• 센서학회지
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• 제20권4호
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• pp.279-285
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• 2011

This study was carried out to apply chemical gas sensors for the identification of bad breath which is one of the important sensitive problem for the humans' daily life. Seven sensors, including five semiconductor sensors and two electrochemical sensors, were tested for the three panels three times in several conditions. The results showed that the reproducibility of sensors were generally good, and electrochemical sensors showed better reproducibility while semiconductor sensors showed better sensitivity. No rinsing before measurement showed relatively better results in terms of both sensitivity and reproducibility. Semiconductor gas sensors for hydrogen sulfide shows the highest sensitivity, and it was recommended to use the odor-free bag for the measurement of bad breath.

• 한국임상수의학회지
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• 제40권1호
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• pp.78-82
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• 2023

Edwardsiella (E) tarda belongs to the Enterobacteriaceae family and is a motile, gram-negative, rod-shaped, facultative anaerobe regarded as an opportunistic and food-borne pathogen in animals and humans. A 21-year-old male Eurasian brown bear (Ursus arctos arctos) died suddenly without any preliminary signs. Necropsy performed according to standard protocol revealed swollen abdomen with hemorrhagic congestions of the gastroenteric organs, ascites, and hemorrhagic exudates around the mouth. The liver showed discoloration, along with a severely swollen and multiple hemorrhages of the spleen, an elongated gallbladder, and a congested cortex and medullar lesion of kidneys. The stomach contained semi-liquid exudates and undigested chicken exuding a decayed odor. The stomach membranes were dark-gray in color with several cysts in the fundus lesions. Rod-shaped bacteria were found in the major organs by Giemsa staining, identified as E. tarda using a biochemical rapid diagnostic identification kit.

• 한국산림과학회지
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• 제10권1호
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• pp.41-45
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• 1970

본연구(本硏究)는 경제적(經濟的)으로 중요(重要)한 한국산외래수종(韓國產外來樹種)의 목재(木材)에 관(關)한 식별(識別)을 위(爲)해서 수행(遂行)되었는데 사용(使用)한 시험목(試驗木)은 광양(光陽)과 수원지방(水原地方)에 생장(生長)한 20개수종(個樹種)을 택(擇)하였다. 육안적특성(肉眼的特性)의 조사항목(調査項目)은 주(主)로 연륜(年輪), 춘재(春材)로부터 추재부(秋材部)로의 이행(移行), 관공형(管孔型)과 배열(排列), 변심재(邊心材), 재색(材色), 향기(香氣)와 미(味), 수지구(樹脂溝), 유조직(柔組織)과 수선등(髓線等)을 관찰(觀察)하였고 조사(調査) 하였으며 현미경적특징(顯微鏡的特徵)은 도관(導管), 가도관(假導管), 대섬유(大纖維), 수선유세포(髓線柔細胞), 수직유세포(垂直柔細胞) 및 세포간구(細胞間溝)의 요소(要素)와 그들의 구성상태(構成狀態)에서 관찰할 수 있는 특징(特徵)을 관찰(觀察)하였고 측정(測定)하였다. 이상과 같이 관찰(觀察)및 측정(測定)된 결과(結果)는 종합(綜合)되었고 이들 결과(結果)를 바탕으로 하여 목재식별(木材識別)을 위(爲)해서 육안적검색표(肉眼的檢索表)와 현미경적검색표(顯微鏡的檢索表)를 원문(原文)과 같이 작성(作成) 하였다.

• 감성과학
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• 제13권3호
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• pp.559-572
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• 2010

색은 중요한 시각적 자극 요인으로서 향 연상과 식별에 있어 교차-양상적 영향을 미친다. 이에 본 연구는 향의 연상이 색상과 톤에 의해 체계적으로 변화하는지를 살펴봄으로써 색과 향의 교차-양상 연상 측면을 좀더 심층적으로 조사하고자 한다. 67명의 피실험자들은 33가지의 색채 자극(10가지 색상, 3가지 톤, 3가지 무채색)에 대한 4가지 전형적인 향수 유형(프레쉬, 플로럴, 오리엔탈, 우디)의 연상 정도를 각각 7점 척도로 평가 하였다. 통계 분석을 통해 4가지 향수의 연상 정도가 색채 자극의 10가지 색상에 따라 차별화된 패턴을 보이는 것을 알 수 있었다. 오리엔탈 유형을 제외한 나머지 세 가지 향에 있어서, 톤(특히, 밝기)과 향간의 교차-양상 연상관계가 체계적으로 변화하는 양상을 보였다(예를 들어, 플러럴 향과 색의 밝기는 양의 상관관계를 보임). 밝은 난색일수록 강한 플러럴향이 연상되는 반면, 우디향의 연상 정도는 낮게 나타났다. 선명하거나 밝은 한색일수록 프레쉬향이 강하게 연상되었다. 이러한 연구 결과를 통해 향수제품에 있어 시각과 후각간의 체계적인 공감각적 상호작용이 이루어짐을 확인할 수 있었다.

• 미생물학회지
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• 제40권2호
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• pp.127-132
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• 2004

활성 오니법에 의한 하수처리장 포기조에서 슬러지를 채취하여 황화물계 악취제거 균주인 Thiobacillus속의 선별 배지로 50개 균주를 분리하였다. 분리한 50개 균주의 동정 결과 7개 균주는 Thiobaecillus neapolitanus, 4개 균주는 Thiobacillus tepidarius, 5개 균주는 Thiobacillus denitrificans, 23개 균주는 Thiobacillus versutus, 2개 균주는 Thiobacillus intetmedius, 9개 균주는 Thiobacillus perometabolis로 동정되었다. 분리 동정한 균주들로 고효율 황화물계 악취(황화수소, dimethyl sulfide, methyl disulfide)제거 균주 스크린을 하였다. 그 결과 황화수소, dimethyl sulfide에 대하여 KT5l(Thiobacillus versutus)균주가 각각 l00％, 85％로 가장 높은 제거율을 보였다. Dimethyl disulfide의 경우에는 전체 균주가 다른 악취성분에 비해 제거율이 낮았는데 KT8l균주가 26％로 가장 높은 제거율을 보였다. 스크린 결과 KT5l균주를 선별하였으며, 선별된 KT51균주를 밀폐된 모형 생물학적 처리 반응기에 적용하여 황 화합물의 제거 효율을 비교한 결과, 황화수소의 경우, 100 ppm을 주입 후 균주 적용전의 운전 결과는 30분 이후에 0.02 ppm 미만(99.8％)으로 제거한 반면, 균주 적용 시의 운전 결과는 15분에 황화수소를 0.02 ppm 미만(99.8％)으로 처리하였다.

• Restorative Dentistry and Endodontics
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• 제21권1호
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• pp.121-135
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• 1996

Actinomyces are Gram-positive, non-acid-fast, anaerobic or microaerophilic filamentous bacteria. These organisms are frequently detected from infected root canals and periapical lesion. The purpose of this study was to use indirect immunofluorescence to determine the prescence of select Actinomyces species in a survey of teeth associated with periapical lesion, to clarify the relationship between clinical symptoms of periapical lesions and the Actinomyces species and to study on the cross reaction among Actinomyces. Actinomyces israelii serotype I (ATCC 12102), Actinomyces israelii serotype II (ATCC 29322), Actinomyces viscosus serotype II (ATCC 19246), Actinomyces naslundii serotype I (ATCC 12104) were cultured in anaerobic condition. Rabbit antisera were prepared by intravenous injection of formalized whole cells. Indirect immunofluorescence method was used to achieve the purpose. The following results were obtained. 1. There was a relationship between Actinomyces and periapical disease. 2. A. israelii serotype I, II were frequently identified with Indirect Immunofluorescence and most often assosiated with periapical disease. In culture finding, there was no significant difference between each group. 3. Indirect Immunofluoresence is both more sensitive and more rapid than culture for identification of Actinomyces species in patients with periapical lesion. 4. A. israelii serotype I, II was highly isolated in infected root canals with local swelling, A. naslundii serotype I was highly isolated in those with foul odor, and A. israelii serotype I was found in higher frequncy in those with exudate than other bacteria. 5. In the Indirect Immunofluorescence (1 : 320), A positive cross reaction was obtained between A. israelii serotype I and A. israelii serotype II, also, A. viscosus serotype II and A. naslundii serotype I. There was no cross reaction between A. israelii serotype I, II and A. viscosus serotype II, A. naslundii serotype I.

• 수산해양교육연구
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• 제27권2호
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• pp.566-575
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• 2015

The study aims to identify the generation and treatment of fishery by-products in Korea and suggests future directions and strategies for their eco-friendly utilization and industrialization. First, the study focuses on the identification of the generation and their treatment in Korea since merely few study were conducted and they did not provide enough information regarding the overall generation and treatment at the national level. According to the estimation, Korea generates 800 thousand to 1,200 thousand tones of fishery by-product every year. The fishery by-products generated at large seafood markets and processing facilities are used or processed as fish meal and feed, but those generated from households and small seafood restaurants are currently treated as food waste. In addition, inadequately treated fishery by-products cause various problems such as spoiling urban landscape, creating odor and incubating pest. After identifying the generation and treatment of fishery by-products, the study suggests directions for the formulation of infrastructure for transition into resource circulation society, minimization of dumped waste and their eco-friendly recycling as resources, diversification of recycled goods and development into a high-value added industry. Finally, the study suggests detailed strategies for the directions such as establishment of legal and institutional foundation, separation of fishery by-products from wastes, development of technology tailored for commercialization, introduction of pilot projects for industrialization and cultivation of social enterprises.

• 한국식품영양과학회지
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• 제28권2호
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• pp.319-325
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• 1999

Volatile flavor compounds in Korean salt fermented shrimp on the market were analyzed by vacuum simultaneous distillation solvent extraction/gas chromatography/mass spectrometry/olfac tometry(V SDE/GC/MS/O) and aroma extract dilution anlaysis(AEDA). A total of 32 volatile com pounds were detected by GC/O analysis. Of these, 18 were positively identified, and composed of S containing compounds(5), aldehydes(4), ketones(3), N containing compounds(3), ester(1), alcohol(1) and aromatic hydrocarbon(1). Predominant odorants(Log3FD$\geq$4) in salt fermented shrimp were 2,3 butanedione(sour/buttery), 1 octen 3 one(earthy/mushroom like), dimethyl trisulfide(cooked cabbage /soy sauce like) and 2 acetylthiazole(grainy/nutty). Predominant free amino acids were aspartic acid, glutamic acid(sour and umami taste), arginine, methionine(bitter) and lysine(sweet and bitter) in evaluation of taste value.

• 대한치과의사협회지
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• 제55권9호
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• pp.640-656
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• 2017

Xerostomia is usually caused by a reduced salivary flow or by changes in the biochemical composition of saliva. Halitosis or oral malodor is an offensive odor usually originating from the oral cavity. Halitosis can lead to anxiety and psychosocial embarrassment. The occurrence of halitosis closely related with intraoral conditions including the presence of xerostomia. Especially, the relationship between xerostomia and halitosis is prominent in elderly patients receiving polypharmacy with at least two systemic diseases. This study is a review of the update literature of xerostomia and halitosis. A large number of papers have been searched and identified using the words , , , , , , and . Papers not relevant to the issue were removed reducing the entries to 79 only. Most of identified papers were systematic reviews, non-systematic reviews, and observational studies. With a proper diagnosis, identification of the etiology and timely referrals certain steps are taken to create a successful individualized therapeutic approach. It is significant to highlight the necessity of an interdisciplinary method for the treatment of xerostomia and halitosis to prevent misdiagnosis or unnecessary treatment. This article concisely focuses on the development of a systemic flow of events to come to the proper treatment of the xerostomia and halitosis.

• Bulletin of the Korean Chemical Society
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• 제22권1호
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• pp.68-76
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• 2001

We have employed chemical modification to identify amino acids essential for the catalytic activity of alliinase (EC 4.4.1.4) from garlic (Allium sativum). Alliinase degrades S-alkyl-L cysteine sulfoxides, causing the characteristic odor of garlic. The activity of alliinase was rapidly and completely inactivated by N-bromosuccinimide(NBS) and slightly decreased by succinic anhydride and N-acetylimidazole. These results indicate that tryptophanyl, lysyl, and tyrosyl residues play an important role in enzyme catalysis. The reaction of alliinase with NBA yielded a characteristic decrease in both the absorbance at 280 nm and the intrinsic fluorescence at 332 nm with increasing reagent concentration of NBS, consistent with the oxidation of tryptophan residues. Kinetic analysis, fluorometric titration of tryptophans and correlation to residual alliinase activity showed that modification of only one residue present on alliinase led to complete inhibition of alliinase activity. To identify this essential tryptophan residue, we employed chemical modification by NBS in the presence and absence of the protecting substrate analogue, S-ethyl-L-cysteine (SEC) and N-terminal sequence analysis of peptide fragment isolated by reverse phase-HPLC. A fragment containing residues 179-188 was isolated. We conclude that Trp182 is essential for alliinase activity.