• The Korean Journal of Nuclear Medicine
• /
• v.35 no.1
• /
• pp.43-51
• /
• 2001

Purpose: In this study, we compared the quantitative characteristics of dynamic salivary gland scintigraphy with static scintigraphy in patients with clinical sicca syndrome using Tc-99m pertechnetate. Materials and Methods: Fifty-two parotid glands and 52 submandibular glands out of 26 patients with clinical sicca syndrome were studied by dynamic and static salivary gland scintigraphy. Ten normal volunteers were also studied as a control group for comparison of scintigraphic parameters. Ten minutes after injection of 370 MBq Tc-99m pertechnetate, we obtained pre-stimulus static images for a few minutes. Then dynamic salivary gland scintigraphy with lemon juice stimulation was performed for 20 minutes. Finally we obtained post-stimulus static images after dynamic images. On dynamic study, functional parameters such as uptake rate, secretion rate and re-uptake rate were calculated. The results of dynamic study and static images were compared. Results: On dynamic study, we could obtain functional parameters of salivary glands successfully. On dynamic study, 22 parotid glands and 22 submandibular glands out of each of 52 glands are abnormal. The static images demonstrated somewhat different results, of which reasons we could assume via dynamic study. Conclusion: Dynamic salivary gland scintigraphy using Tc-99m perechnetate were more functional than static images and might be useful in the assessment of the functional change of the salivary gland in patients with clinical sicca syndrome.

• Journal of Food Hygiene and Safety
• /
• v.28 no.3
• /
• pp.258-266
• /
• 2013

This study was conducted to determine the PSL and TL properties of foods irradiated with electron beam and gamma-ray. 5 kinds of food including cereal, pulse, fish powder, dried vegetable and tea were irradiated at 0 to 10 kGy by electron beam accelerator or $^{60}Co$ gamma-ray irradiator. The PSL analysis showed negative results for most of the non-irradiated samples. Non-irradiated shrimp powder showed intermediate result. Irradiated samples gave negative or intermediate or positive value which presented the limitation of PSL technique. In TL analysis, there were TL glow curves at around $300^{\circ}C$ with low intensity on non-irradiated samples. Maximum peak in the range of $150-250^{\circ}C$ was appeared on irradiated samples. TL ratio obtained by re-irradiation with 1 kGy was less than 0.1 on non-irradiated samples and higher than 0.1 on irradiated samples. Therefore, in PSL measurement, electron-beam irradiated samples could obtain more clear results. TL analysis showed obvious difference between non-irradiated and irradiated samples. But the identification was impossible for the sample of rice and lemon tea. Because of it's low contents of mineral.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.33 no.8
• /
• pp.1407-1413
• /
• 2004

This study was performed to investigate the usage and management of flavorings inside or outside (Europe, Japan, JECFA and USA) for that establish a legislation about the flavoring management in Korea. Also, this study contributed to prevent confusion when manufacturers produce flavorings used in food industry. 6,434 among 8,386 flavorings authorized by Korea Food and Drug administration are compound flavorings, and 618 among 6,434 compound flavorings are synthetic flavorings. Many other substances except for flavorings are using as solvent in flavoring manufacture. Flavorings used in food industries of Korea are listed at least one among FEMA, JECFA, CoE and JFFMA except for isooctyl acetate and tricyclene. 493 items out of total 618 synthetic flavorings have completed safety evaluation by JECFA. 106 synthetic flavorings out of the rest listed FEMA as GRAS and 20 synthetic flavorings used in Japan. The replier answered that the most frequently used flavorings are strawberry, grape, orange, plum, lemon and vanilla flavor and that the usage of flavoring added to foodstuffs is less than 0.5%.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.30 no.1
• /
• pp.183-192
• /
• 2001

The purpose of this study is to verify the relation between vegetarian diet and the risk factors of cardiovascular disease. To do the present study the vegetarians were selected; 127 Buddhist nuns (age : 23 ~ 79 yrs) from Oonmoon Temple in Choungdo District, Gyeongsang Book-do. For control subjects, 235 healthy female adults (age : 23~79yrs) were selected. They were the teachers, the nurses of the hospital of Gyeongsang National University and the housekeepers living in Chinju Gyeongsang Nam-do. This study was conducted from October 1996 to February 1997. The contents are consisted of anthropometric measurement, questionnaries about eating behavior and intake frequency of food group and clinical examination. The results were summarized as follows. The average ages of vegetarians and non-vegetarians were 44.2 yrs and 40.5 yrs respectively. Average body mass index (BMI) of vegetarians and non-vegetarians were 22.4 and 21.0, WHR were 0.8 and 0.8, percentage of body fat were 28.7 and 26.5 and the average duration of vegetarian diet of the vegetarians was 13.1 years. Eating behavior score of vegetarian was significantly higher than those of non-vegetarians. Eating behavior score was negatively of correlated with levels of serum total-cholesterol, LDL-cholesterol and atherogenic index (AI). In intake frequency of green vegetable, lemon-yellow vegetable, bumb and seaweeds of the vegetarians more than those of non-vegetarians. Levels of total cholesterol, LDL-cholesterol, AI, diastolic blood pressure, blood sugar and HDL cholesterol of non-vegetarians were significantly higher (p<0.01) than those of vegetarians, but ratio of HDL cholesterol/total-cholesterol was lower in non-vegetarians. Consequently, vegetable diet can be considerably diet help to decrease the risk of cardiovascular disease.

• Journal of agricultural medicine and community health
• /
• v.27 no.2
• /
• pp.17-26
• /
• 2002

Reducing the level of stress and insomnia by aromatherapy is proposed as a method of self-care and health promotion in the future. Of the people who received aromatherapy from July, 1999 to February, 2000 at the Complementary and Alternative Medicine Center at the Gyeongu City Health Center, 48 people agreed to participate in a questionnaire survey, presented before and after their aromatherapy, and the data were analyzed. When the people received aromatherapy at the Complementary and Alternative Medicine Center, they inhaled the aroma from a vaporizer and when at home, they inhaled from a tissue, gauze or washbowl. Two sessions per week (2 hrs./session) were provided at the Center in the total 1-month duration of the therapy. The oil made from a blend of clarysage, geranium, rose at a ratio of 3:2:1 was used for relieving stress, and the oil made from a blend of clarysage, lavender, and lemon at 2:2:1 ratio was used for relieving insomnia. The scores of stress of 92.5 17.5 points before aromatherapy significantly reduced to $87.4{\pm}4.2$ points after therapy(p<0.01), and the scores of insomnia of $2.5{\pm}1.2$ points before aromatherapy significantly reduced to $1.0{\pm}1.1$ points after therapy(p<0.01). The reduction in stress and insomnia from aromatherapy was more significant in those who were experiencing high levels of stress and insomnia. Therefore, stress and its related insomnia can be effectively relieved with proper application of aromatherapy. With benefits such as little side-effects, convenient and simple education, low cost, and the do-it-yourself feature. aromatherapy can be expanded into a self-management program for promoting health of the community people.

• The Korean Journal of Pesticide Science
• /
• v.16 no.4
• /
• pp.376-382
• /
• 2012

Environment-friendly agro-materials are are likely to be preferred to chemical insecticides recently. For this reason, many studies are conducted to develop environment-friendly insecticides containing natural materials. This study was also conducted so as to assess ecotoxicity for Emulsifiable concentrate (EC) containing 30% of garlic extract or two plant essential oils (Zanthoxylum, Lemongrass) expected to prevent from pests and be used for agro-materials. Target species used to assess acute toxicity were invertebrate (Daphina magna), fish (Oryzias latipes), honeybee (Apis mellifera L.) and earthworm (Eisenia fetida). The $EC_{50}$ values for of garlic extract 30% EC, Zanthoxylum oil 30% EC and lemongrass oil 30% EC to Daphina magna were 3.3, 10, and $10mg\;L^{-1}$, respectively. The category of garlic extract 30% EC was moderately toxic, while those of Zanthoxylum oil 30% EC and lemongrass oil 30% EC were slightly toxic according to standard of USEPA. $EC_{50}$ for both of Zanthoxylum oil 30% EC and lemongrass oil 30% EC were more than $10mg\;L^{-1}$ then they were considered as slightly toxicity. In case of acute toxicity test to fish, $LC_{50}$ of garlic extract 30% EC was $3.3mg\;L^{-1}$. Zanthoxylum oil 30% EC and lemongrass oil 30% EC indicated $LC_{50}$ > $10mg\;L^{-1}$. Classification of acute toxicity to all test substances was in Korea criteria. Acute contact and oral toxicity test to Honeybee were conducted. As a result, $LD_{50}$ of all test substances were more than 100 a.i. ${\mu}g\;bee^{-1}$ in the acute contact test while $LD_{50}$ of garlic extract 30% EC was 4.4 a.i. ${\mu}g\;bee^{-1}$ and $LD_{50}$ of Zanthoxylum oil 30% EC and lemongrass oil 30% EC were more than 100 a.i. ${\mu}g\;bee^{-1}$. In case of acute toxicity test to earthworm, $LC_{50}$ of garlic extract 30% EC, Zanthoxylum oil 30% EC and lemongrass oil 30% EC were 267, 592, and $430mg\;kg^{-1}$, respectively. In conclusion, if the safety for earthworm is confirmed, these substances are expected to be use for environment-friendly insecticide materials with low risk against ecosystem and contribute to developing environment-friendly agro-materials.

• Food Science and Preservation
• /
• v.24 no.5
• /
• pp.680-687
• /
• 2017

This study investigated acetic acid fermentation properties and antioxidant activity of vinegar by addition of lemon grass to develop high quality vinegar by using lemongreass. Traditional brown rice wine contained 5% lemongrass powder and had an alcohol content of 7.2%. The wine was fermented by Acetobacter. sp. RIC-V and made into lemongrass vinegar (LV). The pH and total acidity of the LV were 3.13% and 7.21%, respectively. Fructose was detected whereas glucose, sucrose, and maltose were not detected. Among organic acids, acetic acid was highest at 3658.6 mg%; trace amounts of lactic acid, citric acid, malic acid, tartaric acid, and oxalic aicd were detected. Of the 17 free amino acids, glutamic acid, histidine, alanine, and proline were mainly detected. To conduct total polyphenol content and ABTS radical scavenging activity, 3% and 5% lemongrass powder (P3LV, P5LV) and 1%, 2%, and 3% of lemongrass extract (E1LV, E2LV, E3LV) were added to LV, respectively. Total phenolics increased as the added lemongrass powder and extract increased. Total phenolics were 490.9, 559.4, and $895.7{\mu}g$ gallic acid equivalents/mL in brown rice vinegar, LV, P5LV. ABTS radical scavenging activities were 43.2%, 58.0%, and 91.0% in brown rice vinegar, LV, P5LV, respectively. These results show that lemongrass vinegar has considerable potential as a high quality functional vinegar with antioxidative effects.

• Korean journal of food and cookery science
• /
• v.9 no.1
• /
• pp.7-13
• /
• 1993

This survey was performed to investigate the holding amount of the various kinds of cooking tools of the farm and fishing villages in Chungnam area. The results were as follows: 1. The holding ratio of refrigerators was the highest (97.9%), and that of toasters was the lowest (1.9%) among the electric tools. 2. The holding ratio of gas-ranges was the highest (95.7%) and that of gas oven-ranges was the lowest (1.2%) among 4 kinds of gas tools under investigation. 3. The holding amount of pans was the highest among the cooking tools and that of wicker baskets was very high among the small cooking tools. The holding ratios of egg-cutters and lemon-squeezers were very low (4.1% and 2.9%, respectively). 4. The holding ratios of various kinds of cooking tools were related to the housewife's educational background and family income.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.5
• /
• pp.407-414
• /
• 2002

This study was carried out to develop a kiwi dressing which was lower in calories and a more beautiful color by using Kiwi rather than mayonnaise. This study was aimed to standardize a recipe for Kiwi dressing using sensory characteristics as well as to examine the changes of pH and chromaticity by the storage period. Results of this study were as follows: from the results of sensory evaluation on kiwi dressing using different kinds of oil, the pure olive oil showed the higher scores than the corn oil in the taste, fresh-sour taste and overall palatability. Sensory evaluation scores of kiwi dressings with various amounts of oil were not significantly different, which suggested that use of kiwi for a dressing was a good way to develop a low calorie dressing because the addition of 32% (360g) oil in kiwi dressing could replace the 75% oil used in mayonnaise without my significant differences in the overall palatability. From the result of sensory evaluation on kiwi dressing with different kinds of acid, lemon juice showed the higher scores than apple vinegar in flavor. The kiwi dressing showed the highest scores in the overall palatability and fresh-sour taste when 12% (60g) onion juice was added and in as well as flavor, taste and the overall palatability at 10 days of storage. The pH values of kiwi dressing Increased significantly in proportion to the storage period (p<0.001), and showed the highest pH value of 2.99 at 17 days of storage. Lightness in color showed the lowest value at 3 days of storage and the greenness of kiwi dressing increased gradually, but the yellowness decreased significantly in proportion to the storage period(p<0.001).

• Journal of Fisheries and Marine Sciences Education
• /
• v.27 no.4
• /
• pp.1084-1091
• /
• 2015

Aquaculture of olive flounder started in the middle of 1980's and now farming has been taken place in many places along the coastal line in Korea. The taste of olive flounder has a good chewy texture because of high collagen content, low fat content, so it is popular for sliced raw fish. Olive flounder is popular among Koreans but the consumption pattern is uniformly so as to be used as sliced raw fish but not other ways. So, now there needs to develop high valued-processed food using olive flounder. This study was set to investigate the processing of terrine by using olive flounder, in which terrine is French style meat loaf that is well favored around the world. In this study, terrine was prepared by chopping olive flounder meat with 39 g egg white and 10 mL fresh cream (per 50 g fillet) and then seasoned with 5 mL lemon juice, 5 mL brandy, 0.05 g salt and 0.05 g pepper. The 25 g of dough was placed on a vinyl wrap, put with 2 g cheese, and layered an another 25 g dough, and then rolled up and wrapped by aluminium foil. Two different cooking methods were used for terrine processing in this study. Terrine-1 was cooked by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) after boiling for 5 min and stored at $-20^{\circ}C$ for 7 days. Terrine-2 was prepared by vacuum sealed in polyethylene film ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days, Terrine-1 was thawed and then heated up in microwave for 2 min (Sample-1), while Terrine-2 was thawed and then boiled in water for 5 min (Sample-2). Viable bacterial count, chemical composition, pH, salinity, hardness, TBA, free amino acid content, and sensory evaluation were measured for both Sample-1 and Sample-2. Especially, the scores of sensory evaluation of Sample-2 is slightly higher than that of Sample-1. On the other hand, there were no significant differences on color, odor, taste, texture, and overall acceptance between Sample-1 and Sample-2.