• Journal of Korean Neurosurgical Society
• /
• v.38 no.5
• /
• pp.393-395
• /
• 2005

Cerebral infarction rarely occur following head injury. The authors present the case of a 39-year-old man with complete infarction in the middle cerebral artery[MCA] and anterior cerebral artery[ACA] territories ccurred immediately after head injury. He had compound depressed fracture in right frontal bone with no neurological deficit. After the depressed bone elevation, postoperative computed tomography scan showed the right MCA and ACA territory infarction with midline shift. Cerebral angiography obtained on the day after emergent decompressive craneictomy showed the complete occlusion of the internal carotid artery[ICA] at the level of lacerum ICA segment. There was no evidence of neck vessel dissection and basal skull fracture. Cerebral infarction can occur in an ultraearly period after head injury without neck vessel dissection or basal skull fracture. We stress the need for attention to the cerebral infarction as the cause of a rare neurological deterioration of the head trauma.

• Proceedings of the Korea Concrete Institute Conference
• /
• 2009.05a
• /
• pp.417-418
• /
• 2009

As iron corrosion by means of penetration of chlorides resulted in a serious deterioration of seaside and landfill concrete construction, it is urgently necessary for seaside construction to acquire watertightness and resistance for chloride-attack. Hence in this study, Si/Al liquor type hybrid-inorganic salt which was very effective compound for improving resistance for chloride-attack applied to mortar and then evaluated resistance for chloride-attack with curing(7, 14, 28, 56 days).

• Proceedings of the Korean Institute of Building Construction Conference
• /
• 2008.11a
• /
• pp.97-101
• /
• 2008

As the number of concrete building structures in marine environment increases, it is important to study and predict the durability and the compound deterioration of the concrete which is exposed in both chloride and freezing-thawing damage. The concrete's resistance against freezing and thawing is tested based on KS F 2456, while its chloride ion diffusion coefficient is evaluated based on NT BUILD 492. In result, the more exposure to freezing and thawing process, the shorter life it gets, due to the increased amount of chloride ion diffusion coefficient.

• BMB Reports
• /
• v.46 no.2
• /
• pp.119-123
• /
• 2013

Methyl-6,7-dihydroxy-1,2,3,4-tetrahydroisoquinoline (salsolinol), an endogenous neurotoxin, is known to perform a role in the pathogenesis of Parkinson's disease (PD). In this study, we evaluated oxidative modification of cytochrome c occurring after incubation with salsolinol. When cytochrome c was incubated with salsolinol, protein aggregation increased in a dose-dependent manner. The formation of carbonyl compounds and the release of iron were obtained in salsolinol-treated cytochrome c. Salsolinol also led to the release of iron from cytochrome c. Reactive oxygen species (ROS) scavengers and iron specific chelator inhibited the salsolinol-mediated cytochrome c modification and carbonyl compound formation. It is suggested that oxidative damage of cytochrome c by salsolinol might induce the increase of iron content in cells, subsequently leading to the deleterious condition which was observed. This mechanism may, in part, provide an explanation for the deterioration of organs under neurodegenerative disorders such as PD.

• Journal of the Mineralogical Society of Korea
• /
• v.17 no.1
• /
• pp.75-83
• /
• 2004

Blackening on stone monuments is serious problem, because it is not only aesthetically unattractive, but also an important process in stone deterioration. Black surface layers contain often a large amounts of iron compound. Therefore it is assumed that besides another elements the iron have influence on blackening of surface. After the samples of black surface layers were collected from the stone monuments (Museumsinsel) in Berlin, Germany, especially in this study has been used Mossbauer spectroscopy in order to determine the valence and chemical composition of iron. Mineralogical and chemical analyses were carried out X-ray diffractormetry and X-ray fluorescence method on the black surface layer's samples and original stone samples. The origin of Iron compound in the black surface provides the important clue for the conservation work of stone monuments, like removing of black surface. To find it, black surface layer on white sandstone -it contains very small amount of iron compound- was compared with that on the red sandstone (Fe contains very small amount of iron compound- was compared with that on the red sandstone (Fe abundant). As a results, it is assumed that the iron in black layer on white sandstone is originated mainly from a surrounding environmental material and for the iron in black layer on the red sandstone is responsible the original stone. Even if black surface layer was removed from the red sandstone, some other conservation method should be studied beyond removing of black surface layer, because the iron can move continuously from the inner zone of original stone to surface area.

• Journal of the Korea Concrete Institute
• /
• v.19 no.4
• /
• pp.475-482
• /
• 2007

The property and applicability of the organic-inorganic synthesized penetrating and reinforcing agent, which is developed in order to improve durability of concrete structures and prevent deterioration that may occur as service years increased, are researched with experimental works. TEOS (tetra-ethoxyorthosilicate) and acrylate monomer are synthesized by the solution polycondensation method in order to formulate silicate with sol-gel process and improve durability of concrete. Additional substances such as isobutyl-orthosilicate is supplemented in order to improve the performance of the agent. After the developed organic-inorganic penetrating reinforcing agent penetrates, a flexible impact alleviating layer is formed with organic monomers as well as the agent strengthens concrete by filling up the internal pore of concrete with stable compounds after penetration. Penetrating and reinforcing agent can be applied as an effective life management method because it makes concrete more durable against the aging factors, such as chloride ion, carbonation, freezing-thawing, and compound aging.

• Asian-Australasian Journal of Animal Sciences
• /
• v.26 no.5
• /
• pp.732-742
• /
• 2013

Flavour comprises mainly of taste and aroma and is involved in consumers' meat-buying behavior and preferences. Chicken meat flavour is supposed to be affected by a number of ante- and post-mortem factors, including breed, diet, post-mortem ageing, method of cooking, etc. Additionally, chicken meat is more susceptible to quality deterioration mainly due to lipid oxidation with resulting off-flavours. Therefore, the intent of this paper is to highlight the mechanisms and chemical compounds responsible for chicken meat flavour and off-flavour development to help producers in producing the most flavourful and consistent product possible. Chicken meat flavour is thermally derived and the Maillard reaction, thermal degradation of lipids, and interaction between these 2 reactions are mainly responsible for the generation of flavour and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially for chicken and pork. Volatile compounds including 2-methyl-3-furanthiol, 2-furfurylthiol, methionol, 2,4,5-trimethyl-thiazole, nonanol, 2-trans-nonenal, and other compounds have been identified as important for the flavour of chicken. However 2-methyl-3-furanthiol is considered as the most vital chemical compound for chicken flavour development. In addition, a large number of heterocyclic compounds are formed when higher temperature and low moisture conditions are used during certain cooking methods of chicken meat such as roasting, grilling, frying or pressure cooking compared to boiled chicken meat. Major volatile compounds responsible for fried chicken are 3,5-dimethyl-1,2,4-trithiolanes, 2,4,6-trimethylperhydro-1,3,5-dithiazines, 3,5-diisobutyl-1,2,4-trithiolane, 3-methyl-5-butyl-1,2,4-trithiolane, 3-methyl-5-pentyl-1,2,4-trithiolane, 2,4-decadienal and trans-4,5-epoxy-trans-2-decenal. Alkylpyrazines were reported in the flavours of fried chicken and roasted chicken but not in chicken broth. The main reason for flavour deterioration and formation of undesirable "warmed over flavour" in chicken meat products are supposed to be the lack of ${\alpha}$-tocopherol in chicken meat.

• Journal of The Korean Society of Clinical Toxicology
• /
• v.13 no.1
• /
• pp.36-39
• /
• 2015

Copper sulfate is a copper compound used widely in the chemical and agriculture industries. Most intoxication occurs in developing countries of Southeast Asia particularly India, but rarely occurs in Western countries. The early symptoms of intoxication are nausea, vomiting, diarrhea, and abdominal cramps, and the most distinguishable clue is bluish vomiting. The clinical signs of copper sulfate intoxication can vary according to the amount ingested. A 75-year old man came to our emergency room because he had taken approximately 250 ml copper sulfate per oral. His Glasgow Coma Scale (GCS) score was 14 and vital signs were blood pressure 173/111 mmHg, pulse rate 24 bpm, respiration rate 24 bpm, and body temperature $36.1^{\circ}$ .... Arterial blood gas analysis (ABGa) showed mild hypoxemia and just improved after 2 L/min oxygen supply via nasal cannula. Other laboratory tests and chest CT scan showed no clinical significance. Three hours later, the patient's mental status showed sudden deterioration (GCS 11), and ABGa showed hypercarbia. He was arrested and his spontaneous circulation returned after 8 minutes CPR. However, 22 minutes later, he was arrested again and returned after 3 minutes CPR. The family did not want additional resuscitation, so that he died 5 hours after ED visit. In my knowledge, early deaths are the consequence of shock, while late mortality is related to renal and hepatic failure. However, as this case shows, consideration of early definite airway preservation is reasonable in a case of supposed copper sulfate intoxication, because the patients can show rapid deterioration even when serious clinical manifestation are not presented initially.

• Food Science of Animal Resources
• /
• v.24 no.2
• /
• pp.156-163
• /
• 2004

This study was carried out to investigate the improvement of stretchability in Mozzarella cheese based on the influence of various factors such as starter type, fat content, salt content and stretching temperature. To do this study, stretchability, meltability, fat leakage and the change of soluble nitrogen compound were measured during storage of the Mozzarella cheese at 4$^{\circ}C$ for 10 weeks. When L bulgaricus starter was added, stretchability of the cheese was excellent and cheese manufactured with starter of L bulgaricus and L. bulgaricus : Str. thermophilus = 1:2 improved meltability because of high soluble nitrogen compound. When salt content of cheese was 0.5％, this resulted in extreme deterioration of quality in regard to stretchability, meltability and fat leakage at five weeks and when salt content of cheese was 0.5, 1.0 and 1.5％, soluble nitrogen compound was 4.49, 4.45 and 2.61 ％ at one week and 19.71, 19.44％ and 17.07％ at eight weeks, respectively. Stretchability was good at high stretching temperature, and cheese with stretching at 60'C showed poor meltability at the first stage, but this cheese had good meltability in process of time because increase in soluble nitrogen compound was high at low stretching temperature.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2010.03b
• /
• pp.27-27
• /
• 2010

The exact partial discharge pulse should be measured in order to estimate the discharge source in the solid insulation and diagnose the degree of deterioration. Partial discharges generated in the insulation occur in the internal voids or at the edge of the insulation, have unique characteristics following the type and location. When external voltage is applied, Partial discharges occurred in the restrictively presented voids increase the quantity of electrical charge at the discharge onset voltage. The discharge characteristics have remained constant as space is filled by the impurity such as a compound of gases accompanied with discharge. In this study, How to design the insulation about the problems of the built-in diagnostics in the transformer is discussed by the interpretation of electric field.