• 한국수소및신에너지학회논문집
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• 제26권4호
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• pp.339-346
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• 2015

The synthesis of Fischer-Tropsch (FT) oil is the catalytic hydrogenation of CO to give a range of products, which can be used for the production of high-quality diesel fuel, gasoline and linear chemicals. This studied catalyst was prepared Cobalt-supported alumina and silica by the incipient wet impregnation of the nitrates of cobalt, promoter and organic solvent with supports. Cobalt catalysts were calcined at $350^{\circ}C$ before being loaded into the FT reactors. After the reduction of catalyst has been carried out under $450^{\circ}C$ for 24h, FT reaction of the catalyst has been carried out at GHSV of 4,000/hr under $200^{\circ}C$ and 20atm. From these experimental results, we have obtained the results as following; In case of $SiO_2$ catalysts, the activity of 12wt% $Cobalt-SiO_2$ synthesized by organic solvent was about 2 or 3 times higher than the activity of 12wt% $Cobalt-SiO_2$ catalyst synthesized without organic solvent. In particular, the activity of the $Cobalt-SiO_2$ catalyst prepared in the presence of an organic solvent P was two to three times higher than that of the $Cobalt-SiO_2$ catalyst prepared without the organic solvent. Effect of Cr and Cu metal as a promoter was found little. 200 h long-term activity test was performed with a $Co/SiO_2$ catalyst prepared in the presence of an organic solvent of Glyoxal solution.

• Asian Pacific Journal of Cancer Prevention
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• 제14권10호
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• pp.5735-5740
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• 2013

Background: A number of studies have investigated the association between increased pretreatment serum C-reactive protein (CRP) levels and the prognosis of gastric cancer. However, due to the inconsistent results, whether the serum CRP level can be a prognostic factor in primary gastric cancer remains controversial. Methods: We searched Medline, PubMed, Embase and the Cochrane Central Register of Controlled Trials for relevant high-quality reports. A meta-analysis was carried out using the included studies to assess the association between pretreatment serum CRP level and overall survival (OS) in patients with gastric cancer. Correlation analyses were conducted to evaluate the relationship between serum CRP and tumor characteristics such as tumor node metastasis (TNM) stage and recurrence. Results: Twelve reports involving 2,597 patients with gastric cancer were included. Primary meta-analysis indicated a significant association between elevated CRP level and poor OS (HR 1.77, 95% CI 1.56-2.00). Subgroup analyses showed no single factor could alter the primary results when we divided the included studies by "number of patients", "max follow-up period", "TNM stage", "treatment" and "cut-off value". Correlation analyses showed that serum CRP level was significantly related to TNM stage (OR 2.96, 95% CI 2.22-3.93) and tumor recurrence (OR 1.81, 95% CI 1.21-2.71). Conclusions: We demonstrated that increased pretreatment serum CRP level (${\geq}10mg/L$) was significantly associated with poor prognosis in gastric cancer patients, either in early or advanced stages.

• 대한불안의학회지
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• 제16권2호
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• pp.83-90
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• 2020

Objective : Heart rate variability (HRV) is known to reflect autonomic nervous system activity. Individuals with posttraumatic stress disorder (PTSD) are reported to have lower HRVs. We attempted to find HRV indices with head up tilt position that reflect the symptoms well in order to evaluate PTSD symptoms. Methods : Sixty-seven patients with PTSD and 72 patients without PTSD were assessed using the PTSD Checklist for DSM-5 (PCL-5), the Beck Depression Inventory, the Beck Anxiety Inventory and the Pittsburgh Sleep Quality Index. HRV was measured in the head-up tilt position. We collected data regarding heart rate (HR), standard deviation of the NN intervals (SDNN), the square root of the mean squared differences of successive NN intervals (RMSSD), log low-frequency (LNLF) and log high-frequency (LNHF). Results : The value of LNHF was different according to presence or absence of PTSD after head-up tilt position. In the findings of the association between PTSD symptoms and HRV indices as based on head-up tilt, LNHF had a significant correlation with the total score of PCL-5. Conclusion : The reduction of the high-frequency component of HRVs in the PTSD group might reflect more PTSD symptoms.

• Archives of Plastic Surgery
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• 제41권4호
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• pp.330-336
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• 2014

Background For patients with full thickness skin defects, autologous Split-thickness skin grafts (STSG) are generally regarded as the mainstay of treatment. However, skin grafts have some limitations, including undesirable outcomes resulting from scars, poor elasticity, and limitations in joint movement due to contractures. In this study, we present outcomes of Matriderm grafts used for various skin tissue defects whether it improves on these drawbacks. Methods From January 2010 to March 2012, a retrospective review of patients who had undergone autologous STSG with Matriderm was performed. We assessed graft survival to evaluate the effectiveness of Matriderm. We also evaluated skin quality using a Cutometer, Corneometer, Tewameter, or Mexameter, approximately 12 months after surgery. Results A total of 31 patients underwent STSG with Matriderm during the study period. The success rate of skin grafting was 96.7%. The elasticity value of the portion on which Matriderm was applied was 0.765 (range, 0.635-0.800), the value of the trans-epidermal water loss (TEWL) was 10.0 (range, 8.15-11.00)$g/hr/m^2$, and the humidification value was 24.0 (range, 15.5-30.0). The levels of erythema and melanin were 352.0 arbitrary unit (AU) (range, 299.25-402.75 AU) and 211.0 AU (range, 158.25-297.00 AU), respectively. When comparing the values of elasticity and TEWL of the skin treated with Matriderm to the values of the surrounding skin, there was no statistically significant difference between the groups. Conclusions The results of this study demonstrate that a dermal substitute (Matriderm) with STSG was adopted stably and with minimal complications. Furthermore, comparing Matriderm grafted skin to normal skin using Cutometer, Matriderm proved valuable in restoring skin elasticity and the skin barrier.

• 한국식품조리과학회지
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• 제25권1호
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• pp.45-54
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• 2009

Contamination levels of aerobic colony counts, coliforms and pathogenic bacteria were tested in fried rice dishes to monitor quality for risk management. The prevalence of Bacillus cereus in dishes from 8 Chinese-style restaurants and 2 institutional foodservices was 10%, and the bacteria's contamination levels was 3.47 log CFU/g. Echerichia coli, Staphylococcus aureus, and Salmonella were not detected in any of the 10 samples. However, for their aerobic colony counts and numbers of isolated coliforms, the samples were 30% and 70% over the microbial criteria, respectively, for ready-to-eat foods presented in the Korean Food Code. This suggests that fried rice dishes, although cooked with oil at high temperature, require special care. For the prediction of the growth curve of B. cereus spp. in the fried rice samples, an experiment design of 3 storage temperatures ($7^{\circ}C$, $35^{\circ}C$, $57^{\circ}C$) x 5 storage times (0 h, 2 h, 4 h, 6 h, 24 h) was applied. The sample exposed to $35^{\circ}C$ showed no B. cereus spp. at 0 h; however, there was a tendency of slow growth (1.0 log CFU/g) after 4 hours of storage and then faster growth at 6 h (3.7 log CFU/g) and 12 h (4.7 log CFU/g), showing a growth rate of 0.56 log CFU/g/hr. These results indicate that fried rice, despite being heat-treated, can become heavily contaminated with B. cereus spp. when held over 2 hours at room temperature. However, the samples stored at $7^{\circ}C$ and $57^{\circ}C$ over 24 hours were not contaminated with B. cereus. Based on these results, management guidelines for controlling B. cereus are suggested.

• 한국식품과학회지
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• 제30권5호
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• pp.1064-1069
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• 1998

호주산 밀(Australian Standard White) 제분한 국수용 밀가루(단백질 8.76%,회분 0.380%)에 피로인산나트륨과 과산화수소의 부가 혼합물인 과산화피로인산나트륨을 $0.2%{\sim}0.4%$ 첨가했을 때 파리노그래프의 안정도가 증가하였고, 익스텐시그래프의 신장성은 감소한 반면 신장에 대한 저항도는 증가하였다. 첨가제 0.2 % 농도에서 아밀로그래프의 최고 점도는 대조구보다 130 BU 높았고, 0.1% 증가함에 따라 최고 점도는 80 BU씩 증가하였다. 칼국수 제조시 가수량은 과산화피로인산나트륨(0.3%)의 첨가에 따라 6.45% 증가하였으며, 면대 신장율은 대조구보다 10% 정도 작았으나, 조리성질에는 영향이 없었다. 삶은 국수의 색깔, 텍스쳐와 선호도를 관능평가한 결과 첨가구가 대조구보다 유의적으로 우수하였다. 국수를 $20^{\circ}C$와 $25^{\circ}C$에서 저장했을 때 이취 발생 시기는 저장 온도에 관계없이 첨가구가 대조구보다 7시간 늦게 나타났으며, 이 때의 pH는 약 6.1이었다.

• Food Science and Biotechnology
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• 제16권6호
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• pp.943-947
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• 2007

The acid modification of waxy rice starch was conducted to improve the yugwa production process. The intrinsic viscosity, paste viscosity, and differential scanning calorimetry characteristics of acid modified starch were measured, and bandaegi and yugwa prepared from acid modified starch were evaluated. The intrinsic viscosities of acid thinned starches were 1.48, 1.27, 1.15, and 0.91 mL/g after reaction times of 1, 2, 3, and 4 hr, respectively. The gelatinization enthalpy was reduced from 16.3 J/g in native starch to 15.8, 15.3, 14.7, and 14.5 J/g in acid thinned starches as the time of acid thinning increased. The peak viscosity and final viscosity decreased with increasing the time of acid thinning, but the pasting temperature was slightly increased in acid thinned starches. The hardness of bandaegi from acid thinned starches under high pressure greatly decreased relative to the control, typical yugwa. Yugwa from acid thinned starch under high pressure maintained a homogeneous structure containing tiny and uniform cells similar to that of native waxy rice starch used for typical yugwa. Acid thinning under high pressure appears to be a good alternative to the existing steeping process for better yugwa quality.

• Food Science and Biotechnology
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• 제16권4호
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• pp.626-631
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• 2007

Pre-rigor bovine sternomandibularis muscles were frozen at 3 hr postmortem thawed at various temperatures (18, 2, and $-2^{\circ}C$), and then meat quality and sensory properties were compared with those in chilled muscle (control). The meat thawed at $18^{\circ}C$ had lower ultimate pH, water holding capacity, and sensory scores and higher muscle shortening, thaw drip loss, and shear values than those of the other samples. The samples thawed at $-2^{\circ}C$ had significantly lower muscle shortening and higher sensory scores in tenderness and juiciness than those thawed at 18 and $2^{\circ}C$. Muscle shortening, pH, WHC, shear values, and sensory properties were not significantly different between control and sample thawed at $-2^{\circ}C$. By holding at $-2^{\circ}C$, thaw shortening was prevented and tender meat comparable to the chilled meat was obtained. These results indicate that thaw shortening can be largely eliminated if the frozen pre-rigor muscle is thawed at $-2^{\circ}C$.

• 자연과학논문집
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• 제19권1호
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• pp.45-55
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• 2008

아세틸콜린에스터라아제(AChE)저해제에 의한 아세틸콜린 분해의 억제는 알츠하이머 질병의 환자들을 위한 치료 방법 중의 하나이다. 새로운 AChE 저해제를 개발하여 항 치매성 대체 의약품생산에 응용하기 위해, 전보에서는 다양한 곡류와 두류로부터 AChE 저해활성이 우수한 시료로 수수를 선발하여 추출 최적조건을 조사하였고 영양성 및 생리기능성 등을 조사하였다. 본 연구에서는 AChE 저해제를 함유한 수수 메탄올 추출물의 물리화학적 성질과 안정성을 조사하였다. 수수 메탄올추출물은 물, 메탄올과 DMSO등에 잘 녹았고, 215nm과 282nm의 최대흡수파장을 갖고 있었다. 또한, 추출물은 20-$100^{\circ}C$와 pH 2.0-10.0에서 1시간동안 안정 하였다. 수수 메탄올추출물을 이용하여 시제품을 제조한 후 $20^{\circ}C$와 $40^{\circ}C$에서 8주간 저장하였을 때 모두 생균수와 pH에 변화가 없이 안정하였고 기호도도 우수하게 유지되었다.

• 한국식품조리과학회지
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• 제33권2호
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• pp.209-217
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• 2017

Purpose: The aim of this study was to compare the cooking properties of Bodeurami and Ilmi to promote consumption of rice. Methods: The properties of Bodeurami and Ilmi such as proximate composition, Hunter's color value, water absorption rate, and cooking properties as well as Hunter's color value, texture properties, and sensory evaluation of cooked rice were analyzed. Results: Crude protein, crude fat, and crude ash contents of Bodeurami and Ilmi were higher in brown rice than in white rice. Regardless of rice cultivars, L-value was lower, whereas a and b-values were higher in brown rice than in white rice. The water absorption rate of rice grains was higher in white rice than in brown rice and increased rapidly to 75 min for white rice and 4 hr for brown rice. Cooking properties, water absorption, and expansibility of white rice were higher than those of brown rice, and there were significant differences between Bodeurami and Ilmi. Immediately after cooking and after storage at warm ($70^{\circ}C$) and room temperatures ($25^{\circ}C$), hardness of cooked rice increased after storage, but was not significantly different between Bodeurami white rice and Ilmi brown rice. The sensory evaluation shows that Bodeurami brown rice scored the highest for taste, texture and overall preference. Conclusion: Thus, the results of this study shows that Bodeurami brown rice is characterized by high cooking quality without any mixed white rice, and Bodeurami white rice could be used for the rice processing industry as well as cooked rice.