• Journal of Dairy Science and Biotechnology
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• v.7 no.1
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• pp.6-19
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• 1989

Twenty-five commercial food grade and alalytical grade lipases were used to study the patterns of release of short-chain free fatty acids (FFA) from milk fat in cheese slurries. Principal component Analysis showed that there were four distinctive groups by the FFA ratios and five groups by the FFA concentrations. However, Average Linkage Cluster Analysis showed that the patterns of FFA released were dependent upon distance defined between groups of lipases. All the lipases tested with both statistical analysis had distinctive specificities in hydrolyzing short-chain FFA from milk fat. Lipases from ruminant-animal origins produced an extremely high ratio (>40%) of butyric acid and a low ratio (<26%) of capric acid to total short chain FFA. Lipases from porcinepancreas and some microbial origins showed balanced production in both bytyric and capric acid. However, most lipases from microbial origins released a high ratio of capric acid but similar ratios to other origin enzymes for short-chain free fatty acids. Ruminant-animal origin lipases produced short-chain FFA much higher in concentration than other lipases. Lipases from porcine pancreas as well as microbial origins showed different concentrations of the fatty acids. Ratios of short-chain FFA in each sample were not significantly changed during incubation periods (4 wk), whereas concentrations of the FFA increased considerably.

• Journal of Korean Neurosurgical Society
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• v.64 no.4
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• pp.505-513
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• 2021

Objective : The adaptive immune response following subarachnoid hemorrhage (SAH) is not well understood. We evaluated and compared the T cell receptor (TCR) immune repertoire of good-grade and poor-grade SAH patients to elucidate the T cell immunology after ictus. Methods : Peripheral blood from six SAH patients was collected at two different times, admission and at the 7-day follow-up. Composition and variation of the TCR β-chain (TCRB) complimentary determining regions (CDR) 3 repertoire was examined using high-throughput sequencing; the analysis was based on sampling time and disease severity (good vs. poor-grade SAH). Results : Clonality at admission and follow-up were 0.059 (0.037-0.038) and 0.027 (0.014-0.082) (median, 25th-75th percentile). Poor-grade SAH (0.025 [0.011-0.038]) was associated with significantly lower clonality than good-grade SAH (0.095 [0.079-0.101]). Poor-grade SAH patients had higher diversity scores than good-grade SAH patients. CDR length was shorter in good-grade SAH vs. poor-grade SAH. Differences in clonotype distribution were more prominent in TCRBV gene segments than TCRBJ segments. TCRBV19-01/TCRBJ02-04 and TCRBV28-01/TCRBJ02-04 were the most increased and the most decreased V-J pairs in the 7-day follow-up compared to admission in good-grade SAH. The most increased and decreased V-J pairs in poor-grade SAH patients were TCRBV28-01/TCRBJ02-06 and TCRBV30-01/TCRBJ02-04, respectively. Conclusion : The TCRB repertoire is dynamic in nature following SAH. TCRB repertoire may facilitate our understanding of adaptive immune response according to SAH severity.

• The Korean Journal of Food And Nutrition
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• v.7 no.1
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• pp.36-44
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• 1994

In this paper, we surveyed the actual utilization condition of chain stores of franchise systems and the customers' consciousness on chain shops and non-chain restaurants. The survey was conducted on 459 people either living or working in Pusan area and aged more than 4th grade in elementary school without sex distinction. The data analyses were made by way of frequency, percentage, Spearman rank correlation and Chi-square using dBastat 1.0 package of PC. The results of the survey are as follows. The survey indicates that respondents have the most experience of visiting chicken, hamburger, and pizza chain shops. Although the survey on the degree of preference between chain shops and non-chain restaurants indicates that men prefer non-chain restaurants and women prefer chain shops, the results are not so significant to conclude that there is a preference regardless of sex (N. S.): By ages, students and young group prefer chain shops and the aged group prefer non-chain restaurants (p< 0.05). The survey indicates that chain shops are proffered because of sanitary, quality, taste of foods and are not proffered because of simple menu and expensiveness. The survey indicates that non-chain restaurants are preferred because of distinctive taste of each restaurant and comfotableness, and are not proffered because of unsanitary and unkindness.

• Journal of the Society of Naval Architects of Korea
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• v.47 no.4
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• pp.580-588
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• 2010

OPB(out-of-plane bending)-induced failure of mooring chain was firstly addressed by CALM (catenary anchor leg mooring)-type offloading buoy, located approximately one mile away from the bow of the Girassol FPSO which was installed offshore area of Angola in September 2001. This study deals with verifying the load transfer mechanism between the first free chain link and connected two chain links inside the chain hawse. OPB moment to angle variation relationships are proposed by extensive parametric study where the used design variables are static friction coefficients, proof test loads, nominal tension forces, chain link diameters, chain link grades and chain link types. The stress ranges due to OPB moments are obtained using nonlinear FEAs (finite element analyses). Final stress ranges are derived considering ones from IPT (in-plane tension) forces. Also a formula for OPB fatigue assessment is briefly introduced.

• Microbiology and Biotechnology Letters
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• v.22 no.6
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• pp.577-583
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• 1994

To classify Lactobacillus casei strains on the basis of difference in their chromosomal DNA sequence, we have performed polymerase chain reactions on their chromosomal DNA by using random primers, and followed by analyzing randomly amplified polymorphic DNA fragments. We also developed a mini-preparative method to isolate PCR-grade chromosomal DNA from Lacto- bacillus casei strains within 3 hours. Based on RAPD pattems by polymerase chain reactions with degenerated random primers, 4 Lactobacillus casei strains and 2 mutant strains were successfully discriminated. Results were very sensitive, strain-specific and reproducible. It was also reliable. These results suggest that RAPD may be applied efficiently for the identification of several Lactoba- cillus casei strains.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.9
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• pp.4989-4992
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• 2013

Aim: To compare p16INK4a immunocytochemistry with the HPV polymerase chain reaction in predicting high grade cervical squamous intraepithelial lesions. Materials and Methods: This diagnostic case-control study was conducted from January 2010 until December 2010. We obtained 30 samples, classified according to the degree of cervical intraepithelial neoplasia (CIN): 11 samples for CIN 1, 9 samples for CIN 2, and 10 samples for CIN 3. HPV PCR, p16INK4a immunocytochemistry, and histopathological examination were performed on all samples. Statistical analysis was conducted using SPSS 20.0. Results: In predicting CIN 2-3, we found p16INK4a to have similar specificity and positive predictive value as HPV PCR (95%, 97.2% vs 96.7%), but better sensitivity (87.5% vs 72.5%) and negative predictive value (82.1% vs 67.6%). The most prevalent types of high-risk HPV in our study were HPV 33, 35, 58, 52, and 16. Conclusions: p16INK4a has better diagnostic values than HPV PCR and may be incorporated in the triage of ASCUS and LSIL to replace HPV PCR. Genotype distribution of HPV differs in each region, providing a challenge to develop HPV vaccines based on the epidemiology of HPV in that particular region.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.22
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• pp.9603-9606
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• 2014

Background: Endometrial cancer is the fourth most common cancer among women in developed countries. Patients with endometrial cancer may benefit from systemic chemotherapy alone or in combination with targeted therapies if the disease is clinically diagnosed prior to spread and metastasis to other organs. The aim of this study was to evaluate the prognostic role of p53 polymorphism and its correlation with tumor grade in human uterine endometrial carcinomas. Materials and Methods: A total of 75 patients with endometrial carcinomas were studied for possible mutations in exon 4 of the p53 gene using polymerase chain reaction and restricting fragment length polymorphism techniques and sequencing. Results: In recent study, The rate of homozygote genotype of pro/pro or Arg/Arg in high grade group was higher than in comparison with low grade one. In addition samples that were undigested in RFLP, showed mutation in exone 4. Conclusions: Our findings showed that high grade endometrial carcinomas are highly associated with TP53 polymorphisms in comparison with low grades.

• Journal of Distribution Science
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• v.14 no.4
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• pp.127-134
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• 2016

Purpose - Value chain in agriculture refers to direct and indirect activities related to value-added process from raw materials to final products in agricultural industries. In recent years, value chain analysis has become more important in the area of agricultural development. This article reviews the concept and importance of value chain analysis in the context of agricultural development and attempts to suggest improvement strategies. Research design, data, methodology - A literature survey was conducted for value chain analysis for agricultural development. The case of agro-value chain in Cambodia was deeply analyzed based upon interviews with government officers and related experts. Results - It seems that agro-value chain in developing countries are not well developed and does not carry out appropriate functions, compared to developed countries. Because value adding facilities, such as storage, processing and packing plants, milling plants, and etc. are not sufficiently constructed, the quality of agricultural products is low. Especially developing countries may loose opportunities to increase value of their product by exporting their agricultural products as raw materials to neighboring countries. Value adding process is also mainly controlled by traders in local markets or wholesale markets in urban areas. Farmers therefore can get lower share of final value of agricultural products compared to the shares paid to traders. Lastly it is argued that governments of developing countries do not play an active role in developing value chains and do not carry out coordinating functions in an effective and efficient manner. Conclusions - The first step to improve agro-value chain in developing countries is to identify and analyze value chain structure of agricultural products and to make development strategies and implementation programs. For improving value chain of agricultural products in developing countries, it is required to provide not only plans for constructing hardwares, such as wholesale markets, storage facilities, processing and packing plants, and etc., but also plans for improving softwares, such as measures for improving product quality and safety, setting up grade and standard, providing market information, and nurturing producer cooperatives.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.1
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• pp.129-137
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• 2018

Objective: The objective of this research was to evaluate the physico-chemical, microbiological and sensorial qualities of restructured steaks processed from beef trimmings (grade I and II) and frozen beef (fresh beef as control and frozen beef). Methods: Beef trimmings from commercial butcher were collected, designated into 4 treatments differing in beef trimmings grade and freezing, processed into restructured steaks with 1% microbial transglutaminase and then analyzed for product quality. Results: The results showed that all meat from different groups could be tightly bound together via cross-linking of myosin heavy chain and actin as observed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Microbial counts of psychrotrophic and mesophilic bacteria were not affected by treatments (p>0.05), and no detectable of thermophilic bacteria were found. Regarding effect of beef trimmings grade, steaks made from beef trimmings grade II (16.03% fat) showed some superior sensorial qualities including higher tenderness score (p<0.05) and tendency for higher scores of juiciness and overall acceptability (p<0.07) than those made from beef trimmings grade I (2.15% fat). Moreover, a hardness value from texture profile analysis was lower in steaks processed from beef trimmings grade II than those made from grade I (p<0.05). Although some inferior qualities in terms of cooking loss and discoloration after cooking were higher in steaks made from beef trimmings grade II than those made from beef trimmings grade I (p<0.05), these differences did not affect the sensory evaluation. Frozen beef improved the soft texture and resulted in effective meat binding as considered by higher cohesiveness and springiness of the raw restructured product as compared to fresh beef (p<0.05). Conclusion: The results indicated the most suitable raw beef for producing restructured steaks without detrimental effect on product quality was beef trimmings grade II containing up to 17% fat which positively affected the sensory quality and that frozen beef trimmings increased tenderness and meat binding of restructured beef steaks.

• Korean Journal of Veterinary Service
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• v.43 no.2
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• pp.45-52
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• 2020

A grading system is implemented to evaluate the meat quality of Hanwoo. In the grading system, grade 1++A is the highest grade. Livestock farms breed Hanwoo with good quality feed in order to obtain the highest grade. In this process, the content ratios of muscles in individual regions can be changed. To find out the muscle distribution ratios of Hanwoo steers, grade 1A, 1+A, and 1++A Hanwoo steers were compared with grade 1+A Hanwoo female. Grade 1A Hanwoo steers had higher ratios of shank (SK), brisket and flank (BF), neck chain (NC), and inside skirt (IS) meats and a lower ratio of striploin (SL) meat compared to grade 1+A Hanwoo feamle. Grade 1++A Hanwoo steers had higher ratios of neck (NK) and loin (LN) meats and lower ratios of inside skirt (IS), tenderloin (TL), top round (TR), eye round (ER), bottom round (BR), bottom sirloin triangle (BST), and knuckle (K) meats compared to grade 1+A Hanwoo steers. In comparison between grade 1A and 1++A Hanwoo steers, the ratio of shank (SK) was significantly lower in higher quality meats. If the changes are continuously studied to improve the process so that the ratios of partial meats of the regions highly preferred by consumers can increase, it will contribute to increases in the incomes of livestock farms and enable Hanwoo to grow into a global brand.