groups. Conclusions : On the basis of these results, we propose that Ohyaksungi-san(Wuyaoshungi-san) and Jungsongouhyul pharmacopuncture were related to pain reduction and motor nerve recovery, also decreased substance-P expression and increased BDNF expression after crush injury of sciatic nerve, especially these two treatments could be more effective when they were combined simultaneously.

• Journal of the Korea Computer Graphics Society
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• v.26 no.3
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• pp.133-142
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• 2020

In this research, we describe the method of implementing a 360-degree panorama using one projector, in terms of hardware and in the production of projected pre-distortion images. We propose a method of installing a projector and a reflector on the central ceiling of the space to minimize the shadows generated based on the position of the spectators. We used a virtual camera and virtual space where the projector and hemisphere positions were set to the same as in the exhibition space in Unity. After the image projected on the screen was mapped on the wall of the virtual space, the pre-distortion image was created by the method of capturing from the virtual camera using the ray tracing technique. When the produced pre-distortion image is hemispherical reflected and projected by the projector installed at the same position as the virtual camera, the image is reflected and projected 360 degrees on the panoramic screen.

• Food Science and Preservation
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• v.10 no.2
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• pp.162-168
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• 2003

The quality characteristics and distribution of Shingo pears were investigated for 3 years to establish a reasonable grade Bevel of the fruits. Shingo pears were purchased from the orchards located in five main product areas, Naju, Sangju, Ansung, Ulsan and Asan pears. Quality factory such as greenness, uniformity, defects, size, weight, sweetness, firmness, pH and titratable acidity were measured with the pears. The average greenness (100-yellowness) in Shingo pears for 3 years was 25.27% with variation of 17.72-36.57%. The average height and diameter of Shingo pears were 94.95 mm and 105.61mm, respectively. The average weight was 566.13 g, The average scores of defects on the surface of Shingo pears damaged by physical stress and by insects were 1.23 and 1.03, respectively. The average value of soluble solids content was 12.22$^{\circ}$Brix. The average firmness was 0.96 kgf. The average values of pH and titratable acidity were 5.23 and 0.10 ％, respectively. In the results of the study based on assortment of producing districts, ranges in greenness of the pears by cultivating area was 17.23%-32.15%. Defects caused by physical stress and by insects did not show significant differences between cultivating area. Soluble solids content of the pears was ranged from 11.67$^{\circ}$Brix to 12.94$^{\circ}$Brix.

• Food Science and Preservation
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• v.20 no.2
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• pp.151-157
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• 2013

This study was conducted to investigate the effect of mature stages on quality of Rafito tomatoes (Lycopersicon esculentum Mill.) during storage at low temperature. Tomatoes grown in greenhouse were harvested at three different mature stages (turning, pink, and red), packaged with a 30-${\mu}m$-thick polyethylene film, and then stored at 5 and $10^{\circ}C$, respectively. The changes in firmness, soluble solids content (SSC), titratable acidity (TA), colour, lycopene content, decay, and chilling injury were measured on a weekly basis. After three weeks of storage, chilling injury and decay were found to have individually occurred at 5 and $10^{\circ}C$, respectively. As there was little change in quality at $5^{\circ}C$, it was concluded that red tomatoes could maintain their good quality for two weeks. The normal postharvest ripening was inhibited in the turning and pink tomatoes during storage at $5^{\circ}C$. The turning and pink tomatoes showed improved quality after two-week storage at $10^{\circ}C$. In particular, the turning fruits showed the highest firmness throughout the storage period. Furthermore, the red colour, SSC/TA, and lycopene content of the turning fruits reached the same levels as with the red fruits after two-week storage at $10^{\circ}C$. These results suggest that red tomatoes should be stored at $5^{\circ}C$ to inhibit decay, and that the optimum temperature for early-harvested tomato (turning and pink) is $10^{\circ}C$ for the ripening process after harvest.

• Journal of dental hygiene science
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• v.11 no.3
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• pp.265-272
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• 2011

The purpose of this study is to compare oral hygiene status between young adult group and older adult group and to suggest a pathway model of oral health level in self-assessed. Subjects were totally 80 people with young adult group and the older adult group. The data, which was collected by surveying for one month from July 1, 2010 to July 30, was analyzed with SPSS VERSION 19.0 and AMOS 19.0. Oral hygiene test and questionnaire survey were carried out from targeting. 1. The young adult group and older adult group had the same quality in oral health level score and living habit. 2. The oral hygiene status in young adult and older adult group was same in 7 items(58.33%) out of 12 items. 3. Oral health level score in self-assessed of young adult group could be explained with 34% by 3 variables. Older adult group could be explained with 26% by 2 variables. 4. In young adult, the fitness of path model was very good with 0.96 in CFI, 0.94 in TLI, and 0.00 in RMSEA. In older adults, the fitness of path model was very good with 1.00 in CFI, 1.15 in TLI, and 0.00 in RMSEA. This might imply if TMJ disorder level and number of infection is neglected in young aldults, mastication function will be significantly effected in older adults. Thus, development and management of health education program is needed based on self-assessment oral health level by young adults group and older adults group.

• Journal of Yeungnam Medical Science
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• v.17 no.1
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• pp.39-48
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• 2000

Background: There arc two theories in the development of colon cancer. One is the adenoma-carcinoma sequence theory and the other is the de novo cancer theory. Western countries believe in the adenoma-carcinoma sequence theory, however there are many recent reports from, Japan about cancers developing from small adenomas. Methods: The present study analyzed 408 polyps from 508 cases that were taken by colonoscopic polypectomy at the Department of internal Medicine, Yeungnam University Hospital. Results: The percentage of patients who had a polyp was 41.3% (210 cases out of 526 cases), and the peak incidence was noted in patients in their 50s and 60s, There was no difference between the sexes, but we noted significant increase in the incidence of polyps in patients over the age of thirty. We found 395 polyps below 1cm and 13 polyps above 1cm. Among 408 polyps, 5 cases were cancerous polyps and 3 cases showed polyp size of less than 1cm each. The first case was a polyp of 0.4cm in size with elevated mucosa at the ascending colon. The second was 0.5cm in size with round elevation and hyperemic mucosa in the rectum. The third was 0.6cm in size with tubular elevation at the hepatic flexure. Conclusions: Colon polyp is a common disease in Koreans, Even small polyps can have cancer tissue, which should be removed if discovered during colonoscopy. We believe that not all colon cancer originates in the manner described by the adenoma-carcinoma sequence theory. However further studies with a larger sample population arc needed to determine the exact role of colon polyps in the development of colon cancer.

• Food Science and Preservation
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• v.18 no.4
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• pp.467-474
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• 2011

As a serial study to investigate optimum storing temperature of fresh ginseng (Panax ginseng C. A. Meyer), the respiration rate and internal quality of the ginseng was compared during storage for 16 weeks at $-3^{\circ}C$, $-1.5^{\circ}C$ and $0^{\circ}C$. At initial storage period, respiration rate of fresh ginseng was lower at lower temperature, but thereafter it was negligible. Changes in the firmness of fresh ginseng were not significantly different by the storage temperature. The soluble solids content in fresh ginseng was rapidly increased in the early part of storage, and fresh ginseng stored at a lower temperature had a lower content of soluble solids. The iodine-stained color for starch of the main root was rapidly changed for 4 weeks, and L value of the color was the highest in the center, followed by the cambium and the cortex. pH were a little change depending upon the storage temperature, and as a whole, pH was the lowest at $-3^{\circ}C$, followed by $-1.5^{\circ}C$ and $0^{\circ}C$. Although the content of crude saponin tended to somewhat increased as the storage period passed, the effect of storage temperature on changes in the content was not clear. In the sensory evaluation of 'unique flavor' of fresh ginseng using 5 point scale, higher than 3 point was marked for 8 weeks at $-3^{\circ}C$, 14 weeks at $-1.5^{\circ}C$ and 16 weeks at $-0^{\circ}C$ during storage (p < 0.05).

• Food Science and Preservation
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• v.20 no.2
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• pp.141-150
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• 2013

For the investigation of the quality loss of mulberry during distribution, the deterioration rate, microorganism growth, and sensory quality of mulberry kept at 20, 10 and $0^{\circ}C$, respectively, were investigated. Based on the results, the optimum temperature for extending the freshness of mulberry was examined in the temperature range of -1.5 to $1.5^{\circ}C$. The level of mold in the mulberry kept at 20 and $10^{\circ}C$, respectively, was much higher than that kept at $0^{\circ}C$. The quality of the mulberry deteriorated seriously after two days at $20^{\circ}C$, after six days at $10^{\circ}C$, and after 12 days at $0^{\circ}C$. The marketability of mulberry as determined via sensory evaluation was much more prolonged by decreasing the keeping temperature from 20 to $0^{\circ}C$. To extend the freshness of mulberry using these results, the optimum temperature was evaluated at the range of -1.5 to $1.5^{\circ}C$ for 25 days. During storage, the changes in the color and pH of the berry were not significantly different by storage temperature, but the microbial levels and deterioration rate increased in the order of 1.5, 0, and $-1.5^{\circ}C$. In particular, the firmness of the mulberry decreased rapidly at $1.5^{\circ}C$, showing a significant difference from the others. The titratable acidity and sugar contents decreased gradually at all the applied temperatures. The anthocyanin content decreased sharply at $1.5^{\circ}C$ but gently changed at $-1.5^{\circ}C$. Through the sensory results of this study, it was adjudged that the marketability of mulberry could be maintained about 0.7 times at $1.5^{\circ}C$ and 1.3 times at $-1.5^{\circ}C$ compared with the marketability at $0^{\circ}C$, respectively.

• Food Science and Preservation
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• v.16 no.2
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• pp.179-185
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• 2009

To develop an Enoki mushroom packaging method, mushrooms were stored at $1^{\circ}C$ for 12 days after passive MAP packaging(PM), vacuum packaging(VM), and gas flushing packaging(AM), after investigation of film thickness influences on respiration rates and gas compositions(LDPE films 20, 40, and 60 m in thickness were tested). Enoki mushrooms had respiration rates of 26.4 mL $CO_2/kg/hour$ at $0^{\circ}C$, 80.0 mL $CO_2/kg/hour$ at $10^{\circ}C$, 130.9 mL $CO_2/kg/hour$ at $20^{\circ}C$, and 130.9 mL $CO_2/kg/hour$ at $30^{\circ}C$. A film thickness of 20 m was chosen for further tests to maintain the oxygen concentration above the minimum growth level; the thinnest film offered a higher gas transmittance rate than did the thicker films. No anaerobic respiration was evident over 12 days of storage using any packaging method, with the exception of VM. AM, using a high concentration of $CO_2$, restricted respiration rate. Mushrooms packaged using the VM method showed the greatest weight loss and extent of discoloration among the packaging methods tested, followed by AM mushrooms using 50% $CO_2/10%\;O_2/40%\;N_2$. Mushrooms packaged by the VM and PM methods developed a serious off-flavor after 2 days of storage, and a high stipe elongation rate after 5 days of storage, respectively. However, AM using 50% $CO_2/10%\;O_2/40%\;N_2$ of various gas ratios tested, allowed Enoki mushrooms to be maintained for up to 12 days without development of off-flavor, discoloration, or moldiness.