• Toxicological Research
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• v.20 no.2
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• pp.109-116
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• 2004

For the safety evaluation of adenovirus-mediated gene transfer, we investigated differential gene expressions after transfecting adenoviral vector containing p16 tumor suppressor gene (Ad5CMV-p16) into human non-small cell lung cancer cells. In the previous study, we showed adenovirus-mediated $p16^{INK4a}$ gene transfer resulted in significant inhibition of cancer cell growth. We investigated gene expression changes after transfecting Ad5CMV-p16, Ad5CMV (null type, a mock vector) into A549 cells by using cDNA chip and oligonucleotide microarray chip (1200 genes) which carries genes related with signal transduction pathways, cell cycle regulations, oncogenes and tumor suppressor genes. We found that $p16^{INK4a}$ gene transfer down regulated 5 genes (cdc2, cyclin D3, cyclin B, cyclin E, cdk2) among 26 genes involved in cell cycle regulations. Compared with serum-free medium treated cells, Ad5CMV-p16 changed 27 gene expressions, two fold or more on oligonucleotide chip. In addition, Ad5CMV-p16 did not seem to increase the tumorigenicity-related gene expression in A549 cells. Further studies will be needed to investigate the effect of Ad5CMV-p16 on normal human cells and tissues for safety evaluation.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.580-587
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• 2011

In this study, the effects of gamma-irradiation (1, 2 and 4 kGy) on texture profiles, fatty acid composition, free amino acids and sensory evaluation of dry-fermented sausage were evaluated. The hardness and adhesiveness of irradiated samples were significantly lower (p<0.01) than that of the control, while the gumminess of samples irradiated with 2 and 4 kGy was higher than the other tested samples (p<0.01). The sample irradiated at 4 kGy had a higher saturated fatty acid (SFA) content (C14:0, C16:0, C18:0) and significantly lower (p<0.05) unsaturated fatty acid content (UFA) (C16:1, C18:1, C18:3), trans, n-3 and n-6 fatty acid than the non-irradiated sample. Gamma-irradiation resulted in an increase (p<0.05) in phosposerine, aspartic acid and glutamic acid and a decrease (p<0.05) in glutamic acid in free amino acids. For the samples irradiated at 4 kGy, the sulfur odor and fat pungent flavor were significantly higher (p<0.05) and the moldy odor and moldy flavor were significantly lower than the control sample. In conclusion, gamma-irradiation had a significant effect on the texture profiles, fatty acid composition and sensory evaluation of dry-fermented sausage.

• Journal of radiological science and technology
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• v.42 no.4
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• pp.265-270
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• 2019

Mammography is the most useful test for the early diagnosis of breast cancer. The MammoPad can be used for the purpose of reducing the pain felt by the patient due to the pressure of the breast. MammoPad cushion the pressure between the breasts and the equipment and reduce the patient's discomfort. A new material pad was fabricated to solve the problem of the H-pad which is currently in circulation. Quantitative evaluation of SNR and CNR and qualitative evaluation of imitation lesion using ACR Phantom were performed. In the quantitative evaluation, SNR and CNR of Non pad and Filter pad were not statistically significant.(p>0.05) In the qualitative evaluation, Fiber and Imitation lesion of H-pad and Filter pad were statistically significant(p<0.05), and all values of Calcification and Mass were not statistically significant. (p>0.05) In addition, Fiber, calcification, mass, and imitation lesion were not statistically significant in both Non pad and Filter pad.(p>0.05) Through this study, it was confirmed that the newly created Filter pad minimizes image quality degradation and can replace existing products.

• The Journal of Korean Academic Society of Nursing Education
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• v.9 no.2
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• pp.264-275
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• 2003

The purpose of this study were to develop a smoking preventive education program for elementary students and evaluate it's effectiveness. This study was a quasi experimental study under the nonequivalent control group with pretest-posttest design. The subjects of this study were 62 who are attending elementary school(31 for each group), 2 different district elementary school. The subjects were matched by grade, similar in anti-smoking educational background of smoking, as well as their residence and income level of their families. The instruments used in this study was 18 criterion referenced test items modeled by Dick & Carey that were developed by researchers for evaluating the subjects' knowledge and attitude about smoking. A pretest was administered a week before treatment The program given to the experimental group is composed of the texts explaining the poisonous substances in tobacco, social and cultural harmfulness of smoking to the body and psychology, indirect smoking, smoking of pregnant women, motives of smoking, refusal skills of smoking; and for the subjects' understanding and the better results of study - pictures, role play, discussion, text through computer based multi-media, puzzle searching for hidden pictures, cross-word puzzle, and finally compensation. The data were collected for 50 days form mid- September to the end of October in the year of 2000, composed of formative evaluation, pre-test and summative evaluation via 2 sessions. Accordingly, the collected data were analysed by t-test, paired t-test, repeated measure ANOVA by the SAS program. This research summarize the findings as follows; 1. There was a significant difference in knowledge between the experimental group(after 1 wks t=10.4680, p=.0001; after 4 wks t= 9.310, p=.0001) and control group(after 1 wks t=0.0420, p= .9669; after 4 wks t= -0.378 p=.7079) in between the results of 1 and 4 week after education in summative evaluation (F=27.45, P=.0001). 2. There was non statistical significant difference in attitude between the experimental group (after 1 wks t=1.2292, p=0.2286 ; after 4 wks t=1.330, p=0.1935) and control group (after 1 wks t=0.1819, p=0.8569 ; after 4 wks t=0.2970, p=0.7685) in between the results of 1 and 4 week after education in summative evaluation(F=0.71, P=0.494). To sum up, the statistics of conclusive analysis evaluative for the children under school age of the 'knowledge acquisition' about smoking harmfulness. On the other hand, as there was already sound attitude about smoking, the evaluation of attitude was non significant difference between control group and experimental group, just there was partially significant difference.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.4
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• pp.413-422
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• 2013

This study investigates the kimchi from Jangsu area (JSK) and its comparison with commercial kimchi (CMK). We conducted a sensory evaluation for the pH, titratable acidity, salinity, hunter's color values and mechanical characteristics of kimchi. The pH of JSK is significantly higher than CMK throughout the fermentation (p<0.001). At 15 days, JSK reached the stage of optimal maturity for pH 4.23~4.55 and CMK showed pH 3.96~4.00 as conditions after the optimal maturity (p<0.001). From the results of acidity analyses, CMK also showed higher acidity values than JSK (p<0.001), indicating that the rate of fermentation progress was faster in CMK. Salinity of JSK was a litter higher than CMK1 and CMK2 (p<0.001) and JSK indicated significantly higher L, a, b values during fermentation (p<0.001). Moreover, the textural values were significantly higher in JSK2 and JSK3 retaining hardness of the tissues. In the sensory assessment, the color, flavor, crispness, taste, and overall preferences were higher in JSK3 at 15 days and 30 days than CMK. Therefore, it seems necessary for recipe developments of kimchi with local characteristics in order to industrialize kimchi by using alpine crops at Jangsu area.

• Asian-Australasian Journal of Animal Sciences
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• v.5 no.4
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• pp.737-740
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• 1992

This study was conducted to demonstrate the practical use of the buffer index curve as a criterion of silage quality evaluation, Forty five samples of the ensiled Italian ryegrass were collected from farms in Okayama, Japan. Silages were devided into 4 groups by the pattern of buffer index curve. Heavy wilting silages (A group) showed no peak on buffer index curve and Flieg's score of 95.6. However, moderate or weak wilting silages (B group) with moisture content of 63.3 showed a peak at pH 4.0 and a Flieg's score of 67.8. Both of A and B groups were regarded as a good quality silage. Silages (C group) with a peak at pH 4.5 were of a medium quality with Flieg's score of 45.3. Poorly preserved silages (D group) with Flieg's score of 12.0 had a peak at pH 5.0. There was a high positive correlationship (p<0.01) between the peak value of buffer index curve and the organic acid content.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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• pp.383-392
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• 2007

The object of this study is to evaluate the Korean traditional food culture education program which was developed in the prior study. In order to evaluate the effect of the program on the students’ knowledge of traditional food culture and their food habit, the program was practiced for 82 students in 4 elementary schools located in Seoul and Kyungki province during 16 weeks from Mar 1, 2005 to July 23, 2005. The pretest and the post-test were performed using an evaluation tool which is composed of evaluation sections for the perception and knowledge of the Korean traditional food culture, Korean children’s food habit and food preference for the Korean traditional food and fast food. The validity of evaluation was proved through the control group in the pretest and the post-test. Descriptive analysis and paired t-test were performed using SPSS/WIN 12.0 Statistic Package in order to compare the results of the pretest with those of the post-test after the education. The perception of the students who took the class for the Korean traditional food was slightly improved (p<0.05) and their knowledge was also increased (p<0.001) after the education while no difference was found in the control group. Moreover, the subjects’ food habit (p<0.001) and their preference of the Korean traditional food (p<.05) were increased respectively but their preference of the Western fast food was decreased(p<.01). These results indicate that the education program evaluated in this study has the effect of altering the subjects’ food habit or food preference as well as of introducing the knowledge of the Korean traditional food culture.

• Journal of Oral Medicine and Pain
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• v.37 no.3
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• pp.169-182
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• 2012

This study was designed to evaluate the pain control effect by morphine injection to masticatory muscle pain patients. Patients with masticatory muscle pain visited the Department of Oral Medicine, Kyung Hee University Dental Hospital were recruited to this study and diagnosed by RDC/TMD. Experimental group were divided into three group; saline injection group(n=10), lidocaine injection group(n=10) and morphine injection group(n=10). Evaluation list was the subjective pain evaluation(visual analogue scale, Mc Gill pain questionnaire, pain drawing) and the objective pain evaluation(pressure pain threshold, pressure pain tolerance) and evaluation time was injection before, after 10min, 30min, 60min and then it was analyzed statistically. The results were as follows : 1. The subjective pain evaluation and the objective pain evaluation were significantly different statistically in within subject effects(p<0.001). 2. The subjective pain drawing evaluation(p<0.001) were significantly different statistically in between subject effects. 3. The objective pressure pain threshold evaluation(p=0.025) were significantly different statistically in between subject effects. 4. The morphine injection group(p=0.001) were more significantly different than the saline injection group statistically in the subject pain drawing evaluation. Therefore, it was considered that the morphine injection was effective to pain control for masticatory muscle pain patients within 60 minute.

• Food Science and Biotechnology
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• v.27 no.6
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• pp.1843-1856
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• 2018

Tea is one of the most frequently consumed drinks due to its favourite taste and the health benefit. Tea is produced by several processes and drying is very important step to develop the flavour and destroys the enzymes in tea. However, during drying tea, polycyclic aromatic hydrocarbons some of which are carcinogen and genotoxin are naturally produced. The risk of PAHs by drinking tea was characterized by determining contents of 4 PAHs in tea. 4 PAHs including Benz(a)anthracene (BaA), Chrysene (CHR), Benzo(b)fluoranthene (BbF) and Benzo(a)pyrene (BaP) were investigated by GC-MS in total 468 tea products, which were contaminated up to $4.63ng\;g^{-1}$. Mate tea was the most highly contaminated by BaA, CHR, BbF and BaP and followed by Solomon's seal and Chrysanthemum. The Margin of Exposures calculated by the concentration of BaA, CHR, BbF and BaP and consumption amount of tea were higher than 10,000, and the risk of PAHs in tea were low concern to public health.

• The Korean Journal of Rehabilitation Nursing
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• v.6 no.1
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• pp.14-25
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• 2003

Purpose: To investigate nutritional status of inpatients by using subjective, and objective evaluation methods and to find the relationship between them. Method: The subjects were 101 inpatients with medical health problems at a university hospital. Nutritional status was evaluated by the Subjective Global Assessment(SGA) and physical assessment including percentage of weight loss, serum albumin, hemogloin, and hematocrit. Data were analyzed using frequency, percentage, mean, Kendall's tau. Results: Grouping by the SGA, 61.4% were classified as severe malnutrition group. When applying the objective methods(physical assessment), 1.9~42.6% were diagnosed as malnutrition each item. The percentage of weight loss during previous 1~6month(${\tau}=.43{\sim}.54$, P=.0001), serum albumin(${\tau}=-.26$, P=.0003), hemoglobin of male(${\tau}=-.38$, P=.0001), and hematocrit of male(${\tau}=-.34$, P=.0001) were significantly correlated with SGA score. The coincidence rate of nutrition evaluation between the objective methods and SGA were 27.7~35.6%, 20.8%, 47.5%, 58.4% in percentage of weight loss, albumin, hemoglobin, and hematocrit. Conclusion: These findings showed a majority of inpatients were exposed to the risk of malnutrition. We recommend to evaluate inpatients' nutritional status periodically and to develop nursing intervention to solve their nutritional problems.