• Korean journal of food and cookery science
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• v.24 no.2
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• pp.157-163
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• 2008

The purpose of this study was to investigate the quality characteristics of waxy barley Injeulmi made with additions of Baekbokryung powder. The moisture contents of the samples ranged from 48.10 to 49.74%, and among the treatments, the waxy barley Injeulmi that did not contain Baekbokryung powder had the highest moisture content 49.74%. The color values, for lightness(L-value), redness (a-value), and yellowness (b-value) were in ranges of $47.42{\sim}52.11,\;2.25{\sim}3.00,\;and\;l2.77{\sim}13.56$, respectively, and redness increased with increasing Baekbokryung powder content. In the texture analysis, hardness was lowest for the 12% Baekbokryung-added Injeulmi during 12 hours of storage. Adhesiveness and cohesiveness did not differ significantly among the treatments throughout the storage period. For all of the samples, springiness was highest immediately after steaming, and chewiness was lowest with 24 hours of storage. The 9% addition of Baekbokryung powder determined the best formula for the Injeulmi based on sensory qualities such as flavor, sweetness, and overall acceptability.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.7
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• pp.1027-1035
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• 2019

Objective: The aim of this study was to investigate the effects of aged garlic powder (AGP) on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat (RTE) pork patties. Methods: There were five treatment groups: a control; 1% fresh garlic powder (T1); 0.5%, 1%, and 2% AGP (T2, T3, and T4). Pork patties with vacuum packaging were roasted at $71^{\circ}C$ for core temperature, stored at $4^{\circ}C$ for 14 d, and then reheated for 1 min using a microwave. Results: The AGP groups showed a lower the level of lipid oxidation and higher thiol contents than the control and T1. The pH value of the control increased whereas that of aged garlic groups decreased after re-heating process. In addition, the redness significantly increased with increasing level of AGP whereas the redness of the control and T1 decreased after reheating process. T4 added patties improved textural and sensory properties compared to the control. Conclusion: The results of this study suggest that AGP addition to RTE pork patties can improve their sensory characteristics and oxidative stability.

• Maxillofacial Plastic and Reconstructive Surgery
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• v.42
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• pp.40.1-40.5
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• 2020

Background: Hyaluronic acid (HA) is well known to exert an anti-inflammatory effect during oral wound healing and is commonly applied after tooth extraction. However, no double-blind randomized controlled study comparing two hyaluronate mouthwash products has been conducted so far. The aim of this study was to comparatively analyze the efficacy of Mucobarrier^® and Aloclair^® in terms of clinical symptoms. Results: A total of 112 patients were randomly assigned to assess the degree of discomfort, pain reduction, redness, burning sensation, and swelling between two groups on the day of surgery and 7 days later in a double blind test, with a total 56 Aloclair patients and 56 Mucobarrier patients. There was no statistically significant difference in the overall discomfort, degree of pain reduction, redness, burning sensation, and swelling between the Mucobarrier and Aloclair groups. Conclusion: The local application of hyaluronic acid mouth wash after wisdom tooth extraction is beneficial in reducing overall discomfort and pain reduction, and the clinical utility of Mucobarrier^® is no different from Aloclair^®. Trial registration: Institutional Review Board of Yonsei University College of Dentistry, 2-2018-0036. Registered 10 September 2018-prospectively registered, https://eirb.yuhs.ac/

• The Journal of Korean Medicine
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• v.44 no.1
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• pp.88-98
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• 2023

Objectives: This study is to report two cases of adult atopic dermatitis improved by Osuyu-tang. Methods: Osuyu-tang was prescribed to two adult atopic dermatitis patients. The patients took Osuyu-tang 3 times a day for 45 days and 50 days, respectively. Results: In case 1 who complained of redness, erythema, edema, exudation, dryness, erosion, lichenification, scaly, and pruritus, skin symptoms improved from 15 to 2, and pruritus also improved from NRS 8 to 2. In case 2 who complained of redness-centered skin symptoms, skin symptoms improved from 15 to 1, and pruritus also improved from NRS 9 to 1. Conclusions: When Osuyu-tang was prescribed to two patients with adult atopic dermatitis, significant improvement was observed. It is thought that Osyyu-tang can be used as the treatment of other similar diseases in the future.

• Journal of Korean Ophthalmic Optics Society
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• v.14 no.2
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• pp.15-26
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• 2009

Purpose: To compare and analyze the ocular changes after wearing conventional and 2-weeks cosmetic tinted contact lens, which were made of different material and fabrication method. Methods: Thirty five university students, age of twenties, participated in this study. With daily wearing schedule, they had worn temporary cosmetic tinted lens for 2 weeks and conventional tinted lens for two month in their right and left eye, respectively. Subjective symptoms and objective signs were graded by using CCLRU scales and corneal thickness were measured after 1 day and 2 months wearing, and under or over 5 hours wearing in a day, respectively. Results: Major subjective symptoms found in the student wearing cosmetic tinted contact lens for a 1 day and 2 months were dryness, redness, foreign body sensation and itchiness. It was also found that those symptoms were more severe in left eye (conventional cosmetic tinted contact lens) than right eye (2-weeks cosmetic tinted contact lens). However, symptoms of redness in both eyes showed statistically significant difference in the case of 1 day and 2 months wearing and under or over 5 hours wearing in a day (p=0.000). After 2 months wearing, left eye with conventional cosmetic tinted contact lens showed limbal redness (p=0.000) and bulbar conjunctival redness (p=0.012) with statistically significance, whereas there was no significant difference in both eyes before lens wear. Left eye showed statistically significant changes in all objective signs, but right eye showed palpebral conjunctival redness, corneal staining and conjunctival staining. Therefore, it was concluded that conventional cosmetic tinted contact lens may be more effective on ocular changes after wearing of lens. A statistically significant changes in both eyes after wearing lens were found that corneal thickness increased about $5{\mu}m$ (p=0.001) in right eye whereas $7{\mu}m$ (p=0.004) in left eye. Conclusions: A statistically significant number of participants in this study preferred to wearing of high Dk/t temporary cosmetic tinted contact lens made by sandwich method which resulted in less ocular changes and may give more healthy and safe ocular conditions.

• Journal of Aquaculture
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• v.21 no.4
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• pp.213-217
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• 2008

This study investigated the effect of supplement of the pigment source in diets on body color for round tailed paradise fish Macropodus chinensis and the pale chub Zacco platypus. Fish (the round tailed paradise fish: 1.6 g/ fish, pale chub: 2.4 g/fish) were fed diets containing various pigment sources (Porphyra powder, Spirulina powder. yeast astaxanthin and paprika extract) twice a day for 6 weeks. Survival of all treatments was above 80%. Weight gain and total carotenoid contents of round tailed paradise fish fed the diet containing Porphyra powder was higher than that of fish fed the other diets. The apparent redness of skin and fin in round tailed paradise fish fed the diets containing paprika extract and yeast astaxanthin was better than that of fish fed the diets containing Porphyra powder, Spirulina powder and the control diet. Weight gain and total carotenoid contents of pale chub fed the diet containing paprika extract were higher than that of fish fed the containing Porphyra powder, yeast astaxanthin, Spirulina powder and the control diet. The apparent redness of skin and fin in pale chub fed the diets containing parika extract and yeast astaxanthin was better than that of fish fed the diets containing Porphyra powder, Spirulina and the control diet. The results of this study suggest that dietary supplementation with paprika extract and yeast astaxanthin can improve redness of skin and fin of round tailed paradise fish and pale chub.

• Journal of Korean Academy of Fundamentals of Nursing
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• v.7 no.3
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• pp.415-428
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• 2000

The purpose of this study was to identify side effects of the vesicant chemotherapy. The study was designed to be a descriptive survey. The subjects of this study were 88 patients with various types of cancer, primary lung cancer(25.0%), advanced gastric cancer(25.0%), breast cancer(20.5%), etc. The mean age was 44.8 years old(range: 16-68). The questionnaire was completed by nurses of the outpatient unit and chemotherapy ward, and intravenous nurse specialist. The results of the study were as follows: 1) Chemotherapy was administered with a 23G scalp needle and 24G insyte. Injection site was dorsum of hands(64.7%), cephalic vein(19.3%). Successful rate for the first attempt was 88.6%. The first & second cycle chemotherapy was 29.5% each.. Mainly used drugs were Navelbine(34.1%), Adriamycin(20.5%). 2) Venous Problems after chemotherapy were pain(13.6%) incurred by venous, mainly due to the administration of Navelbine; redness at the inravenous site(12.5%) and itching sense 2.3% Non-venous problems were nausea (18.2%), dullness(14.8%), vomiting(8.0%), facial flushing(6.8%), anxiety(5.7%). Subjective discomforts after chemotherapy were generalized arm pain at the injection side(14.8%), dizziness(6.8%), weakness(5.7%) and general bodyache(5.7%). Systemic anaphylactic reaction and extravasation did not occur. 3) Non-venous problem after chemotherapy were nausea, vomiting & anorexia. Frequency of chemotherapy related to side effects were itching, facial flushing, and nausea(p< .05). Day of chemotherapy related to side effects were nausea & vomiting(p< .05). Site of chemotherapy related to side effects were redness(p< .05). Frequency of venipuncture related to side effects were redness(p< .05). Conclusively, cancer chemotherapy patients have had some venous problem. They need appropriate venous access devices for chemotherapy. And other non-venous problem will be managed appropriately. Further research was required to identify the rate of venous complication or side effects of vesicant chemotherapy.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.2
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• pp.267-273
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• 2011

The study investigated the quality of pound cake added with various concentrations of perilla leaves (Perilla frutescens var. japonica HARA) powder. Pound cake were prepared by addition of 0, 5, 10 and 15% powder to the flour of basic formulation. The pH of the batter and cake decreased with increasing perilla leaves powder concentration. The baking loss rate of the pound cake tended to increase by 7.13~7.42%. The height of pound cake added with perilla leaves powder decreased with increasing powder concentration. The lightness, redness, and yellowness values were significantly decreased with increases in perilla leaves powder except for redness of pound cake crumb. The pound cakes containing 5% perilla leaves powder had acceptable sensory evaluation, such as flavor, taste, moistureness, and overall preference. The hardness and gumminess tended to increase, while springiness and cohesiveness decreased with increases in perilla leaves powder. The retrogradation degree of pound cake prepared with perilla leaves powder for 7 days at $25^{\circ}C$ was higher than the control but there were no significant differences. For the antioxidative activity measured by DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity, pound cake added with 10% and 15% added perilla leaves powder showed high antioxidant activities. The results exhibited that adding the perilla leaves powder into the pound cake increased antioxidant activity with the highest quality improvement obtained by incorporating 5% (w/w) of perilla leaves powder into the pound cake formula.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• v.34 no.2
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• pp.157-165
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• 2008

The aim of this study was to evaluate the efficacy of a topical 0.2% hyaluronic acid (HA) preparation in the management of wound after removal of arch bar for facial bone fracture and a suture site after orthognatic, oral cancer or oral surgery. Forty patients participated in a randomized, placebo controlled, double-blind trial to evaluate the efficacy of the topical HA and preparation. HA topically applied to the wound after removal of arch bar or stitch out, 3 times a day for 4 weeks. Evaluation is performed once a week for 4 weeks. For subjective evaluation, relative pain reduction in visual analog scale (VAS) and existence of heat sensation was accessed. For objective evaluation, gross evaluation, papilla index, existence of wound dehiscence, redness and swelling was checked. The same evaluation was performed in each arch bar group and suture group. For whole subject, 0.2% HA group resulted higher reduction than placebo group in pain of site in first week with significancy. Same findings were seen other weeks but there was no significancy. 0.2% HA group had better result than placebo in objective evaluation (papilla index, wound dehiscence, redness and swelling), but in gross evaluation placebo had better result than 0.2% HA group with no significancy. Subject was divided into suture group and arch bar group. Same aspect was seen, but only suture group had significancy not arch bar group in pain reduction score. 0.2% HA group resulted higher reduction than placebo group in pain of site in first week with significancy, especially in suture group. It reveals topical application of HA in wound especially suture site reduced pain in early stage. And 0.2% HA group had better result than placebo in papilla index, redness and swelling with no statistical significancy. In conclusion, HA has effect of pain reduction and healing promotion in the mucosal wound after oral surgery.

• Korean journal of food and cookery science
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• v.27 no.4
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• pp.27-34
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• 2011

The function of mulberry leaves and the quality of muffins including mulberry leaves were examined. The electron donating ability of both a water and ethanol extract was 40% for both at 100 ppm, 62 and 72% at 500 ppm, and 77 and 83% at 1,000 ppm respectively. These experiments showed good oxidized substance activity. The SOD-like ability of the water and ethanol extracts at 1,000, 500, and 300 ppm was 49% and 55%, 33% and 39%, and 28% and 33% respectively. These results show that the ethanol extract had higher SOD-like ability than that of the water extract. The nitrite scavenging abilities of 1,000 ppm of the mulberry leaf water extract and ethanol extract at pHs of 1.2 and 3.0 were 40.5 and 47%, and 20 and 22% respectively. The Hunter lightness value tended to be lower as the amount of added mulberry leaves increased compared to the contrast set, so the lightness level with a 7% addition was the lowest. The contrast set was the highest for redness and added mulberry leaves tended to decrease redness at 3% but tended to increase it again with additions >3%. The b-value (yellowness) showed a similar tendency as redness. Adding Mulberry leaves tended to decrease the contrast set to the lowest level, then values increased slowly to a peak at 5% added mulberry leaf and then decreased thereafter. Strength and hardness were less after increasing added mulberry leaf. Cohesiveness, springiness, gumminess and brittleness, decreased at up to 5% added mulberry leaves but the 7% addition showed the same level as the contrast set. The mulberry leaves muffins were less preferred to the contrast set in appearance and color. However, the mulberry leaf muffins were preferred to the contrast set in taste and flavor but the result was not significant. Overall the quality of the muffins with 3% added mulberry leaves was preferred over the 1% added mulberry leaf muffins.