• Korean journal of food and cookery science
• /
• v.16 no.4
• /
• pp.363-366
• /
• 2000

This study was attempted to compare the properties of proteolytic enzymes in fruits(Pear, Kiwifruit, Fig, Pineapple and Papaya) for the application of scientific information to cooking. The results were as follows: 1. The optimum temperature of crude proteolytic enzymes in pear, fig and pineapple is 60$^{\circ}C$ and it was relatively active in 40-70$^{\circ}C$; papaya showed max. activity in 60$^{\circ}C$ and highly stable activity in 40-80$^{\circ}C$, but kiwifruit showed max. activity in 40$^{\circ}C$ and it maintained to 70$^{\circ}C$. 2.. The crude proteolytic enzymes of pear, fig, pineapple and papaya showed opt. pH at pH 7.0 and maintained at pH 5.0-8.0, but max. activity of kiwifruit observed in pH 3.0 and pH 5.0-8.0. 3. As a result of comparison of total activities of fruits per kg unit, the order of activities was pineapple > kiwifruit > papaya > fig > pear.

• Journal of the Korean Wood Science and Technology
• /
• v.7 no.1
• /
• pp.8-11
• /
• 1979

The apparatus for measuring the static withdrawal resistance of nail is the AUTOGROPH S-500 static testing machine. The nails were 0.25 - 0.26 cm in diameter, 4.9-5.1cm in length, and were driven into wood for a depth of 3.0 cm. The physical properties of wood specimens are shown in table 1. Some data obtained in this experiment are as follows 1) The effects of the direction of driving and the time after driving upon static withdrawal resistance are shown in fig. 2-3. 2) The relations between static withdrawal resistance are moisture content of wood are characterized by nearly straight line as shown in fig. 4-5. The empirical formula areas follows: Y = -0.074 x + 12.73 (Pinus koraiensis Sieb & Zucc. - radial) Y = -0.073 x + 7.54 (Pinus koraiensis Sieb & Zucc. - longitudinal) Y = -0.061 x + 12.80 (Larix leptolesis Gord. - tangential) Y = -0.081 x + 7.61 (Larix leptolepsis Gord. - longitudinal) Where Y is the static withdrawal resistance ($kg{\cdot}cm$) and x is the moisture content(%).

• The Journal of Internal Korean Medicine
• /
• v.12 no.2
• /
• pp.1-15
• /
• 1991

Bigihwan which has been widely used in Oh-jug in oriental Medicine was investigated on its antitumor effect employing blood cancer cell lines. K 562 derived from human erytholeukemia, Raji from lymphoma and $MO_4$ from hlastogenic cancer were used in this study to see the analytical evaluation of Bigihwan' s antitumor effect using three different kinds of methods such as $^{3}H-thymidine$ up take assay. MTT assay and live cell counts by Trypan blue assay. The result obtained are as follows. 1. When higher than 10% Bigihwan was treated. inhibitory effect of tumor killing action was observed showing the increasing order of $MO_4$, K 562 and Raji(Fig. 3). 2. When 1 to 5% of Bigi-hwan was treated, 4 to 30% of tumor cell survival was observed according to various blood tumor cell lines suggesting that antitumor effect of Bigi-hwan was different as the characteristics of tumor cells showing 70 to 95% cell killing effent(Fig. 4). 3. Compared the survivals of cells by relative scales though the initial cpm was variable because of different cell growth rate. Raji was most effective being killed 95% by the treatment of 1% Bigihwan while Raji and K562 showed 93% by 5% Bigihwan.(Fig. 5) 4. The survival rate of Raji derived from Burkitt lymphoma was rather increased to 2.3 times when Bigihwan concentration was increased from 1 to 10% lmplying of refraining from over use of this anticancer drug. specially to lymphoma patients(Fig. 5). 5. Bigihwan was most effective to K 562 and then $MO_4$ showing 95% tumor cell death by using 1% of this anticancer drug while it was least effective to Raji showing only 68% of tumor cell death(Fig.7). 6. Judging from the all the analytical methods used in this study, through all different three tumor cell lines. Bigihwan was most effective to K 562 derived from human erythroleukemia.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.6
• /
• pp.1142-1146
• /
• 2001

To facilitate fermentation of liquid anchovy sauce, 3% unripe figs, ripe figs, or fig leaves were added to the sauce and fermented at $25^{\circ}C$ for 60 days. The anchovy sauce prepared with ripe figs showed higher protease activity and better red-pupple color than others. Amino-nitrogen content in anchovy sauce treated with ripe figs was attained to 600 mg% within 10 days. Total free amino acid content in the product with fig addition showed about twice higher, 4543.21 mg%, than the control, 2255.29 mg%. Hypoxanthin was found as a major components of nucleotide and their related compounds in the fermented anchovy sauce. However, using the unripe figs and fig leaves impart greenish color and grass taste to the product.

• Journal of Chest Surgery
• /
• v.25 no.6
• /
• pp.616-620
• /
• 1992

A sleeve lobectomy is an appropriate operative procedure in patients with endobronchial neoplasms of low-grade malignancies in the proximal airways and for a small but significant number of patients with carcinoma. Here, we present eleven cases of sleeve lobectomy which were performed from 1984 to the August of 1991 in the Department of Thoracic Surgery of Seoul National University Hospital. The sex distribution was 6 males and 5 females in the age range from twenty to sixty seven, with an average of 44.9 years. The pathologic diagnoses were 7 cases of pulmonary malignancies: carcinoid in two, mucoepidermoid carcinoma in two, adenoid cystic carcinoma in one, adenocarcinoma in one, and squamous carcinoma in one. Other diagnoses were two cases of tuberculous bronchial strictures and two cases of benign tumors: one case of pesudolymphoma and one case of neurilemmoma. The procedures consisted of five right upper sleeve lobectomies [Fig. 1], four left upper sleeve lovectomies [Fig. 2], one left lower sleeve lobectomy[Fig. 3], and one right middle and lower lobetomy [Fig. 4]. All except one had a normal preoperative pulmonary function. The case which had a poor pulmonary function was a 66-year-old female adenocarcinoma patient. She seemed to be very intolerable to pneumonectomy [predicted FEV1=0.60L]. Therefore, she had a right sleeve upper lobectomy and experienced smooth postoperative course without any pulmonary problems. All cases had good postoperative results and no postoperative complications.

• Proceedings of the International Microelectronics And Packaging Society Conference
• /
• 2000.04a
• /
• pp.110-110
• /
• 2000

Cantilever-shaped lateral field emitters were fabricated and their electrical characteristics were tested. As shown in Fig.1, poly-silicon cantilevers were fabricated by the surface micromachining and they were used to the vacuum magnetic field sensors. The tunneling devices were vacuum sealed with the tubeless packaging method, as shown in Fig.2 and Fig.3. The soda-lime glasses were used for better encapsulation, so the sputtered silicon and the glass layers on the soda-lime glasses were bonded together at 1x10$^{-6}$ Torr. The getter was activated after the vacuum sealing fur the stable emissions. The devices were tested outside of the vacuum chamber. Through vacuum packaging, the tunneling sensors can be utilized. Fig.4 shows that the sensor operates with the switching of the magnetic field. When the magnetic field was applied to the device, the anode currents were varied by the Lorentz force. The difference of anode currents can be varied with the strength of the applied magnetic field.

• Archives of Plastic Surgery
• /
• v.36 no.5
• /
• pp.660-662
• /
• 2009

Purpose: There are several modalities to reattach the amputated auricle. Microvascular replantation can achieve the best outcome, but technically difficult. Conventional composite graft is technically easy, but uniformly unsuccessful. Our successful experience of reattachment using postauricular subcutaneous pocket is presented. Methods: The amputated tissue was placed in its anatomical position with buried sutures. The amputated part is dermabraded to remove the epidermis and outer layer of dermis(Fig. 1, Center, left). Postauricular skin flap was then raised and the reattached dermabraded ear was buried beneath the flap(Fig. 1, Center, right). Two weeks after the original surgery, the buried ear was removed from its pocket (Fig. 1, Below, left). Results: The ear was reepithelialized spontaneously in 7 days. At 3 months, the reattached ear has satisfactory appearance without contour deformity(Fig. 1, Below, right). Conclusion: This technique provides increase in contact surface between the amputated segment and the surrounding tissues which supply blood, serum, oxygen and nutrients, maximizing the probability of "take". Minimally injured dermis can be healed from spontaneous reepithelialization and provides minimal contour deformity. We have used this non-microsurgical technique with very satisfying outcome.

• Proceedings of the Korean Society of Broadcast Engineers Conference
• /
• 2015.11a
• /
• pp.94-97
• /
• 2015

이동 방송 매체인 라디오에서는 주로 청취자가 차량 운전자이다 보니 서비스 권역을 이동할 경우나 음영지역에 위치할 경우 동일한 방송을 제공하는 다른 채널로 연계하는 서비스인 service following 기능에 대한 기술적인 지원이 요구되고 있다. 본 논문은 디지털라디오 방송에서 청취중인 프로그램의 상태가 양호하지 않을 경우 인접 또는 유사 채널로 자동으로 이동하여 서비스 수신을 지속할 수 있는 service following 에 대해서 기술적인 특징을 살펴보고 앙상블 다중화기에서 이를 지원하기 위한 FIG 시그널링 방법에 대해 소개하고자 한다.

• The Korean journal of helicobacter and upper gastrointestinal research
• /
• v.18 no.4
• /
• pp.275-276
• /
• 2018

42세 여자가 갑작스러운 복통으로 소화기내과 외래를 방문하였다. 환자는 당일 건강검진 대장내시경이 예정되어 있었으며 전날 밤 장정결제인 피코라이트 산(sodium picosulfate hydrate 10 mg, magnesium oxide 3.5 g, citric acid 12 g; Pharmbio Korea Inc., Seoul, Korea)을 물에 녹이지 않고 그냥 복용한 후부터 증상이 발생하였다. 신체 검사에서 복부는 부드러웠으며 압통은 없었다. 즉시 시행한 상부위장관 내시경 검사에서 황색의 두터운 가피가 덮여 있는 다발성 병변이 위체부 대만 및 저부에서 관찰되었다(Fig. 1A). 가피는 생검 겸자를 이용해 쉽게 벗겨졌으며(Fig. 1B), 가피를 제거한 후 급성 출혈성 미란 병변들이 확인되었다(Fig. 1C). 이 환자에서 관찰된 위병변의 진단은 무엇인가?

• Culinary science and hospitality research
• /
• v.23 no.4
• /
• pp.56-65
• /
• 2017

This study investigated quality characteristics of sourdough bread using fermented fig. Bread containing sourdough, compared with control group, showed high inclination in moisture content. Sample with 20% of sourdough was the highest, and sample with 40% of sourdough was the lowest. There was a significant difference among samples. As for appearance and cross structure of sourdough bread with fermented fig, there was an inclination that the bigger sourdough bread is, the bigger cell is and the more even its structure is. As for the chromaticity, sample with 20% of sourdough showed the lowest value of L and value of b. Value of L and b got lower as its volume got bigger. Value of a, on the one hand, showed no fixed inclination. As for textural characteristics, sourdough bread showed lower hardness, cohesiveness, and gumminess, and higher springiness and cohesiveness than control group. There were significant differences among all items, but there was no significant difference in hardness, springiness, cohesiveness, and gumminess among samples. Changes in result of sensory analysis suggested that sample with 20% of sourdough showed the highest overall preference including color, flavor, taste, and appearance. On the other hand, sample with 40% of sourdough showed the lowest overall preference. Considering preference through sensory analysis and quality characteristics of sourdough bread with fermented fig, therefore, it seemed that sourdough bread with 20% of sourdough had the best characteristics.