• Tuberculosis and Respiratory Diseases
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• v.45 no.1
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• pp.45-56
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• 1998

Background: Lung cancer continues to increase worldwide. Also, the proportion of female patients incease and adenocarcinoma is the predominant histological type among lung cancer in many western countries. So, we studied these current trends of lung cancer by clinical approach of recent patients from our department Method: We conducted a retrospective analysis on 212 subjects who were diagnosed with lung cancer at the department of chest medicine in National Medical Center between January 1990 and July 1996. The contents of analysis were patient's profile, clinical manifestation, smoking habits, accuracy of diagnostic methods, histological cell type, staging and treatment, etc. Results: The results were as follows. 1) The ratio of male to female was 5.2 : 1. The peak incidence of age was 7th decade(35.4%). 2) Chief complaints were cough, dyspnea and chest pain, etc. The most common duration of symptoms before the first admission was less than 3 months(57.7%). On the other side, duration more than 1 year represented 6.5%. The early diagnosed patients has been increased from the 1980s. 3) Smokers among the total patients were 77.2%. The proportion of smokers in sqamous cell carcinoma, small cell carcinoma and adenocarcinoma were 88.4%, 85.7% and 55.7%, respectively. Smoking history and histological cell type were correlated in squamous and small cell carcinoma. 4) Squamous cell carcinoma is still the predominant histological type (44.8%), but, adenocarcinoma increased more than the previous study(30.7%). The other histological types were small cell carcinoma(17.0%) and large cell carcinoma(3.8%) in order of their proportions. 5) The accuracy of diagnostic methods were as follows: sputum cytology 75.3%, bronchoscopic biopsy 65.7%, lymph node aspiration cytology 95.8%, percutaneous lung aspiration cytology 94.6% and open lung biopsy 100%. The general accuracies of diagnostic methods were improved than previous studies. 6) Performance status scales on admission were relatively good. After diagnosis, chemotherapy and/or radiotherapy were undertaken in 69.3% of the patients, and only 7.5% of the patients were operated. Conclusion: In our study, squamous cell carcinoma is still the predominant histological cell type, but, adenocarcinoma continues to increase. Because adenocarcinoma is less correlated with smoking habits, further evaluation of other carcinogens than smoking is requested. Screening and early diagnosis of lung cancer is important for good performance status scales in spite of advanced stages. But, we think that the prevention, for example, stop smokings is more important as because of no perfect treatment for lung cancer.

• Journal of Mushroom
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• v.7 no.3
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• pp.105-109
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• 2009

Ten to thirty percent of ginko leaf pomace(GLP) were added to pine sawdust to investigate mycelial growth. Mycelial growth on the medium with GLP was 86~101(mm/28 days) and was slower than that of the control without GLP as, 102(mm/28 days). Mycelial growth time on medium of sawdust with 10 to 20% GLP was similar to the control without GLP as 29 days but that on medium with 30% GLP was delayed for 2 days. The time of pinhead formations of sawdust with 10 to 20% GLP was 7 days, the growth time to harvest was 11 days. These results were similar to those of the control without GLP. The sizes of pileus of treatments with 10 to 30% GLP were tend to be smaller compared with the control. The length of stipe of 10% GLP treatment was 98mm which was longer than that of the control with 91mm. The thickness of stipes of 10 to 30% GLP treatments were 45 to 48mm which were tend to be thicker than that of the control with 45mm. The hardness of stipe were 35,062($g/cm^2$) to 4,1065($g/cm^2$)) which were harder than that of the control with 32,156($g/cm^2$)). GLP treatments seem to be favorable to store or distribute. Yields per volume of GLP added treatments were 88.7g to 95.6g, which was increased 3 to 12% compare to 85.8g of the control without GLP.

• Korean journal of applied entomology
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• v.14 no.3 s.24
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• pp.111-131
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• 1975

The study has been carried out to investigate the occurrence, damage, characteristics of the pathogen, environmental conditions affecting the disease outbreak, varietal resistance, forecasting, and chemical control of bacterial leaf blight of rice in Korea since 1964. Bacterial leaf blight of rice became a major disease in Korea since 1960. A correlation was found between the annual increase of epidemics and increase of cultivation area of susceptible varieties, Jinheung, Keumnampung etc. Areal damage within the country showed that the more was at southern province, Jeonnam, Gyeongnam and western coast, and at flooded rice paddy. Yield reduction directly related with the amount of infection on upper leaves at heading stage. Fifty per cent of reduction resulted when the lesion area was more than 60 per cent. Less than 20 per cent of lesion area, however, was not affected so much on yield loss One hundred and six isolates collected from all over the country were classified as 8 strains by using 4 different bacteriophages in 1973. It was, however, only two in 1965. There were some specificities on varietal distributions among the strains such as that the Jinheung attacked mainly by strain A, B, C and I, those attack Kimmaze were A, B, H and I. Most strains were found from Tongil except D and E, whereas Akibare was only variety that attacked by strain E. Low temperature, high humidity, heavy rainfall and insutficient daylight favored the disease epidemics. Especially, typhoon and flooding at heading stage were critical factors. The earlier transplanting the more disease was resulted, and more nitrogen fertilizer application accerelated the diseased development in general. The resistance to the disease varied by growing stage of the sane plants. All of recommended varieties in Korea were susceptible to the disease except Norm No. 6 and Sirogane which moderately resistant. The pathogen, Xanthomonas oryzae, was detectable from extract of healthy seedlings that were grown in the field with an heavy infection previous year. The more bacteriophage in irigation water resulted the more disease outbreak, and the existence of more than 50 bacteriophages in 1ml. of irrigation water were necessary to initiate the disease out break. The curves representing occurrence of bacteriophages and disease outbreak were similar with 15 days interval. The survey of bacteriophage occurrence can be utilized in forecasting of the disease two weeks ahead of disease outbreak. Three applications of chemicals, Phenazin and Sangkel, in weekly intervals at the early satage of out-break depressed the symptom development, and increased yield by 20per cent. Proper period for the chemical application was just before the number of bacteriophage reaches 50 in 1ml. of irrigation water.

• Korean Journal of Agricultural and Forest Meteorology
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• v.10 no.4
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• pp.158-166
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• 2008

The pumpkin fruit fly, Bactrocera depressa (Tephritidae: Diptera), is one of the most important pests in Cucurbitaceae plants. This study was conducted to investigate the basic ecology of B. depressa, and to develop a forecasting model for predicting the time of adult emergence in early season. In green pumpkin producing farms, the oviposition punctures caused by the oviposition of B. depressa occurred first between mid- and late July, peaked in late August, and then decreased in mid-September followed by disappearance of the symptoms in late September, during which oviposition activity of B. depressa is considered active. In full-ripened pumpkin producing farms, damaged fruits abruptly increased from early Auguest, because the decay of pumpkins caused by larval development began from that time. B. depressa produced a mean oviposition puncture of 2.2 per fruit and total 28.8-29.8 eggs per fruit. Adult emergence from overwintering pupae, which was monitored using a ground emergence trap, was first observed between mid- and late May, and peaked during late May to early June. The development times from overwintering pupae to adult emergence decreased with increasing temperature: 59.0 days at $15^{\circ}C$, 39.3 days at $20^{\circ}C$, 25.8 days at$25^{\circ}C$ and 21.4 days at $30^{\circ}C$. The pupae did not develop to adult at $35^{\circ}C$. The lower developmental threshold temperature was calculated as $6.8^{\circ}C$ by linear regression. The thermal constant was 482.3 degree-days. The non-linear model of Gaussian equation well explained the relationship between the development rate and temperature. The Weibull function provided a good fit for the distribution of development times of overwintering pupae. The predicted date of 50% adult emergence by a degree-day model showed one day deviation from the observed actual date. Also, the output estimated by rate summation model, which was consisted of the developmental model and the Weibull function, well pursued the actual pattern of cumulative frequency curve of B. depressa adult emergence. Consequently, it is expected that the present results could be used to establish the management strategy of B. depressa.

• Journal of Mushroom
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• v.17 no.3
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• pp.113-118
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• 2019

Oyster mushrooms are an economically important crop, accounting for 35% of the total mushroom production in Korea. In this study, we developed a new cultivar of Pleurotus ostreatus, known as 'Baekseon,' which is characterized by a white pileus with a white stipe. It was bred by mating monokaryons isolated from white mutant oyster mushrooms that were naturally generated from 'Gonji-7ho' and 'Wonhyeong-1ho' at the Mushroom Research Institute, GARES, Korea in 2018. The optimum temperature for mycelial growth on potato dextrose agar medium was approximately $28-31^{\circ}C$, and the optimum temperatures for primordia formation and growth of fruit bodies on sawdust media were $22^{\circ}C$ and $20^{\circ}C$, respectively. The time required for the bottle-cultured mushrooms to complete spawn running, primordia formation, and growth of fruit bodies was 30 days, 4 days, and 4 days, respectively. The fruit bodies were bundle-shaped, the pilei were round type and white, and the stipes were white. The stipes were slender and longer than those of the control ('Miso'). In the productivity test, the yield per bottle was 185 g/1100 mL, which was 45% greater than that of the control ('Miso'). In the farm test, the yield per bottle for Farm A (Pyeongtaek) and Farm B (Yeoju) was 184 g/1100 mL and 178 g/850 mL, respectively. With regard to the physical properties of fruit bodies, the springiness, cohesiveness, gumminess, and brittleness of stipe tissue were 80%, 57%, 720 g, and 57 kg, respectively. These values were lower than those of the control ('Miso'). To test the shelf life, the fruit bodies were wrapped with antifogging film and stored at $4^{\circ}C$ for 28 days and then at room temperature for 4 days; such conditions were sufficient for maintaining edibility.

• Applied Biological Chemistry
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• v.13 no.2
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• pp.153-170
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• 1970

1. Isolation and identification of amylase-producing bacteria. The powerful strain A-12 and S-8 were respectively isolated from air and soil after screening a large number of amylase-producing bacteria. Their bacterial characteristics have been investigated and it has been found that all characteristics of strain A-12 and S-8 are similar to Bac. subtilis of Bergey's manual except for the acid formation from a few carbohydrates and the citrate utilization, i.e., the strain A-12 shows negative in the citrate utilization, and the acid formation from arabinose and xylose, S-8 shows negative in the acid formation from xylose. 2. Amylase production by Liquid cultures with solid materials. Several conditions for amylase production by strain A-12 in stationary cultures have been studied. The results obtained are as follows. (1) The optimum conditions are:temperature $35^{\circ}C$, initial pH 6.5 to 7.0 and incubation time 3 to 4 days. (2) The amylase production is not affected by the preservation period of the stock cultures. (3) Among the various solid material, the defatted soy bean is found to be the best for t1e amylase production. However, the alkali treatment of the defatted soy bean gives no effect contrary to the cage of defatted rape seed. The addition of soluble starch to the alkali extract of defatted soy bean shows the increased amylase production. (4) Up to 1% addition of ethanol to carbon dificient media gives the improved amylase production, whereas the above effect is not found in the case of carbon rich media. (5) The amylase production can be increased 2.5 times when 10% of defatted soy bean is admixed to cheaply available wheat bran. (6) The excellent effect is found for amylase production when 20% of wheat bran is admixed to defatted dry milk which is a poor medium. The activity is found to be $D^{40^{\circ}}_{30'}$ 7,000(L.S.V. 1,800) in 10% medium. (7) No significant effect is observed due to the addition of various inorganic salts. 3. Amylase production by solid cultures. Several conditions for amylase production by strain A-12 in wheat bran cultures have been studied and the results obtained are as follows. (1) The optimum conditions: are temperature $33^{\circ}C$, incubation lime 2 days, water content added 150 to 175% and the thickness of the medium 1.5cm, The activity is found to be $D^{40^{\circ}}_{30'}$ 36,000(L.S.V. 15,000) (2) No significant effect is found in the case of the additions of various organic and inorganic substances.

• Applied Biological Chemistry
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• v.10
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• pp.69-100
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• 1968

1. In order to investigate on the microflora and enzyme activity of mold wheat 'Nuruk' , the major source of microorganisms for the brewing of Takju (a Korean Sake), two samples of Nuruk, one prepared at the College of Agriculture, Chung Nam University (S) and the other perchased at a market (T), were taken for the study. The molds, aerobic bacteria, lactic acid bacteria, and yeasts were examined and counted. The yeasts were classified by the treatment with TTC (2, 3, 5 triphenyltetrazolium chloride) agar that yields a varied shade of color. The amylase and protease activities of Nuruk were measured. The results were as the followings. a) In the Nuruk S found were: Aspergillus oryzae group, $204{\times}10^5$; Black Aspergilli, $163{\times}10^5$; Rhizogus, $20{\times}10^5$; Penicillia, $134{\times}10^5$; Areobic bacteria, $9{\times}10^6-2{\times}10^7$; Lactic acid bacteria, $3{\times}10^4$ In the Nuruk T found were: Aspergillus oryzae group, $836{\times}10^5$; Black Aspergilli, $286{\times}10^5$; Rhizopus, $623{\times}10^5$; Penicillia, $264{\times}10^5$; Aerobic bacteria, $5{\times}10^6-9{\times}10^6$; Lactic acid bacteria, $3{\times}10^4$ b) Eighty to ninety percent of the aerobic bacteria in Nuruk S appeared to belong to Bacillus subtilis while about 70% of those in Nuruk T seemed to be spherical bacteria. In both Nuruks about 80% of lactic acid bacteria were observed as spherical ones. c) The population of yeasts in 1g. of Nuruk S was about $6{\times}10^5$, 56.5% of which were TTC pink yeasts, 16% of which were TTC red pink yeasts, 8% of which were TTC red yeasts, 19.5% of which were TTC white yeasts. In Nuruk T(1g) the number of yeasts accounted for $14{\times}10^4$ and constituted of 42% TTC pink. 21% TTC red pink 28% TTC red and 9% TTC white. d) The enzyme activity of 1g Nuruk S was: Liquefying type Amylase, $D^{40}/_{30},=256$ W.V. Saccharifying type Amylase, 43.32 A.U. Acid protease, 181 C.F.U. Alkaline protease, 240C.F.U. The enzyme activity of 1g Nuruk T was: Liquefying type Amylase $D^{40}/_{30},=32$ W.V. Saccharifying type amylase $^{30}34.92$ A.U. Acid protease, 138 C.F.U. Alkaline protease 31 C.F.U. 2. During the fermentation of 'Takju' employing the Nuruks S and T the microflora and enzyme activity throughout the brewing were observed in 12 hour intervals. TTC pink and red yeasts considered to be the major yeasts were isolated and cultured. The strains ($1{\times}10^6/ml$) were added to the mashes S and T in which pH was adjusted to 4.2 and the change of microflora was examined during the fermentation. The results were: a) The molds disappeared from each sample plot since 2 to 3 days after mashing while the population of aerobic bacteria was found to be $10{\times}10^7-35{\times}10^7/ml$ inS plots and $8.2{\times}10^7-12{\times}10^7$ in plots. Among them the coccus propagated substantially until some 30 hours elasped in the S and T plots treated with lactic acid but decreased abruptly thereafter. In the plots of SP. SR. TP. and TR the coccus had not appeared from the beginning while the bacillus showed up and down changes in number and diminished by 1/5-1/10 the original at the end stage. b) The lactic acid bacteria observed in the S plot were about $7.4{\times}10^7$ in number per ml of the mash in 24 hours and increased up to around $2{\times}10^8$ until 3-4 days since. After this period the population decreased rapidly and reached about $4{\times}10^5$ at the end, In the plot T the lactic acid becteria found were about $3{\times}10^8$ at the period of 24 fours, about $3{\times}10$ in 3 days and about $2{\times}10^5$ at the end in number. In the plots SP. SR. TP, and TR the lactic acid bacteria observed were as less as $4{\times}10^5$ at the stage of 24 hours and after this period the organisms either remained unchanged in population or ceased to exist. c) The maiority of lactic acid bacteria found in each mash were spherical and the change in number displayed a tendency in accordance with the amount of lactic acid and alcohol produced in the mash. d) The yeasts had showed a marked propagation since the period of 24 hours when the number was about $2{\times}10^8$ ㎖ mash in the plot S. $4{\times}10^8$ in 48 hours and $5-7{\times}10^8$ in the end period were observed. In the plot T the number was $4{\times}10^8$ in 24 hours and thereafter changed up and down maintaining $2-5{\times}10^8$ in the range. e) Over 90% of the yeasts found in the mashes of S and T plots were TTC pink type while both TTC red pink and TTC red types held range of $2{\times}10-3{\times}10^7$ throughout the entire fermentation. f) The population of TTC pink yeasts in the plot SP was as $5{\times}10^8$ much as that is, twice of that of S plot at the period of 24 hours. The predominance in number continued until the middle and later stages but the order of number became about the same at the end. g) Total number of the yeasts observed in the plot SR showed little difference from that of the plot SP. The TTC red yeasts added appeared considerably in the early stage but days after the change in number was about the same as that of the plot S. In the plot TR the population of TTC red yeasts was predominant over the T plot in the early stage which there was no difference between two plots there after. For this reason even in the plot w hers TTC red yeasts were added TTC pink yeasts were predominant. TTC red yeasts observed in the present experiment showed continuing growth until the later stage but the rate was low. h) In the plot TP TTC pink yeasts were found to be about $5{\times}10^8$ in number at the period of 2 days and inclined to decrease thereafter. Compared with the plot T the number of TTC pink yeasts in the plot TP was predominant until the middle stage but became at the later stage. i) The productivity of alcohol in the mash was measured. The plot where TTC pink yeasts were added showed somewhat better yield in the earely stage but at and after the middle stage the difference between the yeast-added and the intact mashes was not recognizable. And the production of alcohol was not proportional to the total number of yeasts present. j) Activity of the liquefying amylase was the highest until 12 hours after mashing, somewhat lowered once after that, and again increased around 36-48 hours after mashing. Then the activity had decreased continuously. Activity of saccharifying amylase also decreased at the period of 24 hours and then increased until 48 hours when it reached the maximum. Since, the activity had gradually decreased until 72 hours and rapidly so did thereafter. k) Activity of alkaline protease during the fermentation of mash showed a tendency to decrease continusously although somewhat irregular. Activity of acid protease increased until hours at the maximum, then decreased rapidly, and again increased, the vigor of acid protease showed better shape than that of alkaline protease throughout. 3. TTC pink yeasts that were predominant in number, two strains of TTC red pink yeasts that appeared throughout the brewing, and TTC red yeasts were identified and the physiological characters examined. The results were as described below. a) TTC pinkyeasts (B-50P) and two strains of TTC red pink yeasts (B-54 RP & B-60 RP) w ere identified as the type of Saccharomyces cerevisiae and TTC pink red yeasts CB-53 R) were as the type of Hansenula subpelliculosa. b) The fermentability of four strains above mentioned were measured as follows. Two strains of TTC red pink yeasts were the highest, TTC pink yeasts were the lowest in the fermantability. The former three strains were active in the early stage of fermentation and found to be suitable for manufacturing 'Takju' TTC red yeasts were found to play an important role in Takju brewing due to its strong ability to produce esters although its fermentability was low. c) The tolerance against nitrous acid of strains of yeast was marked. That against lactic acid was only 3% in Koji extract, and TTC red yeasts showed somewhat stronger resistance. The tolerance against alcohol of TTC pink and red pink yeasts in the Hayduck solution was 7% while that in the malt extract was 13%. However, that of TTC red yeasts was much weaker than others. Liguefying activity of gelatin by those four strains of yeast was not recognized even in 40 days. 4. Fermentability during Takju brewing was shown in the first two days as much as 70-80% of total fermentation and around 90% of fermentation proceeded in 3-4 days. The main fermentation appeared to be completed during :his period. Productivity of alcohol during Takju brewing was found to be apporximately 65% of the total amount of starch put in mashing. 5. The reason that Saccharomyces coreanuss found be Saito in the mash of Takju was not detected in the present experiment is considered due to the facts that Aspergillus oryzae has been inoculated in the mold wheat (Nuruk) since around 1930 and also that Koji has been used in Takju brewing, consequently causing they complete change in microflora in the Takju brewing. This consideration will be supported by the fact that the original flavor and taste have now been remarkably changed.