• Journal of Applied Tourism Food and Beverage Management and Research
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• v.13 no.2
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• pp.129-147
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• 2002

본 실험은 $\beta$-cyclodextrin을 사용하여 cholesterol을 제거한 균질우유로부터 cholesterol이 제거된 치즈 제조의 조건을 규명하고, 그 조건에 따라 제조된 cheese의 특성 및 관능 검사를 함으로써 cholesterol이 제거된 cheese의 개발 가능성을 조사하는데 그 목적을 두고 있다. 치즈 제조에 적합하다고 사료되는 낮은 균질압력에서 효과적인 cholesterol 제거율을 알아보기 위해 균질압력 0, 250, 500, 750, 1000psi(0-70kg/$cm^2$와 균질온도 40, 50, 60, $70^{\circ}$ 그리고 $\beta$-cyclodextrin 첨가량 1.0, 1.5 2.0% 등의 3가지 조건에 따라 우유를 처리하여 cholesterol이 제거된 cheese의 제조에 적합한 조건으로는 균질압력 1000psi(70kg/$cm^2$), 균질 온도 $70^{\circ}$$0^{\circ}C$, $\beta$-cyclodextrin 첨가량 2.0%로 관찰되었다. 따라서 균질온도는 $70^{\circ}$로 정하고, 균질압력을 400, 600, 900, 1200si(0,- 91kg/$cm^2$)로, $\beta$-cyclodextrin 첨가량을 1과 2%로 처리하여 제조한 cheese와 균질을 하지 않고 $\beta$-cyclodextrin의 처리를 하지 알은 control 치즈간의 수율, cholesterol 제거율, mettability, stretchability, oiling off, 조직검사, 관능검사 등의 실험을 실시하여 control 치즈와 가장 유사한 cholesterol이 제거된 cheese 개발의 가능성을 시도하였고, 그 결과는 다음과 같다. 1. Cholesterol을 제거한 cheese의 제조에서 최적조건은 균질압력 1200psi(70kg$cm^2$), 균질온도 $70^{\circ}$, $\beta$-cyclodextrin 첨가량 2%였으며, 이때 우유의 cholesterol의 제거율이 86.05%로 가장 높게 나타났다. 2. Cholesterol을 제거한 cheese들의 수율은 모두 12.53%(control 10.54%) 이상으로 균질 처리가 cheese의 수율을 18.88%이상 향상시키는 것으로 나타났다. 3. 유지방 함량 23.80%인 control 치즈의 cholesterol 함량은 81.47mg/100g이었고, 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 2%를 첨가한 cheese에서는 cholesterol 함량이 20.15mg/100g으로 cholesterol 제거율이 75.27%로 가장 높게 나타났다. 4. Meltability는 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 1과 2%로 처리한 치즈에서 2.25cm(control 3.34cm)로 가장 낮았으며, 균질압력이 증가할수록 meltability가 감소하여 치즈의 품질을 저하시켰다. 5. Control 치즈의 stretchability는 30cm 이상 늘어나 가장 양호한 수치인 5점을 나타낸 반면, cholesterol을 제거한 cheese에서는 5~10cm 사이를 나타내어 2점으로 stretchability가 저하된 것을 볼 수 있었다. 6. Oiling off는 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 1과 2%로 처리한 치즈에서 0.03%(control 2.46%)로 가장 낮았으며, 균질압력이 증가할수록 oiling off는 감소하여 치즈의 외관상 품질을 향상시켰다. 7. Hardness, gumminess, chewiness는 균질압력 1200psi(91kg/$\textrm{cm}^2$)에 $\beta$-cyclodextrin 1%로 처리한 치즈에서 각각 나타내었으며, control과 cholesterol을 제거한 치즈들 사이에 유의적 (p<0.05) 차이를 보이며 큰 감소를 나타내었다. 8. Cholesterol을 제거한 cheese의 appearance와 flavor는 1200psi (91kg/$cm^2$)일 때 각각 가장 높은 5,56과 4.63(control 4.00)으로 균질압력이 증가하면서 향상되었으며, texture score는 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 2%일때 1.22(control 4.00)로 가장 낮은 수치를 나타내었고, 균질이 cheese의 texture score를 상당히 저하시키는 것을 알 수 있었다. 9. 이 실험결과, 균질압력 1200psi(91kg/$cm^2$)에 $\beta$-cyclodextrin 2% 첨가한 cheese에서 cholesterol 제거율이 75.27%로 가장 높았으며, 균질처리가 cheese의 수율, oiling off, appearance score, flavor scope 등을 향상시켰고, meltability, stretchability, hardness, gumminess, chewiness, texture score를 저하시키는 것으로 나타나 cholesterol이 상당부분 제거된 cheese의 개발 가능성이 관찰되었다.

• Journal of the korean academy of Pediatric Dentistry
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• v.34 no.4
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• pp.579-589
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• 2007

The objective of this study was to compare the shear bond strengths of five adhesive systems to the enamel and dentin of primary and permanent teeth. Fifty noncarious primary and fifty permanent teeth were collected and stored in an 0.1% thymol solution at room temperature after extraction. The tested adhesives were: Adper Scotchbond Multi-purpose Plus Adhesive (SM) Adper Single bond 2 (SB), Clearfil SE Bond (SE), Adper Prompt L-Pop (PL), GBond (GB). For the shear bonding test, the labial and lingual surfaces of primary and permanent teeth were used. To obtain a flat surface, the labial and lingual surfaces of the teeth were sanded on $SiO_2$ with number 600 grit and then divided into 20 groups of 10 surfaces each. All samples were theromocycled in water $5^{\circ}C$ and $55^{\circ}C$ for 1000 cycles. The results were as follows: 1. For primary enamel, shear bond strengths of SM and SB were significantly higher than that of SE and also SM, SB, and PL were higher than GB(p<0.05). 2. For primary dentin, there were no significant differences among the shear bond strengths of any other bonding systems except difference between SE and GB. 3. For permanent enamel, SB showed significantly higher mean shear bond strength than those of any other bonding systems(p<0.05). 4. For permanent dentin, SM showed significantly higher mean shear bond strength than that of PL and GB(p<0.05). 5. Between the primary enamel and dentin, there were significant differences in SM, SB, and GB, whereas there was statistically significant difference in PL between the permanent enamel and dentin(p<0.05). 6. Between the primary and permanent teeth on enamel, there were no significant differences among all bonding systems, whereas there were statistically significant differences in SM and SB between the primary and permanent teeth on dentin(p<0.05).

• Child Health Nursing Research
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• v.8 no.1
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• pp.32-43
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• 2002

The purpose of this study was to provide basic data on elementary school children's lifestyle and to contribute to developing on the health education program in elementary schools. The subjects were 1,412 children in 4 elementary schools in Gangwon-Do and Chonrabuk-Do area. Data collection was done from September to November 2001 by questionnaire and school health documents. The questionnaire corrected for the purpose of this study which had been developed by Bronson School of Nursing(1991), 'Lifestyle Questionnaire for School-age Children'. The questionnaire consists of 3 categories; 'Activities that promote health', 'Injury prevention', 'Feeling'. Cronbach coefficient alpha for the 29 items was .68. The data analyzed to obtain frequency, mean, percentage, t-test, ANOVA and Pearson correlation coefficient by SPSS Win program. The results of this study were as follows. 1. Females(50.2%) of gender, 6th grade(24.2%) of grade, nuclear family(82.0%) of family type, beyond college graduate(54.5%) of father's school career, under high school graduate(58.1%) of mother's school career, first of birth order(47.1%) were majority. Mean of father's age was 41.2 and mother's age was 38.1. 2. The mean of lifestyle was 66.4, feeling was 73.3, activities that promote health was 60.3 and injury prevention was 64.0. The highest degree of activities that promote health was 「I eat fruits」and injury prevention was 「I look both ways when crossing streets」and feeling was 「I enjoy my family」. The lowest degree of activities that promote health was 「I visit the dentist every tear」 and injury prevention was 「I wear a helmet when I go on bike trips」 and feeling was 「I think it is okay to cry」. 3. There were significant differences in lifestyle of gender(t=4.309, p=.000), grade(F=6.299, p=.000), father's age(t=2.534, p=.011), father's education(t=-4.933, p=.000), mother's education(t=-3.360, p=.001), birth order (t=5.363, p=.000). There were significant differences in activities that promote health of gender(t=-2.462, P=.014), grade(F=4.893, p=.000), father's education(t=-4.480, p=.000), birth order(t=4.343, p=.000), in injury prevention of gender(t=-4.452, p=.000), grade(F=8.636, p=.000), father's age(t=3.386, p=.001), mother's age(t=2.059, p=.040), father's education(t=-6.051, p=.000), mother's education(t=-5.173, p=.000), birth order(t=4.417, p=.000) and in feeling of gender (t=-3.285, p=.001), grade(F=7.526, p=.000), mother's age(t=-3.268, p=.001). 4. Activities that promote health was positively correlated with injury prevention(r=.432, p=.000), feeling(r=.210, p=.000), lifestyle (r=.785, p=.000). Injury prevention was positively correlated with feeling(r=.256, p=.000), lifestyle(r=.854, p=.000) also feeling was positively correlated with lifestyle(r=.504, p=.000). These findings suggest the need to develop nursing strategy to promote elementary school children's health. Because helmet use score in injury prevention marked the lowest score, it is necessary to encourage helmet use when planning injury prevention and health promotion.

• Clinical and Experimental Pediatrics
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• v.45 no.9
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• pp.1134-1140
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• 2002

Purpose : Childhood accidents have been increasing recently. Accidents rank as the leading cause of childhood mortality and morbidity. We performed this study to evaluate the causes of childhood accidents. Methods : The authors analysed retrospectively the medical records of 6,410 cases of childhood accidental injuries who visited the emergency room of Asan Medical Center from January 1990 to December 1999. Results : The most common type of accidents was trauma which accounted for 5,038 cases of the total accidents, followed by falls, burns, foreign body aspiration, and poisoning. The most common age of foreign body aspiration was under two years old and the male to female ratio was 2 to 1. The most common site of foreign body aspiration was the esophagus and the stomach, followed by the respiratory tract. In airways, the right and left main bronchus were the most common site for foreign body aspiration and were accompanied by the highest mortality. The most common foreign body in the gastrointestinal tract and respiratory tract were coins and peanuts, respectively. Conclusion : The most common cause of accidents was trauma, followed by falls, burns, foreign body aspiration, and poisoning. The incidence of foreign body aspiration and poisoning is increasing in infants. In cases of foreign bodies in airways, proper management is needed because of the high mortality rate.

• Journal of the East Asian Society of Dietary Life
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• v.8 no.4
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• pp.422-429
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• 1998

The content of zinc and copper were analyzed and compared for five favorite traditional Korean dishes. The purpose of the research was to substantiate traditional Korean foods, which are good sources of these two minerals, to emphasize the importance of the minerals and to improve nutritional conditions. Foods were collected from institutional food services and Korean restaurants. The result of the analysis of the minerals are listed below. 1. When the survey was done on the preference and the frequency of intake of 106 Korean traditional dishes, the most popular food item was soybean paste stew (doenjangchigae); the second, barbecued beef (pulgogi): the third, cooked rice with assorted vegetables (pibimpap): the fourth, grilled fishes : the fifth, spicy beef vegetable soup (yukkaejang). The frequency of intake of eating these dishes was also very high. 2. The average one serving portion of each of the five dishes from institutional food services and Korean restaurants are as follows. The average one serving size of cooked rice with assorted vegetables of the two systems were 451.2g and 403.0g; spicy beef vegetable soup, 379.3g and 512.3g; soybean paste stew, 292.0g and 278.8g; barbecued beef, 76.1g and 202.5g: grilled croaker(chogi, fish), 47.5g and 36.5g, and grilled spanish mackerel(samchi, fish), 60.0g and 250.0g. The differences of the average one serving portion between the two systems were very significant. 3. The total average zinc content of each of the five dishes from the two different systems were analyzed. The zinc content of cooked rice ith assorted vegetables from institutional food services was 4.3mg and that from Korean restaurants was 2.9mg; spicy beef vegetable soup, 1. 7mg and 3.2mg: sybean pste stew, 1.4mg and 1.6mg: barbecued beef, 1.9mg and 4.3mg; grilled croaker, 0.5mg and 0.4mg; grilled spanish mackerel, 0.8mg and 2.7mg. The difference between the average of total zinc content of two systems were not statistically significant. 4. The average total copper content of each item from the two different systems were compared. The average total copper content of barbecued beef from institutional food services was 692.4$\mu\textrm{g}$ and that from Korean restaurants was 502.5$\mu\textrm{g}$. The value of the institutional food services system was significantly higher(p＜0.05). Spicy beef vegetable soup, 161.1$\mu\textrm{g}$ and 208.3$\mu\textrm{g}$: soybean paste soup, 290.5$\mu\textrm{g}$ and 308.5$\mu\textrm{g}$; barbecued beef, 217.7$\mu\textrm{g}$ and 339.l$\mu\textrm{g}$: grilled croaker, 51.7$\mu\textrm{g}$ and 44.l$\mu\textrm{g}$; grilled spanish mackerel, 92.0$\mu\textrm{g}$ and 265.2$\mu\textrm{g}$. The difference of the two systems was not significant. 5. The zinc contents per 100g each of five traditional Korean dishes were barbecued beef, 2.2mg, grilled spanish mackerel, 1.2mg, grilled croaker, 1.1mg, cooked rice with assorted vegetables, 0.8mg, soybean paste stew, 0.6mg, spicy beef vegetable soup, 0.5mg. The copper contents were; barbecued beef, 203.0$\mu\textrm{g}$, cooked rice with assorted vegetables, 138.7$\mu\textrm{g}$, grilled spanish mackerel, 137.9$\mu\textrm{g}$, grilled croaker, 119.l$\mu\textrm{g}$, soybean paste stew, 105.l$\mu\textrm{g}$, spicy beef vegetable soup, 40.5$\mu\textrm{g}$.

• Science of Emotion and Sensibility
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• v.13 no.1
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• pp.47-60
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• 2010

Most of the researches about classification usually have used kNN(k-Nearest Neighbor), SVM(Support Vector Machine), which are known as learn-based model, and Bayesian classifier, NNA(Neural Network Algorithm), which are known as statistics-based methods. However, there are some limitations of space and time when classifying so many web pages in recent internet. Moreover, most studies of classification are using uni-gram feature representation which is not good to represent real meaning of words. In case of Korean web page classification, there are some problems because of korean words property that the words have multiple meanings(polysemy). For these reasons, LSA(Latent Semantic Analysis) is proposed to classify well in these environment(large data set and words' polysemy). LSA uses SVD(Singular Value Decomposition) which decomposes the original term-document matrix to three different matrices and reduces their dimension. From this SVD's work, it is possible to create new low-level semantic space for representing vectors, which can make classification efficient and analyze latent meaning of words or document(or web pages). Although LSA is good at classification, it has some drawbacks in classification. As SVD reduces dimensions of matrix and creates new semantic space, it doesn't consider which dimensions discriminate vectors well but it does consider which dimensions represent vectors well. It is a reason why LSA doesn't improve performance of classification as expectation. In this paper, we propose new LSA which selects optimal dimensions to discriminate and represent vectors well as minimizing drawbacks and improving performance. This method that we propose shows better and more stable performance than other LSAs' in low-dimension space. In addition, we derive more improvement in classification as creating and selecting features by reducing stopwords and weighting specific values to them statistically.

• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.11 no.2
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• pp.116-121
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• 2008

Purpose: Cricopharyngeal incoordination is a rare cause of swallowing difficulties in newborns and infants; it is characterized by delayed pharyngeal contractions related to cricopharyngeal relaxation. Dysphagia and repeated aspiration are common findings despite normal sucking. We conducted this study to assess the clinical features of cricopharyngeal incoordination in newborns and infants. Methods: An analysis of the clinical data from 17 patients with cricopharyngeal incoordination who were admitted to the Department of Pediatrics, Pusan National University Hospital, between 2000 and 2006 was conducted retrospectively. The diagnosis of cricopharyngeal incoordination was established by the clinical characteristics and the videofluoroscopic swallowing studies. Results: The male to female ratio was 1:1.1 (males 8, females 9) the age range 1 to 60 days. The body weight of 11 patients (64.7%) was less than the $10^{th}$ percentile at diagnosis. Six patients (35.3%) were born prematurely. The associated anomalies or diseases were chromosomal anomaly (2 cases), congenital heart disease (3 cases), and laryngomalacia, hypoxic brain damage or neonatal seizures (1 case each). The chief complaints of patients were recurrent aspiration pneumonia (10 cases), feeding difficulty (9 cases), dyspnea (4 cases), and chocking (4 cases). The severity of aspiration on the videoesophagogram or esophagogram was mild in 12 cases. The correlation between the severity of aspiration and the duration of tube feeding after the diagnosis was significant (p<0.05). Conclusion: Cricopharyngeal incoordination should be considered in the differential diagnosis of newborns and infants, without known risk factors associated with swallowing dysfunction, when they present with unexplained respiratory problems. Although the prognosis of cricopharyngeal incoordination is good, early diagnosis and tube feeding are recommended to prevent the complications associated with this disorder.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1510-1516
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• 2015

The objective of this study was to investigate the quality and sensory characteristics of sweet persimmon mashes and spirits fermented by three different yeasts [Saccharomyces species, labeled as LB (Lalvin BM $4{\times}4$), LD (Lalvin DV10), and UC (Uvaferm CM)]. In the production of sweet persimmon wines, UC had the highest alcohol content of 10.20% (v/v) after 9 days of fermentation (P<0.05). The range of pH after fermentation was 3.63~3.75. The total aerobic bacteria and yeast contents increased until day 3 and then continuously decreased to approximately 8.60 log CFU/mL and 8.20 log CFU/mL, respectively. Reducing sugar contents were 3.37% in UC, 3.91% in LD, and 4.05% in LB after fermentation. Total sugar contents were 4.89% in UC, 6.24% in LD, and 5.47% in LB after fermentation. Two-stage single-pot distillation was conducted to produce sweet persimmon spirits. While conducting second distillation, spirits were collected every 100 mL fraction. The alcohol contents gradually decreased as more fractions were collected. The amounts of acetaldehyde were 226 mg/L for LD, 225 mg/L for LB, and 310 mg/L for UC in the first fraction. LD produced the highest volume (677.8 mL) of alcohol in its body part in comparison with LB (408.0 mL) and UC (445.4 mL). In the descriptive analysis, UC had stronger intensities of sweet aroma, sour aroma and taste, and persimmon flavor (P<0.05). Persimmon characteristics seemed to be well characterized by UC. In conclusion, LD was the most efficient in terms of production cost, whereas UC would be used to produce a more flavorful sweet persimmon spirit.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.1
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• pp.75-82
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• 1999

The hydrolysate of desalinated tuna boiled extract (TBE) were prepared by continuous hydrolysis of TBE using a membrane reactor. TBE and tuna boiled extract hydrolysate (TBEH) were isolated depending on molecular weights. The major molecular weight distributions of TBEH-l0K, TBEH-5K and TBEH-lK were 9,800Da, 3,000Da and 990Da, respectively. The amounts of nucleotides and their related compounds of TBE were 3.47 $\mu$mole/g AMP, 23.75 $\mu$mole/g IMP, 9.07 $\mu$mole/g inosine and 1.89 $\mu$mole/g hypoxanthine. Total content of amino acids having desirable taste (glycine, glutamic acid, alanine, proline, aspartic acid, serine) was about $63\%$ of total amino acid from TBE and about $62\%$ from TBEH. The natural seasoninings were prepared with TBE and TBEH. From the results of sensory evaluations, complex seasoning containing TBEH-1K was almost equal to the shellfish complex seasoning obtained from the market. The mixed sauce which was made by mixing of $50\%$ TBEH sauce and $50\%$ fermented soy sauce was similar to the tradition soybean sauce in product quality and it showed the possibility to be used for the substitute product for acid hydrolyzed soysauce.

• Radiation Oncology Journal
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• v.15 no.2
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• pp.113-119
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• 1997

Purpose : Radical gastrectomy is main treatment of gastric cancer. But the result is not satisfactory with surgery alone. Most of pattern of failure remain locoregional recurrence. To improve 5 year survival postoperative chemotherapy with or without radiotherapy has been used. We analyzed patients with stage III and IV stomach cancer who had radical operation and received postoperative radiation therapy combined with or without chemotherapy retrospectively. Material and Method : From March 1985 to June 1993, 68 patients treated with curative resection and received postoperative adiuvant radiotherapy with 36Gy or more were evaluated. Median age was 60 years(range 28-66 yrs) . Patients were followed from 3 to 133 months with median follow up of 48 months. Thirty seven patients had non signet ring adenocarcinoma, 29 signet ring cell, 2 other cell. Patients with stage IIIA, IIIB, IV disease were 19, 25 and 24 respectively Chemotherapy was given to all patients except two. Results : Five-year overall survival and disease-free survival rate were 36.6% and 33.6%, respectively. Prognostic factor affecting survival were assessed. High ratio of jnvolved/dissected Iymph node, signet ring histology showed Poor Prognosis with statistical significance. Presence of residual tumor after surgery, stageIV. split course of radiation therapy, age, number of involved Iymph node, number of Iymph node dissection and grade of tumor affected survival without statistical significance, Type of chemotherapy did not affect survival. Recurrence was documented in 34 patients. High recurrence was seen in omentum and peritoneum with 23.5%, and remnant stomach, anastomosis site, A-loop and I-loop had also high recurrence with 13.2%. In field locoregional recurrence was 20.7% and total distant metastases were 39.7%. Total intraabdominal failure was 47.1% and extraabdominal failure was 13.2%. Treatment toxicity was considered to be acceptable. 22.1% of patients had grade 3 and only 1 patient had grade 4 leukopenia. Six Patients(8.8%) had weigh loss more than 10%. Conclusion : Treatment toxicity was acceptable with combined treatment with chemotherapy and radiotherapy. Locoregional recurrence was relatively low compared to distant failure with addition of irradiation. Peritoneal and omental seeding was high Five-rear surival was increased with combined modality. Radiation may eradicate minimal residual disease and improve survival, To evaluate role of radiation Prospective randomized study employing chemotherapy alone and chemotherapy plus radiation is necessary. Futhermore to reduce intraabdominal failure, role of intraabdominal chemotherapy in addition to combined chemotherapy plus radiation has to be explored.