• Journal of Radiation Industry
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• v.18 no.1
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• pp.1-7
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• 2024

The International Commission on Radiological Protection (ICRP) lowered the annual equivalent dose limit of lens of the eye for radiation workers from 150 to 20 mSv in April 2011. This trend of lowering the equivalent dose limit for radiation workers has been observed worldwide, including international organizations such as the International Atomic Energy Agency (IAEA), International Organization for Standardization (ISO) and the European Commission (EC). In 2016, the Nuclear Safety and Security Commission of South Korea published research results that included a proposal for lowering the equivalent dose limit of lens of the eye for radiation workers in line with the ICRP recommendation. However, as of now, South Korea's Nuclear Safety Act and related regulations still specify an annual equivalent dose limit of lens of the eye as 150 mSv for radiation workers. The IAEA and ISO have issued guidelines regarding radiation protection for lens of the eye and recommended a dose level for the lens of the eye at 5 or 6 mSv per year for periodic monitoring of the equivalent dose for the lens of the eye.

• Korean Journal of Animal Reproduction
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• v.24 no.1
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• pp.19-33
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• 2000

Eighty dairy farms (38 farms responded) in Palmerston North area of New Zealand were questioned by mail questionnaire on: 1) general characteristics, 2) milk yield and feed supplementary, 3) reproductive efficiencies (12 questions) and 4) reproductive disorders (12 questions) from February to July, 1998. Among those 4 items, the reproductive efficiencies (3) and disorders (4), various diseases and culling rates were surveyed and analyzed for Korean dairy farmers (especially in Cheju island) and compared with New Zealand. The results are as follows: 1. Fifteen farms in 38 dairy farms relied entirely on artificial insemination, the rest of 23 dairy farms (60.5%) raised 5∼6 bulls to increase conception rate. The dairy farmers in Palmerston North used artificial insemination from Oct 4th to Dec 10th for 42.8 days, and then used bulls from that point to coming Jan 10th for 41.4 days. The submission rate within 3, 6 and 10 weeks following the initiation of AI season was 84.7, 93.9 and 97.9% respectively. 2. The average age of heifers at the first estrus, pregnancy and calving was 11.0, 18.0 and 24.7 months respectively, and an average 1.4 estrus cycles were required for conception. The intervals of estrus recurrence and the following conception after calving were 38 and 68 days respectively. 3. Among inseminated cows, calving, abortion and empty cow was 90.9, 1.6 and 7.4% respectively. Calving rate decreased according to increasing farm size, while the number of empty cows decreased. 4. Stillbirth, retained placenta and delivery abnormalities were 5.3, 3.7 and 5.5% respectively, not different depend on herd size. 5. The incidence of milk fever, grass tetany, and ketosis was 3.6, 3.0 and 1.0%, respectively. The delivery abnormality and mastitis treated with medicine were 3.1 and 6.7%, but decreased according to farm size. Lameness was 8.6% on average, but over 10% in farms which has more than 400 milking cows. 6. Among the culled cows (15.5% of the total), those culled due to an old age, lameness and other diseases were 2.9, 1.8 and 4.3% respectively and those culled due to low milk production, reproductive abnormality reduced with farm size. 7. Compared with the data collected in Korea, the reproductive efficiency was better, and lameness, metabolic problem and culling rate were higher in New Zealand

• Journal of Korean society of Dental Hygiene
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• v.10 no.4
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• pp.627-633
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• 2010

Objectives : The purpose of this study was to compare and analyse periodontal terminology of 16 dental hygiene textbooks including periodontology, dental prophylaxis for the standardization. Methods : 16 kinds of major publications were classified into the following criteria. - the standardization of translation, orthography, classification Results : 1. There are twelve cases, all told, of words with same origin used as different explanation and interpretation. Mucogingival Junction is most translated as '치은점막 경계' with high percentage of 53.8%, while Probe is translated as '치주낭 측정기' with 41.7% and Acquired Pellicle is translated as '획득피막' with 57.1%. In addition, Stippling is interpreted as '점몰' with high percentage of 70%, and Supine Position is interpreted as '수평자세' or '앙와위' with 33.3%. Yet, Pen Grasp is explained differently in all five books, whereas Modified Pen Grasp is explained as '변형 연필 잡기법' with 57.1%. The rest, Palm Thumb Grasp and Adaptation, have different interpretation in books, requiring unified interpretation of terms. 2. There are two cases of loanwords expressed according to orthography. Implant is expressed as '임플란트'(87.5%) and '임프란트'(12.5%). Scaling is expressed as '스켈링'(40.0%) and '스케일링'(60.0%). 3. There are four cases of same terms classified in a different way. Classification of 'Probing시 압력' and '치주인대섬유군' concurs only 50.0% in six books. '치석제거 시술자의 위치' is classified differently in all six books, while '정상치은 열구 깊이' concurred 45.5% in books. Conclusions : In conclusion, related academic majors and writers should provide cohesive explanation and interpretation of terms for unification of terminology in the field of periodontics as well as higher level of understanding and learning opportunities for students. Furthermore, description of all terms should be reviewed and analyzed comprehensively based on existing classification criteria in order to provide best standard explanation.

• Journal of dental hygiene science
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• v.11 no.4
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• pp.339-344
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• 2011

Matrix metalloproteinase(MMP)-9 is considered important in tissue destruction in periodontitis. The aim of this study was to investigate the influence of smoking on MMP-9 in the gingival crevicular fluid(GCF). GCF samples in upper incisors area from 332 male subjects were collected after the informed consent. The dental examination included the assessment of oral hygiene, gingival inflammation and probing pocket depth. A quantitative assessment of MMP-9 levels in GCF was performed utilizing and immunological procedure. The mean MMP-9 concentrations found in GCF of smokers(30.86 ng/ml) and quit-smokers(29.82 ng/ml) differed from non-smokers(11.33 ng/ml), adjusted by age, gingival index and Community periodontal index(p<0.001). Smoking seems to influence MMP-9 in GCF regardless of gingival inflammation and age. It means smoking can destruct the periodontal tissue for itself.

• Journal of dental hygiene science
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• v.12 no.1
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• pp.71-77
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• 2012

Sex Hormones exert significant influence in body physiology throughout life. Some reports suggested increased sex hormone levels correlate with an increased prevalence of gingivitis. The objectives of this pilot study are to(1) address the link between menstrual cycle and MMP-9, MMP-8, IL-$1{\beta}$ of gingival crevicular fluid during 4 weeks and (2) discuss the major biomarker of periodontal status. 7 female and 3 male volunteer who didn't have smoking habit, medical and dental disease after informed consent, were seen twice a week for 4 weeks. GCF samples were collected and GCF levels of MMP-9, MMP-8, IL-$1{\beta}$ were measured by enzyme-linked immunosorbent assay. The GCF levels of MMP-9, MMP-8, IL-$1{\beta}$ had fluctuation according to menstrual cycle, but the changes of those were not significant by Friedman matched samples test. There is no difference between female and male subjects by Mann-Whitney U test. The correlation of MMP-8, MMP-9 and IL-$1{\beta}$ showed strong by Spearman correlation(0.644-0.945). This study confirms menstrual cycle doesn't influence the periodontium of healthy female subjects.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1668-1674
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• 2011

We investigated the physical characteristics and changes in the functional components of red pepper paste, or gochujang, during fermentation at $20^{\circ}C$ for 90 days with different amounts of sweet persimmon powder. The viscosity of the paste decreased a little with increasing fermentation time. There was no significant difference (p<0.05) in all the treatments during fermentation. The L value, a value, and b value showed a tendency to gradually decrease with increasing fermentation time. And the samples with sweet persimmon powder showed a lower values compared to the control during fermentation. The phenolic compound content of the paste with sweet persimmon powder ranged from 13.72 mg% to 16.13 mg% at an early stage of fermentation, showing a significantly higher value (p<0.05) when increasing the amount of the powder. The content was in the range of 13.72~16.09 mg% on the 90th day in the final stage of fermentation, showing no significant difference (p<0.05) compared to those content at an initial stage of fermentation. The carotenoid content showed significantly higher values (p<0.05) when increasing the amount of sweet persimmon powder. In conclusion, sweet persimmon powder in the red pepper paste would gives a more functional effect which could be from bioactive components, such as phenolic compounds and carotenoids. But, it did not positively affect the color of the red pepper paste.

• Journal of dental hygiene science
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• v.12 no.2
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• pp.139-144
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• 2012

Daejeon school-based toothbrushing program using toothbrushing room started at 2007. Ministry of Health and Welfare started national toothbrushing room program without pilot project at 2011. The aim of this study was to provide the basic data to assess of the effect of this program. 59 experimental subjects and 60 control subject were selected after written consent. Oral Examination was done by 1 dentist using WHO standard and Survey of Child Oral Health-Related Quality of Life(COHIP), oral health knowledge and oral health behavior were done using self-registration form. We analyzed the result after adjusting economic status and subjective for the difference between experimental and control groups using SPSS 19.0. The experimental group had lower plaque index, better COHIP and more oral health knowledge significantly(p<0.05). But, The significance was not found in dental caries index and oral health behavior. We suggested the oral health education program and other dental caries prevention program including sealants were needed to prevent dental caries, although school-based toothbrushing program could improve COHIP.

• Journal of Life Science
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• v.15 no.5 s.72
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• pp.743-748
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• 2005

Histamine can be produced at early spoilage stage through decarboxylation of histidine in red-flesh fish by Proteus morganii, Hafnia alvei or Klebsiella pneumoniae. Allergic food poisoning is resulted from the histamine produced when the freshness of Mackerel degrades. Conversely it has been reported that there are bacteria which decompose histamine at the later stage. We isolated histamine decomposers from salted mackerel and studied the characteristics to help establish hygienic measure to prevent outbreak of salted mackerel food poisoning. All the samples were purchased through local supermarket. Histamine decomposers were isolated using restriction medium using histamine 10 species were selected. Identification of these isolates were carried out by the comparison of 16S rDNA partial sequence; as a result, we identified Pseudomonas putida strain RA2 and Halomonas marina, Uncultured Arctic sea ice bacterium clone ARKXV1/2-136, Halomonas venusta, Psychrobacter sp. HS5323, Pseudomonas putida KT2440, Rhodococcus erythropolis, Klebsiella terrigena (Raoultella terrigena), Alteromonadaceae bacterium T1, Shewanella massilia with homology of $100\%,{\;}100\%,{\;}99\%,{\;}99\%,{\;}99\%,{\;}99\%,{\;}100\%,{\;}95\%,{\;}99\%,{\;}and{\;}100\%$respectively. Turbidometry determination method and enzymic method were employed to determine the ability of histamine decomposition. Among those species Shewanella massilia showed the highest in ability of histamine decomposition. From these results we confirmed various histamine decomposer were present in salted mackerel product in the market.

• Culinary science and hospitality research
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• v.20 no.1
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• pp.120-132
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• 2014

This study was to investigate the undergraduates in Gyeongsan city, an area heavily populated with students, on their awareness of and their satisfaction with the local traditional food to suggest an effective marketing direction to town restaurants and to provide them with useful information to activate their business. The samples were taken by the convenience sampling method and the measurement was done by 5 points-Likert. The result was as follows. The students recognized that cleanliness(4.69 points), food texture(4,57 points), the freshness of food materials(4,56 points) and food price(4.20 points) were important. However, they considered the legitimacy of local traditional foods(3.59 points), the supplementary explanation of food(3.58 points) and the quantity of food(3.34 points) as less important. On the level of satisfaction with the food, they were highly satisfied with food taste(3.55 points), food flavor(3.47 points) and quantity(3.39 points), while showing relatively low satisfaction with food creativity(2.94 points), food originality(2.75 points) and the explanation of food(2.61 points). The result of IPA indicated that the food texture, food cleanliness, the freshness of food materials, food flavor, food taste and food nutrients were thought to be important among customers, to be kept well by the restaurants and to be shown as the items to be maintained further. The customers took other items like menu price and the creativity of menu to be important, but their satisfaction with these items were low due to lack of practice. Therefore, those items should be managed intensively.

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.219-224
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• 2020

The purpose of this study was to provide basic data necessary for the prevention of food poisoning and safe food management. We examined 872 food samples for B. cereus in accordance with the MFDS Food Code and investigated characteristics of their harboring toxin genes. We detected and isolated 113 strains of B. cereus from 78 food samples (8.9%), and the average detection level was 48 CFU/g. B. cereus isolates carried at least 1 toxin gene among the emetic toxins and 5 enterotoxin genes. The toxin gene profiles of B. cereus were classified into 18 different types of isolates showing genetic diversity. Among the strains, 34 (30.1%) had all 5 enterotoxin genes (Cytk-nheA-entFM-bceT-hblC), accounting for the highest percentage. The entFM and nheA genes were major enterotoxin genes, while the emetic toxin gene, CER, was the least detected in B. cereus isolated from food samples.