• Journal of Biomedical Engineering Research
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• v.34 no.3
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• pp.141-147
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• 2013

Ultrasonic shears is currently in wide use as an energy device for minimal invasive surgery. There is an advantage of minimizing the carbonization behavior of the tissue due to the vibrational energy transfer system of the transducer by applying a piezoelectric ceramic. However, the vibrational energy transfer system has a pitfall in energy consumption. When the movement of the forceps is interrupted by the tissue, the horn which transfers the vibrational energy of the transducer will be affected. A study was performed to recognize different tissues by measuring the impedance of the transducer of the ultrasonic shears in order to find the factor of energy consumption according to the tissue. In the first stage of the study, the voltage and current of the transducer connecting portion were measured, along with the phase changes. Subsequently, in the second stage, the impedance of the transducer was directly measured. In the final stage, using the handpiece, we grasped the tissue and observed the impedance differences appeared in the transducer To verify the proposed tissue distinguishing method, we used the handpiece to apply a force between 5N and 10N to pork while increasing the value of the impedance of the transducer from 400 ${\Omega}$.. It was found that fat and skin tissue, tendon, liver and protein all have different impedance values of 420 ${\Omega}$, 490 ${\Omega}$, 530 ${\Omega}$, and 580 ${\Omega}$, respectively. Thus, the impedance value can be used to distinguish the type of tissues grasped by the forceps. In the future study, this relationship will be used to improve the energy efficiency of ultrasonic shears.

• The Korean Journal of Community Living Science
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• v.27 no.3
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• pp.521-531
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• 2016

This study was conducted to measure the prevalence of food allergies among kindergarten and elementary school children and their parents' perceptions of the Food Allergen Labeling System in school food service (FALSSFS). The surveys were conducted by the parents of children in Yangsan-si, Gyeongsangnam-do, Korea. According to the results, the prevalence of food allergies among the children was 21.9% (current group 8.1% and experienced group 13.8%). The features of the food allergy of the children were as follows : The onset time of allergy was at 1-2 years for 59 children (40.7%), at 3-4 years for 41 children (28.3%), and the main symptoms of allergy were 'rash and skin hives' (47.1%) and 'itching' (30.2%). In terms of the family history, the prevalence of allergies among the mothers was the highest with a value of 31.9%. The allergenic foods were egg (14.7%), pork (11.6%), and milk (8.9%) in the order. Most of the parents had a low perception of the FALSSFS. 26.2% of the parents requested preventive education related to food allergies at school, making this the most requested item, followed by "helping students understand students with food allergies" with a value of 20.2%. The benefit of the FALSSFS was to increase the safety of school food and promote the emotional health of children with allergies.

• Journal of International Academy of Physical Therapy Research
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• v.10 no.4
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• pp.1889-1896
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• 2019

Background: Because of the lack of accurate values for applied forces in manual therapy, manual therapists relies on the magnitude of the individual's perception during applying the force. However, excessive loading maneuvers carry risks for patients. Objective: To establish the relationship between the maximal force applied to swine skin with the specific region, sex, and baseline parameters of the subject. Design: Ex-vivo Study and laboratory Experimental research Methods: 3.5 kg of Korean pork sirloin that is a piece of swine was handled and it was set 3 dimensions; #A; #B; #C. Forty-seven participants who has no experience in physical therapy randomly carried out the experiment, indicated to push each place of the pressure spots with same posture and process under supervision from the instructor who has over 15 years of manual therapy, and we measured the pressure force in each time. Results: The biggest pressure force was recorded in spot #A, and #B was represented after #C. Pressure on #A showed certain statistic relation with height (r=.317, p<.05) and weight (r=.434, p<.01); pressure on #B showed certain relation which has statistical meaning with only height (r=.401, p<.01); pressure on #C emerged to have statistic relationship with height (r=.308, p<.05)and weight (r=.428, p<.01). The age aspect revealed relation with pressure on #A, #B and #C, but that was not statistically significant. Conclusions: It can be inferred that there is the most loss of pressure in the area where cartilage is like an island in the middle.

• Food Science of Animal Resources
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• v.44 no.4
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• pp.790-804
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• 2024

This study compared the physicochemical properties of edible insect oils from silkworm (Bombyx mori) pupa (SP), sago palm weevil (Rhynchophorus ferrugineus) larva (PW), and bamboo caterpillar (Omphisa fuscidentalis; BC) to oils from chicken skin (CK), beef back fat (BF), pork back fat (PF), salmon belly (SB), sea bass belly (BB), coconut (C), and peanut (P). The fatty acid profiles and thermal behaviors (crystallization and melting) of the extracted oils were evaluated. PW and BC oils had more saturated fatty acids (SFAs) than CK, PF, SB, BB, and P oils. SP oil had equivalent SFA content to CK and BB oils. Insect oils exhibited similar monounsaturated fatty acid concentrations in all samples, except C oils. PW and BC oils exhibited a higher content of palmitoleic acid than the other oils. SP oils contained polyunsaturated fatty acids similar to those in SB and BB oils, which were higher than those in PW, BC, CK, BF, and PF oils. SP oil also exhibited the highest concentration of α-linolenic acid (C18:3 n-3). Arachidonic acid (0.01-0.02 g/100 g) in all insect oils was lower level compared to CK, BF, PF, SB, and BB oils. SP oil (0.03 g/100 g) exhibited a slightly higher level of eicosapentaenoic acid compared to PW (0.01 g/100 g) and BC (0.01 g/100 g) oils. The insect oils were liquid at ambient temperature, solid below -15℃, and required less energy (∆H_m-max) for melting than other samples. This study indicated that insects, particularly SP, could serve as an alternative source of fat to meet its growing demand.

• Journal of agricultural medicine and community health
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• v.39 no.1
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• pp.14-24
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• 2014

Objectives: The purpose of this study was to estimate the prevalence of food allergies and find out food allergens. Methods: Questionnaires were completed by 2,415 subjects in D city, among whom 452 subjects believed that they had food allergy. Skin prick tests were performed on these subjects. The data were analyzed using SAS Version 9.0 and ${\chi}^2$-test. In addition, several recent studies were reviewed. Results: The prevalence rate of food allergic symptoms was 25.6% in males and 25.8% in females, respectively. The positive rate of skin prick tests among those who were allergic to any of 14 food items was 21.4% in males and 14.7% in females(p=0.018). Therefore, it was estimated that the prevalence rate of food allergy was 5.0% in males and 3.6% in females. It was shown that the major food allergens were hop, shrimp, lobster, oyster and egg(whole) in males, and egg(whole), hop, oyster, and pork in females, respectively. The prevalence in recent studies ranged from 1 to 35%. Major food allergens were milk, egg, nuts, fish, shellfish crustacean and fruits/vegetables. Conclusions: In order to provide effective care for food allergy, it is essential to find out the prevalence of food allergies and food allergens.

• Food Science of Animal Resources
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• v.25 no.3
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• pp.322-327
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• 2005

This study was intended to provide basic information which might be useful in increasing added values to the pork from Korean native black pigs (KNP), through comparative evaluation on carcass characteristics and meat qualities between KNP and four exotic breed groups including Duroc (DD), Landrace (LL), Yorkshire (YY), and LYD-cross (1/4LL 1/4YY, 1/2DD), and the results were summarized as follows. Live weight carcass weight, dressed meat weight, skin weight, fat weight and bone weight of KNP were significantly (p<0.05) lower than those of DD, LL, YY and LYD-cross. Carcass yield and dressed meat yield were also significantly (p<0.05) lower in KNP than other 4 groups, however, total fat, skin, bone, kidney and kidney fat in percentage were significantly (p<0.05) higher for KNP than others. Dressed meat yield was highest for YY, followed by LYD-cross and KNP. Weight of belly was 6.12, 9.43, and 9.52 kg for KNP, YY and LYD-cross, respectively. Percent belly of KNP was $11.11\%$ while other groups ranged from 11.5 to $12.2\%$ Shear force value was not different among the treatments. KNP had significantly (p<0.05) lower water holding capacity (WHC), and cooking loss, but significantly (p<0.05) higher in juiciness comparatively. KNP had significantly (p<0.05) higher $a^{*}$ value while DD had significantly (p<0.05) lower than other breeds.

• Korean Journal of Food Science and Technology
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• v.54 no.1
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• pp.109-113
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• 2022

Vitamin K is a group of fat-soluble vitamins that naturally exist in phylloquinone (vitamin K₁) and menaquinone (vitamin K₂). In this study, the vitamin K content in different meats commonly consumed in Korea was analyzed using HPLC, and the analytical method was validated. Vitamin K₁ was not detected in any of the meat samples. Vitamin K₂ contents in different cuts of beef ranged from 0.00 to 5.87 ㎍/100 g, whereas the corresponding value in different parts of chicken ranged from 16.59 to 46.64 ㎍/100 g. In the case of pork, vitamin K₂ contents varied from 4.33 to 22.90 ㎍/100 g. Among the different types of meat, the highest vitamin K₂ content was found in boiled chicken meat and skin (46.64 ㎍/100 g). The analytical method was found to be reliable and had high accuracy. These results provide accurate nutritional information and contribute a food composition database for meat consumption.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.8
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• pp.965-970
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• 2017

The objective of this study was to evaluate the effects of gelatin type (powder vs. hydrated) with or without transglutaminase (TGase) on the physicochemical and textural properties of low-fat model sausages (LFS). Treatments included LFS (control), LFS with hydrated-gel form of gelatin (1%), and LFS with powder form of gelatin (1%). Yellowness values of LFS with any type of gelatin were higher than those without gelatin (P<0.05). Moisture content (%) of LFS containing powder form of gelatin (1%) was higher than those with hydrated-gel form of gelatin or control (P<0.05). Expressible moisture (EM, %) of LFS with hydrated-gel form of gelatin was lower than those with powder form of gelatin (P<0.05). Thus, sausages with hydrated-gel form of gelatin showed better functional properties as compared to those with powder form of gelatin. To elucidate the interaction between gelatin and TGase in meat product, five actual sausages were manufactured: reference [konjac flour (KF), carrageenan (CN), and soy protein isolate], control (KF and CN alone), TRT1 (KF and CN, TGase 1%), TRT2 (KF and CN, gelatin 1%), and TRT3 (KF and CN, TGase 1%+gelatin 1%). EM (%) of sausages with TGase alone was higher than those of other treatments (P<0.05). Most textural properties of TRT3 were higher than those of other treatments. Thus, TRT3 showed better functional properties than those with single addition. In conclusion, a combination of TGase and gelatin could be used to manufacture LFSs with improved functional and textural properties.

• Journal of Dental Rehabilitation and Applied Science
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• v.32 no.2
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• pp.117-122
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• 2016

Purpose: Gingival whitening is one of dental treatment purposes which is close to treating aesthetic disorders. Initial gingival whitening treatment was done by dermabrasion using a high power Diode Laser. However, this treatment method cannot be free from any infection or pain after the treatment. Therefore, we have decided to progress gingival whitening treatment using a low power LED laser. Materials and Methods: The laser was irradiated on pork meat then the safety of output power, temperature change and skin denaturalization was measured. Bison 365 nm LED laser was irradiated on oral mucosal pigment of a 15 - 20 kg beagle for 15 min for 1 - 2 weeks, one or two times each. Any pigment loss was checked through Hematoxyline-Eosin staining. Results: The melanin pigments at the area of 365 nm LED Laser irradiation were decreased. Conclusion: The 365 nm LED Laser proposed in this study is considered to compensate the bleaching effect achieved by either using Diode laser or surgical methods.

• Journal of Animal Science and Technology
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• v.45 no.5
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• pp.857-864
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• 2003

In a trial involving 120 pigs, the effects of transport time on blood profile and meat quality in pigs were investigated. One group of 60 animals was subjected to 20 min and the others to 2 h transport time, and held in lairage for 1 h 30 min. There was not significantly different in the carcass weight, backfat thickness and carcass grade between groups. Cortisol and lactic dehydrogenase(LDH) concentrations were significantly(P〈0.05) higher in the group transported for 2 h compared with the group transported for 20 min. There was not significantly different(P〉0.05) in meat quality(pH$_1$, pH$_{u}$, drip loss, cooking loss, hardness, CIE L$^{*}$, a$^{*}$, b$^{*}$ and NPPC) and skin damage of pork carcass between groups. These results imply that the stress could be affected by transport time in transit without meat quality.