• Archives of Plastic Surgery
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• v.33 no.6
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• pp.700-705
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• 2006

Purpose: For hypertrophic scars and keloids no universally effective treatment modality exists. Surgical revision, intralesional steroid injection, silicone gel sheeting, pressure, laser, and others have been used with variable success, but many treatments are associated with high recurrence rates. Although optimal treatment remains undefined, successful treatment can be obtained through a combined therapeutic approach. Methods: We used three therapeutic modalities in combination, which are intralesional injection of triamcinolone acetonide, silicone gel sheeting, and 585 nm flashlamp-pumped pulsed dye laser. Fifty-eight cases of hypertrophic or keloid scar were treated by combined therapeutic regimen for mean period of 18 months. The changes of thickness, color, and pliability of scars were evaluated with clinical photographs by grading scale. Results: As summing the grades and categorizing the result into three group, we obtained 28% good, 67% fair, and 5% poor results. There was a desirable improvement of scars with insignificant adverse effects. Conclusion: Combination of intralesional steroid injection, silicone gel sheeting, and pulsed dye laser can lead to successful treatment of hypertrophic scar and keloid.

• KSBB Journal
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• v.14 no.2
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• pp.146-152
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• 1999

Screening experiments were carried out in order to select bacteria causing brown blotch disease on the mushroom, Pleurotus ostreatus. Four bacteria causing brown blotch disease were isolated from Pleurotus ostreatus and soils around the mushroom farm. Three strains showing antagonism against brown blotch causing bacteria, A-11, A-20 and A-29 were also isolated through methods pitting test, cross checking and biochemical test, and identified as Pseudomonas fluorescence for A-11 and A-20, and Pseudomonas sp. for A-29, respectively. Colonial morphology test also showed that A-11 and A-29 were appeared as transparent gel with green color, whereas the colony of A-20 showed opaque gel with light green color.

• BMB Reports
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• v.42 no.7
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• pp.450-455
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• 2009

The "stage albinism line of winter wheat" FA85 was a specific natural mutant strain on leaf color. This physiological mutation was controlled by cytogene. In order to reveal the genetic and biochemical mechanism of albinism, 2-DE was used to investigate the difference of chloroplast protein expression pattern between FA85 and its parent wheat Aibian 1. From the results of 2-DE gels analysis, approximately 683 spots were detected on each gel, and 57 spots were expressed differently at least two-fold. Using MALDI-TOF/TOF MS, 14 of 57 spots were identified, which could be categorized into four classes: carbon metabolism, energy metabolism, defense/stress response and signal transduction. Compared with the parent wheat, the expression of ATPase-$\gamma$ and GP1-$\alpha$ was up-regulated in FA85, and of other proteins was down-regulated. Together, we concluded that the expression of chloroplast proteins had changed obviously in FA85, which might be related to the leaf color mutant.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1103-1108
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• 2005

A new type of surimi gel was prepared by adding the crab paste to the original Alaska pollock surimi, and its characteristics were determined. With increased addition of crab paste to the surimi, moisture $(81.3\;to\;79.1\%)$ and protein content $(12.2\;to\;11.6\%)$ of surimi gels slightly decreased while ash content increased compared to commercial surimi gel. Color values of surimi gels were decreased in lightness (L value, 67.3 to 63.5) but increased in redness (a value, -3.5 to 7.14). Thus, crab paste-added surimi gel was a little darked reddish product. Maximum values of breaking force and deformation of $10\%$ added surimi gel were 568g and 13.1mm, respectively. Sensory scores on color and flavor increased according to the increasing of additional ratios, whereas texture scores was maximum at $10\%$ added surimi gel. From the results of physical properties and sensory evaluation, desirable additional ratio was $10\%$. Total amino acid content (11,435 mg/100g) of $10\%$ added surimi gel was approximately $5\%$ less than non-added surimi gel, and major amino acids were aspartic acids, glutamic acid, leucine and lysine. Exceptionally, cysteine content of $10\%$ added surimi gel was 2 times higher than control (surimi gel without crab paste). Calcium and phosphorus contents of $10\%$ crab paste-added surimi gel were 172:4mg/l00g and 234.6 mg/100g, respectively, and their ratio (1:1.4) was in the optimal range in the body absorbtion efficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.567-573
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• 2003

Surimi yields from acid and alkaline processing of 5 fishes were compared to those from conventional processing Effect of sarcoplasmic protein and NaCl on heating gel from acid and alkaline surimi were also investigated by punch test and color. Yield of alkaline surimi was higher than that of conventional surimi. However, the breaking force, deformation and whiteness of heating gel from alkaline surimi were lower than those of heating gel from conventional surimi. The sarcoplasmic protein increased a breaking force and a deformation of gel. A breaking force was decreased, but deformation not significantly with NaCl concentration. Myosin heavy chain (MHC) and actin were greatly degraded in acid processing. Alkaline process for surimi is a valuable way of increasing the utilization of frozen and pelagic fishes, and making kamaboko-type products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.3
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• pp.204-209
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• 2003

Utilization of soluble protein recovered from surimi wastewater using calcium powder of cuttle bone were examined. The crude ash content of the heat-induced surimi gel was increased linearly by increasing substitution ratio of recovered protein-ATC toward commercial surimi. Moisture (approximately $76\%$) and lipid $(0.2\%)$ contents were not change, but their protein contents were decreased 15.7 to $14.3\%$ depend on increasing of substitution ratio. The white index of the heat-induced surimi gel by color meter was increased up to $10\%$ of substitution ratio. There were no difference between $0\%\;and\;5\%$ substituted surimi gel in the gel strength. The sensory score on white index and texture of the heat-induced surimi gel did not change in 0 to $10\%$ as a substitution ratio of recovered protein-ATC toward commercial surimi, while decreased in more $15\%.$ The optimal substitution ratio of recovered protein-ATC as a bulking agent was $10\%.$ The heat-induced surimi gel prepared with $10\%$ substitution of recovered protein-ATC was similar to the content and composition of total amino. acids, and superior to calcium content and the ratio of calcium and phosphorus toward those of commercial surimi.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.84-90
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• 2014

This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

• Korean journal of food and cookery science
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• v.28 no.6
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• pp.871-881
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• 2012

To compare the physicochemical and gel properties of mung bean starches prepared by different purification methods, starches from Korean Eohul variety and Chinese mung bean (MB) with or without hull using alkaline solution or water as solvent were purified. The optimum conditions for making muk were investigated. Apparent amylose and total dietary fiber contents, water binding capacity, solubility and pasting properties by RVA were analyzed. The characteristics of starch gels (10% dry basis) were measured for 0 and 4 day stored at $4^{\circ}C$. The protein and ash contents were significantly different (p<0.05) and lowered in starch from dehulled MB using alkaline solution. The starches from dehulled MB using alkaline solution showed the lowest color differences. Apparent amylose contents of Eohul and Chinese starches showed 37.06-39.03% and 31.57-32.74%, respectively. Chinese starch was higher in water binding capacity but lower in solubility at $85^{\circ}C$ than others. Peak, trough, cold, and breakdown viscosities of Eohul starch were higher than those of Chinese one. Mung bean starch gel made immediately exhibited clear and glossy appearance but became whiter like milk. The crystallinities of starch and starch gel showed A and B types, respectively. The hardness, gumminess, and resilience of starch gel made immediately and hardness, cohesiveness, gumminess, and resilience of 4 day stored gels were different significantly (p<0.05). Especially, Eohul starch gels purified from hulled MB showed higher resilience (bending property) and hardness. Therefore, it was suggested that high quality muk would be made using MB starch purified from hulled Korean mung bean using water as solvent.decreased in contain more than 20% of SGP added groups. The optimal concentration of SGP was found in the range of less than 10%.

• Journal of the Korean Ceramic Society
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• v.38 no.9
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• pp.794-798
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• 2001

$Y_{2-x}SiO_5:Ce_x^{3+}$(x=0.002∼0.04) phosphors were prepared by sol-gel process, amorphous crystal phase was observed in calcining dry gel at 800$^{\circ}$C, but pure $X_2$ type of type $Y_2SiO_5$ phase appeared from heat treatment above 1000$^{\circ}$C. Light absorption of tye $Y_2SiO_5$ host lattice occurred at 230∼360nm, and light absorption of the $Y_{2-x}SiO_5:Ce_x^{3+}$ phosphors was observed at 300∼400nm in adding $Ce^{3+}$. $Y_{2-x}SiO_5:Ce_x^{3+}$ phosphors showed maximum emission shoulder at 436nm. Maximum CL intensities of $Y_{2-x}SiO_5:Ce_x^{3+}$ were observed in adding 0.025 $Ce^{3+}$ and the phosphor showed x=0.161, y=0.124 in color coordinate of CIE1931.

• Journal of the Korean Applied Science and Technology
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• v.23 no.3
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• pp.243-251
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• 2006

Field emission display(FED) is actively investigated in view of the development of full color flat-panel display, which can replace some cathode-ray tube(CRT). Thus, the development of new phosphors appropriate for FED is urgently needed and has been actively investigated. In this work, $SrTiO_3:Pr^{3+}$ phosphor was prepared by sol-gel method and the coating was applied by sol-gel method combined with sonication on these phosphor's surface into diluted precursor solution. It was found that very fine particles of coating material were formed on phosphor's surface. The luminescent intensity of $SrTiO_3:Pr^{3+}$ phosphor coated with $SiO_2$ and $Al_2O_3$ was considerably increased without any noticeable change in color chromaticity. The optimum concentration of coating material was found to be 1wt% and the optimum pH value of the solution was 10.