• 한국식품조리과학회지
• /
• 제24권2호
• /
• pp.157-163
• /
• 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
• /
• 제32권7호
• /
• pp.1027-1035
• /
• 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
• /
• 제42권
• /
• pp.40.1-40.5
• /
• 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/

• 대한한의학회지
• /
• 제44권1호
• /
• pp.88-98
• /
• 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.

• 한국안광학회지
• /
• 제14권2호
• /
• pp.15-26
• /
• 2009

목적: 재질과 제조공법이 다른 일반 미용 칼라 콘택트렌즈와 2주 교체용 미용 칼라 콘택트렌즈 착용에 따른 눈에서의 변화를 비교 분석하였다. 방법: 20대 남녀 대학생 35명을 대상으로 우안에는 2주 교체용 미용 칼라 콘택트렌즈, 좌안에는 일반 미용 칼라 콘택트렌즈를 2달 동안 매일착용 방식으로 착용시킨 후, 각각 렌즈 착용 1일 후와 2달 후에 하루 렌즈 착용시간 중 5시간 이내와 5시간 이후의 자각적 증상, 타각적 증상, 각막두께를 조사하였다. 또한 착용 전과, 착용 후의 타각적 증상의 변화와 각막두께를 측정하여 비교하였다. 결과: 렌즈 착용 1일후, 2달 후의 자각적 증상 중에서 주된 불편함은 양안 모두 건조감, 충혈, 이물감, 가려움이었다. 그리고 대부분의 항목에서 우안보다 좌안에서 자각적 증상이 심한 것으로 나타났다. 하루 착용시간 중 5시간 이내와 이후의 자각적 증상은 착용 1일 후와 2달 후 우안과 좌안 모두 충혈에서 유의한 차이를 나타냈다(p=0.000). 타각적 증상은 렌즈 착용 전에는 양 안에서 유의한 차이가 없었으나, 착용 2달 후 일반 미용 칼라 콘택트렌즈를 착용한 좌안에서 윤부충혈(p=0.000), 구결막충혈(p=0.012)에서 유의한 차이가 나타났다. 또한 렌즈 착용에 따른 타각적 증상의 변화를 비교해본 결과 우안에서는 검결막충혈, 각막염색, 결막염색에서만 유의한 차이가 있었지만 좌안에서는 모든 항목에서 유의한 차이가 나타나므로 일반 미용 칼라 콘택트렌즈가 눈에 보다 더 큰 영향을 미친다는 것을 알 수 있다. 각막두께는 렌즈 착용 후 우안은 약 $5{\mu}m$(p=0.001), 좌안은 약 $7{\mu}m$(p=0.004) 증가하여 양안 모두 착용 전에 비해 유의한 차이가 있었다. 결론: 샌드위치 공법으로 제조된 Dk/t가 높은 교체용 미용 칼라 콘택트렌즈는 착용에 따른 눈에서의 변화가 상대적으로 적으므로 보다 건강하고 안전하게 시생활을 할 수 있을 것이다.

• 한국양식학회지
• /
• 제21권4호
• /
• pp.213-217
• /
• 2008

우리나라 고유 어종인 버들붕어 (Macropodus chinensis)와 피라미 (Zacco platypus)를 대상으로 다양한 색소원을 사료에 첨가하여 성장률과 체색개선 효과에 관해 조사하였다. 색소원으로 Porphyra powder, Yeast astaxanthin, paprika extract, Spirulina powder를 사료에 첨가하여 실험사료를 제조하였다. 버들붕어의 경우, 생존율은 모든 실험구에 있어서 80%이상이었고, 성장률은 Porphyra powder 첨가구에서 가장 높게 나타났다. 피라미의 경우, 생존율은 모든실험구에서 80%이상이며 성장률은 Spirulina powder 첨 가구에서 가장 높았다. 색소원 첨가가 체색에 미치는 영향을 조사한 결과, 버들붕어 표피와 지느러미의 총 carotenoids함량은 색소원 무침가구에 비해 색소원을 첨가한 모든 실험구에서 높게 나타났으며, 특히 Porphyra powder 첨가구와 Spirulina powder 첨가구에서 높은 값을 보였다. 피라미 표피와 지느러미의 총 carotenoids 함량은 Spirulina powder 첨가구에서만 높게 나타났으며, 대조구를 포함한 다른 첨가구에 있어서는 뚜렷한 차이가 없었다. 버들붕어 및 피라미 지느러미의 붉은색은 paprika extract와 yeast astaxanthin 첨가구가 다른 원료 첨가구들보다 외관상으로 더 선명하게 관찰되었다.

• 기본간호학회지
• /
• 제7권3호
• /
• pp.415-428
• /
• 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.

• 한국식품영양과학회지
• /
• 제40권2호
• /
• pp.267-273
• /
• 2011

기능성 소재로서의 들깻잎 분말의 이용가능성을 알아보기 위해 들깻잎 분말 0, 5, 10 및 15% 첨가한 파운드케이크를 제조하여 품질 특성을 조사하였다. 반죽 및 파운드케이크의 pH는 들깻잎 분말 첨가에 의해 감소하였고, 굽기손실률은 첨가량에 따른 유의차가 나타나지 않았다. 높이는 들깻잎 분말의 첨가량이 증가할수록 감소하는 경향을 보였으며, 무게는 대조군의 값이 가장 높았지만 시료간의 유의차이는 나타나지 않았다. 파운드케이크의 색도 측정 결과는 L(lightness) 값과 b(yellowness)값에서 crust와 crumb 모두 들깻잎 분말 첨가량이 증가할수록 유의적으로 감소하였고, a(redness)값은 crust가 들깻잎 분말 첨가량이 증가할수록 유의적으로 감소하였지만, crumb은 대조군의 값이 가장 높았고 첨가군에서는 첨가량이 증가할수록 증가하는 것으로 나타났다. 파운드케이크의 관능검사 결과 들깻잎 분말 첨가는 색, 향미, 맛, 촉촉함, 전반적인 기호도를 향상시키는 긍정적인 영향을 미치나 10% 이상의 너무 많은 들깻잎 분말 첨가는 관능적인 기호도를 오히려 떨어뜨리는 것으로 나타났으며, 들깻잎 분말 5% 첨가군의 선호도가 가장 좋아 파운드케이크의 품질 및 관능적 특성을 고려한 들깻잎 분말 첨가량은 5% 첨가군이 최적 조건일 것으로 판단된다. 물성 측정 결과는 들깻잎 분말 첨가량이 증가함에 따라 경도는 증가한 반면, 탄력성, 응집성은 감소하였고, 검성과 씹힘성은 시료 간 유의적 차이를 보이지 않았으며, 저장 7일에는 들깻잎 분말 첨가에 따라 일정한 경향을 나타내지 않았다. 저장함에 따라 노화도는 증가하였는데, 들깻잎 분말 무첨가군의 노화도가 296.36%로 가장 낮았으며, 들깻잎 분말 첨가에 따라 5% 첨가군 306.44%, 10% 첨가군 334.47%로 증가하는 경향을 보이다가 15% 첨가군에서는 320.83%로 다소 감소하였다. 항산화 활성은 들깻잎 분말 첨가량이 증가할수록 유의적으로 증가하였으며, 저장에 따라 감소하는 경향을 보였다.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
• /
• 제34권2호
• /
• pp.157-165
• /
• 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.

• 한국식품조리과학회지
• /
• 제27권4호
• /
• pp.27-34
• /
• 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.