• Clinical and Experimental Pediatrics
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• v.52 no.11
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• pp.1241-1248
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• 2009

Purpose:The etiology of Kawasaki disease (KD) is still unknown. Recently, an association between human coronavirus NL63 (HCoV-NL63) and KD was implicated. Hence, we attempted to determine the association between KD and acute respiratory viral infections. Methods:Nasopharyngeal aspirate samples were obtained from 54 patients diagnosed with KD at the Seoul National University (SNU) Children's Hospital and SNU-Bundang Hospital between October 2003 and September 2006. Viral diagnoses of 11 respiratory viruses were made using multiplex reverse transcriptase-polymerase chain reaction (RT-PCR): respiratory syncytial virus (RSV), adenovirus, rhinovirus (RV), parainfluenza viruses (PIVs) 1 and 3, influenza viruses (IFVs) A and B, human metapneumovirus (HMPV), human bocavirus (HBoV), HCoV OC43/229E, and HCoV-NL63. Clinical data were reviewed retrospectively. Results:The median age was 32 months (6 months-10.4 years). Respiratory symptoms were observed in 37 patients (69%). The following respiratory viruses were identified in 12 patients (22%): RV (n=4), PIV-3 (n=2), HBoV (n=2), and adenovirus, RSV, PIV-1, IFV-A, and HCoV-NL63 (n=1). Co-infection with PIV-3 and RV was observed in one patient. Respiratory symptoms were observed in 7 (58.3%) and 30 (71.4%) patients of the virus-positive and virus-negative groups (P>0.05). Response rate to intravenous immunoglobulin administration was 67% (n=8) and 86% (n=36) in the virus- positive and virus-negative groups (P>0.05). Conclusion:Respiratory symptoms were commonly observed in KD patients but the association between respiratory viruses and KD were not found. Large multicenter-based investigations are required to confirm the association between acute respiratory viral infections and KD.

• Food Science and Preservation
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• v.20 no.6
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• pp.827-833
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• 2013

In this study we investigated physicochemical properties of Zanthoxylum schinifolium seeds oil base extracts. Supercritical fluid extraction (SFE), roast pressure (RPM) and steam pressure (SPM) method were used for oil base extracts. The pressure and temperature conditions of SFE method were $70{\sim}80kgf/cm^2$ and below $30^{\circ}C$, respectively, by newly designed SFE-$CO_2$ system. The yield of extraction was 38.5% at the SFE method and others were 30% in each. Refractive index of oil base extracts, there was also no difference between them as 1.470~1.473. At the SFE method, viscosity observed higher value better than two method that showed as 181.88~209.93 according to the extraction time. Three oil base extracts showed difference in color which was low in b value at SFE, especially. The result of acid value at RPM that was lower as 0.93 mg/g than 2.36~2.64 mg/g of SFE method. Saponification value ranged $182.96{\sim}196.57mg{\cdot}KOH/g$ in three extraction method. At SPM, TBA value showed as 158.96 mg/kg, but in the SFE method ranged higher value as 201.30~347.14 mg/kg. Fatty acids analysed with 18 varieties in all oil base extracts and the composition of saturated/unsaturated fatty acids was 17:83(v/v) at SEF. Especially, ${\omega}$-3,6,9 fatty acids observed at SFE and SPM, but did not appeared at RPM. Fatty acid of ${\omega}$-6,9 detected in all cases.

• Korean Journal of Environmental Agriculture
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• v.36 no.3
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• pp.201-210
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• 2017

BACKGROUND: The current study was to monitor of 9 veterinary antibiotics (ceftiofur, clopidol, florfenicol, sulfamethazine, sulfamethoxazole, sulfathiazole, tetracycline, tiamulin, and tylosin) in manure using liquid chromatography-tandem mass spectrometry (LC-MS/MS) in positive and negative electrospray ionization mode. METHODS AND RESULTS: Sample preparation was carried out using Mcllvaine buffer and citrate salts to adjust the pH of the sample followed by purification with dispersive solid phase extraction (d-SPE). Separation of analytes during LC-MS/MS analysis was conducted using an Eclipse Plus $C_{18}$ column and the mobile phase was in gradient mode with, 0.1% formic acid and 5 mM ammonium formate in methanol (A) and 0.1% formic acid and 5 mM ammonium formate in distilled water (B). The linearity of the matrix-matched calibrations of all tested antibiotics was good, with $R^2$ determination coefficients ${\geq}0.9920$. The limit of detection (LOD) and quantifications (LOQ) were $0.1-67.0{\mu}g/kg$ and $0.4-200.0{\mu}g/kg$, respectively. Analysis of 13 solid and liquid manure samples taken from the Republic of Korea revealed concentrations less than $0.7{\mu}g/kg$ for tiamulin, $1497.6{\mu}g/kg$ for sulfamethazine. CONCLUSION: To monitor 9 veterinary antibiotics from manure samples in 13 provincial areas throughout the Republic of Korea, an analytical method was developed. The developed method was fully validated and successfully applied for monitoring various veterinary antibiotics in manure samples.

• The Journal of Korean Academy of Prosthodontics
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• v.33 no.3
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• pp.467-491
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• 1995

In order to analyze the occlusin of intercuspation with maximun bite force, fifteen healthy adult subjects with the ages 23 to 27 were studied(Group1 ; 5-normal occlusion with Angle's Class1, Group2 ; 5-Angle's Class2 malocclusion, Group3 ; 5-Angle’s Class3 malocclusion). Head Position was fixed with occlusal plane paralleling to horizontal line and occlusal registration r cord was made with polyether rubber impression material(Ramitec, ESPECo. West Germany). After all subject were trained for maximum intercuspation at least 5 times, occlusal registration procedure was repeated for this study. Lower posterior rubber occlusal registration records were sliced with 1mm thickness using precision metal sliding channel(Hitachi Ind. Co., Japan). Gross sectional drawings were traced from occluding view of upper and lower posterior teeth on the rubber slices using digitizer, and superimposed for the determination of each drawing distance(Superimposed Rubber Pattern Method). Based on superimposed rubber pattern drawings, total area of occlusal view, sum of each area of the 5 divided occlusal contact provinces and its ratio, total area and number of occlusal contact area were determined to elucidate occlusal stability in the normal and abnormal occlusion groups. The data were analysed by t-test(p=0.05) to determine statistical significance. The obtained results were as follows : 1. Group1 showed the largest standard area with occlusal view of the lower posterior teeth and Group3 showed the smallest area. There was a significant difference between Group2 and Group3(p=0.025), and Gropu1 was not statistically different for both Group2 and Group3. 2. Means and ratio of the under 2.0mm area(D) and ratio showed $197.49mm^2$, 59.76% in Group1, $188,69mm^2$, 56.10% in Group2, and $174.23mm^2$, 55.76% in Group3. The results that Group1 has the most area/ratio and Group3 has the least area/ratio can be considered Group1 is the most advantageous for masticatory effective area, and Group3 is the least adnantageous. 3. Means and ratio of the under 1.0mm area(C) were $198.96mm^2$, 42.65% in Group1, 123.06$mm^2$, 46.58% in Group2, and $92.24mm^2$, 29.52% in Group3. These data means that Group1 is the most advantageous in terms of masticatory effective area and Group3 is the least. 4. Means and ratio of the under 0.5mm area(B) were $86.68mm^2$, 26.68% in Group1, $62.98mm^2$, 18.71% in Group2, and $36.44mm^2$, 11.66% in Group3. These can also be considered Group1 is the most advantageous for masticatory effective area and occlusal stability. 5. Means and ratio of the under 0.05mm area(A) were $30.92mm^2$, 9.21% in Group1, $14.31mm^2$, 4.25% in Group2, and $7.59mm^2$, 2.43% in Group3. The area ratio of the each subject group was(4.1) : (1.9) : (1)and the data of the under 0.05mm area has the intimate relationship with inter-group and intra-group data/ratio. 6. First molar showed the most occlusal contact points in all subject group and Group1 showed somewhat uniformly distributed occlusal contact point except first premolar. In Group2, all contact point in posterior teeth showed significantly reduced distribution except first molar. Group3 showed evenly distributed contace points in first and second molars.

• Journal of Animal Science and Technology
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• v.44 no.5
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• pp.549-560
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• 2002

This study, including two in vitro experiments and an in vivo experiment were conducted to evaluate effects of Passtein$^{(R)}$ on crude protein degradability, ruminal fermentation characteristics and nutrient digestibility. In in vitro experiment protein degradability was examined using borate-phosphate buffer and neutral detergent, and using protease from Stroptomyces griseus at 39$^{\circ}C$ for 0, 2, 4, 8, 12, and 48 h. In addition, an in vivo experiment was conducted in a switch back design and ruminal fermentation and nutrient digestibility were determined. Four ruminal-fistulated Holstein cows weighing 300kg in mean body weight randomly allotted to 2 treatments (control and Passtein$^{(R)}$ supplementation). Although there was no significant difference on protein fraction between treatments, it appears that Passtein$^{(R)}$ supplementation decreased buffer soluble protein fraction compared to control. Protein degradability was not affected by Passtein$^{(R)}$ from 0 h to 4 h, but decreased at 12 h and 48 h compared to control. Degradation of immediately degradable fraction was higher in Passtein$^{(R)}$ treatment, but degradation of fermentable fraction was lower in Passtein$^{(R)}$ treatment compared to control. The pH and $NH_3$-N concentration tended to increase in Passtein$^{(R)}$ treatment, but VFA production, microbial counts and enzyme activity tended to decrease in Passtein$^{(R)}$ treatment compared to control. In addition, nutrient digestibility in the total tract tended to increase in Passtein$^{(R)}$ treatment compared to control.

• Proceedings of the Korea Contents Association Conference
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• 2003.05a
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• pp.344-350
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• 2003

In this paper, we propose a novel sharing method ordering the events occurring between users collaborated with the common telecomputing environment. We realize the sharing method with multimedia data to improve the coworking effect using teleprocessing network. This sharing method advances the efficiency of communicating projects such as remote education, tele-conference, and co-authoring of multimedia contents by offering conveniences of presentation, group authoring, common management, and transient event productions of the users. As for the conventional sharing white board system, all the multimedia contents segments should be authored by the exclusive program, and we cannot use any existing contents or program. Moreover we suffer from the problem that ordering error occurs in the teleprocessing operation because we do not have any line-up technology for the input ordering of commands. Therefore we develop a method of retrieving input and output events from the windows system and the message hooking technology which transmits between programs in the operating system In addition, we realize the allocation technology of the processing results for all sharing users of the distributed computing environment without any error. Our sharing technology should contribute to improve the face-to-face coworking efficiency for multimedia contents authoring, common blackboard system in the area of remote educations, and presentation display in visual conference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.1
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• pp.65-71
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• 2007

Five different commercial chungkukjang powders (A$\sim$E) were compared based on their physicochemical, organoleptic and functional properties. The proximate composition of the five samples ranged from 6.07 to 8.54% in moisture, 15.31 to 27.07% in crude protein, 20.19 to 24.75% in crude lipid, 34.84 to 52.41% in carbohydrate, and 3.69 to 5.26% in ash. The pH of the samples ranged from 5.58 to 6.11, and Hunter's colors showed 70.01$\sim$77.22 for L value, 0.91$\sim$4.64 for a value and 23.72$\sim$31.00 for b value depending on the product. The microbial counts were 8.16$\sim$g.60 log CFU/g for aerobic bacteria, $\sim$4.16 log CFU/g for yeasts & molds, and 1.07$\sim$3.88 log CFU/g for coliforms. The contents of reducing sugars and amino-N were 1.89$\sim$2.41% and 2.83$\sim$7.31%, respectively. Free amino acids were mainly composed of glutamic acid, valine, leucine, phenylalanine, and lysine. The amounts of total phenolics and total flavonoids were 108$\sim$302 mg% and 2.73$\sim$9.41, respectively, with some variations in the products. However, the isoflavone contents, which were composed of genistein (63.26$\sim$217.16${\mu}g/g$), daidzein (58.24$\sim$166.65${\mu}g/g$), genistin (2.66$\sim$55.68${\mu}g/g$), and glycitein (12.26$\sim$17.82${\mu}g/g$), were apparently different per product. The sensory scores for color, smell, taste and overall preference for the five chungkukjang products, which were evaluated by panels in their 20's and 30's using 7-point scoring test, ranged from 3.20 to 4.05.

• Korean Journal of Food Science and Technology
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• v.28 no.5
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• pp.904-909
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• 1996

To investigate effects of sugars on the retrogradation of rice flour gels, sucrose and isomaltooligosaccharide (1, 2, and 5%, w/w on the flour basis were added to 50% Dongjinbyeo rice flour gels and stored at different temperature $(20^{\circ}C,\;4^{\circ}C)$ far 1, 3 and 6 days. Changes on the degree of retrogradation (DR) of these rice flour gels were measured by α-amylase-iodine method, DSC and X-ray diffractometry. DRs of rice flour gels increased over storage and showed a rapid increase up to 3 days and then decreased thereafter. DRs of rice flour gels with sucrose or oligosaccharide also increased rapidly until 3 day storage but these values were lower than those of rice flour gels without sugar. DRs of rice flour gels with oligosaccharide were lower than those of gels with sucrose. Changes in enthalpy of rice flour gels measured by DSC showed the same tendency with those in DRs of rice flour gels by ${\alpha}-amylase-iodine$ method, but varied with sugar levels.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.773-778
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• 2007

This study was performed to develop a more simple and convenient heat treatment process for increasing heating temperature than the traditional 9-times steaming process for Rehmanniae radix Preparata (R. radix P.). The R. radix was heated to various temperatures (110, 120, 130, 140 and $150^{\circ}C$) for different lengths of time (1, 2, 3, 4 and 5 hr). Chromaticity, free sugar, amino acid, catalpol and 5-HMF (5-hydroxy-methyl-2-furaldehyde) content of water extracts of R. radix P. were analysed. With increasing heating temperature and time, the L, a and b-value of samples gradually decreased. Fructose and glucose contents were increased to $120^{\circ}C$ for 5 hr (5.21 and 6.67%, respectively) with no changes afterward. Sucrose content was not detected after $130^{\circ}C$. Total amino acid was increased to $140^{\circ}C$ and decreased afterward. The maximum total amino acid content was 4,172 mg/100 g at $140^{\circ}C$ for 2 hr (R. radix L.: 3,029 mg/100 g). The catalpol was decreased to $130^{\circ}C$ for 1 hr and not detected afterward. The 5-HMF content increased with increasing heating temperature and time. The maximum content of 5.HMF was 2.5% in $150^{\circ}C$ for 5 hr. Hence, it can be suggested that the heat treatment at $130^{\circ}C$ for 2 hr or more is the most optimum processing conditions, instead of the traditional 9.times steaming process.

• Food Science and Preservation
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• v.21 no.5
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• pp.627-635
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• 2014

We investigated the changes in the quality characteristics of Doenjang with low salt contents (6, 8, 10, and 12%) and 10% garlic. The Doenjang was analyzed at an interval of a week during its fermentation for six weeks, at room temperature. Its L color gradually decreased, but its a and b colors did not change significantly. Its salinity increased by about 1% after six weeks. In contrast, immediately after its preparation, its pH was gradually decreased and its acidity was increased for the fermentation. The reducing sugar was significantly increased from 1.34~1.88 g/100 g immediately after its preparation to 7.25~9.13 g/100 g after six weeks, which was higher as the salt concentration decreased. The amino-type nitrogen doubled from 100~130 mg% at 0 week to 210~290 mg% at six weeks, which were lower with the higher salt concentrations. The growth curve of the Bacillus fermentation strains of Doenjang increased to two weeks but gradually decreased since, and the growth of the Bacillus was favorable for up to two weeks in the Doenjang with 10% and 12% salt added. Otherwise, the yeast was reduced rapidly during the early fermentation of the Doenjang, and slightly changed after three weeks of fermentation. The results of this study showed that the reducing sugar and amino-type nitrogen contents of the low-salt garlic Doenjang were higher with the lower salt dose, and the physicochemical quality of the 6%-salt Doenjang was not significantly affected. Thus, we suggest that low-salt Doenjang can be manufactured with the addition of 6% salt and 10% garlic.