• Korean Journal of Plant Taxonomy
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• v.37 no.2
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• pp.155-196
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• 2007

This study was carried out to elucidate floristic data of Chirisan National Park by performing practical field investigation for 1 year and literatures survey simultaneously in 2004. The data from field study were yielded based on voucher specimens. Total number and components of flora of Chirisan National Park is revealed as 1,825 taxa. Among 1,825 taxa, 708 taxa were identified in this field study, and these were comprised 37 orders, 109 families, 382 genera, 590 species 3 subspecies 95 varities 20 forms. Unconfirmed taxa in field but recorded previous literatures were 1,117 taxa, which consist of 41 orders 130 families 500 genera 901 species 9 subspecies 140 varities 67 forms. In conclusion, there may be provisionally 1,825 (708+1,117) taxa in Chirisan National Park. The 43 taxa were firstly found out in this field study. In the floristic data from field study, the number of Korean endemic plants were 31 taxa, the rare and endangered plants which was designated by Korea Forest Service were 21 taxa, the taxa that is more than the third degree among the floristic regional indicator plants which was designated by Korean Ministry of Environment were 40 taxa, and naturalized alien plants to Korea were 27 taxa respectively. Among 1,117 taxa which were not found in this study but recorded in 22 previous literatures, the number of Korean endemic plants were 45 taxa, the rare and endangered plants which was designated by Korea Forest Service were 45 taxa, the taxa that is more than the third degree among the floristic regional indicator plants which was designated by Ministry of Environment were 121 taxa, and naturalized alien plants to Korea were 31 taxa. It can be inferred that the vegetation of Chirisan National Park was changing by some factors and valuable plant resources were tend to diminishing by such as human interference and developments.

• Tuberculosis and Respiratory Diseases
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• v.47 no.1
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• pp.42-49
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• 1999

Background: In patients with chronic obstructive pulmonary disease(COPD). it is well known that hypoxemia increases the frequency of VPB, which is associated with the poor prognosis such as sudden death. The aim of this study is to evaluate the effect of short and long-term low flow oxygen therapy on the development of VPBs in patients with COPD by correcting the hypoxemia. Method: In 19 patients with COPD, oxygen saturation and VPB's were monitored by pulse oxymeter and 24-hour Holter EKG, with room air and oxygen saturation and VPB's were monitored on the 1st and on the 8th day during oxygen therapy with nasal prong (2L/min). Results : The arterial oxygen saturation was significantly higher on the 1st day of oxygen therapy compared with breathing room air, and was also higher on the 8th day of oxygen therapy than on the 1st day. We found that there was significant correlation between the lowest value of the arterial oxygen saturation and the mean value of the arterial oxygen saturation. The number of VPB's per hour was significantly lower on the 1st day of oxygen therapy compared with breathing room air, and also lower on the 8th day of oxygen therapy than on the 1st day. Our results showed positive correlation between the decrease in the frequency of VPB's and the increase in the lowest arterial oxygen saturation, even though correlation was not significant(p=0.056). Conclusion: With oxygen therapy, the arterial oxygen saturation was increased and the number of VPB's was decreased. Long-term oxygen therapy more than 7days, would be helpful to decrease the number of VPB' s in patients with COPD.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.2
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• pp.201-210
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• 2009

This study was undertaken to investigate the quality properties of yakchobugak as affected by lactic acid bacteria and waxy rice paste for improving palatability of yakchobugak of Agastache rugosa. Total sugar contents of lactic acid bacteria-fermenting waxy rice paste gelatinized at $90^{\circ}C$ were higher than that of $70^{\circ}C$. Reducing sugar contents were $2{\sim}5$ times higher in $70^{\circ}C$ waxy rice paste than in $90^{\circ}C$ waxy rice paste and increased as the fermentation progressed. Total acidity of waxy rice pastes gelatinized at $70^{\circ}C$ and fermented for 15 hours were $2.7{\sim}1.3$ times higher than at $90^{\circ}C$, and then Lactococcus lactis had the lowest total acidity during fermentation. Viscosity of fermented paste (VFP) were lower than those of raw paste. VFPs gelatinized at $90^{\circ}C$ were markedly higher than those at $70^{\circ}C$ over 28% concentration. In L. lactis and Lactobacillus plantarum, VFPs fermented for 15 hours were over $2{\sim}3$ times lower than those fermented for 40 hours. Hunter's color lightness (L) and yellowness (b) were decreased according to the elevation of gelatinization temperature and fermentation time. L. lactis and L. plantarum-producing waxy rice pastes were the uniform micell type with a large air-pore size and amorphous micell type with a small air-pore size, respectively. Based on these results, L. lactis was a lower lactic acid-producing bacteria as well as uniform air-pore distribution on waxy rice paste. It was found to be a good sourpaste-fermenting strain for enhancement of quality properties of yakchobugak, as revealed through viscosity, total acidity, Hunter's color b value and scanning electron micrographs.

• Food Science and Preservation
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• v.16 no.3
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• pp.405-411
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• 2009

The manufacturing process and quality properties of Lactococcus lactis-fermented yakchobugak (LFY) containing some colored agro-food products were investigated to develop a good organoleptic bugak from the leaf of the medicinal herb. The de-oiling rate of LFY by centrifugation was 37.6%, which was significantly different to the 3.5% value obtained after standing and the 8.9% value obtained with the beating method (p<0.05). Reducing power (RS) increased with addition of increasing levels of ethanol extracts from agro-food powders. The RS of green tea extract-supplemented LFY had the highest value of 0.97 at $500{\mu}g/mL$, and this was significantly different to values obtained using other extracts (p<0.05). At 83.84%, the DPPH (2,2-diphenyl-1-picrylhydrazyl) free-radical scavenging activity of green tea extract-supplemented LFY was the greatest of all samples tested, followed by LFY with woolgeom at 39.48%, LFY with black rice at 28.45%, and LFY with bokbunja at 22.24% all ethanol extracts were added at $50{\mu}g/mL$ (p<0.05). Acid values of green tea and bokbunja LFYs stored in transparent PE bags at $60^{\circ}C$ for 7 days were 1.82% and 2.03%, respectively. Textural hardness values of LFYs were less than 250.62, except for LFYs with black rice and woolgeom, but these values increased $2{\sim}3$-fold after lactic acid fermentation. Carbohydrate and protein content of LFYs were in the ranges $58.95{\sim}64.63%$ and $7.50{\sim}8.68%$, respectively. Lipid and calorie contents of woolgeom LFY had the lowest values of 22.02% and 490 Kcal, respectively.

• Tuberculosis and Respiratory Diseases
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• v.48 no.5
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• pp.740-747
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• 2000

Background : To compare the efficacies and side effects of etoposide, cisplatin/cyclophosphamide, adriamycin, vincristine(VPP/CAV) with those of carboplatin etoposide(CE) in extensive stage small cell lung cancer patients. Method : Patients with extensive stage small lung cancer who has measurable disease were eligible. VPP/CAV group(n=22) was treated with cisplatin(60mg/$m^2$ iv. D1) etoposide(100mg/$m^2$ iv. D1-3), and 3 weeks later cyclophosphamide(1000mg/$m^2$ iv. D1), adriamycin( 40mg/$m^2$ iv. D1), and vincristine(1.4mg/$m^2$ iv. D1), were administered alternatively. CE group(n=22) was treated with carboplatin(325mg/$m^2$ iv. D1) and etoposide (100mg/$m^2$ iv. D1-3) ; repeated treatment was performed every 3 weeks. Result : Forty four patients were eligible for the study. The overall response rate was 61.4% (complete remission rate 0%, partial response rate 61.4%, stable disease rate 25%, progressive disease rate 13.6%), and median survival was 10.8 months. In VPP/CAV group, response rate was 54.5% (complete remission rate 0%, partial response rate 54.4%, stable disease rate 27.3%, progressive disease rate 18.2%), and, in carboplatin/etoposide group, the response rate was 68.2%(complete remission rate 0%, partial response rate 68.2%, stable disease rate 22.7%, progressive disease rate 9.1%). The median survival time was 9.5 months in the VPP/CAV group and 11 months in CE group. The toxicity of both group was moderate, and anemia was more frequent in the CE group. Conclusion : VPP/CAV regimen and CE regimen produced similar response rates and survival times in extensive stage small cell lung cancer patients. CE regimen may be effective as part of the initial therapy for extensive stage small cell lung cancer.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.20 no.3
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• pp.103-111
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• 2014

This study analyzed effects of packaging materials and storage temperature on the shelf-life of Korean grinded yam. For experimental measurement, experimental groups were used $PET(12{\mu}m)/Al(9{\mu}m)/LLDPE(60{\mu}m)$ as opaque barrier packaging material and $PET(12{\mu}m)/PE(20{\mu}m)/VM-PET(12{\mu}m)/PE(25{\mu}m$) and barrier $NY(15{\mu}m)/LLDPE(60{\mu}m$) as transparent barrier packaging material. Control group were used normal $NY(15{\mu}m)/LLDPE(65{\mu}m)$. The grinded yam stored at refrigeration temperature ($5^{\circ}C$) and room temperature ($20^{\circ}C$C) for 8 days. Changes in color, pH, viscosity, microorganisms and sensory characteristics were measured. In the grinded yam L and ${\Delta}E$ value were not changed rapidly at refrigeration temperature. However L and ${\Delta}E$ were rapidly changed in all of packaging materials at room temperature. In two temperature condition, pH and viscosity were decreased during storage but pH was increased at $5^{\circ}C$ after 4 days. PET/Al/LLDPE and PET/PE/VM-PET/PE inhibited the growth of microorganisms effectively. PET/AL/LLDPE which is a high barrier packaging material showed the best in two temperature condition.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.9
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• pp.116-123
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• 2018

The sperm quality is determined by the kinetic characteristics and acrosome integrity of the sperm. In the previous studies, analysis of semen quality had large errors because those experiments by using microscope had been conducted by people. In recent years, the molecular biological methods have been newly developed to complement the previous techniques. The ZAR1 gene is known to be a gene that affects early embryonic development in vertebrates, but there is no study of the association with semen. In this study, we analyzed the association between the kinetic characteristics and ZAR1 single nucleotide polymorphism (SNP) genotype. To detect the SNPs, we performed sequencing using genomic DNA from the whole bloods of Duroc pigs. We identified an SNP in the ZAR1 gene g.2540T>C. ZAR1 SNP genotypeing in 105 pigs revealed that the major and minor alleles were T and C, respectively. After we analyzed the association between the kinetic characteristics of sperm and the ZAR1 SNP genotype, we found a significant association in MOT (p<0.01), VSL (p<0.05) of the kinetic characteristics in the Duroc boars. It was confirmed that the boars with T allele were lower in MOT and VSL than C allele. Therefore, pigs with C allele are judged to be better at the MOT and VSL of semen. Based on these results, ZAR1 SNP genotyping may be a useful molecular biomarker to improve semen quality by applying molecular breeding technology.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.919-924
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• 1997

The changes in physicochemical properties of cooked rice stored in an electric rice cooker at different temperature (63, 66, 69 and $72^{\circ}C$) were investigated. The growth of thermophilic bacteria was gradually increased in all samples with storage time up to 6 hours and increased rapidly afterward. The bacterial growth rate was higher during storage at low temperature than at high temperature, and the bacterial number generally reached the maximum at 18 hours of the storage. The number of bacteria in sample stored at $63^{\circ}C$ was increased to $10^6$ CFU/g after storage for 6 hours. The heat treatment at 6 hours of storage decreased the bacterial number to $10^5 $ CFU/g at 8 hours of storage. Bacterial number was gradually increased with storage time after the first heat treatment. When the sample was reheated after 8 hours of storage, the bacterial number was reduced to the level at which off-odor was not detected after storage for 24 hours. During the storage, moisture content of heat-treated sample was lower than that of sample stored at $63^{\circ}C$ but higher than that of sample stored at $72^{\circ}C$. The L value of heat-treated sample was higher than that of the sample stored at $72^{\circ}C$, but lower than that of the sample stored at $63^{\circ}C$. The b value showed an opposite trend to the L value with regard to the storage temperature. Changes in texture were not remarkable during the storage for the sample heat-treated and stored at low temperature. The occurrence of off-odor and browning was depressed in the heat-treated sample, and the texture and overall eating quality were more acceptable than the samples stored at low temperature.

• Tuberculosis and Respiratory Diseases
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• v.47 no.3
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• pp.311-320
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• 1999

Background: In recent years, tuberculosis has re-emerged as a major health problem in both industrialized & developing countries. Recent advances in identifying & purifying antigens secreted in active tuberculosis infection have lead to the development of serological assays based on a number of immunodominant antigens. To date, the most sensitive and specific of these antigens has been the 38-kDa antigen. Method: Two rapid membrane-based serologic assays using antigen(38-kDa) from mycobacterium tuberculosis for the diagnosis of tuberculosis were evaluated in 22 patients with smear-positive pulmonary tuberculosis, 14 patients with inactive pulmonary tuberculosis, and 9 patients with non-tuberculous lung disease. Result: The evaluation of validity(sensitivity, specificity, positive predictive value, negative predictive value, false positivity and false negativity) of STAT-PAK ULTRA FAST$^{(R)}$ were 77.3%, 28.6%, 63.0%, 44.4%, 71.4 %, and 22.7% for differential diagnosis of active pulmonary tuberculosis and inactive pulmonary tuberculosis, respectively. The evaluation of validity of STAT-PAK ULTRA FAST$^{(R)}$ were 77.3%, 33.3%, 73.9%, 37.5%, 66.7%, and 22.7% for differential diagnosis of active pulmonary tuberculosis and non-tuberculosis. The evaluation of validity of ICT Tuberculosis$^{(R)}$ were 54.5%, 57%, 66.7%, 44.4%, 42.9%, and 45.5% for differential diagnosis of active pulmonary tuberculosis and inactive pulmonary tuberculosis. The evaluation of validity of ICT Tuberculosis$^{(R)}$ were 54.5%, 100%, 100%, 47.4%, 0%, and 45.4% for differential diagnosis of active pulmonary tuberculosis and non-tuberculosis. Conclusion: We concluded no effectiveness of STAT-PAK ULTRA FAST$^{(R)}$ & ICT tuberculosis$^{(R)}$on serologic diagnosis of pulmonary tuberculosis. In the future, further large-scale study should be needed for serologic diagnosis of pulmonary tuberculosis.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.641-644
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• 2001

This study was performed for development of new analytical method of monascus pigments in foods. In this method, analysis of monascus pigment in foods has been carried out by detection of monascin and ankaflavin of the main color component of monascus pigment as indicator compounds. Monascin and ankaflavin were isolated and identified by TLC, HPLC, Prep. HPLC, $^{1}H-NMR$ and Mass spectrophotometer. The analysis of monascin and ankaflavin in foods such as massal, sausage, mixed press ham, mixed fish sausage, semi-dried sausage and syrup was performed by using reverse phase high performance liquid chromatograph with Capcell Pak C18 column at wave length 390 nm. The quantitative results of monascin were as follows : $0.01{\sim}3.31\;{\mu}g/g$ item in massal, $0.05{\sim}0.10\;{\mu}g/g$ in mixed fish sausage, and $0.34{\sim}0.35\;{\mu}g/g$ in semi-dried sausage. But the quantitative results of ankaflavin were as follows: $0.02{\sim}0.89\;{\mu}g/g$ in massal, ankaflavin were not founded in other samples.