• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1467-1475
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• 2016

To make soft and less stale bread, various amounts of gelatinized wheat flour dough were added for making pan bread. In the dough process, higher gelatinized wheat flour dough showed higher consistency and dough development time but a lower dough stability time. Expansion during fermentation represented the highest value upon addition of 10% gelatinized wheat flour dough (GWFD), and this value decreased with increasing amount of gelatinized wheat flour dough. Volume of bread was the highest in the control and lowest in 30% GWFD, and there was no difference between 10% GWFD and 20% GWFD. Moisture contents of bread made with various amounts of gelatinized wheat flour dough increased with increasing gelatinized wheat flour dough amount. Color values of bread made with various gelatinized wheat flour dough were not significantly different. Chewiness, brittleness, and hardness of bread made with control and 10% GWFD showed low values, whereas bread made with 20% GWFD and 30% GWFD showed high values. During storage, chewiness, brittleness, and hardness increased with increasing storage period in whole breads, whereas breads made with 10% GWFD showed the lowest increasing rate. In the sensory strength test, chewy texture increased upon addition of gelatinized wheat flour dough. In the consumer acceptance test, 10% GWFD showed the most overall acceptance. In conclusion, bread made with 10% gelatinized wheat flour dough is desirable for increasing softness and decreasing bread staling.

• Korean Journal of Clinical Laboratory Science
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• v.49 no.3
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• pp.220-226
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• 2017

Dopamine (DA) and serotonin (5-Hydroxytryptamine, 5-HT) are neurotransmitters and hormones that exist in small amounts but have important role in the body. Serum and 24-hour urine are used as specimens, and are usually examined by HPLC-MS. In this study, we tried to detect DA and 5-HT by competitive ELISA using antigen-antibody (Ab) reaction. After immobilizing $5{\mu}g/mL$ BSA conjugate on a 96-well surface, hormone and primary Ab, which are respectively diluted to different concentrations, were treated. Then, HRP-conjugated secondary Ab and TMB were added to measure absorbance. The regression equation and $R^2$ value were calculated based on absorbance, and sensitivity of Ab to hormone as well as the correlation between hormone concentration and absorbance were determined. In DA ELISA, $R^2$, the correlation between the concentration of hormone and absorbance, was the highest by 0.91 when anti-dopamine Ab was diluted 6,000 times and 7,000 times. In 5-HT ELISA, $R^2$ was bigger than 0.90 in every concentration except 3,000 times and 6,000 times. Both DA and 5-HT were not effectively detected at low concentrations (less than $1.0{\times}10^{-7}M$); and because reference value of serum DA is lower than this, HPLC-MS was required to detect serum DA. However, competitive ELISA may be effective in detecting 24-hour urine DA, serum, and 24-hour 5-HT. Further studies are needed to detect hormones more accurately at lower concentrations.

• Journal of Korean Ophthalmic Optics Society
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• v.12 no.3
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• pp.39-48
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• 2007

The stimulus of accommodation A, the stimulus of convergence C and the prism diopter ${\Delta}$ are reviewed and redefined more obviously. How the A and C are managed in the practice are reviewed and summarized. As a result, the common practical process of the binocular vision findings is most suitable in the case of the $l_c=26.67mm$, where the near distance is measured from the test lens to the near target and its value is 40 cm and the average of the P.D equal to 64 mm. The $l_c$ is the distance between the test lens and the center of rotation. Those values were used at calculating the various values in this paper. The error of the stimulus of accommodation values which are evaluated by the practically used formula (5) are calculated. Where the distance between lens and the principle point of eye is 15.07 mm ($=l_H$). The incremental stimulus of convergence values P' caused by the addition prism $P_m$ are evaluated by the recursion computation method. The P' are varied with the $P_m$, the distance $p_c$ between the prism and the center of rotation, the initial convergence value (or inverse target distance) $C_o$ and the refractive index n of the prism material. The recursion computation method and the other formulas are described in detail. In this paper n=1.7 is used. The two factors by which the P' is increased are exist. The one which is major is the property by which the values of convergence whose unit is ${\Delta}$ are not added in the generally way. The other is the that the actual power of the prism is varied with the angle of incidence light. And the P' is decreased remarkably by an increase in the $p_c$ and $C_o$. The $P^{\prime}/P_m$ are calculated and graphed which are varied with the $p_c$ and $C_o$, where the $P_m=20{\Delta}$, P.D=64 mm and n=1.7. The index n dependence of the $P^{\prime}/P_m$ is negligible (refer to fig. 6). The $p_c$ are evaluated at which the P' equal to the $P_m$ for various $P_m$ (refer to table 1). The actual values of the stimulus of convergence and accommodation which are manipulated simply in the practice are calculated. Two graphical forms are suggested. The one is like as the commonly used one. But the stimulus of convergence and of accommodation values in the practice are positioned at the exact positions when the graphic is made (refer to fig. 9). The other is the form that the incremental stimulus of convergence values caused by the addition prisms are represented at actual positions (refer to fig. 11).

• Korean Journal of Poultry Science
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• v.40 no.4
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• pp.315-325
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• 2013

In this study, the effects of Doenjang powder (DP : Korean traditional fermented soy bean paste) addition on the quality and shelf-life of chicken sausages during storage were evaluated. The chicken sausages were manufactured with 60% of chicken breast meat, 20% of chicken skin and other ingredients. The sausages were divided into four treatments according to DP addition level such as 0, 2, 5 and 8%. The sausages were vacuum packed and stored at a refrigerator ($5^{\circ}C$) for 4 weeks. pH of sausage was in creased with DP addition after 2 weeks storage (p<0.05). The addition of 2% and 5% DP decreased the lipid oxidation (TBARS) value (p<0.05) and addition of 8% DP seemed to promote the protein deterioration (VBN) over the storage (p<0.05). In the instrumental color, the chicken sausages with 5% and 8% DP showed higher redness and lower lightness value than sausage with 0 and 2% DP (p<0.05) over the storage. The hardness and gumminess of chicken sausages added with 5% DP were significantly lower than those of other treatments during the storage (p<0.05). The addition of DP detained the growth of aerobic and anaerobic bacteria counts after 2 week of storage (p<0.05), but no significant difference was found by DP addition level (p>0.05). In conclusion, 5% DP could be used as ingredient of chicken sausage to enhance sensory quality and retard lipid oxidation.

• The Journal of Korean Society for Radiation Therapy
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• v.31 no.2
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• pp.65-74
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• 2019

Purpose: Recently, A Catcher was added to prevent sagging in Radixact^® X9. In this study, We quantitatively compared general couch of Tomo-HDA^® with catcher couch of Radixact^® X9 using the human phantom and evaluated usefulness of catcher. Materials and methods: We used rando phantom for phantom study and set the each iso-center of head and neck region and Pelvis region for region parameter. Furthermore, We used hand made low melting point alloys for weight parameter. MVCT(Mega Voltage Computed Tomography) images were acquired for vertical error and rotation(pitch) error measurement increasing weight(A: 15kg, A+B: 30kg, A+B+C: 45kg). We selected 120 patients who has been treated using Tomotherpy machine for patient study. 60 patients has been treated in Tomo-HDA^® and the other 60 patients treated in Radixact^® X9. In the patient study methods, vertical error and rotation(pitch) error was measured for mean value calculation using MVCT images acquired on first day of radiation therapy. Result: Result of phantom study, Vertical error and rotation(pitch) error was increased proportionally increased as the weight increases in general couch of Tomo-HDA^®. each maximum value was 7.52mm, 0.38° in head and neck region and 11.94mm, 0.92° in pelvis region. However, We could confirm that there was stable error range(0.02~0.1mm, 0~0.04°) in Catcher couch of Radixact^®. Result of patient study, The head and neck region was measured 4.79mm 0.33° lower, and the pelvis region was measured 7.66mm, 0.22° lower in Catcher couch of Radixact^® X9. Conclusion: In this study, Vertical error and rotation(pitch) error was proportionally increased as the weight increases in general couch of Tomo-HDA^®. Especially, The pelvis region error was more increased than the head and neck region error. However, Vertical error and rotation(pitch) error was regularly generated regardless of weight or regions in Catcher^TM couch of Radixact^® X9 that this study's purpose. In conclusion, Catcher^TM couch of Radixact^® X9 can minimize mechanical error that couch sagging. Furthermore, The pelvis region is more efficiency than head and neck region. In radiation therapy using Tomotherapy machine, it is regarded that may contribute to minimizing unadjusted pitch error due to characters of Tomotherapy.

• Journal of the Korean Geographical Society
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• v.41 no.1 s.112
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• pp.106-120
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• 2006

Natural or man-made disaster has been expected to be one of the potential themes that can integrate human geography and physical geography. Typhoons like Rusa and Maemi caused great loss to insurance companies as well as public sectors. We have implemented a natural disaster management system for a private insurance company to produce better estimation of hazards from high wind as well as calculate vulnerability of damage. Climatic gauge sites and addresses of contract's objects were geo-coded and the pressure values along all the typhoon tracks were vectorized into line objects. National GIS topog raphic maps with scale of 1: 5,000 were updated into base maps and digital elevation model with 30 meter space and land cover maps were used for reflecting roughness of land to wind velocity. All the data are converted to grid coverage with $1km{\times}1km$. Vulnerability curve of Munich Re was ad opted, and preprocessor and postprocessor of wind velocity model was implemented. Overlapping the location of contracts on the grid value coverage can show the relative risk, with given scenario. The wind velocities calculated by the model were compared with observed value (average $R^2=0.68$). The calibration of wind speed models was done by dropping two climatic gauge data, which enhanced $R^2$ values. The comparison of calculated loss with actual historical loss of the insurance company showed both underestimation and overestimation. This system enables the company to have quantitative data for optimizing the re-insurance ratio, to have a plan to allocate enterprise resources and to upgrade the international creditability of the company. A flood model, storm surge model and flash flood model are being added, at last, combined disaster vulnerability will be calculated for a total disaster management system.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.8
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• pp.1030-1036
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• 2008

In Korea, many types of traditional grape wine have existed starting from seven hundred years ago and horse-blossom-like-grape (mayu-podo) was mainly cultivated. Korean traditional wine (KTW) was manufactured by a unique method in which grape juice-added porridge made from glutinous rice was fermented by nuruk as a starter for brewing. Unfortunately, KTW making was discontinued in 20th century; thus, restoration of Korean wine culture is needed. KTWs were prepared by four traditional methods, and their qualities were compared to commercial wine made by sugaring grape juice. Ethyl alcohol contents, total acidity, pH and amino acid of the four KTWs were $9.2{\sim}11.2%$, $0.93{\sim}1.20\;mg$/100 mL, $3.02{\sim}3.48$ and $0.80{\sim}0.88\;mg$/100 mL respectively. The KTWs showed higher values in total acidity and amino acid than those of commercial grape wine. KTWs were rich in maltose, acetic acid and lactic acid. L, a and b value in Hunter's color value ranged $3.59{\sim}3.69$, $20.63{\sim}38.06$, and $1.20{\sim}1.56$, respectively. Sensory quality properties in color, flavor, taste and overall of KTWs were not different from commercial dry wine. Contents of total phenolic compounds and free radical scavenging activity using DPPH of KTWs were $599.6{\sim}652.2\;mg$/100 mL and $50.59{\sim}56.75%$, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.61-67
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• 2017

Chia seed (Salvia hispanica L.) originated from Central America is a highly nutritious food containing large amounts of linolenic acid, dietary fiber, and protein. This study investigated the quality properties and antioxidant activities of Sulgidduk prepared with chia seed powder as a functional material. Freeze-dried chia seed powder was replaced with 0, 1, 3, 5, and 7% of rice flour. The addition of chia seed powder did not affect water content, whereas the pH value of the chia seed group decreased as compared to the control. For color measurements, a and b values increased as the amount of chia seed powder increased, whereas L value decreased. Hardness and chewiness of Sulgidduk with chia seed powder were lower than those of the control, whereas springiness of the chia seed group was higher than that of the control. Cohesiveness was not significantly different in all samples. According to retrogradation analysis based on changes in hardness during storage, it was confirmed that addition of chia seed powder inhibited aging of Sulgidduk. Retrogradation of CSP5 was the slowest. Consumer acceptability analysis did not show significant differences in all samples. Total polyphenol and flavonoid contents tended to significantly increase as chia seed content increased. DPPH and ABTS radical scavenging activities of Sulgidduk were also elevated due to addition of chia seeds. From the results, addition of chia seed softened texture, inhibited aging, and enhanced antioxidant activities of Sulgidduk. It is concluded that addition of 5% chia seed powder, which showed high effectiveness for aging, is the most suitable for commercialization.

• Journal of Gastric Cancer
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• v.9 no.3
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• pp.110-116
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• 2009

Purpose: The aim of this study was to examine the usefulness of positron emission tomography (PET)-computed tomography (CT) in the pre-operative staging of gastric cancer. Materials and Methods: Between February 2006 and August 2008, PET-CT and CT were performed on 70 patients diagnosed with gastric cancer by gastrofiberscopic biopsy. The sensitivities, specificities, Positive predictive value (PPV), and negative predictive value (NPV) of PET-CT and CT imaging for the detection of gastric cancer TNM staging were compared. Results: The detection rates for the primary tumor were as follows: PET-CT, 81.4% (57/70); and CT, 42.9% (30/70). For both early gastric cancer (EGC) and advanced gastric cancer (AGC), PET-CT was more accurate than CT in detecting the lesions. As the size of the tumor exceeded 3 cm, the detection rate increased. The sensitivities, specificities, PPV, and NPV of PET-CT for lymph node staging were 55.6%, 81%, 86.2%, and 45.9%, while the sensitivities, specificities, PPV, and NPV of CT were 40.0%, 85.7%, 85.7% and 40%, respectively. One case of multiple liver metastasis and two cases of dual primary cancer (rectal and pancreatic cancers) were detected by PET-CT. PET-CT also had a higher detection rate for all histologic types of primary tumors. PET-CT was more accurate than CT in detecting primary gastric cancer lesions. The detection of nodal metastasis by PET-CT was similar to CT; small-sized tumors or EGC detection rates were not high. However, PET-CT provided additional information to detect distant metastases and dual primary cancers and reduced unnecessary laparotomies to detect peritoneal seeding or carcinomatosis. Conclusion: It would be useful to make a pre-operative diagnosis of gastric cancer and determine treatment if PET-CT were added to other routine pre-operative studies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.1
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• pp.193-200
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• 2004

The preparation of low-fat chicken patties added 10% fat and 0.5% sodium alginate (SA treatment) arabia gum (AG treatment), xanthan gum (XG treatment), respectively and the control patty containing 20% fat was prepared. The moisture contents of raw, cooked and reheated patty of control were lower than low-fat patties containing gums, and were no significant difference among low-fat patties. The fat content of control patty was higher than that of the low-fat patties and the protein showed no significant difference among patties. In case of raw patty, the Hunter's $L^{*}$ value of control patty was higher than that of the low-fat patties, the Hunter's $a^{*}$ value was no significant difference among patties. But the Hunter's $L^{*}$, $a^{*}$ and $b^{*}$ values of cooked and reheated patties showed no significant difference among patties The yielding and fat retention of cooked control patty were lower than that of the low-fat patties. The yield and fat retention of reheated control patty were lower than those of the low-fat patties, and the final yield of low-fat patties was higher than that of the control patty The hardness of cooked patties showed no significant difference among patties but the springiness, cohesiveness and chewiness of low-fat patties were higher than those of the control patty. The water holding capacity of low-fat patties was higher than that of the control patty. In case of reheated patties, the hardness was no significant difference among patties, the springiness was highest in low-fat patty treated arabia gum and was lowest in control patty. The cohesiveness, chewiness and water holding capacity of reheated low-fat patties were higher than those of the control patty. Oleic, palmitic, linoleic and stearic acids were major fatty acids, and glutamic acid, aspartic acid, lysine, leucine, arginine and alanine were major amino acids in chicken patties. The aroma was not significantly different among patties, but the texture of low-fat patties was higher than that of the control patty and was not significantly different among low-fat patties.tties.ies.