• Progress in Medical Physics
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• 제20권2호
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• pp.51-61
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• 2009

A Compton camera, which is based on the geometrical interpretation of Compton scattering, is a very promising gamma-ray imaging device considering its several advantages over the conventional gamma-ray imaging devices: high imaging sensitivity, 3-D imaging capability from a fixed position, multi-tracing functionality, and almost no limitation in photon energy. In the present study, a Monte Carlo-based, user-friendly Compton imaging simulator was developed in the form of a graphical user interface (GUI) based on Geant4 and $MATLAB^{TM}$. The simulator was tested against the experimental result of the double-scattering Compton camera, which is under development at Hanyang University in Korea. The imaging resolution of the simulated Compton image well agreed with that of the measured image. The imaging sensitivity of the measured data was 2~3 times higher than that of the simulated data, which is due to the fact that the measured data contains the random coincidence events. The performance of a stacking-structure type Compton camera was evaluated by using the simulator. The result shows that the Compton camera shows its highest performance when it uses 4 layers of scatterer detectors.

• Journal of Society of Preventive Korean Medicine
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• 제19권2호
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• pp.103-112
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• 2015

Objective : To evaluate the status of mobile personal health records (mPHR) applications of Atopic Dermatitis, assessing general characteristics, information content, features of PHR content and functions. Method : Searches were conducted from Android's Google Play and iOS's App Store. Main criteria used to include mPHRs were: providing health information of PHR function of Atopic Dermatitis; operating in Korean or English; for human. Selected mPHRs were analyzed considering general characteristics, information contents, data elements, and application features. Results : 19 applications were included in this study. 15 were providing health information. Data elements of information included general information, symptom, diagnosis, treatment, prevention, management and FAQ. No single application contained all seven data elements. Only Eight applications had PHR function. In the features analysis, one PHR applications contained all eight PHR functional features; saving profile function, profiles supported, password, import data, export data, information provided, progress chart and push-up alarm. Conclusion : mPHR is an emerging health care technology. The majority of existing mPHR applications only provide one-way information. Application designed to help users and doctors to exchange mutual information was the only one. Also, there was no application that can record the Traditional Korean Medicinal treatment information. However, as the mobile market continues to expand it is likely that more comprehensive mPHRs will be developed in the near future. New advancements in mobile technology can be utilized to enhance Tranditional Korean Medical health care.

• Journal of Pharmaceutical Investigation
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• 제40권3호
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• pp.175-180
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• 2010

Albumin-modification has been viewed as one of the most effective ways of extending the short in vivo lifetimes of peptide drugs by delaying glomerular filtration. In this study, we describe a new type 2 anti-diabetic exendin-4 (Ex4) peptide derivative with significant binding ability to human serum albumin (HSA). This exendin-4 derivative consists of a 4-branched polyethylene glycol $(PEG)_{5k}$ (Mw: 20 kDa) modified with three stearylamines ($C_{18}-NH_2$) and one exendin-4 on its branches. PEG and stearylamine were selected to provide functionality to increase molecular size and bind to albumin, respectively. This derivative ($3C_{18}-4PEG_{5k}$-Ex4) was shown to have larger molecular size (Ca. 152 kDa) than actual (25.0 kDa) when subjected to size-exclusion chromatography, and the fluorescein-tagged $3C_{18}-4PEG_{5k}$-Ex4 displayed significant binding to the HSA-immobilized Sepharose CL-4B resin using confocal laser scanning microscopy. Furthermore, $3C_{18}-4PEG_{5k}$-Ex4 was found to have acceptable anti-hyperglycemic efficacy via three consecutive oral glucose tolerance testings (OGTT) in fasted type 2 diabetic db/db mice. The $HD_{total}$ value ($57.6{\pm}12.3%$) of $3C_{18}-4PEG_{5k}$-Ex4 at a 50 nmol/kg dose was 2-fold greater than that ($31.0{\pm}8.7%$) of native exendin-4 in non-fasted db/db mice. Especially, the blood glucose levels in the mice group treated with $3C_{18}-4PEG_{5k}$-Ex4 did not rebound to ~150 mg/dL until 24 h after the injection, which obviously shows the extended hypoglycemia. We believe that this derivative has great pharmaceutical potential as a novel long-acting type 2 anti-diabetic injection treatment.

• Journal of KIISE:Software and Applications
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• 제37권5호
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• pp.341-353
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• 2010

Mobile Internet Device (MID) allows users to flexibly use various forms of wireless internet such as Wi-Fi, GSM, CDMA, and 3G. Using such Internet, MID users can utilize application services. MID usage is expected to grow due to the benefits of portability, Internet accessibility, and other convenience. However, it has resource constraints such as limited CPU power, small memory size, limited battery life, and small screen size. Consequently, MIDs are not capable to hold large-sized complex applications and to process a large amount of data in memory. An effective solution to remedy these limitations is to develop cloud services for the required application functionality, to deploy them on the server side, and to let MID users access the services through internet. A major concern on running cloud services for MIDs is the potential problems with low Quality of Service (QoS) due to the characteristics of MIDs. Even measuring the QoS of such services is more technically challenging than conventional quality measurements. In this paper, we first identify the characteristics of MIDs and cloud services for MIDs. Based on these observations, we derive a number of quality attributes and their metrics for measuring QoS of mobile services. A case study of applying the proposed quality model is presented to show its effectiveness and applicability.

• Journal of Microbiology and Biotechnology
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• 제10권2호
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• pp.147-153
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• 2000

This study was conducted to compare probiotic activities and physiological functions of Bifidobacterium longum Mk-G7 with weveral commercial and type strains of bifidobacteria. bif. longum MK-G7 showed the highest acid tolerance against HCl and acetic acid, whereas bif. infantis Y-1 showed the lowest acid tolerance and more than 4 log cycles of viable cell count decreased due to acid injuty. Viable cell counts of bifidobacteria strains decreased more than 1.5 log cycles owing to oxygen toxicity, with the exception of Bif. longum MK-G7, Bif. infantis Y-2, Bif. longum Y-3, Bif. longum Y-6, and Bif. longum RD-13 showed the highest bile tolerance, whereas Bif. longum MK-G7 showed a medium level of bile tolerance. Only Bif. longum MK-G7 howed much higher antibiotic resistance against both tetracycline and penicillin-G in the MIC(minimum inhibitory concentration) level of 24.8 mg/I and 0.52mg/I, respectively. Bif longum Y-6, and Bif. bifidum ATCC 29539 showed more than 80% of anti-mutagenicity against NQO(4-nitroquinolinel-oxide). Since the production of cytokines such as $TNF(tumor necrosis factor)-{\alpha}$ and IL (interleukin)-6, and NO(nitric oxide) in the macrophage cell line Raw 264.7 cells increased as Bif. longum MK-G7 cell concentration increased, ti was suggested that Bif. longum MK-G7 is able to enhance immunopotentiating activity in vitro. When freeze-dred Bif. longum MK-G7 was administered to mice at the dose of 1,2,4, and 6 g/kg of body weight, all of the mice survived in all feeding groups, proving the GRAS(generally recognized as safe) status of Bif. longum MK-G7. When fermented milk containing Bif. longum MK-G7 was administered to human volunteers, viable cell count of total bifidobacteria and anaerobes in the feces increased up to 0.5 log cycles more than before the administration. In particular, Bif. logum MK-G7 ingibited the growth of Bacteroides at the level of 1.0-1.5 log cycles.

• Journal of the Korea Academia-Industrial cooperation Society
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• 제18권3호
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• pp.400-407
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• 2017

This study investigated the antioxidant properties of yangha(Zingiber mioga Rosc) and quality characteristics of kimchi with added yangha during a 21-day fermentation process at $4^{\circ}C$. Yangha was added to salted cabbage at concentrations of 0, 5, 10, and 15% (w/w). The quality characteristics of kimchi with added yangha were determined by measuring pH, salinity, mineral contents, lactic acid bacteria amounts, color value and sensory evaluation. From the results, total phenolic ($3.85{\mu}M$ quercetin equivalent/g) and total flavonoids ($0.49{\mu}M$ quercetin equivalent/g) contents were measured in yangha. The number of lactic acid bacteria of kimchi with added yangha significantly increased with increasing yangha content, especially 10%. The brightness value increased with increasing yangha content. However, the redness tended to decrease by the addition of 10% and 15% yangha. The consumer acceptability score for the kimchi with added 10% yangha ranked significantly higher than that of the other groups in overall acceptability, taste, flavor, and color(p<0.05). From these results, we suggest that yangha may be used as a natural antioxidant and that it is a good food ingredient for increasing the functionality and consumer acceptability of kimchi.

• Food Science and Preservation
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• 제23권4호
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• pp.488-494
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• 2016

Cheonggukjang was prepared by addition of peanut (Arachis hypogaea L.) powder in order to improve its quality and functional properties. The physicochemical and sensory properties of Cheonggukjang added peanut powder were investigated, after adding the peanut powder with the amount of 5, 15 and 25% (w/w). The proximate composition of peanut powder was as follows: moisture, 1.80%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.90%; and carbohydrates, 22.1%. Crude protein and lipid content of Cheonggukjang increased with increaes in the amounts of peanut powder, while the moisture content decreased. Calcium and amino acid contents showed disparity depending on the increasing addition of peanut powder. Cheonggukjang containing 15% (w/v) peanut powder was found to be highest calcium contents. The major amino acids of Cheonggukjang were glutamic acid, aspartic acid, lysine, leucine, arginine and proline. Depending on increasing amounts of peanut powder, the L and b values (measured using Hunter's color values) were decreased, while the a value was increased. In addition, pH was decreased as the amount of peanut powder was increased. Sensory scores of Cheonggukjang containing 15% (w/v) peanut powder were best when considering both quality characteristics and sensory evaluation. This study suggested that peanut powder could enhance the quality and functionality of Cheonggukjang further.

• Food Science and Preservation
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• 제21권3호
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• pp.328-333
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• 2014

The principal objective of this study was to determine the quality characteristics of Maejakgwa prepared with the addition of lotus leaf powder. The moisture, crude ash, crude protein, crude lipid, and carbohydrate contents of the used lotus leaf powder were 2.97%, 8.09%, 22.83%, 0.93%, and 65.18%, respectively. The pH of the Maejakgwas dough decreased significantly as the level of lotus leaf powder increased; however, there were no significant differences in dough values among the test groups. Furthermore, the spread factor values and water contents of the groups increased significantly as the level of the lotus leaf powder concentration. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of lotus leaf powder. In the texture meter test, the hardness increased according to increasing concentrations of lotus leaf powder. Finally, the results of a sensory properties showed that Maejakgwas containing 2% lotus leaf powder had the highest scores. These results suggest that lotus leaf powder can be applied to Maejakgwas to achieve high quality and functionality.

• Culinary science and hospitality research
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• 제16권5호
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• pp.247-263
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• 2010

This study was conducted to examine the physicochemical and sensory characteristics of Bulgogi seasoning sauce added with Angelica gigas Nakai extract and salted liquid of Prunus mume. Increasing the amount of salted liquid of Prunus mume in the Bulgogi sauce added with Angelica gigas Nakai extract made its pH and brix decreased. And the lightness(L) value of the samples ranged from 22.50 to 23.43, and the redness(a) and yellowness(b) increased. For the textural characteristics of Bulgogi meat, the addition of salted liquid of Prunus mume decreased its hardness. In the sensory evaluation, Bulgogi added with 10% of salted liquid of Prunus mume made excellent scores in texture, taste and overall preference. Therefore, this results suggest that 10% of salted liquid of Prunus mume and Angelica gigas Nakai extract should be applied to Bulgogi sauce in order to satisfy its preference and functionality. For the changes of total viable cells of Bulgogi seasoning sauce by the storage period, increased amount of salted liquid of Prunus mume showed their number lower than that of the control.

• Culinary science and hospitality research
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• 제21권2호
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• pp.141-153
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• 2015

We investigated the feasibility of incorporating Aster yomena powder into cookies as a value-added food ingredient. In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 5, 7 and 9%) of Aster yomena powder(AYP). For the analysis, quality characteristics such as density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity and sensory properties were measured. The Hardness and DPPH radical scavenging activity of the cookies significantly increased with increasing concentrations of AYP, whereas pH and density of the dough, L value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 5% AYP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 3% and 5% AYP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that AYP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 3% and 5% added samples exhibited significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies. The results of the sensory evaluation produced very significant values for color, appearance, texture, and overall quality of instrumental analysis.