• Proceedings of the PSK Conference
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• 2001.04a
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• pp.209.2-209.2
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• 2001

• Proceedings of the PSK Conference
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• 2000.10a
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• pp.243.1-243.1
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• 2000

• Korean Journal of Pharmacognosy
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• v.36 no.4 s.143
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• pp.282-290
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• 2005

The MeOH extract of the the leaves of Salix hallaisanensis (Salicaceae) was partitioned successively with $CHCl_3$, 20% MeOH, 40% MeOH and 60% MeOH solution. From the fractions obtained, 9 compounds were isolated, $diosmetin-7-O-{\beta}-d-glucoside$ (I), $diosmetin-7-O-{\beta}-D-glucosyl-(1{\rightarrow)6)-{\beta}-d-glucoside$ (II), $diosmetin-7-O-{\beta}-d-xylosyl-(1{\rightarrow}6)-{\beta}-D-glucoside$ (III), $quercetin-3-O-{\beta}-d-galactoside$ (hyperoside) (IV), $quercetin-3-O-{\alpha}-l-rhamnosyl-(1{\rightarrow}6)-{\beta}-D-glucoside(rutin)$ (V), luteolin (VI), $luteolin-7-O-{\beta}-d-glucoside$ (VII), $kaempferol-3-O-{\alpha}-l-rhamnosyl-(1{\rightarrow}6)-{\beta}-D-glucoside$ (VIII), and (+)-catechin (IX).

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2013.05a
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• pp.1053-1054
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• 2013

• Proceedings of the Korean Society of Precision Engineering Conference
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• 2010.05a
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• pp.655-656
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• 2010

• Proceedings of the PSK Conference
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• 2001.04a
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• pp.124.1-124.1
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• 2001

• Food Science of Animal Resources
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• v.31 no.1
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• pp.40-46
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• 2011

The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and $10^{\circ}C$, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at $25^{\circ}C$, however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at $25^{\circ}C$. Toxigenicity of B. cereus was observed only at temperatures above $25^{\circ}C$. In Kimbab, B. cereus produced toxin after 9 h at $30^{\circ}C$ and after 12 h at $25^{\circ}C$. Ingredients of sandwiches and Kimbab were collected from 3 different Korean food-processing companies to investigate the source of contamination by B. cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.

• Proceedings of the KSR Conference
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• 2009.05a
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• pp.978-983
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• 2009

This paper analyzed longitudinal end effect occurred in linear induction motor by using I-d direct solution and its result is verified by 2-d Finite Element Method(FEM). Longitudinal end effect of linear induction motor caused by magnetic discontinuity in primary core and electric discontinuity in armature winding has been investigated by many researchers. In this paper, 1-d direct solution and boundary conditions proposed by Yamamura and Nasar is used to analyze end effect of linear induction motor and its solution is verified by 2-d FEM.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.178-187
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• 2009

This study was carried out to investigate the effects of grape seed oil on quality characteristics of pressed ham. Five different treatments were tested based on differences in the amount of grape seed oil added to the pressed ham. As a control, 10% back fat was added without any grape seed oil. For the first treatment, 10% grape seed oil replaced a portion of the lard component added to the pressed ham. For the 2nd, 3rd and 4th treatments, 20%, 30% and 40% of grape seed oil were substituted for lard, respectively. Pressed ham manufactured with grape seed oil was vacuum packaged and stored for 1, 7, 14,21 and 28 d at $4^{\circ}C$. Samples were analyzed for chemical composition, physico-chemical properties (pH, color) and texture characteristics. Typical chemical composition characteristics (crude protein, crude fat, crude ash) were not significantly different between control and grape seed oil treatment groups. Moisture content of grape seed oil treatment groups (GSO 30% and 40%) was significantly lower than that of controls (p<0.05). There was a not clear difference in pH between control and grape seed oil treatment groups. In the 21 d of storage, pH values of all treatments were significantly higher than those of other storage days. Meat color $(CIEL^*\;and\;b^*)$ of grape seed oil treatment group (GSO 40%) was significantly higher than that of control. Whereas meat color a value of GSO 40% treatment was significantly lower than that of control. It was not clearly changed as storage time increased. There was no significant difference in texture between control and grape seed oil treatment groups, and appeared to be unaffected by storage length. Based on these findings, we conclude that the chemical composition and texture characteristics of manufactured pressed ham were not affected by grape seed oil addition. These results also indicate that high-quality pressed ham can be manufactured with increased polyunsaturated fatty acid content.

• Journal of radiological science and technology
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• v.38 no.3
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• pp.213-220
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• 2015

This research was study the accuracy of three-dimensional stereotactic breast biopsy, using a core Needle Biopsy and to assess the accuracy of Stereotactic biopsy and Sono guided biopsy. Using Stereotactic QC phantom to measure the accuracy of the 3D sterotactic machine. CT Scan and equipment obtained in the measured X, Y, Z and compares the accuracy of the length. Using Agar power phantom compare the accuracy of the 3D sterotactic machine and 2D ultrasound machine. Z axis measured by the equipment to compare the accuracy and reliability. Check the accuracy by using visual inspection and Specimen Medical application phantom. The accuracy of the 3D sterotactic machine measured by Stereotactic QC phantom was 100%. Accuracy as compared to CT, all of X, Y, Z axis is p > 0.05. The accuracy of the two devices was 100% as measured by Agar powder phantom. There was no difference between t he t wo d evices as C T and p > 0.05. 3D sterotactic machine of the ICC was 0.954, 2D ultrasound machine was 0.785. 2D ultrasound machine was different according to the inspector. Medical application phantom experiments in 3D sterotactic machine could not find the Sliced boneless ham. 2D ultrasound machine has not been able to find a small chalk powder group. The reproducibility of the three-dimensional stereotactic breast biopsy was better than effect of Sono guided biopsy.