• The Journal of Korean Society for Radiation Therapy
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• v.16 no.1
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• pp.73-77
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• 2004

Purpose of the radio-therapy is maximize the radiation dose to the tumor while minimizing the dose to the critical organ. Carcinoma of the uterine cervix treatment are external irradiation or an interstitial brachtheraphy make use of isotope. Brachytherapy is a method of radiotherapy in advantage to achieve better local control with minimum radiation toxicity in comparison with external irradiation because radiation dose is distributed according to the inverse square low of gamma-ray emitted from the implanted sources. Authors make use of the patients data which 192Ir gives medical treatment intrcavity. Intracavitary radiation of the uterine cervix cancer, critical organ take $20\%$ below than exposure dose of A point in the ICRU report. None the less of the advice, Radiation proctitis and radiation cystitis are frequent and problematic early complications in patients treated with radiation for the uterine cervix cancer. In brachytherapy of uterine cervical cancer using a high dose rate remote afterloading system, it is of prime importance to deliver a accurate dose in each fractionated treatment by minimizing the difference between the pre-treatment planned and post-treatment calculated doses. Use of packing to reduce late complications intracavitary radiation of the uterine cervix cancer. Bladder and rectum changes exposure dose rate by radiotherphy make use of packing.

• Microbiology and Biotechnology Letters
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• v.42 no.4
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• pp.361-366
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• 2014

In this study, Glycyrrhiza uralensis and Glycyrrhiza glabra extracts, with their countries of origin as Korea (Jecheon), Uzbekistan and China, were prepared under various extraction conditions. There were 8 extraction conditions which the licorice were subjected to, and all conditions had different extraction solvents, temperatures and times. Antimicrobial activity on skin flora was evaluated comparatively by a disc diffusion assay, broth macrodilution assay, and kill time curve assay. Based on the antimicrobial activity of their extract confirmed by disc diffusion assay, we established optimal extraction conditions. The Korean licorice extract (85% ethanol, $40^{\circ}C$, 12 h) showed the best activity amongst the samples examined. In particular, its antimicrobial activity against Propionibacterium acnes was the highest. Minimum inhibitory concentrations (MIC) and minimum bactericidal concentrations (MBC) of the licorice extracts revealed that the Korean licorice ($156{\mu}g/ml$ and $1,250{\mu}g/ml$) had better antimicrobial activity than that of the Uzbekistani licorice ($625{\mu}g/ml$ and $2,500{\mu}g/ml$) and the Chinese licorice ($625{\mu}g/ml$ and $5,000{\mu}g/ml$). Taken together, it was shown that Korean licorice extracted in group F (85% ethanol, $40^{\circ}C$, 12 h) had the highest antimicrobial activity amongst the licorices from the other countries of origin. These results also suggest that the optimal extraction conditions are 85% ethanol, $40^{\circ}C$, 12 h, and that licorice has a potential application as a natural preservative in cosmetics products, thereby replacing synthetic preservatives.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.17 no.5
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• pp.361-367
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• 1984

In previous paper(Lee et al., 1984), preparation formula and processing conditions of the fish meat (mackerel) paste using dielectric heating were described, that included the proper shape and size of product and the conditions of dielectric heating, hot air dehydration, and heating with electric heater to yield the minimum expansion and case hardening during heating and to controll the final rater activity of 0.86 to 0.83 accompanying with a complete reduction of viable cells and good texture. In present study, changes in VBN, pH, total plate count, water activity, texture, the loss of available lysine, color indexes, TBA value, and the content of TI were determined to assess the quality stability and shelf-life of the product during the storage for 35 days at $5^{\circ}C\;and\;25^{\circ}C$, respectively. And the effect of vacuum sealing and hot water treatment before storage on the storage stability of product was also mentioned. As the product was vacuum packed in K-flex film bag, heat treated in boiling water for 6 minutes, and stored, water activity was maintained 0.86 to 0.84 for 35 days regardless of storage temperature, and the increase of total plate count was negligible in case of $5^{\circ}C$ storage while tended to gain slightly after 25 days at $25^{\circ}C$ storage. Changes in VBN was also minimum with an increase of 1.5 mg/100g at $5^{\circ}C$ and 7.0mg/100g at $25^{\circ}C$, but in case of unpacked sample, it was 24.5mg/100g at $5^{\circ}C$ and 42.4 mg/100g at $25^{\circ}C$ even after 7 days. In textural property hardness tended to increase after 28 days and folding test score was down to A or B from AA grade. The loss of available lysine was $7.5\%\;at\;5^{\circ}C$ and $17.0\%\;at\;25^{\circ}C$ but brown color was not deeply developed as the color index score indicated. TBA value was not increased at $5^{\circ}C$ while it tended to increase rapidly after 30 days at $25^{\circ}C$. Changes in TI content was not obvious except that it showed a tendency of increase at the end of storage as well as in the change of lysine and TBA value. It is concluded from the results that the quality of the product, pasteurized and water activity controlled by dielectric heating, and vacuum packed in K-flex film would be stable for more than 35 days at $5^{\circ}C$ and at least 25 days even at room temperature.

• Restorative Dentistry and Endodontics
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• v.31 no.6
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• pp.477-484
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• 2006

The purposes of this study were to compare the apical terminus width of simulated curved root canal prepared with three NiTi file systems used by undergraduates for evaluation the effects of flute angle and pitch or radial land on reducing screw-in effect and to determine more safe NiTi file system for inexperienced operators. Fifty inexperienced undergraduate students prepared 150 simulated curved root canals in resin blocks with three NiTi file systems ; ProFile$^{(R)}$, Hero Shaper$^{(R)}$, K3$^{TM}$. The electric motor set at a speed of 300 rpm and torque of 30 in a 16 : 1 reduction handpiece was used. The simulated root canal was prepared to ISO #25 sizes with each file system. The scanned images of pre- and post-instrumented canal of resin block were superimposed. To evaluate the screw-in effect of three NiTi file systems, apical terminus width of root canal was measured from superimposed images and statistical analysis was performed. There were significant differences in three NiTi flle systems. ProFile$^{(R)}$ had significantly smaller width than Hero Shaper$^{(R)}$ and K3$^{TM}$"" (P < 0.05), but no significant difference was observed between K3$^{TM}$ and Hero Shaper$^{(R)}$. Under the condition of this study, active file system (Hero SHaper$^{(R)}$, K3$^{TM}$) with variable pitch and helical angle had more screw-in effect than passive file system (ProFile$^{(R)}$) with constant pitch and helical angle. It seems that the radial lands play more important role in reducing screw-in effect.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.537-545
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• 1995

Quality changes of lettuce were studied during storage to investigate the efficiency, cooling properties and the washing and storage effects of immersion-type hydrocooling. As a result of plotting the nondimensionalized lettuce temperature versus cooling time, its cooling rate coefficient was shown to be $-0.365\;min^{-1}{\sim}-0.255\;min^{-1}\;(R^2=0.99{\sim}0.88)$. Rate of weight loss was not significantly (p>0.05) different between lettuces with various treatment conditions during storage at $5^{\circ}C$. However, during storage at $15^{\circ}C$, weight loss of hydrocooled lettuce was lower than that of non-treated lettuce after from 10 to 15 days. Especially, The lettuce packed with PE was more effective than that packed with try in terms of packing condition after hydrocooling. Lettuce pretreated with sterilizing agent, packed with PE vinyl film, removed residual water after hydrocooling had lower decaying rate than any other lettuces. Changes of L and b values in hydrocooled lettuce were slower than those of non-treated one. During changes of chlorophyll content, the initial value, $115.7{\sim}147.3\;mg%$ was decreased to $50{\sim}60%$ after 25 days of storage at $5^{\circ}C$ and within 15 days of storage at $15^{\circ}C$. It could be presumed that the addition of sterilizing agent reduced the initial level of overall total and coliform count and its growth rate during storage. The respiration rate of hydrocooled lettuce at $5^{\circ}C$ was $23.95\;mg{\cdot}CO_2/kg\;hr$, which is 10% of those of non-treated lettuce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.315-321
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• 2002

This study was focused on identifying the difference of food preference according to body size of elementary school boys in Daejeon city. In order to measure the food preference, the degree of liking by means of a 5-point Hedonic scale was asked to 198 boys of 5th grade from six schools throughout Daejeon for 144 food items in 17 food groups composed of main dish, side dish and dessert : cooked rice, noodles or breads, as main dish, kimchi, tang.guk.zzigae, gui, zzim, bokeum, fried.pan-fried, jorim, muchim.namul or jangachi, as side dish, fruits, beverage, milk, rice cake or anacks, as dessert and for best preferred taste among five basic. The survey was conducted in rune, 1997 by questionnaires. Overall food preference of the subject was inclined to be higher in most of dessert food : fruits, beverage, milk or snacks, but to be lower in side dishes of Korean conventional food : jangachi, muchim, namul, jorim, kimchi and tang.guk .zzigae. The percentage of boys preferring cocked rice to noodle or bread as main dish was as much almost double in overweight boys as those of underweight or normal weight boys. None of the food group among 17 groups was significantly different in the food preference by body size of the subjects. However, food preference score of overweight group showed a trend to be higher in 11 food groups except less calorie-dense food groups such as fruits, noodles, rice cake, cooked rice, soup and stew and braised food (jorim) than normal or underweight group, and they seemed to prefer especially high-protein and high-fat foods. Being based on 3 points of preference score as the criterion for comparison, underweight group showed higher preference only in fruits group but showed lower preferences in 12 food groups among 17 groups than other groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.35-41
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• 2003

The study was conducted to develope a rapid method for the detection of Yersinia enterocolitica in spring water and vegetables via multiplex polymerase chain reaction (PCR) technique using ail, yst, uirF and subgenus-specific Y16S primers. Specificity and sensitivity of multiplex PCR and application of best primers for the detection of Y. enterocolitica from spring water and vegetables were investigeted. Y. enterocolitica ATCC 27729 strains gave 356 bP and 200 bp (Y16S) and 134 bp (yst) bands. but Y. enterocolitica ATCC 9610 and ATCC 23715 strains gave 200 bp and 134 bp bands.In the meanwhile, non-pathogenic Yersinia species, such as Y. frederikseni, Y. inter-media, Y. kristenseni and Y. pseudotuberculosis gave only single 200 bp band, and other bacteria including Escherichia coli O157:H7 ATCC 25392, Shigella dysenteri. Staphylococcu aureus ATCC 25923 and Listeria mo-nocytogenes ATCC 19111 did not show any bands. Among primers, yst and Y16S primer showed the best sensitivity. Seven CFU/mL Y. enterocolitica cells could be detected with yst and Y16S primers and the sensitivity was significantly improved by the further 2nd PCR after 38 cycles of first PCR amplication. Spring water, cabbage and mushroom were inoculated with Y. enterocolitica to determine the sensitivity of multiplex-PCR for the rapid detection of Y. enterocolitica. Multiplex-PCR assay could detect 7 or 70 cells in spring water and vegetables using whole cell lysate with repeating PCR amplication.

• Korean journal of applied entomology
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• v.51 no.1
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• pp.47-58
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• 2012

Effect of a new crop protectant 'Bt-Plus' on natural enemies was analyzed in this study. Tested natural enemies included two parasitic species of $Aphidius$ $colemani$ and $Eretmocerus$ $eremicus$, and four predatory species of $Harmonia$ $axyridis$, $Orius$ $laevigatus$, $Amblyseius$ $swirskii$, and $Phytoseiulus$ $persimilis$. 'Bt-Plus' was formulated by combination of three entomopathogenic bacteria ($Xenorhabdus$ $nematophila$ (Xn), $Photorhabdus$ $temperata$ subsp. $temperata$ (Ptt), $Bacillus$ $thuringiensis$ (Bt)) and bacterial metabolite (BM). All three types of 'Bt-Plus' showed significantly higher toxicities against fourth instar $Plutella$ $xylostella$ larvae than Bt single treatment. Two types of bacterial mixtures ('Xn+Bt' and 'Ptt+Bt') showed little toxicity to all natural enemies in both contact and oral feeding assays. However, 'BM+Bt' showed significant toxicities especially to two predatory mites of $A.$ $swirskii$ and $P.$ $persimilis$. The acaricidal effects of different bacterial metabolites were evaluated against two spotted spider mite, $Tetranychus$ $urticae$. All six BM chemicals showed significant acaricidal effects. The BM mixture used to prepare 'Bt-Plus' showed a high acaricidal activity with a median lethal concentration at 218.7 ppm (95% confidence interval: 163.2 - 262.3). These toxic effects of bacterial metabolites were also proved by cytotoxicity test against Sf9 cells. Especially, benzylideneacetone, which was used as a main ingredient of 'BM+Bt', showed high cytotoxicity at its low micromolar concentration.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.2
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• pp.107-115
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• 2000

Preservative effects of natural preservatives, citric acid and salt on chopped garlic were investigated. Bacterial multiplying and browning of chopped garlic were very effectively repressed by 0.5-1% citric acid. Salt had an effect on the repression of bacteria multiplying and browning of chopped garlic except for 1% NaCl. Synergistic effect between citric acid and NaCl was also very good for decreasing bacteria multiplying and maintaining Hunter color of chopped garlic. Compounded effect of the GF. citric acid. and ascorbic acid was somewhat proper in the sensory evaluation of chopped garlic. And the sensory evaluation score was the highest in chopping size 3mm(diameter) and viscosity 4500cp. of chopped garlic.

• Korean Journal of Community Nutrition
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• v.8 no.6
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• pp.889-900
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• 2003

This study was carried out to obtain information regarding eating habits, including health related behavior and health food consumption patterns. The subjects of this study were 149 men and 152 women residing in the Ulsan area. We obtained results by means of a questionnaire and an interview, and these were analyzed using the SPSS package program. The results of this study are summarized as follows The average age of the men was 47.6 $\pm$ 7.3 years and of the women was 47.3 $\pm$ 7.6 years old. The average height and weight of the men were 169.4 $\pm$ 5.5 cm and 67.7 $\pm$ 8.2 kg, respectively. Those of the women were 157.6 $\pm$ 5.0 cm and 58.2 $\pm$ 7.5 kg, respectively. The BMI values of all the subjects ranged from 20.0 to 25.0, all within the normal levels. In the case of dietary patterns, 24.3% of the total population always skipped a meal. In particular, 15.9% of the total population skipped breakfast. No time to eat, no appetite, having no taste, and having poor health were themain reasons for skipping meals. With regard to health care, there was a significant difference between the men and the women with respect to smoking and drinking (p<0.001). Of the total population, 40.5% hardly exercised (less than once a week), 26.2% exercised occasionally, 13.6% frequently exercised, and 19.6% exercised almost every day. A total of 60.7% responded that they were not interested in their health. The mean eating habit score of the subjects was 65.6 $\pm$ 9.9. The women had a higher eating habit score than the men (64.0 $\pm$ 9.6 for the men and 67.2 $\pm$ 9.9 for the women). Except for one group above 60 years, the older group had a higher eating habit score than the younger one. The group having a higher income and a more specialized career had a higher eating habit score than the one having a lower income and a less specialized career. There was also a marital difference. The group of single subjects showed a lower eating habit score than the married group. The group having a higher eating habit score drank, smoked and went out for meals less, and exercised more than the group having lower scores. They also were more concerned about their health. In the older group, there were more diabetic and hypertensive individuals. The subjects who had a higher BMI index were more likely to be patients with hypertension, especially in the men's group. Those who had a higher BMI index and hypertension simultaneously took a variety of medicines and foods for promoting health. Those who worried a lot about their health and had health problems tended to take special foods for their health. Patients usually took tonics. Special foods for health included Chinese medicines, tonic foods, vitamin or mineral supplements and manufactured health food supplements. Preferences for them depended on the sex and age of the subject. In the case of tonic foods, the men liked them more than the women. Foods other than tonic foods were favorites with the women. This study may provide basic information on the eating habits and health related behaviors of middle-aged people. However, further studies are needed to improve the eating habits and to change the nutritional attitudes, so that people can make better choices of health foods.