• Journal of Microbiology and Biotechnology
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• v.17 no.10
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• pp.1733-1737
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• 2007

A total of 2,280 nonduplicate clinical isolates of Pseudomonas aeruginosa, obtained nationwide from Korean non-tertiary care hospitals from 2002 to 2005, were identified and their susceptibilities to aminoglycosides, antipseudomonal penicillins, carbapenems, cephalosporins, monobactams, and quinolones were studied, together with their production of ${\beta}$-lactamases. Using disk diffusion and minimum inhibitory concentration tests, it was found that 2.9% of isolates were multidrug-resistant (MDR) P. aeruginosa. An EDTA-disk synergy test, PCR amplification with specifically designed primers, and direct sequencing of the PCR products showed that the $bla_{OXA-10}$, $bla_{VIM-2}$, $bla_{OXA-2}$, $bla_{OXA-17}$, $bla_{PER-1}$, $bla_{SHV-12}$, and $bla_{IMP-1}$ genes were carried by 34.3%, 26.9%, 3.0%,3.0%, 1.5%, 1.5%, and 1.5% of 67 MDR P. aeruginosa isolates, respectively. The prevalence of MDR P. aeruginosa was three-fold higher, compared with that from the United States. More than two types of ${\beta}$-lactamase genes were carried by 10.4% of isolates. The most prevalent ${\beta}$-lactamase genes were $bla_{VIM-2}$ and $bla_{OXA-10}$. This study is the first description of MDR P. aeruginosa trom non-tertiary care hospitals in Korea and the coexistence of the $bla_{VIM-2}$, $bla_{IMP-1}$, or $bla_{PER-1} in these clinical isolates.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.98-102
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• 2000

To investigate quality characteristics of southeast asian salt-fermented fish sauces, various chemical properties were examined against 13 kinds of southeast asian salt-fermented fish sauces. The range of chemical compositions were $60.6{\~}72.8{\%}$ moisture, $18.2{\~}25.8{\%}ash,\;0.9{\~}13.7{\%}$ crude protein and $14.1{\~}338.6\;mg/100 ml$ VBN. The pH and salinity were $4.66{\~}5.91,\;24.1{\~}30.6{\%}$, respectively. Total nitrogen, amino nitrogen, total free amino acid, and total ATP related compounds (sum of $ATP{\~}IMP$, HxR, Hx and uric acid) were in the ranges of $0.140{\~}2.199g,\;115.4{\~}1,643.0 mg,\;46.4{\~}9,056.3\;mg\;in\;100 ml,\;and\;0.829{\~}9.564 {\mu}mol\;in\;1\;ml$, respectively. Southeast asian salt-fermented lish sauces were rich in tree amino acids, such as glutamic acid, Iysine, leucine, alanine, aspartic acid, valine and isoleucine in the order.

• Korean Journal of Food Science and Technology
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• v.21 no.4
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• pp.498-504
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• 1989

Processing conditions and food components of frozen seasoned anchovy meat products were investigated. The separated anchovy meat was chopped, mixed with 12.8% emulsion curd, 0.5% table salt, 2.0% sugar, 0.4% sodium bicarbonate, 0.2% polyphosphate, 0.2% monosodium glutamate, 0.3% onion powder, 0.1% garlic powder, 0.1% ginger powder, 3.0% soybean protein, and 0.2% sodium erythorbate by remodeled stone mortar. This seasoned anchovy meat was frozen with contact freezer, Packed in a carton box and then stored at $-25{\pm}2^{\circ}C$. The major fat acids of product were linoleic, oleic, palmitic, docosahexaenoic, linolenic, palmitoleic, eicosapentaenoic acid. Amino acid composition of product were mainly consisted of Glu, Asp, Leu, Lys and Ala. The taste compounds of product were IMP 160.0 mg/100g ; free amino acids such as Glu, His, Ala, Leu 503.7 mg/100g ; total creatinine 158.3 mg/100g and small amounts of betaine, TMAO.

• Journal of the Korean Society of Clothing and Textiles
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• v.18 no.3
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• pp.298-310
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• 1994

The purpose of this study was 1) to analize the female figures with potbelly in the nude of the 15th-l6th century, 2) to find out the historic event which made these figures appeared, and 3) to clarify the influence these figures on dress. The results were as follows: 1) There was a sudden decrease in population by the Black Death in the Middle of the fourth century, so supplement of labor was urgent demand at that imp. Childbirth was the only way of supplement of manpower. 2) Therefore, the figure of pregnant woman was regarded as the female figure ideal. The artists depicted this figure ideal in nude. 3) This female figure ideal changed the form of dress. Pillow, pad, and special undergarments were used to make potbelly.

• Journal of Energy Engineering
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• v.3 no.1
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• pp.44-53
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• 1994

STELF 기술의 핵심의 되는 IMPEX 블록의 잔류 공급률, 겉보기 밀도, 흑연의 혼합비 등 여러 가지 주요 변수가 블록의 특성에 미치는 영향을 조사하여 실제 반응기를 설계하는데 필요한 자료를 구하였다. 대표적인 염들에 대하여 물질전달 및 열전달 문제를 일으키지 않는 영역에서 최소의 부피를 갖는 값들을 계산하였고, 각각의 물질이 갖는 특정 전도도에서의 최대 냉방 및 난방 에너지 밀도를 계산하였다. 이로부터 얻은 값들을 8시간 동안 사용할 수 있는 6kW 냉방용 반응기 설계에 적용하여 본 결과 SrCL2-8/1 NH3가 최적의 염임을 확인하였다.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.57-65
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• 2012

The purpose of this study was to determine the optimum amounts of vegetables to use for flavoring chicken head soup base. The effects of the amounts of ginger and onion on the sensory properties of chicken head soup base were examined, and the optimum amounts were determined using response surface methodology. Sensory properties that were evaluated were yellowness, turbidity, bloody flavor, chicken-brothiness, organ meat-like flavor, and sweet taste. The increased amounts of ginger and onion led to a decrease in bloody flavor and organ meat-like flavor. The optimum levels of ginger and onion were determined to be 40g and 50g, respectively. Chicken head soup base prepared with optimum amounts of vegetables contained more arginine, tryptophan, inosine monophosphate (IMP), and hypoxanthine than plain chicken head soup base. It also had less hexanal, which is related to fat rancidity.

• Journal of Technologic Dentistry
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• v.7 no.1
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• pp.33-40
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• 1985

When full denture is being fabricated, pronounciation, recovery of aesthetics of function and mastificatory function should be satisfies for patients. To satisfy for the function of denture, following is the difference between this new way of fabricating and formerly one of it. 1. The size of fabricating tooth which is harmony of original oral structure for patients is deaded by manufacturing labial index and artificial tongue. 2. By the use of artificial tongue and labial index, the arranges of artificial tooth is to become harmony of oral structure. 3. Formation of gingival decided functional impression which is used by impression paste, is harmony of oral structure. Therefore, this full denture can be satisfied with pronouncing oral function of recovery of aesthetics as well as mastificatory through physiological movement of oral tissue not disturbed with anything but cooperated drastically. In manufacturing of this full denture, both dentist and dental technician under cooperation need to proceed the work on the base of importance of communication.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.857-866
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• 2005

This study was carried out to evaluate changes in taste compounds of seasoned pork with Korean traditional sauces. The samples, pork loins were cut by the shape of cube($5{\time}15{\time}5$cm) and seasoned pork with Korean traditional sauces such as soy sauce base(T1), red pepper sauce base(T2), and soybean sauce base(T3) in the same proportion of meat seasonings, respectively. The seasoned samples were stored, at $1{\pm}1^{\circ}C$ during 28 days. Citric acid and fumaric acid were higher after 14 days of storage for the treatments, seasoned pork with red pepper sauce had higher compared to other treatments. While propionic acid and lactic acid were higher in seasoned pork with soybean sauce compared to other treatments. Free amino acids was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In all treatments, free amino acids was slightly increased with aging periods. 5'-inosine monophosphate(IMP) was decreased, whereas inosine was increased with increase of aging time. Inosine was higher in seasoned pork with soybean and red pepper sauce compared to seasoned pork with soy sauce. In sensory evaluation, aroma, flavor, tenderness and juiciness were increased with aging period increased in all treatments.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.1
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• pp.75-78
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• 2000

The present study was conducted for the data of toxicity and taste components of the pufferfish, Sphoeroides annulayus (bull's eye fuller), transported from Mexico. All other parts including muscle and skin were nontoxic ranging below $10\;{\mu/g$ except gonad, The amounts of IMP and ADP were $5.6\;{\mu}mol/g\;and\;2.7\;{\mu}mol/g$, and the ratio to the total ATP and its related compounds was $41.1{\%}$. The great portion of free amino acids in the muscle of the puffer was occupied by L-glycine, L-alanine, L-anserine, L-threonine and L-valine. Their amounts were $233.5 mg/100 g, 169.0 mg/100 g, 149.1 mg/100 g, 135.7 mg/100 g and 132.3 mg/100 g$. Their concentration ratio to total free amino acids were $14.28{\%},\;10.33{\%},\;9.12{\%},\;8.30{\%}\;and\;8.09{\%}$, respectively. The content was $50.12{\%}$ of the total free amino acids. In addition, the amounts of taurine and L-histidine were 119.3mg/100 g and 14,7 mg/100 g.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.3
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• pp.252-255
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• 1999

The quality characteristics of the Korean traditional salt-fermented fish sauces, the traditional anchovy sauce (TAS) and the sandlance sauce(TKS) were evaluated comparing to the commercial anchovy sauce (CAS) and sandlance sauce (CKS). The acidity was higher in TKS than in TAS, whereas the contents of VBN, total-N and amino-N were higher levels in TAS. In color values, L and b values in TAS were generally higher than those in TKS, whereas a and ${\Delta}E$ values were higher in TKS. The contents of total free amino acids in TAS and TKS were $12.40\;g\%$ (w/v) and $9.549 g\%$ (w/v), respectively. The contents or six amino acids, alanine, glutamic acid, leucine, isoleucine, valine and Iysine were higher in TAS, whereas the contents of arginine, glutamic acid, leucine, alanine and valine were higher in TKS. Nucleotides such as IMP and hypoxanthine were principal components in both TAS and TKS. The nitrogen related compounds, TMAO, TMA and total creatinine were determined to be $108.8\;mg\%$ (w/v), $60.5\;mg\%$ (w/v), $62.4\;mg\%$ (w/v) in TAS, and those in TKS were $60.1\;mg\%$ (w/v), $24.1\;mg\%$ (w/v), $67.6\;mg\%$ (w/v), respectively.