• Korean Journal of Digital Imaging in Medicine
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• v.5 no.1
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• pp.64-77
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• 2002

DR has had an important fact not only in the department of radiology but also in productivity or work efficiency of a whole hospital. The environment of DR has more various parameter than CR, so it is able to supply high quality of medical services. The current environment of radiology department in each hospital has been changed from Film-Screen system to DR through Full-PACS. This hospital which uses Full-PACS became to study the proper condition of CR and DDR and how the image quality of them is expressed among general photographing systems in the DR environment. From this experiment, the image quality of DDR is better than CR under the same exposure condition. And in the DDR system, the score of image which uses AEC is a little higher than the score which doesn't use it. Especially it can be known that the function of AEC of DDR is useful to improve the image quality in the part of skull and chest. (The function of AEC : It is the tool that detects the ionized current of x-ray which goes through objects with using the ion chamber which is in the detector. Also it controls the examination of X-ray when the proper density is reached.) Because the proper degree of density can be represented by this system, the photographing can be taken much easily without consideration of the exposure condition with the thickness of various objects. From the result of this experiment, it can be known that the selection of proper exposure condition plays an important rule to gain good Image Quality. More researches will be necessary about DDR system which has potential ability in the future.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Clinical and Experimental Pediatrics
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• v.50 no.8
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• pp.774-780
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• 2007

Purpose : The anthracyclines (AC) are widely used chemotherapeutic agents for pediatric cancers. However, the therapeutic use of these agents is limited by their cardiotoxicity. The aim of the present study was to investigate the usefulness of plasma B-type natriuretic peptide (BNP) levels as a marker for AC-induced cardiotoxicity compared to echocardiography in Korean children with cancer. Methods : Fifty-five pediatric cancer patients who had received chemotherapy including AC were enrolled. The cumulative AC doses, clinical symptoms, and two echocardiography parameters, left ventricular fractional shortening (LVFS) and left ventricular ejection fraction (LVEF), were studied and compared with plasma BNP levels. Results : In 55 patients, plasma BNP levels were measured 115 times and echocardiographies were performed 64 times. The median cumulative dose of AC was $325mg/m^2$ (range 120-600; mean 345) and the median plasma BNP level was 10 pg/mL (range 5-950; mean 31). The cumulative AC doses correlated significantly with the plasma BNP levels (P=0.002). The plasma BNP levels correlated significantly with LVFS (P=0.018) and LVEF (P=0.025). Dilated cardiomyopathies were identified in three patients. LVFS and LVEF decreased and plasma BNP levels increased in a patient with acute dilated cardiomyopathy and in that with symptomatic chronic dilated cardiomyopathy. However, LVFS, LVEF and plasma BNP levels were normal in a patient with asymptomatic chronic dilated cardiomyopathy. Conclusion : The results of this study demonstrated that plasma BNP levels could be used as a marker for AC-induced cardiotoxicity; they showed good correlation with echocardiography findings in pediatric cancer patients. Plasma BNP levels may be used for the detection and management of AC-induced cardiotoxicity in Korean children with cancer.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.34 no.3
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• pp.218-224
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• 2001

Olive flounder is one of the most important aquaculture species in Korea. Interest in the aquaculture of olive flounder has increased recently because of its good growth characteristics and high market price, However, the productivity of olive flounder aquaculture depends on economic inputs such as fuels, facilities, and labor, In this study, EMERGY concepts was used to compare the environment and economy of two olive flounder production methods, fishing fisheries and aquaculture, and to evaluate the sustainability of olive flounder production, EMERGY spelled with an 'm' is a universal measure of real wealth of the work of nature and society made on a common basis. Calculations of EMERGY production and storage provide a basis for making choices about environment and economy following. the general public policy to maximize real wealth, production and use. EMERGY flows from environment were $94.13\%$ for olive flounder fishing fisheries, and $2.20\%$ for aquaculture. EMERGY yield ratio, environmental loading ratio and sustainability index were 17.05, 1.02 and 274 for fishing fisheries and 0.06, 44.41 and 0.023 for aquaculture, respectively. These ratios indicate that the fishing fisheries will yield more net EMERGY, while the aquaculture requires a lower investment of EMERGY.

• Korean Journal of Food Science and Technology
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• v.29 no.3
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• pp.476-481
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• 1997

For the effect of water-soluble degraded chitosan on the shelf-life of tofu, sterilized distilled water, 0.5% degraded chitosan, 0.5% fumaric acid and 0.5% lactic acid used as an tofu-immersion solutions were investigated by microbial counts, pH, and turbidity during the periods of storage at $4^{\circ}C$. After 2 weeks storage, total aerobic microbial counts in tap water and sterilized distilled water used as an immersion solution were $3.8\;{\times}\;10^8$ and $1.8\;{\times}\;10^8\;CFU/mL$, respectively. In 0.5% fumaric acid and 0.5% lactic acid immersion solutions, the microbial counts were around $10^7\;CFU/mL$ after 2 weeks while the microbial population in 0.5% water-soluble degraded chitosan were, however, $1.6\;{\times}\;10^5\;CFU/mL$ after 2 weeks and $1.7{\times}10^7\;CFU/mL$ after 3 weeks. The lag phase of initial contaminated microbes in 0.5% degraded chitosan solution was longer than those of other treatments. The addition of 0.5% fumaric acid and 0.5% lactic acid decreased the initial pH to pH 5.0, while those of tap water, sterilized distilled water and 0.5% degraded chitosan stabilized the immersion solution at around pH 7.2. All initial pH values were decreased during storage and then slowly increased as storage time was increased. The turbidities in all treatments were increased during storage, but the addition of 0.5% degraded chitosan showed the lowest change, compared to other treatments, showing that the water-soluble degraded chitosan has a good antimicrobial effect and has a potential use to extend the shelf-life of tofu product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.3
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• pp.366-373
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• 2005

This study was carried out to investigate the self-reported health and eating habit of the elite female adolescent athletes in Incheon. The subjects were 102 elite female athletes of middle and high schools located in Inchon. A self-administered Questionnaire was used for this cross-sectional survey. Statistical analysis by two-way ANOVA was performed to discriminate between the main effects of age (as middle and high school athletes) and sports type, and their interaction. As use of nutritional supplements, 35.8% of the total subjects took vitamin and iron supplements and 62.5% of field and track athletes took vitamin and iron supplements. While mental stress related to exercise was much in fencing ＆gt; shooting ＆gt; field and track ＆gt; swimming athletes, physical burden during training was higher in swimming ＆gt; field and track ＆gt; fencing ＆gt; shooting athletes. More than half of the subjects showed irregular menstrual cycle. As the most severe problem of eating habit, they reported skipping meal ＆gt; overeating ＆gt; prejudiced meal ＆gt; preference to salty and spicy foods. More than half of the subjects skipped meal over three times per week. Fencing and shooting athletes showed very significantly higher frequency of skipping meal and more irregular breakfast time compared to those of other sport types. As for snack, they ate cookies, carbonated drink, chocolate, candy ＆gt; milk, yogurt, ice cream ＆gt; cake, bread, rice cake ＆gt; fried noodle ＆gt; hamburger, pizza. Therefore, nutritional counseling and education by sport type are necessary for health and good eating habit of these elite female adolescent athletes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.1
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• pp.97-106
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• 1984

The Antarctic krill, Euphausia superba, is drawing attention over the world as the largest source of unutilized proteins in the ocean. For the use of krill as a human food, processing conditions of krill sauce by autolysis and/or commercial proteolytic enzyme digestion were examined. The krill was chopped and mixed with equal weight of water, and hydrolyzed by autolysis and/or commercial proteolytic enzyme digestion. The optimal conditions for hydrolysis of krill were $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by autolysis, $52.5^{\circ}C$, pH 6.3, 3hours by bromelain (0.5 %) digestion, and $52.5^{\circ}C$, pH 7.0-7.5, 3 hours by commercial complex enzyme (5 %) digestion, respectively The maximum hydrolyzing rate of protein were 83.2 % by autolysis, 89.7 % by bromelain digestion, 92.7 % by commercial complex enzyme digestion. After krill meat hydrolyzed by autolysis at optimum condition, inactivated at $100^{\circ}C$ for 20 minutes and filtered with Buchner funnel. Two kinds of products were prepared with krill hydrolysate and preservatives: one contained 10 % of sodium chloride and 0.06 % of benzoic acid and the other 10 % of sodium chloride and 3 % of ethyl alcohol. These products were filled in the sterilized glass bottle and sealed. The pH, volatile basic nitrogen, amino nitrogen, color value (L, a and b values) and viable counts of bacteria were determined during storage at $37^{\circ}C$. The results showed that the products could be preserved in good condition during one month at $37^{\circ}C$. As a method to reduce the sodium level in krill sauce, it is convinced that sodium chloride could be replaced half in partially by potassium chloride. In the products prepared from krill by autolysis, bromelain or commercial complex enzyme digestion, hypoxanthine and 5'-IMP were abundant among the nucleotides and their related compounds as 15.3-20.4 ${\mu}mole/g$, dry solid, 2.2-2.5 ${\mu}mole/g$, dry solid, respectively. The abundant free amino acids were lysine, leucine, proline, alanine and valine. The contents of these amino acids were 67.4 %, 69.4 %, 69.8 % of the total free amino acids of each products. And TMAO, betaine and total creatinine were low in contents. The flavor of krill sauce prepared from krill by autolysis or enzyme digestion was not inferior to that of traditional Kerean soy sauce by sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.11
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• pp.1741-1749
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• 2015

The purpose of this study was to investigate parents' perception and satisfaction of school food materials and supplier performance in Mokpo. To achieve these research objectives, a questionnaire was distributed to parents at 66 schools, and a total of 589 were used in the final analysis. The results of this study were as follows. First, satisfaction of school foodservice, showed the following scores: overall was 3.75, quality of food materials was 3.84, reliability of food suppliers was 3.80, education was 3.53, and information was 3.50. Second, 38.5% of parents participated in receiving school materials. Exactly 80.6% of parents showed intentions to participate. The most difficult thing for receiving materials was comparing quality of food materials (46.3%). Third, the most important factor cited for school food supplier was quality (62.3%) and sanitation and safety (24.1%). Forth, most parents were positive about the possibility of replacing foods used at school with environment friendly products. Local foods were cited for use in school foodservice (92.2%). The reasons were good quality (39.9%) and contribution to the local community (28.5%). In conclusion, parent's perception of school foodservice should increase to improve food material quality of school foodservice. Institutions for certifying are needed to offer high quality food materials at school foodservice and improved communication and education tool between the school and parents.

• Journal of Korean Society of Forest Science
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• v.85 no.2
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• pp.158-171
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• 1996

In Korea, 80,616 ha in 139 places have been designated as recreation forests by the end of 1994. Among these places, 64,547 ha in 76 places were designated in the national forest, 9,937 ha in 25 places were designated in the public forest, and 6,132 ha in 38 places were designated in private forest. Designs of 10 places and plans of 6 places in 14 places of recreation forest in Chonbuk province were compared and analyzed. The results are as follows: 1. Sixty four types of convenient facilities, 15 types of athletic facilities, 13 types of sanitation facilities, 22 types of education facilities were designed in 10 places of the recreation forest. 2. The material cost was the highest in construction costs in Waryong recreation forest. However, the labor cost was the highest one in construction costs in 5 places of recreation forest ; Dokyu-san, Hoimoon-san, Saesim, Seongsu, and Sokgeum-san And the total construction cost was much higher in private recreation forest than in both of national and public recreation forest. 3. Hoimoon-san was the only recreation forest which makes profit among 14 recreation forests in Chonbuk province. The uses of this recreation forest are increasing, and seasonal uses significantly fluctuate. 4. There are several problems for the public in enjoying these recreation forest places. The access to these places by public transportations is inconvenient. The time required for construction of many places are too long after they are designated as recreation forest, and the management of the established recreation forest is poor. 5. To improve the method of facility design in recreation forest, easy access to nature should be promoted such as recreation forest places and understanding of public concerning nature are needed. Recreation forest places themselves need to offer good facilities, and convenient access. And to make frequent use of recreation forest places, a system of information and excellent service to the public are strongly recommended.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.407-414
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• 2002

This study was carried out to develop a kiwi dressing which was lower in calories and a more beautiful color by using Kiwi rather than mayonnaise. This study was aimed to standardize a recipe for Kiwi dressing using sensory characteristics as well as to examine the changes of pH and chromaticity by the storage period. Results of this study were as follows: from the results of sensory evaluation on kiwi dressing using different kinds of oil, the pure olive oil showed the higher scores than the corn oil in the taste, fresh-sour taste and overall palatability. Sensory evaluation scores of kiwi dressings with various amounts of oil were not significantly different, which suggested that use of kiwi for a dressing was a good way to develop a low calorie dressing because the addition of 32% (360g) oil in kiwi dressing could replace the 75% oil used in mayonnaise without my significant differences in the overall palatability. From the result of sensory evaluation on kiwi dressing with different kinds of acid, lemon juice showed the higher scores than apple vinegar in flavor. The kiwi dressing showed the highest scores in the overall palatability and fresh-sour taste when 12% (60g) onion juice was added and in as well as flavor, taste and the overall palatability at 10 days of storage. The pH values of kiwi dressing Increased significantly in proportion to the storage period (p<0.001), and showed the highest pH value of 2.99 at 17 days of storage. Lightness in color showed the lowest value at 3 days of storage and the greenness of kiwi dressing increased gradually, but the yellowness decreased significantly in proportion to the storage period(p<0.001).