• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.96-102
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• 2005

This study was to evaluate effects of agar, sodium alginate and carrageenan on quality of Yugwa(Busuge) base. In the base preparation agar, sodium alginate and carrageenan were added 0.0, 0.1, 0.5, 1.0 and 3.0%(w/w), respectively. Volume, shape, hardness, color(L, a and b value), crude lipid content and sensory evaluation(taste and crispness) of the Yugwa base was measured. Volume of the base was higher than control in case of 0.1-0.5%(w/w) agar, sodium alginate and carrageenan, of which sodium alginate was the highest. Shapes were similar to control. Hardness and crude lipid content was decreased proportional to amount of addition of the three seesweed polysaccharides, the whiteness(L-value) was increased but the yellowness(a-value) and the redness(b-value) decreased. Taste and crispness were increased in the case of 0.1-1.0%(w/w) of sodium alginate, but agar and carrageenan decreased.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.492-495
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• 1990

In succession to the previous paper(Korean J. Food Sci. and Techn., 21(2), 300, 1989), to investigate effect of salting process on physico-chemical properties of Korean radish cubes processed for kakdugi Ascorbic acid content, ${\alpha}-amylase$ activity, the penetration rate of glucose and red-pepper juice into the radish cubes, and aerobic microbial counts (bacteria, yeast and mold) were investigated during salting (packout ratio : 1:1g/ml) of radish-cube$(2{\times}2{\times}2cm)$ for kakdugi in the 15%(w/v) sodium chloride solution. For 6hr salting, ascorbic acid was reduced from 38.5mg% to 15.7 mg%, ${\alpha}-amylase$ activity was gradually increased until 5hr salting, and then deceased, Amount and rate of penetration of glucose and red-pepper juice(on base of redness) into the salted radish cube were both higher than raw cubes, and microbial counts were decreased, and mostly within one hour of salting.

• Tuberculosis and Respiratory Diseases
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• v.45 no.3
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• pp.624-629
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• 1998

The complications of endotracheal intubation are inevitable, of which postintubation tracheal stenosis may be required for surgical resection with primary reconstruction. Before surgery, several less invasive therapeutic modalites including bougie dilatation, stenting, and Nd-YAG laser incision are still available in use. Especially, good results were noted in selected patients with lengthy scars of less than 1cm and without tracheomalacia using endoscopic laser incision and dilatation. We report a case of a 54 yr-old woman with postintubation tracheal stenosis who was successfully treated by endoscopic Nd-YAG laser incision and esophageal balloon catheter.

• Applied Biological Chemistry
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• v.37 no.6
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• pp.487-491
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• 1994

Relative crystallinities, saccharification efficiency, and diazinon(pesticide) residues of rice and rice hull puffed by hot air puffer were investigated. Crystallinities of rice starch in the puffed rice were decreased as compared to those in cooked rice, and those of rice hull were slightly decreased as compared to those in raw hull. By puffing of glutinous rice, the saccharification efficiency treated with malt amylase was higher than in cooked rice, and hydrolysis ratio of rice hull by cellulase was also increased from 14% to 30% by puffing. The residual contents of diazinon of the puffed rice and rice hull were decreased to 42.7% and 47.6%, respectively. In addition, its decreasing rate in nonglutinous rice were higher than that of glutinous rice.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.115-118
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• 2000

The production of cultured coho salmon (Oncorhpchus kisutoh) in Korea has being increased year after year. Smolt being reared in freshwater suffer transferring into seawater and are farmed in cages for fattening. This handling processes including transportation, confinement into cages are unavoidable stress to fish in salmon farming and often end up to mass mortality, This study aimed to investigate the impact of handling process on the stress responses of coho salmon. The indicator of stress was measured by cortisol to be a first response, and for the second response test, glucose, triBlyceride, cholesterol, lactate and electrolyte of $K^+, Na^+, Cl^-$ in serum and the activities of alanine aminotrtnferase (ALT), aspartate aminotransferase(AST) and lactate dehydrogenase (LDH) were analyzed. As a result, the concentration of cortisol, glucose as well as LDH activity were significantly increased, whereas others showed no difference comparing with control group. It obviously demonstrated that handling process made fish stressful.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.2
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• pp.119-123
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• 2000

To study the stress response of coho salmon (Oncorhpohus kisutch) during transportation, the stress responses of the fish confined in a container box filled with freshwater or $5{\%{\circ}}$ salt-water were monitored pre and post 10 hours transportation. Changes of cortisol as the first stress indicator, and glucose (GLC), lactate (LAC), triglyceride (TG), cholesterol (CHOL), sodium ($Na^+$), chloride ($Cl^-$), alanine aminotransferase (ALT), aspartate aminotransferase (AST) and lactate dehydrogenase (LDH) as the second stress indicators were compared between the fish in two hauling media. Results showed significantly lower levels of cortisol, GLC, LAC, TG, CHOL and AST in salt-water group than freshwater group, It was shown that using salt-water for transportation could lessen the stress level of the coho salmon.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.297-301
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• 1995

The saccharification ratio and efficiency of alcohol fermentation from hot air puffed and steamed flour of husked rice and barley varieties were compared. Enzymatic hydrolysis of husked rice flour was improved by puffing, and that of glutinous rice was higher than that of nonglutinous one. By puffing of husked rice and barley, alcohol production was slightly increased, but fermentation period was reduced comparing with steam cooked husked rice and barley. Fermentation efficiencies of husked rice by puffing and rice by steam cooking were 90.72% and 87.77%, respectively. Residual reducing sugar of barley mash was higher than that of rice mash. The pH of mash was gradually increased during fermentation and was high in case of puffing treatment.

• The Korean Journal of Physiology and Pharmacology
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• v.18 no.3
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• pp.211-216
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• 2014

Endoplasmic reticulum (ER) stress, unfolded protein response (UPR), and mitochondrial biogenesis were assessed following varying intensities of exercise training. The animals were randomly assigned to receive either low- (LIT, n=7) or high intensity training (HIT, n=7), or were assigned to a control group (n=7). Over 5 weeks, the animals in the LIT were exercised on a treadmill with a $10^{\circ}$ incline for 60 min at a speed of 20 m/min group, and in the HIT group at a speed of 34 m/min for 5 days a week. No statistically significant differences were found in the body weight, plasma triglyceride, and total cholesterol levels across the three groups, but fasting glucose and insulin levels were significantly lower in the exercise-trained groups. Additionally, no statistically significant differences were observed in the levels of PERK phosphorylation in skeletal muscles between the three groups. However, compared to the control and LIT groups, the level of BiP was lower in the HIT group. Compared to the control group, the levels of ATF4 in skeletal muscles and CHOP were significantly lower in the HIT group. The HIT group also showed increased PGC-$1{\alpha}$ mRNA expression in comparison with the control group. Furthermore, both of the trained groups showed higher levels of mitochondrial UCP3 than the control group. In summary, we found that a 5-week high-intensity exercise training routine resulted in increased mitochondrial biogenesis and decreased ER stress and apoptotic signaling in the skeletal muscle tissue of rats.

• Tuberculosis and Respiratory Diseases
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• v.76 no.1
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• pp.38-41
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• 2014

Immunoglobulin G4 (IgG4)-related disease is a newly recognized condition characterized by fibroinflammatory lesions with dense lymphoplasmacytic infiltration, storiform-type fibrosis and obliterative phlebitis. The pathogenesis is not fully understood but multiple immune-mediated mechanisms are believed to contribute. This rare disease can involve various organs and pleural involvement is even rarer. We report a case of IgG4-related disease involving pleura. A 66-year-old man presented with cough and sputum production for a week. Chest radiography revealed consolidation and a pleural mass at right hemithorax. Treatment with antibiotics resolved the consolidation and respiratory symptoms disappeared, but the pleural mass was unchanged. Video-assisted thoracoscopic surgery was performed. Histopathology revealed dense lymphoplasmacytic infiltration and storiform fibrosis with numerous IgG4-bearing plasma cells. The serum IgG4 level was also elevated. Further examination ruled out the involvement of any other organ. The patient was discharged without further treatment and there is no evidence of recurrence to date.

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.2
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• pp.75-82
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• 1987

This study was to investigate physicochemical and microbial changes that took place during the salting of chinese cabbages. Salinity(3%) that is suitable for kimchi preparation was reached when chinese cabbages were salted for seven hours in 10%, three hours in 15% and one hour in 20%. In the case of 5% it was not reached though they were salted for over twelve hours. In order to decrease salinity from 7% level of salted chinese cabbages to 3% level by soaking in tap water, 1.2 hours for leaf and three hours for patiole were spent. Volume, moisture, firmness and internal space of raw chinese cabbages were significantly decreased by salting (15%, 10 hours) : volume, 59.90%, moisture, about 31.92% and internal space rate, 35.06%. Contents of mono-and divalent cations$(K^+,\;Mg^{2+}\;and\;Ca^{2+})$ were reduced whereas $Na^+$ content was greatly increased; therefore, in the future the increase of Na-content remains open to question. By salting and washing, mold, yeast and bacteria were decreased by 58%, 40%, 45%, respectivity.