• Food Science and Preservation
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• v.20 no.1
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• pp.30-36
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• 2013

Red-ripe 'Betatiny' jujube-shaped cherry tomato fruits via stem maintenance or stem removal were stored at $20^{\circ}C$ for 12 days. Their quality and microbial safety parameters like their respiration rate, weight loss, soluble solids content (SSC), titratable acidity (TA), firmness, hue value, aerobic microflora, coliform, yeast and mold count, and decay were evaluated during their storage. The jujube-shaped cherry tomato fruits whose stems were removed lost less weight than the fruits whose stems were maintained during their 12 days of storage. The stem removal lowered the respiration more significantly than the stem maintenance, and the formation of novel tissues at the stem scar that resulted from the stem removal was observed morphologically. The SSC, TA and hue value of the skin color decreased after eight storage days, but showed no difference between the stem maintenance and removal. The stem had higher microbial counts like aerobic microflora, coliform, and yeast and mold counts. The stem maintenance showed a short shelf-life because molds grew on the attached stem after five storage days. The shelf-life of the jujube-shaped cherry tomato fruits whose stems were removed was about eight days, but that of the fruits whose stems were maintained and that were stored at $20^{\circ}C$ was only about six days.

• Journal of the Institute of Electronics Engineers of Korea TC
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• v.42 no.12
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• pp.149-158
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• 2005

This paper proposes a congestion avoidance algorithm which provides stable throughput and transmission rate regardless of buffer size by limiting the TCP congestion window in fixed bandwidth networks. Additive Increase, Multiplicative Decrease (AIMD) is the most commonly used congestion control algorithm. But, the AIMD-based TCP congestion control method causes unnecessary packet losses and retransmissions from the congestion window increment for available bandwidth verification when used in fixed bandwidth networks. In addition, the saw tooth variation of TCP throughput is inappropriate to be adopted for the applications that require low bandwidth variation. We present an algorithm in which congestion window can be limited under appropriate circumstances to avoid congestion losses while still addressing fairness issues. The maximum congestion window is determined from delay information to avoid queueing at the bottleneck node, hence stabilizes the throughput and the transmission rate of the connection without buffer and window control process. Simulations have performed to verify compatibility, steady state throughput, steady state packet loss count, and the variance of congestion window. The proposed algorithm can be easily adopted to the sender and is easy to deploy avoiding changes in network routers and user programs. The proposed algorithm can be applied to enhance the performance of the high-speed access network which is one of the fixed bandwidth networks.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.2
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• pp.213-218
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• 2007

The aim of this study was to investigate the effect of the addition of red wine on the physicochemical properties ana sensory score of cooked pork patties. The samples consisted of the pork patty without red wine(control), and 1, 3 and 5% red wine(RWP-1, 3 and 5, respectively). There were no significantly differences in the moisture$(58.1\sim58.7%)$, crude protein$(15.9\sim16.3%)$ crude fat$(23.2\sim23.7%)$, and crude ash$(2.7\sim2.9%)$ contents, and the Hunter's $a^*-value(0.2\sim0.6)$, cooking loss$(16.5\sim19.2%)$, VBN$(11.9\sim15.6mg%)$, total bacterial count($(11.9\sim15.6mg%)$ Log cfu/mL), hardness$(3,193\sim3,336\;dyne/cm^2)$, springiness$(75.8\sim79.7%)$, cohesiveness$(47.8\sim52.1%)$, gumminess$(489\sim509kg)$, chewiness$(183\sim209g)$ and strength $(1,144\sim1,199g)$ between the pork patties. Of the pork patties the $L^*$ value of the control and the b value of RWP-5 were the lowest(p<0.05). The pH and TBARS value of RWP-5 were the lowest of all the pork patties. The flavor of RWP-5 was superior to that of the other pork patties, and the taste, texture, juiciness and palatability of RWP-3 and RWP-5 were superior to those of the control and RWP-1. In conclusion, the addition of 5% red wine was most suitable for enhancing the physicochemical properties and sensory score of pork patties.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1604-1612
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• 1999

The study was carried out to investigate the quality of the wet noodle added with the powders of nopal and nopalitos from Opuntia ficus-indica. The wet noodles were prepared to the ratio of 3, 6 and 9% (w/w) of the nopal and the nopalitos based on a flour weight. The initial pasting temperature and final viscosity in an amylograph decreased as the increase of the nopal and the nopalitos powders. A cooked weight and volume decreased with the increase of the nopal and the nopalitos powders, while a cooking loss increased. From the sensory evaluation, the wet noodles included 3% nopalitos and 6% nopal powders were similarly evaluated as the noodle used whole wheat flour. Bacterial counts of wet noodle with the nopal and the nopalitos powders were always lower than those of the control. Bacterial counts of wet noodle slowly increased as the increase of the amount of nopal and the nopalitos powders during storage at $4^{\circ}C\;and\;20^{\circ}C$. The methanol extracts from the nopal showed antimicrobial activities against Escherichia coli, Escherichia coli O157 : H7, Salmonella typhimurium, and Bacillus subtilis, while the extracts from the nopalitos showed antimicrobial activity only against Escherichia coli.

• Journal of Environmental Health Sciences
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• v.39 no.1
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• pp.48-55
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• 2013

Objective: The use of nanoparticle products is expected to present a potential harmful effect on consumers. Also, the lack of information regarding inhaled nanoparticles may pose a serious problem. In this study, we addressed this issue by studying pulmonary toxicity after nasal instillation of Al-NPs in SD rats. Methods: The animals were exposed to Al-NPs at 1 mg/kg body weight (low dose), 20 mg/kg body weight (medium dose) and 40 mg/kg body weight (high dose). To determine pulmonary toxicity, bronchoalveolar lavage (ts.AnBAL) fluid analysis and histopathological examination were conducted in rats. In addition, cell viability was investigated at 24 hours after the treatment with Al-NPs. Results: BAL fluid analysis showed that total cells (TC) count and total protein (TP) concentrations increased significantly in all treatment groups, approximately two to three times. Also, lactate dehydrogenase (LDH) and cytokines such as TNF-alpha and IL-6 dose-dependently increased following nasal instillation of Al-NPs. However, polymorphonuclear leukocytes (PMNs) levels showed no significant changes in a dose dependant manner in BAL fluid. In the cytotoxicity analysis, the treatment of Al-NPs significantly and dose-dependently induced cell viability loss (20 to 30%) and damage of cell membrane (5 to 10%) in rat normal lung epithelial cells (L2). Conclusions: Our results suggest that inhaled Al-NPs in the lungs may be removed quickly by alveolar macrophages with minimal inflammatory reaction, but Al-NPs have the potential to affect lung permeability. Therefore, extensive toxicity evaluations of Al-NPs are required prior to their practical application as consumer products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.9
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• pp.1446-1451
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• 2013

The quality characteristics of pork patty prepared with chitosan containing preservatives during storage at $4^{\circ}C$ were investigated to improve its functional property and shelf life using food preservatives of natural origin (PI; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Cinnamomum extract, D.W. 97.09% and PII; 0.1% chitosan, 2.5% citric acid, 100 ppm grapefruit seed extract, 0.2% adipic acid, 0.1% Lysimachia christinae Hance extract, D.W. 97.09%). The sensory qualities (taste, appearance, texture and overall acceptability) of patties preserved with PI (1, 3 and 5%) and PII (1, 3 and 5%) were also investigated. The taste and overall acceptability of patties prepared with 1% PI and 1% PII were higher than those of the control. The DPPH radical scavenging activities of the control, 1% PI and 1% PII treated patties were 13.54%, 21.78% and 14.07%, respectively. The total aerobes and coliform count of patties preserved with 1% PI were $10^4$ CFU/g and $10^2$ CFU/g, respectively, after 10 days storage at $4^{\circ}C$. Cooking loss from 1% PI and 1% PII treated patties was lower than that of from the control. Water holding capacity was the highest for 1% PI (65.84%), followed by 1% PII and then the control. The shelf life of patties prepared with 1% PI and 1% PII was extended by about 5 days relative to the control at $4^{\circ}C$.

• The Journal of Korean Society for Radiation Therapy
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• v.29 no.1
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• pp.85-92
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• 2017

purpose: Image Guide System offers therapy precise, especially Intensity Modulated Radiation Therapy. However, organs at pelvis have variation and uncertainties each therapy. it brings IG system for verifying patient's position. In this study, analysis the variation at pelvis during rectal cancer radiation therapy. Moreover design the patient re-setup technique and apply to patients. Material and Method: 40 rectal cancer patient who have radiation therapy. The 530 image which acquired from IG system are analyzed. The bone structure, bladder, gas in the rectum, small bowel, soft tissue, weigh loss are evaluated by the criterion. The criterion are classified by best, good, bad and figure out the ratio with count. The re-setup proceed in case of one or over the two get the bad criterion and figure out the ratio of re-setup results: The ideal of therapy ratio is 19.2 % each criterion. And the good for therapy ratio is 54.9 %, the cases of bad for therapy is 25.8 %. The bad cases are have therapy after re-setup with post process. conclusion: Each pre-treatment image that acquired IG system has different results despite of same patients. The 25.8 % need to re-setup in order to unsuitable therapy. It is implies that the IG system is necessary establishing precise treatment plan like IMRT especially rectal cancer.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.26 no.2
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• pp.30-44
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• 2013

Objectives : The purpose of this study is to report the causes and the effects of korean medicine treatment on alopecia. Methods : 1050 patients with alopecia, who had visited oriental medical clinics from July 2011 to October 2012, were analyzed by self-assessments. And 153 patients of them were treated with korean medicine treatment for 3 months. Treatment results were evaluated by patients' self-assessments and global & enlarged photographic reviews. Results : 1. The gender ratio of male to female was 2:1 and most patients belonged to the 20~30 year old group. 2. Family history of baldness in alopecia patients was a total of 57.3%, paternal 44.4% and maternal 21.2%. 3. Subjective symptoms of fever in parietal region was a total of 97.4% in alopecia patients. 4. After 1 month treatment, the fever in the parietal region was decreased by 37.3% of patients. And their subjective hair loss was also significantly decreased. 5. After 3 months of treatment, the global photographic review was improved by 56.2% of the patients and the enlarged photographic review was significantly improved by 5.2% in patients' total hair count. Conclusions : A significant number of alopecia patients were young and less relative in genetic alopecia causes was less relevant than the past. Recent causes of alopecia were more concerned with the fever in parietal region. According to that reason, cooling effect korean medicine treatment was expected to be effective for febrile alopecia, and actually had significant effects on this study. For future studies, it's long term treatment and follow up studies are needed.

• Journal of Animal Science and Technology
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• v.63 no.1
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• pp.91-103
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• 2021

To improve the fermentation quality of silage and reduce the nutrients loss of raw materials during the ensiling process, silage additives are widely used. The effect of additives on silage is also affected by the species of crop. Therefore, this study was designed to explore the effects of formic acid (FA) and lactic acid bacterial inoculant on the quality of main summer crop silage. The experiment was consisted on split-plot design with three replications. The experiment used the main summer forage crops of proso millet ("Geumsilchal"), silage corn ("Gwangpyeongok"), and a sorghum-sudangrass hybrid ("Turbo-gold"). Treatments included silage with Lactic acid bacterial Inoculant (Lactobacillus plantarum [LP], 1.0 × 106 CFU/g fresh matter), with FA (98%, 5 mL/kg), and a control (C, without additive). All silages were stored for 60 days after preparation. All additives significantly increased the crude protein content and in vitro dry matter digestibility (IVDMD) of the silages and also reduced the content of ammonia nitrogen (NH3-N) and pH. Corn had the highest content of IVDMD, total digestible nutrients and relative feed value among silages. Compared with the control, irrespective of whether FA or LP was added, the water soluble carbohydrate (WSC) of three crops was largely preserved and the WSC content in the proso millet treated with FA was the highest. The treatment of LP significantly increased the lactic acid content of the all silage, while the use of FA significantly increased the content of acetic acid (p < 0.05). The highest count of lactic acid bacteria (LAB) was detected in the LP treatment of corn. In all FA treatment groups, the total microorganism and mold numbers were significantly lower than those of the control and LP groups (p < 0.05). In conclusion, both additives improved the fermentation quality and nutritional composition of the main summer forage crops. The application of FA effectively inhibited the fermentation of the three crops, whereas LAB promoted fermentation. So, both FA and LP can improve the quality of various species of silage.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.12
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• pp.354-361
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• 2020

The purpose of this study was to investigate the safety and anti-inflammatory effects of borage oil on dogs. Twelve dogs were fed on a commercial diet of 1% or 2% borage oil alone for twelve weeks. To assess safety, the changes in body weight, blood cells, and immune-related cytokines were analyzed. The results showed that there was no significant difference in body weight, complete blood count (CBC), and immunomodulatory cytokines between the dogs fed with diets without or with borage oil. Also, there was no change in transepidermal water loss (TEWL). However, the amount of lactate dehydrogenase (LDH) was reduced significantly in the dogs fed on a borage oil diet. In summary, the addition of borage oil to pet food did not result in any significant health issues. Moreover, borage oil could contribute to a reduction in cell damage in aged dogs although it did not decrease TEWL. Therefore, borage oil could be safe for use in pet foods.