• Child Health Nursing Research
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• v.5 no.2
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• pp.136-150
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• 1999

The subjects, under 18 old, 2,694 children who visited ER during 1998, were surveyed by the Triage and other statitical data. The results were as follows 1. The male to female ratio was 1.7 : 1, and the toddler(1-4 old) was the majority. 2. Triage ; critical 1.3%, acute 14.6%, urgent 29.5%, nonemergent 54.6%. 3. The reasons of visiting ER ; 1) The children had diseases(46.5%), injury (36.9%), TA(5.6%) and toxication(1.0%). 2) In diseases, male to female ratio was 1.5 : 1 and in injury, male to female was 2 : 1. 3) Among the children having in TA, 12-18 old groups was the majority(34.9%). 4. The time of visiting : the 20:00 - 22:00 was the majority(16.9%). 5. By monthly and seasonal distribution ; Jan. (9.7%), Mar. and May(9% respectively, Dec. and July(6.7%) respectively. The children who visted ER in spring and autumn showed higher portion than those of summer and winter. 6. Results ; admission(27.4%), discharge(68.4%), operations(2.8%), and DOA and DAA(0.4%), The mortality of the infancy and toddler groups was 83.3%. The infancy group showed the highest rate of admission. 7. The time of staying in ER ; 1-2 hrs was the major group(23.3%) and the average was 4.6 hours. 8. By clinical departments ; Ped. was 34.4%, PS was 20.8%, Dental Surgery was 10.3% and Dermatology was 0.9%. 9. The types of visting ; the group who visited by themselves was 80%, transfer from the primary and secondary clinic was 17% and OPD was 3.0%. 10. The traffic means . by the own cars and taxi were 87.6%, by hospital ambulance was 6.1% and by 119 ambulance was 4.3%.

• Journal of Nutrition and Health
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• v.22 no.1
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• pp.42-53
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• 1989

The research was designed to study the effect of different fat sources and levels on Body lipid metabolizm and immune responses in Sprague-Dawely strain male rats. These effect of different fat sources compared with sesame Oil, Perilla oil and Beet tallow. Fat sources were divided into 3 groups respectively 7%, 15%, 30% fat level on diet weight basis. The experimental period was 54days. 1) The body weight gain was significantly low in NF group. In Sesame oil group and perilla oil group, low fat level groups were higher than medium, high fat level groups. But in Beef tallow group, high fat level groups were higher than low and Medium groups. 2) The weight of liver, kidney and epididymal fat ped tend to increse with increasing body weight. 3) The contents of triglyceride and total lipid in serum were significantly different with dietary fat sources and Perilla oil group was the lowest. 4) The contents of triglyceride and total lipid in liver were significantly different with dietary fat levels and high fat level group was higher than low fat level group. 5) Perilla oil group, compared with Beef tallow group, showed the higher excretion of cholesterol through feces and the higher deposit of cholesterol in liver. Therefore serum cholesterol level of Perilla oil group was lower than that of Beef tallow group. But eventhough Sesame oil is vegetable oil, Sesame oil did not showed an effect like Perllia oil on serum cholesterol level. 6) Weight of thymus decreased with fat levels particularly in vegetale oil. And it had on effect on mitogen response, mitogen response decreased with fat level in vegetable oil. But in Beef tallow, there was no difference in fat level.

• Animal Bioscience
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• v.35 no.12
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• pp.1839-1849
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• 2022

Objective: The study aims to uncover the genetic diversity and unique genetic structure of the Min pig conserved population, divide the nucleus conservation population, and construct the molecular pedigree. Methods: We used KPS Porcine Breeding Chip v1 50K for SNP detection of 94 samples (31♂, 63♀) in the Min pig conserved population from Lanxi breeding Farm. Results: The polymorphic marker ratio (PN), the observed heterozygosity (Ho), and the expected heterozygosity (He) were 0.663, 0.335, and 0.330, respectively. The pedigree-based inbreeding coefficients (F_PED) was significantly different from those estimated from runs of homozygosity (F_ROH) and single nucleotide polymorphism (F_SNP) based on genome. The Pearson correlation coefficient between F_ROH and F_SNP was significant (p<0.05). The effective population content (Ne) showed a continuously decreasing trend. The rate of decline was the slowest from 200 to 50 generations ago (r = 0.95), then accelerated slightly from 50 to 5 generations ago (1.40

• Animal Bioscience
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• v.37 no.4_spc
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• pp.786-793
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• 2024

Latin America is a culturally, geographically, politically, and economically diverse region. Agriculture in Latin America is marked by a remarkable diversity of production systems, reflecting various agroecological zones, farm sizes, and technological levels. In the last decade, the swine industry increased by 30.6%, emerging as a great contributor to food security and economic development in Latin America. Brazil and Mexico dominate the pig production landscape, together accounting for 70% of sow inventory in the region. The swine industry in Latin America is predominantly comprised of small and medium-sized farms, however, in the past 30 years, the number of pig producers in Brazil dropped by 78%, whereas pork production increased by 326%. Similar to the global pork industry, the growing demand for pork, driven by population growth and changing dietary habits, presents an opportunity for the industry with an expected growth of 16% over the next decade. The export prospects are promising, however subject to potential disruptions from global market conditions and shifts in trade policies. Among the challenges faced by the swine industry, disease outbreaks, particularly African Swine Fever (ASF), present significant threats, necessitating enhanced biosecurity and surveillance systems. In 2023, ASF was reported to the Dominican Republic and Haiti, Porcine Reproductive and Respiratory Syndrome (PRRS) in Mexico, Costa Rica, the Dominican Republic, Colombia, and Venezuela, and Porcine Epidemic Diarrhea (PED) in Mexico, Peru, the Dominican Republic, Colombia, and Ecuador. Additionally, feed costs, supply chain disruptions, and energy expenses have affected mainly the smaller and less efficient producers. The swine industry is also transitioning towards more sustainable and environmentally friendly practices, including efficient feed usage, and precision farming. Ensuring long-term success in the swine industry in Latin America requires a holistic approach that prioritizes sustainability, animal welfare, and consumer preferences, ultimately positioning the industry to thrive in the evolving global market.

• Journal of Animal Environmental Science
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• v.15 no.2
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• pp.171-182
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• 2009

Conventionally, many pig producers have utilized a continual sow managements system that the matings, farrowings and weanings are done weekly basis. But this transitional method is not able to cut the cycle of diseases and fully apply all-in/all-out system because of the continuous flow of sows and pigs. Conventional weekly management system is currently limiting in small farm to work efficiently both for workers and pigs. Therefore, pig producers have found novel management methods for applying all-in/all-out system, improving pig health, leading to better growth, lowering mortality and reducing medication costs nowadays. Moreover, all-in/all-out pig management system has known as a strategy for improving productivity in swine farm. The batch system is one of the best management methods to adopt all-in/all-out pig management system that prevent spreading diseases in pig and remove cycle of diseases. Batch farrowing system is a concept for providing a group of sows that delivery within a specific farrowing interval and inducing a large enough scale of piglets to fill the weaner facilities. There are different types of batch farrowing system with batch size and interval of farrowing when several factors at the swine farm are considered such as total number of sows, available facilities in the farm, and the efficiency of workforce. Sow managements such as farrowing, weaning and breeding, every 3 weeks rather than weekly, 2 or 5-week interval have advantages for workers and reproductive cycle of sows as well as pig flow. Because there are several pros and cons both in weekly and batch management system, various factors should be considered to apply the most suitable management system in each individual farm. To improve poor swine productivity in Korea compared to ED, batch system for sows will be an alternative choice which is able to prevent high incidence of diseases in swine farm such as PMWS, PRRS, PRDC and PED because all-in/all-out pig management can be also applied automatically by using this management system.

• The Korean Journal of Nuclear Medicine Technology
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• v.19 no.1
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• pp.17-29
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• 2015

Purpose For nuclear medicine technologists, it is difficult to stay away from or to separate from radiation sources comparing with workers who are using radiation generating devices. Nuclear medicine technologists work is recognized as an optimized way when they are familiar with work practices. The aims of this study are to measure radiation exposure of technologists working in PET and to evaluate the occupational radiation dose after implementation of strategies to lower exposure. Materials and Methods We divided into four working types by QC for PET, injection, scan and etc. in PET scan procedure. In QC of PET, we compared the radiation exposure controlling next to $^{68}Ge$ cylinder phantom directly to controlling the table in console room remotely. In injection, we compared the radiation exposure guiding patient in waiting room before injection to after injection. In scan procedure of PET, we compared the radiation exposure moving the table using the control button located next to the patient to moving the table using the control button located in the far distance. PERSONAL ELECTRONIC DOSEMETER (PED), Tracerco$^{TM}$ was used for measuring exposed radiation doses. Results The average doses of exposed radiation were $0.27{\pm}0.04{\mu}Sv$ when controlling the table directly and $0.13{\pm}0.14{\mu}Sv$ when controlling the table remotely while performing QC. The average doses of exposed radiation were $0.97{\pm}0.36{\mu}Sv$ when guiding patient after injection and $0.62{\pm}0.17{\mu}Sv$ when guiding patient before injection. The average doses of exposed radiation were $1.33{\pm}0.54{\mu}Sv$ when using the control button located next to the patient and $0.94{\pm}0.50{\mu}Sv$ when using the control button located in far distance while acquiring image. As a result, there were statistically significant differences(P<0.05). Conclusion: From this study, we found that how much radiation doses technologists are exposed on average at each step of PET procedure while working in PET center and how we can reduce the occupational radiation dose after implementation of strategies to lower exposure. And if we make effort to seek any other methods to reduce technologist occupational radiation, we can minimize and optimize exposed radiation doses in department of nuclear medicine. Conclusion From this study, we found that how much radiation doses technologists are exposed on average at each step of PET procedure while working in PET center and how we can reduce the occupational radiation dose after implementation of strategies to lower exposure. And if we make effort to seek any other methods to reduce technologist occupational radiation, we can minimize and optimize exposed radiation doses in department of nuclear medicine.

• Journal of Chest Surgery
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• v.29 no.9
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• pp.996-1002
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• 1996

From August 1979 to August 1995, 73 consecutive patients with various pulmonary diseases underwent pneumonectomy Underlying diseases were lung cancer(53 cases), pulmonary tuberculosis(10 cases), bronchiectasis(4 cases) and others(6 cases). Operative mortality and complication rate for 73 patients and respiratory capacity for 53 patients at postoperative 6 months were measured, and statistically analysed for the influencing factors. The influencing factors on prognosis included age, sex, pathologic finding (benign or malignant), associated diseases, preoperative pulmonary function test and operation time. The statistically significant factors for operative mortality were preoperative MW(% prep)(P=0.013) and operation time(P=0.009). The factors influencing operative complication was infectious disease (P=0. 015), and for respiratory capacity a postoperative 6 months, preoperative FVC(%. prod) (PED.0018), FEVI(%. prod)(P=0.0024), and MW(%. prod) (P=0.004)) were statistically significant factors. The preoperative FVC(%. tyred), FEVI(% . prod) and MW(%. prod) should be measured exactly. We conclude that preoperative lung function, cardiovascular and nutritional status, postoperative care and infection prevention were important factors to decrease the operative mortality and complication as well as to increase respiratory capacity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.5
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• pp.752-757
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• 1995

The effect of fermentation temperature on the changes of pH, acidity, salt content, color and vitamin C of mustard leaf kimchi during various storage days was investigated. The conditions of fermentation temperature were set at $4^{\circ}C$ (sample A) and $20^{\circ}C$ (sample B), and $4^{\circ}C$ after keeping at $20^{\circ}C$ for 12 hours(sample C) and $20^{\circ}C$ for 36 hours(sample D). As the fermentation proceeded, pH of sample stored at low temperature(sample A) was drop ped gradually from initial pH of 5.24 but there was great pH drop in the sample stored at high temperature(sample B, D). The salt content of the sample B at high temperature increased remarkably, and then the values showed D > A > C. The Humter values of L and a increased at the optimum ripening period, the higher the initial fermentation temperature(B) and the later the initial fermentation time at $20^{\circ}C$ those values, then decreased. The Hunter value of b constantly increased until day of 108. As fermentation time passed, the content of total vitamin C decreased to the range of 9.0mg% to 14.0mg% up to 24 days of fermentation, and at the optimum ripening period, it increased to the range of 14.0mg% to 22.0mg%, and at the fermentation period(until day 108), it decreased gradually.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1872-1877
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• 2013

Lactic acid bacteria were selected on the basis of lactic acid producing ability from kimchi, a traditional Korean fermented food. Among the initial screening of over 150 strains selected from the sample, 27 strains were selected as lactic acid producing bacteria, and 4 strains were finally selected based on their ability to produce relatively high levels of lactic acid. The four strains were identified as Lactobacillus (L.) plantarum Gk04, Pediococcus pentosaceus Gk07, L. brevis Gk35 and L. curvatus Gk36 by the conventional morphological, cultural, physiological and biochemical characteristics, as well as by 16S rRNA sequence analysis. Among the identified lactic acid bacteria, L. curvatus Gk36 was used for soymilk fermentation. The viable cell counts and acidity values measured for the L. curvatus Gk36 were comparable to the commmercial L. acidopillus. Thus, the L. curvatus Gk36 is a potential probiotic strain to prepare fermented soy products, such as kephir, yogurt, tempeh and soy sauce.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.373-379
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• 1990

Lactic acid bacteria(LAB) were isolated from fermenting Kimchi and were cultivated in filter-sterilized Chinese cabbage juice individually or in combination. LAB isolated were Lactobacillus leichimannii, Lac. fermentum, in addition to the already known Leuconostoc mesenteroides, Lac. plantarum, lac. brevis and pediococcus pentosaceus. Lac. leichimannii, Lac. fermentum and Lac. sake, the early lactobacilli, were high in number exceeding $10^4cells/ml$ at 0 time and multiplied up to $10^9cells/ml$ altogether at the 3rd day of kimchi fermentation. When the representative LAB were cultivated singly in Chinese cabbage juice with or without 3.0% NaCl, one strain of Leu. mesenteroides and La. leichmannii were not different in acid producing ability while the other strain of Leu. mesenteroides and Lac. fermentum Lac. plantarum, produced less acid when NaCl was present. When the bacteria in combination were cultivated in Chinese cabbage juice with 3.0% NaCl, the presence of Leu. mesenteroides was essential to eliminate the lag phase in acid production with higher amounts of acid produced than without. The total number of lactobacilli in the mixture of kimchi ingredients was about $2.9{\times}10^4 cells/ml$ while the number of Lac. plantarum was 7.3 cells/ml. The number of Lac. plantarum in individual ingredients were normally in the range between $0.0{\sim}240cells/g$ except garlic sold in ready-to-use form with $9.0{\times}10^3 cells/g$.