• Korean Journal of Psychosomatic Medicine
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• v.7 no.1
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• pp.87-102
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• 1999

Objectives : The purposes of this study were to estimate the prevalence rate of eating disorders in Korean males and to clarify their characteristics in sociodemograhic data, the eating traits, and general psychopathology through the comparison with those of female high scored group on the Korean version of Eating Attitudes Test-26(KEAT-26). Methods : Using a multi-stage questionnaire sampling method including area sampling, proportionated stratified sampling, and quota sampling, we surveyed a total of 4,400 Korean adults over 18 in a nationwide area(9 kus, 10 middle or small cities, and 17 kuns), obtaining usable responses on 3,896. Of the 3,062 subjects(1249 males and 1813 females) who were available for analysis, we ascertained 52 males and 208 females who had high score($\geq$ cutoff point 21) on the KEAT-26. Results : 1) The proportion of this high score group was 1.7% in male and 6.8% in female with a sex ratio(male versus female) of 1 : 4. 2) The mean age was higher in the male group than in the female group, although it was not statistically significant(p=0.0514). Mean Body Mass Index(BMI) of the male group was significantly higher than that of female group, and the number of male subjects with below 20 of BMI was also significantly lower than in the female group. 3) There were no significant difference in past history of physical illness between two groups. However, frequency of smoking and alcohol use, and mean amount of alcohol consumption per month were significantly higher in the male group than in the female group. There were no significant differences between the two groups on various socio-demographic correlates such as economic status, total duration of education, number of family, marital status, religious status, and area of residence, but the exception of being occupational status. 4) The 'Eating Habits Scale' score and score of 'preference for vegetables and fish, and dislike for sweet-tasting food' of the male group were significantly lower than those of the female group. Although there was no significant difference between the two groups in total scores of the KEAT-26, the mean score on 'pursuit of thinness' subscale was higher in the female group than in the male group, while scores of 'food preoccupation' and 'self-control' subscales were higher in the male group than in the female group. 5) Scores on 'psychoticism' was significantly higher in the male group than in the female group, although there were no significant differences between the two groups on 'locus of control for weight', 'depression' and 'hypochondriasis'. Conclusion : These results support a possibility of a high prevalence of eating disorders in Korean males. These results suggest that eating related characteristics of high scorer on the EAT are different by sex in spite of the same high score on the EAT, and also suggest that male patients with eating disorders have more serious personality pathology than female patients with eating disorders.

• The Korean Journal of Nuclear Medicine Technology
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• v.14 no.1
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• pp.54-60
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• 2010

Purpose: Nuclear medicine manufacturers provide various softwares which shorten imaging time using their own image processing techniques such as UlatraSPECT, ASTONISH, Flash3D, Evolution, and nSPEED. Seoul National University Hospital has introduced softwares from Siemens and Philips, but it was still hard to understand algorithm difference between those two softwares. Thus, the purpose of this study was to figure out the difference of two softwares in planar images and research the possibility of application to images produced with high energy isotopes. Materials and Methods: First, a phantom study was performed to understand the difference of softwares in static studies. Various amounts of count were acquired and the images were analyzed quantitatively after application of PIXON, Siemens and ASTONISH, Philips, respectively. Then, we applied them to some applicable static studies and searched for merits and demerits. And also, they have been applied to images produced with high energy isotopes. Finally, A blind test was conducted by nuclear medicine doctors except phantom images. Results: There was nearly no difference between pre and post processing image with PIXON for FWHM test using capillary source whereas ASTONISH was improved. But, both of standard deviation(SD) and variance were decreased for PIXON while ASTONISH was highly increased. And in background variability comparison test using IEC phantom, PIXON has been decreased over all while ASTONISH has shown to be somewhat increased. Contrast ratio in each spheres has also been increased for both methods. For image scale, window width has been increased for 4~5 times after processing with PIXON while ASTONISH showed nearly no difference. After phantom test analysis, ASTONISH seemed to be applicable for some studies which needs quantitative analysis or high contrast, and PIXON seemed to be applicable for insufficient counts studies or long time studies. Conclusion: Quantitative values used for usual analysis were generally improved after application of the two softwares, however it seems that it's hard to maintain the consistency for all of nuclear medicine studies because result images can not be the same due to the difference of algorithm characteristic rather than the difference of gamma cameras. And also, it's hard to expect high image quality with the time shortening method such as whole body scan. But it will be possible to apply to static studies considering the algorithm characteristic or we can expect a change of image quality through application to high energy isotope images.

• Korean journal of food and cookery science
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• v.22 no.1 s.91
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• pp.62-68
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• 2006

This study evaluated the effect of the substitution of flour with Angelica plant(Bakluncho) powder on the characteristics of batter cake and cookies. The specific volume of batter cake was increased significantly with increasing content of Angelica plant powder, but hardness was decreased slightly. The specific volume of cookies didn't show significant difference, and the width detennined by the water content in the dough was decreased with increasing content of Angelica plant powder. The L value in the crust and crumbs of the cake was significantly the largest value in the control group. The a and b values were the highest in the 5% substituted sample group. The L, a and b values of the cookies also showed the same pattern. According to the sensory evaluation of cakes and cookies, the scores of flavor, color, and texture were raised by the addition of Angelica plant powder. The acceptance tests of cakes and cookies showed a higher overall acceptability than those of the 1% and 3% substituted samples.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.191-203
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• 2011

As people's interest in functional foods has been rising, they began to be concerned about their salt consumption. In this respect, this research investigates the quality characteristics of bread added with various kinds of solar salt, and the stickiness, fermentation rates, pH levels, TPA, crumbScan and sensory evaluation of the dough were analyzed. For the stickiness of the dough, FSB had the highest stickiness. Also, NSB had the highest fermentation rate and fermentation persistence. TPA analysis showed that KSB had the lowest hardness and the highest springiness of all. According to crumbScan, KSB had the lowest crumb fineness, but there were no significant differences among the samples. Preference test showed that NSB got the best color, texture, flavor and taste. In overall acceptance, NSB scored the highest points, showing no significant difference with KSB.

• Journal of the Korea Concrete Institute
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• v.27 no.6
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• pp.695-703
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• 2015

Acceptance criteria for chemical admixtures of cement concrete were investigated in domestic and international specifications. The reliability was verified for solid content test method of chemical admixture examined statistical analysis by round robin test. The applicability of FT-IR spectroscopy for qualitative measurement of multi-compound chemical admixtures verified. From solid content experimental results, outlier analysed using Cochran, Grubbs and Dickson's Q test. Repeatability and reproducibility standard deviation for solid content results showed 0.25 and 0.098% respectively according to KS A ISO 5725-2 procedure, it can be confirmed reliability of test methods. FT-IR spectrum of liquefied or oven-dried chemical admixtures condition showed big differences. It is needed that the FT-IR analysis is performed on dry material. However there's no difference with the applicability of FT-IR spectroscopy for multi-compound chemical admixtures. So the utility of method analysis could not identify.

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.674-680
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• 2000

This study was conducted to investigate the effect of soaking and blanching of chicken- head on the quality of chicken-head broth. The longer soaking time, the lower the contents of free amino acids and nucleotide and its derivatives in chicken-head broth. Sensory panel showed that increased soaking time led to decreases in the degree of darkness, yellowness, turbidity and the intensity of bloody flavor and organ meat-like flavor. Optimal soaking time was determined to be 30 min according to the result of sensory evaluation. While the broth using unblanched chicken-head contained more free amino acids, nucleotide and its derivatives than the broth using blanched one, sensory test revealed no significant difference between two broths. Therefore, blanching was found to be unnecessary process for the preparation of chicken-head broth.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.221-230
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• 2011

This study aims to examine the quality characteristics of mackerel marinaded with different amounts of dry rosemary extract as there is increasingly higher interest in functional food. The changes of pH were appropriate for the quality characteristics of the product, and hardness and color difference were suitable for quality of mackerel. According to salimetry, it was found that mackerel marinaded with dry rosemary extract had lower salt content than that of traditional Andong mackerel; therefore, salt consumption could be reduced by adding dry rosemary extract. Moreover, mackerel marinaded with dry rosemary extract made its storage period much longer. As the reference test showed that R 2 got the best taste and overall acceptance, the optimum addition was found to be 2% of dry rosemary extract.

• Clinical and Experimental Pediatrics
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• v.48 no.3
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• pp.292-297
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• 2005

Purpose : It is known that 3-50 percent of type 1 diabetes mellitus(T1DM) patients develop autoimmune thyroid disease. We analyzed the clinical characteristics of autoimmune thyroid disease(AITD) developed in patients with T1DM in Korean. Methods : The medical records of 139 patients, who were followed up in Department of Pediatrics, Seoul National University Children's Hospital from Jan. 1981 to Jul. 2004, were analyzed retrospectively. Results : Forty-four males and 95 females were enrolled. At least one of the autoantibodies for thyroid was positive in 54 cases. The detection rate for AITD was not correlated with sex ratio, control of T1DM, body mass index, age at diagnosis of T1DM, and familial history of thyroid disease, between two groups. In the male group, AITD was more frequently found at a younger age than in the female group. The frequency of AITD was significantly higher in the goiter group without sex differences. In the thyroid disease group, 40 patients(74.0 percent) were euthyroid, seven patients(12.9 percent) were hypothyroid, and seven patients(12.9 percent) were hyperthyroid. Conclusion : We should monitor thyroid function and autoantibodies routinely in T1DM patients who develop goiters, or young boys with T1DM.

• Korean Journal of Biological Psychiatry
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• v.6 no.1
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• pp.81-88
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• 1999

Objectives : Significant progress has been made in understanding psychosocial, psychological, and environmental factors associated with suicide. However it is only recently that attention has been paid to the understanding of the neurobiology of suicide. The aim of this study was to examine the relationship between platelet serotonin level and suicidal behavior and psychological features of the suicidal attempters. Methods : After a suicidal attempt platelet serotonin level was measured from 21 patients and compared it with those from depression patients and normal controls. Also MMPI, HAM-D, Barratt impulsiveness scale(BIS) were done to evaluate their psychological features. Results : 1) There was no significant difference in sex ratio of the suicidal attempters. 2) There was no significant difference in platelet serotonin levels among three groups. 3) The analysis of MMPI revealed that the scores of D, Hs, Pt in clinical scales were significantly higher in suicide patients and scores of D, Pa, Si were in depression patients. 4) The HAM-D score was significantly higher in depression and suicide patients, especially in depression patients. 5) The analysis of Barratt impulsiveness scale revealed that the scores of nonplanning, motor and cognitive impulsiveness scale were significantly higher in suicide patients. Conclusions : There was no significant difference in platelet serotonin levels among three groups. However the analysis of psychological features revealed significant differences. Therefore we concluded that psychological examinations are benefit to evaluate the suicidal tendency.

• Food Science and Preservation
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• v.21 no.1
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• pp.34-39
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• 2014

The purpose of this study was to evaluate appropriate concentrations of Houttuynia cordata Thunb. powder, which has various functions, to dried wheat flour noodles. The viscosity of the composite flour and cooking quality of the noodle samples were measured, and sensory evaluations were conducted in this study. When measured by the amylograph, the composite flour had lower viscosity in the gelatinization points, maximum viscosity, and viscosity at a temperature of $95^{\circ}C$ than those of control. However, the gap between the maximum viscosity and viscosity after 15 minutes at a temperature of $95^{\circ}C$ was not great among all of the samples. While cooked noodles containing H. cordata Thunb. powder had lower weight and lower volume than those of control, the weight of two cooked noodle samples with 0.5% and 1.5% of H. cordata Thunb. powder was insignificantly different. Cooked noodles had higher concentrations of H. cordata Thunb. powder; therefore, the L value of cooked noodles decreased, while a and b color values of the noodles increased. Color, flavor, taste, and overall acceptability of the samples with H. cordata Thunb. powder were lower than those of wheat flour noodles via sensory evaluation. In the overall acceptability, however, samples with 0.5% and 1.5% of H. cordata Thunb. powder were insignificantly different from control. As a result, it was finally suggested that optimum level of the H. cordata Thunb. powder in the product was below 0.5%.