• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.550-563
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• 2000

This study was carried out in order to elucidate the fundamental data on the taste compounds between wild and cultured fishes produced on Chungmu and Wando at the southern coast areas of Korea. For this purpose, the food components of cultured fishes such as red sea bream Pagnus major, Sebastes pachycephalus and flounder, Paralichthys olivaceus being spot lighted for the main sea fish, the staple food and high economic fish were investigated and compared with those of the wild ones. There was a little appreciable difference in the proximate compositions of all the species from localities between wild and cultured fishes. But according to the growing conditions, wild fishes were higher in moisture contents and lower in crude lipid content than those of cultured fishes and little difference was seen in protein and ash contents between the two. With regard to the nucleotides and their related compounds, i.e. ADP, IMP and inosine were detected but ATP and hypoxanathine were not from them. On the other hand, there were little difference in the total taste compounds of all the species from localities and the growing conditions between wild and cultured fishes. But all the species were higher in IMP content. The total of seventeen amino acids were detected in samples. The highly contents of glutamic acid, lysine, aspartic acid, proline, leucine, alanine, valine and alginine were showed and less low contents of cystein, histidine, methionine, tyrosine and phenylalanine were detected. The total amino acids of the others were much alike in that composition. Little difference was seen from localities and the growing conditions between wild and cultured ones. The free amino acids were much alike in that composition of all the species. There was little difference in the free amino acid compositions all the species from localities and the growing conditions between wild and cultured fishes. But taurine was dominant, showing from 39% to 65% of the free amino acid content and it is followed by hydroxyproline, lysine, alanine and glycine in other. There were differences in the organic acid compositions of all the species from localities and the growing conditions between wild and cultured fishes. In addition, cultured fishes were more abundant in the total organic acid compositions than those of wild ones.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.1
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• pp.25-35
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• 1989

To prepare a new type of fish sauce from skipjack scrap, it was examined the effect of koji on the sauce flavor, conditions of low salt fish sauce processing and the changes of taste com-pounds during its fermentation. To prepare the skipjack scrap sauce, chopped skipjack head paste was mixed with $6.6\%$ skipjack viscera, $26.9\%$ koji, $71\%$ of $25\%$ brine, $13.3\%$ salt and $7.6\%$ glucose, and fermented at $25\pm4^{\circ}C$ for 90 days. The same process was also carried out to prepare the low salt skipjack scrap sauce adding $7.6\%$ sorbitol, $0.3\%$ lactic acid and $9.8\%$ ethyl alcohol instead of $13.3\%$ salt. The major free amino acids in the products were glutamic acid, Iysine, valine, phenylalanine, alanine, leucine and isoleucine at 90 days of fermentation. And the contents of total free amino acids in both products were 3,307mg/00m1, 3,637.1mg/100m1 at 90 days of fermentation. The predominating non-volatile organic acids showed in the products were lactic acid, succinic acid, pyroglutamic acid, which were $90\%$ over contents of the total non-volatile organic acids. Total non-volatile organic acid contents in both products were 1,002.1mg/100ml, 1,312.9mg/100m1 at 90 days of fermentation. During fermentation of sauce, ADP, AMP and IMP were decreased, while inosine and hypoxanthine were increased. The major taste compounds of the products were rove진ed free amino acids and non-volatile organic acids. The nucleotides and their related compounds, total creatinine, betaine, TAMO and sugar were seemed to be having an auxiliary role in taste of those products. Fishy odor in skipjack scrap sauce can be improved by adding koji. And the low salt skipjack scrap sauce ($9.12\%$ of salt contents) can be prepared by the replacement of a part of salt with sorbitol, lactic acid and ethyl alcohol. From the results of sensory evaluation and chemical experiments, the skipjack scrap sauce products supposed to be at least equal to the sold soy sauce on the market in quality.

• Journal of the korean academy of Pediatric Dentistry
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• v.34 no.1
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• pp.91-98
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• 2007

The aim of this study was to examine the difference of the depth of sedation using the Bispectral index assessment with and without the added submucosal Midazolam to oral Chloral hydrate and Hydroxyzine for pediatric patients. Twenty seven sedation cases were performed in this study Selection criteria included good health(ASA I), 2 to 6 years of age, the need for sedation to receive dental treatment including anesthesia, and restorative procedure over at least two teeth. Patients were randomly classified into one group taking oral Chloral hydrate(60 mg/kg) and Hydroxyzine(1 mg/kg) and the other group recieving Chloral hydrate(60 mg/kg), Hydroxyzine(1 mg/kg) and submucosal Midazolam(0.1 mg/kg). Nitrous Oxide(50%) was used for both group during sedation. Patients were monitored using a pulse oximeter and a Bispectral monitor. A behavior scale was rated as quiet(Q), crying(C), movement(M), or struggling(S) every 2 minutes watching a recorded videotape. Analysis showed a significant difference in mean Bispectral index and SD during sedation across two groups(P<0.001). The group of patients injected with submucosal Midazolam in addition to oral Chloral hydrate and Hydroxyzine showed a lower mean Bispectral index and a narrower SD. PR and SpO2 for both groups remained within the normal values. Submucosal Midazolam improved the sedation quality by deepening sedation depth without compromising safety and enabled the sedation pattern to be kept more stable.

• Progress in Medical Physics
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• v.14 no.2
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• pp.131-140
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• 2003

As the importance of accuracy in measurings of 3-D anatomical structures continues to be stressed, an objective and quantitative of assessing image quality and accuracy of 3-D volume-rendered images is required. The purpose of this study was to evaluate the quantitative accuracy of 3-D rendered images obtained with MDCT, scanned at various scanning parameters (scan modes, slice thicknesses and reconstruction slice thickness). Twelve clinically significant points that play an important role for the craniofacial bone in plastic surgery and dentistry were marked on the surface of a dry human skull. The direct distances between the reference points were defined as gold standards to assess the measuring errors of 3-D images. Then, we scanned the specimen with acquisition parameters of 300 mA, In kVp, and 1.0 sec scan time in axial and helical scan modes (pitch 3:1 and 6:1) at 1,25 mm, 2.50 mm, 3.75 mm and 5.00 mm slice thicknesses. We performed 3-D visualizations and distance measurements with volumetric analysis software and statistically evaluated the quantitative accuracy of distance measurements. The accuracy of distance measurements on the 3-D images acquired with 1.25, 2.50, 3,75 and 5.00 mm slice thickness were 48%, 33%, 23%, 14%, respectively, and those of the reconstructed 1.25 mm were 53%, 41%, 43%, 36% respectively. Meanwhile, there were insignificant statistical differences (P-value<0.05) in the accuracy of the distance measurements of 3-D images reconstructed with 1.25 mm thickness. In conclusion, slice thickness, rather than scan mode, influenced the quantitative accuracy of distance measurements in 3-D rendered images with MDCT. The quantitative analysis of distance measurements may be a useful tool for evaluating the accuracy of 3-D rendered images used in diagnosis, surgical planning, and radiotherapeutic treatment.

• Journal of Fisheries and Marine Sciences Education
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• v.23 no.3
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• pp.410-424
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• 2011

This study was investigated for the purpose of obtaining basic data which can be applied to processing of canned sea mussel using tomato paste. Shell were washed, and then steamed and shucked. Sea mussel meat was prepared with ratio of sea mussel 90g, tomato paste sauce 65g(tomato paste 42%, gum guar 1.0%, salt 2.0%, starch syrup 2.0%, cooking wine 1%, water 52%). The sea mussel meats were packed with vacuum seamer in 301-3 can, and then sterilized for various F0 value(F0 8-12 min.) in a steam system retort at $118^{\circ}C$. The factors such as pH, VBN, amino-N, total amino acid, free amino acid, chemical composition, color value (L, a, b), texture profile, TBA value, mineral, sensory evaluation and viable bacterial count of the canned sea mussel produced with various sterilization condition(F0 8-12 min.) were measured. The same element was also measured during preservation. The results showed that the product sterilized at F0 8 min. and preserved for 90 days were the most desirable.

• Journal of the Korean Institute of Landscape Architecture
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• v.44 no.6
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• pp.60-72
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• 2016

This study aims to suggest strategies of development and management for large parks by examining experimental cases of park governance models related to a shift away from public administration. The shifts towards governance as well as public-private partnership in city parks have involved the need for new public management. This study has analyzed two exemplary cases of Presidio Park and Sydney Harbour National Park in the aspects of planning process and management strategies, as the results derived the meaning and effect of park governance management and is also an essential prerequisite for the achievement of the model. There are six dimensions of research frames--namely policy, governance, partnership, finances and funds, design and maintenance-management, and evaluation-monitoring-taken as the basis for this study. Through the analysis, several key characteristics of these cases were elicited. First, the park planning process must be consistent in carrying a policy from planning to implementation, and furthermore, an independent operation body which can properly authorize an execution and uphold its responsibility from the public could serve in adaptable park services. Second, it has been suggested to build various partnerships with PAs and NGOs, private corporations, community groups, and academic institutes that allow it to expand the diversity of the park activities. Third, there has been experimental exploration to achieve a financially self-sufficient model by establishing internal revenue models and hence allow the reduction of reliance on public finances. The result of this type of park management would allow for improving park quality and make the park space a vital part of the local economy. Fourth, the strategies for a local community's participation are needed to allow the community to become a producer as well as a consumer. This study shows that the direction and significance of the park governance model regarding the fact that the plans sought by the two parks are extending the layout of public-centered discussion to the private sector and the third non-governmental sector including to the local community group. This shows both implications and limitations, such as the risk of privatization through non-governmental activities at the park or the violation of essential functions as a public good due to a profit-generating management policy for securing financial self-sufficiency. At the current point in which plans are under way for the development and management of large parks, a park governance model requires continuous study and expansion of discussion in the future.

• Radiation Oncology Journal
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• v.22 no.1
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• pp.33-39
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• 2004

Purpose : A tumor registry system for the patients treated by radiotherapy at Samsung Medical Center since the opening of a hospital at 1994 was employed. In this study, the tumor registry system was introduced and the validity of the tumor registration was analyzed. Materials and Methods: The tumor registry system was composed of three parts: patient demographic, diagnostic, and treatment Information. All data were input in a screen using a mouse only. Among the 10,000 registered cases in the tumor registry system until Aug, 2002, 199 were randomly selected and their registration data were compared with the patients' medical records. Results : Total input errors were detected on 15 cases (7.5%). There were 8 error items In the part relating to diagnostic Information: tumor site 3, pathology 2, AJCC staging 2 and performance status 1. In the part relating to treatment information there were 9 mistaken items: combination treatment 4, the date of initial treatment 3 and radiation completeness 2. According to the assignment doctor, the error ratio was consequently variable. The doctors who 010 no double-checks showed higher errors than those that 010 (15.6%:3.7%). Conclusion: Our tumor registry had errors within 2% for each Item. Although the overall data qualify was high, further improvement might be achieved through promoting sincerity, continuing training, periodic validity tests and keeping double-checks. Also, some items associated with the hospital Information system will be input automatically In the next step.

• Journal of Life Science
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• v.19 no.8
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• pp.1104-1111
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• 2009

This study was conducted to evaluate the effect of Sikhe made by medicinal herb on the functional level of liver. Water extract I (12.9% W/W) and II (25.8% W/W) were obtained from medicinal materials: Caragana Sinica, Glycyrrhiza uralensis, Atractylodes rhizoma alba, Atractylodes rhizoma alba, Crataegus pinnatifida, Paeonia lactiflora Pasll., Hordeum vulgare Linne, Oryza sativa Linne, ginger, peer and jujube. Experimental groups were divided into the control diet group (C), high fat diet group (HF), high fat diet treated with 5% extract I group (HFE I ) and high fat diet treated with 5% extract II group (HFE II). In sensory evaluation, overall quality scores associated with color, aroma, flavor and taste were significantly higher in water extract II than in water extract 1. After investigating functional and lipid levels of livers in rats, we found that the administration of water extract I or water extract II to the high fat diet group (HF) did not affect the gain of body weight but mildly reduced GOT or GPT activity in the high diet group. Moreover, administration of these medicinal herbal extracts significantly decreased the levels of total lipid, triglyceride and total cholesterol in the high fat diet group (HF). However, administration of these medicinal herbal extracts did not affect the level of phospholipid. In conclusion, as Sikhe made by medicinal herb slightly decreased the activity of GOT or GPT and amount of lipid in liver, prevention against high fat diet is thought to be important for liver protection.

• Korean journal of food and cookery science
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• v.21 no.3 s.87
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• pp.301-310
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• 2005

The effects of defatted soy flour on the physicochemical characteristics of dough and bread making properties were studied. Defatted soy flour is added to wheat flour for bread-making in order to maximize the use of isoflavones in the soybean. Different particle sizes of both defatted soy flour and wheat flour were prepared by grinding and sievingwith meshes. In the mixograph test, the addition of defatted soy flour to wheat flour increased the requirement for water and decreased the dough development time. Water absorption rates were also investigated to determine the optimum quantity of water for good dough. As the level of defatted soy flour mixed with wheat flour increased, the sedimentation and P.K. values decreased. In comparison with control, the bread made with defatted soy flour especially had a lower specific loaf volume. Specific loaf volume of wheat flour-defatted soy flour bread prepared (Ed- this is an incomplete sentence, it's only a subject clause, and I don't how what you intend to state). In terms of the staling rate and hardness of the wheat flour-defatted soy flour bread, the increased defatted soy flour had a faster staling rate during storage at 5? than at 25? for 5days. From the result of sensory evaluation, wheat flour-defatted soy flour breads containing up to $4\%$ defatted soy flour were rated as being of high quality.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.244-250
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• 2013

The objective of this study was to investigate the effects of marinade condition (injection and tumbling process) on the physicochemical and sensory characteristics of marinade steak. The pH of marinade steaks was in the range of 5.26-5.51, with the highest level in the injection/tumbling (IT) treatment, while injection processes tended to result in higher pH levels (p<0.05). Salinity and sweetness contents were determined to be the highest in the IT treatment. Cooking loss was highest in the control (Immersion, 6 hr), but there were no significant differences between control and injection/tumbling, injection/ vacuum/tumbling (IVT), and vacuum/tumbling treatments. Hardness was in the range of 8.01-13.99 kg, with the lowest level observed for the IVT treatment, and the highest level observed for the control. However, there were no significant differences in hardness between injection process treatments and non-injection process treatments. Therefore, injection and tumbling processes have a similar effect on meat tenderness. In the sensory evaluation, there was a significant difference between the control, injection and tumbling process treatments in terms of tenderness, texture preference and taste. These results suggest that injection and tumbling processes improved tenderness, product yield and sensory preference in meat products.