• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1152-1157
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• 2001

Two kinds of samples were prepared from the loin in the carcass with grade B2 and D, which were chilled for 24 hour after slaughter. The fresh beef in this study were obtained by chilling the loin for 1 day after wrapping them. On the other hand, the chilled beef were obtained by cutting the loin by 500 g and chilling them for 30 day after vacuum packing. The experiment was carried out to compare the palatability related with characteristics of loin with grade B2 and D and to investigate the chilling effect of the loin with grade D. In the case of fresh beef, it was found that the loin with grade B2 has better meat color, but lower pH, lactic acid content, and myoglobin content, than them of the loin with grade D. Also, the loin with grade B2 has lower tenderness due to its low hardness and chewiness, and high myofibrillar fragmentation index (MFI). Furthermore, it has high monounsaturated fatty acid/saturated fatty acid (MUFA/SFA) and ATP content, and good raw meat aroma. It also shows an excellent palatability of cooked meat, although it has low cooking loss and heat shotening. On the other hand, the loin with grade D has higher chilling effect on hardness, chewiness, MFI and MUFA/SFA, than them of the loin with grade B2. However, in the case of chilled beef, the loin with grade D shows much worse tenderness, cooked meat aroma, and palatability than them of the loin with grade B2.

• Journal of Trauma and Injury
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• v.26 no.3
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• pp.131-138
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• 2013

Purpose: The aim of this study is to present a retrospective review of patients who had a sudden onset of facial palsy after trauma and who underwent facial nerve decompression. Methods: The cases of 25 patients who had traumatic facial palsy were reviewed. Facial nerve function was graded according to the House-Brackmann grading scale. According to facial nerve decompression, patients were categorized into the surgical (decompression) group, with 7 patients in the early decompression subgroup and 2 patients in the late decompression subgroup, and the conservative group(16 patients). Results: The facial nerve decompression group included 8 males and 1 female, aged 2 to 86 years old, with a mean age of 40.8. In early facial nerve decompression subgroup, facial palsy was H-B grade I to III in 6 cases (66.7%); H-B grade IV was observed in 1 case(11.1%). In late facial nerve decompression subgroup, 1 patient (11.1%) had no improvement, and the other patient(11.1%) improved to H-B grade III from H-B grade V. A comparison of patients who underwent surgery within 2 weeks to those who underwent surgery 2 weeks later did not show any significant difference in improvement of H-B grades (p>0.05). The conservative management group included 15 males and 1 female, aged 6 to 66 years old, with a mean age of 36. At the last follow up, 15 patients showed H-B grades of I to III(93.7%), and only 1 patient had an H-B grade of IV(6.3%). Conclusion: Generally, we assume that early facial nerve decompression can lead to some recovery from traumatic facial palsy, but a prospective controlled study should and will be prepared to compare of conservative treatment to late decompression.

• Food Science of Animal Resources
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• v.23 no.4
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• pp.285-291
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• 2003

The effects of carcass grade(B and E) and containing mugwort powder(0.3％) on the pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS), bacterial count and residual nitrite of the pork sausage were investigated during storage at 4$^{\circ}C$${\pm}$1 for 8 weeks. The pH value and VBN content of sausage containing mugwort powder were not significant different(p＞0.05) depending on the carcass grade as compared to sausage free of mugwort powder. The TBARS values of sausage containing mugwort powder were significantly lower than those of sausage free of mugwort powder up to 8 weeks of the chilling process. The sausage containing mugwort powder showed to have lower bacterial counts and residual nitrite contents than those free of mugwort powder depending on the carcass grade. However, those of sausage were not affected by the carcass grade.

• Journal of The Korean Association For Science Education
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• v.11 no.1
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• pp.51-57
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• 1991

This study pursued to find out the degree to which educational objectives are pursued in the 3rd and 5th grade science instructional of an elementary school. Twenty science instruional hours are observed during two month from May to July, 1989. Klopfer's science educational objectives system is used as the tool of objective analysis. Questionnaires for the ideal proportions of the educational objectives are answered by the professors and elementary school teachers. The writers regarded those results as the ideal proportions of the educational objectives. Results from the analysis of the instruction are as follows : 1. Results from analysis of the instruction in the third grade are as follows : knowledge and comprehension (A. 0) objectives are found to be pursued. about 40%. scientific inquiry process(B. 0-E. 0) objectives, about 29%, application of scientific knowledge and methods(F. 0) objectives. about 10%, manual skills(G. 0) objectives, about 11%, scientific attitudes and interests(H. 0) objectives, about 10% and orientation(I. 0) objectives is not pursued. 2. Results from analysis of the instruction in the fifth grade are as follows: knowledge and comprehension(A. 0) objectives are found to be pursued. about 31%, scientific inquiry process (B. 0-E. 0) objectives. about 38%, application of scientific knowledge and methods (F. 0) objectives, about 13%, manual skills(G. 0) objectives, about 7%, scientific attitudes and interests(H. 0) objectives, about 10%. 3. Results from the ideal proportions are as follows : Knowledge and comprehension(A. 0) objectives, 20.5%, scientific inquiry process(B. 0-E. 0) objectives, 46.5%, application of scientific knowledge and methods(F. 0) objectives. 8%, manual skills(G. 0) objectives. 9.5%, scientific attitudes and interests (H. 0) objectives, 9% and orientation(I. 0) objectives, 6.5%. 4. "You ideality index" is 29 in the third grade and 23 in the fifth grade. Science instruction of the fifth grade can be interpreted to be nearer to the ideal instruction in terms of educational objectives.

• Journal of Life Science
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• v.12 no.6
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• pp.654-660
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• 2002

This study was carried out to investigate the effect of addition of perilla leaf(PL) powder and carcass grade on the surface color, residual nitrite and shelf-life of pork sausage. Pork sausage was prepared by four type such as grade B pork sausage(A sausage), grade B pork sausage containing perilla leaf(B sausage), grade I pork sausage(C sausage) and grade I pork sausage containing perilla leaf(D sausage) and the surface color, residual nitrite, pH, volatile basic nitrogen(VBN), thiobarbituric acid reactive substances(TBARS) and total bacterial counts of the samples were determined during storage at 4$^{\circ}C$. $L^*$ value of pork sausage showed the highest early stage of storage, pork sausage containing PL was lower than pork sausage without PL. The $a^*$ value of A sausage had the lowest on the storage of 8th week, B sausage had the highest on the storage of 4th week, and the $a^*$ value of C and D sausage were not significantly different during storage. The$a^*$ value of pork sausage containing PL was lower than pork sausage without PL, the $b^*$ value was higher than pork sausage without PL. The residual nitrite of pork sausage containing PL highly decreased until storage for 2 weeks, pork sausage without PL highly decreased until storage for 4 weeks, therefore addition of PL was affected in the reduction of residual nitrite of pork sausage. The pH of A and B sausage decreased until storage at 4 weeks, but increased from 6 weeks. The VBN contents were 6.7~8.4 mg% in the early stage of storage, was 16.1~19.5 mg% on the storage of 8th weeks. The TBARS of pork sausage were increased gradually during storage. Pork sausage containing PL showed lower value than pork sausage non added PL during storage. The total bacterial counts of pork sausage were increased gradually during storage, pork sausage containing PL was lower than that of free PL during storage.

• Journal of Korean Physical Therapy Science
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• v.16 no.1
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• pp.1-10
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• 2009

Background: The purpose of this study was to determine the effect of massage and muscle reeducation training with conventional treatment in patients with facial paralysis. Methods: Twenty-five patients with facial nerve paralysis were randomly allocated to 3 groups: massage, muscle reeducation training, and control groups. Therapeutic intervention for the massage (n=8) and muscle reeducation training (n=8) groups consisted of conventional therapy such as application of hot pack and electrical stimulation plus massage therapy and muscle reeducation training, respectively. The control group (n=9) received only conventional therapy. Therapeutic intervention for each group was performed 6 times per week for 4 weeks. The patients were assessed by using the House-Brackmann Grading System (H-B grade) and Yanagihara Unweighted Grading System (Y grade) once every week. Results: The H-B and Y grades improved significantly in all 3 groups after a 4-week intervention (p<.01). At 3 and 4 weeks, the H-B and Y grades of the massage group improved significantly when compared with those of the control group (p<.01). Muscle reeducation training group showed significant improvements in the scores of the two grades with time when compared with the massage and control groups (p<.01). The rate of change in the H-B grade was significantly different between the control and muscle reeducation training groups (p<.01), and that of change in the Y grade was significantly different between the control and muscle reeducation training groups (p<.01) and between the control and massage groups (p<.01). Conclusion: These findings suggest that massage and muscle reeducation training are more effective in improving the condition of patients with facial nerve paralysis than conventional therapy. In particular, the results of this study indicate that muscle reeducation training can be recommended by clinicians since it provides more benefits.

• Journal of Embryo Transfer
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• v.19 no.1
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• pp.67-73
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• 2004

본 연구는 우리나라 고유의 유전자원인 재래산양의 체내수정란 생산기술을 확립하고자 수행하였다. 흡입법(aspiration)과 세절법(slicing)에 의해 난소 한 개당 회수된 난자의 수는 3.9개와 4.1개를 나타내어 slicing방법이 aspiration방법보다는 많은 숫자의 난자를 회수하였으나 유의적인 차이는 나타내지 않았다. 회수된 난자의 등급별 분포는 aspiration방법에서 Grade I, Grade II, Grade III, Grade IV의 비율이 10.3%, 20.5%, 38.5%, 30.8%를 나타내었으며, slicing법에서는 9.8%, 22.0%, 39.0%, 29.3%를 나타내어 Grade III과 Grade IV의 비율이 70% 이상을 차지하였다. 회수된 난자를 체외성숙 시킨 결과 Grade I과 Grade II에서는 85% 이상이 metaphase H (MII)까지 도달하였으나, Grade III과 Grade IV는 40% 이하의 체외성숙율을 나타내었다. 체외수정용 배양액으로 BO를 사용하였을 경우 Grade I 및 II에서 84.4%의 난분할율을 나타내어 TALP를 사용하였을 때의 58.8%보다 높은 난할율을 보였다. 또한 배양액의 종류별 체외발달율에 있어서는 상실배 및 배반포기배로의 발달은 mSOF를 배양액으로 이용하였을 경우 15.0%의 발달율을 나타내었으며, 체외배양 시 항산화물질인 glutathione (GSH)을 첨가함으로서 26.8%의 상실배 및 배반포배로의 발달율을 나타내었다.

• Nuclear Engineering and Technology
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• v.55 no.6
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• pp.2256-2262
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• 2023

The electrochemical corrosion behaviors of SA106 Grade B (SA106B) carbon steel in H₂SO₄4-N₂H₄ and H₂SO₄-N₂H₄-CuSO₄ solutions at 95 ℃ have been investigated with the addition of commercial corrosion inhibitors (CI#30 and No. 570S), to determine the stability of SA106B in the hydrazine-based reductive metal ion decontamination (HyBRID) process. The potentiodynamic polarization experiment revealed that the corrosion inhibitors were capable of lowering the corrosion rate of SA106B in H₂SO₄-N₂H₄ solution. It was found that the corrosion inhibitors induced formation of fixed surface layer on the carbon steel upon the corrosion. This corrosion inhibition performance was reduced in the presence of CuSO₄ in the solution owing to the chemical reactions between organic compounds in the corrosion inhibitors and CuSO₄. CI#30 showed a better corrosion inhibition effect in the H₂SO₄-N₂H₄-CuSO₄ solution. Although the corrosion inhibitors can provide better stability to SA106B in the HyBRID solution, their application should be carefully considered because it may result in reduced decontamination performance and increased secondary waste generation.

• Journal of Physiology & Pathology in Korean Medicine
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• v.27 no.3
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• pp.327-330
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• 2013

The purpose of this study is to report a clinical progress of treatment of sequelae caused by removal of facial schwannoma through Korean medicine. A patient was diagnosed with facial schwannoma by MRI on 4th June 2012 in local university hospital, he had right facial palsy, auditory hypersensitivity, dizziness after removal of facial schwannoma. Between 25th July 2012 and 26th January 2013, he was treated with acupuncture, cupping, electro-acupuncture every week and observed by House-Brackmann facial nerve grading system(H-B scale) and MoReSS every month. He had 29 times treatments. At the first of treatment, his state was Grade IV (H-B scale), 4/8(facial nerve grading), 10 points during action 7 points during rest(MoReSS) and he had severe facial palsy, ill-acrimation, auditory hypersensitivity. At the middle of treatment, October 2012, symptoms improved. State was Grade III (H-B scale), 5/8(facial nerve grading), 7 points during action 3 points during rest(MoReSS). Severe facial palsy improved ; Forehead creasing and union motor function recovered, he was able to close his eyes so ill-acrimation improved. At the end of treatment, January 2012, state was Grade II (H-B scale), 7.5/8(facial nerve grading), 3 points during action 1 point during rest(MoReSS). He had only occasional tinnitus and auditory hypersensitivity. Acupuncture and electro-acupuncture are estimated to be good for facial palsy after removal of facial schwannoma. More cases are required to develop treatment of facial palsy.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2004.05a
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• pp.395-399
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• 2004

Four microalloyed steels containing B were investigated in terms of hardenability, mechanical properties and microstructure depending upon the cooling rates in order to develop the steel grade for the cold forged fasners. The alloy with the largest DI value among 4 alloys, which contains $0.12\%\;C,\;1.54\%\;Mn,\;0.65\%\;Cr,\;0.11\%V,\;0.040\%Ti\;and\;0.0033\%B$, showed the larest shift to the right hand side in the TTT diagram, implying the wide allowable cooling rate range subsequent to hot rolling in long bar processing, Mechanical tests indicated that yield strength are dependent upon the DI value in water quenched specimens but other properties showed almost the same values. In the same grade of steel, the increase in cooling rates causes the decrease in elongation but the increase in strength, reduction of area and Charpy impact values. Microstructural examination in steel grade with the larest DI values revealed martensitic structure In the water quenched state, a mixture of martensite and bainite in the oil quenched, and ferrite + pearlite in the air cooled and the forced air cooled but the latter showed finer microstructure.